Coconut And Zucchini Soup

(Prep + Cook Time: 25 minutes | Servings: 2)

Ingredients:

1 brown onion; chopped  

1 tbsp. coconut oil  

2 zucchinis; cubed  

A pinch of sea salt  

White pepper to the taste  

2 tsp. turmeric powder  

3 garlic cloves; chopped  

1 tsp. curry powder  

1 cup coconut milk

1 cup veggie stock  

2 tbsp. lime juice  

Some chopped cilantro for serving  

Instructions:

1- Heat up а pot with the oil over medium heat, add onion, stir and cook for 4 minutes.  

2- Add garlic, salt, pepper and zucchinis, stir and cook for 1 minute.  

3- Add turmeric and curry powder, stir well and cook for 1 minute more.  

4- Add coconut milk and stock, stir; bring to а boil, cover pot and simmer soup for 10 minutes. Add lime juice and cilantro, stir; ladle into bowls and serve.  

Nutritional value:

Calories: 140;

Fat: 1;

Fiber: 1;

Carbs: 2;

Protein: 1

French Fries

(Prep + Cook Time: 40 minutes | Servings: 3)

Ingredients:

2 lbs. sweet potatoes; cut into wedges  

A pinch of sea salt  

Black pepper to the taste  

1/4 cup ghee  

3 tsp. thyme and rosemary; dried  

Instructions:

1- In а bowl; mix potato wedges with ghee, а pinch of salt and pepper to the taste and dried herbs and toss to coat.

2- Spread potatoes on а lined baking sheet and bake in the oven at 425 °F for 25 minutes. Take potatoes out of the oven, leave them aside for 5 minutes, divide between plates and serve as а side dish.  

Nutrition Facts Per Serving:

Calories: 120;

Carbs: 12;

Fiber: 4;

Sugar: 1;

Protein: 12

Paleo Asparagus And Mushrooms Side Dish

(Prep + Cook Time: 20 minutes | Servings: 4)

Ingredients:

1 lb. asparagus; trimmed  

A pinch of sea salt  

Black pepper to the taste  

8 green onions; thinly sliced  

2 tbsp. coconut oil  2 tbsp. red wine vinegar  

2 tbsp. hazelnuts; toasted and chopped  

1 lb. mushrooms; chopped

Instructions:

1- In а bowl; mix vinegar with а pinch of sea salt, pepper to the taste and half of the oil and whisk well.  

2- Put some water in а pot, bring to а boil over medium heat, add asparagus, cook for 3 minutes, drain and transfer to а bowl filled with cold water.  

3- Heat up а pan with the rest of the oil over medium-high heat, add mushrooms and cook them for 4-5 minutes stirring from time to time.  

4- Add onions, stir and cook for 1 minute.

5- Add drained asparagus, stir; cook 3 more minutes and take off heat.  

6- Add vinegar mix, stir and transfer to plates. Sprinkle hazelnuts at the end and serve as а side dish!  

Nutrition Facts Per Serving:

Calories: 70;

Fat: 2.5;

Carbs: 7;

Fiber: 3.2;

Sugar: 2;

Protein: 5

Roasted Cabbage Side Dish

(Prep + Cook Time: 40 minutes | Servings: 4)

Ingredients:

1 green cabbage head; cut into medium wedges  

A pinch of sea salt  

Black pepper to the taste  

A pinch of red chili flakes  

A pinch of garlic powder  

2 tbsp. extra virgin olive oil  

Juice from 2 lemons  

Instructions:

1- Brush cabbage wedges with olive oil, season with а pinch of sea salt and pepper to the taste, sprinkle garlic powder and pepper flakes and arrange them on а lined baking sheet.  

2- Introduce in preheated oven at 450 °F and bake for 15 minutes.  

3- Flip cabbage wedges, bake for 15 more minutes, take out of the oven and divide them between plates. Serve as а side dish with lemon juice squeezed on top.  

Nutrition Facts Per Serving:

Calories: 67;

Fat: 6;

Carbs: 1;

Fiber: 2;

Protein: 0;

Sugar: 0

Simple Paleo Breakfast Waffles

(Prep + Cook Time: 20 minutes | Servings: 4)

Ingredients:

2 eggs  

1/2 cup almond milk  

2 tbsp. coconut oil; melted  

1/2 tsp. cinnamon; ground  

1 tbsp. baking powder  

1 tbsp. coconut flour  

2 tbsp. honey  

1½ cups almond flour  

1/4 cup tapioca flour

1½ tsp. vanilla extract  

Pure maple syrup for serving  

Instructions:

1- In your mixer bowl; combine coconut flour with almond flour, tapioca flour, baking powder and cinnamon and stir.  

2- Add egg yolks, almond milk, coconut oil, honey and vanilla extract and blend very well.  

3- In another bowl; whisk egg whites with your mixer.  

4- Add them to waffles mix and stir everything very well.

5- Pour this into your waffle iron and make 8 waffles. Divide them on plates, top with maple syrup and serve.  

Nutrition Facts Per Serving:

Calories: 160;

Fat: 11;

Fiber: 2;

Carbs: 7;

Protein: 6

Veggie And Chorizo Stew

(Prep + Cook Time: 40 minutes | Servings: 3)

Ingredients:

1 yellow onion; chopped  

1 tbsp. coconut oil  

2 chorizo sausages; skinless and thinly sliced  

1 red bell pepper; chopped  

1 carrot; thinly sliced  

1 celery stick; chopped

1 tomato; chopped  

2 garlic cloves; finely minced  

2 cups chicken broth  

1 tbsp. lemon juice  

Black pepper to the taste  

1 zucchini; chopped  

A handful parsley leaves; finely chopped  

Instructions:

1- Heat up а pan with the oil over medium-high heat, add chorizo, onion, celery and carrot, stir and cook for 3 minutes.  

2- Add red bell pepper, tomatoes and garlic, stir and cook 1 minute.

3- Add lemon juice, stock and pepper, stir; bring to а boil, cover pan, reduce heat to medium and cook for 10 minutes.  

4- Add zucchini, stir; cover again and cook for 10 more minutes.  

5- Uncover pan, cook the stew for 2 minutes more stirring often. Add parsley, stir; take off heat, transfer to dishes and serve.  

Nutrition Facts Per Serving:

Calories: 420;

Fat: 12;

Carbs: 45;

Fiber: 11;

Sugar: 5;

Protein: 33.2

Maple Nut Porridge

(Prep + Cook Time: 10 minutes | Servings: 2)

Ingredients:

2 tbsp. coconut butter  

1/2 cup pecans; soaked  

3/4 cup hot water  

1 banana; peeled and chopped  

1/2 tsp. cinnamon  

2 tsp. maple syrup  

Instructions:

1- In your food processor, mix pecans with water, coconut butter, banana, cinnamon and maple syrup and blend well.  

2- Transfer this to а pan, heat up over medium heat until it thickens, pour into bowls and serve.  

Nutrition Facts Per Serving:

Calories: 170;

Fat: 9;

Carbs: 20;

Fiber: 6;

Protein: 6