Cauliflower Zucchini Ragu

1 medium zucchini chopped

1 medium onion thinly sliced

1 28oz. can of Trader Joe’s Marinara Sauce (use what you like)

1 medium head cauliflower

Italian spices to taste

Cut the cauliflower into pieces and blanch in water. Blanching is putting the vegetable into boiling water for a few minutes to cook it a little. In a pan saute the onion and zucchini in some olive oil until it is tender. Add the blanched cauliflower and marinara sauce. Add Italian spices to taste. I use basil, oregano, garlic and thyme. I also put some fresh ground pepper and some salt to taste.

Tomato Basil-Fresh Mozzarella Salad

3 to 4 medium tomatoes

5 to 6 medium fresh basil leaves

1 ball of fresh mozzarella

olive oil, balsamic vinegar, sea salt and fresh ground pepper.

Slice the tomatoes, then in a shallow dish place a slice of tomato followed by a fresh slice of mozzarella, then tomato until you are done with the tomatoes and cheese. Season with sea salt and fresh ground pepper. Then drizzle with olive oil and some balsamic vinegar. Finish by tearing the basil into small pieces and putting on top of the tomatoes and cheese slices.

Corner Crew’s Bread

1 1/2 cup almond flour

3/4 cup arrowroot powder

1/4 cup flax seed meal

1/2 tsp. sea salt

1/2 tsp. baking powder

4 eggs

1 tsp. agave nectar

1 tsp. apple cider vinegar

1/2 tsp. cinnamon

1 tsp. vanilla

(you can also put in some chopped walnuts if you like, I have made with or without. )

Preheat oven to 350 degrees. In a medium bowl, combine the almond flour, arrowroot, flax meal, salt and baking soda and cinnamon. In a large bowl mix the eggs for 3 to 5 minutes then add in vanilla, vinegar and nectar. Mix in the dry ingredients make sure it is mixed well. Pour into a greased or pam sprayed pans. You can either make one loaf in a meatloaf or bread pan or two loaves in small bread pans.

Bake for 30 minutes, depending on ovens it may take a few extra minutes. When a toothpick comes out of the loaf clean the bread is done.

Cool and serve.

It is good with almond butter on them, or make sandwiches out of them.

Green Beans w/Bacon & Onions

1 Sweet onion thinly sliced

1/2 pkg. bacon (non-cured & organic) cut into small strips (I usually get at Trader Joe’s)

1 lb. fresh green beans

Place bacon strips and onion into a fry pan and saute them together. The onions will caramelize while the bacon cooks. This should take roughly 10 to 15 minutes. The bacon will make very little grease. Add 1/4 cup water and green beans to steam them. This will take roughly 7 to 10 minutes depending on how tender you like your green beans.

Primal Mashed Potatoes (Cauliflower & Acorn Squash)

1 head of cauliflower

1 medium acorn squash

1/2 to 3/4 cup organic chicken broth

3 tablespoons butter (organic)

sea salt & fresh ground pepper to taste

Cut the cauliflower into florets and steam until tender. Cut the acorn into quarters remove the seeds and place skin down into a pan with water going up to the skin cover and steam for roughly 20 to 30 minutes until the acorn squash is fork tender. Take out of the water and cool for 5 to 7 minutes then remove the skin. Place in a bowl with the cook cauliflower add 1/2 cup chicken broth and butter. Mash with a hand mixer or by hand. I used a electric hand mixer (motor boat) if the mixture is too thick add more chicken broth. Season with sea salt and fresh ground pepper to taste.

Primal Baked Chicken

6 boneless skinless chicken breasts

1 cup almond flour (depending on size of chicken you may need to add more flour)

1 cup coconut flour

2 Tbsp. parsley flakes

2 Tbsp. red pepper flakes

2 eggs & 2 teaspoons almond milk

fresh ground pepper & sea salt

olive oil

Preheat oven to 350. Make an egg wash with the eggs and almond milk add fresh ground pepper and sea salt to taste. Mix the flours, parsley flakes and red pepper flakes together in a medium size bowl. Place the chicken into the egg wash and then put into the flour mixture. Then place the chicken into a greased baking dish. I used a clay baking dish from pampered chef so I did not have to grease the pan. Before putting into the oven drizzle each piece with a small amount olive oil, this will make the chicken crispy while baking. Depending on your oven it should take about 30 to 45 minutes until done and golden brown.

Macadamia Crusted Talapia

2 cups macadamia nuts ( depending on size of fish pieces you may need more)

1 tsp. fresh ground pepper

1 tsp. red pepper flakes

1 tsp. dried parsley flakes

1 tsp. chopped garlic

4 small to medium pieces of talapia

1 egg

1 tbsp. almond milk

Preheat oven to 350 degrees.  In a food processor put the nuts and chop into small pieces. Remove and mix in the parsley flakes, garlic, red pepper flakes and pepper. In another wide bowl beat the egg and almond milk together to make an egg wash. Place one piece of talapia at a time in the egg wash and coat the talapia. Then place the talapia into the chopped nuts and coat both sides. Place into a greased baking dish and bake after 20 minutes check the fish. Depending on your oven it may take another 10 minutes. The coating on the fish should be a golden brown.

Roasted Cauliflower and Olives

1 head of cauliflower cut into florets

1 small jar of sliced green olives

8 cloves chopped garlic

3 Tablespoons olive oil

1 teaspoon red pepper flakes

Chopped parsley (optional)

Preheat oven to 450. Mix the cauliflower, green olives, chopped garlic, pepper flakes and olive oil in a bowl.  Spread onto a cookie sheet lined with foil.  Bake for 10 minutes then stir and bake until the cauliflower is browned about 15 more minutes.  Sprinkle with  parsley and fresh ground pepper.

Broccoli w/Acorn Squash sauce

1 head of broccoli, you can either just break it apart or cut into florettes.

1 small acorn squash

1/2 Tablespoon melted butter

sea salt and fresh ground pepper to taste.

Cut the squash into quarters and scoop out the seeds. Place skin side down in a pot fill with water until it touches the bottom of the skin. Cover and steam for roughly 20 minutes. When the squash is tender to a fork let cool for 5 minutes. Then scoop the squash out of the skin into a blender and add melted butter add salt and pepper to taste and blend until the consistency of a thick sauce.  Steam the head of broccoli then serve with the sauce over the broccoli. I have found this sauce could be used for cauliflower or other vegetables. I find it adds a bit of variety rather than just plain vegetables. The picture looks like cheese sauce on your broccoli. Little do you know it is good for you and tastes great.

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Dark Chocolate Torte (this is primal but not for eating everyday- special occasions)

1 3/4 sticks unsalted butter (room temperature)

7 ounces dark chocolate either chopped or chips ( I used 72%cacao Ghiraradelli extra bittersweet baking chocolate)

2/3 cup agave nectar

5 large eggs (cold)

3 Tbsp. flour- I used 1 Tbsp. almond, 1 Tbsp. pecan meal (flour) and 1 Tbsp. coconut flour

1 Tbsp. vanilla

1 Tbsp. espresso powder (optional) if you use this add it in with the vanilla

Preheat your oven to 400 degrees. Grease a 9 inch round cake pan with butter and dust with flour. Melt the chocolate and butter in a saucepan over very low heat. When the chocolate and butter are melted take off heat. Off the heat whisk the eggs one by one into the mixture then whisk in the agave nectar. Whisk in the flour and vanilla. Pour into the cake pan and gently tap on the table to remove air bubbles. Bake 20 minutes, check to see if a knife comes out clean when inserted into the center of the cake. Cool for 10 minutes then remove from the pan. You can serve with red raspberries or sliced  strawberries.  I made it for Valentines day and my son and husband  loved it.  I also made a dark chocolate sauce to drizzle over the torte. Use 1/4 cup dark chocolate and 1 tsp. butter melt together and drizzle over cake.

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Sweet Potato Hash

2 medium sized sweet potatoes diced

1 green pepper (chopped)

1/2 pkg dry rub uncured no nitrate bacon (I bought at Trader Joe’s)sliced in small pieces

2 small onions chopped

1/2 pkg. sliced mushrooms

Fresh ground pepper and sea salt to personal taste (add while cooking)

Place the sliced bacon into a pan, I used an electric skillet at 300 – 350 degrees. Let the bacon cook until tender. Add the sliced onions. When the onions are tender add the diced raw sweet potatoes. Cover and let cook for about 15 minutes stirring occasionally. Add the green peppers and sliced mushrooms. Cover and let cook at least another 15 minutes stirring occasionally. Then check the potatoes with a fork to see if they are tender. If  they are not continue to  cook covered for 8 to 10 minutes and check for tenderness of the potatoes. This dish can be eaten for breakfast plain or add some eggs. It can also be used as a side dish.

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Paleo Pancakes

1 cup almond flour

1 cup pecan flour (meal)

2/3 cup coconut flour

4 eggs

2 Tbsp. agave nectar

3 Tbsp. oil

1  tsp. cinnamon

1/4 tsp. nutmeg

2 Tbsp. baking powder

1 Tbsp. vanilla

1 3/4 cup almond milk

Sift together the almond, pecan and coconut flour in a bowl then add all the other ingredients. You do not have to add the nutmeg and cinnamon but I think it adds a nice flavor to them. Mix the batter until all ingredients are incorporated and the batter is smooth. I used an electric skillet at 300- 350 degrees. I coated it with a small amount of oil. Then drop the batter onto the grill by a teaspoon.  The pancakes should be small because if they are any bigger it is hard to flip them and they can fall apart some.  The batter makes about 40 silver dollar sized pancakes which is a lot but you can freeze them. In my case I have a teenager who eats non stop.

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Italian Tomato Chicken

6 Chicken Breasts (preferably boneless)

3 small or 2 med. onions sliced

1 pkg. sliced mushrooms

1 can black olives which you drain and slice them.

1 28 oz. can thick tomato puree (ingredients should be tomatoes and maybe citric acid only no other ingredients)

2 tsp. Italian seasoning (my jar is from Penzeys Spice which is located by Trader Joe’s) It has basil, oregano, red bell pepper, garlic and thyme.

fresh ground pepper and olive oil.

Pour  a small amount of olive oil into a pan, saute onions and mushrooms until soft. Remove the onions and mushrooms from pan add a small amount of oil and brown the chicken on both sides. Remove chicken from pan and add chicken to the onions and mushrooms. Pour the can of tomato puree to the pan and sprinkle in italian spices.  Stir over a medium heat for about ten minutes  then add chicken and onions and mushrooms. Then pour into a baking dish and top with the sliced olives. Cover and bake for 15 minutes at 350. Then bake uncovered for another 15 minutes. Enjoy.

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Chicken Wings

1/2 cup agave nectar

1 to 2 Tbsp. Red hot sauce

2 tsp. chopped garlic

2 tsp. onion powder

2 tsp. ground turmeric

40 chicken wings, rinsed and patted dry.

2 Tbsp. olive oil

2 Tbsp. dried Italian seasoning – Sea salt & fresh ground pepper.

Directions- Preheat oven to 425. Stir together in a bowl the nectar and hot sauce season with sea salt and fresh ground pepper set aside. Mix garlic, onion powder and turmeric in a small bowl add the 2 Tbsp. of olive oil. Put the wings in the oil mixture bowl and toss until well coated. Then place coated wings on 1 to 2 cookie sheets. I line the cookie sheets with foil and spray lightly with cooking spray. Bake for 20 minutes then turn the wings and bake for 20 minutes more. Remove the wings from the oven then generously brush with the nectar glaze, then return to the oven to bake for 10 more minutes. Remove from oven to a serving platter and sprinkle with the dried Italian seasoning.  Enjoy!