Spaghetti Squash with Turkey Tomato Sauce

Serves: 4–6

 as on http://beta.primal-palate.com

Ingredients

• 1 lb Ground Turkey
• 1 Zucchini, chopped
• 2 cup White Mushrooms
• 1 Spaghetti Squash, baked
• 1 Tbsp Coconut Oil, Organic
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 Vidalia Onion, chopped
• 32 fl oz Tomato Sauce, plus 1/2 can of water

Process

1. In a medium frying pan, heat 1 tablespoon of coconut oil.
2. Add onion and zucchini to the frying pan and sauté in coconut oil until both onion and zucchini are tender. Remove from heat.
3. Brown ground turkey in a large soup pot on medium heat.
4. Once the turkey is fully cooked, add the sautéed onion and zucchini, and season with cayenne pepper, garlic powder, and onion powder.
5. Pour two cans of tomato sauce, and half a can of water over the ground turkey and veggies.
6. Add in sliced mushrooms.
7. Bring sauce to a boil, then turn down to a simmer and cover.
8. Simmer for 20-30 minutes, or until the mushrooms are tender.

Vanilla and Ginger Carrots

Vanilla and Ginger Carrots
Ingredients:

• 1 bag of frozen carrots
• 1 tsp vanilla
• 1 tsp ginger

Preparation:

1. Follow the directions on the bag of frozen carrots.
2. Add in 1 tsp vanilla and ginger.

Variation: substitute ginger with garlic. 

Beef with Broccoli

Beef with Broccoli as on http://beta.primal-palate.com/

Serves: 4

Ingredients

• 1 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Red Pepper Flakes
• 1/4 cup Raw Coconut Aminos (note: you can find them in the aisle with soy sauce)
• 1/4 cup Green Onion, thinly sliced
• 2 Tbsp Ginger Root, minced
• 2 Tbsp Sesame Oil (note: use olive oil)
• 4 cup Broccoli, florets
• 5 cloves Garlic, minced
• 1 lb Beef Chuck Shoulder Roast, cubed

Process

1. Heat sesame oil in a wok or skillet over high heat.
2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
3. Add steak, stirring frequently, until browned on all sides.
4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
5. Add green onion, and an extra tablespoon of oil if necessary.
6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
8. Garnish with a sprinkling of sesame seeds and serve. (note: leave this step out)

Notes

To complete this dish, serve over cauliflower rice or baked spaghetti squash. (note: highly recommend because we didn't do this and it was missing something!)

Almond Battered Chicken on Baby Arugula with Avocado Sauce

Almond Battered Chicken on Baby Arugula 

with Avocado Sauce

Almond Battered Chicken
Ingredients:

• 3 Chicken Breasts Sliced
• 1-2 Cups Almond Meal (varies on how much you make)
• Ginger to taste (Tim used about 2tsp-3tsp)
• Salt & Pepper to taste
• Olive Oil (enough to coat the pan)

Preparation:

1. Heat oil slowly in pan.
2. Mix ginger, salt and pepper, into almond meal with a fork in a medium sized bowl.  There shouldn't be any lumps.
3. Put chicken in the bowl and coat evenly with almond meal.
4. Cook slowly about 5-8 minutes per side until golden brown.

Baby Arugula 
Ingredients:

• 1 cup arugula (per person)
• 2 tsps Balsamic Vinegar
• Italian Seasoning (to taste)
• Ginger (to taste)

Preparation:

1. Place arugula on plate.
2. Add in all other ingredients on top.

Avocado Sauce
Ingredients:

• 1 avocado
• 3 tbs canned fire roasted tomatoes (with sauce)
• 2 tbs light olive oil
• 1 tbs chopped basil (extra for garnishment)
• 1 tbs lemon juice
• salt to taste

Preparation:

1. In a blender mix the tomatoes, olive oil, lemon juice, salt.
2. Add in the avocado gradually. 
3. Mix until it's a creamy consistency.

Vanilla and Ginger Carrots
Ingredients:

• 1 bag of frozen carrots
• 1 tsp vanilla
• 1 tsp ginger

Preparation:

1. Follow the directions on the bag of frozen carrots.
2. Add in 1 tsp vanilla and ginger.

Variation: substitute ginger with garlic. 

Shrimp Wraps with Sauce

Shrimp Wraps
2 servings(ish)
2-3 Boiled Shrimp/Wrap 

• Romaine Lettuce (2 large)
• Celery "Noodles" (used potato peeler on celery)
• Shredded Carrots 

Not on Wrap:

• 1 cutie toasted with Sauce (I peel it and stick them in the toaster oven for about 3/4 cycle)
• Olives

Shrimp Wrap Sauce:
I made this up so I'm not sure of the exact amounts, but I will generalize...  

• Olive Oil (3 TBS)
• Balsamic Vinaigrette (3 TBS)
• Unsweetened coconut flakes (2 TBS)
• Arrowroot (1 TSP)
• Crushed red peppers (1/2 TSP)
• Ginger (Dash)
• Onion Powder (Dash)
• Garlic Powder (Dash

Skinny Buff's Sweet Tooth Fix

Conquer the Sweet Tooth

Kick the Sweet Tooth by trying this recipe submitted by Skinny Buff!

Ingredients:

• 1 butternut squash cooked ( I cook by cutting in half lengthwise and placing cut side down in a glass baking dish with ½ cup of water.    Bake covered in foil for 1 hour at 350)
• 2 apples
• Cinnamon, nutmeg, ginger to taste
• I TBSP Coconut oil
• ¼ cup of chopped pecans

While butternut squash is cooking, cook the sliced apples on the stove top  To cook the apples, melt the coconut oil in a pan over medium-high heat. Sauté apples for 2-3 minutes, then place ¼ cup of water in the pan, reduce the heat and cover and cook the apples until they are tender (you can go ahead and add some of the spices to the pan). 

When squash is done, scoop out the seeds and discard. Place the remaining butternut squash in a blender or food processor along with the apples, then add spices to taste. Blend until smooth. When you are done, top the dish with chopped pecans and serve! 

Tomato Basil Soup

Tomato Basil Soup as on myKitchen app

Serving Size: 6

Ingredients:

• 1/2 cup Fresh Basil, sliced, loosely packed
• 1 onion, chopped
• 1 Tbsp Coconut Oil, Organic
• 1 Tbsp Extra Virgin Olive Oil
• 2 tsp Salt and Pepper
• 3 cloves Garlic, minced
• 3 cup Chicken Stock (Free Range, Organic)
• 5 Tomato, Vine-ripened
• 6 oz Tomato Paste

Process:

1. Preheat oven to roast at 350°F.
2. Clean and quarter tomatoes.
3. Toss with olive oil, salt, and pepper.
4. Roast on a baking sheet for 30 minutes.
5. In a large soup pot, heat coconut oil over medium heat.
6. Sauté onion and garlic until onion is translucent.
7. Add in the roasted tomatoes, and continue to sauté for 1 minute.
8. Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
9. Season with 2 teaspoons each of salt and pepper.
10. Bring to a low boil, reduce heat to low.
11. Cover pot and simmer for 30 minutes.
12. Pour soup into a food processor or high-speed blender, and puree until smooth.
13. Serve hot, garnished with chopped basil.

Amanda's Notes: When roasting the tomatoes I oiled the pan lightly, added some red wine vinegar, garlic powder, onion power, and Italian seasoning blend. Put tomatoes on and topped with all seasonings that were on bottom. I also added salt and pepper on top. Cooking for more or less people?  Visit myKitchen to enter how many servings you want to make!  It will then change the ingredient list for you!

Crab Cakes

Crab Cakes as on myKitchen app

Serving Size: 4

Ingredients:

• 1 Egg, whisked
• 1 Tbsp Flat Leaf Parsley Chopped
• 1 Tbsp Old Bay Seasoning (I used Chesapeake bay seasoning which is the store brand)
• 1 Shallot minced
• 2 Tbsp Mayonnaise (click here for the recipe we used)
• 1 Tbsp Seafood Mustard Sauce (We made our own sauce out of the mayo... adding olives and powdered mustard)
• 16 oz Lump Crab Meat (not imitation!!  I got ours from Kingsley's Meat Market)

Process:

1. Preheat the oven to bake at 350°F.
2. In a large mixing bowl, combine crab meat, egg, mayo, shallot, parsley, and Old Bay seasoning.
3. Form crab mixture into cakes, about the size of the palm of your hand.
4. Place cakes on a parchment-lined baking sheet.
5. Sprinkle tops of cakes with additional Old Bay seasoning.
6. Bake for 25 minutes.
7. Top crab cakes with the mustard sauce and serve.
8. Garnish with parsley, fresh chives, or a lemon wedge.

Amanda's Notes: I suggest making smaller portion sizes so there is more volume to eat.  These are so yummy I could eat them all up!  They weren't bad re-heated either.  Cooking for more or less people?  Visit myKitchen to enter how many servings you want to make!  It will then change the ingredient list for you!