Scallops with Lemon Sauce

Try making these Scallops with Lemon Sauce for your next lunch or dinner option! Scallops have an impressive nutritional profile as they are loaded with omega-3 fatty acids, promote heart health, and are full of protein. Replacing butter with coconut oil in this recipe will help to improve bone health and promote weight loss. Garlic helps to strengthen the immune system and promotes healthy blood pressure levels. Lemon contains a high amount of Vitamin C, helps to prevent dehydration, and is great for digestive health. Enjoy!

Ingredients:

• 1 lb scallops

• Dash of sea salt and pepper

• 1/4 cup coconut oil

• 4 cloves garlic, minced

• 1/4 cup lemon juice

Instructions:

1) Pat the scallops dry and garnish with sea salt and pepper.

2) Melt one tbsp of coconut oil in a large skillet over medium-high heat. Once melted, add in the scallops and cook for five minutes, flipping the scallops halfway.

3) Once cooked, transfer the scallops to a plate and set aside.

4) Add the remaining coconut oil to the skillet to melt. Once melted, add the garlic and cook for about one minute or until soft.

5) Pour in the lemon juice and cook for an additional 30 seconds and remove from heat.

6) Garnish the scallops with the lemon sauce and enjoy!

Paleo Porridge with Caramelized Bananas

Try making this Paleo Porridge with Caramelized Bananas for your next fall breakfast option! Raw pecans and cashews are excellent sources of Vitamin E and magnesium. Dates are a healthy substitute for traditional white sugar and are loaded with antioxidants. Chia seeds are packed with omega-3 fatty acids, protein, and fiber. Bananas are full of potassium and help to improve digestion. Enjoy!

Ingredients:

Porridge:

• 1 cup raw, unsalted pecans

• 1 cup raw, unsalted cashews

• 5 dates, pitted

• 1 tbsp chia seeds

• 1 tsp vanilla extract

• ¼ tsp sea salt

• 2 cups coconut milk

Caramelized Bananas:

• 2 bananas

• 1 tbsp coconut oil

• 1 ½ tbsp maple syrup

• ¼ tsp cinnamon

• ½ cup raw, unsalted pecans, chopped

• 1 cup coconut milk

Instructions:

1) Place the pecans and cashews in a medium sized bowl of water and let soak overnight. Drain the nuts the following morning and rinse under cold water.

2) Transfer the nuts, dates, chia seeds, vanilla extract, and sea salt to a food processor. Pulse until a finely ground mixture is formed.

3) Transfer the mixture to a pot. Add in the coconut milk and cook over medium-high heat. Stir until hot and smooth and set aside.

4) Peel the bananas and slice them in half and lengthwise.

5) Heat the coconut oil, maple syrup, and cinnamon in a skillet over medium-high heat. Stir until well combined. Transfer the bananas to the skillet and cook for two minutes, flipping the banana slices halfway through.

6) Evenly distribute the porridge between four bowls. Add on top the caramelized bananas, chopped pecans, and ¼ cup coconut milk to each bowl. Sprinkle on top extra cinnamon if preferred and enjoy!

Paleo Apple Crisp

This Paleo Apple Crisp is an excellent dessert option for this fall season! Apples provide a variety of health benefits including lowering cholesterol levels, promoting healthy digestion, and regulating blood sugar. Almond flour is naturally gluten-free and is full of fiber. Raw, unsalted almonds and pecans are loaded with antioxidants and help to reduce inflammation. Cinnamon contains many antibacterial properties and is full of calcium and manganese. Serve this apple crisp with your favorite paleo whipped cream or ice-cream on top and enjoy!

Ingredients:

Crisp Topping:

• ½ cup almond flour

• ½ tsp sea salt

• ¼ tsp cinnamon

• ⅓ cup coconut sugar

• 5 tbsp chilled coconut oil, sliced into small pieces

• ⅓ cup raw, unsalted almonds

• ⅓ cup raw, unsalted pecans

 Apple Filling:

• 6 apples of choice, peeled and sliced into ¼ -inch wedges

• 2 tbsp coconut sugar

• 2 tsp tapioca starch

• ½ tsp cinnamon

• 2 tsp lemon zest

• 2 tbsp lemon juice

Instructions:

1) Add the almond flour, sea salt, cinnamon, coconut sugar, and chilled coconut oil to a food processor. Pulse until a coarse mixture is formed.

2) Toss in the pecans and almonds. Pulse until a sand-like mixture is formed.

3) Transfer the mixture to a bowl and chill in the refrigerator for about 10 min.

4) Preheat oven to 350 degrees F.

5) In a large bowl, combine the apple wedges, coconut sugar, tapioca starch, and cinnamon. Toss in the lemon zest and lemon juice and mix well.

6) Transfer the mixture to a 9 x 9 round baking dish greased with coconut oil. Pour the chilled crisp topping mixture over the apple mixture.

7) Bake in the oven for 45 minutes or until topping is golden brown. Let cool for 10 minutes before serving and enjoy!

Paleo Biscuits

These paleo biscuits can serve as a delicious addition to any meal! Almond flour serves as an excellent substitute for traditional wheat flour and is packed with plenty of antioxidants. Coconut oil promotes weight loss and bowel regularity. Honey is rich in antioxidants and helps to improve heart health. Serve these biscuits right out of the oven and enjoy!

Ingredients:

Serves 8

• 2 cups almond flour

• Dash of sea salt

• 1 tsp baking powder

• 4 eggs

• 5 tbsp coconut oil, melted

• 2 tbsp honey

Instructions:

1) Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the almond flour, sea salt, and baking powder.

3) Then, form a crater in the middle of the bowl. Crack the eggs into the crater and beat them with a fork. Fold the flour into the egg mixture.

4) In a small bowl, whisk together the coconut oil and honey.

5) Add the coconut oil and honey mixture to the large bowl. Combine all ingredients together.

6) Form eight balls of dough and line on top of the baking sheet. Bake in the oven for about 20 minutes or until biscuits are golden brown. Enjoy!