s a v e . y o u r . p u l p .

turn your juice pulp into tasty healthy treats!

Paleo Kale Pulp Muffins:
Ingredients:
2-3 cups of kale pulp (2-3 heads of kale will produce this)
1/4 cup of homemade pesto (or search for fresh pesto at your local whole foods!)
Sun dried tomatoes ( your discretion)
1/4 cup olive oil
3 eggs
Salt
Pepper
Red crushed pepper
1 tbsp minced garlic
Basil
Parsley
Oregano

What to do:
Preheat oven to convection or roast at 420 degrees
Crack 3 eggs into a separate bowl and whisk lightly
In a skillet, heat olive oil on medium heat
Add in all remaining ingredients aside from the eggs
Once the kale is a golden brown, remove from the skillet and add into the bowl with eggs
Combine all ingredients thoroughly
In a greased muffin pan distribute the mixture evenly
Place into oven and bake for about 20 minutes or until browned on the outside

Enjoy this guiltless delicious treat hot or cold!!

This:

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Becomes:

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P a l e o S p a n i s h T o r t i l l a

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After spending several months in Spain a few years ago, I decided to bring a few of my favorite dishes back with me!
This tortilla is made a little differently than most authentic tortillas are made, but it is amazing served warm or cold!

i n g r e d i e n t s :
3 cups of thinly sliced fingerling potatoes
1/2 diced onion
1/2 lb of organic ham- chopped or shredded
5-6 eggs
*optional Parmesan Cheese*

w h a t t o d o :
Preheat oven to 350
In a large frying pan heat 2 tbsp of ghee, grassfed butter or olive oil
Combine ham, potatoes, and onions in pan
Fry them together on low/medium heat until cooked fully through. DO NOT BROWN.
I find covering the pan allows the potatoes and onions to cook through quicker and without browning
Once cooked through transfer the medley into a greased cast iron skillet
Pour the whipped eggs into the cast iron evenly
*optional add Parmesan cheese to the top*
Bake the tortilla on 350 for 30 minutes or until baked completely through.
you can test if it is done by inserting a fork or toothpick

s e r v e w a r m or c o l d

E N J O Y 🙂

HOMEMADE MUESLI

So I have a confession: I love cereal. Anyone else who shares this affinity will understand why it is so gosh darn hard to resist it sometimes. Thankfully, I am out of the phase of cinnamon toast crunch, lucky charms, or even frosted flakes. I love cereal that tastes like the earth. One last thing though…. This is….- #notpaleodontcare

Things you will need
A large glass storage container:)
(I prefer glass because it turns out so pretty)

Recipe
2 cups of Gluten Free Oats (I like Bob’s Red Mill)
2-3 cups of Natures Path Organic Heritage Flakes
1 cup of Organic Raisins
1/2 cup of shredded Coconut
1 cup of Walnuts (chopped)
1/2 cup of sunflower seeds
1/4 cup chia seeds
1/4 cup flax seeds
1/2 cup goji berries

So- make sure all of this stays sealed tight, and when you bring it out, top it off with some almond or cashew milk for a DELICIOUS VEGAN TREAT 💕

Love your body

The Ginger Juicer

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Protein Smoothie

Eat REAL FOOD. Amp up your morning smoothies with nut butters or just plain nuts. I like I top my green one off with some of The Ginger Juicer’s very special CASH HONEYS
SMOOTHIE RECIPE:
2 cups Organic Spinach
12-16 oz of The Marilyn
1 1/2 Frozen Banana
Sprinkle of Cash Honeys on top
Perfection 💕

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HEALTH MATTERS

Your Health Matters To Me.
I Love To Feed People. Take A Bite From My Table.
The Ginger Juicer Officially Offers:

3 Day Cleanse
Individual Juices:

Green with Envy:

Kale, Spinach, Cucumber, Lemon, Green Apple, Jalapeño (optional- can be extra hot/mild/ or not in the drink at all!)

No Soul:

Lemon, Apple, Cayenne Pepper, Apple Cider Vinegar

Amethyst:

Beets, Grapefruit

Shauna White:

Carrot, Apple, Ginger

Dumb Blonde:

Yellow Beets, Orange, Pineapple, Yellow Squash, Yellow Pepper

Coconut Cashew Milk
PALEO Honey Roasted Cashews
PALEO Honey Roasted Cashew Butter
PALEO Beet Muffins
PALEO Carrot Cake Muffins

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Gluten Free Cast Iron Skillet Huevos Rancheros

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Here it is!!!!
Ingredients:
3 Corn Tortillas
Organic Ghee
1 lb Organic Chorizo
1 Organic Sweet Onion
Homemade Guacamole (recipe coming soon)
Organic Salsa
4 eggs
Raw Cheddar Cheese

Directions:
Set Oven to High Broil
In the Cast Iron Skillet Brown the meat and onion together over medium heat
In a separate skillet, melt 1 tbsp of ghee on medium heat, add the 4 eggs
Cook the eggs until whites are thoroughly cooked, but yolk is still runny
Once cooked, Put the meat and onions in a separate Bowl
Leave Grease in the cast iron, and add Corn Tortillas
Add meat on top of Tortillas
Add 1/2 Cup Salsa on top of meat
Add guacamole (you’re discretion) on top of salsa
Place the eggs on the top
Shred 1/2 cup of cheese and cover the top of the dish
Place the cast iron dish in the over
Broil until the cheese is a golden/brown
Serve Hot!!!

This dish is super simple and great for a good weekend brunch:) ENJOY!

ALMOST PALEO LASAGNA

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Nothing is more romantic than an Italian dinner. That’s why this year for Valentine’s Day I made Lasagna, and prepared the table with lots of wine, flowers, and candles:) You may be wondering how is this girl Paleo and eating LASAGNA?! Well, here is how:

Who needs PASTA? Not me. Not you. This Paleo “Lasagna” is KILLER! I use Squash and Zucchini as a base– try it out sometime!

**Now, I did use real cheese in mine because every now and then I like some dairy. However, you can always substitute that with Cashew “cheese” which I will post a GREAT recipe of soon!**

Ingredients:

3 Zucchini

3 squash

1 lb of your choice of meat (I LOVE Italian Sausage)

1 Can of Organic Diced Tomatoes

1 Can of Organic Tomato Paste

1 Yellow Onion

Basil

Oregano

Pepper

Red Pepper Flakes

1 TBSP Garlic (minced)

1 TBSP Honey

2 TBSP Olive Oil

*Parmesan Cheese

*Ricotta Cheese

Directions:

Start this dish early!

Saute Italian Sausage (or other meat) until brown

Saute Onion in Olive Oil until translucent

In a crockpot (on low) combine MEAT, ONIONS, TOMATOES, TOMATO PASTE, GARLIC, PEPPER, RED PEPPER, BASIL, OREGANO, HONEY –> for spices do them to taste! Let this cook/simmer for at least 4 hours! The flavors are so much better once the sauce sits!

Once sauce is ready to make the entire dish:

Line a Pyrex Dish with Olive Oil

Preheat oven to 375 degrees

Slice Zucchini and Squash at about 1/4 inch thick. Steam it.

In a small bowl: combine Ricotta and Parmesan (or if using an alternative cheese)

In the Pyrex layer this recipe: Squash/Zucchini, Cheese Mixture, Sauce, Squash/Zucchini, Cheese Mixture, Sauce, Top the dish off with shredded Parmesan (or other cheese).

Bake for 45 minutes or until browned on top.

Then, ENJOY! It is more of a Lasagna Casserole– I love it. It is delicious and nutritious!