Almond Butter-Coconut Milk Parfait!

• 1/4 cup almond butter

• 1/4-1/3 cup coconut milk (I think Native Forest brand works best for this because it’s already blended together. If using something else that separates, like Thai Kitchen, try heating it up a bit first to combine it.)

• Handful fresh or frozen/thawed berries 

• Sliced almonds (optional)

— In a dish, layer almond butter on the bottom, pour coconut milk on top,and sprinkle berries over.

Bourbon and Cider Pulled Chicken

One reason why everyone should own a crock pot or a dutch oven... to cook your meat in Bourbon. Don't worry, a little whiskey never killed any paleo nerds.

28oz. no-salt added diced tomatoes, drained

1/2 onion, diced

2tbs. apple cider vinegar

2tbs. cider syrup or 1/2c. apple cider
2tbs. honey

1/2c. bourbon

2tsp. worcestershire sauce

4 garlic cloves, minced

1/2tsp. ground ginger

2 dashes cayenne pepper

sea salt to taste
3 large chicken breasts, about 2.5lbs.

Put everything but the chicken in your crockpot, stir briefly, then add the whole chicken breasts. Cook on low for 8 hours (so long, but sooooo worth it), until the meat is fall-apart tender.  Serve with your favorite size of veggies and enjoy!

Kitchen Basics: Knives and Cuts

Sweet Potato Hash

While there are many variations on a hash, this version is pretty basic and can be doctored up to suit your palate's desires, please feel free to add any veggies you may have hanging out from the produce order; cook them at the same time as the onion/peppers. This should yield about 6 servings.

2 Jumbo Yams (orange flesh)
1 large Onion, med dice
1 ea large red bell pepper, med dice
1 ea large green bell pepper, med dice
1 large garlic clove, mince

1 teaspoon cajun seasoning (recipe follows) plus extra to season.

Bacon fat

Pre-heat oven to 400 degrees.

Peel and dice Jumbo yams.

Heat 1tbs of bacon fat in a large, heavy bottomed pan (cast iron or wok is ideal). Add Bell Pepper and Onion once the pan is really hot (Test heat with one piece of bell pepper, it should sizzle immediately.) Stir constantly. Add 1tsp cajun seasoning. Saute until veg have a nice brown carmelization- to prevent burning, constantly stir!!!

Add garlic. Once fragrant, remove from heat and transfer into a separate container. Wipe pan with paper towels to absorb any excess fat, it does not have to be clean.

Back onto high heat, add another 1tbs of bacon fat. Once hot, add sweet potato cubes. Lower heat to Med-high. Stir and turn potatoes until all or most sides have a nice brown crust. This could take up to 10 mins.

If your pan is oven safe, stick it into the 400 degree oven to complete cooking of sweet potatoes. If not, transfer potatoes into baking sheet or casserole. Bake for another 10 minutes, or until fork tender.

Combine and toss with Onion/Pepper mixture, add more cajun seasoning if necessary.

Eat with your meat of choice and top with a couple over easy eggs :)

Cajun Seasoning:

2tbs Paprika
1tbs Black Pepper
1tbs Cayenne
1tbs Garlic Powder
1tbs Onion Powder
1tbs dried Oregano
1tbs dried Thyme
pinch of clove
1.5 tbs Sea Salt (Optional)

Combine well.

Sweet Potato Ginger Soup

 Sweet Potato and Ginger Soup

2 tablespoons coconut oil

1 medium red onion, diced

1 1/2 pound of sweet potatoes, peeled and diced

1 1/2 teaspoons cumin

2 teaspoons salt

1 tablespoon grated fresh ginger *I learned something awesome recently. If you throw your fresh ginger in the freezer it makes it SO much easier to peel and grate. Try it out!

5 cups water

2 Tablespoons chopped scallions

Melt coconut oil in a large saucepan, add the onion and saute for about 10 minutes until golden and soft. Add the sweet potato to the saucepan and saute for 3 more minutes.

Add cumin, salt, ginger and water.

Lower the heat, cover the pan and simmer for 30 minutes.

Puree the soup until smooth with an immersion blender or by putting it into a blender in batches.

Sprinkle chopped scallions on top and serve.

Enjoy! 

(recipe, politely stolen from sweetcheekshq.com... thanks girls!)