Spaghetti Squash Primavera

I made this the same way I would approach a regular pasta primavera but substituted spaghetti squash for pasta and coconut milk for heavy cream. Basically I steamed the squash, then made a cream sauce with the coconut milk, ghee, garlic, lemon zest, and salt. I sauteed some broccoli, artichokes, shredded carrots, and sundried tomatoes and combined it all (and topped with fresh chives) for a creamy cup of comfort food.

Bacon Wrapped Dates

One of my teammates on our gym's paleo challenge brought these tasty bites to our team potluck earlier this month and I just had to recreate them. So easy and the perfect salty/sweet combo. Just remove the pits and wrap each date with piece of bacon and secure with a toothpick. Bake at 400 (on a lined pan--there will be bacon grease!) until nice and crispy (about 25 minutes). You can use the leftover bacon grease for sauteing vegetables or making eggs. Yum!

Roasted Veggies

Delicious brussel sprouts and carrots roasted at 425 with butter and garlic, parsley, red pepper, and black pepper. Get some!

Edge of America

Sometimes you just need to get to the beach. So that's what I did today :).

Chicken Zucchini Patties

Let me just preface this by saying I have no idea how they made these cute little 'poppers' in the original recipe because we tried baking them and frying in coconut oil and the mixture is pretty loose and blobs out no matter what. BUT it makes really delicious patties! These were great by themselves, with the leftover pad thai, on other mixed veggies. The second batch I added some extra seasonings and chives because I was out of scallions and they were excellent.

Original recipe:  http://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/

Well Fed Pad Thai

This is a delicious recipe from the Well Fed cook book series. I kept reading good things about Sunshine Sauce and decided to go all in with the sauce and Pad Thai recipe. I added shredded carrots, bean sprouts, omitted the onions, and scrambled the eggs. We made chicken tenders baked in coconut aminos and dipped in extra Sunshine Sauce as the protein.

Original Recipe:  http://theclothesmakethegirl.com/2011/05/08/paleo-pad-thai/

Paleo Spinach Artichoke Dip

Oh my gosh, if you want something creamy and faux cheesy, this is it. I was skeptical of cashew cream but it really does work. I sliced sweet potatoes on the mandoline and baked one batch and fried the second batch in coconut oil on the stove top. They both tasted good but the fried ones were a little crispier and easier to dip. Have at it!

http://paleospirit.com/2013/spinach-artichoke-dip-paleo-vegan/