Crockpot Roast with Veggies

Ingredients:

• 1 4lb. beef roast, well marbled
• 3 T. coconut oil
• 5 carrots
• 4 ribs celery
• 1 large onion
• 4-5 cloves garlic
• Preferred seasonings (We usually use chili powder, garlic powder, onion powder, Italian seasoning, and salt & pepper.)

Method:

Sprinkle roast with mixed seasonings and brown well on all sides in hot coconut oil. Chop vegetables into large chunks and add to crockpot; sprinkle a bit more seasoning over veg. Place roast on top and cook on high 6-7 hours, or low 8-10 hours. No need to add water. Be sure to drink the broth that's made from cooking as it contains all of the nutrients from the cooked food.

Serves 4-6 with leftovers.

Spicy Grilled Chicken Salad

Ingredients:

• 4 boneless, skinless chicken breasts; butterflied
• Preferred seasoning (we use McCormick Grill Mates Spicy Montreal Steak seasoning)
• Mixed salad greens, torn into bite sized pieces
• Mixed fresh veg, cut into bite sized pieces
• 1/4 c. Apple Cider Vinegar (we use Braggs)
• Olive oil
• 2 T. Water
• Italian seasonings (or favorite seasonings) to taste

Method:

Butterfly the chicken breasts open so they are thin (about 1/4" thick). This way they cook quickly without getting dry and tough. Sprinkle both sides well with seasoning. Cook on George Foreman grill until done; about 3 mins.

If you don't have a GF, you can still do this recipe: Add 1 T. coconut oil to your favorite pan. Cook on med-high for about 2 mins, then flip and cook until done; about another 2-3 mins.

You can also pound these to make them even more tender. Just place butterflied breast meat between two layers of plastic and pound until desired thickness.

Slice chicken into bite-sized pieces. Wash and tear salad greens; wash and chop veg. Combine in a large salad bowl. Set aside.

In a salad dressing bottle (or any bottle or jar that can be closed with a lid and shaken; use glass) mix vinegar, olive oil, water, and seasonings; shake well. (The longer this dressing sits, the better it tastes.)

Serve salad with salad dressing drizzled over. Top with favorite toppings such as sunflower seeds, parmesan cheese, bacon crumbles, etc. (To keep this healthy, don't use croutons, soy nuts, or any non-paleo type topping.)

Serves at least 4.

Oil/Vinegar Salad Dressing

Ingredients:

• 1/4 c. Apple Cider Vinegar (we use Braggs)
• Olive oil
• 2 T. Water
• Italian seasonings (or favorite seasonings) to taste

Method:

In a salad dressing bottle (or any bottle or jar that can be closed with a lid and shaken; use glass) mix vinegar, olive oil, water, and seasonings; shake well. (The longer this dressing sits, the better it tastes.)

Makes 1 bottle.

BLT Rollups w/Homemade Oil/Vinegar Salad Dressing

Ingredients:

• Bacon
• Leaf lettuce (We like red-tip leaf lettuce, or butter leaf lettuce, but any large leaf lettuce will work.)
• Tomatoes, sliced
• Homemade oil/vinegar salad dressing

Method:

Fry bacon until desired doneness; save grease. Lay out a lettuce leaf; layer bacon and tomato slices onto center of leaf. Drizzle with dressing. Roll lettuce into a wrap.

Serves as many as you can make, as fast as you can make them.

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(Salad Dressing Recipe)

Ingredients:

• 1/4 c. Apple Cider Vinegar (we use Braggs)
• Olive oil
• 2 T. Water
• Italian seasonings (or favorite seasonings) to taste

Method:

In a salad dressing bottle (or any bottle or jar that can be closed with a lid and shaken; use glass) mix vinegar, olive oil, water, and seasonings; shake well. (The longer this dressing sits, the better it tastes.)

Makes 1 bottle.

Mixed Fresh Salad with Homemade Oil/Vinegar Salad Dressing

Ingredients:

• Mixed salad greens, torn into bite sized pieces
• Mixed fresh veg, cut into bite sized pieces
• 1/4 c. Apple Cider Vinegar (we use Braggs)
• Olive oil
• 2 T. Water
• Italian seasonings (or favorite seasonings) to taste

Method:

Wash and tear salad greens; wash and chop veg. Combine in a large salad bowl. Set aside.
In a salad dressing bottle (or any bottle or jar that can be closed with a lid and shaken; use glass) mix vinegar, olive oil, water, and seasonings; shake well. (The longer this dressing sits, the better it tastes.)

Serve salad with salad dressing drizzled over. Top with favorite toppings such as sunflower seeds, parmesan cheese, bacon crumbles, etc. (To keep this healthy, don't use croutons, soy nuts, or any non-paleo type topping.)

Serves at least 4.

Brussels Sprouts in Browned Butter

Ingredients:

• 1 16 oz. bag frozen brussels sprouts
• 3 T. best quality butter
• Salt & pepper to taste

Method:

Empty bag of frozen sprouts into stovetop casserole dish. Sprinkle with sea salt. Drop butter among the sprouts in bits so it's distributed well. Cook on low, stirring occasionally, until sprouts are well browned and a bit soft; about 25 mins. Sprinkle with freshly ground pepper right before serving.

Serves 4.

Spicy Grilled Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• Preferred seasoning (we use McCormick Grill Mates Spicy Montreal Steak seasoning)

Method:

Butterfly the chicken breasts open so they are thin (about 1/4" thick). This way they cook quickly without getting dry and tough. Sprinkle both sides well with seasoning. Cook on George Foreman grill until done; about 3 mins.

If you don't have a GF, you can still do this recipe: Add 1 T. coconut oil to your favorite pan. Cook on med-high for about 2 mins, then flip and cook until done; about another 2-3 mins.

You can also pound these to make them even more tender. Just place butterflied breast meat between two layers of plastic and pound until desired thickness.

Makes 4 servings.