Fruit 'Muffins'

Servings:

4

Ingredients:

1/4 cup Almond Flour

1 Omega 3 Enriched Egg

1 packet Truvia sweetener (1 tsp.)

1/2 tsp. ground Cinnamon

1/4 tsp. Vinegar

1/4 tsp. Baking Soda

1 cup fresh Fruit (I used Blueberries, Strawberries, and Kiwi)

Directions:

Preheat oven to 350° F.

Beat Egg in a bowl. Add Almond Flour, Truvia, and Cinnamon. On a large spoon pour Vinegar over Baking Soda (It will fizz - think a child's volcano). Stir spoon into batter.

Pour batter into cupcake pan with liners. Fill each cup about a 1/3 full.

Add Fruit to the top of each cup.

Bake for about 10-15 minutes.

Very delicious as a dessert last night, and I think I might have to go have one for breakfast right now!

Salmon Caesar Salad

Servings:

2

Ingredients:

1 Salmon Filet, skinless

1 tsp. Olive Oil

1 Lemon wedge

1 tsp. Garlic Powder

1 tsp. Oregano

1/2 tsp. Paprika

1/4 tsp. Cayenne Pepper

4 Tbl. 'Caesar Dressing' (find my recipe on the Sauce/Dressing Page)

4 cups Romaine Lettuce, chopped

Directions:

Preheat oven to 400° F.

Mix Olive Oil and juice from Lemon in a bowl. In a separate bowl mix spices.

Dip Salmon in Olive Oil and Lemon, then coat in spices.

Sear Salmon in a frying pan for 2 minutes on each side.

Then place Salmon in a baking dish on a piece of parchment paper and bake in the oven for 8-10 minutes until it flakes.

Toss Lettuce with Caesar Dressing and lay salmon on top.

Really good flavors without being too heavy! I am sure I will enjoy this even more in the summer, or whenever it actually stops snowing ;)

Caesar Dressing

Servings:

4

Ingredients:

2 Omega 3 Enriched Egg

1/2 juice from half of Lemon

1 can Anchovies in Olive Oil, 2 oz.

3 Garlic cloves, minced

1 tsp. Dijon Mustard

1/2 tsp. Worcestershire Sauce

Fresh ground Black Pepper

Directions:

Put Eggs and juice from Lemon into a blender and mix well. Allow to sit for one minute.

Add Anchovies with Olive Oil, and all other ingredients to blender and puree.

This will make about 1/2 cup - each serving is 2 Tbl. Refrigerate and store this in glass mineral water bottles, and use within three days.

It's a very light dressing but packs a lot of flavor! I didn't even miss the cheese :)

Spaghetti Squash and Meatballs

Servings:

1

Ingredients:

1 cup Spaghetti Squash, cooked

6 Meatballs, cooked - 1/4 lb. of beef (see my recipe on the 'Meat' page)

1/4 cup Homemade Tomato Sauce (see my recipe on the 'Sauce' page)

Directions:

Heat Spaghetti Squash in a large frying pan over medium heat. Add Tomato Sauce, mix well so that Spaghetti Squash absorbs the flavors. Add meatballs to pan and cook for several minutes until hot.

I love spaghetti squash because it is an extremely healthy and paleo-friendly alternative to pasta! To cook: slice in half length wise and remove seeds. Put face down in a glass baking dish in an inch of water. Cook for about an hour on 350° F until skin is tender. After it cools for 10 minutes scrape the inside of squash with a fork. One squash is approximately 4-6 servings!

If desired leave it in the frying pan longer with the sauce to get the spaghetti squash to a crunchy consistency :) Yum!

Meatballs

Servings:

4

Ingredients:

1 lb. 93% Lean Ground Beef

1 tsp. Olive Oil

1 Yellow Onion, finely chopped

1 tsp. dried Oregano

3 Garlic cloves, minced

1/2 tsp. Cayenne Pepper

Directions:

Preheat oven to 350° F. Mix all ingredients in a large bowl with clean hands.

Roll meat into balls about 1 1/2" diameter. I cooked them in mini muffin pans, so about 6 spots per 1/4 lb of meat.

Cook for 10 minutes, flip meatballs over with tongs, and cook an additional 7 minutes.

I like cooking them in the muffin pan because you can get them all the same size and they won't roll around so you can cook them evenly. Try different spices or mix in some ground turkey!

Brushetta

Servings:

2

'Bread' Ingredients:

1/4 cup Almond Flour

1 Omega 3 Enriched Egg

1/2 tsp. Garlic Powder

1/2 tsp. Dried Oregano

1/2 tsp. Olive Oil

'Bread' Directions:

Preheat oven to 350°.

Beat Egg in a bowl and add in all other ingredients.

Place a piece of parchment paper on a baking sheet. Scoop 1 Tbl. of dough onto parchment paper with 2" space in between each.

Put another piece of parchment paper on top of the dough on the baking sheet. Flatten dough to about 1/8" thick between parchment paper.

Bake for 10 minutes.

Begin topping directions while 'bread' is baking.

Topping Ingredients:

1 small Plum Tomato, chopped

1/2 Red Onion, chopped

2 cloves of Garlic, minced

2 Tbl. fresh Basil, finely chopped

1/2 tsp. Balsamic Vinegar

1/2 tsp. Red Wine Vinegar

1/2 tsp. Olive Oil

Topping Directions:

Saute Garlic in Olive Oil over medium heat in a frying pan. Add Red Onion to frying pan for 1 minute to soften.

Move contents of frying pan to a bowl. Add Tomato and Basil and mix well. Pour in Balsamic and Red Wine Vinegars.

Scoop topping onto 'bread' after it has cooked. Place in the oven for 10 additional minutes.

This is a very healthy treat for parties, or just a yummy snack for you! - I ate one serving at a time, and waited to cook the topping on the 'bread' until I was going to eat it, so they didn't get soggy in the fridge ;)

Frugal Fruit Salad

Every week I'm going to go and buy as much fruit as I can for $5 or less at the grocery store.

This week I purchased:

Pineapple - $1

Strawberries - $0.88 per carton

Mango - $0.50 each

Kiwi - $0.33 each

Total: $4.42

This fruit made 12 cups of fruit salad!