Creamy Thai Curry Soup with Shrimp…. YUM!!

Fresh herbs, aromatics and vegetables make this flavorful Thai Curry Soup a year-round favorite! Dairy-Free, Whole30, and Paleo.

I love fresh Thai curry paste with all of the fragrant ginger, lemongrass and garlic. This soup is a client favorite because it’s light enough to have in summer, hearty enough to have in winter and delicious enough to enjoy year round.

Shrimp’s delicate flavor is perfect in this soup. Save yourself the time and buy shrimp that’s already peeled and deveined. Also, a tiny percentage of shrimp is actually fresh and never frozen. What you see in the seafood case is actually previously frozen. You don’t know how long it’s been out, so buy frozen to actually get the freshest shrimp. Check the ingredient list to make sure there aren’t any chemicals added.
Shrimp are sold by size. The size is how many are in a pound, so you’ll see things like “jumbo 16/20” which means 16-20 shrimp in a pound all the way down to “extra small 61/70” which are the teeny-tiny salad shrimp. For this soup I like 36/50 shrimp which are a medium bite-size. Feel free to use whatever size you want to eat!

As for Thai curry paste, the good news is if you don’t want to make your own there are a lot of different brands you can buy that don’t have any artificial anything. No chemicals, no preservatives, no sugar; nothing! Thai Kitchen makes a red and green Thai curry paste and is available in most grocery stores. Why should you make your own if there’s a healthy option out there? Not only will it taste fresher and be more complex, but you can control the flavors. If you don’t like garlic; leave it out. Do you love fresh ginger? Double it up!

Either way you go, this soup is fresh and delicious. If you do use store bought curry paste, I recommend you add some fresh garlic and ginger to give it a little boost.

I like 36/50 count shrimp because they are a good one-bite size. You can use smaller or larger shrimp, just be aware that smaller will cook faster and larger will take longer to cook. Fresh lemongrass can be hard to find, but if you have it, add a tablespoon minced; it’s a delicious addition!

Ingredients

  •  2 teaspoons coconut oil
  •  2 tablespoons thai curry paste or homemade Thai curry paste *
  •  2 cups chicken broth
  •  1 can light coconut milk
  •  1 cup sliced mushrooms about 4 ounces
  •  12 ounces 36/50 count shrimp peeled and deveined
  •  ½ cup shredded cabbage
  •  1 cup diced tomato about 1 medium tomato
  •  6 ounces baby spinach
  •  ¼ cup chopped fresh cilantro
  •  1 lime quartered

Instructions

  1. Heat oil in large saucepan over medium high heat.
  2. Stir in curry paste and sauté for 30 seconds.
  3. Add about a half cup of the broth and whisk together.
  4. Add remaining broth, coconut milk and mushrooms.
  5. Simmer for 10 minutes.
  6. Add shrimp and cabbage, reduce heat to low and cook for 5 minutes.
  7. Add spinach and tomatoes and cook for 2 minutes.
  8. Serve with sprinkled with cilantro and with a lime wedge if desired.

Recipe Notes

*If using store bought thai curry paste, add in 1 teaspoon minced garlic and 2 teaspoon fresh ginger.

If you have a friend or family member in your life who wants to solve their health problems once and for all, share this info to help them finally get back to feeling like themselves again (or for the very first time!).

Samantha Lee Lander
314.724.5040
seefitpt@gmail.com
http://www.seefitpt.comhttps://linktr.ee/seefitliving

#healinghashimotos #aip #fitness #health #weightloss #autoimmune #hormones #thyroid #guthealth #leakygut #paleo #glutenfree #cleaneating #healthtips  #healthychoices #mindset #mindandbody #hashimotos #adrenals #adrenalfatigue #fatigue #energy #workout #adrenalfatiguerecovery #cortisol #chronicfatigue #grainfree #FDN #functionaldiagnosticnutrition #seefitliving #seefitpt #seefitpt #seefitliving #healinghashimotos #aip #fitness #health #weightloss #autoimmune #hormones #thyroid #guthealth #leakygut #paleo #glutenfree #cleaneating #healthtips  #healthychoices #mindset #mindandbody #hashimotos #adrenals #adrenalfatigue #fatigue #energy #workout #adrenalfatiguerecovery #cortisol #chronicfatigue #grainfree #FDN #functionaldiagnosticnutrition #meditation #wellness #selfcare #stress #health #anxiety #mindfulness #mentalillness #healing #anxieties #tension #recovery #stressrelief #therapy #depression #cortisol #workstress #trauma #stressreduction #fastereft #mentalhealthmatters #fitness #love #wellbeing #stressfree #cbttherapy #motivation #mentalhealth #mindset #mentalhealthawareness

Paleo Taco Lasagna

So let’s talk about this recipe for a second because I’m absolutely IN LOVE! And when my client tried it a week ago, she ate this and loved it. Which is a big deal. I don’t think she’s a huge fan of my food choices sometimes. I don’t think she care one bit that it was made with healthy ingredients!

So go try this! And let me know what you think! Hopefully you’re just like my mother in law when it comes to this recipe!

TACO LASAGNA CASSEROLE

Ingredients

  • 2 tablespoons ghee
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 jalapeño, seeds removed and minced
  • 2 garlic cloves, minced
  • salt, to taste
  • 1 pound ground beef
  • 2 tablespoons taco seasonings
  • 1 jar salsa
  • 1 jar green chile salsa
  • 3 eggs
  • 1 package cassava tortillas or almond flour tortillas

For the garnishes:

  • 1 cup plantain chips, crushed
  • 1/4 head iceberg lettuce, thinly sliced
  • 1 jalapeño, sliced
  • 1 fresno pepper, sliced
  • handful of cilantro, roughly chopped
  • green onions, roughly chopped

For the coconut sour cream:

  • 1 14 ounce can of coconut cream
  • zest of 1 lime
  • juice of 1 lime
  • pinch of salt

Instructions

  1.  Preheat oven to 350 degrees F.
  2. 8×8 baking pan
  3. In a large pan add 2 tablespoons ghee. Once warm, add the onion and peppers and sauté until peppers are browned and onions are translucent. Then add jalapeño, garlic and a bit of salt and cook for 2 more minutes, until fragrant. 
  4. Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasonings and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green chile salsa, and eggs and stir until completely combined. 
  5. Now build your lasagna casserole: add a large spoonful of the taco/salsa mixture to the bottom of the greased dish, then put a tortilla on top. Then repeat that: meat/salsa mixture – tortilla, until no tortilla remain. Pour the remaining mixture on top. 
  6. Place in oven to bake for 1 hour and 15 minutes, until the middle is no longer jiggly.* Let casserole rest for 15 minutes to set before slicing. 
  7. While casserole is baking, mix together all the ingredients for the coconut sour cream.
  8. Top casserole with garnishes before slicing and serving!

Notes

*I placed a baking sheet in the bottom of my oven in case the casserole bubbled over while baking. It never did bubble over, but better safe than sorry. 

Do you want to learn how to optimize your health and become a healthier person for the rest of your life ? Set up a free 45 minute discovery call with me to come up with a transformation health plan.

Samantha Lee Lander
314.724.5040
seefitpt@gmail.com
http://www.seefitpt.comhttps://linktr.ee/seefitliving

Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.  

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Paleo Chili Recipe for a Chilly Day…

A hearty bowl of chili  is the perfect dinner for a blustery winter day. This one in particular is one of our favorites. It’s spicy, super savory, and extra hearty. We can’t get enough of it! Read on to learn exactly what makes this chili so special.

It’s packed with veggies.

It’s a common misconception that paleo dieters subsist solely on meat. Untrue! Veggies are an important part of any diet, and this chili makes sure you get the good stuff in! It’s packed with celery, peppers, and onions, and could be adapted to make way for even more vegetables. Try stirring in some chopped cauliflower with the onions, or stir in kale near the end of cooking time and simmer until it’s wilted.

It’s got all the classic chili flavors.

Since fruits are tricky ingredients to navigate on paleo, it might come as a surprise that you can eat tomatoes. Because they’re relatively low on the glycemic index they’re totally safe to eat. Fire roasted tomatoes + lots of chili powder, cumin, and oregano = big chili flavor.

It’s got the best toppings EVER.

Once you try chili topped with bacon, you’re never going back. To offset all that salty, fatty goodness we’ve got bright cilantro, spicy jalapeño, and creamy avocado. It’s all about balance. 😋

It’s a meal-preppers dream.

Chili, like many soups and stews, is better on day 2. This makes this chili the PERFECT food for meal prep—it gets better as the week goes on! Just keep your toppers separate, microwave the chili when you’re ready to eat and top as desired.

You can freeze it… forever.

Okay, not forever. At least 6 months though, which is basically forever. Freeze it in pint containers for super easy single-serving dinners.


YIELDS:6 SERVINGSPREP TIME:0 HOURS 15 MINSTOTAL TIME:0 HOURS 55 MINS

INGREDIENTS:

slices bacon, cut into 1/2″ strips1/2 – I like natures rancher because it has minimal ingredients and no sugar.

medium yellow onion, chopped2 

celery stalks, chopped2 

bell peppers, chopped3 

cloves garlic, minced2 lb. 

lean ground beef2 tbsp. 

chili powder2 tsp. 

ground cumin2 tsp. 

dried oregano2 tbsp. 

smoked paprika

Kosher salt

Freshly ground black pepper1 

(28-oz.) can fire-roasted tomatoes2 c. – no salt added.

low-sodium chicken broth

Sliced jalapeños, for garnish

Sliced avocado, for garnish

freshly chopped cilantro, for garnishThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, and peppers to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
  2. Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat. 
  3. Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add tomatoes and broth and bring to a simmer. Let cook 10 to 15 more minutes, until chili has thickened slightly. 
  4. Ladle into bowls and top with reserved bacon, jalapeños, cilantro, and avocado.

If you want to learn how to optimize your health and change your lifestyle now is your chance. Set up a free 45 minute discovery call with Samantha. For no cost you can get a free plan to change your life forever. Email seefitpt@gmail.com or check out www.seefitpt.com for more info.

Samantha Lee Lander
314.724.5040
seefitpt@gmail.com
http://www.seefitpt.comhttps://linktr.ee/seefitliving

Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.

#paleo #paleodiet #PaleoFood #paleolifestyle #paleolife #paleorecipes #paleontology #paleofriendly #paleoeats #paleoish #paleobread #paleobreakfast #paleoliving #paleobrasil #paleoart #paleocrackers #paleomom #paleogirl #paleoapproved #paleodinner #paleolowcarb #paleovegan #paleoSnack #paleorecipe #paleoeating #paleobr #paleomg #paleostyle #paleolove #paleochallenge #healthy #healthyfood #healthylifestyle #healthychoices #HealthyEating #healthyliving #healthylife #healthybreakfast #healthyhair #healthybody #healthymind #healthyeats #HealthyDiet #healthyrecipes #healthyskin #healthymom #healthysnack #healthyhabits #healthyfoodshare #HealthyChoice #healthymeal #healthylunch #healthymeals #healthydinner #healthyfoodporn #healthygirl #healthykids #healthyfats #healthysnacks #healthyrecipe

Paleo Chicken Pot Pie

I’ve gotten tons of requests over the past month or so for a chicken pot pie recipe – it’s like you all are mind readers.

Chicken pot pie is a tall order, the ultimate of ultimate comfort foods, in my opinion, and, one of my favorite foods from childhood.  

It all starts with the dough/crust, which I found from a paleo pie crust I made.

I decided to make 2 smaller pies with double crusts (top and bottom) and one personal size pie with only a top crust to test both options.  Both turned out absolutely delicious, so feel free to use only a top crust, and smaller dishes, if you want to cut down down on prep time or just don’t want so much crust in your pie.

As for the filling, I decided to go very traditional, only swapping out the typical peas for broccoli florets to make it paleo.  You can easily swap your favorite veggies into the filling without altering the recipe, so definitely take the opportunity to add whatever you and your family loves the most.

For the chicken, I pre-baked boneless skinless chicken thighs, then cubed them, but you can use any cooked chicken you like – even a rotisserie chicken will work just fine.   Once again, use whatever is convenient and family-approved to make this your own!   T

So, what’s left?  The creamy factor, right?  We’ll be using chicken bone broth – either homemade or purchased – along with organic ghee or grass fed butter, tapioca flour (or arrowroot) as a thickener, and a small amount of coconut milk for that last bit of creaminess.

The filling may or may not make more than you need to fill the crusts (depending on the size of your dishes) but any leftovers can be stored in the refrigerator and served for lunch the next day as soup.  At least, that’s what I did with mine – YUM!  

Ingredients

crust:

  • 2 cups almond flour
  • 1/4
  • 1/4 cup coconut flour
  • 1 1/4 cups tapioca flour
  • 1 tsp salt
  • 14 Tbsp palm shortening or coconut oil , or grass-fed butter, or a combination of both, cold
  • 2 large eggs

filling:

  • 1 lb chicken breasts or thighscooked and cubed
  • 1 small onion diced
  • 1 1/4 cups celery diced
  • 1 1/2 cups carrots peeled and diced and blanched**
  • 1 head broccoli cut into florets and blanched**
  • 6 Tbsp or grass-fed butter or goat butter or coconut oil
  • 1/4 cup tapioca flour or arrowroot starch
  • 2 3/4 cups bone broth homemade or purchased
  • 1/3 cup full fat coconut milk blended prior to adding
  • 1 tsp a good poultry seasoning blend .. I like rosemary, oregano, thyme and garlic.
  • 1/4 tsp black pepper
  • 1 Tbsp fresh parsley minced
  • 1 egg plus 1 tbsp water for egg wash, optional


Instructions

prepare crust:

  1. In a food processor combine all ingredients EXCEPT for the eggs and pulse until mixture resembles thick crumbs.  Then, pulse/process in the eggs until a dough forms.  Gather the dough into a ball prior to rolling or pressing into your pie dish(es).Separate dough into 4 disks and wrap tightly in plastic.  Refrigerate for about 30 minutes prior to pressing/rolling out dough.

prepare filling:

  1. Have your chicken cooked and cubed and your carrots and broccoli blanched** and set aside. Preheat your oven to 400 degrees
  2. Heat a large stock pot over med-low heat and add the 6 tbsp ghee or butter. Add the onions and celery, sprinkle with just a bit of salt and pepper.
  3. Raise the heat to medium and cook about 5 minutes, until translucent and fragrant.
  4. Whisk in the tapioca flour and continue whisking while the mixture bubbles for 1-2 minutes.
  5. Add bone broth and raise the heat, bringing the mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
  6. Once thickened, add the coconut milk, poultry seasoning, salt, pepper, parsley, cubed chicken, carrots and broccoli. Stir and cook another 1-2 minutes, then remove from heat and set aside.
  1. If planning on making both bottom and top crusts (as opposed to top only) press or roll dough between two sheets of parchment paper, then gently lay each one into the bottom of your pie dishes – you can make this in a large deep dish pie dish (9 inches) or 2 smaller deep dish pie dishes (5-6 inches). Alternatively, you can make 4 personal size pies in ramekins.***
  2. If using a bottom crust, poke holes all over crust with a pork and place pie dishes on a baking sheet. Pre-bake the bottom only for 10-12 minutes, or until bottom is just set, then remove from oven.
  3. Fill your pie dishes with filling almost up to the top (it’s fine that they boil over a bit while baking). Extra filling can be saved as leftovers for soup, or frozen for later use.
  4. To prepare the top crusts, roll or press the remaining disks between two pieces of parchment paper (or all of them, if using a top crust only) until about 1/4” thick. Carefully place top crust over filling and seal the edges as desired, then, using a thin knife, make 3 or 4 slits on the top crust. If using the egg wash, gently brush it over the top crusts and sprinkle with additional sea salt if desired.
  5. Place pie dishes on a large baking sheet (use 2 if necessary) and bake in the preheated oven for 30 minutes, until crust is deep golden brown and filling is bubbling through.

Recipe Notes

*Unbaked pies can be frozen and baked later on, you can also prepare dough and filling up to 3 days ahead of time, then assemble and bake

***Press dough into bottom and sides of the pie dish(es) to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!

Nutrition

Calories: 558kcalCarbohydrates: 28gProtein: 20gFat: 43gSaturated Fat: 17gCholesterol: 84mgSodium: 542mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 3735IUVitamin C: 57.6mgCalcium: 98mgIron: 2.2mg

If you want to learn how to optimize your health and change your lifestyle now is your chance. Set up a free 45 minute discovery call with Samantha. For no cost you can get a free plan to change your life forever. Email seefitpt@gmail.com or check out www.seefitpt.com for more info.

Samantha Lee Lander
314.724.5040
seefitpt@gmail.com
http://www.seefitpt.comhttps://linktr.ee/seefitliving

Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.  

#paleo #paleodiet #PaleoFood #paleolifestyle #paleolife #paleorecipes #paleontology #paleofriendly #paleoeats #paleoish #paleobread #paleobreakfast #paleoliving #paleobrasil #paleoart #paleocrackers #paleomom #paleogirl #paleoapproved #paleodinner #paleolowcarb #paleovegan #paleoSnack #paleorecipe #paleoeating #paleobr #paleomg #paleostyle #paleolove #paleochallenge #healthy #healthyfood #healthylifestyle #healthychoices #HealthyEating #healthyliving #healthylife #healthybreakfast #healthyhair #healthybody #healthymind #healthyeats #HealthyDiet #healthyrecipes #healthyskin #healthymom #healthysnack #healthyhabits #healthyfoodshare #HealthyChoice #healthymeal #healthylunch #healthymeals #healthydinner #healthyfoodporn #healthygirl #healthykids #healthyfats #healthysnacks #healthyrecipe

Low Carb Nachos on a Lazy Sunday

These low-carb keto nachos are:

  • Savory
  • Salty
  • Satisfying
  • Gluten-free

The main ingredients for these keto nachos include:

  • Pork rinds or Siete almond flour tortillas toasted , or the chips
  • Ground beef
  • Avocado
  • Shredded cheddar cheese
  • Sour cream

Optional ingredients:

  • Olives
  • Chopped onion
  • Salsa
  • Bell peppers
  • Guacamole
  • Cilantro
  • Jalapenos
  • Your favorite veggies that are low carb

Health Benefits of Keto Nachos

Nachos might not seem like your go-to health food, but when transformed into a keto recipe, you might be surprised at the potential health benefits. Not only does this low-carb version of a Mexican classic help regulate blood sugar, but it also boosts heart health. 

Regulates Blood Sugar

You might be wondering if too much protein is a potential risk on the keto diet — a condition that is called gluconeogenesis. This is when your body turns your dietary protein into glucose in the absence of carbs. 

The truth is gluconeogenesis is a critical bodily function and there’s a reason your body has this process. In fact, the notion that too much protein can kick you out of ketosis or cause heart disease is based on bad science.

Protein has minimal effects on insulin levels, and fat has even less of an effect, suggesting that more protein and fat — and fewer carbs — are better for blood sugar regulation[*]. By regulating your blood sugar, you will likely feel a more sustained level of energy without the dips and spikes carbohydrates can cause. 

Heart Healthy

A few foods in this keto nacho recipe can promote a healthy heart. Avocados and grass-fed beef are the most abundant on the list, but adding low-carb, keto-friendly veggies will also promote heart health. 

Avocados

Avocados, whether you slice them up as a nacho topping or mash them into keto guacamole, are a powerhouse of healthy fats and nutrients. 

Avocados are high in potassium, an essential mineral and electrolyte that plays an important role in cardiovascular health, hydration, and muscle health. Adequate potassium is linked to lower blood pressure levels, which means a lower risk of heart attacks and stroke[*].

Just 100 grams of avocado contains about 14% or your daily dose of potassium — higher even than bananas, a famously high-potassium (but high sugar) fruit[*].

Grass-Fed Beef

Conjugated linoleic acid (CLA) is a fatty acid found in high amounts in grass-fed and pastured meat and dairy products[*]. In fact, you’ll get anywhere from 300-500% more CLA in grass-fed beef and dairy than non-grass-fed animals[*]. Aside from the ethical concerns, this nutritional benefit is a great reason to switch to grass-fed or pastured (similar to grass-fed with some differences) beef, dairy, pork, chicken, and eggs.

Higher levels of CLA are linked to a lower risk of heart disease in population-based studies, although this could have more to do with the high vitamin K2 content of grass-fed meat and dairy.

Grass-fed and pastured beef are also higher in vitamin K2 than their conventional counterparts. Vitamin K2 is a nutrient that helps shuttle calcium from your bloodstream into your bones where it belongs[*]. This helps keeps your bones strong and mineralized while protecting against artery calcification.

Pork Rinds: The Secret Ingredient to Low-Carb Keto Nachos

Nacho chips are the foundation of any nacho recipe. And without your usual tortilla chip option, you might be wondering how to replace them. The answer? Pork rinds. Pork rinds are made with pork skin and fat, resulting in a delicious, crunchy, salty chip.

If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.

Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.

INGREDIENTS

  • ⅓ lb ground beef
  • 1 ¼ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp pepper
  • ⅛ tsp onion powder
  • ⅛ tsp red pepper flakes
  • 1 package (about 30g) pork rinds
  • ½ cup shredded grass-fed cheddar cheese

Optional additional ingredients: 

  • ¼ cup black olives, chopped
  • 1 avocado, mashed
  • ¼ cup sour cream
  • ¼ cup salsa

INSTRUCTIONS

  1. In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
  2. In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
  3. Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
  4. Serve and enjoy.

Nutrition

  • Calories: 984
  • Fat: 65.5g
  • Carbohydrates:13.9g (5.5g net)
  • Protein: 83.2g

If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.

Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.

To learn more about how you can reach optimal health set up a free 45 minute Discovery Call to discuss your individualized plan. There is no time like the present to get a jump start on your health.

Samantha Lee Lander
314.724.5040
seefitpt@aol.com
http://www.seefitpt.com

https://linktr.ee/seefitliving

Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.  

#paleo #paleodiet #PaleoFood #paleolifestyle #paleolife #paleorecipes #paleontology #paleofriendly #paleoeats #paleoish #paleobread #paleobreakfast #paleoliving #paleobrasil #paleoart #paleocrackers #paleomom #paleogirl #paleoapproved #paleodinner #paleolowcarb #paleovegan #paleoSnack #paleorecipe #paleoeating #paleobr #paleomg #paleostyle #paleolove #paleochallenge. #keto #ketogenic #ketodiet #ketosis #ketogenicdiet #ketolife #ketofam #ketones #ketolifestyle #ketogeniclifestyle #ketoweightloss #ketofood #ketocommunity #ketorecipes #ketoaf #ketoliving #ketofriendly #ketogains #ketomeals #ketogeniclife #ketogenicliving #ketofamily #ketomom #KetoOS #ketogenicfood #ketotransformation #ketodinner #KetoCoffee #ketolove #ketoresults

LEMON BLUEBERRY SCONES (PALEO, GLUTEN FREE, DAIRY FREE

Paleo lemon blueberry scones (gluten-free, grain-free, dairy-free and refined sugar-free)

I love these easy lemon blueberry scones. Made with almond flour, blueberries, lemon, and honey, they are everything that is good about scones. And they are paleo, gluten-free, dairy-free and refined sugar-free. These scones are amazing with honey butter (I make it with ghee) right out of the oven. Of course, you can use coconut butter for a dairy-free topping.

It’s important to use fresh blueberries — frozen blueberries add too much moisture to these scones. And I like a lot of blueberries, they add to the natural sweetness of the almond and honey. Gently fold the blueberries into the batter at the last minute.

The key to this blueberry scone recipe is to keep stirring the flour mixture with the wet ingredients until it forms a dough. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. The consistency is similar to biscuit or cookie dough.

It’s also important to use superfine blanched almond flour for these grain-free blueberry scones. Do not substitute coconut flour or other gluten-free flour blends as they will not work in this recipe.


These lemon blueberry scones are perfect with tea or coffee.Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

  • 315 grams almond flour  about 3 cups
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • zest of 1 lemon
  • 2 eggs
  • 2 tablespoonshoney
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh blueberries

Instructions

  • Preheat oven to 325 degrees.
  • Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
  • Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
  • Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
  • Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

Nutrition

Calories: 233kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 168mg | Potassium: 22mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1.2% | Vitamin C: 3% | Calcium: 7.9% | Iron: 8.5%

No Bake Granola Bars with Raisins and Chocolate Chips {Grain Free, Paleo}

Chewy, crunchy, sweet and salty, these grain free and paleo no bake granola bars are going to become your favorite with the first bite!  They’re loaded with raisins and mini chocolate chips, coconut flakes and nuts, sweetened with raw honey and packed with healthy fats.  Kid approved, gluten-free, dairy-free, grain free and addicting! 

Prep Time: 15 minutesChill Time: 2 hrsTotal Time: 15 minutesCourse: Paleo snack/treat Cuisine: dairy-free, grain free, Paleo Servings: 20 bars

Ingredients

  • 1 cup raw pecans or walnuts
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup  coconut flakes unsweetened
  • 1 tsp cinnamon
  • 1 cup raisins
  • 1/2 tsp salt or 1/4 for less salty
  • 1/4 cup coconut oil melted (use refined for no coconut flavor)
  • 1/4 cup almond butter (no sugar added)
  • 1/4 cup + 2 Tbsp honey
  • 1 tsp pure vanilla extract
  • 1/2 cup mini choc. chips  dairy free, soy free

Instructions

  1. Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture – a few larger pieces are a good thing – don’t overmix!
  2. Transfer the nuts to a large mixing bowl* and stir in coconut flakes, cinnamon, salt, and raisins to evenly combine.
  3. Place melted coconut oil in a small sauce pan and whisk in the almond butter and honey. Set heat to low and whisk while honey and almond butter melt. Once mixture is smooth and well combined, remove from heat and stir in the vanilla.
  4. Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine – I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
  5. Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
  6. Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
  7. Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
  8. Using a long very sharp knife, cut into 20 bars.  You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
  9. Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled to stay firm. Enjoy!