Paleo recipes!!

So I totally wrote out the paleo recipes out in its entirety and it somehow did not save yesterday so I decided to try again today. Here we go:

Paleo Turkey Soup

Ingredients 

2-4 turkey breasts, chopped in chunks

1 teaspoon coconut oil

1 clove of garlic, minced

2-4 celery stalks, diced or slice in small pieces

2-4 carrots, sliced

2-4 medium sized potatoes/ sweet potatoes or 2 large

1 large onion, diced

1 carton of turkey stock approx. 4 cups

2 cups of vegetable stock

2 cups of water

2 teaspoons of mrs dash table seasoning

Sea salt and pepper to taste 

Directions

Add coconut oil to a pot and turn to med heat , chop turkey into chunks and add them to the pot. Cook till they turn white and add garlic and onions cook for 5-7 minutes then add stock and water, while that is heating chop remaining ingredients and add to the pot. Depending on your stove leave at medium heat or turn to high and cook for approximately 20-30 minutes. Serves 4-6 bowls of soup. Enjoy!

Paleo Double Chocolate Chip Cookies

Add to bowl:

1 beaten egg

1 tbs organic non alcohol vanilla extract

1/4 cup organic cocoa powder

1/4 cup raw organic honey

1/4 cup organic semi sweet chocolate chips (non dairy)

1 cup almond meal 

Mix ingredients in bowl with mixer.

Using a teaspoon, drop onto parchment paper. 

Bake at 375 for about 20 minutes.

Makes about 9 cookies.

Paleo Ginger Snaps (tastes just like the real thing!)

Ingredients:

1 cup almond meal/ flour

2 Tbsp Coconut Flour

2.5 Tbsp Coconut Oil

1/4 cup Pure Maple syrup

1/2 tsp baking soda

1/2 tsp cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp sea salt

2 Tbsp of Molasses 

Preheat the oven to 350 deg F and line a cookie sheet with wax paper or parchment paper. In your food processor or a mixing bowl, combine dry ingredients and process. Melt coconut oil and add coconut oil to processor followed by maple syrup, blend. Place the mixture in the freezer for 5-19 minutes to harden enough to form into balls. (Optional) I found this dough extremely sticky. Remove and use mini melon ball scooper or tablespoon to make 12 equal size balls. These do not expand much so you can place close together one baking sheet. Using the back of a spatula flatten each cookie onto the cookie sheet and use fork to place markings in top. Top with additional sea salt (optional) and bake at 350 for 12-15 minutes or until edges become slightly brown. Remove from oven and allow to cool for ~5 min before placing on cooling rack. Once cooled if you haven’t eaten them all in the process, store in an airtight container on countertop for up to 5 days. Yields around 12 cookies. This has been my favorite recipe so far! 

Thank you for reading my blog and hope you enjoy these as much as I do!

You can also follow me on Pinterest at mamabearpaleo 

Or Instagram at mamabearpaleo 

Cara