6 tablespoons lime simple syrup* recipe below (or pure maple syrup)
1/3 cup organic lime juice
2 tbsp organic lemon juice
1 cup ice
⅛ teaspoon sea salt
Directions:
Place all ingredients into the jar of a high-speed blender.
Blend until smooth. (Serves 4)
Lime Simple Syrup
Ingredients:
1/2 c. Light raw honey
1/2 c. water
2 tsp. grated lime zest, plus 1/4 cup lime juice
Directions:
Place honey, water, and lime zest in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes.
Remove from heat and let cool completely.
Pour into air tight container and store in the refrigerator for up to 2 weeks.
You can use any citric fruit zest for this recipe. Or try using unsweetened fruit juice in place of water.
1/3 c. fresh lemon juice (from about 2 large lemons)
1/3 c. low-sodium chicken broth
1/4 c. olive oil
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. garlic powder
Black pepper, to taste
3 tbsp. fresh oregano leaves, roughly chopped
2 1/2 lb. medium Yukon Gold potatoes, cut into 1-inch wedges
Directions:
Position a rack in the lower third of the oven and preheat to 425˚.
Whisk together the lemon juice, chicken broth, olive oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano in a liquid measuring cup.
Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.
Roast the potatoes on the lower oven rack until they’re almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes.
Toss and continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more.
Toss again, then sprinkle with the remaining oregano and season with salt.
1 tablespoon Fermented Honey (available from Snackin’ Free) or white wine vinegar of your choice
1 large Hass avocado Salt to taste
1 paleo baguette (available from Snackin’ Free) or baguette of your choice
5 cloves garlic ( for a twist try black garlic)
1/ 2 cup (14 grams) fresh basil leaves, chopped
Freshly ground pepper, to taste
Directions
Chop tomatoes into small pieces and place in a medium-sized bowl with minced garlic, olive oil, vinegar, and salt, gently tossing to coat tomatoes.
In a small bowl place avocado, mash until smooth paste forms then set aside.
Slice baguette diagonally into 1/2 inch pieces and place on a baking sheet.
Toast under the broiler until golden, watching closely, and flip over, repeating with the other side.
Once bread slices are cool enough to touch, lightly rub garlic on top of bread slices.
Spread a scant amount of avocado paste over rubbed black garlic and top avocado bruschetta with tomato mixture, chopped basil leaves and freshly ground black pepper.
The main ingredient in honey liqueur is obviously honey. There are countless varieties of raw honey to choose from, many of them with different flavor profiles. While clover honey is the most common and tends to be the least expensive, it’s also considered to be the mildest variety. If you do choose clover honey, adding a bit of orange zest and cinnamon can help richen the flavor profiles and create a subtle aftertaste. If you aren’t a fan of orange, there are countless other natural flavor enhancers, including lemon zest, chamomile, and vanilla. Feel free to get creative!
If you choose flavored honey or stronger honey, it may be better to skip the extra flavorings because they could negatively affect or overpower the natural taste of the honey itself. But above all, make sure the honey you use is pure 100% raw honey. Make sure it doesn’t have any honeycombs, either — this helps to avoid straining the wax from the liqueur.
Directions:
Just pour two cups of vodka into a glass jar and add one and a half cups of honey.
Gently stir the mixture until the honey dissolves completely. After that, it needs to age for at least a month.
Keep it in a cool, dark place and stir it with a wooden or metal spoon at least once a week to ensure maximum quality.
Americans consume about 1.3 pounds of honey per person per year, and there are always creative ways to incorporate delicious raw organic honey into your diet.
1 large head cabbage, cored and chopped 2 tsp. seasoned salt
1/2 tsp. ground black pepper 1/2 tsp. onion powder
1/2 tsp. garlic powder
Serves 6 – Cook time: 45 min
Directions:
Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder, and garlic powder. Mix well.
Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
2 to 3 Green Plantains (Peeled and cut into matchstick fries about 3 inches long)
Directions:
Place a large fry pan on the stove with about 1 inch of oil in the bottom.
Heat on med-high heat.
Pat dry the plantains and place them in the hot oil (carefully). Do not overcrowd the pan as it will bring the temperature down and the plantains will soak up the oil.
Cook, turning frequently until the plantains are browned on all sides.
Remove from the oil and drain on a paper towel-lined baking dish.
Season with salt or other seasoning and serve hot.
1⁄4 yellow bell pepper cut into thin strips large carrot cut into thin strips cucumber cut into thin strips
1⁄4 red onion thinly sliced
1⁄2 cup alfalfa sprouts
1⁄4 cup cilantro
1⁄2 Tbsp black sesame seeds
Coconut aminos (or soy sauce), sriracha sauce, or vinegar with salt and pepper for dipping
Directions:
Lay the nori sheets on a flat surface, a countertop, or a cutting board.
Cut, dice and mash the avocado into a separate bowl and save on the side for now.
Spread 3 Tbsp of the mashed avocado at the closest end of each nori sheet about 1/2 inch from the edge
Lay the thinly sliced yellow bell peppers, carrots, cucumber, red onion on top of the mashed avocado, parallel to the edge of the nori sheet, and top with alfalfa sprouts, sesame seeds, and cilantro.
Leave an edge of about 2 inches that is filling-free.
Roll the edge of the nori with all the fillings over onto the nori sheet just until you can no longer see the “filling”; continue this rolling action until you reach the other end.
Wet your index finger with water and wet the end of the nori sheet and continue to roll. (this will make the nori sticky and help to hold it all together).
Slice sushi every 2 inches
Repeat this process until you have as many as you need
1/8 tsp (or more if you are daring) cayenne pepper
1 tsp oregano
1 tsp garlic powder
1/2 tsp black pepper
1/8 tsp salt
Directions:
Put nuts in a large bowl and toss with olive oil.
Mix all the spices together in a separate bowl and then toss with the nuts to coat.
Spread the mixture in a single layer on a cookie sheet and bake at 300° for 30-40 min stirring occasionally.
Let them cool and save them in an airtight container. You can eat them warm, but I prefer them at room temp when they have a chance to regain their crunch.
3/4 c almond butter, nut butter, sunflower seed butter or peanut butter (not paleo) of choice 2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch sea salt
Additions
1/2 cup dark chocolate of choice, for drizzling (optional)
Directions:
Crust
Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment-lined 8″ round pie pan.
The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper.
Place in the freezer to set while you make caramel ingredients.
Caramel
Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth.
Spread an even layer atop pie crust and return to the freezer.
Nut Butter Mousse
Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to the freezer.
If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.
Freeze overnight, and store in the freezer but let de-thaw on the counter for about 10 min before serving your very own healthy snickers pie
1 1/2 to 2 lbs. lean grass-fed / grass-finished ground beef (ground pork, chicken, or turkey can alternately be used)
2 Tablespoons Avocado oil
1/2 to 1 teaspoon each Himalayan pink salt and freshly ground pepper (or to taste and may be omitted)
1/2 yellow onion finely diced
1/4 cup finely shredded carrot
1/4 cup finely chopped cabbage
2 tsp. granulated garlic
Coating
1 cup cassava flour or arrowroot powder
1 bag Paleo plain or seasoned bread crumbs (or cassava flour will do)
2 to 3 eggs, beaten well (preferably pasture-raised or organic free-range)
2 to 3 tbsp. Water
Avocado oil enough to cover the bottom of a frying pan
Directions:
Place all filling ingredients in a large bowl and mix thoroughly by hand. Shape croquettes into small bite-size sausage link shapes and set them aside.
In a small bowl, beat eggs and water together and set aside.
Place cassava flour and bread crumbs (separately) in a shallow dish or on foil on the counter.
To coat croquettes coat croquette in flour, dip in egg wash, then coat with bread crumbs and set aside. Repeat with all other croquettes.
Heat oil in the frying pan. Place croquettes in hot oil and cook until golden brown turning to make sure all sides are browned and croquet is fully cooked.
Remove from hot oil with a slotted spatula or spoon and drain on a paper towel-covered tray.
In a large zipper seal bag, add flour, salt, garlic powder, chili powder, and black pepper and mix thoroughly.
Add the wings into the flour mixture until shake until well coated.
Cover a cookie sheet with foil and coat with oil or a generous spray of cooking spray.
Place the wings in a single layer on the cookie sheet, and place them in the oven.
Cook for 35-40 minutes, depending on the size of the wings, turning once.
While they are baking, Heat the Sauce over the lowest heat.
When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
First, cook bacon in a large skillet on medium-high. Cook until brown and slightly crispy, but do not burn to a crisp (if you don’t cook it enough, it is going to be rubbery in the chili).
Remove cooked bacon from skillet, and drain on a paper towel, reserving bacon fat in a separate container.
Toss chopped vegetables with 1 Tablespoon of bacon fat and cook in a separate, stockpot, on the stove, on medium-high. Do not overcrowd the pot this will cause your pot to cool and your veggies to steam -cook a little bit at a time if you have to. You want your veggies to soften slightly and the onions to become translucent. Remove from the pot and set aside
While all of that is cooking, throw another Tablespoon of bacon fat back into the stockpot and start browning your meat along with your garlic. Again, do not overcrowd the skillet. You want the meat to brown, not steam cook.
Add bacon pieces, cooked vegetables, along with the canned tomatoes and sauce. Then add your spices.
Bring everything to a boil for a few minutes on Medium, then reduce to Low, partially covered, for at least a few hours to let the flavors develop. This is flavor-developing thing is kind of important, and critical in the chili-making process.
Finely chopped fresh flat-leaf parsley for garnish
Directions:
Fill a pan with enough water to cover the eggs, place over medium heat. Bring to a boil and cook for 15 minutes.
While the eggs are cooking, prepare an ice bath. When the eggs are done cooking, Carefully remove and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the eggshells, remove and discard.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, sriracha sauce, mustard, and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
Spoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with paprika and a sprinkle of parsley and serve. Makes 24 deviled eggs; serves 12.
In a pint glass, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
Fill the glass with ice.
Pour in the sparkling water.
Gently mix with a long spoon until fully incorporated.
Garnish with a mint sprig, lime wheel, and blackberry.
2 Tbs. coconut sugar, coconut nectar, or honey (you can add non-sugar sweeteners of choice for sugar-free)
2 tsp. chili powder (or more to taste)
2 tsp. Himalayan pink salt
1/2 tsp. freshly ground pepper
1 to 1 1/2 Tbs. arrowroot or tapioca
1 Tbs. warm water
6 Gluten-Free/ Paleo buns, split and lightly toasted
Directions:
In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic and sauté, stirring occasionally, until the vegetables start to soften about 3 minutes. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomato sauce, chili sauce, Coconut Aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir to combine.
Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid.
In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper.
To serve, place the bottom halves of the buns, cut side up, on warmed individual plates, and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6
1 1/2 to 2 lbs. lean grass-fed / grass-finished ground beef (alternately you can use turkey or pork as well)
1 cup gluten-free, plain or seasoned bread crumbs
2 organic free-range eggs, beaten well
2 Tablespoons Avocado oil
1 bottle BBQ sauce
1 tsp. salt
1/2 tsp. granulated onion
1/2 tsp. thyme
1/2 tsp. freshly ground pepper
1/2 tsp. granulated garlic
1 large yellow onion diced fine
Wrap
1 lb. bacon 9 (uncured and sugar-free)
Additional BBQ sauce
Directions:
Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
In a large bowl, mix the meatball ingredients together with your hands until well combined. Form into Meatballs, not too large, 1 to 2 inches is best.
Wrap each with slices of bacon, 1 to 2 depending on the size of the meatball, and secure with toothpicks.
Place on baking sheet at least 2 inches apart and bake approximately 40 to 45 minutes or until a thermometer reads 165 F when inserted into the center of the meatball.
Remove from oven and brush liberally with BBQ sauce then return to the oven and bake another 5-10 min.
Serve with a side of heated barbecue sauce.
Change it up:
Before you wrap the meatballs with bacon why not try. . .
Green onion: using the green part only, wrap the meatball then follow directions 3 – 5.
Yellow onion: cut a yellow onion in half then in half again, separate the onion slices and use them to wrap the meatballs then wrap with bacon and then follow directions 3 – 5.
Mini Cabbage rolls: wrap each pre-cooked meatball with green cabbage and use marinara or tomato/pasta sauce of choice in place of barbecue sauce. Then heat the rest of the tomato/pasta sauce and place in a dish. When the meatballs are cooked then place them into the sauce and serve.
Teriyaki: In a small saucepan, add 1 bottle minus two (2) Tablespoons of Snackin’ Free Teriyaki dressing and heat, do not boil. Place 2 tablespoons of teriyaki in a small bowl with 2 teaspoons arrowroot powder and stir until combined. When ingredients in the saucepan come to a simmer add the arrowroot mixture and stir until teriyaki thickens.
2 lb. package Frozen pre-cooked plantains(the pre-cooked frozen worked so much better than the fresh for this recipe) Find these in the freezer section at your local grocery store
Directions:
Preheat the oven to 375 degrees F.
Thaw the frozen plantains for about 20 minutes.
Line a baking pan with aluminum foil.
Slice the plantains into 1 1/2 inch slices – about the width of the bacon.
Cut the entire package of Bacon in half with a sharp knife.
Wrap each slice of plantain with a half-slice of bacon, rolling it all the way around the plantain.
Place each wrapped plantain slice on the foil-lined baking sheet, seam side down.
Bake in a 375-degree oven for 35-40 minutes. (You will want the bacon to be just slightly brown but not too crunchy.)
Remove from foil immediately or they will stick. Move onto a plate lined with paper towels to blot any excess.
Can be served immediately or at room temperature.
Salad
This salad was a favorite when we dined with my mother-in-law. The salad, with its seasonings, was always so good you did not need to dress it.
Ingredients:
2 – 3 heads of Romain lettuce chopped in 1-inch strips
1/2 cucumber sliced
2 tomatoes halved and sliced
1/2 red onion halved and sliced
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 1/2 tablespoon Himalayan pink salt
Directions:
Placed lettuce in a large bowl with water enough to cover.
Add spices and salt and stir to dissolve.
Add 1 cup of ice cubes and refrigerate for at least one hour.
Remove and drain (but do not rinse).
Arrange lettuce on a large platter layer onions, tomato, and cucumbers and serve.
Cuban-Style Roast Leg of Pork
Ingredients:
One 5-6 lb. leg or shoulder of pork
6 cloves garlic
1 tsp dried oregano
1 Tbsp. Sea salt
1/2 tsp. ground cumin
Freshly ground pepper to taste
1/2 cup sour orange juice OR 1/4 cup regular orange juice and 1/8 cup each fresh lime and lemon juice
1/2 cup dry white wine or cooking sherry (optional)
2 large onions, sliced thickly
Directions:
Start the night before. Remove any excess fat from the leg of pork and pierce the meat all over with the tip of a sharp knife.
Combine garlic, oregano, salt, and cumin and mash them into a paste. You can do this in a food processor or go old school and use a mortar and pestle. (It tastes better!)
Place the pork in a large pan (non-reactive) and rub it well with the paste, sprinkle liberally with pepper, add the orange juice mixture and white wine and onions.
Cover with plastic wrap, refrigerate overnight, turning the meat several times.
You’ll need to start your cooking about 5 hours before serving. Preheat the oven to 350 degrees F.
Remove the meat from the marinade, pat it dry, and reserve the marinade.
Place the pork in an aluminum foil-lined roasting pan (you line the pan with aluminum foil, in case that wasn’t clear).
Roast 1 hour, turning the roast at intervals to brown on all sides. Insert a meat thermometer, making sure it doesn’t touch the bone.
Lower the oven temperature to 325 degrees F. Pour the reserved marinade over the roast, cover it loosely with aluminum foil, cook another 3 hours or so, turn the meat once, and baste frequently with the pan juices. Meat should reach an internal temperature of at least 180 degrees F.
Remove the foil during the last 30 minutes of roasting, adding white wine if the meat becomes dry.
When it is done, remove the roasted leg of pork to a serving platter and allow it to rest, covered with foil until about 15 minutes before carving.
Instead of slicing, the meat should fall right off the bone, as you basically hand shred. Serve with hot Cuban Mojo Criollo (recipe follows).
The following recipes are sauces you can use for the roast
Cuban Mojo Criollo
Ingredients:
8 cloves of garlic
1 tsp. salt
1 medium-sized onion, very thinly sliced
1/2 cup sour orange juice OR 1/4 cup regular orange juice and 1/8 cup each fresh lime and lemon juice
1/2 cup dry white wine
2 large onions thickly sliced
1/2 cup Extra Virgin olive oil – or real lard gives (it a much better flavor)
Directions:
In a food processor, crush the garlic, along with the salt to form a thick paste.
A few minutes before you’re ready to serve the Mojo, heat the oil over medium-high heat in a medium pan until it is very hot.
Add the garlic mixture, stir and pour over the hand-shredded pork roast meat.
Chimichurri Sauce – Garlic Citrus Sauce
Ingredients:
1 large bunch of cilantro leaves
8 cloves garlic
1/4 cup vinegar
1 lime (juice only)
2/3 cup olive oil
1/2 cup onion
Dash or two red pepper flakes
salt and pepper to taste
Optional additions: (1/2 cup sweet red peppers chopped, 1/2 cup minced tomato, 1/2 cup fresh oregano, chopped)
Directions:
We like to make it the easy way. Put everything except the olive oil in a blender and using the “chop” setting, pulse on and off until you have a thick mixture. Do not over-process!
This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.)
Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)
Add salt, pepper, more vinegar, and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don’t be stingy with the salt either! Several restaurants add to the dish by adding some (or all) of the optional additions. However, we like it just fine without the additions. See what you like — experiment!
Cuban Yuca with Mojo
Ingredients:
2 lbs yuca peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
1 small white onion thinly sliced
5 cloves garlic minced
1/3 cup extra virgin olive oil
1/4 cup sour orange juice store-bought or juice from 1 orange and 1/2 lemon
Salt + pepper to taste
Directions:
Place yuca with enough salted water to cover the yuca in a saucepan and bring to a boil. Then reduce heat, cover, and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or the yuca will get too mushy.
In a large saucepan, heat the olive oil at medium heat. Add the sliced onions and sauté until they are softened and translucent (about 5 minutes). Add in the minced garlic, a pinch of black pepper, and about 1/4 teaspoon salt to start and adjust to taste. Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
Drain the yuca, transfer to a large bowl with a lid and remove the stringy, fibrous core from the center of each piece of yuca, if desired.
Add the hot garlic mojo sauce to the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!
