Chocolate-Coconut Bites Recipe - Maintenance

Recipe from: http://paleoleap.com/chocolate-coconut-bites/

Serves:4
Prep 15 min.
Freeze 20 Min.
Ingredients

• 1/2 cup coconut oil, melted;
• 1/2 cup raw cocoa powder;
• 2 tbsp. raw honey 
• 1/2 tsp. pure vanilla extract;
• Your choice of toppings (nuts, dried fruit, etc.)
• Sea salt;

Preparation

1. In a bowl, whisk the cocoa powder with the melted coconut oil until smooth.
2. Combine all the remaining ingredients, whisk until smooth, and season with a pinch of salt.
3. Pour the liquid into your favorite candy mold, and add the topping of your choice.
4. Place in a freezer, and freeze for 15 to 20 minutes.
5. Remove from the freezer a few of minutes before serving.

Strict 30 Approved Chicken "Noodle" Soup

Recipe modified from:http://thecoconutmama.com/paleo-chicken-noodle-soup-2/

No noodles required, the technique detailed below will create something like noodles by slow pouring the egg. You can also add any other vegetables into the mix. You can also choose to add brown rice noodles.

Ingredients

• 2 tablespoons coconut oil
• 1 onion, minced
• 1 rib celery, sliced
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 2 1/2 quarts organic Chicken broth
• 3 cups shredded chicken
• 1/4 cup minced fresh parsley
• 3-4 eggs, lightly beaten
• sea salt and pepper to taste

Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and celery and cook until softened, 3-4 minutes. Stir in the thyme, bone broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in parsley.

2. Stir soup gently so that it is moving in a circle. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup. Remove soup from heat and let stand for 2 minutes. Break up the eggs using a fork. Season with sea salt and pepper to taste before serving.

To Make Ahead –
This soup can be prepared through step 1, cooled, covered and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 2.

#GlobalCleanseDay Are you in?

Cleanse days are essential to your health. Once a day at night, one day a week, back to back days every 2 weeks, it doesn't matter which works best for you, just make sure you mix it up and cleanse your body of toxins to improve your wellness!

Join me on January 4th, 2016 for a #GlobalCleanseDay -  Comment below if you are with me!

Thanks for visiting and share the page with friends, family and teammates!

Shrimp Cobb Salad (Maintenance & Strict 30 modifications)

http://damndelicious.net/2014/03/19/shrimp-cobb-salad-cilantro-lime-vinaigrette/

Ingredients

Can be modified to be strict 30, remove corn and bacon, can substitute another protein and veggie

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
  
  
• 4 slices bacon, diced
  
  
• 2 large eggs
  
  
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled feta cheese
For the Cilantro Lime Vinaigrette
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 

Instructions

• To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add olive oil and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• Serve immediately with cilantro lime vinaigrette.

Cilantro Lime Vinaigrette

Ingredients:
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 

Directions:
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.