Paleo Coconut Cream Fruit Salad

EASY!!

Fruit
Coconut Cream (milk in a can)
Cinnamon
Agave Nectar
Shredded Coconut

Cut up a bunch of your favorite fruit. I used:
Apple
Strawberries
Honeydew
Cantaloupe
Blueberries
Grapes
Kiwi
Canned Mandarin Oranges (in own juice not in the nasty syrup!)

Sauce:

1/2 C. Coconut Cream (in can- look for organic without all the yucky additives)
2 T. Agave Nectar
1/4 tsp. Cinnamon
Mix Well.

Take a bag of SHREDDED coconut and spread evenly on a cookie sheet. Toast lightly under the broiler.

MIX all fruit and coconut cream mixture.
Before serving, add the toasted coconut and toss. Add a bit more on top.

YUM!

Paleo Turkey Jerky

1/2 C. Balsamic Vinegar
1/2 C. Rice Vinegar
2 T. Sea Salt
4 tsp. cinnamon
4T. Chipoltle seasoning
1/2 tsp. crushed red pepper (more for extra heat)
1 T. Agave nectar
4 #'s sliced Turkey Breast (Jennie O's)

Combine all ingredients except turkey. Place turkey in a large gallon size ziplock.
Pour the liquid mixture in and squish bag to distribute evenly.
Place bag in refridgerator over night to marinate.

Place turkey in a colandar in the sink to drain. If you have a dehydrator, place each turkey slice
so to not overlap on each tray. Turn on and let a few hours go by. Be sure to check on turkey so not to over dry.

No dehydrator? Heat oven to lowwest temp. possible. Place turkey directly on racks with cookie sheets below to aid in clean up. Keep the oven door open about 4 inches. Should take 6-10 hours but usually done around 7.

Paleo Chicken Stir-Fry

Olive oil
2 lb chicken breast (cut into bite sized pieces with bone removed if applicable)
3 medium diced tomatoes
2 sliced carrots
2 diced onions
½ of a red pepper, diced
4 cups leafy spinach
½ to 2/3 cup coconut milk (can)
Garlic
Salt free Italian spice powder (onion powder, basil, oregano, garlic)

Put some olive oil in a large non-stick pan (about 2 tbsp). Put chicken in pan and sauté until chicken is cooked through. As chicken is cooking, add in some spices. Remove cooked chicken from pan and set off to side.

Drain any liquid from pan. Put more olive oil in pan (3 tbsp). Put all vegetables into pan. Add in some spices. Sauté until cooked to your desired level of crunchiness. Remove vegetables from pan and set aside.

Drain any liquid from pan. Put olive oil in pan (~1 tbsp). Put coconut milk in pan. Add some spices. Stir together for about 1 minute. Add chicken and vegetables back in pan and mix with sauce. Cook for 1 more minute

Fumi Chicken Salad

4 chicken breasts - cooked and chopped
2 pkgs ramen noodles
2 spring onions - chopped
1/2 head cabbage - chopped (5 cups)
1 3/4 cup sliced almonds

Dressing:
3/4 cup olive oil
4 tsp. vinegar
3 tsp sugar
2 packs of seasoning from ramen
1 tsp salt
1 tsp pepper

To Prepare:
Crush noodles
Combine chicken, noodles, onions, cabbage and almonds
Mix dressing and pour over salad
Marinate overnight to soften noodles

Quinoa and Vegetable Salad

Simple, healthy and absolutely delicious!

1 cup organic Quinoa
2 cups water
1 T white vinegar
1 T lemon juice
1 T olive oil
1 t salt
1 clove garlic
1 t cayenne pepper
1 cup chopped carrots
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup chopped spinach
1/3 cup sunflower seeds (optional)

Prepare quinoa according to directions
Add all chopped veggies
Whisk together rice vinegar, lemon juice,
olive oil, salt and cayenne pepper and add
to quinoa.