Thanks to my wife Lindsay for finding these awesome recipes! My sweet tooth is pretty fierce and it gets real bad when the weather gets cold so I’m going to be trying out these recipes. Remember folks, even though these recipes may be pretty healthy you are still taking in calories and you need to burn more than you take in if you want to lose weight or atleast maintain your weight, so remember to count these calories into your day and work a little harder in the gym too!

Thanks again babuh!

Almond Macaroons
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1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice

Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg
whites very stiff, fold in honey and continue beating. Fold in lemon
juice with almond mixture and blend. Drop from a teaspoon onto ungreased
parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper
while still slightly warm. Makes 30 macaroons.

*Since coconut (unsulfured and unsweetened) is on the Paleo diet, and even though we don't strictly follow the Paleo diet, if you want to add some coconut, or use the rest of the ingredients and use coconut instead of ground almonds I think that's fine.

Special Paleo Brownies

Ingredients: Approximately ¼ cup of coconut oil, 2 ¼ cups of almond flour, 1 teaspoon organic kelp granules (salt alternative), 1 teaspoon baking soda and 2 pears (use food processor to puree them first!)

Directons: Set flour aside but dump all ingredients in a food processor. Blend until the mixture becomes buttery. Now put the flour in and blend.

Spread some coconut oil evenly on a baking pan. Also, sprinkle a bit of almond flour on the pan. Pour mixture into the pan, spread it well and bake at 350 degrees for approximately 30 -- 35 minutes.
*We do not strictly follow Paleo as you will find out soon enough, so go ahead and use regular salt, but use sea salt, maybe a quarter of a teaspoon as it kind of tastes saltier, if that makes sense.*

Pumpkin Custard

Ingredients:

1/2 cup canned pumpkin
Libby's 100% Pure
1 egg white
1/2 tsp. olive oil
pumpkin pie spice to taste
Equal to taste


Directions: 


Beat several servings at one time.


Spoon 1/2 cup serving into cupcake pans.


Cook at 350 degrees f. for 20 minutes



Serve warn from the oven or put pan in the freezer for pumpkin ice.

Breakfast: 16oz Orange Crystal Light (coffee black optional), Multi-grain cheerios (1 cup with half a cup of skim milk or soy milk)

Snack: 12 almonds and 24 dried cranberries

Lunch: Mixed green salad with 5oz chicken breast and salsa

Snack: Apple

Dinner: Tilapia and shrimp, pan fried in 2 tbsp light olive oil with lemon & herb, and mesquite seasoning – One piece of fish and 8 shrimp

These great tasting kabobs can be prepped ahead of time and are quick and easy to make. Colorful and full of flavor, you will never know how good they are for you!

Cut into one inch pieces:

• Three boneless skinless chicken breasts with all fat trimmed
• Peppers, green, red, orange, yellow
• Two medium red onions
• One small-medium pineapple

Marinade

• 3/4 cup of low fat or fat free sesame ginger salad dressing
• 1 tbsp Chinese 5 spice
• 2 tbsp Thai sweet chili sauce
• 1-2 tsp Hot chili paste if you want some heat
• Mix together in a bowl with a wisk

Place meat, veggies and fruit in a large container and pour marinade over everything. Let sit for at least an hour, up to over night. Place skewers in water for at least half an hour. Skewer ingredients and sprinkle with sesame seeds (should make about 8 kabobs). Grill on medium-high heat for about 5-6 minutes per side, rotating often, until everything shows a little char on the edges and chicken is cooked through. While the kabobs are grilling prepare 4 servings of brown rice. If you do not have a grill or it’s raining outside you can cook these on a grill pan indoors. Serving is 2 skewers and 2/3 cup of brown rice.

Summer Shrimp and Pasta Salad

• One pound of shrimp, cooked with lemon and garlic seasoning and salt and pepper
• One pound of short pasta, spirals, fusilli, small shells or elbows, multi-color pasta or vegetable pasta looks good in this dish, cook pasta and let cool a few minutes
• Two yellow squash sliced very thin
• One package of part skim mozzarella cheese cut into half inch cubes
• Three to four cups or handfuls of baby spinach
• One quart or package of grape tomatoes sliced in half
• Olives sliced in half if you like olives
• Two thinly sliced pickled banana peppers if you want some heat

Mix everything together with 1/3 cup olive oil or lite Italian dressing and 1/4  cup of lemon juice, salt, pepper, Italian seasoning (serving size is 2 cups). Cover and refrigerate for half an hour before serving. This makes a lot of servings so use a big dish to mix in and have some friends to serve to or cut the recipe in half.