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n Paleo Holiday n

Party Recipes
by Tami Monaghan
Paleo Holiday
Party Recipes
by Tami Monaghan

© 2015 Paleo Secret

 Hors d ’Oeuvres

1
3 J O I N O U R 3 0 - DAY C H A L L E N G E ! Want 60 more of our delicious Paleo recipes?
 Meatballs

1. H O R S D’O E U V R E S
TURKEY, BASIL, & ARTICHOKE

by Tami Monaghan 2. P L AC E S K I L L E T OV E R
medium heat. Add oil,
SERVINGS: 12
onions, and artichokes.
PREP TIME: 20 MINUTES
Cook until onions are
COOK TIME: 20 MINUTES
translucent. Remove from
GF DF
heat and cool.
INGREDIENTS 3. I N A L A RGE bowl, mix
1 LB. GROUND TURKEY
ground turkey, artichokes,
1 CAN ARTICHOKE HEARTS (14 OZ.)
onions, and remaining
¼ C U P Y E L L OW O N I O N , F I N E LY D I C E D
5 T B S P. F R E S H B A S I L , C H O P P E D ingredients. Mix well.
1 T S P. D R I E D PA R S L E Y
4. M A K E 18 S A M E -S I Z E D
2 T B S P. A L M O N D F L O U R
1 T S P. C O C O N U T O I L
meatballs. If desired, use a
PEPPER scooper and then shape by
hand.
DIRECTIONS
5. P L AC E ON B A K I NG
1. P REH EAT OV EN
sheet lined with parchment
TO 350°F.
paper. Bake 15 to 20
minutes.

4 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!

 Basil

1. H O R S D’O E U V R E S
ZUCCHINI PINWHEELS OF PROSCIUTTO &

by Tami Monaghan 2. L AY T H E P ROS C I UT TO

on a plate and place half
SERVINGS: 16
a slice of the prosciutto
PREP TIME: 20 MINUTES
along the length of the
COOK TIME: 0 MINUTES
zucchini. Top with 2 to
GF DF
3 leaves of fresh basil.
INGREDIENTS Roll up and secure with a
2 ZUCCHINI toothpick.
1 BUNCH FRESH BASIL
3. S QUE E Z E A L E M ON
16 OZ. PROSCIUTTO
1 LEMON
over the tops of the
finished pinwheels.
DIRECTIONS NOT E : If you’re making these
1. WIT H A MA NDOLIN or ahead, cover with plastic wrap and
potato peeler, slice the squeeze the lemon juice no more
zucchini lengthwise. than 2 hours before serving.

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5 J O I N O U R 3 0 - DAY C H A L L E N G E ! 5 steps to looking 10 years younger.
 Artichokes

1. H O R S D ' O E U V R E S
ROASTED GARLIC DIP WITH SPINACH &

by Tami Monaghan DIRECTIONS

SERVINGS: 8 1. RE M OV E T H E S T E M
PREP TIME: 25 MINUTES from the cauliflower.
COOK TIME: 35 MINUTES
2. S T E A M OR B OI L
GF DF
cauliflower until tender,

INGREDIENTS about 15 minutes.

1 H E A D R OA S T E D G A R L I C * 3. P L AC E A L L
1 H E A D C A U L I F L OW E R , S T E A M E D
I NGRE DI E NT S (except
1 CAN ARTICHOKE HEARTS
salt; use juice of 1 lemon
1 T B S P. T A H I N I ( G R O U N D S E S A M E S E E D )
2 LEMONS, JUICED
to start) in a high-powered
1 L A R G E H A N D F U L R AW S P I NAC H blender (Vitamix) or food
1 T B S P. AV O C A D O O I L ( C O C O N U T processer and blend until
OIL CAN BE USED INSTEAD) smooth. Do a taste test
PINCH SEA SALT
to see if you need more
PEPPER
lemon or if salt is even
needed.

*NOT E : See Roasted Garlic sub-

Find artichoke hearts, tahini, avocado oil, and more up to half off here. recipe on page 25.

6 J O I N O U R 3 0 - DAY C H A L L E N G E ! Is your chair slowly killing you?

 Dip

1. H O R S D’O E U V R E S
SWEET POTATO PUMPKIN PIE

by Tami Monaghan 2. S E RV E I N A bowl with

a stick of cinnamon in the
SERVINGS: 16
middle and a sprinkle of
PREP TIME: 5 MINUTES
cinnamon on top. Great
COOK TIME: 5 MINUTES
with apples or pears for
GF DF
dipping.
INGREDIENTS
1 CAN SWEET POTATOES
¹∕3 C U P 1 0 0 % P U M P K I N P U R E E
1 T B S P. H O N E Y
3 T B S P. F U L L - FA T C O C O N U T M I L K
2 T S P. P U M P K I N P I E S P I C E

DIRECTIONS CO U L D T H I S
1. P LACE A LL I NGREDI ENT S in F I NA L LY C U R E
a high-powered blender (Vitamix) N E C K & BAC K
or food processer and blend PA I N ?
until smooth.

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RAWVARTI Dip

1. H O R S D’O E U V R E S
by Tami Monaghan DIRECTIONS
SERVINGS: 8 1. P L AC E A L L
PREP TIME: 10 MINUTES I NGRE DI E NT S (except
COOK TIME: 60 MINUTES salt) in a high-powered
GF DF blender (Vitamix) or food
processer and blend until
INGREDIENTS desired consistency is
¹∕3 C U P R A W P I N E N U T S
reached.
¹∕3 C U P R A W P U M P K I N S E E D S
¹∕3 C U P R A W S U N F L OW E R S E E D S 2. S E RV E W I T H P E P P E RS,
2 T B S P. A P P L E C I D E R V I N E G A R carrots, zucchini, celery,
½ RED BELL PEPPER, STEMMED AND SEEDED
broccoli, and any other
1 – 2 C L OV E S G A R L I C
desired veggies.
1 T S P. D R I E D D I L L
½ T S P. I T A L I A N S E A S O N I N G ( O R
SEASONING OF CHOICE)
2 T B S P. F R E S H L E M O N J U I C E
PINCH SEA SALT 5 STEPS TO LOOKING
10 YEARS YOUNGER.
LEARN HOW.

8 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.

 The Turkey

2
9 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?
 Turkey

2 . T H E T U R K EY
APPLE CIDER BRINE BAKED

by Tami Monaghan DIRECTIONS

SERVINGS: 8–14 1. I N A 2-QUA RT
PREP TIME: 2–3 DAYS (NOTE: THIS NEEDS TO BRINE FOR 2 DAYS.) saucepan, place salt,
COOK TIME: 2½–3½ HOURS, DEPENDING ON SIZE OF TURKEY ginger, bay leaves, cloves,

Brine
GF peppercorns, and allspice.
Add apple cider; combine.

INGREDIENTS 2. B RI NG TO B OI L over
2
∕3 C U P K O S H E R S A L T medium-high heat, stirring
6 QUARTER SIZE SLICES FRESH GINGER until salt dissolves. Boil 3
2 B A Y L E AV E S
minutes; remove from heat.
6 C L OV E S G A R L I C
1 T S P. B L A C K P E P P E R C O R N S , C R U S H E D
2 T S P. W H O L E A L L S P I C E
continues on next page …
8 CUPS UNSWEETENED APPLE
CIDER CAN
DRINKING
2 ORANGES QUARTERED THIS 1 WEIRD
“SUPER ROOT”
ELIXIR DAILY
ACTUALLY
BOOST YOUR
ENERGY,
EASE STRESS,
AND ERASE
BELLY FAT?

10 J O I N O U R 3 0 - DAY C H A L L E N G E ! Still using normal salt ? Check this out.


APPLE CIDER BRINE BAKED
continued …
3. A D D 4 CU PS ice-cold
water, stir, and set aside to
cool.
4. DO UBLE U P PLASTIC
turkey bags and place
into a roasting pan. Stuff
the turkey with orange
quarters. Place turkey
in the bags, pour over
the prepared brine, and
add another 2 cups cold
water. Close the inside
bag, removing as much air
as possible. Secure with
a twist tie. Place turkey
breast side down in pan.
11 J O I N O U R 3 0 - DAY C H A L L E N G E !
Turkey
5. T URN 3 TO 4 times while
brining over the next 2
days.
6. B EFORE B A KI NG,
REMOV E turkey from
bags; discard bags and
rinse turkey in cold water.
Stuffing for the Turkey
INGREDIENTS
1 SWEET ONION
4 C L OV E S G A R L I C
4 FRESH THYME SPRIGS
4 F R E S H S A G E L E AV E S
2 APPLES (GOLDEN DELICIOUS
OR SIMILAR), QUARTERED
1 STICK BUTTER
4 CUPS CHICKEN OR VEGGIE
STOCK
2 CUPS APPLE CIDER
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2 . T H E T U R K EY
DIRECTIONS
1. P REH EAT OV E N TO
500°F. Place rack at lowest
position. Use a roasting
pan with the V rack.
2. ST UFF T H E T URK E Y
with everything above.
Place the turkey breast
side up in the pan. Drizzle
with oil and pepper. Add
2 cups chicken stock and
1 cup cider. Roast for 30
minutes.
3. REDUC E
T EMP E RAT URE TO
350°F. Add the remaining
1 cup of cider plus 2 cups
stock, then baste.
continues on next page …
 Turkey

2 . T H E T U R K EY
APPLE CIDER BRINE BAKED

continued … NOT E: If you have a probe ther-

mometer, insert it into the thickest
4. B AS TE TU R KEY EVERY part of the breast when you reduce
30 minutes. A 14- to the temperature. Set the thermom-
16-pound bird should eter alarm (if available) to 161°F.

require a total of 2 to 2½
hours of roasting.

5. L E T THE TU R KEY rest,

loosely covered with foil or
in a large mixing bowl for
15 minutes before carving.
Turkey is fully cooked
when it reaches 165°F.

3,0 0 0 + PA L E O P RO D UC T S
2 5 -5 0 % O F F D E L I V E R E D
F R E E ! C L I C K H E R E.

12 J O I N O U R 3 0 - DAY C H A L L E N G E ! 5 steps to looking 10 years younger.

 Side Dishes

3
13 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?
 Gratin

3. S I D E D I S H E S
APPLE, LEEK, & BUTTERNUT SQUASH

by Tami Monaghan DIRECTIONS

SERVINGS: 8 1. P RE H E AT OV E N TO
PREP TIME: 15 MINUTES 350°F.
COOK TIME: 65 MINUTES
2. I N A 10-I NC H skillet,
GF DF
heat 2 tablespoons of oil
INGREDIENTS over medium heat. Add

3 T B S P. C O C O N U T O I L
leeks and 2 tablespoons
2 M E D I U M L E E K S ( W H I T E PA R T O N LY ) , water; season with salt
W E L L - W A S H E D, T R I M M E D O F R O O T S and pepper. Cook, stirring
A N D T O U G H O U T E R L E AV E S , occasionally, until they
T H I N LY S L I C E D C R O S S W I S E
begin to brown, about 10
C OA R S E S A L T A N D
minutes.
GROUND PEPPER
½ CUP APPLE CIDER
3. A DD A P P L E C I DE R and
1 T B S P. C H O P P E D
sage. Cook until liquid is
FRESH SAGE,
P L U S L E AV E S reduced to a glaze, about 3
FOR GARNISH minutes; set aside.

continues on next page …

1 L B . B U T T E R N U T S Q U A S H , P E E L E D, S E E D E D, A N D S L I C E D ¹∕8 - I N C H T H I C K
3 S M A L L A P P L E S ( E . G. , G A L A ) , P E E L E D, H A LV E D, C O R E D, A N D C U T I N T O ¹∕8 - I N C H
THICK SLICES
½ C U P D A I R Y- F R E E PA R M E S A N ( R E C I P E O N N E X T PA G E )

14 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.


APPLE, LEEK, & BUTTERNUT SQUASH
continued …
4. I N A 2 - QUAR T shallow
baking dish, arrange
squash in overlapping
layers; season with salt
and pepper. Spread leeks
evenly over the squash.
Arrange apples in an
overlapping layer over
the leeks. Brush apples
with remaining tablespoon
of oil. Cover tightly with
aluminum foil. Bake 45
minutes.
5. U N C OVER AND
S PR IN KLE cheese over
the top. Raise the oven
temperature to 450°F and
bake 10 minutes or until
15 J O I N O U R 3 0 - DAY C H A L L E N G E !
Gratin
3. S I D E D I S H E S
the “cheese” has melted 2. STORE I N A N airtight
and is golden brown. The container in the fridge.
tip of a paring knife should
NOT E: Butternut squash boosts
easily pierce the gratin.
this recipe with beta-carotene
6. LET COOL 10 minutes and vitamin C. To cook gratin in
advance, prepare through step 2,
before serving. Garnish
cover, and refrigerate for up to 24
with sage leaves.
hours.
Dairy-Free Parmesan
INGREDIENTS
½ CUP NUTRITIONAL YEAST
1 C U P R AW U N S A L T E D
CASHEWS
½ T S P. S A L T
DIRECTIONS
1. P UT A LL INGREDIENT S
3 STEPS COULD
in a food processor or
SAVE YOUR LIFE.
blender; process just a few FIND OUT HOW.
seconds so it is crumbly.
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 Casserole

3. S I D E D I S H E S
GREEN BEAN

by Tami Monaghan 2. DRI Z Z L E TA B L E S P OON

OI L over the thinly
SERVINGS: 8
sliced yellow onions and
PREP TIME: 10 MINUTES
sprinkle with 1 teaspoon
COOK TIME: 25 MINUTES
sea salt. Massage oil and
GF DF
salt evenly into the onions
INGREDIENTS with hands. Spread onions
1 LB. FRESH GREEN BEANS evenly on baking sheet.
8 O Z . R O U G H LY C H O P P E D M U S H R O O M S
3. B A K E 30 M I NUT E S,
4 OZ. PROSCIUTTO
1 C U P Y E L L OW O N I O N S , T H I N LY S L I C E D
removing from oven and
½ C U P S H A L L O T S , F I N E LY C H O P P E D stirring/flipping every 10
3 C L OV E S G A R L I C , M I N C E D minutes. You’re looking
½ CUP ALMOND MEAL for a brown/crispy
1½ CUPS UNSWEETENED NUT MILK
texture. Note: Cook for an
1 ½ T S P. S E A S A L T
2 T S P. C R A C K E D B L A C K P E P P E R
additional 5+ minutes if
2 T B S P. C O C O N U T O I L they aren’t crispy enough.

4. B RI NG A L A RGE pot of
DIRECTIONS
water and salt to a boil.
1 . P RE H E AT OVEN TO 350°F. Line a baking sheet with parchment paper.
Aluminum foil will not work. continues on next page …
16 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!

GREEN BEAN
continued …
5. RO UG HLY CHO P THE
prosciutto and add to a
sauté pan on medium-
high heat. Lightly crisp the
prosciutto then add the
chopped shallots. Once
the shallots are slightly
clear, add the minced
garlic. After a few minutes,
add the mushrooms
and continue to stir on
medium-high heat.
6. CU T G R EEN BEAN S in
half and add to boiling
water. Boil for 5 minutes,
then remove from the
water and place in a bowl.
17 J O I N O U R 3 0 - DAY C H A L L E N G E !
Casserole
7. ONCE MUSH ROOMS
COOK down to a golden
color, remove entire
prosciutto/shallots/garlic/
mushroom mixture and set
aside in a separate bowl.
8. WIT H H EAT ON
medium-low, add 1
tablespoon oil and 1 cup
milk. Stir with metal whisk.
Add half almond meal and
whisk until it dissolves.
Carefully add remaining
milk and almond meal,
whisking over a medium
simmer. Add ½ teaspoon
sea salt and 2 teaspoons
pepper. Whisk until gravy
thickens to the texture of
heavy cream.
3. S I D E D I S H E S
9. REDUC E H E AT A ND
add prosciutto/shallots/
garlic/mushroom mixture
and stir to combine. Add
the green beans to the
sauté pan and stir.
10. P OUR T H E E NT I RE
mixture into a medium-
sized casserole dish.
Cover with aluminum foil
or the lid (if you have one)
and bake at 350°F for 15
minutes.
11. REMOV E T H E FOI L /
LI D and sprinkle the
dried onions evenly on
top. Place back in oven
for 5 minutes at 350°F
uncovered.
Could this finally cure neck and back pain?
 3. S I D E D I S H E S
PEAR, PROSCIUTTO, & PISTACHIO

by Tami Monaghan
Stuffing
Paleo Bread
SERVINGS: 12 NOT E : Make this a couple of
PREP TIME: 10 MINUTES: BREAD / 10 MINUTES: MIXTURE days in advance.
COOK TIME: 55 MINUTES: BREAD / 70 MINUTES: STUFFING
GF INGREDIENTS
2 CUPS BLANCHED ALMOND
INGREDIENTS FLOUR
4 O Z . P R O S C I U T T O, T H I N LY S L I C E D, C U T I N T O R I B B O N S 1 CUP COCONUT FLOUR
(OPTIONAL) 1 T S P. B A K I N G S O D A
2 C U P S S W E E T O N I O N, C H O P P E D 1 T S P. S E A S A L T
2 CUPS DICED FENNEL BULB 5 ORGANIC EGGS
3 T S P. C O C O N U T O I L , D I V I D E D 1 CUP CANNED COCONUT MILK
2 BOSC PEARS, RIPE BUT FIRM, CHOPPED ½ CUP MAPLE SYRUP
¹∕3 C U P C H O P P E D F L A T- L E A F PA R S L E Y 8 T B S P. B U T T E R , M E L T E D
¹∕3 C U P P I S T A C H I O S , S H E L L E D
8 C U P S PA L E O B R E A D ( R E C I P E A T DIRECTIONS
RIGHT—MAKE AHEAD OF TIME)
1. P RE H E AT OV E N TO
1 14-OUNCE CAN ORGANIC CHICKEN
BROTH (OR VEGGIE BROTH)
350°F.

continues on next page …

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18 J O I N O U R 3 0 - DAY C H A L L E N G E ! 3,000+ Paleo products 25–50% off with free delivery!


PEAR, PROSCIUTTO, & PISTACHIO
continued …
2. CO M BINE ALMO ND
F L O U R , coconut four,
baking soda, and sea salt
in a large mixing bowl.
3. AD D EG G S, CO CO NU T
milk, and maple syrup
to a small mixing bowl
and combine well with a
hand mixer. Make a well
in the center of the dry
ingredients and add the
wet ingredients. Mix with
a hand mixer until fully
combined.
TAKE TOTAL CONTROL OF
YOUR LIFE FOR … A BUCK?!
START NOW.
19 J O I N O U R 3 0 - DAY C H A L L E N G E !
3. S I D E D I S H E S
4. SLOWLY DRIZZLE T H E
Stuffing
7. I NCREA S E T H E H E AT
melted butter into the to 450°F and bake for 15
bowl while the mixer is minutes. This will crisp up
going and mix until fully the top of the bread.
combined. The mixture
8. REDUC E T H E H E AT
will become smooth,
back to 350°F and bake for
rather than grainy, once
the final 15 minutes. Test
the butter is fully mixed.
with a toothpick to make
5. GREA SE A N 8X8-INCH sure inside is fully cooked.
glass baking dish with If not, keep cooking and
your choice of fat and test every 5 minutes.
then pour the mixture in.
9. A LLOW TO C OOL . Cut
Smooth the top with the
into small pieces and set it
back of the spoon and
out overnight to dry out.
transfer the dish to the
oven. NOT E: Option to double this
recipe.
6. B A KE FOR 25 minutes at
350°F. continues on next page …
5 steps to looking 10 years younger.

PEAR, PROSCIUTTO, & PISTACHIO
continued …
Stuffing
DIRECTIONS
1. COAT A 9 X 1 3 - INCH
baking dish with coconut
oil.
2. H E AT 1 TEASPO O N
oil in a large nonstick
skillet over medium heat.
Add prosciutto and cook,
stirring, until crispy, about
5 minutes. Drain on a
paper towel.
Could this be the secret to
reversing your cells ’ age?
20 J O I N O U R 3 0 - DAY C H A L L E N G E !
3. S I D E D I S H E S
3. H EAT T H E REMA INING
Stuffing
5. SP OON T H E S T UFFI NG
2 teaspoons oil over into the prepared baking
medium-high heat. Add dish; cover with foil. Bake
onion and fennel and cook, for 40 minutes; remove the
stirring, until softened and foil and bake until the top
beginning to brown, 6 to 8 is beginning to crisp, 25 to
minutes. 30 minutes more.
4. T RA NSFER
EV ERYT H I NG TO a
large bowl and gently
stir in bread, pears,
parsley, pistachios, and
prosciutto. Add broth; toss
to combine.
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CRANBERRY
Sauce

3. S I D E D I S H E S
by Tami Monaghan 2. ONC E B OI L I NG,
RE DUC E heat to low and
SERVINGS: 6–8
cook for about 15 minutes,
PREP TIME: 5 MINUTES
stirring occasionally.
COOK TIME: 25 MINUTES
GF DF 3. ONC E S AUC E H A S
thickened, taste and add
INGREDIENTS vinegar if desired. Serve
1¾ CUPS FRESH CRANBERRIES
warm or chilled.
½ CUP PURE MAPLE SYRUP
¼ T S P. S E A S A L T
1 T S P. B A L S A M I C V I N E G A R STILL EATING
NORMAL SALT?
DIRECTIONS CHECK THIS OUT.

1. I N A P OT on medium-high heat,
combine the cranberries, maple
syrup, and salt. Bring mixture to
a boil.

21 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this be the secret to reversing your cells ’ age?

 3. S I D E D I S H E S
KALE SALAD WITH PUMPKIN SEEDS &

Pomegranate
by Tami Monaghan 2. DRI Z Z L E 3
TA B L E S P OONS avocado
SERVINGS: 8
oil and massage it into the
PREP TIME: 15 MINUTES
leaves; slowly add more if
COOK TIME: 0 MINUTES
needed.
GF DF

3. DE -S E E D
INGREDIENTS P OM E GRA NAT E A ND
2 LARGE BUNCHES GREEN OR PURPLE KALE add seeds to the kale.
½ C U P P U M P K I N S E E D S ( O P T I O N F O R R AW O R
S E A S O N E D, B U L K S E C T I O N ) 4. GRAT E L E M ON A ND
1 POMEGRANATE add to a small bowl;
3 – 6 T B S P. AV O C A D O O I L
squeeze in juice of 1 lemon
1 L A R G E L E M O N, Z E S T E D
and 1 tablespoon honey;
1 T B S P. H O N E Y
SALT AND PEPPER TO TASTE
mix together and drizzle
over salad.
DIRECTIONS 5. M I X E V E RY T H I NG UP
1. R I NSE A ND DRY kale. and sprinkle with pumpkin
De-stem leaves, chop into seeds. Enjoy!
small pieces, and place in
a large bowl.

22 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?

 3. S I D E D I S H E S
ROASTED SWEET POTATOES WITH

Pomegranate Seeds
by Tami Monaghan DIRECTIONS
SERVINGS: 8 1. P RE H E AT OV E N TO
PREP TIME: 10 MINUTES 375°F.
COOK TIME: 70 MINUTES
2. C OM B I NE S Y RUP, OI L ,
GF DF
and salt in a small bowl.

INGREDIENTS 3. A RRA NGE S W E E T

½ CUP 100% MAPLE SYRUP
3 T B S P. C O C O N U T O I L
½ T S P. S A L T
4 LBS. RED-SKINNED SWEET
POTATOES, PEELED (OPTIONAL)
AND CUT INTO 2-INCH CHUNKS
½ CUP FRESH POMEGRANATE
SEEDS
F R E S H PA R S L E Y F O R
GARNISH, CHOPPED
P OTATOE S in a 3-quart
oven-to-table baking dish.
Pour maple syrup mixture
over potatoes. Cover
with foil and bake for 40
minutes or until tender.
4. UNC OV E R A ND S T I R to
coat. Bake uncovered for
another 30 minutes.

Enjoy unlimited energy, a lean physique, and relief from chronic 5. RE M OV E FROM OV E N.

diseases—without starving or counting calories. Here’s how.

Sprinkle pomegranate
seeds and parsley evenly
over top and serve.

23 J O I N O U R 3 0 - DAY C H A L L E N G E ! Is your chair slowly killing you?

 3. S I D E D I S H E S
ROASTED GARLIC CAULIFLOWER

Mashers
by Tami Monaghan to a simmer and cover,
allowing the cauliflower
SERVINGS: 8
to steam 6 to 8 minutes or
PREP TIME: 5 MINUTES / 15 MINUTES: ROASTED GARLIC
until fork-tender.
COOK TIME: 40 MINUTES
GF DF 2. DRA I N T H E S T E A M E D
cauliflower and transfer
INGREDIENTS to the bowl of a large food
1 H E A D C A U L I F L OW E R , C H O P P E D I N T O F L O R E T S
processor. Add in the
( A B O U T 1 ½ L B S . )

roasted garlic cloves and
3 R OA S T E D G A R L I C C L OV E S
1 T S P. F R E S H T H Y M E L E AV E S

seasonings. Process to
1 T S P. F R E S H C H I V E S , C H O P P E D
 your desired texture.
SALT AND PEPPER, TO TASTE
NOT E : You can usually find
DIRECTIONS roasted garlic cloves available
at the coconut bar in your local
1 . FILL A LA RGE saucepan with about an natural grocery store. If you prefer
inch of water and insert a steamer basket. to roast your own, use this method.
Bring the water to a boil and add the For a large group, triple or qua-
cauliflower florets. Reduce the heat druple this recipe.

continues on next page …

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 3. S I D E D I S H E S
ROASTED GARLIC CAULIFLOWER

continued …
Roasted Garlic
DIRECTIONS
1. PR EHEAT OVEN TO
400°F.
2. PE E L AWAY THE outer
layers of the garlic bulb
skin, leaving the skins of
the individual cloves intact.
3. USING A KNIFE, cut off
¼ to a ½ inch off the top
of the cloves, exposing the
individual cloves of garlic.
4. P LACE T H E BULB in tin
foil, drizzle with coconut
oil, and massage.
Mashers
5. WRA P T I GH T LY A ND
bake 25 to 35 minutes
or until the cloves are
soft. Allow to cool before
removing cloves.

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 Desserts

4
26 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this be the secret to reversing your cells ’ age?
APPLE Crisp

4. D E S S E RT S
by Tami Monaghan 3. P L AC E A P P L E S I N the
baking dish, squeeze the
SERVINGS: 8
juice of 1 medium-sized
PREP TIME: 10 MINUTES
lemon, and drizzle maple
COOK TIME: 60 MINUTES
syrup over all the layered
GF DF
apples. Mix apples around.
INGREDIENTS 4. I N A S E PA RAT E bowl,
5 MEDIUM APPLES (SWEET APPLES LIKE HONEY CRISP ARE GREAT)
mix the almond meal,
1 CUP ALMOND MEAL/FLOUR
crushed nut clusters,
1 CUP CRUSHED CASHEW NUT CLUSTERS (I USE THE KIRKLAND
BRAND FROM COSTCO) cinnamon, and coconut
1 T B S P. C I N N A M O N oil. Spread the crumble
2 T B S P. 1 0 0 % M A P L E S Y R U P topping over the layered
4 T B S P. C O C O N U T O I L
apples.
1 LEMON
5. C OV E R A ND B A K E for
DIRECTIONS 50 minutes. When apples
1 . P REH EAT OV EN TO 350°F. are soft and their juices
begin to bubble, remove
2. WA SH , CORE, A ND thinly slice
cover and bake 10 more
the apples.
minutes to crispy brown.

27 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?

PUMPKIN Pie

4. D E S S E RT S
by Tami Monaghan almond flour, egg white,
and salt together in food
SERVINGS: 8
processor or by hand.
PREP TIME: 15 MINUTES
COOK TIME: 60 MINUTES 3. P RE S S / P I NC H I NTO A
GF DF 9-inch pie plate or 8-inch

Pie Crust deep-dish pie plate. Pierce

the crust with a fork every

INGREDIENTS ¼-inch or so to stop the

shell from bubbling up
1 ¼ C U P S R A W W A L N U T H A LV E S ( YO U C O U L D
ALSO SUBSTITUTE PECANS)
while it bakes. Bake 10 to
1 CUP ALMOND FLOUR 20 minutes (depending
1 EGG WHITE on your oven—you do not
GENEROUS PINCH SALT want it to burn, so watch
closely), until it starts to
DIRECTIONS
turn golden brown.
1. P REH EAT OV EN
TO 375°F. 4. L E T C OOL AT least 10
minutes before pouring
2. GRI ND WA LNUT S
the custard in.
I N a food processor or blender until finely ground and almost starting to
turn into walnut butter (i.e., just starting to clump together). Mix walnuts, continues on next page …
28 J O I N O U R 3 0 - DAY C H A L L E N G E ! 3,000+ Paleo products 25–50% off with free delivery!
PUMPKIN Pie

4. D E S S E RT S
continued … DIRECTIONS 3. A DD RE M A I NI NG
I NGREDI E NT S and
Pumpkin Pie
1. P REH EAT OV EN TO
blend until combined.
350°F (if you’re making
Pour into cooled pie shell
your pie right after making
INGREDIENTS (doesn’t need to be room
the crust, just reduce the
1¾ CUPS PUMPKIN PUREE (USE temperature, just cool
temperature).
FRESH IF POSSIBLE; THIS IS
enough to touch). Spread
T H E E Q U I VA L E N T O F A 1 5 -
2. P LACE CA SH EWS the top out evenly with
OZ. CAN)
A ND walnuts in your food a spatula. Bake for 40
2
∕3 C U P S W A L N U T H A LV E S
¹∕3 C U P U N S A L T E D C A S H E W S
processor or blender and minutes.
3 E G G S + 1 E G G YO L K pulse until finely ground.
4. A LLOW P I E TO cool
¼ CUP HONEY Add eggs, honey, and
¼ CUP MAPLE SYRUP completely before serving.
maple syrup and blend 2
1 CUP UNSWEETENED NUT
to 3 minutes. Blend until
MILK
completely smooth to
1 T B S P. + 1 T S P. P U M P K I N P I E
SEASONING avoid watery custard.
¼ T S P. S A L T

29 J O I N O U R 3 0 - DAY C H A L L E N G E ! 5 steps to looking 10 years younger.

DARK CHOCOLATE
Bark

4. D E S S E RT S
by Tami Monaghan 3. S P RI NK L E P UM P K I N
S E E DS and goji berries
SERVINGS: 8
over the top and press
PREP TIME: 10 MINUTES
down lightly. Sprinkle a
CHILL TIME: 120 MINUTES
pinch of salt over the top.
GF DF

4. C H I L L I N FRI DGE for

INGREDIENTS 2 hours. Break into pieces
2 0 O Z . D A I R Y- F R E E C H O C O L A T E C H I P S O R B A R S
and enjoy!
¼ C U P R AW P U M P K I N S E E D S
¼ CUP DRIED GOJI BERRIES (OR ANY DRIED
FRUIT OF CHOICE)
WA N T M O R E ?
PINCH SEA SALT
CLICK FOR OUR
DIRECTIONS FU L L CO O K B O O K.

1. MELT CH OCOLAT E OV ER a
double boiler or using the glass
bowl and saucepan method.

2. L INE A B A KING sheet

with parchment paper and
pour chocolate onto it.

30 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!

 Chocolate
COCONUT MACAROONS WITH DARK

4. D E S S E RT S
by Tami Monaghan 2. W H I S K E GG W H I T E S
and pinch of salt on high
SERVINGS: 12
until stiff peaks form, at
PREP TIME: 10 MINUTES
least 5 to 6 minutes.
COOK TIME: 17 MINUTES
GF DF 3. A DD H ONE Y A ND
vanilla, continuing to whisk
INGREDIENTS until fully incorporated.
3 EGG WHITES
Fold in coconut 1 cup at a
¼ CUP HONEY
time using a spatula.
½ T B S P. VA N I L L A
1½ CUPS UNSWEETENED SHREDDED COCONUT 4. L I NE A C OOK I E sheet
PINCH SEA SALT
with parchment paper.
Chocolate Sauce Drop heaping tablespoons
¼ CUP DARK CHOCOLATE of batter onto parchment
1 ½ T S P. C O C O N U T O I L paper. Bake 12 to 17
minutes or until coconut is
DIRECTIONS lightly brown.
1. P REH EAT OV EN TO
350°F.

31 J O I N O U R 3 0 - DAY C H A L L E N G E ! These 3 steps could save your life.

 Chocolate
COCONUT MACAROONS WITH DARK

5. L E T CO O L O N the
baking sheet for 10
minutes, then move
to a wire rack to cool
completely.
4. D E S S E RT S
7. DRI Z Z LE MELT ED
CH OCOLAT E over the
macaroons.

6. M E LT CHO CO LATE.
U S E a glass bowl that fits
on top of a saucepan. Fill
the saucepan with a couple
inches of water and heat
on medium-high. Add
chocolate to the glass bowl
and place on top of the
saucepan to melt.

GET HEALTHY, LOSE WEIGHT, &

LIVE LONGER WITH COCONUT!
FIND SECRETS AND RECIPES HERE.

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FROSTED SUGAR
Cookies

4. D E S S E RT S
by Tami Monaghan Cookies
SERVINGS: 12
PREP TIME: 40 MINUTES
DIRECTIONS
COOK TIME: 12 MINUTES 1. C OM B I NE DRY
GF DF I NGRE DI E NT S and
mix well. A KitchenAid or
INGREDIENTS similar mixer works best.
2 CUPS ALMOND FLOUR
¼ T S P. B A K I N G S O D A
2. M I X W E T
3 T B S P. C O C O N U T O I L I NGRE DI E NT S together
4 T B S P. 1 0 0 % M A P L E S Y R U P (you may need to put
1 T S P. VA N I L L A E X T R A C T the coconut oil in the
1 T S P. A L M O N D E X T R A C T
microwave for a few
PINCH SEA SALT
seconds to liquefy).
Frosting 3. C OM B I NE DRY A ND
1 CUP COCONUT MILK
wet together in the mixer
½ T S P. VA N I L L A
½ T S P. A L M O N D E X T R A C T
and blend for 1 minute.
3 T B S P. C O C O N U T F L O U R Dough will be gooey.

continues on next page …

3 T S P. A R R OW R O O T
¼ CUP HONEY

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FROSTED SUGAR
continued …
4. PL ACE D O U G H IN
fridge to harden for 30
minutes before rolling out.
5. O N C E D O U G H IS
chilled, roll it out on
parchment paper to a
quarter-inch thick. You
may want to put parchment
paper on top of the dough
as well.
6. PR EHEAT OVEN TO
325°F.
7. U S E CO O KIE CU TTER S
to cut the dough into fun
shapes. Remove excess
dough from cookies.
34 J O I N O U R 3 0 - DAY C H A L L E N G E !
Cookies
4. D E S S E RT S
8. P LACE PA RCH MENT 2. B E CA R E FUL NOT to
PA P ER with the cookies shake the can—you want
on a baking sheet and put the translucent part to
in freezer for 20 minutes separate from the milk.
(this is the key). Carefully scoop out 1 cup
of the thick white milk.
9. P LACE I N OV EN for 6 to
12 minutes, depending on 3. P LACE I N A KitchenAid
size. The cookies are done or mixer bowl and whip on
when the ends are slightly high for about 5 minutes.
brown.
4. A DD HONE Y, A L M OND
10. B EGI N MA KI NG T H E extract, and vanilla. Mix
frosting while the cookies until combined. Add flour
cool. and arrowroot, whipping
Frosting
until all are combined.
Note: If time permits,
refrigerate for an hour
DIRECTIONS
before use.
1. REFRI GERAT E T H E
COCONUT milk
overnight.
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Party Recipes
by Tami Monaghan