Try these delicious, T-School approved recipes!

Julia Child once said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” We are so proud of the work everyone has done in T-School, and you should be too. This week, we wanted to offer just a few, simple recipes for a little extra ammunition! These recipes all came from The PaleoDiet.com, are 100% delicious ,and are T-School approved. So eat up!

Almond Lime Kale Salad

Treat your body and your taste buds right with this power-house of a salad!

Ingredients:
3-4 kale leaves
1 tbsp coconut oil
1 clove garlic, pressed
½ inch piece of ginger, finely chopped
½ cup almonds, soaked at least 8 hours
½ cup lime, juiced
2 tbsp olive oil

Directions:

1. Remove and discard the stems from the kale leaves. Chop leaves into bite-sized pieces.
2. Discard the water from the almonds. Bring an additional 2 cups of water to boiling. Submerge the almonds in boiling water for 30 seconds and then transfer to cold water, allowing the skins to slip off easily when you pinch them. Remove the almond skins and chop the almonds finely.
3. In a saute pan, heat coconut oil over medium. Add the ginger and garlic, cooking for about 2 minutes. Add the kale leaves. Periodically, add about 1 tablespoon of water. When the kale leaves are soft and vibrant green, remove the pan from the heat.
4. Whisk together the lime juice and the olive oil until they are emulsified. Toss the kale with the dressing and the chopped almonds. Enjoy!

Slow Cooked Paleo Pork Ribs and Roots

We can think of nothing better to eat on a chilly autumn night than this hearty slow-cooker meal.

Ingredients:
2-3 lbs pork ribs
4 cloves garlic, pressed
1 large white onion, cut into half-moon slices
3-4 turnips, cut into large-bite chunks
3-4 carrots, cut into large-bite chunks
1 tbsp allspice
2 cans diced tomatoes (BPA-free, no-salt added)
¼ cup white wine vinegar
freshly milled black pepper

Directions:

1. Cut the rib rack into pieces of 2-3 ribs each.
2. Bring a nonstick pan to medium heat and cook the ribs about 5-10 minutes per side until they brown slightly.
3. In the slow cooker, combine the tomatoes, vinegar, allspice, garlic, and onions. Stir in the browned ribs. Cook on high for about 4 hours or low for about 6 hours.
4. During the last hour (on high setting) or the last 1 ½ hours (on low setting), stir in the carrots and turnips.
5. When the ribs are very tender, they’re done. You should be able to slip the bones away from the meat with very little resistance. Enjoy!

Pomegranate Cocoa Treats

This is the time of year when you can find large, juicy pomegranates in the produce section…get them while you can! Pomegranates are FULL of antioxidants, and are extra tasty with chocolate.

Ingredients:
2 cups coconut flakes
2 tsp cocoa powder
1 tsp cinnamon
½ cup pomegranate seeds
¼ cup chopped pecans (optional)

Directions:

1. Add coconut flakes to food processor and process until smooth and liquid, scraping down the sides as needed (optional sub 12 oz coconut butter). Stir or pulse cocoa powder and cinnamon into coconut butter until well incorporated. Line a flat pan or dish with parchment; or, for more portable treats, line a mini muffin tin with single use paper liners.
2. Pour mixture onto parchment or scoop into muffin tins, coming about half way up the side of each cup. Sprinkle pomegranate seeds and pecan pieces over the top of the cocoa/cinnamon coconut butter. Allowing pieces to sink as the will. Refrigerate for 15-20 minutes to set.