So from time to time I have friends who knock out amazing Paleo recipes and I make them come over and share. And then I beg them for the recipe to share with all of you, haha. 

Mine and Mr. Charming's best friend, Sheldon, is a fellow Christian and blogger as well. His blog www.TwithJ.com inspires me daily. His worldwide travel and deep connection with God through it all is profound and beautiful and I'm hoping he will be a guest poster in this space with his insights, travel tips and yummy healthy recipes while I'm on maternity leave. 

The other night he came over for our weekly dinner and game night and he brought these little beauties pictured below. He has his own garden and grows delicious organic zucchini. A sucker for fried zucchini I loved his healthier spin on the classic favorite. 

The recipe is below and pairs as a great side dish to a grilled chicken, a salad or on their own as a snack. 

Ingredients:
​
1 Medium Zucchini
3/4 c. Almond Meal
1 tsp. Pepper
1/2 tsp Pink Sea Salt
1/2 tsp 6 Pepper Blend
2 Large Eggs


Directions:

Preheat oven to 400 degrees.

Crack and whisk eggs in a small bowl. Mix pepper, almond meal, salt and pepper blend in a separate bowl.

Thinly slice zucchini and dip in egg wash. Coat thoroughly in almond pepper mixture. Place on cookie sheet and bake on one side for 5 minutes. Flip and cook an additional 5 minutes. 

Let cool and serve alone or with a Paleo ranch dip. 

I've always been an avid believer in snacking. Eating throughout the day, instead of consuming three large meals, not only keeps your blood sugar levels more stable, but it allows your energy to last throughout the day and not dip and spike drastically.

Now that I'm expecting a little of my own and my metabolism is on overdrive, I've been searching for ways to stay full throughout out the day, while staving off morning sickness and getting the minerals and nourishment I need. 

​Enter, nuts. 

​Since week 6 of my pregnancy, almonds have been a must-have when I'm out and about. They keep me full, have helped the nausea and are a great source of fiber, protein and healthy fat. 

Nuts (and seeds too!) have always been a must when creating snacks that are healthy and filling. My most popular snack recipes being my Blueberry Pumpkin Trail Mix, my delectable & warm Maple Cinnamon Almonds and my Double Chocolate Protein Balls. 

Nuts.com offers MANY healthy, nutty snack ideas as well. With options for kiddos, work, holiday parties and vegan options, there is something for everyone. I love shopping their extensive shop of organic chocolate, nuts, seeds and dried fruit to make crazy trail mixes. I'm not down with what's sold in regular stores and I love creating my own concoctions. Like a mix of sunflower seeds, fresh dried coconut, cranberries and dairy-free dark chocolate. It's a rich, sweet and decadent treat with plenty of nutrients and vitamins for me and baby. 

Mixing cashews with dried fruit is always a yummy fruity/salty combination as well and gives me good energy when I'm working on tight deadlines. Nuts make for great brain fuel. 

Making your own applesauce is super easy & can save you plenty of money. You can also store it in small containers to make it easy to take on the go and safer than buying the applesauce packets that can contain mold. 

Ingredients:
3-4 Lbs of organic fuji or gala apples, peeled & cored. 
1/2 c. filtered water

Directions: 
Once apples are peeled and cored, slice them into wedges. Place them in your slow cooker and pour in filtered water. Cook on the low setting for 6 hours. Once the apples are extremely soft, use an immersion hand blender (or transfer to a conventional blender)  to puree into applesauce. Store for up to seven days in the refrigerator or freeze for up to five months. 

Ingredients:
2 Lbs. Organic Sweet Potatoes
2 Organic Bosc or d'Anjou Pears
Olive Oil
Fresh Sage
1/2 tsp. cinnamon
1/2 tsp. maple sugar (optional, omit for AIP and Whole 30)
Sea Salt
Pepper (optional, omit for AIP)


Instructions:
Preheat over to 400 degrees.  Line a baking sheet with parchment paper.  In a large bowl, toss sweet potatoes in oil, cinnamon, sage, and maple sugar.  Transfer to baking sheet and bake for 30 minutes, saving liquid.

Meanwhile, place pears in reserved bowl of liquid mixture and toss until coated.  Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork tender, about 25 minutes. 


*recipe credit: Sprouts Farmers Market


Ingredients:
2 bunches small carrots, peeled, trimmed
2 tbsp Grade B, high quality maple syrup
1 tbsp fresh thyme, chopped
Salt to taste

Directions:
Heat a small amount of sea salt water in a medium sauce pan. Cook carrots until just tender.
Drain well, place in bowl and toss with maple syrup, thyme and salt. Kids also enjoy the slight sweetness of the carrots. 
Serve hot!

These little sliders are great for a picnic or a sports party. Serve with a grilled  chicken salad for a full meal with gluten-free cupcakes. 

Ingredients:
•2 medium-sized sweet potatoes
•1/3 cup olive or melted coconut oil (olive oil suggested)
•1 Tablespoon lime juice (the juice of 1 lime)
•zest of 2  limes
•sea salt
•small bowl of chopped basil
•small bowl of thyme
•9 strips of bacon (omit for vegan)
•2 organic roma tomatoes, thinly sliced (omit for AIP)
•romaine heart leaves
•paleo mayo (Or Egg Free Vegan Mayo) (optional)

Directions:
1.Preheat oven to 375 degrees.
2.In a small mixing bowl, combine the oil, herbs, lime juice, and sea salt.  Set aside for a few minutes while you slice the potatoes.
3.Slice the sweet potatoes into rounds, about 1/4 inches thick and place them on a baking sheet. Brush the oil mixture onto each slice of potato.  Sprinkle some additional sea salt on to each oiled round.
4.Bake  the sweet potato rounds 35-40 minutes.  (Flip them once halfway through baking. And spoon some more of the oil /herb mixture on top)
5.While baking the sweet potatoes- slice your tomatoes and avocado and cook your bacon until crispy. (Note: to keep the avocado from turning brown drizzle  a little lime juice on each piece.)
6.When the sweet potatoes are done cooking -make your sliders. Place pieces of bacon, lettuce, tomato and avocado in between two slices of potato. Smear a little mayo on  one of the potatoes. (mayo is optional) Use a toothpick to hold the slider together, serve and enjoy!

I love a good meatball.  I grew up in an Italian family, my dad was always cooking up ziti, spaghetti and lasagna.  When I found out I could no longer eat gluten or dairy my first thought was "how am I going to enjoy Italian food?"  But since getting in the kitchen and whipping up recipes, the niche I've found is taking comfort foods and making them healthy and nutritious.  So much of what we ate as kids was empty calories and artificial ingredients.  These meatballs are purely high quality meat, organic veggies and gluten-free oats. Serve hot with your favorite gluten-free italian dish or by themselves with a side salad like I do for lunch.


Ingredients:
1 Lb. Grass-fed beef or lean ground turkey (I always use turkey for these)
1 large organic sweet white onion
1 large organic green bell pepper
1 large organic red bell pepper
1/2 cup gluten free oats (though I tolerate gf oats, omit for paleo, grain-free  & whole 30)
1 TBSP fresh garlic
1 TBSP chopped basil
Sea Salt
Drizzle of Olive Oil 

Instructions:
Preheat your oven to 375 degrees and spray all twelve cups in a muffin pan with olive oil spray.  Set aside.  In your Ninja or Vitamix blender add in all ingredients, adding the meat first.  Blend until vegetables are chopped and the mixture is well mixed.  Spoon out meatball mixture and form medium-large size meatballs and place in greased muffin tin by hand (they should almost fit the muffin cup entirely).  Bake for 35 minutes or until cooked throughout. Serve hot and enjoy!