Paleo Crumbs Presents: A Mother’s Day Dinner Menu


Find more delicious real food recipes at www.paleocrumbs.com 2

Blackberry Coconut Spritzer

a Butternut Squash Soup

a Spring Cauliflower Salad

a Lemon Rosemary Chicken

a Chocolate Ganache & Strawberries



BlackberryCoconutSpritzerServing: 6 Time: 15 min. Ingredients: • 3 cups sparkling water • 1 cup organic blackberries • 1 cup ice • 5 – 6 tbsp. coconut simple syrup (see below) Directions: In a high speed blender or food processor, blend berries until they become a smooth puree. Pour berry puree through a mesh strainer to strain out any seeds. Set blackberry puree aside. In a pitcher, measure out sparkling water, simple syrup, and 6 tbsp. of the blackberry puree. With a wooden spoon, stir mixture in container. Pour over ice in drinking cups and enjoy with some fun straws

CoconutSimpleSyrupYields: About 1 Cup Time: 10 min. Ingredients: • 1 cup organic coconut water • 1/3 cup maple or palm sugar Directions: In a medium pot, over medium heat, stir coconut water and maple sugar together until dissolved and bubbles form along the sides of the pot. Take off of heat and let cool.



LemonRosemaryChickenTime: 1 hour – 1 1/2 hours Serves: 6-8 Ingredients:

• 1 whole chicken • 2 - 3 tbsp. extra virgin olive oil • 3 sprigs of fresh rosemary • 2 lemons juiced (and rinds left in pot to cook) • 1 tsp. lemon zest • 3 cloves of garlic • salt* • pepper*

Directions: Take chicken out of fridge, clean, and let it sit out for 1 hour to come to room temperature. Preheat oven to 350 degrees. Massage olive oil all over chicken, and place in a Dutch oven (or baking dish with lid). Rub rosemary and garlic cloves on the chicken, leave in the pot. Zest 1 tsp. of lemon zest and season chicken. Juice the lemons all over the chicken and put two of the rinds in the chicken cavity. Use the rest of the rind for decoration around the chicken. Drizzle top with a little more of the olive oil and season with salt and pepper. Place the chicken in the oven for 1 hour with lid on. After 1 hour check the chicken, leave it in for 35 more minutes with out lid. Once the chicken is done take out of oven and let rest for at least 20 minutes. Bon Appetite! Notes: - Chicken is done when the thigh registers 180-185 degrees. - The amount of salt and pepper is totally up to you depending on your preference to taste. - To make a easy and healing bone broth: Save the juices and chicken bones in pot, add enough water to cover the bones, and set on stovetop on



low for 2-4 hours. Strain and store in fridge. Use in soups or drink straight up!



SPRINGCAULIFLOWERSALAD(GRAINFREE)Ingredients: • 1 head of cauliflower • 1 tbsp. ghee • pinch of salt • 9 radishes, roasted • 1 bunch asparagus, roasted • 1 tbsp. olive oil • A handful of fresh parsley, chopped • 1 batch of Lemon Dressing (see below) Directions: Preheat oven to 425 Degrees Chop the asparagus and radishes, roast in oven for 15 minutes, and set aside to let cool. Cut the stem and leaves out of the head of cauliflower. Using a food processor with the ‘shredder’ attachment, process until all the cauliflower resembles a fine rice. In a frying pan over medium-high heat, melt the ghee. Add in the riced cauliflower and sauté for about 4 minute, mix in the pinch of salt. Transfer sautéed cauliflower into a large bowl and let cool. Add in the roasted radishes and asparagus, and chopped parsley. Pour on dressing, mix, serve, and enjoy!

LEMONDRESSINGIngredients: • 3 tbsp. olive oil • 1 tbsp. lemon juice, freshly squeezed • 1 tsp. lemon zest • 1 tsp. honey • 1 tsp. tahini • ½ tsp. salt • pinch of pepper Directions:



Place all the ingredients into a small mason jar with a lid sealed tightly. Shake for 1 minute or until dressing is emulsified. Notes: - If vegan, omit the honey. - If you find the honey or tahini is not mixing well from shaking, use a whisk.



ButternutSquashSoup(paleo,dairyfree,glutenfree)Ingredients: For the soup: • 700g butternut squash, cubed (about 4 cups) • 2-3 fresh sprigs of thyme • 1 tbsp Kasandrinos olive oil • 1 small clove of garlic, peeled • 1/2 small onion, chopped • 1/4 tsp. turmeric, ground • 1/2 tsp. salt • 3 cups bone broth • 3 tbsp. apple sauce {organic, no added sugar} • 1/2 tsp. cinnamon • 1 tbsp. ghee • 2 tbsp. cashew cream {see below} For the cashew cream: • 1/4 cup raw cashews, soaked • 1/2 cup water Directions: In a pot over medium heat, sauté the chopped onion in the olive oil. Continue to sauté for about 4 minutes or until translucent in color. Pour a little bit of the bone broth into the pot and stir. Add in the butternut squash and the garlic clove cut in half. Cook for 2 minutes. Add in the rest of the bone broth, salt, sprigs of thyme, and turmeric. Stir and simmer for 25 minute on medium-low. Turn off the heat and remove the sprigs of thyme. Let the soup cool for at least 10 minutes. Using an immersion blender, slowly and carefully blend the butternut squash into the broth or until it is smooth and creamy {be careful to not burn or splatter yourself while blending, as the soup will still be warm! }. Add in the applesauce, ghee, cinnamon, and cashew cream. Blend until combined. Serve right away with a garnish of olive oil and cashew cream! Enjoy!



ChocolateGanache&Strawberries(dairy-free)Ingredients: • 4 T. raw honey • 2 T. coconut oil • 8 T. raw cacao powder • 2 T. coconut milk, chilled {see notes} • 1 1/2 tsp. vanilla • pinch of salt • 8 Strawberries, rinsed + sliced

Directions: Melt the raw honey, coconut oil, and raw cacao powder in a double broiler. Once everything is melted together and smooth, mix in the coconut milk and salt. Take off of heat and stir in vanilla extract. Divide the sliced strawberries among individual plates and drizzle with chocolate ganache. Enjoy! Notes: – Coconut milk for the chocolate ganache uses chilled coconut milk, to get the extra creamy part on top.

Paleo Crumbs Presents: A Mother’s Day Dinner Menu · Paleo Crumbs Presents: A Mother’s Day...

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