Paleomeal & Whey Cool Whey Protein Smoothies

Rachael's Mean Green Power Protein
Rachael and her boyfriend love it and she hopes you will too!
1-2 scoops Vanilla Paleomeal by DFH
1 tablespoon Berry Frutol by Pharmax (or use Finest Pure Fish Oil)
1-3 teaspoons PaleoGreens by DFH
(optional 1 Tbsp PaleoFiber by DFH)
Mix all ingredients with about 6 oz. of water into a shaker or blender, and shake thoroughly!

Rachael's Red Revelation Protein Shake
1-2 scoops Whey Cool Protein by DFH
1 tablespoon Berry Frutol by Pharmax
1-3 teaspoons PaleoReds by DFH
(optional 1 Tbsp PaleoFiber by DFH)
Mix all ingredients with about 6 oz. of water into a shaker or blender, and shake thoroughly!

Stop Cravings Shake
This unique shake was created for those who need extra support in controlling food cravings!
1-2 scoops Chocolate Paleomeal
½ teaspoon Tyrosine powder
1 teaspoon Glutamine powder
1 Tbsp PaleoFiber by DFH

4-8 oz pure spring water
4 oz ice

Strawberry Banana Post Workout Recovery Shake
Enjoy this after your workout to replenish lost nutrients and optimize the benefits of your workout routine!
1-2 scoops Strawberry Paleomeal
½ cup frozen banana chunks
4-8 oz pure, filtered water
1 teaspoon Glutamine powder
½ teaspoon Phosphatidyl Serine Powder
½ teaspoon Carnitine Tartrate Powder
(optional 1 Tbsp PaleoFiber by DFH)

Detox Shake
This is ideal for those needing support with detoxification!
1 tablespoon Raspberry MSM
1 tablespoon PaleoGreens
1-2 scoops Strawberry Paleomeal
1 teaspoon Taurine Powder
1 Tbsp PaleoFiber by DFH
4-8 oz. pure, filtered water
4 oz. ice

Gut Healing Formula Shake
This fresh-tasting formula contains nutrition for supporting the gastrointestinal tract!
1-2 scoops Vanilla Paleomeal
1-2 teaspoons Glutamine powder
1 teaspoon Genuine Norwegian Cod Liver Oil
1 Tbsp PaleoFiber by DFH
1/2 - 1 cup apple sauce or frozen apple slices

Brain Boost Shake
Energize your brain activity with this revitalizing shake!
1 teaspoon Genuine Norwegian Cod Liver Oil
½ teaspoon Brain Vitale powder
1 scoop Strawberry Paleomeal
½ cup frozen berries
4-8 oz pure, filtered water

Orange Dreamsicle Dessert Smoothie
16 oz. plain rice milk
2 scoops Strawberry Paleomeal
1 tbsp. C+BioFizz
3 tbsps organic plain yogurt
Blend and Enjoy

The Basic Star (Fat burning/weight loss/liver detoxification & GI health)
Once or twice daily, blend or stir in 1 scoop Paleomeal whey protein into 8-10 oz. cold filtered water or 8-10oz. Soy Milk (or Almond milk).

The Healthy Berry
1 cup filtered water, ½ cup frozen organic berries of choice, 1 scoop Paleomeal, 1 Tbsp. Omega 3-6-9 Oil by Pharmax, and 1 Tbsp PaleoFiber by DFH.
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The Juice Jam (Meal replacement/snack/pre- or post-workout)
½ cup fruit juice (organic), ½ cup water, 1 scoop Vanilla Paleomeal, and 1 Tbsp Finest Pure Fish Oils by Pharmax.

Treats
The Protein Pina Colada
¼ cup coconut milk, ½ cup water, ½ cup frozen pineapple, ½ banana, 2 scoops Paleomeal (ice optional).

The Hearty Health Nut
10 oz. filtered water, 1 tsp. Almond or Cashew Butter, ½ banana, 1-2 scoops Paleomeal

The Coconut Kickboxer
½ cup water, ½ cup almond milk, 1 scoop Paleomeal, 2 Tbsp. coconut flakes (or fresh slices), and a splash vanilla extract.

The Berry Yoga
½ cup Rice Milk, ½ cup water, ½ cup frozen organic berries, ½ banana, 1-2 scoops Paleomeal

The Wooly Mammoth
½ cup plain yogurt, ½ cup water, ½ cup almond milk, 1 scoop Paleomeal, 2 tbsp. coconut, and a splash of vanilla extract and blend.

The Pterodactyl
½ cup vanilla yogurt, ½ cup water, ½ of a small banana, 1 scoop Paleomeal, 1tsp. peanut butter, and ¼ tsp. cocoa and blend.

The T-Rex Peach
1 cup plain or vanilla rice milk, ½ cup peaches, 1 scoop Paleomeal handful of ice cubes and blend.

The Sling Shot
½ cup vanilla yogurt, ½ cup raspberries, ½ small banana, 1 scoop Paleomeal, ½ cup water and blend.

The Nomad
1 cup Rice or Almond milk (any flavor) and 1 scoop Paleomeal, shake and go.

Paleomeal Recipes

Power Oatmeal
Take your oatmeal from plain to powerful with this recipe!
To one cup of long cooking oatmeal add:
1 scoop Vanilla or Strawberry Paleomeal
1 tablespoon freshly chopped raw nuts
½ cup berries
Xylitol, cinnamon, and/or vanilla extract to taste

Cristiana’s Nutella Blend
We think you'll go nuts for nutrition after tasting this delicious spread.
Try it on apple slices! Add 1 tablespoon water to
2 tablespoons Chocolate Paleomeal until it looks
like chocolate sauce (~ 5sec)
Mix in 1 tablespoon almond butter & enjoy
Ground flaxseeds (optional)

PB and J
A unique version of a classic!
Warm frozen strawberries in their own juice (no sugar added)
Stir in Vanilla or Strawberry Paleomeal
Swirl in 1 tablespoon natural peanut butter
Add Xylitol for sweetness if desired

Power Oatmeal
1 cup steel cut oats or other long cooking whole grain cereal
after cooking add:
¼ cup blueberries
1 scoop vanilla Paleomeal
1 tsp Xylitol powder
Top with 1 Tbsp raw chopped nuts

Power Cookies
Replace 1/2 cup flour with ½ cup vanilla Paleomeal

Berry Compote
Warm up 1 cup frozen berries
Top with:
1 scoop vanilla or Strawberry Paleomeal
1 tsp Xylitol powder
1 tbs raw chopped nuts

Yogurt Enhancer
Add any flavor of Paleomeal to unsweetened yogurt

Cottage Cheese Parfait
Top 1 cup of cottage cheese with ½ cup berries and a blend
of 1 scoop of vanilla Paleomeal and 1 tbs of flaxseed meal
or raw chopped nuts

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Salad Dressings

Basic Dressing
Makes about ¾ cup

1 teaspoon Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon raw wine vinegar
½ cup extra virgin olive oil
1 tablespoon flax oil

Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with the fork, until oil is mixed in well. Add flax oil and use immediately.

Herb Dressing
Makes about ¾ cup

¾ cup basic dressing
1 teaspoon finely chopped fresh herbs, such as parsley, tarragon, thyme, basil or oregano

Prepare basic dressing and stir in herbs.

Garlic Dressing
Makes about ¾ cup

¾ cup basic dressing
1 clove garlic

Prepare basic dressing. Peel garlic clove and mash in garlic press. Stir into dressing.
Let sit a few minutes to allow amalgamation of flavor.

Balsamic Dressing
Makes about ¾ cup

1 teaspoon Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon balsamic vinegar
½ cup extra virgin olive oil
1 tablespoon flax oil

Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around.
Add olive oil in a thin stream, stirring all the while with the fork, until oil is mixed in well. Add flax oil and use immediately.

Sun-Dried Tomato Dressing
Makes about ¾ cup

¾ cup basic dressing
1 teaspoon sun-dried tomato flakes
1 teaspoon chives or green onion, finely chopped

Prepare basic dressing. Add tomato flakes and let stand a few minutes to allow flakes to soften.
Before serving add chopped chives or green onions.

Walnut Dressing
Makes about ½ cup

2 tablespoons sherry vinegar
2 tablespoons unrefined walnut oil
6 tablespoons extra virgin olive oil

Like flax oil, walnut oil is rich in omega-3 fatty acids. By unrefined walnut oil in dark cans and store in refrigerator.
Place all ingredients in a bowl and mix with a fork.

Creamy Dressing
Makes about 1 cup

¾ cup basic or herb dressing
¼ cup piima cream or crème fraiche

Prepare basic dressing and blend in cream with a fork.

Roasted Tomato Dressing
Makes about 2 cups

1 pound firm plum tomatoes
1 cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup shallots or green onions, finely chopped
1 teaspoon raw honey
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped
1 tablespoon parsley, finely chopped
2 tablespoons flax oil

This is a delicious dressing for salads in winter! Wash and dry the tomatoes. Brush with olive oil and set in a shallow glass pan. Roast in 400 degree oven about 30 minutes until skin begins to blister. Cool completely. Chop and set aside.
Whisk remaining ingredients except flax oil together in a bowl and season to taste with sea salt and pepper. Stir in tomatoes. Let dressing sit an hour or so to amalgamate flavors. Just before serving stir in flax oil. Store leftovers in refrigerator.

Creamy Mayonnaise Dressing
Makes about 1 ¼ cups

¾ cup basic dressing
¼ cup piima cream or crème fraiche
¼ cup mayonnaise
1 tablespoon fresh herbs, finely chopped

Place all ingredients in a jar and shake vigorously, or blend in a bowl with a wisk.

Cilantro Lime Dressing
Makes about ¾ cup

½ cup extra virgin olive oil
1 tablespoon flax oil
3 tablespoons fresh lime juice
1 tablespoon cilantro, finely chopped
¼ teaspoon dried oregano
dash cayenne pepper
pinch stevia powder

Place all ingredients in a bowl and stir vigorously with a fork.

Mexican Dressing
Makes about ¾ cup

½ cup extra virgin olive oil
1 tablespoon flax oil
3 tablespoons raw wine vinegar
pinch stevia powder
1 clove garlic, peeled and mashed
½ teaspoon dried oregano
¼ teaspoon chile powder

Place all ingredients in a bowl and stir vigorously with a fork.

Blue Cheese Dressing
Makes about 1 cup

¾ cup basic dressing
2-4 tablespoons crumbled blue cheese

If possible, use genuine Roquefort cheese made from sheep milk, which is rich in lauric acid. Place all ingredients in a food processor and pulse a few times until blended, or mash cheese into dressing with fork.

Anchovy Dressing
Makes about 1 ¼ cup

1 can anchovies packed in olive oil
¾ cup extra virgin olive oil
1 tablespoon flax oil
1 clove garlic, peeled and mashed
1 teaspoon Dijon-type mustard
¼ cup raw wine vinegar
1 tablespoon fresh lemon juice

Place all ingredients in a food processor and blend until smooth.

Caesar Dressing
Makes about ¾ cup

½ to 1 teaspoon Dijon-type mustard
1 tablespoon raw wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon finely grated Parmesan cheese
½ cup extra virgin olive oil
1 tablespoon flax oil
1 egg yolk
2 anchovy filets
1 clove garlic, peeled and mashed

Place all ingredients in a food processor and blend until smooth.

Lemon Honey Dressing
Makes about ¾ cup

1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon flax oil
1 tablespoon or more raw honey

Mix lemon juice with olive oil. Whisk in 1 tablespoon honey. Add more if desired.

Lemon Pepper Dressing
Makes about ¾ cup

2 tablespoons fresh lemon juice
1 tablespoon raw wine vinegar
¼ teaspoon sea salt
½ teaspoon cracked pepper
dash stevia powder
1 clove garlic, peeled and mashed
½ cup extra virgin olive oil
1 tablespoon flax oil

Place all ingredients in a bowl and stir vigorously with a fork.

Orange Dressing
Makes about ¾ cup

3 tablespoons fresh orange juice
½ teaspoon finely grated orange rind
1 tablespoon raw wine vinegar
½ cup extra virgin olive oil
1 tablespoon flax oil

Wash the orange rind well before grating. Place all ingredients in a bowl and stir vigorously with a fork.

Oriental Dressing
Makes about 1 ¼ cups

4 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame oil
2 teaspoons green onions or chives, finely chopped
1 clove garlic, peeled and mashed
2/3 cup extra virgin olive oil or cold pressed peanut oil
2 teaspoons flax oil

Place all ingredients in a jar and shake vigorously.

Tahini Dressing
Makes about 2 cups

1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
2 tablespoons naturally fermented soy sauce
juice of 2 lemons
½ cup tahini
4 tablespoons extra virgin olive oil
1 tablespoon flax oil
1/8 to 1/4 cup water

Place celery and onion in food processor and pulse until finely chopped. Add remaining ingredients except water and process until well blended. Thin with water as necessary to achieve desired consistency.

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Grandma Mona's Carrot Cake

2 cups whole grain flour (Quinoa, brown rice, etc) or gluten free flower mix
2 cups Xylitol sweetener
1 teaspoon (tsp) cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/4 cup coconut oil (or 3/4 c)
3 cups grated organic carrots
1 cup crushed, well-drained pineapple
4 organic eggs
2 tsp vanilla
1 cup chopped nuts
1 cup shredded unsweetened coconut (and raisins)

Instructions:
Sift dry ingredients together and mix well.

Separately mix eggs, sugar, oil or applesauce and vanilla.

Add dry ingredients and beat until smooth; batter will be quite thick.
Fold in pineapple, nuts and grated carrots. pour into a large greased and floured pan (for your "flour-less" chocolate mousse use polenta to dust the oiled pan).

Bake at 350 for 50-60 minutes until cakes tests done.

Cream Cheese Frosting for carrot cake
4 oz organic cream cheese at room temperature
3 tablespoons (T.) room temperature butter
1 1/2 cups Xylitol sweetener or splenda
1/2 tsp vanilla
juice of 1/4 lemon

Instructions: cream the cream cheese and butter together, stir in the Xylitol, vanilla and drops of lemon; beat until fully incorporated, smooth and "spreadable". Apply to top of cooled carrot cake.

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