Recipes

Ingredients

Blanco tequila (100% agave)

Limes

Honey (recommended) or Agave Simple Syrup

Ice

Cocktail shaker (A Blender Bottle works as a great alternative)

Fine Strainer (optional)

Instructions

1.    Combine all 3 ingredients into a cocktail shaker and add ice

2.    Shake vigorously for 10 seconds

3.    Pour through a fine-mesh strainer into a glass with fresh ice

4.    Salt rim and garnish with a lime wheel. Enjoy

Serves 1

Inspired by: https://againstallgrain.com/2014/04/07/paleo-margaritas/

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Paleo Margarita For Cinco de Mayo

Servings

Servings

Ingredients

1 medium cauliflower, cut into florets

2 cloves garlic minced

1 ½ Tbsp olive oil

1 cup almond milk

1 ½ Tbsp arrowroot flour

1/3 cup paleo-approved store-bought or homemade mayonnaise

4 bacon slices, cooked and crumbled

1 Tbsp chopped parsley

Celtic Sea salt

Black pepper

Instructions

 1.    Preheat oven to 350°F.

2.    Blanch cauliflower in a large pot of boiling water for 2 minutes. Drain well and set aside.

3.    To make the sauce, add oil to a skillet and heat to medium.

4.    Add garlic and cook for 30 seconds. Add the arrowroot flour and stir until golden then add the milk and bring to a low simmer, stirring until combined.

5.    Stir in the mayonnaise and add salt and pepper to taste.

6.    Add drained cauliflower and toss to combine.

7.    Transfer the mixture into a casserole dish. Bake for 30 minutes.

8.    Remove from the oven, sprinkle with bacon and parsley and serve. Enjoy!

Serves 4

Inspired by https://paleogrubs.com/loaded-caulliflower-bake

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Loaded Cauliflower Bake

Servings

Servings

Ingredients

 ½ roasted chicken, shredded

1 medium sweet potato, peeled and cubed

2 Tbsp Paleo cooking fat

2 Tbsp extra-virgin olive oil

½ onion, sliced

4 cloves garlic, minced

¼ teaspoon ground cumin

4 cups chicken stock

1 cup cherry tomatoes, halved

2 Tbsp fresh cilantro, finely chopped

juice of ½ lime

½ ripe avocado, sliced

Sea salt and freshly ground black pepper to taste

Instructions

 1.    In a medium saucepan bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.

2.    In a large saucepan over medium-high heat, combine the cooking fat with olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.

3.    Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.

4.    Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, followed by tomatoes, lime juice, cooked sweet potatoes, and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavors some time to blend.

5.    Serve warm topped with the avocado slices. Enjoy

Serves 4

Inspired by https://paleoleap.com/mexican-chicken-soup/

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Mexican Chicken Soup

Servings

Servings

Ingredients

 2 medium zucchini

1 teaspoon salt

2 green onions, finely chopped

2 cloves garlic, minced

1 egg

½ cup almond flour (optional)

½ teaspoon baking powder

Coconut oil or clarified butter, for cooking

Instructions

1.    Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini may get mushy upon frying.

2.    Once grated, place in a bowl and toss in the salt. Allow the zucchini to stay in the salt for at least 10 minutes. Then, extract any excess water from the zucchini. The easiest way to do this is to place the zucchini in a large piece of cheesecloth and wring it out.

3.    Return the zucchini to a large bowl and combine with green onions, garlic, egg, baking powder, and almond flour (optional).

4.    Form cakes of about 2 to 2.5″ in diameter out of the mixture.

5.    Place a large skillet over medium-high heat. Add some of your chosen cooking fat to the pan, just enough to coat the surface of the skillet.

6.    Place the zucchini cakes in the pan. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown. Enjoy!

Serves 4

Inspired by https://paleoleap.com/zucchini-cakes/

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Zucchini Cakes

Servings

Servings

Ingredients

1 lb. sirloin steak, cut into thin strips

2 Tbsp. olive oil or other cooking fat

12 mini sweet peppers or 1 bell pepper, thinly sliced

3 scallions, sliced diagonally, with the green and white parts separated

2 Tbsp. fresh ginger, minced

4 cloves garlic, minced

Ingredients for the Marinade

¼ cup coconut aminos

1/3 cup water

2 Tbsp. white wine vinegar

¼ teaspoon coarsely ground black pepper

Instructions

1.    In a large bowl, combine all the ingredients for the marinade.

2.    Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.

3.    Add some cooking fat to a skillet placed over medium-high heat.

4.    Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.

5.    Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.

6.    Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve. Enjoy!

Serves 4

Inspired by https://paleoleap.com/pepper-steak/

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Pepper Steak

Servings

Servings