Recipes

Ingredients

2 eggs

2 cups mozzarella cheese

1 head cauliflower or 2 cups cauliflower rice

Seasonings of choice (options: powdered garlic, Italian seasoning, red pepper, salt, pepper, etc.)

3 cups pizza sauce

Variety of pizza toppings (options: fresh basil, olives, tomatoes, chopped zucchini, mushrooms, chicken, bacon, sausage, onion, garlic, etc.)

3-4 cups grated organic cheese (Provolone is especially delicious)

Instructions 

1.    Preheat oven to 450 degrees.

2.    Place eggs, cauliflower rice, mozzarella, and seasonings of choice in a large bowl. Stir to combine. Mixture will not stick together.

3.    On parchment-lined cookie sheet, using a spoon, place several scoops of cauliflower mixture onto parchment paper. Don’t try to form a ball with your hands – it won’t work. Once on the parchment paper, use your fingers and the spoon to smooth out the edges slightly.

4.    Bake 15 – 18 minutes or until slightly browned and not soggy. Do not overbrown. Egg may run which is ok.

5.    Remove from oven and allow to cool slightly.

6.    Leaving cauliflower crusts on the baking sheet, top with pizza sauce followed by ingredients of choice. Don’t be afraid to pile them on!

7.    Place grated cheese on top, piling very high. Should have a tall mound on top.

8.    Return to oven and bake for another 10 minutes or until cheese is melted and toppings are warm. Serve and enjoy!

* To make cauliflower rice, remove flowerets from stem. Place in in food processor and pulse, pulse, pulse. Check your progress after every 2-second pulse to monitor the texture. Aim for the size of a grain of rice. Avoid overfilling the work bowl or you'll risk having mush on the bottom and chunks on top. This technique is lightning fast, turning cauliflower into minced bits in a matter of seconds.

Serves 8

Courtesy of Joanna Sutton

Print Recipe

Cauliflower Pizza

Servings

Servings

Ingredients

1 lb. wild-caught shrimp, peeled and deveined

¼ cup ghee

¼ cup avocado oil

4 garlic cloves, minced

Lemon zest, about 2-inch strip

1 Tbsp. lemon juice

¼  teaspoon red pepper flakes (optional)

¼ cup white wine (optional)

2 Tbsp. fresh parsley, finely chopped

Sea salt and freshly ground black pepper

Instructions

1.    Season shrimp to taste with salt and pepper. In a large skillet, heat 2 Tbsp. ghee and 2 Tbsp. avocado oil over medium heat.

2.    Add garlic, lemon zest and red pepper flakes (if using); cook until fragrant, stirring occasionally for about 2 minutes.

3.    Add shrimp, cook until pink, about 1-2 minutes per side. Remove shrimp from pan and set aside.

4.    Pour in wine and lemon juice. Bring to a boil, then add in remaining ghee and oil.

5.    Once the ghee has melted, bring shrimp back to the pan and sprinkle in chopped parsley.

6.    Remove lemon peel and serve shrimp alone, or over paleo noodles. Enjoy!

Serves 4

Inspired by https://paleoleap.com/paleo-shrimp-scampi/

Print Recipe

Paleo Shrimp Scampi

Servings

Servings

Ingredients

1 whole chicken, cut into parts

½ head of cabbage, sliced

4 small sweet potatoes, sliced

1 onion, sliced

½ lb. bacon, cooked

¼ cup chicken stock

2 Tbsp. cooking fat

Dry Rub Ingredients

½ teaspoon onion powder

1 ½ teaspoon thyme

½ teaspoon. garlic powder

Instructions

1.    Preheat oven to 375 F.

2.    Mix all the ingredients for the dry rub, season to taste, and rub the chicken parts with it evenly.

3.    Melt the cooking fat in an oven-proof skillet or dutch oven and brown the chicken on both sides for 3 to 5 minutes.

4.    Add the sweet potatoes, cabbage, onion, and bacon to the skillet.

5.    Pour the chicken stock all over the mixture, place in the oven and bake for 45 to 50 minutes, or until the chicken is cooked through. Enjoy!

Serves 4

Inspired by https://paleoleap.com/irish-style-chicken-casserole/

Print Recipe

Irish Style Chicken Casserole

Servings

Servings

Ingredients

 2 heads of cauliflower, cut into florets

3 garlic cloves, minced

2 shallots, minced

3 cups chicken stock

1 cup water

1 bay leaf

1 teaspoon dried thyme

2 cups full-fat coconut milk

4 slices of cooked bacon, cut into pieces

(optional)

1 Tbsp. olive oil or ghee;

Fresh parsley for garnishing;

Sea salt and black pepper to taste

Instructions

1.    Preheat your oven to 425°F.

2.    In a large bowl, combine cauliflower, garlic, shallots, and olive oil.

3.    Spread the cauliflower mixture on a roasting pan and place in the oven and roast for 30 minutes.

4.    Transfer the cauliflower to a large saucepan and add the chicken stock and water. Add thyme and the bay leaf, and bring to a boil over medium-high heat. Cover the saucepan. Lower the heat and let it simmer for 30 minutes.

5.    Remove the bay leaf.

6.    Puree the soup using an immersion blender or a blender.

7.    Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.

8.    Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm. Enjoy!

Serves 4

Inspired by https://paleoleap.com/roasted-cauliflower-soup/    

Print Recipe

Paleo Roasted Cauliflower Soup

Servings

Servings

Ingredients

1 small rotisserie chicken, skin removed, meat cut in small squares or shredded (about 4 cups)

4 slices bacon

1 (1 ½ inch) piece ginger, peeled, cut into very thin matchsticks

1 head of green leaf lettuce, cut crosswise into ½ inch-thick ribbons

2 scallions, thinly sliced

Toasted sesame seeds (for serving)

Kosher salt, freshly ground pepper

Dressing (Can be made 1 day ahead. Cover and chill)

1 Tbsp. soy sauce

1 Tbsp. tahini

1 Tbsp. white miso

2 teaspoons of fish sauce

¾  teaspoon toasted sesame oil

Pinch of sugar

4 Tbsp. fresh lemon juice, divided

1 large egg yolk

¾ cup sunflower or olive oil, divided

Instructions

1.    Cook bacon in a medium-sized skillet over medium heat, turning slices occasionally until brown and crisp, approximately 5–8 minutes. Transfer to plate lined with paper towels; allow to cool.

2.    Fill small saucepan with water; bring to boil. Carefully place ginger matchsticks in boiling water for 1 minute. Drain, and rinse ginger under cold water; set aside.

3.    Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp lemon juice in a small bowl until smooth.

4.    Whisk egg yolk and remaining 2 Tbsp. of lemon juice in a medium bowl to combine then very gradually stream in ½ cup sunflower of olive oil (almost drop by drop), whisking constantly until emulsified and thick. While continuing to whisk, gradually add soy sauce mixture, then remaining ¼  cup oil. Thin dressing with a Tbsp. or two of water if needed; you want it to be the consistency of heavy cream.

5.    Toss chicken and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing and toss again; season with salt and pepper. Crumble bacon over.

6.    Transfer salad to a serving bowl or platter and drizzle another Tbsp. or so of dressing over salad (you may have some leftover). Top with scallions, sesame seeds, and reserved ginger. Season with salt and pepper. Enjoy!

Serves 4

Inspired by https://www.epicurious.com/recipes/food/views/shredded-chicken-salad-with-creamy-miso-dressing

Print Recipe

Chicken Salad with Miso Dressing

Servings

Servings