Recipes

Ingredients

1 lb boneless chicken thighs

½ teaspoon salt

Freshly ground black pepper

1 Tbsp coconut oil

1 small onion, chopped

1-2 Tbsp Thai curry paste (any color)

1 cup full-fat coconut milk

2 cups roasted sweet potato or squash

Mixed vegetables of choice

½ cup fresh basil, thinly sliced

2 Tbsp apple juice (optional)

Instructions

1. Cut chicken into medium-sized chunks, and season with salt and pepper.
2. Heat a saucepan over medium heat, add coconut oil, and brown chicken. Set chicken aside.
3. Add onion to the pan, and saute until translucent. Return the chicken to the pan, add curry to taste, and stir-fry until aromatic.
4. Add coconut milk and vegetables, squash, and apple juice (if using).
5. Place on high heat and bring to a boil. Reduce to medium-low and simmer for 1 minute.
6. Add the basil and serve over zoodles or in a lettuce wrap. Enjoy!

Serves 4

Inspired by: https://nomnompaleo.com/post/50912676835/thai-curry-chicken

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Thai Chicken Curry

Servings

Servings

Ingredients

5 sweet potatoes, scrubbed

Coconut oil and sea salt, for baking potatoes

8 slices bacon, cooked and crumbled

2 ½ Tbsp. ghee, melted

3 Tbsp. dairy free milk

1 Tbsp. spicy brown mustard

2-3 Tbsp. hot sauce, to taste

2 Tbsp. nutritional yeast, optional

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon black pepper

Fresh herbs or green onion to garnish

Instructions

1. Preheat oven to 400˚F, line a baking sheet with parchment paper.
2. Scrub sweet potatoes and dry well, then coat each one with a thin layer of coconut oil. Sprinkle each one with salt and bake for 45-55 minutes until soft on the inside and crisp outside. While the potatoes bake, cook, and crumble the bacon and prepare the other ingredients.
3. Once potatoes are done, allow them to sit until cool enough to handle, then cut each one in half lengthwise.  Scoop out the inside of each potato into a bowl, leaving a ¼ “ layer inside of the skin.
4. Using a pastry brush, coat inside of each potato skin with ghee, bacon fat, or coconut oil (thin layer) and sprinkle salt. Place face up on the same baking sheet and return to oven to bake 5 mins, then flip them (face down) and bake for another 5 minutes or until both sides are crisp.
5. Mash the sweet potatoes in the bowl with ghee, dairy-free milk, mustard, hot sauce, nutritional yeast, onion, garlic, salt, and pepper. Adjust any seasonings to taste, then stir in half of the crumbled bacon.
6. Spoon the mixture into the baked sweet potato skins and return to the oven for another 10 mins to heat through. Remove, then sprinkle on the rest of the bacon, fresh herbs or green onion, and additional hot sauce if desired. Serve and enjoy!

Serves 10

Inspired by: https://www.paleorunningmomma.com/buffalo-sweet-potato-skins-paleo-whole30/

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Spicy Buffalo Loaded Sweet Potato Skins

Servings

Servings

Ingredients

2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 Tbsp. olive oil

½ teaspoon cayenne pepper

1 ½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 Tbsp. lemon juice

2 Tbsp. tahini

3 Tbsp. chopped parsley, plus extra for garnish

Instructions

1. Preheat oven to 400˚F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, cayenne, salt, and pepper. Spread on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper.
4. Transfer spread to a bowl and gently stir in the chopped parsley. Garnish with extra parsley and serve with grain-free pita bread. Serve, and enjoy!

Serves 6-8

Inspired by: https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe2-1946974

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Roasted Eggplant Spread

Servings

Servings

Ingredients

4 lb. pork shoulder

1 Tbsp. salt

1 Tbsp. pepper

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. chili powder

1 Tbsp. smoked paprika

1 cup chicken broth

Instructions

1. Place the seasonings in a small bowl and mix well to make the spice rub.
2. Massage the spice rub all over the meat.
3. Place the pork into the slow cooker and pour in the chicken broth.
4. Cook on low for 8-10 hours.
5. Remove the pork from the crockpot and place it on a cutting board.
6. Shred with two forks or tongs and serve. Serve over cauliflower rice or veggies and enjoy!

Serves 8

Inspired by: https://realsimplegood.com/crock-pot-pulled-pork/

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Slow Cooker Pulled Pork

Servings

Servings

Ingredients

1 lb. fresh salmon

2 Tbsp. avocado oil

1 medium onion, diced

3 cloves garlic, minced

Ghee or avocado oil for sautéing and frying

¼ cup + 2 Tbsp. blanched almond flour

1 teaspoon seafood seasoning like Primal Palate

3 Tbsp. Paleo mayo, either homemade or store-bought

2 teaspoon coconut aminos

1 Tbsp. Dijon mustard

2 large eggs, whisked

¼ cup fresh parsley, finely chopped

Sea salt and black pepper

Aioli sauce

½ cup Paleo mayo, either homemade or store-bought

3 cloves garlic, minced or grated

½ teaspoon fresh lemon juice

1 teaspoon fresh parsley, minced

Sea salt and black pepper to taste

Instructions

1. Preheat oven to 425˚F. Line a baking sheet with parchment paper and place the salmon skin-side down, drizzle with oil, season liberally with sea salt and black pepper. Bake for 10-13 minutes or until cooked through. Remove from oven and allow it to cool for 10 minutes.
2. Heat a skillet over medium heat and add 1-2 tablespoons of ghee. Cook the onions until translucent, about 3 minutes, then add the garlic and cook, stirring until soft, about 1 minute.
3. In a large bowl, flake the salmon with a fork, discarding the skin. Add the sautéed onion, garlic, almond flour, seafood seasoning, mayo, whisked eggs, coconut aminos, mustard, parsley, and a generous pinch of sea salt and black pepper. Stir well to combine. Using slightly wet hands will help you form patties without the mixture sticking too much. Form the mixture into a total of 10-12 patties.
4. Heat a large nonstick skillet over medium heat and add enough avocado oil or ghee to cover the bottom, approximately 2-3 tablespoons. Once the oil is sizzling, add half of the salmon cakes to the skillet and fry for 2-3 minutes per side or until golden brown. Remove from pan and place on a clean plate.
5. Repeat with the second batch of patties the same as the first, adjusting the heat as needed to avoid browning the outside too much. You want a deep golden-brown crust.
6. While salmon patties are finishing up, prepare aioli sauce. Whisk together the mayo, garlic, lemon juice, parsley, and salt and pepper to taste. Set aside.
7. To serve, drizzle aioli on salmon cakes, or dip and enjoy!

Serves 6

Inspired by https://www.paleorunningmomma.com/salmon-cakes-paleo-whole30-keto/

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Salmon Cakes with Lemon Aioli

Servings

Servings