Recipes

Ingredients

3 slices of bacon, cut into ½ strips

½ yellow onion, chopped

2 celery stalks, chopped

2 bell peppers, chopped

3 cloves garlic, minced

2 lbs. lean ground beef or turkey

2 Tbsp. chili powder

2 teaspoon ground cumin

2 teaspoon dried oregano

2 teaspoon smoked paprika

1 (28 oz) can fire roasted tomatoes

1 cup kidney beans (optional)

2 cups bone broth of your choice

Sea salt and black pepper to taste

Jalapenos, cilantro, or avocado, for garnish

Instructions

1. In a large pot over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon. Leaving fat in the pot, add onion, celery, and peppers and cook until soft. Add garlic and cook until fragrant, one minute more.
2. Push vegetables to one side of the pan and add ground meat. Cook, stirring occasionally and drain any excess fat and return to heat.
3. Add chili powder, cumin, oregano, and paprika. Add tomatoes and kidney beans (optional), broth, and bring to a simmer. Season with salt and pepper to taste. Stir to combine and cook 2 minutes more. Cook for 10-15 minutes, until chili thickens.
4. Top with optional garnishes and enjoy!

Serves 6

Inspired by: https://www.delish.com/cooking/recipe-ideas/a25351108/paleo-chili-recipe/

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Best Paleo Chili

Servings

Servings

Ingredients

1 pound (shrimp, peeled and deveined, tail on or off)

1 Tbsp. olive oil + 1 Tbsp. melted butter

5 cloves garlic, minced

3 Tbsp. honey 

1 ½  Tbsp. lime juice

¼  teaspoon salt

3 pinches cayenne pepper or crushed chili pepper flakes

Chopped fresh cilantro, for garnish

Sliced lime wedges, for garnish

Instructions

1. To make the garlic-lime shrimp, combine garlic, honey, lime juice, salt, and cayenne pepper in a small bowl.

2. Heat a medium-sized skillet over medium heat, adding the olive oil and butter. Sear shrimp on both sides for about 4 minutes total, then add the garlic honey lime sauce.

3. Cook the shrimp, flipping sides from time to time until the garlic honey lime sauce starts to caramelize.

3. Garnish the garlic-lime shrimp with chopped cilantro and serve immediately with steamed vegetables, over cauliflower rice, or in a salad. Enjoy!

Serves 2-3

Inspired by: https://www.eatwell101.com/garlic-honey-lime-shrimp-recipe

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Garlic Lime Shrimp

Servings

Servings

Ingredients

1 pound large cremini mushrooms or small portobello mushrooms (stemmed, 16 ounces, about 12 mushrooms with a 2-inch diameter)

1 ¼ cups raw walnut pieces, divided

2 cloves garlic, smashed and peeled

1 Tbsp. extra-virgin olive oil

½ cup finely diced shallots (about 2 medium shallots)

2 Tbsp. finely chopped sage leaves

2 teaspoons minced fresh rosemary

¼ teaspoon dried thyme

¼ teaspoon plus ⅛ teaspoon sea salt, divided, plus more to taste

Freshly ground black pepper, to taste

⅓ cup dried cranberries, finely chopped

1 teaspoon sherry vinegar

1 Tbsp. nutritional yeast flakes (for the walnut "parmesan")

¼ cup flat-leaf parsley, stemmed and finely chopped (optional)

Instructions

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Use a small spoon to gently scrape away the gills from each mushroom.
3. Add 1 cup of the walnuts and the garlic to a small food processor and pulse 15 to 20 times, or until very finely chopped or coarsely minced.
4. Heat a large sauté pan over medium-low heat and add the olive oil, walnut mixture, shallots, sage, rosemary, thyme, ¼ teaspoon of the sea salt, and black pepper, and continue to cook for 5 minutes, or until the shallots soften and the walnuts are lightly toasted, stirring frequently. Remove from the heat and stir in the cranberries and sherry vinegar. Taste and season with more sea salt and black pepper, if desired.
5. Prepare the walnut "parmesan" topping (if using). Add remaining ¼ cup walnuts and ⅛ teaspoon sea salt to a small food processor along with the nutritional yeast flakes. Process for 20 seconds, or until the mixture resembles finely grated parmesan cheese. Set aside.
6. One at a time, pick up each mushroom and use a small spoon to fill it with warm walnut mixture. Use the back of the spoon to gently compact the mixture into the mushroom cap and transfer to the lined baking tray. Repeat, stuffing all of the mushrooms. Sprinkle the top of each mushroom with a generous pinch of the walnut "parmesan" (if using). (You'll have quite a bit of leftover parmesan that you can use to garnish before serving.)
7. Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
8. If desired, garnish the mushrooms with another pinch of parmesan and sprinkle with the parsley. Serve immediately. Enjoy!

Inspired by: https://www.blissfulbasil.com/vegan-walnut-sage-cranberry-stuffed-holiday-mushrooms/

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Walnut and Cranberry Stuffed Holiday Mushrooms

Servings

Servings

Ingredients

1 cup pumpkin puree

⅔ cup coconut butter

½ teaspoon stevia or 1 teaspoon honey

2 Tbsp. coconut flour

1 Tbsp. coconut oil

1 teaspoon vanilla extract

½ teaspoon ground ginger

1 teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon ground cloves

dash sea salt

Instructions

1. Stir all ingredients in small pot over medium low heat until well combined.
2. Line small container with parchment paper.
3. Spread mixture into lined container.
4. Chill in refrigerator until set.
5. Cut into squares. Keep stored in refrigerator. Enjoy!

Inspired by: https://lowcarbyum.com/easy-pumpkin-fudge-recipe-sugar-free-paleo/#recipe

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Easy Sugar-Free Pumpkin Fudge

Servings

Servings

Ingredients

4 boneless, skinless chicken breasts

1/3 cup coconut aminos

¼  cup chicken stock

4 Tbsp. raw honey (optional)

2 Tbsp. balsamic vinegar

2 Tbsp. fresh ginger, minced

2 cloves garlic, minced

3 star anise

1 cinnamon stick

¼  teaspoon ground fennel seed

Sea salt and freshly ground black pepper

Instructions

1. Whisk together all ingredients except for the chicken to make the marinade. Season to taste with salt and pepper.
2. Place the chicken breasts in a gallon-sized baggie and add marinade mixture. Place in refrigerator for 2 to 4 hours.
3. Preheat oven to 400 F.
4. Transfer the chicken breasts to a baking dish along with the marinade.
5. Bake for 25 to 30 minutes or until cooked through and no longer pink, basting every 10 minutes. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/oven-roasted-star-anise-cinnamon-chicken/

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Oven-Roasted Chicken with Star Anise And Cinnamon

Servings

Servings