Recipes

Ingredients

2 lbs. grass-fed ground beef

1 whole onion, diced

14 ½  oz. fire-roasted diced tomatoes

28 oz. fire-roasted whole tomatoes

15 oz. tomato sauce

2 teaspoons garlic powder

4 Tbsp. chili powder

1 teaspoon sea salt

Zucchini noodles OR baked sweet potato cubes

2 ripe avocados

Instructions

1. In a large skillet, brown the beef and drain the excess fat.
2. Add the onion, tomatoes, tomato sauce, garlic powder, chili powder, and salt. Mix well.
3. Cook on medium-low heat for at least 30 minutes or up to several hours if desired.
4. Serve over zucchini noodles or baked sweet potato cubes and top with avocado. Enjoy!

Serves 7

Inspired by: https://www.primalpalate.com/paleo-recipe/easy-paleo-chili/

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Delicious Paleo Chili

Servings

Servings

Ingredients

¾ lb breakfast sausage

1 acorn squash, cut in half, seeds removed

2 eggs

½ yellow onion, diced

1 garlic clove, minced

salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees. Place acorn squash cut-side down onto baking sheet
2. Bake for 20-25 minutes or until acorn squash is soft when you press on the skin. Remove from oven and let cool.
3. While acorn squash is cooking, place 1 Tbsp. of your choice of fat (butter, olive oil, etc.) to a large pan over medium heat. Add garlic and onion, stirring frequently to keep from burning.
4. Once the onions become translucent, add breakfast sausage and cook down, breaking up the breakfast sausage as it cooks.
5. Once the sausage is almost cooked through, turn heat to low and scoop out the inside of the acorn squash, using care not to tear the skin. This will be the bowl to hold the final breakfast mixture.
6. Mix the acorn squash and the breakfast sausage together well. Then gently add it back to the acorn squash skin.
7. Once both acorn squash halves are full, press into the middle with a spoon to create a little resting spot for your egg. Crack an egg on top.
8. Place back in the oven to cook for 10-15 minutes or until egg is cooked to your preference. Enjoy!

Serves 2

Inspired by: https://paleomg.com/5-ingredient-breakfast-stuffed-acorn-squash/

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5 Ingredient Breakfast Stuffed Acorn Squash

Servings

Servings

Ingredients

2 ½ – 3 lbs chicken thighs (with bones and skin on)

1 cup apple cider

1 Tbsp. dijon mustard (grainy kind)

4-5 sprigs of rosemary

2 carrots, chopped

1 small sweet potato, cubed

1 small apple, sliced 

2 Tbsp. olive oil

Salt pepper to taste

Instructions

1. Preheat the oven to 425 F.
2. In a bowl, combine carrots, sweet potato cubes, and sliced apples with 2 Tbsp. oil. Add salt and pepper to taste. Toss until well coated.
3. Season chicken thighs with a generous amount of salt and pepper on all sides. Over medium to high heat, sear the chicken with skin side down for about 2-3 minutes on each side until golden and slightly crispy.
4. Remove chicken from pan and set on a paper towel.
5. Combine apple cider, dijon mustard, ½ Tbsp. minced rosemary in the same pan, bring it to boil, and simmer for 45-60 seconds to reduce it slightly.
6. Add chicken, skin side up, carrots, sweet potatoes, and apple to the skillet. Then place the rest of the rosemary sprigs on top.
7. Bake 20 minutes or until chicken is thoroughly cooked (internal temperature of 165 F) and sweet potatoes are tender. Enjoy!

Serves 4

Inspired by: https://shuangyskitchensink.com/apple-cider-chicken/#mv-creation-244-jtr

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Apple Cider Chicken Skillet

Servings

Servings

Ingredients

1 medium butternut squash (2- 2.5lbs), peeled, seeded, and chopped into 2-inch chunks

3 Tbsp. coconut oil melted

2 cups white onion, roughly chopped

½  Tbsp. garlic, diced

4 cups chicken broth 

1 teaspoon salt

2 ½ teaspoon yellow curry powder

¾  cup coconut milk

cilantro for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Combine butternut squash with 2 Tbsp. of melted coconut oil and toss until coated.
3. Spread the squash evenly on a baking sheet and bake for 30-35 minutes or until fork-tender.
4. While the squash roasts heat the remaining 1 Tbsp. of melted coconut oil in a large pan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes.
5. Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
6. Using a large spoon, break down the squash and mix until well combined.
7. In batches, transfer the soup to a high-power blender and puree until smooth. (An immersion blender will also work.)
8. Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
9. Garnish with cilantro and enjoy!

Serves 4

Inspired by: https://www.foodfaithfitness.com/butternut-squash-soup-curry/

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Paleo Butternut Squash Soup

Servings

Servings

Ingredients

2 lbs. bone-in short ribs

Salt and pepper

½ yellow onion, chopped

3 carrots, peeled and chopped

2 stalks celery, chopped

1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced

1 teaspoon fresh ginger, finely grated

4 cloves garlic, minced

2 Tbsp. extra virgin olive oil

½ cup beef broth

¼ cup coconut aminos

2 tsp honey

Pinch of red pepper flakes

Fresh cilantro, for garnish

Sesame seeds, for garnish

Instructions

1.    Place the onion, carrots, celery, lemongrass, ginger, and garlic into the slow cooker.

2.    Generously season the short ribs with salt and pepper.

3.    Heat the oil in a large skillet over medium-high heat. Working in batches, sear the ribs in the pan until browned, about 4 minutes per side. Place into the slow cooker on top of the vegetables.

4.    In a small bowl, whisk together the beef broth, coconut aminos, honey, and red pepper flakes. Pour the mixture over everything in the slow cooker. Stir to combine.

5.    Cover and cook on low heat for 9-11 hours.

6.    Remove the lemongrass stalk and place the ribs on a serving plate.

7.    Let the braising liquid sit for 5 minutes and then skim any fat off the top.

8.    Pour about a cup of the liquid over the ribs.

9.    Top with sesame seeds and cilantro to serve. Enjoy!

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Asian Paleo Short Ribs

Servings

Servings