Recipes

Ingredients

4 strips bacon, chopped

1 lb sugar snap peas or snow peas

½ teaspoon sea or kosher salt

1 teaspoon cracked black pepper

¼ cup chopped fresh mint

1 Tbsp. lemon juice

1 Tbsp. lemon zest

Instructions

1. Heat a cast-iron skillet over high heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp, about 6-7 minutes.
2. Pour out all but one tablespoon of bacon fat from the skillet (a thin layer of fat should cover the bottom).
3. Add the snap peas to the skillet along with the salt and pepper. Pan roast the snap peas, tossing frequently to keep them moving, until the pods are charred and soft, but still retain a snap – about 5 minutes.
4. Turn off the heat and add the mint, lemon juice, and lemon zest. Toss and serve immediately. Enjoy!

Serves 4

Inspired by: https://oursaltykitchen.com/sugar-snap-peas-bacon-mint/#recipe

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Sugar Snap Peas with Bacon and Mint

Servings

Servings

Ingredients

4 sweet potatoes

12 eggs

6 slices of bacon, cooked and crumbled

2 tbsp. fresh chives, minced

Cooking fat of choice, melted

Sea salt and freshly ground black pepper

Muffin tin

Instructions

1. Preheat oven to 400 degrees.
2. Bake the sweet potatoes until almost tender (35 to 40 minutes) and allow to cool.
3. Once cool enough to handle, peel and grate them into a bowl, seasoning to taste.
4. Grease muffin pan generously with cooking fat.
5. Scoop 2 to 3 tablespoons of grated sweet potato into each muffin cup. Use your fingers to make a nest shape in each muffin cup.
6. Return the muffin shells to the oven and bake for about 10 minutes.
7. Crack an egg into each nest, season to taste, and sprinkle with fresh chives.  Place back into the oven and cook until the eggs are set, about 10 to 12 minutes.
8. Remove the nests from the pan, and serve topped with crumbled bacon. Enjoy!

Serves 4-6

Inspired by: https://paleoleap.com/eggs-in-potato-nests/

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Eggs In Sweet Potato Nests

Servings

Servings

Ingredients

For the cherry filling:

 2 lbs. pitted and halved cherries (about 5-6 cups)

 3 Tbsp. grass-fed butter, ghee, or coconut oil

 1 Tbsp. vanilla extract

 1/3 cup coconut sugar

 1 Tbsp. arrowroot starch

For the crisp topping:

 ¾ cup blanched almond flour

 1 cup raw almonds*

 ½  cup unsweetened shredded coconut

 ¼  cup coconut sugar

 4 Tbsp. grass-fed butter, ghee, or coconut oil

 2 teaspoons of cinnamon

 Pinch of sea salt

Instructions

1. Preheat the oven to 350 degrees. Heat an 11 or 12 inch cast iron skillet (or other oven-proof skillet), to medium-high heat on the stovetop.
2. Once hot, add the 3 Tbsp. of butter, oil or ghee. Cook for 2-3 minutes, until the butter is bubbly and lightly browned. Now toss in the cherries. Reduce heat to medium-low and stir the cherries for another 3-4 minutes. Remove from heat.
3. Add in vanilla extract, sugar, and arrowroot starch. Stir gently.
4. Make the topping by placing the almonds, almond flour, shredded coconut, coconut sugar, butter, cinnamon, and sea salt into a food processor. Pulse for just a bit, or until the mixture is crumbly. Pour topping on top of the cherries in the skillet, and evenly distribute among the top.
5. Transfer skillet to the oven. Bake for 40-45 minutes or until topping is golden and cherries are bubbly. Remove from oven.
6. Let cool for a bit, and serve warm or at room temperature. Enjoy!

Recipe Notes

*Can use pecans and walnuts in place of almonds. Or any combination of those 3.

Serves 8

Inspired by: https://www.wholesomelicious.com/skillet-cherry-crisp-paleo/#wprm-recipe-container-10691

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Skillet Cherry Crisp

Servings

Servings

Ingredients

4 cups arugula

2 celery stalks, trimmed and sliced

½ cucumber, sliced

2 scallions, trimmed and sliced

2 Tbsp. chopped fresh parsley

1 oz. walnut pieces

12 oz. cooked chicken, sliced

4 ½ oz bleu cheese or goat cheese, cubed or crumbled

Handful of seedless red grapes, cut in half (optional)

Salt and pepper

Dressing:

2 Tbsp. olive oil

1 Tbsp. sherry vinegar

1 teaspoon Dijon mustard

1 Tbsp. chopped mixed herbs of choice

Instructions

1.    Wash the arugula leaves, pat dry and place in a large salad bowl.

2.    Add celery, cucumber, scallions, parsley, and walnuts and mix well.

3.    Transfer onto large serving platter.

4.    Arrange the chicken slices over the salad, then top with cheese.

5.    Add red grapes if desired and season well with salt and pepper.

6.    To make dressing, put all ingredients into a screw-top jar and shake well.

7.    Drizzle the dressing over the salad and serve. Enjoy!

Serves 4

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Chicken, Cheese and Arugula Salad

Servings

Servings

Ingredients

1 pound red apples, diced

3 Tbsp. fresh lemon juice

2/3 cup avocado mayonnaise

1 stalk celery

4 shallots, sliced

1 garlic clove, finely chopped

¾ cup walnuts, chopped

1 pound cooked chicken, cubed

Butter lettuce leaves

Pepper

Chopped walnuts as a garnish

Instructions

1.    Place apples in a bowl with the lemon juice and 1 tablespoon mayonnaise. Allow to sit for 40 minutes.

2.    Using a sharp knife, slice the celery very thinly. Add celery, shallots, garlic, and walnuts to the apple mixture and stir.

3.    Add remaining mayonnaise and blend thoroughly.

4.    Add the cooked chicken and mix well.

5.    Line a serving dish with lettuce leaves. Pile chicken salad onto lettuce, sprinkle with pepper and garnish with the chopped walnuts.

Serves 4

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Waldorf Summer Chicken Salad

Servings

Servings