Creamy Primal Chicken and Sweet Potato Bake

Fall is here and it's my favorite time of year. The weather is perfect for rich and hearty dishes that taste of comfort. This is a quick and delicious chicken bake that combines hearty vegetables with creamy goodness. Perfect for a cold night or when you are in need of comfort food, this primal chicken recipe will do the trick.

Ingredients:
1.5 pounds of fresh chicken breast diced
2 medium Japanese purple sweet potatoes (or any sweet potato) diced
1 cup fresh button mushrooms sliced
2 1/2 cups fresh green beans diced (steamed in microwave for 2 minutes)
1 tablespoon diced sweet pimento pepper
1 sweet onion diced and caramelized in grass fed butter
1 can Amy's organic gluten free soup (vegetable)
8 oz all natural sour cream (Daisy brand)
1 teaspoon Kame Fish Sauce
1 cup grated grass fed cheese (Mozzarella)
Seasoning (garlic powder, chili powder, sea salt, black pepper, poultry seasoning, red pepper flakes)

Method:
1.) Pre heat oven to 400 degrees. In a 9x13 glass baking dish, place diced sweet potatoes evenly on the bottom.
2.) Place diced chicken in large bowl and season with 1/2 teaspoon of each spice. Next add in mushrooms, green beans, pimento pepper, onion, soup, sour cream, and fish sauce. Stir together until all ingredients are mixed.
3.) Pour chicken mixture evenly over sweet potatoes in baking dish. Top with cheese and cover with foil.
4.) Cook for 45-1 hour, or until chicken is done and sweet potatoes are tender. Remove foil for last 5 minutes of cooking time.

Chili BBQ Pork Burgers with Primal Zucchini Fries

 If you haven't tried a pork burger, you are missing out! Pork burgers are juicy and oh so delicious when paired with applewood smoked bacon and BBQ sauce. If you are craving fries with your burger, go ahead and splurge on these Primal zucchini fries which are coated in parmesan and baked to crispy perfection. 

Chili BBQ Pork Burgers

Ingredients:
1 pound fresh ground pork (Whole Foods)
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon chili powder
Gluten free no preservative BBQ sauce of choice
Sea salt and black pepper to taste
4 pieces nitrate free applewood smoked bacon (cooked)
Caramelized sweet onions in bacon fat

Method:
1.) Mix onion powder, garlic powder, chili powder, black pepper and sea salt into ground pork.
2.) Pre heat grill. Cut pork mixture into 4 even amounts and form into patties. Let rest 15 minutes prior to grilling.
3.) Grill pork burger patties over medium high heat for 4-5 minutes per side. Baste patties with BBQ sauce during last minute of grilling. (If desired, top with grass fed cheese). Remove from heat.
4.) Serve in iceberg lettuce "bun". Top with sliced fresh tomato, caramelized onions, and applewood smoke bacon.

Primal Zucchini Fries

Ingredients:
2 medium sized zucchini
1 omega-3 farm egg
1 cup fresh grated parmesan cheese (no preservatives)
2 tablespoons coconut flour or almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon basil
1/2 teaspoon oregano

Method:
1.) Cut ends off zucchini. Slice into "matchstick" shape pieces. Place in a colander and sprinkle heavily with sea salt (this will help draw the water out of the zucchini). Let sit 1 hour and then drain. Rinse if desired.
2.) Pre heat oven to 425 degrees. In a medium sized bowl, mix together parmesan, coconut flour, garlic, onion, basil and oregano. Whisk egg together in a small bowl. Grease a large baking sheet with coconut oil.
3.) Working in small batches, dip zucchini in egg and then place in parmesan mixture one at a time. Coat the zucchini and then place on baking sheet. Bake zucchini fries in oven for 17 minutes or until crisp and golden brown (be careful not to burn since all ovens work differently).  Enjoy!
*For Paleo zucchini fries, omit the cheese and use almond meal with seasonings instead of the flour.

*Goes great with a gluten free hard cider!!!!!

Wild Caught Alaskan Salmon with Fresh Dill in a Garlic Caper Sauce

Wild caught Salmon is full of omega-3 fatty acids, B-Vitamins, Vitamin D and a whole supply of nutrients that your body needs and bonus, taste amazing! Nothing complements salmon as much as fresh dill and savory garlic. With the addition of salty capers and tart lemon to balance the richness of the fish, this dish will impress everyone's taste buds!

Ingredients:
1 pound fresh wild caught salmon fillet with skin
1 sprig fresh dill
2 cloves fresh garlic minced
1 tablespoon preservative free capers
1/2 small lemon
Sea salt and black pepper to taste
*Primal- Kerry Gold grass fed butter

Method:
1.) Season flesh side of salmon with minced garlic, 1 tablespoon of fresh dill, sea salt and black pepper to taste.
2.) Heat 1/2 tablespoon EV coconut oil over medium high heat in a large cast iron skillet.
3.)When the skillet is hot, add salmon, flesh side down. Cook for 4 minutes or until fish lifts easily from skillet. Reduce heat to medium, cover fish with a lid, and continue cooking for 4 more minutes.
4.) Flip fish again so flesh side is up. Squeeze lemon over fish. Add in capers and 1 tablespoon of Kerry Gold if desired. Cover skillet and remove from heat. Let stand 2 minutes then serve fish with pan sauce. Garnish with additional fresh dill if desired.

Primal Spicy Italian Chicken Arrabbiata

Arrabbiata means angry in Italian, which perfectly describes the spicy heat of the chili peppers used to flavor this sauce. My Primal version is a spin off traditional Arrabbiata, and uses a mix of sweet peppers, sundried tomatoes, and capers. The addition of rich all natural sour cream creates a rich and satisfying finish that makes a perfect sauce for the chicken.

Ingredients:
1.5-2 pounds fresh skinless chicken breast (pressed to same thickness)
3 cloves fresh garlic minced
1/4 cup preservative free sundried tomatoes (Trader Joe's)
1 can (8oz) all natural tomato sauce
1/4 cup roasted sweet peppers (diced)
3 tablespoon dry white wine
1/2 cup all natural full fat sour cream (Daisy brand)
2 tablespoons preservative free capers
1 tablespoon red pepper flakes
1 tablespoon basil
1 tablespoon oregano
1 teaspoon KAME (fish sauce)
Sea salt and black pepper to taste

Method:
1.) Arrabbiata Sauce- In a small skillet, saute garlic and sun dried tomatoes with 1 tablespoon EVOO over medium heat until garlic starts to brown. Add in white wine and continue cooking 2 minutes. Remove from heat.
2.) In a food processor, add sweet peppers, garlic and sundried tomato mixture. Blend for 30 seconds. Add in sour cream, basil, oregano, and tomato sauce. Blend for 1 minute or until creamy smooth.
3.) Pour contents in food processor into small sauce pan. Season with KAME, sea salt. and black pepper to taste. Turn heat to low, cover and stir occasionally until hot. (About 10-15 minutes). Remove from heat.
4.) Meanwhile, season chicken breast with basil, oregano, black pepper, garlic powder, and sea salt to taste.
5.) Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Once skillet is hot, add chicken and cook for 4-5 minutes per side (or until chicken is golden brown).
6.) Remove chicken from heat. Top chicken with Arrabbiata sauce and garnish with capers and additional sundried tomatoes if desired.
*For Paleo recipe, leave out sour cream. Add in chicken stock and a some tomato paste to thicken the sauce.

Primal Grass Fed Beef Stroganoff with Turnip Mash

Tender strips of beef  and mushrooms simmered in a savory beef and cream sauce is a Primal dish to treat yourself to every now and then. Traditional beef stroganoff is served over pasta, rice or white potatoes. My Paleo versions substitutes turnips for the pasta, and when mashed or diced, it is the perfect fit for this updated classic!

Ingredients:
1.5-2lbs of grass fed beef (London broil) cut into strips or cubed
1 large onion sliced
1 pint organic fresh button mushrooms
1 can (13.5oz) organic gluten free beef stock
3 cloves fresh garlic minced
1 teaspoon KAME fish sauce
1 tablespoon fresh ground black pepper
1 teaspoon dried basil
1/2 cup dry white wine
1/2 cup all natural sour cream *grass fed preferred

Method:
1.) Pre heat oven to 350 degrees. In a large Dutch oven, heat 1 tablespoon EVOO over medium high heat and add in onions. Cook for 10 minutes stirring occasionally.
2.) Meanwhile, season beef with black pepper and a small amount of sea salt. Heat 1/2 tablespoon EVOO in large cast iron skillet over medium high heat. Once skillet is hot, add beef, working in batches until browned on all sides. Remove from skillet and place into Dutch oven. Add in KAME.
3.) Add garlic to skillet and saute for 2-3 minutes or until garlic is lightly brown. Add in wine and scrape brown bits from pan. Remove from heat and add mixture to Dutch oven along with mushroom and place in oven.
4.) Continue cooking in oven for 1 1/2 hour or until beef is tender and sauce is slightly thickened. Let rest 10 minutes then stir in sour cream. Season with additional black pepper to taste. Serve oven mashed turnips.

Mashed Turnips

Ingredients:
3-4 large turnips- peeled and quartered
Kerry Gold grass fed butter or EV coconut oil
Sea salt

Method:
1.) Place turnips in a large pot with water. Cover with lid and bring to a gentle boil. Continue boiling for 15 minutes or until turnips are fork tender.
2.) Place turnips in a food processor or use a potato masher to mash turnips. Stir in Kerry gold and season with sea salt to taste.