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!!!!!

Jerk Spiced Grilled Chicken Legs with Fresh Lime

Summer is the perfect time to enjoy the outdoors while grilling your dinner. Jamaican jerk seasoning is an exotic combination of heat and spices that enhances the flavor of grilled meats. Chicken legs are a juicy and inexpensive poultry option that pairs well with the tart lime and bold Jerk flavors of this Jamaican grill recipe.


Ingredients:
1 pound fresh free range chicken legs
1-2 teaspoons Jamaican Jerk Seasoning Rub (Busha Browne's brand)
Sea salt
Fresh lime

Method:
1.) Dry chicken legs and rub with jerk seasoning. (Use more or less depending on how spicy you want your chicken). Season lightly with sea salt and zest of a lime.
2.) Grill chicken legs on gas grill over medium high heat for 10 minutes then flip. Grill an additional 10 minutes. Squeeze fresh lime on chicken an continue grilling for 4 more minutes or until chicken skin is crisp and golden brown.
3.) Serve chicken with additional lime wedge, Paleo cole slaw and sweet potato fries seasoned with chili powder and garlic.

Raw Honey & Mustard Glazed Pork Chops with a Kale and Mushroom Saute

Raw unfiltered honey is the most natural and unprocessed way to enjoy natures golden gift. Raw honey is full of enzymes, nutrients, and even sometimes probiotics that are stripped away from the conventional mass produced honey at the supermarket. It also tastes better! Try it in a variety of recipes in place of sugar or sauces. But be warned, once you try raw you will never be able to eat processed honey again. (Well you might be able to, with a frown on your face).

Raw Honey & Mustard Glazed Pork Chops


Ingredients:
1 pound fresh boneless pork chops (thick cut)
2 tablespoons raw unfiltered honey (locally produced honey)
1 tablespoon roasted garlic red wine vinegar
1 tablespoon organic stone ground mustard
Sea salt and black pepper to taste

Method:
1.) Mix honey, vinegar, mustard, sea salt and black pepper together in a small glass dish. Add pork chops to mixture, turing and coating each side. Let marinate for 1 hour.
2.) Heat grill on high for 10 minutes. Once grill is hot, add pork chops and reduce heat to medium high. Grill pork chops for 4 minutes per side (depending on thickness) or until cooked through.
3.) Remove from heat and let rest 5 minutes.

Kale and Mushroom Saute


Ingredients:
4 cups fresh kale (stems removed and course chopped)
2 pieces nitrate free bacon chopped
1 cup thin sliced cremini mushrooms
1 cup sweet onion diced
1 teaspoon roasted garlic red wine vinegar
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in large cast iron skillet and turn on medium high. Add chopped bacon, onions, and mushrooms. Cook for 10 minutes stirring frequently or until onions are tender.
2.) Reduce heat to low and slowly fold in kale. Season with sea salt, black pepper and red wine vinegar. Continue cooking for 5 minutes or until kale becomes slightly tender. Do not over cook the kale.
3.) Remove from heat and serve.

Justin's Spicy Italian Chicken Sausage with Fire Roasted Tomato Sauce and Vegetable Medley

This is a recipe Justin created that is amazingly delicious, easy and inexpensive to make. It also satisfies any pizza or Italian food craving you might have. Spicy chicken sausage pairs well with garlic and fire roasted tomatoes. Zucchini, mushrooms and kale are the perfect vegetables to soak up the bold sauce. Soon you will be craving this on a regular basis!


Ingredients:
1 pound fresh spicy Italian chicken sausage (removed from casing)
1 small bunch fresh kale (stems removed and torn into small pieces)
1 cup sliced crimini mushrooms
1 can organic preservative free petite diced fire roasted tomatoes
1 small sweet onion sliced
3 small cloves fresh garlic minced
1 medium zucchini diced
1 small can no salt added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in a large cast iron skillet. Add onions and garlic. Sauté over medium high heat for 5 minutes or until onions start to carmelize.
2.) Add in sausage, mushrooms, basil, oregano, sea salt and pepper to skillet. Continue cooking until sausage is no longer pink (about 10 min).
3.) Mix together in skillet zucchini, diced tomatoes, tomato sauce and kale. Reduce heat to low, cover with lid and simmer for 5 minutes.
4.) Remove from heat and serve.

BBQ Grass Fed Beef Brisket

BBQ is a delicious way to prepare meat that is perfect for entertaining or a simple week night meal. Beef brisket is full of flavor and becomes fall apart tender when cooked for hours over low heat. Serve the brisket with all natural BBQ sauce or a selection of sauces with different flavors for everyone to experiment with. Enjoy!

Ingredients:
2.5-3 pounds grass fed beef brisket (score the meat on both sides)
1 small onion chopped
3 cloves garlic diced
1 teaspoon liquid smoke
1/2 cup Scotch or dry white wine
Sea salt and fresh ground black pepper
Paleo BBQ Sauce or organic preservative free BBQ sauce

Method:
1.) In a large crock pot place onions, garlic, Scotch and beef in a single layer. Season with liquid smoke, sea salt and black pepper. Cover with lid and turn on low.
2.) Continue cooking brisket for 8-10 hours on low or until tender.
3.) Serve with BBQ sauce.

Grass Fed Ribeye with Garlic Asparagus

Nothing is more satisfying than rich grass fed fat marbled through a ribeye steak and cooked to perfection. A grill is not needed to cook a steak if you have the right equipment in the kitchen, a.k.a a cast iron skillet. This dish truly reflects what Paleo is all about...delicious quality meat paired with a savory vegetable side. Simplicity and elegance all in one!

Ingredients:
1 pound grass fed Ribeye steak
Sea salt
Fresh ground black pepper

Method:
1.) Lay steak out on plate at room temperature for 30-45 minutes prior to cooking. Coat steak with fresh ground pepper on both sides to taste. Season steak with sea salt right before cooking.
2.) Pre heat broiler. Next heat 1/2 teaspoon of EVOO in a cast iron skillet over medium high heat. Once skillet in smoking hot, add in steak. Let cook for 4 minutes. Flip steak and cook an additional 4 minutes. Flip steak again and place under broiler.
3.) Broil steak for 1-2 minutes per side until the desired wellness is reached.
4.) Let steak rest 5-10 minutes before serving.

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.