Paleo Spaghetti with Grass Fed Meat Sauce

Before going Paleo, I would have pasta at least once a week. Spaghetti was a cheap and easy dinner to throw together in a hurry. After going Paleo, I tried spaghetti squash as a pasta substitute for Italian dishes and found it to be delicious! There is debate on how to cook spaghetti squash. Some say to cut it in half first, scoop out the seeds, and then roast it in the oven. I find it difficult to cut it when raw and roast it whole instead. With the variety of pasta sauces and recipes out there today, you have endless options to make a meat sauce. Just remember to use grass fed beef, gluten free and preservative free past sauce to make this Paleo classic.

Ingredients:
1 spaghetti squash (3-4 pounds)
1 pound ground grass fed beef
1 jar natural pasta sauce (I used Mezzetta Napa Valley Bistro Pasta Sauce)
3 large cloves fresh garlic minced
1 medium sweet onion diced
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 375 degrees. Wash spaghetti squash and poke wholes all over squash. Place squash in large baking pan and pour water up to 1 inch into pan. Roast squash in oven for 1 hour. Turn squash and roast for 30-45 more minutes or until outside skin in golden brown and squash is soft. (You can cook it for a longer or shorter amount of time depending on how "chewy" you want your squash). Let cool for 30 minutes before cutting open.
2.) In a large skillet, add 1 teaspoon EVOO, garlic and onions. Sauté for 5 minutes over medium high heat. Add in ground beef and cook until browned.
3.) In a medium sized pot, add 1 jar of pasta sauce (or make your own). Bring to a simmer over medium heat. Add in ground beef and continue simmering for 15 minutes.
4.) Cut spaghetti squash in half. Using a large spoon, scoop out seeds and throw away. Take a fork and "rake" down the sides of the squash forming "noodle" like strands. Place squash in bowl, add sea salt and 2 tablespoons of grass fed butter or EVOO. Toss to coat. Serve sauce over spaghetti squash.
*Make it Primal by serving fresh grated Parmesan cheese on top and grass fed cottage cheese on the side.

Almond Cashew Baked Chicken Tenders with Sweet and Spicy Dipping Sauce

Lately I have been having cravings for chicken strips! Most all chicken strips you buy at the store or order when eating out consist of thick breading, fried in grease with little meat. For my Paleo chicken strips, I use crunchy Almonds and Cashews as the "breading" and then bake the strips in the oven to savory perfection. Sweet and spicy dipping sauce made of raw honey and Sriracha is the perfect dip to pair with these meaty treats!

Ingredients:
1.5 pounds of fresh chicken breast (cut into strips and chunks)
1 large omega-3 egg
1 cup raw cashews (finely crushed using a food processor)
1/2 cup sliced raw almonds
1/2 tablespoon coconut flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ginger powder
1 teaspoon poultry seasoning
Sea salt and fresh ground black pepper to taste

Method:
1.) Preheat oven to 400 degrees. In a large bowl, combine the crushed cashews, almonds, coconut flour, and seasonings. In a medium sized bowl, add egg and whisk.
2.) Working in small batches, first dip chicken into egg and then roll in nut mixture. Place on greased baking sheet. Once all the chicken is coated in the nut mixture, place in the oven and bake for 20 minutes or until golden brown. Flip chicken once half-way through baking. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce

In a small bowl, add 2 tablespoons raw, unfiltered honey. Add in 1 teaspoon of garlic and chili Sriracha (more or less to your liking). Add in 1/8 teaspoon wheat free Tamri (optional). Mix together and serve.

*Shown with Paleo raw honey mustard sauce

Italian Dressing Marinated Grilled Chicken

Fresh chicken breast marinated in Italian dressing and then grilled is a simple way to make chicken delicious! Unfortunately, most all store bought Italian dressings are full of scary ingredients and preservatives. My recipe for home-made Paleo Italian dressing is a perfect marinade for full flavored, juicy chicken minus the junk found in store bought dressing. Enjoy!

Ingredients:

1 pound fresh chicken breast

Dressing:

3/4 cup EVOO

1/4 Roasted garlic red wine vinegar

2 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon celery salt

Sea salt, fresh ground black pepper, and red pepper flakes to taste

Method:

1.) In a larger bowl, combine EVOO, red wine vinegar and all seasonings. Whisk together until well mixed.

2.) Add chicken breast to dressing mixture, toss to coat and cover with a lid or foil. Place in refrigerator for at least 4-8 hours or overnight.

3.) Pre-heat grill on high. Remove chicken from refrigerator 30 minutes prior to cooking. Grill chicken over medium-high heat for 7-8 minutes per side or until chicken is cooked through. 

4.) Let rest 5 minutes before serving.

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.

Asian Cashew Chicken Wraps with Spicy Mushroom Egg Drop Soup

Typical Asian chicken wraps are made with a rich peanut sauce and served in lettuce cups. My Paleo version uses savory cashew butter as the sauce base and crunchy Napa cabbage for the wrap. Topped with toasted cashews and served alongside an egg drop soup, this is a quick and satisfying weeknight meal.

Asian Cashew Chicken Wraps

Ingredients:
1 pound fresh ground chicken breast
3 green onions (diced up to 2 inches of green)
2 cloves of garlic minced
2 tablespoons shredded carrot
1 teaspoon freshly grated ginger
1/4 cup raw cashew butter (if cold, warm up)
1 tablespoon Tamri
1 teaspoon Sriracha Chili Garlic Sauce (more or less to taste)
1 tablespoon unfiltered apple cider vinegar
2 tablespoon chicken stock
1 head Napa cabbage
2 tablespoons raw cashews toasted

Method:
1.) In a large cast iron skillet, heat 1 tablespoon EV Coconut oil over medium high heat. Add in garlic, ginger, ground chicken, carrots, and green onions. Cook until chicken in brown (about 10 minutes).
2.) Meanwhile, mix together cashew butter, Tamri, apple cider vinegar, Sriracha, and chicken stock in a small bowl. Add mixture to cooked chicken, mix well and remove from heat.
3.) Serve chicken in Napa cabbage leaves and top with toasted cashews.

Spice Mushroom Egg Drop Soup

Ingredients:
1 carton organic gluten free chicken stock
1 egg whisked in small bowl
3 green onions diced (up to 2 inches of green) *Reserve a few onions to garnish on top
1 cup mixed mushrooms (Shiitake, Oyster, Cantrell) thinly sliced
1 clove garlic minced
1 teaspoon Tamri
Red pepper flakes to taste

Method:
1.) Combine onions, garlic, red pepper flakes and mushrooms in a medium sized pot with 1 teaspoon of EVOO. Cook over medium heat for 4 minutes, or until garlic is tender.
2.) Add in chicken stock and Tamri and bring to a slow boil.
3.) Reduce soup to a simmer. With a spoon, slowly stir the soup and pour in the eggs. The eggs should form into "noodle" like shapes.
4.) Remove from heat and garnish with fresh green onion.

Venison Sausage Hash Scramble

My Dad hunts deer every season and loves to make smoked venison sausage. After a recent trip home, I was given several pounds of venison sausage, sealed in freezer proof  bags. One morning after discovering I had used up all the bacon, I decided to try the venison sausage for our breakfast protein. The venison seared up nicely and went well with the sweet potatoes. This delicious breakfast hash scramble is a great change up to the everyday bacon and eggs.

Ingredients:
1 cup sliced fresh pre-cooked venison sausage
6 omega-3 rich eggs (whisked together in a bowl)
1 medium sweet potato diced
Sea salt and black pepper to taste

Method:
1.) Heat 1 tablespoon of EVOO or Grass Fed Butter in a large skillet over medium high heat. Add in sweet potatoes and cook for 8-10 minutes.
2.) Add in sausage. Cook for 4 minutes, flipping regularly.
3.) Add in eggs, reduce heat to low and continue cooking until eggs are done. Season with sea salt and black pepper to taste.

Country Style Pork Ribs

If you are craving ribs, but are wanting more meat and less work, give country style boneless ribs a try.  By precooking the ribs, you are able to achieve tender and juicy meat minus the bone. Add the smokey taste of a grill and charred on BBQ sauce to make these ribs taste amazing.

Ingredients:
1 pound hormone free country style boneless pork ribs
Rib seasoning (1 teaspoon each garlic powder, onion powder, white pepper, chili powder and sea salt)
1/2 cup Gluten Free Spicy BBQ Sauce

Method:
1.) Pre heat oven to 325 degrees. In a small bowl combine all seasonings together. Dry the ribs and generously rub the seasoning on the ribs. Place 1 tablespoon of EVOO in a large Dutch oven. Heat over medium high heat. Sear each rib for 3 minutes on each side or until browned. Add 1/4 cup of water to Dutch oven.
2.) Place lid on Dutch oven and continue slow cooking in oven for 1 hour 30 minute or until ribs are tender.
3.) Heat grill over medium high heat. Once hot, add cooked ribs to grill. Cook on each side for 2-3 minutes or until grill marks appear. Baste each rib with BBQ sauce during last minutes of cooking.

White Sweet Potato Oven Fries

I recently discovered the white sweet potato and I have to say it is delicious! The white sweet potato is less sweet and more firm than an orange sweet potato, making it ideal for Paleo fries. The combination of sweet and spicy chili powder with savory garlic is a great fry seasoning that pairs well with the sweet potato. These Paleo fries go great with everything grilled and make perfect party appetizers. Enjoy!

Ingredients:
1 large white sweet potato
Extra Virgin Coconut oil
Chili powder
Garlic powder
Sea salt

Method:
1.) Pre heat oven to 400 degrees. Peel white sweet potato and cut into fries.
2.) Place fries on large baking sheet. Melt 1 tablespoon EV coconut oil and pour over fries on baking sheet and mix to coat. Season fries with chili powder, garlic powder and sea salt to taste.
3.) Bake in oven for 20-25 minutes or until golden brown.

Deconstructed Shepard's Pie

If you are craving easy and delicious comfort food, grass fed beef simmered with vegetables in a rich sauce is it! When topped with fried sweet potatoes, this is a Paleo remake of traditional Shepard's pie that will be your new go to week night fix.

Ingredients:
1 1/2 pounds ground grass fed beef
1 sweet onion chopped
3 cloves fresh garlic minced
1 cup carrots diced
1/2 cup celery diced
2 cups fresh green beans cut into pieces
1 can organic gluten free non-condensed vegetable soup (Amy's brand)
1 teaspoon fish sauce
1 tablespoon basil
Sea salt and fresh ground black pepper to taste
1 large sweet potato (peeled and diced)

Method:
1.) In a large Dutch oven (or pot) heat 1 tablespoon of EVOO over medium high heat. Add in ground beef, onions, and garlic. Cook until beef is browned and drain fat if desired.
2.) Add in carrots, celery green beans, soup, fish sauce, basil, black pepper, and sea salt to taste.
3.) Bring to a simmer stirring occasionally. Reduce heat to low, cover with lid and continue simmering for 45 minutes or until vegetables are tender and soup has thickened. Remove from heat and let cool 10 minutes while sweet potatoes are cooking.
4.) In a cast iron skillet, cook diced sweet potato in coconut oil until crisp and golden brown. Serve sweet potatoes over Shepard's pie.

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.

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.

French Country Pork Chops

French country cooking favors wholesome, locally grown produce, farm fresh meats and straight from the earth ingredients. It's no wonder why this style of cooking goes hand in hand with most Paleo recipes. This recipe is an adaptation of a traditional savory French one pot dish. Feel free to experiment with a variety of Paleo sides to truly make this dish your own.

Ingredients:
2 pounds fresh center cut boneless pork chops
1 large sweet onion chopped
3 cloves fresh garlic minced
1 (15oz) can all natural diced tomatoes
1 cup fresh sliced mushrooms
2 cups fresh sliced carrots
1 tablespoon all natural tomato paste
1 cup dry red wine
1 cup all natural gluten free chicken stock
3 tablespoons gluten and preservative free Dijon mustard
Herbs de Provence (3-4 tablespoons)
1 large sweet potato
Sea salt and fresh ground black pepper to taste

Method:
1.) Place onions, carrots, mushrooms, diced tomatoes and chicken stock in a large cooking pot. Cover and turn heat to medium high.
2.) Meanwhile, pat pork chops dry and season generously with herbs de provence (about 3 tablespoons), sea salt and black pepper.
3.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Sear pork chops on each side until lightly brown (about 4 minutes per side). Remove from skillet and place in large cooking pot with onions and vegetables.
4.) Once pork chops are cooked, add minced garlic to skillet and cook for 2 minutes or until lightly brown. Add wine to skillet and continue cooking for 2 more minutes, scraping up brown bits with a wooden spoon. Add wine and garlic sauce to large pot with pork chops. Cover and reduce heat to low. Simmer for 45 minutes or until pork chops are very tender.
5.) Serve with skillet coconut oil fried sweet potatoes. (*See previous recipe).

Chicken BLT Salad

Now that the weather is hotter than ever, nothing beats the heat like a cool summer salad. Bacon, lettuce, and tomato are the perfect combination for a satisfying summer dinner. Paired with garlic seared chicken breast and a rich bacon dressing, this is a restaurant quality salad you will want to serve again and again.

Ingredients:
1 pound fresh free range chicken breast
4 strips of nitrate free bacon
3 cloves fresh garlic minced
1 tablespoon onion minced
2 tablespoons red wine vinegar
Fresh grape tomatoes sliced
Organic spring mix salad greens
Dry white wine
Seasoning (sea salt, black pepper, garlic powder, cayenne pepper)

Method:
1.) Dressing: In a large cast iron skillet, cook bacon until crisp. Remove and place on a paper towel. Add garlic and onions to bacon grease and cook 3-4 minutes or until garlic and onions are tender. Poor mixture into a glass dish. Whisk in red wine vinegar. Season with sea salt and black pepper to taste. *Add more or less red wine vinegar to your liking.
2.) Use a meat tenderizer on the chicken to slightly flatten and make the chicken even in shape. Season chicken generously with sea salt, black pepper, garlic powder. Add cayenne pepper to taste.
3.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Add chicken to skillet and cook for 4-6 minutes per side or until chicken is lightly browned and cooked through. Add a slash of dry white wine to the chicken during the last 2 minutes of cooking time. Remove skillet from heat and let chicken rest 5 minutes.
4.) Slice chicken and serve over salad greens. Top with crumbled bacon, sliced tomatoes, and dressing.

Orange Fennel Pork Loin

Pork loin roasts are a delicious and inexpensive cut of meat that can be flavored in so many ways. Bright citius flavors of navel oranges combined with aromatic and bitter sweet fennel is a beautiful flavor combination for this pork loin dish! Try serving with a side of sweet potatoes and okra.

Ingredients:
2 pound fresh center cut pork loin
1 large sweet onion sliced
1 large fennel bulb chopped
3 cloves fresh garlic minced
2 large organic navel oranges
1/4 cup dry white wine
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 325-350 degrees. Season pork loin with zest from one navel orange, sea salt, black pepper, and garlic powder. In a large Dutch oven, add in onions, fennel,  and juice from 2 navel oranges.
2.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Sear pork loin on all sides until golden brown (about 4 minutes per side). Place pork loin on top of onions and fennel in Dutch oven.
3.) Add garlic to cast iron skillet and saute for 1-2 minutes or until garlic is lightly brown. Add in wine and scrape up brown bits from skillet. Remove from heat and pour mixture over pork loin.
4.) Cover pork with lid and place in oven for 1 hour 30 minutes or until pork is fork tender.
5.) Garnish with fresh orange slices and fennel fronds.

Fiesta Chicken Soup with Avocado & Cilantro

If you are looking for a spicy and savory Mexican dish for your next party, this fiesta chicken soup is it! Tender chunks of chicken simmered in a bold spicy sauce and topped with cool avocado will please everyone. And don't forget the NorCal margaritas to complement this fiesta of a soup!

Ingredients:
2.5 pounds fresh free range chicken breast diced
1 large onion diced
1 1/2 cups carrots diced
6 stalks of celery diced
1 sweet pepper diced
3 cloves fresh garlic minced
1 jar salsa Herdez brand
1 package gluten and preservative free fajita seasoning
1 6oz can mild green diced chili peppers
1 (8oz) can no salt added tomato sauce
1 carton organic gluten free chicken stock
1 lime zested and juiced
1/4 cup gold Tequila
Avocado
Fresh Cilantro
Seasoning(cumin, chili powder, garlic, salt, pepper)

Method:
1.) In a large pot, heat 1 tablespoon of EVOO over medium high heat. Add in onions, carrots, sweet pepper, garlic, and celery. Cook for 10 minutes, stirring occasionally until onions become slightly tender. Add in green chili pepper, salsa, tomato sauce and chicken stock. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until vegetables are slightly tender.
2.) Meanwhile, season chicken breast with lime zest cumin, chili powder, garlic, sea salt and black pepper to taste. Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Working in batches, cook the chicken until lightly brown and cooked through. Remove chicken from skillet and reserve in a glass dish.
3.) Add Tequila to skillet and simmer for 2 minutes scrapping up brown bits. Add mixture to large pot.
4.) Add cooked chicken to pot along with fajita seasoning and lime juice. Cover with lid and simmer for 10 or until soup is slightly thickened.
5.) Serve with fresh chunks of avocado and cilantro. For Primal, garnish with all natural preservative free sour cream (Daisy full fat).

Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.

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.

Spinach & Pineapple Stuffed Sole

Seafood Sunday's are a great tradition to incorporate more Omega-3's in your diet. Sole fish fillets are mild, tender, and delicate which makes them perfect to stuff with delicious ingredients. Fresh spinach and sweet pineapple with a garlic wine sauce makes this a Sole recipe to please everyone.

Ingredients:
1 pound fresh wild caught Sole fillets
2-3 cups fresh spinach chopped
1-2 cups fresh pineapple diced
6 cloves of fresh garlic minced
1/2 cup dry white wine
2 fresh green onions diced
1 fresh lemon
1 tablespoon Kerry Gold grass fed butter or EVOO
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 350 degrees. In a small skillet, add butter and garlic. Cook over medium heat until garlic turns lightly brown. Add in white wine and simmer for 3 minutes. Remove from heat.
2.) Lay fish out on a flat surface. Season fish with sea salt, black pepper, and a little fresh lemon zest. Sprinkle each fish fillet with spinach, sauteed garlic and pineapple. Roll fish up and place seam side down in a glass baking dish (coated with EV coconut oil).
3.) Once all the fish fillets have been stuffed and placed in baking dish, pour remainder of garlic and wine sauce over fish. Sprinkle green onions over fish and season with additional black pepper.
4.) Bake for 15-20 minutes or until fish is done. Be careful not to over cook fish. Serve over sauteed spinach and top with fresh pineapple.

Steak Salad with Roasted Garlic Red Wine Vinaigrette

Serving  grass fed sirloin steak over fresh salad greens is a great way to lighten up a beef dish and still retain that full rich flavor. A steak salad is also a great summer entertaining dish or quick week night meal. My roasted garlic red wine vinaigrette is the perfect complement to this Paleo salad.

Ingredients:
1.5-2 pound grass fed beef top sirloin steak
1 bag organic sweet butter lettuce mix
8 tablespoons EVOO
2 tablespoons roasted garlic red wine vinegar
1 teaspoon garlic powder
Sea salt, black pepper,

Method:
1.) Take steak out of refrigerator and let rest at room temperature at least 30 minutes before cooking time. (You can grill the steak to your liking or sear in a cast iron skillet and finish off in the broiler).
2.) In a large cast iron skillet, sprinkle sea salt to lightly cover the bottom and turn heat to medium high. Season steak with fresh ground pepper. Once skillet is very hot, add steak to skillet. Cook for 4 minutes or until steak easily lifts from skillet.
3.) Flip steak and cook 4 more minutes. Drizzle a little EVOO over steak or add a spoonful of Kerry Gold grass fed butter. Place skillet under broiler for 2 minutes. Flip steak and broil 2 more minutes or until desired temperature is reached. (This method produced a medium to medium-well steak).
4.) Remove steak from skillet and let rest for 5-10 minutes on a serving plate. Finally slice steak into strips to serve on top of salad greens and drizzle with red wine vinaigrette. Serve with fried sweet potatoes and a glass of red wine!

Roasted Garlic Red Wine Vinaigrette

It a small bowl, whisk together EVOO (light tasting olive oil works well), roasted garlic red wine vinegar, garlic powder, sea salt and black pepper to taste.

Spiced Indian Butter Chicken over Kale

If you are looking for a delicious and filling curry recipe that mixes Thai flavors with traditional Indian curry, this is the recipe! Chicken spiced with curry, ginger and chili simmered in a coconut milk sauce is a flavor combination that will have you wishing you tried curry sooner. When served over fresh sauteed Kale, this is a perfect Paleo "take out" recipe.

Ingredients:
2 pounds free range chicken breast cut into chunks
1 can (13.5 fl oz) full fat coconut milk
1 can (6 oz) no salt added tomato paste
1 teaspoon KAME fish sauce
1 tablespoon Thai Red Curry Paste
1 onion diced
3 cloves fresh garlic minced
2 tablespoons Thai spice blend
1 teaspoon Garam Masala
1 teaspoon red chili powder
1 tablespoon fresh grated ginger
1/2 raisins
1/2 cup dry white wine

Method:
1.) Season chicken with Thai spice, garam masala, chili powder and fresh black pepper to taste. In a large pot, add onion, garlic and 1/2 tablespoon EV coconut oil. Heat to medium high heat and saute onions and garlic until tender. Add in coconut milk, tomato paste, KAME, red curry paste, and ginger. Bring to a simmer then reduce heat to low.
2.) Meanwhile, heat 1 tablespoon EV coconut oil in large cast iron skillet over medium-high heat until hot. Add chicken and cook until lightly browned. Mix cooked chicken in with coconut milk sauce and raisins. Add wine to caste iron skillet and scrape up browned chicken bits. Add mixture to pot with chicken.
3.) Continue simmering on low for 30-45 minutes or until sauce is thickened and chicken is very tender. Serve over fresh cooked kale. Add more raisins if you prefer and enjoy!

Herb Roasted Pork Loin with a Spring Kale Salad

Roasting a pork loin with herbs and onions is one of the easiest ways to create a delicious Paleo meal in no time! Served along side a refreshing kale salad, this is a perfect quick summer meal you will want to have again and again.

Pork Loin Roast

Ingredients:
1.5-2 pound center cut pork loin roast (light in color)
1 tablespoon Herbes de Provence
1 tablespoon garlic powder
2 cloves fresh garlic minced
1 large sweet onion sliced
1/2 cup dry white wine
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 325 degrees. In a large cast iron skillet, heat 1 tablespoon EV coconut oil over medium high heat. Season roast with Herbes de Provence, garlic powder, sea salt and black pepper.
2.) Place the roast in the hot skillet and cook on each side until lightly brown (about 4 minutes per side) and the roast lifts easily from the skillet.
3.) In a large Dutch oven, add in the sliced onions and lay seared roast on top of the onions.
4.) Add the minced garlic to the cast iron skillet and cook for 2 minutes or until garlic starts to brown. Add in wine and turn off heat. Continue cooking garlic and wine 1 more minute, scrapping brown bits from bottom of pan. Pour wine and garlic sauce over roast in Dutch oven and cover with the lid.
5.) Place roast in pre heated oven for 1 hour or until roast is desired tenderness.

Spring Kale Salad

Ingredients:
5 cups fresh Kale washed, chopped and stems removed
3 pieces of nitrate free bacon
1 cloves fresh garlic minced
1 tablespoon fresh sweet onion minced
1/2 cup fresh sliced strawberries
1/2 cup EVOO
1/4 cup Red Wine Vinegar
Sea salt and pepper to taste
*For Primal recipe, add fresh shaved Parmesan cheese to salad.

Method:
1.) Cook bacon in cast iron skillet until crisp. Remove and place on a paper towel. Add the garlic and onion to the bacon fat and cook for 2-3 minutes until caramelized. Remove from heat.
2.) Place kale in a large bowl. Top with strawberries. In a separate dish, whisk together EVOO, red wine vinegar, sea salt, pepper and caramelized garlic and onions. Pour dressing oven kale and mix well.
3.) Cover salad and place in refrigerator for at least 10 minutes. Before serving, stir in crumbled bacon.
*Add shaved Parmesan if desired.

Southwest Chili with Grass Fed Beef & Vegetables

After many hours spent in the kitchen, I have found success with combining a variety of chili recipes into one. Paleo chili substitutes the beans for veggies ,and it's hard to tell the difference. Original chili recipes are always delicious, but there is just something about smokey chipotle flavors and fresh lime that takes ordinary chili to the next level. This Southwest inspired chili may become your new go-to chili recipe!

Ingredients:
1.5-2 pounds grass fed ground beef
1 carton (32oz) gluten free beef stock
1 small can green chili peppers
1 poblano pepper roasted
2 cloves fresh garlic minced
1 can diced tomatoes
1 large onion diced
2 cups celery diced
1/2 cup carrots diced
1 can (8oz) tomato sauce
2 tablespoons Chipotle spice
3 tablespoons chili powder (more or less to taste)
4 tablespoons cumin (more or less to taste)
Sea salt and black pepper to taste
1 teaspoon liquid smoke
1 lime juiced

Method:
1.) Place onions and 1/2 tablespoon EV coconut oil in large Dutch oven and saute over medium high heat for 5 minutes. Meanwhile, brown ground beef, drain fat and set aside.
2.) Add can of diced tomatoes, carrots, celery, garlic, green chili peppers, and diced poblano pepper (skin removed) to Dutch oven. Simmer for 5 more minutes. Add in beef stock, tomato sauce, chipotle spice, chili powder, cumin, salt, pepper, and liquid smoke. Bring to a boil.
3.) Add ground beef to Dutch oven and reduce heat to a simmer. Cover with lid and continue cooking on low for 1 hour or until chili has reached desired thickness. Mix in fresh lime juice at end of cooking time.
4.) For Primal, serve with all natural, preservative free sour cream (Daisy).

*Remember to taste test the chili as you are cooking it. Add in more spices if need. Experiment with different flavors and have fun in the kitchen!

Island Spiced Orange Date Chicken with Broccoli

With over a thousand ways to make chicken, it is a wonder how chicken breast can become boring at the dinner table. This Paleo creation combines exotic spices, fresh citrus, sweet dates, and tequila to make these chicken breasts far from ordinary. If your feeling adventurous in the kitchen, this is the perfect chicken recipe to transport you to an island destination.

Ingredients:
1.5 pounds of free range chicken breast
1 large fresh orange, zest and juiced
2 tablespoons fresh grated ginger
1 small sweet onion sliced
1 cup pitted dates chopped (Trader Joe's Medjool dates)
1 fresh garlic clove minced
1/2 cup gold Tequila
1 cup organic gluten free chicken stock
1/4 teaspoon ground cloves
1/4 teaspoon Gram Marsala
1/2 fresh lime
Sea salt and pepper to taste

Method:
1.) In a small pan, mix together dates, juice from orange (zest first and reserve zest), 1 tablespoon grated ginger, cloves, Gram Marsala, 1/2 cup chicken stock and Tequila. Turn heat to medium and bring to a boil. Then reduce heat to a simmer for 10 minutes or until sauce is thickened. Remember to stir occasionally to prevent scorching.
2.) While sauce is cooking, season chicken breast with orange zest, ginger, sea salt, pepper and garlic powder to taste.
3.) In a large cast iron skillet, heat 1 tablespoon of EV coconut oil over medium-high heat. Once skillet is hot add chicken breast. Cook for 5 minutes or until chicken lifts easily from the pan and is lightly browned. Cook chicken on other side for 5 more minutes or until done. Remove chicken from pan and reserve on a plate.
4.) Add onions and garlic to skillet. Cook for 2-3 minutes or until onions start to caramelized Add in remaining 1/2 cup of chicken stock (or dry white wine) and bring to a boil, scraping up brown bits. Stir in orange date sauce and place chicken back in skillet. Squeeze fresh lime over chicken and turn off heat. Flip the chicken in the sauce to completely cover and serve.
*Serve with roasted, steamed, or cold "al dente" broccoli on the side. Oh, and don't forget the NorCal!

Tuna Cakes with Ginger Broccoli Slaw

Crab cakes are an amazing seafood dish that is sadly made up of mostly breading. If crab cakes where comprised of only crab meat and seasoning, they would be a perfect Paleo dish. My Paleo tuna cake recipe is a twist on the traditional crab cake that is full of flavor and even more delicious. When paired with a refreshing ginger broccoli slaw, this recipe is worthy of restaurant status!

Tuna Cakes

Ingredients:
3 cans of Tuna in Extra Virgin Olive Oil (2 cakes per can)
3 eggs
2 tablespoons of Coconut flour sifted
3 green onions diced
1 teaspoon fresh ginger grated
Dash of red pepper flakes
1 teaspoon dried basil
1 tablespoon fresh squeezed lemon juice and zest from lemon
Sea salt and fresh ground black pepper to taste

Method:
1.) Empty tuna into large bowl. Add in eggs, green onions, ginger, red pepper, lemon, basil, coconut flour, salt, and pepper. Mix well.
2.) Heat 1/4 cup EV coconut oil in a large cast iron skillet over medium high heat. Make sure there is enough oil to cover the bottom of the pan. The tuna cakes will soak up some of the oil. You may add more if needed during the cooking process.
3.) Form the tuna mixture one at a time into palm-sized patties and place gently into the hot oil. Fry for 3 minutes on each side. Do not flip the patties until they have cooked for the full 3 minutes. Work in small batches and do not crowd the skillet. (Cook up to three patties at a time).
4.) Serve the tuna cakes with lemon wedge, garlic aioli and ginger broccoli slaw.
*For the garlic aioli, roast 3 whole garlic cloves and then mash. Fold the mashed roasted garlic into 1/2 cup Paleo mayo. Mix in 1 teaspoon of fresh lemon zest and sea salt to taste.

Ginger Broccoli Slaw

Ingredients:
1 (12oz) bag of "Rainbow Salad" (cauliflower hearts, broccoli florets, carrots, and red cabbage)
1/2 cup Paleo mayo
1 tablespoon fresh ginger grated
1 teaspoon fresh chives chopped
1 tablespoon unfiltered organic apple cider vinegar
1/2 tablespoon garlic powder
1 teaspoon fresh lemon zest
1 teaspoon coconut Aminos or wheat free Tamri
Sea salt and black pepper to taste

Method:
1.) Empty the veggies into a large bowl. Season with garlic powder, salt, pepper, apple cider vinegar, lemon, Tamri and ginger. Mix together. Add in 1/2 cup Paleo mayo and chives. Mix well.
2.) Cover and refrigerator until ready to serve.

Prosciutto Egg Cups with Sweet Potatoes and Chives

Brunch is one of my favorite meals on the weekend! Who doesn't love a combination of bacon, eggs, fresh fruit, vegetable sides and of course a glass of champagne. Eggs surrounded in prosciutto and sweet potato topped with fresh chives is a great brunch main course. Served with fresh fruit and vegetables, this is a perfect menu for weekend entertaining!

Ingredients:
1 package (12 slices) of nitrate free prosciutto (Wellshire brand)
Muffin pan
1 dozen Omega 3 cage free Eggs
1 large sweet potato shredded
2 tablespoons of EV coconut oil
Fresh chives chopped (scissors work great)

Method:
1.) Pre heat oven to 400 degrees. Heat 2 tablespoons of EV coconut oil in large cast iron skillet. Add in sweet potatoes. Cook for 8-10 minutes or until soft.
2.) Place one slice of prosciutto in each of the 12 muffin pan spots. Spoon in 1 tablespoon of cooked sweet potato and press to sides and bottom of prosciutto. Place in oven and bake for 8-10 minutes or until top of prosciutto is slightly crisp.
3.) Crack one egg in each of the prosciutto cups. Top with fresh chives. Reduce oven heat to 375 degrees. Place muffin pan with eggs in oven and continue cooking for 10 minutes or until egg whites are set and yolks are slightly runny.

*Serve with cooked asparagus, bacon and fresh pineapple. Oh and don't forget to include a glass of Cava (Spanish Champagne). Enjoy!

Italian Beef and Squash Soup

This Paleo recipe is a twist on Italian Wedding Soup and requires little effort. Grass fed beef takes on a savory flavor with Italian spices and sun dried tomatoes. Winter squash adds a bit of sweetness and also serves as a thickener. This Italian beef soup is perfect for cold winter nights or when you are in need of comfort food!

Ingredients:
2 pounds ground grass fed beef
2 cloves fresh garlic minced
1 large sweet onion diced
6 stalks of celery diced
1/2 cup organic sun dried tomatoes (Trader Joe's brand free of oil)
1 teaspoon KAME fish sauce
1 (6 oz) can all natural no salt added tomato paste
1 (32oz) carton free range GF chicken stock (Imagine Natural Creations)
1/2 cup dry white wine
1 bag organic frozen winter squash (Stahlbush Island Farms)
1 tablespoon oregano
1 tablespoon basil

Method:
1.) In large Dutch oven, add onions, celery, sun dried tomatoes and 1 tablespoon EVOO. Cook over medium high heat for 7 minutes.
2.) While onions and veggies are cooking, add garlic and grass fed beef to large cast iron skillet. Cook until browned.
3.) Add chicken stock, KAME, tomato paste, wine, oregano, basil, and cooked beef to Dutch oven. Bring to a simmer.
4.) Add in bag of frozen squash, turn heat down to low, and cover with lid. Continue simmering on low for 1 hour stirring occasionally until soup is thick and veggies are tender.

*If desired add in 1 teaspoon of Tabasco sauce or cayenne pepper to add some heat to the soup :)

Bacon Wrapped Dates

Bacon wrapped dates are an amazing alternative dessert or sinful appetizer that everyone should try! Rich crispy bacon surrounds warm gooey dates that perfectly captures the combination of sweet and salty. Just remember to make more than you plan on eating because these tasty treats will disappear in a blink of an eye ;)
Ingredients:
10-15 strips of nitrate free all natural bacon
20-30 pitted dates
20-30 toothpicks

Method:
1.) Pre heat oven to 400 degrees. Cut strips of bacon in half.
2.) Wrap one half piece of bacon around one date and secure with a toothpick. Place on baking sheet.
3.) Continue wrapping bacon around remaining dates, secure with a toothpick, and place on baking sheet.
4.) Place baking sheet in oven for 10 minutes. Turn or flip dates and continue baking 10 more minutes or until desired crispness is achieved. Be careful not to burn bacon. Remove from baking sheet and serve!

*Black forest bacon works well in this recipes along with Applewood smoked bacon. You can also try stuffing the dates with a pecan or cranberry before wrapping with bacon. Have fun experimenting with this great appetizer.

Chicken Satay

Chicken Satay is one of the easiest meat on a stick recipes and is a crowd pleaser.  Perfect for parties and entertaining or a week night treat, this delicious recipe will soon become your favorite way to make chicken.

Ingredients:
1.5 pounds of fresh chicken tenders
1 can whole fat coconut milk
1 tablespoon Thai Spice
1 tablespoon Curry Spice
1 teaspoon KAME fish sauce
1 tablespoon garlic powder
1 tablespoon Thai Red Curry Paste
Bamboo skewers

Method:
1.) Place chicken in large glass dish. Season with Thai spice, Curry spice, KAME, garlic powder and red curry paste. Rub seasoning into chicken.
2.) Add whole can of coconut milk to chicken and coat. Place lid on dish or cover with foil. Place in refrigerator for at least 3 hours or overnight.
3.) Take chicken out of refrigerator. Pre heat broiler. If desired, skewer chicken tenders on bamboo sticks. Place chicken on broiler safe pan or cast iron griddle. Broil for 6 minutes then flip chicken. Broil 6 more minutes then flip chicken. Continue cooking for 2 more minutes or until chicken in lightly brown and cooked through. 
*Tip: Be careful not to burn chicken. Cook without skewers to prevent burning and thread chicken on skewers after cooked.

*Serve with a spiced cucumber onion salad and fried okra. (Recipe to come).

Italian Beef Ragu over Kale

Italian food has amazing flavor, however, the use of pasta as the main ingredient prevents it from being on a Paleo menu. Don't give up on Italian just yet. You can still recreate the delicious tastes of  Italian without pasta in a variety of Paleo dishes. Sliced grass fed beef simmered in sun dried tomatoes, garlic, and Italian spices served over Kale is enough to make you forget about the dough shaped bow ties of previous Italian fare.

Ingredients:
1-2 pounds grass feed beef (London broil) cut into cubes
1 (14.5 oz) can all natural petite diced tomatoes
1 (8 oz) can no salt added all natural tomato sauce
1/2 cup sun dried tomatoes not in oil or preservatives (Trader Joe's brand)
1 sweet onion diced
2 large cloves of garlic minced
1/2 cup baby bella mushrooms sliced
1 tablespoon dried oregano
1 tablespoon dried basil
1 cup dry white wine
Dash of KAME fish sauce

Method:
1.) Pre-heat oven to 325 degrees. Heat 1 tablespoon EVOO in large Dutch oven.  Add onions, mushrooms, can of diced tomatoes and sundried tomatoes. Saute over medium heat.
2.) Meanwhile, heat 1 tablespoon EVOO in large cast iron skillet. Working in small batches, sear beef until brown on all sides or no longer sticks to bottom of pan. Add to Dutch oven.
3.) Once all of beef is browned and placed in Dutch oven, add garlic to cast iron and saute for 1-2 minutes or until lighly brown.  Add in 1/2 cup of wine, bring to a simmer and scrape up brown bits from skillet. Add wine and garlic sauce to Dutch oven.
4.) Add can of tomatoe sauce, oregano, basil, KAME, and remaining wine. Sea salt and black pepper to taste.
5.) Cover with lid and place in oven for 1 hour or until beef is desired tenderness and sauce in thickened. Serve over Kale.

Garlic Kale

Ingredients:
1 bunch fresh Kale
1 clove fresh garlic minced
1 tablespoon EVOO
Dry white wine

Method:
1.) Soak Kale in cold water, rinsing until water is clear and Kale is clean.
2.) Cut leaves from salk and veins. Roll Kale leaves up and slice into pieces. (Or tear apart into small chunks).
3.) Heat EVOO in a large skillet.  Add garlic and saute for 2 minutes. Add in Kale and sea salt and pepper to taste. Carefully stir Kale over medium heat until leaves start to wilt.  Add in a splash of dry white wine. Continue cooking for 7 more minutes or until Kale is desired tenderness. Serve Italian beef over Kale.
*Kale is best cooked "al dente"

Chicken Fajitas

The best part about tacos or fajitas isn't the doughy flour tortilla, but the savory spiced meat and refreshing toppings! Nothing beats cumin, garlic, and chili spiced chicken with fresh guacamole. With the addition of crisp iceberg and fresh diced tomatoes, you get all the flavors of a Mexican dish without the unnecessary grain or gluten filler. Served in iceberg lettuce wraps or as a salad, these chicken fajitas will completely satisfy your Mexican craving.

Ingredients:
1.5-2 pounds of free range chicken breast diced
1 package of organic gluten free fajita mix (Simply Organic brand is great)
1/2 can of petite diced tomatoes no salt added
1/2 onion diced
2 clove of fresh garlic minced
1 cup of water

Method:
1.) Saute onions in large pot (or Dutch oven). Meanwhile, add 1/2 tablespoon EV coconut oil to cast iron skillet. When hot, add in chicken, working in batches, and cook until browned.
2.) Add tomatoes with juice to pot. Bring to a simmer.  Add in water, fajita mix and chicken. Stir, turn heat to low and cover.
3.) Continue simmering chicken for 30-45 minutes until sauce is thick and chicken is tender.
4.) Remove from heat and let cool 10 minutes. Serve over iceberg and add fresh tomatoes, guacamole, black olives or any other topping you prefer.

*Make it Primal with all natural sour cream (Daisy brand).

Guacamole

Ingredients:
2 large ripe avocados
1 teaspoon garlic powder
1/2 fresh lime juiced
Sea salt
2 tablespoons fresh diced tomatoes (optional)

Method:
1.) Scoop out avocado and place in medium bowl. Add garlic powder, lime juice and sea salt. Mash mixture together until creamy smooth. Fold in diced tomatoes and serve.

*Carrot chips, celery sticks and fried plantain chips are great "chips" for this dip.

Hawaiian Frittata

Eggs are not just for breakfast. A frittata is a great way to use eggs as an evening meal since you can spice it up in so many ways. My favorite omelet at a local cafe is the Hawaiian omelet with ham, pineapple and bacon. These ingredients are also delicious in a frittata, but be warned there just might not be any left for breakfast the next day!

Ingredients:
4-6 pieces nitrate free bacon
12 Cage Free Omega-3 eggs
1 1/2 cups of diced nitrate free ham
1 pound fresh pineapple diced (or 1/2 pound to your liking)
1/2 sweet onion diced
3 small sweet peppers diced
1 clove fresh garlic minced
1 tablespoon dried oregano
1/2 tablespoon dried basil
Sea salt and ground pepper to taste

Method:
1.) In a large cast iron skillet, cook bacon until crisp then remove. While bacon is cooking, whisk eggs together with oregano, sea salt and black pepper in a large bowl.
2.) Add onions to bacon fat and saute until tender. Add in garlic and sweet peppers. Saute an additional 3-4 minutes. Add in ham and pineapple.  Cook 3 more minutes or until veggies are tender.
3.) Spread mixture evenly over the bottom of the skillet. Turn up the heat until layer is sizzling hot. Add in chopped up bacon, or serve whole on the side. Pour eggs evenly over the mixture and turn down the heat to low. Cover with a lid and cook for 4-6 minutes. Make sure the heat is not too high or the bottom will burn.
4.) Place skillet under broiler and cook for 3-4 more minutes or until the eggs are cooked through. Be careful not to burn top of eggs.
5.) Remove from heat and slice into pie shaped wedges.

*For Primal option, melt grass fed cheese on top of frittata and or serve with all natural sour cream.

Bunless Burgers with Cole Slaw & Sweet Potato Fries

Burgers, cole slaw and fries are the perfect comfort food combination any time of the year. Burgers are especially great in the summer when the weather is hot and grilling season is in full swing. Paired with creamy cole slaw and sweet potatoes fries, this is the perfect summer entertaining meal. Experiment with different toppings and flavor combinations. BBQ burgers with caramelized onions are my personal favorite!

BBQ Bunless Burgers

Ingredients:
1-2 pounds grass fed ground beef
4 pieces of nitrate free bacon
1/2 sweet onion sliced
Seasoning: garlic powder, onion powder, sea salt, black pepper
1 head of iceberg lettuce
1 sliced Roma tomato
All natural gluten/preservative free BBQ sauce

Method:
1.) Pre-heat grill.  Season ground beef and form into hamburger patties.  Lay patties on plate at room temperature for 30 minutes before grilling.
2.) Add bacon to cast iron skillet and cook until crisp. Remove and add onions to bacon fat.  Cook over medium to medium high heat until onions are caramelized. Remove from heat.
3.) Grill burgers for 5 minutes per side or until desired temperature is reached.
4.) Serve burger on iceberg lettuce "bun" and top with BBQ sauce, tomato, onions and bacon or any condiment you prefer.
*Try a fried egg on top for a 2 a.m. burger. Amazing!

Paleo Cole Slaw

Ingredients:
1 bag cole slaw mix
1 cup Paleo mayo
1/2 tablespoon organic Apple Cider Vinegar
1/2 tablespoon garlic powder
Sea salt and ground black pepper to taste

Method:
1.) Add cole slaw to large glass bowl. Season with vinegar, garlic powder, sea salt and black pepper.
2.) Fold in Paleo mayo until completely mixed. Keep in refrigerator until ready to serve.

Sweet Potato Fries

Ingredients:
1 large sweet potato or 2 medium sweet potatoes peeled and cut into fries.
1 tablespoon EV coconut oil
Garlic powder
Sea salt

Method:
1.) Pre-heat oven to 375 degrees. Coat sweet potato fries in melted coconut oil and spread out on baking sheet. Season with garlic powder and sea salt to taste.
2.) Bake for 25-30 minutes, flipping half way, until fries are golden brown and slightly crisp.  Be careful not to burn fries.

Turkey Pear and Bacon Salad

Forget your traditional Thanksgiving turkey and say hello to a fresh, delicious and oh so tasty way to make a bistro turkey salad. Turkey is a versatile protein that can be fixed in so many ways and its perfect pair is what else, BACON! This turkey pear and bacon salad is sweet, savory, and filling.  Perfect for a family get together or weekend lunch!

Ingredients:
1 pound turkey tenderloin cutlets
1 tablespoon raw honey
1 tablespoon organic mustard
1/4 cup fresh walnuts chopped
3 pieces of nitrate free bacon
2 cloves fresh garlic minced
2 tablespoons of apple cider vinegar
2 fresh pears (D' Anjou pear) thinly sliced
1 bag fresh baby greens salad with arugula
Dry white wine

Method:
1.) Season turkey with sea salt and pepper to taste.  Brush turkey with half of honey and mustard.
2.) Dressing: Cook bacon in cast iron skillet until crisp and remove. Add in garlic and walnuts and saute until lightly brown.  Whisk in remaining mustard, honey, apple cider vinegar, and a splash of white wine.  Cook for 30 seconds then remove to serving cup.
3.) Add 1/2 tablespoon of EV coconut oil to cast iron skillet over medium high heat.  Cook turkey in even layer for 4-5 minutes per side or until cooked throughout. Remove from heat.
4.) Top salad with turkey, fresh pears, crumbled bacon and drizzle with dressing.  Serve with a dry sweet white wine.

*For variations add pears to turkey for last few minutes of cooking time.  For dressing, try a splash of balsamic vinegar.  Have fun with your food!

*For Primal option, add freshly grated Parmesan cheese.

Bone-in Pork Chops with Bacon Apple Walnut Relish

Bone-in pork chops have an extraordinary flavor that can not be matched by boneless chops.  With the additional topping of onions and garlic caramelized in bacon fat with apples, walnuts and celery, this is not your average shake and bake pork chop recipe.  This dish is not only simple to master, but amazing in presentation and taste!

Ingredients:
4 bone-in 1 in thick pork chops
3-4 pieces of nitrate free bacon
3 garlic cloves
1/2 onion
1/4 cup organic walnuts chopped
1 large or 2 small stalks of celery diced
1 large apple (Fuji or Honeycrisp)

Method:
1.) Season both sides of pork chops with sweet Spanish paprika, sea salt, garlic powder and fresh coarse ground black pepper.  Leave on plate for 30 minutes prior to cooking.
2.) In the mean time, cook bacon in cast iron until crisp and remove from skillet.  Add onions to bacon fat and cook for 5 minutes over medium heat.  Add in celery and cook 3 minutes.
3.) Add garlic and walnuts to skillet and cook 4 more minutes or until onions start to caramelize.  Be careful not to burn garlic or walnuts.  Add apple to skillet, toss and remove from heat.
4.) Remove onion apple mixture from cast iron and wipe out skillet.
5.) Add 1 teaspoon EV coconut oil to skillet on med-high heat.  Once hot, add pork chops.  Cook for 5-7 minutes on each side or until chops life easily from skillet.
6.) Add onion apple relish on top of pork chops and place under broiler (500 degrees).
7.) Broil 2 minutes then rotate skillet and broil 2 more minutes or until pork chops are done.  Be careful not to burn relish or over cook pork chops. (There should be a nice golden brown crust over the pork chops and relish).
8.) Remove from broiler and let rest 5-8 minutes.  Serve with a salad, sweet potatoes, or pureed winter squash (recipe to come).

Thai Chicken Salad Over Spring Greens with Balsamic Vinaigrette

As the days get longer and the weather gets warmer, you might just find yourself craving a cold savory refreshing dish that doesn't take much time in a hot kitchen.  Chicken salad is great for the warm weather seasons and is also perfect for entertaining.  Thai spices, fruit, and fresh Paleo mayo pull this salad together to create a flavor combination that is sure to surprise.  Serve over spring greens and drizzle with balsamic vinaigrette to add some zest to this great salad.

Thai Chicken Salad

Ingredients:
4 lbs of fresh free range all natural chicken breast
4-5 cloves fresh garlic (peeled and whole)
2-3 stalks of celery diced
2 cups Paleo Mayo (*see tuna salad recipe)
1 cup fresh grapes halved
All natural Thai Spice (paprika, coriander, garlic, onion, cilantro, basil, red pepper, cinnamon, nutmeg, lemon oil, lime zest)
2 bags of organic spring baby green salad mix

Method:
1.) Place chicken and garlic in large pot and bring to boil.  Shimmer for 15 minutes or until chicken is cooked.  Be careful not to over cook chicken.
2.) Remove cooked chicken and garlic cloves to cutting board to cool. Once cooled, dice chicken and place in large bowl.  Finely chop cooked garlic and place in bowl with chicken.
3.) Season chicken with Thai spice, stirring and coating all of chicken. (5-7 tablespoons or to taste).  Add sea salt and fresh black pepper to taste.
4.) Mix in celery and grapes.  Fold in Paleo mayo until all of chicken is coated.  Cover and refrigerate until ready to use.
5.) Serve chicken salad over fresh baby green salad and drizzle with balsamic vinaigrette.  Coconut oil fried sweet potatoes go great on the side!

Balsamic Vinaigrette

Ingredients:
4 tablespoons of EVOO or Extra Light EVOO
1 tablespoon of organic Balsamic Vinegar
1 teaspoon of raw organic honey
Garlic powder, sea salt, black pepper

Method:
1.) Place EVOO in small bowl.  Whisk in balsamic vinegar.
2.) Whisk in honey and dash of garlic powder, sea salt, black pepper.
3.) *Oil and vinegar will separate.  Whisk right before serving over chicken salad.