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).