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.