Sweet and Spicy Chili Dipping Sauce

You can make an easy and tasty Asian inspired dipping sauce that goes great with veggies and meats just from a few staple pantry items. Control the level of heat by adding more or less Sriracha sauce. This addictive dip goes great with skewers of meat and veggies fresh off a summer grill! 

Ingredients:
2 tablespoons raw organic honey
1 tablespoon chili garlic Sriracha sauce
*Splash of Tamri and roasted sesame oil (if desired)

Method:
1.) Mix all ingredients in a small dish until well blended. Add more or less Sriracha and honey to taste.
Serve along slide various vegetables and meats.

Paleo Chicken Fried "Rice"

Happy New Year!  I have been so busy with work and life that I haven't had much time to spend in the kitchen working on new Paleo recipes. Now that the stress of the holidays are over, it's time to get back on track. I have always wanted to try cauliflower "rice" as a substitute in Asian cuisine. I will admit, I occasional miss this takeout food staple and decided to satisfy my craving for chicken fried rice.  It was amazing! I was completely shocked at how much my recipe tasted just like fried rice. Now I can indulge in my "bad" food cravings without the health consequences. So hold on 2013, this is going to be an amazing Paleo food year! Hope you enjoy.

Ingredients:
2 organic fresh chicken breast thinly sliced
1 slice fresh lemon
1 small head organic cauliflower separated in florets
2 organic eggs
1 tablespoon fresh grated ginger
1 tablespoon powdered ginger
1 large garlic clove minced
1 large shallot sliced
4 oz sliced fresh mushroom
4 oz diced carrots
2 oz diced broccoli
3 tablespoons wheat free tamari or coconut aminos
1 teaspoon exeller pressed toasted sesame oil
2 teaspoons Red Boat fish sauce

Method:
1.) Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside
2.) In a small bowl, whisk together the two eggs. Heat 1 teaspoon of EV coconut oil in a small skillet over medium heat. Add eggs, scramble, and when cooked remove to a covered dish.
3.) Meanwhile, season chicken with powdered ginger and fresh ground pepper. Heat 1 tablespoon of EV coconut oil in a large skillet over medium high heat. Add chicken and cook until lightly browned. Squeeze in fresh lemon, stir, and remove from skillet. Place cooked chicken in a covered dish.
4.) Add one teaspoon of EV coconut oil, carrots and broccoli to large skillet. Cook for 2 minutes. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
5.) Add in cauliflower "rice" to skillet and mix. Cover and cook for 3 minutes. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until "rice" is tender (but not too mushy).
6.) Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.
7.) Garnish with fresh green onion if desired.

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).