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.

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.

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"