Entrees

Flat-Iron Steak with Sriracha, Chimichurri & Sweet Potato Hash
A mouth watering meal certain to please everyone!
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For the chimichurri
  1. 2 bunches parsley sprigs
  2. 3 Tablespoons sriracha
  3. 3 cloves garlic, smashed
  4. ¼ Cup grapeseed oil
  5. Lemon zest from 1 lemon
  6. Freshly squeezed lemon juice from 2 lemons
  7. 4 Tablespoons red wine vinegar
  8. 2 Ounces water
  9. Salt and freshly ground black pepper
For the sweet potato hash
  1. 4 sweet potatoes, peeled, large diced, and boiled
  2. 2 Tablespoons grapeseed oil
  3. 2 Cups crimini mushrooms, quartered
  4. 1 Cup fresh corn kernels
  5. 2 shallots, thinly julienned
  6. 1 Teaspoon fresh rosemary needles, finely chopped
  7. 1 Teaspoon fresh thyme leaves, finely chopped
  8. Salt and freshly ground black pepper
For the steak
  1. 6 6-ounce flat-iron steak portions
  2. 2 Tablespoons grapeseed oil
  3. Salt and freshly ground black pepper
For the chimichurri
  1. In a blender, place the parsley, sriracha, garlic, grapeseed oil, lemon zest, lemon juice, vinegar, and water. Blend until chunky.
  2. Season to taste with salt and pepper. Set the chimichurri aside for later use.
For the sweet potato hash
  1. Heat a large sauté pan over medium-high heat and add the grapeseed oil. Allow the pan to get very hot, then add the mushrooms and corn. Sauté until the mushrooms are caramelized.
  2. Add the shallots, cooked sweet potato, herbs, and then season with some salt and pepper.
For the steak
  1. Heat a large sauté pan over medium-high heat and add the grapeseed oil. Allow the pan to get very hot.
  2. Sprinkle the steaks with salt and pepper, and sear in the hot pan for 5 minutes on both sides for medium rare. Continue to cook to desired temperature, if needed.
  3. Allow the cooked steaks to rest for 4 minutes.
  4. While steaks are resting, place a mound of sweet potato hash in the center of 6 plates. Slice the rested steak thinly on a bias and arrange the sliced steak on top of the hash. Drizzle chimichurri sauce on top of and around each steak.
My Healthy Paleo https://myhealthypaleo.com/
Zesty Lemon and Thyme Chicken
Serves 2
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 2 Boneless and skinless chicken breasts
  2. 1 Lemon
  3. 6-7 Sprigs of thyme (stems discarded)
  4. 1 tbsp olive oil (plus more for drizzling)
  5. Salt and pepper (to taste)
Instructions
  1. Place the chicken in a sealable container or zip top bag. Squeeze the lemon over the chicken.
  2. Add the thyme and olive oil. Toss to coat and season with salt. Set aside in the refrigerator for at least 30 minutes up to 8 hours.
  3. Preheat the oven to 350 degrees F.
  4. Place the chicken in a baking dish and drizzle with additional olive oil.
  5. Bake in preheated oven for 30 minutes or until chicken is cooked.
  6. Pepper to taste.
Adapted from Ultimate Paleo
Adapted from Ultimate Paleo
My Healthy Paleo https://myhealthypaleo.com/
Mama Mia Sausage and Peppers
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 4 Italian sausages fully cooked (pork or chicken, hot or sweet)
  2. 2 Bell peppers any color, sliced into strips
  3. 1 Red onion sliced
  4. 1 tbsp Coconut oil or avocado oil
  5. Fresh parsley optional
  6. Sea salt and black pepper to taste
Instructions
  1. Heat the cooking oil over medium high heat in a large skillet.
  2. Add the sausages. Cook for 4-6 minutes, turning frequently so it browns evenly.
  3. Move the sausages to the sides of the skillet and add the peppers and onions.
  4. Sauté the peppers and onions until soft and slightly caramelized.
  5. Transfer the sausages to a cutting board and slice on the diagonal. About 4-5 slices per sausage.
  6. Transfer the peppers and onions to a serving plate. Top with sausage.
  7. Season with sea salt and black pepper, to taste.
  8. Garnish with fresh parsley.
  9. Mangia!
My Healthy Paleo https://myhealthypaleo.com/
Asian Salmon with Glazed Honey
Serves 2
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Ingredients
  1. 2 tbsp Honey
  2. 2 tbsp Coconut aminos
  3. 1 tbsp Apple cider vinegar
  4. 1/2- inch fresh ginger (grated)
  5. 1/2 tsp Lime juice
  6. 2 6- oz Salmon filets
  7. 1 tbsp Coconut oil
  8. 1 tbsp Cilantro chopped
  9. Sesame seeds for garnish
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, stir together the honey, coconut aminos, vinegar, ginger, and lime juice. Set aside.
  3. In an oven-safe skillet, melt the coconut oil over medium-high heat.
  4. Place the salmon into the pan with the skin-side up.
  5. Sear for 3-4 minutes until browned.
  6. Flip over and drizzle with half of the honey glaze.
  7. Transfer the skillet to the oven for 5-6 minutes or until the salmon reaches the desired level of temperature.
  8. Remove from the oven and top with the remaining glaze.
  9. Sprinkle with cilantro and sesame seeds to serve.
Adapted from Ultimate Paleo
Adapted from Ultimate Paleo
My Healthy Paleo https://myhealthypaleo.com/
Beef Vindaloo
Serves 2
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Ingredients
  1. For Beef
  2. 1 1/2 lbs Beef stew meat (cut into 1 1/2 inch pieces)
  3. 1/3 cup Red wine vinegar
  4. 2 tbsp olive oil
  5. 1 tsp Sea salt
  6. For Vindaloo
  7. 2 tbsp olive oil (divided)
  8. 1 Onion (finely sliced)
  9. 1/2 Onion (chopped)
  10. 4 Garlic cloves (minced)
  11. 1 tbsp Ground ginger
  12. 1/2 tsp Ground mustard
  13. 1/2 tsp Ground cumin
  14. 1 tsp Turmeric
  15. 1 tsp Cayenne pepper
  16. 1/2 tsp Ground coriander
  17. 1 tsp Paprika
  18. 1/2 tsp Ground cinnamon
  19. 6 oz Tomato paste
  20. 1 cup Beef stock
  21. 1 Large tomato (diced)
  22. 1 tbsp Red wine vinegar
  23. 1 Bay leaf
  24. 1/2 lb Sweet potatoes (cut into 1 inch cubes)
  25. Sea salt (to taste)
  26. Black pepper (to taste)
Instructions
  1. Marinate the beef: In a large bowl, whisk together 1/3 cup red wine vinegar, 2 tbsp olive oil, and 1 tsp sea salt. Add the beef chunks and toss to coat. Cover with plastic wrap and place in the refrigerator overnight to marinate (or at least 8 hours).
  2. Preheat the oven to 350 degrees F.
  3. Add the 1/2 chopped onion, 4 garlic cloves, ground ginger, ground mustard, ground cumin, turmeric, cayenne pepper, ground coriander, paprika, and ground cinnamon to a food processor. Blend until it forms a paste. Set aside.
  4. Heat 1 tbsp of olive oil in an oven safe skillet over medium high heat. Drain the marinade from the beef. Add the beef to the pan in two batches and brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
  5. Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 to 7 minutes.
  6. Add the spice paste and cook, stirring constantly, for 1 to 2 minutes, until the spices become fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring constantly.
  7. Add the beef stock and stir well to combine all the ingredients.
  8. Add the beef back to the pan. Add the tomatoes, red wine vinegar, bay leaf, and sweet potatoes. Transfer the entire pan to the oven and bake for 60 minutes.
  9. After 60 minutes, remove from the oven. Season with salt and pepper to taste.
  10. Serve and enjoy!
My Healthy Paleo https://myhealthypaleo.com/
Balsamic Chicken with Roasted Tomatoes
Serves 2
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Ingredients
  1. 2 chicken thighs, bone-in
  2. 1 cup mushrooms, chopped
  3. 1/2 medium onion, chopped
  4. 1-2 tbsp extra virgin olive oil
  5. 3 tbsp balsamic vinegar
  6. Salt and pepper, to taste
  7. 1 pint cherry tomatoes
  8. 1 tbsp honey
  9. Fresh parsley, for garnish
Instructions
  1. Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.
  2. While the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over low heat. Add the onions and mushrooms and cook for 10-12 minutes to soften and caramelize, stirring regularly. Clear a space for the chicken.
  3. Season the chicken with salt and pepper and then place it in the pan. Add the balsamic, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is cooked through. Every 5 minutes or so, spoon the sauce in the pan over the chicken.
  4. To assemble, divide the tomatoes between two plates. Place one chicken thigh on each and then spoon the onions, mushrooms, and pan drippings over the chicken. Garnish with parsley.
My Healthy Paleo https://myhealthypaleo.com/
Moroccan Spiced Pork Chops with Sautéed Apples
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Ingredients
  1. Pork Chops
  2. 2 pork chops (bone-in for best results)
  3. 1/2 tsp salt
  4. 1/4 tsp ground ginger
  5. 1/4 tsp coriander
  6. 1/4 tsp nutmeg
  7. 1/8 tsp cinnamon
  8. 1/8 tsp allspice
  9. 1/8 tsp cayenne
  10. Ghee (for pan searing)
  11. Sautéed Apple Topping
  12. 1 Tbsp ghee
  13. 1 Tbsp water
  14. 3 gala apples (cored and sliced)
  15. 3/4 tsp cinnamon
  16. 1/4 tsp nutmeg
  17. 1/8 tsp allspice
  18. 1-2 Tbsp coconut sugar
Instructions
  1. SAUTEED APPLES COOKING INSTRUCTIONS
  2. Peel, core and slice apples
  3. Place in mixing bowl and toss apples with ingredients above
  4. Add the ghee and water to a saucepan and heat over medium heat
  5. Add coated apple slices and cook just until tender – about 7-10 minutes – stirring occasionally
  6. Remove from heat and serve over pork chops
  7. PORK CHOPS COOKING INSTRUCTIONS
  8. Remove chops from refrigerator and allow to warm up to room temperature. Pat dry with paper towel. Season chops generously – combine the seasoning ingredients in a small bowl rub all of it on both sides of chops
  9. Preheat oven to 400º F
  10. In an ovenproof saucepan, add enough ghee to coat the bottom of the pan
  11. Heat the pan on a stovetop burner to sizzling hot – at least medium high heat – until the ghee smokes a little.
  12. Place chops in hot pan and sear just until the bottom side is golden with a slight crust – this should only take about 1-2 minutes
  13. Quickly flip chops over with tongs in the pan and then immediately transfer the hot skillet to the center rack of your preheated 400º F oven
  14. Cook in oven until the pork's internal temperature reaches 135º F, approximately 3-6 minutes depending on the thickness of your chops
  15. Carefully remove from oven and place chops on a plate to rest about 10 minutes – internal temperature should continue to rise to 145º F.
  16. Serve with warm sautéed apples poured over
Adapted from Paleo Newbie
Adapted from Paleo Newbie
My Healthy Paleo https://myhealthypaleo.com/
Salmon Teriyaki
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Ingredients
  1. Salmon
  2. 4 fillets, about 6 ounces each - preferably wild-caught
  3. Teriyaki Sauce
  4. 1/2 cup coconut aminos
  5. 1/2 cup raw honey
  6. 1/4 cup juice from fresh oranges
  7. 2 tbs rice vinegar
  8. 1 tbs fresh grated ginger
  9. 1-2 garlic cloves, pressed or minced
  10. 1 tbs sesame oil
  11. Pinch of red pepper flakes
  12. Optional: Add 1 tsp arrowroot flour to make the sauce thicker
Instructions
  1. Teriyaki Sauce
  2. Combine all above teriyaki ingredients in a saucepan over medium heat
  3. When mixture begins to boil, stir for another 2-3 minutes
  4. Remove from heat and allow to cool
  5. Salmon Prep
  6. Season with salt & pepper
  7. Suggested: Use a portion of the teriyaki sauce to marinade fillets in refrigerator for one hour or more. Discard used marinade!
  8. Grilling Method
  9. Place on medium high grill, skin side down
  10. Grill for about 8-10 minutes, basting occasionally with fresh teriyaki sauce
  11. Check often – grill just until sides are opaque and fish flakes easily with a fork.
  12. Pan Sear/Baking Method
  13. Sear marinated fillets in hot skillet for just a few minutes until flesh is slightly charred
  14. Place fillets in a baking dish, brush with teriyaki sauce, and bake at 350º F for about 10 minutes, or just until fish flakes easily
  15. Garnish
  16. Sprinkle with sesame seeds or chopped green onions
Adapted from Paleo Newbie
Adapted from Paleo Newbie
My Healthy Paleo https://myhealthypaleo.com/
Asian sesame seared scallops with greens
Serves 2
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 6 large wild-caught sea scallops
  2. 2 bunches baby bok choy, washed and dried thoroughly
  3. 2 cloves garlic, crushed
  4. 1 tablespoon Red Boat fish sauce
  5. 1 tablespoon sesame oil, and extra for drizzling
  6. 1/2 tablespoon coconut oil
  7. 1/4 teaspoon sesame seeds
  8. Chili flakes to taste
Instructions
  1. Slice the bok choy cross-ways into 2-inch strips, separating the white stalks from the green leaves.
  2. Pat the sea scallops dry with paper towels, and season with salt and pepper on both sides. Set aside.
  3. Heat the sesame oil in a large pan until nice and hot. Add the garlic and cook for 2 minutes, until fragrant.
  4. Add the bok choy stalks and stir fry for 2 minutes.
  5. Throw in the green leaves and cook for another minute until bright green.
  6. Remove from heat and set aside.
  7. In a grill pan, heat the coconut oil and a drizzle of sesame oil until hot.
  8. Sear the scallops for 2 minutes until brown, flipping and cooking for a further 2 minutes. While the second side cooks, sprinkle the sesame seeds and chili flakes on top.
  9. Assemble a bed of bok choy on two plates and serve the scallops on top.
  10. Pour the remaining sauce mixture from the bok choy over the scallops, and enjoy!
Adapted from The Lazy Paleo
Adapted from The Lazy Paleo
My Healthy Paleo https://myhealthypaleo.com/
Grilled Eggplant With Pork & Mint Bolognese
Serves 4
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Ingredients
  1. 1 Eggplant (large)
  2. 1/2 lb Ground pork
  3. 1 cn Tomatoes (diced, about 2 c)
  4. 1 c Mint (freshly chopped )
  5. 1/2 c Onions (diced)
  6. 3 tbsp garlic (minced)
  7. 2 c Mushroom (canned)
  8. 3 tbsp Sea salt
  9. 1 tbsp Coconut oil
Instructions
  1. Peel the skin off the entire eggplant and cut it into discs that are about 1/4 inch thick.
  2. Place the eggplant discs into large serving bowl and cover them evenly and liberally with 3 tbsp sea salt. This will remove the bitter flavor that is normally associated with eggplant.
  3. Set the eggplant aside for 30 minutes to an hour, so that the sea salt can “pull” the bitterness out.
  4. While the eggplant is in the brine, add coconut oil to a large saucepan and sauté the onions and garlic until they are translucent and fragrant.
  5. Add the ground pork into the onion and garlic mix and brown it.
  6. Once the meat is brown, add in the diced onions and mushrooms. Warm them through and turn down the heat to low.
  7. Add fresh chopped mint to the Bolognese and mix it well.
  8. By this time, the eggplant should be good. Place it under cold running water and rinse the salt off each disc.
  9. Using your grill, grill each slice of eggplant for about 5-7 minutes or until it is soft yet firm (similar in texture to a cooked mushroom).
  10. Once you’ve grilled the eggplant, lay 2-3 discs on each plate and top with pork and mint Bolognese.
  11. Then garnish the dish with fresh chopped mint.
My Healthy Paleo https://myhealthypaleo.com/
Paleo Burgers With Honey BBQ Sauce
Serves 2
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Ingredients
  1. 1 lb Ground beef
  2. 1/4 Red onion (finely diced)
  3. 1 tbsp Dijon mustard
  4. 1 clove garlic (minced)
  5. Salt and pepper (to taste)
  6. For the sauce
  7. 1 cup Balsamic vinegar
  8. 1/2 cup Ketchup
  9. 1/3 cup Honey
  10. 1 tbsp Dijon mustard
  11. 1/2 tsp Garlic powder
  12. 1/4 tsp Onion powder
  13. Salt and pepper (to taste)
Instructions
  1. Combine all of the ingredients for the sauce in a small saucepan and stir. Bring to a boil and then reduce the heat and simmer for 35-40 minutes, stirring often. The sauce is done once it has thickened and the vinegar has lost its sharp tang.
  2. Meanwhile, preheat the grill to a medium-high heat. Let the ground beef sit at room temperature for 30 minutes before cooking. In a large bowl, combine the ground beef, onion, mustard, garlic, salt, and pepper. Stir well to combine. Use your hands to shape the beef into patties. Cook for 3-4 minutes per side or until desired doneness. Drizzle with balsamic sauce to serve.
My Healthy Paleo https://myhealthypaleo.com/
Pork Tenderloin
Serves 4
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Ingredients
  1. pork tenderloin (about 1 1/2 lbs.)
  2. Salt and pepper
  3. 1 cup dried figs
  4. 1 cup orange juice
  5. 2 tbsp balsamic vinegar, divided
  6. 1 tbsp fresh parsley, chopped
Instructions
  1. Place the dried figs in a saucepan and cover with orange juice. Soak for 10 minutes. Add one tablespoon of balsamic and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Remove from heat. Transfer the mixture to a blender or food processor and puree until smooth. Set aside.
  2. Preheat the oven to 375 degrees F. Generously season the pork with salt and pepper and place on a rimmed baking sheet. Stir together 1/4 cup of the fig butter with the remaining tablespoon of balsamic and brush over the pork. Roast for 25-30 minutes, or until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Top with parsley to serve.
Adapted from PaleoGrubs
Adapted from PaleoGrubs
My Healthy Paleo https://myhealthypaleo.com/
 

Jazzy Jambalaya
Serves 4
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Ingredients
  1. 1 tbsp extra virgin olive oil
  2. 8 oz. Andouille sausage, diced
  3. 1/2 red bell pepper, diced
  4. 1/2 yellow bell pepper, diced
  5. 4 cloves garlic, minced
  6. 1/2 medium onion, diced
  7. 1 14.5-oz. can fire-roasted tomatoes
  8. 1 tbsp smoked paprika
  9. 1 tsp dried thyme
  10. 1 tsp cumin
  11. Dash of cayenne pepper
  12. 1 1/2 cups chicken broth
  13. 1 large head of cauliflower, coarsely chopped
  14. 1 lb. medium shrimp, peeled and deveined
  15. Salt and pepper, to taste
  16. Fresh cilantro, for garnish
Instructions
  1. Heat the olive oil in a Dutch oven or heavy-bottomed saucepan. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, and onion and stir. Cook for 4 minutes until softened.
  2. Stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil. Once boiling, turn the heat down and simmer for 20 minutes.
  3. Meanwhile, place the cauliflower into a food processor and pulse until it is reduced to the size of rice grains.
  4. Mix in the cauliflower rice to the jambalaya, starting with half of the rice and adding more depending on preference. Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Season to taste with salt and pepper.
  5. Serve hot, garnished with fresh cilantro.
Adapted from PaleoGrubs
Adapted from PaleoGrubs
My Healthy Paleo https://myhealthypaleo.com/
Delicious Chicken Stir-Fry
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Ingredients
  1. 1/2 yellow onion, diced
  2. 2-3 cloves garlic, minced
  3. 8 oz mushrooms, sliced
  4. 3 Roma tomatoes, diced
  5. 8 oz artichoke hearts, liquid drained
  6. 1/2 cup sun-dried tomatoes, chopped
  7. 1/3 cup Kalamata olives, chopped
  8. 1 lb chicken cutlets
  9. Fresh spinach – a couple of handfuls
  10. 2-3 tbs olive oil or ghee
  11. 1 tbs balsamic vinegar
  12. 1 tsp dried parsley
  13. 1 tsp dried oregano
  14. 2 tbs fresh basil, chopped for garnish
  15. Salt & pepper to taste
Instructions
  1. In a large skillet over medium heat, add 1 tbs of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden.
  4. Add salt and pepper to taste while cooking
  5. Add 1 tbs olive oil to the pan, and toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
  6. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  7. Serve hot garnished with the fresh basil
Adapted from Paleo Newbie
Adapted from Paleo Newbie
My Healthy Paleo https://myhealthypaleo.com/
Spicy Meatballs
Serves 2
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Ingredients
  1. yellow onion (medium, finely diced)
  2. 1 tbsp Extra virgin olive oil
  3. 1 lb Ground lamb
  4. 2 in Chipotle chilies adobo (seeded and finely diced)
  5. 2 cloves garlic (minced)
  6. 1/2 tsp Cumin
  7. 1/2 tsp Smoked paprika
  8. 1/2 tsp Salt
  9. 1 tbsp Coconut oil
  10. 3-4 Fresh basil leaves
  11. For the sauce
  12. 2 in Chipotle chilies adobo (seeded and finely diced)
  13. 1 cup Tomatoes (canned diced)
  14. 1 Bay leaf
  15. 1 tbsp Adobo sauce
  16. 1/2 tsp Cumin
  17. 1/2 tsp Smoked paprika
  18. 1/4 tsp Salt
Instructions
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the diced onion and sauté for 4-5 minutes until soft.
  3. Transfer to a large bowl.
  4. Add the lamb, chilies, garlic, cumin, paprika, and salt.
  5. Stir well to fully combine.
  6. Using your hands, form the mixture into small meatballs and set on a plate.
  7. Melt the coconut oil in the same skillet over medium heat.
  8. Add the meatballs a few at a time and cook for 3-4 minutes per side.
  9. Once all of the meatballs have been browned, add them all into the pan and pour in the ingredients for the sauce.
  10. Cook the meatballs in the sauce for 8-10 minutes, stirring regularly.
  11. Serve warm and garnished with basil.
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo https://myhealthypaleo.com/
Lime Cilantro Chicken
Serves 2
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Ingredients
  1. 2 Boneless skinless chicken breasts
  2. 2 tbsp Coconut oil
  3. 3 tbsp Juice from 2 limes
  4. 1/4 c Cilantro (fresh chopped)
  5. 1 tsp Garlic powder
  6. 1 tsp Cumin
  7. 1 tsp Chili powder
  8. 1 tsp Cayenne (optional)
  9. 1 Avocado (for garnish)
  10. Sea salt and fresh cracked pepper (to taste)
Instructions
  1. Warm coconut oil in a medium-sized skillet.
  2. While skillet is warming, sprinkle chicken breasts with seasonings (not cilantro).
  3. Once skillet is medium-hot, add chicken breasts and cover.
  4. Juice lime into skillet along with chicken breast and cook about 5 minutes on each side or until chicken is no longer pink.
  5. While chicken is cooking, slice avocado for garnish and roughly chop cilantro.
  6. Once chicken is done, sprinkle generously with cilantro and serve with avocado garnish.
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo https://myhealthypaleo.com/
Spicy Eggs in Tomato Sauce
Serves 4
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Ingredients
  1. 2 tbsp olive oil
  2. 2 Red bell peppers (seeded and diced)
  3. 2 Jalapeño peppers (large, seeded and chopped)
  4. 1 Onion (medium,chopped (about 1 c)
  5. 5 cloves garlic (chopped (about 1.5 tbsp))
  6. 2 tsp Cumin
  7. 1/2 tbsp Salt
  8. 3 tbsp Tomato paste
  9. 1 can Tomatoes (28 oz, diced)
  10. 1/2 c Water
  11. 8 Eggs (large)
  12. 2 tbsp Parsley or cilantro (chopped)
Instructions
  1. Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt.
  2. Cook while stirring occasionally, until the onion becomes translucent. This will take about seven minutes.
  3. Add the tomato paste to the veggies, and mix well.
  4. Add tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
  5. Using the back of a large spoon, make “pockets” in the tomato sauce for the eggs.
  6. Carefully crack each egg into a “pocket” or crack each egg into a small cup and pour into pockets.
  7. Cover the skillet (DO NOT STIR!) and simmer for about 8 minutes or until eggs reach your desired “done-ness”.
  8. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh parsley
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo https://myhealthypaleo.com/
New York Strip Steak
Serves 1
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Ingredients
  1. New York Strip Steak
  2. 12345
  3. 1 Grass fed New York strip steak (3/4 – 1 lb)
  4. Sea salt
  5. Crushed black pepper
  6. 2-4 in Garlic cloves (cut in half)
  7. 1 tbsp Shallots (minced)
  8. 3-5 Thyme stalks
  9. 1-2 tbsp Butter (unsalted)
  10. Saute pan
Instructions
  1. At least an hour before you are to cook your steak, pat it dry, and let sit out to bring it up to room temperature. This will help the steak cook through more evenly, and give it a nice crust.
  2. After the hour has elapsed, dry the steak once again with paper towels. Then, add salt and crushed black pepper to both sides of the steak, to taste.
  3. Heat the pan on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear for 4 minutes, until you get a nice medium/dark brown crust.
  4. Flip the steak, and sear the other side for about 2 minutes. After the 2 minutes have elapsed, turn down the stove to medium heat. After a few seconds, add the butter, thyme, garlic, and shallots to the pan. Once the butter has melted, begin to spoon the butter mixture over the steak for another 2 minutes or so.
  5. Once the steak has your desired tenderness, remove from the pan, and let sit for about 5 minutes.
  6. When you plate the steak, dress it with the remaining butter, shallots, garlic, and thyme from the pan.
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo https://myhealthypaleo.com/
Mamma Mia Spaghetti
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Ingredients
  1. 1 spaghetti squash
  2. Extra virgin olive oil, for drizzling
  3. Salt and pepper
  4. 1 tsp dried oregano
  5. For the sauce
  6. 1 lb ground turkey or beef
  7. 1 small onion, chopped
  8. 4 cloves garlic, minced
  9. 1 tbsp coconut oil
  10. 1 tomato, chopped
  11. 1/2 jar of tomato sauce
  12. 1 tbsp Italian seasoning
  13. Salt and pepper to taste
  14. Fresh basil, for garnish
Instructions
  1. Preheat oven to 400 degrees F. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves with the cut side up on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast the squash in the oven for 40-45 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
  2. While the spaghetti squash is roasting, melt coconut oil in a large skillet over medium heat. Add chopped onion and garlic and cook for 4-5 minutes. Add ground turkey and brown the meat, stirring occasionally. Season with salt and pepper. Add the chopped tomato, tomato sauce, and Italian seasoning and stir to combine. Simmer on low heat, stirring occasionally, while the spaghetti squash finishes roasting.
  3. Serve over spaghetti squash with basil for garnish.
Adapted from Paleo Grubs
Adapted from Paleo Grubs
My Healthy Paleo https://myhealthypaleo.com/
Tuna Burgers
Yields 8
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Ingredients
  1. 2 cans Tuna
  2. 1 c Sweet potato (mashed)
  3. 1/2 c White onion (diced)
  4. 1 Jalapeño pepper (diced, ribs and seeds removed)
  5. 2 tbsp garlic (minced)
  6. 1/2 tsp Sea salt
  7. 1/4 tsp Fresh cracked black pepper
  8. 1/4 tsp Chili powder
  9. 1 Egg (whisked)
  10. 1/4 c Almond flour
  11. 1/4 c Arrowroot powder
  12. Grass fed butter
Instructions
  1. Strain and empty tuna into a medium-sized mixing bowl.
  2. Mash pre-cooked sweet potato and add to the tuna.
  3. Mix in diced onion, jalapeno, garlic, salt, and spices.
  4. Whisk egg in a bowl and set aside.
  5. Sprinkle almond flour and arrowroot powder on a plate, mix well, and set aside.
  6. Using your hands, form the tuna “dough” into fist-sized patties. These patties are delicate, so try to keep the size manageable. If the patties are too large they are more likely to fall apart. Set patties aside on a plate or baking sheet.
  7. Once all the patties are formed (this recipe makes about 8), set them in a fridge or freezer for a couple of hours, so that they harden up a bit and stay solid while frying.
  8. Melt butter in a pan on medium heat.
  9. While butter is melting, gently dip the patties in the egg wash and then in the flour mixture. Then shallow fry them in butter until the edges are golden brown and cooked through.
  10. Set each patty down on a paper towel-lined plate to cool.
  11. Serve with fresh steamed veggies and/or a spinach salad to round out the meal.
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo https://myhealthypaleo.com/
Stuffed Acorn Squash
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Ingredients
  1. 3 acorn squash (1.5 pound each), halved lengthwise, seeds removed
  2. 1lb grassfed ground beef
  3. 1/2 medium white onion, diced
  4. 2 celery stalks, finely diced
  5. 2 cups cauliflower rice
  6. 1/4 cup full-fat canned coconut milk
  7. 1 tsp minced garlic
  8. 1 tsp dried thyme
  9. 1 tsp salt
  10. 1/2 tsp ginger powder
  11. 1/4 tsp crushed red pepper flakes
  12. 1/8 tsp black pepper
  13. for garnish
  14. 1/2 cup pecans, chopped
  15. Fresh parsley, chopped
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash acorn squash skin and use a sharp knife to cut in half lengthwise; remove seeds and stringy pulp.
  3. Place squash cut-side down on a baking sheet and bake for approximately 30-40 minutes, or until flesh is tender.
  4. While squash roasts, prepare stuffing. Place a large pot over low-medium heat. Combine ground beef, diced onion, diced celery, minced garlic, and spices. Cook, stirring frequently, until onions become translucent and beef is cooked through.
  5. Add cauliflower rice and coconut milk to pot. Mix thoroughly and continue cooking over low-medium heat until squash is ready.
  6. Spoon equal amounts of stuffing into each squash half. Lower oven temperature to 350 degrees F and bake for an additional 15 minutes.
  7. Garnish with chopped pecans and chopped parsley.
My Healthy Paleo https://myhealthypaleo.com/
Bella Stuffed Peppers
Yields 5
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Ingredients
  1. 5 large bell peppers
  2. 1 tbsp coconut oil
  3. 1/2 large onion, diced
  4. 1 tsp dried oregano
  5. 1/2 tsp salt
  6. 1 lb. ground turkey
  7. 1 large zucchini, halved and diced
  8. 3 tbsp tomato paste
  9. Freshly ground black pepper, to taste
  10. Fresh parsley, for serving
Instructions
  1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel.
  2. Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.
  3. Remove the pan from heat and stir in the tomato paste. Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes.
  4. Serve warm sprinkled with chopped parsley.
Adapted from Paleo Grubs
Adapted from Paleo Grubs
My Healthy Paleo https://myhealthypaleo.com/
Ole! Salsa Chorizo Burger
Yields 6
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Ingredients
  1. For the burger
  2. 1 lb Ground beef
  3. 1 lb Chorizo (remove casing)
  4. For the topping
  5. 2 Avocados (diced)
  6. 1 Red onion (diced)
  7. 2 Tomatoes (medium, diced)
  8. Juice from 1 lime
  9. Sea salt (to taste)
  10. Black pepper (to taste)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium mixing bowl, combine the beef and chorizo. Use your hands to combine the meats well.
  4. Form the combined meat into 6 equally sized patties.
  5. Place the patties on the prepared backing sheet and cook in a preheated oven until cooked through, about 20 minutes or until the internal temperature reaches 165 degrees.
  6. While the burgers are cooking make the topping by adding together the avocado, onion, and tomato.
  7. Add the lime juice, stir to coat.
  8. Season with sea salt and black pepper.
  9. Top each burger with the topping mixture. Serve immediately.
My Healthy Paleo https://myhealthypaleo.com/
Ticckle My Ribs...Standing Rib Roast
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Ingredients
  1. 5 lb Rib Roast Beef Roast, [approximately 4 ribs]
  2. 3 1/2 Tbsp Spicy Brown Mustard
  3. 1 Tbsp ground Ginger
  4. 1 Tbsp Garlic Powder
  5. 1 Tbsp Onion Powder
  6. 1 Tbsp ground Coriander
  7. 1 Tbsp Cumin
  8. Salt and Pepper, to taste
Instructions
  1. Allow prime rib to sit at room temperature for up to 1 hour.
  2. Preheat oven to roast at 500 degrees.
  3. Brush prime rib on all sides with mustard.
  4. Sprinkle prime rib with spice mixture and press spices into mustard coating.
  5. Sprinkle with salt and pepper.
  6. Place prime rib onto a broiling pan, fat side up.
  7. Roast at 500 for 15 minutes, then turn the temperature down to 350 and continue to roast. 15 minutes per pound yields rare, 20 minutes per pound yields medium, 25 minutes per pound yields well done.
My Healthy Paleo https://myhealthypaleo.com/
Silence of the Lamb Chops
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Ingredients
  1. 1.4 pound rack of lamb
  2. 1 fist of garlic, peeled and chopped
  3. 1/4 cup rosemary, leaves removed from stems
  4. 1-2 tablespoons of coconut oil
  5. Salt and pepper to taste
Instructions
  1. Preheat oven to bake at 400.
  2. In a mini food processor, pulse the rosemary and garlic until finely minced.
  3. In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
  4. Rinse rack of lamb under cool water.
  5. Cut rack of lamb into individual chops.
  6. Pat dry on either side with a paper towel.
  7. Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan.
  8. Sprinkle both sides of the chops with salt and pepper.
  9. Sear chops 2 minutes a side.
  10. Top chops with garlic and rosemary, and place in the oven.
  11. Bake for 2 minutes, remove from oven and serve.
Adapted from Primal Palate
Adapted from Primal Palate
My Healthy Paleo https://myhealthypaleo.com/
Just Winging It!
Delicious, succulent paleo teriyaki chicken wings! Bet you can't just eat one...
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Ingredients
  1. 2 pounds chicken wings and/or drumsticks
  2. 1 teaspoon coarse sea salt 1⁄2 teaspoon black pepper
  3. 2 tablespoons melted coconut oil, butter, or ghee
  4. 2 cloves garlic, minced
  5. 1 teaspoon grated fresh ginger
  6. 1⁄2 cup coconut aminos
  7. 3 tablespoons honey
  8. 1 tablespoon chili sauce
  9. 1 teaspoon sesame oil
  10. 1⁄2 teaspoon fish sauce
  11. 1⁄2 cup raw cashews, roughly chopped
  12. 2 tablespoons sesame seeds 1 scallion, sliced, for garnish
Instructions
  1. Place an oven rack in the top position and preheat the oven to 400°F.
  2. Line a baking sheet with foil and place a wire rack on top.
  3. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
  4. While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.
  5. Reduce the heat to medium-low and add the coconut aminos, honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce the heat, and let the sauce reduce, whisking a couple times to keep it from burning.
  6. Once the sauce has reduced by about one- third and coats the back of a spoon, pour it into a large mixing bowl.
  7. In a small sauté pan over medium heat, toast the cashews until browned, tossing them for less than 10 minutes to keep them from burning.
  8. Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings.
  9. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.
My Healthy Paleo https://myhealthypaleo.com/
Don't break my Chops! (Veal)
Serves 2
Tender, flavorful, and fragrant with herbs and wine, these veal chops are a surprisingly delicious option for a quick dinner. Because they’re seared in the pan first, and then finished in the oven, they get a nicely browned crust without sacrificing a juicy inside: the best of both worlds.
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Ingredients
  1. 2 veal chops,
  2. 3 cloves garlic, minced;
  3. 2 tbsp. fresh rosemary, minced;
  4. 2 tbsp Paleo cooking fat;
  5. 1/2 cup white wine; (optional)
  6. 1/4 cup chicken stock;
  7. Sea salt and freshly ground black pepper to taste;
Instructions
  1. Warm the cooking fat in a skillet placed over a medium high heat.
  2. Cook the chops in the skillet until golden brown (about 5 to 7 minutes on each side).
  3. Transfer the chops from the skillet to a baking dish, and bake in the oven for 10 more minutes.
  4. In the meantime, over a medium heat, add the wine and chicken stock to the skillet previously used skillet, and warm everything up for a minute or two. While the liquid is warming up, scrape off any flakes of food on the bottom of the pan.
  5. Remove the chops from the oven, top with the sauce, and serve.
My Healthy Paleo https://myhealthypaleo.com/
You Never Sausage a Casserole (Sausage/Kale Pasta Casserole)
“Eat spaghetti squash instead of the real stuff?? Are you out of your #@^&!&g mind? I'm Italian, this ain't going to happen” Oh, but it did!
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Ingredients
  1. 1 lb. Italian sausage
  2. 1 medium spaghetti squash, halved and seeded
  3. Extra virgin olive oil, for drizzling
  4. 1 large bunch of kale, de-stemmed, and chopped
  5. 1/2 red onion, sliced thin
  6. 1/3 cup chicken broth
  7. 1/2 cup coconut milk
  8. 1 clove garlic, minced
  9. 2 tsp Italian seasoning
  10. Salt and freshly ground pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
  4. Meanwhile, melt the coconut oil in a large oven-safe skillet over medium heat. Add the sausage and brown. Once cooked through, remove to a plate.
  5. In the same skillet, add the onion and sauté for 3-4 minutes.
  6. Next add the garlic, Italian seasoning, and kale and cook for 2-3 minutes to slightly wilt the kale.
  7. Pour in the chicken broth and coconut milk and simmer for an additional 2-3 minutes. Remove from heat.
  8. Stir in the cooked sausage.
  9. Add the spaghetti squash into the skillet and stir well to combine. Bake for 15-18 minutes, until the top has slightly browned.
  10. Serve hot.
My Healthy Paleo https://myhealthypaleo.com/
Mumbo Jumbo Gumbo..(Paleo Style)
Bring a taste of the Bayou to your table...INCREDIBLE Paleo Gumbo
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Ingredients
  1. 2 tablespoon olive oil {or butter or bacon grease}
  2. 2 tablespoons butter {or olive oil or bacon grease}
  3. 1 large onion chopped
  4. 6 cloves chopped garlic
  5. 3 tablespoons almond flour
  6. 1 tablespoons coconut flour
  7. 4 strips bacon, cut into 1/4-inch strips or so, coated with 2 teaspoons olive oil {to prevent sticking}
  8. 1 can (28oz) diced tomatoes
  9. 1 chopped red bell pepper
  10. 1 cup chopped celery
  11. 4 carrots chopped
  12. 1 cup chopped Italian parsley
  13. 12 cups chicken broth
  14. 1 pound chopped okra (fresh or frozen)
  15. 2 sweet Italian sausages
  16. 1 chicken breast (1/2 of a whole chicken breast? There’s two, but I use one)
  17. 1 can whole oysters
  18. 1 can whole baby clams
  19. 2 cans chopped clams
  20. 1 can crab meat
  21. 1 pound shrimp, uncooked
  22. 8 ounces craw fish
  23. salt & pepper to taste
  24. Italian seasoning to taste
  25. 4 bay leaves
  26. 1 tablespoon oregano
  27. 1 tablespoon thyme
Instructions
  1. In a large soup pot cook bacon until fatty parts start to crisp then add, onion, celery, red pepper and garlic until the mixture is tender. Set aside.
  2. In the same pot prepare the almond flour and coconut flour in 2 tablespoons of butter and stir constantly until flour is a light brown.
  3. Add the veggie/bacon mixture you already cooked back into the pot, coating and cooking for another minute or so.
  4. While preparing the vegetables, brown the sausage in a cast iron skillet with 1 tablespoon olive oil. Cut into discs or half discs and set aside.
  5. Season the chicken with salt, pepper and Italian seasoning, and brown in the cast iron skillet with 1 tablespoon olive oil. Chop the chicken into 1 inch or so squares and set aside.
  6. Open all cans of seafood, drain and set aside liquid.
  7. Add the seafood liquid, canned tomatoes, broth, carrots, Italian parsley, and spices and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  8. Add the okra, return to a boil and simmer for 5 minutes.
  9. Add seafood, chicken and sausage and return to a boil.
  10. Reduce heat and simmer for 5–10 minutes or until the raw shrimp is cooked.
My Healthy Paleo https://myhealthypaleo.com/
You can't Deflate these Balls...(Paleo Italian Meatballs)
Serves 5
The secret to success with these babies is the triple meat combo. You get the juiciness and richness of the beef, fattiness of the pork, and a nice kick of flavor from the veal.
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Cook Time
30 min
Total Time
50 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb Ground Beef
  2. 1 lb Ground Pork
  3. 1 lb Ground Veal
  4. 2 Eggs
  5. 2 T Olive Oil
  6. 1 t Salt
  7. 1 t Dried Oregano
  8. 1 t Dried Basil
  9. 1 t Dried Rosemary
  10. 3 Garlic Cloves, minced
  11. 1 Large Onion, diced
  12. 28 oz Tomato Sauce, commercial or homemade
Instructions
  1. Combine the beef, pork, veal, eggs, olive oil, and seasoning in a large mixing bowl.
  2. Gently mix everything together until just blended. DO NOT OVERMIX.
  3. Heat some oil in a large pot over medium-high heat.
  4. Drop golf ball sized meatballs into the pot, browning on all sides, then remove to a plate and continue with the remaining meat mixture.
  5. When all meatballs are cooked, add the minced garlic and chopped onion to the drippings and saute until the onions are translucent.
  6. Add the tomato sauce and meatballs, then reduce heat to medium low.
  7. Allow the sauce to simmer for 20-30 minutes.
  8. Serve over spaghetti squash or on their own.
My Healthy Paleo https://myhealthypaleo.com/
You don't want to miss this boat! (Stuffed Zucchini Boat)
Yields 4
Need something quick and easy to prepare for dinner and yet want to keep it Paleo healthy? This easy and tasteful beef stuffed zucchini recipe is the answer.
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Ingredients
  1. Preheat the oven to 375 degrees F.
  2. Slice the zucchini in half lengthwise.
  3. Use a spoon to scoop out the soft middle. Set aside.
  4. Heat the tablespoon of olive oil in a large skillet over medium heat.
  5. Add the onion and garlic to the pan and sauté for 4-5 minutes.
  6. Add the ground beef to the pan and use a spatula to break into smaller pieces.
  7. Stir in the paprika, cumin, salt, and pepper.
  8. Cook until the beef is no longer pink, stirring occasionally.
  9. Add the diced tomatoes to the pan and cook for 3 minutes more.
  10. Carefully spoon the beef mixture into the zucchini.
  11. Drizzle with olive oil and then bake for 20-25 minutes, or until the zucchini is tender.
  12. Serve immediately, topped with chopped cilantro.
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Slice the zucchini in half lengthwise.
  3. Use a spoon to scoop out the soft middle. Set aside.
  4. Heat the tablespoon of olive oil in a large skillet over medium heat.
  5. Add the onion and garlic to the pan and sauté for 4-5 minutes.
  6. Add the ground beef to the pan and use a spatula to break into smaller pieces.
  7. Stir in the paprika, cumin, salt, and pepper.
  8. Cook until the beef is no longer pink, stirring occasionally.
  9. Add the diced tomatoes to the pan and cook for 3 minutes more.
  10. Carefully spoon the beef mixture into the zucchini.
  11. Drizzle with olive oil and then bake for 20-25 minutes, or until the zucchini is tender.
  12. Serve immediately, topped with chopped cilantro.
My Healthy Paleo https://myhealthypaleo.com/
Stuff this..(Paleo Stuffed Acorn Squash)
Serves 2
Destined to become one of your favorite "go to" meals.
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Ingredients
  1. 1/2 lb Beef
  2. 1 Acorn squash (halved
  3. 1 tbsp garlic (minced)
  4. 1/2 Onion (small, diced)
  5. 1 tsp Italian seasoning
  6. 1 tsp Salt
  7. 1 tsp Fresh cracked pepper
  8. 1 tsp Coconut oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Place squash halves face down on baking sheet, and bake for 60 minutes or until tender.
  3. While squash is baking, warm coconut oil (or other cooking fat) in skillet. Add garlic and onion, and heat until fragrant.
  4. Add beef to skillet, and brown.
  5. Remove squash from oven, and allow to cool. Once cool, remove seeds, and discard.
  6. Using a spoon, remove squash flesh, and add it to the skillet with the beef. Combine well.
  7. Once the squash and beef mixture are fully combined and warmed through, use spoon to add mixture back into the squash shells.
  8. Garnish with fresh chopped parsley.
My Healthy Paleo https://myhealthypaleo.com/
Thai one on...(Grilled Thai Lime Coconut Skirt Steak)
Skirt steak is so flavorful and inexpensive and easy to prepare if you keep a few things in mind
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Ingredients
  1. ½ cup lite coconut milk
  2. ¼ cup coconut sugar
  3. 2 teaspoons lime zest
  4. 2 tablespoons lime juice
  5. 2 teaspoons Thai fish sauce
  6. 2 teaspoons grated ginger root
  7. 1 pound beef skirt steak, preferably grass fed, cut into 4-inch lengths
  8. ½ teaspoon coarse kosher salt
Instructions
  1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
  2. Preheat grill to high heat.
  3. Drain steak and discard marinade.
  4. Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill.
  5. Cook 2 minutes and turn a quarter turn to create hash mark.
  6. Continue cooking 30 to 90 seconds more on first side.
  7. Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired temperature. (5 to 8 minutes total depending on thickness of the steaks).
  8. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.
My Healthy Paleo https://myhealthypaleo.com/
Balsamic Chicken Bruschetta...pure Italiano!
Serves 2
Okay, I might be slightly prejudice but there is nothing comparable to the taste and fragrance of Italian cooking!
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Ingredients
  1. 2 boneless chicken breasts
  2. 2 TB balsamic vinegar
  3. 2 cloves garlic, minced
  4. 3 firm tomatoes, seeded
  5. 1 C basil, chopped
  6. 1 tsp lemon juice
  7. 1 tsp olive oil
  8. Salt and pepper
Instructions
  1. Rub chicken with 1 clove of minced garlic and season lightly with salt and pepper.
  2. Add chicken and vinegar to a zip lock bag and marinate 1 hr.
  3. Meanwhile, chop tomatoes and toss with basil, lemon juice, olive oil, and remaining garlic. Season with salt and pepper to taste. Chill until ready to use.
  4. Heat grill pan (or grill) to medium high.
  5. Cook chicken approximately 5-10 minutes each side.
  6. Serve topped with tomato mixture.
My Healthy Paleo https://myhealthypaleo.com/
Hey Paisano, Paleo Pizza
Serves 4
A delicious taste of Italy brought to you by everyone's favorite, Pizza!
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Ingredients
  1. Crust
  2. 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  3. ½ cup / 1.7 oz / 50 gr mozzarella, shredded
  4. 1 large egg, lightly beaten
  5. ½ teaspoon fine grain sea salt½ teaspoon oregano
  6. pinch of ground black pepper
  7. Topping
  8. 2 ladles of tomato sauce
  9. 3 tablespoons green olives, sliced
  10. 3 tablespoons black olives, sliced
  11. 1 tablespoon capers
  12. 1 tablespoon oregano
  13. anchovy fillets (optional)
  14. Olive oil as needed
Instructions
  1. Directions
  2. Preheat oven to 450°F and place a rack in the middle.
  3. Line a baking sheet with parchment paper and grease liberally with olive oil.
  4. In a food processor rice the cauliflower. Transfer to a microwave dish and microwave on high for 8 minutes, until cooked.
  5. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can . This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  6. Transfer the cauliflower flour to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
  7. Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
  8. Bake for 15 minutes, until golden.
  9. Remove from the oven and let cool for 5 minutes.
  10. Spread tomato sauce evenly on the dough; top with sliced olives, capers and anchovies (if using). Sprinkle oregano on top and drizzle with olive oil. Bake in the oven for about 10 minutes.
  11. Serve warm.
Adapted from Recipe Girl
Adapted from Recipe Girl
My Healthy Paleo https://myhealthypaleo.com/
A Zesty Turkey (Citrus Zest)
Serves 8
You’ll be sure to delight the palates of your guests (and yourself!) with this exceptionally mouth-watering bird that is anything but dry.
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Ingredients
  1. 12 pound(s) turkey, whole, free-range, about 12-14 pounds
  2. 1 roasting pan, (with lid or poultry baking bag)
  3. 2 cup(s) ghee
  4. 3 medium grapefruit(s), juiced and zested
  5. 3 medium orange(s), juiced and zested
  6. 3 medium lemon(s), juiced and zested
  7. 4 medium garlic clove(s), peeled and finely grated
  8. 1 tablespoon(s) thyme, dried
  9. 1 medium grapefruit(s), peeled and cut into wedges
  10. 2 medium lime(s), washed and cut into wedges
  11. 2 medium lemon(s), washed and cut into wedges
  12. 4 cup(s) turkey stock, or chicken stock
  13. 1 cup(s) turkey bone broth, or water if preferred
  14. 1 teaspoon(s) sea salt, to taste
  15. 1 teaspoon(s) black pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees (F).
  2. Remove turkey from any wrapping (or from the brine) and remove the neck and gizzards by pulling it out of the open cavity. You may discard the neck or save to be used with the gravy. Wash the turkey under cold water for a minute. Pat dry with paper towels and place upside down on a plate or tray.
  3. In a small mixing bowl, combine the ghee, the citrus zest, the citrus juice, the thyme, and the grated garlic. Stir until it’s well mixed. Using a basting brush (or your fingers), lift the skin and coat the turkey on all sides with the ghee mixture. (Be careful, this can get slick!) Place the turkey breast side up in the roaster. Sprinkle the sea salt and pepper over the turkey. Pour the turkey bone broth into the bottom of the pan along with the turkey stock.
  4. Stuff the turkey with the wedged grapefruit, orange, lemon and lime.
  5. Place the lid on the pan. (If using a roasting bag, place the whole stuffed turkey inside of the bag. Be sure to follow the instructions for the baking bag by adding slits where directed to do so.)
  6. Roast covered in the oven for 60 minutes. Remove the lid and roast for another 40 to 60 minutes, cooking until the thickest part of the breast registers 165 degrees on a meat thermometer. Continue to check the temperature every 30 minutes after that. When it reaches that temperature, remove from the oven and let sit for at least 10 minutes before serving. (If using a roasting bag, do not remove the bag during the cooking process, and do not increase the oven temperature. Continue to check temps as directed.)
My Healthy Paleo https://myhealthypaleo.com/
Who Stole my Pasta ( Pasta Free Lasagna)
Can this possibly taste like the "real" thing? You bet your sweet bippy it does!
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Ingredients
  1. Main Dish
  2. 1 lb mild or hot Italian sausage, casings removed (we used hot)
  3. 1/2 lb grass-fed ground beef
  4. 1/2 cup onion, chopped small
  5. (1) 28-oz can San Marzano peeled tomatoes and sauce
  6. (1) 15-oz can of tomato sauce
  7. (1) 6-oz can of tomato paste
  8. (2) 8-oz pkgs of sliced mushrooms
  9. (2) 10-oz pkgs of frozen spinach (thawed)
  10. 4-5 medium-sized zucchini
  11. 1 1/2 cup of cashews
  12. 1/2 cup unsweetened almond milk
  13. 3 cloves of garlic pressed or minced
  14. Seasonings for Lasagna Sauce
  15. 1 tsp of dried basil
  16. 1 tsp or dried thyme
  17. 1 tsp of dried oregano
  18. 1/2 tsp of salt
  19. 1/4 ground black pepper
  20. 1-2 Tbsp of fresh parsley
  21. Optional: Add red pepper flakes as desired
  22. Seasonings for Cashew Cheese
  23. 1 tsp lemon juice
  24. 1/4 tsp salt
  25. 1/4 tsp dried onion
  26. 1/4 tsp dried garlic
  27. 1/4 tsp ground black pepper
Instructions
  1. Day before: Soak cashews in water (no need to refrigerate)
  2. In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
  3. Add Italian sausage and beef in pot, cook until meat is browned
  4. Drain fat
  5. Add tomatoes, tomato sauce, and tomato paste
  6. Add remaining lasagna sauce spices
  7. Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
  8. In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
  9. Set sautéed mushrooms aside
  10. Place thawed spinach in bowl, squeeze as much water out of it as possible
  11. Set spinach aside
  12. Drain water from the soaking cashews, and pour cashews into a food processor
  13. Add almond milk and spices to the food processor
  14. Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
  15. Add 2 cups of the cashew "cheese" into the bowl with spinach and blend together
  16. Preheat oven to 350-degrees F
  17. Slice zucchini lengthwise, (first trim two opposite sides so it doesn't roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don't worry about them all being the exact same thickness
  18. Get out a 9 x12 pan
  19. Smooth a little bit of the lasagna sauce along the bottom of the pan
  20. Place one layer of zucchini noodles lengthwise across the bottom of the pan
  21. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
  22. On top of that, add half of the pan of sautéed mushrooms
  23. Top with lasagna sauce enough to cover the top (don't skimp, there'll be plenty)
  24. Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
  25. Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
  26. Remove from oven, let stand a few minutes, and serve
  27. Enjoy!
My Healthy Paleo https://myhealthypaleo.com/
Portobello Burger
Serves 6
Taking the All-American favorite burger to a whole new level!
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Ingredients
  1. 3 lb Grass-fed Ground Beef
  2. 10 Portobello Mushroom Caps
  3. 1 heel Garlic, diced
  4. 1 Onion, diced
  5. Salt, Pepper, Italian Seasoning
  6. Olive Oil, Balsamic Vinegar
  7. 2¾ lb Slab Bacon slabs
  8. Mixed Salad Greens
  9. Tomatoes, sliced
  10. Avocado, chopped
  11. Olive Oil, Balsamic Vinegar
Instructions
  1. Start the grill fire (can be made on stove top frying pan)
  2. While the grill heats up, make the burgers: combine the beef with the diced garlic, onion, and the spices. Using your hands, mix thoroughly, then ball up and pat out to patties.
  3. Once the grill temperature starts to settle around 500 degrees, or so, add the slab bacon to the grill to start cooking down. Don't worry that it will cook too fast - slab bacon takes MUCH longer than hand-made burgers! Make sure to cover the grill when you're done.
  4. Flip the bacon every 10 minutes.
  5. After about 20 minutes cook time, you can add the mushroom caps to the grill. Place them bottom-up, and baste them slightly with balsamic and olive oil. Make sure to cover the grill when you're done.
  6. Flip the mushrooms and the bacon after about 10 minutes of cook time. Make sure to cover the grill when you're done.
  7. After another 10 minutes, remove the mushrooms and put them on a platter on the side.
  8. As you remove the mushrooms, add the burgers to the grill. Make sure to cover the grill when you're done.
  9. Flip the burgers after about 10 minutes of cook time.
  10. As soon as the burgers are done and ready, lay the mushrooms out on a plate, serve the burgers on top of the mushrooms, and enjoy!!
My Healthy Paleo https://myhealthypaleo.com/
Mile High Club Burger
Serves 3
A succulent treat which will give you full satisfaction...and you won't get kicked-off the plane!
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To make the patties, you will need
  1. 450g grass fed ground beef
  2. 2-3 crispy bacon strips and their drippings
  3. 1 tbsp Dijon mustard
  4. 3 cloves garlic, chopped
  5. 1 egg
  6. ¼ tsp Himalayan or unrefined sea salt
  7. ¼ tsp freshly cracked black pepper
  8. ¼ tsp anise seeds
  9. 1/8 tsp ground clove
  10. 1 large jalapeño pepper, seeded and very finely chopped
  11. ¼ cup fresh parsley, finely chopped
  12. 2 tbsp fresh mint, finely chopped
  13. 1 tbsp fresh rosemary, finely chopped
  14. ½ cup sauerkraut, squeezed fairly dry and roughly chopped
To garnish each burger, you will need
  1. 1 fresh kale leaf, torn into several pieces
  2. 2 slices tomato
  3. 3 slices avocado
  4. ¼ cup sauerkraut
  5. 1 egg, pan fried
  6. 1 bacon strip, cooked and cut in 2 pieces
Instructions
  1. Start by cooking the required number of slices of bacon (depending on how many burgers you are making and whether or not you are using cooked bacon in your meat patties) and set aside.
  2. In a food processor combine the cooked bacon and drippings, Dijon mustard, garlic, egg, salt, pepper, ground clove and anise seeds and process into a paste.
  3. Add that to a medium mixing bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary and sauerkraut and knead well with your hands until uniformly blended. Form the meat mixture into 3 or 4 beef patties.
  4. Preheat your grill to high. (Alternatively, you could also cook the beef patties in a large skillet set over medium-high heat, again, about 3-4 minutes per side)
  5. Once your grill, or skillet is nice and hot, lower the heat to medium and place the patties on the grill; cook for about 3-4 minutes per side or until the patties are done to your liking.
  6. While the meat is cooking, pan fry as many eggs as you will require to garnish your burgers.
  7. To assemble the burgers, start by laying a few pieces of kale at the bottom of a plate. Place the beef patty right over that, followed by the sauerkraut and a few slices of tomatoes and avocado.
  8. At this point, you might want to insert a toothpick right in the center of the pile to make sure your mile high burger doesn't collapse on you!
  9. Once everything is good and secure, add the pan fried egg right on top of all that and, finally, place two pieces of cooked bacon right over your egg. BEAUTY!
My Healthy Paleo https://myhealthypaleo.com/
Italiano Steamed Tuscany Clams
Serves 4
Add a mouth watering taste of Tuscany to your table with this delicious Italiano Steamed Tuscany Clams recipe! Buon Appetito!
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Ingredients
  1. 1 large red onion, finely diced
  2. 1 large carrot, peeled and finely diced
  3. 1/2 cup organic extra virgin olive oil (or organic macadamia nut oil)
  4. 2 tablespoons garlic, minced (or organic garlic granules)
  5. 1 cup dry white wine
  6. 1/2 teaspoon red chili flakes or organic cayenne
  7. 2 tablespoons Italian parsley, leaves only, finely chopped
  8. 3 lbs Manila Clams
  9. 2 tablespoons unsalted butter
  10. Sea salt and organic coarse ground pepper
Instructions
  1. In a heavy pan or skillet over medium heat warm the olive oil and add the chopped garlic.
  2. Sauté briefly and add the diced red onion and carrot.
  3. Cook for about 1‒2 minutes then add the clams, white wine, red chili flakes and Italian parsley.
  4. Cover and cook until clams start to pop open.
  5. Transfer the clams to 4 heated bowls.
  6. Add the butter to the sauce and spoon over the clams.
  7. Garnish with sprigs of Italian parsley and slice of toasted rustic bread.
  8. Serve in bowls alone, or over pasta.
My Healthy Paleo https://myhealthypaleo.com/
Honey Sriracha Chicken Wings
Honey Sriracha Chicken Wings....finger licking good!
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 2 lbs. chicken wing drumettes
  2. 1/3 cup gluten-free Sriracha (sub Coconut Aminos if you’d like)
  3. 1 teaspoon garlic powder
  4. 1/3 cup honey
  5. 1/3 cup ghee
  6. 1 tablespoon lime juice
  7. 1 dried chili pepper, chopped
  8. 1 teaspoon tapioca flour
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 350°F.
  2. Salt and pepper chicken wings to taste and bake for 30 minutes.
  3. Turn wings over and bake an additional 15-20 minutes.
  4. Combine Sriracha, garlic powder, honey, ghee, lime juice and chili pepper in a sauce pan. Bring to a boil, then whisk in tapioca flour.
  5. Remove wings and coat in sauce. Bring oven temperature up to 375F. Bake wings an additional 5 minutes.
  6. To serve, drizzle wings with excess sauce. Enjoy!
My Healthy Paleo https://myhealthypaleo.com/

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