Side Dishes

Scalloped Sweet Potatoes with Bacon and Scallions
Serves 4
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  1. 3 medium sweet potatoes, peeled
  2. 1 ½ cups full fat coconut milk
  3. 1 small serrano chili pepper, minced
  4. 2 tbsp chopped spring onions
  5. 1 oz bacon, chopped
  6. ½ tsp olive oil
  7. ½ tsp salt
  8. 1/8 tsp black pepper to taste
  1. Preheat oven to 375 F. Slice the sweet potatoes into about 1/8'' thick slices.
  2. In a medium bowl combine the coconut milk, chili, salt and black pepper.
  3. In a 10'' cast iron skillet or baking dish arrange the potatoes in even layer. Drizzle with 2 tablespoons of the coconut milk mixture . Repeat the process until you used all the potatoes and coconut milk mixture.
  4. Cover with an aluminum foil and bake for 30 minutes, then remove the foil and continue cooking for 45 minutes. Heat the olive oil in a small skillet over medium heat and cook the bacon until crisp.
  5. Remove the sweet potatoes from the oven, top with bacon, chopped spring onions and a pinch of crushed black pepper and serve.
Adapted from PaleoGrubs
Adapted from PaleoGrubs
My Healthy Paleo
Curry Cauliflower Rice
Serves 2
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  1. 1 head Cauliflower
  2. 1 tbsp olive oil
  3. 1/4 tsp Curry powder
  4. 1/4 tsp Turmeric
  5. 1/8 tsp Ginger ground
  6. Salt to taste
  7. Fresh parsley chopped, to garnish
  1. Cut the cauliflower into florets, making sure to get a little stem as possible. If you accidentally cut large stems make sure to trim them.
  2. Put the cauliflower in a food processor and pulse until it becomes a rice consistency.
  3. Heat the olive oil in a skillet over medium heat. Add the cauliflower rice and saute for 4-5 minutes, until soft.
  4. While the cauliflower rice is cooking mix together the spices in a small bowl. Stir into the cauliflower making sure to coat evenly. Cook for 1-2 minutes until fragrant. Season with salt and remove from the heat.
  5. Garnish with fresh parsley and serve.
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Spicy Sweet Potato Fries
Serves 4
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  1. 2 Sweet potatoes (medium, peeled)
  2. 1 Bowl water
  3. 2 tbsp Extra virgin olive oil
  4. 2 tsp Chilli powder
  5. 1 tsp Cumin
  6. 1/2 tsp Onion powder
  7. 1/4 tsp Garlic powder
  8. 1/4 tsp Cayenne pepper
  9. Salt (to taste)
  1. Preheat the oven to 450 degrees F.
  2. Chop the sweet potatoes into long 1/4 inch thick pieces.
  3. Place into a bowl of water to soak for 30 minutes.
  4. Combine all of the spices in a small bowl and stir together. Set aside.
  5. Dry off the sweet potatoes with a towel.
  6. Place on a rimmed baking sheet and drizzle with olive oil.
  7. Sprinkle the sweet potatoes with the spice mixture and stir to evenly coat
  8. Bake for 15-20 minutes, flipping once, until browned.
  9. Serve hot.
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Mouth Watering Lime Cauliflower Rice
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  1. 1 head of cauliflower, "riced"
  2. 1/4 cup chicken broth (or you can use water)
  3. 1/2 tsp garlic powder
  4. 2 limes, juice and zest
  5. 1/4 cup chopped cilantro – leaves only
  6. Salt and pepper to taste
  1. Chop a head of cauliflower and place chunks in a food processor or pulse blender
  2. Pulse until it turns into particles resembling rice – this should happen pretty quickly
  3. In a medium-sized pan, add the 1/4 cup broth (or water) and heat over medium to medium-high heat
  4. Add the cauliflower "rice"
  5. Add the 1/2 tsp of garlic powder
  6. The cauliflower contains a lot of moisture. You'll notice it will start to steam in the pot. Just watch it and stir occasionally
  7. Continue to cook the cauliflower rice for 10-12 minutes
  8. Taste the cauliflower for a “rice” consistency
  9. Once the rice is done, stir in the juice and zest of 2 limes, add the cilantro
  10. salt and pepper to taste
My Healthy Paleo
Hail to the Kale.....and Bacon
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  1. 1/2 bunch fresh kale, stem removed and chopped
  2. 1/2 a small onion, diced
  3. 2 garlic cloves, minced
  4. heavy pinch of nutmeg
  5. 1/4 cup of bacon fat
  6. 5-6 slices of bacon, chopped into bits
  1. Preheat a large sauté pan and add a couple generous tablespoons of bacon fat.
  2. Rinse and chop the kale, dice half a small onion, mince the garlic, chop the precooked bacon.
  3. When the pan comes to temp, add the onions, kale and garlic. Put the minced garlic on top of the kale–if it goes in first, it will burn long before the kale has wilted enough to eat.
  4. When the kale cooks down a bit, add the salt and nutmeg. If using nutmeg on greens is new to you, then this will be a treat. It’s the trick good cooks everywhere use to highlight the earthy, bitter flavors of greens with this prep method. It’s classic gourmet cooking! Be careful with your “pinch” though. Nutmeg is very strong. We are looking to accent the kale, not dominate it. If your veggies smell like onions and pumpkin pie, you’ve gone too far. I prefer to use the actual nut and grinder for quality and portion control purposes, but ground nutmeg would work too if it’s what you have on hand.
  5. Toss the kale often and sauté until the leaves have broken down to a consistency that looks like what you’d want to eat. I don’t like my cooked greens too soft, so I probably stop these slightly short of what others might prefer.
  6. Just before transferring to a serving bowl, toss the chopped bacon into the kale to warm. It’s now ready to eat!
  7. If you want to fancy this up, trade out the regular onion for shallots, pearl onions, or cippolinis. You can also add some red chili flakes, mushrooms, chopped walnuts, dried cranberries, or top with goat cheese… you get the idea, right? There’s a lot you could do with this and still stay on the Paleo track!
Adapted from Popular Paleo
Adapted from Popular Paleo
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Roasted Garlic Broccoli
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  1. 2 heads of broccoli, cut into florets
  2. 3 tbsp olive oil
  3. 5 cloves of garlic, minced
  4. 1 tsp salt
  5. 1/2 tsp pepper
  6. 1 tsp lemon juice
  7. Pinch of red pepper flakes (optional)
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
  3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using.
  4. After baking, squeeze lemon juice liberally over the broccoli before serving.
Adapted from Paleo Grubs
Adapted from Paleo Grubs
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Balsamic Asparagus
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  1. Asparagus - 1 pound, cleaned and trimmed
  2. extra virgin olive oil - 4 tsp
  3. good quality balsamic vinegar - 1 Tbsp
  4. sea salt - 1/2 tsp
  5. freshly ground black pepper - 1/8 tsp
  1. Preheat oven to 425°F.
  2. Place asparagus in a large rimmed baking sheet.
  3. Season with salt and pepper.
  4. Drizzle with olive oil and toss to coat.
  5. Roast for 15-20 minutes or until lightly browned.
  6. Remove from oven, drizzle with balsamic, and toss to coat.
  7. Transfer to a serving dish and serve immediately.
Adapted from Paleo Table
Adapted from Paleo Table
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Asparagus w/Prosciutto
Serves 12
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  1. Serves: 12 spears
  2. 12 asparagus spears
  3. 6 prosciutto slices/strips
  4. A little ghee for frying
  1. Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
  2. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
  3. Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
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Super-mango Salsa
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  1. 1 Ripe mango, (large, cut into chunks (about 1 c))
  2. 1/2 c Tomatoes (diced)
  3. 1/2 c Onion (diced)
  4. 1/2 c Fresh cilantro (roughly chopped)
  5. 2 tbsp Juice from 2 limes
  6. Sea salt and fresh ground pepper (to taste)
  1. Mix diced mango, tomatoes, onion, and fresh cilantro together in a medium bowl.
  2. Juice limes over diced salsa.
  3. Add sea salt and pepper to taste.
  4. Mix well, serve, and enjoy!
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Blazing Fire Roasted Salsa
This is sure to bring the heat!
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  1. 6 Roma tomatoes
  2. 1 jalapeno
  3. 1/2 red onion
  4. 6 garlic cloves
  5. 1 bunch of cilantro
  6. sea salt to taste
  1. Place the tomatoes and the jalapeno in a skillet and heat over medium high heat turning frequently until the skins start to blacken on the tomatoes and begin to peel off.
  2. While the tomatoes and the pepper are in the skillet, put the onion, garlic, and cilantro in a food processor or blender and pulse until chopped. Add the blackened tomatoes, pepper, and sea salt, and blend until smooth.
  3. If you like a 5-alarm fire in your mouth toss in the whole pepper....if not, 1/2 will still bring some serious sizzle!.
  4. Enjoy!!
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Ratatat..ah Phooey!
You don't have to be able to pronounce it to enjoy it!
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  1. 1 large eggplant
  2. 1 green zucchini
  3. 1 yellow zucchini
  4. 1/2 a yellow onion
  5. 1 yellow pepper
  6. 1 orange pepper
  7. 2 to 3 tablespoons of olive oil
  8. 1 teaspoon Italian seasoning
  9. 1 teaspoon sea salt
  10. 1/2 a teaspoon of freshly ground black pepper
  11. 3 minced garlic cloves
  12. 1 or 2 bay leaves
  13. 15 oz. can of whole tomatoes, drained
  14. 15 oz can of diced fire roasted tomatoes and their juices
  15. 1/2 cup of water
  1. Chop all the vegetables into bite size pieces. (You needn't peel them.)
  2. Brown the chopped vegetables in the olive oil over high heat.
  3. Layer the vegetables in your slow cooker.
  4. In a bowl mix the rest of the ingredients, then pour over the vegetables.
  5. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
  6. Freeze in meal size containers.
Adapted from Eat, Live, Grow Paleo
Adapted from Eat, Live, Grow Paleo
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There's a Hummus Among Us!
A Hummus Among Us...Paleo Garlic and Sun-dried Tomato Hummus
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  1. 1 head of cauliflower, cut into smaller florets
  2. 10 small bulbs garlic (less if the bulbs are larger)
  3. ½ cup oil-packed sun-dried tomatoes
  4. 4 Tbs tahini
  5. 4 Tbs +1 Tbs olive oil (divided- 4 tbs for the hummus, 1 tbs to roast the vegetables)
  6. 4 Tbs lemon juice
  7. ½ tsp tsp salt
  8. ¼ tsp black pepper
  9. ½ tsp cumin
  10. sweet dried basil for garnish
  11. cumin for garnish
  12. olive oil for garnish
  1. Preheat the oven to 400 degrees.
  2. Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top. I use a silicone bbq basting brush to evenly spread out the olive oil on the pan.
  3. Put the naked garlic bulbs and cauliflower florets on the pan.
  4. Put the vegetables in the oven. Make sure to flip them after 20 minutes and put them back in.
  5. Take the garlic out at 30 mins.
  6. Take the cauliflower out at 45 minutes.
  7. Let the vegetables cool.
  8. Then put the cauliflower, garlic bulbs, sun dried tomatoes, tahini, 4 Tbs olive oil, lemon juice, salt, pepper and cumin into a blender or food processor
  9. Blend the ingredients until they turn into a hummus texture. I had to stop blending to scrape the sides of the blender with a spatula about 4-5 times. This all should take about 5 minutes, depending on the setting of your blender.
  10. Once the hummus is done, garnish it with some cumin, basil, and olive oil, and enjoy!
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Let's Bok and Roll (Bok Choy)
Bok choy has a mild, borderline sweet flavor that makes it a great gateway green for people trying to get more leafy vegetables into their diet. It's great on its own as a simple stir-fried side dish, but it also works well with flavorful sauces, cooked meats, and other vibrant vegetables.
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  1. 1 ¼ pounds baby bok choy
  2. 1 tablespoon fish sauce
  3. 1 tablespoon agave nectar or honey
  4. 1 tablespoon toasted sesame oil
  5. 1 tablespoon arrowroot powder
  6. 2 tablespoons olive oil
  7. ½ teaspoon celtic sea salt
  8. 10 scallions, finely sliced
  9. 2 large cloves garlic, thinly sliced
  10. 1 ½ inch piece ginger, thinly sliced
  1. Slice bottoms off baby bok choy
  2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
  3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
  4. Make a paste-like slurry dissolving the arrowroot
  5. Heat olive oil in a large skillet over medium heat
  6. When oil is hot, add bok choy and salt
  7. Cook, tossing frequently with metal tongs until slightly wilted
  8. Add scallions, ginger and garlic and stir constantly until fragrant
  9. Stir in sauce and quickly mix with vegetables, until thickened
  10. Serve right away, while hot
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I got the hots for you! (Jalapeño Poppers w/Bacon)
Serves 12
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  1. 12 jalapeños, seeded
  2. 6 pieces of thick-cut bacon, sliced in half
  3. ½ pound grass-fed ground beef
  4. ½ cup yellow onion, diced
  5. 1 teaspoon garlic powder
  6. 1 teaspoon cumin
  7. salt and pepper, to taste
  1. Preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray.
  2. Slice the tops off of your jalapeños and remove seeds.
  3. Place ground beef, onion, garlic powder, and cumin into a large skillet and brown. Saute for about 5 minutes, or until the beef is cooked all the way through.
  4. Spoon ground beef mixture into the inside of the jalapeños. Use your fingers to push beef all the way down to the bottom of the jalapeño. Repeat until all are filled.
  5. Wrap the jalapeños with ½ slice of thick-cut bacon and place on baking sheet. Season with ground pepper.
  6. Bake at 400ºF for about 30 minutes.
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Hey you little Shrimp (Bang-Bang Shrimp ala Paleo)
Serves 4
Dazzle your holiday dinner guests with this amazing starter...Bang-Bang Shrimp ala Paleo!
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  1. 1 lb Jumbo Shrimp
  2. 2 Tablespoons of Arrowroot Starch
  3. 1 teaspoon of Black Pepper
  4. 1 teaspoon of Garlic Powder
  5. 2 to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)
  6. For the Sauce
  7. ½ cup of Coconut Cream*
  8. 5 to 6 Tablespoons of Chile Paste
  9. 1½ Tablespoons of Almond Butter
  10. 1 Tablespoon of Apple Cider Vinegar
  1. Peel and devein the shrimp. Rinse, drain, and pat dry.
  2. Combine the arrowroot, pepper, and garlic powder in a bowl.
  3. Toss the shrimp into the dry mixture until well coated.
  4. Heat a fry pan to medium high and add the cooking oil.
  5. Fry the shrimp about 1-2 minutes on each side.
  6. Remove the shrimp and set aside.
  7. For the Sauce
  8. Combine the coconut cream, almond butter, and vinegar
  9. Add the chile paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your and your guests limit for fire!
  10. Gently warm the sauce until slightly thin but not runny.
  11. Coat the shrimp with the sauce or save for dipping.
  12. Enjoy!
  13. Notes
  14. * Chill one can of full fat coconut milk in the fridge overnight and scoop out the solid parts.
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Thai this soup...Thai Spiced Pumpkin Soup
Yields 4
Tickles the taste buds with this outrageous Thai and Pumpkin soup which is perfect for your holiday dinner!
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  1. 2-1/2 cups pumpkin mashed roasted pumpkin (1 small pie pumpkin)
  2. 2 tablespoons grapeseed or olive oil
  3. 1 large yellow onion, chopped
  4. 3 cloves garlic, minced
  5. 1 tablespoons fresh ginger, peeled and grated
  6. 1 tablespoon ground cumin
  7. 2 teaspoons paprika
  8. 1 teaspoon coriander
  9. ¼ teaspoon turmeric
  10. 1/8 teaspoon cayenne pepper
  11. 1 teaspoon kosher salt
  12. 1-1/3 cup low-sodium vegetable broth (or chicken broth)
  13. 1 cup full-fat canned coconut milk
  14. 1 teaspoon sriracha, optional
  15. 1 honeycrisp apple, peeled, cored and chopped
  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and tail off of the pumpkin and scoop out the insides.
  3. Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
  4. Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
  5. In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.
  6. Add the sautéed garlic and onion to the blender with the pumpkin.
  7. Add the remaining ingredients to the blender and blend until completely smooth.
  8. Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
  9. Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.
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Paleo Orange Cranberry Sauce
What better way to make your holiday turkey taste better...Paleo Cranberry Sauce spiced with orange and ginger.
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  1. 12 oz Cranberries (fresh or frozen)
  2. 1 cup Orange Juice
  3. ¼ cup raw Honey
  4. ¼ cup Maple Syrup
  5. 1 tsp fresh Ginger
  6. ½ tsp Orange Zest
  7. pinch ground Cinnamon
  8. Optional: pieces of Orange
  1. Mince the ginger and orange zest.
  2. Boil the orange juice, ginger and zest on high heat.
  3. Once the liquid is boiling, add the cranberries. Reduce heat to medium and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.
  4. Remove from heat and add honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.
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Candied Sweet Potatoes Paleo style
Serves 4
The beauty of this recipe is how remarkably soft, juicy and full of flavor the sweet potatoes turn out.
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  1. 1 large sweet potato, peeled
  2. 4 tsp olive oil, divided
  3. ¼ tsp salt
  4. ¼ tsp ground black pepper
  5. ¼ tsp garlic powder
  6. ½ tsp dried rosemary
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, mix all the spices together.
  3. Rip off 4 sheets of aluminum foil, about 12 inches long each.
  4. Slice and dice the sweet potato into smaller pieces. Divide the diced sweet potato into 4 sections.
  5. Take one of the aluminum foil sheets, and put one section of the sweet potatoes onto the middle of it. Top the sweet potatoes with 1 tsp of olive oil and ¼ of the spices. Fold up the sides of the aluminum foil and crumble the sides down on top, creating a closed pocket.
  6. Repeat this step with the other 3 sections of the sweet potatoes, putting 1 tsp of olive oil and ¼ of the spices on the potatoes.
  7. Put all 4 aluminum foil packets onto a cookie sheet and put them into the oven for 30 minutes. You'll know the potatoes are done when you can push a knife easily through the cubes of sweet potatoes.
  8. Cook for 30 minutes. 30 minutes makes the sweet potatoes very soft, but if you want them to be harder, start checking them at around 25 minutes.
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Love me some Garlic and Herb Biscuits
Serves 4
These tasty biscuits are so delicious you’ll be in danger of overindulging!
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  1. 1/2 c Water
  2. 1/2 c Grass fed butter (or coconut oil)
  3. 1/2 tsp Sea salt
  4. 2 tbsp Apple cider vinegar
  5. 1/2 c Arrowroot powder
  6. 1 c Coconut flour
  7. 1/2 tsp Baking soda
  8. 1/2 tsp Baking powder
  9. 2 Eggs
  10. For glazing
  11. 1 tsp Garlic powder
  12. 1 tsp Rosemary (dried)
  13. 2 tsp Grass fed butter (melted, or coconut oil)
  1. Preheat oven to 350.
  2. In a medium saucepan, melt butter on low or add coconut oil. Then add water, salt, and vinegar. Turn up heat and bring to a boil.
  3. Remove pan from heat as soon as you see the mixture begin to boil.
  4. Add the arrowroot powder and mix well. It will gel slightly. This is to be expected.
  5. Add baking soda and powder and mix well. The reaction between the baking soda and vinegar will cause it to foam and rise slightly. This is normal.
  6. Next, add in half of the coconut flour and mix it as well as you can. This is where the dough will start to get slightly dry. Don’t panic. Wait to add the eggs in until the dough cools off a little, as you don’t want to accidentally scramble the eggs.
  7. Whisk the eggs and add them to the dough. Feel free to use your hands.
  8. Form 2 inch balls with the dough and place them on a parchment-lined baking sheet.
  9. Brush balls with melted butter or coconut oil and top with garlic powder and rosemary.
  10. Bake for 25 minutes or until slightly browned.
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Stuffing Delicious...Paleo Pork Stuffing
You won't believe this is Paleo!
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  1. 1 pound ground pork
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped
  4. 2 packs of button mushrooms, chopped
  5. 1 cup celery, chopped
  6. 4-6 cloves of garlic, minced
  7. 2 tablespoons each, rosemary, thyme, and sage, minced
  8. Salt and pepper to taste
  9. 2 tsp each, fennel seeds, anise, and paprika
  10. 1/2 tsp cayenne pepper
  11. 1 tsp coconut oil
  12. *This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.
  1. Heat coconut oil in a large skillet on medium heat.
  2. Place bell pepper, mushrooms, and celery into skillet and saute.
  3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
  4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
  5. Remove from heat, and discard any liquid in the pan.
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Doing the Mash...the Cauliflower Mash
Kick the starchy potatoes to the curb...go cauliflower instead!
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  1. 1 large head of cauliflower, cut into florets
  2. 1/4 cup almond milk
  3. 1 tbsp ghee
  4. Head of garlic
  5. Fresh chives, chopped
  6. Salt and pepper to taste
  1. Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
  2. Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
  3. Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.
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Easy Peasy Paleo Gravy
Serves 2
This easy Paleo gravy recipe is quick to put together, and it uses a combination of pureed vegetables, pan drippings and fresh herbs to get that traditional Thanksgiving gravy flavor.
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  1. 2 tablespoons turkey fat from pan drippings, or ghee
  2. ½ cup chopped onions
  3. 2 cups chopped cauliflower
  4. pan drippings
  5. 1-2 cups chicken or turkey stock
  6. several sprigs fresh thyme or other herbs
  7. sea salt and fresh ground pepper to taste
  1. Heat fat over medium heat in sauce pan. Add onions and cook until onions start to brown. Stir in cauliflower and thyme sprigs.
  2. Measure pan drippings and add enough stock to equal 2 cups of liquid. Add pan drippings/stock mixture to pan with vegetables. Simmer until cauliflower is fork tender, about 10 minutes. Remove herb stems.
  3. Carefully transfer mixture to blender. Blend on high until smooth and creamy.
  4. Return gravy to pan to reheat. Add more stock to thin to desired consistency, if needed.
  5. Season with salt and pepper to taste.
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