Recipes

Roasted Fall Vegetables

Dec 03, 2015

Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins These Roasted Fall Vegetables are the perfect, easy side dish! Super flavorful and healthy too! Recipe type: Side Ingredients ⅓ cup olive oil 4 medium carrots, cut into 1-inch thick pieces 1½ cups brussel sprouts, halved 4 cups red new potatoes, cut […]

Cranapple Crockpot Turkey Breast

Dec 03, 2015

Ingredients: One 5-6 pound bone-in, skin-on turkey breast 3 apples, sliced (I choose not to peel them, but you could if you wanted to) 4 cups raw cranberries, rinsed and “mushy ones” removed salt to taste 1/2 cup apple cider vinegar 1/2 cup maple syrup Directions: Place turkey breast in a large crockpot/slow cooker.  (I […]

Crockpot Apple Pork Tenderloin

Dec 03, 2015

Recipe type: Paleo Main Dish Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins Ingredients 4 Organic Gala Apples 1½lb – 2lb Pork Tenderloin Nutmeg 2 Tbsp Raw Honey (optional) Instructions Core and slice your apples Add a layer of apples in the bottom of the crockpot and sprinkle with nutmeg Place slits in […]

Cinnamon Beef Stew & Butternut Squash

Dec 03, 2015

Serves:4-6 Prep time:20 mins Cook time:1 hour 45 mins Total time:2 hours 5 mins Cinnamon, rosemary, and sage give this hearty stew an exotic flavor. Ingredients 1 pound grassfed beef stew meat, cut into 1 inch cubes salt and pepper (omit pepper for AIP) 2 tablespoons coconut oil 1 medium carrot, peeled and finely chopped […]

ZUCCHINI FETTUCCINE WITH ROSEMARY BUTTERNUT CREME SAUCE

Dec 03, 2015

Serves: 4 – 6 INGREDIENTS 1 medium butternut squash 3 tablespoons coconut oil, divided 1 medium yellow onion, chopped 2 garlic cloves, minced 2 teaspoons dried rosemary, crushed (to release flavor) 1 cup full-fat canned coconut milk ½ cup vegetable or chicken broth ½ teaspoon sea salt 1 pound shiitake mushrooms, sliced 3 pounds zucchini, spiralized into […]

Paleo Pumpkin Pie “Cupcakes”

Dec 03, 2015

The perfect bite of pumpkin pie without the guilt! Ingredients For the cupcakes: 1 can pumpkin or 1 1/2 cups pumpkin puree 2 very ripe bananas 1/2 cup coconut sugar 1 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/4 tsp sea salt For the whip topping: 1 can full fat coconut milk 2 T maple syrup 1 tsp vanilla beans Instructions Preheat oven […]

Rosemary Roasted Sweet Potatoes

Nov 25, 2014

Ingredients 1 lb. of sweet potatoes of yams, cut into 1 inch cubes 1 large sprig of picked rosemary leaves 3 tbsp of lard, duck or goose fat 5 cloves of garlic, skin still on, but smashed Sea salt and freshly ground black pepper to taste Instructions Preheat oven to 425 F. In a pot […]

Paleo Pumpkin Bread

Oct 07, 2014

Ingredients 1 cup of nut butter (I used almond) 3 large eggs ½ cup roasted pureed pumpkin ¼ cup raw honey 4 tbsp butter 1 tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp ground ginger Shelled pumpkin seeds for decoration Coconut oil for loaf pan Instructions Preheat oven to 325 degrees Fahrenheit. […]

Raw Brownie Bites

Sep 03, 2014

Ingredients 1. 1 1/2 cups walnuts 2. Pinch of salt 3. 1 cup pitted dates 4. 1 tsp vanilla 5. 1/3 cup unsweetened cocoa powder Instructions 1. Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground. 2. Add the dates, vanilla, and cocoa powder to the blender. […]

Balsamic Green Bean Salad

Sep 03, 2014

Ingredients 1. 1 1/2 lbs green beans, trimmed and cut to 3 inch long pieces 2. 1/2 red onion, finely chopped 3. 3 tbsp olive oil 4. 2 tbsp balsamic vinegar 5. 1/3 cup chopped walnuts 6. Salt and pepper to taste Instructions 1. Bring a pot of salted water to a boil. Add the […]

Paleo Tomato Soup

Sep 03, 2014

Ingredients 1. 4 large ripe tomatoes 2. 1/2 medium yellow onion 3. 5 garlic cloves 4. 1 tbsp olive oil 5. 1 tbsp chopped parsley, plus more for garnish 6. 1 1/2 cups vegetable broth 7. 2 tbsp tomato paste 8. Salt and pepper to taste Instructions 1. Preheat the oven to 350 degrees. 2. […]

Paleo Cauliflower Mashers

Aug 14, 2014

Makes four servings. Cook time: 45 mins. Ingredients 1-1/2 large heads cauliflower 3/4 cup full fat canned coconut milk 3 Tbs coconut oil 2/3 cup fresh chives 3 cloves garlic 2 tsp dried rosemary or 1 sprig fresh rosemary sea salt, pepper to taste Instructions Roughly chop the cauliflower, removing all leaves. Place in steamer […]

Paleo Almond Crusted Salmon

Aug 14, 2014

Ingredients 3/4 lb salmon fillet(s), skin on 1/2 cup almond meal 1/2 tsp ground coriander 1/2 tsp ground cumin juice of 1 lemon sea salt and freshly ground black pepper a few sprigs of fresh cilantro coconut oil Instructions Preheat the oven to 350° F. Combine almond meal, coriander and cumin in a small bowl. […]

Paleo Green Smoothie

Aug 14, 2014

Ingredients 1 apple 1 pear 1/2 tsp freshly grated ginger 2 Tbs flax seeds 6 large kale leaves (take out woody stems), or 2 handfuls of spinach juice of 1 small lemon 1 cup water Instructions Quarter apple and pear, remove stems and seeds and put in blender. Add remaining ingredients to blender and puree. […]

Yellow Squash Ribbons with Red Onion and Parmesan

Jun 02, 2014

Ingredients 4 medium yellow squash (about 1 1/2 pounds) 1 teaspoon olive oil 1 cup thinly vertically sliced red onion 1 garlic clove, minced 1/4 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1/4 cup (1 ounce) shaved fresh Parmesan cheese Preparation Using a vegetable peeler, shave squash […]

Greek Yogurt with Warm Black and Blueberry Sauce

May 23, 2014

Think Seasonal! Fresh blueberries are here. Try this with them. Ingredients Greek Yogurt with Warm Black and Blueberry Sauce 2/3 cup frozen blueberries 2/3 cup frozen blackberries 1/2 cup water 1/4 cup sugar 2 tablespoons fresh lemon juice 1 tablespoon butter 2 cups plain 2% reduced-fat Greek yogurt Preparation 1. Combine first 5 ingredients in […]

Miso Noodle Soup

Feb 27, 2014

Servings: Serves 6–8 (makes about 4 quarts) Ingredients 2 Tbsp. canola oil or olive oil 2 leeks (white part only), split, rinsed, and sliced 2 cloves garlic , minced 1 medium bunch chard (about 1/2 pound) 4 medium carrots (about 3/4 pound), peeled and coarsely chopped 4 ounces buckwheat (soba) noodles 1 cup edamame (fresh […]

Pan Roasted Grouper

Feb 27, 2014

With southern vegetables ragout and shrimp and saffron broth Chef John Ondo, Lana Grouper: Ingredients: (4) 6 oz. filets of grouper 1 cup corn 1 cup tomatoes peeled, seeded, chopped 1 cup cooked butter beans 2 cups shrimp & saffron broth (recipe follows) ½ cup white wine 2 tbsp vegetable oil Salt & pepper to […]

Parsley, Rutabaga, and Apple Puree

Feb 27, 2014

Chef Holly Herrick, hollyherrick.com (Serves 8) A member of the mustard family, rutabaga is a cross between turnips and cabbage, and has characteristics similar to both of them. Loaded with nutrients and fiber and low in calories, rutabaga’s slightly sulfuric flavor is tamed with the addition of sweet apple and fluffy Yukon gold potatoes in […]

Shrimp Ceviche

Feb 27, 2014

Chef David Pell, Coast Bar and Grille Ingredients: 4 shrimp 10 ea. Limes, juiced 6 ea. Jalapenos, no seeds 1 ea. Red onion, diced 1 ea. Tomato, diced 1 bunch of cilantro, chopped 1.5 cup tomato juice 1.5 cup ketchup 1 bottle green Tabasco ½ bottle Cholula Salt and Pepper to taste Directions: Blanch the […]

Carolina Oyster Shooter

Feb 27, 2014

Chef Marc Collins, Circa 1886 Ingredients: 6 ea. Carolina Cup oysters 4 ea. Stalked of crisp celery 1 small bunch of cilantro 3 ea. Large red ripe tomatoes 2T. Ground horseradish 2 c. half & half Organic extra virgin olive oil Kosher salt 6 ea. Tall shot glasses Directions: Pull the Oysters out of their […]

Kale & Quinoa Cakes

Feb 27, 2014

Chef Jason Reed, Boone Hall Farms With pan seared New England dayboat scallops topped with a roasted red pepper and basil dressing (Serves 4) Cakes: 3 cups of cooked quinoa 1 Boone Hall Farms Kale blanched and chopped ¼ cup red bell pepper diced ¼ cup green pepper diced 1 single stalk celery diced ¼ […]

Next Day Turkey Soup

Nov 20, 2013

Ingredients 8 cups chicken broth 1 turkey carcass, all meat removed 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 stalk, minced 1 onion, halved, plus 1 onion, minced 2 bay leaves 3 cups dark turkey meat 2 cloves garlic, smashed 2 tablespoons olive oil 3 cups leftover cooked Thanksgiving […]

Tart Cranberry Dipping Sauce

Nov 20, 2013

Ingredients   1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested   Directions Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to […]

Herb Roasted Turkey Breast

Nov 20, 2013

Ingredients 1 whole bone-in turkey breast, 6 1/2 to 7 pounds 1 tablespoon minced garlic (3 cloves) 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons good olive oil 2 […]

Hearty Garlic Greens

Nov 20, 2013

Ingredients 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips 3 tablespoons extra-virgin olive oil 8 cloves garlic, sliced paper-thin 1 pound spinach 1/4 to 1/2 teaspoon red pepper flakes Directions Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for […]

Apple, Leek, and Butternut Squash Gratin

Nov 20, 2013

Ingredients 3 tablespoons extra-virgin olive oil 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried Coarse salt and ground pepper 1/2 cup dry sherry 1 tablespoon chopped fresh sage, plus leaves for garnish 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick 1 […]

Roasted Winter Squash and Apple Soup

Nov 20, 2013

Ingredients 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces 2 medium onions, peeled and quartered 3 cloves garlic, peeled 2 apples, such as Granny Smith, peeled, cored, and quartered 2 tablespoons extra-virgin olive oil Coarse salt Chili powder, for seasoning (optional) 4 cups vegetable […]

Maple Roasted Pumpkin Salad

Nov 20, 2013

Ingredients 1/4 cup pepitas (hulled pumpkin seeds) 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks 5 tablespoons olive oil 6 garlic cloves, unpeeled 1/4 to 1/2 teaspoon red pepper flakes Coarse salt and black pepper 2 tablespoons plus 1 teaspoon pure maple syrup 3 tablespoons fresh lime […]

Southwest Pumpkin Burgers

Oct 14, 2013

6 teaspoons extra-virgin olive oil, divided 1 medium onion, chopped 1/2 cup finely chopped red or green bell pepper 1/2 cup fresh or frozen corn 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin Tomato Salsa, optional (recipe follows) 1/2 cup canned unseasoned pumpkin puree 1/2 cup shredded Monterey Jack, or Cheddar […]

Roasted Pumpkin and Apple Soup

Oct 14, 2013

1 cup fat free plain Greek yogurt 2 tbsp extra-virgin olive oil 2 tbsp chopped fresh sage 1 tsp nutmeg 1/2 tsp ground ginger 2 tsp salt 1/4 tsp freshly ground pepper 4 lbs fresh pumpkin peeled, seeded and cut into bit sized chunks 4 large granny smith apples, unpeeled, cut into quarters 1 cup […]

Roasted Pumpkin and Sweet Potato Pilau

Oct 14, 2013

Pilau (or pilaf), typically consists of meats or vegetables added to a grain, and is an ideal way to add more fiber to your diet with whole grains like wild rice, brown rice, or bulgur. Serve with pork chops and green beans. This hearty side’s squash, potato, and brown rice offer about 10 percent of […]

Avocado and Cucumber Gazpacho

Nov 20, 2012

(Makes 4 servings) 1 large cucumber – peeled, deseeded and roughly chopped 1 small avocado – scooped from skin and roughly chopped 1 large yellow bell pepper – deseeded and roughly chopped 1 large clove garlic, minced 4 green onions – green and white parts (down to the root) – roughly chopped juice of one […]

Roasted vegetable & barley salad

Nov 20, 2012

(Makes 6 – 8 side dish servings) Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving. 1 1/2 pounds eggplant, diced 4 cups cherry tomatoes, halved (2 pint containers) 1 orange or yellow bell pepper, chopped 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 […]

Roasted Figs with Goat Cheese and Balsamic-Agave Glaze

Nov 20, 2012

(Makes 2 servings) 4 ripe figs 2 tablespoon amber or light agave nectar 8 thin slices of goat cheese salt and pepper to taste 1 1/2 tablespoon balsamic vinegar 1. Preheat oven to 400F. Spray a small baking dish with non-stick spray or brush with olive oil. 2. Cut the stem end off of each […]

Marinated Pork Roast

Nov 20, 2012

(Makes 8 servings) 1 (4 pound) pork roast ½ teaspoon mustard powder ½ cup Worcestershire sauce 1 teaspoon lemon pepper 2 tablespoons honey ½ teaspoon celery salt 2 tablespoons cider vinegar 1 clove garlic, minced ½ teaspoon mustard seed 1. Prepare grill for indirect heat. 2. In a large resealable plastic bag, combine the Worcestershire […]