Steak and Butternut Squash Stir Fry

Steak and Butternut Squash Stir Fry

  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 lb sliced steak
  • 1 medium sized onion, sliced thin
  • 1 medium butternut squash, sliced thin
  • 1 large head of broccoli, cut into crowns
  • 3 tablespoons oyster sauce
  • 2 tablespoons sesame oil

Directions:

  1. Heat oil  in large wok or frying pan.
  2. Add in onions and cook until it begins to soften.
  3. Add in meat and cook for a couple minutes, until meat browns on the outside but still has a red middle.
  4. Toss in broccoli and butternut squash along with oyster sauce.
  5. Stirring frequently, cook until butternut squash softens and steak is cooked to your desired heat.

Paleo Chicken Strips

Paleo Chicken Strips

  • Servings: 4-5
  • Difficulty: medium
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Ingredients:

  • 2 large chicken breasts
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour (or arrowroot powder)
  • 2 tbsp Flavor God Everything seasoning
  • 1 tbsp Flavor God Dynamite seasoning powder
  • 1 tbsp chopped onion seasoning/granulated onion
  • Olive oil as needed

Directions:

  1. Cut chicken breast into thin slices.
  2. Combine two flours in medium bowl and mix with fork until well combined.
  3. Add in a spices and mix thoroughly.
  4. In separate bowl beat two eggs to use for coating chicken strips.
  5. Heat medium pan with 1/4 in thick olive oil.
  6. Coat eat chicken fully; dipping into the egg wash and then covering completely with flour mixture.
  7. Line pan with breaded chicken strips.
  8. Cook on medium heat until outside is browned and chicken is cooked through.

Chicken “Noodle” Soup

Chicken Noodle Soup

  • Servings: 10
  • Difficulty: medium
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Ingredients:

  • shredded chicken
  • 32 oz organic chicken broth
  • 4 celery stalks
  • 3 large carrots
  • 1 cup petite peas
  • 2 cups fresh spinach leaves
  • 3 green onions
  • 3/4 cup quinoa
  • 4 cups water
  • 2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • one bay leaf
  • black pepper and crushed red pepper (for dashes)

Directions:

  1. Chop carrots, celery, spinach, and green onions.
  2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
  3. Once boiling, low to a simmer and begin to add shredded chicken.
  4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
  5. Sprinkle a dash of black ground pepper and crushed red pepper.
  6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
  7. Devour

Stuffed Bell Peppers

Stuffed Bell Pepper

  • Servings: 3
  • Difficulty: medium
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Ingredients:

  • 3 medium – large bell peppers (color of choice)
  • 1/2 pound hot sausage
  • 1/2 large onion
  • 3 garlic cloves
  • 1 cup cooked freekeh (I used Rosemary Sage flavor from Freekeh Foods)
  • 2 cups uncooked spinach leaves
  • pink himalayan salt and pepper to taste

Directions:

  1. Rinse bell peppers and cut off tops about 1/2 inch down.
  2. Discard all seeds and insides of peppers, rinse tops and leave to the side.
  3. In a small pot, bring 1/2 cup freekeh and 1 cup chicken broth to a boil.
  4. Once boiling, turn down heat to a simmer and simmer for 10 minutes or until all water is absorbed.
  5. In a pan, heat olive oil for onion and garlic.
  6. Add in minced onion and garlic to pan and cook until onion is translucent.
  7. Cut sausage into small chunks and add into pan; cooking through completely.
  8. Preheat oven to 350 degrees.
  9. Once sausage is almost completely cooked, add in spinach and sauté.
  10. Once all parts are cooked, combine freekeh and sausage mixture in a small bowl.
  11. Stuff peppers to the top and place on a greased cooking sheet.
  12. Bake for 20 minutes.
  13. Add pepper tops back onto peppers and cook for another 5-10 minutes or until peppers are softened.

Super Simple Clams and Zoodles

Super Simple Clams and Zoodles

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 medium zucchini
  • 2 tbsp Kerry Gold butter
  • 1 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 lb fresh clams
  • 1 tbsp red pepper flakes
  • 1 tsp oregano

Directions:

  1. Peel zucchini with julienne peeler to create long strips of zucchini, resembling noodles, and put aside in a paper towel lined bowl.
  2. Rinse and scrub fresh clams to ensure clean and rid of any sand.
  3. In a deep pan, heat butter and olive oil with garlic until there is an aroma.
  4. Add clams to pan and sprinkle red pepper flakes and oregano on top.
  5. Cover and cook just until clams open.
  6. Remove paper towel from zucchini bowl and microwave for 3 minutes.
  7. Add clams on top of zucchini and pour butter mixture over the top.
  8. Serve hot and enjoy.

Basic Crockpot Beef Stew

Paleo Crockpot Basic Beef Stew

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 2 lbs stew meat
  • 1 6oz can tomato paste
  • 1/2 large onion
  • 5 celery stalks
  • 5 carrots
  • 32oz vegetable stock
  • pink himalayan salt and pepper
  • 1 tbsp fresh ginger, minced
  • 2 tbsp coconut aminos

Directions:

  1. Layer stew meat (chopped into chunks) in bottom of crockpot.
  2. Season lightly with pink salt and pepper.
  3. In a small bowl, mix tomato paste and coconut aminos until paste is lighter and spreadable.
  4. Spread mixture evenly across top of meat and sprinkle minced ginger on top.
  5. Chop onions, celery, and carrots into medium sized chunks.
  6. Layer veggies across top of meat in pot.
  7. Fill crockpot with vegetable stock until it is covering meat and all veggies.
  8. Cook on high for 4-6 hours.

Dairy Free Creamy Chicken & Veggies

Dairy Free Creamy Chicken & Veggies

  • Servings: 5-7
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Ingredients:

  • 1lb boneless, skinless chicken breast
  • 2 cups mixed veggies (I used frozen medley of carrots, broccoli, and cauliflower)
  • 2 tbsp Primal Kitchen “Green Goddess” dressing
  • 1 cup coconut milk
  • 1/4 cup nutritional yeast
  • 1/4 cup tapioca flour
  • 1 teaspoon Himalayan salt
  • 2 teaspoon lemon garlic seasoning
  • 1 egg

Directions:

  1. Marinate chicken breast with Green Goddess dressing.
  2. Heat olive oil in skillet and brown chicken.
  3. Preheat oven to 350.
  4. once chicken is browned add that and veggies to casserole dish.
  5. In a small pot heat coconut milk and seasonings until boiling.
  6. Reduce to simmer as slowly whisk in egg.
  7. Repeat this with tapioca flour.
  8. Continue to heat, whisking frequently, until combined and sauce begins to thicken.
  9. Pour sauce over chicken and veggies.
  10. Cover and cook for 20-25 mins.

Anti-Inflammatory Chicken Crockpot

Anti-inflammatory Chicken Crockpot

  • Servings: 5-7
  • Difficulty: easy
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Ingredients:

  • 1lb boneless, skinless chicken breast
  • 6 large carrots
  • 1 can quartered artichokes
  • 2-3 cups chicken broth
  • 1 head cabbage
  • 5-6 garlic cloves, minced
  • 1 tablespoon turmeric
  • 1 tablespoon ginger
  •  
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • 1 bay leaf
  • Himalayan salt and pepper to taste

Directions:

  1. Rub chicken breast with Himalayan salt and pepper.
  2. Cut carrots into large cubes.
  3. Place chicken breast in crockpot.
  4. Cover chicken breast with minced garlic and seasonings (onion, rosemary, turmeric, ginger).
  5. Add in carrots and artichokes.
  6. Cover all ingredients with chicken broth.
  7. Add in bay leaf and set to cook for 4 hours on HIGH.
  8. With about 20 mins left in cook time, boil medium pot of water.
  9. Cut head of cabbage into quarters.
  10. Cook cabbage in pot for about 10 mins or until soft.
  11. Dish out cabbage and serve chicken, carrots, and artichokes on top! =D

Asian Style Cabbage Rolls

Asian Style Cabbage Rolls

  • Servings: 3-5
  • Difficulty: easy
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Ingredients:

  • 1lb ground turkey
  • 12 large cabbage leaves
  • 3 carrots; minced
  • 1 medium onion; minced
  • 3-4 garlic cloves; minced
  • 3 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1/2 tbsp rice vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ginger powder
  • 1 tsp red pepper flakes
  • pinch of himalayan salt

Directions:

  1. Preheat oven to 400 degrees and begin to boil pot of water.
  2. In a large bowl mix ground turkey (uncooked), carrot, onion, and garlic.
  3. In a smaller bowl mix your sauce – coconut aminos, sesame oil, worcestershire, rice vinegar, ginger, red pepper flakes, and salt.
  4. Add sauce to ground turkey mixture slowly, mixing thoroughly.
  5. Once water in pot is boiling, add in cabbage leaves (3 at a time) and cook for 2 minutes or until soft.
  6. Add heaping scoop of filling to each cabbage roll.
  7. Add rolls to greased baking dish seam side down; stuffing them close to prevent opening.
  8. Pour 1/2 cup of water over rolls in filled baking dish.
  9. Cover lightly with foil and cook for 20 minutes.
  10. Cook for another 15 minutes uncovered.
  11. If desired, broil for 3-5 minutes on LOW broil to get a charr on top.
  12. Lastly, if so desired, use the same measurements of sauce created for filling in order to have a dipping or dressing sauce.
  13. ENJOY!

Gluten-free, Grain-free Layered Eggplant Parm

Gluten-free, Grain-free Layered Eggplant Parm

  • Servings: 3-5
  • Difficulty: easy
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Ingredients:

  • 1 large eggplant
  • 3 cups tomato sauce (view sauces section for my homemade recipe)
  • 1lb lean ground beef
  • 1/2 large white onion, chopped
  • mozzarella, or cheese of choice
  • 1 tbsp garlic powder
  • 2 eggs
  • 3 tbsp coconut flour
  • 2 tbsp arrowroot flour

Directions:

  1. In a frying pan, heat olive oil.
  2. Cook chopped onion and ground beef until beef is fully cooked and onion is soft.
  3. In a separate pot, begin to heat 2 cups of tomato sauce. Add in ground beef mixed as desired and heat through.
  4. Cut eggplant into thin slices.
  5. In a small bowl, whisk both eggs.
  6. In another bowl, combine flours and garlic powder fully.
  7. Begin to dip eggplant slices into egg and then into flour, fully coating each piece.
  8. Cook in olive oil or avocado oil over a medium flame until lightly browned.
  9. Preheat oven to 350 degrees
  10. As you cook all slices of eggplant, begin to prepare a casserole dish.
  11. On the bottom of the dish spread the 3rd cup of tomato sauce evenly across dish.
  12. Layer the fried eggplant slices across the bottom.
  13. On top of eggplant layer heated meat sauce.
  14. Continue this trend until all eggplant and sauce are used.
  15. Lastly, cut thin slices of mozzarella to place across the top of layer eggplant.
  16. Bake for 10 mins or until cheese is melted fully.

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