I’ve always heard how healthy fermented foods are…. but i’ve never really liked sauerkraut. Since my husband likes it, I decided to make this for him. And to my surprise… I LOVE this salad! Shockingly, my kids like it too!! We eat this almost every morning with some scrambled eggs! Or sometime I’ll serve it with dinner, too! It is really good!! (and soooo good for you!!)
- 1 32oz jar of sauerkraut- drain well
- 1 bell pepper- chopped (any color works!)
- 1 cup of chopped onion
- 1 cup chopped celery (I don’t usually use celery)
- 1 med jar of chopped pimentos- drain
- 1/4 cup honey
- 1/2 cup white vinegar
Place all ingredients in bowl and mix! Store in sealed container for up to 5 weeks in fridge!
OK, so I cheated a little on this one and used sauce from a jar… but it really turned out amazing! We ate this as our first course, before our dinner. It was so good, we had the leftovers for breakfast with a fried egg on top (picture below)! Delish!!
- 1 eggplant, thinly sliced with a mandoline
- 1 jar marinara sauce of choice (pictured below)
- Extra virgin olive oil
- fresh basil leaves (optional)
- parmesan cheese, grated (optional)
Preheat oven to 350. Line a baking sheet with parchment paper. Place slices of eggplant on paper towels and sprinkle with salt and let sit for ~15 min. Flip over and sprinkle with a little more salt and let sit for ~10 min. Place slices in single layer on parchment lined baking sheet and bake for 5 min, turn them over and bake ~5 more min or until they start to brown. Heat sauce in pan on stove. After eggplant is done, place a slice of eggplant on plate and spoon a layer of sauce on top. Continue until you have around 4 layers. Top with basil and parmesan cheese, if using. Drizzle with a little evoo. Serve!
This soup was really good and perfect to have in the cold weather! Actually, it was much better the second day as left overs! We liked ours sprinkled with some crushed red pepper to give it some heat. Yum!
- 2 Tbs coconut oil
- 3 shallots, sliced thin
- 1 Tbs ginger (I used freeze-dried)
- 1 Tbs garlic (I used freeze-dried)
- 1 lb chicken, cubed (I used thighs, but breast would work great, too)
- 1/4 tsp cayenne pepper (or more if you like it spicy)
- 4-6 cups bone broth (mine was beef)
- 1 can diced tomatoes
- 3-4 small zucchini, sliced
- 5 oz baby kale (or 1 bunch of regular kale, stemmed and torn in pieces)
- 1/2 cup cashew butter
- salt and pepper
Heat oil in soup pot, add shallots and cook til brown. Turn heat to medium and add ginger, garlic, and cayenne. Stir. Add chicken and cook for a 3-5 minutes. Add broth, bring to a boil, then reduce to a simmer. Add tomatoes, squash,kale, and simmer until veggies are tender and chicken is completely cooked. Add cashew butter and stir into soup. Salt and pepper to taste. Garnish with a few cashew pieces, if you’d like! Enjoy!
I make this mayo all the time! It’s super easy and you can easily double or triple the recipe.
- 1 egg yolk
- 1 Tbsp lemon juice
- 1 Tbsp water
- 1 tsp Dijon mustard
- 1 cup olive oil (NOT extra virgin)
- Salt, to taste
Place yolk, lemon juice, water, & mustard in food processor and blend. While food processor is running on high speed, slowly add olive oil. (Usually over a min or two) then Poof! You have mayo! I add a dash of salt and mix again. I usually double or triple this recipe and keep it in a glass jar in fridge. (the large jar in the picture is a triple batch) Enjoy!!
These are great meatballs- so easy! I took them to an event and i’m guessing no one even knew they were paleo! They are so flavorful they don’t even need any dipping sauce! These would probably freeze great for some added protein to a future meal!
- 1 lb ground beef (preferably grass-fed)
- 1 lb sausage (paleo friendly)
- 1 medium onion, finely chopped
- 3/4 cup cooked sweet potato
- 1 cup shiitake mushrooms, finely chopped
- 1-2 Tbsp dried cilantro (fresh chopped would be fine, too)
- 1.5 Tbsp fish sauce
- 2-3 Tbsp Tomato paste
Line a baking sheet with foil, and grease it using some coconut oil. Preheat oven to 375. Combine all ingredients with hands. Roll out balls- I used a cookie scoop to make them uniform in size. Bake ~20 min. Enjoy!
This is the best roasted chicken I have ever tasted. My kids even said that I should make this instead for Thanksgiving! Absolutely Delicious!
I wish I would of thought of this recipe on my own, but I didn’t. Here’s where I got it http://simplypaleo.com/2013/02/28/citrus-and-garlic-roast-chicken-brace-yourselves/
Well worth the time!!
These turned out great! Perfect for holding taco meat!! I got the recipe here!
- 1/2 cup Almond flour
- 1/2 cup arrowroot powder
- 4 egg whites
- 2 Tbsp water
- dash of salt and pepper
- coconut oil for cooking
Mix all the ingredients together (except coconut oil). Heat the oil in the skillet, pour some batter in the skillet and swirl around so that it spreads out. Cook it like a pancake. Flip it over and cook other side. It will seem stiff at first but will be pliable once it cools. Enjoy!
My crossfit coach made these for an event recently and they are amazing! So, now I make these every chance I get… they are so good! Thanks, Rocky!!
- Sweet Potatoes
- any other root veggie!
- Fat to fry in- I used Palm Shortening, but lard, coconut oil, or bacon grease would be fine!
Peel root veggies, using julienne peeler or spiral slicer to make thin strips. Heat oil in deep fryer to high setting (mine only goes up to 375). Fry roots for approximately 3 minutes. Watch closely, they get brown/burnt very quickly! Remove and add salt or cinnamon… both options are quite yummy! Enjoy!
This recipe was based on the one from Make It Paleo. I made this for my husband and I just to have something a little different today for breakfast… and we loved it!!
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 orange bell pepper, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, chopped (optional)
- 2 tomatoes, chopped
- 1 Tbsp coconut oil
- 4 eggs
- cilantro and avocado slices for garnish
Heat 1 Tbsp of oil in skillet over medium heat. Saute garlic, bell pepper, onion and jalapeno until the onion is translucent and peppers are a little soft. Add in tomatoes and saute for 5 min. Set aside. Heat 1 Tbsp coconut oil over med-low heat and slow cook eggs until the whites are cooked through. Put eggs on plate and top with onion/pepper mix and garnish with cilantro and avocado slices. Salt and pepper as desired. Enjoy!
This is basically Alton Brown’s recipe from the food network, with a few minor changes. I make this usually 2 times a week and we eat it on almost everything! Enjoy!!
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne (optional)
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced (optional)
- 2 Roma tomatoes, diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html?oc=linkback
So, I got a bunch of kale in my csa basket this week, and I already have a shelf full of kale chips, so I decided to throw it in my slow cooker with a whole chicken! Here’s what I did:
- 1 whole chicken (mine was ~3.8 lbs)
- 1 bunch of kale, thick stems removed and coarsley chopped
- 1 large onion, quartered
- 1/2-1 cup of shredded carrots
- 4 cloves of minced garlic
- 2 tsp dried thyme
- 1 Tbsp dried parsley
- 1 lemon juiced
- sea salt
- black pepper
Generously salt and pepper the chicken and place in slow cooker. Place the rest of the ingredients on top of the chicken. cover and cook on high for ~6 hours!
These chips are amazing! I made them to go with my Paleo Chili recipe, because I really miss crackers in my chili! But they were great even the next day (I just stored them in a baggie)!! I found the recipe here. Thanks Edible Harmony!!
- 2 cups of almond flour
- 2 egg whites
- 1/2 tsp of salt
- 1/2 tsp of garlic powder
- 1/2 tsp of cumin
- 1 tsp of olive oil.
- Cayenne pepper to taste (optional)
Preheat oven to 325 . Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling-pin. Score into desired shape. Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown.
Serve with salsa, guacamole or your favorite dip
This is the best chili I’ve ever made, I think! I made some Paleo tortilla chips to go with it… i’ll post that recipe soon! Enjoy!
- 2lbs grass-fed ground beef
- 2 medium onions, chopped
- 1 large green bell pepper, chopped
- 3-5 cloves garlic, minced
- 1 – 28oz can chopped tomatoes
- 1 – 14oz can tomato sauce
- 1/2 cup coffee
- 1 cup chicken or beef broth
- 3T chili powder
- 2T cumin
- 1T oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pumpkin pie seasoning
- 1/2 tsp cayenne (optional)
- 1 tsp sea salt + sprinkle
- 1 tsp pepper + sprinkle
- 2 T coconut oil
Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large soup pot. Sprinkle with salt and pepper. About 5 minutes. Add beef and garlic and cook until brown. About 7 minutes. Add tomatoes, tomato sauce, coffee, broth and spices. Bring to a boil, then reduce heat and simmer 1-2 hours. Makes 6 large servings.
These turned out moist and yummy! The best part was eating them the next morning with my eggs! yum!! (see pics below) This modified recipe came from nomnompaleo.com.
- 5-6 ounces of fresh spinach, chopped
- 1 Tbsp coconut oil
- 8 oz mushrooms, chopped
- 1 med onion, chopped
- 1/4 cup coconut milk
- 1/4 cup dried parsley
- 1 lb grass-fed ground beef
- 1/4 cup coconut flour
- 1 tsp sea salt
- 1 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1 clove garlic, minced
- 2 large eggs
- coconut oil for frying
- marinara sauce
Saute veggies in oil until soft. Place all other ingredients (except oil and sauce) in bowl and mix with hands then add veggies. Continue to mix with hands and form into small patties. Cook in oil for 3-4 minutes per side or until brown. Enjoy with a side of sauce.
This is perhaps the easiest squash soup recipe that I’ve ever seen! And, it’s really creamy, yummy, and filling!
- 1 large butternut squash (or 2 small)
- 1 or 2 cans of coconut milk
- salt and pepper to taste
- 1/2- 1 tsp dried rosemary
- 1/4 tsp nutmeg (optional)
Preheat oven to 350, cut squash in half (length-wise) and remove seeds. Place cut side down on cookie sheet and cook for around 45 min or until tender. Scoop out squash into a sauce pan and add 1 can of coconut milk. Mash together using a potato masher on low heat. Sprinkle in some rosemary (or any other herb you have on hand) and the nutmeg. After it is hot, serve and enjoy!
I just bought myself a pressure cooker! I’ve never owned one before, but I think it will be a great addition to my paleo kitchen. We’ve been out of town for a while and today I decided I would try out my new pressure cooker with whatever I could find in my kitchen. So, I just made this recipe up as i went along, so the amounts are estimates of what I used.
- ~2lb grass-fed chuck roast (still frozen)
- 1 onion, coarsely chopped
- 1-2 stalks celery, chopped
- 1 Tbsp minced garlic
- 1 can tomato paste
- 1 cup beef broth
- 1/2-1 tsp sea salt
- ~1 tsp thyme
- 1 bag frozen green beans
- 1 bag frozen broccoli,cauliflower, and carrots
- 2 sweet potatoes, peeled and chopped into large chunks
Saute onions, celery, and garlic in 2-3 Tbsp coconut oil, until soft. Add the roast and all the rest of the ingredients finishing with the sweet potatoes on top. Close pressure cooker and cook for 50-55 minutes. Be aware that the potaoes fall apart and thicken the stew, but the flavor is wonderful! and quite satisfying!
- 2 med yellow squash
- 2 med zucchini
- 2 Tbsp olive oil
- 1 tsp oregano
- 1/2 tsp cumin
- salt and pepper
Slice squash lengthwise, brush with oil and then sprinkle with spices. Grill until tender (around 5 min/side).
- 4 chicken breasts
- 2 Tbsp Dijon mustard
- 1 Tbsp evoo
- 1.5 tsp thyme
- salt and pepper
Mix mustard, oil, thyme, salt and pepper in a small bowl. Brush over chicken and roast for 15 min (of until no longer pink) in a 450 degree oven. I doubled this recipe, so we would have some left-overs!
This is one meal that my family NEVER complains about! This makes 8 patties.
- 2 14oz cans of wild salmon, drained
- 4 eggs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tsp Dijon mustard
- 4 tsp coconut flour
- coconut oil for frying
- 1/2 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
- 1/8 tsp black pepper
In large bowl, combine salmon, eggs, onion, garlic, mustard, and all spices. After mixed well, add coconut flour to thicken it up. Form into 8 patties. Over medium heat, melt enough coconut oil to have around 1/4 inch in pan. Place a couple of patties in the pan, allow them to brown on one side before flipping (~5-6 minutes), flip and cook on the other side until brown. I like to serve these with dill mayo- Just mix a little dill weed into some mayo, easy peasy! Enjoy!!
These are one of my family’s favorites!
- 2lbs fresh whole brussel sprouts, stem trimmed and halved
- 2 Tbsp coconut oil
- 2 tsp salt
- 1 tsp pepper
Melt oil in pan on medium heat. Add sprouts, salt and pepper. Cover, stirring occasionally, for around 10 minutes. Then remove cover and continue to cook for around 10 minutes, stirring occasionally, or until starting to brown. Enjoy! This is a big recipe, you can definitely cut it in half if you are not as much of a brussels fan as we are!