Cinnamon Apple Crisps

Servings: 8
Preparation time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients

• 6 large apples, juiced (about 2 cups)
• 1 cinnamon stick
• 2 large apples
• 2 lemons, juiced
• 1 tablespoon raw honey
• 2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg

Directions

1. Place a large pot over high heat. Add apple juice and cinnamon stick; bring to a low boil. Using a knife, chop off top and bottom of apples. Slice crosswise into thin chips; remove any seeds.
2. Sprinkle apple chips with lemon juice and honey. Drop the apple slices into boiling juice and cook for 4-5 minutes, or until translucent.
3. Preheat oven to 250°F.
4. Remove apple slices from juice and dry them on a cloth towel. Place a wire cooling rack on a baking sheet. Spread out the slices on the rack and sprinkle with cinnamon and nutmeg.
5. Bake for 30-40 minutes until crispy.

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Coconut Almond Macaroons

Servings: 6
Preparation time: 45 minutes
Cook time: 10-12 minutes
Ready in: 55 minutes

Ingredients

• 2 large egg whites
• 2 1/2 cups unsweetened coconut flakes
• 1/2 cup roasted almond nuts, chopped
• 1/4 cup raw honey
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon unrefined sea salt
• 1 cup cold water

Directions

1. Preheat oven to 350 degrees f. Line a baking sheet with parchment paper.
2. Whisk together the egg whites, coconut flakes, and almonds in a bowl. Stir in honey, vanilla, cinnamon, and salt. Chill the batter for 30 minutes.
3. Stir the batter a few times. Scoop out batter (about 2 tablespoons for each macaroon) and dip in cold water. Place ball into the baking sheet.
4. Bake the macaroons for 10 minutes, or until golden brown. Cool and serve.

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Holiday Fruit Cake

Servings: 8
Preparation time: 15 minutes
Cook time: 20-30 minutes
Ready in: 35 minutes

Ingredients

• 1 1/2 cups hazelnut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon unrefined sea salt
• 1 cup pecans, chopped
• 1/2 cup dried cranberries, chopped
• 1/2 cup raisins
• 1/2 cup dried apricots, chopped
• 4 pasture-fed, free-range eggs
• 2 tablespoons grape seed oil
• 1 tablespoon raw honey
• 1 tablespoon pure vanilla extract
• 1/2 tablespoon ground cinnamon
• Coconut oil for greasing

Directions

1. Preheat oven to 350°f. Grease 2 mini loaf pans with coconut oil.
2. Mix the hazelnut flour, baking soda, and salt in a large bowl. Add the pecans and dried fruits.
3. Whisk together the eggs, grape seed oil, honey, vanilla, and cinnamon in another bowl. Pour egg mixture over the flour mixture then stir well to combine.
4. Pour batter into the loaf pans.
5. Bake fruitcakes for 20-30 minutes. Let cool, slice, and serve.

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Choco Hazelnut Biscotti

Servings: 6
Preparation time: 20 minutes
Cook time: 30 minutes
Ready in: 50 minutes

Ingredients

• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon unrefined sea salt
• 1/2 cup raw honey
• 1/2 cup hazelnuts, skinned and toasted
• 1/2 cup dark chocolate chips, coarsely chopped (70%-90% cocoa)

Directions

1. Preheat oven to 350 degrees f. Line a baking sheet with parchment paper.
2. Place almond flour, cocoa powder, coconut flour, baking soda, and salt in a food processor and pulse to combine. Stir in honey and pulse again.
3. Transfer the dough into a bowl and stir in the hazelnuts and chocolate chips.
4. Shape the dough into a log and place onto the baking sheet. Bake for 15 minutes. Let cool and cut the dough log into 1/2 inch thick slices on the diagonal using a bread knife.
5. Place the slices cut side down on a parchment-lined baking sheet and return to the oven.
6. Bake for 15 minutes at 250 degrees F. Let cool and serve.

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Coconut Vanilla Ice cream with Balsamic Strawberries

Servings: 8
Preparation time: 15 minutes
Cook time: 8 minutes
Ready in: 23 minutes

Ingredients

• Coconut Vanilla Ice Cream:
• 2 cups ice cold pure full-fat coconut milk
• 1/2 cup raw honey
• 2 teaspoons pure vanilla extract
• Balsamic Strawberries:
• 1 tablespoon almond butter
• 2 cups fresh strawberries, hulled and halved
• 1/4 cup raw honey
• 1 tablespoon balsamic vinegar

Directions

1. Pour the coconut milk, 1/2 cup honey, and vanilla in a blender. Cover and blend on high until smooth and frothy. Pour mixture into a frozen ice cream bowl.
2. Cover, and start ice cream maker to churn it. Transfer to a freezer safe container and freeze until serving.
3. Melt almond butter in a large skillet over medium heat.
4. Stir in the strawberries, honey, and balsamic vinegar, cook until heated through.
5. Place scoops of the coconut vanilla ice cream into dessert bowls then top with the balsamic strawberries to serve.

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Cherry Crisp with Walnut Topping

Servings: 14
Preparation time: 10 minutes
Cook time: 30-35 minutes
Ready in: 40 minutes

Ingredients

• 1 cup chopped walnuts
• 3/4 cups almond flour, divided
• 1/2 cup unsweetened coconut flakes
• 1/2 cup raw honey, divided
• 1/4 teaspoon unrefined sea salt
• 1 teaspoon pure vanilla extract
• 1/3 cup grass-fed raw milk butter, melted (recommended: Organic Valley)
• 4 cups fresh cherries
• 1 teaspoon ground cinnamon
• Coconut oil for greasing

Directions

1. Preheat oven to 350 degrees f (175 degrees c). Grease an 8x8 inch baking pan with coconut oil.
2. Toss together the walnuts, 1/2 cup almond flour, coconut flakes, 1/4 cup honey, salt, and vanilla, and butter in a large bowl until crumbly.
3. Mix the cherries, 1/4 cup honey, 1/4 cup almond flour, and cinnamon in the baking pan. Spoon the prepared crumble topping over the top.
4. Bake for about 30-35 minutes.

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Raspberry Cupcakes with Pecans

Servings: 6
Preparation time: 15 minutes
Cook time: 20-25 minutes
Ready in: 35 minutes

Ingredients

• 1/2 cup coconut flour
• 1/2 cup coconut flakes
• 1 tablespoon pure cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon unrefined sea salt
• 4 large eggs
• 1/2 cup raw honey
• 1 tablespoon pure vanilla extract
• 1 teaspoon lemon zest, finely chopped
• 1/2 cup fresh raspberries, mashed
• 1/2 cup pecans, chopped

Directions

1. Preheat oven to 350 degrees f. Line a 6-cup muffin tin with paper liners.
2. Mix coconut flour, coconut flakes, cornstarch, baking soda, and salt in a medium bowl.
3. Whisk together the eggs, honey, and vanilla extract in a large bowl.
4. Add the dry ingredients to the wet ingredients and blend using a handheld mixer. Stir in the mashed raspberries, lemon zest, and chopped walnuts.
5. Divide and scoop ¼ cup of batter into each muffin cup.
6. Bake for 20-25 minutes. Let cool and serve.

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Blueberry Cheesecake Squares

Servings: 5
Preparation time: 10 minutes
Cook time: 32 minutes
Ready in: 42 minutes

Ingredients

• 1/4 cup almond butter, softened
• 1/4 cup raw honey
• 1/4 cup pecans, chopped
• 1 cup almond flour
• 1/4 cup pure blueberry jam
• 1/2 cup organic cream cheese, softened (recommended: Organic Valley)
• 2 tablespoons pure coconut milk
• 1 egg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees f.
2. Stir together the butter, honey, flour, and pecans until crumbly.
3. Press mixture into an 8-inch square baking pan.
4. Bake for 12 to 15 minutes. Cool crust on wire rack.
5. Whisk together the blueberry jam, cream cheese, egg, coconut milk, cinnamon, and vanilla.
6. Spread filling mixture over baked crust.
7. Return pan in the oven and bake for about 20 minutes. Let cool, cover, and chill. Cut into squares and serve.

Note: This recipe is not for strict Paleo diet

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Vanilla Crepes with Strawberries and Cashews

Servings: 6
Preparation time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes

Ingredients

• 1 1/2 cups almond flour
• 1/2 teaspoon unrefined sea salt
• 3 egg yolks
• 1 1/2 cups pure coconut milk
• 2 tablespoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons raw honey
• 5 tablespoons grass-fed raw milk butter, melted (recommended: Organic Valley)
• 1/2 cup strawberries, sliced
• 1/2 cup cashews, halves
• 1/2 cup pure maple syrup
• Coconut oil for greasing

Directions

1. Combine almond flour and salt in a large bowl. Whisk in the egg yolks, coconut milk, vanilla, cinnamon, honey, and butter.
2. Grease a crepe pan with coconut oil then place over medium heat.
3. Pour batter (about 1/4 cup for each crepe) into the pan and tip to thinly spread batter; brown on both sides.
4. Fill crepes with strawberries, cashews, and maple syrup.

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Fresh Fruit Salad with Lemon Coconut Cream

Servings: 4
Ready in: 20 minutes

Ingredients

• 1 red apple, cored and chopped
• 1 green apple, cored and chopped
• 1 peach, pitted and sliced
• 1 cup strawberries, hulled and sliced
• 1/2 cup dried cranberries
• 1/2 cup almond nuts, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 cup coconut cream

Directions

1. Combine apples, peach, strawberries, dried cranberries, and almonds in a large salad bowl.
2. Stir together lemon juice and coconut cream then pour over salad.
3. Chill and serve.

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Blueberry Peach Pie

Servings: 8
Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes

Ingredients

• 4 cups fresh peaches, peeled, cored, and sliced
• 1 cup blueberries
• 1 cup chopped pecans
• 3 tablespoons almond flour
• 1/2 cup raw honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 9-inch gluten-free double-crusts pie (recommended: Pillsbury)
• 2 tablespoons grass-fed raw milk butter, softened and cut into pieces (recommended: Organic Valley)

Directions

1. Preheat oven to 400 degrees f
2. Place peaches, blueberries, and pecans in a large bowl.
3. Combine almond flour, honey, vanilla, and cinnamon then toss together with the fruit mixture.
4. Line a 9-inch pie plate with bottom pie crust. Add fruit mixture and dot with butter. Roll out remaining crust on top and seal edges.
5. Bake for 45 minutes.

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Chocolate Banana Ice Cream with Hazelnuts

Servings: 8
Ready in: 1 hour and 10 minutes

Ingredients

• 6 ripe bananas, peeled, sliced then frozen
• 1 cup pure coconut milk
• 1/4 cup almond butter
• 2 tablespoon raw honey
• 1/2 cup grated dark chocolate chips (70%-90% cocoa)
• 1/2 cup sliced hazelnuts

Directions

1. Place bananas in food processor or blender and puree for 15 seconds. Stir in coconut milk, almond butter, honey, and chocolate chips; blend until smooth. Fold in hazelnuts.
2. Pour mixture into a freezable container
3. Freeze for 1 hour and serve.

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No-Bake Raisin Chocolate Truffles

Servings: 7
Ready in: 30 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup flax meal
• 1 cup dried prunes
• 1 tablespoon pure vanilla extract
• 1 tablespoon raw honey
• 1/4 cup water
• 1/2 cup raisins
• 1/4 cup natural Cocoa Powder

Directions

1. Combine almond flour and flax meal in a bowl. Add vanilla, honey, and water, stir until smooth.
2. Place dried prunes in a food processor or blender and process until finely chopped. Stir the chopped prunes and raisins into the flour mixture. Refrigerate mixture for 10 minutes.
3. Shape mixture into 1-inch balls then roll in cocoa powder until evenly coated.
4. Chill covered for 10 minutes before serving.

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Minty Chocolate Cookies

Servings: 3
Preparation time: 20 minutes
Cook time: 10 minutes
Ready in: 30 minutes

Ingredients

• 1 cup almond flour
• 1/8 teaspoon unrefined sea salt
• 1/8 teaspoon baking soda
• 1/4 cup dark chocolate, chopped (70%-90% cocoa)
• 3 tablespoons coconut oil, melted
• 2 tablespoons raw honey
• 1 tablespoon pure coconut milk
• 1 tablespoon pure mint extract
• 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees f. Line a baking sheet with parchment paper.
2. Combine the almond flour, salt, baking soda, and dark chocolate in a medium bowl. Whisk together coconut oil, honey, coconut milk, mint extract, and almond extract in a small bowl. Pour wet mixture over dry mixture.
3. Fill a tablespoon or cookie scoop with batter. Scoop out batter (about 2 tablespoons per cookie) and drop 2 inches apart out onto prepared baking sheet and lightly press down in the center.
4. Bake for 10-11 minutes, or until set. Cool and store cookies in a tightly covered cookie jar.

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Ginger Brownies

Servings: 8
Preparation time: 10 minuets
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

• 1/3 cup coconut oil, melted
• 1/2 cup cocoa, sifted
• 6 eggs
• 1/2 cup raw honey
• 1 teaspoon pure vanilla extract
• 100g dark chocolate (70%-90% cocoa), chopped
• 1/2 cup coconut flour
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon fresh ginger, minced
• Coconut oil for greasing

Directions

1. Preheat oven to 356°f. Lightly grease a 9x9 inch baking pan with coconut oil.
2. Place a medium saucepan over low heat. Heat the coconut oil and cocoa in the pan; stir to combine. Remove from heat and set aside.
3. Whisk together the eggs, honey and vanilla in a bowl. Add the cocoa mixture, dark chocolate, coconut flour, ginger, and nutmeg; blend well.
4. Bake for 30 to 35 minutes, or until a toothpick inserted into center comes out clean or with only a few crumbs sticking to it.
5. Cool, slice into squares, and serve.

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Berries and Coconut Cream Parfaits

Servings: 5
Ready in: 10 minutes

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup organic coconut cream
• 1 cup walnuts, chopped
• 1 tablespoon fresh mint leaves, chopped
• 2 tablespoons raw honey

Directions

1. Combine berries in a bowl then divide evenly among parfait glasses.
2. Stir together the coconut cream and honey then pour over berries.
3. Sprinkle chopped walnuts and mint over the top.
4. Chill and serve.

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Banana Bread with Almonds

Servings: 12
Preparation time: 15 minutes
Cook time: 1 hour
Ready in: 1 hour 15 minutes

Ingredients

• Coconut oil for greasing
• 1/2 cup organic applesauce
• 3/4 cup raw honey
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 2 cups almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon unrefined sea salt
• 3/4 cup almond nuts, chopped

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan with coconut oil.
2. Whisk together applesauce, honey, and cinnamon in a medium bowl. Stir in eggs and mashed bananas until well blended.
3. Combine the almond flour, baking soda, and salt in another bowl. Pour banana mixture into flour mixture then fold in chopped almonds; stir until well blended. Pour batter into the loaf pan.
4. Bake for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.
5. Let cool, slice, and serve.

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Fresh Pumpkin Squares

Servings: 7
Preparation time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes

Ingredients

• 1 (2 pounds) fresh pie pumpkin
• 4 eggs
• 1/2 cup raw honey
• 1/4 cup coconut oil
• 2 cups almond flour
• 3 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking soda mixed with 3 teaspoons lemon juice
• 1/2 teaspoon unrefined sea salt

Directions

1. Cut the pumpkin in half and scrape out the seeds using a melon baller.
2. Pour a couple of inches of water in a large pot over medium heat. Place the pumpkin in a steamer basket.
3. Cover and steam the pumpkin for 15 to 20 minutes until soft. Let cool then scoop out the cooked pumpkin from the peel. Place in a blender and puree until smooth.
4. Preheat oven to 350 degrees f. Grease a 9x13 inch baking pan with coconut oil.
5. Whisk together the eggs, honey, coconut oil, and pumpkin puree until smooth.
6. Sift together the flour, pumpkin pie spice, baking soda, baking soda-lemon juice mixture, and salt then stir into the pumpkin mixture. Spread batter into the baking pan.
7. Bake for 25 to 30 minutes. Cool, cut into squares, and serve.

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Coconut Ice Cream with Walnuts and Dark Chocolate

Servings: 8
Ready in: 40 minutes

Ingredients

• 2 cups pure coconut milk, chilled
• 1/2 cup raw honey
• 1 cup chopped hazelnuts
• 1 cup coconut flakes
• 1/2 cup dark chocolate chips (70%-90% cocoa)

Directions

1. Place chopped walnuts in a small skillet over medium-low heat. Cook for 3 minutes, stirring frequently until lightly browned. Cool and set aside.
2. Stir together coconut milk and honey. Freeze about 20-30 minutes, or according to ice cream maker instructions.
3. Add toasted hazelnuts, coconut flakes, and chocolate chips to the ice cream maker during the last 5 minutes of freezing.

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Cauliflower Rice

Serving: 1
Preparation time: 10 minutes
Cook time: 10 minutes
Ready in: 10 minutes

Ingredients

• 1 head organic cauliflower
• 1 tablespoon water

Directions

1. Wash, and remove core and leaves of cauliflower.
2. Place florets in a bowl of food processor and process until evenly chopped but not completely pulverized.
3. Place cauliflower rice and water in a microwave-safe covered dish.
4. Cook cauliflower in microwave on high until tender, about 7 minutes.

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Herb Crusted Chicken

Servings: 6
Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes

Ingredients

• 3 pasture-fed, free-range eggs
• 3/4 cup almond flour
• 1/4 cup flaxseed meal
• 1 tablespoon flax seeds
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 clove garlic, finely chopped
• 1/4 cup grated grass-fed raw milk Parmesan cheese (recommended: Organic Valley)
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless pasture-fed, free-range chicken breasts, pound flat and cut into long strips, 1-inch wide

Note: For strict Paleo version, omit cheese
 

Directions

1. Preheat oven to 350° f.
2. Beat eggs in a shallow bowl.
3. Mix almond flour, flaxseed meal, flax seeds, thyme, basil, garlic, cheese, salt, and pepper in a plate.
4. Dip chicken in egg then dredge both sides evenly in the almond flour mixture. Place chicken on a baking sheet.
5. Bake for about 25-35 minutes, or until fully cooked.

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Chicken Cacciatore with Mushrooms

Servings: 4
Preparation time: 10 minutes
Cook time: 12 minutes
Ready in: 22 minutes

Ingredients

• 3 tablespoons olive oil
• 1/3 cup chopped onion
• 1 clove garlic, chopped
• 1/3 cup green bell pepper, chopped
• 3/4 pound pasture-fed, free-range chicken meat, cooked and cubed
• 1/2 cup mushrooms, sliced
• 1/2 cup whole tomatoes, peeled
• 1/4 teaspoon dried thyme

Directions

1. Heat olive oil a large skillet over medium-high heat. Add garlic, bell pepper, and onion and sauté until soft, about 3 to 5 minutes.
2. Stir in chicken, mushrooms, tomatoes, and thyme. Reduce heat to medium low.
3. Simmer for 8 to 10 minutes, stirring frequently.
4. Serve hot.

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Zucchini and Carrot Meatballs

Servings: 4
Preparation time: 20 minutes
Cook time: 28 minutes
Ready in: 48 minutes

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 2 large carrots, diced
• 1 pound grass-fed lean ground beef
• 3/4 teaspoon ground black pepper
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup flaxseed meal
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh cilantro, chopped
• 1/2 teaspoon thyme, chopped
• 1 teaspoon dried oregano
• 1/4 cup onion, chopped

Directions

1. Heat olive oil in a medium skillet over medium heat. Add garlic and sauté until lightly browned. Add zucchini and carrots, cook until soft, about 3 to 5 minutes; set aside.
2. Combine the ground beef and remaining ingredients in a large bowl.
3. Shape mixture into meatballs and place on a baking sheet
4. Bake at 350 degrees f for 25-30 minutes. Serve warm.

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Crock Pot Apple Pork Roast

Servings: 6
Preparation time: 10 minutes
Cook time: 6 hours
Ready in: 6 hours 10 minutes

Ingredients

• 1 (1.5 pound) pork roast
• 4 apples, sliced and cored
• 1 clove garlic, minced
• 1 small white onion, sliced
• 2 tablespoons ground cinnamon
• 1 tablespoon mustard
• 1 tablespoon dried basil
• 1 tablespoon raw honey
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper

Directions

1. Place all ingredients into the crock pot and pour 1 cup of water.
2. Cook on low for 6 hours.
3. Shred pork using two forks or tongs. Serve hot.

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Broiled Herbed Halibut

Servings: 4
Preparation time: 10 minutes
Cook time: 15-20 minutes
Ready in: 25 minutes

Ingredients

• 1 (2 pound) halibut fillet, rinsed and patted dry
• 2 tablespoons olive oil
• 1 large lemon, juiced
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, crushed and chopped
• 1 tablespoon basil leaves, chopped
• 2 teaspoons ground fennel seeds
• 1/4 cup fennel leaves, roughly chopped
• olive oil for greasing

Directions

1. Grease a baking sheet with olive oil.
2. Place halibut on the baking sheet, and coat with 2 tablespoons olive oil.
3. Drizzle entire fillet with lemon juice then season with salt, pepper, garlic, basil, and fennel seeds.
4. Broil halibut in the oven for 15 to 20 minutes or until opaque and easily flakes with a fork.
5. Sprinkle fennel leaves over the top and serve.

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Pork Carnitas

Servings: 4
Preparation time: 10 minutes
Cook time: 2 hours
Ready in: 2 hours 10 minutes

Ingredients

• 1 pound boneless pork shoulder
• 1 clove garlic, crushed
• 1 onion, cut into 4 wedges
• 1 carrot, peeled and cut into 1 inch pieces
• 1 jalapeno, seeded and ribs removed, chopped
• 1 stalk celery, cut into 1 inch pieces
• 1 tomato, chopped
• 1 orange, juiced
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 1 bay leaf

Directions

1. Place the pork in a saucepan then top with garlic, onion, carrot, jalapeno, celery, and tomato.
2. Drizzle with orange juice.
3. Season with salt, coriander, thyme, pepper, cayenne, and bay leaf then cover with enough water.
4. Bring to a boil over medium heat. Reduce heat to low and simmer covered for 2 hours until pork is tender. Cool and shred.

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Cranberry Spinach Salad

Servings: 8
Ready in: 15 minutes

Ingredients

• 8 cups baby spinach leaves
• 1 1/2 cup mandarin oranges, drained
• 1 cup raisins
• 1 cup green apple, cubed
• 1/2 medium red onion, sliced into rings
• 1 1/2 cups roasted almonds, sliced
• 1/4 cup cider vinegar
• 2 teaspoons raw honey
• 3 cloves garlic, chopped
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

Directions

1. Place spinach onto salad plates. Arrange the oranges, raisins, apple, onions, and almonds on top.
2. Whisk together the vinegar, honey, garlic, salt, and pepper. Whisk in olive oil by droplets.
3. Drizzle dressing over salad.

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Sweet Potato Cottage Pie

Servings: 3
Preparation time: 10 minutes
Cook time: 45 minutes
Ready in: 55 minutes

Ingredients

• 1 large sweet potato
• 1 tablespoon grass-fed raw milk butter (recommended: Organic Valley)
• 1 tablespoon pure coconut milk
• 1/8 teaspoon unrefined sea salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon olive oil
• 1 clove garlic, crushed and chopped
• 1/4 cup onion, chopped
• 1/2 pound lean ground beef
• 1 cup mushrooms, diced
• 1/2 cup tomato sauce
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried rosemary

Directions

1. Scrub the sweet potatoes clean then pierce the skin with a fork. Place sweet potatoes on a microwave-safe dish. Set the microwave on high, and cook for 10-12 minutes or until tender, turning once.
2. Cool and cut in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper; set aside.
3. Preheat oven to 350°f. Grease a baking dish with olive oil.
4. Heat olive oil in a large skillet over medium heat. Sauté garlic and onion in olive oil, cook until onion is translucent and garlic is lightly browned.
5. Add the ground beef and cook until meat is no longer pink; drain. Stir in mushrooms, tomato sauce, cinnamon, nutmeg, and rosemary. Pour mixture onto the baking dish.
6. Spread mashed sweet potato evenly over meat mixture.
7. Bake for 25-30 minutes.

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Chili Turkey Stew

Servings: 4
Preparation time: 15 minutes
Cook time: 18 minutes
Ready in: 33 minutes

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 onion, diced
• 1/2 cup green chilies, diced
• 2 tablespoons ground coriander
• 1 tablespoon dried basil
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 4 cups organic low-sodium vegetable broth
• 3 cups cooked lean turkey breast, chopped
• 1/4 cup fresh parsley, chopped

Directions

1. Heat olive oil in a large soup pan over medium-high heat. Add garlic and onion, sauté until onions are translucent.
2. Stir in the green chilies, coriander, basil, cayenne pepper, and black pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat to medium low, and cook for 10 minutes.
4. Add the turkey and cook stew for 5 minutes more. Sprinkle chopped parsley over the top and serve.

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Grilled Swordfish with Parsley Walnut Pesto

Servings: 4
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes

Ingredients

• 4 (5 ounce) swordfish fillets
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Parsley Walnut Pesto:

• 1/4 cup chopped walnuts
• 1 tablespoon grass-fed raw milk Parmesan cheese, grated (recommended: Organic Valley)
• 2 cloves garlic
• 1 tablespoon extra-virgin olive oil
• 1/4 cup packed fresh parsley leaves
• 1/2 teaspoon unrefined sea salt
• 1/8 teaspoon ground black pepper

Note: For strict Paleo version, omit cheese


Directions

1. Preheat grill for medium-high heat.
2. Rub both sides of the fish fillets with salt, black pepper, and red pepper flakes.
3. Grill fish for 4 minutes each side, or until golden and flaky. Place grilled swordfish on individual plates.
4. Combine walnuts, cheese, and garlic in a blender or food processor and process until finely chopped. Drizzle with olive oil, parsley, salt and pepper then process until smooth.
5. Top grilled swordfish with the parsley walnut pesto to serve.

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Spicy Beef and Veggie Curry

Servings: 4
Preparation time: 15 minutes
Cook time: 43 minutes
Ready in: 1 hour 15 minutes

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 large onion, finely sliced
• 1/4 teaspoons red pepper flakes
• 3 Jalapeno peppers, thinly sliced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon chili powder
• 1/4 teaspoons ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 pounds beef sirloin, cubed
• 1 teaspoon unrefined sea salt
• 5 cups spinach
• 1/2 cup carrots, diced
• 1 cup tomatoes, chopped
• 2/3 cup pure coconut milk
• 1 teaspoon lemon juice

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add garlic and onion, and sauté for 5 minutes until softened.
2. Add jalapeno peppers continue to cook for 3 minutes more.
3. Mix cumin, turmeric, coriander, cardamom, chili powder, black pepper, cinnamon, and cloves in a small bowl.
4. Add the beef and sprinkle with cumin mixture and salt, cook for 5 minutes more; stirring occasionally.
5. Stir in the spinach, carrots, tomatoes, and coconut milk. Cover and simmer for 20 minutes, stirring occasionally.
6. Drizzle with lemon juice, and cook for another 10 minutes, or until the sauce thickens.

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Peach Pork Chops

Servings: 4
Preparation time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes

Ingredients

• 2 fresh peaches, peeled, cored, and diced
• 1/4 cup water
• 1 tablespoons raw honey
• 2 tablespoons Dijon mustard
• 2 teaspoons curry powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon olive oil
• 4 (1/4-pound) boneless pork chops
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley

Directions

1. Place the peaches, water, and honey in a small saucepan over medium-high heat. Cook for 8 to minutes, or until tender.
2. Puree the peach mixture in blender until smooth then pour into a bowl. Add mustard, curry powder, cinnamon, and ginger to the peach mixture.
3. Heat the olive oil in a skillet over medium heat. Add the pork chops and cook for 8 minutes, or until cooked through.
4. Pour the peach mixture over the pork chops; simmer until heated through.
5. Sprinkle parsley over the top and serve.

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Coconut Chicken Curry

Servings: 7
Preparation time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes

Ingredients

• 1 1/2 pounds boneless skinless pasture-fed, free-range chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon unrefined sea salt
• 1 teaspoon ground black pepper
• 2 tablespoons curry powder
• 1 1/2 tablespoons olive oil
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 cup carrots, diced
• 1/2 cup celery, chopped
• 1 3/4 cup pure coconut milk
• 1 3/4 cup can stewed, diced tomatoes
• 1 cup tomato sauce
• 3 tablespoons raw honey

Directions

1. Place chicken chunks in a bowl and sprinkle with salt, pepper, and curry powder; toss to coat.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sauté onions and garlic in olive oil for 1 minute. Reduce heat to medium.
4. Add chicken and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add carrots and celery, simmer until tender.
5. Stir in coconut milk, tomatoes, tomato sauce, and honey. Cover and simmer for 30 minutes; stirring occasionally.
6. Serve warm.

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Spicy Turkey & Veggies

Servings: 5
Preparation time: 15 minutes
Cook time: 35 minutes
Ready in: 50 minutes

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 pound ground turkey
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon unrefined sea salt
• 1 cup zucchini, diced
• 1 cup carrots, diced
• 2 stalks celery, chopped
• 3 1/2 cups tomatoes, peeled, seeded, and chopped
• 1/2 cup organic low-sodium chicken broth
• 1/2 cup chopped parsley

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Sauté onion and garlic in olive oil for 2 minutes, or until onions are translucent.
3. Add ground turkey and cook until no longer pink; season with thyme, turmeric, cayenne pepper, cumin, red pepper flakes, and salt.
4. Stir in zucchini, carrots, celery, tomatoes, and chicken broth then reduce heat to low.
5. Simmer for 25 minutes or until vegetables are tender. Stir in parsley and serve.

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Spinach and Mushrooms Stuffed Chicken Breasts

Servings: 4
Preparation time: 45 minutes
Cook time: 1 hour
Ready in: 1 hour and 45 minutes

Ingredients

• 1 pasture-fed, free-range egg yolk
• 2 teaspoons lemon juice
• 1/4 teaspoon Dijon mustard
• 1/4 cup avocado oil
• 1/4 cup olive oil
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon ground white pepper
• 5 cups fresh spinach leaves, chopped
• 1 cup mushrooms, chopped
• 1/4 cup crumbled grass-fed raw milk feta cheese (recommended: Farmstead Fresh or Oliver Farms)
• 2 cloves garlic, chopped
• 2 onions, chopped
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 skinless, boneless pasture-fed, free-range chicken breasts, butterflied

Note: For strict Paleo version, omit cheese


Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Prepare the Paleo mayonnaise: combine egg, lemon juice, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy.
3. Season with 1/4 teaspoon salt, and white pepper. Place in a sealed container and refrigerate for 30 minutes.
4. Combine the spinach, mushrooms, paleo mayonnaise, cheese, garlic, onions, salt, and pepper in a bowl.
5. Spoon spinach mixture into chicken breasts and secure with toothpicks.
6. Place stuffed chicken breasts in shallow baking dish.
7. Cover, and bake for 1 hour, or until chicken is no longer pink in the center and the juices run clear.

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Beef Bolognese Stuffed Bell Peppers

Servings: 6
Preparation time: 30 minutes
Cook time: 1 hour and 5 minutes
Ready in: 1 hour 35 minutes

Ingredients

• 1/2 cup uncooked gluten-free brown rice
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/8 cup carrots, minced
• 1/8 cup onions, diced
• 3/4 pound ground beef
• 1 1/2 cups stewed tomatoes
• 1/2 cup tomato paste
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/4 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated grass-fed raw milk Parmesan cheese, divided (recommended: Organic Valley)
• 3 red bell peppers, seeded and halved lengthwise
• 3 green bell peppers, seeded and halved lengthwise

Note: For strict Paleo version, omit cheese and go for Cauliflower Rice instead of brown rice
 

Directions

1. Boil water in a saucepan over medium heat. Stir in rice then reduce heat. Simmer covered for 20 minutes, or until rice is tender and fluffy; set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Stir in garlic, onions and carrots and cook until tender. Add ground beef and cook until browned; drain off any excess liquid.
3. Stir together the tomatoes, tomato paste, parsley, garlic, oregano, olive oil, onion, red wine, red pepper flakes, salt, and pepper in a bowl. Pour mixture over beef in the saucepan then simmer for 10 minutes. Stir in cooked rice and 1/4 cup parmesan cheese and simmer for 5 minutes more.
4. Preheat oven to 375 degrees f.
5. Fill each bell pepper with the beef mixture then drizzle with remaining olive oil and top with remaining parmesan cheese. Place bell peppers in a shallow baking dish.
6. Bake for 30 minutes.

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Baked Maple Salmon

Servings: 4
Preparation time: 40 minutes
Cook time: 20 minutes
Ready in: 1 hour

Ingredients

• 1 pound salmon
• 1/4 cup pure maple syrup
• 2 tablespoons coconut aminos
• 2 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons parsley, chopped

Directions

1. Place salmon in a shallow baking dish.
2. Stir together the maple syrup, coconut aminos, minced garlic, garlic powder, salt, pepper, and parsley in a small bowl then pour over salmon.
3. Cover and marinate salmon for 30 minutes in the fridge; turn once to coat.
4. Preheat oven to 400 degrees f.
5. Bake salmon uncovered for 20 minutes or until salmon flakes easily with a fork.

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Shrimp Stir-fry with Mushrooms and Zucchini

Servings: 4
Preparation time: 15 minutes
Cook time: 8 minutes
Ready in: 23 minutes

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 1/2 tablespoon olive oil
• 2 tablespoons garlic, minced
• 1 teaspoon fresh ginger root, minced
• 1 cup mushrooms, sliced
• 1 cup diced zucchini
• 1/2 cup chopped celery
• 2 tablespoons green onions, chopped
• 1/4 teaspoon unrefined sea salt
• 1/3 cup low-sodium chicken broth
• 2 teaspoons white wine
• 1 1/2 teaspoons coconut aminos
• 1 1/2 teaspoons arrowroot powder
• 3/4 teaspoon raw honey
• 1/4 teaspoon crushed red pepper flakes
• 1 pinch ground black pepper

Directions

1. Soak shrimp in a large bowl of salted water for 5 minutes. Rinse shrimps, and dry on paper towels.
2. Heat 1 tablespoon olive oil in a large skillet over high heat. Add shrimp and cook for 1 minute or until pink on all sides, turning constantly.
3. Add 1/2 tablespoon olive oil to the skillet then stir in garlic, ginger, mushrooms, zucchini, celery, green onions, and salt; stir-fry for about 1 minute or until tender.
4. Mix the chicken broth, white wine, coconut aminos, arrowroot powder, honey, red pepper flakes, and black pepper in a small bowl then stir mixture into skillet; cook until sauce thickens. Serve warm.

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Salmon Salad

Servings: 3
Ready in: 15 minutes

Ingredients

• 12 ounces pink salmon
• 2 cups shredded lettuce leaves
• 1/2 cup celery, finely chopped
• 3/4 teaspoon lemon juice
• 3/4 teaspoon dried basil
• 3/4 teaspoon sea salt
• 1/2 cup green onions, finely sliced

Paleo Mayonnaise:

• 1 pasture-fed, free-range egg
• 1/2 tablespoon lemon juice
• 1/8 teaspoon Dijon mustard
• 2 tablespoons avocado oil
• 2 tablespoons olive oil
• 1/8 teaspoon unrefined sea salt
• 1/8 teaspoon ground white pepper

Directions

1. Place salmon, lettuce, and celery in a medium bowl.
2. Prepare the Paleo mayonnaise: combine egg, lemon juice, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy.
3. Season with salt and white pepper. Place in a sealed container and refrigerate for 15 minutes.
4. Stir together the prepared mayonnaise and the remaining ingredients (except the green onions) in a small bowl then toss with the salad.
5. Sprinkle green onions over the top. Chill and serve.

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Thai-style Shrimp Coconut Soup

Servings: 8
Preparation time: 15 minutes
Cook time: 23 minutes
Ready in: 38 minutes

Ingredients

• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 1/2 tablespoons grated fresh ginger
• 1 1/2 teaspoons red chili paste
• 3/4 cup fresh mushrooms, sliced
• 1 stalk lemongrass, minced
• 3 cups low-sodium chicken broth
• 3 tablespoons low-sodium fish sauce
• 2 teaspoons raw honey
• 3 1/2 cups pure light coconut milk
• 3/4 pound medium shrimp - peeled and deveined
• 2 tablespoons fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 cup chopped fresh cilantro

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the garlic, ginger, chili paste, mushrooms, and lemongrass and cook for 3 minutes.
3. Stir in chicken broth, fish sauce, honey, and coconut milk over the mixture; bring to a simmer for 15 minutes.
4. Add the shrimp and cook for 5 minutes, until no longer translucent.
5. Stir in the lime juice and salt. Sprinkle cilantro on top.

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Bacon Spinach Salad

Servings: 8
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes

Ingredients

• 1/2 pound lean nitrite/nitrate-free bacon
• 1 pound spinach, rinsed and chopped
• 1/4 cup sliced fresh mushrooms
• 3 boiled eggs, peeled and chopped
• 1/2 cup sliced almonds
• 1 onion, chopped
• 1 teaspoon sesame seed
• 1/2 cup extra-virgin olive oil
• 2/3 cup raw honey
• 1/3 cup balsamic vinegar
• 1 tablespoon prepared Dijon-style mustard
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions

1. Cook bacon in a large skillet over medium high heat until browned. Drain bacon in paper towels then crumble and place in a large bowl.
2. Add the spinach, mushrooms, eggs, and almonds.
3. Place the onion, sesame seed, olive oil, honey, vinegar, mustard, salt, and pepper in a blender; blend until smooth.
4. Pour dressing over salad, gently toss to coat then serve.

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Spicy Mongolian Beef

Servings: 5
Preparation time: 1hour and 15 minutes
Cook time: 8 minutes
Ready in: 1 hour 23 minutes

Ingredients

• 1 pound beef flank steak, trimmed and thinly sliced
• 1/3 cup coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon red wine
• 1 tablespoon raw honey
• 1 tablespoon garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 tablespoon red pepper flakes
• 1 tablespoon coconut oil
• 2 carrots, thinly sliced
• 2 large green onions, thinly sliced
• 1 red bell pepper, finely chopped

Directions

1. Place beef in a large bowl.
2. Combine coconut aminos, sesame oil, red wine, honey, garlic, ginger, and red pepper flakes in a small bowl. Pour mixture over beef and toss well. Cover, and place in the fridge to marinate for 1 hour, or overnight for best flavor.
3. Heat coconut oil in a wok over high heat. Add the carrots, green onions, and red bell pepper, cook for 1 minute.
4. Stir in the beef and marinade, cook for 5 minutes, or until sauce thickens.

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Fried Lemon Cod and Brown Rice

Servings: 8
Preparation time: 15 minutes
Cook time: 1 hour and 10 minutes
Ready in: 1 hour and 25 minutes

Ingredients

• 1 1/2 pounds cod fillets
• 1 lemon, juiced
• 2 cloves garlic, finely chopped
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons cilantro, chopped

Brown Rice:

• 2 cups long-grain gluten-free brown rice
• 4 cups water
• 1 teaspoon unrefined sea salt

Note: For strict Paleo version, go for Cauliflower Rice instead of Brown Rice
 

Directions

1. Rinse brown rice under cold water.
2. Boil brown rice in a pot of water over high heat; stir in the salt. Reduce the heat to low.
3. Cover the pot and simmer for 45 to 50 minutes, or until the rice is tender. Remove pan from heat, cover and let sit for 10 minutes more.
4. Drizzle fillets with lemon juice then sprinkle with garlic, salt, and pepper.
5. Heat olive oil in a large skillet over medium high heat.
6. Add fillets and cook for 4 minutes each side, or until flaky. Sprinkle chopped cilantro over the top then serve fried cod fillets over brown rice.

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Lamb and Vegetable Stew

Servings: 6
Preparation time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes

Ingredients

• 1 1/2 pounds boneless lamb steaks, cut into 2-inch pieces
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon unrefined sea salt
• 1 clove garlic, chopped
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 tablespoons olive oil, divided
• 4 carrots, cut into 3-inch sticks
• 1 onion, thinly sliced
• 1 tablespoon almond flour
• 1/2 cup dry white wine
• 2 cups organic low-sodium beef broth
• 1 3/4 cup diced tomatoes
• 1 cup celery, sliced
• 1/2 cup fresh parsley leaves, chopped

Directions

1. Season lamb with thyme, 1/2 teaspoon salt, garlic, 1/4 teaspoon pepper, and bay leaf.
2. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Cook lamb in oil for 6 to 8 minutes, or until browned all both sides. Set aside.
3. Add the carrots and onion to the saucepan then drizzle with remaining olive oil. Cook for 3 minutes, until vegetable starts to soften. Stir in the flour and wine, simmer for 1 minute.
4. Pour in beef broth then add tomatoes, and celery; simmer for 8 to 10 minutes, or until the vegetables are tender.
5. Add the lamb then season with remaining salt and pepper. Remove the bay leaf.
6. Serve warm topped with chopped parsley.

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Shredded Brussels Sprouts with Bacon

Servings: 5
Preparation time: 10 minutes
Cook time: 10-15 minutes
Ready in: 20 minutes

Ingredients

• 1/2 pound lean, nitrate/nitrite-free sliced bacon
• 1/4 cup olive oil
• 1 clove garlic, thinly sliced
• 1 medium shallot, finely chopped
• 2/3 cup pine nuts
• 2 pounds Brussels sprouts, cored and shredded
• 3 green onions, minced
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup raisins

Directions

1. Cook bacon in a large skillet medium-high heat until crisp.
2. Drain bacon in paper towels and discard grease. Crumble and set aside.
3. Heat olive oil in the same skillet over medium heat. Add garlic and shallot and sauté until shallot is translucent.
4. Stir in pine nuts and cook until browned. Add brussels sprouts and green onions to the pan, season with salt and pepper.
5. Cook for 10 to 15 minutes, or until sprouts are wilted and tender.
6. Stir in crumbled bacon and raisins.

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Holiday Apple and Sunflower Seed Salad

Servings: 4
Ready in: 25 minutes

Ingredients

• 2 green apples - washed, cored and cubed
• 1/2 cup roasted sunflower seeds
• 1/2 cup sliced walnuts
• 1/2 cup halved olives
• 5 oz. mixed baby kale leaves, chopped
• 2 tomatoes, diced

Dressing:

• 1 pasture-fed, free-range egg
• 1/2 tablespoon apple cider vinegar
• 1/8 teaspoon Dijon mustard
• 2 tablespoons avocado oil
• 2 tablespoons olive oil
• 1/8 teaspoon unrefined sea salt
• 1/8 teaspoon ground white pepper
• 1/4 cup balsamic vinaigrette
• 4 tablespoons pure full-fat coconut milk
• 2 tablespoons fresh dill, finely minced
• 1 teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine apples, sunflower seeds, walnuts, olives, kale, and tomatoes in a large bowl.
2. Prepare the Paleo mayonnaise: Place egg, 1/2 tablespoon cider vinegar, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy. Season with 1/8 teaspoon salt and white pepper. Place in a sealed container and refrigerate for 15 minutes.
3. Stir together the prepared mayonnaise and the remaining dressing ingredients in a small bowl then pour over salad and toss well.

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Lime Chicken Picante with Steamed Carrots and Cauliflower

Servings: 6
Preparation time: 20 minutes
Cook time: 37 minutes
Ready in: 57 minutes

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 1/2 cup organic low-sodium chunky salsa
• 6 (4-ounce) skinless, boneless pasture-fed, free-range chicken breasts
• 2 tablespoons extra-virgin olive oil
• 1 lime, sliced into 6 wedges
• 6 carrots, cut into 1/2-inch rounds
• 1 head cauliflower, cut into bite-size florets
• 1/4 teaspoon unrefined sea salt

Directions

1. Stir together the mustard, lime juice, and salsa in a large bowl. Add chicken and coat with the salsa mixture. Cover, and place in the fridge to marinate for at least 30 minutes.
2. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and brown on all sides.
3. Boil marinade in a saucepan for 5 minutes then pour over chicken.
4. Sauté chicken for another 3 to 5 minutes or until marinade starts to glaze.
5. Place chicken onto individual plates; spooning marinade over chicken.
6. Place a steamer in a large saucepan of boiling water. Add the vegetables and steam covered for about 7 minutes, or until tender.
7. Transfer vegetables to a bowl and season with 1/4 teaspoon salt. Cover to keep warm.
8. Top each breast with 1 lime wedge and place steamed vegetables on the side.

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Cheddar Pear Salad with Caramelized Pecans

Servings: 16
Preparation time: 20 minutes
Cook time: 5 minutes
Ready in: 25 minutes

Ingredients

• 3 pears, peeled, cored and chopped
• 5 ounces grass-fed raw milk Cheddar cheese, crumbled (recommended: Organic Pastures or PastureLand True Raw Milk Cheddar)
• 1 head lettuce leaves, torn into bite-size pieces
• 1 cup cashew halves
• 1/2 cup red onion, thinly sliced
• 1 clove garlic, chopped
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1/4 cup and 1 1/2 teaspoons raw honey
• 1/2 cup pecans
• 1/4 teaspoon ground cinnamon

Note: For strict Paleo version, omit cheese
 

Directions

1. Stir together garlic, mustard, salt, pepper, olive oil, cider vinegar, and 1 1/2 teaspoons honey in a small bowl.
2. Combine pears, cheese, lettuce, cashews, and onions in a large bowl then drizzle with the vinegar mixture.
3. Toss well to coat.
4. Stir together 1/4 cup honey, cinnamon, and pecans in a skillet over medium heat until caramelized, about 5 minutes. Cool pecans onto parchment paper, and break into pieces.
5. Top salad with the caramelized pecans.

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Cajun Turkey and Rice

Servings: 6
Preparation time: 15 minutes
Cook time: 1 hour and 10 minutes
Ready in: 1 hour 25 minutes

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 pound ground turkey
• 1 1/4 cups tomatoes, diced
• 1 cup organic tomato sauce
• 1/2 cup gluten-free long grain rice, uncooked
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1 head cabbage, chopped
• 1/2 cup grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley)

Note: For strict Paleo version, omit cheese and go for Cauliflower Rice instead of long-grain rice
 

Directions

1. Preheat oven to 350 degrees f.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until lightly browned.
3. Add onion and meat, cook for 8 minutes or until meat is no longer pink. Discard liquid from skillet.
4. Add the tomatoes, tomato sauce, and rice; season with salt, pepper, dried basil, cumin, and cayenne pepper.
5. Spread mixture into a 9x12-inch baking pan. Sprinkle cabbage and cheese over the top.
6. Bake covered for 1 hour and 10 minutes, or until the rice is tender.

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Easy Spinach ‘n Mushroom Frittata

Servings: 2
Preparation time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes

Ingredients

• Olive oil for greasing
• 4 eggs
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup carrot, diced
• 1/2 cup grape tomatoes, diced
• 1/4 cup grass-fed raw milk Parmesan cheese, freshly grated (recommended: Organic Valley)
• 3/4 cup Portobello mushrooms, chopped
• 1/2 cup scallions, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon basil
• 1/2 teaspoon unrefined sea salt
• 1 pinch ground black pepper

Note: For strict Paleo version, omit cheese
 

Directions

1. Preheat oven to 375 degrees F. Grease a 9-inch pie plate with olive oil.
2. Mix all ingredients in the pie plate.
3. Bake for 30 minutes, or until set. Cool, and cut in wedges to serve.

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