Search Results for: leftovers

Moroccan-Style Roast Chicken Recipe

January 6, 2023 by Paleo Leaper Leave a Comment

The humble chicken is one of the thriftiest Paleo meals around – much, much cheaper than buying just the breasts or the wings.

For a family, it’s dinner; for a single person, it’s a hearty meal with plenty of leftovers for soup, salad, and broth. The typical way to prepare a chicken is to roast it, but it’s all too easy to get stuck in a rut making the same roast chicken again and again until you never want to see a bird again!

This recipe is an antidote to any roast chicken boredom that might have entered your kitchen. A colorful spice rub adds a warm, earthy flavor to the meat and the dates in the stuffing balance out the heat of the spices with just a hint of sweetness. It’s a little bit exotic and a whole lot of delicious.

As an additional point in its favor, this recipe cooks a vegetable side dish right inside the bird, so you don’t have to worry about making vegetables separately.

So it’s perfect for a busy evening when you can’t find time to cook a vegetable side (and then clean up another set of pans). If you do want a little something extra to go with it, try a recipe that uses mint: roasted cauliflower with mint and pomegranate would be an excellent choice.

When you’re cooking a chicken, you definitely don’t want to overcook, or you’ll lose that juicy tenderness and end up with dry, unappetizing meat.

The recipe here is written for a 4-pound chicken, but especially if you’re using a free-range chicken, your bird might be smaller (so it won’t require as much cooking time). To test for doneness, simply pierce the chicken’s thigh with a fork: when the fork slides in evenly, it’s ready to eat.

Moroccan-Style Roast Chicken Recipe

SERVES: 4 PREP: 20 min COOK: 1h 10 min

Ingredients

4 lb. whole chicken, rinsed and patted dry;
1 onion, chopped;
1 zucchini, minced;
6 fresh or dried dates, pitted and roughly chopped;
2 cloves garlic, minced;
2 carrots, minced;
1 tbsp. fresh ginger, minced;
½ tsp. paprika;
¾ tsp. ground cumin;
½ teaspoon dried oregano;
¼ tsp. ground cayenne pepper;
¼ tsp. ground turmeric;
1 cinnamon stick;
1 tbsp. extra-virgin olive oil;
Sea salt and freshly ground black pepper, to taste;
Cooking twine;

Ingredients for the spice rub

¼ cup extra-virgin olive oil;
¼ tsp. ground cinnamon;
½ tsp. cumin;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 350 F.
Heat 1 tbsp. of olive oil in a skillet over medium heat. Add the onion, carrots, and garlic, and cook until soft (2 to 3 minutes).
Add the zucchini, dates, ginger, paprika, cumin, oregano, cayenne pepper, and turmeric, and season with salt and pepper to taste. Stir everything and cook for another 2 to 3 minutes.
Spoon the mixture into the chicken cavity and add the cinnamon stick. Tie the chicken's legs together with the cooking string.
Place the chicken breast side up on a rack in a roasting pan.
In a small bowl, combine all the ingredients for the rub, and rub it over the chicken.
Roast the chicken for 1 hour, basting every 20 minutes with the remaining rub mixture.

📖 Recipe

Moroccan-Style Roast Chicken Recipe

Bored of the same old roast chicken? Spice it up with a variation that's delicious enough to pull you out of a rut, but easy enough for a busy weeknight.

5 from 2 votes

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Main Course

Cuisine Moroccan

Servings people

Calories 1198 kcal

Ingredients

4 lb. whole chicken rinsed and patted dry
1 onion chopped
1 zucchini minced
6 fresh or dried dates pitted and roughly chopped
2 cloves garlic minced
2 carrots minced
1 tbsp. fresh ginger minced
½ tsp. paprika
¾ tsp. ground cumin
½ teaspoon dried oregano
¼ tsp. ground cayenne pepper
¼ tsp. ground turmeric
1 cinnamon stick
1 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Cooking twine

Ingredients for the spice rub

¼ cup extra-virgin olive oil
¼ tsp. ground cinnamon
½ tsp. cumin
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350 F.
Heat 1 tbsp. of olive oil in a skillet over medium heat. Add the onion, carrots, and garlic, and cook until soft (2 to 3 minutes).
1 onion, 2 carrots, 1 tbsp. extra-virgin olive oil, 2 cloves garlic
Add the zucchini, dates, ginger, paprika, cumin, oregano, cayenne pepper, and turmeric, and season with salt and pepper to taste. Stir everything and cook for another 2 to 3 minutes.
1 zucchini, 6 fresh or dried dates, 1 tbsp. fresh ginger, ½ tsp. paprika, ½ tsp dried oregano, ¼ tsp. ground cayenne pepper, ¼ tsp. ground turmeric, Sea salt and freshly ground black pepper, ½ tsp. cumin, Cooking twine
Spoon the mixture into the chicken cavity and add the cinnamon stick. Tie the chicken’s legs together with the cooking string.
4 lb. whole chicken, 1 cinnamon stick
Place the chicken breast side up on a rack in a roasting pan.
In a small bowl, combine all the ingredients for the rub, and rub it over the chicken.
¾ tsp. ground cumin, ¼ cup extra-virgin olive oil, ¼ tsp. ground cinnamon, Sea salt and freshly ground black pepper to taste
Roast the chicken for 1 hour, basting every 20 minutes with the remaining rub mixture.

Nutrition

Calories: 1198kcalCarbohydrates: 16gProtein: 86gFat: 87gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 41gTrans Fat: 0.4gCholesterol: 340mgSodium: 331mgPotassium: 1185mgFiber: 3gSugar: 10gVitamin A: 1883IUVitamin C: 19mgCalcium: 103mgIron: 6mg

Keyword moroccan, roast chicken

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Taco Salad Recipe

January 5, 2023 by Paleo Leaper Leave a Comment

Maybe it’s the fun of filling your own shell exactly to your taste, or maybe it’s the fresh, juicy salsa setting off the richness of the meat, but whatever the reason, taco night is a dinner tradition that families love – and a tradition you don’t have to give up when you ditch the corn tortilla.

Re-creating the shell with Paleo ingredients is always an option (some people make shells out of mashed plantains for example), but it’s even easier to do away with the shell entirely and enjoy the taco experience with a more sophisticated presentation.

To get the full taco flavor, this recipe calls for homemade Catalina dressing and taco seasoning; I’ve included both recipes below if you don’t already know how to make Paleo versions.

The Catalina dressing uses homemade ketchup, so make sure you have a batch of that before tackling this recipe (it’s really easy to make). The dressing and the seasoning recipes will probably give you some leftovers, but you can always store these and use them another day.

The directions given here are for one big bowl of salad. If you like taco dinners because everyone can make their own, simply skip the last step and instead lay out all the ingredients on the table in separate bowls.

That way, everyone can construct an individual meal, and you won’t waste any tomatoes or cucumbers on the picky eaters. It’s a perfect easy recipe for introducing skeptical friends to Paleo since tacos are a familiar meal that everyone likes, so you can put to rest all their fears about eating “weird” food.

Serve up your salad with some Mexican chicken soup on the side and enjoy!

Taco Salad Recipe

Serves: 4 Prep: 25min Cook: 10 min

Ingredients

1 lb. ground beef;
1 large head of romaine lettuce, coarsely chopped;
2-3 Roma tomatoes, diced;
5 green onions, thinly sliced;
1 bell pepper, chopped; (an orange or yellow pepper adds more color to the dish)
1 cucumber, chopped;
4 tbsp. taco seasoning (recipe below);
Cooking fat;

Ingredients for the Catalina vinaigrette

1 cup of extra virgin olive oil;
½ cup homemade ketchup;
½ cup red wine vinegar;
½ cup grated onion or onion powder;
1 tsp. paprika;
½ tsp. Worcestershire sauce; (optional)
⅓ cup honey; (optional)
Sea salt and freshly ground black pepper;

Ingredients for the taco meat seasoning

2 tbsp. chili powder;
2 tsp. paprika;
1 tsp. onion powder;
1tsp. garlic powder;
2 tsp. ground cumin;
1 tsp. dried oregano;
Sea salt and freshly ground black pepper;

Preparation

In a medium bowl, combine all the ingredients for the Catalina sauce and season with salt and pepper to taste. For a smoother sauce, combine in a food processor and blend.
In a small bowl, combine all the ingredients for the taco seasoning, and season again with salt and pepper to taste.
Over medium-high heat, melt some Paleo cooking fat and toss in the ground beef. Cook until well done (about ten minutes). While the beef is cooking, break it apart with a wooden spoon.
When the beef is almost done, add the taco seasoning and mix well, making sure all the meat is covered. You can also add a little bit of water if it looks dry. Let the meat cool down until it’s at room temperature.
In a big salad bowl, combine the bell peppers, cucumbers, tomatoes, green onions, and beef. Top with the Catalina dressing. Gently mix everything and serve.

📖 Recipe

Taco Salad Recipe

Taco night, Paleo-style: lose the tortilla but keep the taco experience going with this Paleo adaptation of a family-friendly classic.

5 from 1 vote

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Prep Time 25

Cook Time 10

Total Time 35

Course Salad

Cuisine Mexican

Servings people

Calories 915 kcal

Ingredients

1 lb. ground beef
1 large head of romaine lettuce coarsely chopped
2-3 Roma tomatoes diced
5 green onions thinly sliced
1 bell pepper chopped (an orange or yellow pepper adds more color to the dish)
1 cucumber chopped
4 tbsp. taco seasoning recipe below
Cooking fat

Ingredients for the Catalina vinaigrette

1 cup of extra virgin olive oil
½ cup homemade ketchup
½ cup red wine vinegar
½ cup grated onion or onion powder
1 tsp. paprika
½ tsp. Worcestershire sauce optional
⅓ cup honey optional
Sea salt and freshly ground black pepper

Ingredients for the taco meat seasoning

2 tbsp. chili powder
2 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. ground cumin
1 tsp. dried oregano
Sea salt and freshly ground black pepper

Instructions

In a medium bowl, combine all the ingredients for the Catalina sauce and season with salt and pepper to taste. For a smoother sauce, combine in a food processor and blend.
1 cup of extra virgin olive oil, ½ cup homemade ketchup, ½ cup red wine vinegar, ½ cup grated onion or onion powder, ½ tsp. Worcestershire sauce, ⅓ cup honey, 2 tsp. paprika, Sea salt and freshly ground black pepper
In a small bowl, combine all the ingredients for the taco seasoning, and season again with salt and pepper to taste.
1 tsp. paprika, 2 tbsp. chili powder, 1 tsp. onion powder, 1 tsp. garlic powder, 2 tsp. ground cumin, 1 tsp. dried oregano, Sea salt and freshly ground black pepper
Over medium-high heat, melt some Paleo cooking fat and toss in the ground beef. Cook until well done (about ten minutes). While the beef is cooking, break it apart with a wooden spoon.
1 lb. ground beef, Cooking fat
When the beef is almost done, add the taco seasoning and mix well, making sure all the meat is covered. You can also add a little bit of water if it looks dry. Let the meat cool down until it’s at room temperature.
1 large head of romaine lettuce, 4 tbsp. taco seasoning
In a big salad bowl, combine the bell peppers, cucumbers, tomatoes, green onions, and beef. Top with the Catalina dressing. Gently mix everything and serve.
2-3 Roma tomatoes, 1 bell pepper, 1 cucumber, 5 green onions

Nutrition

Calories: 915kcalCarbohydrates: 33gProtein: 24gFat: 79gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 50gTrans Fat: 1gCholesterol: 81mgSodium: 1692mgPotassium: 1052mgFiber: 10gSugar: 15gVitamin A: 7615IUVitamin C: 59mgCalcium: 139mgIron: 9mg

Keyword salad, Taco

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Beef and Broccoli Stir-Fry Recipe

January 5, 2023 by Paleo Leaper Leave a Comment

Have you ever ordered “beef and broccoli” from an Asian restaurant and been served a huge plate of rice with a few slices of beef and wilted broccoli florets on top?

Here’s a recipe that banishes that disappointment with a big plate full of just the good stuff: tender pan-fried steak and broccoli done to crispy perfection in plenty of coconut oil, with brilliant red peppers added for color and crunch and a dash of coconut aminos to replace the soy sauce.

The whole recipe is served over a bed of vegetables that definitively beats out white rice both for taste and nutrition. I used Brussels sprouts this time around, but you could easily replace them with bean sprouts or even spaghetti squash, depending on your tastes.

Or, for a healthier starch than the pile of white rice, consider adding a baked Japanese sweet potato. Not as brightly colored as the orange American sweet potatoes, the Japanese kind is purple on the outside, and butter-yellow on the inside, with a pleasantly mild taste that goes beautifully with a simple topping of salt and butter.

This stir-fry is simple to throw together, and like all stir-fries, it’s an easy way of using up any vegetable odds and ends you might find in the fridge.

Toss in water chestnuts, yellow peppers, thin-sliced carrots, or whatever else is handy – stir-fries are a tried-and-true way of clearing out the fridge on the night before a big grocery-store run or pulling together a nutritious dinner from various vegetable leftovers at the bottom of the crisper drawers.

Beef and Broccoli Stir-Fry Recipe

SERVES: 4 PREP: 30 min COOK: 20 min

Ingredients

1 lb. boneless round steak, cut into 2-inch strips;
4 cups broccoli florets;
1 small onion, thinly sliced;
1 red bell pepper, thinly sliced;
1 clove garlic, minced;
1 tsp. ground ginger;
½ cup of water;
½ tablespoon coconut aminos;
2 tbsp. coconut oil;
Sea salt and fresh black pepper;

Ingredients for the sautéed Brussel sprouts

1 ½ lb. Brussels sprouts;
2 cloves garlic, minced;
Sea salt and freshly ground black pepper to taste;
Paleo cooking fat;

Preparation

Warm the cooking fat for the Brussels sprouts in a cast-iron skillet over medium heat. Add the minced garlic and cook until golden, about 3 min.
Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in a while. Remove the Brussels sprouts and set them aside.
Warm the coconut oil in a cast-iron skillet over medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.
In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.
Return the beef to the skillet.
In a small bowl, combine the water, the coconut aminos, the ground ginger, and the minced garlic, and season with salt and pepper to taste.
Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove it from the heat.
Reheat the Brussels sprouts.
Serve the stir-fry on top of the sautéed Brussels sprouts.

📖 Recipe

Beef and Broccoli Stir-Fry Recipe

Savor this satisfying and nutritious version of a favorite takeout classic, served over a bed of Brussels sprouts.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Side Dish

Cuisine American

Servings people

Calories 433 kcal

Ingredients

1 lb. boneless round steak cut into 2-inch strips;
4 cups broccoli florets;
1 small onion thinly sliced;
1 red bell pepper thinly sliced;
1 clove garlic minced
1 tsp. ground ginger
½ cup of water
½ tablespoon coconut aminos
2 tbsp. coconut oil
Sea salt and fresh black pepper

Ingredients for the sautéed Brussel sprouts

1 ½ lb. Brussels sprouts
2 cloves garlic minced
Sea salt and freshly ground black pepper to taste

Instructions

Warm the cooking fat for the Brussels sprouts in a cast-iron skillet over medium heat. Add the minced garlic and cook until golden, about 3 min.
2 cloves garlic
Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in a while. Remove the Brussels sprouts and set them aside.
1 clove garlic, 1 ½ lb. Brussels sprouts, Sea salt and fresh black pepper
Warm the coconut oil in a cast-iron skillet over medium heat, and stir-fry the beef until well cooked, about 6 minutes. Remove the beef from the skillet.
2 tbsp. coconut oil, 1 lb. boneless round steak
In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.
4 cups broccoli florets;, 1 small onion, 1 red bell pepper
Return the beef to the skillet.
In a small bowl, combine the water, the coconut aminos, the ground ginger, and the minced garlic, and season with salt and pepper to taste.
1 clove garlic, 1 tsp. ground ginger, ½ cup of water, ½ tbsp coconut aminos, Sea salt and freshly ground black pepper to taste
Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove it from the heat.
Reheat the Brussels sprouts.
Serve the stir-fry on top of the sautéed Brussels sprouts.

Nutrition

Calories: 433kcalCarbohydrates: 27gProtein: 32gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 69mgSodium: 178mgPotassium: 1372mgFiber: 10gSugar: 8gVitamin A: 2799IUVitamin C: 266mgCalcium: 133mgIron: 5mg

Keyword Beef, broccoli, stir-fry

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Slow Cooker Ham With Pineapple and Mustard Glaze Recipe

January 5, 2023 by Paleo Leaper Leave a Comment

A pineapple and mustard glaze adds plenty of flavor to this easy slow-cooker ham, and a quick turn under the broiler gives you the caramelized top of an oven-cooked recipe without all the work.

With the decorative pineapple rings on top, it’s a decorative centerpiece for any kind of special meal, but it would also be delicious for an ordinary dinner.

Slow Cooker Ham With Pineapple and Mustard Glaze

If you’re buying a pre-prepared ham at the grocery store, be very vigilant about the ingredients; often they’re made with all kinds of junk (and then bulked up with water to sell less ham for more money, which is a ripoff and also gives you much less flavorful meat).

If you have the option, it’s probably best to make your own from fresh pork – it’s really not hard at all, and it’s a sure way to guarantee the quality of all the ingredients you use.

With the warming spices and the mustard, this would be a perfect main course to go with hearty wintery side dishes like braised cabbage or roasted potatoes, and the generous amount of ham should give you plenty of leftovers to grab for a quick lunch the next day.

Slow Cooker Ham With Pineapple and Mustard Glaze Recipe

SERVES: 6 PREP: 20 min COOK: 8 h

Ingredients

A 6 to 8 lbs fully cooked bone-in ham
4 to 6 pineapple rings (these are in addition to the chunks below)
1 ½ cups fresh pineapple, cut into chunks
½ cup fresh pineapple juice
½ cup raw honey (optional)
2 tbsp. Dijon mustard
¼ tsp. ground cloves
¼ nutmeg
¼ cup water
Sea salt and freshly ground black pepper

Preparation

Place the ham in a slow cooker.
Combine the pineapple juice, pineapple chunks, honey, mustard, cloves, and water in a saucepan placed over medium heat.
Cook the sauce until warm and the honey has dissolved completely.
Pour the mixture over the ham.
Cook on low for 6 to 8 hours, basting with the cooking juices every few hours.
Preheat your oven broiler, and place the ham in an oven-safe dish.
Decoratively arrange the pineapple slices on top of the ham, securing them with toothpicks, and drizzle the remaining sauce all over.
Broil for 7 to 10 minutes right before serving.

📖 Recipe

Slow Cooker Ham With Pineapple and Mustard Glaze Recipe

A savory-sweet ham finished off in the oven for even more flavor without sacrificing convenience.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 146 kcal

Ingredients

A 6 to 8 lbs fully cooked bone-in ham
4 to 6 pineapple rings these are in addition to the chunks below
1 ½ cups fresh pineapple cut into chunks
½ cup fresh pineapple juice
½ cup raw honey optional
2 tbsp. Dijon mustard
¼ tsp. ground cloves
¼ nutmeg
¼ cup water
Sea salt and freshly ground black pepper

Instructions

Place the ham in a slow cooker.
A 6 to 8 lbs fully cooked bone-in ham
Combine the pineapple juice, pineapple chunks, honey, mustard, cloves, and water in a saucepan placed over medium heat.
4 to 6 pineapple rings, 1 ½ cups fresh pineapple, ½ cup raw honey, 2 tbsp. Dijon mustard, ¼ tsp. ground cloves, ¼ cup water, ½ cup fresh pineapple juice
Cook the sauce until warm and the honey has dissolved completely.
Pour the mixture over the ham.
Cook on low for 6 to 8 hours, basting with the cooking juices every few hours.
Preheat your oven broiler, and place the ham in an oven-safe dish.
Decoratively arrange the pineapple slices on top of the ham, securing them with toothpicks, and drizzle the remaining sauce all over.
¼ nutmeg, Sea salt and freshly ground black pepper
Broil for 7 to 10 minutes right before serving.

Nutrition

Calories: 146kcalCarbohydrates: 38gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 57mgPotassium: 149mgFiber: 1gSugar: 35gVitamin A: 84IUVitamin C: 26mgCalcium: 21mgIron: 1mg

Keyword glaze, ham, mustard, pineapple, slow cooker

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Slow-Cooked Beef Brisket Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

A good brisket, cooked properly, has a rich flavor and a mouthwatering texture – it’s a powerful argument in favor of “low and slow” cooking.

In this case, that doesn’t have to mean tending to the stove all day, though; with a slow cooker, you can put the meat in and then forget about it until you’re ready to dig in 8 hours later.

For this recipe, cooking the meat in a rich sauce only adds to the flavor. You’ll need some homemade ketchup and Worcestershire sauce, but it’s not like you’ll be using them just for this recipe: they’re great condiments to have on hand in general, and if you have extra that you won’t be using, just freeze it in an ice cube tray so you can pop out servings as you want them.

Serve your brisket with some mashed root vegetables to soak up the sauce, coleslaw, or any other vegetable sides you like. And if you have any leftovers, try making it into brisket chili for a delicious change of pace!

Slow-Cooked Beef Brisket Recipe

SERVES: 4 PREP: 15 min COOK: 8 h

Ingredients

2 lbs. beef brisket
2 cups onion, diced
2 tbsp. tomato paste
¾ cup beef stock
½ cup honey
2 tbsp. Dijon mustard
½ cup ketchup
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke (optional)
Sea salt and freshly ground black pepper

Preparation

Brown the beef brisket on all sides in a skillet placed over high heat and place in the slow cooker.
Cook the onion for one or two minutes over medium heat in the same skillet.
Add all the remaining ingredients to the skillet, mix well, and heat up.
Drizzle the sauce over the brisket and cook on low for 8 hours.
Remove the brisket from the slow cooker. Pull the meat apart or slice it against the grain. Don't throw away the sauce left in the slow cooker.
Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
Serve the meat with hot sauce.

📖 Recipe

Slow-Cooked Beef Brisket Recipe

This tender slow-cooker brisket makes a delicious meal out of one of the most affordable cuts of beef around.

5 from 2 votes

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings people

Calories 439 kcal

Ingredients

2 lbs. beef brisket
2 cups onion diced
2 tbsp. tomato paste
¾ cup beef stock
½ cup honey
2 tbsp. Dijon mustard
½ cup ketchup
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke optional
Sea salt and freshly ground black pepper

Instructions

Brown the beef brisket on all sides in a skillet placed over high heat and place in the slow cooker.
2 lbs. beef brisket
Cook the onion for one or two minutes over medium heat in the same skillet.
2 cups onion
Add all the remaining ingredients to the skillet, mix well, and heat up.
2 tbsp. tomato paste, ¾ cup beef stock, ½ cup honey, 2 tbsp. Dijon mustard, ½ cup ketchup, 2 tbsp. balsamic vinegar, 2 tbsp. Worcestershire sauce, 1 tsp. liquid smoke, Sea salt and freshly ground black pepper
Drizzle the sauce over the brisket and cook on low for 8 hours.
Remove the brisket from the slow cooker. Pull the meat apart or slice it against the grain. Don’t throw away the sauce left in the slow cooker.
Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
Serve the meat with hot sauce.

Nutrition

Calories: 439kcalCarbohydrates: 16gProtein: 50gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 516mgPotassium: 1150mgFiber: 2gSugar: 10gVitamin A: 136IUVitamin C: 12mgCalcium: 52mgIron: 5mg

Keyword Beef, brisket, slow cooker

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Breakfast Stuffed Peppers Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Good morning, sunshine! Get your day off to a bright and delicious start with these easy breakfast-themed stuffed peppers – if you’re looking for something new to do with your eggs, this is a creative alternative to the fried-poached-omelet rotation and an easy vehicle for plenty of vegetables along with your protein.

Add ham or bacon for a hearty breakfast or leave it with just the eggs if you prefer a lighter meal to start the day.

If you can’t eat eggs or simply don’t like them, you could also substitute ground meat or loose sausage meat (not in casings) for the eggs.

And don’t be afraid to play around with the vegetables either if you have something else hanging around in the fridge that needs to be eaten. The great thing about stuffed peppers is how well they take just about anything and make it tasty.

Like most baked egg recipes, these peppers travel very well; the eggs hold the insides together, so the stuffing doesn’t spill out as much as it does with regular stuffed peppers. Why not make a double batch so you’ll have easy leftovers for breakfast tomorrow too?

Breakfast Stuffed Peppers Recipe

SERVES: 4 PREP: 15 min COOK: 50 min

Ingredients

4 bell peppers, sliced in half, core and seeds removed
8 eggs, beaten
1 cup mushrooms, sliced
1 onion, diced
3 cups baby spinach
1 tomato, diced
½ tsp. garlic powder
Bacon, ham, and/or sausages, pre-cooked (optional)
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 375 F.
Melt some cooking fat in a skillet placed over medium heat.
Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook for about 2 minutes.
Add the spinach and cook until wilted, about 1 or 2 minutes.
Season to taste with salt, pepper, and garlic powder.
Divide the vegetable mixture equally among the bell pepper halves
Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice if using.
Place the stuffed peppers in the oven on a baking sheet, and bake for 40 minutes.

📖 Recipe

Breakfast Stuffed Peppers Recipe

Any morning can be a good morning with a breakfast this tasty!

5 from 1 vote

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Breakfast

Cuisine American

Servings people

Calories 218 kcal

Ingredients

4 bell peppers sliced in half, core and seeds removed
8 eggs beaten
1 cup mushrooms sliced
1 onion diced
3 cups baby spinach
1 tomato diced
½ tsp. garlic powder
Bacon ham, and/or sausages, pre-cooked (optional)
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 375 F.
Melt some cooking fat in a skillet placed over medium heat.
1 tbsp. cooking fat
Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook for about 2 minutes.
1 cup mushrooms, 1 onion, 1 tomato
Add the spinach and cook until wilted, about 1 or 2 minutes.
3 cups baby spinach
Season to taste with salt, pepper, and garlic powder.
½ tsp. garlic powder, Sea salt and freshly ground black pepper, 4 bell peppers
Divide the vegetable mixture equally among the bell pepper halves
Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice if using.
8 eggs, Bacon
Place the stuffed peppers in the oven on a baking sheet, and bake for 40 minutes.

Nutrition

Calories: 218kcalCarbohydrates: 14gProtein: 14gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 327mgSodium: 154mgPotassium: 686mgFiber: 4gSugar: 8gVitamin A: 6568IUVitamin C: 165mgCalcium: 97mgIron: 5mg

Keyword breakfast recipe, pepper, stuffed

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Cabbage Rolls Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Cabbage rolls are simply divine. Consequently, we have never met a cabbage roll that we did not like. But it is so much more than the flavors of cabbage, tomato, onion, herbs, and pork, baking and slowly simmering together.

No, it is about the family and friendship that comes with rolling up a large batch of these beauties. Since this recipe makes 6 servings, it is time to send out the dinner invites - or plan on stunningly delicious leftovers (they do taste better warmed up the second or even third time)!

Share or keep them all to yourself; we aren't here to judge. However, we are here to say that it is good to stick to the plan and make the sweet tomato sauce at the beginning of the food preparation.

It would be easiest to just toss in that can of tomato sauce, but the sensations of an old-world specialty would be lost in translation.

As such, slow cooking has many varied charms - it imparts amazing flavor by combining key ingredients at just the right time, so the end result is irresistible. And that is exactly what you want to accomplish with the sauce. Remember, stick to the ingredients, and they will surprise and nourish you.

To add a bite of refreshing sourness on the side, we recommend lacto-fermented cabbage (sauerkraut) to keep the meal light. To keep the meal classic, with a Paleo twist, add some Paleo sour cream on top of your cabbage rolls. There are no words to describe that kind of magical combination.

Cabbage Rolls Recipe

Serves: 6 Prep: 20 min Cook: 1h 20 min

Ingredients

1 lb. ground pork
1 lb. ground beef
1 cup onion, chopped and pan-fried
1 egg, beaten
1 tsp. smoked paprika
2 tsp. dried mixed herbs of your choice (i.e. parsley and oregano)
2 tsp. salt
1 tsp. pepper
10 large cabbage leaves, blanched

Sweet Tomato Sauce Ingredients

3 tbsp. cooking oil (ghee or avocado oil)
1 onion, finely chopped
1 14oz. can chopped tomatoes
¼ cup coconut sugar (optional)
½ cup beef stock
Salt & pepper to taste

Preparation

Preheat the oven to 400 F.
To make the sauce, add the onion to a saucepan with the oil and cook until soft and fragrant.
Add the tomatoes, sugar, and stock, and season to taste.
Lower the heat and cook for 15-20 minutes until reduced.
To make the filling, combine the ground pork and beef with the fried onion, egg, herbs, and spices; mix well.
To make the rolls, take a small handful of the meat mixture and place it in the center of each cabbage leaf. Tightly tuck and roll the cabbage leaf.
Place half of the sauce at the bottom of an oven-proof dish, then add the cabbage rolls and spoon over the remaining sauce.
Place in the oven and allow to bake for 45 minutes.

📖 Recipe

Cabbage Rolls Recipe

There are plenty of ways to make plain and simple cabbage rolls, but when you add Paleo sour cream, it will be incredibly hard to stop eating them.

5 from 1 vote

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Main Course

Cuisine American

Servings people

Calories 579 kcal

Ingredients

1 lb. ground pork
1 lb. ground beef
1 cup onion chopped and pan-fried
1 egg beaten
1 tsp. smoked paprika
2 tsp. dried mixed herbs of your choice i.e. parsley and oregano
2 tsp. salt
1 tsp. pepper
10 large cabbage leaves blanched

Sweet Tomato Sauce Ingredients

3 tbsp. cooking oil ghee or avocado oil
1 onion finely chopped
1 14 oz. can chopped tomatoes
¼ cup coconut sugar optional
½ cup beef stock
Salt & pepper to taste

Instructions

Preheat the oven to 400 F.
To make the sauce, add the onion to a saucepan with the oil and cook until soft and fragrant.
1 cup onion, 3 tbsp. cooking oil
Add the tomatoes, sugar, and stock, and season to taste.
2 tsp. salt, 1 14 oz. can chopped tomatoes, ½ cup beef stock, ¼ cup coconut sugar
Lower the heat and cook for 15-20 minutes until reduced.
To make the filling, combine the ground pork and beef with the fried onion, egg, herbs, and spices; mix well.
1 lb. ground pork, 1 lb. ground beef, 1 egg, 1 tsp. smoked paprika, 2 tsp. dried mixed herbs of your choice, 1 tsp. pepper, 1 onion, Salt & pepper to taste
To make the rolls, take a small handful of the meat mixture and place it in the center of each cabbage leaf. Tightly tuck and roll the cabbage leaf.
10 large cabbage leaves
Place half of the sauce at the bottom of an oven-proof dish, then add the cabbage rolls and spoon over the remaining sauce.
Place in the oven and allow to bake for 45 minutes.

Video

Nutrition

Calories: 579kcalCarbohydrates: 13gProtein: 30gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 135mgSodium: 908mgPotassium: 813mgFiber: 3gSugar: 5gVitamin A: 773IUVitamin C: 23mgCalcium: 107mgIron: 4mg

Keyword cabbage, roll

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Cobb Salad Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Without a doubt, the humble Cobb salad has been a steady item on the menus of restaurants all over the States since the late 1920s. It was said to be a creation of Robert Cobb from Los Angeles, owner of The Brown Derby restaurant - and its popularity still reigns.

You see people order it in the movies and in real life. Chances are good that you have eaten one before; if not, now is a great opportunity to find out what it is all about.

The idea stemmed from hunger, as many good recipes do... And upon finding watercress, romaine lettuce, tomatoes, boiled eggs, cooked chicken breast, crispy bacon, chives, Roquefort cheese, and a simple red wine vinaigrette in the kitchen at the end of service - a star was born.

See, you can get really creative with leftovers and discover a dish that makes a statement! Of course, that is just one side of the story; others say that it was in honor of Mr. Cobb.

Whichever story you choose to believe, just know that all the ingredients are good for you, and they taste wonderful together. If you are avoiding dairy, refrain from traditional cheese. Egg-free? Go ahead and skip that too.

It is a piecemeal salad, just go with what you have and make it "Cobb-like". If you happen to have any leftovers of basil pesto chicken hiding in your fridge, your Cobb salad will be extra special.

Cobb Salad Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

4 chicken breasts, boneless, skinless
2 tbsp. chopped rosemary
Lettuce
Cucumber, chopped
Cherry tomatoes halved
Bacon, cooked
Boiled eggs, halved
Avocado, cubed
Red onion, thinly sliced
Cooking oil (i.e. avocado oil)
Salt & pepper to taste

Dijon Vinaigrette Ingredients

1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. lemon juice
2 tsp. red wine vinegar
1 tsp. sea salt
½ tsp. black pepper
4 tbsp. olive oil

Preparation

To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
For the chicken, drizzle a few teaspoons of oil, then season with rosemary, salt, and pepper on both sides.
Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
To make the salad, top the lettuce with cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon, and onion.
Pour the dressing over the salad and serve.

📖 Recipe

Cobb Salad Recipe

We've all heard of Cobb salad, but have you ever made one at home? It's not just for lunch, you can enjoy it at dinner too - Paleo-style.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Salad

Cuisine American

Servings people

Calories 443 kcal

Ingredients

4 chicken breasts boneless, skinless
2 tbsp. chopped rosemary
Lettuce
Cucumber chopped
Cherry tomatoes halved
Bacon cooked
Boiled eggs halved
Avocado cubed
Red onion thinly sliced
Cooking oil i.e. avocado oil
Salt & pepper to taste

Dijon Vinaigrette Ingredients

1 garlic clove minced
1 tsp. Dijon mustard
1 tsp. lemon juice
2 tsp. red wine vinegar
1 tsp. sea salt
½ tsp. black pepper
4 tbsp. olive oil

Instructions

To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
Cooking oil, Salt & pepper to taste, 1 garlic clove, 1 tsp. Dijon mustard, 1 tsp. lemon juice, 2 tsp. red wine vinegar
For the chicken, drizzle a few teaspoons of oil, then season with rosemary, salt, and pepper on both sides.
2 tbsp. chopped rosemary, 1 tsp. sea salt, 4 tbsp. olive oil, ½ tsp. black pepper
Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
To make the salad, top the lettuce with cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon, and onion.
4 chicken breasts, Cucumber, Cherry tomatoes halved, Bacon, Boiled eggs, Avocado, Red onion, Lettuce
Pour the dressing over the salad and serve.

Video

Nutrition

Calories: 443kcalCarbohydrates: 6gProtein: 54gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 146mgSodium: 623mgPotassium: 526mgFiber: 3gSugar: 0.1gVitamin A: 272IUVitamin C: 5mgCalcium: 126mgIron: 4mg

Keyword cobb, salad

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Chicken Biryani Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Biryani is a South Asian dish featuring rice and meat cooked together with a full complement of spices for a complex and powerful flavor.

Nobody’s really sure where it originally came from, but the idea certainly caught on, and once you taste it for yourself, it’s easy to see why: it’s a tasty way to spice up dinner without a lot of work (don’t be fooled by the long list of ingredients; most of those are spices and the actual preparation is very simple).

You can make biryani with any kind of meat; this recipe uses chicken plus cauliflower as a quick and more Paleo-friendly replacement for the rice. You can make just the chicken if you like, but if you want biryani and not just some tasty chicken for dinner, it really isn’t complete without the “rice” as well.

It’s great hot for dinner, but Paleo biryani is also great for leftovers, hot or cold. Throw some in your lunchbox for a convenient way to get your meat and your vegetables all in one: everyone who just brought a sandwich will be green with envy!

Chicken Biryani Recipe

SERVES: 4 PREP: 30 min + 2 h COOK: 30 min

Ingredients

2 lbs. chicken tenders, cut into chunks
1 cup onion, diced
½ bunch of coriander leaves, roughly chopped
½ bunch of mint, roughly chopped
1 cinnamon stick
2 green cardamom pods
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. black cumin
½ tsp. turmeric powder
1 tbsp. garam masala
¼ tsp. red chili powder
1 tbsp. ginger, grated
2 garlic cloves, minced
1 tbsp. fresh lemon juice
1 cup coconut milk
Sea salt and freshly ground black pepper

Simple Indian-style Cauliflower Rice

Ingredients

1 head cauliflower, riced
½ tbsp. ground cumin
¼ tsp. turmeric
1 cinnamon stick
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Combine all the ingredients for the biryani, except the chicken, in a large bowl. Stir everything well and season to taste.
Add the chicken pieces to the marinade, mix again, and marinate for 2 to 12 hours in the refrigerator.
Pour the marinade and the chicken into a preheated skillet placed over medium-high heat.
Cook until the chicken is cooked through, 15 to 20 minutes.
Melt some cooking fat in a skillet placed over medium heat.
Add the riced cauliflower, mix in the spices, and cook until soft, 8 to 10 minutes.
Serve the chicken on top of the cauliflower rice.

📖 Recipe

Chicken Biryani Recipe

Get your spice fix with this simple Indian dish of chicken and vegetables seasoned with cumin, turmeric, and then some.

5 from 1 vote

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Prep Time 2 30

Cook Time 30

Total Time 3

Course Main Course

Cuisine Indian

Servings people

Calories 462 kcal

Ingredients

2 lbs. chicken tenders cut into chunks
1 cup onion diced
½ bunch of coriander leaves roughly chopped
½ bunch of mint roughly chopped
1 cinnamon stick
2 green cardamom pods
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. black cumin
½ tsp. turmeric powder
1 tbsp. garam masala
¼ tsp. red chili powder
1 tbsp. ginger grated
2 garlic cloves minced
1 tbsp. fresh lemon juice
1 cup coconut milk
Sea salt and freshly ground black pepper
Simple Indian-style Cauliflower Rice Ingredients
1 head cauliflower riced
½ tbsp. ground cumin
¼ tsp. turmeric
1 cinnamon stick
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Combine all the ingredients for the biryani, except the chicken, in a large bowl. Stir everything well and season to taste.
1 cup onion, ½ bunch of coriander leaves, ½ bunch of mint, 2 green cardamom pods, ½ tsp. cumin powder, ½ tsp. coriander powder, ½ tsp. black cumin, ½ tsp. turmeric powder, 1 tbsp. garam masala, ¼ tsp. red chili powder, 1 tbsp. ginger, 2 garlic cloves, 1 tbsp. fresh lemon juice, 1 cup coconut milk, 1 cinnamon stick, Sea salt and freshly ground black pepper
Add the chicken pieces to the marinade, mix again, and marinate for 2 to 12 hours in the refrigerator.
2 lbs. chicken tenders
Pour the marinade and the chicken into a preheated skillet placed over medium-high heat.
Cook until the chicken is cooked through, 15 to 20 minutes.
Melt some cooking fat in a skillet placed over medium heat.
Cooking fat
Add the riced cauliflower, mix in the spices, and cook until soft, 8 to 10 minutes.
1 cinnamon stick, 1 head cauliflower, ½ tbsp. ground cumin, ¼ tsp. turmeric, Cooking fat, Sea salt and freshly ground black pepper
Serve the chicken on top of the cauliflower rice.

Nutrition

Calories: 462kcalCarbohydrates: 19gProtein: 54gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 145mgSodium: 329mgPotassium: 1567mgFiber: 6gSugar: 5gVitamin A: 227IUVitamin C: 78mgCalcium: 122mgIron: 6mg

Keyword biryani, chicken

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Chicken And Vegetables Grilled in Foil Packet Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

What’s more fun than cooking dinner on the grill?

Chicken And Vegetables Grilled in Foil Packet

Cooking dinner on the grill and then not having to clean up the grill afterward!

In this recipe, the foil packets make everything super convenient. Just wrap up the chicken and vegetables together and throw them on the grill.

You can make more or fewer packets just by adjusting the ingredients. And if you want leftovers, it’s hard to get easier than this. You can literally just open the foil, dump everything into a storage container, and your lunch for tomorrow is packed!

Of course, the vegetables are also negotiable. If you can’t stand asparagus, just swap it out for cauliflower or something else. Or if you just want more vegetables, throw in some extras. Think of this as more of a concept than a recipe, and see what you feel like doing with it.

Chicken And Vegetables Grilled in Foil Packet Recipe

SERVES: 4 PREP: 25 min COOK: 30 min

Ingredients

4 chicken breasts, boneless and skinless;
1 zucchini, sliced;
1 bell pepper, sliced;
1 bunch of asparagus, trimmed;
2 cups broccoli florets,
4 tbsp. olive oil;
½ cup homemade BBQ sauce;
Sea salt and freshly ground black pepper;
Aluminum foil;

Preparation

Preheat a grill to medium-high heat.
Brush each chicken breast with BBQ sauce, and place each chicken breast on a large piece of foil.
Divide the vegetables equally among the foil packets.
Drizzle the chicken and vegetables with olive oil and season to taste.
Properly fold the foil, making sure everything is well sealed.
Place on the grill for 30 minutes, turning once at the halfway point.
Let rest for a few minutes before serving.

📖 Recipe

Chicken And Vegetables Grilled in Foil Packet Recipe

This recipe is a super-simple way to make dinner or cook a week's worth of lunches at once...or both!

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Cuisine American

Servings

Calories 508 kcal

Ingredients

4 chicken breasts boneless and skinless
1 zucchini sliced
1 bell pepper sliced
1 bunch of asparagus trimmed
2 cups broccoli florets
4 tbsp. olive oil
½ cup homemade BBQ sauce
Sea salt and freshly ground black pepper
Aluminum foil

Instructions

Preheat a grill to medium-high heat.
Brush each chicken breast with BBQ sauce, and place each chicken breast on a large piece of foil.
½ cup homemade BBQ sauce, 4 chicken breasts
Divide the vegetables equally among the foil packets.
Drizzle the chicken and vegetables with olive oil and season to taste.
1 zucchini, 1 bell pepper, 1 bunch of asparagus, 2 cups broccoli florets, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
Properly fold the foil, making sure everything is well sealed.
Aluminum foil
Place on the grill for 30 minutes, turning once at the halfway point.
Let rest for a few minutes before serving.

Nutrition

Calories: 508kcalCarbohydrates: 21gProtein: 56gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 146mgSodium: 516mgPotassium: 866mgFiber: 3gSugar: 15gVitamin A: 1459IUVitamin C: 88mgCalcium: 70mgIron: 3mg

Keyword chicken, grilled, vegetables

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Salmon and Beet Salad With Spicy Dressing Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Take just one bite of crisp red onions, smoky roasted beets, and spicy vinaigrette, and you’ll be hooked for good on this gorgeous, colorful salad. It’s a delicious way to get extra mileage out of any leftover salmon and vegetables or use canned salmon instead for a quick, no-cook lunch on a busy afternoon.

The ingredients list below calls for cooked beets – ½ cup is around 1 large beet or 2 small ones, but buy more because when you smell them in the oven, you’ll want to eat some right away.

The easiest way to cook them is to simply toss them on a baking pan and roast them at 400 degrees until they’re soft and tender (1-1 ½ hours, depending on the size of your beets).

You don’t even have to wrap them in foil, and in fact, the flavor is even better if you don’t. Enjoy some hot roasted beets for dinner, and keep a few aside to make this salad the next day.

I would advise buying unsalted pistachio nuts for this salad. As always, you’ll also want to be picky about the orange juice and go for a “clean” brand without any added sugar (or better yet, squeeze your own straight from the fruit).

While it’s not healthy to drink fruit juice instead of water, using a little bit in a dressing is nothing to worry about, and the hint of sweetness really brings out the spicy and savory flavors of the other ingredients

Salmon and Beet Salad Recipe

SERVES: 2 PREP: 10 min

Ingredients

6 oz. cooked or canned salmon, flaked;
3 cups lettuce;
¼ avocado, diced;
½ grapefruit or 1 large orange, roughly chopped;
¼ small red onion, thinly sliced;
½ cup cooked beets, diced;
10 pistachio nuts, shelled and chopped;

Ingredients for spicy dressing

1 tbsp. extra-virgin olive oil;
2 tbsp. fresh orange juice;
2 tsp. white wine vinegar;
½ tsp. orange zest;
½ tsp. Dijon or homemade mustard;
½ or ¼ tsp. chili powder;
Sea salt and freshly ground black pepper to taste;

Preparation

In a small bowl, combine all the ingredients for the dressing and whisk until smooth. Season to taste.
In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
Drizzle the dressing on top of the salad and toss well.
Sprinkle the pistachio on top of the salad and serve.

📖 Recipe

Salmon and Beet Salad Recipe

This salad has it all: juicy citrus fruit, creamy avocado, crunchy onions, and decadent roasted beets, all topped with a salmon and a spicy dressing.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings people

Calories 324 kcal

Ingredients

6 oz. cooked or canned salmon flaked
3 cups lettuce
¼ avocado diced
½ grapefruit or 1 large orange roughly chopped
¼ small red onion thinly sliced
½ cup cooked beets diced
10 pistachio nuts shelled and chopped

Ingredients for spicy dressing

1 tbsp. extra-virgin olive oil
2 tbsp. fresh orange juice
2 tsp. white wine vinegar
½ tsp. orange zest
½ tsp. Dijon or homemade mustard
½ or ¼ tsp. chili powder
Sea salt and freshly ground black pepper to taste

Instructions

In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
1 tbsp. extra-virgin olive oil, 2 tbsp. fresh orange juice, 2 tsp. white wine vinegar, ½ tsp. orange zest, ½ tsp. Dijon or homemade mustard, ½ or ¼ tsp. chili powder, Sea salt and freshly ground black pepper to taste
In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
6 oz. cooked or canned salmon, 3 cups lettuce, ¼ avocado, ½ grapefruit or 1 large orange, ¼ small red onion, ½ cup cooked beets
Drizzle the dressing on top of the salad and toss well.
Sprinkle the pistachio on top of the salad and serve.
10 pistachio nuts

Nutrition

Calories: 324kcalCarbohydrates: 20gProtein: 23gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 71mgSodium: 371mgPotassium: 860mgFiber: 6gSugar: 11gVitamin A: 1445IUVitamin C: 38mgCalcium: 295mgIron: 2mg

Keyword beet, salad, salmon

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Tomato Basil Frittata Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

With juicy tomato slices, fresh basil, and a little bacon for flavor, this quick frittata delivers the mouthwatering flavors of pizza without the fuss of making your own Paleo pizza crust.

It’s a great choice if you’re looking to make breakfast for dinner, but it works just as well for Saturday brunch or as a make-ahead breakfast that you can store in individual slices to grab as you’re running out the door.

You’ll need an ovenproof skillet for this recipe: don’t try it with a pan that has a plastic or rubber handle! Cast-iron is probably your best bet: it’s a little intimidating at first because the pans are so heavy and they can be more expensive upfront, but a well-seasoned cast-iron pan will outlive the cook who buys it, so it’s a good investment to make.

Like all frittatas, this one is endlessly versatile. The recipe here is very simple and minimalist and really brings out the flavor of the tomatoes, but you can switch it up a little with other vegetables as well.

Think of what you like on your pizza, and then try adding it in: olives, mushrooms, ham, red peppers, or even spicy banana peppers are all classic choices for adding flavor and nutrition.

It’s a simple and healthy way to use any leftovers that might be lingering in your fridge and a delicious addition to your breakfast routine.

Tomato Basil Frittata Recipe

SERVES: 4 PREP: 15 min COOK: 35 min

Ingredients

10 large eggs;
5 bacon slices, cut into small chunks;
1 large red onion, thinly sliced;
4 oz. baby spinach leaves;
2 small ripe tomatoes, thinly sliced;
3 tsp. wholegrain or homemade mustard;
Fresh basil leaves to taste (for garnishing);
1 tbsp. Paleo cooking fat or clarified butter;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 350 F.
Whisk the eggs and mustard in a bowl and season to taste.
Heat the cooking fat in an oven-proof skillet over medium heat. Cook the bacon and onion until the onion is golden (about 5 to 6 minutes).
Add the spinach to the skillet, and cook for another minute or two or until the spinach wilts.
Pour the egg mixture into the skillet. Cook until it hardens just a little, and place the tomatoes on top.
Once the frittata is set around the edges but still runny in the center, transfer the skillet to the oven and bake for 30 minutes or until the frittata turns to a nice golden color.
Sprinkle some basil leaves on top and serve.

📖 Recipe

Tomato Basil Frittata Recipe

Make your breakfast pop with this quick but delicious Italian-style frittata full of fluffy baked eggs and juicy tomato slices.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings people

Calories 329 kcal

Ingredients

10 large eggs
5 bacon slices cut into small chunks
1 large red onion thinly sliced
4 oz. baby spinach leaves
2 small ripe tomatoes thinly sliced
3 tsp. wholegrain or homemade mustard
Fresh basil leaves to taste for garnishing
1 tbsp. Paleo cooking fat or clarified butter
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350 F.
Whisk the eggs and mustard in a bowl and season to taste.
10 large eggs, Sea salt and freshly ground black pepper to taste, 3 tsp. wholegrain or homemade mustard
Heat the cooking fat in an oven-proof skillet over medium heat. Cook the bacon and onion until the onion is golden (about 5 to 6 minutes).
5 bacon slices, 1 tbsp. Paleo cooking fat or clarified butter, 1 large red onion
Add the spinach to the skillet, and cook for another minute or two or until the spinach wilts.
4 oz. baby spinach leaves
Pour the egg mixture into the skillet. Cook until it hardens just a little and place the tomatoes on top.
2 small ripe tomatoes
Once the frittata is set around the edges but still runny in the center, transfer the skillet to the oven and bake for 30 minutes or until the frittata turns to a nice golden color.
Sprinkle some basil leaves on top and serve.
Fresh basil leaves to taste

Nutrition

Calories: 329kcalCarbohydrates: 7gProtein: 19gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 435mgSodium: 429mgPotassium: 557mgFiber: 2gSugar: 3gVitamin A: 3870IUVitamin C: 18mgCalcium: 107mgIron: 3mg

Keyword basil, frittata, tomato

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Prosciutto-Wrapped Beef Cubes Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Looking for something new and original to do with stewing beef? Despite the name, you don’t only have to use it in stews; why not try frying it up in a salty, crunchy wrapper and then drizzling it with a rich coconut sauce?

It’s a great recipe for kids since the small pieces of meat are perfectly sized for little fingers (like a miniature version of veal paupiettes!), but even adults will enjoy the unique presentation and the delicious combination of crispy, chewy, and savory flavors in every bite.

The prosciutto is what really sets this recipe apart – it makes the meat inside especially tender and adds prosciutto is a type of cured meat traditionally made from just ham and salt.

While there’s absolutely nothing wrong with eating cured meat as part of a Paleo diet (especially used as a condiment like this, rather than the main event), make sure that the prosciutto you buy is Paleo-friendly.

The traditional recipe of ham and salt is nothing to worry about, but never underestimate the power of food companies to add junk where no junk was ever necessary!

These little “packages” of meat would make a surprising replacement for meatballs (on top of some Paleo spaghetti, of course), or stick a toothpick through each one and serve them as mini appetizers.

In the unlikely event that you have any leftovers, they’d also be delicious served cold on top of a salad or tucked into a lunchbox for a back-to-school treat.

Prosciutto-Wrapped Beef Cubes Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

1 lb. tender cut beef, cut into small cubes;
¼ lb. prosciutto;
1 French shallot, minced (you can also use regular onion);
½ cup chicken stock;
1 tablespoon coarse-grain mustard;
2 tbsp. full-fat Coconut milk;
2 tbsp. fresh parsley leaves, chopped;
1 tbsp. Paleo cooking fat;
Freshly ground black pepper;

Preparation

Season each beef cube with black pepper to taste.
Wrap each beef cube with enough prosciutto to cover it completely; try not to overlap more than once.
Add the cooking fat to a skillet placed over medium-high heat.
When the cooking fat is warm enough, place all the prosciutto-wrapped beef cubes in the skillet and cook until crisp on all sides, about ten minutes for medium rare.
Remove the beef cubes from the pan and rest.
In the same pan, now over medium heat, add the shallots and cook until soft, about 1 minute.
Add the chicken stock and whisk in the mustard and coconut milk. Cook for another minute.
Pour the sauce over the cubes and garnish with fresh parsley.

📖 Recipe

Prosciutto-Wrapped Beef Cubes Recipe

Wrap up tender cubes of beef in a crispy prosciutto "skin" for a tasty new take on bite-sized food.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings

Calories 474 kcal

Ingredients

1 lb. tender cut beef cut into small cubes
¼ lb. prosciutto
1 French shallot minced (you can also use regular onion)
½ cup chicken stock
1 tablespoon coarse-grain mustard
2 tbsp. full-fat Coconut milk
2 tbsp. fresh parsley leaves chopped
1 tbsp. Paleo cooking fat
Freshly ground black pepper

Instructions

Season each beef cube with black pepper to taste.
1 lb. tender cut beef, Freshly ground black pepper
Wrap each beef cube with enough prosciutto to cover it completely try not to overlap more than once.
¼ lb. prosciutto
Add the cooking fat to a skillet placed over medium-high heat.
1 tbsp. Paleo cooking fat
When the cooking fat is warm enough, place all the prosciutto-wrapped beef cubes in the skillet and cook until crisp on all sides, about ten minutes for medium rare.
Remove the beef cubes from the pan and rest.
In the same pan, now over medium heat, add the shallots and cook until soft, about 1 minute.
1 French shallot
Add the chicken stock and whisk in the mustard and coconut milk. Cook for another minute.
½ cup chicken stock, 2 tbsp. full-fat Coconut milk, 1 tablespoon coarse-grain mustard
Pour the sauce over the cubes and garnish with fresh parsley.
2 tbsp. fresh parsley leaves

Nutrition

Calories: 474kcalCarbohydrates: 3gProtein: 24gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 100mgSodium: 354mgPotassium: 478mgFiber: 1gSugar: 1gVitamin A: 637IUVitamin C: 10mgCalcium: 39mgIron: 3mg

Keyword Beef, prosciutto, wrap

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Baked Apple Chips Recipe

January 4, 2023 by Paleo Leaper Leave a Comment

Looking for a kid-friendly, grab-and-go snack that’s a little more nutritious than goldfish crackers? Even friends who aren’t Paleo will appreciate these sweet, cinnamon-dusted apple rounds, and they’re easy on the parents too, with a very simple recipe and no fancy ingredients.

It doesn’t even take a dehydrator (although of course, you could use one if you wanted to); all you need is an ordinary oven, apples, and cinnamon.

Any kind of apples can be used for this recipe: pick your favorite variety, or just use whatever you can find in season. If you want perfectly even apple slices, you can use a mandolin to cut them (this also saves some time), but they’ll turn out just as delicious if they’re a little rough around the edges.

But make sure to slice them thin: this avoids the flavorless leathery texture you might remember from grocery-store chips. These chips won’t remind you of stale, apple-flavored chewing gum: they’re tart on the inside, crispy on the outside, and packed with the concentrated flavor of fresh fruit.

You may find that the apple chips disappear as fast as they come out of the oven – but if you do have any leftovers, store them in an airtight container so they don’t get soggy. Then you’ll have a ready-made stash of snacks to sweeten up a lunchbox or throw in a baggie for the road.

Baked Apple Chips Recipe

SERVES: 4 PREP: 5 min COOK: 1.5-2 h

Ingredients

3 apples;
Ground cinnamon, to taste;

Preparation

Preheat your oven to 220 F.
Line two baking sheets with parchment paper and set aside.
Cut the apples into thin slices.
Spread the apple slices on the baking sheets, making sure you have no overlapping edges (if they overlap, they'll stick to each other, and they won't dry properly).
Sprinkle some cinnamon on top and place in the oven.
Place in the oven to dry for 1 hour; then flip the slices and cook for another hour.
Let the chips cool down and serve.

📖 Recipe

Baked Apple Chips Recipe

Crunchy and tart, and sprinkled with cinnamon for just a hint of sweetness, these chips combine healthy and delicious into one irresistible snack.

5 from 1 vote

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Prep Time 5

Cook Time 2

Total Time 2 5

Course Side Dish

Cuisine American

Servings people

Calories 0.2 kcal

Ingredients

3 apples
Ground cinnamon to taste

Instructions

Preheat your oven to 220 F.
Line two baking sheets with parchment paper and set aside.
Cut the apples into thin slices.
3 apples
Spread the apple slices on the baking sheets, making sure you have no overlapping edges (if they overlap, they’ll stick to each other, and they won’t dry properly).
Sprinkle some cinnamon on top and place in the oven.
Ground cinnamon
Place in the oven to dry for 1 hour then flip the slices and cook for another hour.
Let the chips cool down and serve.

Nutrition

Calories: 0.2kcalCarbohydrates: 0.04gProtein: 0.01gFat: 0.003gPotassium: 1mgVitamin A: 3IUVitamin C: 0.2mgCalcium: 0.2mg

Keyword apple baked, chips

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Honey-Mustard Drumsticks Recipe

January 3, 2023 by Paleo Leaper Leave a Comment

Sweet on your tongue and sticky on your fingers but still with that unmistakable tingle of mustard at the back of your nose, honey-mustard sauce is a crowd favorite for a reason.

And after a nice long marinade, these drumsticks soak it all in, just in time for a quick turn on the grill and a starring spot on your dinner plate. One makes a snack, three make a meal, and the leftovers are ideal for tossing into lunchboxes for some quick protein on the go.

If you’re avoiding honey, you can also omit it from this recipe: you won’t get the same honey-mustard flavor, but a mustard-garlic marinade is also a delicious option for drumsticks – it goes really well with braised or oven-roasted cabbage.

The coconut aminos (a naturally wheat-free, soy-free substitute for soy sauce that you can find at Whole Foods or other natural grocery stores) are also optional, although they do add an extra savory touch.

Grilling adds a wonderful smoky flavor to the drumsticks, but if it’s still too wintery to even think about busting out the BBQ, you can also bake the drumsticks in the oven.

Just preheat to 400 F and cook for 30 to 35 min or until they’re done. Sprinkle some chives on top to bring out the crusty golden skin, and enjoy a kid-friendly option for a classic dinner made healthy.

Honey-mustard Drumsticks Recipe

SERVES: 4 PREP: 15min+2h COOK: 30 min

Ingredients

4 lbs. chicken drumsticks, washed and patted dry;
¼ cup Dijon or homemade mustard;
2 tbsp. mustard powder;
3 cloves garlic, minced;
⅓ cup raw honey; (optional)
2 tbsp. coconut aminos; (optional)
Chives for garnishing;
Sea salt and freshly ground black pepper;

Preparation

In a small bowl, whisk together the Dijon mustard, mustard powder, honey, garlic, coconut aminos, and salt and pepper to taste.
Pour the mustard marinade over the drumsticks and refrigerate them for at least 2 hours.
Preheat your grill to a medium-high.
Grill the drumsticks for 25 to 30 minutes, turning every 5 minutes and basting with any leftover marinade.
When the chicken is cooked, sprinkle it with fresh chives and serve.

📖 Recipe

Honey-mustard Drumsticks Recipe

Sweeten up the dinnertime routine with these finger-food favorites made Paleo.

5 from 1 vote

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Prep Time 2 15

Cook Time 30

Total Time 2 45

Course Main Course

Cuisine American

Servings people

Calories 1144 kcal

Ingredients

4 lbs. chicken drumsticks washed and patted dry
¼ cup Dijon or homemade mustard
2 tbsp. mustard powder
3 cloves garlic minced
⅓ cup raw honey optional
2 tbsp. coconut aminos optional
Chives for garnishing
Sea salt and freshly ground black pepper

Instructions

In a small bowl, whisk together the Dijon mustard, mustard powder, honey, garlic, coconut aminos, and salt and pepper to taste.
¼ cup Dijon or homemade mustard, 2 tbsp. mustard powder, 3 cloves garlic, ⅓ cup raw honey, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper
Pour the mustard marinade over the drumsticks and refrigerate them for at least 2 hours.
4 lbs. chicken drumsticks
Preheat your grill to a medium-high.
Grill the drumsticks for 25 to 30 minutes, turning every 5 minutes and basting with any leftover marinade.
When the chicken is cooked, sprinkle it with fresh chives and serve.
Chives for garnishing

Nutrition

Calories: 1144kcalCarbohydrates: 33gProtein: 86gFat: 72gSaturated Fat: 20gPolyunsaturated Fat: 15gMonounsaturated Fat: 31gTrans Fat: 0.4gCholesterol: 340mgSodium: 564mgPotassium: 927mgFiber: 1gSugar: 27gVitamin A: 637IUVitamin C: 8mgCalcium: 71mgIron: 5mg

Keyword chicken drumsticks, honey, mustard

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Cream of Chicken and Leek Soup Recipe

December 31, 2022 by Paleo Leaper Leave a Comment

Leeks are the perfect vegetable for a winter soup: rich and warming, with a silky texture and a mild sweetness.

They’re actually part of the onion family, so the flavor is very slightly onion-y, but without the bite. Unfortunately, being related to onions, leeks aren't great for anyone with a FODMAP intolerance, but for everyone else, they make for a very tasty bowl full of important nutrients.

This soup uses leftover cooked chicken to add some fast protein – it’s a great way to use the rest of a roast chicken if you make one for dinner and have leftovers the next day.

Just toss the bones and wingtips in a stock pot or slow cooker overnight to make the stock, and it’ll be all ready to cook the soup for lunch or dinner the next day.

This soup would also be great for anyone sick since the flavor is so mild, and the homemade chicken stock adds plenty of delicious healing power. And it’s so simple to cook that it’s almost as easy as heating something out of a can, only so much more nutritious and definitely a lot tastier.

Cream of Chicken And Leek Soup Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

1 medium leek, sliced;
2 cups cooked chicken, diced;
2 cloves garlic, minced;
1 tbsp. tapioca starch;
4 cups chicken stock;
1 cup water;
½ cup coconut milk;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Melt some cooking fat in a large saucepan placed over medium-high heat.
Add the leeks to the saucepan and cook until soft, about 10 minutes.
Season to taste with salt and pepper.
Add the chicken stock and water and bring to a boil while stirring.
Lower the heat and let simmer for about 15 minutes.
Add the chicken and coconut milk and cook until the whole soup is warmed through.
Remove one ladle of warm broth from the soup. Mix it with the tapioca starch in a small bowl, and then slowly add the mixture back to the soup while stirring until the soup reaches your desired consistency.
Adjust the seasoning and serve.

📖 Recipe

Cream of Chicken And Leek Soup Recipe

A mild and delicious soup, perfect for sick days or just warming up in cold weather.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings people

Calories 301 kcal

Ingredients

1 medium leek sliced
2 cups cooked chicken diced
2 cloves garlic minced
1 tbsp. tapioca starch
4 cups chicken stock
1 cup water
½ cup coconut milk
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a large saucepan placed over medium-high heat.
Cooking fat
Add the leeks to the saucepan and cook until soft, about 10 minutes.
1 medium leek
Season to taste with salt and pepper.
Sea salt and freshly ground black pepper
Add the chicken stock and water and bring to a boil while stirring.
4 cups chicken stock, 1 cup water
Lower the heat and let simmer for about 15 minutes.
Add the chicken and coconut milk and cook until the whole soup is warmed through.
½ cup coconut milk, 2 cups cooked chicken
Remove one ladle of warm broth from the soup. Mix it with the tapioca starch in a small bowl, and then slowly add the mixture back to the soup while stirring until the soup reaches your desired consistency.
2 cloves garlic, 1 tbsp. tapioca starch
Adjust the seasoning and serve.

Nutrition

Calories: 301kcalCarbohydrates: 19gProtein: 25gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 404mgPotassium: 558mgFiber: 1gSugar: 7gVitamin A: 623IUVitamin C: 7mgCalcium: 36mgIron: 3mg

Keyword chicken, cream, leek

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Ginger Carrot Soup Recipe

December 31, 2022 by Paleo Leaper Leave a Comment

A generous knob of fresh ginger and just a hint of turmeric add some zing to this savory-sweet soup.

Carrots, apples, and zucchini might not seem like an obvious combination, but it really works here: all three of them have a slightly different combination of sweet and hearty, and all together, they make a very tasty soup.

Make it with vegetable stock for your vegan friends, or whip up a big batch of bone stock for an even more velvety taste.

The zucchini also makes this one slightly lower in carbs per serving than a soup made only with carrots and apples – there’s nothing wrong with carbs, but if you’re trying to lower yours for any reason, it’s a good recipe to have up your sleeve.

Try this soup with a steak salad to add some body to the meal, or maybe as an appetizer for richer meat like lamb or duck. It’s colorful enough to perk up any table, and it goes well with a surprising number of different main courses.

And these kinds of sweet gingery soups almost get better as leftovers because the flavors develop a little in the fridge and get even more intense the next day. Why not make a double batch and see for yourself?

Ginger Carrot Soup Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

8 carrots, peeled and roughly chopped;
2 small zucchini, peeled and roughly chopped;
1 small onion, diced;
1 apple, peeled and roughly chopped;
2 tbsp. fresh ginger, minced;
1 tsp. turmeric;
Pinch of cinnamon;
4 cups chicken or vegetable stock;
1 cup coconut milk; (optional)
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Melt some cooking fat in a saucepan placed over medium-high heat.
Add the ginger and the onion and cook until fragrant, about 4 minutes.
Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
Pour in the stock and bring to a boil; lower the heat and let everything simmer for 25 to 30 minutes.
Puree the soup using an immersion blender or in batches using a blender.
Pour in the coconut milk, season to taste, and serve warm.

📖 Recipe

Ginger Carrot Soup Recipe

A sweet winter soup with just a hint of heat: it's perfect to warm up with whenever you need something tasty.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings people

Calories 190 kcal

Ingredients

8 carrots peeled and roughly chopped
2 small zucchini peeled and roughly chopped
1 small onion diced
1 apple peeled and roughly chopped
2 tbsp. fresh ginger minced
1 tsp. turmeric
Pinch of cinnamon
4 cups chicken or vegetable stock
1 cup coconut milk optional
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a saucepan placed over medium-high heat.
Cooking fat
Add the ginger and the onion and cook until fragrant, about 4 minutes.
2 tbsp. fresh ginger, 1 small onion
Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
8 carrots, 2 small zucchini, 1 apple, 1 tsp. turmeric, Pinch of cinnamon
Pour in the stock and bring to a boil lower the heat and let everything simmer for 25 to 30 minutes.
4 cups chicken or vegetable stock
Puree the soup using an immersion blender or in batches using a blender.
Pour in the coconut milk, season to taste, and serve warm.
1 cup coconut milk, Sea salt and freshly ground black pepper

Nutrition

Calories: 190kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 973mgPotassium: 547mgFiber: 3gSugar: 11gVitamin A: 3480IUVitamin C: 23mgCalcium: 42mgIron: 3mg

Keyword carrot, carrots soup, ginger

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Swedish Style Meatballs Recipe

December 31, 2022 by Paleo Leaper Leave a Comment

Savory and spicy bite-sized meatballs in a satisfyingly thick sauce, no furniture shopping required! (Although if you really wanted to, you could introduce them to your family as MEATBALLS and see if they get the joke).

Even if you’re not a big IKEA fan though, these meatballs are delicious just as dinner. The spices add a nice warmth, and the generous use of ghee and coconut milk in the sauce makes it thick and satisfying.

It’s a perfect dish to warm up with after a long day – maybe over some zucchini noodles or spaghetti squash (this recipe has directions for roasting spaghetti squash to make Paleo “pasta” if you don’t know how).

This recipe is also a great one for kids to help with, provided your kids are old enough to handle raw meat safely.

Smaller hands are perfect for getting the meatballs the right size, and getting kids involved in the kitchen is one of the best ways to get them excited about eating healthy food. And the meatballs themselves also make great lunchbox fillers if you have any leftovers!

Swedish Style Meatballs Recipe

SERVES: 4 PREP: 25 min COOK: 30 min

Ingredients

1 lb. ground beef;
1 lb. ground pork;
1 onion, diced;
½ cup almond meal;
2 large egg yolks;
¼ tsp. allspice, ground;
¼ tsp. nutmeg, ground;
4 cups beef stock;
1 cup coconut milk;
¼ cup ghee;
2 tbsp. tapioca starch;
1 tbsp. fresh parsley leaves, chopped;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Heat some cooking fat in a large skillet placed over medium heat.
Add the onion, and cook, stirring consistently, until the onions are soft, about 4-5 minutes.
In a bowl, combine the beef, pork, almond meal, egg yolks, allspice, nutmeg, and cooked onion.
Season with salt and pepper to taste, and give everything a good stir.
Roll the meat into 1 ¼-inch meatball.
Add some more cooking fat to the skillet and brown the meatballs in batches on all sides, about 5 minutes per batch, and set aside.
Melt the ghee in the skillet placed over medium heat.
Gradually whisk in the beef stock and cook, constantly whisking, for about 2 minutes. Stir in the coconut milk and season to taste with salt and pepper.
Remove a small amount of the sauce from the pan. Mix the tapioca starch into that small amount of sauce and slowly return it to the pan, whisking consistently until it thickens.
Stir in the meatballs and cook, occasionally stirring, until cooked through and thickened, about 12 to 15 minutes.
Serve immediately with parsley.

📖 Recipe

Swedish Style Meatballs Recipe

Bite-size Swedish meatballs with a creamy sauce are perfect by themselves or over a big pile of roasted spaghetti squash.

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Appetizer

Cuisine Sweden

Servings people

Calories 975 kcal

Ingredients

1 lb. ground beef
1 lb. ground pork
1 onion diced
½ cup almond meal
2 large egg yolks
¼ tsp. allspice ground
¼ tsp. nutmeg ground
4 cups beef stock
1 cup coconut milk
¼ cup ghee
2 tbsp. tapioca starch
1 tbsp. fresh parsley leaves chopped
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat some cooking fat in a large skillet placed over medium heat.
Cooking fat
Add the onion, and cook, stirring consistently, until the onions are soft, about 4-5 minutes.
1 onion
In a bowl, combine the beef, pork, almond meal, egg yolks, allspice, nutmeg, and cooked onion.
1 lb. ground beef, 1 lb. ground pork, ½ cup almond meal, 2 large egg yolks, ¼ tsp. allspice, ¼ tsp. nutmeg
Season with salt and pepper to taste, and give everything a good stir.
Sea salt and freshly ground black pepper
Roll the meat into 1 ¼-inch meatball.
Add some more cooking fat to the skillet and brown the meatballs in batches on all sides, about 5 minutes per batch, and set aside.
Cooking fat
Melt the ghee in the skillet placed over medium heat.
¼ cup ghee
Gradually whisk in the beef stock and cook, constantly whisking, for about 2 minutes. Stir in the coconut milk and season to taste with salt and pepper.
4 cups beef stock, 1 cup coconut milk
Remove a small amount of the sauce from the pan. Mix the tapioca starch into that small amount of sauce and slowly return it to the pan, whisking consistently until it thickens.
2 tbsp. tapioca starch
Stir in the meatballs and cook, occasionally stirring, until cooked through and thickened, about 12 to 15 minutes.
Serve immediately with parsley.
1 tbsp. fresh parsley leaves

Nutrition

Calories: 975kcalCarbohydrates: 17gProtein: 49gFat: 80gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 288mgSodium: 630mgPotassium: 1276mgFiber: 2gSugar: 3gVitamin A: 452IUVitamin C: 8mgCalcium: 121mgIron: 7mg

Keyword meatballs, swedish style

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Pork Tenderloin With Cranberries Recipe

December 31, 2022 by Paleo Leaper Leave a Comment

This festive dinner is a perfect solution if you want something with cranberry sauce but don’t actually have time to make the sauce as well as the main dish: it’s a roasted pork tenderloin with a sweet-tart cranberry topping cooked right in same pan!

The cranberries add color and flavor, not to mention plenty of nutritional value (notably Vitamin C and other antioxidants).

You can leave out the honey in the topping but just be warned: without it, the cranberries will be really tart and bitter.

It’s such a small amount of sweetener that unless you have a very specific reason to eliminate it, there’s really nothing to worry about.

For a side dish, what about some roasted winter squash or mashed potatoes? Both of those sides also work well as leftovers, just like the pork: make a double batch so you can bring a little bit of the colorful cheer in your lunchbox the next day.

Pork Tenderloin With Cranberries Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

2 x 1 lb. pork tenderloins;
1 ½ cups fresh or frozen cranberries;
2 tsp. ground cinnamon;
1 onion, finely chopped;
2 cloves garlic, minced;
¼ cup raw honey; (optional)
2 tbsp. cooking fat;
¾ cup chicken stock;
1 tbsp. olive oil;
Sea salt and freshly ground black pepper;

Preparation

Preheat your oven to 375 F.
Combine the cinnamon and the olive oil in a bowl.
Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over medium-high heat. Transfer the browned tenderloins to a plate and set aside.
In the same skillet, brown the onion and garlic.
Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet to get all the browned bits into the sauce.
Return the tenderloins to the skillet.
Place in the oven and roast for 15 to 20 minutes or to desired doneness.
Serve the pork with the cranberries.

📖 Recipe

Pork Tenderloin With Cranberries

Brighten up your table with this sweet and savory one-pan dinner.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 2 25

Course Main Course

Cuisine American

Servings people

Calories 1306 kcal

Ingredients

2 x 1 lb. pork tenderloins
1 ½ cups fresh or frozen cranberries
2 tsp. ground cinnamon
1 onion finely chopped
2 cloves garlic minced
¼ cup raw honey optional
2 tbsp. cooking fat
¾ cup chicken stock
1 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 375 F.
Combine the cinnamon and the olive oil in a bowl.
2 tsp. ground cinnamon
Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
2 x 1 lb. pork tenderloins, 2 tsp. ground cinnamon, Sea salt and freshly ground black pepper
Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over medium-high heat. Transfer the browned tenderloins to a plate and set aside.
2 tbsp. cooking fat
In the same skillet, brown the onion and garlic.
1 onion, 2 cloves garlic
Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet to get all the browned bits into the sauce.
¼ cup raw honey, ¾ cup chicken stock, 1 tbsp. olive oil
Return the tenderloins to the skillet.
Place in the oven and roast for 15 to 20 minutes or to desired doneness.
Serve the pork with the cranberries.
1 ½ cups fresh or frozen cranberries

Nutrition

Calories: 1306kcalCarbohydrates: 28gProtein: 189gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 591mgSodium: 539mgPotassium: 3704mgFiber: 3gSugar: 21gVitamin A: 50IUVitamin C: 8mgCalcium: 91mgIron: 9mg

Keyword cranberry, pork, pork tenderloin

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Cauliflower Chowder Recipe

December 31, 2022 by Paleo Leaper 1 Comment

Pureed soups are nice and all, but sometimes you want something with a little more texture and heft to it: enter chowder!

Chowder is a fantastic comfort food, only unlike cheap sugar it’s “comfort food” that involves an entire head of cauliflower, miscellaneous other vegetables, healthy fats, and healing bone stock.

The spices here also give the soup a nice depth of flavor without being spicy in the mouth-burning sense: it’s more richness than heat.

And of course, the bacon doesn’t hurt in that regard, either. It’s not enough protein to make this a complete meal, but it definitely brings a nice flavor.

If you wanted to make this soup into a full meal on its own, you could easily add some leftover chicken, fish, or other seafood right at the end of the cooking (leave it in just long enough to warm up).

Whitefish would be especially good, or shrimp if you have some ready. It’s an especially good way to use up leftovers that might otherwise get dry or tough if you microwave them – throw in whatever you have and enjoy.

Cauliflower Chowder Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

1 head cauliflower, roughly chopped;
2 garlic cloves, minced;
1 onion, diced;
2 carrots, peeled and chopped;
2 celery stalks, diced;
4 cups chicken stock;
1 cup coconut milk;
1¼ tsp. ground cumin;
1 tsp. ground turmeric;
½ tsp. ground coriander;
fresh dill, to taste; (optional)
4 bacon slices, cooked and crumbled;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Melt some cooking fat in a large saucepan placed over medium heat.
Add the garlic, onion, carrots, and celery. Cook, occasionally stirring, until tender (about 5 minutes).
Stir in the cauliflower and cook, occasionally stirring, for about 5 minutes.
Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
Season to taste and serve garnished with bacon and fresh dill to taste.

📖 Recipe

Cauliflower Chowder Recipe

A hearty, vegetable-heavy chowder to curl up on the couch with when you need some comfort food.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings people

Calories 353 kcal

Ingredients

1 head cauliflower roughly chopped
2 garlic cloves minced
1 onion diced
2 carrots peeled and chopped
2 celery stalks diced
4 cups chicken stock
1 cup coconut milk
1¼ tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground coriander
fresh dill to taste (optional)
4 bacon slices cooked and crumbled
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a large saucepan placed over medium heat.
Cooking fat
Add the garlic, onion, carrots, and celery. Cook, occasionally stirring, until tender (about 5 minutes).
2 garlic cloves, 1 onion, 2 carrots, 2 celery stalks
Stir in the cauliflower and cook, occasionally stirring, for about 5 minutes.
1 head cauliflower
Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
4 cups chicken stock, 1¼ tsp. ground cumin, 1 tsp. ground turmeric, ½ tsp. ground coriander, 1 cup coconut milk
Bring to a boil then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
Season to taste and serve garnished with bacon and fresh dill to taste.
fresh dill, 4 bacon slices, Sea salt and freshly ground black pepper

Nutrition

Calories: 353kcalCarbohydrates: 23gProtein: 14gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 22mgSodium: 549mgPotassium: 979mgFiber: 4gSugar: 8gVitamin A: 734IUVitamin C: 74mgCalcium: 82mgIron: 5mg

Keyword cauliflower, chowder

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Indian-Style Chicken Bites Recipe

December 30, 2022 by Paleo Leaper Leave a Comment

These Indian-spiced chicken bites are flavor-packed finger food at their best. The spicy coconut milk marinade gives them just the right combination of rich texture and heat and quickly slipping them under the broiler after baking browns the edges beautifully.

They’re great tossed over a salad for a different flavor, chopped up into an omelet, or simply served over a bed of cauliflower rice or roasted vegetables with some hot pickle.

Garam masala might be unfamiliar if you’re not used to cooking with Indian spices, but it’s nothing scary; it’s just a blend you can buy at any grocery store. If you don’t see it with the other spices, check the ethnic foods.

The recipe is quick enough to make on a weeknight if you put it in to marinate in the morning; just come home, pop it in the oven, and half an hour later, you’ll have your dinner.

If you have any leftovers, try them as a quick, protein-rich snack to power through the afternoon slump or an easy lunchbox addition: it doesn't get much more convenient than "already bite-sized!"

Indian Style Chicken Bites Recipe

SERVES: 2 PREP: 15 min + 2 h COOK: 25 min

Ingredients

2 chicken breasts, cut into chunks
1 tbsp. fresh garlic, minced
1 tbsp. fresh ginger, grated
1 tsp. garam masala
1 tsp. ground dried red chilies
1 tsp. ground coriander
½ tsp. turmeric
1 cup coconut milk
Juice of 1 lime
Sea salt and freshly ground black pepper

Preparation

Season all the chicken pieces to taste with sea salt and freshly ground black pepper.
Combine all the remaining ingredients in a large bowl and mix well.
Add the chicken to the mixture, stir until well coated, and marinate in the refrigerator for 2 to 12 hours.
Preheat your oven to 400 F.
Remove the chicken from the marinade, and place it in a baking dish.
Bake in the oven for 20 minutes or until the chicken pieces are cooked through.
Flip the chicken pieces, broil on high for 5 to 6 minutes, and serve.

📖 Recipe

Indian Style Chicken Bites Recipe

These tasty, bite-sized chicken pieces are perfect for lunchboxes, salads, and anywhere else you'd like to toss them.

5 from 1 vote

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Prep Time 2 15

Cook Time 25

Total Time 2 40

Course Appetizer

Cuisine Indian

Servings people

Calories 542 kcal

Ingredients

2 chicken breasts cut into chunks
1 tbsp. fresh garlic minced
1 tbsp. fresh ginger grated
1 tsp. garam masala
1 tsp. ground dried red chilies
1 tsp. ground coriander
½ tsp. turmeric
1 cup coconut milk
Juice of 1 lime
Sea salt and freshly ground black pepper

Instructions

Season all the chicken pieces to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper, 2 chicken breasts
Combine all the remaining ingredients in a large bowl and mix well.
1 tbsp. fresh garlic, 1 tbsp. fresh ginger, 1 tsp. garam masala, 1 tsp. ground dried red chilies, 1 tsp. ground coriander, ½ tsp. turmeric, 1 cup coconut milk, Juice of 1 lime
Add the chicken to the mixture, stir until well coated, and marinate in the refrigerator for 2 to 12 hours.
Preheat your oven to 400 F.
Remove the chicken from the marinade, and place it in a baking dish.
Bake in the oven for 20 minutes or until the chicken pieces are cooked through.
Flip the chicken pieces, broil on high for 5 to 6 minutes, and serve.

Nutrition

Calories: 542kcalCarbohydrates: 9gProtein: 57gFat: 31gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 146mgSodium: 147mgPotassium: 788mgFiber: 2gSugar: 0.3gVitamin A: 60IUVitamin C: 8mgCalcium: 79mgIron: 6mg

Keyword bites, indian chicken

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Pecan and Sweet Potato Side Recipe

December 30, 2022 by Paleo Leaper Leave a Comment

It’s getting to be that time of late winter/early spring when the sun seems like it’s disappeared for good: it’s cold, it’s always been cold, and it’s always going to be cold.

But no matter how miserable it is outside, you can always warm up with a big bowl of caramelized sweet potatoes hot out of the oven, tossed with crunchy pecans and chili powder, and drizzled with honey if you like it a little sweeter.

This recipe is an easy savory side to go with just about any winter meal you can think of: try a roast, some skillet chicken, or even just a quick omelet for protein if you’re not up to much cooking.

Any leftovers would also be tasty in an omelet or a baked egg dish for a little change of pace, but they’re also good just eaten straight.

With plenty of healthy carbs and Paleo fats, it’s a nutrient-dense mood-booster and a delicious alternative for vegetarian friends if they don’t want to eat a meat-based main dish but still don’t want to starve.

Try it out on kids, too: it’s a great recipe for convincing little skeptics that this whole Paleo gig can be pretty tasty after all.

Pecan and Sweet Potato Side Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

2 large sweet potatoes, cut into cubes
½ cup extra virgin olive oil
3 tbsp. ghee, cut into small pieces
¼ cup raw honey (optional)
½ cup pecans, cut into pieces
½ to 1 tsp. chili powder
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
In a bowl, toss the sweet potatoes with the olive oil and season to taste.
Place on a baking sheet, then cooks in the oven for 25 minutes.
Remove from the oven and sprinkle the ghee, chili powder, and pecans all over the sweet potatoes.
If using, drizzle the honey all over the sweet potatoes and give everything a good stir.
Place in the oven and bake for another 20 minutes.

📖 Recipe

Pecan and Sweet Potato Side Recipe

Winter got you down? Try a big bowl of roasted sweet potatoes with pecans and just a dash of spice.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings people

Calories 574 kcal

Ingredients

2 large sweet potatoes cut into cubes
½ cup extra virgin olive oil
3 tbsp. ghee cut into small pieces
¼ cup raw honey optional
½ cup pecans cut into pieces
½ to 1 tsp. chili powder
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
In a bowl, toss the sweet potatoes with the olive oil and season to taste.
2 large sweet potatoes, ½ cup extra virgin olive oil, Sea salt and freshly ground black pepper
Place on a baking sheet, then cooks in the oven for 25 minutes.
Remove from the oven and sprinkle the ghee, chili powder, and pecans all over the sweet potatoes.
3 tbsp. ghee, ½ to 1 tsp. chili powder, ½ cup pecans
If using, drizzle the honey all over the sweet potatoes and give everything a good stir.
¼ cup raw honey
Place in the oven and bake for another 20 minutes.

Nutrition

Calories: 574kcalCarbohydrates: 46gProtein: 2gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 28mgSodium: 129mgPotassium: 404mgFiber: 4gSugar: 27gVitamin A: 16214IUVitamin C: 3mgCalcium: 47mgIron: 1mg

Keyword pecan, sweet potato

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Flank Steak with Fresh Greens Recipe

December 30, 2022 by Paleo Leaper Leave a Comment

Pan-cooked steak makes a simple but flavorful topping for a big pile of greens and juicy fresh tomatoes, with extra bell pepper slices and fresh green onions added for color and crunch. There’s enough variety to keep things interesting but still, let you really enjoy the steak for its own flavor.

The dressing adds a little bit of a twist to the basic recipe: oil and lime juice instead of the more usual oil and vinegar, with some extra spices for even more flavor.

If you’re on a low-histamine diet but still craving something tangy and vinegary, this one is a great option to try.

It’s an easy and classic meal for two (but also easy to scale up if you’re cooking for more). For a light lunch, you might not even want anything more; for dinner, maybe try it with a fresh vegetable soup on the side (cream of zucchini?) or maybe some roasted potatoes.

And don’t forget to hoard any leftovers for later: steak has the advantage of being just as good cold as it is hot, so it’s perfect for lunchboxes and work snacks.

Flank Steak with Fresh Greens Recipe

SERVES: 2 PREP: 15 min COOK: 8 min

Ingredients

½ lb flank steak
2 cups mixed greens
1 sweet bell pepper, chopped
8 cherry tomatoes, halved
2 green onions, thinly sliced
Cooking fat
Sea salt and freshly ground black pepper

Ingredients for the dressing

3 tbsp. fresh lime juice
2 tbsp. shallots, minced
1 tbsp. extra virgin olive oil
1 tbsp. water
1 clove garlic, minced
½ tsp. chili powder
¼ tsp. ground cumin
Sea salt and freshly ground black pepper

Preparation

Prepare the dressing by mixing all the ingredients together in a bowl.
Season the steak to taste with sea salt and freshly ground black pepper.
Melt some cooking fat in a skillet placed over medium-high heat.
Cook the steak for 3 to 4 minutes per side for a medium-rare cook.
Slice the steak thinly.
Divide the greens between two bowls. Top with the steak and remaining vegetables.
Drizzle with the dressing and serve.

📖 Recipe

Flank Steak with Fresh Greens Recipe

An easy dressing with lime juice and spices perks up the classic pairing of steak and salad greens.

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 23

Course Side Dish

Cuisine American

Servings people

Calories 287 kcal

Ingredients

½ lb flank steak
2 cups mixed greens
1 sweet bell pepper chopped
8 cherry tomatoes halved
2 green onions thinly sliced
Cooking fat
Sea salt and freshly ground black pepper

Ingredients for the dressing

3 tbsp. fresh lime juice
2 tbsp. shallots minced
1 tbsp. extra virgin olive oil
1 tbsp. water
1 clove garlic minced
½ tsp. chili powder
¼ tsp. ground cumin
Sea salt and freshly ground black pepper

Instructions

Prepare the dressing by mixing all the ingredients together in a bowl.
3 tbsp. fresh lime juice, 2 tbsp. shallots, 1 tbsp. extra virgin olive oil, 1 tbsp. water, 1 clove garlic, ½ tsp. chili powder, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper
Season the steak to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet placed over medium-high heat.
Cooking fat
Cook the steak for 3 to 4 minutes per side for a medium-rare cook.
Slice the steak thinly.
Divide the greens between two bowls. Top with the steak and remaining vegetables.
½ lb flank steak, 2 cups mixed greens, 1 sweet bell pepper, 8 cherry tomatoes, 2 green onions
Drizzle with the dressing and serve.

Nutrition

Calories: 287kcalCarbohydrates: 14gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 106mgPotassium: 881mgFiber: 3gSugar: 7gVitamin A: 3196IUVitamin C: 112mgCalcium: 68mgIron: 4mg

Keyword flank steak, greens

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Buffalo Chicken Spaghetti Squash Recipe

December 30, 2022 by Paleo Leaper Leave a Comment

There are times when you have to make a dish for the leftovers alone. This is one of them.

The downside here is that there are only two servings depending on the size of the squash, but there is a quick remedy for that - just double it from the get-go and find a secret place in the fridge to store your stash. It's tasty and absolutely mouthwatering when warmed up - you have been warned.

Spaghetti squash is a winter squash available throughout the colder months. Though it can be eaten raw or Lacto-fermented, it is perhaps best known for its ability to turn into spaghetti once baked and forked into thin strings. Like this, you can eat it with any tomato sauce and be completely happy.

However, it is beneficial to expand your horizons and challenge your palate, to get out there and try new things (in fact, you may find that you adore rosemary-skewered scallops). So, when life gives you hot sauce, shredded chicken, and squash, take it, eat it and hide the rest for later.

There are plenty of vegetables stuffed in here, though it is also important to get some vitamin-rich greens in your diet, so don't skimp on the fresh leafy greens in a simple salad.

Don't forget to add a sprinkle of your favorite aged cheese just before serving if you are eating dairy or a diced jalapeño if you can handle the heat.

Buffalo Chicken Spaghetti Squash Recipe

Serves: 2 Prep: 25 min Cook: 40 min

Ingredients

1 spaghetti squash, halved and seeded
2 chicken breasts, cooked and shredded
1 bell pepper
1 onion, diced
2 celery stalks, thinly sliced
1 green onion, sliced
½ cup hot pepper sauce
½ cup tomato sauce
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 425 F.
Coat the inside of the squash lightly with olive oil; generously season with sea salt and freshly ground black pepper.
Place on a baking sheet, and bake in the oven for 30 to 35 minutes or until squash shreds easily with a fork.
In a bowl, whisk together the tomato sauce and hot pepper sauce.
In another bowl, combine the shredded chicken, bell pepper, onion, and celery.
Pour the hot tomato sauce on top and toss everything until well combined.
Fill the squash with the chicken mixture and place it back in the oven for 10 to 12 minutes.
Serve topped with sliced green onions.

📖 Recipe

Buffalo Chicken Spaghetti Squash Recipe

Double the recipe and hide the leftovers - that is how you deal with a spicy buffalo chicken spaghetti squash. Sharing is nice, keep enough for yourself!

5 from 1 vote

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Main Course

Cuisine American

Servings people

Calories 625 kcal

Ingredients

1 spaghetti squash halved and seeded
2 chicken breasts cooked and shredded
1 bell pepper
1 onion diced
2 celery stalks thinly sliced
1 green onion sliced
½ cup hot pepper sauce
½ cup tomato sauce
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
Coat the inside of the squash lightly with olive oil; generously season with sea salt and freshly ground black pepper.
2 tbsp. olive oil, Sea salt and freshly ground black pepper, 1 spaghetti squash
Place on a baking sheet, and bake in the oven 30 to 35 minutes or until squash shreds easily with a fork.
In a bowl whisk together the tomato sauce and hot pepper sauce.
½ cup tomato sauce, ½ cup hot pepper sauce
In another bowl combine the shredded chicken, bell pepper, onion, and celery.
2 chicken breasts, 1 bell pepper, 1 onion, 2 celery stalks
Pour the tomato hot sauce on top and toss everything until well combined.
Fill the squash with the chicken mixture and place back in the oven 10 to 12 minutes.
Serve topped with sliced green onions.
1 green onion

Nutrition

Calories: 625kcalCarbohydrates: 47gProtein: 59gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 146mgSodium: 2095mgPotassium: 1463mgFiber: 11gSugar: 21gVitamin A: 2920IUVitamin C: 141mgCalcium: 173mgIron: 5mg

Keyword buffalo chicken, spaghetti squash

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Keto Chicken Salad Stuffed Avocado Recipe

December 29, 2022 by Paleo Leaper Leave a Comment

With cooked and shredded chicken close at hand, any quick-to-fix meal is a possibility, and when you are hungry, you should reach for the good stuff (not the salty or sweet snacks) - that which you make yourself at home.

When you have a special diet, it can be hard for others to understand your "pickiness", especially when dining out or at a work event.

Just remember that you are doing this for Yourself! When you pull out your own food as others are happily chowing down on pizza, be proud of what you created and dive into it like it is nobody's business.

Chicken salad is a dish that everybody adores, and when you add homemade mayonnaise and a crunchy stalk of celery, it is that much more special. But the beauty, and efficiency, of this recipe lies in the preparedness of having some precooked chicken on hand.

You may be in the fortunate situation that you have some leftovers from dinner, though if you want to go about it with clarity and a weekly meal plan in mind, then we strongly recommend making a larger batch of slow cooker shredded chicken on the weekend, for impromptu lunches throughout the week.

If you are taking this meal on the go, you may want to keep the halved avocados and chicken salad separate until serving. After that, you can take your spoon and scoop away.

Keto Chicken Salad Stuffed Avocado Recipe

Serves: 4 Prep: 20 min

Ingredients

2 cups chicken, cooked and shredded
2 avocados, halved and pitted
1 bell pepper, diced
½ red onion, diced
1 celery stalk, minced
1 green onion, sliced
1 garlic clove
1 tsp. oregano
½ tsp. paprika
½ tsp. chili powder
1 tbsp. fresh lime juice
1 tbsp. apple cider vinegar
½ cup homemade mayonnaise
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the oregano, garlic, paprika, chili powder, lime juice, vinegar, and mayonnaise; season to taste.
In another bowl, combine the cooked chicken, onion, bell pepper, and celery.
Pour the mayo mixture over the chicken and vegetables, then toss everything until well blended.
Stuff the avocados with the shredded chicken, and top with green onions.

📖 Recipe

Keto Chicken Salad Stuffed Avocado Recipe

For a scrumptious lunch there is nothing tastier than an avocado stuffed with crunchy chicken salad, with just a hint of chili powder and lime.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Appetizer

Cuisine American

Servings people

Calories 433 kcal

Ingredients

2 cups chicken cooked and shredded
2 avocados halved and pitted
1 bell pepper diced
½ red onion diced
1 celery stalk minced
1 green onion sliced
1 garlic clove
1 tsp. oregano
½ tsp. paprika
½ tsp. chili powder
1 tbsp. fresh lime juice
1 tbsp. apple cider vinegar
½ cup homemade mayonnaise
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the oregano, garlic, paprika, chili powder, lime juice, vinegar, and mayonnaise; season to taste.
1 garlic clove, 1 tsp. oregano, ½ tsp. paprika, ½ tsp. chili powder, 1 tbsp. fresh lime juice, 1 tbsp. apple cider vinegar, ½ cup homemade mayonnaise, Sea salt and freshly ground black pepper
In another bowl, combine the cooked chicken, onion, bell pepper, and celery.
2 cups chicken, 1 bell pepper, ½ red onion, 1 celery stalk
Pour the mayo mixture over the chicken and vegetables, then toss everything until well blended.
Stuff the avocados with the shredded chicken, and top with green onions.
2 avocados, 1 green onion

Nutrition

Calories: 433kcalCarbohydrates: 14gProtein: 8gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 32mgSodium: 218mgPotassium: 690mgFiber: 9gSugar: 3gVitamin A: 1678IUVitamin C: 52mgCalcium: 50mgIron: 2mg

Keyword avocado, chicken, keto, salad, stuffed

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Keto Meatloaf Recipe

December 29, 2022 by Paleo Leaper 1 Comment

A classic meatloaf contains bread crumbs, milk, ketchup, and brown sugar... Do you see or hear the warning signs yet?

Most of those ingredients are things of the past. And whether avoiding them in favor of losing weight or in desire to regain your health, approach them as you would gluten. But eating healthy doesn't have to be difficult, and it doesn't have to break the bank either.

Meatloaf happens to be a budget-friendly meal, and you can use whatever kind of ground meat you like; in fact, buffalo chicken meatloaf is a nice spicy version with plenty of hot pepper sauce.

However, in keeping with traditions, beef is a good starting point in terms of flavor, as well as the meat coming from a grass-fed animal.

It is also a great way to incorporate a healthy dose of vegetables into your protein, so if you want to sneak something in, think mushrooms or garlic, you can chop it small, and it will be eaten bite by bite.

In the past, you may have eaten meatloaf next to some variety of potato dishes. Now, you can easily replace that with cauliflower rice or mashed cauliflower.

Meatloaf always accounts for leftovers, so for breakfast the next morning, why not warm up a slice of meatloaf and serve it with sliced avocado and a poached egg?

Keto Meatloaf Recipe

Serves: 4 Prep: 25 min Cook: 50 min

Ingredients

1 ½ lb. ground beef
1 celery stalk, minced
½ red onion, minced
½ cup mushrooms, minced
2 garlic cloves, minced
1 ½ tsp. ground mustard
1 ½ tsp. chili powder
1 egg, beaten
½ cup tomato sauce
2 tbsp. apple cider vinegar
⅛ tsp. ground allspice
2 tbsp. coconut aminos
Fresh parsley, minced
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, whisk the tomato sauce, apple cider vinegar, 2 tablespoons of water, allspice, and coconut aminos, and season to taste.
In another bowl, combine the ground beef, celery, onion, mushroom, garlic, mustard, chili powder, and egg, and season to taste - and mix well.
Place the meat mixture in a loaf pan or shape it into a loaf on a baking sheet and bake for 35 to 40 minutes.
Spread the tomato sauce over the meatloaf, and place it back in the oven.
Cook another 12 to 15 minutes or until beef is cooked through.
Serve sprinkled with fresh parsley.

📖 Recipe

Keto Meatloaf Recipe

When you toss out your old cookbooks, you learn something new. Keto meatloaf is the next recipe in the new chapter of your life.

4.29 from 7 votes

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Prep Time 25

Cook Time 50

Total Time 1 15

Course Main Course

Cuisine American

Servings people

Calories 490 kcal

Ingredients

1 ½ lb. ground beef
1 celery stalk minced
½ red onion minced
½ cup mushrooms minced
2 garlic cloves minced
1 ½ tsp. ground mustard
1 ½ tsp. chili powder
1 egg beaten
½ cup tomato sauce
2 tbsp. apple cider vinegar
⅛ tsp. ground allspice
2 tbsp. coconut aminos
Fresh parsley minced
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, whisk the tomato sauce, apple cider vinegar, 2 tablespoons of water, allspice, and coconut aminos, and season to taste.
½ cup tomato sauce, 2 tbsp. apple cider vinegar, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper, ⅛ tsp. ground allspice
In another bowl, combine the ground beef, celery, onion, mushroom, garlic, mustard, chili powder, and egg, and season to taste – and mix well.
1 ½ lb. ground beef, 1 celery stalk, ½ red onion, ½ cup mushrooms, 2 garlic cloves, 1 ½ tsp. chili powder, 1 egg, Sea salt and freshly ground black pepper, 1 ½ tsp. ground mustard
Place the meat mixture in a loaf pan or shape it into a loaf on a baking sheet and bake for 35 to 40 minutes.
Spread the tomato sauce over the meatloaf, and place it back in the oven.
Cook another 12 to 15 minutes or until beef is cooked through.
Serve sprinkled with fresh parsley.
Fresh parsley

Nutrition

Calories: 490kcalCarbohydrates: 7gProtein: 32gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 162mgSodium: 476mgPotassium: 685mgFiber: 2gSugar: 2gVitamin A: 746IUVitamin C: 4mgCalcium: 63mgIron: 5mg

Keyword keto, meatloaf

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Fresh Summer Salad Recipe

December 28, 2022 by Paleo Leaper Leave a Comment

It’s not always easy cooking for just one person – there’s always the temptation to just eat leftovers out of the container because it’s so much work to actually pull together a meal.

But that’s where salads come in so handy: they’re quick and easy and easy to customize, so you don’t have to be eating the same thing day after day.

In this one, for example, using fresh cilantro in the dressing keeps it fresh and interesting, perfect for drizzling over a basic bowl of greens and berries. It’s a great salad to try out while the berries are at their most delicious.

If you’re going to bring this one to work, just keep the dressing in a separate container so you won’t have to worry about it making your lettuce soggy before you have the chance to dig in.

You could add some leftover chicken or turkey to the salad for some protein or just serve it as a side for whatever else you’re eating. Since it’s a sweeter salad, it would go really well with anything spicy, like a nice sirloin steak.

And of course, you can always size it up for more than one person; just double (or triple, or quadruple) the ingredients as necessary. After all, there's no rule that the food you serve anyone else has to be more complicated than the food you'd make for yourself, especially when it's this good!

Fresh Summer Salad Recipe

SERVES: 1 PREP: 10 min

Ingredients

2 cups mixed greens;
2 whole strawberries, sliced;
¼ cup blueberries;
½ avocado, sliced;

Ingredients for the dressing

3 tbsp. extra-virgin olive oil;
½ tbsp. honey; (optional)
1 tsp. Italian seasoning;
1 tbsp. fresh cilantro;
Sea salt and freshly ground black pepper;

Preparation

Combine all the ingredients for the dressing in a bowl and mix well.
Assemble the salad in a bowl or plate by combining all the ingredients.
Drizzle the dressing on top and serve.

📖 Recipe

Fresh Summer Salad Recipe

A simple summer salad with a few easy twists to keep it interesting.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings people

Calories 613 kcal

Ingredients

2 cups mixed greens
2 whole strawberries sliced
¼ cup blueberries
½ avocado sliced

Ingredients for the dressing

3 tbsp. extra-virgin olive oil
½ tbsp. honey optional
1 tsp. Italian seasoning
1 tbsp. fresh cilantro
Sea salt and freshly ground black pepper

Instructions

Combine all the ingredients for the dressing in a bowl and mix well.
Assemble the salad in a bowl or plate by combining all the ingredients.
Drizzle the dressing on top and serve.

Nutrition

Calories: 613kcalCarbohydrates: 23gProtein: 4gFat: 60gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gSodium: 39mgPotassium: 847mgFiber: 11gSugar: 6gVitamin A: 2163IUVitamin C: 52mgCalcium: 118mgIron: 4mg

Keyword fresh, salad, summer

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Chicken Cranberry Salad Recipe

December 27, 2022 by Paleo Leaper Leave a Comment

The chicken salad makes an incredibly versatile “stuffing” for any kind of vehicle, from snack-sized “bites” stuffed into a cherry tomato, to meal-sized portions inside a bell pepper, to lettuce wraps in any size you care to make.

If you always have a little chicken salad in the fridge or freezer, you’ll always have the major protein and fat component of a delicious Paleo meal all ready to go.

You could even use this recipe to replace the chicken salad in these rolled sandwiches if you’re faced with the problem of bringing food for a social event.

The dried cranberries in this recipe might be tricky to find – most brands are filled with a lot of sugar and sometimes other preservatives as well.

You can make your own if you’re really worried about this, or look for an unsweetened brand (or a kind made with fruit juice). Or you could also just accept the tiny amount of sugar as a compromise; since you’re not eating dried cranberries every day by the handful, it’s not likely to do you much harm.

This is an especially good recipe for using up any leftover chicken. No leftovers? No problem: just pick up a whole chicken, and place it in a big pot with an onion, 3-4 carrots, 2 celery stalks, and salt and pepper to taste.

Add enough water to cover the bird, and cook for about 90 minutes over medium heat – the meat goes in the salad, and the bones can stay in the pot a little longer for some homemade bone broth. It’s two ingredients for the price of one, a great way to make healthy food that’s also convenient.

Chicken Cranberry Salad Recipe

SERVES: 4 PREP: 25 min

Ingredients

4 cups cooked chicken, cut into cubes;
1 ½ cups dried cranberries;
1 cup celery, chopped;
2 green onions, sliced thinly;
½ cup green bell pepper, minced;
1 tsp. paprika
½ cup homemade mayonnaise;
Sea salt and freshly ground black pepper to taste;

Preparation

In a large bowl, combine the mayonnaise and the paprika.
Add the chicken, celery, bell pepper, and green onions, and combine well.
Add the cranberries. Mix again, and season to taste with salt and pepper.
Place in the refrigerator to chill and serve.

(Optional): to make a stuffed tomato or stuffed bell pepper just cut the top of the vegetable, empty the inside with a spoon or knife, and fill with the chicken cranberry mixture.

📖 Recipe

Chicken Cranberry Salad Recipe

A versatile main dish that will fill lettuce wraps or stuff peppers with ease - but it's also good enough to eat straight from the bowl.

5 from 1 vote

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Prep Time 25

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 577 kcal

Ingredients

4 cups cooked chicken cut into cubes
1 ½ cups dried cranberries
1 cup celery chopped
2 green onions sliced thinly
½ cup green bell pepper minced
1 tsp. paprika
½ cup homemade mayonnaise
Sea salt and freshly ground black pepper to taste

Instructions

In a large bowl, combine the mayonnaise and the paprika.
½ cup homemade mayonnaise, 1 tsp. paprika
Add the chicken, celery, bell pepper, and green onions, and combine well.
4 cups cooked chicken, 1 cup celery, ½ cup green bell pepper, 2 green onions
Add the cranberries. Mix again, and season to taste with salt and pepper.
1 ½ cups dried cranberries, Sea salt and freshly ground black pepper to taste
Place in the refrigerator to chill and serve.

Nutrition

Calories: 577kcalCarbohydrates: 41gProtein: 36gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 117mgSodium: 308mgPotassium: 491mgFiber: 4gSugar: 34gVitamin A: 925IUVitamin C: 17mgCalcium: 42mgIron: 2mg

Keyword chicken, cranberry, salad

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Thai Coconut Soup Recipe

December 27, 2022 by Paleo Leaper 1 Comment

Tom Kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices.

In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring, and “kai” is the chicken.

This soup is based on the tom kha kai concept, but the recipe uses ingredients that you'll be able to find more easily in a typical supermarket.

For example, grocery stores in the United States don’t typically carry the exact type of root used in Thailand (although if you have an ethnic market nearby, ask them for galangal), but you can get a very similar flavor with ordinary ginger.

The idea of tom kha kai is to enjoy the subtle mixture of all the spices together; that’s why this recipe calls for so many different types of flavorings, from the spicy jalapeño pepper to the richer warmth of garlic and ginger to the tangy lime zest and the bright, fresh notes of the cilantro. It’s completely adjustable depending on how you feel about spicy food: for a milder soup, just reduce the jalapeño, or for a spicier version, add a little more.

In Thailand, traditional tom kha kai isn’t made with skinless chicken breast; it’s used as a vehicle for all kinds of organ meat, feet, and even blood.

That makes for a much more flavorful and interesting soup if you can get these parts of the bird – plus, it’s a great way to get some extremely nutritious odd bits into your diet. But in case you can’t find the good stuff, you can still get a really flavorful broth by using the chicken stock in this recipe, which adds subtle savory enhancement to the whole recipe.

You can also save some time with this recipe if you have some leftover cooked chicken already waiting around the fridge. Just make the rest of the recipe as usual, but skip the chicken in Step 4 and wait until Step 6 to add it in.

That way, the chicken will pick up the spicy flavor of the rest of the soup without getting tough from being overcooked.

With leftover chicken already cooked, the whole soup would only take a few minutes to prepare, making it perfect for a quick and easy weekend lunch or dinner when you need your meal on the table fast but still want something delicious.

Thai Coconut soup Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

1 lb. boneless skinless chicken breasts;
1 bunch of scallions, thinly sliced;
1 red bell pepper, sliced;
4 garlic cloves, minced;
2-inch piece of fresh ginger, peeled and finely chopped;
1 large carrot, peeled and shredded;
1 jalapeño, seeded and minced;
1 cup shiitake mushrooms, sliced;
4 cups chicken stock;
1 can full-fat coconut milk (14 oz.)
1 tbsp. fish sauce;
1 tsp. lime zest;
Fresh minced herbs, such as cilantro or basil;
Lime wedges (for serving);
2 tbsp. cooking fat;
Sea salt and freshly ground black pepper to taste;

Preparation

In a large saucepan, heat the cooking fat over medium heat.
Cook the scallions, garlic, and ginger, frequently stirring, until softened (about 5 minutes).
Add the carrot, red bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
Add the chicken, chicken stock, coconut milk, and fish sauce.
Bring the soup to a boil, then reduce it to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
Remove the chicken from the soup. Shred it into chunks and return it to the pot.
Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
Garnish each bowl with a lime wedge to serve.

📖 Recipe

Thai Coconut soup Recipe

Every bite of this soup is packed with flavor, from the creamy coconut milk base to the spicy jalapeno peppers to the zesty lime wedges.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Laos, Thai

Servings people

Calories 325 kcal

Ingredients

1 lb. boneless skinless chicken breasts
1 bunch of scallions thinly sliced
1 red bell pepper sliced
4 garlic cloves minced
2- inch piece of fresh ginger peeled and finely chopped
1 large carrot peeled and shredded
1 jalapeño seeded and minced
1 cup shiitake mushrooms sliced
4 cups chicken stock
1 can full-fat coconut milk 14 oz.
1 tbsp. fish sauce
1 tsp. lime zest
Fresh minced herbs such as cilantro or basil
Lime wedges for serving
2 tbsp. cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

In a large saucepan, heat the cooking fat over medium heat.
2 tbsp. cooking fat
Cook the scallions, garlic, and ginger, frequently stirring, until softened (about 5 minutes).
1 bunch of scallions, 4 garlic cloves, 2- inch piece of fresh ginger
Add the carrot, red bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
1 red bell pepper, 1 large carrot, 1 jalapeño, 1 cup shiitake mushrooms
Add the chicken, chicken stock, coconut milk, and fish sauce.
1 lb. boneless skinless chicken breasts, 4 cups chicken stock, 1 can full-fat coconut milk, 1 tbsp. fish sauce
Bring the soup to a boil, then reduce it to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
Remove the chicken from the soup. Shred it into chunks and return it to the pot.
Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
1 tsp. lime zest, Sea salt and freshly ground black pepper to taste, Fresh minced herbs
Garnish each bowl with a lime wedge to serve.
Lime wedges

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 32gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 80mgSodium: 783mgPotassium: 1002mgFiber: 3gSugar: 8gVitamin A: 3553IUVitamin C: 43mgCalcium: 31mgIron: 1mg

Keyword coconut, soup

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Cuban Shredded Beef Recipe

December 27, 2022 by Paleo Leaper Leave a Comment

If the colder weather lately has been getting you down, why not take your mouth to the beach for a break?

The tender shredded beef in this Cuban-inspired recipe gets a spicy, zesty flavor boost from citrus fruits and cumin: it’s the perfect dinner to remind you of sandy beaches, clear water, and the sun on your back.

Better still, the time commitment is minimal since it’s all done in a slow cooker. It takes 5 minutes to throw the beef and stock into the slow cooker in the morning, and you’ll come home to a savory pick-me-up that just needs a little sauce to make it perfect.

If you don’t have a slow cooker, you can still make this work in a big skillet (although the beef won’t be as tender).

Just put the beef and broth in the skillet, cover, and cook on low heat for around 2 hours, and then proceed with the rest of the recipe as written. Alternately, use the oven instead, turned on low, until the beef is cooked through.

In terms of which cut of beef you pick for this recipe, chuck is probably the best choice for shredding, but I got delicious results with a rump roast as well.

Since you’re cooking it low and slow, even a cheaper cut of meat will turn out tender, so this is a great recipe for weeks when the food budget gets a little tight. Enjoy it with some baked plantains if you really want to keep with the tropical theme, or what about a side of spicy sweet potatoes?

In the unlikely event that you have any leftovers, this is a recipe that would be exciting in an omelet the next morning or freeze it in individual serving sizes to enjoy later when you don’t have time to cook.

Cuban Shredded Beef Recipe

SERVES: 4 PREP: 20 min COOK: 8 h

Ingredients

2 lb. boneless beef chuck;
3 garlic cloves, minced;
1 onion, thinly sliced;
½ tsp. ground cumin;
2 tbsp. fresh orange juice;
½ tsp. lime zest;
1 tbsp. lime juice;
1 cup beef stock;
Sea salt and freshly ground black pepper to taste;
Cooking fat;
Lime wedges for serving;

Preparation

Season the beef all over with sea salt and black pepper to taste.
Place the beef in a slow cooker with the stock and cook for 6 to 8 hours on low.
When the beef is cooked, break it apart gently with a fork and set aside.
In a large skillet placed over medium-high heat, melt the cooking fat. Add the garlic and onion, and cook until the onion is golden and soft (about 5 minutes).
Add the beef to the skillet. Reduce the heat to medium and cook for about 4 minutes.
Add the cumin, orange juice, lime juice, and lime zest, and season again with salt and pepper to taste. Give everything a good stir.
Serve warm with lime wedges.

📖 Recipe

Cuban Shredded Beef Recipe

It's like a cruise you can cook up in your own kitchen - quick enough for a weeknight, but delicious enough for a feast.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 28

Course Main Course

Cuisine American

Servings people

Calories 437 kcal

Ingredients

2 lb. boneless beef chuck
3 garlic cloves minced
1 onion thinly sliced
½ tsp. ground cumin
2 tbsp. fresh orange juice
½ tsp. lime zest
1 tbsp. lime juice
1 cup beef stock
Sea salt and freshly ground black pepper to taste
Cooking fat
Lime wedges for serving

Instructions

Season the beef all over with sea salt and black pepper to taste.
Sea salt and freshly ground black pepper to taste
Place the beef in a slow cooker with the stock and cook for 6 to 8 hours on low.
2 lb. boneless beef chuck, 1 cup beef stock
When the beef is cooked, break it apart gently with a fork and set aside.
In a large skillet placed over medium-high heat, melt the cooking fat. Add the garlic and onion, and cook until the onion is golden and soft (about 5 minutes).
3 garlic cloves, Cooking fat, 1 onion
Add the beef to the skillet. Reduce the heat to medium and cook for about 4 minutes.
Add the cumin, orange juice, lime juice, and lime zest, and season again with salt and pepper to taste. Give everything a good stir.
½ tsp. ground cumin, 2 tbsp. fresh orange juice, ½ tsp. lime zest, 1 tbsp. lime juice, Sea salt and freshly ground black pepper to taste
Serve warm with lime wedges.
Lime wedges for serving

Nutrition

Calories: 437kcalCarbohydrates: 5gProtein: 45gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 305mgPotassium: 944mgFiber: 1gSugar: 2gVitamin A: 55IUVitamin C: 8mgCalcium: 61mgIron: 5mg

Keyword Beef, cuban style, shredded

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Granola Bars Recipe

December 27, 2022 by Paleo Leaper 2 Comments

On those busy days when you just don’t have time to cook up breakfast before leaving the house, a granola bar can be the ideal grab-and-go food to tide you over. They’re mess-free, easy to eat with your hands and hold up well to pretty much any kind of travel.

The only problem with this rosy picture is that “granola” is typically a mix of oats and other grains, putting granola bars pretty far outside the Paleo menu.

So anything you can get in a box at the store is probably out. That doesn’t mean you can’t make your own, though. With this recipe, you’ll be making your own nut-based “granola” bars for the perfect emergency snack or quick breakfast on the go.

There’s a legitimate concern with nut-based snacks and treats about the potential overload of Omega-6 fats in the nuts and also the high amount of antinutrients (especially phytic acid) that the nuts contain.

The PUFA is still a factor to consider – remember that these are snacks, not meals – but this recipe takes a big step towards eliminating the phytic acid by having you soak and roast the nuts beforehand.

This really reduces the antinutrient content, and it also gives the bars a tender, chewy texture, so you don’t feel like you’re just crunching on a glued-together trail mix. Definitely take the time to soak them overnight in salty water and then dehydrate them in the oven: the results are worth it.

Because the whole process does take a while, I like to make big batches of these when I cook them up. Just store any extras in the freezer if you aren’t going to use them for a while.

You’ll also notice that there isn’t any specific type of nuts called for – use whatever you like. Pecans, almonds, walnuts, or sunflower seeds would all be tasty.

Add your favorite dried fruit (raisins? Golden raisins? Cranberries? Papaya? Pineapple?), and you’ll always rest assured that you have a quick and delicious snack ready when you need one.

Granola Bars Recipe

PREP: 15 min + 24h COOK: 1h

Ingredients

4 cups of assorted nuts;
1 cup shredded coconut;
1 cup of dried fruit; (dates, raisins, etc.)
⅓ cup coconut oil;
⅓ cup almond butter;
¼ cup raw honey;
1 tsp. vanilla extract ;
1 tsp. cinnamon;
1 tbsp. sea salt;

Preparation

Soak the nuts overnight in warm water with salt.
Drain the nuts and rinse them well in a colander.
Place the nuts on a baking sheet in a single layer.
Roast the nuts in a preheated oven at 150 F. for 10 to 12 hours.
Cool the nuts completely before using them.
Roughly chop half the nuts using a rolling pin or a knife.
Place the other half of the nuts in a food processor and pulse until you get a soft powder (it will almost be pasty.)
In a small saucepan placed over medium-low heat, add the coconut oil, almond butter, honey, vanilla, and cinnamon. Heat until bubbles start to form, and then remove from the heat.
In a large bowl, mix the chopped nuts, ground nuts, dried fruit, and almond butter mixture until everything is well combined.
Pour the nut mixture into a dish covered with parchment paper and firmly pack the granola mixture tightly, making a single clean layer.
Cover with another piece of parchment paper and let sit for 1 or 2 hours at room temperature.
Place in the freezer for another hour.
Slice the granola into equal rectangular pieces and serve. Keep the leftovers in the refrigerator.

📖 Recipe

Granola Bars Recipe

For traveling, unpredictable commutes, or just those busy mornings, these grain-free granola bars are the perfect fuss-free Paleo fuel.

5 from 2 votes

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Prep Time 1 15

Cook Time 1

Total Time 1 1 15

Course Dessert

Cuisine American

Servings people

Calories 1344 kcal

Ingredients

4 cups of assorted nuts
1 cup shredded coconut
1 cup of dried fruit dates, raisins, etc.
⅓ cup coconut oil
⅓ cup almond butter
¼ cup raw honey
1 tsp. vanilla extract
1 tsp. cinnamon
1 tbsp. sea salt

Instructions

Soak the nuts overnight in warm water with salt.
4 cups of assorted nuts, 1 tbsp. sea salt
Drain the nuts and rinse them well in a colander.
Place the nuts on a baking sheet in a single layer.
Roast the nuts in a preheated oven at 150 F. for 10 to 12 hours.
Cool the nuts completely before using them.
Roughly chop half the nuts using a rolling pin or a knife.
Place the other half of the nuts in a food processor and pulse until you get a soft powder (it will almost be pasty.)
In a small saucepan placed over medium-low heat, add the coconut oil, almond butter, honey, vanilla, and cinnamon. Heat until bubbles start to form, and then remove from the heat.
⅓ cup coconut oil, ⅓ cup almond butter, ¼ cup raw honey, 1 tsp. vanilla extract, 1 tsp. cinnamon
In a large bowl, mix the chopped nuts, ground nuts, dried fruit, and almond butter mixture until everything is well combined.
1 cup of dried fruit, 1 cup shredded coconut
Pour the nut mixture into a dish covered with parchment paper and firmly pack the granola mixture tightly, making a single clean layer.
Cover with another piece of parchment paper and let sit for 1 or 2 hours at room temperature.
Place in the freezer for another hour.
Slice the granola into equal rectangular pieces and serve. Keep the leftovers in the refrigerator.

Nutrition

Calories: 1344kcalCarbohydrates: 76gProtein: 30gFat: 112gSaturated Fat: 33gPolyunsaturated Fat: 19gMonounsaturated Fat: 53gTrans Fat: 0.01gSodium: 1521mgPotassium: 1172mgFiber: 17gSugar: 33gVitamin A: 23IUVitamin C: 1mgCalcium: 195mgIron: 7mg

Keyword bars, granola

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Turkey Chili Recipe

December 27, 2022 by Paleo Leaper Leave a Comment

The life cycle of Thanksgiving leftovers really has two distinct phases. At first, everyone is excited to enjoy all the remnants of the holiday bird (or maybe just the ease of having so much pre-cooked food conveniently available), and competition over the mashed potatoes can get downright fierce.

But after a few days, most people get pretty sick of eating so much turkey and start regretting their decision to pounce on 5 pounds of meat after the feast was over.

Whichever stage of the leftover fest you’re currently at, this is the recipe for you. If you’re still in the leftover-turkey honeymoon phase, chili is extremely quick to make since the meat is already cooked, and it’s a perfect recipe for using up any odds and ends still clinging to the carcass.

But if the turkey is the last thing you want to eat right now, some chili is also a very smart recipe choice since it freezes so well. Stick it in the freezer and forget about it until you’re ready to enjoy it again.

You can also make this chili even if you didn’t just roast up a huge bird (or if you don’t have any leftovers); just bear in mind that if you’re not using pre-cooked meat, you’ll want to adjust the cooking time accordingly to make sure the turkey is thoroughly cooked.

Like most chili recipes, this one is very versatile. I like to add a root vegetable to replace the kidney beans found in a typical chili recipe, but there are so many different root vegetables that you have a lot of flexibility in picking what to add.

This time, I used carrots, but feel free to raid your cupboards for anything you have on hand: celeriac, parsnip, sweet potato, or other roots would be just as tasty.

Whatever you pick, it will add a mild sweetness that makes a very pleasant background for the spicy seasoning and perks up those odds and ends of turkey into a delicious and healthy lunch or dinner for a cold day.

Turkey Chili Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

3 to 4 cups of shredded, cooked turkey meat;
2 cups of carrots, sliced or diced;
2 cups onions, chopped;
2 bell pepper, chopped;
2 cups diced tomatoes;
2 tbsp. tomato paste;
4 garlic cloves, minced;
1 cup chicken or turkey stock;
2 tbsp. chili powder or to taste;
1 tbsp. ground cumin;
1 tbsp. dried hot red pepper flakes;
1 tsp. dried oregano;
Paleo cooking fat;
Sea salt and freshly ground black pepper to taste;
Green onions, sliced (optional, for garnishing);

Preparation

In a large saucepan placed over medium-high heat, melt some cooking fat and cook the onions, bell peppers, and carrots until the onions are golden (about 5 minutes).
Add the garlic, chili powder, cumin, red pepper flakes, and oregano. Stir well and cook for a minute.
Add the diced tomatoes, tomato paste, chicken or turkey stock, and cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir.
Bring the chili to a simmer, then reduce the heat to low, and let it simmer, uncovered, for 30 to 45 minutes.
Serve warm with freshly sliced green onions on top.

📖 Recipe

Turkey Chili Recipe

Wondering what to do with your Thanksgiving leftovers? Spice them up with this quick and easy Paleo chili, great for eating now or freezing for later.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 350 kcal

Ingredients

3 to 4 cups of shredded cooked turkey meat
2 cups of carrots sliced or diced
2 cups onions chopped
2 bell pepper chopped
2 cups diced tomatoes
2 tbsp. tomato paste
4 garlic cloves minced
1 cup chicken or turkey stock
2 tbsp. chili powder or to taste
1 tbsp. ground cumin
1 tbsp. dried hot red pepper flakes
1 tsp. dried oregano
Paleo cooking fat
Sea salt and freshly ground black pepper to taste
Green onions sliced (optional, for garnishing)

Instructions

In a large saucepan placed over medium-high heat, melt some cooking fat and cook the onions, bell peppers, and carrots until the onions are golden (about 5 minutes).
2 cups of carrots, 2 bell pepper, Paleo cooking fat, 2 cups onions
Add the garlic, chili powder, cumin, red pepper flakes, and oregano. Stir well and cook for a minute.
4 garlic cloves, 2 tbsp. chili powder or to taste, 1 tbsp. ground cumin, 1 tbsp. dried hot red pepper flakes, 1 tsp. dried oregano
Add the diced tomatoes, tomato paste, chicken or turkey stock, and cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir.
3 to 4 cups of shredded, 2 cups diced tomatoes, 2 tbsp. tomato paste, 1 cup chicken or turkey stock, Sea salt and freshly ground black pepper to taste
Bring the chili to a simmer, then reduce the heat to low, and let it simmer, uncovered, for 30 to 45 minutes.
Serve warm with freshly sliced green onions on top.
Green onions

Nutrition

Calories: 350kcalCarbohydrates: 34gProtein: 34gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 81mgSodium: 472mgPotassium: 1360mgFiber: 11gSugar: 15gVitamin A: 16209IUVitamin C: 100mgCalcium: 194mgIron: 8mg

Keyword chili, turkey

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Winter Vegetable Soup Recipe

December 27, 2022 by Paleo Leaper Leave a Comment

There are plenty of recipes more glamorous than vegetable soup. If you want something to win first place in a modernist cuisine competition, pick another recipe. But if you’re looking for a trusty, belly-warming dinner that you can get on the table in half an hour, vegetable soup is a standby that won’t let you down.

Just in time to use up any lingering turkey leftovers from Thanksgiving, this recipe continues the vegetable-soup tradition of winter vegetables in a thick, savory broth.

Pop it on the stove and throw together a quick side salad while the windows steam up and the aroma of tomatoes and sage starts drifting from the pot. By the time the salad is done, and the table is set, it’ll be ready to pour into bowls (or a thermos bottle for a quick workday lunch).

I like adding cooked chicken or turkey to make the soup a little richer, but you could also throw in some ham or any other leftover meat in the fridge.

This would be a wonderful surprise for an elderly relative or anyone else in your life who could use a little help with chores or housework right now, especially since it freezes very well – why not make a double batch and pass some healthy holiday spirit on to your neighbors?

Winter Vegetable Soup Recipe

SERVES: 4 PREP: 20 min COOK: 35 min

Ingredients

1 red onion, chopped;
2 large carrots, chopped;
2 sticks celery, chopped;
1 medium sweet potato, chopped;
2 garlic cloves, minced;
1 can (28 oz.) diced tomatoes;
4 cups vegetable or chicken stock;
2 tsp. fresh sage leaves, chopped;
2 cups of cooked chicken or turkey;
A few cabbage leaves, shredded;
2 tbsp. clarified butter or other cooking-friendly fat;
Sea salt and freshly ground black pepper to taste;

Preparation

In a large saucepan placed over medium heat, warm the clarified butter and add the onion and the garlic. Cook for 3 to 5 minutes or until the onion starts to brown.
Add the carrots, celery, and sweet potatoes, stir well and cook for 2 to 3 minutes.
Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
Reduce the heat to a simmer. Cover and cook for 20 minutes.
Add the chicken or turkey and cabbage and cook for another 10 minutes.
Adjust the seasoning if necessary and serve warm.

📖 Recipe

Winter Vegetable Soup Recipe

A humble classic that hits the spot every time: cozy up to this comforting soup, or bring it to a friend in need.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Soup

Cuisine American

Servings people

Calories 271 kcal

Ingredients

1 red onion chopped
2 large carrots chopped
2 sticks celery chopped
1 medium sweet potato chopped
2 garlic cloves minced
1 can 28 oz. diced tomatoes
4 cups vegetable or chicken stock
2 tsp. fresh sage leaves chopped
2 cups of cooked chicken or turkey
A few cabbage leaves shredded
2 tbsp. clarified butter or other cooking-friendly fat
Sea salt and freshly ground black pepper to taste

Instructions

In a large saucepan placed over medium heat, warm the clarified butter and add the onion and the garlic. Cook for 3 to 5 minutes or until the onion starts to brown.
1 red onion, 2 garlic cloves, 2 tbsp. clarified butter or other cooking-friendly fat
Add the carrots, celery, and sweet potatoes, stir well and cook for 2 to 3 minutes.
2 large carrots, 2 sticks celery, 1 medium sweet potato
Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
1 can, 4 cups vegetable or chicken stock, 2 tsp. fresh sage leaves, Sea salt and freshly ground black pepper to taste
Reduce the heat to a simmer. Cover and cook for 20 minutes.
Add the chicken or turkey and cabbage and cook for another 10 minutes.
2 cups of cooked chicken or turkey, A few cabbage leaves
Adjust the seasoning if necessary and serve warm.

Nutrition

Calories: 271kcalCarbohydrates: 21gProtein: 19gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 71mgSodium: 1048mgPotassium: 504mgFiber: 3gSugar: 7gVitamin A: 13650IUVitamin C: 6mgCalcium: 52mgIron: 1mg

Keyword vegetable, winter soup

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Oven Omelet Recipe

December 26, 2022 by Paleo Leaper Leave a Comment

In this slightly different take on a stovetop omelet, eggs, and coconut milk make a sunny, fluffy base layer full of healthy fats to keep you energized and going strong all morning.

The prep time is only as long as it takes you to whisk up the eggs and chop your toppings, so this is a recipe that could even work for a weekday: pop it in the oven first thing, and when you’re done getting dressed, it’ll be done.

Because the toppings in this recipe are added to the top, rather than folded into the egg mixture, they get nicely browned and crispy from their time in the oven: you get all the flavor bonus of roasting vegetables without the bother of having to roast them separately.

I’ve given you a suggestion for vegetables to use, but you can change this completely depending on how much you like to eat in the morning. If you like a hearty breakfast, add some sausage or ham – or just swap out vegetable choices (or use some leftovers) until you get something that you love.

As well as the ease of customizing them, another advantage of baked egg recipes is that they store very well – you can’t really put a classic omelet in the fridge for later, but this recipe will keep for several days and come out just as tasty as it went in.

A big slice of eggs and veggies is just as good cold as it was hot, making it an ideal breakfast or snack for those hectic days when you don’t even have time to turn on the microwave.

So if you cook enough on Sunday morning, you’ll have breakfast set for Monday and Tuesday: it’s an easy and delicious way to set yourself up right for a successful week of healthy eating.

Oven Omelet Recipe

SERVES: 4 PREP: 10 min COOK: 25 min

Ingredients

6 large eggs;
½ cup coconut milk;
¼ cup fresh mushrooms, sliced;
¼ cup bell pepper, sliced;
½ onion sliced;
1 tbsp. fresh chives, minced;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 350 F.
Whisk the eggs in a bowl with the coconut milk, and season to taste with sea salt and black pepper.
Pour the eggs into a round casserole or pie dish and distribute the remaining ingredients on top.
Place in the oven and cook for 20 to 25 minutes.

📖 Recipe

Oven Omelet Recipe

Freshen up your repertoire of egg dishes with this slightly different take on an omelet that's quick enough even for a workday.

5 from 2 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings people

Calories 160 kcal

Ingredients

6 large eggs
½ cup coconut milk
¼ cup fresh mushrooms sliced
¼ cup bell pepper sliced
½ onion sliced
1 tbsp. fresh chives minced
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350 F.
Whisk the eggs in a bowl with the coconut milk, and season to taste with sea salt and black pepper.
6 large eggs, ½ cup coconut milk, Sea salt and freshly ground black pepper to taste
Pour the eggs into a round casserole or pie dish and distribute the remaining ingredients on top.
¼ cup fresh mushrooms, ¼ cup bell pepper, ½ onion sliced, 1 tbsp. fresh chives
Place in the oven and cook for 20 to 25 minutes.

Nutrition

Calories: 160kcalCarbohydrates: 3gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 246mgSodium: 99mgPotassium: 223mgFiber: 1gSugar: 1gVitamin A: 809IUVitamin C: 15mgCalcium: 49mgIron: 2mg

Keyword omelet, oven

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Mustard Balsamic Baked Chicken Recipe

December 26, 2022 by Paleo Leaper 3 Comments

Got a piece of chicken you don’t know how to use? Whatever it is, it’s a candidate for this recipe: I’ve suggested thighs, but you can use any cut of chicken you have available.

Briefly marinated in a balsamic-mustard sauce and then baked without any further fuss or work, the chicken turns out tender and juicy after just a few minutes of actual working time.

To make a full meal out of this, all you need is some roasted vegetables on the side, and in fact, you can even make them right in the same pan. Just be sure to choose fairly hardy vegetables; otherwise, they’ll get mushy and unappetizing after an hour of roasting.

Chop them up into bite-sized pieces, and layer them in the bottom of the baking pan before you add the chicken and the sauce. That way, the vegetables end up infused with flavor from the sauce and the chicken drippings, and better yet, you get an entire dinner ready to go without needing to wash an extra dish.

If you have any leftover chicken the next day, this would be wonderful sliced thin and thrown over a salad since mustard and balsamic are classic vinaigrette ingredients anyway.

But if you want leftovers, you’d better cook up a lot of meat: chicken this good is liable to disappear faster than the cook anticipated!

Mustard Balsamic Baked Chicken Recipe

Serves: 4 Prep: 40 min Cook: 1h20 min

Ingredients

8 boneless chicken thighs;
1 tbsp. Dijon or homemade mustard;
¼ cup of balsamic vinegar;
½ cup of olive oil;
2 tbsp. fresh lemon juice;
2 tbsp. fresh rosemary, minced;
1 garlic clove, minced;
Sea salt and freshly ground black pepper to taste;

Preparation

In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, and lemon juice, and season to taste with salt and pepper.
Slowly pour the olive oil in with the mixture while whisking.
Place the chicken in a marinating container (glass or plastic; don't use metal) and pour the balsamic mustard marinade on top. Place in the refrigerator or leave on the counter, cover, and marinate for about 30 minutes.
Preheat your oven to 375 F.
Transfer the chicken to a baking dish and empty the remaining sauce on top.
Place in the oven and bake for 1 hour or until the chicken is cooked.
Serve with roasted vegetables.

📖 Recipe

Mustard Balsamic Baked Chicken Recipe

Sometimes, a basic recipe is exactly what you need: here's a quick and tasty way of handling any cut of chicken you have on hand.

5 from 6 votes

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Prep Time 40

Cook Time 1 20

Total Time 2

Course Main Course

Cuisine American

Servings people

Calories 767 kcal

Ingredients

8 boneless chicken thighs
1 tbsp. Dijon or homemade mustard
¼ cup of balsamic vinegar
½ cup of olive oil
2 tbsp. fresh lemon juice
2 tbsp. fresh rosemary minced
1 garlic clove minced
Sea salt and freshly ground black pepper to taste

Instructions

In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, and lemon juice, and season to taste with salt and pepper.
1 tbsp. Dijon or homemade mustard, ¼ cup of balsamic vinegar, 2 tbsp. fresh rosemary, 1 garlic clove, Sea salt and freshly ground black pepper to taste, 2 tbsp. fresh lemon juice
Slowly pour the olive oil in with the mixture while whisking.
½ cup of olive oil
Place the chicken in a marinating container (glass or plastic don’t use metal) and pour the balsamic mustard marinade on top. Place in the refrigerator or leave on the counter, cover, and marinate for about 30 minutes.
8 boneless chicken thighs
Preheat your oven to 375 F.
Transfer the chicken to a baking dish and empty the remaining sauce on top.
Place in the oven and bake for 1 hour or until the chicken is cooked.
Serve with roasted vegetables.

Nutrition

Calories: 767kcalCarbohydrates: 7gProtein: 37gFat: 65gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 35gTrans Fat: 0.2gCholesterol: 221mgSodium: 199mgPotassium: 541mgFiber: 1gSugar: 3gVitamin A: 393IUVitamin C: 5mgCalcium: 48mgIron: 2mg

Keyword balsamic, chicken, mustard

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Carne Asada Sirloin Recipe

December 26, 2022 by Paleo Leaper Leave a Comment

Rubbed with cumin, chili powder, and lime juice, left to marinate while the flavors sink into the meat, and then seared on a hot skillet until the outside is just slightly charred, carne asada is a big-flavored taste of Mexico that works perfectly as a main dish or as a salad topper.

For example, you could use it instead of shrimp on this Mexican salad, or throw it on a taco salad for a truly deluxe variation.

The spices are what really make this recipe work, and letting them penetrate the meat while it rests in the fridge is essential for the best flavor, so don’t skimp on the marinade.

Also, when you’re planning your cooking time, make sure to leave half an hour for the meat to come to room temperature: this greatly reduces the risk that you’ll end up with dry or unappetizing steak.

If the steak is fridge-temperature when it hits the pan, you’ll have to cook it for a lot longer to heat up the inside, and while that’s going on, the outside will burn! If the whole steak starts at room temperature, it heats through more quickly, and you end up with a nice char, not a blackened crust of carbon body armor.

All this marinating and resting time does take a little pre-planning, but the recipe itself isn’t time-intensive at all: the marinade does most of the work while you focus on something else.

The number of people you’ll feed with 2 pounds of meat depends on how you’re serving it (salad topper or main dish), but if you’re cooking for four, you’ll probably have some extra for later.

In that case, it’s just as good over greens the next day or cooked into something more creative like an omelet. For such quick prep work, that’s not too shabby at all: make it on the weekend, and you’ll have something to look forward to in Monday’s lunchbox.

Carne Asada Sirloin Recipe

PREP: 10 min + 2h marinade COOK: 10 min

Ingredients

2 lb. sirloin steak;
2 cloves garlic, minced;
1 tsp. dried oregano;
1 tbsp. paprika;
1 tbsp. powdered ancho chile or chili powder;
½ tsp. ground cumin;
Juice of 1 lime;
Sea salt and freshly ground black pepper to taste;

Preparation

In a small bowl, combine the garlic, oregano, paprika, cumin, and ancho chile, and season with salt and pepper to taste.
Rub the meat with the lime juice.
Rub the seasonings into the meat.
Let it marinate in the refrigerator for at least 2 hours.
Remove from the refrigerator and leave at room temperature for another 30 minutes.
Melt some cooking fat on a skillet placed over medium-high heat and sear the sirloin for 3 to 4 minutes on each side or until it reaches your desired doneness.

📖 Recipe

Carne Asada Sirloin Recipe

Enjoy a bold and spicy steak recipe from south of the border, perfect for dressing up salads or Paleo tacos.

4.80 from 5 votes

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Prep Time 2 10

Cook Time 10

Total Time 2 20

Course Main Course

Cuisine Mexican

Servings people

Calories 337 kcal

Ingredients

2 lb. sirloin steak
2 cloves garlic minced
1 tsp. dried oregano
1 tbsp. paprika
1 tbsp. powdered ancho chile or chili powder
½ tsp. ground cumin
Juice of 1 lime
Sea salt and freshly ground black pepper to taste

Instructions

In a small bowl, combine the garlic, oregano, paprika, cumin, and ancho chile, and season with salt and pepper to taste.
2 cloves garlic, 1 tsp. dried oregano, 1 tbsp. paprika, 1 tbsp. powdered ancho chile or chili powder, ½ tsp. ground cumin, Sea salt and freshly ground black pepper to taste
Rub the meat with the lime juice.
2 lb. sirloin steak, Juice of 1 lime
Rub the seasonings into the meat.
Let it marinate in the refrigerator for at least 2 hours.
Remove from the refrigerator and leave at room temperature for another 30 minutes.
Melt some cooking fat on a skillet placed over medium-high heat and sear the sirloin for 3 to 4 minutes on each side or until it reaches your desired doneness.

Nutrition

Calories: 337kcalCarbohydrates: 5gProtein: 51gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 138mgSodium: 194mgPotassium: 958mgFiber: 3gSugar: 1gVitamin A: 2944IUVitamin C: 0.1mgCalcium: 110mgIron: 6mg

Keyword carne asada, sirloin

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Steak Skillet With Bell Peppers Recipe

December 23, 2022 by Paleo Leaper Leave a Comment

If you ever need to win a speed-cooking contest, this is the recipe to save for the occasion. Meat, vegetables, and fat, all in one pan with minimal prep and cooking time – and yet, somehow, it comes out delicious (that’s the magic of using fresh, whole foods to cook with: you don’t actually need a bunch of fancy prep work!).

There’s not even a marinade to worry about; you can pull everything out of the fridge at the last minute and have dinner ready in just a few minutes.

It’s also a recipe that would be very easy to adapt, depending on what you have handy. No bell peppers? Use mushrooms, broccoli, cooking greens, or anything else you can toss in a skillet. No flank steak? Substitute anything else you can slice into bite-size pieces.

If you’d like some starch to go with your meal, just toss a potato or sweet potato in the microwave when you start cooking the meat: it’ll be ready to go with the rest of your meal with almost no effort required.

For the travelers in the audience, this is also a recipe that refrigerates (or even freezes) and re-heats very well: you can make a double recipe for dinner and take the leftovers for lunch the next day.

In fact, you could even call it breakfast; there’s no rule that breakfast has to be “breakfast food,” and a big pile of steak and vegetables might be just the thing to help you start the day off on the right foot.

Steak With Bell Peppers Skillet Recipe

SERVES: 4 PREP: 15 min COOK: 18 min

Ingredients

1 lb. flank steak, sliced;
1 large sweet onion, thinly sliced;
3 shallots, sliced;
3 bell peppers, sliced;
1 garlic clove, minced;
2 tbsp. cooking fat
Sea salt and freshly ground black pepper;

Preparation

Heat up 1 tablespoon of cooking fat in a large skillet placed over medium heat.
Toss in the onions and garlic and cook for about 4 to 5 minutes.
Transfer the onion and garlic to a plate and set aside.
In the same skillet, add the other tablespoon of cooking fat and keep it at medium-high heat.
Add the beef to the skillet. Cook for about 6 minutes, or until browned to desired doneness, and set aside.
Add the bell peppers and shallots, and cook until the peppers start to soften (about 5 minutes).
Toss the onions and beef back into the pan. Cook until everything is warm (about 2 minutes), and serve.

📖 Recipe

Steak With Bell Peppers Skillet Recipe

1 pan, 20 minutes, 4 satisfied appetites. It's faster than takeout pizza and much more delicious.

5 from 1 vote

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Prep Time 15

Cook Time 18

Total Time 33

Course Side Dish

Cuisine American

Servings people

Calories 285 kcal

Ingredients

1 lb. flank steak sliced
1 large sweet onion thinly sliced
3 shallots sliced
3 bell peppers sliced
1 garlic clove minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat up 1 tablespoon of cooking fat in a large skillet placed over medium heat.
2 tbsp. cooking fat
Toss in the onions and garlic and cook for about 4 to 5 minutes.
1 large sweet onion, 1 garlic clove
Transfer the onion and garlic to a plate and set aside.
In the same skillet, add the other tablespoon of cooking fat and keep it at medium-high heat.
2 tbsp. cooking fat
Add the beef to the skillet. Cook for about 6 minutes, or until browned to desired doneness, and set aside.
1 lb. flank steak
Add the bell peppers and shallots, and cook until the peppers start to soften (about 5 minutes).
3 shallots, 3 bell peppers, Sea salt and freshly ground black pepper
Toss the onions and beef back into the pan. Cook until everything is warm (about 2 minutes), and serve.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 26gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 68mgSodium: 73mgPotassium: 739mgFiber: 3gSugar: 9gVitamin A: 2796IUVitamin C: 120mgCalcium: 55mgIron: 3mg

Keyword bell pepper, skillet, steak

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Balsamic Steak Skewers Recipe

December 23, 2022 by Paleo Leaper Leave a Comment

Take advantage of grilling season while you can with an easy recipe for a classic combo: grilled steak and tomatoes in a balsamic barbecue marinade. It’s not fancy, but it’s definitely delicious, and isn’t that just what we all need every now and then?

If you’re making a batch of barbecue sauce specifically for this recipe, go ahead and make some extra.

The recipe makes more than ¼ of a cup anyway, so you’ll probably have more than you need. Just keep it in the fridge, or freeze it in an ice-cube tray, so you don’t have to haul out the pots and pans next time you want some.

To keep up the tomato theme, you could serve these skewers with some Paleo “pasta,” but they’d also be good with a pile of roasted bell peppers or just a few slices of grilled eggplant, zucchini, or other summer vegetables.

And don’t neglect their power as omelet fillings or salad toppers the day after; if you have any leftovers, you definitely won’t have trouble finding ways to use them!

Balsamic Steak Skewers Recipe

SERVES: 4 PREP: 10 min + 1 h COOK: 10 min

Ingredients

1 lb. sirloin steak, cut into 1" cubes;
2 cups cherry tomatoes;
¼ cup balsamic vinegar;
¼ cup homemade barbecue sauce;
1 tsp. Dijon mustard;
Sea salt and freshly ground black pepper;

Preparation

In a large bowl, whisk together the balsamic vinegar, barbecue sauce, and Dijon mustard, and season with salt and pepper to taste.
Set half the marinade aside in a separate container.
Add the steak to the remaining marinade and refrigerate for at least 1 hour.
Preheat your grill to medium-high heat.
Thread the beef and tomatoes onto wood or metal skewers, alternating between the two.
Cook the skewers on the preheated grill, turning occasionally and basting with the reserved marinade until the beef reaches the desired doneness.

📖 Recipe

Balsamic Steak Skewers Recipe

Grill up a feast for the whole cave with these easy but delicious barbecue-balsamic skewers.

5 from 1 vote

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Prep Time 1 10

Cook Time 10

Total Time 1 20

Course Appetizer

Cuisine American

Servings people

Calories 212 kcal

Ingredients

1 lb. sirloin steak cut into 1″ cubes
2 cups cherry tomatoes
¼ cup balsamic vinegar
¼ cup homemade barbecue sauce
1 tsp. Dijon mustard
Sea salt and freshly ground black pepper

Instructions

In a large bowl, whisk together the balsamic vinegar, barbecue sauce, and Dijon mustard, and season with salt and pepper to taste.
¼ cup balsamic vinegar, ¼ cup homemade barbecue sauce, 1 tsp. Dijon mustard, Sea salt and freshly ground black pepper
Set half the marinade aside in a separate container.
Add the steak to the remaining marinade and refrigerate for at least 1 hour.
1 lb. sirloin steak
Preheat your grill to medium-high heat.
Thread the beef and tomatoes onto wood or metal skewers, alternating between the two.
2 cups cherry tomatoes
Cook the skewers on the preheated grill, turning occasionally and basting with the reserved marinade until the beef reaches the desired doneness.

Nutrition

Calories: 212kcalCarbohydrates: 13gProtein: 26gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 69mgSodium: 274mgPotassium: 611mgFiber: 1gSugar: 10gVitamin A: 405IUVitamin C: 17mgCalcium: 51mgIron: 3mg

Keyword balsamic, skewer, steak

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Thai Sweet Potato and Carrot Soup Recipe

December 23, 2022 by Paleo Leaper Leave a Comment

Sweet potatoes aren’t just good with cinnamon and nutmeg! They’re also delicious with a little bit of zing – in this case, from plenty of ginger and some optional curry paste.

The ginger gives you a nice background tingle; the curry paste will add some sharper spice, but you can leave it out if you aren’t really into spicy food.

Thanks to the coconut milk and the sautéed onion, this soup also has a very pleasant sweetness: it’s the perfect comfort food when you need one or just an appetizer to go with a lighter meal (soup and salad, anyone?). Alternately, top it with some grilled chicken or another protein if you just want something small.

If you can hold back from eating it all hot out of the pan, this soup is excellent for leftovers or even freezing.

Make a big batch and spoon some out into single-serving containers, then toss them into the freezer: you’ll have a quick, re-heatable start to whatever meal you’re rushing to cook down the line. It’s an easy way to avoid takeout temptations and get a meal that even tastes better, to boot!

Thai Sweet Potato and Carrot Soup Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

1 large sweet potato, peeled and chopped;
1½ pounds carrots, peeled and chopped;
1 medium yellow onion, peeled and chopped
1 tbsp. red curry paste; (optional)
1 tablespoon freshly grated ginger;
3 cloves garlic, minced;
1 quart chicken stock;
1 can coconut milk;
1 tbsp. fish sauce;
1 lime, cut into wedges;
1 cup roasted almonds, chopped; (optional)
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Add some cooking fat to a large saucepan placed over medium heat.
Add the onions and cook for 2 minutes.
Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
Add the sweet potatoes, carrots, and chicken stock.
Bring everything to a boil; then cover and reduce to a simmer.
Let the soup simmer for 20 minutes until all the vegetables are tender.
Puree the soup until smooth using an immersion blender or food processor.
Stir in the coconut milk and the fish sauce, and season with salt and pepper to taste.
Serve garnished with lime wedges and roasted almonds.

📖 Recipe

Thai Sweet Potato and Carrot Soup Recipe

Spice up your root vegetables with this hearty and filling Thai soup.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine Thai

Servings people

Calories 660 kcal

Ingredients

1 large sweet potato peeled and chopped
1½ pounds carrots peeled and chopped
1 medium yellow onion peeled and chopped
1 tbsp. red curry paste optional
1 tablespoon freshly grated ginger
3 cloves garlic minced
1 quart chicken stock
1 can coconut milk
1 tbsp. fish sauce
1 lime cut into wedges
1 cup roasted almonds chopped (optional)
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Add some cooking fat to a large saucepan placed over a medium heat.
Cooking fat
Add the onions and cook for 2 minutes.
1 medium yellow onion
Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
1 tbsp. red curry paste, 1 tablespoon freshly grated ginger, 3 cloves garlic
Add the sweet potatoes, carrots, and chicken stock.
1 large sweet potato, 1½ pounds carrots, 1 quart chicken stock
Bring everything to a boil then cover and reduce to a simmer.
Let the soup simmer for 20 minutes, until all the vegetables are tender.
Puree the soup until smooth using an immersion blender or food processor.
Stir in the coconut milk, the fish sauce, and season with salt and pepper to taste.
1 can coconut milk, 1 tbsp. fish sauce, Sea salt and freshly ground black pepper
Serve garnished with lime wedges and roasted almonds.
1 lime, 1 cup roasted almonds

Nutrition

Calories: 660kcalCarbohydrates: 52gProtein: 19gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 7mgSodium: 809mgPotassium: 1442mgFiber: 14gSugar: 21gVitamin A: 32071IUVitamin C: 16mgCalcium: 210mgIron: 6mg

Keyword carrots soup, sweet potato

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Szechuan Peppers and Ground Turkey Recipe

December 23, 2022 by Paleo Leaper Leave a Comment

Are stir-fries getting a little blah? Spice them right back up with this fiery, crunchy skillet recipe featuring ground turkey, crisp water chestnuts, and homemade sriracha sauce.

Like most stir-fries, it’s an easy way to get a whole meal in just one pan, and you can’t argue with the prep time.

A couple of quick words on the ingredients before you get into them: coconut aminos are a Paleo-friendly replacement for soy sauce; you can buy them at health-food stores or online.

And yes, rice wine vinegar is actually Paleo: despite the “rice” in the name, the finished vinegar doesn’t actually include any rice.

Water chestnuts are typically available canned in the ethnic food aisle – even if you can’t find an actual Asian grocery, you can usually find at least one brand. They’re mild-tasting but crunchy: perfect for a spicy sauce.

It might seem like that’s a lot of special ingredients to buy for one recipe, but the rice wine vinegar and water chestnuts are really cheap, and the coconut aminos are delicious in so many things; you’ll be going back for another bottle before you know it.

Cauliflower “rice” is always a classic choice for an Asian-inspired side dish, but any kind of basic roasted or grilled vegetables would also be tasty.

And don’t be afraid to make more than you need for one meal: if you want to get fancy with the leftovers, this would be a delicious filling for some lettuce wraps. Or throw it in an omelet for extra protein and flavor.

Of course, that’s assuming that you have any leftovers – considering how tasty the recipe is, it’s very possible that you won’t!

Szechuan Peppers and Ground Turkey Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

1 lb. ground turkey;
8 oz water chestnuts, sliced;
1 lb. bell peppers, sliced;
3 garlic cloves, minced;
2 tbsp. ginger, minced;
½ cup chicken stock;
3 tbsp. coconut aminos;
1 tbsp. honey; (optional)
2 tsp. fish sauce;
1 tbsp. rice wine vinegar;
½ tbsp. sriracha sauce; (optional)
Cooking fat;

Preparation

Melt some cooking fat in a large wok placed over medium-high heat.
Add the ground turkey, garlic, and ginger.
Break down the turkey and cook until browned.
In a bowl, combine the chicken stock, coconut aminos, honey, fish sauce, rice wine vinegar, and sriracha sauce.
Add the bell peppers and coconut aminos mixture to the wok and cook for another 4 to 5 minutes.
Add the water chestnuts and cook for an additional 2 minutes, and serve.

📖 Recipe

Szechuan Peppers and Ground Turkey Recipe

Give your stir-fry some heat with a delicious blend of spicy, Asian-inspired seasonings.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings people

Calories 232 kcal

Ingredients

1 lb. ground turkey
8 oz water chestnuts sliced
1 lb. bell peppers sliced
3 garlic cloves minced
2 tbsp. ginger minced
½ cup chicken stock
3 tbsp. coconut aminos
1 tbsp. honey optional
2 tsp. fish sauce
1 tbsp. rice wine vinegar
½ tbsp. sriracha sauce optional
Cooking fat

Instructions

Melt some cooking fat in a large wok placed over medium-high heat.
Cooking fat
Add the ground turkey, garlic, and ginger.
1 lb. ground turkey, 3 garlic cloves, 2 tbsp. ginger
Break down the turkey and cook until browned.
In a bowl, combine the chicken stock, coconut aminos, honey, fish sauce, rice wine vinegar, and sriracha sauce.
½ cup chicken stock, 3 tbsp. coconut aminos, 1 tbsp. honey, 2 tsp. fish sauce, 1 tbsp. rice wine vinegar, ½ tbsp. sriracha sauce
Add the bell peppers and coconut aminos mixture to the wok and cook for another 4 to 5 minutes.
1 lb. bell peppers
Add the water chestnuts and cook for an additional 2 minutes, and serve.
8 oz water chestnuts

Nutrition

Calories: 232kcalCarbohydrates: 23gProtein: 30gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 63mgSodium: 607mgPotassium: 737mgFiber: 5gSugar: 9gVitamin A: 3585IUVitamin C: 149mgCalcium: 22mgIron: 2mg

Keyword pepper, szechuan, turkey

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