Search Results for: leftovers

Chicken Kebabs With Apple Cranberry Salad Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

Barbecue chicken skewers are a classic summer protein, and adding a little bit of bacon to the spicy coating gives them a big punch of extra flavor – just try it!

Between the bacon, the BBQ sauce, and the two different kinds of paprika, this is one chicken breast recipe that certainly won’t be boring.

Chicken Kebabs With Apple Cranberry Salad

To go with your skewers is a simple leafy salad with chunky apple slices, crunchy walnuts, and tart cranberries to keep it interesting, and add some oomph so that the chicken doesn’t totally overwhelm the greens.

It’s a classic combination that goes well with just about everything, and adding a little apple juice to the dressing gives you just a little bit of extra sweetness in the salad as a whole without having to fiddle with more intense sweeteners like honey.

As well as making a tasty dinner, this would be a great recipe for throwing some extra chicken skewers on the grill to make lunch leftovers. You could even buy a bag or two of spare greens while you’re shopping; then, you’d have almost everything you need for a couple of quick and easy lunchtime salads on the go.

Chicken Kebabs With Apple Cranberry Salad Recipe

SERVES: 4 PREP: 15 min COOK: 12 min

Ingredients

2 lbs. chicken breasts, boneless, skinless, cut into cubes
1 ½ tsp. paprika
2 tsp. smoked paprika
2 to 3 raw bacon slices, cut into pieces
1 cup homemade BBQ sauce

Apple Cranberry Salad

Ingredients

6 cups mixed greens
2 apples, sliced
1 cup. walnuts, roughly chopped
⅓ cup dried cranberries
1 cup. apple juice
4 tbsp. apple cider vinegar
¼ cup oil
Sea salt and freshly ground black pepper

Preparation

Preheat your grill to medium-high.
Place the bacon, paprika, and smoked paprika in a food processor, and pulse until you get a smooth paste.
In a bowl, combine the chicken cubes with the bacon paste and mix until well coated.
Grill the chicken over your preheated grill, turning every 2 to 3 minutes, until browned, about 8 to 10 minutes total.
Brush the kebabs with BBQ sauce and cook another minute on all sides; remove and set aside.
In a bowl, combine the apple juice, vinegar, oil, and season with salt and pepper to taste.
Toss the mixed greens, apple slices, cranberries, and walnuts in a salad bowl.
Drizzle the dressing over the salad, and serve with the chicken kebabs.

📖 Recipe

Chicken Kebabs With Apple Cranberry Salad Recipe

Bacon-barbecue chicken meets a classic favorite salad combination for an easy and delicious Paleo meal.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Appetizer

Cuisine American

Servings people

Calories 1137 kcal

Ingredients

2 lbs. chicken breasts boneless, skinless, cut into cubes
1 ½ tsp. paprika
2 tsp. smoked paprika
2 to 3 raw bacon slices cut into pieces
1 cup homemade BBQ sauce

Apple Cranberry Salad

6 cups mixed greens
2 apples sliced
1 cup. walnuts roughly chopped
⅓ cup dried cranberries
1 cup. apple juice
4 tbsp. apple cider vinegar
¼ cup oil
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to medium-high.
Place the bacon, paprika, and smoked paprika in a food processor, and pulse until you get a smooth paste.
1 ½ tsp. paprika, 2 to 3 raw bacon slices, 2 tsp. smoked paprika
In a bowl, combine the chicken cubes with the bacon paste and mix until well coated.
2 lbs. chicken breasts, 2 to 3 raw bacon slices
Grill the chicken over your preheated grill, turning every 2 to 3 minutes, until browned, about 8 to 10 minutes total.
Brush the kebabs with BBQ sauce and cook another minute on all sides; remove and set aside.
1 cup homemade BBQ sauce
In a bowl, combine the apple juice, vinegar, oil, and season with salt and pepper to taste.
2 apples, 4 tbsp. apple cider vinegar, ¼ cup oil, Sea salt and freshly ground black pepper
Toss the mixed greens, apple slices, cranberries, and walnuts in a salad bowl.
6 cups mixed greens, ⅓ cup dried cranberries, 1 cup. apple juice, 1 cup. walnuts
Drizzle the dressing over the salad, and serve with the chicken kebabs.

Nutrition

Calories: 1137kcalCarbohydrates: 57gProtein: 83gFat: 66gSaturated Fat: 9gPolyunsaturated Fat: 35gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 200mgSodium: 1000mgPotassium: 1307mgFiber: 7gSugar: 39gVitamin A: 3032IUVitamin C: 16mgCalcium: 141mgIron: 6mg

Keyword apple, chicken, cranberry, kebobs

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Pulled Pork Salad Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

Pulled pork is one of those great recipes that you can cook in bulk and then save for delicious leftovers all week: it makes quick lunches and dinners easy, and it even freezes well if freezing meals in advance is your thing.

But it gets boring to just eat a plate of pulled pork every day – why not jazz it up a little with some fresh greens, avocado, and a tangy BBQ dressing?

The lime in the dressing might look a little strange, but just think of how well barbecue sauce goes with salt & lime tortilla chips: plenty of barbecue sauce call for something lime-flavored, and it makes for a nice twist on the classic recipe.

This salad is simple enough to keep the convenience of the leftover protein but adds enough flavor to keep your meal interesting. Try it by itself or with a baked sweet potato (maybe sprinkled with a little extra dressing?) to add some healthy carbs for a post-workout meal.

Pulled Pork Salad Recipe

SERVES: 4 PREP: 15 min COOK: 5 min

Ingredients

2 cups leftover pulled pork
2 Romaine hearts, chopped
1 cup cherry tomatoes, sliced
1 avocado, chopped
1 bell pepper, chopped
2 green onions, sliced
Juice of half a lime
¼ cup homemade BBQ sauce
1 tbsp. apple cider vinegar
2 tbsp. olive oil

Preparation

In a bowl, combine the olive oil, vinegar, lime juice, and BBQ sauce.
Heat up the pulled pork in a skillet until warm.
In a salad bowl, gently toss the romaine, tomatoes, avocado, bell pepper, and green onions.
Top the vegetables with pulled pork and drizzle with the BBQ dressing to serve.

📖 Recipe

Pulled Pork Salad Recipe

This quick and vegetable-packed salad will liven up any leftover pulled pork you have in the fridge.

5 from 1 vote

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Prep Time 15

Cook Time 5

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 422 kcal

Ingredients

2 cups leftover pulled pork
2 Romaine hearts chopped
1 cup cherry tomatoes sliced
1 avocado chopped
1 bell pepper chopped
2 green onions sliced
Juice of half a lime
¼ cup homemade BBQ sauce
1 tbsp. apple cider vinegar
2 tbsp. olive oil

Instructions

In a bowl, combine the olive oil, vinegar, lime juice, and BBQ sauce.
Juice of half a lime, 1 tbsp. apple cider vinegar, 2 tbsp. olive oil, ¼ cup homemade BBQ sauce
Heat up the pulled pork in a skillet until warm.
2 cups leftover pulled pork
In a salad bowl, gently toss the romaine, tomatoes, avocado, bell pepper, and green onions.
2 Romaine hearts, 1 cup cherry tomatoes, 1 avocado, 1 bell pepper, 2 green onions
Top the vegetables with pulled pork and drizzle with the BBQ dressing to serve.

Nutrition

Calories: 422kcalCarbohydrates: 38gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 51mgSodium: 904mgPotassium: 588mgFiber: 6gSugar: 27gVitamin A: 6385IUVitamin C: 57mgCalcium: 101mgIron: 3mg

Keyword pulled pork, salad

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Hazelnut Pancakes With Blood Orange Sauce Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

Irena Macri sent us her cookbook Eat Drink Paleo a while bit ago already and gave us full reign to test out a recipe and share it with you guys.

Eat Drink Paleos Hazelnut Pancakes With Blood Orange Sauce

We have to be honest; we looked through it several times and love the layout with many bright and beautiful photographs; all of the meals look tantalizing, but we just didn’t have a chance to cook from it yet. That will change from now on; it is a great go-to cookbook.

The book is divided into fun and playful categories like “Wake up Baby” for breakfasts, and it has a quick guide to tell you things like if a recipe has dairy or natural sweeteners or is fast to prepare.

The cookbook is currently available in Canada, Australia, New Zealand, and the UK, and Irena tells us that availability in the US will be coming soon!

This recipe happens to be the first in Irena’s book, and the photo has stuck with us! Since blood oranges are in season, this is a perfect time to try them out. It is a more indulgent recipe with the fruit, sweeteners, and nut flours, but it's still perfectly fine to treat yourself every now and then.

We used this occasion to do just that! Irena mentions in the book that the pancakes are fluffy but have a different texture, but honestly, we didn’t even notice a texture difference. We did notice how fluffy and delicious they were, though.

Cooking them was a cinch too. They weren’t difficult to flip as other Paleo pancakes tend to be. We haven’t cooked pancakes with baking soda in a recipe in a long time and seeing the pancakes rise and bubble brought back memories, only we knew these pancakes were better for us than the not-so-friendly Bisquick ones.

The blood orange sauce was a treat; we used coconut sugar, so the hint of that with the vanilla bean balanced with citrus was sensational. It's a sauce, though, not syrup.

Next time doubling the sauce recipe may be a good idea for us to get more of the blood orange flavor onto the plate. Another great thing about this recipe is if you happen to have leftovers, they reheat very well.

So definitely keep these in mind next time you're in for a breakfast treat.

Eat Drink Paleo's Hazelnut Pancakes With Blood Orange Sauce Recipe

SERVES: 4 PREP: 20 min COOK: 20 min

Ingredients

4 eggs
1⁄4 cup coconut milk
1 teaspoon vanilla extract
1 banana, mashed
2 tablespoon coconut flour
1 1⁄2 cups hazelnut or almond meal
1⁄2 teaspoon baking soda
Ghee or coconut oil for cooking

Ingredients for the blood orange sauce

2 tablespoon ghee or coconut oil
3 blood oranges, 2 peeled and sliced, 1 juiced Juice from 1 orange
1 tablespoon lemon juice
2 teaspoon coconut sugar or raw honey
1 vanilla bean, sliced in half

Preparation

Start by heating a saucepan over medium heat with tablespoons of ghee or coconut oil.
Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, and mix well.
Bring to a simmer, then reduce the heat to low.
Cook for 15 minutes, stirring occasionally.
While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
Add the mashed banana and gently whisk to mix.
Next, add the coconut flour, hazelnut or almond meal, and baking soda, and whisk until well combined.
Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once; just remember to leave room to flip them.
Cook for 2-3 minutes on one side until bubbles start to appear on the top.
Flip the pancakes and cook for another minute.
Transfer the finished pancakes to a serving plate and cover them with aluminum foil or a paper towel to keep them warm.
Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
Once finished, serve the pancakes and drizzle some of the sauce over them.

📖 Recipe

Eat Drink Paleo’s Hazelnut Pancakes With Blood Orange Sauce Recipe

Treat yourself for a lazy Sunday breakfast with these amazing pancakes from the Eat Drink Paleo cookbook.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast

Cuisine American

Servings people

Calories 193 kcal

Ingredients

4 eggs
1 ⁄4 cup coconut milk
1 teaspoon vanilla extract
1 banana mashed
2 tablespoon coconut flour
1 1 ⁄2 cups hazelnut or almond meal
1 ⁄2 teaspoon baking soda
Ghee or coconut oil for cooking

Ingredients for the blood orange sauce

2 tablespoon ghee or coconut oil
3 blood oranges 2 peeled and sliced, 1 juiced Juice from 1 orange
1 tablespoon lemon juice
2 teaspoon coconut sugar or raw honey
1 vanilla bean sliced in half

Instructions

Start by heating a saucepan over medium heat with tablespoons of ghee or coconut oil.
Ghee or coconut oil for cooking
Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, and mix well.
1 tbsp lemon juice, 2 tsp coconut sugar or raw honey, 1 vanilla bean, 3 blood oranges
Bring to a simmer, then reduce the heat to low.
Cook for 15 minutes, stirring occasionally.
While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
4 eggs, 1 ⁄4 cup coconut milk, 1 tsp vanilla extract
Add the mashed banana and gently whisk to mix.
1 banana
Next, add the coconut flour, hazelnut or almond meal, and baking soda, and whisk until well combined.
2 tbsp coconut flour, 1 1 ⁄2 cups hazelnut or almond meal, 1 ⁄2 teaspoon baking soda
Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once; just remember to leave room to flip them.
2 tbsp ghee or coconut oil
Cook for 2-3 minutes on one side until bubbles start to appear on the top.
Flip the pancakes and cook for another minute.
Transfer the finished pancakes to a serving plate and cover them with aluminum foil or a paper towel to keep them warm.
Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
Once finished, serve the pancakes and drizzle some of the sauce over them.

Nutrition

Calories: 193kcalCarbohydrates: 13gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 183mgSodium: 139mgPotassium: 195mgFiber: 2gSugar: 7gVitamin A: 279IUVitamin C: 9mgCalcium: 31mgIron: 1mg

Keyword blood orange, hazelnut, pancake

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Curried Pork Chops With Honeydew And Cucumber Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Honeydew melon and cucumber cubes make a pleasantly chilled salad with just enough sweetness to play off the classic pork-and-fruit combination.

Curried Pork Chops With Honeydew And Cucumber

Add some pork chops grilled with a flavorful curry oil, and you’ve got a perfect sweet-spicy combination for grilling up as a quick dinner or a weekend lunch.

If you’ve been craving curry flavor but don’t want to heat up the whole house making a big rich pot of actual curry, this is one simple and tasty alternative.

If it’s not quite warm enough to grill yet, you could also just cook the pork chops in a skillet or using any other favorite method; you’ll still get the hint of spice from the curry and a quick and easy meal however you make it.

For an even quicker meal, you could make the salad ahead of time and chill it until you’re ready to serve the pork chops – then just pull it out of the fridge and serve.

And if you’re constantly struggling to find time for cooking, this is also a great recipe for salad leftovers: sliced-up pork chops make a nice change from the leftover chicken as a quick protein to throw over some fresh greens and call it lunch.

Curried Pork Chops With Honeydew And Cucumber Recipe

SERVES: 4 PREP: 15 min COOK: 10 min

Ingredients

4 pork chops
1 tsp. curry powder
2 tsp. olive oil
Sea salt and freshly ground black pepper

Ingredients for the honeydew cucumber salad

2 cups honeydew melon, cubed
2 cups cucumber, cubed
¼ cup extra-virgin oil olive
1 shallot, chopped
¼ cup fresh cilantro, minced
Sea salt and freshly ground black pepper

Preparation

Preheat your grill to high.
Season the pork chops to taste with sea salt and freshly ground black pepper.
In a bowl, combine the olive oil and the curry powder.
Coat the chops with curry oil.
Grill each chop for 3 to 4 minutes per side.
In a bowl, combine all the ingredients for the salad and toss gently.
Serve the pork chops with honeydew and cucumber salad.

📖 Recipe

Curried Pork Chops With Honeydew And Cucumber Recipe

A complete meal all in one quick recipe: curried pork chops with a refreshing cucumber and honeydew salad.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings people

Calories 396 kcal

Ingredients

4 pork chops
1 tsp. curry powder
2 tsp. olive oil
Sea salt and freshly ground black pepper

Ingredients for the honeydew cucumber salad

2 cups honeydew melon cubed
2 cups cucumber cubed
¼ cup extra-virgin oil olive
1 shallot chopped
¼ cup fresh cilantro minced
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to high.
Season the pork chops to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper, 4 pork chops
In a bowl, combine the olive oil and the curry powder.
2 tsp. olive oil, 1 tsp. curry powder
Coat the chops with curry oil.
Grill each chop for 3 to 4 minutes per side.
In a bowl, combine all the ingredients for the salad and toss gently.
2 cups cucumber, ¼ cup extra-virgin oil olive, 1 shallot, ¼ cup fresh cilantro, Sea salt and freshly ground black pepper, 2 cups honeydew melon
Serve the pork chops with honeydew and cucumber salad.

Nutrition

Calories: 396kcalCarbohydrates: 11gProtein: 30gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 90mgSodium: 83mgPotassium: 829mgFiber: 2gSugar: 8gVitamin A: 176IUVitamin C: 18mgCalcium: 33mgIron: 2mg

Keyword cucumber, curried, honeydew, pork

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Turkey And Vegetable Soup Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Got turkey leftovers? Skip the turkey sandwiches and try them in a soup that also takes care of the turkey carcass in the most delicious way. Homemade turkey stock adds flavor (and other good stuff!) to the broth and also ekes every last bit of flavor out of the turkey bones.

You can save time on this recipe if you already have the turkey stock made, but if you don’t have any, the directions for making a batch are included in the recipe (or do it in a pressure cooker for even faster gratification!).

The gut-healing benefits of the stock also make this one a great option if the holiday feast was a little bit hard on your digestion.

Cooking vegetables provides most of the nutrients in a form that's easier on the stomach, and soup, in general, is a nice light meal to follow up a day of impressive eating.

This soup calls for “riced” cauliflower: “riced” just means finely grated until the cauliflower is in pieces basically the size of rice. This gives the soup a nice hearty texture – it’s a great trick for any vegetable-based soup that needs to be a little more filling.

Depending on what vegetables you have lying around, this soup can absorb almost anything. Throw in whatever’s in the fridge, and if it starts getting too dense, just add more stock.

Turkey And Vegetable Soup Recipe

SERVES: 4 PREP: 30 min COOK: 8 h

Ingredients

2 cups leftover turkey, chopped
1 onion, diced
3 to 4 carrots, diced
2 parsnips, diced
2 celery stalks, diced
1 cup cauliflower, riced
1 ½ cups cabbage, shredded
2 bay leaves
2 garlic cloves, minced
2 tsp. ground sage
1 tsp. thyme
Sea salt and freshly ground black pepper
Turkey stock

Ingredients for Turkey Stock

1 turkey carcass or 5 lbs. turkey parts (preferably bony parts, like necks and backs);
2 yellow onions, quartered;
2 celery ribs, cut into big chunks;
2 carrots, cut into big chunks;
4 garlic cloves;
4 sprigs of fresh thyme;
1 bay leaves;
4 quarts cold water;
Freshly ground black pepper;

Preparation

Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
Fill the saucepan with water and bring it to a boil.
Lower heat to a light simmer and simmer for 4 to 8 hours. (adding water if necessary).
Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
Pick through the carcass. Remove any meat you find, and add it to the meat for the soup.
Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
Bring to a simmer, and simmer for 45 minutes to 1 hour.

📖 Recipe

Turkey And Vegetable Soup Recipe

Don't throw out your turkey carcass! Use it in this gut-healing vegetable soup and take full advantage of all the flavor locked inside those bones.

5 from 1 vote

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Prep Time 30

Cook Time 8

Total Time 8 30

Course Soup

Cuisine American

Servings people

Calories 258 kcal

Ingredients

2 cups leftover turkey chopped
1 onion diced
3 to 4 carrots diced
2 parsnips diced
2 celery stalks diced
1 cup cauliflower riced
1 ½ cups cabbage shredded
2 bay leaves
2 garlic cloves minced
2 tsp. ground sage
1 tsp. thyme
Sea salt and freshly ground black pepper
Turkey stock
1 turkey carcass or 5 lbs. turkey parts preferably bony parts, like necks and backs
2 yellow onions quartered
2 celery ribs cut into big chunks
2 carrots cut into big chunks
4 garlic cloves
4 sprigs of fresh thyme
1 bay leaves
4 quarts cold water
Freshly ground black pepper

Instructions

Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
1 turkey carcass or 5 lbs. turkey parts, 2 yellow onions, 2 celery ribs, 2 carrots, 4 garlic cloves, 1 bay leaves, 4 quarts cold water, Freshly ground black pepper, 4 sprigs of fresh thyme
Fill the saucepan with water and bring it to a boil.
Lower heat to a light simmer, and simmer for 4 to 8 hours. (adding water if necessary).
Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
Pick through the carcass. Remove any meat you find, and add it to the meat for the soup.
Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
2 cups leftover turkey, 1 onion, 3 to 4 carrots, 2 parsnips, 2 celery stalks, 1 cup cauliflower, 1 ½ cups cabbage, 2 bay leaves, 2 garlic cloves, 2 tsp. ground sage, 1 tsp. thyme, Sea salt and freshly ground black pepper, Turkey stock
Bring to a simmer, and simmer for 45 minutes to 1 hour.

Nutrition

Calories: 258kcalCarbohydrates: 29gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 76mgSodium: 110mgPotassium: 796mgFiber: 8gSugar: 9gVitamin A: 2053IUVitamin C: 47mgCalcium: 137mgIron: 3mg

Keyword soup, turkey, vegetable

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Tex-Mex Turkey Skillet Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Sick of gravy and stuffing? Take your leftovers in a completely different flavor direction with this spicy, Southwestern skillet recipe. Jalapeños peppers and a Tex-Mex spice blend completely change the flavor of the meat, so it doesn’t taste like Thanksgiving at all.

A quick note on the ingredients: enchilada sauce is available in stores, but you might be hard-pressed to find one that isn’t full of gross stuff.

This recipe has instructions for making a Paleo version if necessary – it’s basically just tomato sauce with extra spices, so it isn’t hard. Try making double what you need and then freeze the extra for the next time you want some.

The pickled jalapeños give the whole recipe a nice, spicy garnish and make it easy for each person to adjust the spice level without making a lot of extra work for the cook. It’s a very family-friendly recipe and a nice way to enjoy some flavors that typically get neglected during the winter months.

Tex-Mex Turkey Skillet Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

2 cups leftover turkey, shredded
1 bell pepper, chopped
1 cup grape tomatoes, halved
1 onion, diced
2 garlic cloves, minced
4 green onions, sliced
1 avocado, diced
1 ½ cups enchilada sauce
½ cup chicken stock
2 tbsp. chili powder
2 tsp. smoked paprika
1 tsp. cumin
Pickled jalapeños, to taste, for garnishing
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat in a skillet over medium-high heat.
Add the onion and garlic and cook until soft.
Stir in the bell pepper, tomatoes, and half the green onions.
Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook for 3 to 4 minutes.
Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
Cover and simmer for 20 to 25 minutes.
Serve with remaining green onions, avocado, and pickled jalapeños on top.

📖 Recipe

$Tex-Mex Turkey Skillet Recipe$

Tex-Mex Turkey Skillet Recipe

Turkey leftovers for people who are sick of turkey leftovers: get excited about them again with this simple skillet dinner.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mexican

Servings people

Calories 323 kcal

Ingredients

2 cups leftover turkey shredded
1 bell pepper chopped
1 cup grape tomatoes halved
1 onion diced
2 garlic cloves minced
4 green onions sliced
1 avocado diced
1 ½ cups enchilada sauce
½ cup chicken stock
2 tbsp. chili powder
2 tsp. smoked paprika
1 tsp. cumin
Pickled jalapeños to taste, for garnishing
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Add the onion and garlic and cook until soft.
1 onion, 2 garlic cloves
Stir in the bell pepper, tomatoes, and half the green onions.
1 bell pepper, 1 cup grape tomatoes, 4 green onions
Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook for 3 to 4 minutes.
2 tbsp. chili powder, 2 tsp. smoked paprika, 1 tsp. cumin, Sea salt and freshly ground black pepper
Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
2 cups leftover turkey, 1 ½ cups enchilada sauce, ½ cup chicken stock
Cover and simmer for 20 to 25 minutes.
Serve with remaining green onions, avocado, and pickled jalapeños on top.
1 avocado, Pickled jalapeños

Nutrition

Calories: 323kcalCarbohydrates: 26gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 77mgSodium: 1030mgPotassium: 895mgFiber: 10gSugar: 11gVitamin A: 5485IUVitamin C: 55mgCalcium: 82mgIron: 5mg

Keyword skillet, tex-mex, turkey

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Turkey And Mushroom Stroganoff Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

In this twist on beef stroganoff, turkey leftovers get a fresh infusion of flavor from some mushrooms and a creamy (but dairy-free) coconut milk sauce.

The taste is just similar enough to the classic turkey fixing that you can use gravy in the sauce, but different enough that it’s not just eating the same thing again and again.

Because the sauce adds a lot of moisture, this would be a particularly good way to deal with any leftovers that were a little dry or got that way in the fridge.

If you have a little bit of extra gravy, this is a convenient way to put it to good use or just use homemade chicken stock for a velvety rich texture.

The spaghetti squash is an optional way to add some Paleo noodles for a real stroganoff experience. If you just want something to soak up the extra sauce, a big pile of vegetables would work just as well; this would also be good with roasted broccoli or cauliflower, just for example.

Whatever you use, it's basically easy and unfussy, which is really the point of leftovers anyway, especially post-Thanksgiving when most people get a little burned out on cooking for a while.

Turkey And Mushroom Stroganoff Recipe

SERVES: 4 PREP: 15 min COOK: 20-45 min

Ingredients

2 cups cooked turkey meat, chopped
1 cup cremini mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
½ cup chicken stock, or leftover gravy
1 cup full-fat coconut milk
⅛ tsp. nutmeg
1 tsp. dried thyme
Cooking fat
Sea salt and freshly ground black pepper

Optional

1 spaghetti squash, halved and seeded
Olive oil
Sea salt and freshly ground black pepper

Spaghetti Squash (optional)

Preheat oven to 400 F.
Drizzle some olive oil on the squash flesh, and season to taste with salt and pepper.
Place the squash halves cut side down in a roasting pan.
Cook in the preheated oven for 40 to 45 minutes.
After about 25 minutes of cooking, start making the stroganoff.

Turkey And Mushroom Stroganoff Recipe Preparation

Stroganoff Preparation

Melt some cooking fat in a skillet over medium-high heat.
Cook the onion until caramelized, about 8 to 10 minutes, stirring frequently.
Add the garlic and mushrooms. Cook another 3 to 4 minutes, stirring constantly.
Add the stock to the pan, making sure to scrape all the brown bits from the bottom of the pan.
Season the dish to taste with sea salt, black pepper, nutmeg, and thyme.
Add the turkey, simmer for 2 to 3 minutes, and then add the coconut milk.
Stir everything together until well mixed.
Serve warm just like that, or serve on top of spaghetti squash.

📖 Recipe

Turkey And Mushroom Stroganoff Recipe

The fix for any leftover turkey that might be on the dry side: a dairy-free cream sauce packed with flavor.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Russia

Servings people

Calories 297 kcal

Ingredients

2 cups cooked turkey meat chopped
1 cup cremini mushrooms sliced
1 onion diced
2 garlic cloves minced
½ cup chicken stock or leftover gravy
1 cup full-fat coconut milk
⅛ tsp. nutmeg
1 tsp. dried thyme
Cooking fat
Sea salt and freshly ground black pepper
1 spaghetti squash halved and seeded
Olive oil
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Cook the onion until caramelized, about 8 to 10 minutes, stirring frequently.
1 onion
Add the garlic and mushrooms. Cook another 3 to 4 minutes, stirring constantly.
1 cup cremini mushrooms, 2 garlic cloves, Olive oil, Sea salt and freshly ground black pepper
Add the stock to the pan, making sure to scrape all the brown bits from the bottom of the pan.
½ cup chicken stock
Season the dish to taste with sea salt, black pepper, nutmeg, and thyme.
⅛ tsp. nutmeg, Sea salt and freshly ground black pepper, 1 tsp. dried thyme
Add the turkey, simmer for 2 to 3 minutes, and then add the coconut milk.
2 cups cooked turkey meat, 1 cup full-fat coconut milk
Stir everything together until well mixed.
Serve warm just like that, or serve on top of spaghetti squash.
1 spaghetti squash

Nutrition

Calories: 297kcalCarbohydrates: 24gProtein: 20gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 48mgSodium: 177mgPotassium: 718mgFiber: 5gSugar: 9gVitamin A: 359IUVitamin C: 9mgCalcium: 110mgIron: 5mg

Keyword mushroom, stroganoff, turkey

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Pork Chops With Balsamic Glaze Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Without honey, the sauce in this recipe is a savory blend of balsamic vinegar and herbs with just enough red pepper flakes to give it a pop.

With the honey, there’s an extra thickness to it and a little more sweet flavor to balance out the vinegar. It’s good either way – just pick whatever goes best with your dinner plans and have at it.

Even if you don’t use the honey, boiling down the sauce a little gives you a slightly thicker texture than the standard vinegar-based marinade. And unlike a proper marinade, you don’t have to worry about setting anything up before it’s time to start cooking.

That makes it nice for busy days or the occasional food emergency when other plans fall through, and suddenly you’re going back to the fridge to start from scratch.

For a super-easy side dish, take out a pound or so of asparagus, chop off the ends, and throw it in the oven on a baking tray at the same time as the pork chops go into the skillet.

It should be done around the same time as the chops, and it’ll be great with the balsamic glaze if you have any leftovers.

Pork Chops With Balsamic Glaze Recipe

SERVES: 4 PREP: 20 min COOK: 20 min

Ingredients

4 boneless pork chops
¼ cup balsamic vinegar
3 tbsp. raw honey (optional)
2 garlic cloves, minced
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
1 tsp. crushed red pepper flakes
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
Season pork chops to taste with salt and pepper.
In a small saucepan, combine the balsamic vinegar, honey, garlic, oregano, basil, thyme, red pepper flakes, and salt and pepper to taste.
Bring to a boil, reduce heat, and simmer until slightly thickened (5 to 6 minutes).
Sear the pork chops on both sides in an oven-safe skillet over high heat, 1 to 2 minutes per side.
Brush the pork chops with the glaze. Transfer the skillet with the chops to the oven and roast for 6 to 8 minutes.
Brush one last time with balsamic glaze before serving.

📖 Recipe

Pork Chops With Balsamic Glaze Recipe

This easy recipe has a lot of favor without any advance marinating time required.

5 from 2 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 266 kcal

Ingredients

4 boneless pork chops
¼ cup balsamic vinegar
3 tbsp. raw honey optional
2 garlic cloves minced
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
1 tsp. crushed red pepper flakes
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Season pork chops to taste with salt and pepper.
4 boneless pork chops
In a small saucepan, combine the balsamic vinegar, honey, garlic, oregano, basil, thyme, red pepper flakes, and salt and pepper to taste.
¼ cup balsamic vinegar, 3 tbsp. raw honey, ½ tsp. dried oregano, ½ tsp. dried basil, ½ tsp. dried thyme, 1 tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper, 2 garlic cloves
Bring to a boil, reduce heat, and simmer until slightly thickened (5 to 6 minutes).
Sear the pork chops on both sides in an oven-safe skillet over high heat, 1 to 2 minutes per side.
Brush the pork chops with the glaze. Transfer the skillet with the chops to the oven and roast for 6 to 8 minutes.
Brush one last time with balsamic glaze before serving.

Nutrition

Calories: 266kcalCarbohydrates: 14gProtein: 29gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 90mgPotassium: 582mgFiber: 1gSugar: 12gVitamin A: 409IUVitamin C: 1mgCalcium: 56mgIron: 3mg

Keyword balsamic, glaze, pork chops

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Chicken with Garlic Basil Tomato Sauce Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Canned tomato sauce is great in a pinch, but making your own gives you so many more opportunities to choose the freshest tomatoes and give them exactly the flavor you want.

Cooking the chicken breasts in the tomatoes here lets them soak up all the richness of ripe Roma tomatoes and fresh basil. And it also goes a long way toward preventing dryness, which is always an issue with boneless skinless breasts.

After everything is done cooking, this recipe calls for stirring a little bit of coconut milk into the tomatoes for a creamier texture without any dairy (bonus: it also helps cool things down just a little so you can dive into eating it right away without burning your mouth).

This recipe is Italian enough to serve with an Italian-inspired menu (spaghetti-squash pasta, anyone?) but also basic enough to serve with almost anything else. Try making a double recipe so you’ll have leftovers to freeze or bring for lunch the next day.

Chicken with Garlic Basil Tomato Sauce Recipe

SERVES: 4 PREP: 15 min COOK: 35 min

Ingredients

4 chicken breasts, boneless and skinless
5-6 Roma tomatoes, diced
3 cloves garlic, minced
¼ cup fresh basil, minced
¼ cup full-fat coconut milk
1 tbsp. dried oregano
½ tbsp. garlic powder
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
Sprinkle the chicken breasts with oregano, garlic powder, and salt and pepper to taste.
In a bowl, combine the diced tomatoes, basil, garlic, and salt and pepper to taste.
Heat the cooking fat in an oven-proof skillet and brown the chicken on each side for 2 to 3 minutes.
Remove the chicken from the skillet and pour in the tomato mixture.
Simmer the tomatoes for 5 to 6 minutes over medium heat, stirring constantly.
Return the chicken to the skillet. Transfer to the oven and bake for 20 to 25 minutes or until chicken is cooked through.
While the chicken is cooking, baste with the tomato mixture every 10 minutes.
Remove from the oven once cooked, and add the coconut milk to the tomato sauce, stirring until well combined.
Serve chicken topped with tomato sauce.

📖 Recipe

Chicken with Garlic Basil Tomato Sauce Recipe

Cooking your own tomato sauce doesn't have to take all day - try this easy dinner that also makes some great leftovers.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings people

Calories 348 kcal

Ingredients

4 chicken breasts boneless and skinless
5-6 Roma tomatoes diced
3 cloves garlic minced
¼ cup fresh basil minced
¼ cup full-fat coconut milk
1 tbsp. dried oregano
½ tbsp. garlic powder
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
Sprinkle the chicken breasts with oregano, garlic powder, and salt and pepper to taste.
4 chicken breasts, 3 cloves garlic, 1 tbsp. dried oregano, Sea salt and freshly ground black pepper
In a bowl, combine the diced tomatoes, basil, garlic, and salt and pepper to taste.
5-6 Roma tomatoes, ¼ cup fresh basil, ½ tbsp. garlic powder, Sea salt and freshly ground black pepper
Heat the cooking fat in an oven-proof skillet and brown the chicken on each side for 2 to 3 minutes.
Cooking fat
Remove the chicken from the skillet and pour in the tomato mixture.
Simmer the tomatoes for 5 to 6 minutes over medium heat, stirring constantly.
Return the chicken to the skillet. Transfer to the oven and bake for 20 to 25 minutes or until chicken is cooked through.
While the chicken is cooking, baste with the tomato mixture every 10 minutes.
Remove from the oven once cooked, and add the coconut milk to the tomato sauce, stirring until well combined.
¼ cup full-fat coconut milk
Serve chicken topped with tomato sauce.

Nutrition

Calories: 348kcalCarbohydrates: 7gProtein: 55gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 146mgSodium: 135mgPotassium: 728mgFiber: 3gSugar: 2gVitamin A: 824IUVitamin C: 11mgCalcium: 99mgIron: 4mg

Keyword chicken, garlic basil, tomato sauce

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Duck And Blueberry Stew Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Blueberries aren't the first fruit that comes to mind for a savory winter stew, but they actually go really well with the duck here.

Flavor-wise, duck is a little more intense than chicken, and bringing out the richness with herbs and a little bit of sweetness makes for a very satisfying meal.

The red wine here is optional - some people are OK with wine as a Paleo gray area, especially if they're cooking with it and not drinking it out of a glass, but other people find it upsets their stomach or they just don't want to use it. If you're in the second group, just replace the wine with another ½ cup of chicken stock.

This stew would go really well with some roasted carrots or parsnips or maybe mushrooms if you want to go a little lower-carb. And with a whole duck going into the pot, it definitely does make leftovers.

It might be nice to cook in those few days between Christmas and New Year's if the thought of another fancy meal is way too much work, and "tasty, with leftovers" sounds like just the thing.

Duck And Blueberry Stew Recipe

SERVES: 8 PREP: 15 min COOK: 3 h

Ingredients

1 5 to 6 lb. duck
2 red onions, minced
4 cloves of garlic, minced
1 celery stalk, minced
1 cup blueberries
2 sprigs fresh rosemary
1 tbsp. fresh sage, minced
4 cups chicken or duck stock
½ cup dry red wine (optional)
Extra-virgin olive oil
¼ cup pomegranate seeds
fresh parsley (to garnish)
Cooking fat
2 tablespoon tapioca starch (optional)
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 350 F.
Wash the duck, and pat dry with kitchen paper.
Rub the duck with olive oil, season generously with sea salt and black pepper, and place in a roasting pan.
Place in the oven, and roast for about 2 hours or until the meat is cooked through.
Remove the duck from the oven, and let rest for 10 to 15 minutes.
Remove the duck skin, and shred the meat off the bones.
Melt some cooking fat in a large skillet or saucepan over medium-high heat.
Add the garlic, celery, and onion, and cook for 5 to 6 minutes or until soft and fragrant.
Pour the red wine (or some of the chicken stock) into the skillet and cook until completely reduced, scraping up any browned bits from the bottom of the skillet.
Stir in the shredded duck meat, and pour in the chicken stock.
Stir in the blueberries, rosemary, and sage. Bring everything to a boil, and let simmer on low for 30 to 45 minutes.
If desired, thicken the sauce by adding in a mixture of 1 tbsp. of tapioca starch and 1 tbsp. water.
Serve the stew topped with pomegranate seeds and fresh parsley.

📖 Recipe

Duck And Blueberry Stew Recipe

Here's something a little different to do with a whole duck: a rich stew seasoned with herbs and blueberries.

5 from 1 vote

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine American

Servings people

Calories 1466 kcal

Ingredients

1 5 to 6 lb. duck
2 red onions minced
4 cloves of garlic minced
1 celery stalk minced
1 cup blueberries
2 sprigs fresh rosemary
1 tbsp. fresh sage minced
4 cups chicken or duck stock
½ cup dry red wine optional
Extra-virgin olive oil
¼ cup pomegranate seeds
fresh parsley to garnish
Cooking fat
2 tablespoon tapioca starch optional

Instructions

Preheat your oven to 350 F.
Wash the duck, and pat dry with kitchen paper.
1 5 to 6 lb. duck
Rub the duck with olive oil, season generously with sea salt and black pepper, and place in a roasting pan.
Extra-virgin olive oil
Place in the oven, and roast for about 2 hours or until the meat is cooked through.
Remove the duck from the oven, and let rest for 10 to 15 minutes.
Remove the duck skin, and shred the meat off the bones.
Melt some cooking fat in a large skillet or saucepan over medium-high heat.
Cooking fat
Add the garlic, celery, and onion, and cook for 5 to 6 minutes or until soft and fragrant.
4 cloves of garlic, 1 celery stalk, 2 red onions
Pour the red wine (or some of the chicken stock) into the skillet and cook until completely reduced, scraping up any browned bits from the bottom of the skillet.
½ cup dry red wine
Stir in the shredded duck meat, and pour in the chicken stock.
4 cups chicken or duck stock
Stir in the blueberries, rosemary, and sage. Bring everything to a boil, and let simmer on low for 30 to 45 minutes.
1 cup blueberries, 2 sprigs fresh rosemary, 1 tbsp. fresh sage
If desired, thicken the sauce by adding in a mixture of 1 tbsp. of tapioca starch and 1 tbsp. water.
2 tbsp tapioca starch
Serve the stew topped with pomegranate seeds and fresh parsley.
¼ cup pomegranate seeds, fresh parsley

Nutrition

Calories: 1466kcalCarbohydrates: 13gProtein: 43gFat: 135gSaturated Fat: 45gPolyunsaturated Fat: 18gMonounsaturated Fat: 64gCholesterol: 262mgSodium: 388mgPotassium: 916mgFiber: 1gSugar: 6gVitamin A: 595IUVitamin C: 15mgCalcium: 58mgIron: 9mg

Keyword blueberry, duck, stew

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Garlic And Rosemary Roast Beef Recipe

December 10, 2022 by Paleo Leaper Leave a Comment

This simple roast beef recipe is a classic for a holiday dinner, but it’s also good for any weekend when you want something that’s basically easy to make, but you have time to let it hang out in the oven for a while you do other things.

It does take an hour and a half in the oven, but the prep time is short and easy, and the cooking process really does most of the flavor-creation work without a lot of fuss from the cook.

If you’re working on your Paleo holiday recipe repertoire, this one would be very good with mashed potatoes (or mashed cauliflower, if you don’t eat potatoes). Or try it with roasted Brussels sprouts or really any other hearty winter vegetable.

The big question with a Paleo roast beef recipe is, “if roast beef sandwiches are off the menu, what do I do with the leftovers?” And the answer is…anything you like!

Eat them plain with mustard and horseradish, roll them around carrot sticks or pepper strips for lunchboxes, put them in an omelet or another egg dish, or throw them into a beef and vegetable soup for a few minutes at the very end of the cooking time. Why not just try out the recipe and see how you're inspired?

Garlic And Rosemary Roast Beef Recipe

SERVES: 4 PREP: 15 min COOK: 1h30 min

Ingredients

2½ lb. round roast
2-3 garlic cloves minced
½ cup beef stock
2 cups pearl onions, peeled
2 fresh rosemary sprigs
Olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 375 F.
Rub the roast with olive oil, and minced garlic, and season with salt and pepper to taste.
Place the roast in a roasting dish and pour the beef stock around the meat.
Surround the beef with pearl onions.
Place the rosemary sprig on top of the beef, place in the oven, and roast for 45 minutes to 1 hour.
Reduce the heat to 250 F and cook for another 15 to 20 minutes.
Remove from the oven and let rest for 10 minutes before slicing.

📖 Recipe

Garlic And Rosemary Roast Beef Recipe

This simple roast beef recipe is a comforting way to warm up on a chilly winter's day.

5 from 1 vote

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine American

Servings people

Calories 331 kcal

Ingredients

2½ lb. round roast
2-3 garlic cloves minced
½ cup beef stock
2 cups pearl onions peeled
2 fresh rosemary sprigs
Olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 375 F.
Rub the roast with olive oil, and minced garlic, and season with salt and pepper to taste.
2-3 garlic cloves minced, Olive oil, Sea salt and freshly ground black pepper
Place the roast in a roasting dish and pour the beef stock around the meat.
½ cup beef stock, 2½ lb. round roast
Surround the beef with pearl onions.
2 cups pearl onions
Place the rosemary sprig on top of the beef, place in the oven, and roast for 45 minutes to 1 hour.
2 fresh rosemary sprigs
Reduce the heat to 250 F and cook for another 15 to 20 minutes.
Remove from the oven and let rest for 10 minutes before slicing.

Nutrition

Calories: 331kcalCarbohydrates: 12gProtein: 58gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 186mgPotassium: 1275mgFiber: 2gSugar: 5gVitamin A: 4IUVitamin C: 9mgCalcium: 44mgIron: 7mg

Keyword beef roasted, garlic, rosemary

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Grilled Sweet Potatoes Recipe

December 8, 2022 by Paleo Leaper Leave a Comment

If you’re not huge on fries, here’s a tasty substitute that treats sweet potatoes more like any other vegetable that you grill – get those deliciously charred grill marks with some spicy flavor from chili-infused ghee, but without feeling like you’re eating fries.

And like other grilled vegetables, they’re super-easy to just toss on alongside your protein and then take off at the same time; there’s no extra cooking-related clean-up.

These would be delicious served alongside a burger or a grilled steak, or just about anything else you make on the barbecue.

They’re an easy finger food for kids, and they’re tasty with all kinds of dipping sauces (ketchup, BBQ sauce, Ranch dressing…) if that’s the way you want to take them.

If you wind up with leftovers, they’re a nice addition to a frittata or a dish like this one – the grill adds some extra flavor, so using grilled potatoes in the final dish makes it even tastier.

Or just warm them up and enjoy – they’re fast and portable and a tasty substitute for the familiar post-workout baked sweet potato.

Grilled Sweet Potatoes Recipe

SERVES: 4 PREP: 15 min COOK: 10 min

Ingredients

4 big sweet potatoes, sliced;
2 green onions, sliced;
1 tbsp. chili powder;
4 oz. melted ghee or other fat;
Sea salt and freshly ground pepper;

Preparation

Preheat your grill to medium-high.
In a bowl, combine the melted fat with the chili powder and season to taste with salt and pepper.
Toss the sliced potatoes in the bowl with the melted fat, making sure they are well coated.
Place the sliced potatoes on the grill and cook for 4 to 5 minutes on each side.
Remove from the grill and sprinkle the green onions on top.
Optionally, top with fresh fruit before serving.

📖 Recipe

Grilled Sweet Potatoes Recipe

Sweet potatoes can be just as easy as any other grilled vegetable: here's how to make them.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine American

Servings people

Calories 455 kcal

Ingredients

4 big sweet potatoes sliced
2 green onions sliced
1 tbsp. chili powder
4 oz. melted ghee or other fat
Sea salt and freshly ground pepper

Instructions

Preheat your grill to medium-high.
In a bowl, combine the melted fat with the chilli powder, and season to taste with salt and pepper.
1 tbsp. chili powder, 4 oz. melted ghee or other fat, Sea salt and freshly ground pepper
Toss the sliced potatoes in the bowl with the melted fat, making sure they are well coated.
4 big sweet potatoes
Place the sliced potatoes on the grill and cook for 4 to 5 minutes on each side.
Remove from grill and sprinkle the green onions on top.
2 green onions
Optionally, top with fresh fruit before serving.

Nutrition

Calories: 455kcalCarbohydrates: 48gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 73mgSodium: 186mgPotassium: 850mgFiber: 8gSugar: 10gVitamin A: 33218IUVitamin C: 7mgCalcium: 84mgIron: 2mg

Keyword grilled, sweet potato

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Chicken Souvlaki Recipe

December 8, 2022 by Paleo Leaper Leave a Comment

The name souvlaki comes from the Greek word for “skewer,” and the actual dish is exactly what it says on the tin: bite-sized pieces of meat, marinated in lemon juice and spices, and then grilled on skewers.

It’s versatile, easy to eat, and perfect for the summertime, especially because it only takes a few minutes on the grill before you’re ready to dig in.

The long marinating time means you do have to start a little in advance, but that can actually be a bonus for meal planning.

The hardest part of cooking is sometimes just getting up and getting started: if you get home from work tired and don’t feel up to cooking but you have something already started for dinner, you’ve passed the first hurdle. It’s like a little extra motivation to carry on with the recipe you’ve already started.

In Greece souvlaki is often served with pita bread, but for a Paleo version, you could throw it over some roasted vegetables or a fresh Greek salad and call it dinner. (And then save the leftovers for the next day and call them lunch.)

Chicken Souvlaki Recipe

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

Ingredients

1 ½ lb. boneless skinless chicken breasts cut into chunks;
¼ cup olive oil;
2 garlic cloves, minced;
2 tbsp. fresh lemon juice;
2 tsp. dried oregano;
Sea salt and freshly ground black pepper;

Preparation

In a bowl, combine the olive oil, garlic, lemon juice, oregano, and season with salt and pepper to taste.
Place the chicken in a marinating container, pour the olive oil marinade on top, and toss to coat.
Marinate in the refrigerator for 2 to 12 hours.
Preheat your grill to medium-high.
Remove the chicken from the marinade and thread it onto wood or metal skewers.
Place the souvlaki on the preheated grill and cook for 6 to 8 minutes per side, turning frequently.
Serve the souvlaki with a Greek salad.

📖 Recipe

Chicken Souvlaki Recipe

Quick but tasty chicken skewers on the grill: if you've been hankering for Greek food, here's your solution.

5 from 1 vote

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Prep Time 2 15

Cook Time 15

Total Time 2 30

Course Appetizer

Cuisine Greek

Servings people

Calories 324 kcal

Ingredients

1 ½ lbs. boneless skinless chicken breasts cut into chunks
¼ cup olive oil
2 garlic cloves minced
2 tbsp. fresh lemon juice
2 tsp. dried oregano
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the olive oil, garlic, lemon juice, oregano, and season with salt and pepper to taste.
¼ cup olive oil, 2 garlic cloves, 2 tbsp. fresh lemon juice, 2 tsp. dried oregano, Sea salt and freshly ground black pepper
Place the chicken in a marinating container, pour the olive oil marinade on top, and toss to coat.
1 ½ lbs. boneless skinless chicken breasts
Marinate in the refrigerator for 2 to 12 hours.
Preheat your grill to medium high.
Remove the chicken from the marinade and thread onto wood or metal skewers.
Place the souvlaki on the preheated grill and cook for 6 to 8 minutes per side, turning frequently.
Serve the souvlaki with a Greek salad.

Nutrition

Calories: 324kcalCarbohydrates: 3gProtein: 36gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 109mgSodium: 199mgPotassium: 674mgFiber: 1gSugar: 0.3gVitamin A: 94IUVitamin C: 5mgCalcium: 51mgIron: 2mg

Keyword chicken, souvlaki

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Chicken and Cabbage Salad With Almond Butter Dressing Recipe

December 8, 2022 by Paleo Leaper Leave a Comment

Crunchy matchstick carrots, red peppers, and shredded Napa cabbage make this salad a big pile of different flavors and textures, all without any lettuce.

If you’ve been getting a little tired of alternating Romaine and red leaf lately, cabbage is a simple (and cheap!) alternative, and it gives the whole salad a slightly Asian feel, especially when it’s topped off with a spicy almond butter dressing.

Chicken and Cabbage Salad With Almond Butter Dressing

The dressing here is what really makes the whole salad. Start with a base of almond butter, and add olive oil for a smoother texture, red pepper flakes for spice, ginger for a little extra heat, and vinegar and lime juice to brighten everything up.

The coconut aminos bring out the savory aspect – they’re basically Paleo soy sauce, and you can find them in health food stores or online.

This salad is a classy way to use up any leftover cooked chicken and an easy addition to the lunch rotation.

If you’re making it for a lunchbox, just store the dressing in a separate container, so it doesn’t get the vegetables all slimy before you’re ready to dig in. And then grab your fork and enjoy the envious stares of everyone else in the break room.

Chicken and Cabbage Salad With Almond Butter Dressing Recipe

SERVES: 4 PREP: 20 min

Ingredients

2 cups pre-cooked chicken, shredded;
4 cups Napa cabbage, shredded;
2 carrots, julienned;
1 cucumber, sliced;
1 red pepper, sliced;
2 green onions, sliced;

Ingredients for the almond butter dressing

⅓ cup almond butter;
1 garlic clove, minced;
½ tbsp. fresh ginger, minced;
½ tsp. red pepper flakes;
2 tbsp. white wine vinegar;
Juice of one lime;
2 tbsp. coconut aminos;
1 tbsp. raw honey; (optional)
2 tbsp. extra virgin olive oil;
Sea salt and freshly ground black pepper;

Preparation

Combine all the ingredients for the dressing in a bowl. Stir until well combined and season to taste.
Combine all the ingredients for the salad in a salad bowl and toss gently.
Drizzle the dressing on top, give another gentle toss, and serve.

📖 Recipe

Chicken and Cabbage Salad With Almond Butter Dressing Recipe

A super-fast, super-crunchy salad with a subtle Asian inspiration, perfect for home or the lunchbox.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 367 kcal

Ingredients

2 cups pre-cooked chicken shredded
4 cups Napa cabbage shredded
2 carrots julienned
1 cucumber sliced
1 red pepper sliced
2 green onions sliced
⅓ cup almond butter
1 garlic clove minced
½ tbsp. fresh ginger minced
½ tsp. red pepper flakes
2 tbsp. white wine vinegar
Juice of one lime
2 tbsp. coconut aminos
1 tbsp. raw honey optional
2 tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Combine all the ingredients for the dressing in a bowl. Stir until well combined and season to taste.
⅓ cup almond butter, 1 garlic clove, ½ tbsp. fresh ginger, ½ tsp. red pepper flakes, 2 tbsp. white wine vinegar, Juice of one lime, 2 tbsp. coconut aminos, 1 tbsp. raw honey, 2 tbsp. extra virgin olive oil, Sea salt and freshly ground black pepper
Combine all the ingredients for the salad in a salad bowl and toss gently.
2 cups pre-cooked chicken, 4 cups Napa cabbage, 2 carrots, 1 cucumber, 1 red pepper, 2 green onions
Drizzle the dressing on top, give another gentle toss, and serve.

Nutrition

Calories: 367kcalCarbohydrates: 16gProtein: 24gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 53mgSodium: 247mgPotassium: 718mgFiber: 5gSugar: 8gVitamin A: 2188IUVitamin C: 63mgCalcium: 162mgIron: 2mg

Keyword almond, butter, cabbage, chicken, salad

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Greek-Style Paleo Meatballs Recipe

December 8, 2022 by Paleo Leaper Leave a Comment

Meatballs: stick them on toothpicks, throw them over a plate of Paleo noodles, slather them in sauce, or wolf them down straight off the pan (hey, if you’re the cook, who’s going to know?).

They’re a family favorite for a reason, and this Greek-style variation adds just a little twist to keep things interesting. The herbs give them a summery, Mediterranean flavor, and the tomato paste adds that rich, savory-sweet taste.

The egg in the recipe is there as a binder; that’s why you don’t need any breadcrumbs or oats, or other grains to hold the meatballs together.

They’ll come out a little denser than “normal,” bread-crummy meatballs, but that’s why they’re so good over vegetables instead of a huge heavy plate of pasta!

Serve these meatballs with a salad of baby greens and a squeeze of lemon for a summer meal, or take them into winter comfort-food territory with some roasted root vegetables.

And don’t forget to save some for lunchboxes and leftovers; they’re great for packing because it’s so easy to take exactly as much as you want.

Greek-Style Meatballs Recipe

SERVES: 4 PREP: 20 min COOK: 25 min

Ingredients

1 ½ lb. ground beef or lamb;
1 egg, beaten;
2 garlic cloves, minced;
¼ cup fresh parsley. minced;
2 tbsp. tomato paste;
1 tbsp. dried oregano;
1 tsp. dried mint;
Sea salt and freshly ground black pepper;

Preparation

Preheat your oven to 350 F.
In a bowl, combine the ground meat, egg, parsley, garlic, tomato paste, oregano, mint, and season with salt and pepper to taste.
Mix with your hands until everything is well combined.
Form the mixture into equally-sized meatballs using your hands or an ice cream scoop.
Place the meatballs on a baking sheet and cook in the preheated oven for 20 to 25 minutes.

📖 Recipe

Greek-Style Meatballs Recipe

This Paleo meatballs recipe features your choice of beef or lamb,with mint, oregano, and plenty of garlic.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Greek

Servings people

Calories 471 kcal

Ingredients

1 ½ lb. ground beef or lamb
1 egg beaten
2 garlic cloves minced
¼ cup fresh parsley. minced
2 tbsp. tomato paste
1 tbsp. dried oregano
1 tsp. dried mint
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 350 F.
In a bowl, combine the ground meat, egg, parsley, garlic, tomato paste, oregano, mint, and season with salt and pepper to taste.
1 ½ lb. ground beef or lamb, 1 egg, 2 garlic cloves, ¼ cup fresh parsley. minced, 2 tbsp. tomato paste, 1 tbsp. dried oregano, 1 tsp. dried mint, Sea salt and freshly ground black pepper
Mix with your hands until everything is well combined.
Form the mixture into equally-sized meatballs using your hands or an ice cream scoop.
Place the meatballs on a baking sheet and cook in the preheated oven for 20 to 25 minutes.

Nutrition

Calories: 471kcalCarbohydrates: 5gProtein: 32gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 162mgSodium: 195mgPotassium: 646mgFiber: 2gSugar: 1gVitamin A: 681IUVitamin C: 7mgCalcium: 125mgIron: 6mg

Keyword greek-style, meatballs

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Apple-Mustard Chicken Recipe

December 7, 2022 by Paleo Leaper Leave a Comment

An apple-mustard chicken…without any apples in the recipe? That’s not a typo – there really aren’t any raw apples involved. Instead, this recipe is all about the apple cider for a smoother marinade: you can’t baste the chicken with an apple, and using the cider gives you a concentrated flavor in the end.

On top of the cider, the marinade also gets an extra tang from apple cider vinegar, which has a couple of neat health benefits on top of tasting pretty good.

Of course, make sure to get good apple cider: don’t sell your taste buds short with the cheap stuff that uses gobs and gobs of sugar as a substitute for actual flavor.

You can add raw honey if the apple cider doesn’t sweeten the recipe enough for you, or leave it out if you like the taste a little more to the sharp/savory side.

On top of the flavor, the rough texture of the coarse-grained mustard gives the chicken a rustic look and a nice crunchy topping.

This would be perfect with a bowl of simple vegetable soup, and the leftovers are good on top of a salad (they already have some dressing baked right in; what could be more convenient?)

Apple-Mustard Chicken Recipe

SERVES: 4 PREP: 20 min + 8 h COOK: 25 min

Ingredients

1 ½ lb. boneless skinless chicken thighs;
½ cup apple cider;
¼ cup coarse-grained mustard;
¼ cup apple cider vinegar;
2 tbsp. olive oil;
4 garlic cloves, minced;
1 to 2 tsp. coconut aminos;
1 tbsp. raw honey; (optional)
Sea salt and freshly ground black pepper;

Preparation

In a small bow or marinating jar, combine the apple cider, mustard, vinegar, olive oil, garlic, coconut aminos, honey, and season with salt and pepper to taste.
Place the chicken in a marinating container and pour the marinade on top.
Place the chicken in the refrigerator and marinate for 4 to 8 hours.
Preheat your oven to 400 F.
Pour the marinade into a small saucepan and bring to a boil; then lower the heat and let simmer for 10 to 15 minutes.
Spread the chicken in a baking dish, and cook in the oven for 20 to 25 minutes, basting with the mustard marinade every 10 minutes.

📖 Recipe

Apple-Mustard Chicken Recipe

An apple-mustard marinade has just enough bite to wake up your taste buds, and just enough sweetness to balance it out.

5 from 1 vote

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Prep Time 8 20

Cook Time 25

Total Time 8 45

Course Main Course

Cuisine American

Servings people

Calories 311 kcal

Ingredients

1 ½ lb. boneless skinless chicken thighs
½ cup apple cider
¼ cup coarse-grained mustard
¼ cup apple cider vinegar
2 tbsp. olive oil
4 garlic cloves minced
1 to 2 tsp. coconut aminos
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Instructions

In a small bow or marinating jar, combine the apple cider, mustard, vinegar, olive oil, garlic, coconut aminos, honey, and season with salt and pepper to taste.
½ cup apple cider, ¼ cup coarse-grained mustard, ¼ cup apple cider vinegar, 2 tbsp. olive oil, 4 garlic cloves, 1 to 2 tsp. coconut aminos, 1 tbsp. raw honey, Sea salt and freshly ground black pepper
Place the chicken in a marinating container and pour the marinade on top.
1 ½ lb. boneless skinless chicken thighs
Place the chicken in the refrigerator and marinate for 4 to 8 hours.
Preheat your oven to 400 F.
Pour the marinade into a small saucepan and bring to a boil then lower the heat and let simmer for 10 to 15 minutes.
Spread the chicken in a baking dish, and cook in the oven for 20 to 25 minutes, basting with the mustard marinade every 10 minutes.

Nutrition

Calories: 311kcalCarbohydrates: 9gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 162mgSodium: 353mgPotassium: 495mgFiber: 1gSugar: 6gVitamin A: 52IUVitamin C: 1mgCalcium: 34mgIron: 2mg

Keyword apple, chicken, mustard

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Simple Asian Beef Stir-Fry Recipe

December 7, 2022 by Paleo Leaper Leave a Comment

Stir-fries are the ultimate in fast Paleo meals – you get the protein and the vegetables all done in one frying pan, and in just a few minutes of cooking time, no waiting for a whole chicken to roast.

This particular variation on the theme is full of crunchy snow peas and tender steak slices, with a savory-sweet sauce and as much hot pepper as you want.

If you’re a fan of Chinese takeout, this is a great way to stop that itch in its tracks: it probably has more flavor than whatever you can get from your local delivery place, and it’s much better for you. And counting the time spent ordering and waiting for your food, it’s probably even faster!

Stir-fry can be a complete meal all on its own, or serve it over a big pile of cauliflower “rice” (or actual rice, if you’re doing a variation on Paleo that includes white rice).

And if you have a few leftovers that aren’t quite enough for a meal, throw them into a frittata or omelet and try the flavors that way – it’s a nice way to avoid food waste and perk up your morning eggs at the same time.

Simple Asian Beef Stir-Fry Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

1 ½ lb. steak, thinly sliced;
10 oz. snow peas or sliced asparagus;
10 oz. mushrooms, thinly sliced;
⅓ cup. coconut aminos;
2 tbsp. honey;
6 garlic cloves, minced;
½ teaspoon fresh ginger;
2 tsp. apple cider vinegar;
1 hot pepper, sliced; (optional)
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

In a bowl, combine the coconut aminos, honey, garlic, ginger, and vinegar.
Fill a saucepan with enough water to cover the snow peas. Bring the water to a boil, add the peas, and cook for 3-4 minutes. Remove the snow peas from the hot water and set them aside.
Melt some cooking fat in a skillet placed over high heat.
Brown the mushrooms on each side (1-2 minutes per side) and remove them from the pan, but leave the pan on the stove.
In the same skillet, now over high heat, brown the meat on each side until cooked through.
Lower the heat to medium, add the hot pepper and cook for 1 to 2 minutes.
Add back the snow peas, mushrooms, and sauce from Step 1.
Cook for 2 to 3 minutes, stirring frequently, and serve.

📖 Recipe

Simple Asian Beef Stir-Fry Recipe

A quick and simple stir-fry with crunchy vegetables and a sauce you can tweak to your favorite level of spice.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine Asian

Servings people

Calories 435 kcal

Ingredients

1 ½ lb. steak thinly sliced
10 oz. snow peas or sliced asparagus
10 oz. mushrooms thinly sliced
⅓ cup. coconut aminos
2 tbsp. honey
6 garlic cloves minced
½ teaspoon fresh ginger
2 tsp. apple cider vinegar
1 hot pepper sliced; (optional)
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the coconut aminos, honey, garlic, ginger, and vinegar.
⅓ cup. coconut aminos, 2 tbsp. honey, ½ teaspoon fresh ginger, 2 tsp. apple cider vinegar, 6 garlic cloves
Fill a saucepan with enough water to cover the snow peas. Bring the water to a boil, add the peas, and cook for 3-4 minutes. Remove the snow peas from the hot water and set them aside.
10 oz. snow peas or sliced asparagus
Melt some cooking fat in a skillet placed over high heat.
Cooking fat
Brown the mushrooms on each side (1-2 minutes per side) and remove them from the pan, but leave the pan on the stove.
10 oz. mushrooms
In the same skillet, now over high heat, brown the meat on each side until cooked through.
Lower the heat to medium, add the hot pepper and cook for 1 to 2 minutes.
1 ½ lb. steak, 1 hot pepper, Sea salt and freshly ground black pepper
Add back the snow peas, mushrooms, and sauce from Step 1.
Cook for 2 to 3 minutes, stirring frequently, and serve.

Nutrition

Calories: 435kcalCarbohydrates: 15gProtein: 39gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 104mgSodium: 554mgPotassium: 927mgFiber: 4gSugar: 4gVitamin A: 807IUVitamin C: 45mgCalcium: 82mgIron: 13mg

Keyword Beef, stir-fry

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Spicy Cranberry Meatballs Recipe

December 6, 2022 by Paleo Leaper Leave a Comment

Cranberry sauce: it’s not just for turkey! Broaden your horizons a little with this spicy take on the concept: cooking a batch of savory meatballs in cranberries and hot chili sauce lets the flavor sink right into the meat and puts a surprising twist on an ordinary dinner menu staple.

A few notes about the ingredients: the egg is there to help the meatballs bind so that you don’t have to rely on bread crumbs or oats, or other non-Paleo ingredients.

There is a significant amount of honey in the sauce, but it’s there for a reason: the sweetness really helps tone down the bitterness of the cranberries. If the sauce is still too bitter for your taste, you can just add a little more honey until you like it.

For a vegetable side, this would be good with roasted Brussels sprouts or cauliflower, or winter squash if you want to keep with the seasonal theme.

If you have leftovers, they’d also be pretty great, either cold or warm inside a crunchy lettuce wrap, as the filling for a healthy, grain-free meatball sub.

Spicy Cranberry Meatballs Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

2 lbs. ground beef;
1 egg, beaten;
2 garlic cloves, minced;
2 tsp. onion powder;
2 tsp. ground ginger;
2 tsp. ground cinnamon;
Sea salt and freshly ground black pepper;
Cooking fat;

Spicy Cranberry Sauce Ingredients

12 oz. fresh cranberries;
⅓ cup raw honey;
1 cup fresh orange juice;
¼ cup hot chili sauce:
½ tsp. ground cumin;
1 tsp. ground cinnamon;
Sea salt and freshly ground black pepper;

Preparation

In a saucepan placed over medium heat, dissolve the honey into the orange juice. Stir in the cranberries and cook for about 10 minutes.
Add all the remaining ingredients for the cranberry sauce, mix well, and bring to a boil.
Lower the heat and let simmer for another 10 minutes. Season to taste, and remove from the heat.
In a bowl, combine all the ingredients for the meatballs. Season to taste, and mix until well combined.
Roll the meat mixture into bite-sized meatballs.
Melt some cooking fat in a skillet placed over medium-high heat and brown the meatballs on all sides.
Lower the heat to medium-low. Pour the cranberry sauce over the meatballs and let simmer for 10 to 12 minutes or until the meatballs are no longer pink inside.

📖 Recipe

Spicy Cranberry Meatballs Recipe

Nix the tomato sauce and try something new with this tasty combination of cranberries and hot chili sauce cooked right into the meatballs.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings people

Calories 791 kcal

Ingredients

2 lbs. ground beef
1 egg beaten
2 garlic cloves minced
2 tsp. onion powder
2 tsp. ground ginger
2 tsp. ground cinnamon
Sea salt and freshly ground black pepper
Cooking fat
12 oz. fresh cranberries
⅓ cup raw honey
1 cup fresh orange juice
¼ cup hot chili sauce:
½ tsp. ground cumin
1 tsp. ground cinnamon
Sea salt and freshly ground black pepper

Instructions

In a saucepan placed over medium heat, dissolve the honey into the orange juice. Stir in the cranberries and cook for about 10 minutes.
⅓ cup raw honey, 1 cup fresh orange juice, 12 oz. fresh cranberries
Add all the remaining ingredients for the cranberry sauce, mix well, and bring to a boil.
Sea salt and freshly ground black pepper, 12 oz. fresh cranberries, ⅓ cup raw honey, 1 cup fresh orange juice, ½ tsp. ground cumin, 1 tsp. ground cinnamon, ¼ cup hot chili sauce:
Lower the heat and let simmer for another 10 minutes. Season to taste, and remove from the heat.
In a bowl, combine all the ingredients for the meatballs. Season to taste, and mix until well combined.
2 lbs. ground beef, 1 egg, 2 garlic cloves, 2 tsp. onion powder, 2 tsp. ground ginger, 2 tsp. ground cinnamon, Sea salt and freshly ground black pepper
Roll the meat mixture into bite-sized meatballs.
Melt some cooking fat in a skillet placed over medium-high heat and brown the meatballs on all sides.
Cooking fat
Lower the heat to medium-low. Pour the cranberry sauce over the meatballs and let simmer for 10 to 12 minutes or until the meatballs are no longer pink inside.

Nutrition

Calories: 791kcalCarbohydrates: 51gProtein: 42gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 202mgSodium: 404mgPotassium: 987mgFiber: 6gSugar: 35gVitamin A: 370IUVitamin C: 47mgCalcium: 123mgIron: 6mg

Keyword cranberry, meatballs, spicy

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Beef-Stuffed Butternut Squash Recipe

December 6, 2022 by Paleo Leaper 3 Comments

Here’s an impressive centerpiece idea for any Paleo table: savory-sweet roasted butternut squash stuffed with a delicious mixture of beef, bacon, and vegetables, all topped off with caramelized onions for extra flavor.

If you’re getting a little bit bored of basic roasted squash, this is one way to pep it up a little without doing a lot of extra work (after all, you were going to need some protein anyway).

This recipe would work better with a larger squash – remember that it has to be big enough to hold a pound of beef plus a bunch of vegetables – but if you can’t find a butternut that’s big enough, you could also go with a pie pumpkin or any other type of squash, or just use two smaller butternuts instead.

Alternatively, just reserve part of the beef mixture and serve it on the side instead of stuffing it into the squash.

This recipe serves two very hungry adults; if you’re not that ravenous or you’re feeding kids, it could probably go further. If you have any leftovers, it would also be a good one to pack for lunch (assuming you have some way to reheat it): it’s almost like the Paleo version of leftover casserole or lasagna.

Beef-Stuffed Butternut Squash Recipe

SERVES: 2 PREP: 15 min COOK: 1 h

Ingredients

1 butternut squash, cut in half and seeded;
1 lb. ground beef;
6 slices of bacon, cooked and crumbled;
8 oz. mushrooms, sliced;
2 carrots, diced;
3 red onions, sliced;
1 stalk celery, diced;
2 garlic cloves, minced;
½ tbsp. cinnamon;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Preheat oven to 425 F.
Season the squash with salt and pepper to taste and place in the oven for 40 to 45 minutes.
Melt some cooking fat in a skillet over medium-high heat.
Add one of the sliced onions, the garlic, the celery, and the carrots.
Cook until celery is soft, about 5 minutes.
Add the beef, sprinkle with the cinnamon, season to taste, and cook until the meat is browned.
Add the sliced mushrooms, continue cooking until vegetables are soft, and remove from heat.
Once the squash is cooked, scrape out some of the flesh from the squash, and mix it with the beef and vegetables.
Stuff the squash with the beef mixture and bake in the oven for another 10 minutes.
Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes).
Serve the squash topped with bacon and caramelized onions.

📖 Recipe

Beef-Stuffed Butternut Squash Recipe

Stuff a roasted butternut squash with beef, vegetables, and just a little bit of bacon for a Fall-themed Paleo feast.

4.67 from 3 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings people

Calories 894 kcal

Ingredients

1 butternut squash cut in half and seeded
1 lb. ground beef
6 slices of bacon cooked and crumbled
8 oz. mushrooms sliced
2 carrots diced
3 red onions sliced
1 stalk celery diced
2 garlic cloves minced
½ tbsp. cinnamon
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
Season the squash with salt and pepper to taste and place in the oven for 40 to 45 minutes.
Sea salt and freshly ground black pepper, 1 butternut squash
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Add one of the sliced onions, the garlic, the celery, and the carrots.
3 red onions, 1 stalk celery, 2 garlic cloves, 2 carrots
Cook until celery is soft, about 5 minutes.
1 stalk celery
Add the beef, sprinkle with the cinnamon, season to taste, and cook until the meat is browned.
½ tbsp. cinnamon, Sea salt and freshly ground black pepper, 1 lb. ground beef
Add the sliced mushrooms, continue cooking until vegetables are soft, and remove from heat.
8 oz. mushrooms
Once the squash is cooked, scrape out some of the flesh from the squash, and mix with the beef and vegetables.
Stuff the squash with the beef mixture and bake in the oven for another 10 minutes.
Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes).
Serve the squash topped with bacon and caramelized onions.
6 slices of bacon

Nutrition

Calories: 894kcalCarbohydrates: 69gProtein: 48gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 3gCholesterol: 164mgSodium: 238mgPotassium: 2680mgFiber: 14gSugar: 17gVitamin A: 41254IUVitamin C: 92mgCalcium: 317mgIron: 21mg

Keyword Beef, butternut, squash

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Rosemary-Honey Roast Chicken Recipe

December 6, 2022 by Paleo Leaper Leave a Comment

A whole roasted chicken is one of the easiest ways to make fast protein for the whole family – or stockpile some leftovers if you’re only cooking for one or two.

If you’ve never roasted a chicken before, it looks a little intimidating the first time, but it’s not hard at all: really, all you have to do is put some vegetables inside the body cavity and stick it in the oven.

The vegetables and herbs give the chicken a great flavor from the inside out, and brushing the bird with a honey-balsamic glaze adds just a little bit of extra intensity. And as a bonus, it gives you an extra-delicious layer of chicken skin.

This recipe is also autoimmune Paleo-friendly, with no eggs, nuts, or nightshade vegetables. To keep it that way, you could serve it with roasted mushrooms (just make sure to replace the ghee with another cooking fat, like coconut oil or olive oil). Even if you’re not on the AIP, that’s still a very tasty meal in its own right.

Rosemary-Honey Roast Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 2 h

Ingredients

5 lb. whole chicken;
4 tbsp. raw honey or maple syrup;
2 tbsp. balsamic vinegar;
3 tbsp. olive oil;
2 tbsp. fresh rosemary, finely chopped;
Fresh rosemary sprig;
4 cloves garlic, minced;
3 small yellow onions, cut into wedges;
2 to 3 carrots, chopped;
Sea salt and freshly ground black pepper;

Preparation

Preheat your oven to 450 F.
Season the chicken to taste with sea salt and freshly ground black pepper.
In a bowl, combine the olive oil, garlic, and chopped rosemary.
Rub the rosemary mixture all over the chicken.
Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
Combine the raw honey or maple syrup and balsamic vinegar and set aside.
Remove the chicken from the oven and brush it with the honey mixture.
Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
Let the chicken rest before carving.

📖 Recipe

Rosemary-Honey Roast Chicken Recipe

Dinner is headed your way, stuffed with vegetables and fresh herbs, and finished off with a honey-balsamic sauce.

5 from 2 votes

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings people

Calories 1422 kcal

Ingredients

5 lb. whole chicken
4 tbsp. raw honey or maple syrup
2 tbsp. balsamic vinegar
3 tbsp. olive oil
2 tbsp. fresh rosemary finely chopped
Fresh rosemary sprig
4 cloves garlic minced
3 small yellow onions cut into wedges
2 to 3 carrots chopped
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 450 F.
Season the chicken to taste with sea salt and freshly ground black pepper.
5 lb. whole chicken, Sea salt and freshly ground black pepper
In a bowl, combine the olive oil, garlic, and the chopped rosemary.
3 tbsp. olive oil, 4 cloves garlic, 2 tbsp. fresh rosemary
Rub the rosemary mixture all over the chicken.
Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
3 small yellow onions, 2 to 3 carrots, Fresh rosemary sprig
Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
Combine the raw honey or maple syrup and balsamic vinegar and set aside.
4 tbsp. raw honey or maple syrup, 2 tbsp. balsamic vinegar
Remove the chicken from oven and brush with the honey mixture.
Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
Let the chicken rest before carving.

Nutrition

Calories: 1422kcalCarbohydrates: 23gProtein: 107gFat: 98gSaturated Fat: 26gPolyunsaturated Fat: 20gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 425mgSodium: 409mgPotassium: 1269mgFiber: 3gSugar: 17gVitamin A: 1701IUVitamin C: 17mgCalcium: 109mgIron: 6mg

Keyword honey, roast chicken, rosemary

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Chicken Enchilada Stuffed Squash Recipe Recipe

December 6, 2022 by Paleo Leaper Leave a Comment

If you thought spaghetti squash pasta was easy, get ready for something even easier: here, you don’t even have to scoop out the flesh. This Mexican-inspired recipe takes the insides of an enchilada from a tortilla to roasted spaghetti squash, with the squash doubling as a serving bowl.

Don’t be fooled by the relatively long cooking time – most of that is just waiting for the squash to cook while you do whatever else you want.

Once the squash halves are done roasting, fill them with a homemade enchilada sauce and a quick mixture of chicken and vegetables, and you’re good to go.

You can even use leftover chicken – it’s a great way to finish off a roasted bird or just make your leftovers into something that isn’t chicken salad.

To finish it all off with something fresh, the stuffed squash halves get a topping of salsa and crunchy green onions. It’s surprisingly easy to find junk-free store-bought salsa if you can get one without corn in it (corn is a grain; it isn’t Paleo).

Or use your favorite recipe to make your own. Serve this to kids and watch it disappear, or just make it when you're in need of something fast and simple.

Chicken Enchilada Stuffed Squash Recipe

SERVES: 4 PREP: 20 min COOK: 45 min

Ingredients

2 small spaghetti squash, cut in half and seeded;
4 cups cooked chicken, shredded;
2 bell peppers, diced;
1 red onion, diced;
1 garlic clove, minced;
Homemade fresh salsa;
Green onions, sliced;
Olive oil;
Cooking fat (either more olive oil or another Paleo cooking fat);
Sea salt and freshly ground black pepper;

Simple Enchilada Sauce Ingredients

8 oz. tomato sauce;
1 cup water;
¼ cup chili powder;
¼ tsp. ground cumin;
¼ tsp. garlic powder;
¼ tsp. onion powder;
Sea salt and freshly ground black pepper;

Preparation

Preheat oven to 400 F.
Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
Place in the oven and roast, skin side up, for 30 to 40 minutes.
Next, make the sauce. In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste.
Cook, occasionally stirring, for approximately 10 minutes.
During the last few minutes of cooking the sauce, melt some cooking fat in a skillet over medium-high heat.
Cook the garlic and onion for 2 to 3 minutes.
Add the bell pepper and cook for another 2 minutes.
Combine the chicken, enchilada sauce, peppers, and onions. Mix everything together, and cook until everything is warmed through.
Divide the mixture equally between the spaghetti squash. Place the stuffed squash in the oven and broil for 3 to 5 minutes.
Served topped with fresh salsa and green onions.

📖 Recipe

Chicken Enchilada Stuffed Squash Recipe

This recipe is sure to be a family favorite: shredded chicken in a flavor-packed tomato sauce served inside roasted spaghetti squash.

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Mexican

Servings people

Calories 481 kcal

Ingredients

2 small spaghetti squash cut in half and seeded
4 cups cooked chicken shredded
2 bell peppers diced
1 red onion diced
1 garlic clove minced
Homemade fresh salsa
Green onions sliced
Olive oil
Cooking fat either more olive oil or another Paleo cooking fat
Sea salt and freshly ground black pepper
8 oz. tomato sauce
1 cup water
¼ cup chili powder
¼ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. onion powder
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
2 small spaghetti squash, Olive oil, Sea salt and freshly ground black pepper
Place in the oven and roast, skin side up, for 30 to 40 minutes.
Next, make the sauce. In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste.
8 oz. tomato sauce, 1 cup water, ¼ cup chili powder, ¼ tsp. ground cumin, ¼ tsp. garlic powder, ¼ tsp. onion powder, Sea salt and freshly ground black pepper
Cook, occasionally stirring, for approximately 10 minutes.
During the last few minutes of cooking the sauce, melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Cook the garlic and onion for 2 to 3 minutes.
1 garlic clove
Add the bell pepper and cook for another 2 minutes.
Combine the chicken, enchilada sauce, peppers, and onions. Mix everything together, and cook until everything is warmed through.
4 cups cooked chicken, 2 bell peppers, 1 red onion
Divide the mixture equally between the spaghetti squash. Place the stuffed squash in the oven and broil for 3 to 5 minutes.
Served topped with fresh salsa and green onions.
Green onions, Homemade fresh salsa

Nutrition

Calories: 481kcalCarbohydrates: 54gProtein: 42gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 703mgPotassium: 1522mgFiber: 15gSugar: 22gVitamin A: 7350IUVitamin C: 96mgCalcium: 203mgIron: 7mg

Keyword chicken, enchilada, squash

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Grilled Steaks With Apricot Glaze Recipe

December 6, 2022 by Paleo Leaper Leave a Comment

A sweet steak glaze may not be the most common thing you’d see in a meal, but this kind of steak accompaniment does wonders for the flavors of both your beef and the sweet ingredients that you use.

In this recipe, you’ll be drawing out this sweetness with the use of apricot preserves and orange juice. Most store-bought preserves contain unwanted sugars making it difficult to find Paleo-friendly ones, but making some at home is actually quite easy.

If you have apricot preserves on hand, this dish can be cooked in a short amount of time. Overall, this is a perfect meal to serve up on those nights when you feel like grilling and don’t want to be cooking for hours on end.

While we think this sweet-spicy glaze is a perfect pairing, the amount of Cajun seasoning – as written, will definitely lean towards the spicier side, so adjust your seasoning down if you don’t like a lot of heat in your meal.

Also, pay close attention if your spice blend contains salt (and it goes without saying any non-Paleo ingredients). If it doesn't, you may want to add some salt while seasoning the steak.

This apricot glaze also pairs well with chicken if you're looking to use up any leftovers. To wrap up your meal, try serving with a roasted vegetable side like this roasted garden vegetable medley.

Grilled Steaks With Apricot Glaze Recipe

Serves: 2 Prep: 15 min Cook: 16 min

Ingredients

1 to 2 skirt steaks;
2 tbsp. Cajun spice;
¼ cup coconut oil;
¼ cup apricot preserves;
⅓ cup orange juice;
¼ cup coconut aminos;

Preparation

Combine the coconut oil, apricot preserves, orange juice, coconut aminos, and 1 tablespoon of Cajun spice in a saucepan.
Bring the mixture to a light boil and simmer for 8 to 10 minutes.
Pulse the apricot sauce with an immersion blender until smooth and set aside.
Preheat the grill to high heat.
Season the steak with the remaining Cajun spice.
Brush the steaks with the apricot sauce.
Grill the steaks on the preheated grill for 6 to 8 minutes per side.
Let the steak rest for 2 to 3 minutes; serve with the remaining apricot glaze.

📖 Recipe

Grilled Steaks With Apricot Glaze Recipe

Take a journey to the sweeter side of steak by checking out this spicy-sweet glazed version.

5 from 1 vote

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Prep Time 15

Cook Time 16

Total Time 31

Course Main Course

Cuisine American

Servings people

Calories 675 kcal

Ingredients

1 to 2 skirt steaks
2 tbsp. Cajun spice
¼ cup coconut oil
¼ cup apricot preserves
⅓ cup orange juice
¼ cup coconut aminos

Instructions

Combine the coconut oil, apricot preserves, orange juice, coconut aminos, and 1 tablespoon of Cajun spice in a saucepan.
¼ cup coconut oil, ¼ cup apricot preserves, ⅓ cup orange juice, ¼ cup coconut aminos, 2 tbsp. Cajun spice
Bring the mixture to a light boil and simmer for 8 to 10 minutes.
Pulse the apricot sauce with an immersion blender until smooth and set aside.
Preheat the grill to high heat.
Season the steak with the remaining Cajun spice.
2 tbsp. Cajun spice
Brush the steaks with the apricot sauce.
1 to 2 skirt steaks
Grill the steaks on the preheated grill for 6 to 8 minutes per side.
Let the steak rest for 2 to 3 minutes; serve with the remaining apricot glaze.

Nutrition

Calories: 675kcalCarbohydrates: 50gProtein: 26gFat: 45gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 69mgSodium: 762mgPotassium: 960mgFiber: 6gSugar: 28gVitamin A: 7537IUVitamin C: 71mgCalcium: 66mgIron: 5mg

Keyword apricot, grilled steak

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Bacon, Shrimp And Fish Chowder Recipe

December 6, 2022 by Paleo Leaper Leave a Comment

One of the things we run into, as we’re sure many of you do as well, is the tendency to fall into the same pattern meal after meal. This might mean a salad plus protein for lunch or finding ourselves making large protein main courses for dinner every night and living off the leftovers throughout the week.

While it’s great to find comfort in your food, inviting some change is also important – it keeps things interesting!

One of the ways we love to do this is to venture outside of our normal routine and try something like this dish – a fish and bacon chowder that’s perfect as a main course for dinner, making and freezing for lunch, or as one piece of a larger meal.

This dish incorporates some of the best Paleo ingredients to create a chowder that’s simple and quick to prepare.

You’ll definitely have some freedom here to pick the seafood ingredients that work best for your budget – for example, while peeled and deveined shrimp is much easier to work with, if you have the time to complete this yourself, you’ll save some money by purchasing your shrimp without these removed.

As always, remember to consider the source of your seafood and take the time to learn about what you’re buying.

While this chowder is perfect as a light, stand-alone course, we think pairing this dish with a salad really rounds out the meal. Try this grilled eggplant and sun-dried tomato salad for a great complement to the flavors of your chowder.

Bacon, Shrimp And Fish Chowder Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

1 lb. raw shrimp, peeled and deveined;
2 lbs. haddock fillets, diced; (or other firm-fleshed fish fillets)
1 bell pepper, diced;
4 bacon slices, cooked and crumbled;
1 onion, diced;
2 cups chicken stock;
1 ½ cups coconut milk;
2 garlic cloves, minced;
2 tsp. paprika;
1 tsp. dried thyme;
Cooking fat;
Sea salt and freshly ground pepper, to taste;

Preparation

Heat cooking fat in a saucepan over medium heat.
Add the onions and garlic and cook for 4 to 5 minutes or until the onions are translucent.
Add in the shrimp, bell pepper, and fish; cook everything for 4 to 5 minutes while stirring.
Add thyme, paprika, sea salt, and freshly ground pepper to taste, frequently stirring for 2 minutes.
Deglaze the saucepan by adding the chicken stock and scraping the bottom.
Poor in the coconut milk and bring to a boil; then, lower heat to medium-low.
Simmer for 12 to 15 minutes; serve garnished with crumbled bacon.

📖 Recipe

Bacon, Shrimp And Fish Chowder Recipe

Looking for a soup that really changes things up? Try this amazing twist on fish chowder!

5 from 2 votes

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Prep Time 20

Cook Time 25

Total Time 45

Course Soup

Cuisine American

Servings people

Calories 582 kcal

Ingredients

1 lb. raw shrimp peeled and deveined
2 lbs. haddock fillets diced; (or other firm-fleshed fish fillets)
1 bell pepper diced
4 bacon slices cooked and crumbled
1 onion diced
2 cups chicken stock
1 ½ cups coconut milk
2 garlic cloves minced
2 tsp. paprika
1 tsp. dried thyme
Cooking fat
Sea salt and freshly ground pepper to taste

Instructions

Heat cooking fat in a saucepan over medium heat.
Cooking fat
Add the onions and garlic and cook for 4 to 5 minutes or until the onions are translucent.
1 onion, 2 garlic cloves
Add in the shrimp, bell pepper, and fish; cook everything for 4 to 5 minutes while stirring.
1 lb. raw shrimp, 1 bell pepper, 2 lbs. haddock fillets
Add thyme, paprika, sea salt, and freshly ground pepper to taste, frequently stirring for 2 minutes.
2 tsp. paprika, 1 tsp. dried thyme, Sea salt and freshly ground pepper, 1 bell pepper
Deglaze the saucepan by adding the chicken stock and scraping the bottom.
2 cups chicken stock
Poor in the coconut milk and bring to a boil; then, lower heat to medium-low.
1 ½ cups coconut milk
Simmer for 12 to 15 minutes; serve garnished with crumbled bacon.
4 bacon slices

Nutrition

Calories: 582kcalCarbohydrates: 15gProtein: 61gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 283mgSodium: 1458mgPotassium: 1308mgFiber: 2gSugar: 5gVitamin A: 2538IUVitamin C: 42mgCalcium: 146mgIron: 6mg

Keyword bacon, fish chowder, shrimp

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Creamy Chicken And Vegetable Soup Recipe

December 5, 2022 by Paleo Leaper Leave a Comment

This soup is pure comfort food: warm chunks of carrots and sweet potato in a rich chicken broth with a little coconut milk stirred in for good measure.

It’s for people who want something really rich but get turned off by the texture of pureed soups. It’s for people who got an end-of-winter bug and don’t feel up to a big meal.

It’s also nice for people who need vegetables that are easy on the stomach since the cooking time softens up the fibers a little and makes the vegetables easier to digest. Assuming your roast chicken doesn’t have any forbidden spices on it, this soup is also AIP-friendly.

Using leftover chicken makes everything fast and simple to cook, and it’s an easy way to deal with any left-behind bits that you’re not quite sure what to do with.

If you don’t want it right now, you could always make it, freeze it, and haul it out again when it’s needed: who knows when you’ll want some chicken soup in the freezer ready to go?

Creamy Chicken And Vegetable Soup Recipe

SERVES: 4 PREP: 25 min COOK: 30 min

Ingredients

4 cups leftover roast chicken, shredded and skin removed
1 onion, chopped
4 carrots, sliced
1 sweet potato diced
4 cups chicken stock
¼ cup coconut milk
2 garlic cloves, minced
2 tbsp. fresh chives, minced
2 tbsp. ghee
Sea salt and freshly ground black pepper

Preparation

Heat the ghee in a large saucepan over medium-high heat.
Add the garlic and onion and cook until soft, 2 to 3 minutes.
Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
Pour in the chicken stock and bring to a boil.
Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
Add the chicken and cook until warm.
Stir in the coconut milk and season to taste.
Serve the soup with fresh chives sprinkled on top.

📖 Recipe

Creamy Chicken And Vegetable Soup Recipe

An easy soup to make with any leftover chicken you have in the fridge.

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Soup

Cuisine American

Servings people

Calories 480 kcal

Ingredients

4 cups leftover roast chicken shredded and skin removed
1 onion chopped
4 carrots sliced
1 sweet potato diced
4 cups chicken stock
¼ cup coconut milk
2 garlic cloves minced
2 tbsp. fresh chives minced
2 tbsp. ghee
Sea salt and freshly ground black pepper

Instructions

Heat the ghee in a large saucepan over medium-high heat.
2 tbsp. ghee
Add the garlic and onion and cook until soft, 2 to 3 minutes.
2 garlic cloves, 1 onion
Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
4 carrots, 1 sweet potato diced
Pour in the chicken stock and bring to a boil.
4 cups chicken stock
Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
Add the chicken and cook until warm.
4 cups leftover roast chicken
Stir in the coconut milk and season to taste.
¼ cup coconut milk, Sea salt and freshly ground black pepper
Serve the soup with fresh chives sprinkled on top.
2 tbsp. fresh chives

Nutrition

Calories: 480kcalCarbohydrates: 24gProtein: 43gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 131mgSodium: 491mgPotassium: 886mgFiber: 3gSugar: 8gVitamin A: 9782IUVitamin C: 9mgCalcium: 63mgIron: 3mg

Keyword chicken, creamy, vegetable

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Gyro Salad Platter Recipe

December 4, 2022 by Paleo Leaper Leave a Comment

There’s a good reason why gyros are such a popular street food in Greece and all over the Mediterranean world: savory beef and lamb infused with herbs and onions and all cooked together, so the flavors really settle in – it’s just good stuff.

Except for the bun that it’s usually thrown on top of, you can just as easily replace that with a salad for a Paleo-friendly experience.

The prep process here does need you to pull out the food processor twice: blending the meat is how you get that trademark gyros texture.

Gyros meat is usually cooked on a big stick, like a rotisserie chicken but vertically instead of horizontally. Since most of us don’t have a whole rotisserie setup just hanging around, here it’s done in a loaf pan instead.

If lamb isn’t really your thing, and if you’re OK with eating veal, you could also replace the lamb with veal. There’s a whole debate over whether or not it’s actually possible to produce ethical veal – check it out before you decide, but if you aren’t convinced, then you could also just use 2 pounds of beef.

Any extra meat from this would be really great as leftovers for lunch the next day or put it in a Greek-inspired omelet if you don’t quite have enough to make a meal.

Gyro Salad Platter Recipe

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

Ingredients

1 lb ground lamb
1 lb ground beef
1 onion, roughly chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. dried marjoram
1 tsp. ground dried rosemary
1 tsp. ground dried thyme
Sea salt and freshly ground black pepper

Salad Ingredients

4 to 5 cups mixed salad greens
1 English cucumber, sliced
½ cup cherry tomatoes, sliced
¼ cup kalamata olives

Greek-Style Dressing Ingredients

1 cup olive oil or homemade mayonnaise (use olive oil for egg-free)
1 garlic clove, minced
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. Dijon mustard
3 tbsp. red wine vinegar
Sea salt and freshly ground black pepper

Preparation

Place the onion in a food processor, and process until finely chopped.
Mix the onions with the ground lamb and beef.
Add the garlic, oregano, cumin, marjoram, rosemary, thyme, and season with salt and pepper to taste.
Mix until well combined. Cover and refrigerate for 1 to 2 hours.
Preheat your oven to 350 F.
Place the meat mixture into a food processor and pulse until very well-blended and almost creamy. (you may want to do it in batches.)
Scrape the mixture into a loaf pan. Place the loaf pan inside a bigger baking dish, and fill the bigger dish halfway with water.
Bake in the oven for 50 to 60 minutes or until the inside is no longer pink.
Remove the meat from the pan, and let rest for 20 minutes before slicing.
Combine all the ingredients for the dressing and stir well.
In a salad bowl, combine all the ingredients for the salad;
Serve the gyro meat with the salad, and drizzle with the dressing.

📖 Recipe

Gyro Salad Platter Recipe

Skip the pita but keep the combination of meat and delicious Mediterranean spices in an herbal sauce.

4 from 2 votes

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Prep Time 1 20

Cook Time 1

Total Time 2 20

Course Salad

Cuisine American

Servings people

Calories 1165 kcal

Ingredients

1 lb ground lamb
1 lb ground beef
1 onion roughly chopped
2 garlic cloves minced
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. dried marjoram
1 tsp. ground dried rosemary
1 tsp. ground dried thyme
Sea salt and freshly ground black pepper
4 to 5 cups mixed salad greens
1 English cucumber sliced
½ cup cherry tomatoes sliced
¼ cup kalamata olives
1 cup olive oil or homemade mayonnaise use olive oil for egg-free
1 garlic clove minced
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. Dijon mustard
3 tbsp. red wine vinegar
Sea salt and freshly ground black pepper

Instructions

Place the onion in a food processor, and process until finely chopped.
Mix the onions with the ground lamb and beef.
1 lb ground lamb, 1 onion, 1 lb ground beef
Add the garlic, oregano, cumin, marjoram, rosemary, thyme, and season with salt and pepper to taste.
2 garlic cloves, 1 tsp. ground cumin, 1 tsp. dried marjoram, 1 tsp. ground dried rosemary, 1 tsp. ground dried thyme, Sea salt and freshly ground black pepper, 1 tsp. dried oregano
Mix until well combined. Cover and refrigerate for 1 to 2 hours.
Preheat your oven to 350 F.
Place the meat mixture into a food processor and pulse until very well-blended and almost creamy. (you may want to do it in batches.)
Scrape the mixture into a loaf pan. Place the loaf pan inside a bigger baking dish, and fill the bigger dish halfway with water.
Bake in the oven for 50 to 60 minutes or until the inside is no longer pink.
Remove the meat from the pan, and let rest for 20 minutes before slicing.
Combine all the ingredients for the dressing and stir well.
2 garlic cloves, Sea salt and freshly ground black pepper, 1 cup olive oil or homemade mayonnaise, 2 tsp. dried basil, 2 tsp. Dijon mustard, 3 tbsp. red wine vinegar, 2 tsp. dried oregano
In a salad bowl, combine all the ingredients for the salad;
1 English cucumber, ½ cup cherry tomatoes, 1 garlic clove, ¼ cup kalamata olives
Serve the gyro meat with the salad, and drizzle with the dressing.
4 to 5 cups mixed salad greens

Nutrition

Calories: 1165kcalCarbohydrates: 15gProtein: 41gFat: 106gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 62gTrans Fat: 1gCholesterol: 163mgSodium: 326mgPotassium: 1010mgFiber: 5gSugar: 3gVitamin A: 953IUVitamin C: 22mgCalcium: 246mgIron: 11mg

Keyword gyro salad, platter

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Salmon Fillets With Orange-Raspberry Sauce Recipe

December 4, 2022 by Paleo Leaper Leave a Comment

Orange zest and juice bring a bright, citrusy flavor to the marinade for these fresh salmon fillets – and as soon as the fish is off the grill, it gets another dose of flavor with some fresh raspberries added for extra sweetness and color.

And then plate up the whole thing on top of quickly-grilled orange slices: the char lines are visually dramatic on the flesh of the oranges, and you can eat them right up for extra flavor.

Salmon Fillets With Orange-Raspberry Sauce

This might seem like a very summery dish, but actually, it would be totally in-season for the US right now: the peak season for Florida oranges starts in late fall and ends in the early spring.

The climate is so hot that the normal growing season gets completely flipped, and the “winter” is the most productive season because the summer is just too extreme. So if you want the best oranges, now’s the time to snap them up, and this is a great way to use them.

For vegetable sides, try this with some freshly sliced cucumbers, garlic green beans, or maybe potato salad. Any leftovers would also be great within a salad with spinach and dried cranberries (save the grilled oranges, too!).

Salmon Fillets With Orange-Raspberry Sauce Recipe

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

Ingredients

4 salmon fillets
2 oranges, sliced
1 cup fresh raspberries
1 green onion, sliced
1 cup fresh orange juice
2 tbsp. orange zest
½ cup olive oil
2 tsp. ground coriander (leave out for AIP version)
Sea salt and freshly ground black pepper

Preparation

In a marinating container, combine the orange juice, orange zest, ground coriander, and olive oil, and season to taste.
Add the salmon fillets, and gently shake the container to make sure all the fillets are well-coated with the marinade. Cover and refrigerate for 1 to 2 hours.
Preheat a grill to medium-high.
Remove the salmon fillets from the marinade and pour the remaining marinade into a saucepan.
Bring the sauce to a boil, remove from heat, add the raspberries, and stir gently.
Cook the salmon fillets on the preheated grill for 8 to 10 minutes, turning occasionally.
Cook the sliced oranges on the grill for 1 to 2 minutes per side.
Serve the salmon with the grilled oranges, the orange-raspberry sauce, and a sprinkle of green onions on top.

📖 Recipe

Salmon Fillets With Orange-Raspberry Sauce Recipe

Grilled salmon with an intense orange flavor: this one is a true treat for the citrus-lovers.

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 570 kcal

Ingredients

4 salmon fillets
2 oranges sliced
1 cup fresh raspberries
1 green onion sliced
1 cup fresh orange juice
2 tbsp. orange zest
½ cup olive oil
2 tsp. ground coriander leave out for AIP version
Sea salt and freshly ground black pepper

Instructions

In a marinating container, combine the orange juice, orange zest, ground coriander, and olive oil, and season to taste.
1 cup fresh orange juice, 2 tbsp. orange zest, ½ cup olive oil, 2 tsp. ground coriander, Sea salt and freshly ground black pepper
Add the salmon fillets, and gently shake the container to make sure all the fillets are well-coated with the marinade. Cover and refrigerate for 1 to 2 hours.
4 salmon fillets
Preheat a grill to medium-high.
Remove the salmon fillets from the marinade and pour the remaining marinade into a saucepan.
Bring the sauce to a boil, remove from heat, add the raspberries, and stir gently.
1 cup fresh raspberries
Cook the salmon fillets on the preheated grill for 8 to 10 minutes, turning occasionally.
Cook the sliced oranges on the grill for 1 to 2 minutes per side.
2 oranges
Serve the salmon with the grilled oranges, the orange-raspberry sauce, and a sprinkle of green onions on top.
1 green onion

Nutrition

Calories: 570kcalCarbohydrates: 21gProtein: 36gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gCholesterol: 94mgSodium: 78mgPotassium: 1176mgFiber: 6gSugar: 13gVitamin A: 410IUVitamin C: 85mgCalcium: 93mgIron: 2mg

Keyword orange, raspberry, salmon

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Pulled Beef Shepherd’s Pie Recipe

December 4, 2022 by Paleo Leaper Leave a Comment

Need something to do with your pulled beef? Try baking it into a pie! Shepherd's pie is a savory main course featuring beef under a layer of vegetables and potatoes - the traditional recipe uses white potatoes, but there's no reason why you couldn't use sweet potatoes instead.

The potatoes get nicely crispy on top and make a tasty "blanket" for the beef and vegetables underneath.

If you haven't tried making pulled beef yet, you can use this recipe for the beef and then come back to the pies with your leftovers. It's a nice way to make leftovers feel a little less leftover-y. It's also perfect for any and all occasions that require comfort food.

For an extra vegetable side, you could serve this with some roasted carrots and broccoli (or really any roasted vegetables) or steamed vegetables drizzled with a little bit of melted butter and some fresh herbs.

Pulled Beef Shepherd’s Pie Recipe

Serves: 4 Prep: 15 min Cook: 1 h

Ingredients

4 cups pulled beef or pulled pork
1 red onion, diced
2 carrots, diced
1 celery stalk, diced
4 sweet potatoes, peeled and roughly chopped
Sea salt and freshly ground black pepper

Preparation

Bring a large saucepan filled with water to a boil. Add the sweet potatoes and cook until tender, about 20 to 25 minutes.
Mash the sweet potatoes with a potato masher and season to taste.
Preheat oven to 400 F.
In a bowl, combine the onion, celery, and carrots.
Fill oven-safe ramekins with a layer of pulled beef and top with the carrot mixture.
Top each ramekin with mashed sweet potatoes and place all the ramekins on a cooking sheet.
Place the cooking sheet with the ramekins in the preheated oven, and cook for 30 to 35 minutes.

📖 Recipe

Pulled Beef Shepherd’s Pie Recipe

A savory pie recipe that makes quick work of any pulled beef (or pulled pork) leftovers.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Cuisine American

Servings people

Calories 696 kcal

Ingredients

4 cups pulled beef or pulled pork
1 red onion diced
2 carrots diced
1 celery stalk diced
4 sweet potatoes peeled and roughly chopped
Sea salt and freshly ground black pepper

Instructions

Bring a large saucepan filled with water to a boil. Add the sweet potatoes and cook until tender, about 20 to 25 minutes.
4 sweet potatoes
Mash the sweet potatoes with a potato masher and season to taste.
Sea salt and freshly ground black pepper
Preheat oven to 400 F.
In a bowl, combine the onion, celery, and carrots.
1 red onion, 1 celery stalk, 2 carrots
Fill oven-safe ramekins with a layer of pulled beef and top with the carrot mixture.
4 cups pulled beef or pulled pork
Top each ramekin with mashed sweet potatoes and place all the ramekins on a cooking sheet.
Place the cooking sheet with the ramekins in the preheated oven, and cook for 30 to 35 minutes.

Nutrition

Calories: 696kcalCarbohydrates: 29gProtein: 41gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 160mgSodium: 228mgPotassium: 1100mgFiber: 5gSugar: 7gVitamin A: 19138IUVitamin C: 5mgCalcium: 88mgIron: 5mg

Keyword pulled beef, shepherd's pie

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Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

December 4, 2022 by Paleo Leaper Leave a Comment

This tenderloin roast recipe will leave you with a few pounds of tender, glazed beef slices and probably leftovers, too! If you're serving this for a family of 4, you will probably have leftovers for lunches or even breakfast the next day.

With a preparation time of 15 minutes, you can slide the roast into the oven and have dinner ready in less than one hour.

Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce

If possible, opt for grass-fed beef. Grass-fed beef can be more expensive, but budget-friendly, grass-fed cuts are available; joining a meat CSA can reduce the cost, too.

Purchasing grass-fed beef provides a plethora of nutrients that aren't as available in conventionally-raised cows, like conjugated linoleic acid, Omega-3s, and Vitamin K2.

When the roast is finished cooking, allow it to rest for 10-12 minutes. Slice into the thickness you desire and serve with the zesty Herb Sauce. If you have leftovers, place them into a tightly sealed glass container and refrigerate or freeze them for another day.

Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

Serves: 4 Prep: 15 min Cook: 40 min

Ingredients

2 - 3 lb. beef tenderloin roast
3 tbsp. Dijon mustard
3 tbsp. aged balsamic vinegar
Sea salt and freshly ground black pepper
Cooking fat

Herb Sauce Ingredients

½ cup fresh parsley, minced
3 tbsp. fresh basil, minced
Zest of 1 lemon
2 garlic cloves, minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 475 F.
In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Set balsamic sauce aside.
Season the tenderloin with sea salt and freshly ground black pepper.
Heat oil in a skillet and brown the roast for 1 to 2 minutes per side.
Place the roast on a baking/roasting sheet and cover generously with the balsamic sauce.
Place in the oven and roast for 25 minutes or until medium-rare.
In a small bowl, combine the ingredients for the herb sauce and season to taste.
Remove the roast from the oven, cover, and allow to rest for 10 to 12 minutes before serving.
Slice the roast and serve with herb sauce.

📖 Recipe

Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

A glazed beef tenderloin roast served with a fresh, zesty herb sauce and ready in less than an hour.

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings people

Calories 145 kcal

Ingredients

2 – 3 lb. beef tenderloin roast
3 tbsp. Dijon mustard
3 tbsp. aged balsamic vinegar
Sea salt and freshly ground black pepper
Cooking fat
½ cup fresh parsley minced
3 tbsp. fresh basil minced
Zest of 1 lemon
2 garlic cloves minced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 475 F.
In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Set balsamic sauce aside.
3 tbsp. Dijon mustard, 3 tbsp. aged balsamic vinegar
Season the tenderloin with sea salt and freshly ground black pepper.
2 – 3 lb. beef tenderloin roast, Sea salt and freshly ground black pepper
Heat oil in a skillet and brown the roast for 1 to 2 minutes per side.
Cooking fat
Place the roast on a baking/roasting sheet and cover generously with the balsamic sauce.
Place in the oven and roast for 25 minutes or until medium-rare.
In a small bowl, combine the ingredients for the herb sauce and season to taste.
½ cup fresh parsley, 3 tbsp. fresh basil, Zest of 1 lemon, 2 garlic cloves, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
Remove the roast from the oven, cover, and allow to rest for 10 to 12 minutes before serving.
Slice the roast and serve with herb sauce.

Nutrition

Calories: 145kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 130mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 1225IUVitamin C: 12mgCalcium: 43mgIron: 1mg

Keyword balsamic, Beef, dijon, herb sauce, tenderloin

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Chicken Fajita On A Stick Recipe

December 4, 2022 by Paleo Leaper Leave a Comment

Traditional fajitas are served in Tex-Mex cuisine and consist of grilled meat and seared onions and peppers wrapped inside a flour or corn tortilla. While flour and corn tortillas are not considered Paleo, there are plenty of beef and chicken fajita recipes that serve up fajitas without the traditional tortilla.

Cooking with skewers is an easy method to grill shrimp, beef, and vegetables without creating lots of dishes or even needing to turn on the oven. If you're using wooden skewers, be sure to soak them in water for 30 or so minutes to ensure they don't catch fire on the grill.

These chicken fajita bites would make for tasty leftovers for lunch the next day. You can serve these with a refreshing fruit salad, a simple green salad, or a potato salad for a hearty dose of carbohydrates.

Chicken Fajita On A Stick Recipe

Serves: 4 Prep: 25 min Cook: 20 min

Ingredients

1 lb. chicken breasts, boneless, skinless, cut into cubes
2 bell peppers, cubed
1 red onion, cubed
4 tbsp. olive oil
Zest and juice of 1 lime
1 tbsp. chili powder
2 tsp. ground cumin
2 garlic cloves, minced
Fresh cilantro, minced
Sea salt and freshly ground black pepper
Wooden or metal skewers

Preparation

In a small bowl, combine and whisk together the olive oil, lime juice, lime zest, chili powder, cumin, garlic, salt, and pepper to taste.
Place the chicken in a large bowl. Pour the chili-lime sauce over the chicken and allow it to marinate for 25 to 30 minutes.
Thread the cubed chicken, bell pepper, and red onion onto the skewers.
Preheat the grill to medium-high.
Place the skewers on the grill and cook covered for 12 to 15 minutes, turning the skewers every 4 minutes or so.
Garnished the chicken fajita skewers with minced cilantro and fresh homemade salsa.

📖 Recipe

Chicken Fajita On A Stick Recipe

Grilled chicken skewers with fresh onions, peppers and a Tex-Mex spice blend.

5 from 1 vote

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Prep Time 25

Cook Time 20

Total Time 45

Course Appetizer

Cuisine American

Servings people

Calories 366 kcal

Ingredients

1 lb. chicken breasts boneless, skinless, cut into cubes
2 bell peppers cubed
1 red onion cubed
4 tbsp. olive oil
Zest and juice of 1 lime
1 tbsp. chili powder
2 tsp. ground cumin
2 garlic cloves minced
Fresh cilantro minced
Sea salt and freshly ground black pepper
Wooden or metal skewers

Instructions

In a small bowl, combine and whisk together the olive oil, lime juice, lime zest, chili powder, cumin, garlic, salt, and pepper to taste.
4 tbsp. olive oil, Zest and juice of 1 lime, 1 tbsp. chili powder, 2 tsp. ground cumin, 2 garlic cloves, Sea salt and freshly ground black pepper
Place the chicken in a large bowl. Pour the chili-lime sauce over the chicken and allow it to marinate for 25 to 30 minutes.
1 lb. chicken breasts
Thread the cubed chicken, bell pepper, and red onion onto the skewers.
2 bell peppers, 1 red onion, Wooden or metal skewers
Preheat the grill to medium-high.
Place the skewers on the grill and cook covered for 12 to 15 minutes, turning the skewers every 4 minutes or so.
Garnished the chicken fajita skewers with minced cilantro and fresh homemade salsa.
Fresh cilantro

Nutrition

Calories: 366kcalCarbohydrates: 10gProtein: 37gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 96mgSodium: 153mgPotassium: 578mgFiber: 3gSugar: 4gVitamin A: 3014IUVitamin C: 79mgCalcium: 66mgIron: 4mg

Keyword chicken, fajita

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Grilled Pineapple Chicken Recipe

December 3, 2022 by Paleo Leaper Leave a Comment

Homemade teriyaki-style sauce and sweet pineapple chunks add a big punch of flavor to this grilled chicken and vegetables. And the sauce is surprisingly easy to make at home with Paleo ingredients, like substituting coconut aminos for soy sauce.

It’s not technically authentic teriyaki sauce (for one thing, it has garlic, which traditional teriyaki sauce wouldn’t), but it’s a lot like the type of teriyaki you might otherwise buy in a bottle from the grocery store, only without the junk.

This would be a fun recipe to make for Paleo kids since the pineapple and the sauce add sweetness without a huge amount of added sugar.

Any leftover chicken would add a nice touch of teriyaki flavor to a salad or any kind of egg dish the next day. If you like the sauce, you could also make a little extra of that and save it for another day, so you won’t have to deal with mixing it up again.

Try it with beef or pork next, maybe on skewers with some different vegetables to keep things interesting.

Grilled Pineapple Chicken Recipe

SERVES: 4 PREP: 15 min + 30 min COOK: 25 min

Ingredients

4 chicken breasts, skinless, boneless
1 zucchini, sliced
1 bell pepper, chopped
1 pineapple, peeled and sliced
1 red onion, sliced

Teriyaki-style Sauce Ingredients

½ cup coconut aminos
2 tbsp. white wine vinegar
Juice of 1 lemon
¼ cup fresh pineapple juice
¾ tsp. ground ginger
1 clove garlic, minced
¼ teaspoon red pepper flakes
Sea salt and freshly ground black pepper

Preparation

In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
Preheat a grill to medium-high.
Grill the chicken breasts for 5 to 8 minutes per side.
Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
Grill the pineapple for 3 minutes per side.
Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

📖 Recipe

Grilled Pineapple Chicken Recipe

It's quick and easy to make your own teriyaki-inspired sauce for chicken breasts with grilled pineapple and vegetables.

5 from 1 vote

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Prep Time 45

Cook Time 25

Total Time 1 10

Course Side Dish

Cuisine American

Servings people

Calories 469 kcal

Ingredients

4 chicken breasts skinless, boneless
1 zucchini sliced
1 bell pepper chopped
1 pineapple peeled and sliced
1 red onion sliced
½ cup coconut aminos
2 tbsp. white wine vinegar
Juice of 1 lemon
¼ cup fresh pineapple juice
¾ tsp. ground ginger
1 clove garlic minced
¼ teaspoon red pepper flakes
Sea salt and freshly ground black pepper

Instructions

In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
½ cup coconut aminos, 2 tbsp. white wine vinegar, Juice of 1 lemon, ¼ cup fresh pineapple juice, ¾ tsp. ground ginger, 1 clove garlic, ¼ tsp red pepper flakes, Sea salt and freshly ground black pepper
Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
4 chicken breasts
Preheat a grill to medium-high.
Grill the chicken breasts for 5 to 8 minutes per side.
Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
1 zucchini, 1 bell pepper, 1 red onion
Grill the pineapple for 3 minutes per side.
1 pineapple
Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

Nutrition

Calories: 469kcalCarbohydrates: 44gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 146mgSodium: 817mgPotassium: 954mgFiber: 5gSugar: 27gVitamin A: 1235IUVitamin C: 159mgCalcium: 75mgIron: 3mg

Keyword chicken, grilled, pineapple

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Chicken Coconut Curry Drumsticks Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Tomato sauce and coconut milk make a creamy, flavorful curry base, especially when you add some delicious homemade chicken stock.

But curry wouldn’t be curry without the spices, so throw in some garam masala, chilis, ginger, and other flavorings to give it some zing. Simmer it all together to let the flavors mix, and you’re done.

This would be an easy recipe for making portable leftovers, even if you need something finger-friendly for your leftover meal. Just cook up a bunch of drumsticks in the sauce, more than you need for the first meal.

Take some of them out and pack just the drumsticks, without a lot of sauce, for your leftovers. They’ll still have the curry flavor from being cooked in the sauce, but without the messiness of actually bringing the sauce to work or school.

If you like the sauce, try serving this over something that really soaks it up – basically, a vegetable side that doubles as a sauce delivery vehicle.

Roasted broccoli or riced cauliflower would be two simple options (you can even buy pre-riced cauliflower now, so there is no need to grate it all yourself).

Or just enjoy the sauce straight from the spoon and serve the curry with any roasted vegetables - like these ones, which even have curry oil to match.

Chicken Coconut Curry Drumsticks Recipe

SERVES: 4 PREP: 20 min COOK: 35 min

Ingredients

10 to 12 chicken drumsticks
1 onion, finely chopped
4 garlic cloves, minced
2 cups tomato sauce
1 cup chicken stock
1 cup coconut milk
1 tbsp. fresh ginger, grated
2 tbsp. Garam Masala
2 tsp. paprika
½ tsp. ground cinnamon
1 tsp. chili flakes
Fresh cilantro, minced
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat in a skillet over medium-high heat.
Brown the chicken drumsticks on all sides. Remove and set aside.
Add the onion, garlic, and ginger to the skillet, and cook until soft and fragrant, about 3 to 4 minutes.
Pour in the tomato sauce, chicken stock, and spices, and let simmer for 3 to 4 minutes while stirring.
Return the chicken to the skillet. Turn the heat down and allow to simmer for about 15 minutes or until the chicken is cooked through.
Pour in the coconut milk, adjust the seasoning, and give everything a good stir.
Simmer for another 5 minutes and serve topped with fresh cilantro.

📖 Recipe

Chicken Coconut Curry Drumsticks Recipe

Spice up chicken drumsticks with this rich base of tomato sauce and coconut milk, seasoned with a blend of curry spices.

5 from 2 votes

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine American

Servings people

Calories 838 kcal

Ingredients

10 to 12 chicken drumsticks
1 onion finely chopped
4 garlic cloves minced
2 cups tomato sauce
1 cup chicken stock
1 cup coconut milk
1 tbsp. fresh ginger grated
2 tbsp. Garam Masala
2 tsp. paprika
½ tsp. ground cinnamon
1 tsp. chili flakes
Fresh cilantro minced
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken drumsticks on all sides. Remove and set aside.
10 to 12 chicken drumsticks
Add the onion, garlic, and ginger to the skillet, and cook until soft and fragrant, about 3 to 4 minutes.
1 onion, 4 garlic cloves, 1 tbsp. fresh ginger
Pour in the tomato sauce, chicken stock, and spices, and let simmer for 3 to 4 minutes while stirring.
2 cups tomato sauce, 1 cup chicken stock, 2 tbsp. Garam Masala, 2 tsp. paprika, ½ tsp. ground cinnamon, 1 tsp. chili flakes
Return the chicken to the skillet. Turn the heat down and allow to simmer for about 15 minutes or until the chicken is cooked through.
Pour in the coconut milk, adjust the seasoning, and give everything a good stir.
1 cup coconut milk, Sea salt and freshly ground black pepper
Simmer for another 5 minutes and serve topped with fresh cilantro.
Fresh cilantro

Nutrition

Calories: 838kcalCarbohydrates: 19gProtein: 60gFat: 58gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 219mgSodium: 904mgPotassium: 1248mgFiber: 5gSugar: 7gVitamin A: 2519IUVitamin C: 17mgCalcium: 89mgIron: 7mg

Keyword chicken drumsticks, coconut, curry

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Carne Asada With Portobello And Bell Peppers Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Grilled steak is a Paleo classic, but without any vegetables, it can get a little too carnivorous – why not cook up the vegetable side at the same time, with complementary seasonings? For this recipe, the main event is the steak, but a side of pan-fried Portobello mushrooms and colorful bell peppers fills out the plate in style.

Carne Asada with Portobello And Bell Peppers

As a cooking method, grilling tends to raise fears of carcinogens formed by the high heat, but the actual evidence here is murkier than you might think, and there’s a solution!

Rubbing the meat in an antioxidant-rich rub or marinade before grilling helps protect it from heat damage, so slather on that olive oil and spice mix! Both of them are full of antioxidants that help protect the fats in the meat.

If you have any leftovers, this would also be good cold – or throw it into some beaten eggs to make a frittata or an omelet with a fresh-off-the-grill flavor.

Carne Asada with Portobello And Bell Peppers Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

2 skirt steaks
Juice of 1 lime
¼ cup olive oil
¼ cup fresh cilantro, minced
1 serrano or jalapeño chilies, minced
2 garlic cloves, minced
½ tsp. oregano
¼ tsp. ground cumin
Sea salt and freshly ground black pepper

Portobello and Bell Pepper Ingredients

2 to 3 large portobello mushrooms, sliced, stems removed
2 bell peppers, sliced
1 onion, sliced
1 tbsp. taco seasoning
1 tbsp. fresh lime juice
1 tbsp. olive oil

Preparation

In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.
Pour the marinade over the steaks, and let marinate for 30 minutes.
Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium rare).
Let the steak rest for a few minutes.
Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.
Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.
Cook for 4 to 5 minutes, stirring until it starts to soften but is still firm.
Slice the steak against the grain, and serve with the portobello and vegetable medley.

📖 Recipe

Carne Asada with Portobello And Bell Peppers Recipe

Grilled steak with spicy pan-fried vegetables - an easy, no-fuss meal that also makes delicious leftovers.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 434 kcal

Ingredients

2 skirt steaks
Juice of 1 lime
¼ cup olive oil
¼ cup fresh cilantro minced
1 serrano or jalapeño chilies minced
2 garlic cloves minced
½ tsp. oregano
¼ tsp. ground cumin
Sea salt and freshly ground black pepper
2 to 3 large portobello mushrooms sliced, stems removed
2 bell peppers sliced
1 onion sliced
1 tbsp. taco seasoning
1 tbsp. fresh lime juice
1 tbsp. olive oil

Instructions

In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.
¼ cup olive oil, ¼ cup fresh cilantro, 1 serrano or jalapeño chilies, ½ tsp. oregano, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper, 1 tbsp. fresh lime juice, 2 garlic cloves
Pour the marinade over the steaks, and let marinate for 30 minutes.
2 skirt steaks
Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium rare).
Let the steak rest for a few minutes.
Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.
2 bell peppers, 1 onion, 1 tbsp. olive oil
Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.
Juice of 1 lime, 2 to 3 large portobello mushrooms, 1 tbsp. taco seasoning, Sea salt and freshly ground black pepper
Cook for 4 to 5 minutes stirring until it starts to soften, but is still firm.
Slice the steak against the grain, and serve with the portobello and vegetable medley.

Nutrition

Calories: 434kcalCarbohydrates: 11gProtein: 25gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 69mgSodium: 371mgPotassium: 644mgFiber: 3gSugar: 6gVitamin A: 2311IUVitamin C: 81mgCalcium: 34mgIron: 3mg

Keyword bell pepper, carne asada, portobello mushrooms

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Grilled Chicken With Basil Tomato Salad Recipe

December 2, 2022 by Paleo Leaper Leave a Comment

Did you know that a study from the University of California, Berkeley, recently found that fresh ripe tomatoes with olive oil were scientifically proven to be the perfect summer salad?

OK, not really. That's a made-up study. But if anyone ever did find a way to scientifically measure the perfect summer salad, then tomatoes with olive oil would probably be the winner, especially if you add some fresh herbs and a splash of balsamic vinegar to bring out the flavors! And on top of the taste, this salad is also an antioxidant powerhouse.

For protein, add some grilled chicken with a simple herb rub. It's nothing that will steal the show from the tomatoes, but this type of chicken recipe is great for making double or triple and saving the leftovers, especially as the weather starts edging towards "too hot to cook."

It's just so nice to have some pre-cooked protein already in the fridge, and it gives you a reason to play around with even more salad options.

Grilled Chicken With Basil Tomato Salad Recipe

SERVES: 4 PREP: 20 min COOK: 25 min

Ingredients

4 chicken breasts, boneless and skinless
2 tsp. herbes de provence
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tablespoon fresh lemon zest
2 cups cherry tomatoes, halved
¼ cup basil leaves, minced
4 tbsp. balsamic vinegar
4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat a grill to medium-high heat.
In a bowl, combine the herbes de provence, garlic powder, onion powder, paprika, lemon zest, and salt and pepper to taste.
Sprinkle the spice mixture all over the chicken breasts.
Place on the preheated grill and cook for 10 to 12 minutes per side until cooked through.
In a bowl, combine the cherry tomatoes, basil, balsamic vinegar, and olive oil.
Toss everything together and season to taste.
Serve each chicken breast topped with the basil tomato salad

📖 Recipe

Grilled Chicken With Basil Tomato Salad Recipe

Juicy ripe tomatoes steal the show here, but the simple grilled chicken is a winner for convenience and bulk-cooking value.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Salad

Cuisine American

Servings people

Calories 456 kcal

Ingredients

4 chicken breasts boneless and skinless
2 tsp. herbes de provence
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tablespoon fresh lemon zest
2 cups cherry tomatoes halved
¼ cup basil leaves minced
4 tbsp. balsamic vinegar
4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat a grill to medium-high heat.
In a bowl, combine the herbes de provence, garlic powder, onion powder, paprika, lemon zest, and salt and pepper to taste.
2 tsp. herbes de provence, 1 tsp. paprika, ½ tsp. garlic powder, ½ tsp. onion powder, 1 tbsp fresh lemon zest, Sea salt and freshly ground black pepper
Sprinkle the spice mixture all over the chicken breasts.
4 chicken breasts
Place on the preheated grill and cook for 10 to 12 minutes per side until cooked through.
In a bowl, combine the cherry tomatoes, basil, balsamic vinegar, and olive oil.
2 cups cherry tomatoes, ¼ cup basil leaves, 4 tbsp. balsamic vinegar, 4 tbsp. extra-virgin olive oil
Toss everything together and season to taste.
Serve each chicken breast topped with the basil tomato salad

Nutrition

Calories: 456kcalCarbohydrates: 9gProtein: 55gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 146mgSodium: 142mgPotassium: 688mgFiber: 2gSugar: 4gVitamin A: 1181IUVitamin C: 21mgCalcium: 95mgIron: 6mg

Keyword basil, grilled chicken, salad, tomato

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Beef Souvlaki Skewers Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

Quickly grilled and packed with flavor, these beef skewers are full of zest and herbs. Souvlaki is a popular Greek fast food consisting of small pieces of meat grilled on a skewer. While the meat is usually served in a pita wrap, these can easily be served with a side of veggies or salad.

The amount of time to marinate these cubes of beef is flexible; you can marinate for just a few hours or overnight. Like any skewer recipe, if you're using wooden skewers, be sure to soak them in water for at least 30 minutes so the skewers don't catch on fire while on the grill.

The mix of lemon and herbs in the marinade makes this a versatile dish. Pair with zucchini gremolata or grilled vegetables. Have leftovers? Slide the beef chunks off the skewers and serve on a salad the next day!

Beef Souvlaki Skewers Recipe

Serves: 6 Prep: 15 min + 2 h Cook: 12 min

Ingredients

3 lbs beef, cut into cubes
4 garlic cloves
¼ cup fresh mint
2 tablespoon dried oregano
2 tablespoon fresh rosemary
½ cup fresh lemon juice
1 cup olive oil
Sea salt and freshly ground black pepper
Wood or metal skewers

Preparation

In a food processor, add the garlic cloves, mint, oregano, rosemary, lemon juice, and olive oil, and season to taste.
Pulse until the marinade is smooth.
Add the beef to the marinade and refrigerate for 2 to 3 hours.
Preheat your grill to medium-high heat.
Thread beef onto the skewers.
Place the beef skewers on the grill and cook for 2 to 3 minutes per side.
Serve with fresh lemon wedges.

📖 Recipe

Beef Souvlaki Skewers Recipe

A taste of Greece in a beef skewer with a refreshing marinade of lemon, mint and herbs.

5 from 1 vote

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Prep Time 2 15

Cook Time 12

Total Time 2 27

Course Appetizer

Cuisine American

Servings people

Calories 908 kcal

Ingredients

3 lbs beef cut into cubes
4 garlic cloves
¼ cup fresh mint
2 tablespoon dried oregano
2 tablespoon fresh rosemary
½ cup fresh lemon juice
1 cup olive oil
Sea salt and freshly ground black pepper
Wood or metal skewers

Instructions

In a food processor, add the garlic cloves, mint, oregano, rosemary, lemon juice, olive oil, and season to taste.
4 garlic cloves, ¼ cup fresh mint, 2 tbsp dried oregano, 2 tbsp fresh rosemary, ½ cup fresh lemon juice, 1 cup olive oil, Sea salt and freshly ground black pepper
Pulse until the marinade is smooth.
Add the beef to the marinade and refrigerate 2 to 3 hours.
3 lbs beef
Preheat your grill to medium-high heat.
Thread beef onto the skewers.
Wood or metal skewers
Place the beef skewers on the grill and cook for 2 to 3 minutes per side.
Serve with fresh lemon wedges.

Nutrition

Calories: 908kcalCarbohydrates: 4gProtein: 39gFat: 82gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 46gTrans Fat: 3gCholesterol: 161mgSodium: 154mgPotassium: 678mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 9mgCalcium: 79mgIron: 5mg

Keyword Beef, skewer, souvlaki

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Simple Steak With Mustard Sauce Recipe

December 1, 2022 by Paleo Leaper Leave a Comment

Steaks are one of the most popular cuts of meat, and these sirloin steaks are made even more delicious when coated with a simple marinade. Luckily, the marinade ingredients are simple and won't add much time to the prep.

The combination of coconut aminos, garlic, and Dijon mustard creates a savory sauce that will complement these tender steaks.

If you can afford it and have it available, try purchasing grass-fed cuts of beef. Cows fed from grass provide nutrients that aren’t as available in conventionally-raised cows, like CLA and Vitamin K2.

Pro tip: allow the steaks to come to room temperature before cooking them. The steaks will be more tender and juicy after they’re cooked because they will spend less time on the grill.

Slice the steaks into the thickness you desire and serve over a bed of greens or a side of mash. If you have leftovers, place them into a tightly sealed glass container and serve them over a green salad the next day!

Simple Steak With Mustard Sauce Recipe

Serves: 4 Prep: 10 min Cook: 8 min

Ingredients

4 sirloin steaks
2 tbsp. Dijon mustard
2 garlic cloves, minced
¼ cup coconut aminos
1 tbsp. balsamic vinegar
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Preparation

Place the Dijon mustard, garlic, coconut aminos, balsamic vinegar, and honey in a bowl and whisk until well blended.
Season the steaks with salt and pepper on both sides.
Baste the steak with the mustard sauce and bring it to room temperature for 10 to 15 minutes.
Preheat grill to medium-high.
Grill the steaks for 3 to 4 minutes on both sides, and let rest for 4 to 5 minutes before serving.

📖 Recipe

Simple Steak With Mustard Sauce Recipe

A zesty and flavorful mustard sauce over tender sirloin steaks.

5 from 1 vote

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Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine American

Servings people

Calories 341 kcal

Ingredients

4 sirloin steaks
2 tbsp. Dijon mustard
2 garlic cloves minced
¼ cup coconut aminos
1 tbsp. balsamic vinegar
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Instructions

Place the Dijon mustard, garlic, coconut aminos, balsamic vinegar, and honey in a bowl and whisk until well blended.
2 tbsp. Dijon mustard, 2 garlic cloves, ¼ cup coconut aminos, 1 tbsp. balsamic vinegar, 1 tbsp. raw honey
Season the steaks with salt and pepper on both sides.
4 sirloin steaks, Sea salt and freshly ground black pepper
Baste the steak with the mustard sauce and bring it to room temperature for 10 to 15 minutes.
Preheat grill to medium-high.
Grill the steaks for 3 to 4 minutes on both sides, and let rest for 4 to 5 minutes before serving.

Nutrition

Calories: 341kcalCarbohydrates: 8gProtein: 50gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 138mgSodium: 550mgPotassium: 796mgFiber: 0.4gSugar: 4gVitamin A: 5IUVitamin C: 1mgCalcium: 72mgIron: 4mg

Keyword mustard, steak

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Portuguese Style Chicken Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

A lot of people see whole chicken in an ingredients list and immediately feel intimidated. We’re not sure what the reason for this is, but we want to reassure you that whole chicken is not that difficult to cook, especially when you prepare it in the butterfly style, also known as spatchcocking, indicated in the below recipe.

This technique will help cook the chicken more evenly and result in extra crispy skin. Even better is that whole chicken is usually the most affordable option for buying this protein, and it produces enough food to give lunch leftovers for days.

We really like this particular recipe – instead of baking your chicken in the oven (which would take hours), you’ll be removing the backbone, flattening, and grilling outside. This prep variation makes this a perfect dish for hot nights on the deck, especially when you don’t want to wait too long for your meal.

Traditionally Portuguese chicken is prepared with a Piri Piri sauce; here, we took the liberty of making our own version using chili flakes. While this recipe might seem a bit involved, there are notably few ingredients used.

This means you’ll need to be extra careful to use the freshest spices you can find to ensure the flavors in this dish turn out to their fullest potential.

Dried spices can be a bit tricky to judge for quality – make sure you’re storing them well, cycling old spices out as they age, and spending a bit more on higher-quality options.

To complete this meal, consider adding a simple grilled vegetable that you can throw on the grill with your chicken as it cooks. We really like the grilled sweet potatoes or this grilled zucchini and leeks dish for a complementary pairing.

Portuguese Style Chicken Recipe

Serves: 4 Prep: 15 min + 4h Cook: 1 h

Ingredients

1 whole chicken;
6 garlic cloves, minced;
2 tbsp. dried oregano;
2 tbsp. paprika;
½ tsp. dried chili flakes;
⅓ cup fresh lemon juice;
¼ cup olive oil;
Sea salt and freshly ground black pepper;

Preparation

Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone.
Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten them.
Use a knife to make several cuts into the chicken meat.
In a bowl, combine the garlic, oregano, paprika, chili flakes, lemon juice, and olive oil; season with salt and pepper to taste.
Place the chicken in a marinating container and pour the spice mixture over the chicken.
Cover and refrigerate for 4 to 12 hours.
Heat the grill to medium heat.
Grill chicken, breast side down, for 10 to 15 minutes.
Flip the chicken and cook an additional 30 to 45 minutes, or until the chicken is cooked through.
Let the chicken rest for about 5 minutes before carving.

📖 Recipe

Portuguese Style Chicken Recipe

Don't just save your whole chicken recipes for winter months, this grilled version allows you to enjoy the outdoors while it cooks!

5 from 1 vote

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Prep Time 4 15

Cook Time 1

Total Time 5 15

Course Main Course

Cuisine Portugal

Servings people

Calories 582 kcal

Ingredients

1 whole chicken
6 garlic cloves minced
2 tbsp. dried oregano
2 tbsp. paprika
½ tsp. dried chili flakes
⅓ cup fresh lemon juice
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone.
1 whole chicken
Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten them.
Use a knife to make several cuts into the chicken meat.
In a bowl, combine the garlic, oregano, paprika, chili flakes, lemon juice, and olive oil; season with salt and pepper to taste.
6 garlic cloves, 2 tbsp. dried oregano, 2 tbsp. paprika, ½ tsp. dried chili flakes, ⅓ cup fresh lemon juice, ¼ cup olive oil, Sea salt and freshly ground black pepper
Place the chicken in a marinating container and pour the spice mixture over the chicken.
Cover and refrigerate for 4 to 12 hours.
Heat the grill to medium heat.
Grill chicken, breast side down, for 10 to 15 minutes.
Flip the chicken and cook an additional 30 to 45 minutes, or until the chicken is cooked through.
Let the chicken rest for about 5 minutes before carving.

Nutrition

Calories: 582kcalCarbohydrates: 12gProtein: 38gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 143mgSodium: 152mgPotassium: 673mgFiber: 6gSugar: 2gVitamin A: 4216IUVitamin C: 13mgCalcium: 167mgIron: 6mg

Keyword chicken, portuguese style

Tried this recipe?Let us know how it was!

Hawaiian Barbecue-Style Chicken Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Homemade barbecue sauce and sweet pineapple chunks bring a big punch of flavor to this grilled chicken salad.

Topped with a sweet and sour salad dressing made with pineapple juice and apple cider vinegar, this salad packs a ton of flavor and a lot of veggies.

The list of ingredients to make a homemade BBQ sauce is long, but don't let that deter you from making the sauce. Skip the refined sugars, preservatives, and who-knows-what-else in those store-bought BBQ sauces, and slather your own on the grilled chicken in this recipe.

Think ahead: make a big batch and store the leftover BBQ sauce in small jars in your freezer. Remove a jar from the freezer and place it in the refrigerator to use when you're ready for a new jar.

If you have Paleo kids or someone with a sweet tooth, this would be a good recipe to serve because the pineapple chunks and BBQ sauce add sweetness without a ton of added sugar.

If you make more salad than you can eat, enjoy the big chunks of grilled, caramelized pineapple and chicken the next day for leftovers!

Hawaiian Barbecue-Style Chicken Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

2 chicken breasts, boneless, skinless
½ cup Paleo barbecue sauce
1 pineapple, thickly sliced
6 cups mixed greens
1 red onion, sliced
½ cup grape tomatoes, halved
¼ cup pineapple juice
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat grill to medium-high heat.
Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side.
Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side.
Remove from heat and let rest.
Grill the pineapple for 2 to 3 minutes per side, then set aside.
Slice the chicken and pineapple into bite-sized pieces.
In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion, and grape tomatoes together.
In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil and season to taste.
Drizzle the dressing over the salad, toss gently, and serve.

📖 Recipe

Hawaiian Barbecue-Style Chicken Salad Recipe

A chicken salad made with homemade barbecue sauce and caramelized pineapple chunks for a big punch of flavor.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Hawaiian

Servings people

Calories 469 kcal

Ingredients

2 chicken breasts boneless, skinless
½ cup Paleo barbecue sauce
1 pineapple thickly sliced
6 cups mixed greens
1 red onion sliced
½ cup grape tomatoes halved
¼ cup pineapple juice
2 tbsp. apple cider vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat grill to medium-high heat.
Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side.
2 chicken breasts
Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side.
½ cup Paleo barbecue sauce
Remove from heat and let rest.
Grill the pineapple for 2 to 3 minutes per side, then set aside.
1 pineapple
Slice the chicken and pineapple into bite-sized pieces.
In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion, and grape tomatoes together.
6 cups mixed greens, 1 red onion, ½ cup grape tomatoes
In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil and season to taste.
¼ cup pineapple juice, 2 tbsp. apple cider vinegar, ¼ cup olive oil, Sea salt and freshly ground black pepper
Drizzle the dressing over the salad, toss gently, and serve.

Nutrition

Calories: 469kcalCarbohydrates: 51gProtein: 29gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 453mgPotassium: 762mgFiber: 4gSugar: 37gVitamin A: 1067IUVitamin C: 128mgCalcium: 73mgIron: 2mg

Keyword barbecue style, chicken, salad

Tried this recipe?Let us know how it was!

Pineapple Almond Butter Chicken Skewers Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

These chicken skewers are an easy appetizer or side, and they deliver plenty of flavors - sweet, spicy, savory and sour! Similar to a Thai-inspired peanut butter satay, these skewers are made Paleo by eliminating the peanut butter and using almond butter instead.

A similar dish ordered from a Thai restaurant may be made with brown sugar and soy sauce. However, a quick substitute of honey, coconut aminos, and fish sauce make this a Paleo-friendly recipe!

The chicken is marinated in coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic, and ginger -- wow, talk about a lot of flavors!

You can marinate for just an hour or so, but don't be afraid to let it marinate for a few more hours so the flavors really pop when cooked on the grill. Speaking of the grill, the pineapple will caramelize on the grill, and the heat will only enhance its sweetness.

Serve over a bed of cauliflower rice. If you’re making these skewers to enjoy as leftovers for lunch tomorrow, store the dressing in a separate container and drizzle over the top when you're ready to eat!

Pineapple Almond Butter Chicken Skewers Recipe

Serves: 4 Prep: 15 min + 2 h marinating time Cook: 30 min

Ingredients

4 chicken breasts, chopped into bite-size pieces
1 fresh pineapple, chopped into 1-inch pieces
⅓ cup coconut milk
⅓ cup almond butter
⅓ cup pineapple juice
¼ cup coconut aminos
2 tbsp. raw honey
1 tbsp. fish sauce
1 tbsp. fresh lime juice
1 to 2 tsp. sriracha
1 tsp. ground garlic
½ tsp. ground ginger
Sea salt and freshly ground black pepper
Wood or metal skewers

Preparation

In a bowl, combine the coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic, ginger, and season to taste.
Place the diced chicken in half of the sauce and marinate for 1 to 2 hours.
Preheat the grill to medium-high heat.
Thread the pieces of chicken and pineapple on the skewers, alternating between the two.
Place the skewers on the grill and cook for 2 to 3 minutes per side or until the chicken is no longer pink.
In a saucepan, bring the remaining sauce to a boil, and simmer for 2 to 3 minutes.
Drizzle the remaining sauce over the skewers and serve.

📖 Recipe

Pineapple Almond Butter Chicken Skewers Recipe

pineapple-almond-butter-chicken-skewers

5 from 1 vote

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Prep Time 15

Cook Time 30

Marinating time 2

Total Time 2 45

Course Main Course

Cuisine American

Servings people

Calories 616 kcal

Ingredients

4 chicken breasts chopped into bite-size pieces
1 fresh pineapple chopped into 1-inch pieces
⅓ cup coconut milk
⅓ cup almond butter
⅓ cup pineapple juice
¼ cup coconut aminos
2 tbsp. raw honey
1 tbsp. fish sauce
1 tbsp. fresh lime juice
1 to 2 tsp. sriracha
1 tsp. ground garlic
½ tsp. ground ginger
Sea salt and freshly ground black pepper
Wood or metal skewers

Instructions

In a bowl, combine the coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic, ginger, and season to taste.
⅓ cup coconut milk, ⅓ cup almond butter, ⅓ cup pineapple juice, ¼ cup coconut aminos, 2 tbsp. raw honey, 1 tbsp. fish sauce, 1 tbsp. fresh lime juice, 1 to 2 tsp. sriracha, 1 tsp. ground garlic, ½ tsp. ground ginger, Sea salt and freshly ground black pepper
Place the diced chicken in half of the sauce and marinate for 1 to 2 hours.
4 chicken breasts
Preheat the grill to medium-high heat.
Thread the pieces of chicken and pineapple on the skewers, alternating between the two.
1 fresh pineapple, Wood or metal skewers
Place the skewers on the grill and cook for 2 to 3 minutes per side or until the chicken is no longer pink.
In a saucepan, bring the remaining sauce to a boil, and simmer for 2 to 3 minutes.
Drizzle the remaining sauce over the skewers and serve.

Nutrition

Calories: 616kcalCarbohydrates: 47gProtein: 60gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 146mgSodium: 796mgPotassium: 943mgFiber: 5gSugar: 31gVitamin A: 173IUVitamin C: 113mgCalcium: 139mgIron: 4mg

Keyword almond, butter, chicken, pineapple, skewers

Tried this recipe?Let us know how it was!

Spicy Mexican-Style Chicken Salad Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Have leftover chicken and looking for a way to use it other than another green salad? Try this slightly spicy yet creamy chicken salad that takes just a few minutes to prepare.

Red onion, bell pepper, jalapeno, and flavorful spices showcase a host of different flavors and textures without all the lettuce.

You're not alone if you regularly have leftover chicken on hand -- whether you roast a whole chicken or have leftover chicken from last night's meal, it's a common occurrence.

Luckily, there are plenty of ways to use leftover chicken, like in a stuffed potato, soup, omelet, salad, or tossed in a stir-fry. Or, you can whip up a creamy salad like this one with homemade mayo.

If you pack a lunch to take to work or school with you, this would be a perfect salad to prepare the night before and take with you the next morning.

Don't be afraid to mix the mayo dressing in the chicken the night before because the seasonings and mayonnaise will marinate into the chicken and will only make the salad even tastier the next day!

Spicy Mexican-Style Chicken Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

2 cups chicken breast, cooked and shredded
¼ cup red onion, minced
½ cup bell pepper, minced
1 jalapeno, minced
½ cup mayonnaise
2 tbsp. fresh lemon juice
1 tsp. chili powder
¼ tsp. cumin powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
Pour in the mayo dressing and toss gently.
Adjust the amount of mayonnaise if needed.
Cover and refrigerate until ready to serve.

📖 Recipe

Spicy Mexican-Style Chicken Salad Recipe

A slightly spicy, yet creamy chicken salad made with homemade mayonnaise, bell pepper, jalapeno and flavorful spices.

5 from 3 votes

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Prep Time 15

Total Time 15

Course Salad

Cuisine Mexican

Servings people

Calories 292 kcal

Ingredients

2 cups chicken breast cooked and shredded
¼ cup red onion minced
½ cup bell pepper minced
1 jalapeno minced
½ cup mayonnaise
2 tbsp. fresh lemon juice
1 tsp. chili powder
¼ tsp. cumin powder
¼ tsp. paprika
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
½ cup mayonnaise, 2 tbsp. fresh lemon juice, 1 tsp. chili powder, ¼ tsp. cumin powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
2 cups chicken breast, ¼ cup red onion, ½ cup bell pepper, 1 jalapeno
Pour in the mayo dressing and toss gently.
Adjust the amount of mayonnaise if needed.
Cover and refrigerate until ready to serve.

Nutrition

Calories: 292kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 287mgPotassium: 381mgFiber: 1gSugar: 2gVitamin A: 1147IUVitamin C: 28mgCalcium: 18mgIron: 1mg

Keyword chicken, mexican-style, salad, spicy

Tried this recipe?Let us know how it was!

Cilantro-Lime Marinated Pork Recipe

November 30, 2022 by Paleo Leaper Leave a Comment

Pork shoulder is an inexpensive yet truly delicious cut of meat - think pulled pork or roasted pork - the possibilities are all mouth-watering. This recipe uses a fresh marinade of orange, lime, cilantro, and mint to bring a zesty bite to a savory roast.

Luckily, pork shoulder is a budget-friendly cut and is great for feeding an entire family or large crowd. Because pork shoulder is not as lean as, say chicken breast, the price per pound is much lower. Even when you buy pork from a pasture-raised pig, the cost will still be less than a leaner cut of meat.

This oven-roasted recipe is perfect for enjoying as leftovers. Try stuffing a baked sweet potato with this roasted pork, or making a burrito bowl minus the tortillas, or just serving with a side of veggies.

The possibilities are endless, and so are the flavors. If you prefer not to have this as leftovers again the next day, place it in a glass container and freeze it, then reheat it next week.

Cilantro-Lime Marinated Pork Recipe

Serves: 8 Prep: 15 min + 4 h marinating time Cook: 3 h

Ingredients

3 to 4 lb. pork shoulder
¾ cup fresh orange juice
½ cup fresh lime juice
2 tbsp. orange zest
1 cup cilantro, finely chopped
¼ cup mint leaves, minced
8 garlic cloves, minced
1 tsp. dried oregano
2 tsp. ground cumin
1 cup olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the orange juice, lime juice, orange zest, cilantro, mint, garlic, oregano, cumin, and olive oil, and season to taste.
Place the pork shoulder in the cilantro-lime marinade, and marinate for 4 to 12 hours.
Preheat oven to 375 F.
Brown the meat in a skillet over high heat on all sides, 3 to 4 minutes per side.
Roast the shoulder in the oven for 2 to 3 hours or until the meat reaches a temperature of 160 F.
Let the meat rest for 15 to 20 minutes.
Slice the pork shoulder against the grain.

📖 Recipe

Cilantro-Lime Marinated Pork Recipe

Pork shoulder marinated with orange, lime, cilantro and mint bring a fresh and zesty bite to a savory roast.

5 from 1 vote

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Prep Time 15

Cook Time 3

Marinating time 4

Total Time 7 15

Course Main Course

Cuisine American

Servings people

Calories 520 kcal

Ingredients

3 to 4 lb. pork shoulder
¾ cup fresh orange juice
½ cup fresh lime juice
2 tbsp. orange zest
1 cup cilantro finely chopped
¼ cup mint leaves minced
8 garlic cloves minced
1 tsp. dried oregano
2 tsp. ground cumin
1 cup olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the orange juice, lime juice, orange zest, cilantro, mint, garlic, oregano, cumin, and olive oil, and season to taste.
¾ cup fresh orange juice, ½ cup fresh lime juice, 2 tbsp. orange zest, 1 cup cilantro, ¼ cup mint leaves, 8 garlic cloves, 1 tsp. dried oregano, 2 tsp. ground cumin, 1 cup olive oil, Sea salt and freshly ground black pepper
Place the pork shoulder in the cilantro-lime marinade, and marinate for 4 to 12 hours.
3 to 4 lb. pork shoulder
Preheat oven to 375 F.
Brown the meat in a skillet over high heat on all sides, 3 to 4 minutes per side.
Roast the shoulder in the oven for 2 to 3 hours or until the meat reaches a temperature of 160 F.
Let the meat rest for 15 to 20 minutes.
Slice the pork shoulder against the grain.

Nutrition

Calories: 520kcalCarbohydrates: 7gProtein: 34gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 114mgSodium: 135mgPotassium: 713mgFiber: 1gSugar: 2gVitamin A: 301IUVitamin C: 25mgCalcium: 66mgIron: 4mg

Keyword cilantro, lime, marinated, pork

Tried this recipe?Let us know how it was!

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