Search Results for: leftovers

Mexican-Style Pulled Pork Recipe

November 28, 2022 by Paleo Leaper Leave a Comment

Pulled pork is a versatile and tasty recipe that can be enjoyed in a variety of ways: straight off the plate, stuffed in a potato, or even in a lettuce wrap. Because pork shoulder or pork butt contains fat, it's difficult for it to become too dry or overcooked.

The Mexican-Style Rub, salsa, and enchilada sauce bring a hint of spice and flavor to this easy-to-prepare recipe.

Have a big family? Pork shoulder is one of the least expensive cuts you can buy, and a cut that the entire family will enjoy. If you can afford to buy pastured pork, the price will be relatively inexpensive compared to lean chicken breast.

If you feel like having a Mexican dinner night, prepare the pork in the morning, toss it in the slow cooker, go about your day, then return for delicious pulled pork tacos in the evening. Shredded pork makes for great leftovers as the spices and sauces marinate and make this even more flavorful the next day. If you prefer slices over pulled, check out this Mexican pork tenderloin recipe instead.

Mexican-Style Pulled Pork Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

2 to 3 lb. pork butt or shoulder
½ cup salsa
½ cup enchilada sauce
½ cup beef stock
2 green chilies, thinly sliced

Mexican-Style Dry Rub Ingredients

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

Preparation

Mix all the ingredients for the Mexican-Style rub in a bowl.
Rub the pork meat generously on all sides with the spice rub.
Optional: let the meat marinate for 12 to 24 hours in the refrigerator.
Place the pork, salsa, enchilada sauce, beef stock, and green chilies in a slow cooker and cook for 6 to 8 hours on low. Remove the pork from the slow cooker and let it rest.
Strain the sauce from the slow cooker in a saucepan using a colander.
Bring the sauce to a boil over medium-high heat and simmer until reduced and thicker.
Shred the pork with two forks and place it back in the slow cooker.
Pour the sauce over the pork and toss; cook on high for 20 minutes and serve.

📖 Recipe

Mexican-Style Pulled Pork Recipe

A slow cooker pulled pork recipe made with a Mexican-style rub, salsa and enchilada sauce.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine Mexican

Servings people

Calories 366 kcal

Ingredients

2 to 3 lb. pork butt or shoulder
½ cup salsa
½ cup enchilada sauce
½ cup beef stock
2 green chilies thinly sliced
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. cumin
Sea salt and freshly ground black pepper

Instructions

Mix all the ingredients for the Mexican-Style rub in a bowl.
1 tbsp. chili powder, 1 tbsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, 1 tsp. cumin, Sea salt and freshly ground black pepper
Rub the pork meat generously on all sides with the spice rub.
2 to 3 lb. pork butt or shoulder
Optional: let the meat marinate for 12 to 24 hours in the refrigerator.
Place the pork, salsa, enchilada sauce, beef stock, and green chilies in a slow cooker and cook for 6 to 8 hours on low. Remove the pork from the slow cooker and let it rest.
½ cup enchilada sauce, ½ cup beef stock, 2 green chilies, ½ cup salsa
Strain the sauce from the slow cooker in a saucepan using a colander.
Bring the sauce to a boil over medium-high heat and simmer until reduced and thicker.
Shred the pork with two forks and place it back in the slow cooker.
Pour the sauce over the pork and toss; cook on high for 20 minutes and serve.

Nutrition

Calories: 366kcalCarbohydrates: 13gProtein: 46gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 822mgPotassium: 1087mgFiber: 4gSugar: 5gVitamin A: 2074IUVitamin C: 4mgCalcium: 77mgIron: 5mg

Keyword mexican-style, pulled pork

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Polish-Style Pork Cabbage Soup Recipe

November 28, 2022 by Paleo Leaper Leave a Comment

Polish cabbage soup - reminiscent of the Polish soup called kapusniak - is traditionally made to be Paleo-friendly. While there are hundreds of variations of this soup, its base is made of pork, diced potatoes, carrots, various cabbages, tomatoes, and spices.

The stand-out ingredients of this dish are cabbage and sauerkraut. Kraut gives this dish a slightly sour taste which pairs well with the salty, savory flavors of pork.

You can make your own sauerkraut at home or spend a bit more money and buy it at the grocery store. Bubbies makes a great sauerkraut that is available at most health food stores.

Many traditional Polish cabbage soup recipes call for the use of kielbasa or other types of smoked Polish pork sausages. However, pork ribs are generally less expensive and tasty, too! Serve this recipe on its own and enjoy a warm, filling bowl of this national Polish treasure. You'll probably have leftovers, so enjoy this later in the week, too!

Polish-Style Pork Cabbage Soup Recipe

Serves: 8 Prep: 20 min Cook: 1 h

Ingredients

3 to 4 lb. pork spare ribs
1 onion, diced
1 garlic clove, diced
1 head of cabbage, shredded
1 cup fresh sauerkraut
1 carrot, shredded
4 russet or sweet potatoes, peeled and diced
2 cups diced tomatoes
4 cups chicken or beef stock
1 tbsp. caraway seeds
½ lb. bacon, cooked and crumbled
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Place the pork ribs in a saucepan and fill it with water.
Bring to a boil uncovered, lower to a fast simmer, and cook for 40 to 45 minutes.
Remove the pork, drain the water, let cool, and remove the meat from the bone.
In a saucepan, melt some cooking fat over medium-high heat; add the onion and garlic, and cook for 2 to 3 minutes.
Add the cabbage, sauerkraut, carrots, and potatoes.
Stir well and cook for 2 to 3 minutes.
Add the diced tomatoes, stock, caraway seeds, and pork meat, and season to taste.
Bring to a boil, lower the heat, and simmer for 10 to 12 minutes.
Add the bacon, toss everything, and season as needed.

📖 Recipe

Polish-Style Pork Cabbage Soup Recipe

A traditional Polish cabbage soup featuring pork spare ribs and variations of cabbage. Enjoy a hearty bowl of this traditional treasure!

5 from 1 vote

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Soup

Cuisine Polish

Servings people

Calories 759 kcal

Ingredients

3 to 4 lb. pork spare ribs
1 onion diced
1 garlic clove diced
1 head of cabbage shredded
1 cup fresh sauerkraut
1 carrot shredded
4 russet or sweet potatoes peeled and diced
2 cups diced tomatoes
4 cups chicken or beef stock
1 tbsp. caraway seeds
½ lb. bacon cooked and crumbled
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Place the pork ribs in a saucepan and fill it with water.
3 to 4 lb. pork spare ribs
Bring to a boil uncovered, lower to a fast simmer, and cook for 40 to 45 minutes.
Remove the pork, drain the water, let cool, and remove the meat from the bone.
In a saucepan, melt some cooking fat over medium-high heat; add the onion and garlic, and cook for 2 to 3 minutes.
1 onion, Cooking fat, 1 garlic clove
Add the cabbage, sauerkraut, carrots, and potatoes.
1 head of cabbage, 1 cup fresh sauerkraut, 1 carrot, 4 russet or sweet potatoes
Stir well and cook for 2 to 3 minutes.
Add the diced tomatoes, stock, caraway seeds, and pork meat, and season to taste.
2 cups diced tomatoes, 4 cups chicken or beef stock, 1 tbsp. caraway seeds, Sea salt and freshly ground black pepper
Bring to a boil, lower the heat, and simmer for 10 to 12 minutes.
Add the bacon, toss everything, and season as needed.
½ lb. bacon

Nutrition

Calories: 759kcalCarbohydrates: 37gProtein: 37gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 155mgSodium: 775mgPotassium: 1477mgFiber: 9gSugar: 12gVitamin A: 17507IUVitamin C: 54mgCalcium: 159mgIron: 4mg

Keyword cabbage, pork, soup

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Maple-Bacon Wrapped Turkey Parts Recipe

November 28, 2022 by Paleo Leaper Leave a Comment

Making a moist and flavorful turkey doesn’t always have to be a process, and it doesn’t always have to be for a holiday meal. Here we skip the brine and stuffing and stick to a tried and true flavor enhancer, bacon.

The bacon mixed with maple syrup gives the turkey a slight twist in flavor profile, adding a touch of sweetness and saltiness in addition to the traditional herb seasoning.

This recipe uses turkey parts rather than a full bird, making it simple enough for a weekday dinner. It’s less time-consuming than dealing with a whole turkey and less intimidating too.

Cooking just the parts allows you to ensure every bit of the turkey is cooked to perfection, something you can’t always do while the thighs and breasts are still attached to the carcass.

This recipe is also ideal for a host only serving a small number of people or one with family members who favor dark meat over white or vice versa.

We chose to use breasts and legs, but feel free to mix it up with whatever your favorites are. Just be sure to adjust the cooking time as needed. It’s best to get bone-in turkey if possible. You can make this soup using leftovers and homemade stock for comfort during the colder months.

Serve the turkey alongside this Sweet Potato and Rutabaga Mash and Creamy Garlic Mushrooms for a full meal suggestion.

Maple-Bacon Wrapped Turkey Parts Recipe

Serves: 6 Prep: 15 min Cook: 1 h

Ingredients

1 turkey breast half + 1 turkey leg
1 lb. sliced bacon
½ cup maple syrup
½ cup ghee, melted
1 cup chicken stock
¼ cup fresh sage, chopped
¼ cup fresh parsley, chopped
2 garlic cloves, minced
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, combine the maple syrup, ghee, chicken stock, sage, parsley, garlic, and season to taste with salt and pepper.
Brush the turkey with the maple mixture.
Wrap each turkey piece with bacon slices making sure they are held well.
Place in a baking pan, and roast in the oven for 45 to 60 minutes, basting every 15 minutes or so with the remaining sauce until the internal temperature is 165 F.
Let the turkey cool down for 5 to 10 minutes.
When ready, sprinkle some fresh parsley on top and serve.

📖 Recipe

Maple-Bacon Wrapped Turkey Parts Recipe

Save time and add flavor to your turkey by roasting each part indvidually wrapped in bacon.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings people

Calories 629 kcal

Ingredients

1 turkey breast half + 1 turkey leg
1 lb. sliced bacon
½ cup maple syrup
½ cup ghee melted
1 cup chicken stock
¼ cup fresh sage chopped
¼ cup fresh parsley chopped
2 garlic cloves minced
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, combine the maple syrup, ghee, chicken stock, sage, parsley, garlic, and season to taste with salt and pepper.
½ cup maple syrup, ½ cup ghee, 1 cup chicken stock, ¼ cup fresh sage, ¼ cup fresh parsley, 2 garlic cloves, Sea salt and freshly ground black pepper
Brush the turkey with the maple mixture.
1 turkey breast half + 1 turkey leg
Wrap each turkey piece with bacon slices making sure they are held well.
1 lb. sliced bacon
Place in a baking pan, and roast in the oven for 45 to 60 minutes, basting every 15 minutes or so with the remaining sauce until the internal temperature is 165 F.
Let the turkey cool down for 5 to 10 minutes.
When ready, sprinkle some fresh parsley on top and serve.

Nutrition

Calories: 629kcalCarbohydrates: 12gProtein: 39gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 160mgSodium: 863mgPotassium: 527mgFiber: 0.1gSugar: 7gVitamin A: 266IUVitamin C: 4mgCalcium: 34mgIron: 1mg

Keyword bacon wrapped, maple bacon, turkey

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African-Style Almond & Chicken Stew Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

This one-dish stew has some of the best attributes of a great meal – easy preparation, healthy ingredients, and a unique, delicious taste. In this dish, the best flavors of Africa come together to create an impressive and satisfying meal for the Paleo eater.

It’s a quick dish that is fantastic on the day of preparation or as leftovers. If you are looking for something that will create variety in your flavor choices, this is the meal for you!

This dish includes healthy, whole ingredients, including nutrient-packet vegetables, ginger, and chicken breast.

The spices in this dish will add a layer of intensity to the dish – although the coconut milk and broth dilute the flavors a bit, consider cutting the amount of cayenne pepper used if you prefer a milder meal.

Although the ingredient list for this dish may seem complicated, taking a few minutes to get everything set out and prepped will be a huge timesaver once you get started. Make sure to gather your spices and measurements before you dive in, and this dish will come together quite easily.

To accompany this meal, pair it with a simple, cold salad (this Tomato and Spinach Salad is a great choice) – this will provide a break from some of the more intense flavors of the dish and create a balance to your meal.

After you’re finished, consider using up any remaining coconut milk with a delicious coconut milk drink or dessert for a distinctively sweet Paleo treat.

African-Style Almond & Chicken Stew Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

4 chicken breasts, skinless, boneless, and chopped into cubes
1 sweet potato, diced
1 tomato, diced
1 onion, diced
2 garlic cloves, peeled and minced
1 thumb-sized piece of ginger, minced
1 tsp. cayenne pepper
1 tbsp. ground coriander
½ cup almond butter
1 cup chicken stock
¼ cup coconut milk
¼ cup raw almonds, sliced
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat (about 1 tbsp.) in a large skillet over medium heat.
Add the onion, garlic, ginger, cayenne, and coriander and cook, stirring until soft (about 2 to 3 minutes).
Add the chicken and stir until well-coated with the spice mixture. Cook until browned (about 4 to 5 minutes).
Pour in the chicken stock, coconut milk, and almond butter; stir until well-mixed.
Add in the sweet potato and tomato; bring the stew to a boil.
Lower heat to a simmer and cook uncovered for 25 to 30 minutes.
Serve the stew topped with freshly sliced almonds.

📖 Recipe

African-Style Almond & Chicken Stew Recipe

Invite the flavors of Africa to your table with this easy to prepare yet complex tasting, chicken-based stew.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine African

Servings people

Calories 661 kcal

Ingredients

4 chicken breasts skinless, boneless, and chopped into cubes
1 sweet potato diced
1 tomato diced
1 onion diced
2 garlic cloves peeled and minced
1 thumb-sized piece of ginger minced
1 tsp. cayenne pepper
1 tbsp. ground coriander
½ cup almond butter
1 cup chicken stock
¼ cup coconut milk
¼ cup raw almonds sliced
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat (about 1 tbsp.) in a large skillet over medium heat.
Cooking fat
Add the onion, garlic, ginger, cayenne, and coriander and cook, stirring until soft (about 2 to 3 minutes).
1 onion, 2 garlic cloves, 1 thumb-sized piece of ginger, 1 tsp. cayenne pepper, 1 tbsp. ground coriander, Sea salt and freshly ground black pepper
Add the chicken and stir until well coated with the spice mixture. Cook until browned (about 4 to 5 minutes).
4 chicken breasts
Pour in the chicken stock, coconut milk, and almond butter; stir until well-mixed.
1 cup chicken stock, ¼ cup coconut milk, ½ cup almond butter
Add in the sweet potato and tomato; bring the stew to a boil.
1 sweet potato, 1 tomato
Lower heat to a simmer and cook uncovered for 25 to 30 minutes.
Serve the stew topped with freshly sliced almonds.
¼ cup raw almonds

Nutrition

Calories: 661kcalCarbohydrates: 29gProtein: 66gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 148mgSodium: 253mgPotassium: 1222mgFiber: 9gSugar: 7gVitamin A: 8824IUVitamin C: 10mgCalcium: 220mgIron: 5mg

Keyword african-style, almond, chicken stew

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Strawberry And Rhubarb Compote Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

You have searched the store shelves high and low in the hopes of discovering a fruit jam worthy of the Paleo name, only to come home empty-handed, confused as to why something as sweet as a strawberry has so much sugar added to it.

We know, we have been there before, till we realized just how effortless it actually is to make jam at home. With just a few fresh ingredients, some clever chopping skills, and heat under the pot, your homemade Paleo jam will be ready in less than an hour.

And if you make enough at once, then you can save the leftovers in the refrigerator for a week.

Rhubarb is for more than just pie and Paleo crumbles, and anytime you can sink your teeth into it, take it. Its use as a medicinal plant dates all the way back to 2700 BC but eating the stalk didn't become popular until the 17th century after sugar became an affordable commodity, and the rest is history, as they say.

Red rhubarb is more commonly found in stores and markets as the color is truly appealing. However, rhubarb with green stalks is perfectly suitable for making jam as well, and if you don't expect a bright red color, there will be no disappointment as you focus on the intense flavor instead.

You can lick this strawberry jam straight off the spoon, but a cinnamon waffle topped with this delicious compote, adding a rasher or two, will provide all the energy you need for the day - be it for work or a weekend excursion to the beach.

Strawberry And Rhubarb Compote Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

4 cups strawberries, chopped
4 cups fresh rhubarb, trimmed and chopped
Juice from 1 lemon
¼ cup water
2 tbsp. raw honey
Pinch of sea salt

Preparation

Add all the ingredients to a saucepan, and sprinkle with a pinch of salt.
Place over medium heat, and bring to a light boil.
Simmer for 25 to 35 minutes or until you reach your desired thickness.
Mash everything and stir until smooth.
Place the sauce in a clean jar, and refrigerate until ready to serve.

📖 Recipe

Strawberry And Rhubarb Compote Recipe

Paleo jam is a must for a lazy weekend breakfast with waffles or Paleo pancakes. Strawberry and rhubarb compote is the flavor of the week!

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Compote

Cuisine American

Servings people

Calories 97 kcal

Ingredients

4 cups strawberries chopped
4 cups fresh rhubarb trimmed and chopped
Juice from 1 lemon
¼ cup water
2 tbsp. raw honey
Pinch of sea salt

Instructions

Add all the ingredients to a saucepan, and sprinkle with a pinch of salt.
4 cups strawberries, 4 cups fresh rhubarb, Juice from 1 lemon, ¼ cup water, 2 tbsp. raw honey, Pinch of sea salt
Place over medium heat, and bring to a light boil.
Simmer for 25 to 35 minutes or until you reach your desired thickness.
Mash everything and stir until smooth.
Place the sauce in a clean jar, and refrigerate until ready to serve.

Nutrition

Calories: 97kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 7mgPotassium: 586mgFiber: 5gSugar: 15gVitamin A: 196IUVitamin C: 95mgCalcium: 129mgIron: 1mg

Keyword compote, rhubarb, strawberry

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Paleo Broccoli Soup Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

As the leaves begin to fall to the ground, we begin to desire hearty soups and stews that warm us from the inside out. Chicken soup and bone broth are beneficial when we are feeling under the weather, but sometimes it takes a healthy dose of vegetables to set us straight on our way.

It is a feeling that cannot be described, sometimes, there is just a momentary meal or two to set meat protein aside and indulge in all the green you can fill your belly with.

And broccoli is good for you! Even if you are a picky eater, it is impossible to avoid it forever, for it is in so many recipes, and many times it is a main ingredient.

For example, life is not complete without eating broccoli with wild mushrooms or oven roasted broccoli with almonds. Cruciferous vegetables have both nutritional and medicinal benefits: they help us boost our immune system, decrease inflammation, improve our digestion, and aid the absorption of nutrients.

They also help our skin shine with a healthy glow and allow our eyes to stay strong, which is especially important if we spend too much eye-straining time on technology all day.

This Paleo broccoli soup stands alone as a cordial meal, and if you have leftovers, you can even take it to work. If you have half a portion left, do not throw it away, you could always use it as a sauce over chicken breasts for when you are ready for that protein burst again.

Paleo Broccoli Soup Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

5 cups broccoli florets
1 onion, chopped
2 to 3 cups vegetable stock
2 garlic cloves, minced
½ tsp. cumin
¼ tsp. fresh thyme, minced
¼ tsp. ground nutmeg
½ cup almond or coconut milk
2 tbsp. ghee or cooking oil
Sea salt and freshly ground black pepper

Preparation

Melt ghee over medium-high heat in a saucepan.
Add onion and garlic to the saucepan and cook for 3 to 5 minutes.
Add the broccoli florets and cook another 3 to 5 minutes, stirring occasionally.
Sprinkle the cumin, thyme, nutmeg, and season to taste.
Add vegetable stock, mix everything well and bring to a simmer.
Lower heat to medium and cook for 30 to 35 minutes.
Pulse the broccoli with an immersion blender until smooth.
Pour in the coconut milk, and give another pulse until well mixed.
Adjust seasoning and heat for another 3 to 5 minutes.

📖 Recipe

Paleo Broccoli Soup Recipe

Creamy Paleo broccoli soup is here to warm your bowl with all the greens you can eat, and the leftovers are perfect with a chicken salad.

4.50 from 2 votes

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Soup

Cuisine American

Servings people

Calories 183 kcal

Ingredients

5 cups broccoli florets
1 onion chopped
2 to 3 cups vegetable stock
2 garlic cloves minced
½ tsp. cumin
¼ tsp. fresh thyme minced
¼ tsp. ground nutmeg
½ cup almond or coconut milk
2 tbsp. ghee or cooking oil
Sea salt and freshly ground black pepper

Instructions

Melt ghee over medium-high heat in a saucepan.
2 tbsp. ghee or cooking oil
Add onion and garlic to the saucepan and cook for 3 to 5 minutes.
1 onion, 2 garlic cloves
Add the broccoli florets and cook another 3 to 5 minutes, stirring occasionally.
5 cups broccoli florets
Sprinkle the cumin, thyme, nutmeg, and season to taste.
½ tsp. cumin, ¼ tsp. fresh thyme, Sea salt and freshly ground black pepper, ¼ tsp. ground nutmeg
Add vegetable stock, mix everything well and bring to a simmer.
2 to 3 cups vegetable stock
Lower heat to medium and cook for 30 to 35 minutes.
Pulse the broccoli with an immersion blender until smooth.
Pour in the coconut milk, and give another pulse until well mixed.
½ cup almond or coconut milk
Adjust seasoning and heat for another 3 to 5 minutes.

Nutrition

Calories: 183kcalCarbohydrates: 13gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 514mgPotassium: 482mgFiber: 4gSugar: 4gVitamin A: 982IUVitamin C: 105mgCalcium: 75mgIron: 2mg

Keyword broccoli, paleo, soup

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Keto Slow Cooker Chicken Soup Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Spring, summer, winter, or fall - there is always the desire to eat soup. When it is made in a slow cooker, you have plenty of time for family, life, relaxation, and a bit of work; then, at the end of the day, you get to enjoy a steaming bowl of fresh veggies and meat, surrounded by the ones you love.

This recipe calls for pre-cooked chicken; however, if you don't have any grilled chicken breasts handy or shredded chicken leftovers, then you can add some diced raw chicken breast to the bottom of the slow cooker instead. There is no need to cook it ahead of time; here, it is perfectly okay to take the easy route.

Soup is enjoyable spoonful by spoonful, but sometimes you want something (anything!) to dip in it. When you are newly trying out a keto diet, you may think that your choices are very limited, but that is simply not true.

You will just have to try out new recipes and new ways of eating more vegetables. For example, cauliflower tortillas are a great low-carb food that you can grab on the go, and they are always perfect alongside stews, soups, and salads.

Instead of making them in rounds, you can spoon the mix out flat on the baking sheet and make marks with the back of a knife, so you end up with rectangles or triangles - perfect for dipping.

Keto Slow Cooker Chicken Soup Recipe

Serves: 4 Prep: 20 min Cook: 4 h

Ingredients

4 cups chicken, cooked and chopped
1 small cauliflower head, chopped
2 cups tomato, diced
1 onion diced
4 celery stalks, diced
3 to 4 cups fresh kale, chopped
2 garlic cloves, minced
4 to 5 cups of chicken stock
Sea salt and freshly ground black pepper

Preparation

Place all the ingredients in a slow cooker - except the kale.
Season generously to taste, cover and cook for 4 to 6 hours on low.
Add the kale to the soup and cook on high for another 25 to 30 minutes or until the kale has softened.
Adjust the seasoning and serve.

📖 Recipe

Keto Slow Cooker Chicken Soup Recipe

There is something extremely refreshing, and nourishing, about soups with few ingredients, keto slow cooker chicken soup is one to welcome into your life!

5 from 1 vote

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Soup

Cuisine American

Servings people

Calories 284 kcal

Ingredients

4 cups chicken cooked and chopped
1 small cauliflower head chopped
2 cups tomato diced
1 onion diced
4 celery stalks diced
3 to 4 cups fresh kale chopped
2 garlic cloves minced
4 to 5 cups of chicken stock
Sea salt and freshly ground black pepper

Instructions

Place all the ingredients in a slow cooker – except the kale.
4 cups chicken, 1 small cauliflower head, 2 cups tomato, 1 onion diced, 4 celery stalks, 3 to 4 cups fresh kale, 2 garlic cloves, 4 to 5 cups of chicken stock
Season generously to taste, cover and cook for 4 to 6 hours on low.
Add the kale to the soup and cook on high for another 25 to 30 minutes or until the kale has softened.
Adjust the seasoning and serve.
Sea salt and freshly ground black pepper

Nutrition

Calories: 284kcalCarbohydrates: 24gProtein: 21gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 48mgSodium: 459mgPotassium: 1192mgFiber: 6gSugar: 10gVitamin A: 5742IUVitamin C: 130mgCalcium: 191mgIron: 3mg

Keyword chicken, keto, slow cooker, soup

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Sheet Pan Fajitas Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

If the idea of a short prep time has you jumping for joy, then we know you will be pleased with these sheet pan fajitas - they are guaranteed to simplify your dinnertime and, with any luck, there will be leftovers for lunch, but don't count on that!

To counter the thought of not having enough, for now, or later, you can always bake a second sheet as a backup plan, just in case someone is extra cheeky...

If you eat Mexican or Tex-Mex on a regular basis, you will already have the essential spices on hand to bake this meal quickly. If chili powder, cumin, paprika, and oregano are not your go-to spices, then take a quick trip to the store and pick some up because they also belong to fire-roasted salsa and Mexican-style ribs - two more recipes that you should definitely try.

Serve these fajitas with some avocado straight up or a quick and easy guacamole - dress the chicken and vegetables in a lettuce wrap or add some hot sauce to take it up a notch.

If you are really adventurous, you can invent your own sheet pan fajita recipes using other ingredients, such as chili-lime-shrimp or basil-beef. Make dinners simple and bake them on one sheet!

Sheet Pan Fajitas Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

3 to 4 chicken breasts, skinless and boneless, sliced
2 to 3 bell peppers, sliced
2 onions, sliced
¼ cup olive oil or avocado oil
2 tbsp. fresh lime juice
2 garlic cloves, minced
½ tbsp. chili powder
1 tsp. paprika
1 tsp. cumin powder
½ tsp. dried oregano
Fresh cilantro and lime to garnish
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, combine the olive oil, lime juice, garlic, chili powder, paprika, cumin, and oregano; season to taste.
Place chicken and vegetables in separate bowls and pour half of the mixture over the bell peppers and onions and the other over the sliced chicken; toss both until well combined.
Place the baking sheet in the oven for 5 to 6 minutes to preheat it.
Remove the baking sheet from the oven (careful, it's hot!) and place chicken on it. Put back in the oven and bake for 8 to 10 minutes.
Turn chicken over and top with the sliced vegetables, put back in the oven, and cook another 15 to 20 minutes, or until chicken is cooked through and vegetables are tender.
Serve topped with cilantro and lime wedges.

📖 Recipe

Sheet Pan Fajitas Recipe

This will be your first of many go-to meals that everyone will love - sheet pan fajitas can be adjusted to any level of hotness, protein or vegetable.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings people

Calories 389 kcal

Ingredients

3 to 4 chicken breasts skinless and boneless, sliced
2 to 3 bell peppers sliced
2 onions sliced
¼ cup olive oil or avocado oil
2 tbsp. fresh lime juice
2 garlic cloves minced
½ tbsp. chili powder
1 tsp. paprika
1 tsp. cumin powder
½ tsp. dried oregano
Fresh cilantro and lime to garnish
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the olive oil, lime juice, garlic, chili powder, paprika, cumin, and oregano; season to taste.
¼ cup olive oil or avocado oil, 2 tbsp. fresh lime juice, 2 garlic cloves, ½ tbsp. chili powder, 1 tsp. paprika, 1 tsp. cumin powder, Sea salt and freshly ground black pepper, ½ tsp. dried oregano
Place chicken and vegetables in separate bowls and pour half of the mixture over the bell peppers and onions and the other over the sliced chicken; toss both until well combined.
3 to 4 chicken breasts, 2 to 3 bell peppers, 2 onions
Place the baking sheet in the oven for 5 to 6 minutes to preheat it.
Remove the baking sheet from the oven (careful, it’s hot!) and place chicken on it. Put back in the oven and bake for 8 to 10 minutes.
Turn chicken over and top with the sliced vegetables, put back in the oven, and cook another 15 to 20 minutes, or until chicken is cooked through and vegetables are tender.
Serve topped with cilantro and lime wedges.
Fresh cilantro and lime to garnish

Nutrition

Calories: 389kcalCarbohydrates: 12gProtein: 42gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 134mgPotassium: 645mgFiber: 4gSugar: 5gVitamin A: 3076IUVitamin C: 83mgCalcium: 70mgIron: 3mg

Keyword fajita, sheet pan

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Honey Sriracha Chicken Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

If you are absolutely in love with chili peppers and Sriracha makes your mouth water at the very thought of dipping anything in it, then you are in the right place, as this honey Sriracha chicken is loaded with an indulgent spicy sweetness.

Don't be alarmed at the time it takes to prepare this dish, as the chicken will be marinating in the refrigerator, leaving you time to chop up some fresh salad greens or to shred up some veggies for a warm broccoli and carrot slaw in the hopes of providing some milder bites in the meal.

If you are nightshade intolerant, you may want to pass on this delightfully peppery dish, but if you aren't sensitive, then enjoy it for all it is worth. Sriracha is a specialty from Thailand, and it tastes: "perfectly wonderful!"; more important, however, is how hot peppers can benefit your body in multiple ways.

If you suffer from headaches, arthritis, or nasal congestion, eating hot peppers may help your symptoms subside, as capsaicin does its job of acting as an anti-inflammatory compound.

And we hear you wondering if honey is Paleo. It does have an elevated fructose content, but overall it is one of the best Paleo sweeteners to be had.

If you make a larger batch of sriracha sauce, you can freeze any leftovers for the next time you are ready for a fire-burning meal. Just make sure to have a refreshing drink on hand to cool down.

Honey Sriracha Chicken Recipe

Serves: 4 Prep: 45 min Cook: 20 min

Ingredients

8 to 10 chicken thighs, boneless and skinless
¼ cup raw honey
¼ cup Sriracha sauce (or to taste)
4 garlic cloves, minced
2 tbsp. apple cider vinegar
2 tbsp. fresh lime juice
Green onions, sliced
Lime wedges, to serve
Cooking fat
Sea salt and freshly ground black pepper

Preparation

In a large bowl, stir the honey, Sriracha, garlic, vinegar, and lime juice, and season to taste with salt and pepper.
Add the chicken to the sauce, cover, and refrigerate for 30 minutes to 2 hours.
Melt cooking fat in a skillet over medium-high heat.
Cook the Chicken until nicely charred, 4 to 5 minutes per side, brushing with the remaining marinade.
Let the chicken rest for 4 to 5 minutes before serving.
Serve the chicken topped with green onions and fresh lime wedges on the side.

📖 Recipe

Honey Sriracha Chicken Recipe

Spice is nice and the spicier the better! Sriracha chicken will not fail to please your desire for a spicy pepper sauce, balanced out with honey and lime.

5 from 1 vote

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Prep Time 45

Cook Time 20

Total Time 1 5

Course Main Course

Cuisine Thai

Servings people

Calories 571 kcal

Ingredients

8 to 10 chicken thighs boneless and skinless
¼ cup raw honey
¼ cup Sriracha sauce or to taste
4 garlic cloves minced
2 tbsp. apple cider vinegar
2 tbsp. fresh lime juice
Green onions sliced
Lime wedges to serve
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a large bowl, stir the honey, Sriracha, garlic, vinegar, and lime juice, and season to taste with salt and pepper.
¼ cup raw honey, ¼ cup Sriracha sauce, 4 garlic cloves, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lime juice, Sea salt and freshly ground black pepper
Add the chicken to the sauce, cover, and refrigerate for 30 minutes to 2 hours.
8 to 10 chicken thighs
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Cook the Chicken until nicely charred, 4 to 5 minutes per side, brushing with the remaining marinade.
Let the chicken rest for 4 to 5 minutes before serving.
Serve the chicken topped with green onions and fresh lime wedges on the side.
Green onions, Lime wedges

Nutrition

Calories: 571kcalCarbohydrates: 19gProtein: 43gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 173mgSodium: 560mgPotassium: 496mgFiber: 0.2gSugar: 18gVitamin A: 352IUVitamin C: 18mgCalcium: 35mgIron: 2mg

Keyword honey, sriracha, thai chicken

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Keto Chunky Chili Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Chili always warms our hearts, and when it is exceptionally healthy and life-giving, it brings us to our knees.

It's nice to eat chili on a cold day or a rainy day, even on a sunny day - whatever the weather, it is there for us to make us feel right at home. Amazing how a bowl of something familiar and delicious can brighten our mood in an instant!

And one-pot meals are fantastic for a weekday meal. In goes the garlic and onions, then the ground beef and the spicy Italian sausage sizzle to perfection, and 5 minutes later, everything else is tossed into the pot, ready to be simmered till dinnertime.

If you need an easy meal where there are plenty of leftovers to be refrigerated or frozen, this is a good one to choose; of course, slow cooker chile Verde is the second best option.

While your keto chunky chili is bubbling merrily on the stove, you can be well on your way to diving into an avocado, cucumber and cilantro tuna salad, which can serve as a portion of your lunch for the following day.

You could also invest 15 minutes of your time on a simple salad that will add some fresh greens and a bit more olive oil to your plate.

Keto Chunky Chili Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

1 lb. ground beef
1 lb. hot Italian sausage, casing removed
1 bell pepper, diced
1 large zucchini, diced
1 onion, minced
2 cups tomatoes, diced
¼ cup tomato paste
3 garlic cloves, minced
2 tbsp. chili powder
½ tbsp. ground cumin
½ tbsp. paprika
1 tsp. dried oregano
1 cup beef stock
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Mix the ground beef and sausage meat together in a bowl.
Melt coconut oil in a big saucepan over medium-high heat.
Add the onion and garlic and cook until soft.
Add the meat and cook until browned, 5 to 6 minutes.
Add all the remaining ingredients, season to taste, and give everything a good stir.
Bring to a light boil over medium heat, cover, and simmer for 30 to 35 minutes or until everything is cooked through.

📖 Recipe

Keto Chunky Chili Recipe

Let your keto chunky chili bubble and simmer for an hour on the stove and you will have dinner plus lunch for the following day!

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings people

Calories 869 kcal

Ingredients

1 lb. ground beef
1 lb. hot Italian sausage casing removed
1 bell pepper diced
1 large zucchini diced
1 onion minced
2 cups tomatoes diced
¼ cup tomato paste
3 garlic cloves minced
2 tbsp. chili powder
½ tbsp. ground cumin
½ tbsp. paprika
1 tsp. dried oregano
1 cup beef stock
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Mix the ground beef and sausage meat together in a bowl.
1 lb. ground beef, 1 lb. hot Italian sausage
Melt coconut oil in a big saucepan over medium-high heat.
2 tbsp. coconut oil
Add the onion and garlic and cook until soft.
1 onion, 3 garlic cloves
Add the meat and cook until browned, 5 to 6 minutes.
Add all the remaining ingredients, season to taste, and give everything a good stir.
1 bell pepper, 1 large zucchini, 2 cups tomatoes, ¼ cup tomato paste, 2 tbsp. chili powder, ½ tbsp. ground cumin, ½ tbsp. paprika, 1 tsp. dried oregano, Sea salt and freshly ground black pepper, 1 cup beef stock
Bring to a light boil over medium heat, cover, and simmer for 30 to 35 minutes or until everything is cooked through.

Nutrition

Calories: 869kcalCarbohydrates: 26gProtein: 43gFat: 68gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 167mgSodium: 1445mgPotassium: 1699mgFiber: 9gSugar: 12gVitamin A: 4686IUVitamin C: 67mgCalcium: 179mgIron: 10mg

Keyword chili, chunky, keto recipe

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Grilled Garlic and Herb Chicken and Potatoes Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

When you smell this divine herbed chicken fresh off the grill, you may second guess yourself and wonder why you didn't make a double batch. No matter; there is always a second time around!

Grilled Garlic and Herb Chicken and Potatoes

And the cold chicken leftovers can be used as an addition to breakfasts and salads all week long. Grilling seems to bring out all of the exciting flavors of oregano, parsley, basil, and onion - we'll just leave it at that. If you love chicken, this is definitely a spice mix to try.

We hear you thinking out loud, addressing your concern that white potatoes are surely not a Paleo food; however, if you compare their nutritional content with a sweet potato, they are pretty much in line with each other.

White potatoes contain more Vitamin C, 33% vs. 4% for a sweet potato, and sweet potatoes contain a significant amount of Vitamin A over their beloved counterparts.

One thing that white potatoes have going for them is that they have a little less fructose (plus they are readily available, even grown locally), so the carbs are more balanced between sugar and starch. Just be sure to consume them with a bit of healthy fat and protein, and all will be lovely in the kitchen and in the belly.

If you are in the mood for herbed grilled chicken tonight, yet you declare a different potato side, why not try some pesto mashed potatoes instead? And never forget the salad with leafy greens, for a bowl of mixed greens completes the meal at the beginning, the middle or the end.

Grilled Garlic and Herb Chicken and Potatoes Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

4 chicken breasts, boneless and skinless
4 sweet or russet potatoes, peeled and sliced
1 onion, sliced
1 cup mushrooms, sliced
¼ cup olive oil
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. dried onion flakes
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium heat.
In a bowl, combine the olive oil, garlic, oregano, parsley, basil, onion flakes, and season to taste with salt and pepper.
Drizzle half of the herb mixture over the chicken.
In a bowl, toss the onion, potatoes, and mushrooms with the remaining herb mixture.
Place the potato mixture in a heated grilling basket over the preheated grill.
Grill potatoes for 10 to 12 minutes or until done.
While the potatoes are cooking, grill the chicken breast for 8 to 10 minutes per side or until no longer pink.
Serve the chicken with the grilled vegetables.

📖 Recipe

Grilled Garlic and Herb Chicken and Potatoes Recipe

Grilled herbed chicken with potatoes - is it really a Paleo dish, or not? No cheating here, if you aren't sure, explore the white tubers and find out.

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 628 kcal

Ingredients

4 chicken breasts boneless and skinless
4 sweet or russet potatoes peeled and sliced
1 onion sliced
1 cup mushrooms sliced
¼ cup olive oil
2 garlic cloves minced
1 tsp. dried oregano
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. dried onion flakes
Sea salt and freshly ground black pepper

Instructions

Preheat grill to medium heat.
In a bowl, combine the olive oil, garlic, oregano, parsley, basil, onion flakes, and season to taste with salt and pepper.
¼ cup olive oil, 2 garlic cloves, 1 tsp. dried oregano, 1 tsp. dried parsley, ½ tsp. dried basil, 1 tsp. dried onion flakes, Sea salt and freshly ground black pepper
Drizzle half of the herb mixture over the chicken.
4 chicken breasts
In a bowl toss the onion, potatoes, and mushrooms with the remaining herb mixture.
4 sweet or russet potatoes, 1 onion, 1 cup mushrooms
Place the potato mixture in a heated grilling basket over the preheated grill.
Grill potatoes for 10 to 12 minutes, or until done.
While the potatoes are cooking, grill the chicken breast 8 to 10 minutes per side, or until no longer pink.
Serve the chicken with the grilled vegetables.

Nutrition

Calories: 628kcalCarbohydrates: 52gProtein: 59gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 146mgSodium: 263mgPotassium: 1401mgFiber: 9gSugar: 11gVitamin A: 32149IUVitamin C: 10mgCalcium: 161mgIron: 7mg

Keyword chicken, grilled garlic, herb, potatoes

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Grilled Seasoned Chicken Drumsticks Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

If you’re starting to dive into the intricacies of meal planning for the office, you’ve probably seen the options out there: Preparing simple lunches the morning of, doubling recipes at dinner time and bringing leftovers to work, or buying your lunch ingredients on the weekends and bringing these with you to create on your lunch break.

No matter which method you’ve considered, another one that we love to keep in mind is bulk protein prep – that is, preparing a large batch of a simple protein in advance and storing it to use throughout your week in a variety of recipes.

This simple grilled chicken drumstick recipe is a great example of one to try. Although these chicken drumsticks are delicious regardless of the meal, you serve them at, their neutral flavor palette and ease of preparation make them a great option for cooking and storing to add to other recipes throughout your week.

One of the stand-out components of this recipe is the amount of spices used to create a robust yet neutral taste in this dish. We love including spices in our dishes for a few reasons – aside from making things taste a lot better, spices also have other benefits like improving digestion, staving off cravings, and lowering blood pressure.

When you prepare this dish, make sure that you are using spices that have been stored correctly and make adjustments to the amounts you use as needed – for example, if you like more heat, adjust that cayenne up as much as you’d like.

If you are preparing this dish to add to lunches, take a look at the Paleo salad options on the site – a quick chop to one or two drumsticks makes them a perfect addition to most of the meat-free salad recipes we have.

Grilled Seasoned Chicken Drumsticks Recipe

Serves: 4 Prep: 35 min Cook: 30 min

Ingredients

6 to 8 chicken drumsticks
1 tbsp. smoked paprika
½ tbsp. chili powder
1 tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. cayenne pepper
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine smoked paprika, chili powder, dried oregano, garlic, onion, and cayenne; season with sea salt and freshly ground black pepper.
Pat dry the chicken legs and season generously with the spice rub on all sides.
Let the drumsticks marinate for 30 minutes in the refrigerator.
Preheat grill to medium-high heat.
Place the drumsticks on the preheated grill.
Grill 25 to 30 minutes covered, turning every 8 to 10 minutes or until no longer pink.

📖 Recipe

Grilled Seasoned Chicken Drumsticks Recipe

These simple yet robust chicken drumsticks are the perfect versatile protein to add to nearly any meal.

5 from 1 vote

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Prep Time 35

Cook Time 30

Total Time 1 5

Course Main Course

Cuisine American

Servings people

Calories 408 kcal

Ingredients

6 to 8 chicken drumsticks
1 tbsp. smoked paprika
½ tbsp. chili powder
1 tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. cayenne pepper
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine smoked paprika, chili powder, dried oregano, garlic, onion, and cayenne; season with sea salt and freshly ground black pepper.
1 tbsp. smoked paprika, ½ tbsp. chili powder, 1 tbsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. cayenne pepper, Sea salt and freshly ground black pepper
Pat dry the chicken legs and season generously with the spice rub on all sides.
6 to 8 chicken drumsticks
Let the drumsticks marinate for 30 minutes in the refrigerator.
Preheat grill to medium-high heat.
Place the drumsticks on the preheated grill.
Grill 25 to 30 minutes covered, turning every 8 to 10 minutes or until no longer pink.

Nutrition

Calories: 408kcalCarbohydrates: 8gProtein: 34gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 130mgSodium: 157mgPotassium: 534mgFiber: 4gSugar: 1gVitamin A: 2930IUVitamin C: 4mgCalcium: 99mgIron: 4mg

Keyword chicken, chicken drumsticks, grilled

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Grilled Dijon and Balsamic Pork Tenderloin Recipe

November 21, 2022 by Paleo Leaper 1 Comment

Do you know the best thing about a tender, herb-grilled roast besides eating it outside on the patio, surrounded by good friends and the sound of chirping crickets on a warm summer evening?

Grilled Dijon and Balsamic Pork Tenderloin

The fact that there are always leftovers. Grilling an entire roast brings a sense of accomplishment to the whole act of cooking; you get to cook once, and the meal simply multiplies - just fill a bowl with nutritious greens, add some more mustard, and a delicious salad magically appears for lunch tomorrow with zero effort.

So, the larger the roast, the more you will have for leftovers, as long as few people come to dinner...

Pork can be prepared in many ways: stuffed, shredded, slow-cooked, simmered in cabbage soup, and then, of course, bacon is a category all its own. The humble pork tenderloin is an everyday kind of food, making it the perfect choice for weeknight meals.

It is the most tender cut of pork, and it soaks up all flavors of marinades; the meat is lean, so take care not to overcook it. Why make your own marinade, rather than buy an already prepared piece of herbed-roast from the store?

Well, you get to control the proportion of spices, the amount of salt, and preservatives (or the absence of them). Since health, good or bad, is in all of the ingredients we consume, take the simple and pure route and cook from scratch as much as possible.

You can even prepare your own homemade mustard in the Paleo version to ensure it is absolutely free from stabilizers or vinegar distilled from grains. As far as a dish to serve this balsamic pork tenderloin with, we know with absolute certainty that Dijon and Pecan Asparagus are a perfect match.

Grilled Dijon and Balsamic Pork Tenderloin Recipe

Serves: 4 Prep: 10 min + 2 h Cook: 30 min

Ingredients

2 lb. pork tenderloin
3 tbsp. Dijon or old-fashioned mustard
¼ cup balsamic vinegar
3 tbsp. olive oil
¼ cup fresh parsley, minced
2 tbsp. fresh chives, minced
4 garlic cloves, minced
3 tbsp. raw honey
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the mustard, balsamic vinegar, olive oil, parsley, chives, garlic, and honey. Season to taste with salt and pepper.
Whisk together until well combined.
Pour the marinade over the pork tenderloin and marinate in the fridge for 2 to 8 hours.
Let the pork come to room temperature for about 20 to 25 minutes.
Pour the marinade into a saucepan and bring to a boil for at least 2 minutes; set aside.
Preheat the grill to medium-high heat.
Grill the pork for 4 to 5 minutes per side, brushing every time with the remaining marinade, for 25 to 30 minutes or until done.
Let the pork rest for 5 to 8 minutes before slicing.

📖 Recipe

Grilled Dijon and Balsamic Pork Tenderloin Recipe

Dijon-balsamic vinegar marinade is what makes this pork tenderloin a perfect choice for grilling, add Dijon and pecan asparagus to complete the feast!

5 from 2 votes

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Prep Time 2 10

Cook Time 30

Total Time 2 40

Course Main Course

Cuisine American

Servings people

Calories 448 kcal

Ingredients

2 lb. pork tenderloin
3 tbsp. Dijon or old-fashioned mustard
¼ cup balsamic vinegar
3 tbsp. olive oil
¼ cup fresh parsley minced
2 tbsp. fresh chives minced
4 garlic cloves minced
3 tbsp. raw honey
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the mustard, balsamic vinegar, olive oil, parsley, chives, garlic, and honey. Season to taste with salt and pepper.
3 tbsp. Dijon or old-fashioned mustard, ¼ cup balsamic vinegar, 3 tbsp. olive oil, ¼ cup fresh parsley, 2 tbsp. fresh chives, 4 garlic cloves, 3 tbsp. raw honey, Sea salt and freshly ground black pepper
Whisk together until well combined.
Pour the marinade over the pork tenderloin and marinate in the fridge for 2 to 8 hours.
2 lb. pork tenderloin
Let the pork come to room temperature for about 20 to 25 minutes.
Pour the marinade into a saucepan and bring to a boil for at least 2 minutes; set aside.
Preheat the grill to medium-high heat.
Grill the pork for 4 to 5 minutes per side, brushing every time with the remaining marinade, for 25 to 30 minutes or until done.
Let the pork rest for 5 to 8 minutes before slicing.

Nutrition

Calories: 448kcalCarbohydrates: 18gProtein: 47gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 147mgSodium: 181mgPotassium: 970mgFiber: 0.4gSugar: 14gVitamin A: 642IUVitamin C: 10mgCalcium: 36mgIron: 3mg

Keyword balsamic, dijon, grilled, pork, pork tenderloin

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Slow Cooker Honey-Garlic Pork Tenderloin Recipe

November 21, 2022 by Paleo Leaper Leave a Comment

Condiments, oh condiments! Just because you eat Paleo, it doesn't mean that you have to miss out on great-tasting food: broiled in, baked in, smothered in a juicy, luscious sauce.

Slow Cooker Honey-Garlic Pork Tenderloin

This slow cooker tenderloin asks for homemade ketchup, and we have scrumptious recipes for both Paleo ketchup and mustard; once you make it at home, you will never be tempted to buy from the store again.

Also, take note of the coconut aminos. Exactly what are they, and why do you need to add them to your food? Coconut aminos are slightly salty and sweet in flavor, and they come from coconut sap.

They are reminiscent of a light soy sauce but without the soy or gluten, and again getting back to the Paleo condiments, you must have this secret sauce. You can add it to salad dressing, stir-fries, soups, stews... it stirs up all emotions of flavors.

You will want to pair this sweetly slow-roasted tenderloin with a refreshing Creamy Cucumber Salad that can be quickly sliced and served up in under 15 minutes.

If you have a few extra minutes to spare for dinner preparation, we suggest some Grilled Sweet Potatoes liven up your meal - and if you happen to have leftovers, know that they are going to taste amazing the following day.

Slow Cooker Honey-Garlic Pork Tenderloin Recipe

Serves: 4 Prep: 20 min Cook: 6 h

Ingredients

2 pork tenderloins
½ cup honey
½ cup coconut aminos
4 garlic cloves, minced
1 cup homemade ketchup
2 tbsp. old-fashioned mustard
1 tbsp. chili powder
1 tsp. paprika
¼ tsp. crushed red pepper flakes
2 tbsp. apple cider vinegar
½ tbsp. dried oregano
2 tbsp. parsley, minced
Sea salt and freshly ground black pepper

Preparation

Combine the honey, coconut aminos, garlic cloves, ketchup, mustard, chili powder, paprika, red pepper flakes, apple cider vinegar, sea salt, and black pepper in a saucepan.
Bring the sauce to a light boil, and simmer for 10 to 12 minutes.
Season the tenderloins to taste with salt and pepper and place in a slow cooker.
Pour the honey-garlic sauce over the tenderloins and cover them with a lid.
Cook on low for 6 to 8 hours.
Shred the pork, and served topped with dried oregano and fresh parsley.

📖 Recipe

Slow Cooker Honey-Garlic Pork Tenderloin Recipe

Paleo slow cooker honey and garlic pork tenderloin that is shredded to perfection? Don't worry, everyone will be over for dinner tonight.

5 from 2 votes

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Main Course

Cuisine American

Servings

Calories 1219 kcal

Ingredients

2 pork tenderloins
½ cup honey
½ cup coconut aminos
4 garlic cloves minced
1 cup homemade ketchup
2 tbsp. old-fashioned mustard
1 tbsp. chili powder
1 tsp. paprika
¼ tsp. crushed red pepper flakes
2 tbsp. apple cider vinegar
½ tbsp. dried oregano
2 tbsp. parsley minced
Sea salt and freshly ground black pepper

Instructions

Combine the honey, coconut aminos, garlic cloves, ketchup, mustard, chili powder, paprika, red pepper flakes, apple cider vinegar, sea salt and black pepper in a saucepan.
½ cup honey, ½ cup coconut aminos, 4 garlic cloves, 1 cup homemade ketchup, 2 tbsp. old-fashioned mustard, 1 tbsp. chili powder, 1 tsp. paprika, ¼ tsp. crushed red pepper flakes, 2 tbsp. apple cider vinegar, Sea salt and freshly ground black pepper
Bring the sauce to a light boil, and simmer for 10 to 12 minutes.
Season the tenderloins to taste with salt and pepper and place in a slow cooker.
2 pork tenderloins
Pour the honey-garlic sauce over the tenderloins and cover with a lid.
Cook on low for 6 to 8 hours.
Shred the pork, and serve topped with dried oregano and fresh parsley.
½ tbsp. dried oregano, 2 tbsp. parsley

Nutrition

Calories: 1219kcalCarbohydrates: 30gProtein: 190gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 590mgSodium: 1851mgPotassium: 3980mgFiber: 4gSugar: 15gVitamin A: 2790IUVitamin C: 17mgCalcium: 131mgIron: 11mg

Keyword garlic, honey, pork tenderloin, slow cooker

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Creamy Leek and Mushroom Chicken Thighs Recipe

November 20, 2022 by Paleo Leaper Leave a Comment

In this simple yet elegant chicken thigh dish, your chicken thighs are cooked to perfection and topped with a creamy, earthy mushroom leek sauce. This dish brings together some of the best ingredients across the Paleo spectrum – the protein-filled chicken, the micronutrient-filled vegetables, and chicken stock, and coconut milk to create your sauce without the need to incorporate dairy.

While this dish is perfect for a filling dinner, we also love this as a make-ahead lunch option - since the prep time is a bit on the high side, it’s perfect for a weekend evening when you can dedicate more time in the kitchen, saving your leftovers for the coming week.

While we think this recipe is delicious, we know that many diners, including those who ascribe to a Paleo diet, have issues with mushrooms.

For many of us, our exposure to mushrooms growing up may have been in an over-seasoned gravy or through discovering a bland portobello slice at the bottom of an Italian meal. If you’ve moved away from eating mushrooms, try giving this recipe a try!

The dish calls for brown mushrooms, which give it an earthy flavor, but these are combined with other ingredients that tone down the sharpness a tad.

For this meal, try rounding out your plate by serving with a simple salad that won’t distract from the flavors of your main course. One we really like for this is this mixed greens, fennel, and pear salad, an unexpected combination that still allows your main course to shine.

Creamy Leek and Mushroom Chicken Thighs Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

8 chicken thighs, skinless and boneless flattened
8 oz. brown mushrooms, sliced
2 leek, sliced
½ cup chicken stock
1 cup coconut milk
2 tbsp. fresh chives, minced
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Season the chicken to taste with sea salt and ground black pepper.
Melt cooking fat in a skillet over medium-high heat and brown the chicken on both sides, about 3 to 5 minutes per side.
Remove chicken and set aside.
Add more cooking fat to the skillet and cook the leeks and mushrooms for 2 to 3 minutes, stirring.
Pour in the chicken stock, and deglaze the pan.
Pour in the coconut milk and chicken stock and bring to a light simmer.
Bring the chicken back to the skillet and cook until everything is warm 2 to 3 minutes.
Serve topped with fresh chives.

📖 Recipe

Creamy Leek and Mushroom Chicken Thighs Recipe

Searching for a hearty meal? This one-pot chicken dish topped with leek and mushroom sauce will fill you up.

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 661 kcal

Ingredients

8 chicken thighs skinless and boneless flattened
8 oz. brown mushrooms sliced
2 leek sliced
½ cup chicken stock
1 cup coconut milk
2 tbsp. fresh chives minced
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Season the chicken to taste with sea salt and ground black pepper.
8 chicken thighs, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over medium-high heat and brown the chicken on both sides, about 3 to 5 minutes per side.
Cooking fat
Remove chicken and set aside.
Add more cooking fat to the skillet and cook the leeks and mushrooms for 2 to 3 minutes, stirring.
8 oz. brown mushrooms, 2 leek
Pour in the chicken stock, and deglaze the pan.
½ cup chicken stock
Pour in the coconut milk and chicken stock and bring to a light simmer.
1 cup coconut milk
Bring the chicken back to the skillet and cook until everything is warm 2 to 3 minutes.
Serve topped with fresh chives.
2 tbsp. fresh chives

Nutrition

Calories: 661kcalCarbohydrates: 12gProtein: 47gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 174mgSodium: 225mgPotassium: 949mgFiber: 1gSugar: 3gVitamin A: 1388IUVitamin C: 14mgCalcium: 80mgIron: 5mg

Keyword chicken, creamy leek, creamy mushroom, mushroom

Tried this recipe?Let us know how it was!

Pork with Sautéed Apples and Brussels Sprouts Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

In this recipe, you’ll be combining cubed pork with the sweet and earthy flavors of apple, sweet potato, and Brussels sprouts for a dish that works perfectly for evenings in which you can dedicate the time to a more involved, hearty meal.

Pork with Sauteed Apples and Brussels Sprouts

With this dish, you’ll also reap the benefit of the less expensive pork loin – since you’ll be cubing the pork prior to cooking, there’s no need to worry about spending a lot on a more expensive cut.

While this dish does require a bit more prep time than most would like for a weeknight, we love the idea of doubling the portions of this dish and using the leftovers for lunch – just add to a bed of mixed greens, and you’re set!

In this recipe, you have the option of using either sweet or russet potatoes. These ingredients always give rise to the great Paleo debate – are white potatoes Paleo?

Our opinion is that yes, they are and that both options offer a dose of nutrients that are great for a Paleo diet. As a matter of taste, use sweet potatoes for a sweeter meal and russet if you prefer a heartier-tasting dish.

As a main course, this dish is wonderful since it incorporates so many ingredients, making it less necessary to create a complicated side to accompany it. For a fuller plate, try serving this on top of a bowl of mixed greens – try one you haven’t considered before!

Pork with Sautéed Apples and Brussels Sprouts Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

1 ½ lb. pork loin, cut into cubes
2 russet or sweet potatoes, cut into cubes
12 oz. Brussels sprouts halved
1 apple, diced
4 to 5 bacon slices, cooked and chopped
1 onion, minced
2 tbsp. garlic, minced
1 cup chicken stock
Cooking fat
Fresh parsley
Sea salt and freshly ground black pepper

Preparation

Melt cooking fat in a skillet over medium-high heat.
Season the pork cubes to taste with sea salt and freshly ground black pepper.
Brown the pork on all sides for 2 to 3 minutes and set aside.
Cook the onion and garlic until soft, about 4 minutes.
Add the Brussels sprouts and potatoes; cook for 10 to 12 minutes.
Pour in the chicken stock and stir, scraping the pan and bringing it to a boil.
Add the pork back to the pan; then, add the diced apple and bacon slices and simmer for 15 minutes over medium-low heat.
Adjust seasoning and serve topped with parsley.

📖 Recipe

Pork with Sautéed Apples and Brussels Sprouts Recipe

Enjoy the sweeter side of pork with this dish, where you'll draw out this flavor with apples and sweet potatoes.

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 572 kcal

Ingredients

1 ½ lb. pork loin cut into cubes
2 russet or sweet potatoes cut into cubes
12 oz. Brussels sprouts halved
1 apple diced
4 to 5 bacon slices cooked and chopped
1 onion minced
2 tbsp. garlic minced
1 cup chicken stock
Cooking fat
Fresh parsley
Sea salt and freshly ground black pepper

Instructions

Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Season the pork cubes to taste with sea salt and freshly ground black pepper.
1 ½ lb. pork loin, Sea salt and freshly ground black pepper
Brown the pork on all sides for 2 to 3 minutes and set aside.
Cook the onion and garlic until soft, about 4 minutes.
1 onion, 2 tbsp. garlic
Add the Brussels sprouts and potatoes; cook for 10 to 12 minutes.
2 russet or sweet potatoes, 12 oz. Brussels sprouts halved
Pour in the chicken stock and stir, scraping the pan and bringing it to a boil.
1 cup chicken stock
Add the pork back to the pan; then, add the diced apple and bacon slices and simmer for 15 minutes over medium-low heat.
1 apple, 4 to 5 bacon slices
Adjust seasoning and serve topped with parsley.
Fresh parsley

Nutrition

Calories: 572kcalCarbohydrates: 42gProtein: 47gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 123mgSodium: 400mgPotassium: 1543mgFiber: 8gSugar: 13gVitamin A: 16708IUVitamin C: 79mgCalcium: 90mgIron: 3mg

Keyword Brussels Sprouts, pork, sautéed, sautéed apples

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Avocado, Apple And Chicken Salad Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Chicken salad is traditionally a very mayo-heavy affair – and there’s nothing wrong with a healthy smear of homemade Paleo mayo! Olive oil and egg yolks are both pretty great for you and adding that dose of healthy fat to a salad helps your body absorb the nutrients more effectively.

But what about people with egg sensitivities? What about people on an autoimmune Paleo protocol that doesn’t allow eggs?

Here’s a creamy, satisfying alternative that substitutes avocado and extra-virgin olive oil for the mayo: get all the healthy fats but without the egg. The lime juice and fresh herbs give it a very fresh, springy flavor, and chopped apples add a nice crunch. It’s AIP-friendly as written and a great example of what you can do on the AIP without compromising flavor.

This recipe calls for pre-cooked chicken, so bookmark it for the next time you have leftovers. Or go for a twofer: buy a chicken, roast it, eat the legs and wings for dinner on Day 1, and then save the breasts to make chicken salad for lunch the next day.

Avocado, Apple, And Chicken Salad Recipe

SERVES: 4 PREP: 20 min.

Ingredients

2 cups cooked chicken, finely chopped
1 avocado, seeded, peeled, and chopped
1 apple, peeled, cored, and finely chopped
¼ cup celery, finely chopped
¼ cup red onion, finely chopped
2 tbsp. fresh parsley, minced
2 tbsp. extra-virgin olive oil
2 tsp. fresh lime juice
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Preparation

In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
Combine all the remaining ingredients in a large bowl.
Pour the dressing over the chicken-avocado mixture.
Toss gently until everything is well coated.
Serve as a salad or wrapped in lettuce leaves.

📖 Recipe

Avocado, Apple, And Chicken Salad Recipe

Chicken salad, minus the mayo – great for anyone with an egg sensitivity or following a Paleo autoimmune protocol.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 296 kcal

Ingredients

2 cups cooked chicken finely chopped
1 avocado seeded, peeled, and chopped
1 apple peeled, cored, and finely chopped
¼ cup celery finely chopped
¼ cup red onion finely chopped
2 tbsp. fresh parsley minced
2 tbsp. extra-virgin olive oil
2 tsp. fresh lime juice
½ tsp. garlic powder
Sea salt and freshly ground black pepper

Instructions

In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
2 tbsp. fresh parsley, 2 tbsp. extra-virgin olive oil, 2 tsp. fresh lime juice, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Combine all the remaining ingredients in a large bowl.
1 avocado, 1 apple, ¼ cup celery, ¼ cup red onion
Pour the dressing over the chicken-avocado mixture.
2 cups cooked chicken
Toss gently until everything is well coated.
Serve as a salad or wrapped in lettuce leaves.

Nutrition

Calories: 296kcalCarbohydrates: 13gProtein: 19gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 53mgSodium: 67mgPotassium: 535mgFiber: 5gSugar: 6gVitamin A: 779IUVitamin C: 19mgCalcium: 33mgIron: 2mg

Keyword apple, avocado, chicken, salad

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Roast Beef with Portobello and Balsamic Sauce Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Portobello mushrooms and balsamic vinegar make a savory sauce with a dramatic taste. Mushrooms are naturally rich in umami, which is the meaty, savory flavor we normally associate with protein. The umami in the mushrooms really turns up the natural savory taste of the beef roast, and the sharper vinegar taste gives you just a bit of contrast.

Roast Beef with Portobello and Balsamic Sauce

Even though the cooking time is pretty long for this recipe, most of that is just sitting around while the roast is in the oven. There’s not a lot of actual active work. And you can double the value of your prep time by making a slightly bigger roast, so you have leftovers.

The sauce here is added to the meat right before serving, so you can easily have plain leftovers to season however you want the next day. They’re great cold with some crunchy chilled pickles in a lettuce wrap!

Make this one for some autoimmune-friendly comfort food. Maybe add a plate of roasted asparagus or whatever vegetable is in season in your area right now for a super-fast side, and enjoy!

Roast Beef with Portobello and Balsamic Sauce Recipe

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

Ingredients

2 ½ lbs. beef rib roast
2 cups beef stock
2 portobello mushrooms, sliced
¼ cup balsamic vinegar
2 tbsp. onion flakes
1 tbsp. garlic flakes
1 tbsp. dried oregano
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 325 F.
In a bowl, combine the garlic, onion, oregano, and salt and pepper to taste.
Rub the seasoning blend all over the roast.
Place the roast on a rack in a roasting pan.
Roast in the preheated oven, uncovered, for about 2 hours or to your desired doneness.
Take the roast out of the pan, but don't rinse out the pan. Set the roast aside to rest for about 10 minutes.
While the meat is resting, heat the roasting pan on the stovetop over medium heat. Pour in the beef stock, scraping up the bottom of the pan.
Add in the vinegar and bring to a boil. Simmer until slightly reduced, and season to taste.
Add the mushrooms and cook until it starts to soften.
Serve the rib roast with the balsamic-portobello sauce.

📖 Recipe

Roast Beef with Portobello and Balsamic Sauce Recipe

A classic beef roast, topped with a mushroom-balsamic pan sauce for extra flavor.

5 from 1 vote

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine Italian

Servings people

Calories 577 kcal

Ingredients

2 ½ lbs. beef rib roast
2 cups beef stock
2 portobello mushrooms sliced
¼ cup balsamic vinegar
2 tbsp. onion flakes
1 tbsp. garlic flakes
1 tbsp. dried oregano
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 325 F.
In a bowl, combine the garlic, onion, oregano, and salt and pepper to taste.
2 tbsp. onion flakes, 1 tbsp. garlic flakes, 1 tbsp. dried oregano, Sea salt and freshly ground black pepper
Rub the seasoning blend all over the roast.
2 ½ lbs. beef rib roast
Place the roast on a rack in a roasting pan.
Roast in the preheated oven, uncovered, for about 2 hours or to your desired doneness.
Take the roast out of the pan, but don’t rinse out the pan. Set the roast aside to rest for about 10 minutes.
While the meat is resting, heat the roasting pan on the stovetop over medium heat. Pour in the beef stock, scraping up the bottom of the pan.
2 cups beef stock
Add in the vinegar and bring to a boil. Simmer until slightly reduced, and season to taste.
¼ cup balsamic vinegar
Add the mushrooms and cook until it starts to soften.
2 portobello mushrooms
Serve the rib roast with the balsamic-portobello sauce.

Nutrition

Calories: 577kcalCarbohydrates: 17gProtein: 59gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 167mgSodium: 434mgPotassium: 1615mgFiber: 3gSugar: 7gVitamin A: 64IUVitamin C: 6mgCalcium: 119mgIron: 8mg

Keyword balsamic, Beef, beef roasted, portobello mushrooms

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Crab-Stuffed Deviled Eggs With Tarragon Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

These deviled eggs would pep up any party or appetizer tray. They have just enough bells and whistles to be interesting and new without so much extra stuff that they give you a lot of additional work.

Crabmeat is great with eggs because the crab has a light, very slightly salty seafood taste that contrasts nicely with the richer flavor of the yolk. Add some fresh herbs on top, and call it an appetizer!

To make these Paleo, make sure to get actual crab meat and not imitation crab (surimi). Imitation crab really is crab in name only – it’s about as far removed from an actual crab as you could get within the realm of things that are still technically food.

It is made of a ground-up paste of much different white fish mixed in with food starch, salt, MSG, and other flavorings. Super appetizing, right? But even aside from the gross-out factor, the food starch often contains gluten, so you can never count on imitation crab being gluten-free.

And that’s all without mentioning that real crab is much more nutritious than imitation crab. Just get the real thing! Once that’s done, the rest of the recipe is simple. If it's not snack time right away, you can chill the eggs in the fridge until you want to serve them.

And if you have any leftovers, just keep them around for a quick, protein-rich snack or lunchbox filler.

Crab-Stuffed Deviled Eggs With Tarragon Recipe

SERVES: 4 PREP: 15 min. COOK: 12 min.

Ingredients

12 eggs (room temperature)
8 oz. cooked crab meat
¼ cup homemade mayonnaise
2 tbsp. fresh chives, minced
2 tbsp. fresh tarragon, minced
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Place all the eggs in a saucepan filled with cold water and bring to a boil.
Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
Immerse the eggs in cold water to stop the cooking, and peel the eggs when they are cool enough to handle.
Cut the eggs in half lengthwise. Remove the egg yolks and place the yolks in a bowl. (Keep the whites somewhere safe for now)
Mash the egg yolks with the mayonnaise.
Add the crab meat, chive, tarragon, and lemon juice. Season to taste and stir gently to combine.
Fill each egg white with the filling and garnish with tarragon leaves if desired.

📖 Recipe

Crab-Stuffed Deviled Eggs With Tarragon Recipe

Gussy up a classic appetizer with fresh herbs and a hint of seafood.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Breakfast, Side Dish

Cuisine American

Servings people

Calories 357 kcal

Ingredients

12 eggs room temperature
8 oz. cooked crab meat
¼ cup homemade mayonnaise
2 tbsp. fresh chives minced
2 tbsp. fresh tarragon minced
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Place all the eggs in a saucepan filled with cold water and bring to a boil.
12 eggs
Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
Immerse the eggs in cold water to stop the cooking, and peel the eggs when they are cool enough to handle.
Cut the eggs in half lengthwise. Remove the egg yolks and place the yolks in a bowl. (Keep the whites somewhere safe for now)
Mash the egg yolks with the mayonnaise.
¼ cup homemade mayonnaise
Add the crab meat, chive, tarragon, and lemon juice. Season to taste and stir gently to combine.
8 oz. cooked crab meat, 2 tbsp. fresh chives, 2 tbsp. fresh tarragon, 2 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Fill each egg white with the filling and garnish with tarragon leaves if desired.

Nutrition

Calories: 357kcalCarbohydrates: 6gProtein: 29gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 552mgSodium: 600mgPotassium: 584mgFiber: 1gSugar: 1gVitamin A: 1356IUVitamin C: 13mgCalcium: 218mgIron: 5mg

Keyword crab, egg, tarragon

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Tropical Chicken Stir-Fry Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

There are so many delicious forms of tropical chicken-inspired dishes to choose from: salads, pizzas, marinades, skillets, and casseroles - all with delectable chunks of pineapple. In cases like this, it is hard to pick a favorite, but tropical chicken stir-fry holds a special place on our menu and in our hearts.

At the end of a long day, it feels so wonderful to dive straight into a dish that invokes memories of a hotter, more mysterious climate and culture.

Of course, you can always use canned pineapple if you are short on time, though the better, healthier, Paleo-friendly option is to use fresh produce and avoid the sugary syrup altogether.

Pick your pineapple wisely; they are at their ripest when you can smell that distinctive pineapple smell at the bottom of the fruit - so pick them up to find the best one of the lot!

You'll also know that it is ripe for the picking when it gives just a little when gently squeezed. Cut and carve the pineapple just before using it to bring forth the ultimate flavor.

Don't let any part of that precious pineapple go to waste! For a tropical dessert, add the leftovers to an unpretentious fruit salad mixed with berries, or simply serve slices of pineapple with lime and mint.

Alternatively, save it for your morning smoothie mixed with blueberries and almond milk, lest you forget an ever-scrumptious smoothie bowl to start your day off with a tropical dream.

Tropical Chicken Stir-Fry Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

3 chicken breasts, skinless, boneless, and cut into bite-sized pieces
2 zucchinis, quartered and sliced
1 bell pepper, sliced
1 onion, diced
1 cup pineapple, diced
2 mandarin oranges, segmented
¼ cup fresh pineapple juice
¼ cup coconut milk
¼ cup chicken broth
¼ cup almonds, sliced
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat in a skillet over medium-high heat.
Brown the chicken pieces on all sides for 6 to 8 minutes or until no longer pink; remove from the skillet.
Add the onion and cook until translucent, about 2 to 3 minutes.
Add the zucchini, bell pepper, pineapple, and mandarin oranges.
Cook everything until soft, about 4 to 5 minutes.
Add the pineapple juice, chicken broth, and coconut milk, and stir until everything is well blended.
Return the chicken to the pan.
Bring to a simmer and cook for another 4 to 5 minutes.
Serve topped with sliced almonds.

📖 Recipe

Tropical Chicken Stir-Fry Recipe

If your dream is to head somewhere warmer with beaches and sunny skies, let this tropical chicken stir-fry lift your spirits - anything is possible.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Hawaiian

Servings people

Calories 407 kcal

Ingredients

3 chicken breasts skinless, boneless, and cut into bite-sized pieces
2 zucchinis quartered and sliced
1 bell pepper sliced
1 onion diced
1 cup pineapple diced
2 mandarin oranges segmented
¼ cup fresh pineapple juice
¼ cup coconut milk
¼ cup chicken broth
¼ cup almonds sliced
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 pieces on all sides for 6 to 8 minutes or until no longer pink; remove from the skillet.
3 chicken breasts
Add the onion and cook until translucent, about 2 to 3 minutes.
1 onion
Add the zucchini, bell pepper, pineapple, and mandarin oranges.
2 zucchinis, 1 bell pepper, 1 cup pineapple, 2 mandarin oranges
Cook everything until soft, about 4 to 5 minutes.
Add the pineapple juice, chicken broth, and coconut milk, and stir until everything is well blended.
¼ cup fresh pineapple juice, ¼ cup coconut milk, ¼ cup chicken broth, Sea salt and freshly ground black pepper
Return the chicken to the pan.
Bring to a simmer and cook for another 4 to 5 minutes.
Serve topped with sliced almonds.
¼ cup almonds

Nutrition

Calories: 407kcalCarbohydrates: 25gProtein: 47gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 112mgSodium: 3641mgPotassium: 947mgFiber: 4gSugar: 18gVitamin A: 1480IUVitamin C: 91mgCalcium: 113mgIron: 3mg

Keyword chicken, paleo, recipe, stir-fry, tropical

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Korean Beef Stir-Fry Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

Korean beef bowls are all the rage in the Paleo scene, and for good reasons too. They have few yet healthy ingredients, they are naturally free from gluten and dairy, and they taste simply amazing with generous amounts of fresh ginger and spicy red pepper paste.

And let's not forget that they are fork-ready in less than 30 minutes! But the bowl? Well, love it or hate it, the bowl is here to stay, and it is destined for more than just Paleo granola. In this case, we are filling it to the brim (plates work equally well) with our Korean beef stir-fry.

You are going to love this Asian-inspired recipe, and we are so certain about this that we suggest doubling the amount of beef sirloin on your shopping list. Bump that number up to 4 lbs. of the best meat you can afford, and you will be dining well all week, or at least your freezer will be stocked with leftovers and freezers like that, we think.

If you are really undecided about the quantity, know that you can make the best beef sirloin with fresh herb marinade with any additional sirloin steaks. It is always a good idea to have a fail-proof recipe for falling back on; this is one of them.

Cooking at home always beats take-out in terms of quality, so stock up on those kitchen staples and create a dining-out-at-home experience every day of the week.

Korean Beef Stir-Fry Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

2 lbs. beef sirloin, sliced
2 carrots, thinly sliced
1 bell pepper, thinly sliced
1 onion, sliced
1 apple, grated
2 garlic cloves, minced
1 thumb-sized piece of fresh ginger, minced
⅓ cup coconut aminos
2 tbsp. coconut oil, melted
2 tsp. raw honey
1 - 2 tbsp. red pepper paste
1 green onion, sliced, to garnish
Cooking fat
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the garlic, ginger, coconut aminos, coconut oil, honey, red pepper paste, and grated apple; season to taste.
Add the sliced sirloin to the sauce, and toss everything until well-coated.
Melt some cooking fat in a skillet over medium-high heat.
Brown, the meat in the skillet, reserving the remaining sauce.
Remove the meat; then add the carrots, bell pepper, and onion.
Cook until the vegetables are soft and tender, about 4 to 5 minutes.
Bring the meat back to the pan and toss everything together until warmed through.
Serve topped with green onions.

📖 Recipe

Korean Beef Stir-Fry Recipe

A little spicy, a hint of sweet - a bowl of Korean beef stir-fry with coconut aminos will knock you off your feet. Seriously, it is that good.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Korean

Servings people

Calories 426 kcal

Ingredients

2 lbs. beef sirloin sliced
2 carrots thinly sliced
1 bell pepper thinly sliced
1 onion sliced
1 apple grated
2 garlic cloves minced
1 thumb-sized piece fresh ginger minced
⅓ cup coconut aminos
2 tbsp. coconut oil melted
2 tsp. raw honey
1 - 2 tbsp. red pepper paste
1 green onion sliced, to garnish
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the garlic, ginger, coconut aminos, coconut oil, honey, red pepper paste, and grated apple; season to taste.
1 apple, 2 garlic cloves, 1 thumb-sized piece fresh ginger, ⅓ cup coconut aminos, 2 tbsp. coconut oil, 2 tsp. raw honey, 1 - 2 tbsp. red pepper paste, Sea salt and freshly ground black pepper
Add the sliced sirloin to the sauce, and toss everything until well-coated.
2 lbs. beef sirloin
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown, the meat in the skillet, reserving the remaining sauce.
Remove the meat; then add the carrots, bell pepper, and onion.
2 carrots, 1 bell pepper, 1 onion
Cook until the vegetables are soft and tender, about 4 to 5 minutes.
Bring the meat back to the pan and toss everything together until warmed through.
Serve topped with green onions.
1 green onion

Nutrition

Calories: 426kcalCarbohydrates: 21gProtein: 50gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 593mgPotassium: 992mgFiber: 3gSugar: 11gVitamin A: 1698IUVitamin C: 45mgCalcium: 66mgIron: 5mg

Keyword Beef, korean, paleo, recipe, stir-fry

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Slow-Cooked Garlic Chicken and Vegetables Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

Homemade ketchup in the slow cooker - now that is an interesting way to start the day! Not just Paleo ketchup will go in the slow cooker; mind you, there are a bunch of other nutritious ingredients involved too.

Slow-Cooked Garlic Chicken and Vegetables in a casserole.

There are also eight chicken thighs, two sweet potatoes, five carrots, and an entire pound of fresh asparagus stalks, making it a whole meal that everyone will lovingly devour around the table. Plus, perhaps enough to set aside for lunch leftovers the following day.

There is so much goodness and love in this dish it is hard to know which ingredient to focus on. The fact that they all harmonize so well is what makes it particularly special. For the sake of remembering to eat your greens, let's give praise to the asparagus.

You may know from experience that most asparagus is a lovely shade of green, though it can also be white or purple. Purple asparagus is sweeter than the rest and is delicious when eaten raw, though when cooked, the color will fade. If you choose to use it in this dish, reserve it as a highlight and serve it chopped fresh on top just before serving.

If you adore the flavor of asparagus in this slow-cooked stew, we imagine that you will also enjoy a bowl of creamy asparagus soup. What if you made that for lunch tomorrow and served it with a leftover chicken thigh? Scrumptious, indeed.

Slow-Cooked Garlic Chicken And Vegetables Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

8 chicken thighs, bone-in, and skin-on
2 sweet potatoes, chopped
5 carrots, sliced
1 lb. asparagus, trimmed
1 cup chicken stock
¼ cup raw honey (optional)
¼ cup of homemade ketchup
4 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the chicken stock, ketchup, raw honey (if using), garlic, basil, oregano, and red pepper flakes, then season to taste.
Place the chicken thighs, sweet potatoes, and carrots into a slow cooker.
Pour the sauce over the chicken and vegetables.
Cover and cook on low for 7 to 8 hours; baste with the sauce every hour or so.
Add the asparagus during the last hour of cooking.

📖 Recipe

Slow-Cooked Garlic Chicken and Vegetables Recipe

This is no ordinary slow-cooked chicken and vegetables; it is super-powered with asparagus, chicken stock, homemade ketchup, and a hint of raw honey.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 693 kcal

Ingredients

8 chicken thighs bone-in, and skin-on
2 sweet potatoes chopped
5 carrots sliced
1 lb. asparagus trimmed
1 cup chicken stock
¼ cup raw honey optional
¼ cup of homemade ketchup
4 garlic cloves minced
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the chicken stock, ketchup, raw honey (if using), garlic, basil, oregano, and red pepper flakes, then season to taste.
1 cup chicken stock, ¼ cup raw honey, ¼ cup of homemade ketchup, 4 garlic cloves, 1 tsp. dried basil, 1 tsp. dried oregano, ¼ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
Place the chicken thighs, sweet potatoes, and carrots into a slow cooker.
8 chicken thighs, 2 sweet potatoes, 5 carrots
Pour the sauce over the chicken and vegetables.
Cover and cook on low for 7 to 8 hours; baste with the sauce every hour or so.
Add the asparagus during the last hour of cooking.
1 lb. asparagus

Nutrition

Calories: 693kcalCarbohydrates: 45gProtein: 49gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 175mgSodium: 439mgPotassium: 1097mgFiber: 6gSugar: 27gVitamin A: 12327IUVitamin C: 14mgCalcium: 135mgIron: 7mg

Keyword chicken, garlic, paleo, recipe, slow-cooked, vegetables

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Keto Beef And Broccoli Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

Options can feel limited when you are cooking for two, yet every once in a while, a recipe sparks your interest in small-scale dining once again. And if you aren't a big fan of leftovers, it is actually a very freeing thing to cook smaller portions.

Plus, if you aren't sure that you will entirely like the ingredients... well, that's another time when less is more. It is pretty hard not to like beef and broccoli, though, especially when meal preparation and cooking time hovers around half an hour. We all have time for a speedy and nutritious meal like that!

It is important to get some quality red meat into your diet for various reasons. To start with, red meat is a great source of vitamin B12. We need to get enough of this to age with grace, combat cardiovascular disease, and help prevent anemia. This brings us to iron.

Plants do contain non-heme iron, but the heme iron that is present in animal protein is easier to absorb. Vitamin D also makes an appearance, so if you eat a minimal amount of fish, beef steak is a wonderful addition to your diet.

For more steak inspiration, here is another easy-to-prepare meal of beef and onion skewers, which can go from raw ingredients to plate in half an hour.

When you buy meat in a larger quantity, you will not only save time on shopping; you will save time in the kitchen too. It takes just a little bit of planning to use the same cut of meat in multiple delicious ways.

Keto Beef And Broccoli Recipe

Serves: 2 Prep: 20 min Cook: 15 min

Ingredients

1 lb. top sirloin or flank steak, thinly sliced
3 cups broccoli, cut into florets
2 green onions, sliced
½ cup coconut aminos
2 garlic cloves, minced
2 tbsp. fresh ginger, minced
½ cup beef stock
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Melt coconut oil in a skillet over high heat.
Brown the thinly sliced beef for 1 to 2 minutes per side and set aside.
Lower heat to medium-low, add the garlic ginger and stir until fragrant, 1 to 2 minutes.
Add the broccolini and beef stock, and cook until the broccolini is soft, 4 to 5 minutes.
Add the green onions, and bring the beef back to the pan.
Pour in the coconut aminos and season to taste.
Toss everything and cook another 4 to 5 minutes or until everything is cooked through.

📖 Recipe

Keto Beef And Broccoli Recipe

A meal for two that goes from raw ingredients to dinner plate in less than half an hour? Stick to keto beef and broccoli for a quick reward!

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 568 kcal

Ingredients

1 lb. top sirloin or flank steak thinly sliced
3 cups broccoli cut into florets
2 green onions sliced
½ cup coconut aminos
2 garlic cloves minced
2 tbsp. fresh ginger minced
½ cup beef stock
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Melt coconut oil in a skillet over high heat.
2 tbsp. coconut oil
Brown the thinly sliced beef 1 to 2 minutes per side and set aside.
1 lb. top sirloin or flank steak
Lower heat to medium-low and add the garlic, ginger, and stir until fragrant 1 to 2 minutes.
2 garlic cloves, 2 tbsp. fresh ginger
Add the broccolini, beef stock, and cook until broccolini is soft, 4 to 5 minutes.
3 cups broccoli, ½ cup beef stock
Add the green onions, and bring the beef back to the pan.
2 green onions
Pour in the coconut aminos and season to taste.
½ cup coconut aminos
Toss everything and cook another 4 to 5 minutes, or until everything is cooked through.
Sea salt and freshly ground black pepper

Nutrition

Calories: 568kcalCarbohydrates: 26gProtein: 54gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 136mgSodium: 1644mgPotassium: 1422mgFiber: 4gSugar: 3gVitamin A: 970IUVitamin C: 126mgCalcium: 133mgIron: 5mg

Keyword Beef, broccoli, keto

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Curried Cauliflower And Kale Soup Recipe

November 15, 2022 by Paleo Leaper 5 Comments

Have you ever noticed that most soups go from chopped vegetables to pre-warmed soup bowls in less than an hour? That is unless you are venturing into the makings of a slow cooker cabbage soup, which takes up to 6 hours of your non-presence.

Curried Cauliflower And Kale Soup in a bowl.

Either way, you are bound for a heart-warming treat at the end of the day, hopefully with enough leftovers for easy-to-reheat lunches or even to freeze for a later date.

In winter months, we could all use a little garlic, ginger, and turmeric in our lives. All three of these ingredients help us to boost our immune systems in times of need, and as luck would have it, all three reside in this curried cauliflower and kale soup.

If you aren't familiar with the many benefits of turmeric, you should be. You may recognize it by its intense golden color, and if you have ever gotten it on your hands, you know that it stains temporarily (as a side note, it can be used to whiten your teeth), but in all of its superb yellowness, it is most renowned for its anti-inflammatory effects.

Tastewise, turmeric brings depth to whatever stew, soup, or curry you are indulging in. And if you can find it in a fresh version, it even makes a wonderful addition to ginger and turmeric orange juice. With this soup, you truly can go for gold!

Curried Cauliflower And Kale Soup Recipe

Serves: 4 Prep: 25 min Cook: 35 min

Ingredients

1 head of cauliflower, chopped into florets
1 bunch of kale, stems removed and chopped
2 to 3 carrots, diced
1 yellow onion, diced
1 tbsp. fresh ginger, minced
2 garlic cloves, minced
2 tbsp. curry powder
1 tsp. turmeric powder
½ tsp. cumin powder
½ tsp. paprika
2 to 3 cups vegetable stock
1 cup coconut milk
4 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Melt coconut oil in a pot over medium heat.
Add the onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes.
Add the cauliflower florets and carrots; cook everything for 4 to 5 minutes, stirring occasionally.
Sprinkle in the spices: curry, turmeric, cumin, paprika, sea salt, and black pepper; give everything a good stir.
Pour in the vegetable stock and toss in the kale.
Cover and cook over low heat until all vegetables are soft, 15 to 20 minutes.
Blend the soup using an immersion blender to desired consistency.
Pour in the coconut milk, give another quick blend, and cook until everything is nice and warm.
Adjust the seasoning and serve.

📖 Recipe

Curried Cauliflower And Kale Soup Recipe

Soul-nourishing and heart-warming, this curried cauliflower and kale soup will save the day with notes of turmeric along with hints of cumin and fresh ginger.

4.93 from 14 votes

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Prep Time 25

Cook Time 35

Total Time 1

Course Soup

Cuisine Indian

Servings people

Calories 332 kcal

Ingredients

1 head of cauliflower chopped into florets
1 bunch of kale stems removed, and chopped
2 to 3 carrots diced
1 yellow onion diced
1 tbsp. fresh ginger minced
2 garlic cloves minced
2 tbsp. curry powder
1 tsp. turmeric powder
½ tsp. cumin powder
½ tsp. paprika
2 to 3 cups vegetable stock
1 cup coconut milk
4 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Melt coconut oil in a pot over medium heat.
4 tbsp. coconut oil
Add the onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes.
1 yellow onion, 2 garlic cloves, 1 tbsp. fresh ginger
Add the cauliflower florets and carrots; cook everything for 4 to 5 minutes, stirring occasionally.
1 head of cauliflower, 2 to 3 carrots
Sprinkle in the spices: curry, turmeric, cumin, paprika, sea salt, and black pepper; give everything a good stir.
2 tbsp. curry powder, 1 tsp. turmeric powder, ½ tsp. cumin powder, ½ tsp. paprika, Sea salt and freshly ground black pepper
Pour in the vegetable stock and toss in the kale.
2 to 3 cups vegetable stock, 1 bunch of kale
Cover and cook over low heat until all vegetables are soft, 15 to 20 minutes.
Blend the soup using an immersion blender to desired consistency.
Pour in the coconut milk, give another quick blend, and cook until everything is nice and warm.
1 cup coconut milk
Adjust the seasoning and serve.
Sea salt and freshly ground black pepper

Nutrition

Calories: 332kcalCarbohydrates: 21gProtein: 6gFat: 29gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 540mgPotassium: 847mgFiber: 7gSugar: 6gVitamin A: 2748IUVitamin C: 87mgCalcium: 134mgIron: 6mg

Keyword curried cauliflower, kale, paleo, recipe, soup

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Simple Lamb Stew Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

As much as we adore the delicious meals that come out of our dear old, slow cooker, some days don't allow for that lengthy cooking time, and sometimes it is our hunger that demands to be fed within an hour.

Simple Lamb Stew in a pot with a wooden spatula.

When the belly starts to grumble and raise a ruckus, it is up to us to take matters into the kitchen, where we can begin to prepare a nutritious meal with enough leftovers to lift us into the following day.

Sure, bacon and eggs are a quick solution to an energy crisis, yet there are moments when we crave something more complex and full of homegrown flavor. In those moments of daydreaming about food, your body is yearning for a stew.

Whether it be beef or lamb, listen to your gut instinct or whatever is in your fridge, and get cooking! A simple stew is super easy to make: heat up your favorite saucepan, add your Paleo fat of choice, brown the cut-up meat and remove it from the pan, add onions, then garlic, and the rest of the veggies, and return the meat to the pot and simmer for 30-40 minutes.

In about an hour, you will have a rich pot of wholesome goodness that is just waiting to be shared. It sure beats ordering takeout!

Take a break and read a book while you wait, or spend a few minutes chopping up some grape tomatoes and a small onion for an appetizer while those gorgeous smells fill the room.

Simple Lamb Stew Recipe

Serves: 4 Prep: 25 min Cook: 40 min

Ingredients

2 lb. lamb stew meat, cut into cubes
3 to 4 carrots, sliced
1 broccoli head, cut into florets
2 tomatoes, diced
8 oz. mushrooms, chopped
1 onion, diced
2 garlic cloves, minced
1 tsp. fresh thyme, minced
2 cups beef stock
4 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Heat a large saucepan over medium-high heat, and melt the cooking fat.
Brown the lamb pieces in the saucepan for about 1 minute per side, then set aside.
Add carrots, onions, and garlic, and cook for a couple of minutes until the onions begin to soften.
Add the mushrooms, broccoli, and tomatoes, and pour in the beef stock; scrape the bottom of the saucepan while cooking.
Sprinkle with fresh thyme, and season to taste.
Bring the lamb back to the saucepan, lower the heat to medium, cover, and cook for 30 to 40 minutes.

📖 Recipe

Simple Lamb Stew Recipe

There are days when you just want to take it slow, but not in the slow cooker kind of way. This simple lamb stew goes from raw ingredients to bowl in less than an hour!

5 from 1 vote

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Soup

Cuisine American

Servings people

Calories 537 kcal

Ingredients

2 lb. lamb stew meat cut into cubes
3 to 4 carrots sliced
1 broccoli head cut into florets
2 tomatoes diced
8 oz. mushrooms chopped
1 onion diced
2 garlic cloves minced
1 tsp. fresh thyme minced
2 cups beef stock
4 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat a large saucepan over medium-high heat, and melt the cooking fat.
4 tbsp. cooking fat
Brown the lamb pieces in the saucepan for about 1 minute per side, then set aside.
2 lb. lamb stew meat
Add carrots, onions, and garlic, and cook for a couple of minutes until the onions begin to soften.
3 to 4 carrots, 1 onion, 2 garlic cloves
Add the mushrooms, broccoli, and tomatoes, and pour in the beef stock; scrape the bottom of the saucepan while cooking.
1 broccoli head, 2 tomatoes, 8 oz. mushrooms, 2 cups beef stock
Sprinkle with fresh thyme, and season to taste.
1 tsp. fresh thyme, Sea salt and freshly ground black pepper
Bring the lamb back to the saucepan, lower the heat to medium, cover, and cook for 30 to 40 minutes.

Nutrition

Calories: 537kcalCarbohydrates: 18gProtein: 55gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 147mgSodium: 455mgPotassium: 1652mgFiber: 6gSugar: 5gVitamin A: 2042IUVitamin C: 140mgCalcium: 142mgIron: 13mg

Keyword lamb, paleo, recipe, stew

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Slow Cooker Beef With Mushroom-Onion Sauce Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

Absolutely delicious. There are plenty of words to describe this slow-cooked pot of beef with mushrooms, onions, beef stock, and coconut gravy... but the first words out of your mouth upon sampling this dish just may be the very thing we said here.

Slow Cooker Beef With Mushroom-Onion Sauce Recipe in a yellow bowl.

Maybe you will love it so much, that you will take your leftovers to work, just to show off how well you can create an overnight masterpiece in the kitchen.

With the right cut of beef, this roast is going to be incredibly tender and drool-worthy; think of the best boeuf Bourguignon you have ever had. Choose an ample-sized boneless chunk of beef, approximately a 2 lb. chuck, or a round roast.

You can also go for a top side or silverside, but the less expensive cuts of meat will more than suffice if you are slow cooking for 8 hours. If you are short on time, you can add everything directly to the slow cooker, but if you want to extract all of the incredible flavors from the meat, you cannot skip the first step of browning it.

Caramelizing the surfaces of your roast in a hot pan with Paleo-approved fat is essential as it will lend unspeakable flavors to the finished dish.

If you wish to add some freshly chopped parsley for specks of green interest, add them near the end of cooking so that they remain vibrant upon serving. Nothing suits this dish better than a side of marinated beets. Never tried it? Now is the time to start.

Slow Cooker Beef With Mushroom-Onion Sauce Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

2 lb. beef roast
8 oz. mushrooms, sliced
1 cup coconut milk
1 cup beef stock
1 onion, diced
2 tbsp. onion flakes
1 tbsp. dry oregano
¼ tsp. celery seed, crushed
2 garlic cloves, minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt cooking fat in a skillet over medium-high heat.
Brown the beef on all sides, about 2 minutes per side.
Place the beef in a slow cooker.
Add the diced onion, mushroom, and garlic to the skillet and cook for 2 to 3 minutes.
Pour the beef stock into the skillet and bring to a light simmer.
Add the onion flakes, oregano, and celery seed, and season generously.
Pour in the coconut milk, whisk everything, and pour over the beef in the slow cooker.
Cover and cook on low for 7 to 8 hours.

📖 Recipe

Slow Cooker Beef With Mushroom-Onion Sauce Recipe

From out of the slow cooker emerges a tender beef roast worthy of royalty, complete with a mushroom-onion-coconut milk sauce and all. The end.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 660 kcal

Ingredients

2 lb. beef roast
8 oz. mushrooms sliced
1 cup coconut milk
1 cup beef stock
1 onion diced
2 tbsp. onion flakes
1 tbsp. dry oregano
¼ tsp. celery seed crushed
2 garlic cloves minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt cooking fat in a skillet over medium-high heat.
2 tbsp. cooking fat
Brown the beef on all sides, about 2 minutes per side.
2 lb. beef roast
Place the beef in a slow cooker.
Add the diced onion, mushroom, and garlic to the skillet and cook for 2 to 3 minutes.
8 oz. mushrooms, 1 onion, 2 garlic cloves
Pour the beef stock into the skillet and bring to a light simmer.
1 cup beef stock
Add the onion flakes, oregano, and celery seed, and season generously.
2 tbsp. onion flakes, 1 tbsp. dry oregano, ¼ tsp. celery seed, Sea salt and freshly ground black pepper
Pour in the coconut milk, whisk everything, and pour over the beef in the slow cooker.
1 cup coconut milk
Cover and cook on low for 7 to 8 hours.

Nutrition

Calories: 660kcalCarbohydrates: 17gProtein: 49gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 326mgPotassium: 1438mgFiber: 4gSugar: 5gVitamin A: 95IUVitamin C: 9mgCalcium: 170mgIron: 15mg

Keyword Beef, mushroom-onion sauce, paleo, recipe, slow cooker

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Pork Chops With Tomato-Pancetta Salad Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

A tomato and pancetta salad sitting pretty atop expertly fried pork chops makes for a very friendly dinner indeed, whether you are dining alone or catering to a party of ten.

Pork Chops With Tomato-Pancetta Salad on a wooden cutting board.

Pancetta is a cured meat, made from unsmoked pork belly, and you'll either find it thinly sliced or cubed. It is most certainly not bacon, though you can use it as such in cooking - to form the base of a soup or risotto, or you can sauté it with garlic and onions and add a simple fried egg.

You can line muffin cups with thin-sliced pancetta, but we are getting carried away with ourselves and dreaming up recipes that we have not even created yet! Just read the package to find out what you are getting. Is it only meat and salt, perhaps some spices too? Or is there added sweetener and preservatives? The bottom line, choose the best you can find, and you cannot go wrong.

If you ever find yourself with too much pancetta at once, this is a really wonderful problem to have(!); go ahead and make a tray of baked eggs with pancetta and mushrooms for breakfast.

You will be happy and content, if you happen to have guests, then they will be well fed and think of you as a surprisingly good cook - and you can go about your day filled with plenty of energy, enough to conquer the world, or at least the laundry.

Pork Chops With Tomato-Pancetta Salad Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

4 to 6 boneless pork chops
5 to 6 oz. pancetta, diced
1 lb. cherry or grape tomatoes, halved
1 onion, diced
2 garlic cloves, minced
1 tbsp. fresh basil, plus more for garnish
1 tsp. dried oregano
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Heat olive oil in a skillet over medium heat.
Cook the pancetta until nicely browned, 3 to 4 minutes; add the onion and garlic, and continue cooking for 2 to 3 minutes.
Add the tomatoes, basil, and dried oregano, and cook for 2 minutes longer.
Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
Season the pork chops on both sides to taste.
Heat cooking fat over medium-high heat and cook the pork chops for 2 to 3 minutes per side, or until no longer pink in the center.
Let the pork chops rest for about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.

📖 Recipe

Pork Chops With Tomato-Pancetta Salad

Warning: this recipe is guaranteed to have zero leftovers. Pork chops with tomato-pancetta salad are the name, and if you are looking for extra bites to eat, better make a large side salad to accompany this dish.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Italian

Servings people

Calories 530 kcal

Ingredients

4 to 6 boneless pork chops
5 to 6 oz. pancetta diced
1 lb. cherry or grape tomatoes halved
1 onion diced
2 garlic cloves minced
1 tbsp. fresh basil plus more for garnish
1 tsp. dried oregano
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Cook the pancetta until nicely browned, 3 to 4 minutes; add the onion and garlic, and continue cooking for 2 to 3 minutes.
5 to 6 oz. pancetta, 1 onion, 2 garlic cloves
Add the tomatoes, basil, and dried oregano, and cook for 2 minutes longer.
1 lb. cherry or grape tomatoes, 1 tbsp. fresh basil, 1 tsp. dried oregano
Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
2 tbsp. balsamic vinegar, Sea salt and freshly ground black pepper
Season the pork chops on both sides to taste.
Sea salt and freshly ground black pepper
Heat cooking fat over medium-high heat and cook the pork chops for 2 to 3 minutes per side, or until no longer pink in the center.
2 tbsp. cooking fat, 4 to 6 boneless pork chops
Let the pork chops rest for about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.

Nutrition

Calories: 530kcalCarbohydrates: 10gProtein: 35gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 113mgSodium: 315mgPotassium: 898mgFiber: 2gSugar: 5gVitamin A: 790IUVitamin C: 29mgCalcium: 61mgIron: 2mg

Keyword pancetta, pork chops, recipe, salad, tomato

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Cauliflower Mushroom Risotto Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

Risotto is the iconic Italian dish - rice simmered in a gorgeous broth with chopped bits of vegetables to match in flavor and consistency. Paleo risotto takes the broth part of the recipe into consideration, but tosses the white rice to the back of the cupboard, and utilizes riced cauliflower instead.

Cauliflower Mushroom Risotto in a white bowl.

There is a big difference in terms of carbs, so if you are steering clear of a carb overload, you will want to go with the second option.

It is incredibly simple to make a mushroom and cauliflower risotto, and if we may suggest from the start, 2 tablespoons of avocado oil will help to make this dish simply amazing.

What forges the nutritive content, however, is the chicken stock. This is a must-have, and must-do, in any Paleo kitchen. You'll also want to accomplish this task of slow-simmering a chicken, and its bones, ahead of time, so that when you are truly hungry, there is no need to wait on the flavors to develop.

It always pays to be a step ahead, so stir up a big batch of bone stock (herbs optional) one weekend and freeze the leftovers, for when time is of the essence.

What to serve this cauliflower risotto with? What not to serve it with - that is the question. From simple chicken drumsticks to a whole oven-roasted chicken, to an Italian chopped salad, you will find that it complements just about anything you set on the table next to it.

Mushroom Cauliflower Risotto Recipe

Serves: 2 Prep: 20 min Cook: 15 min

Ingredients

1 cauliflower, riced
8 oz. mushrooms, sliced
1 onion, minced
2 garlic cloves, minced
1 cup chicken stock
2 tbsp. fresh parsley, minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt cooking fat in a skillet over medium heat.
Add the garlic and onion; cook until soft, about 1 to 2 minutes.
Add the mushrooms and cook until nicely browned 2 to 3 minutes.
Add the cauliflower rice, pour in the chicken stock, cover, and cook until the cauliflower is soft, about 4 to 5 minutes.
Season to taste, give everything a nice stir, and serve topped with fresh parsley.

📖 Recipe

Cauliflower Mushroom Risotto Recipe

You are craving risotto, yet your desire to remain Paleo is tugging at your conscience - stir up a bowlful of mushroom cauliflower risotto instead. The problem was solved in an instant!

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Italian

Servings people

Calories 313 kcal

Ingredients

1 cauliflower riced
8 oz. mushrooms sliced
1 onion minced
2 garlic cloves minced
1 cup chicken stock
2 tbsp. fresh parsley minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt cooking fat in a skillet over medium heat.
2 tbsp. cooking fat
Add the garlic and onion; cook until soft, about 1 to 2 minutes.
2 garlic cloves, 1 onion
Add the mushrooms and cook until nicely browned 2 to 3 minutes.
8 oz. mushrooms
Add the cauliflower rice, pour in the chicken stock, cover, and cook until the cauliflower is soft, about 4 to 5 minutes.
1 cauliflower, 1 cup chicken stock
Season to taste, give everything a nice stir, and serve topped with fresh parsley.
Sea salt and freshly ground black pepper, 2 tbsp. fresh parsley

Nutrition

Calories: 313kcalCarbohydrates: 31gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 293mgPotassium: 1626mgFiber: 10gSugar: 11gVitamin A: 1250IUVitamin C: 163mgCalcium: 154mgIron: 16mg

Keyword cauliflower, mushrooms, recipe, risotto

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Paleo Spaghetti Recipe

November 14, 2022 by Paleo Leaper 2 Comments

Who says you can't enjoy spaghetti, this traditional and beloved comfort food, on Paleo? In fact, the sauce can be perfectly Paleo, and there's no better way to substitute regular wheat pasta with spaghetti squash. The resulting taste and texture are just as satisfying while not compromising your health.

Spaghetti squash is a good source of beta-carotene, potassium, and folic acid.

The sauce presented here is a Bolognese sauce that's hearty and thick. It's not a runny sauce, and it has a lot of meat and vegetables.

For this reason, it's better to use plum tomatoes as they are very meaty. If you don't have your own garden tomatoes, you can go with the Italian canned tomatoes. The San Marzano tomatoes are a controlled kind of tomatoes.

True San Marzano tomatoes can only come from San Marzano in Italy and are very meaty and tasty. The price point for these tomatoes is higher, but the resulting sauce will be much better.

The recipe for the sauce is for about 8 servings, just so you can at least have some leftovers. I encourage you to do a big batch and freeze what's left for later use. Use about 2 medium to large spaghetti squashes for 4 people.

Paleo spaghetti Recipe

Serves: 8 Prep: 5 min Cook: 50 min

Ingredients

1 lb ground grass-fed beef (the fattier, the better);
2 tablespoon ghee;
¼ cup bacon, chopped;
1 large onion, chopped and diced;
3 cloves garlic, minced;
3 carrots, diced;
2 celery sticks, diced;
2 teaspoon dried oregano;
2 tablespoon tomato paste;
1 bay leaf;
The equivalent of 2 cans of whole meaty tomatoes;
Optional heavy cream (makes the sauce less acidic);
Fresh parsley for garnishing.
2 medium spaghetti squash

Preparation

Heat a large Dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it's really a question of taste. Cook the ground beef and bacon for about 5 minutes.
Remove the meat with a slotted spoon and set aside.
Use the same Dutch oven or pot for cooking the other ingredients (carrots, celery, onion, garlic, and oregano). Cook the vegetables until soft at medium heat.
Add the tomatoes, tomato paste, ground beef, bacon, and bay leaf. You can break the tomatoes a bit, but the cooking process will break them anyway.
Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
Bring to a boil and then reduce to a simmer for about 45 minutes.
In the meantime, heat your oven to 350 F.
Cut your spaghetti squashes in half length-wise, and remove and discard the seeds.
Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check them for doneness with a fork at around 25 minutes. Make sure not to overcook them because they will become mushy and won’t make pasta.
Once your Bolognese sauce is cooked, you can add about ½-1 cup of heavy cream. This will make the sauce less acidic.
You can now pour a generous amount of the sauce directly on the squash halves so that they form their own bowl, or you can scrape the inside out with a fork to form spaghetti-like pasta and serve it on a plate with the sauce.
As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional, and only do this if you consume cheese.
Garnish with fresh parsley, and enjoy!

📖 Recipe

Paleo Spaghetti Recipe

This delicious Paleo Diet spaghetti recipe makes use of spaghetti squashes and a meaty bolognese sauce with vegetables, beef and bacon for an amazing dish.

5 from 1 vote

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Prep Time 5

Cook Time 50

Total Time 55

Course Main Course

Cuisine Italian

Servings people

Calories 223 kcal

Ingredients

1 lb ground grass-fed beef the fattier, the better;
2 tablespoon ghee;
¼ cup bacon chopped;
1 large onion chopped and diced;
3 cloves garlic minced;
3 carrots diced;
2 celery sticks diced;
2 teaspoon dried oregano;
2 tablespoon tomato paste;
1 bay leaf;
The equivalent of 2 cans of whole meaty tomatoes;
Optional heavy cream makes the sauce less acidic;
Fresh parsley for garnishing.
2 medium spaghetti squash

Instructions

Heat a large Dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it’s really a question of taste. Cook the ground beef and bacon for about 5 minutes.
1 lb ground grass-fed beef, 2 tbsp ghee;, ¼ cup bacon
Remove the meat with a slotted spoon and set aside.
Use the same Dutch oven or pot for cooking the other ingredients (carrots, celery, onion, garlic, and oregano). Cook the vegetables until soft at medium heat.
1 large onion, 3 cloves garlic, 3 carrots, 2 celery sticks, 2 tsp dried oregano;
Add the tomatoes, tomato paste, ground beef, bacon, and bay leaf. You can break the tomatoes a bit, but the cooking process will break them anyway.
2 tbsp tomato paste;, The equivalent of 2 cans of whole meaty tomatoes;, 1 bay leaf;
Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
Bring to a boil and then reduce to a simmer for about 45 minutes.
In the meantime, heat your oven to 350 F.
Cut your spaghetti squashes in half length-wise, and remove and discard the seeds.
2 medium spaghetti squash
Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check them for doneness with a fork at around 25 minutes. Make sure not to overcook them because they will become mushy and won’t make pasta.
Once your Bolognese sauce is cooked, you can add about ½-1 cup of heavy cream. This will make the sauce less acidic.
Optional heavy cream
You can now pour a generous amount of the sauce directly on the squash halves so that they form their own bowl, or you can scrape the inside out with a fork to form spaghetti-like pasta and serve it on a plate with the sauce.
As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional, and only do this if you consume cheese.
Garnish with fresh parsley, and enjoy!
Fresh parsley for garnishing.

Nutrition

Calories: 223kcalCarbohydrates: 3gProtein: 11gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 123mgPotassium: 246mgFiber: 1gSugar: 1gVitamin A: 595IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Keyword paleo spaghetti, spaghetti, spaghetti squash

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Chicken Osso Bucco Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

The real osso buco is slow-cooked, complete with veal shanks and a medley of tomatoes, perhaps a hint of wine... Our take is slightly different; after all, chicken does have a tendency to make it more often into our homes and onto our plates.

We can save the veal for a fancy night out and focus on the poultry at hand.

Tomatoes are one of those tricky foods - for someone with a nightshade intolerance or an autoimmune condition, you should best avoid them altogether.

If you have the smell and taste of tomatoes on your mind and your Italian food cravings aren't going away, then we highly recommend a hearty chicken marsala to whisk those desires away.

Yet, when tomatoes are in season, they are hard to resist! Plus, they are rich in vitamins A and C, along with many other antioxidants that help keep you young - just remember that heat destroys some of their beneficial properties, so serve some raw as a garnish.

This can be a fun event, especially when you are searching for some colorful, and flavorful, heirloom varieties to liven up your plate.

Serve with some mashed cauliflower, or potatoes, and make sure to double the batch of everything! This chicken Osso Bucco is fabulous for leftovers and seconds, which we are sure will be asked for, so be prepared to plan/shop/cook ahead.

Chicken Osso Bucco Recipe

Serves: 4 Prep: 20 min Cook: 45 min

Ingredients

6 to 8 chicken thighs
1 onion, diced
2 to 3 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cups tomatoes, diced
1 cup chicken stock
½ cup tomato sauce
2 tbsp. tomato paste
1 tbsp. fresh lemon zest
2 tbsp. fresh parsley, minced + more to garnish
1 tsp. dried oregano
½ tsp. dried thyme
¼ cup olive oil
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
Heat some cooking fat in an ovenproof skillet and season the chicken thighs with salt and pepper.
Brown the chicken for 2 to 3 minutes per side; set aside.
Lower the heat and add the olive oil to the same skillet used for the chicken.
Add the carrot, celery, onion, and garlic, and cook for 2 to 3 minutes.
Pour in the chicken stock and bring to a simmer until evaporated by half.
Add the diced tomatoes, tomato sauce, tomato paste, lemon zest, parsley, oregano, and thyme; season everything to taste.
Stir the ingredients in the pan, then add the chicken thighs.
Place in the oven and cook for 20 to 25 minutes, or until chicken is cooked through.
Adjust seasoning and serve topped with fresh parsley.

📖 Recipe

Chicken Osso Bucco Recipe

When the aroma of mouthwatering Italian food fills your home, no one will expect that it was you, simmering the scrumptious chicken Osso Bucco.

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Italian

Servings people

Calories 591 kcal

Ingredients

6 to 8 chicken thighs
1 onion diced
2 to 3 carrots diced
2 celery stalks diced
2 garlic cloves minced
2 cups tomatoes diced
1 cup chicken stock
½ cup tomato sauce
2 tbsp. tomato paste
1 tbsp. fresh lemon zest
2 tbsp. fresh parsley minced + more to garnish
1 tsp. dried oregano
½ tsp. dried thyme
¼ cup olive oil
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
Heat some cooking fat in an ovenproof skillet and season the chicken thighs with salt and pepper.
Cooking fat, Sea salt and freshly ground black pepper
Brown the chicken for 2 to 3 minutes per side; set aside.
6 to 8 chicken thighs
Lower the heat and add the olive oil to the same skillet used for the chicken.
¼ cup olive oil
Add the carrot, celery, onion, and garlic, and cook for 2 to 3 minutes.
1 onion, 2 to 3 carrots, 2 celery stalks, 2 garlic cloves
Pour in the chicken stock and bring to a simmer until evaporated by half.
1 cup chicken stock
Add the diced tomatoes, tomato sauce, tomato paste, lemon zest, parsley, oregano, and thyme; season everything to taste.
2 cups tomatoes, ½ cup tomato sauce, 2 tbsp. tomato paste, 1 tbsp. fresh lemon zest, 2 tbsp. fresh parsley, 1 tsp. dried oregano, ½ tsp. dried thyme, Sea salt and freshly ground black pepper
Stir the ingredients in the pan, then add the chicken thighs.
Place in the oven and cook for 20 to 25 minutes, or until chicken is cooked through.
Adjust seasoning and serve topped with fresh parsley.

Nutrition

Calories: 591kcalCarbohydrates: 20gProtein: 37gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 132mgSodium: 583mgPotassium: 1042mgFiber: 5gSugar: 10gVitamin A: 2118IUVitamin C: 35mgCalcium: 127mgIron: 6mg

Keyword chicken, osso bucco, recipe

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Southwest Pulled Pork Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Can you think of the best thing about cooking larger batches of tasty food at once? The leftovers. Notice, we said tasty food.

Simmer, braise, bake, or slow cook it right the first time, and every reheating will be a delight. It is also nice to invest your time in "bulk" meals because you only have to spend time cooking/stirring/tending once.

And the biggest mess happens just once, then you can refrigerate or freeze the leftovers. Heat it up again, and you have an (almost) instant meal on your plate, which is far better than opting for convenient, fast food.

If you have managed to eat all of your leftover pork carnitas or pulled pork, then congratulations, they must have been tasty! Now it is time to make another batch.

Think big this time around. Next on the list, you'll want to spend a little extra time to make the dressing by whipping up your own homemade mayonnaise. Use some now, save some for later - you never know when the craving will strike to dip your fresh veggies...

As you are preparing the salad, feel free to sneak a nibble or two of pepper, onion, carrot or avocado. Just remember to save enough for others!

A meal in itself, this Southwest-style pulled pork salad needs no additional companion on the plate, though an occasional dessert of a sweet potato brownie never hurts.

Southwest Pulled Pork Salad Recipe

Serves: 4 Prep: 20 min Cook: 5 min

Ingredients

2 cups leftover pulled pork or pork carnitas
1 bell pepper, diced
1 small red onion, diced
1 carrot, shredded
2 cups mixed greens, chopped
1 cup cabbage, chopped
1 avocado, sliced
Fresh cilantro, to garnish
Lime slices, to garnish

Southwest Dressing Ingredients

¼ cup homemade mayonnaise
¼ cup olive oil
¼ cup fresh lime juice
1 garlic clove, minced
2 tbsp. hot pepper sauce
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the dressing; season to taste and whisk until well emulsified.
Reheat the pulled pork in a skillet over medium heat.
In a salad bowl, combine the cabbage, mixed greens, carrot, red onion, and bell pepper, and toss gently.
Top the salad with the pulled pork and sliced avocado.
Drizzle the Southwest dressing on top and serve with fresh cilantro and lime slices.

📖 Recipe

Southwest Pulled Pork Salad Recipe

Pulled pork leftovers do not need a bun. What they need is a nice, refreshing salad with a Paleo mayonnaise-Southwest dressing that covers them in a scrumptious sauce.

5 from 2 votes

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Prep Time 20

Cook Time 5

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 557 kcal

Ingredients

2 cups leftover pulled pork or pork carnitas
1 bell pepper diced
1 small red onion diced
1 carrot shredded
2 cups mixed greens chopped
1 cup cabbage chopped
1 avocado sliced
Fresh cilantro to garnish
Lime slices to garnish

Southwest Dressing Ingredients

¼ cup homemade mayonnaise
¼ cup olive oil
¼ cup fresh lime juice
1 garlic clove minced
2 tbsp. hot pepper sauce
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the dressing; season to taste and whisk until well emulsified.
¼ cup homemade mayonnaise, ¼ cup olive oil, ¼ cup fresh lime juice, 1 garlic clove, 2 tbsp. hot pepper sauce, ½ tsp. chili powder, ½ tsp. ground cumin, ¼ tsp. paprika, Sea salt and freshly ground black pepper
Reheat the pulled pork in a skillet over medium heat.
2 cups leftover pulled pork or pork carnitas
In a salad bowl, combine the cabbage, mixed greens, carrot, red onion, and bell pepper, and toss gently.
1 small red onion, 1 carrot, 2 cups mixed greens, 1 cup cabbage, 1 bell pepper
Top the salad with the pulled pork and sliced avocado.
1 avocado
Drizzle the Southwest dressing on top and serve with fresh cilantro and lime slices.
Fresh cilantro, Lime slices

Nutrition

Calories: 557kcalCarbohydrates: 35gProtein: 18gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 57mgSodium: 1026mgPotassium: 524mgFiber: 6gSugar: 22gVitamin A: 4346IUVitamin C: 70mgCalcium: 102mgIron: 3mg

Keyword pulled pork, recipe, salad, southwest

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Vietnamese-Style Beef And Mango Salad Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Lively, green, spicy, and Vietnamese - this beef and mango salad are here to tempt your taste buds and nourish your body with mint leaves aplenty. The list of salad ingredients is mouthwatering enough, but then you get to the Vietnamese-style dressing, and you think, "Wow, I can't make this soon enough!".

Vietnamese-Style Beef And Mango Salad in a blue bowl.

The recipe serves about 2 people, though it is easy enough to scale up for a dinner party of 4. If you are eating alone, know that the leftovers will be extremely delicious; just keep the refrigerated dressing separate from the salad ingredients until you serve yourself a second time

. Also, keep in mind that you will need to plan ahead with this coconut amino and fish sauce marinade - it is best to let the sirloin steak marinate for 2-12 hours for the most flavor.

If you prepare it in the morning before heading off to work, dinner will be a cinch to finish in the evening, with only a handful of minutes needed for frying the beef slices - which leaves you plenty of time to relax and unwind with a healthy meal on your plate, exciting conversation optional.

If you are out to impress, others, or yourself, you may want to bring a delicious appetizer into the meal, Vietnamese spring rolls with garlic and sriracha sauce, perhaps? Another incredible 2-serving meal is beef pho, you must try that at least once, if not a hundred times in your life.

Vietnamese-Style Beef And Mango Salad Recipe

Serves: 2 Prep: 20 min + 2 h Cook: 10 min

Ingredients

1 sirloin steak, sliced
2 garlic cloves minced
¼ cup coconut aminos
3 tbsp. fish sauce
1 tsp. chili flakes
2 tbsp. raw honey
Cooking fat
4 cups mixed greens
1 mango, julienned
1 carrot, julienned
1 bell pepper, sliced
¼ cup almonds, sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro

Vietnamese Style Dressing Ingredients

¼ cup fish sauce
¼ cup rice vinegar
½ cup water
¼ cup fresh lime juice
2 tbsp. raw honey, melted
2 garlic cloves, minced
1 tsp. chili flakes

Preparation

In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.
Refrigerate and marinate for 2 to 12 hours.
Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.
In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.
Serve the salad topped with beef.

📖 Recipe

Vietnamese-Style Beef And Mango Salad Recipe

You know that you are in for an exciting treat when Vietnamese beef and mango salad is in your bowl - limes, mint, and chili; oh my!

5 from 1 vote

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Prep Time 2 20

Cook Time 10

Total Time 2 30

Course Salad

Cuisine Vietnamese

Servings people

Calories 525 kcal

Ingredients

1 sirloin steak sliced
2 garlic cloves minced
¼ cup coconut aminos
3 tbsp. fish sauce
1 tsp. chili flakes
2 tbsp. raw honey
Cooking fat
4 cups mixed greens
1 mango julienned
1 carrot julienned
1 bell pepper sliced
¼ cup almonds sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro

Vietnamese Style Dressing Ingredients

¼ cup fish sauce
¼ cup rice vinegar
½ cup water
¼ cup fresh lime juice
2 tbsp. raw honey melted
2 garlic cloves minced
1 tsp. chili flakes

Instructions

In a bowl, combine the sliced beef with garlic, coconut aminos, fish sauce, chili flakes, and honey.
1 sirloin steak, ¼ cup coconut aminos, 3 tbsp. fish sauce, 1 tsp. chili flakes, 2 tbsp. raw honey
Refrigerate and marinate for 2 to 12 hours.
Melt cooking fat in a skillet over medium-high heat, and cook the beef slices until no longer pink, 4 to 5 minutes.
Cooking fat
In a small bowl, combine all the ingredients for the dressing and whisk until well combined.
¼ cup fish sauce, ¼ cup rice vinegar, ½ cup water, ¼ cup fresh lime juice, 2 tbsp. raw honey, 2 garlic cloves, 1 tsp. chili flakes
In a salad bowl, add all of the remaining ingredients, drizzle with the dressing, and toss everything gently.
2 garlic cloves minced, 4 cups mixed greens, 1 mango, 1 carrot, 1 bell pepper, ¼ cup almonds, ¼ cup fresh mint leaves, ¼ cup fresh cilantro
Serve the salad topped with beef.

Nutrition

Calories: 525kcalCarbohydrates: 70gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 69mgSodium: 4894mgPotassium: 1414mgFiber: 8gSugar: 48gVitamin A: 11061IUVitamin C: 151mgCalcium: 174mgIron: 5mg

Keyword Beef, mango, recipe, salad, vietnamese-style

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Ginger Citrus Roast Chicken Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

If you're like me, roast chicken is a staple in your Paleo kitchen. Easy to prepare, reasonably priced, satisfying, and leftovers can be used in a lot of different ways.

Our regular roast chicken can often become too much of a habit and become somewhat bland after a while.

This roast chicken is cooked stuffed with orange, lemon, and fresh ginger preparation, so the meat stays juicy with a nice tangy taste. Compared to your regular roast chicken, you only need some oranges, lemons, and fresh ginger, and you're up for absolute success.

This will also be a very healthy meal with the addition of vitamin C and flavonoid-rich citrus fruits and the anti-inflammatory and stomach-healing properties of ginger.

Ginger Citrus Roast Chicken Recipe

Prep: 5 min Cook: 55 min Serves: 6

Ingredients

About 5 tablespoon coconut oil (or lard, tallow, ghee);
3 lemons;
2 oranges;
1 whole chicken (about 4 ½ pounds);
3 tablespoon grated fresh ginger;
Salt and pepper to taste.

Preparation

Preheat your oven to 425 F. Grate the zest 1 orange and orange lemon and then cut them in quarters.
Wipe the chicken dry and place it in a roasting pan.
Mix 1 tablespoon of the grated ginger with the citrus zest. Rub the citrus mixture in the chicken cavity with some added salt and pepper if wanted. Add the quartered lemon and orange inside the cavity.
Juice the remaining lemons and orange with the remaining 2 tablespoon ginger, and also add the melted coconut oil. Brush the chicken with the mixture.
Put in the oven for 15 minutes.
After 15 minutes, baste the chicken and reduce the heat to 375 F.
After another 25 minutes, baste again, turn the chicken on its breast and cook for another 25 minutes.
At this point, verify the doneness of the chicken by verifying if the juices run clear when you cut the thickest part of the breast. You can also verify with a meat thermometer (it should be 160 F in the breast and at least 170 F in the thigh).
When ready, remove from the oven and let the chicken rest for 15 minutes.
Garnish with extra citrus wedges if wanted on a bed of steamed vegetables or spinach. Use citrus, coconut oil, and ginger cooking juice as a sauce.

📖 Recipe

Ginger Citrus Roast Chicken Recipe

This ginger and citrus roast chicken is moist, tangy and delicious. It's very easy to prepare and only takes very basic ingredients. Make it tonight!

5 from 1 vote

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Prep Time 5

Cook Time 55

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 406 kcal

Ingredients

5 tablespoon coconut oil or lard, tallow, ghee;
3 lemons;
2 oranges;
1 whole chicken about 4 ½ pounds;
3 tablespoon grated fresh ginger;
Salt and pepper to taste.

Instructions

Preheat your oven to 425 F. Grate the zest 1 orange and orange lemon and then cut them in quarters.
2 oranges;, 3 lemons;
Wipe the chicken dry and place it in a roasting pan.
1 whole chicken
Mix 1 tablespoon of the grated ginger with the citrus zest. Rub the citrus mixture in the chicken cavity with some added salt and pepper if wanted. Add the quartered lemon and orange inside the cavity.
3 tbsp grated fresh ginger;, Salt and pepper to taste.
Juice the remaining lemons and orange with the remaining 2 tablespoon ginger, and also add the melted coconut oil. Brush the chicken with the mixture.
5 tbsp coconut oil
Put in the oven for 15 minutes.
After 15 minutes, baste the chicken and reduce the heat to 375 F.
After another 25 minutes, baste again, turn the chicken on its breast and cook for another 25 minutes.
At this point, verify the doneness of the chicken by verifying if the juices run clear when you cut the thickest part of the breast. You can also verify with a meat thermometer (it should be 160 F in the breast and at least 170 F in the thigh).
When ready, remove from the oven and let the chicken rest for 15 minutes.
Garnish with extra citrus wedges if wanted on a bed of steamed vegetables or spinach. Use citrus, coconut oil, and ginger cooking juice as a sauce.

Nutrition

Calories: 406kcalCarbohydrates: 10gProtein: 25gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 90mgPotassium: 394mgFiber: 3gSugar: 5gVitamin A: 288IUVitamin C: 54mgCalcium: 46mgIron: 2mg

Keyword ginger chicken, roast chicken

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Hungarian Beef Goulash Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Goulash is a Hungarian dish using beef and paprika as its main ingredients. In fact, it's also sometimes called Paprikash.

Goulash comes from a word that means cattle stockman in Hungarian, and this stew will really give a great flavor to the beef.

This recipe is very easy to prepare and will cook for about 2 to 2 ½ hours in the oven or a crock pot.

It's very savory and can easily become a favorite for you and your family. It can safely be called comfort food.

This recipe serves about 2-3 people. I suggest that you make more and that you freeze the leftovers. Prepared stews are always good to have around for the times when cooking is not an option.

Hungarian Beef Goulash Recipe

Serves: 3 Prep: 15 min Cook: 2 h 30 min

Ingredients

Cooking oil (lard, tallow, or butter are three good choices)
½ Lb stewing beef, cut into cubes (choose grass-fed beef)
2 medium onions, sliced
1 large garlic clove, crushed and minced
1 bell pepper, sliced
2 tablespoon paprika (this can be adjusted to taste, don't be scared to use a lot of it)
2 teaspoon caraway seeds
1 can chopped tomatoes (fresh tomatoes is even better)
1 ½ cups of bone stock (beef stock is best, but anything will do)
Chopped parsley for garnishing.

Preparation

Preheat your oven to 350 F. You can also use a crock-pot, at a low temperature.
Brown the beef cubes in a pot with the cooking oil.
Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften for about 5 minutes on medium heat.
Put the beef back into the pot and add the spices, tomatoes, and stock.
Put a lit on the pot and transfer to the hot oven or put the preparation in your slow cooker.
Let it cook for about 2 hours to 2 ½ hours, until the beef is fork-tender.
Enjoy and thank mother nature for the grass-fed beef!

Simple and bold ingredients will hopefully make this recipe a classic in your kitchen. The secret is to use the best beef, the best paprika, and the best tomatoes. Trust me, it makes all the difference in the world.

📖 Recipe

Hungarian Beef Goulash Recipe

A simple Hungarian recipe, goulash or paprikash is a comfort food that's simple to make and that uses paprika to flavor delicious stewed grass-fed beef.

5 from 1 vote

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Soup

Cuisine Hungarian

Servings people

Calories 273 kcal

Ingredients

Cooking oil lard, tallow, or butter are three good choices
½ Lb stewing beef cut into cubes (choose grass-fed beef)
2 medium onions sliced
1 large garlic clove crushed and minced
1 bell pepper sliced
2 tablespoon paprika this can be adjusted to taste, don’t be scared to use a lot of it
2 teaspoon caraway seeds
1 can chopped tomatoes fresh tomatoes is even better
1 ½ cups of bone stock beef stock is best, but anything will do
Chopped parsley for garnishing.

Instructions

Preheat your oven to 350 F. You can also use a crock-pot, at a low temperature.
Brown the beef cubes in a pot with the cooking oil.
½ Lb stewing beef, Cooking oil
Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften for about 5 minutes on medium heat.
2 medium onions, 1 large garlic clove, 1 bell pepper
Put the beef back into the pot and add the spices, tomatoes, and stock.
2 tbsp paprika, 1 can chopped tomatoes, 1 ½ cups of bone stock, 2 tsp caraway seeds
Put a lit on the pot and transfer to the hot oven or put the preparation in your slow cooker.
Let it cook for about 2 hours to 2 ½ hours, until the beef is fork-tender.
Enjoy and thank mother nature for the grass-fed beef!
Chopped parsley for garnishing.

Notes

Nutrition

Calories: 273kcalCarbohydrates: 18gProtein: 16gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 254mgPotassium: 777mgFiber: 6gSugar: 9gVitamin A: 3707IUVitamin C: 69mgCalcium: 96mgIron: 4mg

Keyword Beef, beef stew, goulash

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Eggplant, Zucchini, and Tomato Bake Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

You don't have to care and tend to your own flourishing organic garden to enjoy the copious gifts of summer, because, let's face it, growing a perfectly luscious tomato is actually pretty hard work!

Eggplant, Zucchini, and Tomato Bake in a pan.

But we all love to eat tomatoes, heirloom varieties, and all, so when you really want to bake with this fleshy fruit, it is wonderful to get out and support local growers at a farmers market, as you will find the most flavorful specimens there.

Eating in season isn't always easy, though the summer months have us covered with everything from yellow peppers to beet leaves, green onions to carrot tops, and of course, the ever-growing zucchini.

You know that you can add 2 cups of shredded zucchini to flourless brownies, right?! If you haven't tried this amazing dessert yet, here is your chance; just be sure to pick up an extra large zucchini, or several small ones, so that there will be leftovers...

And while you are out shopping for fresh garden ingredients, you may also want to grab an extra eggplant; after all, a grilled eggplant and sun-dried tomato salad is also in season.

Now, that we have digressed so far from those ripe tomatoes, it is time to get back to the baking dish and slide it into the oven at 350 F. Bake for 25 minutes, and dinner is ready to be served with your choice of protein on the side.

Eggplant, Zucchini, And Tomato Bake Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

14 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. dried rosemary
1 tsp. Italian herbs
½ tsp. black pepper
1 tsp. salt
1 large eggplant, thinly sliced
3 large zucchinis, sliced
3 tomatoes, sliced
2 garlic cloves, thinly sliced
Chopped parsley, to serve

Preparation

Preheat oven to 350 F.
Combine the chopped tomatoes, olive oil, herbs, and seasoning; mix well.
Pour the seasoned tomato mixture into the bottom of an oven-proof dish.
Place the vegetables in the dish and top with garlic and a pinch of salt and pepper.
Place in the oven and allow to bake for 25 minutes.
Remove and sprinkle with the chopped parsley.

📖 Recipe

Eggplant, Zucchini, and Tomato Bake Recipe

Our Italian-inspired tomato, eggplant, and zucchini bake will make tremendous use of all the fresh vegetables that are available, right here, right now.

5 from 2 votes

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Prep Time 20

Cook Time 25

Total Time 45

Course Side Dish

Cuisine Italian

Servings people

Calories 115 kcal

Ingredients

14 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. dried rosemary
1 tsp. Italian herbs
½ tsp. black pepper
1 tsp. salt
1 large eggplant thinly sliced
3 large zucchinis sliced
3 tomatoes sliced
2 garlic cloves thinly sliced
Chopped parsley to serve

Instructions

Preheat oven to 350 F.
Combine the chopped tomatoes, olive oil, herbs, and seasoning; mix well.
14 oz. can chopped tomatoes, 1 tbsp. olive oil, 1 tsp. dried rosemary, 1 tsp. Italian herbs, 1 large eggplant, 3 large zucchinis, 3 tomatoes
Pour the seasoned tomato mixture into the bottom of an oven-proof dish.
Place the vegetables in the dish and top with garlic and a pinch of salt and pepper.
1 tsp. salt, 2 garlic cloves, ½ tsp. black pepper
Place in the oven and allow to bake for 25 minutes.
Remove and sprinkle with the chopped parsley.
Chopped parsley

Nutrition

Calories: 115kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 636mgPotassium: 876mgFiber: 7gSugar: 10gVitamin A: 501IUVitamin C: 39mgCalcium: 106mgIron: 3mg

Keyword bake, eggplant, recipe, tomato, zucchini

Tried this recipe?Let us know how it was!

Jamaican Jerk Pork With Mango Salsa Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

Search for "Jamaican jerk pork with mango salsa," and you will be gifted, or overwhelmed - depending on your point of view, with thousands of recipes. Not all will be truly Paleo, but we've made sure that this one is.

Jamaican Jerk Pork With Mango Salsa on a table.

To date, we've created many jerk seasoning recipes ourselves, ranging from jerk chicken with mango and pineapple sauce to jerk shrimp with warm cabbage slaw, even including a vegetarian option of Jamaican jerk eggplant and zucchini. But this meal is about so much more than the jerk seasoning, it is all about the mango salsa.

So, grab those mangoes at the supermarket or your favorite ethnic food store, and get dicing! How to choose the best mango? Contrary to other fruits - do not focus on the color, rather, judge by feel instead.

A ripe mango will give slightly under pressure like a peach or avocado, and it will soften as they ripen. If you find some on the harder side, do not put them in the fridge, they will ripen better on the countertop at room temperature; you may even try putting them in a brown paper bag, just as you would with bananas or pears.

Traditionally a side dish for Jamaican jerk pork would consist of rice or peas, even a simple fried cabbage, but we like to employ cauliflower rice with some generously seasoned and sautéed vegetables, along with roasted sweet potatoes. Every bite is worth the effort, and leftovers are greatly welcomed!

Jamaican Jerk Pork With Mango Salsa Recipe

Serves: 4 Prep: 25 min + 2 h Cook: 15 min

Ingredients

4 to 6 pork chops
4 fresh scallions, minced
4 garlic cloves, minced
2 habanero peppers, stemmed and chopped
¼ cup coconut aminos
¼ cup olive oil
¼ cup lime juice
¼ cup coconut milk
1 tbsp. Jamaican allspice
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. ground nutmeg
½ tsp. ground cloves
2 tbsp. dried thyme
Sea salt and freshly ground black pepper

Mango Salsa Ingredients

2 mangoes, diced
½ red onion, diced
1 hot pepper, seeded and diced
¼ cup fresh cilantro, chopped
¼ cup fresh lime juice
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation

Combine all the ingredients for the mango salsa in a bowl and toss until well combined; cover and refrigerate until ready to serve.
In a food processor, add all the ingredients, minus the pork chops, to make the jerk-style marinade.
Pulse everything until you get a smooth paste, and add more coconut milk if you want a smoother consistency.
Place the pork chops in a marinating container and season to taste, then pour the jerk marinade over and gently toss until everything is well covered.
Refrigerate, and marinate for 2 to 12 hours.
Preheat the grill to medium-high heat.
Grill the pork chops for 4 to 5 minutes per side or until nicely charred and cooked through.
Let the pork chops rest for 2 to 3 minutes, and serve with the mango salsa.

📖 Recipe

Jamaican Jerk Pork With Mango Salsa Recipe

Jamaican jerk shrimp holds a special place in our food memory, though Jamaican jerk pork with mango salsa always hits the spot!

5 from 1 vote

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Prep Time 2 25

Cook Time 15

Total Time 2 40

Course Main Course

Cuisine Jamaican

Servings people

Calories 634 kcal

Ingredients

4 to 6 pork chops
4 fresh scallions minced
4 garlic cloves minced
2 habanero peppers stemmed and chopped
¼ cup coconut aminos
¼ cup olive oil
¼ cup lime juice
¼ cup coconut milk
1 tbsp. Jamaican allspice
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. ground nutmeg
½ tsp. ground cloves
2 tbsp. dried thyme
Sea salt and freshly ground black pepper

Mango Salsa Ingredients

2 mangoes diced
½ red onion diced
1 hot pepper seeded and diced
¼ cup fresh cilantro chopped
¼ cup fresh lime juice
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Combine all the ingredients for the mango salsa in a bowl and toss until well combined; cover and refrigerate until ready to serve.
2 mangoes, ½ red onion, 1 hot pepper, ¼ cup fresh cilantro, ¼ cup fresh lime juice, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
In a food processor, add all the ingredients, minus the pork chops, to make the jerk-style marinade.
4 fresh scallions, 4 garlic cloves, 2 habanero peppers, ¼ cup coconut aminos, ¼ cup olive oil, ¼ cup lime juice, 1 tbsp. Jamaican allspice, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 2 tsp. ground nutmeg, ½ tsp. ground cloves, 2 tbsp. dried thyme, Sea salt and freshly ground black pepper
Pulse everything until you get a smooth paste, and add more coconut milk if you want a smoother consistency.
¼ cup coconut milk
Place the pork chops in a marinating container and season to taste, then pour the jerk marinade over and gently toss until everything is well covered.
4 to 6 pork chops
Refrigerate, and marinate for 2 to 12 hours.
Preheat the grill to medium-high heat.
Grill the pork chops for 4 to 5 minutes per side or until nicely charred and cooked through.
Let the pork chops rest for 2 to 3 minutes, and serve with the mango salsa.

Nutrition

Calories: 634kcalCarbohydrates: 38gProtein: 32gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 90mgSodium: 422mgPotassium: 984mgFiber: 8gSugar: 17gVitamin A: 1695IUVitamin C: 64mgCalcium: 247mgIron: 12mg

Keyword jamaican jerk pork, mango salsa, paleo, recipe

Tried this recipe?Let us know how it was!

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

November 9, 2022 by Paleo Leaper 5 Comments

Kalua pork, is delicious, falling apart, mouthwatering kalua pig. It has long-standing traditions in Hawaii, and if you ever go there, it is a must-eat! The word kālua means to cook in an underground oven, which is something that we are assuming you are not in possession of.

Never fear; your slow cooker is here to save the day. It's the closest we can get to baking dinner inside the Earth! While it is quite the experience to delve into the real luau dinner, for the time being, we've brought a taste of laid-back and carefree Hawaii to your kitchen.

If you happen to have some red Hawaiian sea salt, go ahead and rub that on the pork shoulder in lieu of Himalayan salt - you'll end up with a more authentic final presentation, at least in terms of origin. Bottom line: utilize your creative freedom and use what you have in your kitchen; no one will taste the salt difference.

Prepare for a feast, and you will end up with leftovers. So, if your roast is a bit larger, just add a little more cooking time and know that the shredded pork can be used in many ways - a tasty addition to tacos or salads...

Serve the kalua pork alongside some braised cabbage, or toss in half a head of green cabbage, roughly chopped at the beginning of slow cooking for an all-in-one meal.

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

Serves: 4 Prep: 10 min Cook: 8 h

Ingredients

1 pork shoulder roast, about 4-5 lbs.
1 ½ tbsp. Himalayan pink salt
½ tbsp. smoked salt, or to taste (optional)
1 tbsp. smoked paprika
4 to 5 bacon slices
5 to 6 garlic cloves

Preparation

Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
Lay the bacon slices flat on the bottom of a slow cooker.
Place the pork on top of the bacon slices.
Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the Himalayan pink salt.
Cover and cook on low for 6 to 8 hours, or until the pork falls apart easily with a fork.
Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.

📖 Recipe

Slow-Cooked Hawaiian-Style Kalua Pork Recipe

There has never been a better time to try a slow-cooked pot of Hawaiian-style kalua pork - get your grass skirts ready and see what happens!

3.83 from 17 votes

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine Hawaiian

Servings people

Calories 517 kcal

Ingredients

1 pork shoulder roast about 4-5 lbs.
1 ½ tbsp. Himalayan pink salt
½ tbsp. smoked salt or to taste (optional)
1 tbsp. smoked paprika
4 to 5 bacon slices
5 to 6 garlic cloves

Instructions

Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
1 pork shoulder roast, 5 to 6 garlic cloves
Lay the bacon slices flat on the bottom of a slow cooker.
4 to 5 bacon slices
Place the pork on top of the bacon slices.
Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the Himalayan pink salt.
1 ½ tbsp. Himalayan pink salt, 1 tbsp. smoked paprika, ½ tbsp. smoked salt
Cover and cook on low for 6 to 8 hours, or until the pork falls apart easily with a fork.
Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.

Nutrition

Calories: 517kcalCarbohydrates: 4gProtein: 58gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 200mgSodium: 3223mgPotassium: 1087mgFiber: 1gSugar: 0.4gVitamin A: 1845IUVitamin C: 3mgCalcium: 57mgIron: 4mg

Keyword kalua pork, paleo, recipe, slow-cooked

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Chicken with Apples and Cranberries Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

If only this chicken with apples and cranberries recipe had a video, so you could see just how juicy and mouthwateringly delicious the final plate is... A single picture does not do it justice, so we suggest to try it for yourself tonight.

Chicken with Apples and Cranberries on a blue plate.

Your friends and loved ones will be interested in this meal, too; put loads of love into it, and you will be rewarded with smiles and praise all around the table.

Dried cranberries provide a bulk of flavor to this uniquely flavored dish, but to stay safe, you'll need to check the ingredients. Several brands sneak sugar or "concentrated fruit juice" into naturally sour cranberries, which is something you will want to avoid on your quest to dine and live the Paleo way.

Seek them out from a reputable source, or dehydrate them at home, and you will be rewarded with a lovely tartness that is characteristically cranberry.

If you are buying dried cranberries in bulk, you will be able to add them to your homemade dried fruit bars.

We guarantee that you will love this dish; however, let us offer a variation on the theme of chicken, cranberries, and apples, just in case: how about chicken kebabs with an apple cranberry salad?

It is a very simple grilled dish that allows you to make plenty of chicken bites for lunch leftovers, with enough for snacking between meals.

Chicken With Apples And Cranberries Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

4 chicken breasts, skinless and boneless
2 green apples, sliced
2 shallots, minced
⅓ cup dried cranberries
¾ cup chicken stock
½ cup coconut milk
1 tbsp. fresh thyme
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt cooking fat in a skillet over medium-high heat.
Brown the chicken breasts for 2 to 3 minutes per side, then set aside.
Cook the shallots in the skillet until soft, about 2 to 3 minutes.
Pour in the chicken stock, bringing it to a boil, and scrape the bottom of the pan at the same time.
Place the chicken back in the skillet, add all the remaining ingredients, and season to taste.
Cook for another 12 minutes, covered, simmering over medium heat.

📖 Recipe

Chicken with Apples and Cranberries Recipe

When chicken breasts take a bath in chicken stock and coconut milk with dried cranberries, apples, shallots, and thyme, the results are perfectly seasonal.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 447 kcal

Ingredients

4 chicken breasts skinless and boneless
2 green apples sliced
2 shallots minced
⅓ cup dried cranberries
¾ cup chicken stock
½ cup coconut milk
1 tbsp. fresh thyme
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken breasts for 2 to 3 minutes per side, then set aside.
4 chicken breasts
Cook the shallots in the skillet until soft, about 2 to 3 minutes.
2 shallots
Pour in the chicken stock, bringing it to a boil, and scrape the bottom of the pan at the same time.
¾ cup chicken stock
Place the chicken back in the skillet, add all the remaining ingredients, and season to taste.
2 green apples, ⅓ cup dried cranberries, ½ cup coconut milk, 1 tbsp. fresh thyme, Sea salt and freshly ground black pepper
Cook for another 12 minutes, covered, simmering over medium heat.

Nutrition

Calories: 447kcalCarbohydrates: 26gProtein: 56gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 148mgSodium: 199mgPotassium: 716mgFiber: 4gSugar: 18gVitamin A: 263IUVitamin C: 11mgCalcium: 58mgIron: 4mg

Keyword apples, chicken, cranberry, paleo, recipe

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Almond Butter Chicken With Zucchini Noodles Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

The reason you always keep an extra supply of cooked and shredded chicken breast stocked in your freezer? Almond butter chicken with zucchini noodles is the definitive answer to your dinnertime challenge.

Almond Butter Chicken With Zucchini Noodles in a black pan with chopsticks.

Forget overly processed take-out meals; instead, use up your Paleo leftovers to make amazing and satisfying meals. In less than 40 minutes, you will create a dish that will cover your plate with the most delicious almond butter sauce you have ever tasted.

One requirement here, you must love almond butter, and not just in your keto chocolate almond butter fat bombs. Almond butter, the kind made without sweeteners, is incredibly rich and tasty. It's good to add it to your meals in smaller doses - don't go eating the entire jar at once!

Combine this with coconut aminos, and you'll create a sauce reminiscent of the peanut-based ones in Chinese or Thai cooking. And this, with a slightly sweet-sour sauce, combines perfectly with freshly spiralized zucchini noodles and chicken.

Once you discover your love for coconut aminos, you'll soon be making your own Paleo hoisin sauce, marinating lemongrass short ribs, and rolling up a batch of Asian five-spice meatballs.

This is a delightful meal that can easily be reheated for lunch the following day. Serve it over a bed of mixed greens and shredded radishes, for an extra green, healthful crunch.

Almond Butter Chicken With Zucchini Noodles Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

2 cups chicken breasts, cooked and shredded
3 large zucchinis, spiralized
1 cup carrots, shredded
1 cup cabbage, thinly sliced
1 bell pepper, thinly sliced
1 cup bean sprouts
2 tbsp. coconut oil
2 garlic cloves, minced
Fresh cilantro, minced

Almond Butter Sauce Ingredients

½ cup almond butter
⅓ cup coconut aminos
2 tbsp. raw honey (optional)
2 tbsp. coconut oil, melted
2 tbsp. white wine vinegar
2 tsp. fresh ginger, minced
2 tsp. chili flakes

Preparation

In a bowl, combine all the ingredients for the almond butter sauce and mix well.
Melt the coconut oil in a skillet over medium-high heat.
Add the garlic, and cook until soft, about 3 to 4 minutes.
Add the carrot, cabbage, and bell pepper; cook for another 3 to 4 minutes, or until veggies soften.
Next, add the shredded chicken, zucchini, and bean sprouts to the mixture, then cook for 3 to 4 minutes.
Add in the almond butter sauce and stir well; cook for another 4 to 5 minutes.
Serve topped with fresh cilantro.

📖 Recipe

Almond Butter Chicken With Zucchini Noodles Recipe

For lunch or dinner? That is the only question that should be asked when almond butter chicken with zucchini noodles is on the menu.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories 542 kcal

Ingredients

2 cups chicken breasts cooked and shredded
3 large zucchinis spiralized
1 cup carrots shredded
1 cup cabbage thinly sliced
1 bell pepper thinly sliced
1 cup bean sprouts
2 tbsp. coconut oil
2 garlic cloves minced
Fresh cilantro minced

Almond Butter Sauce Ingredients

½ cup almond butter
⅓ cup coconut aminos
2 tbsp. raw honey optional
2 tbsp. coconut oil melted
2 tbsp. white wine vinegar
2 tsp. fresh ginger minced
2 tsp. chili flakes

Instructions

In a bowl, combine all the ingredients for the almond butter sauce and mix well.
½ cup almond butter, ⅓ cup coconut aminos, 2 tbsp. raw honey, 2 tbsp. coconut oil, 2 tbsp. white wine vinegar, 2 tsp. fresh ginger, 2 tsp. chili flakes
Melt the coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Add the garlic, and cook until soft, about 3 to 4 minutes.
2 garlic cloves
Add the carrot, cabbage, and bell pepper; cook for another 3 to 4 minutes, or until veggies soften.
1 cup carrots, 1 cup cabbage, 1 bell pepper
Next, add the shredded chicken, zucchini, and bean sprouts to the mixture, then cook for 3 to 4 minutes.
2 cups chicken breasts, 3 large zucchinis, 1 cup bean sprouts
Add in the almond butter sauce and stir well; cook for another 4 to 5 minutes.
Serve topped with fresh cilantro.
Fresh cilantro

Nutrition

Calories: 542kcalCarbohydrates: 30gProtein: 32gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 590mgPotassium: 1075mgFiber: 8gSugar: 16gVitamin A: 6407IUVitamin C: 76mgCalcium: 177mgIron: 4mg

Keyword almond, butter, chicken, noodles, paleo, recipe, zucchini

Tried this recipe?Let us know how it was!

Paleo Egg Muffins Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

The perfect, savory Paleo muffin with just 3 ingredients, plus water and spices, that also keeps well for 4-5 days in the fridge? You guessed right, it is the humble egg muffin that takes the cake!

We know that you will want to add this flavorful egg muffin to the top of your meal prep and planning list for the week, because not only is it uncomplicated to bake, you get to add your favorite ingredients too.

Chances are good that free-range eggs are always in stock in your Paleo pantry as they are extremely versatile and can be cooked up at a starving moment's notice, perfect for filling in any energy gaps that pop up during the day.

Sweet potato pancakes with fresh strawberries and blueberries, poached egg optional, make for a nice weekend breakfast when you have time to relax with a steaming mug of coffee or herbal tea by your side, but weekdays call for different measures.

When you need to get somewhere on time, and fast, it is nice to have a grab-and-go breakfast already prepared. We'll be the first to say that bacon bits in egg muffins are tempting, though ham and prosciutto have their delightful qualities too.

If you desire a muffin that tastes more like an omelet, add in a small amount of cheese for the most wonderful muffins ever.

It goes without saying, that the chosen herbs and spices are up to you. Oregano lover? Have at it! A pinch of smoked paprika? Delicious.

Paleo Egg Muffins Recipe

Ingredients

6 large eggs
6 slices bacon, cooked and chopped
½ cup red bell pepper, diced
⅛ cup water
Fresh chives, for garnishing
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 350F.
Grease the muffin tin (allow for 6 muffins) with melted cooking fat.
Beat the eggs in a bowl and add the bacon, bell peppers, and water; season to taste with salt and pepper.
Scoop the mixture evenly into the muffin tins and place in the middle of the oven for about 18 minutes, until a knife inserted in the center comes out almost clean.
Remove from the oven, let cool for a bit, then remove from the tins and enjoy. Store leftovers in the refrigerator.

📖 Recipe

Paleo Egg Muffins Recipe

Paleo egg muffins are the best breakfast items for a grab-and-go morning snack. Add your favorite bacon bits, ham or prosciutto for the ultimate flavor.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Breakfast

Cuisine American

Servings people

Calories 331 kcal

Ingredients

6 large eggs
6 slices bacon cooked and chopped
½ cup red bell pepper diced
⅛ cup water
Fresh chives for garnishing
1 teaspoon Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 350F.
Grease muffin tin (allow for 6 muffins) with melted cooking fat.
1 tsp Cooking fat
Beat the eggs in a bowl and add the bacon, bell peppers and water; season to taste with salt and pepper.
6 large eggs, 6 slices bacon, ½ cup red bell pepper, ⅛ cup water, Sea salt and freshly ground black pepper
Scoop the mixture evenly into the muffin tins and place in the middle of the oven for about 18 minutes, until a knife inserted in the center comes out almost clean.
Remove from the oven, let cool for a bit, then remove from the tins and enjoy. Store leftovers in the refrigerator.
Fresh chives

Nutrition

Calories: 331kcalCarbohydrates: 3gProtein: 17gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 356mgSodium: 417mgPotassium: 268mgFiber: 1gSugar: 2gVitamin A: 1305IUVitamin C: 32mgCalcium: 54mgIron: 2mg

Keyword breakfast recipe, chicken paleo, egg, muffin

Tried this recipe?Let us know how it was!

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