Search Results for: salad

Grilled Dijon Pork Chops Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

These pork chops are brushed with a honey-mustard marinade, then quickly cooked on the grill. If you use honey in the marinade for this recipe, you're recreating the honey-mustard marinades found in the grocery store.

But like most Paleo sauces, dips, and dressings, if you make it yourself, it will be a whole lot healthier. If you choose to use maple syrup in this recipe, there will be a hint of sweet maple brushed onto the pork chops.

You'll often see Dijon mustard used in salad dressings or in the case of this recipe -- in a marinade. Besides its strong taste, mustard is used as an emulsifier.

An emulsifier is something that mixes two things together that don't easily combine, like oil and water (or olive oil and lemon juice).

When making the marinade for this recipe, you can place the ingredients in a bowl and stir well, or alternatively, you can place the ingredients in a glass or plastic container and shake vigorously to combine completely. Serve these pork chops with a mash or a side of roasted veggies!

Grilled Dijon Pork Chops Recipe

Serves: 4 Prep: 10 min Cook: 20 min

Ingredients

4-6 pork chops
¼ cup grainy Dijon mustard
3 tbsp. raw honey or maple syrup
2 tbsp. olive oil
2 garlic cloves, minced
1 shallot, minced
1 tsp. dried thyme
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to medium-high heat.
In a bowl, whisk together the Dijon mustard, honey, olive oil, garlic, shallot, thyme, and season until well emulsified.
Brush each pork chop with the Dijon mixture until well-covered.
Grill the pork chops for 5 to 6 minutes on each side.
Let the pork chops rest for 4 to 5 minutes before serving.

📖 Recipe

Grilled Dijon Pork Chops Recipe

A tasty grilled pork chop recipe with a simple honey-mustard marinade. Perfect for a summertime cookout.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 326 kcal

Ingredients

4-6 pork chops
¼ cup grainy Dijon mustard
3 tbsp. raw honey or maple syrup
2 tbsp. olive oil
2 garlic cloves minced
1 shallot minced
1 tsp. dried thyme
Sea salt and freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
In a bowl, whisk together the Dijon mustard, honey, olive oil, garlic, shallot, thyme, and season until well emulsified.
¼ cup grainy Dijon mustard, 3 tbsp. raw honey or maple syrup, 2 tbsp. olive oil, 2 garlic cloves, 1 shallot, 1 tsp. dried thyme, Sea salt and freshly ground black pepper
Brush each pork chop with the Dijon mixture until well-covered.
4-6 pork chops
Grill the pork chops for 5 to 6 minutes on each side.
Let the pork chops rest for 4 to 5 minutes before serving.

Nutrition

Calories: 326kcalCarbohydrates: 12gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 90mgSodium: 238mgPotassium: 566mgFiber: 1gSugar: 10gVitamin A: 64IUVitamin C: 2mgCalcium: 48mgIron: 3mg

Keyword dijon, grilled, pork chops

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Paleo Zoodle Puttanesca Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

Zucchini noodles. Zoodles. What more can we say about them, other than they are an excellent way to get kids to eat more vegetables, and apparently, it works for adults too.

They are fun to make and a delight to eat - you can use them in any dish where pasta would have been present and - you know what?- we think they taste even better, definitely healthier for you too.

To make zoodles, you will either need a peeler and a steady hand or a spiralizer to make the magic happen. If you find yourself craving zoodles a few times a week, then it may be time to invest in a time-saving spiralizer, and all types of vegetable pasta will be within your reach.

In no time at all, you will be making cucumber zoodle salads, parsnip and carrot noodles, as well as sweet potato pasta... the possibilities of thinly sliced vegetables (Paleo noodles), to be eaten cooked or raw are endless.

If you can tolerate and enjoy dairy, then we suggest a topping of ricotta cheese to finish off the zoodles. And if you unexpectedly notice that zoodles are a hit at the dinner table, then you may want to try a dish of garlic-basil chicken with zoodles or creamy butternut squash zoodles to increase the breadth of your gluten-free cooking knowledge.

Paleo Zoodle Puttanesca Recipe

Serves: 2 Prep: 10 min Cook: 10 min

Ingredients

3 tbsp. olive oil
3 garlic cloves, thinly sliced
½ tsp. red pepper flakes
2 tbsp. anchovies, finely chopped
2 tbsp. capers
½ cup pitted olives
1 can chopped tomatoes
Salt and pepper to taste
Handful of finely chopped parsley
Zucchini noodles

Preparation

Heat the olive oil over medium heat, then add the garlic and red pepper flakes.
Cook slowly to infuse the oil for a minute, then add the anchovies, capers, and olives.
Cook for another minute, then pour in the chopped tomatoes.
Allow the tomatoes to reduce for 2 minutes, then add the parsley, salt, and pepper.
Add the zoodles and allow them to wilt in the sauce.
Serve in a bowl with a sprinkle of freshly chopped parsley.

📖 Recipe

Paleo Zoodle Puttanesca Recipe

Imagine all the Italian deliciousness without the traditional pasta - Zoodle Puttanesca, a Paleo version, will become a first-rate classic.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings people

Calories 313 kcal

Ingredients

3 tbsp. olive oil
3 garlic cloves thinly sliced
½ tsp. red pepper flakes
2 tbsp. anchovies finely chopped
2 tbsp. capers
½ cup pitted olives
1 can chopped tomatoes
Salt and pepper to taste
Handful of finely chopped parsley
Zucchini noodles

Instructions

Heat the olive oil over medium heat, then add the garlic and red pepper flakes.
3 tbsp. olive oil, 3 garlic cloves, ½ tsp. red pepper flakes
Cook slowly to infuse the oil for a minute, then add the anchovies, capers, and olives.
2 tbsp. anchovies, 2 tbsp. capers, ½ cup pitted olives
Cook for another minute, then pour in the chopped tomatoes.
1 can chopped tomatoes
Allow the tomatoes to reduce for 2 minutes, then add the parsley, salt, and pepper.
Salt and pepper to taste
Add the zoodles and allow them to wilt in the sauce.
Zucchini noodles
Serve in a bowl with a sprinkle of freshly chopped parsley.
Handful of finely chopped parsley

Video

Nutrition

Calories: 313kcalCarbohydrates: 12gProtein: 6gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 9mgSodium: 1266mgPotassium: 505mgFiber: 4gSugar: 5gVitamin A: 767IUVitamin C: 21mgCalcium: 121mgIron: 3mg

Keyword paleo, puttanesca, zoodles

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AIP Chicken Piccata Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

Chicken piccata is an Italian-American dish that will satisfy the hungriest of caper lovers in your family, and it cooks up in under half an hour! It is a wonderfully simple dish to serve at a dinner party, just as it is for a weeknight meal.

And if you have leftover cassava flour from making those lovely sweet potato pancakes, then you have one less ingredient to rush out and buy.

If you have never eaten capers before, know that this is a great first recipe to experiment with them. They are incredibly flavorful little things, the unripened flower buds of Capparis spinosa or Capparis inermis.

You will often find them brined, meaning that they will definitely be salty, so be sure to rinse them before adding them to the pan.

Flavor-wise they can be described as having a zesty-olive-lemon taste on the tongue, and we believe that they are beyond delicious with a bit of butter and garlic. Once you try capers and fall in love with them, you will find ways to add them to the many dishes that come from your kitchen.

Serve this chicken piccata with a small side salad of fresh greens, or opt for an Italian chopped salad if you have a few more minutes to spare.

Remember that you can also make a traditional piccata dish using either veal or white fish - if you follow the standard sauce of lemon juice, capers, butter, and parsley, then you can never go wrong.

Chicken Piccata Recipe

Serves: 4 Prep: 10 min Cook: 15 min

Ingredients

4 skinless chicken breasts
1 cup cassava flour
2 tbsp. cooking oil
1 red onion, finely chopped
2-3 garlic cloves, crushed
½ cup chicken stock
⅓ cup capers, rinsed
2 tablespoon ghee or grass-fed butter
½ lemon, sliced
Salt and pepper to taste
Parsley, for serving

Preparation

Combine the Cassava flour with the salt and pepper in a shallow bowl.
Coat the chicken breasts in the flour.
Heat the oil in a large pan, then add the chicken and cook until golden brown on both sides. Remove and set aside.
Add the onion and garlic to the pan and allow to cook for 3-4 minutes, then pour in the stock. Allow reduction slightly.
Add the capers, butter, and lemon slices, then stir to emulsify.
Add the chicken back to the sauce and season to taste.
Cook for another 5 minutes, then serve.

📖 Recipe

Chicken Piccata Recipe

Capers-lovers unite! Chicken piccata contains a small handful of zesty lemon-olive capers that are sure to please your Mediterranean cravings.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine Italian

Servings people

Calories 392 kcal

Ingredients

4 skinless chicken breasts
1 cup cassava flour
2 tbsp. cooking oil
1 red onion finely chopped
2-3 garlic cloves crushed
½ cup chicken stock
⅓ cup capers rinsed
2 tablespoon ghee or grass-fed butter
½ lemon sliced
Salt and pepper to taste
Parsley for serving

Instructions

Combine the Cassava flour with the salt and pepper in a shallow bowl.
1 cup cassava flour, Salt and pepper to taste
Coat the chicken breasts in the flour.
4 skinless chicken breasts
Heat the oil in a large pan, then add the chicken and cook until golden brown on both sides. Remove and set aside.
2 tbsp. cooking oil
Add the onion and garlic to the pan and allow to cook for 3-4 minutes, then pour in the stock. Allow reducing slightly.
1 red onion, 2-3 garlic cloves, ½ cup chicken stock
Add the capers, butter, and lemon slices, then stir to emulsify.
⅓ cup capers, 2 tablespoon ghee or grass-fed butter, ½ lemon
Add the chicken back to the sauce and season to taste.
Cook for another 5 minutes, then serve.
Parsley

Video

Nutrition

Calories: 392kcalCarbohydrates: 29gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 92mgSodium: 581mgPotassium: 508mgFiber: 2gSugar: 3gVitamin A: 56IUVitamin C: 6mgCalcium: 66mgIron: 2mg

Keyword chicken, piccata

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Hasselback Potatoes with Paleo Sour Cream Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

Potatoes themselves do not come from Stockholm or Ireland, they originate from Peru and northwestern Bolivia, but they have made a large impact on dining around the world.

Hasselback Potatoes With Paleo Sour Cream

Hasselback potatoes were created in Sweden some multi-decades ago as a restaurant attempt to make a special dish that ended up being slightly crispy on the outside and creamier on the inside.

In simplest terms, they are cut like an accordion or fan and roasted in the oven with butter, salt, and pepper on top.

It isn't a variety of potatoes but rather a style of cooking that defines them, and as far as spices go, you are only limited to your imagination and what herbs are in your cupboards.

You can use any potato you like, but be sure to use medium size potatoes, and not larger, to keep each potato at a single serving size.

We recommend peeling the potatoes as well because that’s where the potential toxins are at, but if you can get organic or heirloom varieties at a local market, then you can eat them with the skins on. Either way, they will taste delicious.

You can serve Hasselback potatoes as an appetizer to just about any meal, but we really love them with a nice juicy ribeye steak or mustard-crusted chicken drumsticks.

And don't forget the light cucumber and carrot salad, for sometimes it is nice to have a complete meal, just as if you were dining out at a restaurant!

Hasselback Potatoes With Paleo Sour Cream Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

4 large potatoes, peeled
2 tbsp. ghee or cooking oil
Sea salt and freshly ground pepper, to taste

Paleo Sour Cream

1 can full-fat coconut milk, chilled overnight
2 tbsp. finely chopped chives, plus more as a garnish
Juice of ½ lime
Sea salt and freshly ground pepper to taste

Preparation

Preheat the oven to 350 F.
Slice slits into each potato, taking extra care not to cut all the way through.
Place the potatoes in a baking dish.
Drizzle with ghee or oil and season to taste.
Place the potatoes in the oven and bake for 45 minutes to 1 hour until cooked through.
To make the sour cream, turn the can of chilled coconut milk upside down, then carefully drain away the water.
Remove the thick cream and place it in a bowl.
Add the remaining ingredients and mix well.
Place in the fridge until you’re ready to serve.
When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
Serve immediately.

📖 Recipe

Hasselback Potatoes With Paleo Sour Cream Recipe

Hasselback potatoes and Paleo sour cream are a match made in heaven! Loads of coconut cream, a sprinkle of chives and the side dish is done.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine American

Servings people

Calories 232 kcal

Ingredients

4 large potatoes peeled
2 tbsp. ghee or cooking oil
Sea salt and freshly ground pepper to taste

Paleo Sour Cream

1 can full-fat coconut milk chilled overnight
2 tbsp. finely chopped chives plus more as a garnish
Juice of ½ lime
Sea salt and freshly ground pepper to taste

Instructions

Preheat the oven to 350 F.
Slice slits into each potato, taking extra care not to cut all the way through.
4 large potatoes
Place the potatoes in a baking dish.
Drizzle with ghee or oil and season to taste.
2 tbsp. ghee or cooking oil, Sea salt and freshly ground pepper
Place the potatoes in the oven and bake for 45 minutes to 1 hour until cooked through.
To make the sour cream, turn the can of chilled coconut milk upside down, then carefully drain away the water.
1 can full-fat coconut milk
Remove the thick cream and place it in a bowl.
Add the remaining ingredients and mix well.
Juice of ½ lime, Sea salt and freshly ground pepper to taste
Place in the fridge until you’re ready to serve.
When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
2 tbsp. finely chopped chives
Serve immediately.

Nutrition

Calories: 232kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 13mgPotassium: 919mgFiber: 5gSugar: 2gVitamin A: 326IUVitamin C: 46mgCalcium: 32mgIron: 2mg

Keyword cream, hasselback, potatoes, sour

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Chicken Chow Mein Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

With 17 ingredients, you would expect this meal to be time-consuming to prepare and cook, yet it can be accomplished from start to plate in three-quarters of an hour.

In the case of chicken chow mein, a bundle of small ingredients means exciting diversity, yet the recipe is not so strict that you have to include every single item - if you plan your meals ahead, chances are good that you will be buying plenty of vegetables anyhow, and broccoli, peppers, carrots, onion or ginger are always healthy foods to have close at hand.

Chow mein is a classic Chinese dish with fried egg noodles, meat (usually chicken), onions, and celery. It can be crispy or soft, and soy sauce is always present, though you can use coconut aminos instead to keep the meal free from gluten and soy.

In this Paleo-style chicken chow mein, you can leave out the egg noodles and bring in a nutritious spiralized zucchini in its place. After all, the more veggies you eat, the better your food tastes and the healthier you will be.

While you are at it, you could also whip up a generous amount of egg foo young to use up any leftover bean sprouts or take your trusty food processor out of hiding and slice up a bunch of cabbage for a tantalizing Chinese chicken salad to refrigerate and take to work the following day.

Now you can make your own organic, grain-free, Chinese take-out food at home and eat it all up too!

Chicken Chow Mein Recipe

Serves: 4 Prep: 25 min Cook: 20 min

Ingredients

2 chicken breasts, sliced
1 cup broccoli, cut into small florets
1 bell pepper, sliced
½ cup carrots, shredded
1 cup bean sprouts
2 zucchinis, spiralized
2 celery stalks, diced
1 onion, sliced
2 garlic cloves, minced
1 tbsp. fresh ginger, minced
¼ cup coconut aminos
½ cup chicken stock
1 tbsp. rice wine vinegar
1 tbsp. raw honey
2 tbsp. coconut oil
Fresh cilantro
1 green onion, thinly sliced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the coconut aminos, chicken stock, vinegar, and honey - set aside.
Melt coconut oil in a large skillet over medium-high heat.
Season the chicken breasts to taste with salt and pepper.
Cook the chicken for 2 to 3 minutes per side - then set aside.
Add the garlic, onion, and ginger to the same skillet used for the chicken and cook for 1 to 2 minutes or until soft.
Add the carrot, bell pepper, broccoli, and celery, and cook another 4 to 5 minutes.
Pour in the coconut amino sauce, and toss everything until well combined.
Bring the chicken back to the skillet, and top with the zucchini and bean sprouts.
Cook until zucchini noodles soften, 3 to 5 minutes.
Serve topped with green onions and fresh cilantro.

📖 Recipe

Chicken Chow Mein Recipe

Chinese take-out has never tasted so good - make chicken chow mein at home with Paleo-approved ingredients and neighbors will be ordering from you!

5 from 1 vote

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Prep Time 25

Cook Time 20

Total Time 45

Course Side Dish

Cuisine American

Servings people

Calories 304 kcal

Ingredients

2 chicken breasts sliced
1 cup broccoli cut into small florets
1 bell pepper sliced
½ cup carrots shredded
1 cup bean sprouts
2 zucchinis spiralized
2 celery stalks diced
1 onion sliced
2 garlic cloves minced
1 tbsp. fresh ginger minced
¼ cup coconut aminos
½ cup chicken stock
1 tbsp. rice wine vinegar
1 tbsp. raw honey
2 tbsp. coconut oil
Fresh cilantro
1 green onion thinly sliced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the coconut aminos, chicken stock, vinegar, and honey – set aside.
¼ cup coconut aminos, ½ cup chicken stock, 1 tbsp. rice wine vinegar, 1 tbsp. raw honey
Melt coconut oil in a large skillet over medium-high heat.
2 tbsp. coconut oil
Season the chicken breasts to taste with salt and pepper.
Sea salt and freshly ground black pepper, 2 chicken breasts
Cook the chicken for 2 to 3 minutes per side – then set aside.
Add the garlic, onion, and ginger to the same skillet used for the chicken and cook for 1 to 2 minutes or until soft.
1 onion, 1 tbsp. fresh ginger, 2 garlic cloves
Add the carrot, bell pepper, broccoli, and celery, and cook another 4 to 5 minutes.
1 cup broccoli, 1 bell pepper, ½ cup carrots, 2 celery stalks
Pour in the coconut amino sauce, and toss everything until well combined.
Bring the chicken back to the skillet, and top with the zucchini and bean sprouts.
1 cup bean sprouts, 2 zucchinis
Cook until zucchini noodles soften, 3 to 5 minutes.
Serve topped with green onions and fresh cilantro.
1 green onion, Fresh cilantro

Nutrition

Calories: 304kcalCarbohydrates: 20gProtein: 31gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 74mgSodium: 480mgPotassium: 796mgFiber: 4gSugar: 11gVitamin A: 3540IUVitamin C: 83mgCalcium: 64mgIron: 2mg

Keyword chicken, chow, mein

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Keto Stuffed Peppers Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

Keto stuffed peppers are absolutely perfect for breakfast, lunch, or dinner. And no matter what time of day, they will go down a tasty, savory treat.

Not to mention that they are ultra-simple to bake, making them faultless for any level of cooking expertise. They are also time and budget-friendly, so what are you waiting for?

To get started, procure some grass-fed ground beef (you can substitute any protein source - chicken, turkey, bison, or pork) and brown them in a frying pan with garlic and onions. Use your imagination and the stock of dried herbs in your pantry as you wish to cater to your family's spice palate.

While you are picking out the peppers, try and find similar-sized ones in different colors - red, yellow, green, and orange - not only will your keto stuffed peppers bake more evenly in the oven, your dinner will be more colorful too!

It's one thing to eat stuffed peppers on their own, on your own; however, if your favorite keto-minded friends are coming over, you will want to serve up a salad that matches the peppers in simple exquisiteness.

With a tomato salad, you cannot go wrong; even the colors complement each other. But you could also opt for a homestyle cucumber and carrot salad to lighten up the meal - be sure to squeeze an extra bit of lemon for added effect.

Keto Stuffed Peppers Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

4 bell peppers, tops removed and seeded
1 ½ lbs. ground beef
1 onion, diced
8 oz. mushrooms, sliced
1 cup grape tomatoes, halved
2 garlic cloves, minced
2 tbsp. fresh parsley, minced
½ cup grated parmesan (optional)
2 tbsp. ghee or coconut oil
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
Heat ghee in a skillet over medium-high heat.
Cook the onion and garlic until fragrant, 2 to 3 minutes.
Add the ground beef and cook until browned, 4 to 5 minutes longer.
Add the mushrooms, and tomatoes, season to taste, and cook another 4 to 5 minutes.
Stuff the bell peppers with the ground beef mixture and place in the baking dish.
Place in the oven and bake for 15 minutes.
Serve topped with fresh parsley and parmesan.

📖 Recipe

Keto Stuffed Peppers Recipe

Baked keto stuffed peppers, with or without the cheese will please your guests any day of the week.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Appetizer

Cuisine American

Servings people

Calories 621 kcal

Ingredients

4 bell peppers tops removed and seeded
1 ½ lbs. ground beef
1 onion diced
8 oz. mushrooms sliced
1 cup grape tomatoes halved
2 garlic cloves minced
2 tbsp. fresh parsley minced
½ cup grated parmesan optional
2 tbsp. ghee or coconut oil
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
Heat ghee in a skillet over medium-high heat.
2 tbsp. ghee or coconut oil
Cook the onion and garlic until fragrant, 2 to 3 minutes.
2 garlic cloves, 1 onion
Add the ground beef and cook until browned, 4 to 5 minutes longer.
1 ½ lbs. ground beef
Add the mushrooms, and tomatoes, season to taste, and cook another 4 to 5 minutes.
8 oz. mushrooms, 1 cup grape tomatoes, Sea salt and freshly ground black pepper
Stuff the bell peppers with the ground beef mixture and place in the baking dish.
4 bell peppers
Place in the oven and bake for 15 minutes.
Serve topped with fresh parsley and parmesan.
2 tbsp. fresh parsley, ½ cup grated parmesan

Nutrition

Calories: 621kcalCarbohydrates: 17gProtein: 37gFat: 46gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 151mgSodium: 357mgPotassium: 1142mgFiber: 5gSugar: 8gVitamin A: 4768IUVitamin C: 170mgCalcium: 197mgIron: 11mg

Keyword keto, stuffed peppers

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Keto Stuffing Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

Stuffing is so much more than toasted breadcrumbs and spices - as someone with gluten intolerance, or the wish to gain radiant health through a low-carb diet, can attest to.

Sure, you can go through the arduous steps of making a grain-free almond bread and crumbling it for a Keto-friendly option, but the holidays are stressful enough with so much cooking and running around, so why not use the tried and true vegetable and meat approach to create a flavorful side dish for entertaining?

It's simple. Pan-fry the onion, garlic, celery, and cauliflower; mix with sausage, pecans, and a whole egg, give it a good old stir and bake to perfection (about 30 minutes) in the oven.

In choosing the best sausage meat, you will want to take the following into consideration: make sure it is free of gluten (read the label every time!) and cornstarch, and watch out for sweeteners and any other artificial additives.

When in doubt, or you cannot find the high-quality that you are looking for, you can go the DIY route and make your own. Keep in mind that sausage meat is nothing more than ground meat and spices, so if you are already tossing the casings away, it makes perfect sense to make your own special mix.

Scrumptious keto stuffing deserves a baked bird by its side, so why not try it with a whole oven-roasted five spice chicken? A small portion of cabbage and Brussels sprouts salad is on order too, to make the meal palatably complete.

Keto Stuffing Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

2 tbsp. cooking oil
1 onion, chopped
2 large stalks of celery, finely chopped
2 garlic cloves, crushed
2 cups cauliflower, chopped
1 lb. sausage meat, out of the casing
1 egg
5-8 sprigs of fresh thyme
¾ cup pecans, chopped
2 tsp. salt
1 tsp. pepper

Preparation

Preheat the oven to 350 F.
In a large pan, cook the onion and celery in oil until soft and fragrant.
Add the cauliflower and cook for 5 minutes before adding the garlic. Cook for another minute; then season to taste and remove from the heat. Allow cooling.
In a large bowl, mix the sausage meat and pecans with the cauliflower mixture, egg, salt, and pepper.
Transfer to an oven-proof dish and top with fresh thyme.
Place in the oven and allow to bake for 25-30 minutes.
Remove from the oven and serve.

📖 Recipe

Keto Stuffing Recipe

Lose the notion of breadcrumbs in your stuffing, that idea is old and outdated. Keto stuffing is the new side dish in town, come and rediscover it!

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 569 kcal

Ingredients

2 tbsp. cooking oil
1 onion chopped
2 large stalks of celery finely chopped
2 garlic cloves crushed
2 cups cauliflower chopped
1 lb. sausage meat out of the casing
1 egg
5-8 sprigs of fresh thyme
¾ cup pecans chopped
2 tsp. salt
1 tsp. pepper

Instructions

Preheat the oven to 350 F.
In a large pan, cook the onion and celery in oil until soft and fragrant.
1 onion, 2 large stalks of celery, 2 tbsp. cooking oil
Add the cauliflower and cook for 5 minutes before adding the garlic. Cook for another minute; then season to taste and remove from the heat. Allow cooling.
2 garlic cloves, 2 cups cauliflower, 2 tsp. salt
In a large bowl, mix the sausage meat and pecans with the cauliflower mixture, egg, salt, and pepper.
1 lb. sausage meat, 1 egg, ¾ cup pecans, 1 tsp. pepper
Transfer to an oven-proof dish and top with fresh thyme.
5-8 sprigs of fresh thyme
Place in the oven and allow to bake for 25-30 minutes.
Remove from the oven and serve.

Video

Nutrition

Calories: 569kcalCarbohydrates: 16gProtein: 21gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 123mgSodium: 1793mgPotassium: 521mgFiber: 3gSugar: 10gVitamin A: 220IUVitamin C: 29mgCalcium: 63mgIron: 2mg

Keyword keto, stuffing

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Roast Duck With Herb Ghee Recipe

December 16, 2022 by Paleo Leaper Leave a Comment

There's nothing better than butter, except when it is ghee, and it is crammed with so many fresh herbs that it is nearing a sensory overload.

Now imagine this herbed ghee rubbed all over a duck that is oven-ready - no need for plucking, and in an instant (3 hours later), you have a bird that is roasted to crisp perfection.

It's quite easy to accomplish an amazing feast, even as a stand-alone cook, if you take it to step by step and don't forget to baste regularly. You can even prepare deviled eggs while your bird is in the oven!

Back to the basting... In order for the duck meat to stay moist, you will want to baste it every 30 minutes or so. And you really do need to cover the entire surface with the juices from the bottom of the pan.

Whether you use a brush or a turkey baster, it is up to you, but this is for sure: you must take the pan out of the oven, set it on top, and close the door.

This ensures that the oven stays hot inside and your cooking time stays on track. You will also want to do this basting as quickly and safely as possible, aiming to keep your cooking temperature fairly constant. In the end, your duck will come out nice and juicy, fit for royalty.

Let us suggest a colorful and cheerful salad to make this roasted duck meal extra remarkable. Make sure to have some chocolate almond butter fat bombs on hand to hold you over until your guests arrive and the feast begins!

Roast Duck With Herb Ghee Recipe

Serves: 4 Prep: 20 min Cook: 3 h

Ingredients

1 whole duck
2 onions, sliced into thick slices
Half a lemon, cut into two wedges
5 celery stalks, cut into chunks
1 cup fresh cranberries
1 ½ cup chicken or duck stock
Sea salt and freshly ground black pepper

Herb Ghee Ingredients

¾ cup ghee or grass-fed butter, melted
2 tbsp. fresh sage, minced
2 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme, minced
2 tbsp. fresh flat-leaf parsley, minced
4 garlic cloves, minced
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, combine all the ingredients for the herb ghee; season to taste and mix until well combined.
Place the duck in a roasting pan, and generously rub the skin with the ghee.
Fill the inside of the duck with some of the onion, lemon, celery, and fresh cranberry mixture.
Place the remaining vegetables all around the duck, and pour the chicken stock over the vegetables.
Roast the duck in the oven for 2 to 3 hours, depending on the size, basting every 30 minutes with the juices from the bottom of the pan. Cook the duck until the internal temperature reaches 140 F - 170 F depending on your preference for doneness.
Let the duck rest for 10 to 12 minutes before slicing.
To make brown gravy, pour the juices from the roasting pan into a small saucepan using a sieve.
Bring the sauce to a boil, add more broth to make a bigger batch, and adjust the seasoning if needed.
Add 1 to 2 tbsp. of tapioca starch mixed with equal parts water to the sauce and mix until you reach the desired thickness; season to taste.

📖 Recipe

Roast Duck With Herb Ghee Recipe

Two secrets to roasting the perfect duck? Quality meat and a basting technique that cannot be beat. Making your own herb ghee gives you an advantage too.

5 from 1 vote

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American

Servings people

Calories 1159 kcal

Ingredients

1 whole duck
2 onions sliced into thick slices
Half a lemon cut into two wedges
5 celery stalks cut into chunks
1 cup fresh cranberries
1 ½ cup chicken or duck stock
Sea salt and freshly ground black pepper

Herb Ghee Ingredients

¾ cup ghee or grass-fed butter melted
2 tbsp. fresh sage minced
2 tbsp. fresh rosemary minced
1 tbsp. fresh thyme minced
2 tbsp. fresh flat-leaf parsley minced
4 garlic cloves minced
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, combine all the ingredients for the herb ghee; season to taste and mix until well combined.
¾ cup ghee or grass-fed butter, 2 tbsp. fresh sage, 2 tbsp. fresh rosemary, 1 tbsp. fresh thyme, 2 tbsp. fresh flat-leaf parsley, 4 garlic cloves, Sea salt and freshly ground black pepper
Place the duck in a roasting pan, and generously rub the skin with the ghee.
1 whole duck
Fill the inside of the duck with some of the onion, lemon, celery, and fresh cranberry mixture.
2 onions, Half a lemon, 5 celery stalks, 1 cup fresh cranberries
Place the remaining vegetables all around the duck, and pour the chicken stock over the vegetables.
1 ½ cup chicken or duck stock
Roast the duck in the oven for 2 to 3 hours, depending on the size, basting every 30 minutes with the juices from the bottom of the pan. Cook the duck until the internal temperature reaches 140 F – 170 F depending on your preference for doneness.
Let the duck rest for 10 to 12 minutes before slicing.
To make brown gravy, pour the juices from the roasting pan into a small saucepan using a sieve.
Bring the sauce to a boil, adding more broth to make a bigger batch, and adjust the seasoning if needed.
Add 1 to 2 tbsp. of tapioca starch mixed with equal parts water to the sauce and mix until you reach the desired thickness; season to taste.
Sea salt and freshly ground black pepper

Nutrition

Calories: 1159kcalCarbohydrates: 16gProtein: 26gFat: 111gSaturated Fat: 47gPolyunsaturated Fat: 11gMonounsaturated Fat: 46gCholesterol: 234mgSodium: 263mgPotassium: 745mgFiber: 4gSugar: 5gVitamin A: 1377IUVitamin C: 32mgCalcium: 114mgIron: 7mg

Keyword ghee, herb, roasted duck

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Roasted Garlic-Mustard Pork Recipe

December 15, 2022 by Paleo Leaper Leave a Comment

Garlic and mustard. Like two best friends, they complement each other with their own unique spiciness. Did you know that mustard has been used as a condiment for thousands of years and that it even pre-dates black pepper in terms of use and popularity?

Long ago, mustard seeds were ground and mixed with the "must", the unfermented juice of wine grapes - and the tradition continued because we happened to realize that it is far better to embrace this wonderful condiment than to live without it.

Somewhere along the line, we even figured out that mustard tastes amazing on grilled salmon with bacon bits and a maple-Dijon rub.

Dijon mustard is not the bright yellow kind; rather, it is a creamy shade of yellow. And while looking for the best mustard, seek out the small jar with the fewest ingredients; after all, it only takes mustard seeds and vinegar to make it shine.

Avoid squeeze bottles at all costs, as they may have added thickeners which change the consistency. Go for the mustard that provides the ultimate flavor, and you will feel the difference!

If you aren't sure whether you are a mustard fan, this is a great recipe to sample and know for sure, as it is a minor ingredient coming in at just 4 tbsp. You could reduce it as you wish and double it if you dare!

Roasted Garlic-Mustard Pork Recipe

Serves: 4 Prep: 2 h Cook: 55 min

Ingredients

1 pork tenderloin
4 tbsp, olive oil
2 tbsp. Dijon mustard
2 tbsp. wholegrain mustard
Juice of 1 lemon
4 garlic cloves, minced
2 tbsp. fresh thyme, minced
2 tbsp. coconut oil or ghee
Sea salt and freshly ground black pepper

Preparation

In a small bowl, combine the olive oil, Dijon mustard, whole grain mustard, lemon juice, garlic, thyme, sea salt, and black pepper.
Rub the pork with the sauce, and let marinate for 2 to 6 hours.
Preheat oven to 375 F.
Melt coconut oil in a skillet over high heat, and brown the pork on all sides, 1 to 2 minutes per side.
Transfer to oven and cook for 35 to 40 minutes or to the desired doneness.
Let the pork rest for 5 to 6 minutes before slicing.

📖 Recipe

Roasted Garlic-Mustard Pork Recipe

Perfect for a Sunday roast, sliced up for lunches, or even on top a salad, keto roasted garlic-mustard pork loin is a great meal prep choice.

5 from 2 votes

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Prep Time 2

Cook Time 55

Total Time 2 55

Course Main Course

Cuisine American

Servings people

Calories 627 kcal

Ingredients

1 pork tenderloin
4 tablespoon olive oil
2 tbsp. Dijon mustard
2 tbsp. wholegrain mustard
Juice of 1 lemon
4 garlic cloves minced
2 tbsp. fresh thyme minced
2 tbsp. coconut oil or ghee
Sea salt and freshly ground black pepper

Instructions

In a small bowl, combine the olive oil, Dijon mustard, whole grain mustard, lemon juice, garlic, thyme, sea salt, and black pepper.
4 tbsp, 2 tbsp. Dijon mustard, 2 tbsp. wholegrain mustard, Juice of 1 lemon, 4 garlic cloves, 2 tbsp. fresh thyme, Sea salt and freshly ground black pepper
Rub the pork with the sauce, and let marinate for 2 to 6 hours.
1 pork tenderloin
Preheat oven to 375 F.
Melt coconut oil in a skillet over high heat, and brown the pork on all sides, 1 to 2 minutes per side.
2 tbsp. coconut oil or ghee
Transfer to oven and cook for 35 to 40 minutes or to the desired doneness.
Let the pork rest for 5 to 6 minutes before slicing.

Nutrition

Calories: 627kcalCarbohydrates: 4gProtein: 95gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 295mgSodium: 400mgPotassium: 1861mgFiber: 2gSugar: 0.2gVitamin A: 371IUVitamin C: 13mgCalcium: 72mgIron: 6mg

Keyword garlic, mustard, pork, roasted

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Chicken Enchilada Casserole Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

If you love the flavor of enchiladas but aren’t huge on making your own Paleo tortillas to go with them, here’s the recipe for you: a casserole that combines the classic chili-tomato sauce, shredded meat and onion-pepper vegetable mix without the trouble of making any kind of extra delivery vehicle for the good stuff.

And don’t be fooled by the “casserole” in the title: the typical casserole might be 50% noodles, 30% canned cream of broccoli soup, and 20% cheese whiz, but this one is fresh-tasting and delicious!

This is a great recipe to make in bulk and save for later – either for lunch tomorrow or frozen in single-serving containers to make emergency “freezer meals” for those days when you can’t face up to cooking (we’ve all been there).

If you want something starchy and a little bit sweet to round out the classic flavor, plantains would be a great choice, maybe in the form of some crunchy tostones. Or try a quick batch of cauliflower rice as the base of your plate to soak up all that delicious sauce!

Chicken Enchilada Casserole Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

4 cups pre-cooked chicken, shredded;
2 bell peppers, diced;
1 red onion, diced;
6 green onions, thinly sliced;
1 avocado, diced;
1 tomato, diced;
4 cups mixed greens, chopped;

Ingredients for the enchilada sauce

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

Preparation

Preheat your oven to 375 F.
In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, and onion powder, and season with salt and pepper to taste.
Cook, occasionally stirring, for approximately 10 minutes.
Combine the chicken, bell pepper, red onion, and half of the green onions in a baking dish.
Pour the enchilada sauce on top and mix everything together.
Bake in the preheated oven for 20 minutes.
Remove the baking dish from the oven, and sprinkle the mixed greens, tomato, avocado, and remaining green onions on top of the chicken mixture.
Serve with salsa.

📖 Recipe

Chicken Enchilada Casserole Recipe

A healthy casserole packed with flavor for those days when you don't want to deal with tortilla substitutes.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings people

Calories 428 kcal

Ingredients

4 cups pre-cooked chicken shredded;
2 bell peppers diced;
1 red onion diced;
6 green onions thinly sliced
1 avocado diced
1 tomato diced
4 cups mixed greens chopped

Ingredients for the enchilada sauce

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

Instructions

Preheat your oven to 375 F.
In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, and onion powder, and season with salt and pepper to taste.
8 oz. tomato sauce, ¼ cup. chili powder, ¼ tsp. ground cumin, ¼ tsp. garlic powder, ¼ tsp. onion powder, Sea salt and freshly ground black pepper, 1 cup water
Cook, occasionally stirring, for approximately 10 minutes.
Combine the chicken, bell pepper, red onion, and half of the green onions in a baking dish.
4 cups pre-cooked chicken, 2 bell peppers, 1 red onion, 6 green onions
Pour the enchilada sauce on top and mix everything together.
Bake in the preheated oven for 20 minutes.
Remove the baking dish from the oven, and sprinkle the mixed greens, tomato, avocado, and remaining green onions on top of the chicken mixture.
1 avocado, 1 tomato, 4 cups mixed greens
Serve with salsa.

Nutrition

Calories: 428kcalCarbohydrates: 28gProtein: 41gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 639mgPotassium: 1433mgFiber: 12gSugar: 11gVitamin A: 7734IUVitamin C: 107mgCalcium: 118mgIron: 6mg

Keyword casserole, chicken, enchilada

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Spice-Rubbed Chicken with Avocado Salsa Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

As the hot weather starts settling in for good and everyone starts flocking to lunch options that they don't have to cook, it’s time to start talking about salad boredom.

You know the symptoms: the unenthusiastic resignation at the thought of yet another bowl of Romaine lettuce topped with grilled chicken breast and dressed with a basic vinaigrette.

The wistful sideways glances at other people’s burgers, fries, and sandwiches as you stare down your own pile of greens.

Salads are fast and nutritious, but it’s easy to get stuck in a rut of making the exact same bowl of lettuce and protein every time, and that can very quickly drive even the most dedicated of Paleo eaters a little bit crazy. It doesn’t have to be that way, though.

Take this recipe, for example, chicken spiced up with cumin, paprika, and chili powder and served with a fresh summer salsa that gives you juicy vegetables and creamy avocado chunks in every bite.

Adding spices and salsa to your chicken is an ideal way to add some interest to your greens – throw it over that pile of greens and see if you’re still bored of salad! It’s not a lot of extra prep time, and it’s just the thing to pull your lunchtime routine out of a rut.

Spice-Rubbed Chicken with Avocado Salsa Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

4 boneless skinless chicken breasts
½ tsp. cumin
1 tsp. chili powder
1 tsp. paprika
½ tsp. garlic powder
Sea salt and freshly ground black pepper
Cooking fat
Avocado Salsa (see below)

Ingredients for the avocado salsa

1 avocado, cubed
1 tomato, chopped
½ cup cucumber, diced
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
2 tbsp. lime juice
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the avocado salsa. Season to taste, cover, and refrigerate.
In another bowl, combine the cumin, paprika, chili powder, and garlic powder, and season with salt and pepper to taste.
Rub the chicken breasts with the cumin-chili mixture.
Melt some cooking fat in a skillet placed over medium heat, and cook the chicken until no longer pink, about 10 to 12 minutes.
Slice the chicken and serve with the avocado salsa on top.

📖 Recipe

Spice-Rubbed Chicken with Avocado Salsa Recipe

Chicken breasts hot off the pan loaded up with a big pile of crisp summery salsa.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings people

Calories 234 kcal

Ingredients

4 boneless skinless chicken breasts
½ tsp. cumin
1 tsp. chili powder
1 tsp. paprika
½ tsp. garlic powder
Sea salt and freshly ground black pepper
Cooking fat
Avocado Salsa

Ingredients for the avocado salsa

1 avocado cubed
1 tomato chopped
½ cup cucumber diced
¼ cup red onion diced
¼ cup fresh cilantro chopped
2 tbsp. lime juice
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the avocado salsa. Season to taste, cover, and refrigerate.
1 avocado, 1 tomato, ½ cup cucumber, ¼ cup red onion, ¼ cup fresh cilantro, 2 tbsp. lime juice, Sea salt and freshly ground black pepper
In another bowl, combine the cumin, paprika, chili powder, garlic powder, and season with salt and pepper to taste.
½ tsp. cumin, 1 tsp. chili powder, 1 tsp. paprika, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Rub the chicken breasts with the cumin-chili mixture.
4 boneless skinless chicken breasts
Melt some cooking fat in a skillet placed over a medium heat, and cook the chicken until no longer pink, about 10 to 12 minutes.
Cooking fat
Slice the chicken and serve with the avocado salsa on top.
Avocado Salsa

Nutrition

Calories: 234kcalCarbohydrates: 9gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 160mgPotassium: 856mgFiber: 5gSugar: 2gVitamin A: 1427IUVitamin C: 14mgCalcium: 34mgIron: 2mg

Keyword avocado, chicken, salsa, spicy

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Grilled Spatchcock Chicken Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

You’ve cooked breasts and drumsticks and wings, but have you ever cooked a whole chicken on the grill? In a way that didn’t involve a beer can?

If you’re hunting for something a little more sophisticated, spatchcocking is the answer. It’s a funny word for a very simple process: cutting out the backbone of the bird so you can lay it flat and cook it evenly and quickly.

You might have done this to roast a chicken in the oven; it prevents the breasts from drying out and also gives you a much quicker meal. Exactly the same benefits apply on the grill, with the bonus of that savory smokiness that makes barbecued meat so delicious.

A tasty blend of spices and olive oil gives this chicken a lot of flavors to start with, and you can also drizzle some BBQ sauce over the finished bird if you want even more.

Either way, it would be great with some spicy grilled sweet potatoes or just a big pile of greens and some fresh fruit for dessert (and don’t forget to save the leftovers for salad toppers).

Grilled Spatchcock Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

1 whole chicken (4-5 lbs);
2 tsp. paprika;
1 tsp. dried oregano;
1 tsp. garlic powder;
1 tsp. onion powder;
zest and juice of 1 lemon;
4 tbsp. olive oil;
BBQ sauce for serving: (optional)
Sea salt and freshly ground black pepper;

Preparation

Preheat your grill to medium heat.
Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).
In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.
Brush the chicken with the paprika sauce.
Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
Serve with BBQ sauce, if desired.

📖 Recipe

Grilled Spatchcock Chicken Recipe

Try this simple recipe for a whole chicken on the grill - it's a delicious and affordable family meal.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 559 kcal

Ingredients

1 whole chicken 4-5 lbs
2 tsp. paprika
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
zest and juice of 1 lemon
4 tbsp. olive oil
BBQ sauce for serving: optional
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to medium heat.
Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).
1 whole chicken
In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.
2 tsp. paprika, 1 tsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, zest and juice of 1 lemon, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
Brush the chicken with the paprika sauce.
Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
Serve with BBQ sauce, if desired.
BBQ sauce for serving:

Nutrition

Calories: 559kcalCarbohydrates: 4gProtein: 36gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 143mgSodium: 137mgPotassium: 459mgFiber: 2gSugar: 0.4gVitamin A: 1501IUVitamin C: 3mgCalcium: 52mgIron: 3mg

Keyword chicken, grilled, spatchcock

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Spicy Honey-Glazed Ribs Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

Spicy-sweet ribs are the perfect finger food for summer – hot out of the oven and dripping with sauce, just ready to be gnawed off the bone as soon as you can grab them without burning your fingers.

Here, they’re coated in honey and hot pepper sauce and slowly oven-roasted to keep them tender, not to mention saving a lot of work for the cook. The total cooking time is pretty long, but almost all of that is hands-off; no need for a lot of fussing around.

To get that sweet-spicy contrast, there is a fair amount of honey in this recipe, and it’s basically required. You could do a completely sweetener-free version, but it would end up being really spicy; most people will probably prefer the taste with the honey included.

Taking the membrane off the ribs isn’t technically necessary – you can cook them with it on, and they’ll still taste great – but if you remove it, the finished product will have a better texture.

It shouldn’t take long to remove, and with the rest of the recipe so simple, it’s not like you’ll be scrambling to get it done in between ten other things.

Try your ribs with a fruity sweet potato salad and some grilled peaches for dessert, or your favorite combination of other quick sides for an easy meal that tastes as if you worked on it all day.

Spicy Honey-Glazed Ribs Recipe

SERVES: 4 PREP: 15 min COOK: 2h 20min

Ingredients

2 lbs. pork baby back ribs, membrane removed;
1 clove garlic, minced;
1 tbsp. fresh ginger, minced;
⅓ cup raw honey;
2 tbsp. coconut aminos;
1 tbsp. fresh lime juice;
2 tbsp. Sriracha or hot pepper sauce of your choice;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

Preheat your oven to 300 F.
Season the ribs to taste with sea salt and freshly ground black pepper.
Wrap the ribs tightly with foil, and bake in the preheated oven for about 2 hours.
When the 2 hours are almost up, melt some cooking fat in a saucepan over medium heat, and cook the garlic and ginger for 2 to 3 minutes.
Add all the remaining ingredients to the saucepan and bring to a boil.
Lower the heat and let simmer for about 5 minutes.
Remove the ribs from the oven, but don't turn them off. Unwrap the foil and generously brush the ribs with the spicy honey sauce.
Broil the sauce-coated ribs for 5 to 6 minutes, and serve with the remaining sauce.

📖 Recipe

Spicy Honey-Glazed Ribs Recipe

Tender, oven-roasted ribs in a spicy honey sauce: kids and grown-ups will all love them.

5 from 1 vote

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Prep Time 15

Cook Time 2 20

Total Time 2 35

Course Main Course

Cuisine American

Servings people

Calories 608 kcal

Ingredients

2 lbs. pork baby back ribs membrane removed
1 clove garlic minced
1 tbsp. fresh ginger minced
⅓ cup raw honey
2 tbsp. coconut aminos
1 tbsp. fresh lime juice
2 tbsp. Sriracha or hot pepper sauce of your choice
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 300 F.
Season the ribs to taste with sea salt and freshly ground black pepper.
2 lbs. pork baby back ribs, Sea salt and freshly ground black pepper
Wrap the ribs tightly with foil, and bake in the preheated oven for about 2 hours.
When the 2 hours are almost up, melt some cooking fat in a saucepan over a medium heat, and cook the garlic and ginger for 2 to 3 minutes.
1 clove garlic, 1 tbsp. fresh ginger, Cooking fat
Add all the remaining ingredients to the saucepan and bring to a boil.
2 tbsp. coconut aminos, 1 tbsp. fresh lime juice, 2 tbsp. Sriracha or hot pepper sauce of your choice
Lower the heat and let simmer for about 5 minutes.
Remove the ribs from the oven, but don’t turn it off. Unwrap the foil and generously brush the ribs with the spicy honey sauce.
⅓ cup raw honey
Broil the sauce-coated ribs for 5 to 6 minutes, and serve with the remaining sauce.

Nutrition

Calories: 608kcalCarbohydrates: 26gProtein: 43gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 156mgSodium: 561mgPotassium: 605mgFiber: 0.2gSugar: 23gVitamin A: 64IUVitamin C: 7mgCalcium: 74mgIron: 2mg

Keyword honey glazed, ribs, spicy

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Pork Tenderloin With Smoked Paprika Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

Sometimes the best recipes are the ones with the simplest concepts: take something that tastes good, rub it on the meat, and stick it over a fire until it’s cooked. We’ve been doing that since we were literally cavemen; it was delicious then, and it’s still delicious now.

In this recipe, the “something that tastes good” is a blend of garlic, thyme, and smoked paprika. It’s not fancy, but it gives you a lot of flavor without a lot of work, and it’s especially great with the smokiness that the barbecue already provides.

Smoked paprika isn’t the same thing as regular paprika; it has a much deeper and more intense flavor. If you’ve never had it, it’s worth getting some to experiment with and see what other recipes you might like it in.

You can also brush the tenderloin with homemade BBQ sauce after cooking it if you like, or leave it out if the spice rub had enough flavor for you.

If you wanted to go really hunger-gatherer with the whole experience, you could pull up some dandelion greens for a salad – or gather something leafy from the produce aisle and enjoy your meal!

Pork Tenderloin With Smoked Paprika Recipe

SERVES: 4 PREP: 10 min + 8 h COOK: 35 min

Ingredients

5 lb. pork tenderloin;
2 tbsp. smoked paprika;
1 tsp. ground garlic;
2 tsp. fresh thyme, minced;
BBQ sauce; (optional)
Sea salt and freshly ground black pepper;

Preparation

In a bowl, combine the paprika, garlic, thyme, and salt and pepper to taste.
Rub the paprika mixture over the pork, and let marinate for 8 to 12 hours in the refrigerator.
Preheat your grill to medium heat.
Grill the tenderloin, covered, for 35 to 40 minutes.
Brush with BBQ sauce, if using, and serve.

📖 Recipe

Pork Tenderloin With Smoked Paprika Recipe

Grilled pork tenderloin with a hot and flavorful spice rub - it's delicious without being fussy or complicated at all.

5 from 1 vote

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Prep Time 8 10

Cook Time 35

Total Time 8 45

Course Main Course

Cuisine American

Servings people

Calories 706 kcal

Ingredients

5 lb. pork tenderloin
2 tbsp. smoked paprika
1 tsp. ground garlic
2 tsp. fresh thyme minced
BBQ sauce; optional
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the paprika, garlic, thyme, and salt and pepper to taste.
2 tbsp. smoked paprika, 1 tsp. ground garlic, 2 tsp. fresh thyme, Sea salt and freshly ground black pepper
Rub the paprika mixture over the pork, and let marinate for 8 to 12 hours in the refrigerator.
Preheat your grill to medium heat.
Grill the tenderloin, covered, for 35 to 40 minutes.
5 lb. pork tenderloin
Brush with BBQ sauce, if using, and serve.
BBQ sauce;

Nutrition

Calories: 706kcalCarbohydrates: 5gProtein: 118gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 369mgSodium: 300mgPotassium: 2417mgFiber: 3gSugar: 1gVitamin A: 3768IUVitamin C: 4mgCalcium: 63mgIron: 8mg

Keyword pork tenderloin, smoked paprika

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Grilled Chicken Breasts With Zucchini Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

A generous dusting of cumin, oregano, and paprika gives this chicken a Southwestern flavor that works perfectly on the grill and going with bone-in, skin-on breasts give you a much juicier, more flavorful result.

With a protective layer of bone on one side and fat on the other, the breasts aren’t nearly as prone to drying out as their boneless skinless cousins, and you also get that irresistible crispy skin.

As an easy side dish, this recipe also has instructions for some quickly grilled zucchini with just a dash of spices, lemon juice, and olive oil.

They’re a tasty alternative to the salad if you’re getting a little tired of mixed greens with your chicken breast, and you’ve already got the grill fired up, so the extra time is almost zero.

You could also add on any other summer squash or vegetables of about the same hardiness as zucchini for even more color and a different flavor combination. What about tomato slices, asparagus, or onion rings? Get creative, and enjoy the colorful results!

Grilled Chicken Breasts With Zucchini Recipe

SERVES: 4 PREP: 15 min COOK: 35 min

Ingredients

4 chicken breasts, bone-in and skin on;
2 tbsp. cumin seeds;
2 garlic cloves, minced;
1 tbsp. paprika;
1 tsp. dried oregano;
1 tsp. dried parsley;
Sea salt and freshly ground black pepper;

Ingredients for the grilled zucchini

4 zucchini, sliced into quarters;
Zest of 1 lemon;
½ tsp. dried oregano;
¼ tsp. garlic powder;
Olive oil;
Sea salt and freshly ground black pepper;

Preparation

Preheat your grill to medium-high.
In a bowl, combine the cumin seeds, garlic cloves, paprika, oregano, parsley, and season with salt and pepper to taste.
Rub the chicken with the cumin seed mixture.
Place the chicken on the grill over direct heat, skin side down. cook for 30 to 35 minutes, flipping every 5 minutes.
Combine the zucchini with all the remaining ingredients, and grill for 2 to 3 minutes per side.
Serve the chicken with the grilled zucchini.

📖 Recipe

Grilled Chicken Breasts With Zucchini Recipe

The grill version of a one-pan dinner: tender chicken breast with some ultra-quick zucchini slices for a side.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings people

Calories 367 kcal

Ingredients

4 chicken breasts bone-in and skin on;
2 tbsp. cumin seeds
2 garlic cloves minced
1 tbsp. paprika
1 tsp. dried oregano
1 tsp. dried parsley
Sea salt and freshly ground black pepper

Ingredients for the grilled zucchini

4 zucchini sliced into quarters
Zest of 1 lemon
½ tsp. dried oregano
¼ tsp. garlic powder
Olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to medium-high.
In a bowl, combine the cumin seeds, garlic cloves, paprika, oregano, parsley, and season with salt and pepper to taste.
2 tbsp. cumin seeds, 2 garlic cloves, 1 tbsp. paprika, 1 tsp. dried oregano, 1 tsp. dried parsley, Sea salt and freshly ground black pepper
Rub the chicken with the cumin seed mixture.
4 chicken breasts, 2 tbsp. cumin seeds
Place the chicken on the grill over direct heat, skin side down. cook for 30 to 35 minutes, flipping every 5 minutes.
Combine the zucchini with all the remaining ingredients, and grill for 2 to 3 minutes per side.
4 zucchini, Zest of 1 lemon, ½ tsp. dried oregano, ¼ tsp. garlic powder, Olive oil, Sea salt and freshly ground black pepper
Serve the chicken with the grilled zucchini.

Nutrition

Calories: 367kcalCarbohydrates: 14gProtein: 58gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 146mgSodium: 164mgPotassium: 1234mgFiber: 5gSugar: 6gVitamin A: 2397IUVitamin C: 38mgCalcium: 181mgIron: 9mg

Keyword chicken breast, grilled chicken, zucchini

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Mexican-Style Ribs Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

The flavor of these ribs starts out with a Southwestern spice rub and a drizzle of lime juice – then they head into the oven for a few hours to let that flavor sink in.

The final coating of barbecue sauce comes just before you throw them on the grill, so they come off with a complex and intense flavor, plus that delicious barbecue char.

So why not just cook the ribs on the grill for the whole time? You definitely can if you’re a barbecue purist, but for the most tender meat, you want a low and slow heat, which is easier and less fussy to accomplish in the oven.

Starting the ribs off in the oven lets you wander off and do something else for most of the cooking and then come back to finish them off on the grill for flavor; it’s the best of both worlds.

You’ll need some homemade BBQ sauce for the ribs – you can try finding this in stores, but it’s a rare grocery that carries anything like a Paleo-friendly version. A classic side for spare ribs is coleslaw, but just about any salad would be good with these, and while you’ve got the grill on, why not throw on some peaches for dessert? And if you really want to add to your menu, check out this Mexican pork tenderloin.

Mexican-Style Ribs Recipe

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

Ingredients

2 lbs. pork baby back ribs, membrane removed;
¼ cup lime juice;
1 cup homemade BBQ sauce;

Ingredients for the rub

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

Preparation

Preheat your oven to 300 F.
In a bowl, combine all the ingredients for the rub and mix well.
Coat the ribs with the lime juice and dry rub.
Wrap the ribs tightly with foil and bake in the oven for 2 hours.
Preheat your BBQ to medium heat.
Brush the ribs with barbecue sauce generously.
Grill for 15 minutes. Halfway through, turn the ribs and baste them with more barbecue sauce

📖 Recipe

Mexican-Style Ribs Recipe

These spice-rubbed ribs start out in the oven for extra-tender meat with minimal fuss, and end up charred and delicious from the grill.

4 from 2 votes

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Course Main Course

Cuisine Mexican

Servings people

Calories 690 kcal

Ingredients

2 lbs. pork baby back ribs membrane removed
¼ cup lime juice
1 cup homemade BBQ sauce

Ingredients for the rub

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

Instructions

Preheat your oven to 300 F.
In a bowl, combine all the ingredients for the rub and mix well.
2 tbsp. paprika, 1 tbsp. chili powder, 1 tsp. cumin powder, 1 tbsp. dried oregano, 2 tsp. garlic powder, 1 tbsp. lime zest, Sea salt and freshly ground black pepper
Coat the ribs with the lime juice and dry rub.
2 lbs. pork baby back ribs, ¼ cup lime juice
Wrap the ribs tightly with foil and bake in the oven for 2 hours.
Preheat your BBQ to a medium heat.
1 cup homemade BBQ sauce
Brush the ribs with barbecue sauce generously.
Grill for 15 minutes. Halfway through, turn the ribs and baste with more barbecue sauce

Nutrition

Calories: 690kcalCarbohydrates: 42gProtein: 46gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 156mgSodium: 1004mgPotassium: 1086mgFiber: 7gSugar: 25gVitamin A: 5033IUVitamin C: 6mgCalcium: 199mgIron: 7mg

Keyword mexican-style, ribs

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Veal Rolls With Zucchini Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

Veal is one of those meats that even meat-eaters sometimes refuse to touch, and for a good reason: it’s associated with some pretty horrifying animal husbandry.

If you’re buying veal from the grocery store, you’re probably justified in avoiding it, but if you can get it from a farmer, there is such a thing as ethically-produced veal (get more details here).

If you’re lucky enough to have access to humanely raised veal, this is a great way to make the most of it. Grilling keeps the meat tender, and wrapping the scallops around grilled zucchini quarters gives the zucchini a richer flavor as well.

You don’t need a lot of spices that overwhelm the flavor of the actual food; garlic, olive oil, and vinegar are plenty to make it taste good. And it definitely looks impressive on the plate!

Grill up some more zucchini to serve with these, or branch out into other vegetables for a tasty grilled salad.

Veal Rolls With Zucchini Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

8 veal scallops;
2 zucchini, quartered;
¼ cup balsamic vinegar;
2 tsp. garlic powder;
2 tbsp. olive oil;
Sea salt and freshly ground black pepper;

Preparation

Preheat your grill to medium heat.
Using a meat mallet, flatten the veal scallops.
Season each scallop with salt and pepper.
Season the zucchini with garlic powder, salt, and pepper.
Grill the zucchini on each side for about 2 minutes.
Remove the zucchini from the grill.
Roll the veal tightly around each zucchini quarter.
In a bowl, combine the balsamic vinegar and olive oil;
Brush the veal rolls with the oil-vinegar mixture and grill for 2 to 3 minutes per side.

📖 Recipe

Veal Rolls With Zucchini Recipe

A simple and savory way to cook veal on the barbecue.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings people

Calories 125 kcal

Ingredients

8 veal scallops
2 zucchini quartered
¼ cup balsamic vinegar
2 tsp. garlic powder
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to medium heat.
Using a meat mallet, flatten the veal scallops.
Season each scallop with salt and pepper.
8 veal scallops, Sea salt and freshly ground black pepper
Season the zucchini with garlic powder, salt, and pepper.
2 zucchini, 2 tsp. garlic powder, Sea salt and freshly ground black pepper
Grill the zucchini on each side for about 2 minutes.
Remove the zucchini from the grill.
Roll the veal tightly around each zucchini quarter.
In a bowl, combine the balsamic vinegar and olive oil
¼ cup balsamic vinegar, 2 tbsp. olive oil
Brush the veal rolls with the oil-vinegar mixture and grill for 2 to 3 minutes per side.

Nutrition

Calories: 125kcalCarbohydrates: 9gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 7mgSodium: 131mgPotassium: 365mgFiber: 1gSugar: 5gVitamin A: 197IUVitamin C: 18mgCalcium: 24mgIron: 1mg

Keyword veal rolls, zucchini

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Blueberry-Peach Salsa Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

Break out the primary colors with this simple but delicious fruity salsa – it’s a great way to appreciate the fresh fruits and herbs of the season.

Finely-chopped red onion adds just a little bit of bite to contrast with the fruit, and you can throw in a jalapeño for extra heat or just leave it if you prefer your salsa a little milder.

You can also replace peach juice with any kind of fresh fruit juice if you don’t have a peach. You also don’t have to use the pomegranate if you can’t find one or if it’s just not in your budget; the extra flavor is nice, but the salsa is still tasty without it.

This salsa would be good over just about anything, from grilled fish to pork chops to chicken breast. Some ideas…

Instead of making a lettuce bun for your burger, just cover it with a pile of salsa.
Instead of the avocado salad for this sirloin steak, give it some salsa instead.
Here’s a fish recipe that would be just as good with the original salsa swapped out for this one.

You could also serve it with just about anything else; you don’t necessarily have to use a special recipe. Have fun with it: it’s a flavor-packed addition to your rotation of toppings and an easy way to pep up almost anything.

Blueberry-Peach Salsa Recipe

SERVES: 4 PREP: 20 min

Ingredients

4 peaches, peeled and diced;
8 oz. blueberries;
½ cup pomegranate seeds; (optional)
1 red onion, minced;
1 garlic clove, minced;
1 jalapeño pepper, minced; (optional)
2 tbsp. fresh basil, minced;
2 tbsp. fresh chives, minced;
3 tbsp. fresh lime juice;
¼ cup fresh peach juice;
Sea salt and freshly ground black pepper;

Preparation

In a bowl, combine the lime juice, peach juice, garlic, and season with salt and pepper to taste.
Combine all the remaining ingredients in another bowl.
Pour the lime juice mixture over the peach salsa, give everything a good stir, and refrigerate.

📖 Recipe

Blueberry-Peach Salsa Recipe

Add some color and flavor to just about anything with this sweet fresh salsa.

5 from 1 vote

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 136 kcal

Ingredients

4 peaches peeled and diced
8 oz. blueberries
½ cup pomegranate seeds optional
1 red onion minced
1 garlic clove minced
1 jalapeño pepper minced (optional)
2 tbsp. fresh basil minced
2 tbsp. fresh chives minced
3 tbsp. fresh lime juice
¼ cup fresh peach juice
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the lime juice, peach juice, garlic, and season with salt and pepper to taste.
4 peaches, 1 garlic clove, 3 tbsp. fresh lime juice, Sea salt and freshly ground black pepper
Combine all the remaining ingredients in another bowl.
8 oz. blueberries, ½ cup pomegranate seeds, 1 red onion, 1 jalapeño pepper, 2 tbsp. fresh basil, 2 tbsp. fresh chives, ¼ cup fresh peach juice
Pour the lime juice mixture over the peach salsa, give everything a good stir, and refrigerate.

Nutrition

Calories: 136kcalCarbohydrates: 33gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 24mgPotassium: 395mgFiber: 6gSugar: 24gVitamin A: 1306IUVitamin C: 30mgCalcium: 41mgIron: 1mg

Keyword blueberry, peach, salad

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Pink Grapefruit Lemonade Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

It’s officially summer, so why not cool down with a glass of grapefruit lemonade? It’s a perfect way to jazz up the classic summertime beverage. As a bonus, you get to eat a fruit that you may not get eat that often and use it in a way other than sprinkled with sugar, or in a salad.

Pink Grapefruits are high in vitamin C, lycopene, and potassium. Add that to the Vitamin C from the lemons, and you get a pretty nutritious thirst quencher.

The recipe is simple and quite versatile. It calls for 1⁄4 cup of honey, but you can adjust that amount to your liking. You can also adjust the juice ratios if you want to make it stronger in grapefruit or lemon flavor.

Juicing the citrus is the most involved part of this recipe, but it goes rather quickly if you have a citrus juicer. The aroma of the fruits in the house will leave you feeling refreshed and uplifted.

If you're unsure about the added honey or the elbow grease used to get the juice, you can go with a much simpler route by making pink grapefruit and lemon-infused water.

All you have to do is thinly slice one grapefruit and a few lemons, place them in the bottom of the pitcher and add water. Refrigerate for at least 2 hours to let the flavors infuse, then strain to remove the fruit. Serve the water chilled in a pitcher with fresh grapefruit or lemon slices.

If you’re looking for new Paleo drink options, this is a great contender.

Pink Grapefruit Lemonade Recipe

SERVES: 4 PREP: 10 min COOK: 5 min

Ingredients

1 1⁄4 cups freshly squeezed lemon juice (about 6-7 lemons)
1 1⁄4 cups freshly squeezed pink grapefruit juice (about 2 grapefruit)
1⁄4 cup honey
1 3⁄4 cups water
Ice
Lemon or grapefruit slices, optional

Preparation

In a small saucepan, combine the honey and water and heat over medium heat until the honey is fully dissolved.
Mix together the honey water, lemon juice, and grapefruit juice into a medium size pitcher and stir well.
Add additional lemon or grapefruit slices to the pitcher if using. Fill the rest of the pitcher with ice and serve.

📖 Recipe

Pink Grapefruit Lemonade Recipe

A refreshing summertime drink with grapefruits and lemons. A great way to quench your thirst with something healthy.

5 from 2 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Drinks

Cuisine American

Servings people

Calories 4 kcal

Ingredients

1 1 ⁄4 cups freshly squeezed lemon juice about 6-7 lemons
1 1 ⁄4 cups freshly squeezed pink grapefruit juice about 2 grapefruit
1 ⁄4 cup honey
1 3 ⁄4 cups water
Ice
Lemon or grapefruit slices optional

Instructions

In a small saucepan, combine the honey and water and heat over medium heat until the honey is fully dissolved.
1 ⁄4 cup honey, 1 3 ⁄4 cups water
Mix together the honey water, lemon juice, and grapefruit juice into a medium size pitcher and stir well.
1 1 ⁄4 cups freshly squeezed lemon juice, 1 1 ⁄4 cups freshly squeezed pink grapefruit juice
Add additional lemon or grapefruit slices to the pitcher if using. Fill the rest of the pitcher with ice and serve.
Lemon or grapefruit slices, Ice

Nutrition

Calories: 4kcalCarbohydrates: 1gProtein: 0.1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gSodium: 0.2mgPotassium: 16mgFiber: 0.04gSugar: 1gVitamin A: 1IUVitamin C: 6mgCalcium: 1mgIron: 0.02mg

Keyword grapefruit, lemonade

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Scrambled Eggs With Smoked Salmon Recipe

December 14, 2022 by Paleo Leaper Leave a Comment

Salty smoked fish tastes great with a big pile of creamy, fluffy scrambled eggs, especially when adding a little coconut milk for that extra richness.

If you’re shaking your head right now because your scrambled eggs always come out with a disappointing rubbery texture instead of that perfect lightness, here are some tips to help you master the art – scrambled eggs are such a classic breakfast food that they’re well worth the learning curve.

Of course, the salmon also adds a lot of important nutrients to the mix – some extra B vitamins, minerals like selenium and iodine, and those all-important Omega-3 fats.

If you’re not a huge fan of eating a big piece of fish all by itself, this is an easy alternative for getting nutrition from the sea in a form you might find tastier.

This is an elegant brunch option if you want something a little more striking than ordinary scrambled eggs (it even has chives! What isn’t fancier with little bits of chives sprinkled artfully through it?).

Maybe serve it with a simple fruit salad or some roasted asparagus with balsamic vinegar for brunch or just an indulgent breakfast on a lazy weekend morning.

Scrambled Eggs With Smoked Salmon Recipe

SERVES: 2 PREP: 10 min COOK: 8 min

Ingredients

4 eggs;
4 slices smoked salmon, chopped;
2 tbsp. coconut milk;
Fresh chives, finely chopped;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

In a bowl, whisk the eggs, coconut milk, and fresh chives. Season to taste.
Melt some cooking fat in a skillet and add the eggs.
Scramble the eggs while cooking.
When the eggs start to settle, add the smoked salmon and cook for 1 or 2 minutes.
Serve with more chives sprinkled on top.

📖 Recipe

Scrambled Eggs With Smoked Salmon Recipe

Smoked salmon isn't just for bagels! Try it in scrambled eggs instead for a special flavor boost.

5 from 1 vote

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Prep Time 10

Cook Time 8

Total Time 18

Course Breakfast

Cuisine American

Servings people

Calories 202 kcal

Ingredients

4 eggs
4 slices smoked salmon chopped
2 tbsp. coconut milk
Fresh chives finely chopped
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a bowl, whisk the eggs, coconut milk, and fresh chives. Season to taste.
4 eggs, 2 tbsp. coconut milk, Fresh chives, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet and add the eggs.
Cooking fat
Scramble the eggs while cooking.
When the eggs start to settle, add the smoked salmon and cook for 1 or 2 minutes.
4 slices smoked salmon
Serve with more chives sprinkled on top.

Nutrition

Calories: 202kcalCarbohydrates: 1gProtein: 19gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 337mgSodium: 440mgPotassium: 224mgSugar: 0.3gVitamin A: 510IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg

Keyword scrambled eggs, smoked salmon

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Pistachio-Crusted Salmon Recipe

December 13, 2022 by Paleo Leaper 2 Comments

A crunchy pistachio crust with a just a dash of tangy lemon juice tops off these simple baked salmon fillets. A little bit of honey and mustard adds depth to the flavor and just a sprinkling of fresh dill tops it all off.

Nutritionally, salmon is always a winner – especially if it’s wild-caught. Wild-caught salmon is richer in Vitamin D, and it has more of those all-important Omega-3 fats. Pistachios are also high in Vitamin B6 and several different minerals, and they also have quite a bit of fiber.

Like other nuts, they do have a fairly high ratio of Omega-6 to Omega-3 fats, but that’s why you’re eating them in small amounts on top of a big piece of Omega-3-rich salmon!

This recipe is easy to cook and goes well with almost anything. It would be great with a simple bowl of soup or with a big leafy salad.

If you have leftovers, it would also be great cold as a salad topper: there’s a built-in crunch from the nuts, and it makes a very refreshing change from chicken all the time.

Pistachio-Crusted Salmon Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

4 wild salmon fillets
1 cup raw pistachios, roughly chopped
¼ cup lemon juice
1 tbsp. Dijon or homemade coarse-grain mustard
2 tbsp. raw honey
1 tsp. fresh dill weed
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
Let the salmon rest for 2 to 4 minutes before serving.

📖 Recipe

Pistachio-Crusted Salmon Recipe

This simple baked salmon recipe has a crunchy topping and a perfect combination of salty, sharp, and sweet tastes.

5 from 2 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 451 kcal

Ingredients

4 wild salmon fillets
1 cup raw pistachios roughly chopped
¼ cup lemon juice
1 tbsp. Dijon or homemade coarse-grain mustard
2 tbsp. raw honey
1 tsp. fresh dill weed
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
1 cup raw pistachios, ¼ cup lemon juice, 1 tbsp. Dijon or homemade coarse-grain mustard, 2 tbsp. raw honey, 1 tsp. fresh dill weed, Sea salt and freshly ground black pepper
Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
4 wild salmon fillets
Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
Let the salmon rest for 2 to 4 minutes before serving.

Nutrition

Calories: 451kcalCarbohydrates: 17gProtein: 40gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 96mgPotassium: 1172mgFiber: 3gSugar: 10gVitamin A: 244IUVitamin C: 8mgCalcium: 57mgIron: 3mg

Keyword pistachio, salmon

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Balsamic Chicken Thighs with Asparagus Recipe

December 13, 2022 by Paleo Leaper Leave a Comment

This one-pan dinner gives you juicy roasted chicken (with irresistibly crispy skin!) and tender asparagus all on the same tray and all drizzled with a tangy balsamic marinade.

Bone-in chicken thighs would give every other chicken part a run for its money for a balance of flavor and affordability, and they’re much less fussy than breasts when it comes to cooking them.

In this recipe, the marinade doubles as a sauce for the chicken and asparagus later in the recipe. Yes, it’s true that the marinade touched the raw chicken, but after you put it on the chicken and asparagus, it all goes back in a 400-degree oven before it goes into your mouth.

So it’s no riskier than recipes that have you cook the chicken right in the marinade – the reason for adding the marinade later is just to get optimal skin crispiness on the chicken.

This recipe just so happens to be AIP-friendly as-is: with so much flavor from the balsamic, who needs extra spices? Unfortunately, asparagus is pretty high in FODMAPs but if you have a FODMAP sensitivity, you could always just substitute another vegetable or just make the chicken.

It would also be great for leftovers – it’s easy to make extras, and you could chop the asparagus to make a chilled salad with just a little bit of extra olive oil and balsamic on top as a dressing.

Balsamic Chicken Thighs with Asparagus Recipe

SERVES: 4 PREP: 15 min + 4h COOK: 50 min

Ingredients

6 chicken thighs, bone-in, and skin on
1 bunch of thin asparagus spears, trimmed
3 tbsp. balsamic vinegar
4 tbsp. coconut aminos
2 garlic cloves, minced
2 tbsp. fresh parsley, minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the balsamic vinegar, coconut aminos, parsley, garlic, olive oil, and salt and pepper to taste.
Pour the balsamic mixture into a marinating container and add the chicken thighs.
Marinate in the refrigerator for at least 4 hours or up to 12 hours.
Preheat your oven to 400 F.
Remove the chicken thighs from the marinade and place them on a baking pan, reserving the remaining marinade.
Bake for 35 to 40 minutes or until the chicken is cooked.
Take the pan out of the oven. Leave the chicken in the pan, and add the asparagus.
Drizzle the remaining marinade on top of the chicken and asparagus.
Place the pan with the chicken and asparagus back in the oven and bake another 8 to 10 minutes.
Sprinkle with fresh parsley to serve.

📖 Recipe

Balsamic Chicken Thighs with Asparagus Recipe

A low-fuss recipe for one-pan chicken and vegetables with a tangy balsamic flavor.

5 from 2 votes

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Prep Time 4 15

Cook Time 50

Total Time 5 5

Course Main Course

Cuisine American

Servings people

Calories 522 kcal

Ingredients

6 chicken thighs bone-in, and skin on
1 bunch of thin asparagus spears trimmed
3 tbsp. balsamic vinegar
4 tbsp. coconut aminos
2 garlic cloves minced
2 tbsp. fresh parsley minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the balsamic vinegar, coconut aminos, parsley, garlic, olive oil, and salt and pepper to taste.
3 tbsp. balsamic vinegar, 4 tbsp. coconut aminos, 2 garlic cloves, 2 tbsp. fresh parsley, ¼ cup olive oil, Sea salt and freshly ground black pepper
Pour the balsamic mixture into a marinating container and add the chicken thighs.
6 chicken thighs
Marinate in the refrigerator for at least 4 hours or up to 12 hours.
Preheat your oven to 400 F.
Remove the chicken thighs from the marinade and place them on a baking pan, reserving the remaining marinade.
Bake for 35 to 40 minutes or until the chicken is cooked.
Take the pan out of the oven. Leave the chicken in the pan, and add the asparagus.
1 bunch of thin asparagus spears
Drizzle the remaining marinade on top of the chicken and asparagus.
Place the pan with the chicken and asparagus back in the oven and bake another 8 to 10 minutes.
Sprinkle with fresh parsley to serve.

Nutrition

Calories: 522kcalCarbohydrates: 6gProtein: 33gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 130mgSodium: 463mgPotassium: 395mgFiber: 0.4gSugar: 2gVitamin A: 896IUVitamin C: 13mgCalcium: 36mgIron: 2mg

Keyword asparagagus, balsamic, chicken thighs

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Sweet Potato and Onion Soup Recipe

December 13, 2022 by Paleo Leaper Leave a Comment

Say “sweet,” and onions are usually the last food that comes to anyone’s mind. But once they’re cooked up, they really have a nice sweetness, and the taste goes well with the sweet potatoes and the savory homemade chicken stock.

If your holiday menu typically includes sweet potatoes, but you want to switch it up a little, this would be an interesting alternative to mashed/roasted/candied preparations, but it's also easy enough to make just for dinner, without any particular occasion.

This would make a very easy soup to make in bulk now (minus the garnishes) and freeze for a busy week during the holiday season when salad just isn’t cutting it as a side dish. Wouldn’t it be nice to have something already in the freezer and just need a quick to defrost?

If you serve this soup without the garnishes, it’s a basic-but-tasty pureed sweet potato soup. But if you want something special on top, the optional pancetta and pecans make a crunchy-salty topping that really brings out the other flavors.

Sweet Potato And Onion Soup Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

5 cups sweet potatoes, peeled and chopped
2 onions, chopped
4 garlic cloves, peeled and halved
4 cups chicken stock
½ tsp. ground cinnamon
8 slices pancetta, cooked until crispy (optional)
¼ cup pecans, roasted and coarsely chopped (optional)
Fresh parsley
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

In a large saucepan, melt the coconut oil over medium-high heat.
Add onion and garlic and cook until soft.
Add the sweet potatoes and cook for about 4 minutes.
Pour in the broth. Bring to a boil; then lower heat, and simmer, covered, for about 20 minutes or until the potatoes are tender.
In a blender or using an immersion blender, purée the soup until smooth.
Sprinkle the soup with cinnamon, and season to taste.
Serve immediately in bowls topped with pancetta, roasted pecans, and fresh parsley.

📖 Recipe

Sweet Potato And Onion Soup Recipe

Creamy sweet potato soup topped with crisp pancetta and crunchy roasted pecans

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine American

Servings people

Calories 473 kcal

Ingredients

5 cups sweet potatoes peeled and chopped
2 onions chopped
4 garlic cloves peeled and halved
4 cups chicken stock
½ tsp. ground cinnamon
8 slices pancetta cooked until crispy (optional)
¼ cup pecans roasted and coarsely chopped (optional)
Fresh parsley
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

In a large saucepan, melt the coconut oil over medium-high heat.
2 tbsp. coconut oil
Add onion and garlic and cook until soft.
2 onions, 4 garlic cloves
Add the sweet potatoes and cook for about 4 minutes.
5 cups sweet potatoes, 4 cups chicken stock
Pour in the broth. Bring to a boil; then lower heat, and simmer, covered, for about 20 minutes or until the potatoes are tender.
In a blender or using an immersion blender, purée the soup until smooth.
Sprinkle the soup with cinnamon, and season to taste.
Sea salt and freshly ground black pepper, ½ tsp. ground cinnamon
Serve immediately in bowls topped with pancetta, roasted pecans, and fresh parsley.
8 slices pancetta, ¼ cup pecans, Fresh parsley

Nutrition

Calories: 473kcalCarbohydrates: 52gProtein: 13gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 26mgSodium: 650mgPotassium: 963mgFiber: 7gSugar: 16gVitamin A: 23607IUVitamin C: 9mgCalcium: 88mgIron: 2mg

Keyword onion, sweet potato

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Orange and Thyme Chicken Recipe

December 13, 2022 by Paleo Leaper Leave a Comment

With just one skillet and a very minimal prep time, this recipe delivers tender chicken legs with golden skin and a sweet, citrusy flavor.

It might sound a little strange to use ketchup in the sauce with all the other ingredients, but just try it out – it adds richness and body, and a different flavor from the typical range of orange sauces. Think of something like a sweet orange BBQ sauce rather than a clear orange glaze.

Chicken legs are nice to cook with because they don’t dry out as easily as chicken breasts, so they’re pretty low-maintenance for the chef.

And you get that delicious layer of skin on the top: what’s not to appreciate about that? And like any other kind of baked chicken, this recipe is great for leftovers and lunchboxes, whether you heat it up or carve the meat off the bones and serve it over a salad.

The sweetness makes this recipe a great one for kids – well, that and the fact that you can put it on the table almost as soon as they get hungry. Try it with some sweet potato fries for kid-friendly finger food and maybe some oven-roasted cauliflower for a non-starchy vegetable.

Orange and Thyme Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

6 chicken legs, skin on
Zest and juice of 2 oranges
¼ cup homemade ketchup
3 tbsp. coconut aminos
2 tsp. fresh thyme, minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
In a bowl, combine the orange juice, orange zest, ketchup, coconut aminos, and thyme.
Season each chicken leg with sea salt and freshly ground black pepper.
Melt some cooking fat in an oven-proof skillet placed over high heat.
Brown the chicken legs for 1 to 2 minutes on each side.
Pour the sauce over the chicken and cook in the oven for 25 to 30 minutes.

📖 Recipe

Orange and Thyme Chicken Recipe

Crisp-skinned chicken with an herbal citrus glaze, ready in a hurry for whenever you get hungry.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 508 kcal

Ingredients

6 chicken legs skin on
Zest and juice of 2 oranges
¼ cup homemade ketchup
3 tbsp. coconut aminos
2 tsp. fresh thyme minced
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
In a bowl, combine the orange juice, orange zest, ketchup, coconut aminos, and thyme.
Zest and juice of 2 oranges, ¼ cup homemade ketchup, 3 tbsp. coconut aminos, 2 tsp. fresh thyme
Season each chicken leg with sea salt and freshly ground black pepper.
6 chicken legs, Sea salt and freshly ground black pepper
Melt some cooking fat in a oven proof skillet placed over a high heat.
2 tbsp. cooking fat
Brown the chicken legs for 1 to 2 minutes on each side.
Pour the sauce over the chicken and cook in the oven for 25 to 30 minutes.

Nutrition

Calories: 508kcalCarbohydrates: 7gProtein: 32gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 180mgSodium: 549mgPotassium: 449mgFiber: 0.4gSugar: 3gVitamin A: 372IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Keyword orange, thyme

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Flank Steak With Blueberry Sauce Recipe

December 13, 2022 by Paleo Leaper Leave a Comment

You don’t need a fancy sauce to make a great steak, but it’s nice to mix up the flavors every once in a while.

A savory pan sauce with red wine and fresh blueberries give you a big punch of extra flavor and plenty of opportunities to get creative with the presentation, and the fresh flavor of the berries is nice with the richness of the meat.

Making a pan sauce like this is also convenient because it builds in some resting time for the steaks while you cook the sauce, which translates to much less temptation to start carving into them too soon. And you get all the steak flavor that might otherwise go to waste on the bottom of the pan.

Even with the sauce, this recipe would probably go with just about any classic side for steak – roasted potatoes, grilled vegetables, or a side salad… go for an old favorite or have fun playing with the new flavor and experimenting with something different.

Flank Steak With Blueberry Sauce Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

4 x 6 oz. flank steak
1 cup blueberries
2 garlic cloves, minced
2 tbsp. shallots, minced
1 cup beef stock
⅓ cup. red wine (optional)
1 tsp. fresh thyme, minced
2 tbsp. ghee
Sea salt and freshly ground black pepper

Preparation

Season the flank steak to taste with sea salt and freshly ground black pepper.
Melt the ghee in a saucepan placed over medium heat. Stir in the garlic and shallot, and cook until soft and fragrant.
Pour in the red wine, the beef stock, and fresh thyme. Lower the heat to a simmer, season to taste, and continue cooking for another 10 minutes.
Bring a skillet or grill to medium-high heat.
Cook the steaks in some melted cooking fat for 3 to 4 minutes per side, and remove from the pan.
Pour in the sauce from the saucepan, and use a spatula to scrape up all the browned bits from the bottom of the pan and mix them with the sauce.
Add the blueberries, adjust the seasoning and cook for 1 to 2 minutes. You can add 1 tbsp. of tapioca starch to the sauce if you like a thicker sauce.
Serve the steak topped with blueberry sauce.

📖 Recipe

Flank Steak With Blueberry Sauce Recipe

Give your steak some extra flavor with a savory pan sauce featuring fresh blueberries and red wine.

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 429 kcal

Ingredients

4 x 6 oz. flank steak
1 cup blueberries
2 garlic cloves minced
2 tbsp. shallots minced
1 cup beef stock
⅓ cup. red wine optional
1 tsp. fresh thyme minced
2 tbsp. ghee
Sea salt and freshly ground black pepper

Instructions

Season the flank steak to taste with sea salt and freshly ground black pepper.
4 x 6 oz. flank steak, Sea salt and freshly ground black pepper
Melt the ghee in a saucepan placed over medium heat. Stir in the garlic and shallot, and cook until soft and fragrant.
2 garlic cloves, 2 tbsp. ghee, 2 tbsp. shallots
Pour in the red wine, the beef stock, and fresh thyme. Lower the heat to a simmer, season to taste, and continue cooking for another 10 minutes.
1 cup beef stock, ⅓ cup. red wine, 1 tsp. fresh thyme, Sea salt and freshly ground black pepper
Bring a skillet or grill to medium-high heat.
Cook the steaks in some melted cooking fat for 3 to 4 minutes per side, and remove from the pan.
Pour in the sauce from the saucepan, and use a spatula to scrape up all the browned bits from the bottom of the pan and mix them with the sauce.
Add the blueberries, adjust the seasoning and cook for 1 to 2 minutes. You can add 1 tbsp. of tapioca starch to the sauce if you like a thicker sauce.
1 cup blueberries
Serve the steak topped with blueberry sauce.

Nutrition

Calories: 429kcalCarbohydrates: 9gProtein: 50gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 241mgPotassium: 973mgFiber: 1gSugar: 5gVitamin A: 79IUVitamin C: 7mgCalcium: 66mgIron: 4mg

Keyword blueberry sauce, flank steak

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Duck Breast With Peaches Recipe

December 13, 2022 by Paleo Leaper Leave a Comment

Grilled duck breasts are tender and deeply flavorful, the perfect meat to go with juicy ripe peaches and just a few simple seasonings.

Unlike chicken breasts, duck breasts have a thick layer of fat on one side of the meat, which keeps the meat from drying out and adds a big punch of flavor – it’s especially great crisped up a little from the grill!

Grilled peaches are the perfect addition to the savory, fatty meat, and just a hint of ginger in the marinade adds some spice to cut through all the richness.

Between the duck fat and the olive oil in the marinade, this recipe is very high in healthy fats, especially monounsaturated fat – duck fat is about half monounsaturated fat, which is one reason why it has such an irresistible silky-smooth texture.

If you’re struggling to get enough healthy fats in, or if you’re always feeling hungry (often a sign that you need more fat, whether you realize it or not), try this one out and see if it helps!

This is also a great recipe if you want to take your grilling up a notch and really make something to celebrate a special occasion. Try it with a simple, fresh salad for a vegetable side and maybe a tall glass of lemonade: with so many flavors in the main course, you really don’t need a bunch of extra spices in the vegetables.

Duck Breast With Peaches Recipe

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

Ingredients

2 duck breasts
2 peaches, quartered and pitted
2 tbsp. ginger, minced
2 shallots, thinly sliced
2 tbsp. fresh thyme, coarsely chopped
½ tbsp. extra virgin olive oil
½ tsp. ground fennel seeds
Sea salt and freshly ground black pepper

Preparation

Score the skin of the duck breasts with a crosshatch pattern.
In a bowl, combine the ginger, shallots, thyme, and salt and pepper to taste.
Rub the duck skin with the ginger mixture, and marinate for 2 to 12 hours.
Preheat your grill to medium-high heat.
In a bowl, combine the peaches, fennel, olive oil, and salt and pepper to taste.
Place the breasts on the grill, skin side down, and cook for 6 to 8 minutes per side.
Remove the duck from the grill and allow the meat to rest for about 5 minutes.
Place the peaches on the grill and cook for about 3 minutes.
Serve the duck, sliced, with the grilled peaches.

📖 Recipe

Duck Breast With Peaches Recipe

Tender grilled duck breast with fresh peaches and a hint of fennel and ginger seasoning: you'll be licking the BBQ!

5 from 2 votes

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Prep Time 2 15

Cook Time 15

Total Time 2 30

Course Main Course

Cuisine American

Servings people

Calories 416 kcal

Ingredients

2 duck breasts
2 peaches quartered and pitted
2 tbsp. ginger minced
2 shallots thinly sliced
2 tbsp. fresh thyme coarsely chopped
½ tbsp. extra virgin olive oil
½ tsp. ground fennel seeds
Sea salt and freshly ground black pepper

Instructions

Score the skin of the duck breasts with a crosshatch pattern.
2 duck breasts
In a bowl, combine the ginger, shallots, thyme, and salt and pepper to taste.
2 tbsp. ginger, 2 shallots, 2 tbsp. fresh thyme, Sea salt and freshly ground black pepper
Rub the duck skin with the ginger mixture, and marinate for 2 to 12 hours.
Preheat your grill to a medium-high heat.
In a bowl, combine the peaches, fennel, olive oil, and salt and pepper to taste.
2 peaches, ½ tbsp. extra virgin olive oil, ½ tsp. ground fennel seeds, Sea salt and freshly ground black pepper
Place the breasts on the grill, skin side down, and cook for 6 to 8 minutes per side.
Remove the duck from the grill and allow the meat to rest for about 5 minutes.
Place the peaches on the grill and cook for about 3 minutes.
Serve the duck, sliced, with the grilled peaches.

Nutrition

Calories: 416kcalCarbohydrates: 25gProtein: 48gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 174mgSodium: 155mgPotassium: 983mgFiber: 6gSugar: 16gVitamin A: 1314IUVitamin C: 46mgCalcium: 97mgIron: 14mg

Keyword duck breast, peach

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Pork Tenderloin With Pears And Roasted Butternut Squash Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

Here’s a recipe to pull out when you have someone to impress: pork tenderloin cooked right in a caramelized pear sauce and served with a side of savory-sweet roasted vegetables.

The combination of onion, butternut squash, and apples gives you just the right balance of savory and sweet, and it works perfectly with the fruity topping on the pork.

Pork Tenderloin With Pears And Roasted Butternut Squash

Between the fruit and the squash, this isn’t a great recipe for the low-carb crowd, but Paleo as a way of eating doesn’t have to be low-carb if you don’t want it to be – and if a little more carbohydrate fits well in your diet, this is certainly a tasty way to get it.

Kids in particular, typically like sweeter roasted vegetables like squash, so if you’re trying to tempt a vegetable skeptic, this might be a good “gateway recipe.”

It’s simple enough to try as a weeknight dinner but tasty enough that you could easily serve it to guests – maybe with a quick tossed salad with spinach and red onions.

Pork Tenderloin With Pears And Roasted Butternut Squash Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

1 pork tenderloin
2 Asian pears, diced
1 small onion, minced
2 cloves garlic, minced
1 cup chicken stock
Cooking fat
Sea salt and freshly ground black pepper

Ingredients for the roasted butternut squash

1 lb. butternut squash, cubed
1 to 2 apples, cubed
1 red onion, diced
½ tsp. ground nutmeg
½ tsp. ground cinnamon
3 tbsp. ghee
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
Place the cubed squash, apple, onion, and ghee in a baking dish.
Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
Place in the oven and bake for 30 minutes.
Melt some cooking fat in a skillet placed over medium-high heat.
Season the pork tenderloin to taste.
Brown the pork on all sides and remove it from the skillet.
Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
Bring the pork back to the skillet, pour in the chicken stock, and bring it to a boil.
Lower the heat and let simmer for 15 to 20 minutes.
Slice the pork and serve with the pear sauce and roasted vegetables.

📖 Recipe

Pork Tenderloin With Pears And Roasted Butternut Squash Recipe

A fruity sauce for your pork and an easy roasted vegetable side, all in one simple recipe.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian

Servings people

Calories 796 kcal

Ingredients

1 pork tenderloin
2 Asian pears diced
1 small onion minced
2 cloves garlic minced
1 cup chicken stock
Cooking fat
Sea salt and freshly ground black pepper

Ingredients for the roasted butternut squash

1 lb. butternut squash cubed
1 to 2 apples cubed
1 red onion diced
½ tsp. ground nutmeg
½ tsp. ground cinnamon
3 tbsp. ghee
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
Place the cubed squash, apple, onion, and ghee in a baking dish.
Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
Place in the oven and bake for 30 minutes.
Melt some cooking fat in a skillet placed over a medium-high heat.
Season the pork tenderloin to taste.
Brown the pork on all sides, and remove from the skillet.
Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil.
Lower the heat and let simmer for 15 to 20 minutes.
Slice the pork and serve with the pear sauce and roasted vegetables.

Nutrition

Calories: 796kcalCarbohydrates: 35gProtein: 97gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 325mgSodium: 330mgPotassium: 2433mgFiber: 6gSugar: 15gVitamin A: 12092IUVitamin C: 32mgCalcium: 111mgIron: 6mg

Keyword butternut squash, pear, pork tenderloin

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Grilled T-Bones With Asparagus And Mushroom Stir-Fry Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

Are you a serious grill master? Test your prowess with a pure measure of skill: a steak with nothing but salt and pepper for flavor. It’s certainly true that Paleo isn’t all about steak and bacon all the time, but that doesn’t mean you can’t have the luxury cuts when they fit into the grocery budget.

Grilled T-bone Steaks With Asparagus And Mushroom Stir-Fry

To serve with your steak, this recipe also has directions for ultra-quick seasonal stir-fry with fresh spring asparagus and mushrooms.

If you’re an asparagus lover, now is definitely the time to get your hands on everything you can while it’s in season, and the stir-fry is an interesting change from the steak-and-salad combination.

For some extra flavor, the vegetable stir-fry uses coconut aminos – that’s basically a Paleo replacement for soy sauce, but minus the soy and the wheat. You can find coconut aminos at most health-food or higher-end grocery stores or order them online.

Try this one for a special celebration dinner or just as a way to kick off barbecue season with a bang. Grilled steak is a favorite for a reason, and when you’re already aware that there’s nothing wrong with red meat, there’s no reason not to enjoy it!

Grilled T-bone Steaks With Asparagus And Mushroom Stir-Fry Recipe

SERVES: 2 PREP: 15 min COOK: 20 min

Ingredients

2 T-bone steaks at room temperature
Sea salt and freshly ground black pepper

Asparagus and Mushroom Stir-Fry Ingredients

1 lb. asparagus, ends trimmed, cut into 2-inch pieces
1 lb. mushrooms, quartered
½ cup vegetable or chicken stock
2 tbsp. coconut aminos
2 cloves garlic, minced
Cooking fat

Preparation

Preheat your grill to medium-high heat.
In a bowl, combine the stock, coconut aminos, and garlic.
Melt some cooking fat in a large skillet placed over medium-high heat.
Add the mushrooms and asparagus and cook for 3 to 4 minutes.
Add the sauce and cook for another 2 to 3 minutes.
Season the steaks to taste on both sides.
Grill the steaks on the preheated grill for 2 to 3 minutes per side.
Serve the steaks with the vegetable stir-fry.

📖 Recipe

Grilled T-bone Steaks With Asparagus And Mushroom Stir-Fry Recipe

A quick dinner on the grill featuring juicy T-bone steaks and a simple vegetable side dish.

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 612 kcal

Ingredients

2 T-bone steaks at room temperature
Sea salt and freshly ground black pepper

Asparagus and Mushroom Stir-Fry Ingredients

1 lb. asparagus ends trimmed, cut into 2-inch pieces
1 lb. mushrooms quartered
½ cup vegetable or chicken stock
2 tbsp. coconut aminos
2 cloves garlic minced
Cooking fat

Instructions

Preheat your grill to medium-high heat.
In a bowl, combine the stock, coconut aminos, and garlic.
½ cup vegetable or chicken stock, 2 tbsp. coconut aminos, 2 cloves garlic
Melt some cooking fat in a large skillet placed over medium-high heat.
Cooking fat
Add the mushrooms and asparagus and cook for 3 to 4 minutes.
1 lb. mushrooms, 1 lb. asparagus
Add the sauce and cook for another 2 to 3 minutes.
Season the steaks to taste on both sides.
2 T-bone steaks at room temperature, Sea salt and freshly ground black pepper
Grill the steaks on the preheated grill for 2 to 3 minutes per side.
Serve the steaks with the vegetable stir-fry.

Nutrition

Calories: 612kcalCarbohydrates: 24gProtein: 58gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 138mgSodium: 739mgPotassium: 1996mgFiber: 11gSugar: 6gVitamin A: 1874IUVitamin C: 13mgCalcium: 168mgIron: 36mg

Keyword asparagagus, grilled, mushroom, t bone steak

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Pork Carnitas Recipe

December 12, 2022 by Paleo Leaper Leave a Comment

To make the perfect batch of carnitas, tender, fatty pork is slowly simmered in a sweet orange sauce and then crisped up under the broiler before getting a second dose of the sauce.

The biggest challenge of the cooking process is trying not to eat half the recipe as a “taste test” before you put it in to broil, but just remember that as delicious as it is then, it’ll be even better if you can just wait a few minutes for everything to get crispy.

Carnitas are a great family meal because they transform one of the cheapest cuts of pork into something delicious. Kids love them, and they’re also great in lunchboxes later in the week, so one night of cooking can do double duty.

As an alternative to tacos with rice and beans, Paleo carnitas is great in lettuce wraps or served over salad; you could also use them to top a bowl of roasted vegetables. Cauliflower “rice” is another great option that soaks up any extra sauce very nicely.

And of course, there are always Paleo tortillas. If you’re looking for something even more indulgent, try roasted sweet potatoes or maybe guacamole with your favorite dipping vehicle. Or just pile them onto your plate and dig in!

Pork Carnitas Recipe

SERVES: 4 PREP: 15 min COOK: 2 h

Ingredients

4 pound boneless pork butt, cut into 2-inch cubes
1 medium orange, juiced, and keep the spent halves
2 tsp. ground cumin
1 onion, peeled and quartered
6 garlic cloves, peeled
2 bay leaves
1 tsp. dried oregano
2 tbsp. fresh lime juice
2 cups of water

Preparation

Preheat your oven to 300 F.
Combine all the ingredients in a Dutch oven, and bring the mixture, uncovered, to a simmer over medium-high heat.
Cover and transfer to the preheated oven.
Cook for 1.5 - 2 hours or until the meat falls apart.
Remove the pot from the oven and set the oven to broil.
Remove the meat from the pan and place it on a baking sheet.
Discard everything from the Dutch oven except for the liquid.
Pour the liquid into a saucepan, bring it to a boil, and simmer for 20 to 25 minutes or until the liquid becomes thick.
Pour the sauce over the meat and mix until well-coated.
Place the pork in the oven and broil for 8 to 10 minutes, turning once.
Serve immediately in a lettuce leaf with your favorite toppings, or serve on top of a fresh salad.

📖 Recipe

Pork Carnitas Recipe

A crowd-pleasing recipe for crispy pork cooked to mouthwatering perfection in a citrus sauce with spices and herbs.

5 from 1 vote

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings people

Calories 646 kcal

Ingredients

4 pound boneless pork butt cut into 2-inch cubes
1 medium orange juiced, and keep the spent halves
2 tsp. ground cumin
1 onion peeled and quartered
6 garlic cloves peeled
2 bay leaves
1 tsp. dried oregano
2 tbsp. fresh lime juice
2 cups of water

Instructions

Preheat your oven to 300 F.
Combine all the ingredients in a Dutch oven, and bring the mixture, uncovered, to a simmer over medium-high heat.
4 pound boneless pork butt, 1 medium orange, 2 tsp. ground cumin, 1 onion, 6 garlic cloves, 2 bay leaves, 1 tsp. dried oregano, 2 tbsp. fresh lime juice, 2 cups of water
Cover and transfer to the preheated oven.
Cook for 1.5 – 2 hours or until the meat falls apart.
Remove the pot from the oven and set the oven to broil.
Remove the meat from the pan and place it on a baking sheet.
Discard everything from the Dutch oven except for the liquid.
Pour the liquid into a saucepan, bring it to a boil, and simmer for 20 to 25 minutes or until the liquid becomes thick.
Pour the sauce over the meat and mix until well-coated.
Place the pork in the oven and broil for 8 to 10 minutes, turning once.
Serve immediately in a lettuce leaf with your favorite toppings, or serve on top of a fresh salad.

Nutrition

Calories: 646kcalCarbohydrates: 11gProtein: 86gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 272mgSodium: 301mgPotassium: 1724mgFiber: 2gSugar: 5gVitamin A: 134IUVitamin C: 23mgCalcium: 135mgIron: 8mg

Keyword carnitas, pork

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Fried Chicken With Spicy Cumin Coleslaw Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Tender on the inside, crispy on the outside, and spiced up with a quick shake of herbs and paprika, this chicken will have you reaching back to the plate for more.

And it’s especially great with a big bowl of summery, spicy coleslaw: between the cumin and the homemade Sriracha sauce, this is one salad that you can’t accuse of blandness.

The coleslaw is convenient because you can make it ahead and just set it in the fridge to chill until it’s time for dinner.

If you’re going to be busy in the evening, just throw it together at lunch and leave it there; then, you’ll have one less thing to worry about. You can use olive oil or mayo for the fat, depending on your taste; try it both ways and see how you like it!

Battering the chicken is a little bit of an assembly line, but once you’re done with that, the recipe is incredibly simple – just bake the same way you’d bake any other chicken (the precise time will vary depending on what particular parts you have).

It’s a quick and simple way to really up the flavor on a familiar cut of meat and give yet another finger-food classic a healthy Paleo makeover.

Fried Chicken With Spicy Cumin Coleslaw Recipe

SERVES: 4 PREP: 20 min COOK: 40 min

Ingredients

3 lbs. chicken pieces with skin and bones
2 cups almond flour
1 cup coconut flour
2 eggs, beaten
¼ cup almond or coconut milk
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano
1 tsp. paprika
Olive oil
Sea salt and freshly ground black pepper

Ingredients for the spicy cumin lime coleslaw

1 medium head of cabbage, shredded
3 carrots, peeled and shredded
1 sweet onion, chopped
¼ cup lime juice
½ tsp. cumin
2 cloves garlic, minced
2 tsp. Homemade Sriracha
⅓ cup homemade mayonnaise or olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.
Preheat your oven to 400 F.
Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.
In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.
In another bowl, whisk together the eggs and almond milk.
Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture and set aside.
Let the chicken sit for a few minutes and then coat again with the almond flour, making sure each piece is well-covered.
Set the chicken pieces on a wire rack or directly on a baking sheet.
Bake in the preheated oven for 40 to 45 minutes.

📖 Recipe

Fried Chicken With Spicy Cumin Coleslaw Recipe

The perfect summertime combo: crispy chicken with a refreshing spicy slaw.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 1513 kcal

Ingredients

3 lbs. chicken pieces with skin and bones
2 cups almond flour
1 cup coconut flour
2 eggs beaten
¼ cup almond or coconut milk
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano
1 tsp. paprika
Olive oil
Sea salt and freshly ground black pepper

Ingredients for the spicy cumin lime coleslaw

1 medium head of cabbage shredded
3 carrots peeled and shredded
1 sweet onion chopped
¼ cup lime juice
½ tsp. cumin
2 cloves garlic minced
2 tsp. Homemade Sriracha
⅓ cup homemade mayonnaise or olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients for the coleslaw. Give everything a good stir, and refrigerate until ready to eat.
1 medium head of cabbage, 3 carrots, 1 sweet onion, ¼ cup lime juice, ½ tsp. cumin, 2 cloves garlic, 2 tsp. Homemade Sriracha, ⅓ cup homemade mayonnaise or olive oil, Sea salt and freshly ground black pepper
Preheat your oven to 400 F.
Season the chicken pieces with paprika, sea salt, and freshly ground black pepper.
1 tsp. paprika, Sea salt and freshly ground black pepper, 3 lbs. chicken pieces with skin and bones
In a large bowl, combine the garlic powder, onion powder, oregano, almond flour, and coconut flour.
2 cups almond flour, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. dried oregano, 1 cup coconut flour
In another bowl, whisk together the eggs and almond milk.
2 eggs, ¼ cup almond or coconut milk
Taking one chicken piece at a time, dip in the egg mixture, dredge in the flour mixture and set aside.
Let the chicken sit for a few minutes and then coat again with the almond flour, making sure each piece is well-covered.
Set the chicken pieces on a wire rack or directly on a baking sheet.
Bake in the preheated oven for 40 to 45 minutes.
Olive oil

Nutrition

Calories: 1513kcalCarbohydrates: 56gProtein: 87gFat: 108gSaturated Fat: 27gPolyunsaturated Fat: 14gMonounsaturated Fat: 36gTrans Fat: 0.3gCholesterol: 337mgSodium: 459mgPotassium: 1336mgFiber: 25gSugar: 17gVitamin A: 2500IUVitamin C: 100mgCalcium: 322mgIron: 10mg

Keyword coleslaw, cumin, fried chicken, spicy

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Tomato Florentine Soup Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

This warm, pureed soup is filling but light enough to serve even in the summer – the fresh vegetables keep it from being too heavy or overwhelming. It’s a great accompaniment to a quick batch of grilled chicken breasts or another meal that calls for something a little more substantial than a salad.

Tomatoes are also an ideal summer vegetable from a health perspective: did you know that the lycopene they contain may help protect against skin cancer?

That’s not to spread around the sun-phobia – Paleo doesn’t actually see the sun as a giant carcinogen in the sky, and sunbathing can actually be good for you. But if anti-cancer protection comes in such a delicious package, why wouldn’t you eat it?

This is also a perfect way to ease some greens onto the dinner table if you have pickier kids – since the soup itself isn’t green, you can just blend the spinach right on in, and what they don’t know won’t hurt them, right?

The carrots add some sweetness to the flavor, and the almond or coconut milk gives it a great texture: they won’t have to know they’re eating spinach unless you fess up!

Tomato Florentine Soup Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

4 large tomatoes, cored and sliced in half
1½ cups carrots, shredded
1 cup fresh spinach, roughly chopped
1 small onion, chopped
3 garlic cloves, minced
¼ cup almond or coconut milk
Olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 350 F.
Place the tomatoes, cut side down, on a baking sheet.
Roast in the oven for 15 to 20 minutes, and let rest until cool enough to handle.
Remove the skin from the tomatoes.
Heat the olive oil in a saucepan placed over medium heat.
Cook the onion, garlic, and carrot until softened, about 10 minutes.
Add the tomatoes and spinach and cook for another 5 minutes.
Purée the soup using an immersion blender.
Add the coconut milk, and blend again.
Season to taste and serve.

📖 Recipe

Tomato Florentine Soup Recipe

A soup light enough to serve in the summertime, with all the flavors of the season in one delicious bowl.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine American

Servings people

Calories 83 kcal

Ingredients

4 large tomatoes cored and sliced in half
1½ cups carrots shredded
1 cup fresh spinach roughly chopped
1 small onion chopped
3 garlic cloves minced
¼ cup almond or coconut milk
Olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 350 F.
Place the tomatoes, cut side down, on a baking sheet.
4 large tomatoes
Roast in the oven for 15 to 20 minutes, and let rest until cool enough to handle.
Remove the skin from the tomatoes.
Heat the olive oil in a saucepan placed over medium heat.
Olive oil
Cook the onion, garlic, and carrot until softened, about 10 minutes.
1 small onion, 3 garlic cloves, 1½ cups carrots
Add the tomatoes and spinach and cook for another 5 minutes.
1 cup fresh spinach
Purée the soup using an immersion blender.
Add the coconut milk, and blend again.
¼ cup almond or coconut milk
Season to taste and serve.
Sea salt and freshly ground black pepper

Nutrition

Calories: 83kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 53mgPotassium: 527mgFiber: 4gSugar: 7gVitamin A: 8348IUVitamin C: 23mgCalcium: 48mgIron: 2mg

Keyword florentine, soup, tomato

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Hawaiian-Style Burgers Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Crunchy grilled bell pepper rings and sweet pineapple slices add some tropical flair to a plate of easy grilled burgers: if you’re getting a little tired of the same-old ketchup/mustard/pickle routine, you’ve got to try this one.

Instead of the typical beef or turkey patties, this one uses a beef/pork mixture for an extra-juicy burger and a slightly different take; together with the sweet toppings, the effect is delicious.

To make the burgers, you could just as easily use 1 ½ lb of ground pork with no beef – it just depends on what flavor you like. And if you don’t have any ham, there’s always a homemade fix for that!

These burgers are perfect for a cookout where you might be wondering what to do without a bun – the big pile of toppings gives you a great presentation and looks so good on top of the burger that any thoughts of missing bread fade into the background.

Add some condiments – spicy mayo or fresh guacamole would be perfect – and maybe a simple, fresh salad for an easy meal that you’ll be dying to sink your teeth into.

Hawaiian-Style Burgers Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

1 lb. ground pork
½ lb. ground beef
8 slices of ham
1 pineapple, sliced
1 bell pepper, roasted and sliced
Sea salt and freshly ground black pepper

Preparation

Preheat your grill to high heat.
In a bowl, combine the ground beef and ground pork and season to taste.
Shape the meat into patties.
Grill the patties on the preheated grill for 4 to 5 minutes per side.
Toss the pineapple and ham on the grill, and cook for 1 to 2 minutes per side.
Assemble the burgers by layering pineapple, patty, ham, and bell pepper.

📖 Recipe

Hawaiian-Style Burgers Recipe

A juicy-sweet burger with just enough tropical flavor to really make it pop.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Hawaiian

Servings people

Calories 699 kcal

Ingredients

1 lb. ground pork
½ lb. ground beef
8 slices of ham
1 pineapple sliced
1 bell pepper roasted and sliced
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to a high heat.
In bowl, combine the ground beef and ground pork, and season to taste.
1 lb. ground pork, ½ lb. ground beef, Sea salt and freshly ground black pepper
Shape the meat into patties.
Grill the patties on the preheated grill for 4 to 5 minutes per sides.
Toss the pineapple and ham on the grill, and cook for 1 to 2 minutes per side.
8 slices of ham, 1 pineapple
Assemble the burgers by layering pineapple, patty, ham, and bell pepper.
1 bell pepper

Nutrition

Calories: 699kcalCarbohydrates: 31gProtein: 42gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 157mgSodium: 770mgPotassium: 948mgFiber: 4gSugar: 24gVitamin A: 1071IUVitamin C: 147mgCalcium: 61mgIron: 3mg

Keyword burgers, hawaiian-style

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Bacon-Wrapped Pork Medallions Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Pork with BBQ sauce is a classic thing to throw on the grill; take it in a slightly different direction by wrapping your tenderloin in bacon before you cook it.

The bacon helps prevent any dried-out tenderloin disasters, and it’s a great way to do something a little different with the presentation.

To get the smaller medallions, start with your raw materials: one tenderloin and several strips of bacon. You might be tempted to start cutting up the tenderloin right away – after all, it’s supposed to end up in small pieces, right? – but hold that thought. It’s actually easier to do it another way.

First, wrap the bacon around the tenderloin with each slice parallel to the others and touch them, but not overlapping. Think of the way it looks when you wear two or three rings on the same finger: the rings might touch each other, but they don’t overlap.

Wrap the bacon around the tenderloin like the rings goes around your finger; then, you can easily cut medallions all of the same thickness by just cutting between the strips of bacon.

This makes sure that they’ll cook evenly, and you won’t have to fuss around with holding onto little pieces of tenderloin.

Serve your masterpieces with grilled vegetables, over salad, or beside a big bowl of coleslaw, and enjoy!

Bacon-Wrapped Pork Medallions Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

2 lbs. pork tenderloin
8 to 10 bacon slices
Homemade BBQ sauce
Sea salt and freshly ground black pepper

Preparation

Preheat your grill to medium-high.
Wrap the bacon strips around the pork tenderloin to form an outer shell, securing with 1 or 2 toothpicks per strip of bacon.
Slice the tenderloin between each bacon strip to create several small bacon-wrapped medallions.
Season to taste with sea salt and freshly ground black pepper.
Grill the medallions for 5 to 8 minutes per side or until just about cooked through.
Brush BBQ sauce onto the medallions and cook for another minute on each side.

📖 Recipe

Bacon-Wrapped Pork Medallions Recipe

Try this quick but impressive grilled pork for a summertime BBQ feast.

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 456 kcal

Ingredients

2 lbs. pork tenderloin
8 to 10 bacon slices
Homemade BBQ sauce
Sea salt and freshly ground black pepper

Instructions

Preheat your grill to medium-high.
Wrap the bacon strips around the pork tenderloin to form an outer shell, securing with 1 or 2 toothpicks per strip of bacon.
8 to 10 bacon slices, 2 lbs. pork tenderloin
Slice the tenderloin between each bacon strip to create several small bacon-wrapped medallions.
Season to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper
Grill the medallions for 5 to 8 minutes per side or until just about cooked through.
Brush BBQ sauce onto the medallions and cook for another minute on each side.
Homemade BBQ sauce

Nutrition

Calories: 456kcalCarbohydrates: 1gProtein: 52gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 176mgSodium: 409mgPotassium: 978mgVitamin A: 21IUCalcium: 16mgIron: 2mg

Keyword bacon wrapped, pork medallions

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Buffalo Shrimp Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

You’ve had Buffalo wings. You’ve had Buffalo Ranch dressing, maybe over coleslaw or another salad. But have you ever tried Buffalo shrimp?

The light crunch of the shrimp is a perfect vehicle for the bold flavor of the sauce, and the effect is a nice twist on the typical uses for Buffalo flavor. And that’s without mentioning all the nutrition you’ll get from the shrimp – they really are full of the good stuff.

For the Buffalo sauce, you can use your own – or if you don’t already have a favorite Paleo way to make it, there’s one in the first recipe on this page.

If you do dairy, you could always go for the classic addition and sprinkle a little bleu cheese over the salad – but if not, it’s still a tasty and much healthier substitute for deep-fried wings coated in a sauce full of mystery ingredients.

And as an extra bonus, you don’t even have to get Buffalo sauce all over everything within 3 feet of your mouth to enjoy the taste! Try it with some grilled or baked sweet potatoes, or maybe some bacon-roasted cauliflower for an extra side, and dig in. Adapted from adding a pinch.

Buffalo Shrimp Recipe

SERVES: 4 PREP: 15 min COOK: 12 min

Ingredients

1 lb. shrimp, peeled and deveined;
1 clove garlic, minced;
4 cups mixed greens;
⅓ cup Buffalo sauce (if you don't have a favorite recipe, use the one in the first recipe on this page);
1 small red onion, sliced;
1 cucumber, sliced;
6 oz. cherry tomatoes, halved;
Cooking fat;

Preparation

Melt cooking fat in a skillet placed over medium heat.
Add the shrimp and garlic, and cook for about 5 minutes.
Add the buffalo sauce. Cook for another 2 minutes and set aside.
Serve the shrimp over the salad greens topped with cucumber, tomatoes, and onion.
Drizzle any remaining sauce on top.

📖 Recipe

Buffalo Shrimp Recipe

Try your shrimp salad with Buffalo sauce for a delicious flavor boost.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Appetizer

Cuisine American

Servings people

Calories 399 kcal

Ingredients

1 lb. shrimp peeled and deveined
1 clove garlic minced
4 cups mixed greens
⅓ cup Buffalo sauce if you don’t have a favorite recipe, use the one in the first recipe on this page
1 small red onion sliced
1 cucumber sliced
6 oz. cherry tomatoes halved
Cooking fat

Instructions

Melt cooking fat in a skillet placed over medium heat.
Cooking fat
Add the shrimp and garlic, and cook for about 5 minutes.
1 lb. shrimp, 1 clove garlic
Add the buffalo sauce. Cook for another 2 minutes and set aside.
⅓ cup Buffalo sauce
Serve the shrimp over the salad greens topped with cucumber, tomatoes, and onion.
4 cups mixed greens, 1 cucumber, 6 oz. cherry tomatoes, 1 small red onion
Drizzle any remaining sauce on top.

Nutrition

Calories: 399kcalCarbohydrates: 7gProtein: 88gFat: 5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 1293mgSodium: 4622mgPotassium: 304mgFiber: 1gSugar: 3gVitamin A: 717IUVitamin C: 23mgCalcium: 480mgIron: 9mg

Keyword buffalo, shrimp

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Curried Pork Chops With Honeydew And Cucumber Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

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

Curried Pork Chops With Honeydew And Cucumber

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

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

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

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

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

Curried Pork Chops With Honeydew And Cucumber Recipe

SERVES: 4 PREP: 15 min COOK: 10 min

Ingredients

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

Ingredients for the honeydew cucumber salad

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

Preparation

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

📖 Recipe

Curried Pork Chops With Honeydew And Cucumber Recipe

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

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings people

Calories 396 kcal

Ingredients

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

Ingredients for the honeydew cucumber salad

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

Instructions

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

Nutrition

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

Keyword cucumber, curried, honeydew, pork

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Breakfast Casserole With Sausages Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Here’s another savory breakfast (or lunch, or snack…) recipe that’s easy to make ahead and save in individual containers for quick grab-and-go nutrition.

The combination of eggs and sausages is hearty and filling, and the sweet potatoes are perfect if you’re grabbing something on the run after a workout (for a lower-carb version, substitute winter squash or another favorite vegetable).

It doesn’t have to be just for workdays though; this would also make a tasty late breakfast on a weekend or day off when you don’t feel like cooking up a huge production. Throw some wilted spinach or fresh fruit salad onto your plate, and you’ve got a low-fuss breakfast ready in no time.

For the sausage, just make sure you’re buying a brand that doesn’t have any added junk – or you can make your own by mixing your favorite choice of meats and spices.

And of course, you can always experiment with changing up the vegetables: that’s the magic of egg dishes! Try it, see how you like it, and then tweak it, so it’s just right, and you’ll end up with a reliable standby recipe to keep you going strong through those busy weekday mornings.

Breakfast Casserole With Sausages Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

8 eggs
1 lb. Italian sausage, casing removed
2 sweet potatoes, diced
1 medium onion, diced
1 bell pepper, diced
3 garlic cloves, minced
2 green onions, thinly sliced
⅓ cup almond or coconut milk
Sea salt and freshly ground black pepper
Cooking fat

Preparation

Preheat your oven to 375 F.
Melt some cooking fat in a skillet placed over medium-high heat. Add the sausages, and crumble while cooking.
When the sausages are cooked, transfer them to a large bowl.
Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over medium heat.
Pour the vegetables into the bowl with the cooked sausages.
Add the sweet potatoes to the skillet, season to taste, cover, and cook for about 8 minutes.
Mix the sweet potatoes into the bowl with the sausages and vegetables.
Pour the sausage and sweet potato mixture into a baking dish.
In a bowl, whisk together the eggs and almond milk and season with salt and pepper to taste.
Pour the egg mixture over the sausage mixture, and place in the oven.
Bake for 20 minutes, and serve warm with green onions sprinkled on top.

📖 Recipe

Breakfast Casserole With Sausages Recipe

A savory, filling Paleo breakfast that you can eat hot or make ahead for grab-and-go meals throughout the week.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine Italian

Servings people

Calories 635 kcal

Ingredients

8 eggs
1 lb. Italian sausage casing removed
2 sweet potatoes diced
1 medium onion diced
1 bell pepper diced
3 garlic cloves minced
2 green onions thinly sliced
⅓ cup almond or coconut milk
Sea salt and freshly ground black pepper
Cooking fat

Instructions

Preheat your oven to 375 F.
Melt some cooking fat in a skillet placed over medium-high heat. Add the sausages, and crumble while cooking.
Cooking fat, 1 lb. Italian sausage
When the sausages are cooked, transfer them to a large bowl.
Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over medium heat.
1 medium onion, 3 garlic cloves, 1 bell pepper
Pour the vegetables into the bowl with the cooked sausages.
Add the sweet potatoes to the skillet, season to taste, cover, and cook for about 8 minutes.
2 sweet potatoes
Mix the sweet potatoes into the bowl with the sausages and vegetables.
Pour the sausage and sweet potato mixture into a baking dish.
In a bowl, whisk together the eggs and almond milk and season with salt and pepper to taste.
8 eggs, ⅓ cup almond or coconut milk, Sea salt and freshly ground black pepper
Pour the egg mixture over the sausage mixture, and place in the oven.
Bake for 20 minutes, and serve warm with green onions sprinkled on top.
2 green onions

Nutrition

Calories: 635kcalCarbohydrates: 21gProtein: 29gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.03gCholesterol: 414mgSodium: 996mgPotassium: 797mgFiber: 3gSugar: 6gVitamin A: 10689IUVitamin C: 46mgCalcium: 109mgIron: 4mg

Keyword casserole, sausages

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Stuffed Pork Tenderloin with Carrot Purée Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

Here's a Paleo winter's feast: pork tenderloin with a savory sausage stuffing, served over a curry-spiced carrot mash and rounded off with a garnish of peppery arugula.

The sharper greens add some bite to a meal that would otherwise be pretty heavy and solid, and they also add some variety to the winter menu with a more typical "summer" food.

For the sausages, make sure to check the ingredients list before you buy: store-bought sausage can have all kinds of fillers in it to add bulk without adding fat. And as for the potato - yes, white potatoes are perfectly fine to eat, but the recipe works just as well with sweets if you prefer them.

Of course, you could also cook each component of the meal separately. The sausage-stuffed tenderloin could go with all kinds of vegetables, and the carrot puree would probably be very tasty with different proteins. Why not try it like this and then try it again as a mix-and-match, just to see how you like it best?

Sausage Stuffed Pork Tenderloin With Carrot Purée Recipe

SERVES: 4 PREP: 20 min COOK: 45 min

Ingredients

1 pork tenderloin
2 Italian sausages, casings removed
Arugula salad
Cooking fat
Sea salt and freshly ground black pepper

Carrot Purée Ingredients

3 carrots, diced
1 sweet or russet potato, chopped
1 tbsp. curry paste
Sea salt and freshly ground black pepper

Balsamic-Shallot Sauce Ingredients

2 shallots, minced
1 tsp. Dijon mustard
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 350 F.
Butterfly the pork tenderloin: slice the pork in half horizontally, almost but not all the way through, and open it like a book.
Place the open "book" of pork between two sheets of waxed paper or plastic wrap, and use a meat tenderizer to pound to an even thickness. You should end up with a rectangle of pork.
Arrange the sausage in a line lengthwise down the middle of the pork rectangle. Roll up the pork loin around the sausage, and tie it with twine.
Season the loin to taste with salt and pepper.
In a large oven-proof skillet, melt the cooking fat over medium-high heat and brown the pork on all sides (2 to 3 minutes).
Place in the oven and bake for 20 to 25 minutes.
While the tenderloin is cooking, put the carrots and potatoes in a pot of water and bring them to a boil. Cook the vegetables for about 20 minutes or until tender. Drain.
In a food processor, purée carrots, potato, and curry until smooth, and season with salt and pepper to taste. The mash is now done, so set it aside until you're ready to serve everything.
Transfer the tenderloin to a cutting board, cover it with foil, and let rest for about 5 minutes before slicing.
While the tenderloin is resting, heat the olive oil in a small saucepan over medium heat and cook the shallots for 5 to 10 minutes, stirring frequently.
Add the Dijon mustard, balsamic vinegar, and salt and pepper to taste.
Whisk until well emulsified and remove from heat.
Serve the sliced pork on top of the carrot purée, topped with arugula, and drizzled with the balsamic-shallot sauce.

📖 Recipe

Sausage Stuffed Pork Tenderloin With Carrot Purée Recipe

Rich sausage and a creamy carrot mash, topped off with a warm vinaigrette and little bit of extra bite from an arugula garnish.

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer

Cuisine American

Servings people

Calories 934 kcal

Ingredients

1 pork tenderloin
2 Italian sausages casings removed
Arugula salad
Cooking fat
Sea salt and freshly ground black pepper
3 carrots diced
1 sweet or russet potato chopped
1 tbsp. curry paste
Sea salt and freshly ground black pepper
2 shallots minced
1 tsp. Dijon mustard
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 350 F.
Butterfly the pork tenderloin: slice the pork in half horizontally almost but not all the way through, and open like a book.
1 pork tenderloin
Place the open “book” of pork between two sheets of waxed paper or plastic wrap, and use a meat tenderizer to pound to a even thickness. You should end up with a rectangle of pork.
Arrange the sausage in a line lengthwise down the middle of the pork rectangle. Roll up the pork loin around the sausage, and tie it with twine.
2 Italian sausages
Season the loin to taste with salt and pepper.
Sea salt and freshly ground black pepper
In large oven-proof skillet, melt the cooking fat over medium-high heat and brown the pork on all sides (2 to 3 minutes).
Cooking fat
Place in the oven and bake for 20 to 25 minutes.
While the tenderloin is cooking, put the carrots and potatoes in a pot of water and bring to a boil. Cook the vegetables for about 20 minutes or until tender. Drain.
3 carrots, 1 sweet or russet potato
In a food processor, purée carrots, potato, and curry until smooth, and season with salt and pepper to taste. The mash is now done, so set it aside until you’re ready to serve everything.
3 carrots, 1 sweet or russet potato, 1 tbsp. curry paste, Sea salt and freshly ground black pepper
Transfer the tenderloin to a cutting board, cover with foil, and let rest about 5 minutes before slicing.
While the tenderloin is resting, heat the olive oil in a small saucepan over medium heat and, cook the shallots 5 to 10 minutes, stirring frequently.
2 shallots, 4 tbsp. olive oil
Add the Dijon mustard, balsamic vinegar, and salt and pepper to taste.
1 tsp. Dijon mustard, 2 tbsp. balsamic vinegar
Whisk until well emulsified and remove from heat.
Serve the sliced pork on top of the carrot purée, topped with arugula, and drizzled with the balsamic-shallot sauce.
Arugula salad, Sea salt and freshly ground black pepper

Nutrition

Calories: 934kcalCarbohydrates: 14gProtein: 103gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 337mgSodium: 671mgPotassium: 2216mgFiber: 2gSugar: 3gVitamin A: 1627IUVitamin C: 6mgCalcium: 59mgIron: 6mg

Keyword carrot, pork tenderloin, purée, sausage

Tried this recipe?Let us know how it was!

Red Cabbage, Cranberry, And Pecan Slaw Recipe

December 11, 2022 by Paleo Leaper Leave a Comment

There's nothing wrong with Paleo mayonnaise, but coleslaw without the mayo is also good in its own right - the cabbage stands out a little more, and there's a lot of room to play around with other ingredients.

This variation uses a homemade vinaigrette for the dressing and perks up the cabbage with fresh, juicy apple slices, crunchy pecans, and sweet dried cranberries.

Without the mayo, this slaw is egg-free, and to make it completely autoimmune-friendly, you could just take out the pecans as well.

Unfortunately, it is pretty much a FODMAP explosion (cabbage, apples, nuts, and dried fruit all in one recipe!), so people who are sensitive to FODMAPs will probably want to pick another side dish.

This would go very nicely with some rich roast beef or maybe another red meat like a duck. It's also a very nice change from lettuce for a cold, leafy salad, and without the mayo, it's not complicated at all to throw in a lunchbox and haul around to work or school (or to a potluck or a friend's house for dinner).

Red Cabbage, Cranberry, And Pecan Slaw Recipe

SERVES: 4 PREP: 20 min + 1 h

Ingredients

1 small red cabbage, thinly sliced
½ cup dried cranberries
½ cup pecans, chopped
1 to 2 apples, cored and thinly sliced
1 green onion, thinly sliced
¼ cup extra virgin olive oil
3 tbsp. apple or raspberry cider vinegar
Sea salt and freshly ground black pepper

Preparation

In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
Drizzle the vinaigrette on top of the slaw, and toss until well coated.
Cover and refrigerate for 1 to 12 hours before serving.

📖 Recipe

Red Cabbage, Cranberry, And Pecan Slaw Recipe

This easy, egg-free slaw tastes as good as it looks.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 20

Total Time 1 20

Course Appetizer

Cuisine American

Servings people

Calories 309 kcal

Ingredients

1 small red cabbage thinly sliced
½ cup dried cranberries
½ cup pecans chopped
1 to 2 apples cored and thinly sliced
1 green onion thinly sliced
¼ cup extra virgin olive oil
3 tbsp. apple or raspberry cider vinegar
Sea salt and freshly ground black pepper

Instructions

In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
1 small red cabbage, ½ cup dried cranberries, ½ cup pecans, 1 to 2 apples, 1 green onion
Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
¼ cup extra virgin olive oil, 3 tbsp. apple or raspberry cider vinegar, Sea salt and freshly ground black pepper
Drizzle the vinaigrette on top of the slaw, and toss until well coated.
Cover and refrigerate for 1 to 12 hours before serving.

Nutrition

Calories: 309kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 114mgPotassium: 534mgFiber: 6gSugar: 24gVitamin A: 2372IUVitamin C: 120mgCalcium: 109mgIron: 2mg

Keyword cranberry, pecan, red cabbage slaw

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Roasted Citrus And Herb Chicken Recipe

December 10, 2022 by Paleo Leaper Leave a Comment

Why choose between orange chicken and lemon chicken when you could have both? This recipe is perfect for the citrus loves: fresh slices of orange and lemon in the pan with the chicken, and the whole thing drizzled in a citrus vinaigrette that adds even more flavor.

Add some fresh herbs on the top, and you’re all set to go. If you have any chicken parts that you're not totally sure how to use or that you've never cooked before, this is a relatively foolproof way to get them on the table and into your mouth.

This one isn’t exactly AIP-friendly, as written, but most of the flavor comes from the citrus and the herbs, so it would be very easy to adapt to an autoimmune protocol.

Just leave out the paprika and red pepper flakes. For a low-FODMAP recipe, just leave out the onion and garlic. Or do both!

To make a quick vegetable side for this, drizzle a little more olive oil on a baking tray and throw in some cauliflower florets (or another vegetable) halfway through the cooking time for the chicken.

Or go a little fancier with miniature ratatouille boats or whatever else sounds good. Just don’t forget to save some for quick salad toppings tomorrow!

Roasted Citrus And Herb Chicken Recipe

SERVES: 4 PREP: 20 min COOK: 1 h

Ingredients

3 to 4 lbs. bone-in chicken parts
2 oranges, sliced
1 lemon, sliced
1 onion, diced
1 cup fresh orange juice
½ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, minced
½ tbsp. dried oregano
½ tsp. paprika
¼ tsp. red pepper flakes (optional)
2 to 3 fresh thyme sprigs
2 to 3 fresh rosemary sprigs
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
In a bowl, combine olive oil, garlic, orange juice, lemon juice, dried oregano, paprika, diced onion, and red pepper flakes, and season with salt and pepper to taste.
Place half the orange slices and half the lemon slices at the bottom of a baking dish.
Arrange the chicken pieces on top of the sliced orange in the baking dish, and season to taste.
Top the chicken with the thyme, rosemary, and remaining orange and lemon slices.
Drizzle the orange-lemon juice mixture all over the chicken.
Place in the preheated oven and bake, uncovered, for 45 to 60 minutes.

📖 Recipe

Roasted Citrus And Herb Chicken Recipe

Use any chicken parts in the fridge with this citrus lover's recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American

Servings people

Calories 944 kcal

Ingredients

3 to 4 lbs. bone-in chicken parts
2 oranges sliced
1 lemon sliced
1 onion diced
1 cup fresh orange juice
½ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic minced
½ tbsp. dried oregano
½ tsp. paprika
¼ tsp. red pepper flakes optional
2 to 3 fresh thyme sprigs
2 to 3 fresh rosemary sprigs
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
In a bowl, combine olive oil, garlic, orange juice, lemon juice, dried oregano, paprika, diced onion, red pepper flakes, and season with salt and pepper to taste.
1 onion, 1 cup fresh orange juice, ¼ cup olive oil, 4 cloves garlic, ½ tbsp. dried oregano, ½ tsp. paprika, ¼ tsp. red pepper flakes, Sea salt and freshly ground black pepper
Place half the orange slices and half the lemon slices at the bottom of a baking dish.
2 oranges, 1 lemon
Arrange the chicken pieces on top of the sliced orange in the baking dish, and season to taste.
3 to 4 lbs. bone-in chicken parts
Top the chicken with the thyme, rosemary, and remaining orange and lemon slices.
2 to 3 fresh thyme sprigs, 2 to 3 fresh rosemary sprigs, ½ cup fresh lemon juice
Drizzle the orange-lemon juice mixture all over the chicken.
Place in the preheated oven and bake, uncovered, for 45 to 60 minutes.

Nutrition

Calories: 944kcalCarbohydrates: 21gProtein: 65gFat: 66gSaturated Fat: 17gPolyunsaturated Fat: 13gMonounsaturated Fat: 32gTrans Fat: 0.3gCholesterol: 255mgSodium: 246mgPotassium: 1004mgFiber: 3gSugar: 13gVitamin A: 1202IUVitamin C: 86mgCalcium: 113mgIron: 4mg

Keyword chicken, citrus, herb, roasted

Tried this recipe?Let us know how it was!

Pork Chops With Lemon-Cilantro Vinaigrette Recipe

December 10, 2022 by Paleo Leaper Leave a Comment

‘Tis the season for chuck roast and root vegetables and hearty soups, but sometimes it’s also nice to have something a little lighter on the table, so here’s a recipe for the days in between the feasts. (Or if you’re in the Southern hemisphere, something to break up the endless stream of recipes written for the completely opposite season).

Pork Chops With Lemon-Cilantro Vinaigrette

The seasonings here keep it really simple: lemon, olive oil, cilantro, and a dash of red pepper flakes. There’s no marinating time either, so this would be an ultra-fast recipe for a day when you need food on the table right away. Just grill up the chops, drizzle the vinaigrette right on top, and you’re done.

The separate vinaigrette naturally suggests putting the pork chops over a salad of some variety, but it would also be very tasty over roasted or steamed asparagus or green beans.

Olive oil is great for adding a little texture and flavor enhancement to vegetables without any other fat on them, and it also helps increase nutrient absorption, so it’s really a win-win.

Pork Chops With Lemon-Cilantro Vinaigrette Recipe

SERVES: 4 PREP: 15 min COOK: 10 min

Ingredients

4 bone-in pork chops
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
½ tsp. red pepper flakes
Sea salt and freshly ground black pepper

Preparation

Preheat a grill to medium-high.
In a bowl, whisk together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro.
Season the pork chops to taste with sea salt and freshly ground black pepper.
Place on the preheated grill and cook for 4 to 5 minutes per side. Let rest for 2 to 3 minutes.
Serve the pork with a drizzle of lemon-cilantro vinaigrette.

📖 Recipe

Pork Chops With Lemon-Cilantro Vinaigrette Recipe

A slightly lighter recipe to break up the stream of winter vegetables and hearty roasts

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings people

Calories 545 kcal

Ingredients

4 bone-in pork chops
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 cloves garlic minced
2 tbsp. fresh cilantro minced
½ tsp. red pepper flakes
Sea salt and freshly ground black pepper

Instructions

Preheat a grill to medium-high.
In a bowl, whisk together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro.
½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, ¼ cup fresh orange juice, 2 cloves garlic, ½ tsp. red pepper flakes, 2 tbsp. fresh cilantro minced
Season the pork chops to taste with sea salt and freshly ground black pepper.
4 bone-in pork chops, Sea salt and freshly ground black pepper
Place on the preheated grill and cook for 4 to 5 minutes per side. Let rest for 2 to 3 minutes.
Serve the pork with a drizzle of lemon-cilantro vinaigrette.

Nutrition

Calories: 545kcalCarbohydrates: 3gProtein: 36gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 117mgSodium: 108mgPotassium: 679mgFiber: 0.5gSugar: 2gVitamin A: 723IUVitamin C: 16mgCalcium: 42mgIron: 1mg

Keyword cilantro, lemon, pork chops, vinaigrette

Tried this recipe?Let us know how it was!

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