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Pork Loin With Blueberry Sauce Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

There’s nothing quite like a juicy, baked pork loin. Sometimes, you just need this simple, home-style staple to give you that “comfort food” feeling; other times, you might want to jazz things up a bit. This recipe is a great combination of both.

This pork loin with blueberry sauce recipe provides a unique twist on old-fashioned pork. Instead of a traditional, savory dish, you’ll experience the fruity tang of spices, balsamic vinegar, and blueberries that can sate any sweet tooth while still providing a nutritious Paleo meal.

In addition to the healthy protein in the pork loin, the inclusion of blueberries exposes the diner to the benefits of this fruit. The antioxidant-rich blueberry isn’t a miracle food, but it has been shown to reduce blood pressure and improve LDL levels when included in the diet regularly.

While these are great on their own and are usually a breakfast staple, they provide a complement to pork as well.

This dish is fantastic as the main dinner course and is a great, kid-friendly option for the child who may not like their meat “plain” or “spiced” up. There’s also very little preparation – as long as you have all ingredients on hand, you will be ready to get cooking!

Make sure to remember to pre-heat your oven before you start making your sauce – the meal prep will go much more quickly. Consider serving this dish with Roasted Mushrooms with Thyme for an earthy side and accompanying with a simple salad.

Pork Loin With Blueberry Sauce Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

2 lb. Pork Loin
1 cup fresh blueberries
1 tbsp. balsamic vinegar
½ tsp. dried thyme
1 tsp. ground ginger
½ tsp. chili flakes
2 tbsp. water
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
Season the pork to taste with sea salt and freshly ground black pepper; set aside in a baking dish.
Add the blueberries, balsamic vinegar, water, ginger, chili flakes, salt, and black pepper, to a saucepan.
Cook over medium heat for 4 to 5 minutes or until the blueberries release most of their juice.
Pour the blueberry sauce over the pork loin.
Place in the oven and roast for 20 to 25 minutes.
Let the pork rest for 5 minutes before serving.

📖 Recipe

Pork Loin With Blueberry Sauce Recipe

Don’t let anyone tell you pork loin is a “boring” protein – with this blueberry and balsamic sauce twist, you’ll learn to love pork in a whole new way.

5 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 333 kcal

Ingredients

2 lb. Pork Loin
1 cup fresh blueberries
1 tbsp. balsamic vinegar
½ tsp. dried thyme
1 tsp. ground ginger
½ tsp. chili flakes
2 tbsp. water
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
Season the pork to taste with sea salt and freshly ground black pepper; set aside in a baking dish.
Sea salt and freshly ground black pepper, 2 lb. Pork Loin
Add the blueberries, balsamic vinegar, water, ginger, chili flakes, salt, and black pepper, to a saucepan.
1 cup fresh blueberries, 1 tbsp. balsamic vinegar, 1 tsp. ground ginger, ½ tsp. chili flakes, 2 tbsp. water, Sea salt and freshly ground black pepper
Cook over medium heat for 4 to 5 minutes or until the blueberries release most of their juice.
Pour the blueberry sauce over the pork loin.
Place in the oven and roast for 20 to 25 minutes.
Let the pork rest for 5 minutes before serving.
½ tsp. dried thyme

Nutrition

Calories: 333kcalCarbohydrates: 8gProtein: 51gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 143mgSodium: 123mgPotassium: 922mgFiber: 2gSugar: 5gVitamin A: 268IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Keyword blueberry, blueberry sauce, pork loin

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Coconut Curry Chicken Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

For the adventurous eater, this recipe has it all: a subtle, exotic flavor; heat that can be adjusted to preference; and a delicious, sweet flavor that brings out the best in Indian-style cooking.

This Coconut Curry Chicken requires a bit of preparation ahead of time, but the result is well worth the wait. This is a great dish to spend a few minutes preparing in the morning – when you are ready, the actual cooking comes together very quickly.

Coconut milk provides a base for this dish that is filled with easily digestible, healthy fats. Even if you don’t care for the taste of coconut, the use of this ingredient combined with the other spices gives this dish a sweet heat that isn’t overpowered by the coconut.

However, if your preference is to avoid this ingredient, you can consider swapping with almond milk (however, this will add a noticeably nuttier flavor). For a milder dish, cut the red chili flakes by half (or omit them altogether); for a spicier meal, it can be doubled.

Boneless, skinless chicken breast serves as an excellent source of protein in this dish, but if you are looking for a more budget-friendly option, consider swapping this protein for a less expensive chicken cut as needed.

This recipe is wonderful as a dinner – for a complete meal, consider serving the chicken atop a light side like this simple Vegetable Curry; this will add some great texture to your meal. To create some additional flavor variety, add a tangy side like this Raw Kale Salad to accompany your plate.

Coconut Curry Chicken Recipe

Serves: 4 Prep: 10 min + 2 h Cook: 20 min

Ingredients

2 chicken breasts, boneless, skinless, sliced
2 onions, thinly sliced
2 tbsp. fresh ginger, minced
2 garlic cloves, minced
1 tsp. red chili flakes
2 tsp. ground cumin
1 tsp. garam masala
2 tbsp. fresh lemon juice
4 tbsp. olive oil
1 cup full-fat coconut milk
1 green onion, thinly sliced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine coconut milk, ginger, garlic, chili, cumin, garam masala, lemon juice, and half the olive oil, and season to taste.
Add the chicken to the marinade; place in the refrigerator and marinate for 2 to 12 hours.
Heat the remaining olive oil in a skillet over medium heat.
Remove the chicken from the marinade, and reserve the marinade.
Cook in the preheated skillet until chicken is browned on all sides.
Add the onion and cook until soft (2 to 3 minutes); pour in the remaining marinade.
Cook another 3 to 4 minutes or until chicken is cooked through and onions are soft.
Serve the coconut curry topped with green onions.

📖 Recipe

Coconut Curry Chicken Recipe

Chicken is truly a “do-it-all” protein for the Paleo eater. This recipe shows off chicken’s spicier side with inspiration from Indian cooking.

5 from 1 vote

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Prep Time 2 10

Cook Time 20

Total Time 2 30

Course Main Course

Cuisine Indian

Servings people

Calories 433 kcal

Ingredients

2 chicken breasts boneless, skinless, sliced
2 onions thinly sliced
2 tbsp. fresh ginger minced
2 garlic cloves minced
1 tsp. red chili flakes
2 tsp. ground cumin
1 tsp. garam masala
2 tbsp. fresh lemon juice
4 tbsp. olive oil
1 cup full-fat coconut milk
1 green onion thinly sliced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine coconut milk, ginger, garlic, chili, cumin, garam masala, lemon juice, and half the olive oil, and season to taste.
2 tbsp. fresh ginger, 1 tsp. red chili flakes, 2 tsp. ground cumin, 1 tsp. garam masala, 2 tbsp. fresh lemon juice, 4 tbsp. olive oil, 1 cup full-fat coconut milk, Sea salt and freshly ground black pepper, 2 garlic cloves
Add the chicken to the marinade; place in the refrigerator and marinate for 2 to 12 hours.
2 chicken breasts
Heat the remaining olive oil in a skillet over medium heat.
Remove the chicken from the marinade, and reserve the marinade.
Cook in the preheated skillet until chicken is browned on all sides.
Add the onion and cook until soft (2 to 3 minutes); pour in the remaining marinade.
Cook another 3 to 4 minutes or until chicken is cooked through and onions are soft.
2 onions
Serve the coconut curry topped with green onions.
1 green onion

Nutrition

Calories: 433kcalCarbohydrates: 11gProtein: 30gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 73mgSodium: 100mgPotassium: 546mgFiber: 2gSugar: 3gVitamin A: 446IUVitamin C: 9mgCalcium: 69mgIron: 5mg

Keyword chicken curry, coconut, indian style

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Bacon And Green Onion Mashed Cauliflower Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Whenever you are abiding by a Paleo diet, there are just certain foods that you will no longer eat or at least try to avoid. While white potatoes are perfectly fine in moderation, the Paleo diet encourages healthy alternatives to traditional starches.

Bacon And Green Onion Mashed Cauliflower

This recipe is a great example of how, with some creativity, you can take a traditional “comfort food” and make some minor tweaks to the ingredients for a fantastic Paleo version. In this recipe, cauliflower replaces the standard white potato for a mash that works well as a side dish at any dinner.

The dish takes no longer to prepare than traditional mashed potatoes, and it serves as a great, kid-friendly side item for even the pickiest eaters.

This recipe replaces butter with the use of ghee. This ingredient is commonly found in Indian and Asian food markets; if you don’t have one of those nearby, you can make it yourself at home easily by clarifying regular butter.

Ghee is a substitute for those who are avoiding dairy – through the clarifying process, the milk protein, water, and sugar in butter is removed. If you don’t have this item on hand and don’t have time to make it, regular butter will work just as well if you tolerate dairy.

This recipe works best when served as a side item for dinner. Try pairing this with other “comfort foods” for a satisfying meal.

Some great protein options include the Grilled Spiced T-Bone Steak or Ribeye with Caramelized Onions and Mushrooms. Add a salad or hearty vegetable side dish for a full plate that is bound to impress.

Bacon And Green Onion Mashed Cauliflower Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

6 cups cauliflower florets
4 bacon slices, cooked and crumbled
2 green onions, sliced
2 garlic cloves, minced
2 to 4 tbsp. ghee
Sea salt and freshly ground black pepper

Preparation

Fill a large saucepan with water and bring to a boil.
Add the cauliflower and simmer for 15 to 20 minutes.
Drain the water and return the cauliflower to the saucepan.
Add the ghee, garlic, and season to taste.
Purée the cauliflower with a hand mixer until smooth.
Serve the mashed cauliflower topped with green onions and bacon.

📖 Recipe

Bacon And Green Onion Mashed Cauliflower Recipe

You don’t need to give up “comfort food” staples on a Paleo diet. This recipe makes a simple ingredient swap for a healthy side dish.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine American

Servings people

Calories 198 kcal

Ingredients

6 cups cauliflower florets
4 bacon slices cooked and crumbled
2 green onions sliced
2 garlic cloves minced
2 to 4 tbsp. ghee
Sea salt and freshly ground black pepper

Instructions

Fill a large saucepan with water and bring to a boil.
Add the cauliflower and simmer for 15 to 20 minutes.
6 cups cauliflower florets
Drain the water and return the cauliflower to the saucepan.
Add the ghee, garlic, and season to taste.
2 garlic cloves, 2 to 4 tbsp. ghee, Sea salt and freshly ground black pepper
Purée the cauliflower with a hand mixer until smooth.
Serve the mashed cauliflower topped with green onions and bacon.
4 bacon slices, 2 green onions

Nutrition

Calories: 198kcalCarbohydrates: 9gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 33mgSodium: 192mgPotassium: 515mgFiber: 3gSugar: 3gVitamin A: 68IUVitamin C: 74mgCalcium: 41mgIron: 1mg

Keyword bacon, cauliflower, green onion

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Whole Roasted Chicken With Chimichuri Sauce Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Anytime there are guests to entertain, the question of what to serve for the main dish is always a concern. What’s something that will be fairly simple to make but still impressive? Which dish will most people likely try and enjoy while still having unique flavors that can help it stand out?

Whole Roasted Chicken With Chimichuri Sauce

If you find yourself in this situation, consider this Roasted Chicken with Chimichurri Sauce. It’s the main course meal that uses a traditional roasted, whole chicken but spices things up with the use of Chimichurri, a unique, flavorful sauce heralding from South America.

This dish will need a lot of time and attention to be successful, so be mindful of the instructions and your oven timer during its preparation. The results will not disappoint!

This dish includes sweet potatoes and carrots, which helps save a bit of time since it will double as a side dish. For additional flavor variety, you can add more items to the dish prior to baking, such as other root vegetables (like turnips or rutabagas) or peeled and cubed winter squash.

If you are serving this meal as part of a holiday feast, try starting with Oven Baked Zucchini Fritters and adding a Waldorf Salad to your menu for a complete dinner experience that you and your guests will love!

Whole Roasted Chicken With Chimichuri Sauce Recipe

Serves: 4 Prep: 15 min Cook: 1h 20 min

Ingredients

4 to 5 lb. whole chicken
1 onion, diced
2 sweet potatoes, diced
2 carrots, sliced

Ingredients for Chimichuri Sauce

4 to 5 garlic cloves
4 to 5 green onions
¼ cup fresh parsley leaves
5 sprigs of fresh oregano leaves
1 tsp. dried chili pepper flakes
¼ cup red wine vinegar
¾ cup olive oil
1 tbsp. fresh lime
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 425 F.
Place all the ingredients for the Chimichurri sauce in a food processor, season to taste, and pulse until smooth.
Rub the chicken evenly with the Chimichurri sauce, making sure to go over and under the skin.
Set extra sauce aside.
Place the vegetables in the bottom of a baking dish; place the chicken on top.
Place in the oven and bake for about 40 minutes.
Lower heat to 375 F and continue cooking for an additional 40 minutes, basting with the remaining sauce every 10 minutes.
Let the chicken rest for 4 to 5 minutes before slicing, and serve the chicken with the baked vegetables.

📖 Recipe

Whole Roasted Chicken With Chimichuri Sauce Recipe

Wow your guests with this whole-chicken main course. This “standard” dinner is turned upside-down with the use of a delicious, home-made chimichurri sauce.

5 from 1 vote

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Prep Time 15

Cook Time 1 20

Total Time 1 35

Course Main Course

Cuisine American

Servings people

Calories 1422 kcal

Ingredients

4 to 5 lb. whole chicken
1 onion diced
2 sweet potatoes diced
2 carrots sliced
4 to 5 garlic cloves
4 to 5 green onions
¼ cup fresh parsley leaves
5 sprigs of fresh oregano leaves
1 tsp. dried chili pepper flakes
¼ cup red wine vinegar
¾ cup olive oil
1 tbsp. fresh lime
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
Place all the ingredients for the Chimichurri sauce in a food processor, season to taste, and pulse until smooth.
4 to 5 garlic cloves, 4 to 5 green onions, ¼ cup fresh parsley leaves, 5 sprigs of fresh oregano leaves, 1 tsp. dried chili pepper flakes, ¼ cup red wine vinegar, ¾ cup olive oil, 1 tbsp. fresh lime, Sea salt and freshly ground black pepper
Rub the chicken evenly with the Chimichurri sauce, making sure to go over and under the skin.
4 to 5 lb. whole chicken
Set extra sauce aside.
Place the vegetables in the bottom of a baking dish; place the chicken on top.
1 onion, 2 sweet potatoes, 2 carrots
Place in the oven and bake for about 40 minutes.
Lower heat to 375 F and continue cooking for an additional 40 minutes, basting with the remaining sauce every 10 minutes.
Let the chicken rest for 4 to 5 minutes before slicing, and serve the chicken with the baked vegetables.

Nutrition

Calories: 1422kcalCarbohydrates: 20gProtein: 87gFat: 109gSaturated Fat: 25gPolyunsaturated Fat: 19gMonounsaturated Fat: 58gTrans Fat: 0.4gCholesterol: 340mgSodium: 385mgPotassium: 1244mgFiber: 4gSugar: 5gVitamin A: 11371IUVitamin C: 20mgCalcium: 123mgIron: 6mg

Keyword chimichurri sauce, roasted chicken

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Steak Sweet Potato Nachos Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Steak over nachos might not seem like a Paleo recipe at first glance but look a little bit closer. The ingredients in this dish, while reminiscent of stadium nachos, provide a healthy and fulfilling alternative.

This dish uses sliced sweet potatoes as “nachos” and tops them with steak that’s been seasoned with delicious spices. This is a crowd-pleasing, kid-friendly recipe that works well as a party snack, appetizer, or a fun main course.

The sweet potatoes used in this recipe are a wonderful substitute for the non-Paleo, starchy items that are typically used in Mexican-inspired foods. They provide the dish with a healthy dose of nutrients, including Vitamins C and B6, fiber, and antioxidants, and they taste fantastic too!

During prep, there’s no need to skin the sweet potatoes – just make sure to discard the “twists” at the end to prevent burning during baking.

This dish should be served with salsa. While a quick option is to opt for store-bought, consider making a homemade avocado salsa for a fresh, healthy choice. If you are serving this dish as a main course, pair it with some other Mexican-inspired recipes for a complete meal.

Try the Spinach, Strawberry, and Avocado Salad for a fruity complement to the spice of this dish. Or, follow-up your meal with a Mango, Avocado, and Spinach Smoothie for a sweet and robust Paleo dessert.

Steak Sweet Potato Nachos Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

2 flank steaks
2 sweet potatoes, sliced
1 tomato, diced
6 sweet mini bell peppers, sliced
1 green onion, thinly sliced
2 tbsp. taco seasoning
2 tbsp. olive oil
1 tsp. paprika
Cooking fat
Sea salt and freshly ground black pepper
1 lime, wedged
Fresh salsa

Preparation

Preheat oven to 375 F.
In a bowl combine the sweet potatoes and olive oil; sprinkle with paprika and season to taste.
Lay the sweet potatoes on a baking sheet and bake for 20 to 25 minutes, turning once.
Season the steaks with taco seasoning.
Melt some cooking fat (about 1 tbsp.) in a skillet over medium-high heat.
Add the steaks to the skillet and cook until desired, about 2 to 3 minutes per side for medium.
Cut the steaks into bite-size pieces and set them aside.
Layer the steak, diced tomato, bell pepper, and green onion on top of the cooked sweet potatoes on the baking sheet.
Place in the oven and bake another 5 to 8 minutes; serve with fresh salsa and lime wedges.

📖 Recipe

Steak Sweet Potato Nachos Recipe

Party-food lovers, pay attention to this one: This dish gives all the flavor of traditional nachos, but provides a healthy, Paleo alternative.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course man

Cuisine Mexican

Servings people

Calories 351 kcal

Ingredients

2 flank steaks
2 sweet potatoes sliced
1 tomato diced
6 sweet mini bell peppers sliced
1 green onion thinly sliced
2 tbsp. taco seasoning
2 tbsp. olive oil
1 tsp. paprika
Cooking fat
Sea salt and freshly ground black pepper
1 lime wedged
Fresh salsa

Instructions

Preheat oven to 375 F.
In bowl combine the sweet potatoes and olive oil; sprinkle with paprika and season to taste.
2 sweet potatoes, 2 tbsp. olive oil, 1 tsp. paprika, Sea salt and freshly ground black pepper
Lay the sweet potatoes on a baking sheet and bake for 20 to 25 minutes, turning once.
Season the steaks with taco seasoning.
2 flank steaks, 2 tbsp. taco seasoning
Melt some cooking fat (about 1 tbsp.) in a skillet over medium-high heat.
Cooking fat
Add the steaks to the skillet and cook until desired, about 2 to 3 minutes per side for medium.
Cut the steaks into bite-size pieces and set them aside.
Layer the steak, diced tomato, bell pepper, and green onion on top of the cooked sweet potatoes on the baking sheet.
1 tomato, 6 sweet mini bell peppers, 1 green onion
Place in the oven and bake another 5 to 8 minutes; serve with fresh salsa and lime wedges.
1 lime, Fresh salsa

Nutrition

Calories: 351kcalCarbohydrates: 32gProtein: 28gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 702mgPotassium: 1107mgFiber: 8gSugar: 13gVitamin A: 16405IUVitamin C: 243mgCalcium: 69mgIron: 4mg

Keyword nachos, steak, sweet potato

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Bacon-Wrapped Duck With Cranberry Sauce Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Southern sophistication – that’s what this bacon-wrapped duck brings to your table. It isn’t often that you find a meal that is both elegant and homey, but this dish certainly manages both.

Duck serves as the protein in this main course, which ensures a distinctive flavor and some of the highest-quality Paleo protein and fat available. The bite of the duck in this dish is balanced with the sweetness of a delicious, homemade cranberry sauce and salted with a wrap of tangy bacon.

This dish uses a homemade cranberry sauce as the flavorful accompaniment to the duck protein. Although there may be a temptation, do not buy the canned version! The trade-off for an easier prep time is a sauce that is overloaded with unnecessary sugars and other non-Paleo ingredients.

Cranberry sauce is one of the easiest holiday sauces that most people never attempt to make, even though the taste and nutritional improvements stand for themselves. Fresh cranberries can be found in almost any grocery store in the fresh produce section, especially around the holidays.

To prep these, just rinse and add to your skillet – there’s no need to cut or mash them. As they cook, they soften and will incorporate the added spices. Watch out, though – popping cranberries will launch themselves out of an uncovered pan, so be careful to watch them while simmering.

This dish works well in the fall and winter months as a hearty meal for family gatherings. Pair it with a Paleo side dish that you might see at a traditional winter dinner.

For a colorful plate, try pairing it with roasted acorn squash and a warm winter salad - your mouth and your body will thank you.

Bacon-Wrapped Duck With Cranberry Sauce Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

4 to 6 duck breasts, skin removed
8 bacon slices
2 garlic cloves, minced
¼ cup fresh rosemary, minced
2 tbsp. thyme leaves, minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Cranberry Sauce Ingredients

2 cups fresh cranberries
Zest of 1 orange
½ cup orange juice
2 tbsp. raw honey
1 cinnamon stick

Preparation

In a saucepan, add the cranberries, orange juice, orange zest, honey, and cinnamon stick. Bring to a boil; lower heat and simmer until cranberries begin to "pop" (about 10 to 12 minutes). Remove the cinnamon stick and set the sauce aside.
Preheat oven to 400 F.
In a bowl, combine the rosemary, thyme, garlic, and olive oil; season to taste with salt and pepper.
Rub the duck breast with the herb mixture; wrap each breast with 2 bacon slices.
Warm a skillet over medium-high heat; brown the bacon-wrapped breasts for 2 to 3 minutes per side.
Place the browned duck breasts in a baking dish or oven-proof skillet. Pour the cranberry sauce on top of the duck breasts.
Roast in the oven for 20 to 25 minutes or until cooked to desired doneness.
Serve the duck with cranberry sauce.

📖 Recipe

Bacon-Wrapped Duck With Cranberry Sauce Recipe

See how the ever Paleo-friendly duck is transformed into a delicious holiday course in this stand-out dish.

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 639 kcal

Ingredients

4 to 6 duck breasts skin removed
8 bacon slices
2 garlic cloves minced
¼ cup fresh rosemary minced
2 tbsp. thyme leaves minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper
2 cups fresh cranberries
Zest of 1 orange
½ cup orange juice
2 tbsp. raw honey
1 cinnamon stick

Instructions

In a saucepan, add the cranberries, orange juice, orange zest, honey, and cinnamon stick. Bring to a boil; lower heat and simmer until cranberries begin to “pop” (about 10 to 12 minutes). Remove the cinnamon stick and set the sauce aside.
2 cups fresh cranberries, Zest of 1 orange, ½ cup orange juice, 2 tbsp. raw honey, 1 cinnamon stick
Preheat oven to 400 F.
In a bowl, combine the rosemary, thyme, garlic, and olive oil; season to taste with salt and pepper.
¼ cup fresh rosemary, 2 tbsp. thyme leaves, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 garlic cloves
Rub the duck breast with the herb mixture; wrap each breast with 2 bacon slices.
4 to 6 duck breasts, 8 bacon slices
Warm a skillet over medium-high heat; brown the bacon-wrapped breasts for 2 to 3 minutes per side.
Place the browned duck breasts in a baking dish or oven-proof skillet. Pour the cranberry sauce on top of the duck breasts.
Roast in the oven for 20 to 25 minutes or until cooked to desired doneness.
Serve the duck with cranberry sauce.
2 cups fresh cranberries

Nutrition

Calories: 639kcalCarbohydrates: 29gProtein: 52gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 203mgSodium: 425mgPotassium: 1026mgFiber: 4gSugar: 19gVitamin A: 704IUVitamin C: 85mgCalcium: 74mgIron: 12mg

Keyword bacon, bacon wrapped, cranberry, duck

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Mushroom And Apple Stuffed Rolled Pork Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Nothing says “fall flavor,” quite like the taste of apples. The tang of a perfectly ripe one can bring back memories of what we love about this season - piles of leaves, brisk air, and warm, home-cooked meals. While apples are a healthy snack by themselves, their unique taste can be incorporated into main dishes quite nicely.

This savory mushroom, apple, and pork recipe is a healthy alternative to many of the traditional stuffing-filled meats that you’ll find during the holiday season, thereby allowing you to enjoy a meal without foregoing your nutritional needs.

Enjoy the holidays with this Paleo reiteration of the basic pork and applesauce you may have enjoyed in your youth, and be the star of any gathering with its distinctive presentation!

The combination of ingredients in this dish makes it a unique and savory meal. The sweet taste of apples is spiced up with the addition of celery, shallots, and garlic, and the incorporation of mushrooms adds an earthy complexity to the meal.

Although it can appear complicated at first, the construction of this dish is extremely easy. Just make sure that you have toothpicks on hand to keep your pork rolled up correctly.

This hearty dish is best served with a light side option. To keep a fruit-themed meal, try pairing it with this unique take on Brussels sprouts, another wonderful fall option. If you are hoping for a more simple flavor combination, try the mixed greens, fennel, and red pear salad for a dish that’s simply sophisticated.

Mushroom And Apple Stuffed Rolled Pork Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

½ lb. thinly sliced pork loin
1 apple, minced
½ cup mushrooms, minced
1 celery stalk, minced
1 shallot, minced
2 garlic cloves, minced
1 egg, beaten
1 tbsp. fresh parsley, minced
1 tbsp. fresh lemon juice
Cooking fat
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the apple, mushroom, celery, shallot, garlic, and lemon juice; season to taste.
Melt some cooking fat in a skillet and cook for 4 to 5 minutes.
Remove from heat and let cool; add the beaten egg and mix until well combined.
Place about 1 tablespoon of apple-mushroom mixture on each pork slice.
Roll the pork slices and secure them with a toothpick.
Heat some cooking fat in a skillet and cook each pork roll on all sides until cooked through.
Serve with fresh parsley.

📖 Recipe

Mushroom And Apple Stuffed Rolled Pork Recipe

If you've never tried rolled pork before, you are missing out! This simple but impressive dish is perfect for a cold fall or winter meal.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 126 kcal

Ingredients

½ lb. thinly sliced pork loin
1 apple minced
½ cup mushrooms minced
1 celery stalk minced
1 shallot minced
2 garlic cloves minced
1 egg beaten
1 tbsp. fresh parsley minced
1 tbsp. fresh lemon juice
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the apple, mushroom, celery, shallot, garlic, and lemon juice; season to taste.
1 apple, ½ cup mushrooms, 1 celery stalk, 1 shallot, 2 garlic cloves, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet and cook for 4 to 5 minutes.
Remove from heat and let cool; add the beaten egg and mix until well combined.
1 egg
Place about 1 tablespoon of apple-mushroom mixture on each pork slice.
½ lb. thinly sliced pork loin
Roll the pork slices and secure them with a toothpick.
Heat some cooking fat in a skillet and cook each pork roll on all sides until cooked through.
Cooking fat
Serve with fresh parsley.
1 tbsp. fresh parsley

Nutrition

Calories: 126kcalCarbohydrates: 9gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 77mgSodium: 50mgPotassium: 364mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 9mgCalcium: 26mgIron: 2mg

Keyword apple, mushroom, rolled pork

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Lemon and Garlic Butter Fish Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Nothing quite brings out the delicate taste of fresh white fish like the combination with a lemon-garlic sauce.

This quick and easy dish is simple enough to be served as a delicious, last-minute main course while also providing a neutral flavor palette that can be combined with a large array of sides and salads to achieve the kind of ambiance you are seeking in your meal.

The nutritional benefits of white fish are plentiful, and you can select the fish you use based on a variety of criteria – what’s available locally, which sourcing practice has the least negative environmental impacts, and what you think tastes the best - all are things to consider when you use this protein in your Paleo meals.

If you haven’t ventured into cooking fish before, make sure to avoid the inkling of overcooking – leaving white fish in the oven for “just a few more minutes” will make the fish tough and chewy. Your fish should be gently flaked and tender for the tastiest plate.

Also, consider purchasing or making the ghee for this dish in advance – if you don’t have it on hand, butter or olive oil will work as substitutes.

This versatile main course should be thoughtfully paired with other sides for a dazzling meal. If you are looking to keep dinner quick and easy, try choosing one of the three simple paleo sides to pair with your meal.

If you are hoping to work in additional flavor accompaniments, consider adding tomato and mushroom skewers for a plate that’s colorful and satisfying.

Lemon And Garlic Butter Fish Recipe

Serves: 4 Prep: 15 min Cook: 12 min

Ingredients

4 white fish fillets of your choice (halibut, cod, etc.)
¼ cup melted ghee
4 garlic cloves, minced
Zest and juice of 1 lemon
1 lemon sliced
2 tbsp. fresh parsley, minced
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 425 F.
In a bowl, combine the ghee, garlic, lemon zest, lemon juice, and parsley; season with salt and pepper to taste.
Place the fish in a greased baking dish and season the fish to taste.
Pour the lemon ghee mixture over the fish; top with fresh lemon slices.
Place in the oven and bake for 12 to 15 minutes or until fish is flaky.
Serve the fish topped with fresh parsley.

📖 Recipe

Lemon And Garlic Butter Fish Recipe

Need a quick and simple main course that is Paleo and impressive? This lemon garlic fish will meet your needs.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine American

Servings people

Calories 114 kcal

Ingredients

4 white fish fillets of your choice halibut, cod, etc.
¼ cup melted ghee
4 garlic cloves minced
Zest and juice of 1 lemon
1 lemon sliced
2 tbsp. fresh parsley minced
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 425 F.
In a bowl, combine the ghee, garlic, lemon zest, lemon juice, and parsley; season with salt and pepper to taste.
¼ cup melted ghee, 4 garlic cloves, Zest and juice of 1 lemon, 2 tbsp. fresh parsley, Sea salt and freshly ground black pepper
Place the fish in a greased baking dish and season the fish to taste.
4 white fish fillets of your choice
Pour the lemon ghee mixture over the fish; top with fresh lemon slices.
1 lemon sliced
Place in the oven and bake for 12 to 15 minutes or until fish is flaky.
Serve the fish topped with fresh parsley.

Nutrition

Calories: 114kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 6mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 629IUVitamin C: 25mgCalcium: 23mgIron: 1mg

Keyword fish, garlic-butter, lemon

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Thai Beef Curry Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Thai food is well adapted to a Paleo way of life, as there are naturally many gluten-free options. If you are eating out or ordering in, you will always want to use caution in selecting your dish from the menu since many options do contain rice.

If you want to know for sure all that goes into your dinner, then we suggest cooking at home, hosting a party, and sharing your version of tasty Thai fare with family and friends.

If you are already in love with Thai food, then it is likely you have eaten and enjoyed a Pad Thai Salad or even Thai Coconut Soup, but sometimes there is nothing like sliced beef tenderloin to fill your belly - and this main dish is sure to satisfy any meat craving that you may have!

If you love spice, then that helps the preparation along, for there are crushed red pepper flakes, as well as ¼ cup of red curry paste in it. Now you can buy a curry paste at the store, but you can also make it at home too - and you can use it as the foundation for soups, curries, and stir-fries.

So, go out and search for a recipe, make it from fresh ingredients, and you will never look back.

While your beef and basil are cooking, you could whip up a small bowl of cauliflower rice or a simple green side salad to serve it.

Thai Beef Curry Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

1 ½ lbs. beef tenderloin, sliced
2 bell peppers, sliced
1 onion, sliced
2 garlic cloves, minced
1 tbsp. fresh ginger, minced
1 cup fresh basil, roughly chopped
1 ¼ cup coconut milk
¼ cup red curry paste
2 tbsp. fresh lime juice
¼ tsp. crushed red pepper
2 tbsp. coconut oil
Lime wedges to garnish
Sea salt and freshly ground black pepper

Preparation

Melt coconut oil in a skillet over medium-high heat.
Season the beef to taste with salt and pepper.
Brown the sliced beef in the skillet for 2 to 3 minutes per side; remove and set aside.
Add the ginger, garlic, and onion to the skillet. Cook until fragrant, about 2 to 3 minutes.
Add the bell pepper and cook another 2 to 3 minutes, stirring occasionally.
Spoon in the curry paste, coconut milk, and crushed red pepper; mix well.
Bring the beef back to the skillet and simmer for 4 to 5 minutes.
Stir in the fresh basil and lime juice; cook another minute.
Adjust seasoning and serve with more fresh basil and lime wedges.

📖 Recipe

Thai Beef Curry Recipe

A little spice is nice, and a lot is just Yum! Thai beef curry with coconut milk, a handful of basil and red curry paste should be on your plate tonight.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Thai

Servings people

Calories 720 kcal

Ingredients

1 ½ lbs. beef tenderloin sliced
2 bell peppers sliced
1 onion sliced
2 garlic cloves minced
1 tbsp. fresh ginger minced
1 cup fresh basil roughly chopped
1 ¼ cup coconut milk
¼ cup red curry paste
2 tbsp. fresh lime juice
¼ tsp. crushed red pepper
2 tbsp. coconut oil
Lime wedges to garnish
Sea salt and freshly ground black pepper

Instructions

Melt coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Season the beef to taste with salt and pepper.
Sea salt and freshly ground black pepper
Brown the sliced beef in the skillet for 2 to 3 minutes per side; remove and set aside.
1 ½ lbs. beef tenderloin
Add the ginger, garlic, and onion to the skillet. Cook until fragrant, about 2 to 3 minutes.
2 garlic cloves, 1 tbsp. fresh ginger, 1 onion
Add the bell pepper and cook another 2 to 3 minutes, stirring occasionally.
2 bell peppers
Spoon in the curry paste, coconut milk, and crushed red pepper; mix well.
1 ¼ cup coconut milk, ¼ cup red curry paste, ¼ tsp. crushed red pepper
Bring the beef back to the skillet and simmer for 4 to 5 minutes.
Stir in the fresh basil and lime juice; cook another minute.
1 cup fresh basil, 2 tbsp. fresh lime juice
Adjust seasoning and serve with more fresh basil and lime wedges.
Lime wedges to garnish

Nutrition

Calories: 720kcalCarbohydrates: 12gProtein: 34gFat: 61gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 119mgSodium: 102mgPotassium: 892mgFiber: 3gSugar: 5gVitamin A: 4604IUVitamin C: 84mgCalcium: 72mgIron: 7mg

Keyword Beef, curry, thai

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Grilled Tandoori Chicken Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

We love putting a Paleo twist on recipes, and this grilled tandoori chicken with Indian roots is no different. Instead of yogurt in the marinade, this recipe calls for coconut milk, and believe it when we say that this little switch makes it just that much better.

Of course, you will still be using all the traditional spices; you can even put in a pinch more turmeric if you like, just for the color alone. And while the authentic tandoori chicken is cooked in a clay oven, you can also grill it too, with surprisingly great results.

If you are a grill fanatic, then surely you have already discovered the amazing benefits of indirect grilling, but if you haven't done it before, don't worry; it is incredibly easy.

To make the most of your protein source and for the meat to come out moist (not dry or too charred), you will have to control your cooking temperature on the grill, just as in the oven. Too intense heat in too short of a time leaves you with hockey puck burgers, and for chicken, it is even worse.

To make sure your marinated chicken gets all the respect it deserves, you will have to delve into indirect heating.

Simply put, this means placing the hot charcoal on one side of the grill and cooking on the other side (for a longer period of time) to allow the meat to cook thoroughly. In the end, you can move the chicken over the direct heat for a final crisping of the skin.

With that settled, you will have plenty of time to make a grilled eggplant and sun-dried tomato salad or a cheerful pomegranate fruit salad to eat alongside the meal.

Grilled Tandoori Chicken Recipe

Serves: 4 Prep: 2 h Cook: 45 min

Ingredients

4 to 6 whole chicken legs
1 cup coconut milk
2 tbsp. lemon juice
4 garlic cloves, minced
1 tbsp. fresh ginger, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. cayenne
1 tbsp. garam masala
1 tbsp. paprika
2 tbsp. coconut oil
Fresh cilantro for garnish
Sea salt and freshly ground black pepper

Preparation

Heat coconut oil in a skillet over medium heat.
Add the garlic, ginger, coriander, cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring constantly.
Remove the skillet from heat and let cool.
Pour the coconut milk and lemon juice into the skillet and stir.
Place the chicken in a container and pour the coconut milk sauce over the chicken. Let the chicken marinate for 2 to 6 hours.
Prepare the grill for indirect cooking and remove the chicken from the marinade.
Grill chicken over direct high heat for 4 to 5 minutes.
Then place the chicken over indirect heat, and cook for another 40 to 45 minutes, covered.
Finish the cooking over direct heat for another 2 to 3 minutes per side.
Serve the chicken with fresh cilantro.

📖 Recipe

Grilled Tandoori Chicken Recipe

If you lack a Tandoor oven, yet crave the amazing flavors of Tandoori chicken, look no further than your grill - just remember to keep the authentic spices!

5 from 1 vote

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Prep Time 2

Cook Time 45

Total Time 2 45

Course Main Course

Cuisine American

Servings people

Calories 496 kcal

Ingredients

4 to 6 whole chicken legs
1 cup coconut milk
2 tbsp. lemon juice
4 garlic cloves minced
1 tbsp. fresh ginger minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. cayenne
1 tbsp. garam masala
1 tbsp. paprika
2 tbsp. coconut oil
Fresh cilantro for garnish
Sea salt and freshly ground black pepper

Instructions

Heat coconut oil in a skillet over medium heat.
2 tbsp. coconut oil
Add the garlic, ginger, coriander, cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring constantly.
4 garlic cloves, 1 tbsp. fresh ginger, 1 tsp. ground coriander, 1 tsp. ground cumin, 1 tsp. ground turmeric, 1 tsp. cayenne, 1 tbsp. garam masala, 1 tbsp. paprika, Sea salt and freshly ground black pepper
Remove the skillet from heat and let cool.
Pour the coconut milk and lemon juice into the skillet and stir.
1 cup coconut milk, 2 tbsp. lemon juice
Place the chicken in a container and pour the coconut milk sauce over the chicken. Let the chicken marinate for 2 to 6 hours.
4 to 6 whole chicken legs
Prepare the grill for indirect cooking and remove the chicken from the marinade.
Grill chicken over direct high heat for 4 to 5 minutes.
Then place the chicken over indirect heat, and cook for another 40 to 45 minutes, covered.
Finish the cooking over direct heat for another 2 to 3 minutes per side.
Serve the chicken with fresh cilantro.
Fresh cilantro for garnish

Nutrition

Calories: 496kcalCarbohydrates: 10gProtein: 24gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 120mgSodium: 125mgPotassium: 599mgFiber: 3gSugar: 1gVitamin A: 2468IUVitamin C: 6mgCalcium: 61mgIron: 5mg

Keyword chicken, grilled, tandoori

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Paleo Broccoli Soup Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

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

Paleo Broccoli Soup Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

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

Preparation

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

📖 Recipe

Paleo Broccoli Soup Recipe

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

4.50 from 2 votes

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Soup

Cuisine American

Servings people

Calories 183 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword broccoli, paleo, soup

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Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Spaghetti - it brings up visions of long strands of glutenous pasta dripping with tomato sauce... however, the spaghetti here is the squash version, and it is extremely filling, satisfying, and nourishing to boot.

Slow Cooker Chicken and Tomato Spaghetti Squash

The great thing about slow cooking is that you can start dinner in the morning and have food ready for when the end-of-the-day hunger rolls around.

The chicken breasts can be cooked on low heat for 6 to 8 hours along with peppers, mushrooms, and tomatoes while you are at work - and once you get home, you can toss that spaghetti squash straight in the oven.

As the weather gets cooler, you will begin to find spaghetti squash at your local market, as well as at larger grocery stores. It is harvested in early fall, and - like other hard-shelled winter squashes - it will keep throughout the winter and spring if it is stored in a cool location.

It is a beautiful vegetable with a creamy yellow outer skin, and while it is certainly a great alternative to pasta (carb and grain-freeness wise), you may also be pleased to know that you can eat it raw in salads and the seeds are edible too - perfectly roasted with just a hint of paprika and salt.

If you can still find tomatoes fresh from the vine, then a balsamic tomato and onion salad make a wonderful accompaniment. If it is later in the season, then a pear salad with honey-citrus vinaigrette will match nicely too.

Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

2 spaghetti squash or 1 large, cut in half and seeded
4 boneless, skinless chicken breasts
2 bell peppers, sliced
8 oz. mushrooms, sliced
1 onion, sliced
2 cups diced tomatoes
4 garlic cloves, minced
1 cup tomato sauce
2 sprigs of fresh thyme
2 bay leaves
Fresh parsley to garnish
Olive oil
Sea salt and freshly ground black pepper

Preparation

Season the chicken to taste with sea salt and freshly ground black pepper.
Transfer the chicken to a slow cooker. Top with bell pepper, mushroom, onion, diced tomato, tomato sauce, and garlic.
Place thyme and bay leaves on top and season to taste.
Cover and cook on low for 6 to 8 hours or on high for about 4 hours.
When done - cut, shred, or keep chicken breasts whole.
Preheat oven to 400 F.
Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
Place in the oven and roast, skin side up, for 30 to 40 minutes.
Scrape out the flesh of the spaghetti squash with a fork and serve in a bowl topped with the slow-cooked chicken mixture.

📖 Recipe

Slow Cooker Chicken and Tomato Spaghetti Squash Recipe

A dish to be loved by all - slow cooked chicken breasts with tomatoes, mushrooms and peppers, sitting on a nest of baked spaghetti squash.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 2410 kcal

Ingredients

2 spaghetti squash or 1 large cut in half and seeded
4 boneless skinless chicken breasts
2 bell peppers sliced
8 oz. mushrooms sliced
1 onion sliced
2 cups diced tomatoes
4 garlic cloves minced
1 cup tomato sauce
2 sprigs of fresh thyme
2 bay leaves
Fresh parsley to garnish
Olive oil
Sea salt and freshly ground black pepper

Instructions

Season the chicken to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper
Transfer the chicken to a slow cooker. Top with bell pepper, mushroom, onion, diced tomato, tomato sauce, and garlic.
4 boneless, 2 bell peppers, 8 oz. mushrooms, 1 onion, 2 cups diced tomatoes, 1 cup tomato sauce, 4 garlic cloves
Place thyme and bay leaves on top and season to taste.
2 sprigs of fresh thyme, 2 bay leaves
Cover and cook on low for 6 to 8 hours or on high for about 4 hours.
When done – cut, shred, or keep chicken breasts whole.
Preheat oven to 400 F.
Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
2 spaghetti squash or 1 large, Olive oil
Place in the oven and roast, skin side up, for 30 to 40 minutes.
Scrape out the flesh of the spaghetti squash with a fork and serve in a bowl topped with the slow-cooked chicken mixture.
Fresh parsley to garnish

Nutrition

Calories: 2410kcalCarbohydrates: 52gProtein: 297gFat: 116gSaturated Fat: 50gPolyunsaturated Fat: 7gMonounsaturated Fat: 56gTrans Fat: 6gCholesterol: 898mgSodium: 1352mgPotassium: 6389mgFiber: 13gSugar: 22gVitamin A: 2957IUVitamin C: 106mgCalcium: 404mgIron: 41mg

Keyword chicken, slow cooker, spaghetti squash, tomato

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Chicken Fajita Bowl With Mango Salsa Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Flourless fajitas are all the rage, at least they should be since they are so uncomplicated and effortless to make.

It is simple to ditch the conventional tortilla and just use a bowl as a basin, you could discover a cassava tortilla recipe (or find them on a store shelf), reach for a cauliflower tortilla, or you could wrap the chicken in lettuce.

Paleo people are ultra-creative when it comes to modifying recipes, and if fajitas are on your mind, you will find a way to eat them - and enjoy it too!

These fajitas are special because they come with luscious mango salsa. If by some chance, you have never had the opportunity to eat a mango, this is a perfect place to start. Choose your mango by feel rather than by color, as the rich hue (sometimes reddish) is not a good indicator of ripeness.

Like an avocado, the ripest ones will give just a bit under gentle pressure - that's the one you will want to take home for dinner.

If there aren't any fully ripe ones at the store, you may have to delay the salsa for a day or two - in the meantime, wrap the select mango in a paper bag and check the ripeness the following day.

As it sits in the bag, it will naturally release ethylene to speed up the ripening process. And a ripe mango is definitely worth the wait.

For an additional spark of fajita joy, we also suggest making a coconut-mango sauce to decorate your bowl. It is more than good; it is mouthwateringly delicious.

Chicken Fajita Bowl with Mango Salsa Recipe

Serves: 4 Prep: 45 min Cook: 45 min

Ingredients

2 chicken breasts, boneless, skinless, diced
2 sweet potatoes, peeled and diced
1 bell pepper, diced
2 cups fresh greens
1 avocado, sliced
2 tbsp. fresh cilantro, minced
½ cup olive oil
2 tbsp. fresh lemon juice
2 garlic cloves, minced
1 tbsp. chili powder
1 tsp. paprika
1 tsp. cumin powder
Cooking fat
Sea salt and freshly ground black pepper

Mango Salsa Ingredients

1 mango, diced
1 cup diced cucumber
¼ cup red onions, finely chopped
1 hot pepper, finely minced (optional)
1 tbsp. fresh lime juice
2 tbsp. olive oil
1 tbsp. fresh cilantro, minced

Preparation

Preheat oven to 425 F.
Place the chicken in a marinating container and top with fresh cilantro, ¼ cup olive oil, lemon juice, garlic, and ½ tbsp. chili powder, paprika, and cumin; toss everything and marinate for 30 minutes to 2 hours.
In a small bowl, combine all the ingredients for the mango salsa and refrigerate.
Place the sweet potatoes on a baking sheet, drizzle with olive oil, ½ tbsp. chili powder and season to taste.
Roast for 30 to 35 minutes in the oven, turning at the halfway point.
Melt cooking fat in a skillet over medium-high heat.
Remove chicken from the marinade, and cook in the skillet until no longer pink - about 6 to 8 minutes.
Assemble the bowls by equally dividing the fresh greens and diced bell pepper between the bowls, add the sweet potatoes and chicken, and top with mango salsa, avocado, and more fresh cilantro.

📖 Recipe

Chicken Fajita Bowl with Mango Salsa Recipe

If you could eat Paleo fajitas each and every day... Yes, the thought is there, just add mango salsa to your chicken fajita bowl - ultimately delicious!

5 from 2 votes

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Salad

Cuisine American

Servings people

Calories 672 kcal

Ingredients

2 chicken breasts boneless, skinless, diced
2 sweet potatoes peeled and diced
1 bell pepper diced
2 cups fresh greens
1 avocado sliced
2 tbsp. fresh cilantro minced
½ cup olive oil
2 tbsp. fresh lemon juice
2 garlic cloves minced
1 tbsp. chili powder
1 tsp. paprika
1 tsp. cumin powder
Cooking fat
Sea salt and freshly ground black pepper
1 mango diced
1 cup diced cucumber
¼ cup red onions finely chopped
1 hot pepper finely minced (optional)
1 tbsp. fresh lime juice
2 tbsp. olive oil
1 tbsp. fresh cilantro minced

Instructions

Preheat oven to 425 F.
Place the chicken in a marinating container and top with fresh cilantro, ¼ cup olive oil, lemon juice, garlic, and ½ tbsp. chili powder, paprika, and cumin; toss everything and marinate for 30 minutes to 2 hours.
2 chicken breasts, 2 tbsp. fresh cilantro, ½ cup olive oil, 2 tbsp. fresh lemon juice, 2 garlic cloves, 1 tbsp. chili powder, 1 tsp. paprika, 1 tsp. cumin powder
In a small bowl, combine all the ingredients for the mango salsa and refrigerate.
1 mango, 1 cup diced cucumber, ¼ cup red onions, 1 hot pepper, 1 tbsp. fresh lime juice, 2 tbsp. olive oil, 1 tbsp. fresh cilantro
Place the sweet potatoes on a baking sheet, drizzle with olive oil, ½ tbsp. chili powder and season to taste.
Sea salt and freshly ground black pepper
Roast for 30 to 35 minutes in the oven, turning at the halfway point.
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Remove chicken from the marinade, and cook in the skillet until no longer pink – about 6 to 8 minutes.
Assemble the bowls by equally dividing the fresh greens and diced bell pepper between the bowls, add the sweet potatoes and chicken, and top with mango salsa, avocado, and more fresh cilantro.
2 sweet potatoes, 1 bell pepper, 2 cups fresh greens, 1 avocado

Nutrition

Calories: 672kcalCarbohydrates: 37gProtein: 32gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gCholesterol: 73mgSodium: 179mgPotassium: 1207mgFiber: 11gSugar: 15gVitamin A: 13684IUVitamin C: 80mgCalcium: 112mgIron: 5mg

Keyword chicken, fajita, mango salsa

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Keto Slow Cooker Chicken Soup Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

Keto Slow Cooker Chicken Soup Recipe

Serves: 4 Prep: 20 min Cook: 4 h

Ingredients

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

Preparation

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

📖 Recipe

Keto Slow Cooker Chicken Soup Recipe

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

5 from 1 vote

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Soup

Cuisine American

Servings people

Calories 284 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword chicken, keto, slow cooker, soup

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Keto Egg Frittata Muffins Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Muffins for breakfast? Yes, please! And these frittata muffins are so darn tasty that we know you will be taking them to munch alongside your lunch salad with herb dressing too. If a grilled eggplant and sun-dried tomato salad is more your style, or take-to-work option, then know it matches that in flavor too.

This recipe is with vegetables only, and we must admit, sometimes it feels good, even refreshing to eat a meatless meal.

However, if your day is busy and you need to add a bit more protein or fat to your muffins, then some bacon will do the trick to give you that energy boost you desire. You may even fry up a sausage - chill it and chop it into bite-sized pieces - that you can add to each muffin cup.

We suggest baking up a double batch in the evening to save precious time in the mornings, as they will keep for a few days in the fridge in an airtight container.

They can be frozen too, so when you don't know what to eat or simply don't have time to cook a healthy breakfast at home, just thaw them thoroughly and reheat as many as you need to fill your hunger at once.

One more dinner idea - keto egg muffins also pair well with a generous side of cumin-cooked cabbage to keep you on headed straight on your low-carb way.

Keto Egg Frittata Muffins Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

8 eggs
½ cup yellow onion, minced
1 bell pepper, minced
½ cup mushrooms, sliced
1 cup fresh spinach, chopped
1 small tomato, diced
2 garlic cloves, minced
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Preheat the oven to 375 F.
Melt some coconut oil in a skillet over medium heat, and cook the onion and garlic until soft, 2 to 3 minutes.
Add the bell pepper, mushrooms, and tomato and cook until soft, about 2 to 5 minutes.
Add the spinach, season everything to taste, and cook for another minute and set aside until cool.
Whisk the eggs in a bowl, add the cold vegetable mixture to the eggs, season to taste, and whisk everything until well incorporated.
Fill each muffin tin about ⅔ full with the egg mixture.
Place in the oven and bake for 18 to 20 minutes or until set.
Makes about 12 muffins.

📖 Recipe

Keto Egg Frittata Muffins Recipe

Nut-free and coconut-free, these keto egg frittata muffins will help satisfy your appetite and fill your hunger with every bite you take.

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer

Cuisine Italian

Servings people

Calories 215 kcal

Ingredients

8 eggs
½ cup yellow onion minced
1 bell pepper minced
½ cup mushrooms sliced
1 cup fresh spinach chopped
1 small tomato diced
2 garlic cloves minced
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 375 F.
Melt some coconut oil in a skillet over medium heat, and cook the onion and garlic until soft, 2 to 3 minutes.
½ cup yellow onion, 2 tbsp. coconut oil, 2 garlic cloves
Add the bell pepper, mushrooms, and tomato and cook until soft, about 2 to 5 minutes.
1 bell pepper, ½ cup mushrooms, 1 small tomato
Add the spinach, season everything to taste, and cook for another minute and set aside until cool.
1 cup fresh spinach
Whisk the eggs in a bowl, add the cold vegetable mixture to the eggs, season to taste, and whisk everything until well incorporated.
8 eggs, Sea salt and freshly ground black pepper
Fill each muffin tin about ⅔ full with the egg mixture.
Place in the oven and bake for 18 to 20 minutes or until set.
Makes about 12 muffins.

Nutrition

Calories: 215kcalCarbohydrates: 7gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 327mgSodium: 136mgPotassium: 368mgFiber: 2gSugar: 3gVitamin A: 2367IUVitamin C: 46mgCalcium: 73mgIron: 3mg

Keyword egg, frittata, keto, muffin

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Roasted Bone-In Chicken Thighs Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

Baked chicken thighs with hints of rosemary and oregano are a dish that everyone will gladly sink their teeth into. After all, what's not to love about tender, juicy bites of flavorful chicken thighs? That's the best part of the bird, right?

There is no good reason to miss out on abundant flavor in favor of consuming boneless, skinless chicken breasts.

Sure they taste great when marinated and grilled, but they tend to run dry and become stringy or, worse yet - squeaky when they are overcooked. Thighs are nearly impossible to overcook; they are insanely foolproof and will taste excellent no matter how you prepare them.

If your mouth isn't watering yet at the mere thought of the wafting aroma of baked chicken coming from the oven, then get back to work and get your spices ready, for herbs are what impart amazing flavor to the dish.

Use sprigs of fresh rosemary, if you can find them, as it has the wondrous ability to improve your memory; it is a super antioxidant and also acts as an antibacterial. Rosemary is an all-around beneficial herb that you will want in your garden or your windowsill.

For a special treat, cut up and bake some butternut squash fries to go with the baked chicken; add a small side salad, and you will have a tasty Paleo version of a diner-worthy meal.

Roasted Bone-In Chicken Thighs Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

8 bone-in chicken thighs
1 tsp. paprika
1 tsp. dried oregano
1 tsp. onion flakes
½ tsp. garlic powder
Fresh rosemary sprigs
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
Place the chicken thighs on a baking dish.
Sprinkle the chicken with paprika, oregano, onion flakes, garlic, and season to taste.
Lay fresh rosemary sprigs over the chicken thighs.
Place in the oven and bake for 40 to 45 minutes or until chicken is cooked through and no longer pink.

📖 Recipe

Roasted Bone-In Chicken Thighs Recipe

Garlic powder and fresh sprigs of rosemary sit upon bone-in chicken thighs that are baked to excellence in under an hour.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 646 kcal

Ingredients

8 bone-in chicken thighs
1 tsp. paprika
1 tsp. dried oregano
1 tsp. onion flakes
½ tsp. garlic powder
Fresh rosemary sprigs
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
Place the chicken thighs on a baking dish.
8 bone-in chicken thighs
Sprinkle the chicken with paprika, oregano, onion flakes, garlic, and season to taste.
1 tsp. paprika, 1 tsp. dried oregano, 1 tsp. onion flakes, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Lay fresh rosemary sprigs over the chicken thighs.
Fresh rosemary sprigs
Place in the oven and bake for 40 to 45 minutes or until chicken is cooked through and no longer pink.

Nutrition

Calories: 646kcalCarbohydrates: 4gProtein: 47gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 283mgSodium: 224mgPotassium: 663mgFiber: 1gSugar: 1gVitamin A: 854IUVitamin C: 1mgCalcium: 49mgIron: 3mg

Keyword chicken, roast chicken

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Cajun Sweet Potato and Seafood Chowder Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

The typical seafood chowder is full of Paleo no-no ingredients: all-purpose flour, heavy cream, questionable white potatoes... but you don't have to sacrifice flavor to live a different way of life.

So when the sea shouts "Chowder!" know that you have options to make it healthier and tastier than ever before.

This soup is chock full of nutritious fish, and it also utilizes the beloved sweet potato as well as coconut milk (extremely useful for a dairy-free soup base). You will notice a subtle difference in your bowl of chowder - trust us, it is an excellent one!

Cod is an easy fish to come by, shrimp are fairly common too, but scallops - aren't always easy to find, so for this, you will want to plan ahead and make sure you can get them fresh; without them, a chowder is not the same bowl of soup.

Scallops are very high in protein, and they are a powerhouse of Vitamin B12, as well as being a great source of magnesium and potassium. Most importantly, however, they taste amazing; even those who shun fish will find them pleasant with a delicately sweet flavor.

You can serve this delectable Cajun seafood chowder alongside a plate of balsamic tomato and onion salad or with any steamed greens and call the meal complete. If you are truly inspired by the texture and flavor of scallops, there are many new and exciting scallop recipes to try.

Cajun Sweet Potato and Seafood Chowder Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

2 cod fillets, diced
½ lb. shrimp, peeled and deveined
½ lb. scallops
4 sweet potatoes, peeled and diced
1 onion, diced
2 garlic cloves, minced
1 tbsp. + 1 tsp. cajun seasoning
4 cups fish or chicken stock
2 tbsp. fresh lemon juice
¼ cup coconut milk
4 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Heat 2 tbsp. of coconut oil in a cooking pot over medium-high heat.
Add onion and garlic, cooking for 2 to 3 minutes or until soft.
Add the sweet potatoes plus 1 tbsp. of Cajun seasoning, then season to taste, tossing potatoes for 3 to 4 minutes.
Pour in the stock and bring to a boil; simmer for 15 to 20 minutes or until potatoes are soft.
Remove about half of the potatoes from the pot and set aside. Puree the remaining potatoes and stock using an immersion blender or in a blender to create the soup base and set aside.
Heat the remaining coconut oil in a skillet over medium heat.
Season the shrimp, fish, and scallops with the remaining cajun seasoning, and add salt and pepper to taste. Cook for 4 to 5 minutes or until cooked through.
Sprinkle seafood with fresh lemon juice and add it to the pot with the blended potato soup.
Also, add the potato chunks back to the pot, and finish the soup by pouring in the coconut milk.
Stir well and serve mildly hot.

📖 Recipe

Cajun Sweet Potato and Seafood Chowder Recipe

Seafood chowder without the classic ingredients? Add some Paleo power to your chowder and impress your unassuming guests!

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 964 kcal

Ingredients

2 cod fillets diced
½ lb. shrimp peeled and deveined
½ lb. scallops
4 sweet potatoes peeled and diced
1 onion diced
2 garlic cloves minced
1 tbsp. + 1 tsp. cajun seasoning
4 cups fish or chicken stock
2 tbsp. fresh lemon juice
¼ cup coconut milk
4 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Heat 2 tbsp. of coconut oil in a cooking pot over medium-high heat.
4 tbsp. coconut oil
Add onion and garlic, cooking for 2 to 3 minutes or until soft.
2 garlic cloves, 1 onion
Add the sweet potatoes plus 1 tbsp. of Cajun seasoning, then season to taste, tossing potatoes for 3 to 4 minutes.
4 sweet potatoes, 1 tbsp. + 1 tsp. cajun seasoning, Sea salt and freshly ground black pepper
Pour in the stock and bring to a boil; simmer for 15 to 20 minutes or until potatoes are soft.
4 cups fish or chicken stock
Remove about half of the potatoes from the pot and set aside. Puree the remaining potatoes and stock using an immersion blender or in a blender to create the soup base and set aside.
Heat the remaining coconut oil in a skillet over medium heat.
Season the shrimp, fish, and scallops with the remaining cajun seasoning, and add salt and pepper to taste. Cook for 4 to 5 minutes or until cooked through.
½ lb. shrimp, ½ lb. scallops, 2 cod fillets
Sprinkle seafood with fresh lemon juice and add it to the pot with the blended potato soup.
2 tbsp. fresh lemon juice
Also, add the potato chunks back to the pot, and finish the soup by pouring in the coconut milk.
¼ cup coconut milk
Stir well and serve mildly hot.

Nutrition

Calories: 964kcalCarbohydrates: 43gProtein: 139gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 861mgSodium: 2882mgPotassium: 2834mgFiber: 6gSugar: 11gVitamin A: 20453IUVitamin C: 14mgCalcium: 369mgIron: 9mg

Keyword cajun, cajun-style, chowder, potato, seafood

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Honey Sriracha Chicken Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

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

Honey Sriracha Chicken Recipe

Serves: 4 Prep: 45 min Cook: 20 min

Ingredients

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

Preparation

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

📖 Recipe

Honey Sriracha Chicken Recipe

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

5 from 1 vote

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Prep Time 45

Cook Time 20

Total Time 1 5

Course Main Course

Cuisine Thai

Servings people

Calories 571 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword honey, sriracha, thai chicken

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Simple Korean-Style Cucumbers Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

Sometimes life is so hectic that when an easy recipe comes your way, you take it with no questions asked - and this happens to be one of those encounters. Even though there are 8 ingredients, it couldn't possibly more simple to prepare.

Slice the cucumber as thin as you like, add all of the other ingredients and set the bowl in the fridge for 15-30 minutes or until you are ready to serve. No cooking is required! That's a wonderful thing when summer days are already hot enough!

Cucumbers can soothe a mild sunburn, they can be used as a treatment for your tired eyes, you can toss them in the blender and mix them with mint as a skin tonic, but above all, you will want to eat them because they are good for your digestion too.

The long green cukes are rich in silica, the very element that helps us develop and maintain healthy connective tissues, in essence benefiting our tendons, muscles, and ligaments. If you plan to work out or work outside in the garden, you may even want to add some cucumber to your blueberry smoothie.

These Korean-style cucumbers pair well with any spice-matching protein dish: chicken wings, beef short ribs, or Korean BBQ beef - but we know that you will enjoy them for snacking too. Be "cool as a cucumber" and get sliced for dinner tonight.

Simple Korean-Style Cucumbers Recipe

Serves: 2 Prep: 30 min

Ingredients

1 English cucumber, sliced
¼ cup coconut aminos
2 tbsp. white wine vinegar
1 tbsp. raw honey
1 garlic clove, minced
1 tbsp. fresh ginger, minced
½ tsp. red chili powder
1 green onion, sliced
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the coconut aminos, vinegar, honey, garlic, ginger, and chili powder, and season to taste with salt and pepper.
Add the sliced cucumbers to the mixture and top with green onions.
Toss everything gently until well covered.
Cover and refrigerate for 15 to 30 minutes before serving.

📖 Recipe

Simple Korean-Style Cucumbers Recipe

Sample these Paleo Korean-style cucumbers tonight and appreciate the sweet and savory coconut aminos that take place of soy sauce.

5 from 1 vote

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Prep Time 30

Total Time 30

Course Salad

Cuisine Korean

Servings people

Calories 91 kcal

Ingredients

1 English cucumber sliced
¼ cup coconut aminos
2 tbsp. white wine vinegar
1 tbsp. raw honey
1 garlic clove minced
1 tbsp. fresh ginger minced
½ tsp. red chili powder
1 green onion sliced
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the coconut aminos, vinegar, honey, garlic, ginger, and chili powder, and season to taste with salt and pepper.
¼ cup coconut aminos, 2 tbsp. white wine vinegar, 1 tbsp. raw honey, 1 garlic clove, 1 tbsp. fresh ginger, ½ tsp. red chili powder, Sea salt and freshly ground black pepper
Add the sliced cucumbers to the mixture and top with green onions.
1 English cucumber, 1 green onion
Toss everything gently until well covered.
Cover and refrigerate for 15 to 30 minutes before serving.

Nutrition

Calories: 91kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 705mgPotassium: 307mgFiber: 2gSugar: 9gVitamin A: 583IUVitamin C: 6mgCalcium: 38mgIron: 1mg

Keyword cucumber, korean, salad

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BBQ Chicken Kebabs Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

You are craving Paleo BBQ sauce, so what do you do? Gather the wholesome ingredients, get in the kitchen and start cooking, because no one can make it exactly like you - and that's a good thing.

When you cook at home, you can make your BBQ sauce refined sugar and corn syrup free, and you can serve it as chunky, saucy or as spicy as your family likes.

In this Paleo BBQ sauce, you can choose either raw honey or maple syrup as a sweetener, depending on your preference or what you have on hand. In our opinion, they both taste amazing, try it one way now, and the next time you grill kebabs or bake BBQ chicken wings, then go with the other.

When you experiment, you can adjust the seasonings: add coconut aminos, up the heat with chopped jalapeños or toss in a few more cloves of garlic; at the same time, you can avoid the many food additives that make otherwise healthy food questionable.

You'll want to add some green to your plate and the perfect salad to match this dish is a pear salad with a honey and citrus vinaigrette.

It is delightfully colorful with fresh bites of grapes, pear, cucumber, tomato, and a bit of zest. If you have leftover BBQ sauce (hint: make a double batch!), you may find yourself drizzling a bit over the salad as well.

BBQ Chicken Kebabs Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

4 chicken breasts, cubed
1 tsp. paprika
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. dried oregano
2 tbsp. olive oil
1 cup homemade BBQ sauce
Sea salt and freshly ground black pepper
Wooden or metal skewers

BBQ Sauce (optional)

1 cup homemade ketchup
½ cup fresh apple juice
⅓ cup maple syrup or raw honey
¼ cup apple cider vinegar
1 onion, minced
2 garlic cloves, minced
1 tbsp. chili powder
½ tbsp. paprika powder
Cooking fat
Sea salt and freshly ground black pepper

Preparation

If making the BBQ sauce, melt the cooking fat over medium heat in a saucepan. Add the onion and garlic and cook until soft.
Add all the remaining ingredients to the sauce and cook for 12 to 15 minutes. Pulse until smooth using an immersion blender.
For the skewers: in a bowl, combine the chicken, paprika, chili powder, onion powder, garlic powder, and dried oregano. Season to taste and toss until chicken is well coated.
Thread the cubed chicken onto the skewers.
Generously brush the skewers with the BBQ sauce if using.
Preheat the grill to medium-high heat.
Grill the chicken, and skewers for 8 to 10 minutes, rotating every 2 to 3 minutes and brushing with bbq sauce every time.
Serve the skewers with extra BBQ sauce for dipping.

📖 Recipe

BBQ Chicken Kebabs Recipe

Paleo BBQ sauce can be smothered on any sort of grilled delicacy, chicken kebabs included. Add a pear, cucumber and grape salad and dinner is ready.

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 668 kcal

Ingredients

4 chicken breasts cubed
1 tsp. paprika
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. dried oregano
2 tbsp. olive oil
1 cup homemade BBQ sauce
Sea salt and freshly ground black pepper
Wooden or metal skewers
1 cup homemade ketchup
½ cup fresh apple juice
⅓ cup maple syrup or raw honey
¼ cup apple cider vinegar
1 onion minced
2 garlic cloves minced
1 tbsp. chili powder
½ tbsp. paprika powder
Cooking fat
Sea salt and freshly ground black pepper

Instructions

If making the BBQ sauce, melt the cooking fat over medium heat in a saucepan. Add the onion and garlic and cook until soft.
1 tsp. onion powder, 1 cup homemade BBQ sauce, Cooking fat, 1 tsp. garlic powder
Add all the remaining ingredients for the sauce and cook for 12 to 15 minutes. Pulse until smooth using an immersion blender.
1 tsp. chili powder, 1 cup homemade ketchup, ½ cup fresh apple juice, ⅓ cup maple syrup or raw honey, ¼ cup apple cider vinegar, 1 onion, 2 garlic cloves, ½ tbsp. paprika powder, Cooking fat, Sea salt and freshly ground black pepper
For the skewers: in a bowl combine the chicken, paprika, chili powder, onion powder, garlic powder, dried oregano. Season to taste and toss until chicken is well coated.
4 chicken breasts, 1 tsp. paprika, 1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. dried oregano, 1 tbsp. chili powder, Sea salt and freshly ground black pepper, 2 tbsp. olive oil
Thread the cubed chicken onto the skewers.
Wooden or metal skewers
Generously brush the skewers with the BBQ sauce, if using.
Preheat grill to medium-high heat.
Grill the chicken skewers 8 to 10 minutes, rotating every 2 to 3 minutes and brushing with bbq sauce every time.
Serve the skewers with extra BBQ sauce for dipping.

Nutrition

Calories: 668kcalCarbohydrates: 77gProtein: 56gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 146mgSodium: 1499mgPotassium: 1125mgFiber: 5gSugar: 58gVitamin A: 3493IUVitamin C: 6mgCalcium: 139mgIron: 5mg

Keyword BBQ, chicken, kebobs

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Chimichurri Steaks Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

We all know what steak tastes like - it's great, isn't it? but have you ever had Chimichurri sauce to accompany your protein slice? If not, then now is the time to try out this recipe; you can even make it for dinner tonight.

In just half an hour, you will enjoy fine dining in the comfort of your own home without spending loads on an exquisite meal dining out.

So what is Chimichurri, and why can't you live without it? Well, for starters, it is an uncooked sauce that leaves all the beneficial nutrients in place. It originated in Argentina, and you can make it both red or green, depending on your mood and what you have on hand.

In Uruguay, they add red pepper flakes in the sauce, just as we are suggesting here; if you like spicy foods, we wholeheartedly recommend not skipping this ingredient.

However, if you're following an autoimmune protocol or just don't handle spice well, go ahead and leave it out. It is neither a marinade nor a pesto. It is Chimichurri, plain and simple. And it is meant to be served with grilled meat.

If it turns out that you absolutely love Chimichurri sauce, and we know you will, then you can try it with chicken meatballs too. While you have the grill fired up, we suggest adding some zesty sweet potatoes to round out the meal with some tempting complex carbohydrates, and a green salad to complement the meal too. Adding a big bunch of parsley and cilantro to your life has never tasted so good!

Chimichurri Steaks Recipe

Serves: 2 Prep: 15 min Cook: 15 min

Ingredients

2 skirt steaks
Sea Salt and freshly ground black pepper

Chimichurri Sauce Ingredients

½ cup fresh parsley, minced
½ cup fresh cilantro, minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
4 to 5 garlic cloves minced
2 green onions, sliced
1 tbsp. dried oregano, minced
½ tsp. red pepper flakes
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
Preheat Grill to medium-high heat.
Season the steaks generously to taste with sea salt and freshly ground black pepper.
Grill the steaks for 3 to 4 minutes per side or to desired doneness.
Let the steak rest for 2 to 3 minutes, and serve with the chimichurri sauce.

📖 Recipe

Chimichurri Steaks Recipe

Go to Argentina without leaving home - add some Chimichurri sauce into your life and travel somewhere far away. Steaks with green sauce for dinner tonight!

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 1236 kcal

Ingredients

2 skirt steaks
Sea Salt and freshly ground black pepper
½ cup fresh parsley minced
½ cup fresh cilantro minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
4 to 5 garlic cloves minced
2 green onions sliced
1 tbsp. dried oregano minced
½ tsp. red pepper flakes
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
½ cup fresh parsley, ½ cup fresh cilantro, ¾ cup extra virgin olive oil, ¼ cup red wine vinegar, 4 to 5 garlic cloves minced, 2 green onions, 1 tbsp. dried oregano, ½ tsp. red pepper flakes, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Preheat Grill to medium-high heat.
Season the steaks generously to taste with sea salt and freshly ground black pepper.
2 skirt steaks, Sea Salt and freshly ground black pepper
Grill the steaks for 3 to 4 minutes per side or to desired doneness.
Let the steak rest for 2 to 3 minutes, and serve with the chimichurri sauce.

Nutrition

Calories: 1236kcalCarbohydrates: 10gProtein: 47gFat: 114gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 75gCholesterol: 138mgSodium: 157mgPotassium: 904mgFiber: 5gSugar: 1gVitamin A: 2179IUVitamin C: 28mgCalcium: 184mgIron: 9mg

Keyword chimichurri, steak

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Oven Roasted Broccoli Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

"Eat your greens!" we have listened to our parents and grandparents say time and again. Common knowledge says that they are good for us, but what exactly do they do for our bodies that makes them a necessary ingredient in our lives?

Well, they help reduce inflammation, heal the digestive tract, strengthen our bones, lower the risk of cardiovascular disease, and prevent aging of the skin - in essence, they aid us in maintaining our healthful youth.

To make the best-ever roasted broccoli, you will want to make sure that the heat is high enough in your oven. The heat ensures that the florets will have plenty of bite-worthy crispiness that all ages will take delightful pleasure in.

Roast them well till you see them beginning to brown, then leave for a couple of minutes longer, just to be sure of the delicate crunch. With a little patience, they will be perfect for dipping in a South Carolina-style mustard barbecue sauce.

Broccoli recipes are plentiful, and you are assured of finding a handful that your family enjoys; whether the florets turn up in broccoli fritters, broccoli soup, strawberry broccoli salad, or served next to a plate of lemon and herb grilled chicken, you will be getting enough greens to keep you young for yet another day.

Oven Roasted Broccoli Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

2 broccoli heads, cut into florets
¼ cup extra virgin olive oil
4 garlic cloves, minced
2 tsp. fresh lemon juice
Zest half a lemon
¼ cup sliced almonds
1 tsp. paprika
½ tsp. red pepper flakes
Sea salt and freshly ground black pepper

Preparation

Preheat the oven to 425 F.
In a bowl, combine the olive oil, garlic, lemon juice, lemon zest, paprika, and red pepper flakes, and season to taste.
Place the broccoli florets on a baking sheet, and drizzle the olive oil mixture over the broccoli. Toss until well covered.
Place in the oven and roast for 10 to 15 minutes, turning at the halfway point.
Sprinkle the sliced almonds over the broccoli and place them back into the oven for another 5 to 8 minutes or until the broccoli is tender.
Adjust seasoning and serve.

📖 Recipe

Oven Roasted Broccoli Recipe

Oven roasted broccoli bites with crispy bits of goodness are perfect next to a baked chicken, alongside some beef skewers, or with a pot of dipping sauce.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings people

Calories 266 kcal

Ingredients

2 broccoli heads cut into florets
¼ cup extra virgin olive oil
4 garlic cloves minced
2 tsp. fresh lemon juice
Zest of half a lemon
¼ cup sliced almonds
1 tsp. paprika
½ tsp. red pepper flakes
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 425 F.
In a bowl combine the olive oil, garlic, lemon juice, lemon zest, paprika, red pepper flakes, and season to taste.
¼ cup extra virgin olive oil, 4 garlic cloves, 2 tsp. fresh lemon juice, Zest of half a lemon, 1 tsp. paprika, ½ tsp. red pepper flakes, Sea salt and freshly ground black pepper
Place the broccoli florets on a baking sheet, and drizzle the olive oil mixture over the broccoli. Toss until well covered.
2 broccoli heads
Place in the oven and roast 10 to 15 minutes, turning at the halfway point.
Sprinkle the sliced almonds over the broccoli and place back into the oven another 5 to 8 minutes or until broccoli is tender.
¼ cup sliced almonds
Adjust seasoning and serve.

Nutrition

Calories: 266kcalCarbohydrates: 24gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 112mgPotassium: 1058mgFiber: 9gSugar: 6gVitamin A: 2684IUVitamin C: 273mgCalcium: 169mgIron: 3mg

Keyword broccoli, oven roasted

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Chicken Marsala Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

There is always a special place in our hearts for authentic Italian food, but with a Paleo lifestyle, sometimes we need to bend the recipes a bit to make them work for us.

This chicken marsala recipe proves once again that there are exciting life and tantalizing flavors that can be achieved without wheat flour. With that said and done, let's explore the ingredients that make this Italian magic happen.

First, there is the fortified Marsala wine which can be sweet or dry, most importantly, it is produced in the region of Marsala in Sicily, and there is no equal substitute when it comes to cooking, so make sure to purchase this kind.

Secondly, there are crimini mushrooms. You might find them at the store labeled as baby Bella, portobellini, or baby portobello (Portobello mushrooms are the adult versions of crimini mushrooms), and in cooking, you will find that they hold up better in soups or stews.

And, of course, if you are dairy-free, you will need to sub in something creamy to keep those mouthwatering bites intact. For that, full-fat coconut milk will do the trick.

This dish takes about 40 minutes to make, but we believe it is absolutely worth the time investment - while the chicken simmers under a lid, you can chop up some salad greens and drizzle on a simple homemade vinaigrette to best enjoy the flavors of Italy.

Chicken Marsala Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

4 chicken breasts, boneless and skinless, halved
1 ½ cups crimini mushrooms, sliced
1 shallot, minced
2 garlic cloves, minced
½ cup Marsala wine
1 cup chicken stock
½ cup full-fat coconut milk
Fresh parsley, minced (to garnish)
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Season the sliced chicken breasts to taste on both sides.
Melt some cooking fat in a skillet over medium-high heat.
Brown the chicken for 3 to 4 minutes on each side and remove from the skillet.
Add the shallots, garlic, and mushrooms; cook for another 2 to 4 minutes.
Pour the Marsala wine into the skillet and bring to a boil for 1-2 minutes.
Pour in the coconut milk and chicken stock. Season to taste and stir everything together.
Put the chicken back in the pan, cover, and cook for 12 to 15 minutes until the chicken is cooked through.
Serve sprinkled with chopped parsley.

📖 Recipe

Chicken Marsala Recipe

A dish created for all lovers of Italian food who eat the Paleo way - chicken marsala will bring about all the flavors of Sicily to the here and now.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 422 kcal

Ingredients

4 chicken breasts boneless and skinless, halved
1 ½ cups crimini mushrooms sliced
1 shallot minced
2 garlic cloves minced
½ cup Marsala wine
1 cup chicken stock
½ cup full-fat coconut milk
Fresh parsley minced (to garnish)
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Season the sliced chicken breasts to taste on both sides.
Sea salt and freshly ground black pepper, 4 chicken breasts
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken for 3 to 4 minutes on each side and remove from the skillet.
Add the shallots, garlic, and mushrooms; cook for another 2 to 4 minutes.
1 shallot, 2 garlic cloves, 1 ½ cups crimini mushrooms
Pour the Marsala wine into the skillet and bring to a boil for 1-2 minutes.
½ cup Marsala wine
Pour in the coconut milk and chicken stock. Season to taste and stir everything together.
1 cup chicken stock, ½ cup full-fat coconut milk
Put the chicken back in the pan, cover, and cook for 12 to 15 minutes, until the chicken is cooked through.
Serve sprinkled with chopped parsley.
Fresh parsley

Nutrition

Calories: 422kcalCarbohydrates: 10gProtein: 56gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 148mgSodium: 222mgPotassium: 741mgFiber: 0.4gSugar: 4gVitamin A: 38IUVitamin C: 1mgCalcium: 45mgIron: 3mg

Keyword chicken, marsala

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Keto Chunky Chili Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

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

Keto Chunky Chili Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

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

Preparation

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

📖 Recipe

Keto Chunky Chili Recipe

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

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings people

Calories 869 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword chili, chunky, keto recipe

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Easy Oven Baked Ribs Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

In the quest for those tender bites of fall-off-the-bone goodness, you are going to need the patience to slow-cook the ribs in the oven, with plenty of spices, of course.

To keep it perfectly Paleo, you are also going to need 1 cup of homemade BBQ sauce, which can and should, be prepared ahead of time because you never know when the craving for BBQ will hit.

When making barbecue sauce at home, be sure to cook up a large pot of it; you can then freeze individual portions for up to three months. It's a good thing to have on hand to add to slow cooker shredded chicken with a salad on the side - perfect for lunch in a jar...

It does take some time to extract all the tantalizing morsels, 3-4 hours or so, but don't be dismayed by that fact. Chances are good that you will cook this meal on your day off or on the weekend so that you have time for other things while baking - such as decluttering your kitchen or going through your spice rack and pantry to make sure everything is up to date and fresh.

You could also spend the day cooking (while cooking) and preparing for the week ahead, choosing from any number of Paleo slow cooker recipes. This slow-cooker beef and pepper soup will really help to warm up your days; magically, it nourishes your soul too.

Easy Oven Baked Ribs Recipe

Serves: 4 Prep: 20 min Cook: 4 h

Ingredients

2 ½ lbs. baby back pork ribs, membrane removed
¼ cup chili powder
1 tbsp. paprika
½ tbsp. garlic powder
½ tbsp. onion powder
1 cup Homemade BBQ sauce
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 275 F.
In a bowl, combine the chili powder, paprika, garlic, onion, and season to taste.
Season the ribs with the chili powder mixture generously on both sides.
Place the ribs in a baking dish, cover, and place in the preheated oven.
Bake the ribs for 3 to 4 hours or until the meat falls off the bone.
Generously brush the ribs with the BBQ sauce on both sides, and place them back on the baking sheet.
Broil the ribs for 4 to 5 minutes on each side or until the sauce has caramelized.
Let the ribs rest for 4 to 5 minutes before serving.

📖 Recipe

Easy Oven Baked Ribs Recipe

Fall-off-the-bone easy oven baked ribs can be served with a medley of roasted garden vegetables for a special weekend treat.

5 from 3 votes

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American

Servings people

Calories 823 kcal

Ingredients

2 ½ lbs. baby back pork ribs membrane removed
¼ cup chili powder
1 tbsp. paprika
½ tbsp. garlic powder
½ tbsp. onion powder
1 cup Homemade BBQ sauce
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 275 F.
In a bowl, combine the chili powder, paprika, garlic, onion, and season to taste.
¼ cup chili powder, 1 tbsp. paprika, ½ tbsp. garlic powder, ½ tbsp. onion powder, Sea salt and freshly ground black pepper
Season the ribs with the chili powder mixture generously on both sides.
¼ cup chili powder, Sea salt and freshly ground black pepper, 2 ½ lbs. baby back pork ribs
Place the ribs in a baking dish, cover, and place in the preheated oven.
Bake the ribs for 3 to 4 hours or until the meat falls off the bone.
Generously brush the ribs with the BBQ sauce on both sides, and place them back on the baking sheet.
1 cup Homemade BBQ sauce
Broil the ribs for 4 to 5 minutes on each side or until the sauce has caramelized.
Let the ribs rest for 4 to 5 minutes before serving.

Nutrition

Calories: 823kcalCarbohydrates: 41gProtein: 58gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 1231mgPotassium: 1279mgFiber: 8gSugar: 25gVitamin A: 6427IUVitamin C: 1mgCalcium: 177mgIron: 6mg

Keyword baked, ribs

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Slow Cooker Shredded Chicken Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Chicken breasts, slowly cooked for several hours with a handful of spices in nourishing stock, is an utter revelation - why haven't we thought of it as a kitchen staple before?

It is simply amazing, and it turns out that the humble and oft-used chicken has, even more, to offer by way of taste/texture than the standard grilling, baking, or frying. So get all the ingredients in the slow cooker; it takes less than 20 minutes, and wait and see for yourself what it is all about.

And you will want to cook chicken this way; we know it! This coming weekend is the perfect time to try it out.

You can make a protein base of a week's worth of lunches - for example, you can add it to a Paleo burrito bowl, you can whip up a quick chicken salad with any ingredients that you have on hand and stuff it in a lettuce wrap, it is divine as a topper on BBQ-chicken baked sweet potatoes, add it generously to your cauliflower crust pizza, perhaps with some chunks of fresh pineapple...

And don't forget about the pad thai salad, with the chicken already shredded; dinner will be ready in just a few minutes.

Tips for shredded chicken success: use approximately half a cup of chicken stock, or water, for every pound of chicken; shred the chicken while it is still warm with two forks; experiment with spices or make it "plain" with just chicken and stock, so you can adjust the spices later.

Now you can (you must) add slow cooking of chicken to your collection of versatile, repeatable foods.

Slow Cooker Shredded Chicken Recipe

Serves: 4 Prep: 20 min Cook: 8 h

Ingredients

4 chicken breasts, skinless and boneless
1 tbsp. paprika
½ tbsp. chili powder
1 tsp. onion flakes
1 tsp. garlic powder
1 tsp. dried oregano
2 tbsp. olive oil
1 cup chicken stock
Sea salt and freshly ground black pepper

Preparation

Place the chicken in a slow cooker and lightly brush it with olive oil.
Coat the chicken with all the spices and generously season with salt and pepper.
Pour the chicken stock into the slow cooker and cook for 6 to 8 hours on low or until the chicken easily shreds.
Shred the chicken breasts with two forks, mix everything, and cook another 10 to 15 minutes on high.
Serve as the main course or over a salad.

📖 Recipe

Slow Cooker Shredded Chicken Recipe

This simple recipe of slow cooker shredded chicken is much more than it appears at first glance - it is a time, money and life saver for weekday lunches!

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 398 kcal

Ingredients

4 chicken breasts skinless and boneless
1 tbsp. paprika
½ tbsp. chili powder
1 tsp. onion flakes
1 tsp. garlic powder
1 tsp. dried oregano
2 tbsp. olive oil
1 cup chicken stock
Sea salt and freshly ground black pepper

Instructions

Place the chicken in a slow cooker, and lightly brush with olive oil.
4 chicken breasts
Coat the chicken with all the spices and generously season with salt and pepper.
1 tbsp. paprika, ½ tbsp. chili powder, 1 tsp. onion flakes, 1 tsp. garlic powder, 1 tsp. dried oregano, Sea salt and freshly ground black pepper, 2 tbsp. olive oil
Pour the chicken stock in the slow cooker and cook 6 to 8 hours on low, or until chicken easily shreds.
1 cup chicken stock
Shred the chicken breasts with two forks, mix everything, and cook another 10 to 15 minutes on high.
Serve as the main course, or over a salad.

Nutrition

Calories: 398kcalCarbohydrates: 8gProtein: 56gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 148mgSodium: 247mgPotassium: 674mgFiber: 3gSugar: 2gVitamin A: 2427IUVitamin C: 1mgCalcium: 66mgIron: 4mg

Keyword shredded chicken, slow cooker

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Grilled Cuban-Style Salmon with Jalapeño Avocado Salsa Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

What makes this dish so appealing is the unique combination of Cuban-inspired grilled salmon with a simple yet delicious jalapeño avocado cold salsa topping. Salmon is one of the most versatile cuts of seafood, and while it can lean towards the pricier side, it packs a lot of great nutritional content into every bite.

Grilled Cuban-Style Salmon with Jalapeno Avocado Salsa

Although we encourage Paleo eaters to seek out wild-caught salmon, know that this may not be possible depending on your location and budget. Use what works for you and enjoy this mouth-watering seafood offering.

Another reason we love this dish is that it provides a fairly complete macro profile, so you don’t need to worry too much about adding additional sides. But since this dish just screams summer dining, why not throw together this fruity coleslaw for a sweet pairing?

Grilled Cuban-Style Salmon with Jalapeño Avocado Salsa Recipe

Serves: 4 Prep: 45min Cook: 10 min

Ingredients

4 salmon fillets
¼ cup olive oil
Juice of 1 lime
¼ cup fresh orange juice
3 garlic cloves, minced
2 green onions, sliced
1 tsp. cumin
1 tsp. cayenne pepper
Sea salt and freshly ground black pepper

Jalapeño and Avocado Salsa

2 jalapeño peppers, seeded and diced
2 cups cherry tomatoes, halved
1 red onion, sliced
2 ripe avocados, diced
Juice of 1 lime
¼ cup fresh cilantro, chopped
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, and cayenne; season to taste with salt and pepper.
Pour the mixture over the salmon fillets and marinate for 30 minutes to 1 hour in the refrigerator.
In another bowl, combine all the ingredients for the jalapeño and avocado salsa, season to taste with salt and pepper, and refrigerate until ready to eat.
Preheat the grill to medium heat.
Grill the salmon, basting it with the remaining marinade for 4 to 5 minutes per side.
Serve the salmon topped with the jalapeño-avocado salsa.

📖 Recipe

Grilled Cuban-Style Salmon with Jalapeño Avocado Salsa Recipe

Salmon is delicious on the grill, and even better in this dish when it's topped with a jalapeño avocado salsa.

5 from 1 vote

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Prep Time 45

Cook Time 10

Total Time 55

Course Main Course

Cuisine Cuban

Servings people

Calories 569 kcal

Ingredients

4 salmon fillets
¼ cup olive oil
Juice of 1 lime
¼ cup fresh orange juice
3 garlic cloves minced
2 green onions sliced
1 tsp. cumin
1 tsp. cayenne pepper
Sea salt and freshly ground black pepper
2 jalapeño peppers seeded and diced
2 cups cherry tomatoes halved
1 red onion sliced
2 ripe avocados diced
Juice of 1 lime
¼ cup fresh cilantro chopped
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, and cayenne; season to taste with salt and pepper.
4 salmon fillets, ¼ cup olive oil, ¼ cup fresh orange juice, 3 garlic cloves, 2 green onions, 1 tsp. cumin, 1 tsp. cayenne pepper, Juice of 1 lime, Sea salt and freshly ground black pepper
Pour the mixture over the salmon fillets and marinate for 30 minutes to 1 hour in the refrigerator.
In another bowl, combine all the ingredients for the jalapeño and avocado salsa, season to taste with salt and pepper, and refrigerate until ready to eat.
Juice of 1 lime, 2 jalapeño peppers, 2 cups cherry tomatoes, 1 red onion, 2 ripe avocados, ¼ cup fresh cilantro, Sea salt and freshly ground black pepper
Preheat the grill to medium heat.
Grill the salmon, basting it with the remaining marinade for 4 to 5 minutes per side.
Serve the salmon topped with the jalapeño-avocado salsa.

Nutrition

Calories: 569kcalCarbohydrates: 19gProtein: 38gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gCholesterol: 94mgSodium: 96mgPotassium: 1649mgFiber: 9gSugar: 6gVitamin A: 1342IUVitamin C: 48mgCalcium: 72mgIron: 4mg

Keyword avocado, cuban style, grilled salmon, jalapeño

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Cranberry-Rosemary Roast Chicken Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Sometimes, a simple, roasted chicken dish is the best way to end a long week, celebrate a success, or just unwind while enjoying a satisfying meal. Unfortunately, roasted chicken is one of the most over-used dishes for any diet, even more so for the Paleo-eater.

This healthy protein hosts an array of nutritional benefits, but without some variety, chicken can be a bit of a drag. This cranberry-rosemary chicken provides a distinctive winter twist, giving the bite one expects from fresh cranberry while underlying the dish with an earthy, rosemary taste.

This dish is meant to impress – while it will take some time to prep, this is a great main course to share with holiday guests or family.

The recipe and ingredients in this dish are fairly straightforward, but if you are new to the Paleo diet, you might wonder: What’s up with “coconut aminos” and where can I find them?

In a nutshell, coconut aminos are a replacement for soy sauce in Paleo dishes; they can be found easily online and in specialty food markets. If coconut doesn't agree with you, there are some replacements available. Overall, coconut aminos work great for Paleo diners, but you can definitely work around it if needed.

When you start planning your roasted chicken, consider the side combinations you can try. For an overall hearty theme, serve this dish with the Roasted Butternut Squash and Turnips and the Sweet Potato and Rutabaga Mash.

If you are going for a simpler meal, try just adding a heavier salad choice, like the Cranberry Avocado Salad.

Cranberry-Rosemary Roasted Chicken Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

4 to 6 chicken thighs
4 to 6 fresh rosemary sprigs
1 cup fresh cranberries
2 garlic cloves, minced
2 tbsp. coconut aminos
2 tbsp. maple syrup or raw honey
¼ cup balsamic vinegar
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a blender or food processor, add ½ cup of the cranberries, olive oil, coconut aminos, maple syrup/honey, balsamic vinegar, and garlic; season with salt and pepper to taste.
Pulse until you get a smooth texture.
Place the chicken in a baking dish and pour the cranberry sauce over the thighs.
Cover each chicken thigh with a fresh rosemary sprig and add the remaining cranberries to the baking dish.
Place the baking dish in the oven and bake for 40 to 45 minutes, basting with the juice from the pan every 12 minutes.

📖 Recipe

Cranberry-Rosemary Roasted Chicken Recipe

Thinking of a new take on roasted chicken? Cranberries and rosemary combined give this dish a distinct winter feel.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 369 kcal

Ingredients

4 to 6 chicken thighs
4 to 6 fresh rosemary sprigs
1 cup fresh cranberries
2 garlic cloves minced
2 tbsp. coconut aminos
2 tbsp. maple syrup or raw honey
¼ cup balsamic vinegar
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a blender or food processor, add ½ cup of the cranberries, olive oil, coconut aminos, maple syrup/honey, balsamic vinegar, and garlic; season with salt and pepper to taste.
1 cup fresh cranberries, 2 garlic cloves, 2 tbsp. coconut aminos, 2 tbsp. maple syrup or raw honey, ¼ cup balsamic vinegar, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
Pulse until you get a smooth texture.
Place the chicken in a baking dish and pour the cranberry sauce over the thighs.
4 to 6 chicken thighs
Cover each chicken thigh with a fresh rosemary sprig and add the remaining cranberries to the baking dish.
4 to 6 fresh rosemary sprigs
Place the baking dish in the oven and bake for 40 to 45 minutes, basting with the juice from the pan every 12 minutes.

Nutrition

Calories: 369kcalCarbohydrates: 13gProtein: 22gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 87mgSodium: 253mgPotassium: 280mgFiber: 1gSugar: 8gVitamin A: 180IUVitamin C: 6mgCalcium: 31mgIron: 1mg

Keyword cranberry, roast chicken, rosemary

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Carrot And Pineapple Slaw Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Coleslaw – that mainstay of every picnic, the topping of choice for so many proteins, and the bane of the Paleo eater. Traditional coleslaw, with its heavy emphasis on regular mayonnaise and a host of other not-so-great ingredients, has not been an option for the Paleo-minded diner.

But no more – this homemade version will allow you to enjoy all the comforts of a tangy slaw while keeping your nutritional needs in mind. Depending on the type of homemade mayo used, this is a great vegetarian option as well.

This slaw is incredibly easy to prepare – just break out the food grater (or for even faster prep, a food processor), clean your produce, and get to shredding! Just make sure to have some homemade mayo on hand before you get started (or plan on making it as part of your prep) – the healthy benefits of this dish will be eliminated if you substitute store-bought mayo in its place.

Use more or less mayo based on your preference – more for a creamy slaw, less for a drier dish. The estimated macros for this recipe are based on a creamier version. Once you have everything combined, cover and refrigerate for as long as you need to chill the dish (about half an hour), and get ready to serve!

The great thing about this slaw is that you can use it in the exact same ways that you would for a traditional coleslaw. Make a batch of this to use as a dressing for the All-American Burger.

This recipe serves four, so consider doubling, tripling, or increasing further for a contribution to a group pot-luck or if you plan to host a Paleo party.

Carrot And Pineapple Slaw Recipe

Serves: 4 Prep: 15 min

Ingredients

4 cups shredded carrots
1 cup shredded cabbage
¼ cup dried cranberries
1 apple, shredded
½ cup pineapple, diced
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
¼ to ½ cup of homemade mayonnaise

Preparation

In a small bowl, whisk the lemon juice, apple cider vinegar, and homemade mayonnaise until well-blended.
Add the remaining ingredients to a salad bowl.
Pour the mayonnaise mixture into the salad bowl and toss until well-blended.
Refrigerate before serving.

📖 Recipe

Carrot And Pineapple Slaw Recipe

If you love the taste of coleslaw, take a look at this Paleo-version that works as a side and a dressing.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 212 kcal

Ingredients

4 cups shredded carrots
1 cup shredded cabbage
¼ cup dried cranberries
1 apple shredded
½ cup pineapple diced
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
¼ to ½ cup homemade mayonnaise

Instructions

In a small bowl, whisk the lemon juice, apple cider vinegar, and homemade mayonnaise until well-blended.
2 tbsp. apple cider vinegar, 1 tbsp. fresh lemon juice, ¼ to ½ cup homemade mayonnaise
Add the remaining ingredients to a salad bowl.
4 cups shredded carrots, 1 cup shredded cabbage, ¼ cup dried cranberries, 1 apple, ½ cup pineapple
Pour the mayonnaise mixture into the salad bowl and toss until well-blended.
Refrigerate before serving.

Nutrition

Calories: 212kcalCarbohydrates: 29gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 182mgPotassium: 526mgFiber: 6gSugar: 19gVitamin A: 21447IUVitamin C: 27mgCalcium: 57mgIron: 1mg

Keyword carrot, pineapple

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Simple and Thick Carrot Soup Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Soup, that simple and tasty staple of many meals, is one of the best comfort foods - and this recipe is no different. In this dish, the earthy flavors of carrots and potatoes are combined with seasonings and spices to create a blend of flavor that satiates.

While this dish will take a bit longer to prepare than going with something “off-the-shelf,” this recipe adheres to Paleo standards, something that nearly all canned and boxed versions fail to do with their inclusion of flour and other unnecessary additives. And really, fresh soup just tastes better.

The best part about this recipe is that it is completely customizable to your tastes and preferences. If you prefer a thinner soup, just add additional vegetable stock or water. If herbs de Provence isn't your style, replace it with your own spice blend to get the flavor you desire.

You can also choose to prepare this dish with either sweet or russet potatoes. If you choose sweet, the dish will take a markedly sweeter flavor. If you prefer an earthier taste, use russet potatoes – don’t worry, these work in the Paleo diet and are fine to use as long as they work for you.

This carrot soup is best served warm, so serve it soon after immersion blending is completed. If you are serving this with dinner, try pairing it with a less complex dish like the Rosemary-Honey Roast Chicken.

If you are making this recipe in advance to be used in lunches, try pairing it with a yummy salad like the Steak Salad with Cranberries.

Simple and Thick Carrot Soup Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

8 carrots, peeled and roughly chopped
2 russet or sweet potatoes, peeled and chopped
1 onion, diced
1 garlic clove, minced
1 tsp. herbs de Provence
5 cups vegetable stock
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt the cooking fat (about ½ tbsp.) in a saucepan over medium-high heat.
Add the garlic and onion; cook for 1 to 2 minutes until fragrant.
Add the carrots and potatoes; stir continuously and cook until softened (4 to 5 minutes).
Pour in the vegetable stock; add the herbs de Provence and season with salt and pepper to taste.
Bring to a boil; lower heat to medium-low and simmer for 20 to 25 minutes.
Once done cooking, pulse the soup using an immersion blender until the texture is smooth. Be careful while blending to prevent burns. You can add more vegetable stock if you like a smoother soup.
Adjust seasoning and serve.

📖 Recipe

Simple and Thick Carrot Soup Recipe

This carrot soup stands well on its own, and provides a base recipe that you can customize to your heart's content.

5 from 1 vote

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Prep Time 20

Cook Time 35

Total Time 55

Course Soup

Cuisine American

Servings people

Calories 134 kcal

Ingredients

8 carrots peeled and roughly chopped
2 russet or sweet potatoes peeled and chopped
1 onion diced
1 garlic clove minced
1 tsp. herbs de Provence
5 cups vegetable stock
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt the cooking fat (about ½ tbsp.) in a saucepan over medium-high heat.
Cooking fat
Add the garlic and onion; cook for 1 to 2 minutes until fragrant.
1 garlic clove, 1 onion
Add the carrots and potatoes; stir continuously and cook until softened (4 to 5 minutes).
8 carrots, 2 russet or sweet potatoes
Pour in the vegetable stock; add the herbs de Provence and season with salt and pepper to taste.
1 tsp. herbs de Provence, 5 cups vegetable stock, Sea salt and freshly ground black pepper
Bring to a boil; lower heat to medium-low and simmer for 20 to 25 minutes.
Once done cooking, pulse the soup using an immersion blender until the texture is smooth. Be careful while blending to prevent burns. You can add more vegetable stock if you like a smoother soup.
Adjust seasoning and serve.

Nutrition

Calories: 134kcalCarbohydrates: 32gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1255mgPotassium: 481mgFiber: 5gSugar: 9gVitamin A: 19462IUVitamin C: 6mgCalcium: 71mgIron: 2mg

Keyword carrots soup

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Slow Cooker Herb And Garlic Roast Beef Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

The best part about a slow cooker recipe is the ease of preparation. Sure, the total cook time might be 8 hours – but of that, you might have 30 minutes or less of preparation to deal with.

As long as you can remember to get this dish in the slow cooker as you are starting your day, you’ll be in for a delicious main course waiting for you at dinnertime.

This variation on roast beef produces a tender, simple roast seasoned with just enough spices to bring out the natural flavors of the meat. It’s a simple and kid-friendly recipe that works great on any weeknight when you know you’ll be short on time to get dinner on the table.

Let’s chat a bit about the inclusion of roast beef in this recipe. Red meat sometimes gets a bad rap, even in Paleo circles, for the supposed health risks associated with eating it. However, most studies that claim this to be the case do not discriminate healthy red meat consumption from unhealthy (we’re talking fast foods here).

In reality, red meat is packed with an array of micronutrients, protein, and other healthy components that make it a great addition to a meal.

If you are concerned about the ethics or chemicals included in your meat, you can always opt to purchase beef sourced from organic, local farmers – it will be considerably more expensive, however, so do what works for you.

For a truly simple meal, pair this dish with whichever salad suits what you have on hand for a quick-to-prepare dinner. If you have a bit more time before serving, consider adding a simple vegetable side like the Roasted Cauliflower with Mint and Pomegranate for a colorful plate.

Slow Cooker Herb And Garlic Roast Beef Recipe

Serves: 4 Prep: 20 min Cook: 8 H

Ingredients

2 lb. roast beef
2 tbsp. fresh parsley, minced
2 tbsp. fresh rosemary, minced
2 garlic cloves, minced
½ cup beef stock
2 tbsp. balsamic vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the parsley, rosemary, garlic, olive oil, and balsamic vinegar.
Season the beef to taste with sea salt and freshly ground black pepper.
Rub the roast all over with the herb and garlic mixture.
Place the roast in the slow cooker and pour the beef stock around the beef.
Cover the slow cooker; cook on low for 6 to 8 hours.
Let the roast rest for 5 to 10 minutes before slicing.

📖 Recipe

Slow Cooker Herb And Garlic Roast Beef Recipe

In need of a simple, low preparation dish for a weeknight dinner? This roast beef is the perfect dish!

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 416 kcal

Ingredients

2 lb. roast beef
2 tbsp. fresh parsley minced
2 tbsp. fresh rosemary minced
2 garlic cloves minced
½ cup beef stock
2 tbsp. balsamic vinegar
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the parsley, rosemary, garlic, olive oil, and balsamic vinegar.
2 tbsp. fresh parsley, 2 tbsp. fresh rosemary, 2 garlic cloves, ¼ cup olive oil, 2 tbsp. balsamic vinegar
Season the beef to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper, 2 lb. roast beef
Rub the roast all over with the herb and garlic mixture.
Place the roast in the slow cooker and pour the beef stock around the beef.
½ cup beef stock
Cover the slow cooker; cook on low for 6 to 8 hours.
Let the roast rest for 5 to 10 minutes before slicing.

Nutrition

Calories: 416kcalCarbohydrates: 5gProtein: 50gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 129mgSodium: 3481mgPotassium: 795mgFiber: 1gSugar: 1gVitamin A: 839IUVitamin C: 114mgCalcium: 676mgIron: 6mg

Keyword beef roasted, garlic, herb

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Star Anise And Cinnamon Red Cabbage Slaw Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

This red cabbage dish isn’t quite what you’d expect to see in a slaw recipe – there’s no mayonnaise, it requires cooking, and it’s flavored with sweet spices, unlike what you might find in the traditional slaw. Nevertheless, this is a fantastic recipe to change up your plate.

This recipe is great on its own as a side or served atop a burger recipe as a dressing. It can be made vegan if you substitute a vegetarian option for the cooking fat – a great way of impressing friends who say Paleo and vegetarian don’t mix!

Star Anise And Cinnamon Red Cabbage Slaw

This recipe calls for the use of two delicious spices – star anise and cinnamon sticks. Spices like these are an awesome way of including flavor variation in your diet without sacrificing adherence to a Paleo plate through the use of unhealthy sugars.

In fact, spices have an array of health benefits that you can enjoy when consumed regularly, including blood sugar control, blood lipid improvements, and a host of other health benefits. Cinnamon sticks are fairly easy to find, but the star anise can be a bit trickier.

Some larger grocery chains carry them, but they will probably be located in the Asian foods section. Look for the distinctive star-shaped spice in small bags, not jars. You can also order these online if you plan on using a few of them in your cooking.

This recipe can be enjoyed cold or warm. If you’re serving this warm, consider pairing it with a hearty protein, like the Pork Chops with Garlic Sage Butter for a tasty dish reminiscent of picnic lunches. If you are serving this cold, add it as a dressing to this Chicken Burger recipe for a sweet twist.

Star Anise And Cinnamon Red Cabbage Slaw Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

1 red cabbage, shredded
1 onion, sliced
2 red apples, peeled and sliced
1 star anise
1 cinnamon stick
¼ cup apple cider vinegar
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat (about ½ tbsp.) in a skillet over medium heat.
Cook and stir the onion until soft and fragrant, about 5 to 6 minutes.
Add the star anise and cinnamon; pour in the apple cider vinegar.
Simmer for 4 to 5 minutes, stirring occasionally.
Add the cabbage and apples; season to taste with salt and pepper. Cook for 30 to 40 minutes, stirring occasionally.
Remove the cinnamon and star anise; serve warm or cold.

📖 Recipe

Star Anise And Cinnamon Red Cabbage Slaw Recipe

Traditional store-bought coleslaw is a non-Paleo dish, but you can substitute with this dry, spicy-sweet slaw without giving up any of the flavor.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Salad

Cuisine American

Servings people

Calories 129 kcal

Ingredients

1 red cabbage shredded
1 onion sliced
2 red apples peeled and sliced
1 star anise
1 cinnamon stick
¼ cup apple cider vinegar
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat (about ½ tbsp.) in a skillet over medium heat.
Cooking fat
Cook and stir the onion until soft and fragrant, about 5 to 6 minutes.
1 onion
Add the star anise and cinnamon; pour in the apple cider vinegar.
1 star anise, ¼ cup apple cider vinegar, 1 cinnamon stick
Simmer for 4 to 5 minutes, stirring occasionally.
Add the cabbage and apples; season to taste with salt and pepper. Cook for 30 to 40 minutes, stirring occasionally.
1 red cabbage, Sea salt and freshly ground black pepper, 2 red apples
Remove the cinnamon and star anise; serve warm or cold.

Nutrition

Calories: 129kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 60mgPotassium: 665mgFiber: 8gSugar: 19gVitamin A: 2394IUVitamin C: 126mgCalcium: 118mgIron: 2mg

Keyword cabbage slaw, cinnamon, red cabbage slaw, star anise

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Cajun-Pineapple Pork Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

There’s a reason why pork is such a popular protein in the islands – this versatile meat has the ability to work exceedingly well with sweet and spicy undertones.

That’s why this Cajun-Pineapple Pork tastes so fantastic – the blend of these seasonings, fruit, and meat brings a diner straight to the Caribbean, where they can enjoy fun, Cajun flavor while still adhering to Paleo standards.

This dish is fairly simple to put together, low-cost and works well as part of a larger meal themed around the tropical tones in this dish.

A few notes about one of our favorite ingredients, pineapple. The sauce requires chunked pineapple, which you can find pre-cut in the frozen fruits section. Despite this convenient option, consider buying fresh fruit and trying your hand at cutting it yourself.

While this can seem intimidating, prepping fresh pineapple is actually really easy. Just cut off the top and bottom portions of the fruit about one inch in, cut away the prickly skin, and remove the soft fruit surrounding the core.

If needed, use kitchen shears for any pesky, sharp bits before you get to work to prevent cutting yourself. The resultant fresh pineapple is a juicy, scrumptious treat, so definitely challenge yourself and pick one up for this dish!

This distinctive dish works well as a dinner main course, so it pairs with sides that complement the flavors and really transport you through a tropical experience.

Some great options include the Cauliflower with Lime and Cilantro paired with the lighter Fall Vegetable Salad. For a real treat, use your leftover pineapple chunks in our Banana Mango Smoothie – just replace some or all of the mango with pineapple.

Cajun-Pineapple Pork Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

1 large or 2 small pork tenderloins
2 tbsp. Cajun seasoning
Cooking fat
Sea salt and freshly ground black pepper

Pineapple Sauce Ingredients

1 ½ cup pineapple, diced
½ cup fresh pineapple or orange juice
¼ cup pure maple syrup or raw honey
2 tbsp. Dijon mustard
2 tbsp. coconut aminos
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
2 tsp. Cajun seasoning

Preparation

Preheat oven to 425 F.
Season the pork to taste with salt and pepper; rub the pork with Cajun seasoning.
Melt some cooking fat (about ½ tbsp.) in a skillet over medium-high heat; cook the pork on all sides until browned (about 2 to 3 minutes per side).
Place the pork in the preheated oven and bake for 20 to 25 minutes or until desired doneness.
In a saucepan, combine all the ingredients for the pineapple sauce; bring to a boil over medium-high heat.
Lower the heat and simmer the sauce for 10 to 15 minutes.
Let the pork rest for 4 to 5 minutes before slicing.
Serve the pork topped with pineapple sauce.

📖 Recipe

Cajun-Pineapple Pork Recipe

Transport yourself to the islands with this unique Cajun-Pineapple Pork dish.

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 687 kcal

Ingredients

1 large or 2 small pork tenderloins
2 tbsp. Cajun seasoning
Cooking fat
Sea salt and freshly ground black pepper
1 ½ cup pineapple diced
½ cup fresh pineapple or orange juice
¼ cup pure maple syrup or raw honey
2 tbsp. Dijon mustard
2 tbsp. coconut aminos
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
2 tsp. Cajun seasoning

Instructions

Preheat oven to 425 F.
Season the pork to taste with salt and pepper; rub the pork with Cajun seasoning.
1 large or 2 small pork tenderloins, Sea salt and freshly ground black pepper, 2 tbsp. Cajun seasoning
Melt some cooking fat (about ½ tbsp.) in a skillet over medium-high heat; cook the pork on all sides until browned (about 2 to 3 minutes per side).
Cooking fat
Place the pork in the preheated oven and bake for 20 to 25 minutes or until desired doneness.
In a saucepan, combine all the ingredients for the pineapple sauce; bring to a boil over medium-high heat.
1 ½ cup pineapple, ½ cup fresh pineapple or orange juice, ¼ cup pure maple syrup or raw honey, 2 tbsp. Dijon mustard, 2 tbsp. coconut aminos, 2 tbsp. apple cider vinegar, 1 tbsp. fresh lemon juice, 2 tsp. Cajun seasoning
Lower the heat and simmer the sauce for 10 to 15 minutes.
Let the pork rest for 4 to 5 minutes before slicing.
Serve the pork topped with pineapple sauce.

Nutrition

Calories: 687kcalCarbohydrates: 33gProtein: 96gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 295mgSodium: 494mgPotassium: 2178mgFiber: 5gSugar: 22gVitamin A: 4906IUVitamin C: 34mgCalcium: 89mgIron: 7mg

Keyword cajun-style, pineapple, pork

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Irish-Style Shepherd’s Pie Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

When you ask someone to list the best comfort foods of their childhood, those Sunday night dinners that still make their mouth water, shepherd’s pie will almost always make an appearance. It’s a savory, homey meal that is fairly budget-friendly, simple to prepare, and fills up even picky eaters.

It’s no wonder our parents loved to serve us! One of the mainstays of shepherd’s pie is the mashed potato topping. Remember – white potatoes are completely fine for Paleo eaters.

However, if you really prefer to keep these out of your diet, you can choose to use sweet potatoes instead. Just know this will change the flavor palette of the dish quite a bit – instead of a savory dish, it’ll be a lighter, savory-sweet taste.

The ingredients list for this dish might seem a little overwhelming at first, but this casserole is a complete meal – you don’t need to add sides to this for a full plate. We love how much of a timesaver this can be – instead of prepping another dish, you can relax and anticipate how awesome your dinner will be while the casserole bakes.

One of our favorite techniques for hectic weeknights is prepping in the morning and baking in the evening – get everything cooked and in your baking dish early in the day, refrigerate, and pop it in the oven when you get home. This can actually help the flavors in this dish because it gives them some time to mingle together before baking.

If you really want to add something else to your plate, try prepping a simple salad while your shepherd’s pie bakes – the lightness of a salad can definitely help balance the heavier main course.

Irish-Style Shepherd’s Pie Recipe

Serves: 6 Prep: 25 min Cook: 45 min

Ingredients

1 ½ lb. ground beef
2 lb. russet or sweet potatoes, peeled and roughly chopped
½ onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbsp. tomato paste
¼ cup dry red wine (optional)
2 cups beef stock
2 fresh thyme sprigs
2 fresh bay leaves
Fresh parsley
¼ cup ghee
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Add the potatoes to a large pot and fill it with water.
Bring to a boil and allow to cook until the potatoes are soft (about 20 minutes).
Drain the potatoes and put them back in the pot. Add the ghee, season to taste with salt and pepper, and mash until smooth.
Preheat oven to 375 F.
In a large skillet, melt cooking fat over medium-high heat.
Brown the ground beef until no longer pink, then add the onions, carrots, celery, and garlic.
Add the tomato paste, dry red wine, beef stock, thyme sprigs, and bay leaves; season with salt and pepper to taste.
Cook over medium heat until everything is cooked and the vegetables are soft (10 to 12 minutes).
Remove the thyme and bay leaves from the skillet.
Place the ground beef-vegetable mixture at the bottom of a baking pan and top with mashed potatoes.
Sprinkle with fresh parsley and bake in the oven for 25 minutes.

📖 Recipe

Irish-Style Shepherd’s Pie Recipe

This casserole dish requires some work, but the pay-off is an awesome, savory, complete meal for any night of the week.

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine Irish

Servings people

Calories 513 kcal

Ingredients

1 ½ lb. ground beef
2 lb. russet or sweet potatoes peeled and roughly chopped
½ onion diced
2 carrots peeled and diced
2 celery stalks diced
2 garlic cloves minced
2 tbsp. tomato paste
¼ cup dry red wine optional
2 cups beef stock
2 fresh thyme sprigs
2 fresh bay leaves
Fresh parsley
¼ cup ghee
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Add the potatoes to a large pot and fill it with water.
2 lb. russet or sweet potatoes
Bring to a boil and allow to cook until the potatoes are soft (about 20 minutes).
Drain the potatoes and put them back in the pot. Add the ghee, season to taste with salt and pepper, and mash until smooth.
¼ cup ghee, Sea salt and freshly ground black pepper
Preheat oven to 375 F.
In a large skillet, melt cooking fat over medium-high heat.
Cooking fat
Brown the ground beef until no longer pink, then add the onions, carrots, celery, and garlic.
1 ½ lb. ground beef, ½ onion, 2 carrots, 2 celery stalks, 2 garlic cloves
Add the tomato paste, dry red wine, beef stock, thyme sprigs, and bay leaves; season with salt and pepper to taste.
2 tbsp. tomato paste, ¼ cup dry red wine, 2 cups beef stock, 2 fresh thyme sprigs, 2 fresh bay leaves, Sea salt and freshly ground black pepper
Cook over medium heat until everything is cooked and the vegetables are soft (10 to 12 minutes).
Remove the thyme and bay leaves from the skillet.
Place the ground beef-vegetable mixture at the bottom of a baking pan and top with mashed potatoes.
Sprinkle with fresh parsley and bake in the oven for 25 minutes.
Fresh parsley

Nutrition

Calories: 513kcalCarbohydrates: 34gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 361mgPotassium: 1045mgFiber: 5gSugar: 8gVitamin A: 22009IUVitamin C: 6mgCalcium: 81mgIron: 4mg

Keyword irish style, shepherd's pie

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Spicy Roasted Brussels Sprouts Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

Okay, we totally understand – when most of us think of a tasty side dish, Brussels sprouts usually aren’t something we consider. Lots of people might recall unfortunate memories of these vegetables being served soaked with water, flavorless, and undercooked.

But we promise – you haven’t had Brussels sprouts cooked the right way. These little veggies may not seem like much, but they have a host of nutritional benefits, and when roasted correctly (that is, enough to soften and dry them out a bit), they work as a great side dish for pretty much any main course.

This recipe is fantastic as a quick side dish on a busy weeknight – the start of your prep-to-plate time should take less than half an hour. The ingredients in this dish are also pretty inexpensive, which is great for those of us eating a Paleo diet on a budget.

Just a warning, though – the recipe listed below is not kid-friendly (unless your child enjoys the spicier side of life). The amount of hot pepper sauce can definitely be adjusted down, so if you prefer a more mild dish, consider cutting it by half or more.

These Brussels sprouts work well paired with a nice protein-rich main course – since the flavors here are so neutral, you can choose pretty much whatever suits you! We also like the idea of adding these to a salad for some additional flavor. If you are packing a complete salad for lunch, consider doubling up this recipe and using your extra sprouts to add to it!

Spicy Roasted Brussels Sprouts Recipe

Serves: 4 Prep: 10 min Cook: 20 min

Ingredients

1 lb. Brussels sprouts
2 tbsp. olive oil
2 tbsp. raw honey (optional)
2 to 3 tbsp. hot pepper sauce
2 tbsp. apple cider vinegar
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
Clean the Brussels sprouts, removing the first layer of leaves if needed; slice in half.
In a bowl, combine the olive oil, raw honey, hot pepper sauce, and apple cider vinegar.
Add the Brussels sprouts to the bowl; season with salt and pepper to taste.
Toss until well coated.
Place the Brussels sprouts on a baking sheet and place them in the oven.
Roast for 15 to 20 minutes.
Adjust seasoning and serve.

📖 Recipe

Spicy Roasted Brussels Sprouts Recipe

Brussels sprouts are an awesome side dish when cooked correctly. This quick and simple dish shows how great they are roasted.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings people

Calories 139 kcal

Ingredients

1 lb. Brussels sprouts
2 tbsp. olive oil
2 tbsp. raw honey optional
2 to 3 tbsp. hot pepper sauce
2 tbsp. apple cider vinegar
Sea salt and freshly ground black pepper
Spicy Roasted Brussels Sprouts Recipe Preparation

Instructions

Preheat oven to 400 F.
Clean the Brussels sprouts, removing the first layer of leaves if needed; slice in half.
1 lb. Brussels sprouts
In a bowl, combine the olive oil, raw honey, hot pepper sauce, and apple cider vinegar.
2 tbsp. olive oil, 2 tbsp. raw honey, 2 to 3 tbsp. hot pepper sauce, 2 tbsp. apple cider vinegar
Add the Brussels sprouts to the bowl; season with salt and pepper to taste.
Sea salt and freshly ground black pepper, Spicy Roasted Brussels Sprouts Recipe Preparation
Toss until well coated.
Place the Brussels sprouts on a baking sheet and place in the oven.
Roast 15 to 20 minutes.
Adjust seasoning and serve.

Nutrition

Calories: 139kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 224mgPotassium: 461mgFiber: 4gSugar: 9gVitamin A: 867IUVitamin C: 102mgCalcium: 49mgIron: 2mg

Keyword Brussels Sprouts, roasted, spicy

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Slow-Cooker Ribs with Pomegranate Sauce Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

The secret to finger-licking, fall-off-the-bone ribs are all about cook time – the lower the heat and longer the cooking time, the juicier this dish will be. Professional rib cookers might spend thousands of dollars on outdoor smokers, but luckily for us, we can still achieve a delicious plate of ribs by using something most of us have – our slow cooker.

This is the perfect appliance for getting a tender rack of ribs – and it saves a lot of time when you pull everything together for dinner. There are a ton of slow cooker rib variations, but this one sweetens things up with a homemade pomegranate sauce that’ll put a spin on how you might usually serve ribs.

Working with fresh pomegranates might seem a little intimidating, but these fruits are completely worth the hassle. They offer a bunch of awesome nutrients and have an incredibly unique, sweet flavor.

For tips on cooking with these, see this recipe for roasted cauliflower with mint and pomegranate – about halfway down the page, you’ll see pomegranate prep tips (it’s also a great side to consider when you serve this dish!)

Some other sides that are awesome with ribs include these grilled sweet potatoes (especially if you’re going for a picnic-themed dish) or this fresh summer salad for a lighter plate. We also love ribs with a light dessert – and the baked blueberry stuffed apples stay true to the picnic theme without forgoing a Paleo diet.

Slow-Cooker Ribs with Pomegranate Sauce Recipe

Serves: 6 Prep: 20min Cook: 8h 30min

Ingredients

2 lb. baby back ribs, membrane removed
1 yellow onion, sliced
3 garlic cloves, smashed and peeled
4 fresh thyme sprigs
2 cups pomegranate juice
1 cup chicken stock
¼ cup red wine vinegar
¼ cup water
½ cup pomegranate seeds, for serving
1 -2 tsp. chili powder
½ -1 tsp. paprika
Sea salt and freshly ground black pepper

Preparation

Season the ribs with salt and pepper to taste and place in a slow cooker.
Top with the sliced onion and garlic; then, pour in the pomegranate juice, chicken stock, and water.
Add in the thyme sprigs and cover.
Cook the ribs on low for 8 hours or until the ribs are tender.
Remove ribs from the slow cooker and set aside.
Strain the sauce from the slow cooker and pour into a saucepan.
Bring the sauce to a boil. Pour in the red wine vinegar, chill powder, and paprika; season with salt and pepper to taste.
Start with the smaller amount of chili powder and paprika, taste, and add more seasoning if you'd like more spice.
Lower the heat and simmer the sauce for 15 to 20 minutes.
Preheat oven to 425 F. Brush the ribs generously with the pomegranate sauce.
Place the ribs on a baking sheet and cook in the oven for 4 to 5 minutes per side.
Serve the ribs topped with pomegranate seeds.

📖 Recipe

Slow-Cooker Ribs with Pomegranate Sauce Recipe

Looking for a sweet, fall-off-the-bone ribs recipe? This unique pomegranate variation is a great choice!

5 from 1 vote

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Prep Time 20

Cook Time 8 30

Total Time 8 50

Course Main Course

Cuisine American

Servings people

Calories 428 kcal

Ingredients

2 lb. baby back ribs membrane removed
1 yellow onion sliced
3 garlic cloves smashed and peeled
4 fresh thyme sprigs
2 cups pomegranate juice
1 cup chicken stock
¼ cup red wine vinegar
¼ cup water
½ cup pomegranate seeds for serving
1 -2 tsp. chili powder
½ -1 tsp. paprika
Sea salt and freshly ground black pepper

Instructions

Season the ribs with salt and pepper to taste and place in a slow cooker.
Sea salt and freshly ground black pepper
Top with the sliced onion and garlic; then, pour in the pomegranate juice, chicken stock, and water.
1 yellow onion, 3 garlic cloves, 2 cups pomegranate juice, 1 cup chicken stock, ¼ cup water
Add in the thyme sprigs and cover.
4 fresh thyme sprigs
Cook the ribs on low for 8 hours or until the ribs are tender.
Remove ribs from the slow cooker and set aside.
2 lb. baby back ribs
Strain the sauce from the slow-cooker and pour into a saucepan.
Bring the sauce to a boil. Pour in the red wine vinegar, chill powder, and paprika; season with salt and pepper to taste.
¼ cup red wine vinegar, 1 -2 tsp. chili powder, ½ -1 tsp. paprika, Sea salt and freshly ground black pepper
Start with the smaller amount of chili powder and paprika, taste, and add more seasoning if you’d like more spice.
Lower the heat and simmer the sauce for 15 to 20 minutes.
Preheat oven to 425 F. Brush the ribs generously with the pomegranate sauce.
Place the ribs on a baking sheet and cook in the oven 4 to 5 minutes per side.
Serve the ribs topped with pomegranate seeds.
½ cup pomegranate seeds

Nutrition

Calories: 428kcalCarbohydrates: 19gProtein: 31gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 106mgSodium: 213mgPotassium: 708mgFiber: 2gSugar: 14gVitamin A: 751IUVitamin C: 5mgCalcium: 74mgIron: 2mg

Keyword pomegranate sauce, ribs

Tried this recipe?Let us know how it was!

Chicken with Creamed Spinach Sauce Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

Creamed spinach is the kind of dish you need to try in order to really appreciate how awesome it is. While some may not find the name that appealing, creamed spinach is really flavorful and a healthy dose of greens, cooked in a way that makes them easy to add to other dishes or enjoy on their own.

We love this combination with baked chicken – the baking process allows your chicken to be the focus of your meal, with a drier spinach cream than you might see in non-Paleo recipes.

A few things to note as you’re prepping for this meal: It will require a bit of attention throughout the cooking process (since you’ll be making your creamed spinach as the chicken bakes).

If you want to use this recipe on a busier night, try making the spinach sauce earlier in the day and letting it refrigerate until you're ready to bake the chicken.

If you’ve never cooked with fresh spinach before, it might seem like way too much when you first add it to the pan. But fresh spinach quickly wilts, and you’ll end up with far less than you may have expected. You can easily double the spinach in this recipe if you choose!

Although this recipe might have a nice vegetable base incorporated already, we think that for a complete dinner, it might be best to add another simple side that works well with the flavors here. We like the idea of adding the Italian-style roasted vegetable side – even though the ingredients list is pretty long, the prep is super easy (and you can always omit some ingredients as needed).

Another great option is the Tomato and Spinach salad – simple, and you can adjust to use the same ingredients you already have on hand from your main course.

Chicken with Creamed Spinach Sauce Recipe

Serves: 4 Prep: 15 min Cook: 40 min

Ingredients

4 boneless, skinless chicken breasts
¼ cup sun-dried tomatoes
¼ cup olive oil
2 garlic cloves, minced
2 tbsp. fresh lemon juice
1 tbsp. Italian seasoning
Cooking fat
Sea salt and freshly ground black pepper

Creamed Spinach Ingredients

6 oz. fresh baby spinach
1 red onion, thinly sliced
5 garlic cloves, minced
1 cup coconut milk
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat the oven to 375 F.
In a bowl, combine the olive oil, 2 garlic cloves, lemon juice, and Italian seasoning.
Season the chicken breast with salt and pepper to taste; melt some cooking fat in a skillet over high heat.
Brown the chicken breast on both sides, 4 to 5 minutes per side.
Place the chicken on a baking dish and pour the olive oil mixture over the chicken; place in the oven and bake for 10 to 12 minutes.
Melt some more cooking fat in the same skillet over medium heat and add 5 minced garlic cloves and the onion.
Cook until soft and fragrant (3 to 4 minutes).
Add in the spinach and cook until wilted, about 2 to 3 minutes, and pour in the coconut milk.
Bring to a light boil and simmer for 4 to 5 minutes; season with salt and pepper to taste and set aside.
Pour the spinach mixture over the chicken, top with sun-dried tomatoes, and place back in the oven.
Bake the chicken for another 12 to 15 minutes or until the chicken is cooked through.

📖 Recipe

Chicken with Creamed Spinach Sauce Recipe

Creamed spinach doesn't have to be bland - this recipe spices things up with Italian seasoning and sun-dried tomatoes.

5 from 2 votes

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Italian

Servings people

Calories 2464 kcal

Ingredients

4 boneless skinless chicken breasts
¼ cup sun-dried tomatoes
¼ cup olive oil
2 garlic cloves minced
2 tbsp. fresh lemon juice
1 tbsp. Italian seasoning
Cooking fat
Sea salt and freshly ground black pepper
6 oz. fresh baby spinach
1 red onion thinly sliced
5 garlic cloves minced
1 cup coconut milk
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 375 F.
In a bowl, combine the olive oil, 2 garlic cloves, lemon juice, and Italian seasoning.
¼ cup olive oil, 2 garlic cloves, 2 tbsp. fresh lemon juice, 1 tbsp. Italian seasoning
Season the chicken breast with salt and pepper to taste; melt some cooking fat in a skillet over high heat.
Sea salt and freshly ground black pepper, Cooking fat
Brown the chicken breast on both sides, 4 to 5 minutes per side.
4 boneless
Place the chicken on a baking dish and pour the olive oil mixture over the chicken; place in the oven and bake for 10 to 12 minutes.
Melt some more cooking fat in the same skillet over medium heat and add 5 minced garlic cloves and the onion.
1 red onion, 5 garlic cloves, Cooking fat
Cook until soft and fragrant (3 to 4 minutes).
Add in the spinach and cook until wilted, about 2 to 3 minutes, and pour in the coconut milk.
6 oz. fresh baby spinach, 1 cup coconut milk
Bring to a light boil and simmer for 4 to 5 minutes; season with salt and pepper to taste and set aside.
Sea salt and freshly ground black pepper
Pour the spinach mixture over the chicken, top with sun-dried tomatoes, and place back in the oven.
¼ cup sun-dried tomatoes
Bake the chicken for another 12 to 15 minutes or until the chicken is cooked through.

Nutrition

Calories: 2464kcalCarbohydrates: 14gProtein: 294gFat: 139gSaturated Fat: 62gPolyunsaturated Fat: 7gMonounsaturated Fat: 66gTrans Fat: 6gCholesterol: 898mgSodium: 1004mgPotassium: 5759mgFiber: 4gSugar: 4gVitamin A: 4194IUVitamin C: 22mgCalcium: 339mgIron: 36mg

Keyword chicken, creamy, spinach

Tried this recipe?Let us know how it was!

Sweet Potato And Ground Beef Bowl Recipe

November 23, 2022 by Paleo Leaper 2 Comments

We delight in indulging in South American cuisine – the flavor varieties, the proteins, and the vegetables used all add up to delectable dishes. In this Paleo bowl, ground beef and sweet potatoes are combined to create a dish with depths of texture and flavor that will impress, especially for those hesitant to venture too far away from traditional “meat and potatoes” fare.

Although the ingredients list is fairly long, this dish comes together super quickly (since you’ll be cooking the meat while the potatoes are roasting). To save time, try prepping your sweet potatoes in advance and letting them hang out with the seasonings in your refrigerator.

This dish uses one of our favorite ingredients – ground beef! It’s such a versatile Paleo staple, easy to cook, and fairly inexpensive. Ground beef is chock full of good nutrition too – micronutrients, protein, and a flexible fat content depending on what you select.

Of course, not every ground beef is made alike, so watch your labels carefully and consider paying more for grass-fed beef (cheaper is not always the better option). If you don’t have ground beef on hand, don’t despair! This recipe can be easily adapted to any ground meat (turkey, chicken, pork – all will work just as well)!

For a traditional pairing, try serving this dish in a store-bought or homemade Paleo wrap (this is a great option for lunch the next day – just fold your wrap and pop it into the freezer for a quick and easy meal). Since this includes a nice serving of veggies, you don’t necessarily need a side, but consider serving this on top of a simple salad to add some greens to your dish.

Sweet Potato And Ground Beef Bowl Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

1 lb. ground beef
1 onion, diced
1 bell pepper, diced
1 garlic clove, minced
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
1 tsp. dried oregano
Cooking fat
2 green onions, sliced
Sea salt and freshly ground black pepper

Sweet Potatoes Ingredients

2 sweet potatoes, peeled and diced
2 tbsp. olive oil
Juice of half a lime
2 tsp. chili powder
½ tsp. cumin
Sea salt and freshly ground black pepper

Cilantro Sauce Ingredients (optional)

¼ cup cilantro, chopped
¼ cup coconut milk
Juice of 1 lime
1 tsp. chili powder

Preparation

Preheat oven to 425 F.
Toss the potatoes on a baking sheet with olive oil, lime juice, chili powder, and cumin; season to taste with salt and pepper.
Place in the oven and roast the sweet potatoes for 15 to 20 minutes.
Melt cooking fat in a skillet over medium heat.
Cook the onion and garlic for 1 to 2 minutes or until soft.
Add the ground beef and cook until no longer pink, about 6 minutes.
Add the bell pepper and cook until soft (3 to 4 minutes).
Add cumin, paprika, chili powder, and oregano; season to taste with salt and pepper; toss everything until well mixed.
Serve the ground beef mixed with the sweet potatoes; top with green onions and drizzle with cilantro sauce.

📖 Recipe

Sweet Potato And Ground Beef Bowl

Take a journey into South American cuisine with this delicious and quick bowl.

5 from 2 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 487 kcal

Ingredients

1 lb. ground beef
1 onion diced
1 bell pepper diced
1 garlic clove minced
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
1 tsp. dried oregano
Cooking fat
2 green onions sliced
Sea salt and freshly ground black pepper
2 sweet potatoes peeled and diced
2 tbsp. olive oil
Juice of half a lime
2 tsp. chili powder
½ tsp. cumin
Sea salt and freshly ground black pepper
¼ cup cilantro chopped
¼ cup coconut milk
Juice of 1 lime
1 tsp. chili powder

Instructions

Preheat oven to 425 F.
Toss the potatoes on a baking sheet with olive oil, lime juice, chili powder, and cumin; season to taste with salt and pepper.
1 tsp. chili powder, Sea salt and freshly ground black pepper, 2 sweet potatoes, 2 tbsp. olive oil, Juice of half a lime, 1 tsp. ground cumin
Place in the oven and roast the sweet potatoes for 15 to 20 minutes.
Melt cooking fat in a skillet over medium heat.
Cooking fat
Cook the onion and garlic for 1 to 2 minutes or until soft.
2 green onions, 1 garlic clove
Add the ground beef and cook until no longer pink, about 6 minutes.
1 lb. ground beef
Add the bell pepper and cook until soft (3 to 4 minutes).
1 bell pepper
Add cumin, paprika, chili powder, and oregano; season to taste with salt and pepper; toss everything until well mixed.
1 tsp. paprika, 1 tsp. dried oregano, 2 tsp. chili powder, ½ tsp. cumin, Sea salt and freshly ground black pepper
Serve the ground beef mixed with the sweet potatoes; top with green onions and drizzle with cilantro sauce.
1 onion, 2 green onions, ¼ cup cilantro, ¼ cup coconut milk, Juice of 1 lime, 1 tsp. chili powder

Nutrition

Calories: 487kcalCarbohydrates: 23gProtein: 23gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 203mgPotassium: 857mgFiber: 6gSugar: 6gVitamin A: 12394IUVitamin C: 44mgCalcium: 113mgIron: 6mg

Keyword ground beef, sweet potato

Tried this recipe?Let us know how it was!

Oven-Baked Vegetable Omelettes Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

We love a Paleo breakfast – these delicious and healthy meals can start your day off on the right foot, leaving you satiated and energized. Omelettes are an awesome way of incorporating a ton of good-for-you ingredients into a dish, but for some, traditional omelettes might be a bit too time-consuming to cook.

That’s why we adore this oven-baked version – instead of standing over a skillet and carefully watching your eggs, you can let them cook in the oven until done. It makes this morning recipe a quick and budget-friendly way to eat well, even at breakfast.

Omelettes are nature extremely flexible – the ingredients list below can be adapted to suit your preferences. So if you hate mushrooms, don’t discount this dish! It’s easy to leave them out and replace them with something you do like (additional tomatoes or peppers in the omelette; sliced avocado on top after cooking).

For this recipe, try cooking your omelettes in individual ramekins for easier serving. If you don’t have these on hand, a jumbo cupcake or muffin pan will also work (if you still have one around!) – just divide the mixture into separate cups and you’ll be ready to cook.

For a super quick breakfast, eat these on their own or try pairing with a simple fruit salad, like the apple and grape salad (this can also be made the night before to save even more time). If you are planning on a fancier breakfast, try making some Paleo pancakes to serve as well.

Oven-Baked Vegetable Omelettes Recipe

Serves: 2 Prep: 10 min Cook: 25 min

Ingredients

4 eggs
4 egg whites
1 cup baby spinach
¼ cup coconut milk
½ cup tomato, diced
½ cup mushrooms; sliced
2 green onions, sliced
2 tbsp. fresh basil, minced
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 375 F.
Whisk the eggs, the egg whites, and the coconut milk until well mixed.
Add the remaining ingredients and season to taste.
Divide the egg mixture into two individual oven-proof dishes (mini cocottes work great).
Place the dishes in the oven and cook until no longer runny (20 to 25 minutes).

📖 Recipe

Oven-Baked Vegetable Omelettes Recipe

If you're craving an omelette but don't have time to watch one cook, check out this easy, oven-baked version.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish, Soup

Cuisine American

Servings people

Calories 235 kcal

Ingredients

4 eggs
4 egg whites
1 cup baby spinach
¼ cup coconut milk
½ cup tomato diced
½ cup mushrooms; sliced
2 green onions sliced
2 tbsp. fresh basil minced
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 375 F.
Whisk the eggs, the egg whites, and the coconut milk until well mixed.
4 eggs, 4 egg whites, ¼ cup coconut milk
Add the remaining ingredients and season to taste.
1 cup baby spinach, ½ cup tomato, ½ cup mushrooms; sliced, 2 green onions, 2 tbsp. fresh basil, Sea salt and freshly ground black pepper
Divide the egg mixture into two individual oven-proof dishes (mini cocottes work great).
Place the dishes in the oven and cook until no longer runny (20 to 25 minutes).

Nutrition

Calories: 235kcalCarbohydrates: 6gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 327mgSodium: 246mgPotassium: 606mgFiber: 2gSugar: 3gVitamin A: 3091IUVitamin C: 15mgCalcium: 113mgIron: 4mg

Keyword omelette, oven baked, vegetable

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Chicken Meatballs With Chimichurri Sauce Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

A meatball recipe might be one of the most flexible dishes that exist – there are so many variations in the kind of meat and seasonings to include, what to top them with, and how to serve. We love this chicken meatball version for a few reasons.

Chicken Meatballs With Chimichurri Sauce

Chicken is an inexpensive protein, making this dish budget-friendly. Although this dish does take about 50 minutes altogether, you can easily prep your sauce and meatballs in advance for less hectic meal prep. Finally, kids love meatballs! If your children are spice-averse, just serve their plates with little to no Chimichurri sauce.

Since Paleo meatball recipes don’t include flour or other non-Paleo “binding” ingredients, sometimes it can be a bit harder for your meatballs to stay together while you’re forming them.

Here are a few tips for making the meatball formation process as easy as possible: Wet your hands with cold water (and keep a bowl of this to the side to dip into) before you start working – this will keep the meat from sticking to your hands as you work. It isn’t necessary, but you can also use a small ice cream scoop or ⅛ cup measure to help you portion the balls – this will help get a consistent size the first time so you’re not trying to add or take away meat as you form them.

There are a few ways to pair these meatballs for a complete meal. There are tons of noodle replacements to try with this dish for a more typical meatball pairing. Or, for a twist, try serving these atop the cooked vegetable salad – just omit the dressing in the recipe for a spicy, simple meal!

Chicken Meatballs With Chimichurri Sauce Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

1 ½ lb. ground chicken
1 egg, beaten
2 green onions, minced
2 garlic cloves, minced
2 tbsp. fresh parsley, minced
Coconut oil
Sea salt and freshly ground black pepper

Chimichurri Sauce Ingredients

½ cup fresh parsley, minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
4 to 5 garlic cloves minced
2 green onions, sliced
2 tbsp. fresh oregano, minced
½ tsp. red pepper flakes
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, combine the ground chicken, green onions, garlic, parsley, and egg; season with salt and pepper to taste.
Form the meatballs with your hands and set them aside.
Melt coconut oil in a skillet over medium-high heat and brown the meatballs on all sides for 2 to 3 minutes per side.
Place the chicken meatballs on a baking sheet and bake in the oven for 15 to 20 minutes or until the meatballs are cooked through.
Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
Let the meatballs rest for 2 to 3 minutes and serve topped with the Chimichurri sauce.

📖 Recipe

Chicken Meatballs With Chimichurri Sauce Recipe

Simple, spicy, and savory - this chicken meatball recipe is a delicious and versatile protein option for any meal.

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 658 kcal

Ingredients

1 ½ lb. ground chicken
1 egg beaten
2 green onions minced
2 garlic cloves minced
2 tbsp. fresh parsley minced
Coconut oil
Sea salt and freshly ground black pepper
½ cup fresh parsley minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
4 to 5 garlic cloves minced
2 green onions sliced
2 tbsp. fresh oregano minced
½ tsp. red pepper flakes
1 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, combine the ground chicken, green onions, garlic, parsley, and egg; season with salt and pepper to taste.
1 ½ lb. ground chicken, 1 egg, 2 garlic cloves, 2 tbsp. fresh parsley, Sea salt and freshly ground black pepper, 2 green onions
Form the meatballs with your hands and set them aside.
Melt coconut oil in a skillet over medium-high heat and brown the meatballs on all sides for 2 to 3 minutes per side.
Coconut oil
Place the chicken meatballs on a baking sheet and bake in the oven for 15 to 20 minutes or until the meatballs are cooked through.
Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
Sea salt and freshly ground black pepper, ½ cup fresh parsley, ¾ cup extra virgin olive oil, ¼ cup red wine vinegar, 4 to 5 garlic cloves minced, 2 tbsp. fresh oregano, ½ tsp. red pepper flakes, 1 tbsp. fresh lemon juice, 2 green onions
Let the meatballs rest for 2 to 3 minutes and serve topped with the Chimichurri sauce.

Nutrition

Calories: 658kcalCarbohydrates: 9gProtein: 33gFat: 56gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 187mgSodium: 143mgPotassium: 1152mgFiber: 4gSugar: 1gVitamin A: 1742IUVitamin C: 25mgCalcium: 175mgIron: 6mg

Keyword chicken, chicken meatballs, chimichurri sauce, meatballs

Tried this recipe?Let us know how it was!

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