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Hamburger Steak with Gravy Recipe

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Looking for a unique twist on the traditional hamburger? In this dish, you’ll be combining the typical ingredients that you would put on a burger into your recipe, cooking your dish, and serving it with a delicious, home-prepared burger gravy.

Hamburger Steak With Gravy

This dish is an easy-to-put-together meal with a short prep time, perfect for those nights when you want to try something new without dealing with the trial and error of a brand-new dish or a lengthy prep time.

The best part is that burgers are such an easy-to-please meal, so it works perfectly for the younger, picky eaters at home (just make the gravy optional for them).

In this recipe, you’ll be using some traditional burger ingredients but with a twist. One of these is the homemade ketchup you’ll be using. While there isn’t too much required for this dish, it is a great item to keep on hand for recipes and as a condiment to use with other meals.

Typical ketchup includes some definite Paleo no-nos – sugars, etc. – so you definitely want to prep this in advance and avoid any temptation to use a store-bought version.

What works better with burgers than a great side of fries? When you serve this main course, pick from some great Paleo fry options. While we always love the tasty sweet potato fry, there are tons of other veggies you can transform for this purpose too. If you’re looking for a lighter option, try serving this burger with a yummy salad.

Hamburger Steak With Gravy Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

  • 1 ½ lb. ground beef
  • 1 egg, beaten
  • 1 tbsp. homemade ketchup
  • 1 tbsp. mustard
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Brown Gravy Ingredients

  • 1 ¼ cups beef stock
  • ½ onion, minced
  • 2 tsp. parsley
  • 2 tbsp. ghee
  • 1 tbsp. tapioca or potato starch (optional)
  • Sea salt and freshly ground black pepper
Hamburger Steak With Gravy Recipe Preparation

Preparation

  1. In a bowl, combine the ground beef, egg, ketchup, mustard, garlic powder, and onion powder; season with salt and pepper to taste.
  2. Form equally sized patties with the ground beef mixture and refrigerate.
  3. Melt ghee in a saucepan over medium heat.
  4. Add onions and cook until soft (1 to 2 minutes).
  5. Add all the remaining ingredients for the brown gravy and bring to a light boil.
  6. Lower heat and simmer for 10 to 15 minutes. Add 1 tbsp. of starch mixed with 1 tbsp. of cold water to the sauce for a thicker consistency.
  7. Melt some cooking fat in a skillet over medium-high heat.
  8. Cook the patties for 4 to 5 minutes per side or until cooked through.
  9. Pour the sauce over the patties and cook for 1 to 2 minutes.
  10. Serve the hamburgers topped with fresh parsley to taste.

📖 Recipe

Hamburger Steak With Gravy Recipe

Hamburger Steak With Gravy Recipe

Searching for a new way to serve burgers? In this recipe, you'll get to make hamburger steak patties - an easy and quick weeknight dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 556 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the ground beef, egg, ketchup, mustard, garlic powder, and onion powder; season with salt and pepper to taste.
    1 ½ lb. ground beef, 1 egg, 1 tbsp. homemade ketchup, 1 tbsp. mustard, 1 tsp. garlic powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
  • Form equally sized patties with the ground beef mixture and refrigerate.
  • Melt ghee in a saucepan over medium heat.
    2 tbsp. ghee
  • Add onions and cook until soft (1 to 2 minutes).
    ½ onion
  • Add all the remaining ingredients for the brown gravy and bring to a light boil.
    1 ¼ cups beef stock, ½ onion, 2 tsp. parsley, 2 tbsp. ghee, 1 tbsp. tapioca or potato starch, Sea salt and freshly ground black pepper
  • Lower heat and simmer for 10 to 15 minutes. Add 1 tbsp. of starch mixed with 1 tbsp. of cold water to the sauce for a thicker consistency.
  • Melt some cooking fat in a skillet over medium-high heat.
    Cooking fat
  • Cook the patties for 4 to 5 minutes per side or until cooked through.
  • Pour the sauce over the patties and cook for 1 to 2 minutes.
  • Serve the hamburgers topped with fresh parsley to taste.

Nutrition

Calories: 556kcalCarbohydrates: 9gProtein: 33gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 181mgSodium: 356mgPotassium: 690mgFiber: 1gSugar: 2gVitamin A: 289IUVitamin C: 5mgCalcium: 59mgIron: 4mg
Keyword gravy, hamburger, steak
Tried this recipe?Let us know how it was!

Garlic-Basil Chicken With Zoodles Recipe

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For Paleo eaters, many traditional Italian dishes are off-limits, especially those made with “whole-grain” ingredients. We love creating recipes like this one that allows you to enjoy the best of the Italian flavors without giving up Paleo standards.

Garlic-Basil Chicken With Zoodles

In this dish, you’ll be prepping a simple garlic chicken breast course accompanied by an all-in-one tomato sauce and zucchini noodles bowl. The zoodle substitution allows you to enjoy Italian without imbibing in the grain-filled pasta so common in most Italian foods.

For this recipe, you’ll need to create zucchini zoodles using a spiralizer. This nifty kitchen tool is perfect for transforming vegetables into pasta replacements and is usually inexpensive and easy to use.

While some food processors include a spiralizer attachment, you can easily find these in most stores as a stand-alone products. Manual spiralizers aren’t too expensive either, and veggies like zucchini are easy to work with. If zucchini isn’t your thing, you can always pair this with another zoodle option.

For this dish, you have the benefit of a complete meal without needing to add side dishes to round things out. One of the ways we do like to pair this, however, is with a simple, cold salad. A great option for this is the fresh vegetable salad with black olives – you can customize this based on your preferences.

Garlic-Basil Chicken With Zoodles Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

  • 4 chicken breasts, boneless and skinless
  • ¼ cup fresh basil, minced
  • 4 garlic cloves, minced
  • 2 tsp. paprika
  • ¼ cup olive oil
  • Juice and zest of 1 lemon
  • Sea salt and freshly ground black pepper

Ingredients for the Tomato Sauce and Zoodles

  • 2 large zucchinis, spiralized
  • 6 tomatoes, diced
  • 1 cup tomato sauce
  • ½ onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp. tomato paste
  • ½ cup fresh basil, chopped
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper
Garlic-Basil Chicken With Zoodles Recipe Preparation

Preparation

  1. Preheat your oven to 425 F.
  2. In a bowl, combine the olive oil, lemon zest, lemon juice, paprika, garlic, and basil; season with salt and pepper to taste.
  3. Brush the chicken with the lemon-basil mixture evenly and place it on a baking dish.
  4. Cook, the chicken for 20 to 25 minutes or until cooked through.
  5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  6. Add onions and garlic; cook for 5 minutes or until soft.
  7. Add in the tomatoes, tomato sauce, tomato paste, basil, salt, and pepper; stir to combine.
  8. Simmer the sauce for 12 to 15 minutes and adjust the seasoning as needed.
  9. Add the zucchini to the tomato sauce and toss until well coated.
  10. Cook for 4 to 5 minutes or until the zoodles are soft.
  11. Serve the chicken with the tomato sauce zoodles.

📖 Recipe

Garlic-Basil Chicken With Zoodles Recipe

Garlic-Basil Chicken With Zoodles Recipe

Looking for a quick and simple Paleo take on Italian? This all in one dish includes chicken, sauce, and zoodles for a complete plate.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 529 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 425 F.
  • In a bowl, combine the olive oil, lemon zest, lemon juice, paprika, garlic, and basil; season with salt and pepper to taste.
    ¼ cup fresh basil, 4 garlic cloves, 2 tsp. paprika, ¼ cup olive oil, Juice and zest of 1 lemon, Sea salt and freshly ground black pepper
  • Brush the chicken with the lemon-basil mixture evenly and place on a baking dish.
    4 chicken breasts, ½ cup fresh basil
  • Cook the chicken 20 to 25 minutes or until cooked through.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
    2 tbsp. olive oil
  • Add onions and garlic; cook for 5 minutes or until soft.
    ½ onion, 4 garlic cloves
  • Add in the tomatoes, tomato sauce, tomato paste, basil, salt and pepper; stir to combine.
    1 cup tomato sauce, 2 tbsp. tomato paste, ½ cup fresh basil, Sea salt and freshly ground black pepper, 6 tomatoes
  • Simmer the sauce 12 to 15 minutes and adjust the seasoning as needed.
  • Add the zucchini to the tomato sauce and toss until well coated.
    2 large zucchinis
  • Cook 4 to 5 minutes or until the zoodles are soft.
  • Serve the chicken with the tomato sauce zoodles.

Nutrition

Calories: 529kcalCarbohydrates: 13gProtein: 57gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 146mgSodium: 490mgPotassium: 1071mgFiber: 4gSugar: 7gVitamin A: 2065IUVitamin C: 27mgCalcium: 81mgIron: 4mg
Keyword chicken, chicken zoodles, garlic basil
Tried this recipe?Let us know how it was!

Keto Kale Chips Recipe

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Healthy snacks for a Keto lifestyle? When you are new to the idea of clean eating, snacks can seem like a thing of the past, yet you still long for something salty, with an air of crispiness and a hint of spice.

Keto Kale Chips

No, not a potato chip, those will not pass the test, but kale, that may work... and you may even discover your hidden love for nutritious leafy greens!

If your kale is in need of rinsing, make sure to dry it completely with the use of a salad spinner and a paper towel for the crunchiest of results - any moisture left on the leaves will make for soggy, or less-than-desirable chips.

Just as you don't crowd the mushrooms, don't crowd the kale, either! Leave a bit of space, the chips will shrink a little, but you will want plenty of circulation to dry them out completely. If you have a smaller oven, bake two batches instead to avoid disappointment.

As for cooking time, you will have to watch this closely. It depends on the thickness of the leaves, as well as your altitude. When the kale leaves are just turning brown and are hard to the touch, they are ready to remove from the oven. If you overbake them, they will start to wilt once again.

If you set these out with a tray of appetizers, know that they will move quickly. You may want to set out some cauliflower hummus with crudités alongside them for choices and texture sensations to be made.

Keto Kale Chips Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

  • 1 bunch of kale leaves
  • 1 tbsp. lemon juice
  • ½ tsp. paprika
  • ½ tsp. chili powder
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • 2 tbsp. coconut oil, melted
  • Sea salt
Kale Chips Preparation

Preparation

  1. Preheat oven to 300 F.
  2. In a bowl, combine the spices: paprika, chili powder, onion powder, garlic powder, and salt to taste.
  3. Cut the stems off of the kale leaves and cut the leaves to obtain "chips" of similar size.
  4. Place the kale in a bowl and toss with melted coconut oil and lemon juice.
  5. Sprinkle the paprika mixture over the kale and toss again until everything is well coated.
  6. Place the kale in a single layer on a baking sheet and place it in the oven.
  7. Bake for 25 to 30 minutes, turning after 10 to 12 minutes of cooking.
  8. Serve once the kale is crispy.

📖 Recipe

Keto Kale Chips Recipe

Keto Kale Chips Recipe

It is snacking hour and Keto kale chips are the crunch of the day. For success in baking, make sure they are completely dry before entering the oven.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Snack
Cuisine American
Servings 4
Calories 59 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 300 F.
  • In a bowl combine the spices: paprika, chili powder, onion powder, garlic powder, and salt to taste.
    ½ tsp. paprika, ½ tsp. chili powder, ½ tsp. onion powder, ¼ tsp. garlic powder, Sea salt
  • Cut the stems off of the kale leaves and cut the leaves to obtain “chips” of similar size.
    1 bunch kale leaves
  • Place the kale in a bowl and toss with melted coconut oil and lemon juice.
    2 tbsp. coconut oil, 1 tbsp. lemon juice
  • Sprinkle the paprika mixture over the kale and toss again until everything is well coated.
  • Place the kale in a single layer on a baking sheet and place in the oven.
  • Bake 25 to 30 minutes, turning after 10 to 12 minutes of cooking.
  • Serve once the kale is crispy.

Nutrition

Calories: 59kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 15mgPotassium: 71mgFiber: 1gSugar: 0.3gVitamin A: 1528IUVitamin C: 12mgCalcium: 34mgIron: 0.4mg
Keyword chocolate chip, kale, keto
Tried this recipe?Let us know how it was!

Balsamic Chicken Drumsticks Recipe

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The dramatic dark color of this sauce promises a lot of flavors – and it doesn’t disappoint. With the coconut aminos, ginger, and red pepper flakes, it has a hint of Asian flavor inspiration, and the honey balances out all the tart and spicy ingredients with just a little bit of sweetness. Top it all off with some green onions and devour.

Balsamic Chicken Drumsticks

This recipe is a little different from most ways of cooking chicken drumsticks because it’s totally done on the stovetop. Not everyone has an oven available to cook with: that doesn’t mean you have to miss out! Or if it’s getting warmer and you want something that won’t heat up the kitchen too much, this would be a good option.

If it’s hot out, maybe try this one with some crunchy raw cucumber and carrot noodles, or if it’s still a little chillier, what about some green garlic beans?

Balsamic Chicken Drumsticks Recipe

SERVES: 4  PREP: 15 min.  COOK: 30 min.

Ingredients

  • 8 chicken drumsticks, skinless
  • ½ cup balsamic vinegar
  • ⅓ cup coconut aminos
  • 1 cup water
  • 3 garlic cloves, minced
  • 2 tbsp. raw honey
  • 2 tsp. fresh grated ginger
  • 1 tsp. red pepper flakes
  • Green onion, finely sliced
Balsamic Chicken Drumsticks Recipe Preparation

Preparation

  1. Combine the balsamic vinegar, coconut aminos, water, ginger, garlic, honey, and red pepper flakes.
  2. Place the drumstick in a saucepan or dutch oven.
  3. Pour the balsamic sauce on top of the drumsticks. Place the pan on the stovetop, and bring it to a boil.
  4. Lower heat to a simmer and cook for 25 to 30 minutes, turning occasionally.
  5. Once the chicken is cooked through, make sure the drumsticks are well-coated with the sauce, and let rest for 2 to 3 minutes.
  6. Serve the drumsticks topped with green onions.

📖 Recipe

Balsamic Chicken Drumsticks Recipe

Balsamic Chicken Drumsticks Recipe

How to prepare the most amazing balsamic chicken drumsticks with just a few ingredients. A great Paleo dinner idea for a Friday night treat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 588 kcal

Ingredients
  

Instructions
 

  • Combine the balsamic vinegar, coconut aminos, water, ginger, garlic, honey, and red pepper flakes.
    ½ cup balsamic vinegar, ⅓ cup coconut aminos, 1 cup water, 3 garlic cloves, 2 tbsp. raw honey, 2 tsp. fresh grated ginger, 1 tsp. red pepper flakes
  • Place the drumstick in a saucepan or dutch oven.
    8 chicken drumsticks
  • Pour the balsamic sauce on top of the drumsticks. Place the pan on the stovetop, and bring it to a boil.
  • Lower heat to a simmer and cook for 25 to 30 minutes, turning occasionally.
  • Once the chicken is cooked through, make sure the drumsticks are well-coated with the sauce, and let rest for 2 to 3 minutes.
  • Serve the drumsticks topped with green onions.
    Green onion

Nutrition

Calories: 588kcalCarbohydrates: 20gProtein: 44gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 173mgSodium: 643mgPotassium: 562mgFiber: 1gSugar: 13gVitamin A: 905IUVitamin C: 8mgCalcium: 46mgIron: 3mg
Keyword balsamic, chicken, chicken drumsticks, drumsticks
Tried this recipe?Let us know how it was!

Grilled Calamari with Lemon And Orange Recipe

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Calamari has such a pleasant taste – it’s mildly seafood-y but not overwhelming. Grilled up with a grab-bag of citrus fruit and fresh herbs, it’s reminiscent of a sunny patio somewhere in southern Italy or maybe the coast of Greece. Who needs to fry it up in a big pile of breadcrumbs when you could have this?

Grilled Calamari with Lemon And Orange

Nutritionally, calamari is rich in B vitamins, but the real bounty is in minerals. The selenium content is particularly notable because selenium is so important for gut and thyroid health. If you use this recipe to feed four people, each person will be getting well almost 100% of their daily selenium. Calamari also has a great Omega-3 to Omega-6 ratio (like all other fish), but it has so little total fat that it doesn’t provide any significant amount of either.

In restaurants, calamari is usually an appetizer, but if you’re serving a lighter meal, this could work as the main course. Maybe serve it with grilled vegetables or a light salad with some avocado to add a little extra fat to the lean meat.

Grilled Calamari with Lemon And Orange Recipe

SERVES: 4  PREP: 20 min.  COOK: 5 min.

Ingredients

  • 2 lbs. calamari tubes and tentacles
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 orange, sliced
  • 2 tbsp. fresh parsley, minced
  • ¼ cup olive oil
  • 3 tbsp. lemon juice
  • 2 garlic cloves, minced
  • Sea salt and freshly ground black pepper
Grilled Calamari with Lemon And Orange Recipe Preparation

Preparation

  1. Preheat your grill to medium heat.
  2. Slice the calamari tubes into thin rings.
  3. Place all the ingredients in a large bowl and season to taste.
  4. Toss everything gently until well coated.
  5. Grill the calamari and citrus fruit using a grilling basket or pan until fully cooked about 4 to 5 minutes.

📖 Recipe

Grilled Calamari with Lemon And Orange Recipe

Grilled Calamari with Lemon And Orange Recipe

Forget the typical breaded calamari basket: this citrus-heavy recipe has unbeatable flavor and it comes together in just a few minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Asian
Servings 4 people
Calories 356 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium heat.
  • Slice the calamari tubes into thin rings.
    2 lbs. calamari tubes and tentacles
  • Place all the ingredients in a large bowl and season to taste.
    1 lemon, 1 lime, 1 orange, 2 tbsp. fresh parsley, ¼ cup olive oil, 3 tbsp. lemon juice, Sea salt and freshly ground black pepper, 2 garlic cloves
  • Toss everything gently until well coated.
  • Grill the calamari and citrus fruit using a grilling basket or pan until fully cooked about 4 to 5 minutes.

Nutrition

Calories: 356kcalCarbohydrates: 14gProtein: 36gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 528mgSodium: 105mgPotassium: 693mgFiber: 2gSugar: 4gVitamin A: 780IUVitamin C: 48mgCalcium: 105mgIron: 2mg
Keyword calamari, lemon, orange
Tried this recipe?Let us know how it was!

Pork Tenderloin With BBQ Peach Sauce Recipe

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Does any fruit say “summer” quite like peaches? Of course, they’re delicious plain, but why not try adding them to a quick Paleo BBQ sauce to get that summer goodness all over your dinner?

If it’s not quite summered weather where you are yet…well, maybe you can entice the warm weather over to your place with the smell drifting off your barbecue.

Pork Tenderloin With BBQ Peach Sauce

You don’t even need any pre-made BBQ sauce to make this, and with no tomatoes at all, this one would be a great recipe for anyone on the AIP who still wants to enjoy grilling season (just take out the chili powder to make it AIP friendly). It’s rare to find an AIP-friendly barbecue sauce, but this one really delivers.

This recipe doesn’t have much in the way of vegetables – why not serve it with some grilled zucchini or a potato salad if you’re feeling traditional summer foods (yes, white potatoes are Paleo)? Kids will like the sweetness, and grown-ups will appreciate the classic flavor and the easy clean-up and prep.

Pork Tenderloin With BBQ Peach Sauce Recipe

SERVES: 4 PREP: 20 min. + 2 h. COOK: 30 min.

Ingredients

  • 1 lb. pork tenderloin
  • 4 ripe peaches, chopped
  • 1 cup fresh apple juice
  • 2 garlic cloves, minced
  • ½ onion, minced
  • ⅓ cup  apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chili powder (Omit for AIP)
  • Sea salt and freshly ground black pepper
Pork Tenderloin With BBQ Peach Sauce Recipe Preparation

Preparation

  1. Place the peaches, apple juice, garlic, onion, vinegar, lemon juice, and chili powder in a saucepan over medium heat.
  2. Bring the sauce to a boil, stirring occasionally. Lower the heat and let simmer for 10 to 15 minutes.
  3. Let the sauce cool down a bit and puree using a food processor or immersion blender.
  4. Divide the peach BBQ sauce evenly into two separate portions. Use one portion to rub the pork, making sure it is covered on all sides. Cover and marinate for up to 2 hours in the refrigerator.
  5. Keep the other half of the BBQ sauce in a separate container in the refrigerator.
  6. Preheat a grill to medium heat.
  7. Place the pork on the grill and cook, covered, for about 20 to 25 minutes, turning the pork every 4 minutes or so.
  8. Brush the pork with a generous amount of the reserved BBQ sauce and grill for another 5 minutes.
  9. Let the pork rest for 4 to 5 minutes before serving it with the remaining BBQ sauce.

📖 Recipe

Pork Tenderloin With BBQ Peach Sauce Recipe

Pork Tenderloin With BBQ Peach Sauce Recipe

A classic summer recipe for a picnic or cookout. This one's especially good for BBQ-lovers on the AIP!
5 from 1 vote
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Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 1045 kcal

Ingredients
  

Instructions
 

  • Place the peaches, apple juice, garlic, onion, vinegar, lemon juice, and chili powder in a saucepan over medium heat.
    4 ripe peaches, 1 cup fresh apple juice, 2 garlic cloves, ½ onion, ⅓ cup apple cider vinegar, 1 tbsp. fresh lemon juice, 2 tbsp. chili powder, Sea salt and freshly ground black pepper
  • Bring the sauce to a boil, stirring occasionally. Lower the heat and let simmer for 10 to 15 minutes.
  • Let the sauce cool down a bit and puree using a food processor or immersion blender.
  • Divide the peach BBQ sauce evenly into two separate portions. Use one portion to rub the pork, making sure it is covered on all sides. Cover and marinate for up to 2 hours in the refrigerator.
    1 lb. pork tenderloin
  • Keep the other half of the BBQ sauce in a separate container in the refrigerator.
  • Preheat a grill to medium heat.
  • Place the pork on the grill and cook, covered, for about 20 to 25 minutes, turning the pork every 4 minutes or so.
  • Brush the pork with a generous amount of the reserved BBQ sauce and grill for another 5 minutes.
  • Let the pork rest for 4 to 5 minutes before serving it with the remaining BBQ sauce.

Nutrition

Calories: 1045kcalCarbohydrates: 112gProtein: 104gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 295mgSodium: 816mgPotassium: 3519mgFiber: 21gSugar: 79gVitamin A: 10735IUVitamin C: 39mgCalcium: 199mgIron: 12mg
Keyword BBQ, peach, peach sauce, pork, pork tenderloin
Tried this recipe?Let us know how it was!

Simple Mexican-Style Beef Kabobs Recipe

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When the time of year comes around to start grilling outdoors, kabobs are a great choice. They take care of your vegetables and protein all at once. Most pre-made kabobs are marinated in unwanted ingredients, so making them at home is your best choice.

Simple Mexican-Style Beef Kabobs

These dishes are extremely easy to prepare, fun to put together, and quick to make on the grill. We also think these are a great way to get kids involved in the kitchen.

They’ll enjoy putting together their own skewer and will be more likely to try their food if they get to see how it was made. Just watch out for any skewer hijinks, especially if you’re dealing with more than one child during prep time.

For this dish, the key is to cut your ingredients correctly, so they don’t over or undercook on the grill. For the steak chunks, try to keep these at around 1.5 inches per side. More importantly, keep the size consistent – otherwise, you’ll have some chunks cooked perfectly and others that aren’t.

For your vegetables, chop these into chunks that are slightly larger than your steak pieces. You have a little more flexibility with consistency here, and if some of your vegetables char a bit, it won’t be a problem for the dish.

Keep the Mexican theme going by adding some matching sides to accompany your skewers. We love avocado on pretty much everything, so make quick guacamole for dipping. To add some additional veggies to this meal, try serving with this a taco salad (just omit the ground beef).

Simple Mexican-Style Beef Kabobs Recipe

Serves: 4 Prep: 20 min Cook: 12 min

Ingredients

  • 2 lbs top sirloin steak, cut into bite-sized pieces
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 1 zucchini, sliced
  • ¼ cup homemade salsa
  • ¼ cup olive oil
  • Juice from 1 lime
  • 2 tbsp. hot pepper sauce
  • 2 tbsp. chili powder
  • ½ tbsp. cumin powder
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Simple Mexican-Style Beef Kabobs Recipe Preparation

Preparation

  1. Preheat grill to medium-high heat.
  2. If using wooden skewers, soak them in water for 5 minutes.
  3. In a bowl, combine homemade salsa, olive oil, lime juice, hot pepper sauce, cumin, and chili powder; season with salt and pepper to taste.
  4. Layer the skewers with steak, bell peppers, red onion, and zucchini.
  5. Brush the skewers with the Mexican-style seasoning sauce, making sure the skewers are well covered.
  6. Place on the grill and cook for about 10 to 12 minutes, turning every 3 to 4 minutes.

📖 Recipe

Simple Mexican-Style Beef Kabobs Recipe

Simple Mexican-Style Beef Kabobs Recipe

When the weather gets warmer, we head outdoors for cooking. When you do, try making these simple Mexican steak skewers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 475 kcal

Ingredients
  

Instructions
 

  • Preheat grill to medium-high heat.
  • If using wooden skewers, soak them in water for 5 minutes.
    Wood or metal skewers
  • In a bowl, combine homemade salsa, olive oil, lime juice, hot pepper sauce, cumin and chili powder; season with salt and pepper to taste.
    ¼ cup homemade salsa, ¼ cup olive oil, Juice from 1 lime, 2 tbsp. hot pepper sauce, 2 tbsp. chili powder, ½ tbsp. cumin powder, Sea salt and freshly ground black pepper
  • Layer the skewers with steak, bell peppers, red onion, and zucchini.
    2 lbs top sirloin steak, 2 bell peppers, 1 red onion, 1 zucchini
  • Brush the skewers with the Mexican-style seasoning sauce, making sure the skewers are well covered.
  • Place on the grill and cook for about 10 to 12 minutes, turning every 3 to 4 minutes.

Nutrition

Calories: 475kcalCarbohydrates: 13gProtein: 54gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 134mgSodium: 561mgPotassium: 1333mgFiber: 5gSugar: 6gVitamin A: 4266IUVitamin C: 93mgCalcium: 115mgIron: 7mg
Keyword Beef, beef kabobs, kabobs
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Pineapple Chicken Teriyaki Wraps Recipe Recipe

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Chicken teriyaki is such a fun recipe to serve for dinner or to make in advance for a tasty lunch. Unfortunately, traditional chicken teriyaki is usually filled with a bunch of non-Paleo ingredients like soy sauce and cornstarch; if you want to enjoy this, you’ll need to prep it yourself at home.

Pineapple Chicken Teriyaki Wraps

Luckily, recipes like this may seem complicated, but they really don’t take that much time to prepare. You can also substitute different kinds of chicken for this – if boneless, skinless chicken breasts are out of budget, consider less expensive cuts to use instead.

Altogether, this meal is perfect for those nights when you don’t have a ton of time to cook but still want a little more than your basic chicken recipe.

One of the best elements of this dish is the grilled pineapple you’ll be serving it with. Fresh pineapple is one of those fruits that a lot of people are hesitant to purchase (how do I cut this again?); however, canned options won’t really work for this dish since the over-saturation of liquid in the slices can make them fall apart while grilling.

If you are really unsure about prepping this ingredient, check with your produce counter – many will cut and prep whole pineapple at no charge or may sell them this way in the cut produce section of your store.

This chicken teriyaki can be served in a few different ways. As a wrap, try making a Paleo option for this in advance and layering your ingredients inside. To save time, you can also wrap this dish in large leaf lettuce or serve it on top of a salad dish.

Pineapple Chicken Teriyaki Wraps Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

  • 2 chicken breasts, boneless, skinless, and cut into thick strips;
  • 8 pineapple slices
  • ½ red onion, thinly sliced
  • ½ bell pepper, sliced
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • Sea salt and freshly ground black pepper
  • Lettuce leaves or Paleo wraps of your choice

Homemade Teriyaki Sauce Ingredients

  • ¼ cup coconut aminos
  • 2 tbsp. fresh orange or lemon juice
  • 2 tbsp. raw honey
  • 2 tbsp. fresh ginger, grated
  • 1 garlic clove, minced
  • ⅛ tsp. chili flakes
  • 1 tsp. tapioca starch (optional)
Pineapple Chicken Teriyaki Wraps Recipe Preparation

Preparation

  1. Preheat your grill to medium heat.
  2. Mix the coconut aminos, orange juice, honey, garlic, ginger, and chili flakes in a saucepan.
  3. Bring the sauce to a simmer over medium heat and cook for 6 to 8 minutes, stirring regularly.
  4. Mix the tapioca starch with 1 tsp. of cold water and add it to the saucepan for a thicker sauce; set aside.
  5. Season chicken breasts with garlic powder, chili powder, salt, and pepper to taste.
  6. Grill the chicken for 6 to 8 minutes per side or until cooked through.
  7. Brush the chicken with teriyaki sauce on both sides and grill for another 1 to 2 minutes per side.
  8. Grill the pineapple slices for 1 to 2 minutes per side on the grill.
  9. Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on a salad or in a Paleo wrap.
  10. Drizzle the teriyaki sauce on top and serve.

📖 Recipe

Pineapple Chicken Teriyaki Wraps Recipe

Pineapple Chicken Teriyaki Wraps Recipe

Thinking about firing up the grill soon? Try these pineapple teriyaki wraps - fun to make and to eat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 284 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium heat.
  • Mix the coconut aminos, orange juice, honey, garlic, ginger, and chili flakes in a saucepan.
    ¼ cup coconut aminos, 2 tbsp. fresh orange or lemon juice, 2 tbsp. raw honey, 2 tbsp. fresh ginger, ⅛ tsp. chili flakes, 1 garlic clove
  • Bring the sauce to a simmer over medium heat and cook for 6 to 8 minutes, stirring regularly.
  • Mix the tapioca starch with 1 tsp. of cold water and add it to the saucepan for a thicker sauce; set aside.
    1 tsp. tapioca starch
  • Season chicken breasts with garlic powder, chili powder, salt, and pepper to taste.
    1 tsp. chili powder, Sea salt and freshly ground black pepper, 2 tsp. garlic powder
  • Grill the chicken for 6 to 8 minutes per side or until cooked through.
    2 chicken breasts
  • Brush the chicken with teriyaki sauce on both sides and grill for another 1 to 2 minutes per side.
  • Grill the pineapple slices for 1 to 2 minutes per side on the grill.
    8 pineapple slices
  • Assemble the wraps by placing grilled chicken pieces, grilled pineapple, onion, and bell pepper on a salad or in a Paleo wrap.
    ½ red onion, ½ bell pepper, Lettuce leaves or Paleo wraps of your choice
  • Drizzle the teriyaki sauce on top and serve.

Nutrition

Calories: 284kcalCarbohydrates: 35gProtein: 28gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 73mgSodium: 431mgPotassium: 521mgFiber: 3gSugar: 25gVitamin A: 969IUVitamin C: 35mgCalcium: 48mgIron: 2mg
Keyword chicken, pineapple, teriyaki wraps
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Spicy Grilled Italian Chicken Recipe

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Combine sweet, flavorful herbs used in Italy with a traditional BBQ sauce for an herb-filled marinade and basting sauce. Luckily, you won't need a pre-made Italian seasoning spice blend because you probably have most of these seasonings on hand: parsley, basil, and oregano.

Spicy Grilled Italian Chicken

Between the time the chicken breasts spend marinating in the fridge and the time spent basting on the grill, these grill-marked chicken breasts transform into savory and delicious nibbles.

Skinless, boneless chicken breasts are more expensive than their thigh counterpart. But just like buying a steak or a pricey piece of fish, they can be worth the cost. The reason why chicken breasts are so expensive is that they don't have fat and are a tender cut, so they can be cooked quickly. On the other hand, bone-in cuts, whole chickens, or shoulders are less expensive but take longer to cook. The investment is the time.

Keep the Italian theme going by serving with a big salad with fresh tomatoes and olive oil. Or serve over spaghetti squash noodles and sauteed tomatoes!

Spicy Grilled Italian Chicken Recipe

Serves: 4 Prep: 1 h Cook: 20 min

Ingredients

  • 4 to 6 boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper

Italian BBQ Sauce Ingredients

  • ¼ cup extra virgin olive oil
  • ½ cup BBQ sauce
  • 1 tablespoon chili powder
  • 1 tsp. dried red pepper flakes
  • 2 tbsp. white wine vinegar
  • 1 tbsp. dried parsley
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. onion powder
  • 2 tsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
Spicy Grilled Italian Chicken Recipe Preparation

Preparation

  1. In a jar, combine all the ingredients for the Italian BBQ sauce, season to taste, and stir until well combined.
  2. Season the chicken breasts with sea salt and ground black pepper.
  3. Marinate the chicken with half of the sauce for 1 to 2 hours.
  4. Preheat a grill to medium-high heat.
  5. Remove chicken from marinade and grill for 15 to 20 minutes, turning once in a while, and basting the with remaining sauce.

📖 Recipe

Spicy Grilled Italian Chicken Recipe

Spicy Grilled Italian Chicken Recipe

Inspired by Italy, marinate these chicken breasts in sweet, flavorful Italian herbs and a traditional BBQ sauce, then baste over the grill.
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 2389 kcal

Ingredients
  

Instructions
 

  • In a jar, combine all the ingredients for the Italian BBQ sauce, season to taste, and stir until well combined.
    Sea salt and freshly ground black pepper, ¼ cup extra virgin olive oil, ½ cup BBQ sauce, 1 tablespoon chili powder, 1 tsp. dried red pepper flakes, 2 tbsp. white wine vinegar, 1 tbsp. dried parsley, 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. onion powder, 2 tsp. fresh lemon juice
  • Season the chicken breasts with sea salt and ground black pepper.
    4 to 6 boneless, Sea salt and freshly ground black pepper
  • Marinate the chicken with half of the sauce for 1 to 2 hours.
  • Preheat a grill to medium-high heat.
  • Remove chicken from marinade and grill for 15 to 20 minutes, turning once in a while, and basting the with remaining sauce.

Nutrition

Calories: 2389kcalCarbohydrates: 21gProtein: 292gFat: 127gSaturated Fat: 51gPolyunsaturated Fat: 7gMonounsaturated Fat: 66gTrans Fat: 6gCholesterol: 898mgSodium: 1393mgPotassium: 5356mgFiber: 4gSugar: 13gVitamin A: 1222IUVitamin C: 6mgCalcium: 321mgIron: 34mg
Keyword chicken, grilled, grilled chicken, italian
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Maple Chili Pork Tenderloin Recipe

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A marinade of maple syrup and smokey spices gives a sweet, rich flavor to the pork tenderloin. The apple cider vinegar also adds a bit of a tangy taste to this dish. While pork tenderloin would be great to enjoy during the cooler months, it would also be a delicious and warming meal any time of the year.

Maple Chili Pork Tenderloin

One of the more difficult transitions for people to make when eating Paleo is to cut out refined sugar and use natural sweeteners instead. However, people are often left wondering which "natural sweeteners" to add back in and how much.

The answer is different for everyone because everyone's age, activity level, stage of life, and tolerance for sugar are different. Honey and maple syrup are two popular Paleo sweeteners.

However, some find it easier to abstain from or limit even natural sugars. Luckily, most recipes are flexible, and you can adjust the amount of sweetener you use to fit your taste and preference.

Serve this pork tenderloin with roasted carrots or sauteed spinach and onions. Use leftover pork to toss in a salad the next day!

Maple Chili Pork Tenderloin Recipe

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

Ingredients

  • 2 lb. pork tenderloin
  • ¼ cup pure maple syrup
  • 1 tbsp. apple cider vinegar
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 2 tbsp. olive oil
  • 1 cup chicken or beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper
Maple Chili Pork Tenderloin Recipe Preparation

Preparation

  1. In a bowl, combine the maple syrup, apple cider vinegar, chili powder, paprika, and olive oil. Season to taste.
  2. Marinate the pork with the chili maple sauce in the refrigerator for 2 to 12 hours.
  3. Preheat oven to 400 F.
  4. Remove the pork from the marinade.
  5. Melt the cooking fat in an oven-proof skillet over medium-high heat.
  6. Brown the pork on all sides for 1 to 2 minutes, then pour the chicken stock into the skillet.
  7. Place the skillet with the pork in the oven and bake for 12 to 15 minutes.
  8. Let the pork rest for 3 to 5 minutes before slicing.

📖 Recipe

Maple Chili Pork Tenderloin Recipe

Maple Chili Pork Tenderloin Recipe

Marinate pork tenderloin in maple syrup and smokey spices for a sweet, rich oven-roasted flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 411 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the maple syrup, apple cider vinegar, chili powder, paprika, and olive oil. Season to taste.
    ¼ cup pure maple syrup, 1 tbsp. apple cider vinegar, 2 tsp. chili powder, 1 tsp. smoked paprika, 2 tbsp. olive oil
  • Marinate the pork with the chili maple sauce in the refrigerator for 2 to 12 hours.
    2 lb. pork tenderloin, ¼ cup pure maple syrup, Sea salt and freshly ground black pepper
  • Preheat oven to 400 F.
  • Remove the pork from the marinade.
  • Melt the cooking fat in an oven-proof skillet over medium-high heat.
    Cooking fat
  • Brown the pork on all sides for 1 to 2 minutes, then pour the chicken stock into the skillet.
    1 cup chicken or beef stock
  • Place the skillet with the pork in the oven and bake for 12 to 15 minutes.
  • Let the pork rest for 3 to 5 minutes before slicing.

Nutrition

Calories: 411kcalCarbohydrates: 16gProtein: 49gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 147mgSodium: 280mgPotassium: 1127mgFiber: 1gSugar: 13gVitamin A: 1342IUVitamin C: 0.03mgCalcium: 52mgIron: 3mg
Keyword chili, maple chili, pork, pork tenderloin
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Grilled Zucchini And Leeks With Herb Dressing Recipe

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Substitute your side salad for this zucchini and leek-filled side dish lightly coated in an olive oil herb dressing and topped with toasted walnuts. This would be ideally served as a side to the main protein, like fish, chicken, or even a meaty stew. The toasted walnuts provide crunch and a slightly bitter taste to round out the fresh dressing.

Grilled Zucchini And Leeks With Herb Dressing

Because this dish is vegetarian and vegan friendly, it's great to prepare for those who eat Paleo or not. Leeks are part of the onion family, so it has a bit of onion flavor but without the powerful onion taste. If you have a FODMAP intolerance, be cautious with leeks because they're a high FODMAP food.

Pair this dish with a starchy vegetable, like sweet potatoes or butternut squash, alongside your protein portion.

Grilled Zucchini And Leeks With Herb Dressing Recipe

Serves: 4 Prep: 15 min Cook: 8 min

Ingredients

  • 2 leeks, sliced lengthwise
  • 2 zucchinis, sliced lengthwise
  • ⅓ cup walnuts, toasted and crumbled
  • ¼ cup olive oil
  • ¼ cup fresh flat-leaf parsley, minced
  • ¼ cup fresh cilantro, minced
  • Juice from 1 lemon
  • 2 garlic cloves, minced
  • Sea salt and freshly ground black pepper
Grilled Zucchini And Leeks With Herb Dressing Recipe Preparation

Preparation

  1. Prepare the grill for medium-high heat.
  2. Season the vegetables to taste.
  3. Grill vegetables, often turning until tender for 5 to 8 minutes.
  4. Place the vegetables in a bowl with the chopped walnuts.
  5. Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.
  6. Toss everything and serve.

📖 Recipe

Grilled Zucchini And Leeks With Herb Dressing Recipe

Grilled Zucchini And Leeks With Herb Dressing Recipe

Dive into this zucchini and leek-filled side dish lightly coated in an olive oil herb dressing topped with toasted walnuts.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 231 kcal

Ingredients
  

Instructions
 

  • Prepare the grill for medium-high heat.
  • Season the vegetables to taste.
    Sea salt and freshly ground black pepper
  • Grill vegetables, often turning until tender for 5 to 8 minutes.
    2 leeks, 2 zucchinis
  • Place the vegetables in a bowl with the chopped walnuts.
    ⅓ cup walnuts
  • Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.
    ¼ cup olive oil, ¼ cup fresh flat-leaf parsley, ¼ cup fresh cilantro, Juice from 1 lemon, 2 garlic cloves
  • Toss everything and serve.

Nutrition

Calories: 231kcalCarbohydrates: 11gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 20mgPotassium: 411mgFiber: 3gSugar: 4gVitamin A: 1323IUVitamin C: 29mgCalcium: 60mgIron: 2mg
Keyword grilled zucchini, herb, herb dressing, leeks
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Rosemary And Onion Roast Chicken Recipe

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Looking for an easy dinner using chicken thighs and simple ingredients likely to be found in your pantry and fridge? There's no need to turn on the oven or fire up the grill with this recipe; turn on the stovetop and let the flavors of caramelized onions and rosemary do the work for you.

Rosemary And Onion Roast Chicken

The chili powder-honey mixture brings out warmth and sweetness as the thighs cook. Prefer not to include the honey? That's fine - the chili powder, ginger paste, and lemon juice bring a spicy bite to this marinade.

Try these thighs with a salad or make a celeriac mash. The creamy twist on mashed potatoes will pair well with these thighs. Use any leftover chicken in a salad or toss in a breakfast scramble.

Rosemary And Onion Roast Chicken Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

  • 5 to 6 chicken thighs, bone-in, skin on
  • 2 tbsp. ghee
  • 1 tbsp. chili powder
  • 1 tbsp. ginger paste
  • 1 tbsp. lemon juice
  • 2 tbsp. raw honey
  • 2 tbsp. olive oil
  • 4 large onions, diced
  • 2 sprigs fresh rosemary, minced
  • 1 tbsp. balsamic vinegar
  • Sea salt and freshly ground black pepper
Rosemary And Onion Roast Chicken Recipe Preparation

Preparation

  1. In a bowl, combine the chili powder, ginger paste, lemon juice, honey, and olive oil.
  2. Season the chicken thighs to taste, and brush with the chili powder mixture.
  3. Heat the ghee in a skillet over medium-high heat.
  4. Brown the chicken thighs on both sides for 2 to 3 minutes until the skin is nice and browned. Set aside.
  5. Lower the heat to medium, add the onion and rosemary, and cook for 1 minute until the onion becomes fragrant.
  6. Return the chicken to the pan, skin side up, and cover.
  7. Cook 20 to 25 minutes, mixing around the onion every 5 minutes.
  8. Once the chicken is cooked through, add the balsamic to the onions and give one last stir.
  9. Cook for another 2 to 3 minutes and serve.

📖 Recipe

rosemary and onion roast chicken recipe

Rosemary And Onion Roast Chicken Recipe

Whip up an easy dinner with these skin-on chicken thighs, caramelized onions and a chili powder-honey seasoning.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 525 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the chili powder, ginger paste, lemon juice, honey, and olive oil.
    1 tbsp. chili powder, 1 tbsp. ginger paste, 1 tbsp. lemon juice, 2 tbsp. raw honey, 2 tbsp. olive oil
  • Season the chicken thighs to taste, and brush with the chili powder mixture.
    5 to 6 chicken thighs, Sea salt and freshly ground black pepper
  • Heat the ghee in a skillet over medium-high heat.
    2 tbsp. ghee
  • Brown the chicken thighs on both sides for 2 to 3 minutes until the skin is nice and browned. Set aside.
  • Lower the heat to medium, add the onion and rosemary, and cook for 1 minute until the onion becomes fragrant.
    4 large onions, 2 sprigs fresh rosemary
  • Return the chicken to the pan, skin side up, and cover.
  • Cook 20 to 25 minutes, mixing around the onion every 5 minutes.
  • Once the chicken is cooked through, add the balsamic to the onions and give one last stir.
    1 tbsp. balsamic vinegar
  • Cook for another 2 to 3 minutes and serve.

Nutrition

Calories: 525kcalCarbohydrates: 19gProtein: 29gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 127mgSodium: 169mgPotassium: 521mgFiber: 3gSugar: 12gVitamin A: 1315IUVitamin C: 12mgCalcium: 57mgIron: 2mg
Keyword mushroom-onion sauce, roast chicken, rosemary
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Citrus Steak Marinade Recipe

by Leave a Comment

Citrus fruits are available year-round. Beef is available year-round. So, why not combine them together and explore the unique flavor combination? Here is the perfect chance to do just that!

Citrus Steak Marinade

It is as easy as juicing an orange, a lime, and a lemon, and adding a couple of other ingredients, letting them soak together in the fridge, then setting the steaks to cook over a hot grill. You can use this marinade with poultry or pork chops too, having similar results.

One thing to keep in mind is that the meat will be quite tender, but it will also take on that tangy-zesty citrus twang. If you want to err on the side of caution, we suggest marinating the steaks for just an hour on your first try.

You can increase the marinating time with the next trial if you find that you can't get enough of the zesty flavor. Once the beef is grilled to perfection, you have the choice to leave it whole, cutting off small pieces for bite-by-bite dining, next to some roasted acorn squash with shallots or a baked sweet potato.

Alternatively, you could cut the marinated skirt steak into strips for a Paleo fajita bowl, adding avocado, tomatoes, and fresh greens.

Serve the citrus-marinated steak with quick-to-prepare guacamole or Pico de Gallo salsa - just go easy on the spice so that the citrus-soaked notes can come delicately through.

Citrus Steak Marinade Recipe

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

Ingredients

  • Steak of your choice (i.e, skirt steak)
  • 4 garlic cloves, minced
  • ½ cup fresh cilantro leaves, chopped
  • ⅓ cup olive oil
  • Juice of 1 orange
  • Juice of 1 lime
  • Juice of 1 lemon
  • 2 tbsp. apple cider vinegar
  • 1 tsp. ground cumin
  • Sea salt and freshly ground black pepper
Citrus Steak Marinade Preparation

Preparation

  1. In a bowl, combine all the ingredients, minus the steaks, and season to taste.
  2. Whisk until everything is well-emulsified.
  3. Place the steaks in a marinating container and pour the marinade on top.
  4. Cover and refrigerate for at least 1 hour, 2 hours max, turning every 30 minutes.
  5. Cook the steak whichever way is your favorite. Or preheat the grill to medium-high.
  6. Grill the steaks for 4 to 5 minutes per side if using skirt steaks or until their desired doneness.
  7. Let the steaks rest for about 5 minutes before serving.

📖 Recipe

Citrus Steak Marinade Recipe

Citrus Steak Marinade Recipe

If you love lemons, limes and oranges, then you will relish in the zestiness of this steak marinade - serve with guacamole and fresh salad greens.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 288 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine all the ingredients, minus the steaks, and season to taste.
    1 Steak of your choice, 4 garlic cloves, ½ cup fresh cilantro leaves, ⅓ cup olive oil, Juice of 1 orange, Juice of 1 lime, Juice of 1 lemon, 2 tbsp. apple cider vinegar, 1 tsp. ground cumin, Sea salt and freshly ground black pepper
  • Whisk until everything is well-emulsified.
  • Place the steaks in a marinating container and pour the marinade on top.
  • Cover and refrigerate for at least 1 hour, 2 hours max, turning every 30 minutes.
  • Cook the steak whichever way is your favorite. Or preheat the grill to medium-high.
  • Grill the steaks for 4 to 5 minutes per side if using skirt steaks or until their desired doneness.
  • Let the steaks rest for about 5 minutes before serving.

Nutrition

Calories: 288kcalCarbohydrates: 2gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 34mgSodium: 34mgPotassium: 201mgFiber: 0.2gSugar: 0.1gVitamin A: 159IUVitamin C: 2mgCalcium: 23mgIron: 2mg
Keyword citrus, steak
Tried this recipe?Let us know how it was!

Sausage And Herb Stuffing Recipe

by Leave a Comment

Don't ever give up when your best-loved foods fall off your "to-eat" list. With a low-carb lifestyle, creativity reigns, and we are here to tell you that there is life without breadcrumbs in your stuffing - and what a beautiful and delectable world it is!

Sausage And Herb Stuffing in a blue bowl.

Before you get to the actual stuffing, you may want to have something to stuff, such as a whole chicken or a turkey breast. Naturally, you can serve the Keto stuffing on the side, and we highly recommend that too (stuffing is more than something to stuff!); just make sure that some cranberry sauce is present on the table for that all-around special dinner occasion.

In the first step, you will need to obtain some quality turkey or pork sausage and remove the casings. Ground meat works just as well if you cannot find sausage without a ton of additives, keeping in mind that a good dose of fresh herbs will be added to the stuffing.

Make it a point to look for cranberries without added sugar, but don't stress too much over one detail, as sometimes the simplest of desires are nowhere to be found. Instead, focus on the love and energy going into the dish.

It takes about an hour to make and bake the stuffing, and in the meantime, you have the freedom to take a nap or to make a crunchy cucumber and radish salad. Both are healthy choices; choose what your body needs at the moment.

Keto Sausage And Herb Stuffing Recipe

Serves: 6 Prep: 20 min Cook: 45 min

Ingredients

  • 1 lb. turkey or pork sausage, casing removed
  • 2 celery stalks, sliced
  • 8 oz. mushrooms, minced
  • 1 cup cauliflower, roughly chopped
  • 1 small red onion, minced
  • ½ cup dried cranberries
  • 1 egg, beaten
  • 1 tbsp. fresh thyme leaves, minced
  • 1 tbsp. fresh parsley, minced
  • 1 tbsp. fresh sage leaves, minced
  • 1 tbsp. rosemary, minced
  • 2 garlic cloves, minced
  • 2 tbsp. ghee, melted
  • Sea salt and freshly ground black pepper
Sausage And Herb Stuffing preparation.

Preparation

  1. Preheat oven to 375 F.
  2. Melt ghee in a skillet over medium-high heat; add the onion and garlic; cook for 1 to 2 minutes.
  3. Crumble the sausage in the skillet, and cook for 2 to 3 minutes.
  4. Add the celery and cauliflower; keep cooking, stirring for 3 to 4 minutes longer.
  5. Pour the mixture into a bowl and let cool.
  6. Add the remaining ingredients and season to taste; give everything a good mix and place in a baking dish.
  7. Bake in the preheated oven for 20 to 25 minutes.
  8. Alternatively, you can mix all the uncooked ingredients in a bowl, season to taste, and stuff inside a turkey or a duck for the entire cooking time of the bird.

📖 Recipe

Sausage And Herb Stuffing in a blue bowl.

Sausage And Herb Stuffing Recipe

A delicious stuffing that is free from breadcrumbs and almond flour? Look no further than keto sausage and herb stuffing, and love your low-carb holiday.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 352 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • Melt ghee in a skillet over medium-high heat; add the onion and garlic; cook for 1 to 2 minutes.
    1 small red onion, 2 tbsp. ghee, 2 garlic cloves
  • Crumble the sausage in the skillet, and cook for 2 to 3 minutes.
    1 lb. turkey or pork sausage
  • Add the celery and cauliflower; keep cooking, stirring for 3 to 4 minutes longer.
    1 cup cauliflower, 2 celery stalks
  • Pour the mixture into a bowl and let cool.
  • Add the remaining ingredients and season to taste; give everything a good mix and place in a baking dish.
    8 oz. mushrooms, ½ cup dried cranberries, 1 egg, 1 tbsp. fresh thyme leaves, 1 tbsp. fresh parsley, 1 tbsp. fresh sage leaves, 1 tbsp. rosemary, Sea salt and freshly ground black pepper
  • Bake in the preheated oven for 20 to 25 minutes.
  • Alternatively, you can mix all the uncooked ingredients in a bowl, season to taste, and stuff inside a turkey or a duck for the entire cooking time of the bird.

Nutrition

Calories: 352kcalCarbohydrates: 16gProtein: 15gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 510mgPotassium: 498mgFiber: 4gSugar: 9gVitamin A: 504IUVitamin C: 19mgCalcium: 90mgIron: 7mg
Keyword herb, paleo, recipe, sausage, stuffing
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Lemon And Honey Glazed Chicken Wings Recipe

by Leave a Comment

Chicken wings have a bad reputation - people often fall under the assumption that if they are to be tasty, then they are to be fried in oil... Alas, these lemon and honey-glazed chicken wings are not that at all.

Lemon And Honey Glazed Chicken Wings in a blue bowl.

Well, at least it is true about the oil bit; they aren't fried but baked. And the healthy fat comes in the form of olive oil, which is simmered with lemon and honey to make a sumptuous glaze.

If your mouth isn't watering yet, it should be. What we know for sure is that by the time these wings come out of the oven, slightly sticky and a tiny bit sweet, you will be salivating and ready to sneak a bite before the other hoard of fingers sweep in for an opportune chance.

In a "traditional" recipe, the wings might be dipped in flour to allow the lemon and honey glaze to stick better, but it is lovely without, so why mess with a good gluten-free thing? If you must try it, then we suggest either almond or coconut flour as a light dusting before sending the seasoned wings off to the oven.

While you wait for them to brown, you are free as a bird to gather all the ingredients needed for a surprising peach and bacon salad with a honey-lemon dressing, just to keep the theme going.

Lemon And Honey Glazed Chicken Wings Recipe

Serves: 4 Prep: 15 min Cook: 50 min

Ingredients

  • 2 lb. chicken wings
  • 2 tsp. garlic powder
  • 2 tsp. ginger powder
  • 1 tsp. freshly grated nutmeg
  • ¼ cup raw honey
  • ¼ cup fresh lemon juice
  • Zest from 1 lemon
  • 1 garlic clove, minced
  • Fresh lemon slices to serve
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Lemon And Honey Glazed Chicken Wings preparation.

Preparation

  1. Preheat oven to 400 F.
  2. Place the wings in a bowl, and season with garlic powder, ginger, nutmeg, and salt and pepper to taste; toss everything until well coated.
  3. Place on a greased or parchment-lined baking sheet and bake in the preheated oven for 35 to 40 minutes, turning at the halfway point.
  4. Meanwhile, add the olive oil to a saucepan over medium heat.
  5. Add the minced garlic and cook for 1 to 2 minutes; pour in the lemon juice, honey, and zest.
  6. Bring everything to a light boil, and simmer for 8 to 10 minutes, stirring every couple of minutes.
  7. Toss the baked chicken wings with the lemon glaze in a large bowl until they are well coated, then place them back on the baking sheet.
  8. Set the broiler to high and broil chicken wings for 2 to 3 minutes on each side or until nicely caramelized.
  9. Serve with fresh lemon slices.

📖 Recipe

Lemon And Honey Glazed Chicken Wings in a blue bowl.

Lemon And Honey Glazed Chicken Wings Recipe

There is a time and a place to consume delicious lemon and honey glazed chicken wings; it doesn't take a party; it just takes willpower not to eat them all.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 715 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Place the wings in a bowl, and season with garlic powder, ginger, nutmeg, and salt and pepper to taste; toss everything until well coated.
    2 lb. chicken wings, 2 tsp. garlic powder, 2 tsp. ginger powder, 1 tsp. freshly grated nutmeg, Sea salt and freshly ground black pepper
  • Place on a greased or parchment-lined baking sheet and bake in the preheated oven for 35 to 40 minutes, turning at the halfway point.
  • Meanwhile, add the olive oil to a saucepan over medium heat.
    ¼ cup olive oil
  • Add the minced garlic and cook for 1 to 2 minutes; pour in the lemon juice, honey, and zest.
    ¼ cup raw honey, ¼ cup fresh lemon juice, 1 garlic clove, Zest from 1 lemon
  • Bring everything to a light boil, and simmer for 8 to 10 minutes, stirring every couple of minutes.
  • Toss the baked chicken wings with the lemon glaze in a large bowl until they are well coated, then place them back on the baking sheet.
  • Set the broiler to high and broil chicken wings for 2 to 3 minutes on each side or until nicely caramelized.
  • Serve with fresh lemon slices.
    Fresh lemon slices to serve

Nutrition

Calories: 715kcalCarbohydrates: 23gProtein: 42gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.4gCholesterol: 175mgSodium: 169mgPotassium: 450mgFiber: 1gSugar: 18gVitamin A: 336IUVitamin C: 8mgCalcium: 38mgIron: 3mg
Keyword chicken wings, honey, lemon, paleo, recipe
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Simple Keto Coleslaw Recipe

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Easy to prepare, minimally processed, and full of flavor - that is exactly what you can expect when you make this keto coleslaw in less than 20 minutes.

Simple Keto Coleslaw

Full of cabbage, it is definitely budget-friendly too, so if you are searching for a crunchy side dish that fulfills your high-fat and low-carb requirements, this is the recipe for repeating time and time again. You can always toss in a sprinkle or two of dried herbs for greater variation, but we think it is just perfect as is.

A nourishing salad always starts with a few cups of sliced vegetables, yet we all know it is the dressing that makes it more than palatable. Homemade mayonnaise is the secret ingredient that holds this beauty together; without it, that beneficial (and scrumptious) amount of healthy fat would be missing. And we are here for the approximately 80% fat in our diet.

Make enough mayonnaise at once and keep it in the fridge, as you will be able to use it in bountiful other recipes, like deviled eggs with bacon, for instance, or mix another ¼ of mayo in a salmon, avocado, and egg salad. You may even find yourself dipping into a pot of homemade mayonnaise with fresh-cut vegetables. See, it is the perfect dressing and one of the best ways to nibble your cabbage!

Simple Keto Coleslaw Recipe

Serves: 4 Prep: 20 min

Ingredients

  • 1 cup green cabbage, shredded
  • ½ cup red cabbage, shredded
  • ¼ cup carrots, shredded (optional)
  • ¼ cup homemade mayonnaise
  • 2 tbsp. apple cider vinegar
  • ¼ cup olive oil
  • Juice of ½ lime
  • Sea salt and freshly ground black pepper
Simple Keto Coleslaw Recipe

Preparation

  1. In a large salad bowl, combine the green cabbage, red cabbage, and shredded carrots.
  2. In a separate bowl, combine the homemade mayonnaise, olive oil, apple cider vinegar, and lime juice; season with salt and pepper to taste.
  3. Pour the dressing over the coleslaw and toss everything until well-mixed.
  4. Cover and refrigerate before serving.

📖 Recipe

Simple Keto Coleslaw Recipe

Simple Keto Coleslaw Recipe

Finally there is a crunchy, high-fat, low-carb keto salad without an avocado. The proof is in the dressing - the wonderful Paleo mayonnaise.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4
Calories 227 kcal

Ingredients
  

Instructions
 

  • In a large salad bowl combine the green cabbage, red cabbage, and shredded carrots.
    1 cup green cabbage, ½ cup red cabbage, ¼ cup carrots
  • In a separate bowl, combine the homemade mayonnaise, olive oil, apple cider vinegar, lime juice; season with salt and pepper to taste.
    ¼ cup homemade mayonnaise, 2 tbsp. apple cider vinegar, ¼ cup olive oil, Juice of ½ lime, Sea salt and freshly ground black pepper
  • Pour the dressing over the coleslaw and toss everything until well mixed.
  • Cover and refrigerate before serving.

Nutrition

Calories: 227kcalCarbohydrates: 3gProtein: 1gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 6mgSodium: 102mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 1254IUVitamin C: 13mgCalcium: 16mgIron: 0.4mg
Keyword coleslaw, keto
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Marinated Asian-Style Tuna Steaks Recipe

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If Asian-inspired foods are at the top of your must-eat list, then this marinated tuna steak must quickly be added, tried, and tested in a short amount of time - it is amazing!

Marinated Asian-Style Tuna Steaks on a blue plate.

Coconut aminos replace the soy sauce, while the cilantro, ginger, and red pepper flakes give it just the kick that it needs to satisfy any spicy cravings.

How long can you marinate tuna steaks? Shoot for 20 minutes if your marinade is acidic and up to 40 minutes in total - you don't want to overdo it. You will also want to make sure to purchase the freshest caught fish available, as the cooking time is meant to be kept short.

Start by searing each side of the tuna steak for 2 to 3 minutes, then letting it rest a few minutes before serving. The center of the steak should still be pink, the outside slightly crispy. Get this recipe right, and you will be craving tuna every week.

We happen to be crazy about marinating tuna before pan-searing to perfection, but if you think that a crunchy crust suits your Friday night fish-eating-mood better, then you might want to check out our version of sesame spiced tuna for the ultimate feel-good dish.

Present the tuna steak with some wilted spinach or steamed greens, and it will feel like you have gone out to a fancy restaurant. Serve yourself well!

Marinated Asian-Style Tuna Steak Recipe

Serves: 4 Prep: 40 min Cook: 10 min

Ingredients

  • 4 tuna steaks
  • 2 garlic cloves, minced
  • 2 tbsp. fresh ginger, minced
  • ¼ cup fresh cilantro, minced
  • ¼ cup coconut aminos
  • 2 tbsp. fresh lemon juice
  • ¼ cup olive oil
  • 1 tbsp. raw honey
  • 1 tsp. red pepper flakes
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper
Marinated Asian-Style Tuna Steaks preparation.

Preparation

  1. In a bowl, combine the garlic, ginger, cilantro, coconut aminos, lemon juice, olive oil, honey, and red pepper flakes, and season to taste.
  2. Place the tuna steaks in a marinating container, and pour the marinade over them.
  3. Let the tuna marinate for 30 to 40 minutes in the refrigerator, turning tuna steaks after 20 minutes if needed.
  4. Melt coconut oil in a skillet over medium heat.
  5. Once the pan is nice and hot, gently add the steaks and cook for 4 to 5 minutes on each side or until the desired doneness.
  6. Let the tuna steaks rest for 2 to 3 minutes before serving.

📖 Recipe

Marinated Asian-Style Tuna Steaks on a blue plate.

Marinated Asian-Style Tuna Steaks Recipe

Marinated and pan-seared tuna steaks with Asian flair are designed to impress both you and your guests the next time you get together for dinner - at home.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 465 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the garlic, ginger, cilantro, coconut aminos, lemon juice, olive oil, honey, and red pepper flakes, and season to taste.
    2 garlic cloves, 2 tbsp. fresh ginger, ¼ cup fresh cilantro, ¼ cup coconut aminos, 2 tbsp. fresh lemon juice, ¼ cup olive oil, 1 tsp. red pepper flakes, Sea salt and freshly ground black pepper, 1 tbsp. raw honey
  • Place the tuna steaks in a marinating container, and pour the marinade over them.
    4 tuna steaks
  • Let the tuna marinate for 30 to 40 minutes in the refrigerator, turning tuna steaks after 20 minutes if needed.
  • Melt coconut oil in a skillet over medium heat.
    2 tbsp. coconut oil
  • Once the pan is nice and hot, gently add the steaks and cook for 4 to 5 minutes on each side or until desired doneness.
  • Let the tuna steaks rest for 2 to 3 minutes before serving.

Nutrition

Calories: 465kcalCarbohydrates: 9gProtein: 40gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 428mgPotassium: 504mgFiber: 1gSugar: 3gVitamin A: 4145IUVitamin C: 4mgCalcium: 23mgIron: 2mg
Keyword asian-style, marinated tuna, paleo, recipe
Tried this recipe?Let us know how it was!

Tropical Chicken Stir-Fry Recipe

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

Tropical Chicken Stir-Fry in a pan.

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

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

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

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

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

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

Tropical Chicken Stir-Fry Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

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

Preparation

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

📖 Recipe

Tropical Chicken Stir-Fry in a pan.

Tropical Chicken Stir-Fry Recipe

If your dream is to head somewhere warmer with beaches and sunny skies, let this tropical chicken stir-fry lift your spirits - anything is possible.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Hawaiian
Servings 4 people
Calories 407 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a skillet over medium-high heat.
    Cooking fat
  • Brown the chicken pieces on all sides for 6 to 8 minutes or until no longer pink; remove from the skillet.
    3 chicken breasts
  • Add the onion and cook until translucent, about 2 to 3 minutes.
    1 onion
  • Add the zucchini, bell pepper, pineapple, and mandarin oranges.
    2 zucchinis, 1 bell pepper, 1 cup pineapple, 2 mandarin oranges
  • Cook everything until soft, about 4 to 5 minutes.
  • Add the pineapple juice, chicken broth, and coconut milk, and stir until everything is well blended.
    ¼ cup fresh pineapple juice, ¼ cup coconut milk, ¼ cup chicken broth, Sea salt and freshly ground black pepper
  • Return the chicken to the pan.
  • Bring to a simmer and cook for another 4 to 5 minutes.
  • Serve topped with sliced almonds.
    ¼ cup almonds

Nutrition

Calories: 407kcalCarbohydrates: 25gProtein: 47gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 112mgSodium: 3641mgPotassium: 947mgFiber: 4gSugar: 18gVitamin A: 1480IUVitamin C: 91mgCalcium: 113mgIron: 3mg
Keyword chicken, paleo, recipe, stir-fry, tropical
Tried this recipe?Let us know how it was!

Zucchini and Beef Mexican-Style Skillet Recipe

by 1 Comment

In life, we get to make essential choices every day - about what we wear, where we work, and, best of all, what we get to eat for dinner, and sometimes dessert. We believe that a citrus pomegranate fruit salad counts as a sweet treat too, and it is incredibly refreshing when served moments after this Mexican-style skillet.

Zucchini and Beef Mexican-Style Skillet on a plate with a fork.

When your evening is running low on time, count this recipe in as a one-pot wonder, and in about half an hour, an appetizing dinner will magically appear on plates around the table.

This tasty zucchini and beef Mexican-style skillet are not only kid-friendly, but it is also low-carb too, minus the fruit salad, of course.

While it calls for ground beef as the main ingredient, it is worth mentioning that you can use chicken, turkey, or pork, whatever you have on hand or in your freezer. One thing that is missing, however, is the salsa.

If you have a fondness for salsa, you know exactly what we mean. In that case, you may already have some on hand, so go ahead and use a spoonful of that to dress your dish; if not, make some time to craft your own fire-roasted sals; your skillet will thank you!

To add a south-of-the-border element of lime to the meal, we encourage you to make a pitcher of revitalizing mint and citrus water, which brings the perfect level of acidity to the palate.

Zucchini And Beef Mexican-Style Skillet Recipe

Serves: 4 Prep: 10 min Cook: 25 min

Ingredients

  • 1 ½ lb. ground beef
  • 2 medium zucchinis, quartered and sliced
  • 2 cups diced tomatoes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. chili powder
  • ½ tbsp. paprika
  • 1 tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt some cooking fat in a skillet over medium-high heat.
  2. Cook the garlic and onions until soft, about 5 minutes.
  3. Add the ground beef and cook until browned, about 6 minutes.
  4. Add tomatoes, zucchini, spices, and season to taste with salt and pepper.
  5. Cover and simmer on low heat for 8 to 10 minutes.
  6. Serve warm.

📖 Recipe

Zucchini and Beef Mexican-Style Skillet on a plate with a fork.

Zucchini and Beef Mexican-Style Skillet Recipe

When you crave Mexican flavors without the mess, grab your trusty skillet and cook up a one-pot wonder for dinner tonight with zucchini and beef.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 503 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a skillet over medium-high heat.
    Cooking fat
  • Cook the garlic and onions until soft, about 5 minutes.
    2 garlic cloves, 1 onion
  • Add the ground beef and cook until browned, about 6 minutes.
    1 ½ lb. ground beef
  • Add tomatoes, zucchini, spices, and season to taste with salt and pepper.
    2 medium zucchinis, 2 cups diced tomatoes, 1 tbsp. chili powder, ½ tbsp. paprika, 1 tsp. ground cumin, ¼ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
  • Cover and simmer on low heat for 8 to 10 minutes.
  • Serve warm.

Nutrition

Calories: 503kcalCarbohydrates: 14gProtein: 33gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 121mgSodium: 204mgPotassium: 1129mgFiber: 5gSugar: 7gVitamin A: 2450IUVitamin C: 31mgCalcium: 121mgIron: 7mg
Keyword Beef, mexican-style, paleo, recipe, skillet, zucchini
Tried this recipe?Let us know how it was!

Paprika Pork Chops with Brussels Sprouts Recipe

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Pork chops are one of the tastiest, if not the most delicious, cuts from the pig. They can be enjoyed/devoured in many ways: as simple garlic and parsley pork chops, with rosemary and sautéed rapini, glazed with blueberry sauce, served with a tomato and pancetta salad, or served with mango chutney.

Paprika Pork Chops with Brussels Sprouts on a white plate.

There is no way to go wrong in pairing pork chops with either vegetables or fruits. When Brussels sprouts come rolling along, embrace their flavor too.

Now that we have professed our adoration for pork chops, it is time to put in a good word for Brussels sprouts because they are, in fact, very good for us. Maybe you have never sampled them before, or perhaps you have heard that they are hard to like... whatever the case, you never know until you try them.

Think of Brussels sprouts as mini-cabbages or nutritious green buds that are rich in vitamins, minerals, and fiber - perhaps you start to see their hidden beauty. We can also mention that they help to build strong teeth and bones by means of phosphorus and Vitamin K.

It has been said that they can also improve the health of your hair, though it may be reason enough to eat them for the sake of diversity in your meals.

Now that you are committed to eating your Brussels sprouts mix all those glorious spices together and get baking! A side salad of mixed greens, fennel, and pear, will complement your meal with a colorful flair.

Paprika Pork Chops With Brussels Sprouts Recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

  • 4 large pork chops, fat trimmed
  • 1 lb. Brussels sprouts, cut in half
  • 2 shallots, thinly sliced
  • 2 tbsp. paprika
  • 1 tbsp. cumin
  • ½ tbsp. garlic powder
  • ¼ tbsp. dried oregano
  • 2 tbsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat oven to 425 F.
  2. In a bowl, combine the paprika, cumin, garlic powder, oregano, and season to taste.
  3. Divide the paprika mixture in half; use half of the mixture to season the pork chops on both sides.
  4. Next, add the Brussels sprouts and shallots to a large bowl.
  5. Drizzle olive oil and remaining paprika mixture over veggies, stir until well coated and place in a baking dish.
  6. Melt some cooking fat in a skillet over high heat.
  7. Brown the pork chops for 1 to 2 minutes per side, then place them on top of the Brussels sprouts.
  8. Place the baking dish in the oven and bake for 15 to 20 minutes, depending on how thick the chops are.

📖 Recipe

Paprika Pork Chops with Brussels Sprouts on a white plate.

Paprika Pork Chops with Brussels Sprouts Recipe

What is the most exciting way to eat your Brussels sprouts? Baked with the juiciest of pork chops, dusted with a mix of paprika, cumin, oregano, and garlic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 374 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 425 F.
  • In a bowl, combine the paprika, cumin, garlic powder, oregano, and season to taste.
    2 tbsp. paprika, 1 tbsp. cumin, ½ tbsp. garlic powder, ¼ tbsp. dried oregano, Sea salt and freshly ground black pepper
  • Divide the paprika mixture in half; use half of the mixture to season the pork chops on both sides.
    4 large pork chops
  • Next, add the Brussels sprouts and shallots to a large bowl.
    1 lb. Brussels sprouts, 2 shallots
  • Drizzle olive oil and remaining paprika mixture over veggies, stir until well coated and place in a baking dish.
    2 tbsp. olive oil
  • Melt some cooking fat in a skillet over high heat.
    Cooking fat
  • Brown the pork chops for 1 to 2 minutes per side, then place them on top of the Brussels sprouts.
  • Place the baking dish in the oven and bake for 15 to 20 minutes, depending on how thick the chops are.

Nutrition

Calories: 374kcalCarbohydrates: 20gProtein: 35gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 90mgSodium: 107mgPotassium: 1251mgFiber: 8gSugar: 4gVitamin A: 4563IUVitamin C: 98mgCalcium: 129mgIron: 7mg
Keyword Brussels Sprouts, paleo, paprika, pork chops, recipe
Tried this recipe?Let us know how it was!

Keto Salt and Pepper Pork Belly

by 1 Comment

Holidays are coming up, and it is time for a treat! Not in the sugar-laden cookie-overload sense of the meaning, but in the low-carb, eating fat and losing weight kind of way - without the sweeteners, the grains, and the gluten.

Salt and Pepper Pork Belly served

One of the best ways to cook pork belly is to slow-roast it so that the crackling, also known as the mouthwatering crispy skin, is just perfect.

And if it takes a try or two to get it right, know that it will all be incredibly edible, and you can chop it up in cubes to sprinkle over your zoodles or to dress up your cauliflower chowder.

How to achieve that irresistible layer of crackle? Make sure that the skin side is up and absolutely dry - or at least as dry as you can get it.

If need be, you can dry the meat off with a paper towel, but rubbing the salt into the skin is the real answer, and one cannot forget to score the skin multiple times or to poke it repeatedly with a wooden skewer so that the baked skin comes out of the oven tasting like candy.

To tame the enormous amount of fat, which you are going to love - trust us, a little dose of celeriac mash is in order. Serve up a big plate of steamed leafy greens or a bowl of some fresh lettuce leaves, and you will have yourself a bountiful salad, which is really quite a delicious indulgence.

Keto Salt and Pepper Pork Belly Recipe

Serves: 4 Prep: 5 min Cook: 1h 30 min

Ingredients

  • 2 lbs. pork belly, bone-in
  • 1 tbsp. flaked sea salt
  • 1 tbsp. cracked black pepper
  • 2 onions, quartered

Preparation

  1. Preheat oven to 400 F.
  2. Score the pork belly skin, taking care not to cut down to the meat, then rub it generously with salt and pepper. The secret to crispy crackling is to make sure the skin is dry; salt aids in that.
  3. Place the pork belly in a roasting pan and add the quartered onions.
  4. Put the pork belly in the oven and allow it to roast for 30 minutes at 400 F, then turn the heat down to 320 F and roast for 25 minutes per ½ lb.
  5. When the pork belly is cooked through, switch the grill/broiler on and allow the skin to crisp. Keep an eye on it, as it can burn easily.
  6. Remove from the oven and allow to rest for 20-30 minutes, then slice and serve.

📖 Recipe

Salt and Pepper Pork Belly Recipe served on a wooden board

Keto Salt and Pepper Pork Belly Recipe

There is nothing more simple or more complex than keto salt and pepper pork belly - with a couple of tricks up your sleeve, it will be beyond crispylicious.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine African
Servings 4 people
Calories 1206 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Score the pork belly skin, taking care not to cut down to the meat, then rub it generously with salt and pepper. The secret to crispy crackling is to make sure the skin is dry; salt aids in that.
    2 lbs. pork belly, 1 tbsp. flaked sea salt, 1 tbsp. cracked black pepper
  • Place the pork belly in a roasting pan and add the quartered onions.
    2 onions
  • Put the pork belly in the oven and allow it to roast for 30 minutes at 400 F, then turn the heat down to 320 F and roast for 25 minutes per ½ lb.
  • When the pork belly is cooked through, switch the grill/broiler on and allow the skin to crisp. Keep an eye on it, as it can burn easily.
  • Remove from the oven and allow to rest for 20-30 minutes, then slice and serve.

Video

Nutrition

Calories: 1206kcalCarbohydrates: 8gProtein: 22gFat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 1508mgPotassium: 549mgFiber: 2gSugar: 2gVitamin A: 44IUVitamin C: 5mgCalcium: 41mgIron: 2mg
Keyword keto, pork belly, salt and pepper
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Smoked Paprika Chicken Recipe

by Leave a Comment

The following recipe is down-home, pure, smoked paprika chicken goodness. If you've never eaten it before, this evening is the best time to try it out; we implore you.

Smoked Paprika Chicken on a white plate.

Get your hands on 2 lbs. of free-range chicken thighs, dice up those mushrooms and sweet potatoes and get cooking! The entire meal can be made in less than an hour, with a creamy cucumber and chive salad included.

If you decide upon this salad, you are in luck, as it contains the richest homemade Paleo mayonnaise you'll ever sink your teeth into. Hint: set a dollop upon your finished dish, and all will be right with the world.

If you really want to rock this recipe, it will take smoked paprika, not the regular sweet Hungarian stuff. Smoked paprika has a Spanish origin, being processed from pimiento peppers which have been dried and smoked over an oak fire, then, of course, ground into a fine red powder.

Go for quality, not quantity, and you will never be let down by its smoky aroma. In time you will find other ways to use up your stash of smoked paprika; spice-roasted pumpkin is always a hit with our guests.

This enticing dish of smoked paprika chicken is best served with a side of steamed greens - choose from kale, collards, beet leaves, spinach, arugula, broccolini, Swiss chard, bok choy, or any mustard greens that are in season.

Smoked Paprika Chicken Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

  • 2 lbs. chicken thighs, skinless, boneless
  • 2 sweet potatoes, diced
  • 2 cups mushrooms, sliced
  • 1 onion, diced
  • 2 tbsp. smoked paprika
  • 2 garlic cloves, minced
  • ¾ cup chicken stock
  • Cooking fat
  • Fresh parsley

Preparation

  1. In a skillet over medium-high heat, melt some cooking fat and brown the chicken for 1 to 2 minutes per side. Set aside.
  2. Add the onion and garlic to the skillet and cook until fragrant.
  3. Add the sweet potatoes and cook until soft, about 8 to 10 minutes.
  4. Add the mushrooms and cook for 1 to 2 minutes longer.
  5. Pour in the chicken stock and paprika, then add the chicken back to the pan.
  6. Cover and cook until the chicken is cooked through, 10 to 15 minutes.
  7. Serve topped with fresh parsley.

📖 Recipe

Smoked Paprika Chicken on a white plate.

Smoked Paprika Chicken Recipe

Smoked paprika chicken is sure to become your newest winter favorite, to be tried and tested until you get it right every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 604 kcal

Ingredients
  

Instructions
 

  • In a skillet over medium-high heat, melt some cooking fat and brown the chicken for 1 to 2 minutes per side. Set aside.
    Cooking fat, 2 lbs. chicken thighs
  • Add the onion and garlic to the skillet and cook until fragrant.
    1 onion, 2 garlic cloves
  • Add the sweet potatoes and cook until soft, about 8 to 10 minutes.
    2 sweet potatoes
  • Add the mushrooms and cook for 1 to 2 minutes longer.
    2 cups mushrooms
  • Pour in the chicken stock and paprika, then add the chicken back to the pan.
    ¾ cup chicken stock, 2 tbsp. smoked paprika
  • Cover and cook until the chicken is cooked through, 10 to 15 minutes.
  • Serve topped with fresh parsley.
    Fresh parsley

Nutrition

Calories: 604kcalCarbohydrates: 23gProtein: 47gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 171mgSodium: 272mgPotassium: 1045mgFiber: 6gSugar: 6gVitamin A: 13181IUVitamin C: 8mgCalcium: 86mgIron: 8mg
Keyword chicken, paleo, recipe, smoked paprika
Tried this recipe?Let us know how it was!

Parsley And Garlic Scallops Recipe

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Scallops fall on the more expensive range of the seafood scale, yet they are nutrient-dense (and more than 80% protein!), proving that they have tremendous value overall.

Parsley And Garlic Scallops on a black pan.

They have plenty of vitamin B12, selenium, zinc, and phosphorus, and if you purchase them with some orange bits on them, don't throw that away! That is the roe of the scallop and is perfectly edible; even if you choose to remove it for the sake of presentation, you can always cook it on the side.

Never be afraid to branch out and try new recipes or new ingredients. There is nothing scary about a scallop; in fact, they are surprisingly easy to prepare and cook! The end result should leave the seared scallops soft and tender; they will become rubbery and firm if overcooked.

Before getting too far in the meal preparation and tossing them with excitement into the hot pan, you will need to prepare your favorite side salad first. The reason is that after the scallops are rinsed, they only need to be seared for about 2 to 3 minutes on each side, and eating them warm is best, so be prepared.

Whether you are cooking up a storm for a romantic weekend date night or just in need of a nutrient pick-me-up, seafood is sure to help set the mood. As for sides, we think that cauliflower couscous is a dreamy match. And for a simple dessert that can be made the day before, how about a light sorbet to hit the sweet spot?

Parsley And Garlic Scallops Recipe

Serves: 4 Prep: 10 min Cook: 10 min

Ingredients

  • 1 lb. large scallops
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • Zest of ½ lemon
  • ¼ cup Italian parsley, roughly chopped
  • ¼ tsp. paprika (optional)
  • 2 tbsp. olive oil
  • ¼ cup ghee
  • Sea salt and freshly ground black pepper
Parsley And Garlic Scallops recipe.

Preparation

  1. Preheat the skillet over medium heat.
  2. Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.
  3. Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.
  4. Add the scallops and cook for about 2 to 3 minutes on each side.
  5. Add the ghee to the pan, along with the lemon juice and half of the parsley.
  6. Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
  7. Serve the scallops topped with fresh lemon zest and the remaining parsley.

📖 Recipe

Parsley And Garlic Scallops on a black pan.

Parsley And Garlic Scallops Recipe

If you have never taken the opportunity to enjoy the amazing flavor of pan-seared parsley and garlic scallops, now is the time for that.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 249 kcal

Ingredients
  

Instructions
 

  • Preheat the skillet over medium heat.
  • Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.
    1 lb. large scallops, ¼ tsp. paprika, Sea salt and freshly ground black pepper
  • Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.
    2 tbsp. olive oil, 4 garlic cloves
  • Add the scallops and cook for about 2 to 3 minutes on each side.
  • Add the ghee to the pan, along with the lemon juice and half of the parsley.
    Juice of 1 lemon, ¼ cup ghee, ¼ cup Italian parsley
  • Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
  • Serve the scallops topped with fresh lemon zest and the remaining parsley.
    Zest of ½ lemon

Nutrition

Calories: 249kcalCarbohydrates: 5gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 56mgSodium: 448mgPotassium: 272mgFiber: 0.3gSugar: 0.1gVitamin A: 471IUVitamin C: 6mgCalcium: 18mgIron: 1mg
Keyword garlic, paleo, parsley, recipe, scallop
Tried this recipe?Let us know how it was!

Slow Cooker BBQ Chicken Drumsticks Recipe

by Leave a Comment

This Monday night meal of slow cooker BBQ chicken drumsticks is sure to be requested and repeated time and time again.

Slow Cooker BBQ Chicken Drumsticks on a black tray.

Here's why: drumsticks are fairly inexpensive, it uses common spices that you have on hand, it cooks by themselves while you go about your busy day, and, oh, the delectable flavors of barbecue and honey... Feel free to imagine the enticing aromas as you come home after a long day at work and salivate if you must, but make this recipe you will.

It does take a homemade BBQ sauce; if you have some on hand, you are already on the right track and can get straight to work. If not, you can pre-plan to make a large, double, or triple batch on the weekend to ease into planned meals for the week.

Trust us; it is well worth the time and energy to make your own Paleo sauces and condiments so that you consume only the ingredients that you want and nothing that you don't. After all, once you discover how well Paleo ranch dressing goes with BBQ sauce, you will be forever dipping your drumsticks, your wings, and your fresh vegetable sticks into it.

Just as this recipe is a great way to begin the week, it is somehow terrific for lunches, and weekends, too. An all-rounder that never fails to please, especially when it is combined with grilled sweet potatoes - you can lovingly dip those "chips" in the same sauces!

Slow Cooker BBQ Chicken Drumsticks Recipe

Serves: 4 Prep: 15 min Cook: 6h

Ingredients

  • 10 to 12 chicken drumsticks
  • 2 tbsp. chili powder
  • 1 tbsp. paprika
  • ½ tbsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 cup homemade BBQ sauce
  • 2 tbsp. apple cider vinegar
  • ¼ cup raw honey (optional)
  • Sea salt and freshly ground black pepper
Slow Cooker BBQ Chicken Drumsticks preparation.

Preparation

  1. In a bowl, combine the chili powder, paprika, cumin, garlic, and onion powder, and season to taste.
  2. Season the chicken drumsticks with the spice mixture and place them in a slow cooker.
  3. In another bowl, combine the BBQ sauce, apple cider vinegar, and honey.
  4. Pour the BBQ sauce over the drumsticks and cover.
  5. Cook on low for 6 to 8 hours.

📖 Recipe

Slow Cooker BBQ Chicken Drumsticks on a black tray.

Slow Cooker BBQ Chicken Drumsticks Recipe

With grilled sweet potatoes, a green salad, and Paleo ranch dressing on the side, these slow cooker BBQ chicken drumsticks may just make a weekly appearance... comfort food at its best.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 857 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the chili powder, paprika, cumin, garlic, and onion powder, and season to taste.
    2 tbsp. chili powder, 1 tbsp. paprika, ½ tbsp. ground cumin, 1 tsp. garlic powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
  • Season the chicken drumsticks with the spice mixture and place them in a slow cooker.
    10 to 12 chicken drumsticks
  • In another bowl, combine the BBQ sauce, apple cider vinegar, and honey.
    1 cup homemade BBQ sauce, 2 tbsp. apple cider vinegar, ¼ cup raw honey
  • Pour the BBQ sauce over the drumsticks and cover.
  • Cook on low for 6 to 8 hours.

Nutrition

Calories: 857kcalCarbohydrates: 55gProtein: 57gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 217mgSodium: 1068mgPotassium: 1017mgFiber: 5gSugar: 42gVitamin A: 4599IUVitamin C: 6mgCalcium: 113mgIron: 7mg
Keyword BBQ, chicken drumsticks, paleo, recipe, slow cooker
Tried this recipe?Let us know how it was!

Blueberry Chocolate Chia Parfait Recipe

by Leave a Comment

Blueberries may just be the most delicious fruit on the face of this planet. Whether they are in muffins, pancakes, spinach-blueberry smoothies, salads, or jam, they are sure to bring an enormous smile to the mouths that they are lifted up to - and for good reasons too.

Blueberry Chocolate Chia Parfait in a glass cup.

Anthocyanin-rich blueberries are chock full of antioxidants (vitamins A, C, E, zinc, and selenium), and their undeniable tastiness holds their superpowers in secret. Not only do they help us to maintain healthy bones, but they can also even improve our eyesight, just as kale and collard greens do.

Enough about beloved blueberries, though; let's move on to the other ingredients. The chia seeds are key to the success of the overall dessert, or breakfast, as you may call it.

They are good to have in your Paleo pantry, as they can make cooking and baking more interesting - for instance, you can use them as an egg replacement and as a binder in meatloaf. If you are hankering for low-carb bread, you might find some chia seeds in there too. They also make for a nice crunch on salads.

If you are inspired to use them more in Paleo desserts, we can say without a doubt that caramel apple chia parfait is one of our favorites. But oh, that chocolate! Go for quality and make a presentable dessert worthy of royalty.

Blueberry Chocolate Chia Parfait Recipe

Serves: 4 Prep: 15 min Cook: 10 min

Ingredients

  • 2 cups fresh blueberries
  • ½ cup water
  • 3 tbsp. chia seeds
  • Fresh blueberries to serve

Chocolate Avocado Mousse Ingredients

  • 2 bananas
  • 1 ripe avocado
  • ¾ cup cocoa powder
  • ½ cup espresso
  • ½ cup melted dark chocolate
  • Pinch of salt

Preparation

  1. For the chia jam - cook the blueberries and water over medium heat until the berries burst open.
  2. Add the chia seeds and reduce the heat. Cook for 7-10 minutes until the jam is thick and the chia seeds are soft.
  3. Remove from heat and cool.
  4. To make the mousse, combine all the ingredients in the bowl of a food processor and blend until smooth, scraping down the sides as needed.
  5. To make the parfait, layer the chia jam and chocolate mousse in serving glasses, then top with fresh blueberries and place in the fridge to set for at least 30 minutes.

📖 Recipe

Blueberry Chocolate Chia Parfait in a glass cup.

Blueberry Chocolate Chia Parfait Recipe

Pack your blueberry chocolate chia parfait breakfast dessert full of antioxidant bliss, and get your chocolate fix on before you leave for work.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine French
Servings 4 people
Calories 458 kcal

Ingredients
  

  • 2 cups fresh blueberries
  • ½ cup water
  • 3 tbsp. chia seeds
  • Fresh blueberries to serve

Chocolate Avocado Mousse Ingredients

  • 2 bananas
  • 1 ripe avocado
  • ¾ cup cocoa powder
  • ½ cup espresso
  • ½ cup melted dark chocolate
  • Pinch of salt

Instructions
 

  • For the chia jam - cook the blueberries and water over medium heat until the berries burst open.
    2 cups fresh blueberries, ½ cup water
  • Add the chia seeds and reduce the heat. Cook for 7-10 minutes until the jam is thick and the chia seeds are soft.
    3 tbsp. chia seeds
  • Remove from heat and cool.
  • To make the mousse, combine all the ingredients in the bowl of a food processor and blend until smooth, scraping down the sides as needed.
    2 bananas, 1 ripe avocado, ¾ cup cocoa powder, ½ cup espresso, ½ cup melted dark chocolate, Pinch of salt
  • To make the parfait, layer the chia jam and chocolate mousse in serving glasses, then top with fresh blueberries and place in the fridge to set for at least 30 minutes.
    Fresh blueberries

Nutrition

Calories: 458kcalCarbohydrates: 62gProtein: 7gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 1mgSodium: 207mgPotassium: 769mgFiber: 14gSugar: 35gVitamin A: 276IUVitamin C: 19mgCalcium: 124mgIron: 5mg
Keyword blueberry, chia, chocolate, paleo, parfait, recipe
Tried this recipe?Let us know how it was!

Beef, Broccoli, And Potato Skillet Recipe

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Nothing invokes the spirit of home-cooked food more than the aroma of beef and broccoli, first sizzling, then simmering, on the stove.

Beef, Broccoli, And Potato in a black Skillet

If you imagine it in your mind, chopping up the broccoli, mushrooms, and potatoes, then at some point, you can almost smell it cooking, and if you think about it for long enough, it may just end up as a requested dinner on your meal planner this week.

Set aside the thinking process, and let's get to the doing. In the first step, you will want to purchase a beautiful cut of beef sirloin steak. This is a relatively lean cut of meat but done the right way; it can be wonderfully tender.

You will want to pan-sear the thinly cut strips over medium-high heat for just a minute or two, then set them aside, and allow them to return to the pan once all of the other ingredients are nearly done cooking. In the end, everything can simmer together, coconut aminos included.

In the meantime, you may want to assemble a fruity salad with lemon dressing for a refreshing dash of pomegranate seeds and blueberries in your bowl. It can be consumed as a moreish dessert or a more complex side dish to bring startling harmony to your plate.

In the case of the latter, you may choose to skip the bananas; rest assured: the fruit is a terrific match!

Beef, Broccoli, And Potato Skillet Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

  • 1 lb. beef sirloin steak, very thinly sliced
  • 2 russet or sweet potatoes, diced
  • 1 broccoli head, cut into florets
  • 8 oz. mushrooms, chopped
  • 1 onion, thinly sliced
  • 1 ½ cups beef stock
  • 2 garlic cloves, minced
  • 2 tbsp. coconut aminos
  • 4 tbsp. cooking fat
  • Sea salt and freshly ground black pepper
Beef, Broccoli, And Potato Skillet preparation.

Preparation

  1. Melt half the cooking fat in a skillet over medium-high heat.
  2. Brown the sliced beef for 1 minute per side and set aside.
  3. Melt the remaining cooking fat in the same skillet, add the diced potatoes, season to taste, and cook for about 4 to 5 minutes.
  4. Add the onion and garlic, and continue to cook for another 2 minutes.
  5. Add the mushrooms, broccoli, and beef stock; cover and cook for 6 to 8 minutes or until the potatoes and broccoli are soft and just about done.
  6. Bring the beef back to the skillet, and continue cooking for another 3 to 4 minutes.
  7. Add the coconut aminos, adjust the seasoning, mix everything, and serve the skillet hot.

📖 Recipe

Beef, Broccoli, And Potato in a black Skillet

Beef, Broccoli, And Potato Skillet Recipe

Skillet dishes are most certainly here to stay, and this beef, broccoli, and potato skillet is no exception. Filled with mushrooms and sirloin steak, we call this one a winner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 473 kcal

Ingredients
  

Instructions
 

  • Melt half the cooking fat in a skillet over medium-high heat.
    4 tbsp. cooking fat
  • Brown the sliced beef for 1 minute per side and set aside.
    1 lb. beef sirloin steak
  • Melt the remaining cooking fat in the same skillet, add the diced potatoes, season to taste, and cook for about 4 to 5 minutes.
    2 russet or sweet potatoes, Sea salt and freshly ground black pepper
  • Add the onion and garlic, and continue to cook for another 2 minutes.
    1 onion, 2 garlic cloves
  • Add the mushrooms, broccoli, and beef stock; cover and cook for 6 to 8 minutes or until the potatoes and broccoli are soft and just about done.
    1 broccoli head, 8 oz. mushrooms, 1 ½ cups beef stock
  • Bring the beef back to the skillet, and continue cooking for another 3 to 4 minutes.
  • Add the coconut aminos, adjust the seasoning, mix everything, and serve the skillet hot.
    2 tbsp. coconut aminos, Sea salt and freshly ground black pepper

Nutrition

Calories: 473kcalCarbohydrates: 41gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 534mgPotassium: 1712mgFiber: 9gSugar: 9gVitamin A: 16979IUVitamin C: 141mgCalcium: 171mgIron: 11mg
Keyword Beef, broccoli, paleo, potato, recipe, skillet
Tried this recipe?Let us know how it was!

Pork Tenderloin With Maple Balsamic Sauce Recipe

by Leave a Comment

If you are in need of some mid-week dinner inspiration, this is the recipe that will have your mouth watering as your eyes glaze over the ingredients, to make the glaze.

Pork Tenderloin With Maple Balsamic Sauce on a white tray.

Who can resist the award-winning combination of maple syrup and balsamic vinegar that is added to the beef stock and Dijon mustard, then reduced to a lovely thick sauce? Incredibly amazing. We will be the first to admit it is difficult to refuse a second or third slice of this tender, succulent and sweet tenderloin.

Shallots work wonders in sauces, where the focus is meant to be on the other components, in this case, the maple-balsamic glaze. Shallots are a variety of onions, but with a more mild flavor, which makes them suitable for eating raw in salads, and let's not get started on fermenting.

They are smaller than onions, more elongated too, and rich in polyphenolic compounds - in short, they increase energy levels and help in blood circulation. They are even said to maintain low-stress levels. We're all for that, and it is always good to branch out and eat all sorts of veggies, the only way to know if you like them is to try them!

Remember to make the marinade ahead of time - 4 hours of marinating is ideal, as the actual baking takes less than an hour. This gives you some minutes to prepare a superb side dish of balsamic broccoli and wild mushrooms while the tenderloin is roasting in the oven.

Pork Tenderloin With Maple-Balsamic Sauce Recipe

Serves: 4 Prep: 10 min + 4 h Cook: 50 min

Ingredients

  • 2 pork tenderloins
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 tbsp. fresh thyme, minced
  • ½ cup pork or beef stock
  • ¼ cup pure maple syrup
  • ¼ cup balsamic vinegar
  • 2 tbsp. Dijon mustard
  • ¼ cup olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper
Pork Tenderloin With Maple Balsamic Sauce preparation.

Preparation

  1. In a bowl, combine all the ingredients except the pork and cooking fat; season to taste.
  2. Place the pork tenderloins in a marinating container and season to taste.
  3. Pour the maple-balsamic vinegar mixture over the pork, cover, and marinate for 4 to 12 hours in the refrigerator.
  4. Preheat oven to 425 F.
  5. Remove the tenderloins from the marinade and pour the remaining juice into a separate saucepan.
  6. Heat cooking fat in a skillet over high heat.
  7. Brown the tenderloin on all sides for 2 to 3 minutes.
  8. Place the tenderloins in a baking dish, and bake for 35 to 40 minutes until done.
  9. Bring the remaining marinade to a boil, and simmer for 10 to 12 minutes or until the sauce thickens (you may want to add more stock if there’s not enough marinade).
  10. Serve the tenderloin with the sauce drizzled on top.

📖 Recipe

Pork Tenderloin With Maple Balsamic Sauce on a white tray.

Pork Tenderloin With Maple Balsamic Sauce Recipe

It is hard to imagine this glaze and not salivate over the amazing flavors that you know are to come - maple syrup, balsamic vinegar, and Dijon, reduced to a thick sauce to drench your roasted pork tenderloin.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 4 hours 10 minutes
Cook Time 50 minutes
Total Time 5 hours
Course Main Course
Cuisine American
Servings 4 people
Calories 1295 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine all the ingredients except the pork and cooking fat; season to taste.
    2 garlic cloves, 1 shallot, 1 tbsp. fresh thyme, ½ cup pork or beef stock, ¼ cup pure maple syrup, ¼ cup balsamic vinegar, 2 tbsp. Dijon mustard, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Place the pork tenderloins in a marinating container and season to taste.
    2 pork tenderloins, Sea salt and freshly ground black pepper
  • Pour the maple-balsamic vinegar mixture over the pork, cover, and marinate for 4 to 12 hours in the refrigerator.
  • Preheat oven to 425 F.
  • Remove the tenderloins from the marinade and pour the remaining juice into a separate saucepan.
  • Heat cooking fat in a skillet over high heat.
    Cooking fat
  • Brown the tenderloin on all sides for 2 to 3 minutes.
  • Place the tenderloins in a baking dish, and bake for 35 to 40 minutes until done.
  • Bring the remaining marinade to a boil, and simmer for 10 to 12 minutes or until the sauce thickens (you may want to add more stock if there’s not enough marinade).
  • Serve the tenderloin with the sauce drizzled on top.

Nutrition

Calories: 1295kcalCarbohydrates: 19gProtein: 189gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 590mgSodium: 619mgPotassium: 3744mgFiber: 1gSugar: 15gVitamin A: 199IUVitamin C: 7mgCalcium: 108mgIron: 10mg
Keyword maple balsamic sauce, paleo, pork tenderloin, recipe
Tried this recipe?Let us know how it was!

Citrus Pineapple Marinated Chicken Recipe

by Leave a Comment

Drumsticks are the ever-popular answer to quick and easy meals that everyone can agree upon. You can bake them as simply as you like with just salt and pepper, or you can go all out and spice them up with a citrus and pineapple marinade.

Citrus Pineapple Marinated Chicken on a plate.

To prevent the flavor of chicken from becoming boring, it is a good idea to walk on the wild side every now and then. In this case, we are taking the orange juice, lime juice, and, of course, pineapple juice, along with a hearty handful of fresh oregano - just to keep things interesting.

While this is not as straightforward as tossing the drumsticks in a baking pan destined for a hot oven, you will not be disappointed with the outcome of the extra work involved in preparing this meal.

Not that it is much extra, all that is required is to mix all ingredients together, minus the chicken, then combine it in a marinating container in the fridge. Then you can forget about it for some hours while you go about your day. When dinner time rolls around, you can choose to bake or grill your specially-flavored chicken.

Don't forget the extra lime wedges and a side of cauliflower rice for a complete meal. One might not think it. However, an apple and cranberry salad with citrus dressing makes an exquisite accompaniment.

Totally unrelated, but if you purchase a raw pineapple and make your own juice, you can add some chopped fresh pineapple to a Paleo carrot cake for that ultimate scrumptious dessert.

Citrus Pineapple Marinated Chicken Recipe

Serves: 4 Prep: 10 min + 4 h Cook: 45 min

Ingredients

  • 8 to 10 chicken drumsticks
  • 2 garlic cloves, minced
  • ½ jalapeño, seeded and minced (optional)
  • ¼ cup fresh oregano
  • ½ cup pineapple juice
  • ¼ cup orange juice
  • ¼ cup fresh lime juice
  • ½ tsp. paprika
  • ½ tsp. ground cumin
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
  • Fresh cilantro to garnish
  • Lime wedges to garnish
Citrus Pineapple Marinated Chicken preparation.

Preparation

  1. In a bowl, combine all the ingredients except for the chicken, season to taste, and whisk until well emulsified.
  2. Place the chicken in a marinating container, and pour the citrus-pineapple marinade over the chicken.
  3. Cover and marinate the chicken in the refrigerator for 4 to 12 hours.
  4. Preheat oven to 425 F.
  5. Remove the chicken from the refrigerator, place it in a baking dish, and pour over the remaining marinade.
  6. Place in the oven and bake for 40 to 45 minutes or until cooked through and no longer pink.
  7. Serve with extra cilantro and wedges.

📖 Recipe

Citrus Pineapple Marinated Chicken on a plate.

Citrus Pineapple Marinated Chicken Recipe

Once you make the connection between carrot cake and pineapple-marinated chicken, you will be running to the store for the freshest pineapple you can find.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 4 hours 10 minutes
Cook Time 45 minutes
Total Time 4 hours 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 677 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine all the ingredients except for the chicken, season to taste, and whisk until well emulsified.
    2 garlic cloves, ½ jalapeño, ¼ cup fresh oregano, ½ cup pineapple juice, ¼ cup orange juice, ¼ cup fresh lime juice, ½ tsp. paprika, ½ tsp. ground cumin, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Place the chicken in a marinating container, and pour the citrus-pineapple marinade over the chicken.
    8 to 10 chicken drumsticks
  • Cover and marinate the chicken in the refrigerator for 4 to 12 hours.
  • Preheat oven to 425 F.
  • Remove the chicken from the refrigerator, place it in a baking dish, and pour over the remaining marinade.
  • Place in the oven and bake for 40 to 45 minutes or until cooked through and no longer pink.
  • Serve with extra cilantro and wedges.
    Fresh cilantro, Lime wedges

Nutrition

Calories: 677kcalCarbohydrates: 15gProtein: 44gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 173mgSodium: 167mgPotassium: 674mgFiber: 2gSugar: 9gVitamin A: 763IUVitamin C: 38mgCalcium: 96mgIron: 4mg
Keyword chicken, citrus, marinated, paleo, pineapple, recipe
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Sheet Pan Sausages and Veggies Recipe

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"Let's skip pizza night and bake this panful of sausage and veggies instead..." said no one ever, until today. While there is nothing wrong with consuming the right kind of pizza, there is never any good reason not to eat a medley of vegetables loaded with your best-loved sausage.

Sheet Pan Sausages and Veggies.

As you get your grocery shopping done this week, make sure to toss some bell peppers, Brussels sprouts, green beans, onions, cauliflower, and daikon radish into your cart.

Daikon quite literally means "big root" in Japanese. You may or may not have tried it yet, and if you belong to the latter group, this is a great meal to sample it in, as there are so many flavors and textures going on.

These large radishes are more mild and less peppery than their commonly red counterparts that we love in salads. When baked, the daikon radish tastes quite like turnips, but it can also be eaten raw to experience its delightful tangy and crispy characteristics.

To clarify the butter situation, clarified butter and ghee are not exactly the same thing. It's a long story, but the gist of it is that clarified butter is pure butterfat, and ghee is clarified butter that has been cooked further until the milk solids start to caramelize. The good news is that, for the most part, they can be used interchangeably.

If you are into making desserts, or herb butter, then ghee is a good thing to have in your pantry!

Keto Sheet Pan Sausage And Veggies Recipe

Serves: 4 Prep: 25 min Cook: 30 min

Ingredients

  • 6 to 8 sausages of your choice, cut into slices
  • 8 oz. Brussels sprouts halved
  • 2 bell peppers, sliced
  • ¾ lb. fresh green beans, trimmed
  • ½ cauliflower head, cut into florets
  • 1 daikon radish, sliced into fries
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 1 tsp. paprika
  • ¼ cup olive oil
  • ¼ cup clarified butter or ghee, melted
  • Sea salt and freshly ground black pepper
Sheet Pan Sausages and Veggies preparation.

Preparation

  1. Preheat oven to 400 F.
  2. In a bowl, combine the clarified butter, olive oil, Italian seasoning, paprika, and season to taste.
  3. Place all the vegetables on a baking sheet.
  4. Drizzle the olive oil mixture over the vegetables and toss gently.
  5. Add the sliced sausages on top of the vegetables and place in the oven.
  6. Bake in the oven for 25 to 30 minutes, turning the veggies and sausages at the halfway point.
  7. Let rest for 4 to 5 minutes; serve warm.

📖 Recipe

Sheet Pan Sausages and Veggies.

Sheet Pan Sausages and Veggies Recipe

At the end of the week, skip the pizza and bake this instead! Keto sheet pan sausage and veggies are making the rounds with health and amazing flavor all in one dish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 728 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • In a bowl, combine the clarified butter, olive oil, Italian seasoning, paprika, and season to taste.
    2 tsp. Italian seasoning, 1 tsp. paprika, ¼ cup olive oil, ¼ cup clarified butter or ghee, Sea salt and freshly ground black pepper
  • Place all the vegetables on a baking sheet.
    8 oz. Brussels sprouts, 2 bell peppers, ¾ lb. fresh green beans, ½ cauliflower head, 1 daikon radish, 1 onion, 2 garlic cloves
  • Drizzle the olive oil mixture over the vegetables and toss gently.
  • Add the sliced sausages on top of the vegetables and place in the oven.
    6 to 8 sausages of your choice
  • Bake in the oven for 25 to 30 minutes, turning the veggies and sausages at the halfway point.
  • Let rest for 4 to 5 minutes; serve warm.

Nutrition

Calories: 728kcalCarbohydrates: 27gProtein: 26gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.3gCholesterol: 121mgSodium: 875mgPotassium: 1354mgFiber: 10gSugar: 11gVitamin A: 3622IUVitamin C: 191mgCalcium: 161mgIron: 5mg
Keyword paleo, pan, recipe, sausage, vegetables
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Simple Lamb Stew Recipe

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

Simple Lamb Stew in a pot with a wooden spatula.

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

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

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

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

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

Simple Lamb Stew Recipe

Serves: 4 Prep: 25 min Cook: 40 min

Ingredients

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

Preparation

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

📖 Recipe

Simple Lamb Stew in a pot with a wooden spatula.

Simple Lamb Stew Recipe

There are days when you just want to take it slow, but not in the slow cooker kind of way. This simple lamb stew goes from raw ingredients to bowl in less than an hour!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 537 kcal

Ingredients
  

Instructions
 

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

Nutrition

Calories: 537kcalCarbohydrates: 18gProtein: 55gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 147mgSodium: 455mgPotassium: 1652mgFiber: 6gSugar: 5gVitamin A: 2042IUVitamin C: 140mgCalcium: 142mgIron: 13mg
Keyword lamb, paleo, recipe, stew
Tried this recipe?Let us know how it was!

Slow Cooker BBQ Bacon Green Beans Recipe

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Recipes for comfort food are inescapable as you browse online for the next dinner inspiration. You'll see carrot cake with whipped cream, followed by loaded sweet potatoes, and who knows what will slide by next as you are dutifully scrolling down.

Slow Cooker BBQ Bacon Green Beans on a white plate.

Most of them are non-Paleo recipes, to be sure, but that gives us, Paleo cooks, the chance to show off our cookery skills and surpass the other recipes with creativity and unique flavor combinations.

The next time you score a bundle of green beans, two pounds to be more exact, into the slow cooker, they go - washed and ends trimmed, of course. Then a good amount of bacon enters your trusty skillet, aromas arise, and finally, the rest of the ingredients join the beans in the slow cooker.

Skip the processed sugar and use honey instead, if you even need it at all. Forget the Worcestershire sauce and sprinkle on some coconut aminos. And go for your favorite BBQ sauce with Paleo-approved ingredients, homemade or not.

While you are impatiently waiting (this dish does smell amazing!) for your green beans to finish slow cooking in the BBQ sauce, we can only suggest filling those last 40 minutes with a preparation of balsamic glazed pork chops and a pecan and endive salad to complete the meal.

Get ready to dive in, soak up the compliments, and be prepared for an encore next week!

Slow Cooker BBQ Bacon Green Beans Recipe

Serves: 4 Prep: 15 min Cook: 4 h

Ingredients

  • 2 lb. green beans, ends trimmed
  • 8 bacon slices, sliced
  • 1 onion, diced
  • ¼ cup BBQ sauce
  • ½ cup homemade ketchup
  • 2 tbsp. raw honey (optional)
  • 2 tbsp. coconut aminos
  • 2 tbsp. apple cider vinegar
  • 2 tsp. hot pepper sauce (optional)
  • Sea salt and freshly ground black pepper
Slow Cooker BBQ Bacon Green Beans preparation.

Preparation

  1. Place the green beans and diced onions in a slow cooker.
  2. Cook the bacon in a skillet for 4 to 5 minutes, then add the bacon to the slow cooker. Pour any remaining bacon fat into the slow cooker, too, up to ¼ cup.
  3. In a bowl, combine the BBQ sauce, ketchup, honey, coconut aminos, vinegar, and hot pepper sauce, and season to taste. Add this to the slow cooker and mix everything together.
  4. Cover and cook on low for 3 to 4 hours, until beans, are tender.
  5. Mix everything gently again and serve.

📖 Recipe

Slow Cooker BBQ Bacon Green Beans on a white plate.

Slow Cooker BBQ Bacon Green Beans

There is something mysterious about slow cooker BBQ bacon green beans that will make you want to try the recipe again and again, just to make sure the flavor is right.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 358 kcal

Ingredients
  

Instructions
 

  • Place the green beans and diced onions in a slow cooker.
    2 lb. green beans, 1 onion
  • Cook the bacon in a skillet for 4 to 5 minutes, then add the bacon to the slow cooker. Pour any remaining bacon fat into the slow cooker, too, up to ¼ cup.
    8 bacon slices
  • In a bowl, combine the BBQ sauce, ketchup, honey, coconut aminos, vinegar, and hot pepper sauce, and season to taste. Add this to the slow cooker and mix everything together.
    ¼ cup BBQ sauce, ½ cup homemade ketchup, 2 tbsp. raw honey, 2 tbsp. coconut aminos, 2 tbsp. apple cider vinegar, 2 tsp. hot pepper sauce, Sea salt and freshly ground black pepper
  • Cover and cook on low for 3 to 4 hours, until beans, are tender.
  • Mix everything gently again and serve.

Nutrition

Calories: 358kcalCarbohydrates: 42gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 995mgPotassium: 744mgFiber: 7gSugar: 27gVitamin A: 1780IUVitamin C: 33mgCalcium: 104mgIron: 3mg
Keyword bacon, BBQ, green bean, paleo, recipe, slow cooker
Tried this recipe?Let us know how it was!

Cauliflower Mushroom Risotto Recipe

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

Cauliflower Mushroom Risotto in a white bowl.

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

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

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

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

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

Mushroom Cauliflower Risotto Recipe

Serves: 2 Prep: 20 min Cook: 15 min

Ingredients

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

Preparation

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

📖 Recipe

Cauliflower Mushroom Risotto in a white bowl.

Cauliflower Mushroom Risotto Recipe

You are craving risotto, yet your desire to remain Paleo is tugging at your conscience - stir up a bowlful of mushroom cauliflower risotto instead. The problem was solved in an instant!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 313 kcal

Ingredients
  

Instructions
 

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

Nutrition

Calories: 313kcalCarbohydrates: 31gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 293mgPotassium: 1626mgFiber: 10gSugar: 11gVitamin A: 1250IUVitamin C: 163mgCalcium: 154mgIron: 16mg
Keyword cauliflower, mushrooms, recipe, risotto
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Roasted Dried Herb Drumsticks Recipe

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If you aren't planning your meals ahead, or even if you are - but you ran out of some special ingredient and abandoned the project, chicken drumsticks can always serve as an impromptu and satisfying dish at the last minute.

Roasted Dried Herb Drumsticks in a white bowl.

Breaded drumsticks may come first to mind when you think about what you ate in the past, in those pre-Paleo days when "everything goes" was the norm - but not anymore. The new normal is roasted, grilled, or stewed meat. And you know what? Life is much tastier like this, it can be said to be anti-inflammatory too.

While chicken drumsticks may appear unchallenging to the experienced cook, they really are a good thing to have in your stock of easy-to-cook and budget-friendly dishes that everyone likes to gobble up.

They are perfect for parties, friendly get-togethers, and game nights, and they will work any night of the week. As they are baking in the oven, you have all the time you need to create a scrumptious Paleo dessert or a salad of delectable proportions.

Whatever you do, do not pass on the chance to smother these perfectly roasted drumsticks with a hearty spinach and artichoke dip, which just happens to serve six.

Don't cut this recipe in half, though, or there will be consequences to pay - and you won't save any time by reducing the ingredients. After all, this creamy green dip is the very thing that makes the meal remarkable, luscious, and finger-licking amazing.

Roasted Dried Herb Drumsticks Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 2 lb. chicken drumsticks
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • ½ tsp. dried rosemary
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ¼ tsp. cayenne pepper (optional)
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Roasted Dried Herb Drumsticks preparation.

Preparation

  1. Preheat oven to 400 F.
  2. Place the drumsticks in a large bowl, drizzle with olive oil, sprinkle with all the spices, and season to taste generous.
  3. Give everything a good mix, making sure that all the drumsticks are well coated.
  4. Place the chicken on a parchment-lined baking sheet.
  5. Cook in the preheated oven for 40 to 45 minutes, flipping at the halfway point.
  6. Let the chicken rest for 4 to 5 minutes before serving.

📖 Recipe

Roasted Dried Herb Drumsticks in a white bowl.

Roasted Dried Herb Drumsticks Recipe

Take the ordinary out of chicken drumsticks - sprinkle an abundance of dried herbs, roast the drumsticks to perfection and add a side of spinach and artichoke dip, no bread (or breading) necessary.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 631 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Place the drumsticks in a large bowl, drizzle with olive oil, sprinkle with all the spices, and season to taste generous.
    2 lb. chicken drumsticks, 2 tsp. dried oregano, 1 tsp. dried basil, 1 tsp. dried parsley, ½ tsp. dried rosemary, 1 tsp. onion powder, ¼ cup olive oil, Sea salt and freshly ground black pepper, 1 tsp. garlic powder
  • Give everything a good mix, making sure that all the drumsticks are well coated.
  • Place the chicken on a parchment-lined baking sheet.
  • Cook in the preheated oven for 40 to 45 minutes, flipping at the halfway point.
  • Let the chicken rest for 4 to 5 minutes before serving.

Nutrition

Calories: 631kcalCarbohydrates: 5gProtein: 43gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 170mgSodium: 168mgPotassium: 564mgFiber: 2gSugar: 0.4gVitamin A: 540IUVitamin C: 6mgCalcium: 120mgIron: 5mg
Keyword dried herb, drumsticks, paleo, recipe, roasted
Tried this recipe?Let us know how it was!

Slow Cooker Honey-Garlic Chicken and Vegetables Recipe

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The time of year does not matter, nor does the time of day - when this honey and garlic chicken with vegetables is done simmering for 6-8 hours, all you need to do is serve yourself a bowl, allow it ample time to chill, and dig in.

Slow Cooker Honey-Garlic Chicken and Vegetables in a baking dish.

It really doesn't matter if it is for breakfast, or lunch at work; just enjoy it for all the spoon- or forkfuls it is worth. See, there we go, not caring again!

If you are cooking for a smaller crowd with diverse tastes, or for some sensitive eaters, everyone will find a bite that they love in here, and although the asparagus will surprise some people at the first bite, all will be well in the end.

Why? Well, we can only assume it is because of the combination of chicken stock, homemade ketchup, coconut aminos, and raw honey that makes all the ingredients harmonize strikingly together. It's bowl-licking good, and we'll leave it at that.

Being a complete meal on its own, you may want to call the dinner done. Or you may still see that the garden is greener on the other side, in which case you will want to create a side salad to bring in some wonderful micro-nutrients.

How about a beet, broccoli, and mache salad with almond vinaigrette for starters? Or a more exotic salad of mixed greens, fennel, and pear to add more texture and contrast to your masterpiece?

Slow Cooker Honey-Garlic Chicken and Vegetables Recipe

Serves: 4 Prep: 20 min Cook: 6 h

Ingredients

  • 4 to 5 chicken breasts, cut into large chunks
  • 2 sweet potatoes, diced
  • 1 lb. carrot, peeled, chopped
  • 1 onion, chopped
  • 1 bunch of asparagus, chopped
  • 3 garlic cloves, minced
  • ¼ cup raw honey
  • ½ cup chicken stock
  • ¼ cup coconut aminos
  • ¼ cup of homemade ketchup
  • 2 tsp. dried oregano
  • 2 tbsp. ghee or Paleo cooking fat
  • Sea salt and freshly ground black pepper
Slow Cooker Honey-Garlic Chicken and Vegetables preparation.

Preparation

  1. In a bowl, combine the garlic, honey, chicken stock, coconut aminos, ketchup, oregano, and season to taste.
  2. Melt cooking fat in a large skillet over medium-high heat.
  3. Season the chicken breasts to taste with sea salt and black pepper.
  4. Brown the chicken breasts for 2 to 3 minutes per side.
  5. Place the chicken breasts in a slow cooker along with the remaining vegetables.
  6. Pour in the honey garlic sauce and give everything a good stir.
  7. Cover the slow cooker and cook everything on low for 6 to 8 hours.

📖 Recipe

Slow Cooker Honey-Garlic Chicken and Vegetables in a baking dish.

Slow Cooker Honey-Garlic Chicken and Vegetables Recipe

Slow cooker honey-garlic chicken with vegetables certainly holds its own in the amazing flavor department, but what salad to pair it with? That is the question of the day.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 578 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the garlic, honey, chicken stock, coconut aminos, ketchup, oregano, and season to taste.
    3 garlic cloves, ¼ cup raw honey, ½ cup chicken stock, ¼ cup coconut aminos, ¼ cup of homemade ketchup, 2 tsp. dried oregano, Sea salt and freshly ground black pepper
  • Melt cooking fat in a large skillet over medium-high heat.
    2 tbsp. ghee or Paleo cooking fat
  • Season the chicken breasts to taste with sea salt and black pepper.
    4 to 5 chicken breasts, Sea salt and freshly ground black pepper
  • Brown the chicken breasts for 2 to 3 minutes per side.
  • Place the chicken breasts in a slow cooker along with the remaining vegetables.
    2 sweet potatoes, 1 lb. carrot, 1 onion, 1 bunch of asparagus
  • Pour in the honey garlic sauce and give everything a good stir.
  • Cover the slow cooker and cook everything on low for 6 to 8 hours.

Nutrition

Calories: 578kcalCarbohydrates: 55gProtein: 57gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 166mgSodium: 762mgPotassium: 1195mgFiber: 7gSugar: 31gVitamin A: 28353IUVitamin C: 12mgCalcium: 138mgIron: 4mg
Keyword chicken, garlic, honey, paleo, recipe, slow cooker, vegetables
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Balsamic Rosemary Mushrooms Recipe

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Appetizer or side dish? We'll let you decide because, for us, these roasted crimini mushrooms with rosemary and balsamic vinegar can vanish either way. It's an amazingly versatile dish, too, pairing well with poultry, just as much as beef or pork. Either way, you cannot go wrong in serving it with the favored protein of your choice.

Balsamic Rosemary Mushrooms on a wooden cutting board.

And why crimini mushrooms? Well, being that most of the mushrooms we consume are Agaricus bisporus, we use common names to tell them apart. What starts out as a white button or champignon mushroom, turns into a Swiss brown, chestnut, baby Bella, brown cap, or crimini mushroom.

Eventually, the whiteness turns into the brown mushroom that we all know and love. Eventually, this same white button mushroom turns into a mature portobello, portobella, or portobellini (smaller size). These are all the same mushrooms, harvested at different stages of growth. The flavor is slightly different at each stage; try them all!

If you can never get enough of the amazing tartness that balsamic vinegar provides to absolutely everything it touches, then you might want to consider a simple stove-top cooking of balsamic chicken drumsticks.

Prep this first, and as soon as it is simmering away, you can prepare the mushrooms for the baking sheet - they cook for a similar amount of time, allowing you to create a delicious, raw green salad in the meantime. In less than 45 minutes, you will have conquered an entire dinner! The time it takes to eat? Depends on how hungry you, and your guests, are.

Balsamic Rosemary Mushrooms Recipe

Serves: 2 Prep: 5 min Cook: 25 min

Ingredients

  • 16 oz. cremini mushrooms
  • 2 garlic cloves, minced
  • 2 tbsp. balsamic vinegar
  • 2 sprigs of fresh rosemary
  • 2 tbsp. olive oil
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper
Balsamic Rosemary Mushrooms preparation.

Preparation

  1. Preheat oven to 375 F.
  2. Add ghee, garlic, and rosemary sprigs to the bottom of an oven-proof skillet.
  3. Place the mushrooms, cap side down, on top of the rosemary and garlic.
  4. Season the mushrooms to taste with sea salt and freshly ground black pepper.
  5. Drizzle with the balsamic vinegar and olive oil and roast in the oven for 20 to 25 minutes.
  6. Remove the skillet from the oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.

📖 Recipe

Balsamic Rosemary Mushrooms on a wooden cutting board.

Balsamic Rosemary Mushrooms Recipe

If you adore mushrooms of any kind, then this is the perfect appetizer, pick-me-up, tasteful side dish that fate is bringing to you today - balsamic rosemary mushrooms.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine French, Italian
Servings 2 people
Calories 329 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • Add ghee, garlic, and rosemary sprigs to the bottom of an oven-proof skillet.
    2 garlic cloves, 2 tbsp. ghee, 2 sprigs fresh rosemary
  • Place the mushrooms, cap side down, on top of the rosemary and garlic.
    16 oz. cremini mushrooms
  • Season the mushrooms to taste with sea salt and freshly ground black pepper.
    Sea salt and freshly ground black pepper
  • Drizzle with the balsamic vinegar and olive oil and roast in the oven 20 to 25 minutes.
    2 tbsp. balsamic vinegar, 2 tbsp. olive oil
  • Remove the skillet from the oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.

Nutrition

Calories: 329kcalCarbohydrates: 13gProtein: 6gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 38mgSodium: 18mgPotassium: 1051mgFiber: 2gSugar: 6gVitamin A: 30IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword balsamic, mushrooms, paleo, recipe, rosemary
Tried this recipe?Let us know how it was!

Roasted Italian Zucchini and Tomatoes Recipe

by Leave a Comment

Roasted vegetables are the side dish to beat all sides. They are quick to prepare, and you can serve them straight from the pan, clean up is easy as apple pie, too (hint: you can bake these for a cheerful dessert, using the heat of the already hot oven).

Roasted Italian Zucchini and Tomatoes in a yellow bowl.

But, you have to eat your veggies first! That is always a good rule when it comes to eating for your health and well-being.

Zucchini is one of those low-carb vegetables that everyone knows and loves. You can cook it on the savory (or sweet) side. Alternatively, one can consume it raw in salads too.

One medium zucchini contains vitamin C, anti-inflammatory nutrients, and heart-healthy potassium, so what's not to adore in a humble vegetable? When zucchinis and tomatoes are in high season, we can imagine ourselves eating these dishes often.

It combines well with any form of protein, especially, though, we like it with a flavorful grilled spatchcock chicken.

Or, to keep in line with the Italian dinner theme, and to make meal prep as uncomplicated as possible, a slow cooker chicken cacciatore recipe certainly fits the bill. Roasted vegetables are a thing of the near future, are they included in your meal plan for the week?

Roasted Italian Zucchini And Tomatoes Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

  • 2 zucchinis, sliced
  • 8 oz. cherry tomatoes, halved
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. dried rosemary
  • ½ tsp. paprika
  • ¼ tsp. dried pepper flakes
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Roasted Italian Zucchini and Tomatoes preparation.

Preparation

  1. Preheat oven to 375 F.
  2. Add all ingredients to a large bowl, season to taste, and gently toss everything.
  3. Place the vegetables on a parchment-lined baking sheet.
  4. Roast in the oven for 25 to 30 minutes.

📖 Recipe

Roasted Italian Zucchini and Tomatoes in a yellow bowl.

Roasted Italian Zucchini and Tomatoes Recipe

When you need a side dish for a chicken cacciatore or your simple baked tenderloin, look no further than the uncomplicated pan of tasty, roasted Italian zucchini and tomatoes.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 4 people
Calories 170 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • Add all ingredients to a large bowl, season to taste, and gently toss everything.
    2 zucchinis, 8 oz. cherry tomatoes, 1 onion, 2 garlic cloves, 1 tsp. dried oregano, 1 tsp. dried basil, ½ tsp. dried rosemary, ½ tsp. paprika, ¼ tsp. dried pepper flakes, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Place the vegetables on a parchment-lined baking sheet.
  • Roast in the oven for 25 to 30 minutes.

Nutrition

Calories: 170kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 23mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 918IUVitamin C: 33mgCalcium: 89mgIron: 3mg
Keyword italian, paleo, recipe, roasted, tomato
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Roasted Bone Marrow Recipe

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Bone marrow is a prized and creamy food that we find in the middle of long bones like the femur or the humerus.

Roasted Bone Marrow served

It's composed mostly of fat with a high amount of fat-soluble vitamins and is an item that is really highly valued by all traditional cultures over the world. If you give marrow to your cat or your dog, he'll go crazy for it.

The taste is very pleasing, and most people like it right away. Most kids also enjoy it very much. A lot of people in Paleo circles talk about cooking with bones by making stock or eating the marrow, but most people don't really know what to buy and how to prepare it.

It's actually one of the simplest things to prepare and a good choice to impress guests while being sure you won't mess it up because it's so quick and simple.

I suggest you serve it with a light salad with a lemon-based vinaigrette to cut through the richness of the marrow. The most popular animal for its marrow is beef because of the big size of its bones, but if you have access to wild game meat like deer, elk, or caribou, they're also excellent choices.

Your butcher or local farmer should already make it easy for you since they don't expect you to start using a saw in your kitchen. They will basically cut it to make 3-inch long pieces.

Roasted Bone Marrow Recipe

Serves: 4

Ingredients

  • 4 three-inch long beef marrow bones;
  • Salt and pepper to taste;

Preparation

  1. Preheat your oven to 400 F.
  2. Put the marrow, cut side up, in a baking dish and sprinkle with salt and pepper.
  3. Roast for about 15 minutes. It's ready when it starts to bubble around the edges.
  4. Simply serve with a simple salad on the side with a small spoon to scoop it off. It might be hard to get it all off because of the porous nature of the bone, but you can use your mouth and apply some old-fashioned suction, and it'll do the trick.

📖 Recipe

bone marrow roasted on a white tray

Roasted Bone Marrow Recipe

Learn how to simply roast marrow bones to prepare that creamy and rich nutrient dense food. Empress your guests by serving them bone marrow.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 320 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • Put the marrow, cut side up, in a baking dish and sprinkle with salt and pepper.
    4 three-inch long beef marrow bones;
  • Roast for about 15 minutes. It’s ready when it starts to bubble around the edges.
  • Simply serve with a simple salad on the side with a small spoon to scoop it off. It might be hard to get it all off because of the porous nature of the bone, but you can use your mouth and apply some old-fashioned suction, and it’ll do the trick.
    Salt and pepper to taste;

Nutrition

Calories: 320kcalProtein: 3gFat: 34gVitamin A: 98IUIron: 2mg
Keyword bone marrow, roasted
Tried this recipe?Let us know how it was!

Bacon Wrapped Chicken Tenders Recipe

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It isn't always easy to come up with a solo dish that everyone around the table loves - that's part of the fun of eating out when we all get to choose what we want. So, you want to know a single-handedly good way to get your kids (or your partner) to lick their plates?

Bacon Wrapped Chicken Tenders on a wooden tray.

Serve these bacon-wrapped chicken strips for dinner tonight, with some choice BBQ dipping sauce, and you will receive the praise of the century. The picture alone should say enough about the flavor, but oh, the texture. That remains to be seen and tasted.

Whether these tempting chicken tenders are for game day, posing as an appetizing appetizer, or simply to be consumed for lunch in the backyard, you must know that they are beyond easy to make, and they are deliciously low-carb too.

You can pair them with a beet, broccoli, and mache salad with almond vinaigrette and immediately, and expertly, up the level of the dining experience.

Want them a tad sweeter? Add a little raw honey to the BBQ sauce. A wee bit spicier? Sprinkle in a generous amount of cayenne pepper. More speckled?

Shake in some dried green herbs - tarragon, oregano, basil. Take this recipe and make it your unique go-to signature dish. And if mustard is more your thing, we highly recommend trying this with South Carolina-style mustard barbecue sauce. You will not be disappointed.

Bacon Wrapped Chicken Tenders Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

  • 2 to 3 chicken breasts, boneless, skinless, sliced into strips
  • 8 to 10 bacon strips, halved
  • ½ cup homemade BBQ sauce
  • ½ tbsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Sea salt and freshly ground black pepper
Bacon Wrapped Chicken Tenders preparation.

Preparation

  1. Preheat oven to 400 F.
  2. In a bowl, combine the paprika, garlic powder, and onion powder, and season to taste.
  3. Season the chicken strips with the spice mixture.
  4. Wrap each chicken strip with a bacon slice.
  5. Place on a baking sheet, and bake in the oven for 25 to 30 minutes, turning at the halfway point.
  6. Brush the bacon-wrapped chicken tenders with the BBQ sauce generously.
  7. Set the oven to broil, and cook the tenders for 2 to 3 minutes per side.
  8. Serve with additional BBQ sauce.

📖 Recipe

Bacon Wrapped Chicken Tenders on a wooden tray.

Bacon Wrapped Chicken Tenders Recipe

It isn't always easy to please everybody, but every once in a while a dish comes along that cannot be refused by anyone - bacon-wrapped chicken tenders, BBQ is essential!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 396 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • In a bowl, combine the paprika, garlic powder, and onion powder, and season to taste.
    ½ tbsp. paprika, ½ tsp. garlic powder, ½ tsp. onion powder, Sea salt and freshly ground black pepper
  • Season the chicken strips with the spice mixture.
    2 to 3 chicken breasts
  • Wrap each chicken strip with a bacon slice.
    8 to 10 bacon strips
  • Place on a baking sheet, and bake in the oven for 25 to 30 minutes, turning at the halfway point.
  • Brush the bacon-wrapped chicken tenders with the BBQ sauce generously.
    ½ cup homemade BBQ sauce
  • Set the oven to broil, and cook the tenders for 2 to 3 minutes per side.
  • Serve with additional BBQ sauce.

Nutrition

Calories: 396kcalCarbohydrates: 17gProtein: 33gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 102mgSodium: 725mgPotassium: 446mgFiber: 1gSugar: 12gVitamin A: 1024IUVitamin C: 0.4mgCalcium: 34mgIron: 2mg
Keyword bacon, paleo, recipe, wrapped chicken tender
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Garlic And Herb Roasted Butternut Squash Recipe

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When squashes are in full season, we are dining with them every week. We adore a slow cooker butternut squash and apple soup when the days are short and cold, and butternut fries when we are hankering for something a little bit crispy and covered with beautiful flakes of sea salt.

Garlic And Herb Roasted Butternut Squash in a blue casserole.

A pan of that sounds good right about now! Today we are going another route and roasting cubes of squash with fresh parsley, rosemary, and thyme, because this squash recipe is amazing too.

It is naturally Paleo, vegan and gluten-free, so if you are cooking for others, it is a good bet when you aren't sure about the dietary restrictions of your guests. It is just as fit for a holiday meal, as it is for a weeknight side dish, and the opportunities to dress it up, or down, are endless.

Simply seasoned with salt and pepper? Delightfully sweet. Adding a touch of sage and pine nuts? Scrumptiously savory. Served next to a roast duck with herb ghee? Flavorful beyond imagination.

Of course, there is no need to go over the top to impress your family. Chances are wonderful that they will enjoy a tasty portion of simple slow cooker chicken as well, served right alongside these roasted bites of squash. Toss in a green salad with a homemade dressing, and all the praise will be yours to keep.

Garlic And Herb Roasted Butternut Squash Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

  • 1 butternut squash, seeded, peeled, and cut into cubes
  • 4 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh thyme, minced
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Garlic And Herb Roasted Butternut Squash preparation.

Preparation

  1. Preheat oven to 425 F.
  2. In a bowl, combine all the ingredients, and season to taste.
  3. Gently toss everything until well coated.
  4. Place the squash on a parchment lined, or lightly oiled baking sheet.
  5. Roast in the oven for 35 to 40 minutes, turning at the halfway point.
  6. Adjust seasoning and serve topped with more fresh herbs, if desired.

📖 Recipe

Garlic And Herb Roasted Butternut Squash in a blue casserole.

Garlic And Herb Roasted Butternut Squash Recipe

Heat up the oven, cube the squash, coat with olive oil and fresh herbs, then bake away! Roasted butternut squash with garlic and herbs is here to feed and nourish, you well.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 people
Calories 224 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 425 F.
  • In a bowl, combine all the ingredients, and season to taste.
    1 butternut squash, 4 garlic cloves, 2 tbsp. fresh parsley, 2 tbsp. fresh rosemary, 1 tbsp. fresh thyme, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Gently toss everything until well coated.
  • Place the squash on a parchment lined, or lightly oiled baking sheet.
  • Roast in the oven for 35 to 40 minutes, turning at the halfway point.
  • Adjust seasoning and serve topped with more fresh herbs, if desired.
    Sea salt and freshly ground black pepper

Nutrition

Calories: 224kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 15mgPotassium: 785mgFiber: 6gSugar: 4gVitamin A: 20946IUVitamin C: 58mgCalcium: 144mgIron: 3mg
Keyword garlic, herb, paleo, recipe, roasted butternut
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Lemon And Garlic Tilapia Recipe

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Fish and lemon. Lemon and fish. Who discovered this basic match that nearly everyone loves? In the far past, it may have been for more practical, hygienic reasons, where refrigeration and ice were not involved. Whatever the reason, we instinctively know that they taste wonderful together, so we'll keep repeating it for as long as it works.

Lemon And Garlic Tilapia on a black board.

Now, onto the fish selection. Tilapia is freshwater fish with a mild taste, and its origins go all the way back to Ancient Egypt! It is an excellent choice for a complete protein source (containing all the essential amino acids) and unsaturated fat, along with sufficient levels of calcium and potassium.

You should be getting enough minerals and vitamins through your diet, so make a conscious effort to eat what your body needs by means of whole foods, not supplements, every day. Fish dishes are always a good way to add vitamin D and Omega-3s into your energetic life.

Some alternatives to tilapia are cod, perch, flounder, and sole; choose what you can find fresh at the market!

All you really need to complete this meal is a side salad with fresh or steamed greens, we also recommend a broccoli salad with homemade mayonnaise.

Lemon And Garlic Tilapia Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

  • 4 tilapia fillets or any white fish fillets
  • Juice and zest of 1 lemon
  • 4 garlic cloves, minced
  • Lemon wedges, for serving
  • Fresh parsley, minced (to garnish)
  • ¼ cup ghee
  • Sea salt and freshly ground black pepper
Lemon And Garlic Tilapia preparation.

Preparation

  1. Heat a skillet over medium-high heat.
  2. Season the fish fillets generously with sea salt and black pepper to taste.
  3. Add the ghee, garlic, and zest to the pan and let it melt, stirring occasionally.
  4. Once melted, add the fish fillets to the skillet and cook the fish on both sides, about 2 to 3 minutes per side, depending on the thickness of the fillets. Meanwhile, baste the fish with the ghee sauce as it cooks.
  5. Serve the fillets with fresh parsley and lemon slices.

📖 Recipe

Lemon And Garlic Tilapia on a black board.

Lemon And Garlic Tilapia Recipe

You don't need to wait for Friday to eat fresh fish; you can enjoy a simple plate of lemon and garlic tilapia for any dinner, or lunch, any day of the week!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 266 kcal

Ingredients
  

Instructions
 

  • Heat a skillet over medium-high heat.
  • Season the fish fillets generously with sea salt and black pepper to taste.
    4 tilapia fillets or any white fish fillets, Sea salt and freshly ground black pepper
  • Add the ghee, garlic, and zest to the pan and let it melt, stirring occasionally.
    4 garlic cloves, ¼ cup ghee, Juice and zest of 1 lemon
  • Once melted, add the fish fillets to the skillet and cook the fish on both sides, about 2 to 3 minutes per side, depending on the thickness of the fillets. Meanwhile, baste the fish with the ghee sauce as it cooks.
  • Serve the fillets with fresh parsley and lemon slices.
    Lemon wedges, Fresh parsley

Nutrition

Calories: 266kcalCarbohydrates: 1gProtein: 34gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 114mgSodium: 89mgPotassium: 525mgFiber: 0.1gSugar: 0.03gVitamin A: 0.3IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword garlic, lemon, paleo, recipe, tilapia
Tried this recipe?Let us know how it was!