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Squid and Bell Pepper Stir-Fry

June 6, 2024 by chantal Leave a Comment

Imagine the sizzle of a hot skillet, the aroma of vibrant vegetables, and the melt-in-your-mouth satisfaction of perfectly stir-fried calamari. If you're a health-conscious food lover seeking adventure in the kitchen, this squid and bell pepper stir-fry is your next culinary conquest!

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Squid and Bell Pepper Stir-Fry

Stir-fry is a versatile cooking method that hails from the Far East and continues to captivate taste buds around the globe. But this isn't just any stir-fry. By infusing the tender goodness of squid with the crisp sweetness of bell peppers, we create a dish that stands at the intersection of healthy, delicious, and culturally rich cuisine.

A simple Broccoli and Apple Salad with Walnuts or a nourishing cup of Egg Drop Soup can cleanse your palate and add a fresh component to your meal, balancing the heartiness of the stir-fry.

Ingredients

Serves: 2 Prep Time: 10 minutes Cook Time: 5 minutes

3 squids, tentacles cut just under the eyes, eyes separated and tubes cleaned
3 bell peppers, seeded and cut into ½-inch wide slices
1 teaspoon curry powder
Cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Squid and Bell Pepper Stir-Fry

Cut the squid tubes so they can lay flat and score the surface diagonally with a sharp knife, then cut the opened tubes into 1-inch strips.

Heat a wok over a high heat, melt-in some cooking fat and add the bell peppers, squid pieces and squid tentacles all at once.

Stir-fry, stirring constantly, until the squid becomes opaque white.

Now over a medium heat add the curry powder, season to taste with salt and pepper and stir-fry, stirring, for another minute or two.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Squid and Bell Pepper Stir-Fry

Squid and bell pepper stir-fry offers a delightful synergy of textures, a vibrant palette of color, and a medley of flavors.

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Prep Time 10

Cook Time 5

Course Main Dish

Cuisine Seafood

Servings people

Calories 40 kcal

Equipment

1 Wok

Ingredients

3 squids tentacles cut just under the eyes, eyes separated and tubes cleaned
3 bell peppers seeded and cut into ½-inch wide slices
1 teaspoon curry powder
Cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Cut the squid tubes so they can lay flat and score the surface diagonally with a sharp knife, then cut the opened tubes into 1-inch strips.
3 squids
Heat a wok over a high heat, melt-in some cooking fat and add the bell peppers, squid pieces and squid tentacles all at once.
Cooking fat, 3 bell peppers
Stir-fry, stirring constantly, until the squid becomes opaque white.
Now over a medium heat add the curry powder, season to taste with salt and pepper and stir-fry, stirring, for another minute or two.
1 teaspoon curry powder, Sea salt and freshly ground black pepper to taste

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 7mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 671IUVitamin C: 144mgCalcium: 23mgIron: 1mg

Keyword bell pepper, squid, stir-fry

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Classic Creamy Coleslaw

May 15, 2024 by chantal Leave a Comment

Classic Creamy Coleslaw, a dish favored across the globe for its amalgamation of crunchy, tangy, and creamy elements, has stood the test of time in the chronicles of culinary excellence. Originating from the Dutch word "koolsalade," the salad demonstrates the versatility of cabbage—a humble, widely-available vegetable that becomes a canvas for various cultural takes on this beloved side dish.

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Classic Creamy Coleslaw

Coleslaw, sometimes referred to as slaw, has a rich history dating back to the ancient Romans who favored cabbage. Variants of the dish are found in cuisines as diverse as the Americas, Indonesia, and Korea. In the 18th century, the Dutch brought coleslaw to the New World, where it underwent further evolution with the addition of new ingredients such as carrots and mayonnaise.

Today, coleslaw has become a staple in American cuisine, often accompanying hearty barbecue meats, fried chicken, or sandwiches. It’s a nostalgic taste for many, reminding us of family picnics and summer gatherings.

Coleslaw is an excellent partner for a wide spectrum of dishes. Its creamy, crisp texture and refreshing bite serve as a complement to Barbecued Pork Tenderloins or even as a topping for Fish Tacos.

Ingredients

Serves: 8 Prep Time: 10 minutes

1 head red or green cabbage, finely shredded
2 large carrots, finely shredded
1 cup homemade mayonnaise
2 tablespoon grated onion
2 tablespoon lemon juice
1 tablespoon dry mustard
sea salt and freshly ground black pepper to taste

How to Make Classic Creamy Coleslaw

In a large bowl, combine the mayonnaise, onion, lemon juice and mustard. Season to taste with salt and pepper.

Add the shredded cabbage and carrots to the bowl and mix everything together.

More Creative Side Dish Recipes

If you love creative side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Classic Creamy Coleslaw

Classic Creamy Coleslaw is a testament to the simple pleasures of food. A side dish that's tradition and brings people together.

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Prep Time 6

Course Side Dish

Cuisine American

Servings people

Calories 231 kcal

Ingredients

1 head red or green cabbage finely shredded
2 large carrots finely shredded
1 cup homemade mayonnaise
2 tablespoon grated onion
2 tablespoon lemon juice
1 tablespoon dry mustard
sea salt and freshly ground black pepper to taste

Instructions

In a large bowl, combine the mayonnaise, onion, lemon juice and mustard. Season to taste with salt and pepper.
1 cup homemade mayonnaise, 2 tablespoon grated onion, 2 tablespoon lemon juice, 1 tablespoon dry mustard, sea salt and freshly ground black pepper to taste
Add the shredded cabbage and carrots to the bowl and mix everything together.
1 head red or green cabbage, 2 large carrots

Nutrition

Calories: 231kcalCarbohydrates: 9gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 209mgPotassium: 261mgFiber: 3gSugar: 5gVitamin A: 2678IUVitamin C: 44mgCalcium: 56mgIron: 1mg

Keyword coleslaw, creamy

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Roasted Sweet Potatoes with Rosemary

May 13, 2024 by chantal Leave a Comment

The kitchen is a sanctuary for foodies and home cooks where culinary arts meet the science of nutrition. Among the many vegetables that grace our tables, the sweet potato stands out, not just for its vibrant color and versatility but also for its rich nutrients. We're celebrating the sweet potato in all its roasted glory with this easy roasted sweet potatoes with rosemary recipe. Whether you're a fan of comfort foods or a health-conscious cook looking for the perfect paleo recipe, you're in for a delightful culinary adventure.

closeup overhead view of square bowl filled with cubed baked sweet potato

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Roasted Sweet Potatoes with Rosemary

Sweet potatoes have a history as colorful and diverse as their flesh – ranging from orange to purple. Indigenous to Central and South America, this root vegetable has traveled the world to become a staple in many cuisines. Packed with vitamins A, C, and E, sweet potatoes provide antioxidants that help protect your body's cells. They also offer a lower glycemic index than regular white potatoes, making them a favorite among those watching their blood sugar levels.

The marriage of the slightly sweet, earthy flavor of sweet potatoes with the aromatic, piney flavor of rosemary is a match made in heaven, for both your palate and your health. Rosemary contains compounds that are believed to boost the immune system and improve digestion. Together, they create a sumptuous dish that's as good for you as it is delicious.

To transform your roasted sweet potatoes into a well-rounded meal, consider these inspired pairing ideas. For an autumnal feast, match the sweet potatoes with a juicy, Pork Loin with Paprika. For a vegetarian delight, consider serving your roasted sweet potatoes alongside a Raw Kale Salad.

Ingredients

Serves: 3 Prep Time: 10 minutes Cook Time: 35 minutes

1 lb sweet potatoes or yams, cut into 1 inch cubes
1 large sprig rosemary, leaves picked
3 tablespoon cooking fat
5 cloves garlic, skin still on, but smashed
Sea salt and freshly ground black pepper to taste

How to Make Roasted Sweet Potatoes with Rosemary

Preheat your oven to 425 F.

In a pot filled with salted cold water, place the sweet potato cubes and smashed garlic clovesand bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it. Discard the garlic.

Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.

Heat a roasting pan on the stove top on a medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking, mix everything well together.

More Veggie Side Dish Recipes

If you love veggie side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Roasted Sweet Potatoes with Rosemary

Roasted sweet potatoes with rosemary is a feast for all the senses – it's visually appealing, scented with the warm essence of rosemary, and, most importantly, delicious.

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Prep Time 10

Cook Time 35

Course Side Dish

Cuisine American

Servings people

Calories 258 kcal

Ingredients

1 lb sweet potatoes or yams cut into 1 inch cubes
1 large sprig rosemary leaves picked
3 tablespoon cooking fat
5 cloves garlic skin still on, but smashed
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 425 F.
In a pot filled with salted cold water, place the sweet potato cubes and smashed garlic cloves and bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it. Discard the garlic.
1 lb sweet potatoes or yams, 5 cloves garlic
Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.
1 large sprig rosemary
Heat a roasting pan on the stove top on a medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking, mix everything well together.
3 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste

Nutrition

Calories: 258kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 84mgPotassium: 530mgFiber: 5gSugar: 6gVitamin A: 21452IUVitamin C: 5mgCalcium: 55mgIron: 1mg

Keyword roasted, rosemary, sweet potatoes

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Lacto-Fermented Salsa

May 7, 2024 by chantal Leave a Comment

For food enthusiasts and health-conscious cooks, there's a culinary alchemy that's gaining steady popularity — the transformation of regular salsas into a vibrant, nutrient-packed powerhouse through a process called lacto-fermentation. This method adds a tangy depth to the familiar flavors and kick of traditional salsas, while enhancing their nutritional profile.

jar of salsa and an empty jar beside tomatoes on a table

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Lacto-Fermented Salsa

At a glance, lacto-fermentation might sound like a technical term from a scientific journal, but it's simpler than it appears. This traditional method of preserving food not only increases its shelf life but also imbues it with an array of health benefits. The term 'lacto' refers to lactic acid bacteria, the good kind of bacteria that's crucial to the process, and is not about dairy-based fermentation.

Making your own lacto-fermented salsa at home opens up a world of customization and creativity. There's truly no limit to the flavors you can infuse, and the satisfaction of producing your own healthy condiment is unmatched.

Lacto-fermented salsa isn't just a condiment; it's a versatile ingredient that can elevate countless meals. Stir it into your morning Scrambled Eggs with Salmon, blend it into a Creamy Avocado Dressing on Steak, or use it to top your favorite Burrito Bowl for an instant flavor and health boost.

Ingredients

Serves: 128 Prep Time: 40 minutes Ferment Time: 3-5 days

12 cups fresh tomatoes, chopped
2 cups chilies, seeded and chopped (Jalapeños and Serranos are good choices)
¼ cup dried oregano
2 tablespoon cumin
8 garlic cloves, chopped
2 onions, chopped
¼ cup sea salt

How to Make Lacto-Fermented Salsa

Wear rubber gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together.

Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.

Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely.

Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.

Place the fermentation jar in a warm spot in your kitchen and allow the salsa to ferment for 3 to 5 days.

Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.

A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Lacto-Fermented Salsa

Lacto-fermented salsa offers a dual reward—culinary delight and health. The process might require patience, but the payoff is delicious.

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Prep Time 36

Ferment Time 6

Course condiment

Cuisine Chinese

Servings people

Calories 5 kcal

Equipment

1 Fermentation Jar

Ingredients

12 cups fresh tomatoes chopped
2 cups chilies seeded and chopped (Jalapeños and Serranos are good choices)
¼ cup dried oregano
2 tablespoon cumin
8 garlic cloves chopped
2 onions chopped
¼ cup sea salt

Instructions

Wear rubber gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together.
Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely.
Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the salsa to ferment for 3 to 5 days.
Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Nutrition

Calories: 5kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 222mgPotassium: 47mgFiber: 0.3gSugar: 1gVitamin A: 142IUVitamin C: 5mgCalcium: 5mgIron: 0.2mg

Keyword Lacto-Fermented, salsa

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Paleo Sauerkraut

May 5, 2024 by chantal Leave a Comment

Sauerkraut, a fermented cabbage dish, has long been a dietary staple in many cultures. From its roots in German cuisine to its global presence as a probiotic powerhouse, sauerkraut is as versatile as it is ancient. Dig deep into the art of making sauerkraut at home, discover its rich nutritional benefits, and set out on a path to sauerkraut mastery.

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Paleo Sauerkraut

At its core, sauerkraut is the result of a magical process called fermentation. This process involves beneficial bacteria breaking down the sugars in cabbage to create lactic acid, the compound responsible for that tangy sauerkraut flavor. Not only does this preserve the cabbage, but it also enhances its nutritional profile, boosting vitamins and creating gut-friendly probiotics. Understanding this biological dance is key to appreciating sauerkraut beyond its taste.

The transformation of cabbage into sauerkraut doesn't only affect its taste—it amps up its health benefits too. Fermentation makes the cabbage more digestible, increases the bioavailability of nutrients like vitamin C, and produces live cultures that are excellent for the gut health. This makes sauerkraut a superstar in the realm of fermented foods, bringing a crunch to the table alongside a host of health perks.

From breakfast to dinner, sauerkraut can make a flavorful and nutritious addition to your meals. Add it to an Oven Omelette at breakfast, a Cobb Salad at lunch, or a simple Vegetable Stir-Fry for dinner. The possibilities are as endless as the benefits are boundless.

Ingredients

Serves: 128 Prep Time: 30 minutes Ferment Time: 7-10 days

4 or 5 heads of red or green cabbage, shredded
¼ cup sea salt

How to Make Paleo Sauerkraut

Place the shredded cabbage little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.

Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.

Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.

Place the fermentation jar in a warm spot in your kitchen and allow the Sauerkraut to ferment for 7 to 10 days.

Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.

A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Paleo Sauerkraut

Sauerkraut is more than just an accompaniment to bratwurst. It's a culinary adventure rooted in tradition and packed with nutrition.

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Prep Time 26

Ferment Time 10

Course Side Dish

Cuisine German

Servings people

Calories 7 kcal

Equipment

1 Fermentation Jar

Ingredients

4 or 5 heads of red or green cabbage shredded
¼ cup sea salt

Instructions

Place the shredded cabbage little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
4 or 5 heads of red or green cabbage, ¼ cup sea salt
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the Sauerkraut to ferment for 7 to 10 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Nutrition

Calories: 7kcalCarbohydrates: 2gProtein: 0.4gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.005gMonounsaturated Fat: 0.005gSodium: 226mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 10mgCalcium: 11mgIron: 0.1mg

Keyword german, paleo, sauerkraut

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Preserved Lemons

May 2, 2024 by chantal Leave a Comment

Preserved lemons are the unsung heroes of the citrus world, with a distinctly briny, intense flavor that can lift a dish from mundane to extraordinary. Loved by food enthusiasts and acclaimed chefs around the globe, these potent little flavor packets pack a punch.

jar of pickled lemons with fresh lemons beside it sitting on a table

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Preserved Lemons

Preserved lemons have a deep history compared to their fresh, sunshiney counterparts. Hailing from the Mediterranean and Middle Eastern regions, they have permeated global cuisine, from tagines to pastas, adding an unmistakable umami kick to dishes. Their preparation is simple, yet their complexity of flavor is unparalleled. They are prized for their ability to cut through rich meats and sauces, offering a much-needed acidic balance.

The culinary world isn't the only arena where preserved lemons shine; they boast a list of health benefits. Rich in vitamin C, antioxidants, and containing probiotics from the preserving process, preserved lemons offer a tangy tonic for digestion and immune support.

But what do you pair pickled lemons with? Easy. A sliver of preserved lemon can transform a simple salad into something extraordinary, or lend a fermentative zest to seafood dishes that's unbeatable. I'd reach for some of my fermented lemons when I make Chicken, Bacon and Sweet Potato Skewers or, for a fancier meal, Smoked Salmon with Fresh Vegetables. You won't believe how much flavor is added from this one component.

Ingredients

Serves: 10 Prep Time: 10 minutes Ferment Time: 8+ weeks

14 medium and ripe lemons, well washed
1 ½ cups coarse sea salt
1 cinnamon stick, snapped into 4 pieces
1 tablespoon fennel seeds
2 thumbs fresh ginger, thinly sliced

How to Make Preserved Lemons

Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.

Stuff those 10 lemon with as much of the salt as possible inside the cavity created.

Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.

Seal the jar and leave in a cool place for 3 days.

After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.

Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Preserved Lemons

Preserved lemons are a simple yet powerful ingredient that can transform your cooking. They carry a bit of history and culture in every bite.

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Prep Time 8

Ferment Time 56

Course condiment

Cuisine African

Servings people

Calories 48 kcal

Equipment

1 Canning Jar

Ingredients

14 medium and ripe lemons well washed
1 ½ cups coarse sea salt
1 cinnamon stick snapped into 4 pieces
1 tablespoon fennel seeds
2 thumbs fresh ginger thinly sliced

Instructions

Take the 10 nicest lemons and cut them into quarters, lengthwise, making sure not to cut all the way through so that the quarters are still attached together.
14 medium and ripe lemons
Stuff those 10 lemon with as much of the salt as possible inside the cavity created.
1 ½ cups coarse sea salt
Add the lemons to the canning jar and sprinkle the spices, including the rest of the salt, as you go along.
1 cinnamon stick, 1 tablespoon fennel seeds, 2 thumbs fresh ginger
Seal the jar and leave in a cool place for 3 days.
After 3 days, squeeze out the juice of the 4 remaining lemons, place those squeezed lemons in the jar with the 10 lemons and pour their juice over them. The lemons should be covered with liquid at this point.
Seal the jar and leave at room temperature for at least 8 weeks before enjoying them.

Nutrition

Calories: 48kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 16980mgPotassium: 230mgFiber: 5gSugar: 4gVitamin A: 35IUVitamin C: 80mgCalcium: 61mgIron: 1mg

Keyword african-style, lemon, preserved

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Lacto-Fermented Peach Chutney

April 29, 2024 by chantal Leave a Comment

Unlock the timeless art of preserving flavors with the enchanting marriage of fruits and fermentation! Here’s a deep-dive into the age-old technique of lacto-fermentation with a peachy twist, perfect for food lovers and health enthusiasts alike. Discover the wonders of this craft and immerse yourself into the delightful world of peach chutney — a harmonious blend of sweet, tangy, and spicy flavors that tantalizes the taste buds.

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Lacto-Fermented Peach Chutney

Lacto-fermentation is among the oldest methods of food preservation, tracing its roots back to ancient civilizations. Once considered alchemy, this process mere involves cultivating natural, beneficial bacteria to prolong the life of fresh produce and enhance flavors. Unlike pickling that involves vinegar, lacto-fermentation relies on the natural sugars present in the food, which bacteria then convert into lactic acid, another natural preservative.

Chutney, a condiment in Indian cuisine, traditionally balances the sweet and the tangy. It's made with various fruits, vegetables, and an array of spices. The fusion of ripe peaches with aromatic spices and a dash of acidity results in a heavenly spread that pairs well with meats like a Roast Leg of Lamb, or as a garnish for an amazing Raw Kale Salad.

Ingredients

Serves: 128 Prep Time: 40 minutes Ferment Time: 2-4 days

16 peaches, cored and coarsely chopped
2 cups raisins
2 cups pecans, chopped
3 ½ tablespoon sea salt
Juice of 5 lemons
4 onions, finely chopped
4 tablespoon grated fresh ginger
4 hot peppers, fresh or dried, chopped

How to Make Lacto-Fermented Peach Chutney

Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers together.

Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.

Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.

Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.

Place the fermentation jar in a warm spot in your kitchen and allow the chutney to ferment for 2 to 4 days.

Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.

A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Lacto-Fermented Peach Chutney

With a jar of luscious lacto-fermented peach chutney in hand, you have the key ingredient to elevate your dining experience.

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Prep Time 40

Ferment Time 4

Course condiment

Cuisine Indian

Servings people

Calories 27 kcal

Ingredients

16 peaches, cored and coarsely chopped
2 cups raisins
2 cups pecans chopped
3 ½ tablespoon sea salt
Juice of 5 lemons
4 onions finely chopped
4 tablespoon grated fresh ginger
4 hot peppers fresh or dried, chopped

Instructions

Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers together.
16 peaches, cored and coarsely chopped, 2 cups raisins, 2 cups pecans, 3 ½ tablespoon sea salt, Juice of 5 lemons, 4 onions, 4 tablespoon grated fresh ginger, 4 hot peppers
Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the chutney to ferment for 2 to 4 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Nutrition

Calories: 27kcalCarbohydrates: 4gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 194mgPotassium: 58mgFiber: 1gSugar: 2gVitamin A: 75IUVitamin C: 3mgCalcium: 4mgIron: 0.2mg

Keyword chutney, Lacto-Fermented, peach

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Sauerrüben - Lacto-Fermented Turnips

April 28, 2024 by chantal Leave a Comment

From the bustling streets of Berlin to the heart of the Bavarian Alps, lacto-fermented foods have long held a pivotal place in German cuisine. One such staple, Sauerrüben, offers a delightful burst of tangy satisfaction that marries beautifully with its rich historical background and immense health benefits. For health enthusiasts and foodies alike, Sauerrüben is a glowing example of a culinary creation that's as good for the gut as it is for the soul.

jar of canned turnips next to raw turnips to represent Sauerrüben - lacto-fermented turnips

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Sauerrüben - Lacto-Fermented Turnips

Lacto-fermentation isn't just a culinary trend; it's an age-old process that dates back to the ancient Romans. ‘Lacto’ refers to lactic acid, produced by bacteria called Lactobacillus. These bacteria are responsible for the fermentation of vegetables, transforming them into probiotic powerhouses.

Turnips themselves have a storied history. Roman authors describe them as being a primary root vegetable, esteemed both for their culinary and medicinal properties. Even the Emperor Tiberius declared that the most delicate turnips should be brought to him during meals while he was in private, without his knowing that they had grown.

Fast forward to modern times, and the revival of lacto-fermented foods is a testament to their enduring appeal. In the context of Sauerrüben, this tradition-rich food is not only delicious but also a preservation method that enhances the nutrient content of turnips, making them richer in vitamins and minerals, such as Vitamin K, which supports bone health, and Vitamin C, an immune system bolster.

Take your Sauerrüben to the next level by serving it with Sheet Pan Sausages and Veggies for an easy meal, or with a Cobb Salad for an instant flavor upgrade.

Ingredients

Serves: 64 Prep Time: 30 minutes Ferment Time: 7-10 days

10 lb turnips, peeled and julienned
¼ cup sea salt

How to Make Sauerrüben - Lacto-Fermented Turnips

Place the julienned turnips little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go along.

Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.

Place the fermentation jar in a warm spot in your kitchen and allow the turnips to ferment for 7 to 10 days.

Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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jar of pickled turnips and raw turnips on a table to represent Sauerrüben - lacto-fermented turnips

Sauerrüben - Lacto-Fermented Turnips

I encourage you to take the plunge and ferment a batch of Sauerrüben at home. It’s a simple yet deeply rewarding process.

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Prep Time 30

Fermenting Time 7

Course condiment

Cuisine German

Servings people

Calories 20 kcal

Equipment

1 Fermentation Jar

Ingredients

10 lb turnips peeled and julienned
¼ cup sea salt

Instructions

Place the julienned turnips little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go along.
10 lb turnips, ¼ cup sea salt
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the turnips to ferment for 7 to 10 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.004gSodium: 490mgPotassium: 135mgFiber: 1gSugar: 3gVitamin C: 15mgCalcium: 22mgIron: 0.2mg

Keyword Lacto-Fermented, Sauerrübens, turnip

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Bacon Wrapped Peaches with Basil and Balsamic Vinegar

April 22, 2024 by chantal Leave a Comment

If you're looking to tantalize your taste buds with an unexpected explosion of flavors, this recipe is for you. Bacon wrapped peaches with basil and a hint of balsamic vinegar are a culinary delight that marry the sweetness of peaches, the savoriness of bacon, and the freshness of herbs in a dance on the palate.

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Bacon Wrapped Peaches with Basil and Balsamic Vinegar

Bacon wrapped peaches are not just a trendy appetizer; they have a story rooted in classic cooking techniques. Originally a component of haute cuisine, the combination of pork and fruits has a history that stretches back to medieval times when sweet and savory dishes were all the rage. In the modern era, this delightful dish has been reimagined for contemporary palates, becoming a staple in the repertoire of amateur chefs and esteemed culinary artists alike.

The essence of this dish lies in the contrast of the warm, salty bacon against the cool sweetness of a warm, in-season peach. When these bold flavors are complemented by the unexpected twist of basil and balsamic vinegar, each bite becomes a sensory delight.

To make this a full experience, try pairing these paleo bacon-wrapped peaches with a Grilled Chicken Salad or, for an even more sophisticated experience, go for Scallops with Potato Cauliflower Puree. Absolute bliss to the palate.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 4 minutes

16 slices bacon
2 large peaches, halved, pitted and each half cut into 4 wedges
16 fresh basil leaves
Cooking fat
Balsamic vinegar to taste for drizzling
Freshly ground black pepper to taste

How to Make Bacon Wrapped Peaches with Basil and Balsamic Vinegar

Place the bacon slices flat on a working surface and place 1 peach wedge at one end of each slice.

Season to taste with freshly ground black pepper, add 1 basil leaf and roll the bacon over the peach and basil leaf.

Heat a large skillet over a medium-low heat and fry the wrapped peaches in a bit of your favorite cooking fat, turning often, until the bacon is crispy, about 4 minutes.

Serve on a platter drizzled with balsamic vinegar.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Bacon Wrapped Peaches with Basil and Balsamic Vinegar

Bacon wrapped peaches with basil and balsamic vinegar are not just a meal; they are a sensory experience on a plate.

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Prep Time 10

Cook Time 4

Course Side Dish

Cuisine American

Servings people

Calories 182 kcal

Ingredients

16 slices bacon
2 large peaches halved, pitted and each half cut into 4 wedges
16 fresh basil leaves
Cooking fat
Balsamic vinegar to taste for drizzling
Freshly ground black pepper to taste

Instructions

Place the bacon slices flat on a working surface and place 1 peach wedge at one end of each slice.
16 slices bacon, 2 large peaches
Season to taste with freshly ground black pepper, add 1 basil leaf and roll the bacon over the peach and basil leaf.
16 fresh basil leaves, Freshly ground black pepper to taste
Heat a large skillet over a medium-low heat and fry the wrapped peaches in a bit of your favorite cooking fat, turning often, until the bacon is crispy, about 4 minutes.
Cooking fat
Serve on a platter drizzled with balsamic vinegar.
Balsamic vinegar to taste for drizzling

Nutrition

Calories: 182kcalCarbohydrates: 8gProtein: 12gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 32mgSodium: 547mgPotassium: 256mgFiber: 1gSugar: 6gVitamin A: 341IUVitamin C: 3mgCalcium: 9mgIron: 1mg

Keyword bacon, balsamic vinegar, basil, peach

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Asian Barbecued Shrimp

April 19, 2024 by chantal Leave a Comment

In the colorful tapestry of Asian cuisine, few dishes capture the essence of coastal living quite like Asian Barbecued Shrimp. With a lineage that stretches back through the centuries, this dish not only packs a punch of tangy, umami flavor but also touts nutritional benefits and a perfect fit for the paleo lifestyle.

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Asian Barbecued Shrimp

Shrimp, a staple in many Asian cultures, has long been revered for its flavor and versatility. The earliest mentions of shrimp in Asian cuisine date back to ancient China, where seafood was celebrated as a vital part of the diet.

Asian barbecued shrimp specifically evolved from the ancient art of charcoal grilling, which is deeply entrenched in the culinary traditions of many Southeast Asian countries. Ingredients like soy sauce, ginger, lemongrass, and garlic, which are commonly found in the marinades for this dish, reflect the vibrant and varied flavors of the region.

The dish not only served as a delicious meal but also as a community-builder, with the aroma of the grilling shrimp drawing people together. Today, Asian barbecued shrimp has become a global favorite, and for good reason — it's simple to make, yet rich in complex, satisfying flavors.

To make your paleo barbecued shrimp into a full-on meal you're sure to enjoy, try pairing it with Sweet Potato Fries or a cool and refreshing Carrot and Cucumber Salad. You won't be disappointed.

Ingredients

Serves: 4 Prep Time: 45 minutes Cook Time: 4 minutes

3 garlic cloves, minced
A thumbnail sized piece of fresh ginger, minced
1 tablespoon white wine
1 tablespoon sesame seeds
2 teaspoon five-spice powder
1 lb raw shrimp, peeled and deveined
1 teaspoon sesame oil, optional
1 tablespoon honey
Sea salt and freshly ground black pepper to taste

How to Make Asian Barbecued Shrimp

Combine the garlic, ginger, wine, sesame seeds, five-spice powder, sesame oil and honey in a bowl and season the marinade to taste with sea salt and freshly ground black pepper.

Add the shrimp to the marinade and place in the refrigerator for 30 minutes.

When ready, preheat your BBQ grill to high and cook the marinated shrimp for 1 or 2 minutes on each side, until pink and cooked.

Place the reserved marinade into a small pot on the stove top, bring to a boil and boil until the liquid is reduced by half.

Serve the shrimp with the hot liquid poured over them.

More Shrimp Recipes

If you love shrimp as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Asian Barbecued Shrimp

Get ready to impress your guests or savor a meal crafted with love for one of the ocean's most divine offerings — Asian Barbecued Shrimp.

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Prep Time 45

Cook Time 4

Course Main Course

Cuisine Seafood

Servings people

Calories 115 kcal

Equipment

1 Barbecue Grill

Ingredients

3 garlic cloves minced
A thumbnail sized piece of fresh ginger minced
1 tablespoon white wine
1 tablespoon sesame seeds
2 teaspoon five-spice powder
1 lb raw shrimp peeled and deveined
1 teaspoon sesame oil optional
1 tablespoon honey
Sea salt and freshly ground black pepper to taste

Instructions

Combine the garlic, ginger, wine, sesame seeds, five-spice powder, sesame oil and honey in a bowl and season the marinade to taste with sea salt and freshly ground black pepper.
3 garlic cloves, A thumbnail sized piece of fresh ginger, 1 tablespoon white wine, 1 tablespoon sesame seeds, 2 teaspoon five-spice powder, 1 teaspoon sesame oil, 1 tablespoon honey, Sea salt and freshly ground black pepper to taste
Add the shrimp to the marinade and place in the refrigerator for 30 minutes.
1 lb raw shrimp
When ready, preheat your BBQ grill to high and cook the marinated shrimp for 1 or 2 minutes on each side, until pink and cooked.
Place the reserved marinade into a small pot on the stove top, bring to a boil and boil until the liquid is reduced by half.
Serve the shrimp with the hot liquid poured over them.

Nutrition

Calories: 115kcalCarbohydrates: 4gProtein: 16gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 143mgSodium: 644mgPotassium: 186mgFiber: 1gSugar: 0.4gVitamin A: 213IUVitamin C: 2mgCalcium: 98mgIron: 1mg

Keyword asian-style, barbecue, shrimp

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Basil and Cilantro Marinated Squid

April 18, 2024 by chantal Leave a Comment

Squid, a staple in many culinary traditions from Mediterranean to Asian cuisine, is prized for its tender texture and ability to absorb flavors. Basil and cilantro, beloved for their aroma and contribution to the flavor complexity in a wide range of dishes, are stars in this Basil and Cilantro Marinated Squid. Not only do they add rich flavors, but they also bring forth a bevy of health benefits, making this dish as nutritious as it is delicious.

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Basil and Cilantro Marinated Squid

The fresh, peppery sweetness of basil and the zesty, citrus notes of cilantro bring dimension to dishes. Their combined aroma acts as a prelude to a flavorful experience. When coupled with squid, which has a neutral taste profile, these herbs unlock a robust, multi-layered sensation. The marinade offers a balanced flavor that is both satisfying and refreshing.

Want to turn this into an amazing well-rounded meal? Pair this paleo squid recipe with Green Salad with Clementine Dressing or a creamy helping of Cauliflower and Mushroom Risotto. Your dinner guests will be raving.

Ingredients

Serves: 4 (as an appetizer) Prep Time: 35 minutes Cook Time: 2 minutes

2 teaspoon white peppercorns
½ teaspoon salt
1 garlic clove, minced
A handful of fresh basil
A handful of cilantro, including the stems
2 teaspoon cooking fat
1 lb squid, washed, tentacles separated and top sliced into rings
1 teaspoon fish sauce;

How to Make Basil and Cilantro Marinated Squid

With the help of a pestle and mortar, pound the white peppercorns with the salt and the garlic clove.

Add the basil and cilantro and pound again until it reaches a paste consistency.

Place the squid in a bowl and combine with the herb marinade. Let stand at room temperature for 15 minutes.

Heat the cooking fat in a large wok at a very high heat and cook the squid very quickly, about 30 seconds. Proceed by two batches if your wok is too small to cook the squid all at once very rapidly.

If you proceed by two batches, return all the squid to the wok, add the fish sauce and cook for a further 20 seconds. Serve while still hot.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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basil and cilantro marinated calamari piled together on a yellow plate

Basil and Cilantro Marinated Squid

The tantalizing aroma and exquisite taste of basil and cilantro marinated squid make it a dish worth savoring.

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Prep Time 35

Cook Time 2

Course Appetizer

Cuisine Seafood

Servings people

Calories 133 kcal

Equipment

1 Pestle and Mortar
1 Wok

Ingredients

2 teaspoon white peppercorns
½ teaspoon salt
1 garlic clove minced
A handful of fresh basil
A handful of cilantro including the stems
2 teaspoon cooking fat
1 lb squid washed, tentacles separated and top sliced into rings
1 teaspoon fish sauce

Instructions

With the help of a pestle and mortar, pound the white peppercorns with the salt and the garlic clove.
Add the basil and cilantro and pound again until it reaches a paste consistency.
Place the squid in a bowl and combine with the herb marinade. Let stand at room temperature for 15 minutes.
Heat the cooking fat in a large wok at a very high heat and cook the squid very quickly, about 30 seconds. Proceed by two batches if your wok is too small to cook the squid all at once very rapidly.
If you proceed by two batches, return all the squid to the wok, add the fish sauce and cook for a further 20 seconds. Serve while still hot.

Nutrition

Calories: 133kcalCarbohydrates: 5gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 264mgSodium: 459mgPotassium: 290mgFiber: 1gSugar: 0.1gVitamin A: 64IUVitamin C: 6mgCalcium: 46mgIron: 1mg

Keyword calamari, marinated, squid

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Mediterranean Scallops

April 17, 2024 by chantal Leave a Comment

For those with a penchant for the ocean's bounty, Mediterranean scallops are more than a choice ingredient—they're the star attraction on the plates of gourmands and home cooks alike. This delectable mollusk, a staple of coastal Mediterranean cuisine, is renowned for its delicate, sweet flavor and the elegant simplicity it lends to any dish. But beyond their gastronomical appeal, these scallops reveal a story of sustainable seafood practices and the unique aspects of the Mediterranean Sea that nurture them.

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Mediterranean Scallops

For the paleo aficionado, Mediterranean scallops are a natural choice. Their lean, protein-rich meat pairs beautifully with fresh, natural ingredients, making them a versatile canvas for a range of paleo-compliant dishes.

Try them with a Citrus and Avocado Salad for a refreshing twist or serve on a bed of Sautéed Spinach and Caramelized Onions for a quick, satisfying meal.

Ingredients

Serves: 4 Prep Time: 5 minutes Cook Time: 11 minutes

1 lb scallops
½ cup onion, finely sliced
1 clove garlic, minced
1 cup tomatoes, diced
¼ cup black olives, pitted and chopped
1 tablespoon dried basil
¼ teaspoon dried thyme
Cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Mediterranean Scallops

Heat a large skillet over a medium heat and cook the scallops in some cooking fat until just cooked through and opaque all the way through, about 3 minutes per side.

Set the scallops aside on a plate, add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes.

Stir in the tomatoes, olives, dried basil and dried thyme. Combine well, season to taste with sea salt and freshly ground black pepper and cook for another 2 minutes.

Serve the scallops with the tomato sauce poured over them.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Mediterranean Scallops

Mediterranean scallops are a jewel of the sea, a culinary delight that tells a tale of responsible eating and sustainable practices.

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Prep Time 5

Cook Time 11

Course Main Course

Cuisine Seafood

Servings people

Calories 121 kcal

Ingredients

1 lb scallops
½ cup onion finely sliced
1 clove garlic minced
1 cup tomatoes diced
¼ cup black olives pitted and chopped
1 tablespoon dried basil
¼ teaspoon dried thyme
Cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Heat a large skillet over a medium heat and cook the scallops in some cooking fat until just cooked through and opaque all the way through, about 3 minutes per side.
1 lb scallops, Cooking fat
Set the scallops aside on a plate, add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes.
½ cup onion, 1 clove garlic
Stir in the tomatoes, olives, dried basil and dried thyme. Combine well, season to taste with sea salt and freshly ground black pepper and cook for another 2 minutes.
1 cup tomatoes, ¼ cup black olives, 1 tablespoon dried basil, ¼ teaspoon dried thyme, Sea salt and freshly ground black pepper to taste
Serve the scallops with the tomato sauce poured over them.

Nutrition

Calories: 121kcalCarbohydrates: 11gProtein: 15gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 27mgSodium: 656mgPotassium: 468mgFiber: 2gSugar: 4gVitamin A: 174IUVitamin C: 7mgCalcium: 61mgIron: 2mg

Keyword mediterranean style, scallops

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Grilled Curried Mussels

April 14, 2024 by chantal Leave a Comment

There are few culinary adversaries more exciting than the daunting shell of a mussel — an unassuming mollusk that transforms into a delectable dish with the right touch. In the vast ocean of seafood recipes, mussels have long been a favorite, celebrated for their tender, succulent texture and the ease with which they absorb flavors. Let's take this culinary adventure one step further with a grilling technique that imbues those mussels with an exotic touch. Welcome to the world of Grilled Curried Mussels, where tradition meets innovation in a delightful dance of spices and smokiness.

paleo-friendly curry mussels served with lemon wedges

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Grilled Curried Mussels

For seafood enthusiasts and paleo food lovers, this dish is a double delight, offering not just a complex and satisfying flavor profile but also a treasure trove of health benefits. If you're ready to elevate your seafood game, join us as we walk through the sea-salt air to greet this dish's intriguing possibilities.

Want to make this easy paleo mussel recipe into a full-blow meal of delight? Pair it up with Sautéed Spinach and Caramelized Onions or Grapefruit Spinach Salad.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 8 minutes

3 tablespoon butter, ghee or other cooking fat, melted
2 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon ground cumin
2 lbs mussels, washed and beards removed
1 cup bell peppers, chopped
1 lime, thinly sliced + 1 lime cut into 4 wedges
¼ cup fresh parsley, chopped
Sea salt and freshly ground black pepper to taste

How to Make Grilled Curried Mussels

Preheat your barbecue grill to medium-high.

Combine the butter, ghee or other fat in a bowl with the curry powder, garlic and cumin. Season to taste with sea salt and freshly ground black pepper.

Cut out 4 large pieces of foil and divide the mussels in the middle of each of them.

Top with the fat and spice mixture, the bell peppers, the parsley and the lime slices.

Close the packets tightly, leave some space at the top for steam to form.

Place on the preheated grill and cook for about 6 to 8 minutes, until the mussels have opened.

Discard any unopened mussel and serve with the lime wedges.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

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Grilled Curried Mussels

With its vibrant blend of spices and the tantalizing wisp of grilling smoke, Grilled Curried Mussels is a dish that beckons you to the open sea, wherever you may be.

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Prep Time 10

Cook Time 8

Course Side Dish

Cuisine Seafood

Servings people

Calories 193 kcal

Equipment

1 Barbecue Grill

Ingredients

3 tablespoon butter ghee or other cooking fat, melted
2 cloves garlic minced
1 teaspoon curry powder
½ teaspoon ground cumin
2 lbs mussels washed and beards removed
1 cup bell peppers chopped
1 lime thinly sliced + 1 lime cut into 4 wedges
¼ cup fresh parsley chopped
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your barbecue grill to medium-high.
Combine the butter, ghee or other fat in a bowl with the curry powder, garlic and cumin. Season to taste with sea salt and freshly ground black pepper.
3 tablespoon butter, 2 cloves garlic, 1 teaspoon curry powder, ½ teaspoon ground cumin, Sea salt and freshly ground black pepper to taste
Cut out 4 large pieces of foil and divide the mussels in the middle of each of them.
2 lbs mussels
Top with the fat and spice mixture, the bell peppers, the parsley and the lime slices.
1 cup bell peppers, ¼ cup fresh parsley, 1 lime
Close the packets tightly, leave some space at the top for steam to form.
Place on the preheated grill and cook for about 6 to 8 minutes, until the mussels have opened.
Discard any unopened mussel and serve with the lime wedges.
1 lime

Nutrition

Calories: 193kcalCarbohydrates: 9gProtein: 15gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 403mgPotassium: 494mgFiber: 1gSugar: 1gVitamin A: 918IUVitamin C: 50mgCalcium: 54mgIron: 5mg

Keyword curry, grilled, mussels

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Crab Stuffed Avocados

April 13, 2024 by chantal Leave a Comment

There’s a culinary movement that's slimming waistlines and exciting palates—avocado-based dishes. These green wonders aren't just a trendy addition to your table; they're also a powerhouse of nutrients. Enter crab stuffed avocados—this dish is the perfect union of creamy, healthy fats and the sumptuous flavor of crab, resulting in a combination that's as aesthetically pleasing as it is delectable.

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Crab Stuffed Avocados

Crab stuffed avocados aren't just about taste; they're about health. Combining the rich flavor of crab with the creamy texture of avocado presents a dish that’s both a succulent treat and a healthy powerhouse. For those following a paleo diet, this healthy fat and protein-rich combo is a match made in foodie heaven.

Want to make it a full meal? Bring your paleo stuffed avocados to the table with a Cucumber and Mango Salad or a classic like Sweet Potato Fries. You will not be sorry.

Ingredients

Serves: 4 Prep Time: 40 minutes Cook Time: 7 minutes

2 avocados, pitted and cut in half
½ lb canned crab meat
¼ cup celery, minced
1 cup homemade mayonnaise + more to taste
Lemon juice to taste
4 eggs, hard boiled
4 anchovy fillets, rinsed, spine removed and anchovies chopped
⅛ cup black olives, pitted and chopped
A small bunch fresh parsley, chopped
2 tablespoon fresh chives, chopped
1 pinch dried tarragon
1 pinch dried chevril
Sea salt and freshly ground black pepper to taste

How to Make Crab Stuffed Avocados

For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.

When the eggs are cool enough to handle, peel them and chop them coarsely.

Prepare a dressing by combining 1 cup homemade mayonnaise with the tarragon, chives and chevril. Season the dressing to taste with sea salt and freshly ground black pepper.

In a bowl, mix together the crab meat with the cooked eggs, celery and season to taste. Add some homemade mayonnaise to taste and, to moisten the preparation, add a squeeze of lemon juice.

Place the avocado halves on plates, fill the cavity with the crab meat mixture and top off with the chopped anchovies, olives and parsley.

Serve with the herb mayonnaise on the side.

More Unique Recipes

If you love unique recipes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Crab Stuffed Avocados

Make the conscious choice towards a more satisfying and delicious way of eating and indulge in the wonder that is crab stuffed avocados.

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Prep Time 40

Cook Time 7

Course Side Dish

Cuisine American

Servings people

Calories 669 kcal

Ingredients

2 avocados pitted and cut in half
½ lb canned crab meat
¼ cup celery minced
1 cup homemade mayonnaise + more to taste
Lemon juice to taste
4 eggs hard boiled
4 anchovy fillets rinsed, spine removed and anchovies chopped
⅛ cup black olives pitted and chopped
A small bunch fresh parsley chopped
2 tablespoon fresh chives chopped
1 pinch dried tarragon
1 pinch dried chevril
Sea salt and freshly ground black pepper to taste

Instructions

For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
4 eggs
When the eggs are cool enough to handle, peel them and chop them coarsely.
Prepare a dressing by combining 1 cup homemade mayonnaise with the tarragon, chives and chevril. Season the dressing to taste with sea salt and freshly ground black pepper.
1 cup homemade mayonnaise + more to taste, 2 tablespoon fresh chives, 1 pinch dried tarragon, 1 pinch dried chevril, Sea salt and freshly ground black pepper to taste
In a bowl, mix together the crab meat with the cooked eggs, celery and season to taste. Add some homemade mayonnaise to taste and, to moisten the preparation, add a squeeze of lemon juice.
½ lb canned crab meat, ¼ cup celery, Lemon juice to taste
Place the avocado halves on plates, fill the cavity with the crab meat mixture and top off with the chopped anchovies, olives and parsley.
2 avocados, 4 anchovy fillets, ⅛ cup black olives, A small bunch fresh parsley
Serve with the herb mayonnaise on the side.

Nutrition

Calories: 669kcalCarbohydrates: 10gProtein: 20gFat: 62gSaturated Fat: 10gPolyunsaturated Fat: 28gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 246mgSodium: 962mgPotassium: 770mgFiber: 7gSugar: 1gVitamin A: 559IUVitamin C: 13mgCalcium: 114mgIron: 2mg

Keyword avocado, boiled egg, crab

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White Wine and Garlic Mussels

April 12, 2024 by chantal Leave a Comment

Indulge in the melodic fusion of exquisite flavors and the subtleness of a delightful pairing. Mussels, hailed for their sweet, briny succulence, embody the essence of coastal cuisines across the globe. When sautéed with the pungency of garlic and the crisp sophistication of white wine, this dish transcends the ordinary — it becomes an experience. Whether you’re a seasoned cook or an enthusiastic food lover, this recipe is your gateway to perfecting the art of white wine and garlic mussels at home.

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White Wine and Garlic Mussels

Mussels are not just a feast for the palate; they are a nutritional powerhouse, too. From their high protein content to their abundance of vitamins and minerals, mussels are a staple in a diet focused on health and wellness, like the paleo approach. Ready to savor a culinary voyage? Let's unfurl the white wine and garlic mussel saga.

Selecting the right wine is crucial; it’s the culinary conductor that orchestrates a symphony of deliciousness. When it comes to mussels, a dry, acidic white wine will elevate the natural sweetness of the shellfish and mute the garlic’s sharpness. Sauvignon Blanc, Pinot Grigio, and Chardonnay are excellent choices. Opt for a wine that you would gladly sip alongside your meal — if it’s not good enough to drink, it’s not good enough to cook with.

Choosing what to pair these paleo mussels with is also a curiosity. I like to go with something bright and tangy like a Citrus Avocado Salad or a Grapefruit Spinach Salad. Just a great compliment to the mussels, truly.

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes

4 lbs fresh mussels
2 cups white wine or chicken stock
2 chopped onions
5 cloves garlic, finely chopped
⅓ cup of your favorite chopped fresh herbs (parsley and basil are excellent)
6 tablespoon butter or ghee

How to Make White Wine and Garlic Mussels

Wash, remove the beards and discard any of the opened mussels prior to cooking.

In a stockpot, combine the wine or stock, onions and garlic, bring to a boil and simmer for about 5 minutes.

Add the mussels to the pot, cover and increase the heat to medium-high so the sauce boils and creates steam that will cook the mussels.

As soon as all the mussels have opened, add the herbs and butter or ghee and remove from heat.

Serve in bowls with the white wine, garlic and butter sauce.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Garlic and White Wine Mussels served in a bowl

White Wine and Garlic Mussels

The next time you crave a taste of the coast, immerse yourself in White Wine and Garlic Mussels and relish the fruits of your labor.

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Prep Time 10

Cook Time 15

Course Main Course

Cuisine Seafood

Servings people

Calories 477 kcal

Ingredients

4 lbs fresh mussels
2 cups white wine or chicken stock
2 chopped onions
5 cloves garlic finely chopped
⅓ cup of your favorite chopped fresh herbs parsley and basil are excellent
6 tablespoon butter or ghee

Instructions

Wash, remove the beards and discard any of the opened mussels prior to cooking.
4 lbs fresh mussels
In a stockpot, combine the wine or stock, onions and garlic, bring to a boil and simmer for about 5 minutes.
2 cups white wine or chicken stock, 2 chopped onions, 5 cloves garlic
Add the mussels to the pot, cover and increase the heat to medium-high so the sauce boils and creates steam that will cook the mussels.
As soon as all the mussels have opened, add the herbs and butter or ghee and remove from heat.
⅓ cup of your favorite chopped fresh herbs, 6 tablespoon butter or ghee
Serve in bowls with the white wine, garlic and butter sauce.

Nutrition

Calories: 477kcalCarbohydrates: 18gProtein: 29gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 808mgPotassium: 954mgFiber: 1gSugar: 4gVitamin A: 1318IUVitamin C: 30mgCalcium: 102mgIron: 10mg

Keyword garlic, mussels, seafood, white wine

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Almond and Coconut Fried Shrimp

April 11, 2024 by chantal Leave a Comment

When it comes to elevating the humble shrimp into a gourmet experience, the tantalizing marriage of almonds and coconuts takes its flavor to new heights. This dish not only appeals to the palates of food enthusiasts and seafood lovers, but its use of healthy fats aligns with the priorities of those following a paleo lifestyle. Let's hop to and find out how to whip up a delectable Almond and Coconut Fried Shrimp dish in your own kitchen.

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Almond and Coconut Fried Shrimp

The surge of popularity in the almond and coconut duo can likely be attributed to the paleo diet. Advocates of this eating plan sing the praises of the nutritional benefits that these natural and unprocessed foods offer. This resurgence has not only influenced home cooking but has also made its way into fine dining establishments.

Imagine making these amazing paleo fried shrimp with a Cucumber Mango Salad or Creamy Cucumber Chive Salad. Amazingly delightful summer meal.

Ingredients

Serves: 4 Prep Time: 1 hour 45 minutes Cook Time: 4 minutes

1 cup coconut flour
4 eggs
2 cups coconut milk
12 raw jumbo shrimp, peeled and deveined
1 ½ cups slivered almonds
6 cups coconut oil, for frying
A pinch of salt

How to Make Almond and Coconut Fried Shrimp

Combine the coconut flour with a pinch of salt in a bowl and the eggs with the coconut milk in another bowl. Also place the slivered almonds in a separate bowl.

Dip each shrimp in the liquid mixture, than in the coconut flour mixture and finally in the slivered almonds, pressing well to make the almonds stick.

Place the coated shrimp on a sheet of wax paper, on a plate and place in the freezer to set for about 1 ½ hours.

When ready to fry the shrimp, heat the coconut oil in a large pot until the oil reaches 350 F. Monitor the temperature closely and be very careful with the hot oil at this point.

Remove the shrimp from the freezer and fry them, operating by batches, until the exterior turns golden brown, about 4 minutes.

Transfer the fried shrimp to a plate and pat them dry with paper towels.

Make sure the oil returns to 350 F before doing the next batch.

Serve with a simple salad and with your favorite dipping sauce.

More Shrimp Recipes

If you love shrimp as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Almond and Coconut Fried Shrimp

Almond and Coconut Fried Shrimp encapsulates the perfect fusion of culinary indulgence and health-conscious eating.

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Prep Time 1 45

Cook Time 4

Course Main Course

Cuisine Seafood

Servings people

Calories 3413 kcal

Ingredients

1 cup coconut flour
4 eggs
2 cups coconut milk
12 raw jumbo shrimp peeled and deveined
1 ½ cups slivered almonds
6 cups coconut oil for frying
1 pinch salt

Instructions

Combine the coconut flour with a pinch of salt in a bowl and the eggs with the coconut milk in another bowl. Also place the slivered almonds in a separate bowl.
1 cup coconut flour, 4 eggs, 2 cups coconut milk, 1 pinch salt, 1 ½ cups slivered almonds
Dip each shrimp in the liquid mixture, than in the coconut flour mixture and finally in the slivered almonds, pressing well to make the almonds stick.
12 raw jumbo shrimp
Place the coated shrimp on a sheet of wax paper, on a plate and place in the freezer to set for about 1 ½ hours.
When ready to fry the shrimp, heat the coconut oil in a large pot until the oil reaches 350 F. Monitor the temperature closely and be very careful with the hot oil at this point.
6 cups coconut oil
Remove the shrimp from the freezer and fry them, operating by batches, until the exterior turns golden brown, about 4 minutes.
Transfer the fried shrimp to a plate and pat them dry with paper towels.
Make sure the oil returns to 350 F before doing the next batch.
Serve with a simple salad and with your favorite dipping sauce.

Nutrition

Serving: 1gCalories: 3413kcalCarbohydrates: 32gProtein: 29gFat: 377gSaturated Fat: 298gPolyunsaturated Fat: 12gMonounsaturated Fat: 36gTrans Fat: 0.03gCholesterol: 239mgSodium: 490mgPotassium: 674mgFiber: 16gSugar: 4gVitamin A: 346IUVitamin C: 1mgCalcium: 190mgIron: 7mg

Keyword coconut, shrimp

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Baked Garlic Oysters

April 10, 2024 by chantal Leave a Comment

Few culinary experiences can match the indulgence of fresh oysters – savored for centuries, they're a timeless symbol of luxury and fine dining. When combined with the robust flavor of garlic and the warm, comforting essence of butter, the result is a delectable alchemy that tantalizes taste buds. Are you ready to elevate your home dining experience with baked garlic oysters that are both simple and sumptuous?

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Baked Garlic Oysters

One of the delights of baked garlic oysters is their versatility. The classic garlic butter pairs perfectly with the natural briny flavor of the oysters, but you can also experiment with a variety of toppings to cater to your taste. A splash of hot sauce for a spicy kick or a dusting of Parmesan cheese for an extra savory note can be unexpected but delightful variations. And what to serve alongside these flavorful morsels? A crisp, chilled Chablis or a martini with just the right notes can be an ideal complement to the rich flavor profile of the dish.

Want to make it a full meal? Try serving these amazing paleo baked oysters with some Tomato Mushroom Skewers or Celery and Olive Salads. It's going to be amazing.

Ingredients

Serves: 2 (as an appetizer) Prep Time: 5 minutes Cook Time: 20 minutes

4 large oysters, shucked open
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Lemon wedges, to serve
Paprika to taste
Cooking fat, melted
Sea salt and freshly ground black pepper to taste

How to Make Baked Garlic Oysters

Preheat your oven to 375 F.

Sprinkle the minced garlic and parsley evenly over the oysters, season to taste with sea salt, freshly ground black pepper and paprika.

Now fill the oysters with some melted cooking fat.

Place in a baking dish and in the preheated oven to bake for 20 minutes.

Serve immediately when hot with a squeeze of lemon juice on top.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

plate of paleo baked oysters with garlic

Baked Garlic Oysters

Baked Garlic Oysters are a must-try, and we're certain that once you do, it will become a staple in your kitchen repertoire.

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Prep Time 5

Cook Time 20

Course Appetizer

Cuisine Seafood

Servings people

Calories 9 kcal

Ingredients

4 large oysters shucked open
3 cloves garlic minced
1 tablespoon fresh parsley chopped
Lemon wedges to serve
Paprika to taste
Cooking fat melted
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 375 F.
Sprinkle the minced garlic and parsley evenly over the oysters, season to taste with sea salt, freshly ground black pepper and paprika.
4 large oysters, 3 cloves garlic, 1 tablespoon fresh parsley, Sea salt and freshly ground black pepper to taste, Paprika to taste
Now fill the oysters with some melted cooking fat.
Cooking fat
Place in a baking dish and in the preheated oven to bake for 20 minutes.
Serve immediately when hot with a squeeze of lemon juice on top.
Lemon wedges

Nutrition

Calories: 9kcalCarbohydrates: 2gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gCholesterol: 1mgSodium: 4mgPotassium: 33mgFiber: 0.2gSugar: 0.1gVitamin A: 170IUVitamin C: 4mgCalcium: 13mgIron: 0.3mg

Keyword baked, oysters

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Blackened Tilapia

April 5, 2024 by chantal Leave a Comment

The enchanting aroma of spices sizzling in a hot pan, the revolutionary explosion of flavors with each mouthful, the satiating health benefits that make it a beloved dish for health enthusiasts and seafood lovers alike — this is the phenomenon of blackened tilapia.

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Blackened Tilapia

Tilapia, with its mild, flaky white flesh, is a culinary star renowned for its versatility. It takes well to a myriad of flavors and cooking methods, making it a staple in home kitchens and fine dining establishments globally. But it's the blackened preparation that has captured the hearts of many, elevating a humble fillet to sublime gastronomic heights.

Originating in Louisiana, blackening seasoning is a fiery blend of ground spices. The flavorful profile usually includes paprika, cayenne pepper, onion powder, garlic powder, thyme, oregano, and sometimes a touch of sugar for that alluring caramelization. This amalgamation isn't just about adding heat; it's a harmonious symphony that accentuates the natural taste of tilapia.

All you might need to turn this into a complete meal is a simple side salad with fresh or steamed greens or a broccoli salad with homemade mayonnaise.

Ingredients

Serves: 4 Prep Time: 35 minutes Cook Time: 6 minutes

1 lb tilapia fillets
Juice of 1 lemon, sliced into wedges
3 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon celery seeds
A pinch of garlic powder
1 teaspoon ground white pepper
1 teaspoon freshly ground black pepper
1 tablespoon sea salt
Cooking fat

How to Make Blackened Tilapia

Combine the paprika, salt, onion powder, white pepper, black pepper, cayenne pepper, thyme, oregano and celery seeds in a bowl and mix well.

Coat the tilapia fillets in the spice mixture and set them aside at room temperature for 30 minutes in order for the spices to flavor the flesh.

Heat a large skillet over a medium-high heat and fry the tilapia fillets in some cooking fat for about 3 minutes per side, until just cooked through.

Serve with lemon wedges on the side.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add this recipe - and more tasty seafood treats to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Blackened Tilapia

Blackened tilapia is much more than a recipe — it's a celebration of the ocean's bounty, a testament to culinary creativity.

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Prep Time 35

Cook Time 5

Course Main Course

Cuisine Seafood

Servings people

Calories 137 kcal

Ingredients

1 lb tilapia fillets
1 lemon sliced into wedges
3 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon celery seeds
A pinch of garlic powder
1 teaspoon ground white pepper
1 teaspoon freshly ground black pepper
1 tablespoon sea salt
Cooking fat

Instructions

Combine the paprika, salt, onion powder, white pepper, black pepper, cayenne pepper, thyme, oregano and celery seeds in a bowl and mix well.
3 tablespoon paprika, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon celery seeds, A pinch of garlic powder, 1 teaspoon ground white pepper, 1 teaspoon freshly ground black pepper, 1 tablespoon sea salt
Coat the tilapia fillets in the spice mixture and set them aside at room temperature for 30 minutes in order for the spices to flavor the flesh.
1 lb tilapia fillets
Heat a large skillet over a medium-high heat and fry the tilapia fillets in some cooking fat for about 3 minutes per side, until just cooked through.
Cooking fat
Serve with lemon wedges on the side.
1 lemon

Nutrition

Calories: 137kcalCarbohydrates: 6gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 57mgSodium: 1809mgPotassium: 509mgFiber: 3gSugar: 1gVitamin A: 2815IUVitamin C: 1mgCalcium: 53mgIron: 3mg

Keyword blackened, cajun, paleo seafood, tilapia

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Halibut with Green Herb Sauce

April 4, 2024 by chantal Leave a Comment

For seafood enthusiasts, there's little that can rival the succulence of halibut, a culinary delight that's rich in history and flavor. Halibut is a versatile fish, beloved in a variety of cuisines, both for its mild, sweet taste and its tender, flaky texture. This sumptuous recipe – halibut with green herb sauce – is a must-try for home cooks looking for a healthy, delightful meal. Whether you're a dedicated paleo eater or a food connoisseur wanting to expand your repertoire, this green herb sauce and halibut combination is sure to impress your palate.

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Halibut with Green Herb Sauce

Halibut holds a special place in the seafood world. With a history rooted in indigenous North American diets, it continues to be a staple in contemporary, health-conscious cooking. This flatfish offers a dense meat with a mild flavor that makes it ideal for a wide array of seasonings and cooking methods.

Green herb sauce, a bright and aromatic accompaniment, is the perfect foil to halibut with its fresh and vibrant flavors. A harmonious blend of parsley, mint, dill, and a hint of capers, this sauce adds not only an exciting taste but also a visual appeal to your dish. The combination of herbs alone provides an assortment of health benefits, including antioxidant properties and anti-inflammatory effects.

You're going to love having a big serving of halibut with a Cucumber and Carrot Salad or a kabob of Rosemary Scallop Skewers.

Ingredients

Serves: 6 Prep Time: 10 minutes Cook Time: 8 minutes

6 halibut steaks
12 anchovies, rinsed, spine removed and finely chopped
2 tablespoon fresh parsley, finely chopped
2 tablespoon fresh mint, finely chopped
1 tablespoon fresh dill, finely chopped
6 cloves garlic, minced
2 tablespoon capers, rinsed and chopped
½ cup extra-virgin olive oil
6 naturally fermented sour pickles, finely chopped
Cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Halibut with Green Herb Sauce

Preheat your oven to 400 F.

Combine the chopped anchovies in a bowl with the chopped fresh herbs, sour pickles, garlic and capers. Season to taste with black pepper only.

Incorporate the olive oil in the mixture, mixing everything well together.

Season the halibut steaks to taste with sea salt and black pepper.

Heat an oven proof skillet over a medium heat and sear the halibut steaks on both sides for about 1 minute per side with some cooking fat.

Transfer the skillet to the top shelf of the preheated oven and cook for a further 6 to 8 minutes, until the fish is just cooked and opaque all the way through.

Serve the fish with the green sauce on top.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Halibut with Green Herb Sauce

Halibut with Green Herb Sauce is a culinary adventure waiting to happen in your very own kitchen. It celebrates the simplicity and healthfulness of seafood cooking.

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Prep Time 10

Cook Time 8

Course Main Course

Cuisine Seafood

Servings people

Calories 345 kcal

Ingredients

6 halibut steaks
12 anchovies rinsed, spine removed and finely chopped
2 tablespoon fresh parsley finely chopped
2 tablespoon fresh mint finely chopped
1 tablespoon fresh dill finely chopped
6 cloves garlic minced
2 tablespoon capers rinsed and chopped
½ cup extra-virgin olive oil
6 naturally fermented sour pickles finely chopped
Cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 400 F.
Combine the chopped anchovies in a bowl with the chopped fresh herbs, sour pickles, garlic and capers. Season to taste with black pepper only.
12 anchovies, 2 tablespoon fresh parsley, 2 tablespoon fresh mint, 1 tablespoon fresh dill, 6 cloves garlic, 2 tablespoon capers, 6 naturally fermented sour pickles
Incorporate the olive oil in the mixture, mixing everything well together.
½ cup extra-virgin olive oil
Season the halibut steaks to taste with sea salt and black pepper.
6 halibut steaks, Sea salt and freshly ground black pepper to taste
Heat an oven proof skillet over a medium heat and sear the halibut steaks on both sides for about 1 minute per side with some cooking fat.
Transfer the skillet to the top shelf of the preheated oven and cook for a further 6 to 8 minutes, until the fish is just cooked and opaque all the way through.
Serve the fish with the green sauce on top.

Nutrition

Calories: 345kcalCarbohydrates: 3gProtein: 35gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 1010mgPotassium: 886mgFiber: 1gSugar: 1gVitamin A: 428IUVitamin C: 5mgCalcium: 78mgIron: 1mg

Keyword halibut, halibut, herb sauce, paleo seafood

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Bacon Wrapped Sardines

April 3, 2024 by chantal Leave a Comment

The world of culinary exploration is marked by uncanny yet delightful pairings that awaken our taste buds and challenge our preconceived notions about what can go well together on a plate. Among these, the combination of bacon and sardines may seem like an unusual marriage, but it's one that has increasingly found favor among food enthusiasts, health aficionados, and those seeking a unique culinary experience. In this blog post, we'll unravel the charm of bacon wrapped sardines, a dish that offers a tantalizing blend of flavors, textures, and an unexpected nutritional profile.

overhead view of sardines wrapped in bacon served on a plate

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Bacon Wrapped Sardines

Exploring the fusion of sardines and bacon opens the door to a world of creative possibilities. The preparation of bacon wrapped sardines is a craft in its own right, balancing the distinct qualities of each ingredient to achieve a harmonious result. From the selection of the freshest sardines to the perfect crispness of the bacon, attention to detail ensures a memorable dish.

Serve these as an appetizer or main dish alongside a big bowl of Creamy Asparagus Soup and Strawberry Broccoli Salad for a flavor-filled meal that's sure to leave your tastebuds singing.

Ingredients

Serves: 2 Prep Time: 15 minutes Cook Time: 2 minutes

6 whole fresh sardines
6 slices bacon, halved crosswise
1 tablespoon fresh parsley, chopped
Cooking fat
Freshly ground black pepper to taste
Lemon wedges to serve

How to Make Bacon Wrapped Sardines

Heat some cooking fat in a skillet over a medium-low heat and cook the sardines until barely cooked through, about 2 minutes on each side.

When cool enough to handle, wrap each cooked sardine with a bacon piece and secure with toothpicks.

Pour enough heat-resistant cooking fat like tallow, ghee or coconut oil in a pot or dutch oven to a depth of 2-inches and heat over a medium heat until the oil reaches 350 F on a deep fry thermometer. Be careful and monitor the temperature of the hot oil closely.

When the oil is at the desired temperature, place the wrapped sardines in the oil and fry them until the bacon is crisp, about 2 minutes. Operate by batches if necessary.

Remove with a slotted spoon, pat dry with paper towels and remove the toothpicks.

Serve the bacon wrapped sardines on plates with lemon wedges, season to taste with black pepper and sprinkle the chopped parsley over.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Bacon Wrapped Sardines

Whether embraced as a gourmet indulgence or a nutrient-dense addition to the table, bacon wrapped sardines offer a mosaic of experiences!

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Prep Time 15

Cook Time 2

Course Appetizer

Cuisine American

Servings people

Calories 384 kcal

Ingredients

6 whole fresh sardines
6 slices bacon halved crosswise
1 tablespoon fresh parsley chopped
Cooking fat
Freshly ground black pepper to taste
Lemon wedges to serve

Instructions

Heat some cooking fat in a skillet over a medium-low heat and cook the sardines until barely cooked through, about 2 minutes on each side.
Cooking fat, 6 whole fresh sardines
When cool enough to handle, wrap each cooked sardine with a bacon piece and secure with toothpicks.
6 slices bacon
Pour enough heat-resistant cooking fat like tallow, ghee or coconut oil in a pot or dutch oven to a depth of 2-inches and heat over a medium heat until the oil reaches 350 F on a deep fry thermometer. Be careful and monitor the temperature of the hot oil closely.
When the oil is at the desired temperature, place the wrapped sardines in the oil and fry them until the bacon is crisp, about 2 minutes. Operate by batches if necessary.
Remove with a slotted spoon, pat dry with paper towels and remove the toothpicks.
Serve the bacon wrapped sardines on plates with lemon wedges, season to taste with black pepper and sprinkle the chopped parsley over.
Freshly ground black pepper to taste, Lemon wedges to serve, 1 tablespoon fresh parsley

Nutrition

Calories: 384kcalCarbohydrates: 1gProtein: 36gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 88mgSodium: 404mgPotassium: 517mgFiber: 0.1gSugar: 0.01gVitamin A: 429IUVitamin C: 3mgCalcium: 476mgIron: 2mg

Keyword paleo seafood, sardines

Tried this recipe?Let us know how it was!

Baked Salmon with Asparagus and Roasted Beets

April 1, 2024 by chantal Leave a Comment

When you envision a meal that marries gourmet flavors with guilt-free dining, it's hard to beat the trifecta of baked salmon, roasted beets, and tender asparagus. Not only is this triumvirate succulent and rich in taste, but it's also a poster child for healthy eating. This dish isn't just about feeding the body; it's a composition designed to nourish every facet of your well-being. Whether you're a dedicated foodie, a health-conscious eater, or an at-home chef looking to impress, this one is for you.

closeup of salmon steak on asparagus and beets served on a white plate

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Baked Salmon with Asparagus and Roasted Beets

Incorporating salmon into your diet is a popular choice for many reasons. It’s a powerhouse of protein, B vitamins, and omega-3 fatty acids, which are essential for cardiovascular health. Pairing this with nutrient-dense asparagus and the earthy goodness of roasted beets makes for a meal that’s as wholesome as it is delectable.

But before we jump into the kitchen, imagine the sizzle of the salmon in the oven and the rich colors that will adorn your dinner table. Picture the steam wafting from the fresh asparagus and the beets, their sweetness enhanced by a gentle roast. This isn't just about taste and health; it's an exercise in the culinary arts.

It's so perfect, it would make a creative main course for a dinner party, served with lemonade and maybe a raspberry spinach salad.

Ingredients

Serves: 4 Prep Time: 5 minutes Cook Time: 10 minutes

4 wild salmon fillets
4 tablespoon cooking fat
4 teaspoon chopped dill
16 fresh asparagus sprigs, white part removed
4 medium beets, cut in cubes
Sea salt and freshly ground black pepper to taste

How to Make Baked Salmon with Asparagus and Roasted Beets

Preheat your oven to 500 F.

Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets.

Add 1 tablespoon cooking fat and 1 teaspoon dill on top of each fillet and close the foil to form a little pocket.

Bake in the hot oven for about 10 minutes for every inch of thickness of the fish.

Make sure to check on the fish so it doesn’t overcook.

Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.

More Salmon Recipes

If you love salmon as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

Baked Salmon with Asparagus and Roasted Beets

Savored a divine meal of baked salmon, asparagus, and roasted beets? It's a feast for the senses and a hug for the heart.

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Seafood

Servings people

Calories 410 kcal

Ingredients

4 wild salmon fillets
4 tablespoon cooking fat
4 teaspoon chopped dill
16 fresh asparagus sprigs white part removed
4 medium beets cut in cubes
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 500 F.
Line four large pieces of foil and place a salmon fillet on a bed of beet cubes and 4 asparagus. Do that for the 4 fillets.
4 wild salmon fillets, 16 fresh asparagus sprigs, 4 medium beets
Add 1 tablespoon cooking fat and 1 teaspoon dill on top of each fillet and close the foil to form a little pocket.
4 tablespoon cooking fat
Bake in the hot oven for about 10 minutes for every inch of thickness of the fish.
Make sure to check on the fish so it doesn’t overcook.
Serve topped with some more of your favorite fresh herbs. More dill is perfect, but cilantro is also really good.
4 teaspoon chopped dill, Sea salt and freshly ground black pepper to taste

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 10gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 140mgPotassium: 1230mgFiber: 4gSugar: 7gVitamin A: 587IUVitamin C: 8mgCalcium: 49mgIron: 3mg

Keyword asparagagus, baked salmon, beet

Tried this recipe?Let us know how it was!

Baked Cod with Creamy Dill Sauce

March 31, 2024 by chantal Leave a Comment

Fish often takes a backseat in home cooking. It's not for the lack of options, but the uncertainty of how to prepare it with the ease and flavor that defines a good home-cooked dish. This blog post aims to dispel this myth and introduce you to a simple, yet delectable recipe that showcases the best of ocean cuisine - Baked Cod with Creamy Dill Sauce. Not only is this dish a delight for foodies, but it's also a boost for health-conscious paleo enthusiasts and any home cook looking to whip up something healthy and mouthwatering.

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Baked Cod with Creamy Dill Sauce

Baked Cod with Creamy Dill Sauce is more than a recipe; it's a statement about the intersection of health and flavor in your dining experience. Encouraging a hands-on approach to meal planning and preparation is the first step in taking control of your diet and, consequently, your health.

I hope you're inspired to give this dish a try and share your experience with us. Life is too short for bland, unhealthy meals. By investing a little time and care into your culinary endeavors, you're not just eating a meal; you're savoring a lifestyle that celebrates the beauty of balanced, nourishing foods.

This pairs perfectly with some asparagus or a nice large green salad on the side.

Ingredients

Serves: 2 Prep Time: 7 minutes Cook Time: 10 minutes

2 medium cod fillets
2 tablespoon cooking fat, melted
½ cup homemade mayonnaise
1 small onion, minced
2 teaspoon dried dill
¼ teaspoon dried thyme
Cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Baked Cod with Creamy Dill Sauce

Combine the melted cooking fat, mayonnaise, minced onion, dried dill and dried thyme in a bowl and mix well. Season to taste with sea salt and freshly ground black pepper.

Grease a baking dish with some cooking fat, place the fish in it and pour the creamy sauce over it.

Bake in the preheated oven until the fish is just cooked through, about 10 minutes per inch of thickness.

More Seafood Recipes

If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

📖 Recipe

cod with dill sauce topping served on a plate

Baked Cod with Creamy Dill Sauce

Transform your dinner game with our Baked Cod & Creamy Dill Sauce recipe! Flavorful, healthy, and simple to make.

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Prep Time 7

Cook Time 10

Course Main Course

Cuisine American

Servings people

Calories 1264 kcal

Ingredients

2 medium cod fillets
2 tablespoon cooking fat melted
½ cup homemade mayonnaise
1 small onion minced
2 teaspoon dried dill
¼ teaspoon dried thyme
Cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Combine the melted cooking fat, mayonnaise, minced onion, dried dill and dried thyme in a bowl and mix well. Season to taste with sea salt and freshly ground black pepper.
2 tablespoon cooking fat, ½ cup homemade mayonnaise, 1 small onion, 2 teaspoon dried dill, ¼ teaspoon dried thyme, Sea salt and freshly ground black pepper to taste
Grease a baking dish with some cooking fat, place the fish in it and pour the creamy sauce over it.
2 medium cod fillets, Cooking fat
Bake in the preheated oven until the fish is just cooked through, about 10 minutes per inch of thickness.

Nutrition

Serving: 1gCalories: 1264kcalCarbohydrates: 6gProtein: 162gFat: 62gSaturated Fat: 10gPolyunsaturated Fat: 35gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 411mgSodium: 846mgPotassium: 3843mgFiber: 1gSugar: 3gVitamin A: 461IUVitamin C: 14mgCalcium: 181mgIron: 4mg

Keyword cod, paleo seafood, seafood

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Moqueca, A Brazilian Fish Stew

August 15, 2023 by Katie Hale 1 Comment

Delve into the exotic flavors of Brazil with our mouthwatering Moqueca, a traditional fish stew that's sure to impress. Bursting with flavor, the juicy chunks of cod, halibut, haddock, sea bass, or sole, are cooked to perfection in a zesty combination of coconut milk, turmeric-flavored oil, and seasonings that will leave your taste buds singing.

black bowl of Brazilian fish stew topped with fresh cilantro

Moqueca, A Brazilian Fish Stew

Seafood is a fantastic choice to incorporate into a healthy diet, and the fish in this dish is no exception. This Moqueca recipe is full of healthy ingredients and exotic flavors that are both exciting and good for you.

Try pairing your Moqueca with a delicious veggie side like roasted vegetables or a fresh salad for a meal that's both filling and nutritious.

Ingredients

Serves: 4 Prep Time: 25 min Cook Time: 20 min

• ½ teaspoon turmeric
• ¼ cup coconut oil
• 3 garlic cloves, minced
• 2 ¼ lbs fish fillets, cut in large chunks
• 2 tablespoon cooking fat
• 1 large onion, diced
• 1 bell pepper, diced
• 4 tomatoes, seeded and diced
• 8 drops hot sauce
• 2 tablespoon chopped scallions
• 2 tablespoon chopped cilantro leaves
• 1 can (14 oz) coconut milk
• Sea salt and black pepper to taste
• ¼ cup lime juice

How to Make Moqueca, A Brazilian Fish Stew

To make turmeric oil, combine ½ teaspoon of turmeric and ¼ cup of coconut oil in a small saucepan. Cook on medium-low heat for 10 minutes. Remove from heat and set aside to cool.

Measure out ¼ cup of lime juice and mix with minced garlic in a bowl. Season the mixture with 1 teaspoon of sea salt and ¼ teaspoon of black pepper. Add 2 ¼ pounds of fish fillets to the seasoned mixture.

In a frying pan, heat 2 tablespoons of cooking fat. Add diced onion and bell pepper and sauté for 3 minutes or until the onions are soft and translucent. Then, add 4 seeded and diced tomatoes and 8 drops of hot sauce, stir, and cook for 4 minutes.

Gently place the seasoned fish fillets on top of the liquid in the frying pan. Sprinkle 2 tablespoons of chopped cilantro and scallions on top. Pour the can of coconut milk and the turmeric-flavored oil on top.

Season again with salt and pepper to your taste. Cover the frying pan and cook on low heat for about 20 minutes, shaking the pan occasionally and stirring the liquid around the fish to prevent sticking.

More Stew Recipes

A hearty stew is the perfect comfort food meal. Whether you want something broth-based or creamy, the list below has great ideas to fit into your menu. Bookmark your favorites to make soon.

📖 Recipe

Moqueca Brazillian Fish Stew

Enjoy a taste of Brazil with Moqueca, a flavorful fish stew made with coconut milk and spices. Perfect for a comforting meal any day of the week.

5 from 2 votes

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course, Soups

Cuisine Brazillian

Servings

Calories 435 kcal

Equipment

Ingredients

½ teaspoon turmeric
¼ cup coconut oil
3 garlic cloves minced
2 ¼ lbs fish fillets (halibut, sole, or bass) cut in large chunks
2 tablespoon cooking fat
1 large onion diced
1 bell pepper diced
4 tomatoes seeded and diced
8 drops hot sauce
2 tablespoon chopped scallions
2 tablespoon chopped cilantro leaves
1 can 14 oz coconut milk
Sea salt and black pepper to taste
¼ cup lime juice

Instructions

In a small saucepan, combine ½ teaspoon turmeric and ¼ cup coconut oil. Cook over medium-low heat for 10 minutes to make turmeric-flavored oil. Set aside to cool.
½ teaspoon turmeric, ¼ cup coconut oil
Combine ¼ cup lime juice, minced garlic, 1 teaspoon sea salt, and ¼ teaspoon black pepper in a bowl. Add 2 ¼ lbs fish fillets to the seasoned mixture.
3 garlic cloves, 2 ¼ lbs fish fillets (halibut, sole, or bass), ¼ cup lime juice, Sea salt and black pepper to taste
Heat 2 tablespoon cooking fat in a frying pan. Add diced onion and bell pepper, sauté for 3 minutes until onions are translucent. Stir in 4 diced seeded tomatoes and 8 drops of hot sauce. Cook for 4 minutes.
2 tablespoon cooking fat, 1 large onion, 1 bell pepper, 4 tomatoes, 8 drops hot sauce
Place seasoned fish fillets on top of the mixture. Add 2 tablespoon chopped cilantro and scallions. Pour a 14 oz can of coconut milk and the turmeric-flavored oil on top.
2 tablespoon chopped scallions, 2 tablespoon chopped cilantro leaves, 1 can
Season with salt and pepper to taste. Cover the frying pan and cook on low heat for about 20 minutes, shaking the pan occasionally. Stir the liquid around the fish to prevent sticking.

Notes

Adjust the heat with more or less hot sauce.
Use any firm white fish you prefer.

Nutrition

Calories: 435kcalCarbohydrates: 7gProtein: 48gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 125mgSodium: 262mgPotassium: 1244mgFiber: 1gSugar: 3gVitamin A: 1116IUVitamin C: 48mgCalcium: 33mgIron: 1mg

Keyword Brazillian fish stew, fish stew, Moqueca fish stew

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Slow Cooker Basque Pork Stew

August 7, 2023 by Katie Hale Leave a Comment

Slow Cooker Basque Pork Stew is a hearty, savory dish that will tantalize your taste buds and leave you wanting more. The pork is cooked to perfection, infused with the flavors of bell peppers, ham, and a blend of herbs and spices that will have you coming back for seconds. It's a perfect meal for anyone looking to stay on track with a paleo or keto lifestyle while enjoying a delicious stew.

[feast_advanced_jump_to]

Slow Cooker Basque Pork Stew

The slow cooking method used in this recipe brings out the best possible flavors and a tender piece of pork in every bite. You'll love the richness this brings out over a slower cooking time.

This recipe is a great meal all by itself, but you may want to serve it with a side salad or a slice of paleo bread.

Ingredients

Serves: 6 Prep Time: 2 minutes 5 Cook Time: 6-8 hours

2 lbs pork shoulder
2 onions
1 cup chicken broth
2 tablespoon tomato paste
2 bell peppers
¼ lb ham
10 cloves garlic
1 teaspoon paprika
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
1 orange
2-4 tablespoon cooking fat
Salt and black pepper

How to Make Basque Pork Stew in a Slow Cooker

Start by preparing your meat and vegetables. Once the pork is cubed, season it with salt and black pepper.

Then, melt the cooking fat in a skillet, and brown the pork for 3 to 5 minutes. It will not be cooked through. Remove from the skillet and place into the slow cooker.

Add the onions to the same pan, and cook for 5 to 7 minutes, until translucent.

To the onions, add the chicken broth and tomato paste. Whisk this together and bring it to a boil. Then, pour the mixture over the pork in the slow cooker.

Add the orange zest and flesh, bell peppers, ham, garlic, paprika, thyme, and red pepper flakes. Add salt and pepper "to taste". I start with ½-1 teaspoon each and add more later.

Cover and cook on low heat setting for 6 to 8 hours.

More Stew Recipes

If you want more tasty recipes for your meal plan, check out some of our favorites below. Stew is a great addition that gives you a warm comforting meal that is often budget-friendly and easier to prepare.

📖 Recipe

Slow Cooker Basque Pork Stew

Delight in the rich flavors of slow cooker Basque pork stew, a comforting and hearty dish

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Prep Time 15

Cook Time 6 15

Total Time 6 30

Course Main Course

Cuisine American

Servings

Calories 313 kcal

Equipment

Ingredients

2 lbs pork shoulder cubed
2 onions chopped coarsely
1 cup chicken stock
2 tablespoon tomato paste
2 bell peppers cut into strips
¼ lb ham cut into strips
10 cloves garlic minced
1 teaspoon paprika
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
1 orange zested, peeled, and flesh coarsely chopped
3 tablespoon cooking fat bacon grease, beef tallow, or lard
Salt and black pepper to taste

Instructions

Prepare the meat and vegetables. Cube the pork and season with salt and black pepper.
2 lbs pork shoulder, Salt and black pepper
In a skillet, melt the cooking fat and brown the pork for 3 to 5 minutes. It doesn't need to be fully cooked. Transfer the pork to the slow cooker.
3 tablespoon cooking fat
In the same skillet, cook onions until translucent (around 5 to 7 minutes).
2 onions
To the skillet, add the broth and tomato paste and whisk to combine. Bring to a boil, then pour over the pork in the slow cooker.
1 cup chicken stock, 2 tablespoon tomato paste
Add orange zest and flesh, bell peppers, ham, garlic, paprika, thyme, and red pepper flakes to the slow cooker. Season with salt and pepper to taste (start with ½-1 teaspoon each).
2 bell peppers, ¼ lb ham, 10 cloves garlic, 1 teaspoon paprika, 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes, 1 orange
Cover and cook on low heat setting for 6 to 8 hours. Taste and add more seasoning if needed.

Notes

Use any pork shoulder, pork roast, pork steaks, or pork stewing meat
Add cubed potatoes if desired for a heartier stew

Nutrition

Calories: 313kcalCarbohydrates: 11gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 75mgSodium: 399mgPotassium: 652mgFiber: 2gSugar: 7gVitamin A: 1575IUVitamin C: 67mgCalcium: 42mgIron: 2mg

Keyword basque pork stew, paleo pork stew, slow cooker pork, slow cooker pork stew

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Balsamic Roast Chicken Breasts With Cherry Tomatoes

July 26, 2023 by Katie Hale Leave a Comment

Balsamic roast chicken with cherry tomatoes is a dish that's sure to lead you down the path of culinary delight. Succulent chicken breasts are marinated in a delightful blend of balsamic vinegar, mustard, garlic and olive oil and then roasted with sweet cherry tomatoes until they're tender, moist and full of flavor. This surprisingly simple recipe is a real crowd pleaser!

checkerboard plate with balsamic roast chicken beside cherry tomatoes and a parsley garnish

Balsamic Roast Chicken Breasts

Looking for a dish that's in compliance with the paleo or keto diet? This balsamic chicken recipe checks off those boxes! With no added sugar and using only real ingredients, it's a perfect choice for those following these diets. It also happens to be nut-free, dairy-free, and overall and allergy friendly meal.

Serve this balsamic roast chicken breast with some roasted vegetables like asparagus, broccoli or cauliflower. Or, for a heartier meal, serve over a bed of cauliflower rice or zucchini noodles. This dish also pairs well with a side salad or some steamed greens like spinach, kale or chard.

Ingredients

Serves: 4 Prep Time: 10 min + 4 hrs Cook Time: 40 min

• ¼ cup balsamic vinegar
• 1 tablespoon homemade or Dijon mustard
• 4 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 2 large chicken breasts
• 1 lb cherry tomatoes
• Zest and juice of 1 lemon
• 2 tablespoon fresh parsley, chopped
• Sea salt and freshly ground black pepper to taste

How to Make Balsamic Roast Chicken Breasts

In a bowl with a lid, whisk together the vinegar, mustard, garlic, and 1 tablespoon of olive oil. Add salt and pepper to taste, and then put the chicken into the marinade. Coat each breast well, then cover and refrigerate for at least 4 hours.

About 15 minutes before you start to bake, preheat your oven to 400°F/200°C.

Now, place the chicken breasts and their marinade into a roasting pan or baking dish. Bake this for 30 minutes.

Then, combine the tomatoes with the remaining olive oil and a sprinkle of salt and black pepper. Pour the tomatoes into a clean baking dish or directly into the pan with the chicken, and continue roasting the chicken and tomatoes for 10 minutes.

Remove from the oven and let it sit for 5 minutes while you mix together the lemon zest and parsley.

Serve the chicken with sides and drizzled with the lemon zest and parsley mixture and a lemon wedge on the side.

More Paleo Chicken Breast Recipes

Chicken is the most popular protein for a good reason. It is affordable, versatile, and easy to fit into a paleo lifestyle. Below are more of our favorite paleo chicken breast recipes. Take a moment to bookmark your favorites, print out the recipes, or pin them to Pinterest to keep handy.

📖 Recipe

Balsamic Roast Chicken Breasts With Cherry Tomatoes

This delicious dish is made with just a few simple ingredients and is a perfect weeknight meal! The balsamic vinegar and cherry tomatoes add a touch of sweetness and acidity, while the chicken breasts are cooked to perfection. Serve with your favorite side dishes and enjoy!

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Prep Time 10

Cook Time 40

Marinating Time 4

Total Time 4 50

Course Main Course

Cuisine American

Servings

Calories 308 kcal

Equipment

Ingredients

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
4 tablespoon extra-virgin olive oil
2 garlic cloves minced
2 chicken breasts boneless skinless
1 lb cherry tomatoes
2 tablespoon lemon juice or 4 wedges
1 tablespoon lemon zest
2 tablespoon parsley chopped
Sea salt and freshly ground black pepper to taste

Instructions

In a bowl, mix together balsamic vinegar, mustard, garlic, and 1 tablespoon of olive oil. Season the mixture with sea salt and freshly ground black pepper.
¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 4 tablespoon extra-virgin olive oil, 2 garlic cloves, Sea salt and freshly ground black pepper to taste
Place the chicken breasts in the marinade and let them marinate in the fridge for at least 4 hours.
2 chicken breasts
Preheat your oven to 400 F.
In a separate roasting pan, place the chicken with its marinade. Roast the chicken in the preheated oven for approximately 30 minutes, then mix the tomatoes and remaining oil, then add to the pan and continue roasting for 10 minutes.
1 lb cherry tomatoes
In a bowl, combine chopped parsley with lemon zest.
1 tablespoon lemon zest, 2 tablespoon parsley
To serve, place the chicken breasts and tomatoes on plates, sprinkle some of the parsley and zest mixture on top, and drizzle lemon juice over everything.
2 tablespoon lemon juice

Notes

If using bone-in chicken breasts, use a meat thermometer to ensure the chicken is 165°F internally at the thickest point before serving.
You can also use homemade mustard to replace the Dijon mustard if you prefer.

Nutrition

Serving: 4gCalories: 308kcalCarbohydrates: 9gProtein: 28gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 123mgPotassium: 518mgFiber: 1gSugar: 6gVitamin A: 745IUVitamin C: 34mgCalcium: 40mgIron: 2mg

Keyword balsamic chicken breast, keto chicken, paleo chicken

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Paleo Duck Confit

July 17, 2023 by Katie Hale Leave a Comment

Indulge in the rich and flavorful dish that is Duck Confit. This dish, which has been preserved since ancient times, is a true delicacy. Considered one of the best French foods you can learn to make, this is definitely something that is sure to impress everyone at your dinner table.

duck breast and leg laying on a wooden cutting board by fresh herbs

Duck Confit

The technique for making homemade duck confit involves a salt rub for several hours followed by slow cooking in fat, resulting in incredibly tender and moist meat. The duck, infused with herbs and aromatics, is then submerged in the duck fat, where it can stay good for weeks, making it a practical and convenient choice for meal prepping.

If you like the idea of confit, then check out this carrot confit recipe for another fun addition to your menu.

Ingredients

Serves: 6 Prep Time: 10 min + 48 hrs Cook Time: 4 hrs

• 4 duck legs with thighs
• 4 duck wings
• 4 cups duck fat
• 3 tablespoon salt
• 4 garlic cloves, very finely minced
• 1 onion, sliced
• 6 springs thyme
• 3 springs of rosemary
• Freshly ground black pepper to taste

How to Make Duck Confit

In a small bowl, mix 3 tablespoons of salt, 4 minced garlic cloves, sliced onion, 6 sprigs of thyme, 3 sprigs of rosemary, and freshly ground black pepper to taste. Spread ⅓ of the salt mixture on a dish large enough to hold all the duck pieces in a single layer.

Place 4 duck legs and 4 duck wings skin-side up on the salt bed. Evenly sprinkle the remaining ⅔ of the salt mixture on the duck pieces. Cover the dish and refrigerate for 1 or 2 days.

Preheat the oven to 225°F. Remove the salt mixture from the duck and place the duck in a baking dish in a tight single layer. Melt 4 cups of duck fat and pour it over the duck, making sure that the fat covers the meat entirely.

Bake for 4 hours or more until the meat can easily be pulled from the bone.

More Duck Recipes

Want to add more duck to your meal plan? Check out some of these tasty recipes and bookmark them to make soon. Fill your menu with delicious rich fuck to impress friends and family.

📖 Recipe

Paleo Duck Confit

Discover a paleo twist on a classic French dish - our duck confit recipe is a must-try for any foodie!

5 from 1 vote

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Prep Time 10

Cook Time 4

Resting Time 2

Total Time 2 4 10

Course Appetizer

Cuisine French

Servings

Calories 1670 kcal

Equipment

Ingredients

4 duck legs with thighs
4 duck wings
4 cups duck fat
3 tablespoon salt
4 garlic cloves very finely minced
1 onion sliced
6 springs thyme
3 springs rosemary
Freshly ground black pepper to taste

Instructions

Combine 3 tablespoons of salt, 4 minced garlic cloves, sliced onion, 6 sprigs of thyme, 3 sprigs of rosemary, and freshly ground black pepper in a small bowl.
3 tablespoon salt, 4 garlic cloves, 6 springs thyme, 3 springs rosemary, Freshly ground black pepper, 1 onion
Spread ⅓ of the salt mixture evenly over a dish that can hold all the duck pieces in a single layer. Place 4 duck legs and 4 duck wings, skin-side up, on the salt bed. Use the remaining ⅔ of the salt mixture to evenly sprinkle over the duck pieces. Cover the dish and refrigerate for 1 or 2 days.
4 duck legs with thighs, 4 duck wings
Preheat your oven to 225 F.
Remove the duck from the salt mixture and transfer it to a baking dish, ensuring that it is in a tight, single layer.
Melt 4 cups of duck fat and pour it over the duck, ensuring that the meat is entirely covered with the fat. Bake for 4 hours or more, until the meat is easily pulled off the bone.
4 cups duck fat
Refrigerate the duck confit in the fat.

Notes

When stored in an airtight container in the refrigerator, duck confit is good for up to 1 month.
Use as desired over bread, in salads, or as an appetizer.

Nutrition

Calories: 1670kcalCarbohydrates: 3gProtein: 56gFat: 160gSaturated Fat: 52gPolyunsaturated Fat: 22gMonounsaturated Fat: 79gCholesterol: 375mgSodium: 3719mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 7mgCalcium: 36mgIron: 5mg

Keyword confit, Duck confit, keto duck, Paleo Duck Recipe

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Slow Cooker Beef Stew with Cabbage and Mushrooms

July 3, 2023 by Katie Hale Leave a Comment

If you're looking for a hearty and satisfying meal that's also good for you, look no further than this slow cooker stew. A beef, cabbage, and mushroom stew is loaded with flavor and "stick to your ribs" goodness.

white bowl of beef stew on wood table by white and blue striped napkin

Crock-Pot Beef Vegetable Stew

Perfectly seasoned and slow-cooked to perfection, this slow cooker beef stew is guaranteed to leave you feeling satisfied and full of energy. With tender cubes of beef, savory mushrooms, and a medley of fragrant spices, this dish is a feast for the senses.

A classic beef stew is paired with cabbage, a cruciferous vegetable that is high in fiber and low in calories, as well as carrots, which provide a natural dose of sweetness and nutrients, this dish is perfect for those following a paleo or keto diet.

Serve this alone or with a side of refreshing and creamy cucumber salad.

Ingredients

Serves: 6 Prep Time: 20 min Cook Time: 7 hrs

• 3 lbs beef chuck, cut into 1-inch cubes
• 1 medium onion, chopped
• 6 fresh shitake mushrooms
• 3 garlic cloves
• 1 can (14 oz.) chopped tomatoes or 3 fresh tomatoes, chopped
• 4 carrots, cut into 1-inch pieces
• 3 cups beef or chicken stock
• 1 cup red wine
• ½ head cabbage, coarsely chopped
• Cooking fat

How to Make Slow Cooker Beef Stew

Cut the beef into cubes, then add lemon juice, salt, and black pepper to the meat. Toss to season.

In a skillet, melt cooking fat over medium heat. Add the beef cubes to the skillet and cook for 5 minutes, stirring regularly to brown all sides. Remove from the pan and place into your slow cooker.

Now, add more cooking fat and the cabbage. Cook this, stirring occasionally, until softened. Season with salt and black pepper to taste. Remove and add to the slow cooker.

Now, add in the last of the cooking fat to the pan. Add in the onions and mushrooms, and cook these for another 5 minutes. Add in the garlic and cook for 2 more minutes.

Pour these into the slow cooker with the beef and cabbage. Then, add in the wine, carrots, tomatoes, and both. Add salt and pepper if desired.

Cook this on low for 6 hours. Before serving, taste and add salt or pepper if needed.

More Slow Cooker Recipes

Looking for more easy slow cooker meal ideas? Check out the recipes below and bookmark to make soon!

📖 Recipe

Slow Cooker Beef, Cabbage, and Mushroom Stew

Delicious slow cooker stew with tender beef, flavorful cabbage, and savory mushrooms. A hearty and comforting meal option.

5 from 1 vote

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Prep Time 20

Cook Time 7

Total Time 7 20

Course Main Course

Cuisine American

Servings

Calories 590 kcal

Equipment

Ingredients

3 lbs beef chuck cut into 1-inch cubes
1 medium onion chopped
6 fresh shitake mushrooms sliced
3 garlic cloves minced
14 oz diced tomatoes 1 can or 3 fresh chopped
4 carrots cut into 1-inch pieces
3 cups beef broth
1 cup red wine
4 cups cabbage coarsely chopped
5 tablespoon cooking fat
Salt and black pepper to taste

Instructions

Start by cutting the beef into bite-sized cubes. Then, combine the beef cubes with lemon juice, salt, and black pepper, giving it a good toss to evenly season.
3 lbs beef chuck
In a skillet, melt cooking fat over medium heat. Add the seasoned beef cubes and cook for about 5 minutes, stirring occasionally to achieve a nice browning on all sides. Once done, transfer the browned beef cubes from the skillet to your slow cooker.
5 tablespoon cooking fat
Next, in the same skillet, melt more cooking fat and add the cabbage. Cook, stirring occasionally, until the cabbage turns tender. Season with salt and black pepper to your liking. Once softened, remove the cabbage from the skillet and add it to the slow cooker.
4 cups cabbage
Using the remaining cooking fat, sauté the onions and mushrooms in the skillet for another 5 minutes. Add the garlic and continue cooking for an additional 2 minutes.
1 medium onion, 6 fresh shitake mushrooms, 3 garlic cloves
Transfer the cooked onions, mushrooms, and garlic to the slow cooker, combining them with the beef and cabbage. Add the carrots and diced tomatoes. Pour in the beef broth and the wine.
14 oz diced tomatoes, 4 carrots, 3 cups beef broth, 1 cup red wine
Let the mixture cook on low heat in the slow cooker for approximately 6 hours, allowing all the flavors to meld together beautifully. Before serving, taste and adjust the seasoning with salt or pepper if needed.
Salt and black pepper

Notes

Use beef stew meat or cut a chuck roast into 1" cubes. You can also ask your butcher to prepare stew meat for you from any roast.
For a different flavor, replace the beef with pork shoulder.
Add fresh or dried herbs such as rosemary, thyme, oregano, or basil if desired.

Nutrition

Calories: 590kcalCarbohydrates: 10gProtein: 47gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 654mgPotassium: 1184mgFiber: 3gSugar: 5gVitamin A: 1073IUVitamin C: 26mgCalcium: 98mgIron: 6mg

Keyword beef stew, Paleo Beef Stew, Slow Cooker Beef Stew

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Garlic Rosemary Chicken Bites

June 24, 2023 by Katie Hale 1 Comment

Indulge in a mouth-watering combination of garlic and rosemary flavors with this delicious recipe for garlic rosemary chicken bites. This paleo, keto, and AIP-compliant recipe is a perfect addition to any menu. These bite-sized chunks of chicken breasts are packed with flavor, yet practical in their effortless preparation. While the aroma of garlic and rosemary fills your kitchen, let them entice you to try this amazing dish.

Garlic Rosemary Chicken

The garlic rosemary chicken recipe's simplicity will make it a go-to option for those with hectic schedules. With only ten minutes of prep time and twenty-five minutes of cooking, you can easily put dinner on the table in under an hour, providing a delicious meal for the whole family.

Pair this with a beet salad for something earthy and delicious, or a bright cucumber and mango salad for a bit of freshness. It's a great way to add "chicken bites" to the menu in a way that children and adults alike will devour.

Ingredients

Serves: 4 Prep Time: 10 min Cook Time: 25 min

2 ½ lbs boneless skinless chicken breasts, cut into 1 ½" chunks
6 cloves garlic, minced
3 tablespoon fresh rosemary leaves, chopped
3 tablespoon cooking fat, melted
2 tablespoon lemon juice
1 tablespoon lemon zest
½ cup chicken stock
Sea salt and freshly ground black pepper, to taste

How to Make Garlic And Rosemary Roasted Chicken Bites

Preheat your oven to 450°F.

In a large baking dish, you will mix together the melted cooking fat, garlic, fresh rosemary, and lemon zest. Add salt and black pepper to taste (around 1 teaspoon each). Then, add in the chicken chunks and stir so they are coated well with the fat and seasoning.

Place the chicken into the oven for 20 minutes. Then, remove from the oven and add in ½ cup of chicken stock and the lemon juice to the roasting pan and stir to combine.

Turn the oven off, then place the chicken back into the oven for an additional 5 minutes to heat through before serving.

More Chicken Tender Recipes

With its ease of preparation, healthy benefits, and mouthwatering flavor profile, this garlic rosemary dish is a must-try for anyone looking for a quick, easy, and healthy meal option. If you need more ideas, check out some of our favorite recipes below for chicken tenders or chunks. So many tasty flavors to choose from! Bookmark your favorites, print out the recipes, or pin them to Pinterest to add to your menu soon!

📖 Recipe

Garlic Rosemary Chicken Bites

These garlic rosemary chicken bites are perfect for anyone following a healthy, paleo, or keto diet. Get the recipe now and enjoy a tasty and nutritious meal!

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course, Main Dish

Cuisine American

Servings

Calories 442 kcal

Equipment

Ingredients

2 ½ lbs boneless skinless chicken breasts cut into 1 ½" chunks
6 cloves garlic minced
3 tablespoon fresh rosemary leaves chopped
3 tablespoon cooking fat melted
2 tablespoon lemon juice
1 tablespoon lemon zest
½ cup chicken stock
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 450 degrees Fahrenheit.
Combine 3 tablespoons of melted cooking fat, 6 minced garlic cloves, 3 tablespoons of chopped fresh rosemary leaves, and the juice and zest of 1 lemon in a baking dish. Start with 1 teaspoon each of sea salt and freshly ground black pepper and add more salt or pepper to taste. Add the 2 ½ pounds of boneless, skinless chicken breasts cut into 1 ½ inch chunks, and mix well to coat.
2 ½ lbs boneless skinless chicken breasts, 6 cloves garlic, 3 tablespoon fresh rosemary leaves, 3 tablespoon cooking fat, 1 tablespoon lemon zest, Sea salt and freshly ground black pepper
Roast the chicken in the preheated oven for 20 minutes.
Remove the dish from the oven and pour ½ cup of chicken stock and the juice of 1 lemon over the chicken, stirring to combine.
2 tablespoon lemon juice, ½ cup chicken stock
Return the dish to the oven and roast for 5 more minutes with the oven turned off.

Notes

For juicier bites, use boneless skinless chicken thighs.
If fresh rosemary is not available, use 1 tablespoon of dried rosemary instead.
Chicken stock or broth can be used interchangeably.

Nutrition

Serving: 4gCalories: 442kcalCarbohydrates: 2gProtein: 61gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 182mgSodium: 372mgPotassium: 1101mgFiber: 0.4gSugar: 1gVitamin A: 131IUVitamin C: 9mgCalcium: 22mgIron: 1mg

Keyword aip chicken, garlic rosemary chicken, garlic rosemary chicken bites, keto chicken, paleo chicken

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Oven Cooked Pork Spare Ribs | Paleo & Keto

June 21, 2023 by Katie Hale Leave a Comment

When it is time to prepare for the weekend barbecue, look no further than these mouth-watering and easy oven-baked pork spare ribs. These are a perfect paleo-friendly and keto-friendly entree that everyone at the picnic table will devour. With a perfectly balanced blend of black pepper, oregano, paprika, celery salt, and cayenne pepper, these ribs are sure to tantalize your taste buds while providing you with the protein your body needs.

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Pork Spare Ribs

Now, you may be wondering what the difference is between spare ribs and short ribs. Spare ribs come from the belly of the pig and are longer and flatter than short ribs, which come from the rib cage and are shorter and thicker. While spare ribs can be slightly tougher than short ribs, this recipe will have you enjoying succulent, juicy meat that falls right off the bone.

So how do you keep your pork spare ribs tender and juicy? The secret is in the slow cooking process. By roasting the ribs in the oven at a low temperature for three hours, the meat becomes incredibly tender and flavorful. The spice rub helps to infuse the meat with a rich, smoky flavor that pairs perfectly with the natural sweetness of the pork.

And when you head out to that picnic, you'll want to add a few sides to pair with your pork short ribs. This dill potato salad recipe is always a hit, or you could make a sweet potato salad instead. They are the perfect side that can easily fit into your paleo menu.

Ingredients

Serves: 4 Prep Time: 5 minutes Cook Time: 3 hours

4 lbs pork spare ribs
2 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoon celery salt
½ teaspoon cayenne pepper
2 tablespoon cooking fat, beef tallow, lard, or bacon grease

How to Make Pork Spare Ribs in the Oven

Preheat the oven to 250°F/125°C. Line a baking sheet with aluminum foil.

In a small bowl, mix together the black pepper, oregano, paprika, celery salt, and cayenne pepper.

Rub the ribs with the cooking fat, then spread the spice mixture over all sides of the ribs.

Place on the baking sheet and roast for 3 hours, turning them over every 30 to 45 minutes, until cooked through and tender.

More Pork Ribs Recipes

So what are you waiting for? Whip up a batch of these pork spare ribs today and indulge in a delicious, satisfying meal that is sure to please. Whether you're looking for a special recipe for the weekend, or you are wanting to prep ahead for easy weeknight meals, this is a perfect choice. Below are even more rib recipes to try!

📖 Recipe

Oven Cooked Pork Spare Ribs

Looking for a mouthwatering pork spare rib recipe? Try our oven-baked pork spare ribs for a juicy and flavorful meal the whole family will love.

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Prep Time 5

Cook Time 5

Total Time 5 5

Course Main Course

Cuisine American

Servings

Calories 1333 kcal

Equipment

Ingredients

4 lbs pork spare ribs
2 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoon celery salt
½ teaspoon cayenne pepper
2 tablespoon cooking fat beef tallow, lard, or bacon grease

Instructions

To begin, preheat your oven to 250°F. Line a baking sheet with aluminum foil.
Next, mix black pepper, oregano powder, paprika, celery salt, and cayenne pepper in a bowl.
2 tablespoon freshly ground black pepper, 1 tablespoon dried oregano, 1 tablespoon paprika, 2 teaspoon celery salt, ½ teaspoon cayenne pepper
Take the ribs and coat them with cooking fat before rubbing them down with the spice mixture.
4 lbs pork spare ribs, 2 tablespoon cooking fat
Once fully coated, place the ribs on a baking sheet lined with foil. Roast the ribs in the oven for approximately three hours, turning them over periodically.

Notes

If desired, you can cover the ribs for part of the cooking time to keep moisture in the meat.
Use a ready-made but paleo and keto-friendly barbecue spice rub if desired.
Serve dry or with a paleo-approved barbecue sauce.

Nutrition

Serving: 4gCalories: 1333kcalCarbohydrates: 4gProtein: 71gFat: 113gSaturated Fat: 35gPolyunsaturated Fat: 22gMonounsaturated Fat: 40gTrans Fat: 1gCholesterol: 363mgSodium: 1532mgPotassium: 1198mgFiber: 2gSugar: 0.3gVitamin A: 1004IUVitamin C: 0.2mgCalcium: 106mgIron: 5mg

Keyword Keto pork, Paleo Pork, pork spare ribs, spare ribs

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Mango And Salmon Tartare

June 19, 2023 by Katie Hale Leave a Comment

I love the freshness of this mango and salmon tartare. If you like the smooth texture of salmon but want some sweetness, this is a great combination. Especially with the addition of salty and tart capers!

brown plate of salmon tartare with mango slices and capers on a green striped placemat

Mango And Salmon Tartare

Salmon tartare is a great way to add something fast and easy to your menu. It is a perfect fish for stepping into raw foods. Just make sure you purchase sushi-grade salmon for the best result.

This pairs wonderfully with roasted curry cauliflower, or if you prefer to keep this totally raw, a side of keto broccoli salad fits wonderfully.

Ingredients

Serves: 6 Prep Time: 10 min + 1-4 hrs

• 1 ⅓ lbs of very fresh wild salmon fillets, without the skin
• Juice and zest of 1 lime
• 1 large mango or 2 small ones
• 3 tablespoon extra-virgin olive oil
• 1-2 tablespoon capers
• 1-2 teaspoon dried mustard
• Sea salt and freshly ground black pepper to taste
• Boston lettuce leaves, for serving

How to Make Mango And Salmon Tartare

Begin by cutting the salmon into small cubes that are around ½". Place these in a bowl with the lime juice.

Slice the mango, then reserve a few small pieces cutting the rest into ½" pieces. Add the mango to the bowl of salmon along with 1 teaspoon each of salt, black pepper, and dried mustard. Stir this together to coat. Then, add in the capers and olive oil. Stir to combine, cover, and refrigerate for 1 to 4 hours before serving.

For serving, place a generous portion on a lettuce leaf with a bit of the reserved mango.

More Salmon Recipes

Salmon is one of my favorite proteins. It's super versatile and is mild enough that everyone at the dinner table will love seeing this. Take a moment to check out a few more of our favorite recipes below and bookmark them to make soon!

📖 Recipe

Mango and Salmon Tartare

Elevate your meal game with our paleo-friendly Mango Salmon Taretare recipe! Bursting with flavor and perfect for any occasion.

5 from 1 vote

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Prep Time 20

Resting Time 1

Total Time 1 20

Course Appetizer

Cuisine American

Servings

Calories 227 kcal

Equipment

Ingredients

1 ⅓ lbs of very fresh wild salmon fillets without the skin
1 ½ tablespoon lime juice
1 large mango
3 tablespoon extra-virgin olive oil
1 tablespoon capers
1 teaspoon dried mustard
Sea salt and freshly ground black pepper to taste
Boston lettuce leaves for serving

Instructions

To start, cut the salmon into small ½" cubes and place them in a bowl with lime juice. Next, slice the mango, reserving a few small pieces, and cut the rest into ½" pieces. Add mango to the bowl of salmon, then season with 1 teaspoon each of salt, black pepper, and dried mustard. Stir to coat, then add capers and olive oil. Mix well, cover, and refrigerate for 1 to 4 hours before serving.
1 ⅓ lbs of very fresh wild salmon fillets, 1 ½ tablespoon lime juice, 1 large mango, 3 tablespoon extra-virgin olive oil, 1 tablespoon capers, 1 teaspoon dried mustard, Sea salt and freshly ground black pepper
When ready to serve, place a generous portion on a lettuce leaf and add a bit of the reserved mango. Enjoy the unique blend of flavors and textures in this delicious paleo Mango Salmon Tartare recipe!
Boston lettuce leaves

Notes

It is important to use only the highest quality salmon for this recipe. It will cook some with lemon juice while it marinates, but you will still be using raw salmon.
This is best eaten fresh, within 24 hours of preparing.

Nutrition

Calories: 227kcalCarbohydrates: 6gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 91mgPotassium: 558mgFiber: 1gSugar: 5gVitamin A: 418IUVitamin C: 14mgCalcium: 18mgIron: 1mg

Keyword paleo salmon, Salmon tartare, tartare

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German Pork Hocks | Paleo & AIP Compliant

June 15, 2023 by Katie Hale Leave a Comment

Looking for a hearty and delicious meal that will satisfy your hunger and keep you on track with your paleo or keto diet? Look no further than German Pork Hocks. This dish is packed with flavor and easy to make, thanks to the simple ingredients and cooking method.

black bowl on table holding pork hocks and vegetables

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German Pork Hocks

Pork hocks may not be the most glamorous cut of meat, but don't let that fool you. When cooked slowly and gently, they offer a delicious taste that's hard to beat. Plus, they're a budget-friendly option that will leave you feeling full and satisfied.

One of the best things about German Pork Hocks is that they're AIP-friendly, meaning they're free from common allergens and can be enjoyed by those following an autoimmune protocol. And while their cook time is longer, it's hands off making this a great meal for busy weekdays.

Not sure what to serve with your German Pork Hocks? In Germany, they're often served with sauerkraut, but feel free to enjoy them with any of your favorite sides. For a paleo- and keto-friendly option, try roasted Brussels sprouts or a cauliflower rice recipe. Or, if you're looking for another dish to pair with your pork hocks, consider a simple green salad with a homemade vinaigrette.

Want something a bit more basic? Check out these oven-roasted pork hocks instead!

Ingredients

Serves: 4 Prep Time: 10 minutes Cook Time: 3 hours 30 minutes

1 leek, cut into 1" pieces
2 celery stalks, diced
1 carrot, diced
1 onion, diced
2 pork hocks
Sea salt, to taste
1 teaspoon whole black peppercorns

How to Make German Pork Hocks

In a large stockpot or Dutch oven, place the pork hocks, leeks, celery, onion, carrot, and whole peppercorn then season with salt. Then, fill the pot with enough water to cover the pork and vegetables. Bring the mixture to a boil, then reduce heat to low and let it simmer for 2 to 3 hours until the meat is tender.

Once the meat is tender, drain the liquid off the mixture, reserving it for later. Then, preheat the oven to 425°F.

Place the pork hocks and vegetables onto a baking sheet with some of the reserved cooking liquid. Then roast in the oven for 30 minutes, occasionally basting the meat.

More Paleo Pork Recipes

Pork is a great affordable choice for most meal plans. Add more to your menu with this recipe, or some of our other favorites below. There are tons of great ways to include pork in your menu that are paleo-friendly!

📖 Recipe

German Pork Hocks

Looking for a hearty German meal? Try our delicious pork hocks recipe! Slow-cooked to perfection with carrots, celery, and onions. The perfect home-cooked comfort food meal on a paleo diet.

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Prep Time 10

Cook Time 3 30

Total Time 3 40

Course Main Course

Cuisine German

Servings

Calories 313 kcal

Equipment

Ingredients

1 leek cut into 1" pieces
2 celery stalks diced
1 carrot diced
1 onion diced
2 pork hocks
Sea salt to taste
1 teaspoon whole black peppercorns

Instructions

Begin by arranging the pork hocks in a generously sized pot alongside the leeks, celery, onions, carrots, and whole peppercorns. Don't forget to season with a sprinkle of sea salt.
1 leek, 2 celery stalks, 1 carrot, 1 onion, 2 pork hocks, Sea salt, 1 teaspoon whole black peppercorns
Next, pour enough water into the pot until the hocks and vegetables are fully submerged. Bring everything to a boil and then reduce the heat to a gentle simmer. Allow the meat to cook this way for 2-3 hours until it's falling off the bone.
Once the pork hocks have finished cooking, strain the contents of the pot, reserving the liquid. Preheat your oven to 425 F.
Arrange the cooked hocks and vegetables in a baking dish, adding some of the reserved liquid to the dish. Place the dish in the oven and roast the pork hocks for roughly 30 minutes, basting them intermittently.

Notes

For the tender and fully rendered pork hock, allowing it to cook slowly is key. A Dutch oven is a great way to slowly simmer while keeping it tender, and moist, and not burning it on the stovetop.
Serve with a side of sauerkraut for a more authentic German experience. Fermented foods are great for a paleo and AIP diet. Just double check that your brand is truly AIP-compliant.

Nutrition

Serving: 4gCalories: 313kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 93mgSodium: 230mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 2934IUVitamin C: 6mgCalcium: 47mgIron: 2mg

Keyword aip, AIP Pork, German Pork Hocks, paleo, Paleo Pork, pork hocks

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Roasted Salmon With Fennel, Red Onion And Tomatoes

June 13, 2023 by Katie Hale Leave a Comment

Whether you want comfort food or just something with a unique flavor, this roasted salmon with fennel, red onion, and tomato dish is sure to please. This dish is bursting with flavor and contains ingredients that are both paleo- and keto-friendly.

roasted salmon filet on blue plate with tomatoes and fennel

Roasted Salmon Recipe

Not only is this recipe a feast for the taste buds, but the salmon in this dish is an excellent source of protein and omega-3 fatty acids essential for maintaining a healthy body. Additionally, the fennel and onion provide an array of vitamins and minerals such as potassium, vitamin C, and dietary fiber.

This pairs perfectly with some asparagus or a nice large green salad on the side.

Ingredients

Serves: 2 Prep Time: 7 minutes Cook Time: 30 minutes

• 2 salmon fillets
• 2 fennel bulbs, cut into ½-inch wedges
• 1 red onion, cut into ½-inch wedges
• 6 garlic cloves
• 1 cup cherry tomatoes
• 1 bunch of fresh thyme sprigs
• 2 teaspoon cooking fat
• Juice of 1 lemon

How to Make Roasted Salmon With Fennel, Red Onion, And Tomatoes

Preheat the oven to 400°F/200°C and line a roasting pan with parchment paper for easy cleanup. Then, prepare the fennel and onion by cutting into ½" wedges. Peel and crush the garlic cloves.

In the roasting pan, lay out the vegetables and garlic, and then pour the melted cooking fat over the top. Season the vegetables with salt and pepper to taste, then roast for 20 minutes.

After 20-minutes. remove from the oven and place the salmon fillets in the center of the pan, moving the vegetables to make room for them. Sprinkle the top with lemon juice, and season with salt and pepper.

Roast the salmon for 10 minutes, or until it has reached 125°F internally at the thickest part.

More Salmon Recipes

If you enjoy salmon like this, then you will love the recipes below. Filled with healthy proteins and great flavor, these are ideal for adding to your meal plan.

📖 Recipe

Roasted Salmon with Fennel, Tomatoes, and Onion

Try this delicious paleo-friendly roasted salmon with fennel recipe! A healthy and flavorful meal that's easy to make. Perfect for any occasion.

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Prep Time 7

Cook Time 30

Total Time 37

Course Main Course

Cuisine American

Servings

Calories 406 kcal

Equipment

Ingredients

2 salmon fillets
2 fennel bulbs cut into ½-inch wedges
1 red onion cut into ½-inch wedges
6 garlic cloves
1 cup cherry tomatoes
1 bunch fresh thyme sprigs
2 teaspoon cooking fat
2 tablespoon lemon juice

Instructions

Get started by preheating your oven to 400°F/200°C. To make cleanup a breeze, line a roasting pan with parchment paper. While the oven heats up, cut the fennel and onion into ½" wedges and crush the garlic cloves.
2 fennel bulbs, 1 red onion, 6 garlic cloves
In the roasting pan, lay out the veggies ,tomatoes, and garlic before drizzling melted cooking fat over the top. Season with salt and pepper to taste, add the fresh tyme, then roast for 20 minutes.
1 cup cherry tomatoes, 1 bunch fresh thyme sprigs, 2 teaspoon cooking fat
Once the timer goes off, take the pan out of the oven and make space for the salmon fillets. Arrange them in the center of the pan and sprinkle with lemon juice. Don't forget to season with salt and pepper.
2 salmon fillets
Finally, put the pan back in the oven and roast the salmon for 10 minutes. Keep an eye on the temperature and remove it once it reaches 125°F at the thickest part. Enjoy your delicious roasted salmon with fennel - perfect for a paleo-friendly meal!
2 tablespoon lemon juice

Notes

Feel free to season the salmon with additional herbs and spices if desired.
Add zucchini, squash, broccoli, or cauliflower to the vegetables for roasting for more flavor.

Nutrition

Serving: 2gCalories: 406kcalCarbohydrates: 29gProtein: 39gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 94mgSodium: 209mgPotassium: 2096mgFiber: 9gSugar: 14gVitamin A: 749IUVitamin C: 58mgCalcium: 173mgIron: 4mg

Keyword Keto Salmon, paleo salmon, Roasted Salmon, Salmon recipe

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Pork Rib Roast with Herbs

June 6, 2023 by Katie Hale Leave a Comment

This delicious pork rib roast with herbs is a perfect choice for any weeknight meal, special event, or family meal. Not only is this paleo-friendly, but it is AIP-compliant. A succulent cut of meat that's coated in a delicious blend of garlic, thyme, rosemary, and olive oil. Not only is this dish easy to prepare with just a few simple steps, but it's also packed with nutrients and flavor that are sure to leave your taste buds dancing.

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Pork Rib Roast

One of the best things about this pork rib roast is its versatility. While it's certainly delicious on its own, it also pairs well with a variety of paleo, AIP, and keto-friendly side dishes. Consider serving it alongside roasted Brussels sprouts, creamed spinach, or a fresh salad. You could even use the leftover meat in a stir-fry or salad for a quick and easy lunch option.

If you're worried about keeping your pork tender, there are a few tips you can follow to ensure that it comes out perfectly every time. First, be sure to let the meat rest at room temperature and marinade in the herbs before cooking. This helps to bring the meat to an even temperature, which can help it cook more evenly. Additionally, be sure to use a meat thermometer to check the internal temperature of the meat as it cooks, and remove it from the oven once it reaches 145°F.

Ingredients

Serves: 6 Prep Time: 5 minutes Cook Time: 55 minutes

4lb pork rib roast
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 ½ tablespoon olive oil
1 ½ tablespoon cooking fat, beef tallow, lard, or bacon grease

How to Make a Pork Rib Roast with Herbs

In a small bowl, mix together the olive oil, cooking fat, garlic, thyme, rosemary, salt, and black pepper.

Now, rub the rib roast on all sides with the marinade, and let it stand at room temperature for 2 hours.

Preheat the oven to 500°F/260°C.

Now, place the seasoned pork rib roast not a roasting pan and roast for 15 minutes. Reduce the heat to 325°F/165°C then continue roasting for another 40 minutes, or until the pork roast is 145°F internally at the thickest point.

Let the pork roast rest for 10 minutes before slicing to serve.

More Paleo Pork Recipes

Overall, this pork rib roast with herbs is a delicious and nutritious option that's perfect for anyone following a paleo or keto diet. With its rich flavor, succulent texture, and easy preparation, it's sure to become a favorite in your household.

📖 Recipe

Pork Rib Roast with Herbs

Looking for a flavorful main course? Try our Pork Rib Roast with Herbs recipe for a savory and aromatic twist on classic pork!

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Prep Time 5

Cook Time 55

Total Time 1

Course Main Course

Cuisine American

Servings

Calories 438 kcal

Equipment

Ingredients

4 lb pork rib roast
3 cloves garlic minced
1 tablespoon fresh thyme chopped
1 tablespoon fresh rosemary chopped
1 ½ tablespoon olive oil
1 ½ tablespoon cooking fat beef tallow, lard, or bacon grease

Instructions

Mix a marinade together in a small bowl using: olive oil, cooking fat, garlic, thyme, and rosemary in a bowl, seasoning to taste with sea salt and freshly ground black pepper.
3 cloves garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, 1 ½ tablespoon olive oil, 1 ½ tablespoon cooking fat
Rub the mixture generously all over the rib roast, then let it sit at room temperature for two hours.
4 lb pork rib roast
Preheat your oven to 500 F, then transfer the herbed pork to a roasting pan and cook in the oven for the first 15 minutes. Afterward, reduce the heat to 325 F and roast for an additional 40 minutes or until the internal temperature reaches 145 F.
Allow the roast to rest for ten minutes before carving and serving.

Notes

This can be marinaded for up to 24 hours before roasting, however, it should be refrigerated if marinating longer than 2 hours.
A digital meat thermometer can help you reach the perfect 145°F internal temperature for a moist but safe pork rib roast.

Nutrition

Serving: 6gCalories: 438kcalCarbohydrates: 0.4gProtein: 41gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 116mgSodium: 112mgPotassium: 682mgFiber: 0.2gVitamin A: 81IUVitamin C: 2mgCalcium: 56mgIron: 1mg

Keyword Keto pork, Paleo Pork, pork, Pork Rib Roast

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Grilled Lemon Pepper Chicken Fingers | Paleo

June 4, 2023 by Katie Hale Leave a Comment

Whether you need a tasty appetizer or a delicious main dish, these lemon pepper chicken fingers are a delicious choice for your menu. They are tender, delicious, and have a bright lemon flavor that is grilled to perfection. It's healthy, easy to make, and ideal for whipping up as a fast weeknight meal.

white platter of lemon pepper chicken on skewers

Grilled Paleo Chicken Fingers

One of the best things about this dish is that it's a great option for those on paleo or keto diets. With no flour or breadcrumbs involved, these chicken tenders are naturally gluten-free and low-carb. And thanks to the protein-rich chicken breast tenders, they're also a great way to stay full and energized all day long.

These are great by themselves or as part of a meal. I love serving them with roasted sweet potato vegetable salad or this dill potato salad as part of a meal.

Ingredients

Serves: 8, as an appetizer Prep Time: 10 min Cook Time: 6 min

• 20 chicken breast tenders, about 1 ½ lbs
• 20 small wooden skewers
• Juice and zest of 2 lemons
• ¼ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper

How to Make Lemon Pepper Barbecued Chicken Fingers

Preheat the charcoal or propane grill to medium-high heat, ensuring it reaches a temperature of at least 375°F.

To prepare the chicken, in a bowl, you will combine the olive oil, lemon juice, and zest of the lemons in a bowl. Whisk until combined. Reserve ¼ of the marinade for later use.

Thread each chicken breast tender onto a small wooden skewer and coat them in the remaining ¾ of the marinade.

Lightly sprinkle each tender with salt and black pepper. I begin with around 1 teaspoon each total, but you can use more or less as you desire.

Then, you will grill the tenders for approximately 3 minutes on each side. Cook in batches if necessary. I recommend using a meat thermometer to verify they are 165°F internally before serving.

Arrange the cooked tenders on a serving platter and drizzle with the reserved marinade before serving.

More Chicken Breast Recipes

If you have more chicken in your freezer and don't know what to make, let me help! Below are some of my favorite flavor packed recipes that feature chicken breasts. Take a moment to check out this list and bookmark any of yoru favorites. You can also print out these recipe or even pin them to Pinterest to add to your meal plan soon!

📖 Recipe

Lemon Pepper Chicken Fingers | Paleo

These lemon pepper barbecue chicken fingers are packed with flavor and perfect for any occasion. Get your fingers on this delicious recipe today!

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Prep Time 10

Cook Time 5

Total Time 6

Course Appetizer, Main Course

Cuisine American

Servings

Calories 192 kcal

Equipment

Ingredients

2 lb chicken breast tenders about 20 tenders
4 tablespoon lemon juice
2 tablespoon lemon zest
¼ cup extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper

Instructions

Preheat the BBQ grill to medium-high heat, ensuring it reaches a temperature of at least 375°F.
In a mixing bowl, whisk together ¼ cup of extra-virgin olive oil, 4 tablespoons of freshly squeezed lemon juice (equivalent to the juice from 1 lemon), and the finely grated zest of 2 lemons to create a marinade.
4 tablespoon lemon juice, 2 tablespoon lemon zest, ¼ cup extra-virgin olive oil
Reserve ¼ cup of marinade and set aside. Thread each of the 20 chicken breast tenders onto its own small wooden skewer and dip each one into the remaining three-quarters of the marinade to coat.
2 lb chicken breast tenders
Generously season the coated chicken tenders with black pepper and 1 teaspoon of sea salt, increasing the amount to taste.
1 teaspoon sea salt, 1 teaspoon black pepper
On the preheated grill, place the skewers and cook, covered, for approximately 3 minutes on each side until well browned and beginning to char in spots.
When done, transfer the chicken tender skewers to a serving platter and then drizzle the reserved marinade over the chicken. Serve hot.

Notes

This can also be made with chicken thighs if you prefer.
When using wooden skewers, make sure to soak them in water for 30 minutes before assembling to grill.
These can also be cooked in a skillet or indoor electric grill if desired.

Nutrition

Serving: 8gCalories: 192kcalCarbohydrates: 1gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 423mgPotassium: 433mgFiber: 0.2gSugar: 0.3gVitamin A: 37IUVitamin C: 6mgCalcium: 9mgIron: 1mg

Keyword Grilled chicken fingers, lemon pepper chicken, Lemon Pepper Chicken Fingers, paleo chicken breast

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Mushroom And Hazelnut Chicken

May 29, 2023 by Katie Hale Leave a Comment

Our mushroom and hazelnut chicken is going to become a family favorite weeknight meal. Chicken that has been stuffed with mushrooms, onions, and hazelnuts, it is a hearty meal that is also lean enough to fit your diet plans. You will love the earthiness of the mushrooms and tender chicken in every bite.

Mushroom And Hazelnut Chicken

This dish is not just delicious but also fits perfectly with a paleo or keto diet. The protein-packed chicken and the flavorful mushroom stuffing will keep you satisfied for hours, without spiking your blood sugar.

And if you don't have enough mushrooms inside the chicken, you can serve it with this mushroom salad too!

Ingredients

Serves: 4 Prep Time: 40 min Cook Time: 20 min

4 boneless chicken breasts
½ lb mushrooms, your favorite kind, finely chopped
1 onion, finely chopped
4 garlic cloves, minced
¼ cup hazelnuts, roughly chopped
½ cup chicken stock
¼ cup homemade or Dijon mustard
2 tablespoon chopped fresh sage
Cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Mushroom and Hazlenut Chicken

Begin by preheating your oven to 400°F. Then, melt the cooking fat in a skillet over medium heat. Add the garlic and onion to the pan cooking for 5 to 7 minutes, stirring regularly.

Now, add the mushrooms and continue cooking over medium heat, stirring regularly, until all of the moisture has evaporated. Place cooked onions and mushrooms in a bowl, stir in the hazelnuts, and then set it aside.

Use a sharp knife to create a cavity for the stuffing by cutting the thickest part of each chicken breast. Stuff the mushroom mixture into each breast. Secure the breasts with butcher’s twine.

Use the same pan as before and add more cooking fat. Brown the chicken breasts on each side.

Transfer the chicken breasts to a baking sheet and then bake for 15-20 minutes until cooked through. For safety, it should be 165°F internally at the thickest point before serving. Take the chicken out of the oven and allow it to rest while you prepare the gravy.

In the same pan, heat up the stock with mustard and sage, and let it simmer for a few minutes until the gravy reduces and thickens to the desired consistency.

Remove the twine from the chicken breasts and serve them with the pan gravy on top.

More Paleo Chicken Recipes

Looking for more ideas for chicken? I've got you covered! Check out the recipes below for some new family favorites. Take a moment to bookmark your favorites. You can also print out the recipes or could even pin them to Pinterest to make soon!

📖 Recipe

red plate holding stuffed mushroom and hazlenut chicken

Mushroom and Hazelnut Chicken

This mushroom and hazelnut chicken recipe is both Paleo and Keto friendly. Learn how to make this delicious dish in no time!

5 from 1 vote

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine American

Servings

Calories 419 kcal

Equipment

Ingredients

4 boneless chicken breasts
½ lb mushrooms finely chopped
1 onion finely chopped
4 garlic cloves minced
¼ cup hazelnuts roughly chopped
½ cup chicken stock
¼ cup Dijon mustard or homemade
2 tablespoon sage chopped
4 tablespoon Cooking fat bacon grease, beef tallow, or lard
Sea salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400 F.
In a pan, heat cooking fat and sauté onion and garlic until the onion becomes soft, which should take about 7 minutes. Add mushrooms and cook over medium heat until all the moisture evaporates. Place the cooked onion and mushrooms in a bowl and set aside.
1 onion, 4 garlic cloves, ½ lb mushrooms
Using a sharp knife, cut a cavity in the thickest part of each chicken breast for the stuffing.
4 boneless chicken breasts
Stuff each chicken breast with the mushroom and onion mixture and add chopped hazelnuts. Tie the breasts with butcher's twine.
¼ cup hazelnuts
In the same pan used to cook the stuffing, add more cooking fat and brown the chicken breasts on both sides.
4 tablespoon Cooking fat
Place the browned chicken breasts on a baking sheet and bake in the preheated oven for 15 to 20 minutes or until cooked through.
Remove from the oven and let the chicken rest while preparing the gravy.
In the same pan, heat up the stock with mustard and sage, bring to a simmer, and let it simmer for a few minutes to thicken to the desired consistency.
½ cup chicken stock, ¼ cup Dijon mustard, 2 tablespoon sage, Sea salt and freshly ground black pepper to taste
Cut the twine off the chicken breasts and serve topped with the pan gravy.

Notes

This can also be made with chicken thighs if desired.
Pound the chicken thinly then stuff and roll into a roulade for a different presentation.
Always check the internal temperature before serving to verify not just the chicken, but the stuffing has reached the safe 165°F internally.

Nutrition

Serving: 4gCalories: 419kcalCarbohydrates: 10gProtein: 28gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 73mgSodium: 299mgPotassium: 652mgFiber: 4gSugar: 3gVitamin A: 108IUVitamin C: 4mgCalcium: 87mgIron: 9mg

Keyword keto chicken, mushroom and hazelnut chicken, paleo chicken breast, stuffed chicken

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Paleo Chicken Meatballs

May 28, 2023 by Katie Hale Leave a Comment

Weeknight meals can be daunting for busy individuals and families, especially when you add in dietary restrictions. This recipe for paleo chicken meatballs is easy, delicious, and also manages to be keto-friendly! Juicy meatballs made with ground chicken seasoned perfectly with spices, herbs, and lemon are a great addition to your routine weeknight dinners. The best part is they are done in just under 20 minutes!

Chicken Meatballs

Some might think that ground chicken can be bland and dry, but not with this recipe! Our secret to keeping these meatballs moist and tender is the addition of almond flour and egg, which add moisture and a fluffy texture. Plus, the combination of Worcestershire sauce and zesty lemon gives these meatballs a tanginess that makes them irresistible.

We know how important it is to stay on track with a healthy diet, and these chicken meatballs are the perfect addition to any paleo- or keto-friendly meal plan. With no grains, dairy, or gluten, these meatballs are packed with protein and flavor, but won't weigh you down.

They are great alongside your favorite zoodles or eaten with paleo pesto mashed potatoes. Of course, you can add them to paleo bread for a "meatball sub", or serve them along with a favorite paleo dipping sauce. And if you have any leftovers, these meatballs make the perfect topping for a quick and easy lunch salad the next day. So go ahead, dig in, and savor every bite.

Ingredients

Serves: 6 Prep Time: 10 min Cook Time: 6 min

1 lb ground chicken
3 cloves garlic, minced
1 egg
3 tablespoon almond flour
2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh oregano leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Juice and zest of 1 lemon
2 tablespoon cooking fat
Sea salt and freshly ground black pepper to taste

How to Make Chicken Meatballs

To make the meatballs, you will combine the ground chicken, garlic, egg, flour, Worcestershire sauce, paprika, onion powder, salt, black pepper, lemon zest, and fresh herbs together in a large bowl. I recommend adding 1 teaspoon each of salt and pepper. More can be added to taste after cooking.

Once combined, shape into 1 ½" to 2" balls.

In a large skillet, melt the cooking fat over medium-high heat. Place the meatballs into the skillet, being careful not to crowd them too much. Cook them for 3 to 4 minutes on each side, until they are browned and cooked through.

Note: Ensure that the internal temperature of the chicken has reached 165°F for food safety before serving.

More Meatball Recipes

Meatballs are a family favorite because they are super easy to make, versatile, and can be used for a snack, appetizer, lunch, or part of a main dish. If you want inspiration past the basic meatball, here they are. Below are a few more great ideas that you can bookmark to make soon. You can even print out the recipe or pin it to Pinterest for menu planning.

📖 Recipe

Paleo Chicken Meatballs

These Paleo Chicken Meatballs are a delicious and wholesome dinner option that everyone will love. Made with healthy ingredients, they're a perfect combination of flavor and nutrition.

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Prep Time 10

Cook Time 6

Total Time 16

Course Appetizer, Main Course

Cuisine American

Servings

Calories 189 kcal

Equipment

Ingredients

1 lb ground chicken
3 cloves garlic minced
1 egg whisked
3 tablespoon almond flour
2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh oregano leaves chopped
1 tablespoon fresh thyme leaves chopped
Juice and zest of 1 lemon
2 tablespoon cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Combine 1 lb ground chicken, 3 minced cloves of garlic, 1 beaten egg, 3 tablespoon almond flour, 2 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon chopped fresh oregano leaves, 1 tablespoon chopped fresh thyme leaves, and the zest of 1 lemon in a bowl. For initial seasoning, add 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, and adjust to taste as desired.
1 lb ground chicken, 3 cloves garlic, 1 egg, 3 tablespoon almond flour, 2 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon fresh oregano leaves, 1 tablespoon fresh thyme leaves, Juice and zest of 1 lemon, Sea salt and freshly ground black pepper to taste
Shape the mixture into evenly sized meatballs, about the size of a golf ball.
Heat cooking fat in a large skillet over medium-high heat. Carefully place the meatballs in the skillet and cook for 3 minutes on each side or until well cooked, without flipping them frequently to encourage even browning. Ensure that the internal temperature of the chicken has reached 165°F for safety before serving. Add more salt or pepper if desired.
2 tablespoon cooking fat

Notes

Adjust seasonings to taste as desired.
Verify that the Worcestershire sauce used is truly paleo as some contain trace amounts of molasses that may be off plan.
Make in large batches and freeze for up to 3 months.

Nutrition

Serving: 6gCalories: 189kcalCarbohydrates: 2gProtein: 15gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 92mgSodium: 82mgPotassium: 443mgFiber: 1gSugar: 0.4gVitamin A: 266IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Keyword chicken meatballs, Fresh Herb Meatballs, Ground Chicken, Paleo Chicken Meatballs

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Pumpkin and Beef Texas Chili

May 18, 2023 by Katie Hale Leave a Comment

Chili is the perfect comfort food meal on a cold winter day, and this pumpkin and beef Texas chili is a great choice that is sure to be a hit on your menu. You'll love the big chunks of beef, classic chili spices, and the sweetness of pumpkin in each bite. A truly unique and absolutely delicious version of chili.

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Beef Texas Chili

This dish is very strong in flavor, hot, and filling, making it perfect for cooler temperatures. Of course, in the spirit of a paleo diet, we leave out the beans in this Texan chili recipe, focusing instead on the flavors of the beef, pumpkin, and tomatoes.

If you like spicy chili, you'll find this is more of medium heat. You can easily adjust the heat with the addition of jalapeno o additional chili powder seasoning.

If you want to cut through the richness and spice of this beef Texas chili recipe, you may want to serve a side of this creamy cucumber salad. It's a light and tasty option that pairs well with the richness of this beef chili.

Ingredients

Serves: 8 Prep Time: 1 hour Cook Time: 3 hours 45 minutes

6 large chilies
1 cup diced bacon
4 cups onions, chopped
5 lbs stewing beef, cut into 3" cubes
6 garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 ½ teaspoon sea salt
2 (28oz) cans of diced tomatoes
1 ½ cups beef stock
½ cup finely chopped fresh cilantro stems, save leaves for garnish
4 cups fresh pumpkin, cut into 2" cubes
Sea salt and freshly ground black pepper, to taste

How to Make Pumpkin and Beef Texas Chili

Place the chilies in a large bowl and cover them with boiling water. Set these aside and let them soak for 30 minutes.

Preheat the oven to 350°F/175°C.

In a large Dutch oven or oven-proof stockpot, sautee the bacon, over medium heat, until it is browned. Then, add the onions and cook until tender, about 5 minutes.

Add the beef to the Dutch oven, and season it generously with salt and black pepper. Stir everything together to coat, and then remove from heat and set the pot aside.

Next, strain the chilies, reserving the liquid. Then, place the chilies into a blender with 1 cup of the liquid, the garlic, chili powder, cumin seeds, oregano, coriander, and sea salt. Pulse to a puree, adding additional liquid from soaking if the mixture is too thick.

Pour the chili puree into the Dutch oven with the beef. Then, add in the tomatoes, beef stock, and chopped cilantro stems. Stir this together to combine, then bring the mixture to a simmer over medium heat. Once simmering, cover, and put into the preheated oven. Cook for 2 hours.

After 2 hours, remove the lid, and stir. Then, let the mixture cook another 1 hour in the oven until the beef is fork tender.

Add in the pumpkin, stir well, and continue cooking, uncovered, for 45 minutes, or until the pumpkin softens. If needed, add the additional soaking liquid from the chilies to keep the meat covered in liquid while it cooks.

Remove from the oven, taste, and season with additional salt and black pepper as needed. Then serve garnished with cilantro leaves, and any other paleo chili toppings you desire.

More Chili Recipes

Chili is one of our favorite dishes to make. It is budget-friendly, everyone can customize it with toppings, and it freezes beautifully. If you want more chili ideas, below are a few of our family favorites. Take a moment to bookmark, print, or pin these recipes so they are easy to find when you are ready to cook!

📖 Recipe

Beef Texas Chili with Pumpkin

You'll love the rich flavor from slow cooking this tasty beef Texas chili with pumpkin. Fresh chilies, a perfect blend of spices, and tender beef combine for a savory comfort food meal.

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Prep Time 1

Cook Time 3 45

Total Time 4 45

Course Main Course, Soup

Cuisine American

Servings

Calories 952 kcal

Equipment

Ingredients

6 large chilies
1 cup diced bacon
4 cups onions chopped
5 lbs stewing beef cut into 3" cubes
6 garlic cloves peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 ½ teaspoon sea salt
56 oz of canned diced tomatoes approximately 3 cups
1 ½ cups beef stock
½ cup finely chopped fresh cilantro stems save leaves for garnish
4 cups fresh pumpkin cut into 2" cubes
Sea salt and freshly ground black pepper to taste

Instructions

Pour boiling water over the chilies, in a large bowl. Set them aside, uncovered, to soak for 30 minutes. Then, preheat the oven to 350°F/175°C.
6 large chilies
In an oven-proof stockpot, cook the bacon over medium heat until it is browned and beginning to crisp. Add in the onions, and continue cooking for 5 minutes.
1 cup diced bacon, 4 cups onions
Add the stew beef into the pot and season with salt and black pepper. Stir together and set it aside.
5 lbs stewing beef, Sea salt and freshly ground black pepper
Next, strain the chilies, reserving the liquid. Then, place the chilies into a blender with 1 cup of the liquid, the garlic, chili powder, cumin seeds, oregano, coriander, and sea salt. Pulse to a puree, adding additional liquid from soaking if the mixture is too thick.
6 garlic cloves, 2 tablespoons chili powder, 2 teaspoons cumin seeds, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 1 ½ teaspoon sea salt
Pour this chili mixture over the beef, then add in the tomatoes, beef stock, and chopped cilantro stems. Stir together to combine, then bring the mixture to a simmer on the stove top. Once simmering, cover the chili and put into the oven to cook for 2 hours.
56 oz of canned diced tomatoes, 1 ½ cups beef stock, ½ cup finely chopped fresh cilantro stems
After 2 hours, remove the lid, and stir. Then, let the mixture cook another 1 hour in the oven until the beef is fork tender.
Add in the pumpkin, stir well, and continue cooking, uncovered, for 45 minutes, or until the pumpkin softens. If needed, add the additional soaking liquid from the chilies to keep the meat covered in liquid while it cooks.
4 cups fresh pumpkin
Remove from the oven, taste, and season with additional salt and black pepper as needed. Then serve garnished with cilantro leaves, and any other paleo chili toppings you desire.

Notes

Use poblano peppers, jalapenos, serrano peppers, pasilla peppers, or Aleppo peppers for this recipe.
Ask your butcher for stewing beef. If not available, this can be made with a cubed chuck roast.
For a smoother mixture, use pumpkin puree instead of cubed fresh pumpkin.
Butternut squash can be used in place of pumpkin if needed.

Nutrition

Serving: 8gCalories: 952kcalCarbohydrates: 25gProtein: 57gFat: 69gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gTrans Fat: 4gCholesterol: 221mgSodium: 1345mgPotassium: 1663mgFiber: 6gSugar: 11gVitamin A: 5854IUVitamin C: 35mgCalcium: 170mgIron: 9mg

Keyword Beef and Pumpkin Chili, Beef Chili, Pumpkin and Beef Texas Chili, Texas chili

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Mustard Crusted Pork Tenderloin and Vegetables

May 15, 2023 by Katie Hale Leave a Comment

Looking for a delicious and healthy meal that fits your paleo or keto diet? Look no further than our mustard-crusted pork tenderloin with fresh vegetables. Our tender and juicy pork tenderloin is crusted with a savory blend of mustard, garlic, thyme, black pepper, and sea salt before being roasted to perfection in the oven. Paired with asparagus and bell peppers this meal is not only flavorful but packed with nutrients to help keep you on track with your healthy eating goals.

sliced mustard crusted pork tenderloin laying on white plate with red bell pepper

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Pork Tenderloin and Vegetables

One of the best things about this crusted pork tenderloin is how versatile it is. Not only can it be adjusted to fit a variety of diets, but it can also be paired with a variety of different side dishes. For a low-carb option, consider serving it with roasted cauliflower or broccoli, or a side salad with a light vinaigrette. Alternatively, you could serve it with some grilled sweet potatoes for a heartier meal. Whatever you choose, this pork tenderloin recipe is a paleo-friendly crowd-pleaser!

Ingredients

Serves: 8 Prep Time: 20 minutes Cook Time: 45 minutes

2 lb pork tenderloin
2 garlic cloves, minced
2 tablespoon dried thyme
3 tablespoon Dijon mustard
1lb asparagus, ends trimmed
2 bell peppers, seeds removed and sliced into ½" strips
1 cup chicken broth
3 tablespoon cooking fat, beef tallow, lard, or bacon grease
1 teaspoon freshly ground black pepper
½ teaspoon sea salt

How to Make Mustard Crusted Pork Tenderloin and Vegetables

Preheat the oven to 375°F/190°C.

In a small bowl, mix together the garlic and mustard. Then mix the dry spices in another bowl: dried thyme, black pepper, and sea salt.

Now, place the tenderloins onto the center of the baking dish and rub about ¾ of the mustard mixture on the top and sides of each tenderloin. Then, sprinkle about ¾ of the spice mixture over the pork and pat the mixture into the mustard. Set aside the extra seasoning until later.

Place the pork tenderloins into the preheated oven and roast for 25 minutes. Then, remove from the oven and place the asparagus and bell peppers onto the pan beside the pork tenderloin. Add ¼ cup of the chicken broth, and then sprinkle the vegetables with the remaining herb mixture and mustard mixture.

Roast the pork loin and vegetables for another 15 to 20 minutes, or until the vegetables are tender and browning, and the pork is cooked through.

Place the pork tenderloins on a cutting board and let them stand for at least 5 minutes. While that rests, you will plate the vegetables.

Now, add the rest of the broth to the baking dish over medium heat setting. Bring the mixture to a simmer, and stir scraping up any cooked food bits on the bottom of the pan. Cook for 3 to 4 minutes to reduce.

Slice the pork tenderloins then serve over the vegetables with a spoon of sauce on top.

Pork Safety Information

When cooking pork tenderloin, it is important to ensure that it is cooked to a safe temperature. The USDA recommends cooking pork to an internal temperature of 145°F, which can be measured using a meat thermometer.

More Pork Tenderloin Recipes

Pork tenderloin is a personal favorite "other white meat". It's easy to add flavor to, cooks beautifully, and is affordable. For your next meal, use one of our other favorite tenderloin recipes below to add something unique to the menu. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon!

So what are you waiting for? Try this mustard-crusted pork with fresh vegetables today! Whether you're on a paleo or keto diet, or just looking for a flavorful and nutrient-packed meal, this dish is sure to satisfy your cravings and keep you on track with your healthy eating goals.

📖 Recipe

Mustard Crusted Pork Tenderloin and Vegetables

Looking for a delicious and healthy dinner? Try this paleo and keto-friendly mustard crusted pork tenderloin with veggies recipe!

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings

Calories 242 kcal

Equipment

Ingredients

2 lb pork tenderloin
2 garlic cloves minced
2 tablespoon dried thyme
3 tablespoon Dijon mustard
1 lb asparagus ends trimmed
2 bell peppers seeds removed and sliced into ½" strips
1 cup chicken broth
1 teaspoon freshly ground black pepper
½ teaspoon sea salt

Instructions

To begin, preheat your oven to 375°F/190°C.
In a small bowl, combine garlic and mustard. In another bowl, mix together dried thyme, black pepper, and sea salt.
2 garlic cloves, 2 tablespoon dried thyme, 3 tablespoon Dijon mustard, 1 teaspoon freshly ground black pepper, ½ teaspoon sea salt
Place the pork tenderloins onto a baking dish and rub ¾ of the mustard mixture onto each tenderloin. Next, sprinkle ¾ of the spice mixture on top of the pork, pressing it into the mustard. Set aside the remaining seasoning for later.
2 lb pork tenderloin
Roast the pork tenderloins in the oven for 25 minutes. Then, add the asparagus and bell peppers to the baking dish, pour in ¼ cup of chicken broth, and sprinkle the vegetables with the remaining herb and mustard mixture.
1 lb asparagus, 2 bell peppers, 1 cup chicken broth
Roast for another 15 to 20 minutes or until the pork is cooked through and the vegetables are tender and browning. Let the pork stand for 5 minutes on a cutting board while you plate the vegetables.
While the pork rests, add the rest of the broth to the baking dish over medium heat, and simmer for 3-4 minutes to reduce and scrape any cooked bits on the bottom of the pan.
Finally, slice the pork tenderloins, serve them over the vegetables, and drizzle the sauce on top.

Notes

For safety, cook the pork tenderloin to 145°F internally at the thickest part before serving.
Prepare this in an oversized baking dish or a Dutch oven so you have additional room on the sides to add in the vegetables.
Use white wine in place of broth to deglaze the pan if desired.
Wait to slice the pork until just before serving to keep the meat juicy and tender.

Nutrition

Serving: 8gCalories: 242kcalCarbohydrates: 11gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 78mgSodium: 7330mgPotassium: 737mgFiber: 3gSugar: 8gVitamin A: 1406IUVitamin C: 42mgCalcium: 103mgIron: 4mg

Keyword Keto pork, Paleo Pork, pork tenderloin

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Paleo Seafood Stew

May 9, 2023 by Katie Hale Leave a Comment

This seafood stew is a show-stopping dish that brings the ocean's flavors to your table. The combination of shrimp, scallops, clams, mussels, crab, and cod will tantalize your taste buds and leave you craving more. It's perfect for feeding a crowd or making ahead for leftovers that freeze beautifully.

Seafood Stew

One of the perceived downsides of cooking seafood is the fear of overcooking it, leaving it tough and rubbery. But fear not, this recipe is foolproof and guarantees tender, juicy seafood every time. Additionally, this dish is a perfect fit for anyone following a keto or paleo diet, as it is gluten-free, grain-free, low-carb, and filled with healthy fats.

The fragrant stew is cooked in a flavorful broth with an array of herbs and spices, which enhances the natural seafood taste. You can feel free to modify the recipe as per your preference, such as using a different type of fish or omitting any ingredient you don't like.

This is an ideal meal by itself but pairs wonderfully with a simple salad or some roasted vegetables and paleo or keto bread of your choice.

Ingredients

Serves: 12 Prep Time:15 min Cook Time: 35 min

• 2 onions, chopped
• 2 cloves garlic, minced
• 1 handful fresh parsley, chopped
• 1 can (28 oz.) diced tomatoes
• 3 ½ cups chicken stock
• 2 bay leaves
• 1 tablespoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup water
• 1 ½ cups white wine
• 1 ½ lbs large raw shrimp, peeled and deveined
• 1 ½ lbs scallops
• 18 small clams
• 18 mussels, cleaned and debearded
• 1 ½ cups crab meat
• 1 ½ lbs cod fillets, cut into chunks
• Sea salt and freshly ground black pepper to taste

How to Make Seafood Stew

Heat a large stockpot over medium heat and cook 2 chopped onions, 2 minced cloves garlic, and a handful of chopped fresh parsley in some cooking fat until the onions are soft about 6 minutes.

Stir in the diced tomatoes, chicken stock, bay leaves, basil, thyme, oregano, water, and white wine. Start with 1 teaspoon each of sea salt and freshly ground black pepper, and continue seasoning to taste. Additionally, add more sea salt or freshly ground black pepper to adjust to personal preference. Bring to a boil, then reduce to a simmer and simmer, covered, for 30 minutes.

After 30 minutes, add the shrimp, scallops, clams, mussels, crab, and cod to the pot. Bring to a simmer again and simmer for about 5 minutes, until the clams open. Adjust seasonings to taste.

More Seafood Recipes

If your family loves seafood as mine does, then you will love some of the recipes below. Tons of great flavors, easy to prepare, and ideal for anyone following a paleo or keto diet plan. Bookmark your favorites to make soon.

📖 Recipe

Paleo Seafood Stew

Enjoy a savory and healthy paleo seafood stew with fresh seafood and herbs in every bite.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soups

Cuisine American

Servings

Calories 234 kcal

Equipment

Ingredients

2 onions chopped
2 cloves garlic minced
½ cup fresh parsley chopped
28 oz. diced tomatoes
3 ½ cups chicken stock
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ lbs large raw shrimp peeled and deveined
1 ½ lbs scallops
18 small clams
18 mussels cleaned and debearded
1 ½ cups crab meat
1 ½ lbs cod fillets cut into chunks
Sea salt and freshly ground black pepper to taste
2 tablespoon cooking fat beef tallow, bacon grease, or lard

Instructions

Start by heating a large stockpot over medium heat. Add 2 chopped onions, 2 minced cloves of garlic, and some chopped fresh parsley to the pot with cooking fat. Cook for about 6 minutes until the onions become soft.
2 onions, 2 cloves garlic, ½ cup fresh parsley, 2 tablespoon cooking fat
Add 1 can (28 oz.) of diced tomatoes, 3 ½ cups of chicken stock, 2 bay leaves, 1 tablespoon of dried basil, ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, 1 cup of water, and 1 ½ cups of white wine to the pot. Season with 1 teaspoon each of sea salt and freshly ground black pepper. Adjust seasonings to personal preference. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it simmer for 30 minutes.
28 oz. diced tomatoes, 3 ½ cups chicken stock, 2 bay leaves, 1 tablespoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 cup water, 1 ½ cups white wine, Sea salt and freshly ground black pepper
Once 30 minutes have passed, add 1 ½ pounds of peeled and deveined raw shrimp, 1 ½ pounds of scallops, 18 small clams, 18 mussels (cleaned and debearded), 1 ½ cups of crab meat, and 1 ½ pounds of cod fillets (cut into chunks) to the pot.
1 ½ lbs large raw shrimp, 1 ½ lbs scallops, 18 small clams, 18 mussels, 1 ½ cups crab meat, 1 ½ lbs cod fillets
Bring the pot to a simmer again and cook for about 5 minutes, until the clams open. Adjust the seasonings to taste before serving.

Notes

You can use any mix of seafood that you prefer.
When using mussels or clams, make sure they are properly cleaned before adding to the stockpot.

Nutrition

Calories: 234kcalCarbohydrates: 11gProtein: 33gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 125mgSodium: 898mgPotassium: 772mgFiber: 1gSugar: 4gVitamin A: 530IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Keyword paleo seafood, paleo seafood stew, seafood stew

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Paleo Chicken Marsala

May 9, 2023 by Katie Hale Leave a Comment

This paleo chicken marsala is a classic indulgence that's recently gained a new wave of appreciation from the health and wellness community. While traditionally prepared with Marsala wine, this dish can be easily made paleo- and keto-friendly by using any red wine or even chicken stock as a substitute.

Chicken Marsala

There's no need to compromise on taste or nutrition when it comes to chicken marsala. For the paleo crowd who prioritizes wholesome, nutrient-dense meals, this dish checks all the boxes. Rich in protein, healthy fats, and complex flavors, this recipe is perfect for anyone following a paleo or keto diet.

If you're looking for some sides to accompany paleo chicken marsala, you might like a side of paleo mashed potatoes or cauliflower mash. It also pairs wonderfully with a simple green salad or a side of broccolini.

Ingredients

Serves: 5 Prep Time: 25 min Cook Time: 6 min

• 5 boneless chicken breasts, with or without skin
• 4 slices bacon, cut into 1-inch pieces
• ½ lb button mushrooms
• 1 garlic clove, minced
• 1 teaspoon tomato paste
• 1 cup Marsala**
• 1 ½ tablespoon lemon juice
• 4 tablespoon butter or ghee, divided into 4 pieces
• 2 tablespoon fresh parsley, minced
• 2 tablespoon cooking fat
• Sea salt and freshly ground black pepper to taste

**While this French-inspired dish is usually prepared with Marsala wine, you can substitute it for any red wine you might have or even simply chicken stock.

How to Make Chicken Marsala

Preheat your oven to 200°F and place a large oven-safe plate on the middle rack to warm.

In a large skillet, melt 2 tablespoons of your chosen cooking fat over medium-high heat. While this is heating, season the chicken breast with salt and pepper on both sides, around 1 teaspoon of each. Then, place the chicken into the skillet and cook for 3 minutes per side, until golden brown and cooked through. Then, place the chicken onto the warmed plate and place it back into the oven to keep warm.

Now, reduce the heat to low in the skillet, and cook the bacon until crisp, around 4 to 5 minutes. Remove from the pan and set aside.

Into the same skillet, in the bacon grease, add ½ pound of sliced mushrooms. Increase the heat to medium-high, and cook, stirring regularly, for around 8 minutes, until the liquid has evaporated and the mushrooms are browned.

Add the bacon back into the skillet with the minced garlic and tomato paste. Stir to combine with everything, cooking for 1 minute.

Next, add in the wine, and stir, then bring it to a boil. Reduce the heat to low and simmer for 5 minutes. Then remove the skillet from the heat and stir in the lemon juice.

Add the butter one tablespoon at a time, until combined. Then, add the fresh parsley. Taste, and add additional salt and pepper as needed before serving.

More Paleo Chicken Recipes

Whether you're entertaining guests or simply looking for a satisfying meal that's both healthy and flavorful, paleo chicken marsala is a must-try dish. With this easy-to-follow recipe, you can elevate your culinary skills from ordinary to extraordinary, leaving your taste buds singing with each succulent bite. If you need more inspiration for your menu, check out the chicken recipes below!

📖 Recipe

Paleo Chicken Marsala

Looking for a healthy and delicious dinner option? Try this Paleo Chicken Marsala recipe made with wholesome ingredients and packed with flavor.

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Prep Time 25

Cook Time 6

Total Time 31

Course Main Course

Cuisine American, Italian

Servings

Calories 421 kcal

Equipment

Ingredients

5 boneless skinless chicken breasts with skin if preferred
4 slices bacon cut into 1" pieces
½ lb button mushrooms sliced
1 garlic clove minced
1 teaspoon tomato paste
1 cup Marsala wine or chicken stock
1 ½ tablespoon lemon juice
4 tablespoon butter or ghee
2 tablespoon fresh parsley minced
2 tablespoon cooking fat bacon grease, beef tallow, or lard
Sea salt and freshly ground black pepper to taste

Instructions

Begin by heating the oven to 200°F and placing an oven-safe plate on the center rack. This will be used to keep the chicken warm later.
Heat 2 tablespoons of cooking fat in a large skillet over medium-high heat. Then, season the chicken with salt and pepper and cook in the skillet for 3 minutes per side, until cooked through. Remove the chicken from the pan and place on the warmed plate and back into the oven to stay warm.
5 boneless skinless chicken breasts, 2 tablespoon cooking fat, Sea salt and freshly ground black pepper
Over low to medium heat on the same skillet, cook 4 slices of diced bacon for about 4 minutes, until crispy. Remove the bacon from the skillet and reserve.
4 slices bacon
Add ½ pound of sliced button mushrooms to the skillet and turn the heat to medium-high. Cook for around 8 minutes, or until the liquid from the mushrooms has evaporated entirely, and the mushrooms have a light brown sear.
½ lb button mushrooms
To the skillet, incorporate the cooked bacon, 1 minced garlic clove, and 1 teaspoon of tomato paste. Cook for about 1 minute.
1 teaspoon tomato paste, 1 garlic clove
Pour in 1 cup of Marsala or red wine into the skillet. Bring up to a boil, then lower heat to simmer until about 1 ¼ cups of liquid remain, which should take about 5 minutes.
1 cup Marsala wine
Take the skillet off the heat and put in 1 ½ tablespoons of lemon juice. Drop 4 tablespoons of butter or ghee one at a time, mixing each time to combine. Include 2 tablespoons of minced fresh parsley.
1 ½ tablespoon lemon juice, 4 tablespoon butter, 2 tablespoon fresh parsley
Begin seasoning the Marsala sauce with 1 teaspoon each of sea salt and freshly ground black pepper. Taste and adjust seasoning as needed. Drench the Marsala sauce over the cooked chicken and serve.

Notes

This can be made with both chicken breasts or thighs. If you prefer the skin on the chicken, it can be left on for this recipe. It is a personal preference.
Use chicken broth or any preferred red wine in place of marsala if needed.
Serve the chicken covered in sauce over potatoes, cauliflower rice, or zoodles.

Nutrition

Serving: 5gCalories: 421kcalCarbohydrates: 9gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 108mgSodium: 337mgPotassium: 672mgFiber: 1gSugar: 5gVitamin A: 474IUVitamin C: 7mgCalcium: 18mgIron: 1mg

Keyword chicken marsala, chicken with mushrooms, paleo chicken marsala

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