Search Results for: slow cooker

Keto Roasted Green Beans Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

When you are in the mood for garlicky green beans, baked - not fried, with a generous shake of Parmesan cheese and sliced almonds, no other side dish will do.

The flavors here simply meld into each other; at the same time, the beans can remain a bit crispy if you bake them a few minutes less than suggested. You could serve this as a healthy appetizer or a side dish, or even as a light snack during the day.

Why should you be eating green beans? For starters, they are packed full of fiber, which is essential for keeping our digestive tract in order.

Secondly, they have enormous amounts of antioxidants and flavonoids, so you can eat a delicious meal and boost your immune system and help reduce body fat at the same time.

It's a win-win situation! Green beans also contain iron, magnesium, manganese, and calcium, all of which are important for proper metabolism.

This is a great recipe if you are short on time, as it can be made in just half an hour, and it combines well with any source of protein.

You can choose the slow cooker route and make a herb and garlic roast beef while you are at work, or take it easy and cook up some grilled garlic and chive pork chops while your beans are happily baking in the oven.

Keto Roasted Green Beans Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

1 lb. green beans, trimmed
¼ cup olive oil
1 tbsp. fresh lemon juice
2 tbsp. lemon zest
2 tbsp. minced garlic
1 tsp. red pepper flakes
¼ cup sliced almonds
¼ cup Parmesan cheese (optional)
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 450 F.
Place the green beans, garlic, lemon zest, lemon juice, red pepper flakes, and olive oil in a bowl; stir gently and season to taste.
Place on a baking sheet and bake for 15 to 20 minutes, or until green beans are cooked but still a little bit crisp.
Top with sliced almonds and Parmesan if using, and place back in the oven for another 5 minutes.

📖 Recipe

Keto Roasted Green Beans Recipe

One of the most simple keto side dishes is super-delicious and easy to make - roasted green beans with sliced almonds and Parmesan cheese.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings people

Calories 231 kcal

Ingredients

1 lb. green beans trimmed
¼ cup olive oil
1 tbsp. fresh lemon juice
2 tbsp. lemon zest
2 tbsp. minced garlic
1 tsp. red pepper flakes
¼ cup sliced almonds
¼ cup Parmesan cheese optional
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 450 F.
Place the green beans, garlic, lemon zest, lemon juice, red pepper flakes, and olive oil in a bowl; stir gently and season to taste.
1 lb. green beans, ¼ cup olive oil, 1 tbsp. fresh lemon juice, 2 tbsp. lemon zest, 2 tbsp. minced garlic, 1 tsp. red pepper flakes, Sea salt and freshly ground black pepper
Place on a baking sheet and bake for 15 to 20 minutes, or until green beans are cooked but still a little bit crisp.
Top with sliced almonds and Parmesan if using, and place back in the oven for another 5 minutes.
¼ cup sliced almonds, ¼ cup Parmesan cheese

Nutrition

Calories: 231kcalCarbohydrates: 14gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 129mgPotassium: 357mgFiber: 5gSugar: 5gVitamin A: 1201IUVitamin C: 27mgCalcium: 159mgIron: 2mg

Keyword green bean, keto, roasted

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Keto Egg Roll In A Bowl Recipe

November 27, 2022 by Paleo Leaper Leave a Comment

Now is the time to deconstruct an egg roll to create a keto version of a popular takeaway food. Pull away the crisply fried egg roll wrapper and toss it aside, scoop out the savory contents and enjoy with chopsticks (forks and fingers make good utensils too).

However, making them from scratch is much more fun, plus you can leave out all the questionable ingredients; after all, you are on a mission here!

In the time it would take you to order and have hot food delivered to your home, you can cook it yourself for a fraction of the cost - without losing any of that precious egg roll flavor.

Here you can skip the soy sauce and use coconut aminos instead; it changes the overall sensation a bit, but trust us, it is something that you can definitely get used to.

Coconut aminos are fermented coconut sap combined with salt, then naturally aged. They are reported to boost your immune system and energy levels; they also happen to taste amazing, so we'll take them as a handy soy and gluten-free alternative any day.

Of course, spring rolls are versatile both protein and low-carb vegetable-wise, so if it is chicken that you have on hand, why not try a keto egg roll in a bowl with slow cooker chicken instead of pork? It's a simple swap that allows you to stay perfectly on track.

Keto Egg Roll In A Bowl Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

1 ½ lb. ground pork
5 cups cabbage, finely shredded
1 cup carrots, shredded
1 onion, diced
2 garlic cloves, minced
1 green onion, sliced
1 tbsp. fresh ginger, minced
¼ cup coconut aminos
2 tbsp. coconut oil
¼ cup beef stock
Sea salt and freshly ground black pepper

Preparation

Heat coconut oil in a skillet over medium-high heat.
Add the garlic, ginger, and onion; cook until soft and fragrant.
Add the pork to the skillet and cook until browned, about 5 minutes.
Then add the cabbage, coconut aminos, and beef stock; season to taste with salt and pepper.
Stir well and cook until the cabbage is soft.
Add the shredded carrots and cook for 2 to 3 additional minutes.
Transfer to a bowl and serve garnished with green onions.

📖 Recipe

Keto Egg Roll In A Bowl Recipe

Keto egg roll in a bowl has all the ingredients you need for a nourishing meal - bites of protein, plenty of vegetables and coconut aminos.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 576 kcal

Ingredients

1 ½ lb. ground pork
5 cups cabbage finely shredded
1 cup carrots shredded
1 onion diced
2 garlic cloves minced
1 green onion sliced
1 tbsp. fresh ginger minced
¼ cup coconut aminos
2 tbsp. coconut oil
¼ cup beef stock
Sea salt and freshly ground black pepper

Instructions

Heat coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Add the garlic, ginger, and onion; cook until soft and fragrant.
2 garlic cloves, 1 tbsp. fresh ginger, 1 onion
Add the pork to the skillet and cook until browned, about 5 minutes.
1 ½ lb. ground pork
Then add the cabbage, coconut aminos, and beef stock; season to taste with salt and pepper.
5 cups cabbage, ¼ cup coconut aminos, ¼ cup beef stock, Sea salt and freshly ground black pepper
Stir well and cook until the cabbage is soft.
Add the shredded carrots and cook for 2 to 3 additional minutes.
1 cup carrots
Transfer to a bowl and serve garnished with green onions.
1 green onion

Nutrition

Calories: 576kcalCarbohydrates: 15gProtein: 31gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 122mgSodium: 507mgPotassium: 810mgFiber: 4gSugar: 6gVitamin A: 4541IUVitamin C: 37mgCalcium: 82mgIron: 2mg

Keyword egg, egg roll, keto recipe

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Paleo Pot Roast Recipe

November 26, 2022 by Paleo Leaper Leave a Comment

One-pot meals certainly come in handy when the temperatures start to drop slowly and the leaves begin to turn bright colors after crispy nights. Something warm, hearty, and body-nourishing is recommended, besides the occasional cup of herbal tea throughout the day, to ease into times of shorter sunlight hours.

If you don't have a slow-cooker or a crock pot, now is the wise time to invest in one - the Paleo stews, curries, sauces, soups, and roasts you can create are endless.

Slow cooking your meals can help you save precious time and money (preparing larger batches of food at once that can be reheated or frozen for later use); at the same time, they can even add an extra beneficial element of nutrition to your diet.

When you take your time (your slow cooker's time) in the kitchen, you can make even the toughest meat scrumptiously tender and mouthwateringly delicious. Of course, it is easy with a chuck roast as they are known for being the "perfect pot roast."

Before you go to work in the morning, put all the ingredients in the slow cooker, and 6-8 hours later, you will be greatly rewarded with that perfect roast.

Try this recipe once or twice, and in time you will see what all the slow-cooking craze is about. Ladle the juice and vegetables into your bowl and allow the tender meat to fall apart between forkfuls - slow cooking at its very best.

Paleo Pot Roast Recipe

Serves: 4 Prep: 25 min Cook: 8 h

Ingredients

3 to 4 lbs. chuck roast
1 rutabaga, diced
2 sweet potatoes, diced
3 to 4 carrots, peeled and chopped
1 onion, diced
4 garlic cloves, sliced
1 tbsp. fresh thyme, minced
2 tbsp. fresh parsley, minced
2 bay leaves
3 cups beef broth
¼ cup red wine or replace with extra beef broth
¼ cup tapioca flour
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Place all the vegetables on the bottom of a slow cooker.
Generously season the chuck roast to taste with salt and pepper.
Melt cooking fat in a skillet over high heat, and brown the roast for 2 to 3 minutes per side.
Place the roast over the vegetables in the slow cooker; deglaze the pan with the wine and bring to a light boil. Add the garlic, stir and cook for 4 to 5 minutes.
Add the beef broth, bay leaves, fresh parsley, and thyme to the skillet. Stir thoroughly, and then add the sauce to the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Pour the liquid at the bottom of the slow cooker into a saucepan using a strainer.
Bring the sauce to a light boil, mix tapioca starch with ¼ cup cold water, and gently pour in the sauce while whisking; cook for 4 to 5 minutes or until thickened.
Serve the roast with a generous drizzle of sauce on each slice.

📖 Recipe

Paleo Pot Roast Recipe

When the weather begins to chill, one-pot meals are ready to make a grand appearance, so discover the perfect Paleo pot roast - sweet potatoes included.

5 from 1 vote

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Prep Time 25

Cook Time 8

Total Time 8 25

Course Main Course

Cuisine American

Servings people

Calories 779 kcal

Ingredients

3 to 4 lbs. chuck roast
1 rutabaga diced
2 sweet potatoes diced
3 to 4 carrots peeled and chopped
1 onion diced
4 garlic cloves sliced
1 tbsp. fresh thyme minced
2 tbsp. fresh parsley minced
2 bay leaves
3 cups beef broth
¼ cup red wine or replace with extra beef broth
¼ cup tapioca flour
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Place all the vegetables on the bottom of a slow cooker.
1 rutabaga, 2 sweet potatoes, 3 to 4 carrots, 1 onion
Generously season the chuck roast to taste with salt and pepper.
3 to 4 lbs. chuck roast, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over high heat, and brown the roast for 2 to 3 minutes per side.
Cooking fat
Place the roast over the vegetables in the slow cooker; deglaze the pan with the wine and bring to a light boil. Add the garlic, stir and cook for 4 to 5 minutes.
4 garlic cloves, ¼ cup red wine or replace with extra beef broth
Add the beef broth, bay leaves, fresh parsley, and thyme to the skillet. Stir thoroughly, and then add the sauce to the slow cooker.
2 tbsp. fresh parsley, 2 bay leaves, 3 cups beef broth, 1 tbsp. fresh thyme
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Pour the liquid at the bottom of the slow cooker into a saucepan using a strainer.
Bring the sauce to a light boil, mix tapioca starch with ¼ cup cold water, and gently pour in the sauce while whisking; cook for 4 to 5 minutes or until thickened.
¼ cup tapioca flour
Serve the roast with a generous drizzle of sauce on each slice.

Nutrition

Calories: 779kcalCarbohydrates: 34gProtein: 70gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 235mgSodium: 1005mgPotassium: 1894mgFiber: 6gSugar: 9gVitamin A: 11104IUVitamin C: 45mgCalcium: 171mgIron: 10mg

Keyword paleo, pot, roasted

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Keto Chunky Chili Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

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

Keto Chunky Chili Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

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

Preparation

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

📖 Recipe

Keto Chunky Chili Recipe

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

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings people

Calories 869 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword chili, chunky, keto recipe

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Paleo Taco Soup Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

Tacos are incredibly delicious; in fact, they may be one of the best foods ever invented. If you are used to corn tortillas and refried beans, sometimes it is hard to make the Paleo switch, but this recipe will show you a different way a taco can be.

So forget the crunch, and get your soup on instead. The flavors of Mexico are still in there, and they will tempt your taste buds with every spoonful.

This taco soup takes about an hour on the stove but could easily be made in a slow cooker to have it bowl-ready when you come home from work or school.

However you decide to make it, don't skimp on the ingredients; follow them in order and make sure they are plentiful. If you enjoy life on the spicy side, you can add an extra jalapeño to the pot, or rather chop it up fresh on the side and let everyone add their own. A little dollop of coconut cream on top? Yes, please!

The amount of ground beef is plentiful in this recipe, and this turns it into a thick, stew-like soup, but you can change it up however you like. Add a little more beef stock to thin it out, use chicken instead of beef, toss in a sweet potato or two for a creamier version, and - by all means - be sure to make fresh lemonade with thyme to sip between the spicier bites.

Paleo Taco Soup Recipe

Serves: 4 Prep: 25 min Cook: 45 min

Ingredients

2 lbs. ground beef
1 zucchini, diced
1 red onion, diced
2 bell peppers diced
1 jalapeño, minced
2 cups tomatoes, diced
2 garlic cloves, minced
4 tbsp. chili powder
2 tbsp. ground cumin
1 tsp. paprika
1 cup tomato sauce
4 cups beef stock
1 tbsp. cooking fat
Fresh cilantro (to garnish)
1 avocado, sliced (optional)
Sea salt and freshly ground black pepper

Preparation

Heat the cooking fat in a large saucepan over medium-high heat.
Add the garlic and onion, and cook for 2 to 3 minutes.
Add the ground beef and brown for 4 to 5 minutes, stirring occasionally.
Sprinkle all of the spices over the meat. Season to taste and mix everything well.
Add the zucchini, bell pepper, tomatoes, and jalapeno to the saucepan.
Pour in the tomato sauce and beef stock; give everything a good stir.
Cover, lower heat to medium, and let simmer for 20 to 25 minutes.
Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.

📖 Recipe

Paleo Taco Soup Recipe

If you are searching for a spicy soup with Mexican inspired ingredients look no further than Paleo Taco Soup, zesty lime wedges optional.

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Soup

Cuisine Mexican

Servings people

Calories 884 kcal

Ingredients

2 lbs. ground beef
1 zucchini diced
1 red onion diced
2 bell peppers diced
1 jalapeño minced
2 cups tomatoes diced
2 garlic cloves minced
4 tbsp. chili powder
2 tbsp. ground cumin
1 tsp. paprika
1 cup tomato sauce
4 cups beef stock
1 tbsp. cooking fat
Fresh cilantro to garnish
1 avocado sliced (optional)
Sea salt and freshly ground black pepper

Instructions

Heat the cooking fat in a large saucepan over medium-high heat.
1 tbsp. cooking fat
Add the garlic and onion, and cook for 2 to 3 minutes.
2 garlic cloves, 1 red onion
Add the ground beef and brown for 4 to 5 minutes, stirring occasionally.
2 lbs. ground beef
Sprinkle all of the spices over the meat. Season to taste and mix everything well.
Sea salt and freshly ground black pepper
Add the zucchini, bell pepper, tomatoes, and jalapeno to the saucepan.
1 zucchini, 2 bell peppers diced, 2 cups tomatoes, 1 jalapeño
Pour in the tomato sauce and beef stock; give everything a good stir.
4 cups beef stock, 1 cup tomato sauce
Cover, lower heat to medium, and let simmer for 20 to 25 minutes.
Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.
4 tbsp. chili powder, 2 tbsp. ground cumin, Fresh cilantro, 1 avocado, 1 tsp. paprika

Nutrition

Calories: 884kcalCarbohydrates: 39gProtein: 52gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 3gCholesterol: 161mgSodium: 1344mgPotassium: 2585mgFiber: 15gSugar: 16gVitamin A: 7645IUVitamin C: 109mgCalcium: 257mgIron: 16mg

Keyword paleo, soup, Taco

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Easy Oven Baked Ribs Recipe

November 25, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

Easy Oven Baked Ribs Recipe

Serves: 4 Prep: 20 min Cook: 4 h

Ingredients

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

Preparation

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

📖 Recipe

Easy Oven Baked Ribs Recipe

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

5 from 3 votes

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American

Servings people

Calories 823 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword baked, ribs

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Cranberry-Glazed Oven Roasted Ham Recipe

November 24, 2022 by Paleo Leaper Leave a Comment

Tired of the traditional turkey or roasted chicken main course you see at most holiday meals? Here’s a wonderful way to cook ham, perfect for any winter occasion.

This ham is flavored with a wonderful cranberry sauce, which is easy to prep and is also great as a side dressing for other planned dishes. The ham will take some time to cook, but the results are well worth the wait.

Something to note is that this dish does include the use of raw honey. We know what you’re thinking – “But honey isn’t Paleo!” While sugars are certainly not a component of a Paleo diet, raw honey on its own has a strong case for being included in Paleo recipes, and we’ve chosen many of ours to use it sparingly.

The reason for this is that there are some recipes that require a dose of sweetness in order to work well, and raw honey is the best ingredient for accomplishing this compared to the alternatives.

Honey also boasts a variety of health benefits, including increased immune functioning, prevention of seasonal allergies, and antioxidants. This isn’t to say honey is great for you – but as with all things, it’s fine in moderation.

This is a great dish to include for a small fall or holiday gathering. You can also pair this main course with sides that complement the sweet and tangy flavor of the dish.

The Bacon and Green Onion Mashed Cauliflower provide a savory flavor that replaces traditional mashed potatoes, while the Slow Cooker Butternut Squash and Apple Soup give your diners another taste of the season.

Cranberry-Glazed Oven Roasted Ham Recipe

Serves: 6 Prep: 15 min Cook: 2 h.

Ingredients

4 to 5 lb. ham, bone-in and skin on
2 cups fresh cranberries
¼ cup water
½ cup orange juice
2 tbsp. Dijon mustard
¼ cup apple cider vinegar
¼ cup raw honey
½ tsp. cayenne pepper (optional)
Sea salt and freshly ground black pepper

Preparation

Add the cranberries, water, orange juice, Dijon mustard, apple cider vinegar, honey, and cayenne pepper to a pan; season with salt and pepper to taste.
Bring the mixture to a boil; lower the heat and simmer for 8 to 10 minutes, stirring occasionally.
Remove from heat and allow to cool; mash the cranberries as needed.
Preheat oven to 300 F.
Score the skin of the ham with a sharp knife in a diamond pattern.
Place the ham in a roasting pan and brush with the cranberry sauce, ensuring everything is well covered.
Place in the oven and bake for 1 ½ hours to 2 hours; brush with the remaining sauce every 25 minutes.
Let rest for 4 to 5 minutes before slicing; serve with any remaining sauce.

📖 Recipe

Cranberry-Glazed Oven Roasted Ham Recipe

Wow your guests with this variation of a traditional roasted ham, using a sweet and spicy cranberry glaze.

5 from 1 vote

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings people

Calories 836 kcal

Ingredients

4 to 5 lb. ham bone-in and skin on
2 cups fresh cranberries
¼ cup water
½ cup orange juice
2 tbsp. Dijon mustard
¼ cup apple cider vinegar
¼ cup raw honey
½ tsp. cayenne pepper optional
Sea salt and freshly ground black pepper

Instructions

Add the cranberries, water, orange juice, Dijon mustard, apple cider vinegar, honey, and cayenne pepper to a pan; season with salt and pepper to taste.
2 cups fresh cranberries, ¼ cup water, ½ cup orange juice, 2 tbsp. Dijon mustard, ¼ cup apple cider vinegar, ¼ cup raw honey, ½ tsp. cayenne pepper, Sea salt and freshly ground black pepper
Bring the mixture to a boil; lower the heat and simmer for 8 to 10 minutes, stirring occasionally.
Remove from heat and allow to cool; mash the cranberries as needed.
Preheat oven to 300 F.
Score the skin of the ham with a sharp knife in a diamond pattern.
4 to 5 lb. ham
Place the ham in a roasting pan and brush with the cranberry sauce, ensuring everything is well covered.
Place in the oven and bake for 1 ½ hours to 2 hours; brush with the remaining sauce every 25 minutes.
Let rest for 4 to 5 minutes before slicing; serve with any remaining sauce.

Nutrition

Calories: 836kcalCarbohydrates: 25gProtein: 66gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gCholesterol: 187mgSodium: 3647mgPotassium: 1078mgFiber: 2gSugar: 21gVitamin A: 320IUVitamin C: 40mgCalcium: 39mgIron: 3mg

Keyword cranberry, ham, roasted

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Chicken and Coconut Curry Soup Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

When the weather is cold and you need something to warm you up, soup is the perfect lunch or dinner meal. We think a cold-weather soup is even better when it includes a bit of spicy heat as well.

That’s why we love this coconut curry chicken soup recipe – this Paleo version omits some of the things you might see in a typical recipe (like flour or other unnecessary additives) while still giving you a tasty, quick meal.

Although the ingredient list here might seem a little complicated, this soup comes together fairly quickly. Make note that this recipe calls for cooked chicken - we love the idea of using leftover chicken from an earlier meal versus making it separately for this dish.

If you’re really looking to save time, consider throwing the ingredients for this in a slow cooker and set on low for 6 to 8 hours – you’ll take some stress out of your evening and come home to a nearly-made meal that just needs a spin with the immersion blender.

When non-Paleo eaters eat soup, typically, it’s paired with bread and salad. One of these doesn’t work so well for Paleo eaters, so let’s look at some other pairing options!

A fun but time-intensive idea is pairing this dish with a batch of cauliflower tortillas – make them a bit thicker to serve “naan”-style. Or, just stick with a nice salad – for this dish, we like the simple fall vegetable salad topped with olive oil infused with some of the curry paste from this dish.

Chicken and Coconut Curry Soup Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

2 cups precooked chicken, diced
4 potatoes of your choice, peeled and cut in chunks
1 bell pepper, sliced
1 carrot, shredded
¼ head of cabbage, shredded
1 onion, chopped
3 garlic cloves, minced
2 tbsp. fresh ginger, minced
2 tbsp. red curry paste
1 tbsp. turmeric
2 cups full-fat coconut milk
2 cups chicken or vegetable stock
Fresh cilantro for serving
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Melt some cooking fat in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
Add the curry paste, turmeric, salt, and pepper, and continue to cook for another minute or two.
Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
Melt some cooking fat in a skillet over medium-high heat and heat the chicken, bell pepper, carrot, and cabbage for 2 to 3 minutes.
Mix the chicken and vegetable mixture into the soup and serve with fresh cilantro.

📖 Recipe

Chicken and Coconut Curry Soup Recipe

Need a "warm me up" dish? This recipe spices up your typical chicken soup with a delicious coconut-curry base.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine American

Servings people

Calories 539 kcal

Ingredients

2 cups precooked chicken diced
4 potatoes of your choice peeled and cut in chunks
1 bell pepper sliced
1 carrot shredded
¼ head of cabbage shredded
1 onion chopped
3 garlic cloves minced
2 tbsp. fresh ginger minced
2 tbsp. red curry paste
1 tbsp. turmeric
2 cups full-fat coconut milk
2 cups chicken or vegetable stock
Fresh cilantro for serving
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
1 onion, 2 tbsp. fresh ginger, Cooking fat, 3 garlic cloves
Add the curry paste, turmeric, salt, and pepper, and continue to cook for another minute or two.
2 tbsp. red curry paste, 1 tbsp. turmeric, Sea salt and freshly ground black pepper
Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
2 cups full-fat coconut milk, 4 potatoes of your choice
Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
Melt some cooking fat in a skillet over medium-high heat and heat the chicken, bell pepper, carrot, and cabbage for 2 to 3 minutes.
1 bell pepper, 1 carrot, ¼ head of cabbage
Mix the chicken and vegetable mixture into the soup and serve with fresh cilantro.
2 cups chicken or vegetable stock, Fresh cilantro for serving, 2 cups precooked chicken

Nutrition

Calories: 539kcalCarbohydrates: 54gProtein: 16gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 29mgSodium: 549mgPotassium: 1506mgFiber: 8gSugar: 8gVitamin A: 5008IUVitamin C: 107mgCalcium: 102mgIron: 7mg

Keyword chicken, coconut, curry

Tried this recipe?Let us know how it was!

Broccoli, Cauliflower And Orange Salad Recipe

November 23, 2022 by Paleo Leaper Leave a Comment

Unlike a traditional salad, this dish incorporates some of the most common brassicas, giving this dish an earthy and fulfilling quality. Even better is that this dish resembles more of a potato-salad replacement versus a mixed greens blend, making it a perfect bring-along for a pot-luck or group picnic.

Altogether, this recipe comes together quickly (assuming you have all of the ingredients on hand), but definitely consider breaking out your food processor to save some time with the vegetable prep.

For this dish, you’ll be using a certain Paleo replacement that you’ll want to have on hand before you get started. Otherwise, your prep time will increase a bit: The homemade mayonnaise, which you can prep to your taste in advance and keep refrigerated until you need it.

Also, consider the size and texture of the florets you purchase for this meal – since no cooking is required, you might find these a bit too tough. Try using smaller, riper florets or using broccolini if needed.

While this dish works well as a side, even with the inclusion of bacon, we think pairing this with a heartier protein would really round out any plate. For a picnic-themed meal, try adding a serving of these firecracker baked chicken breasts, or this slow cooker pulled beef dish.

Broccoli, Cauliflower And Orange Salad Recipe

Serves: 4 Prep: 25 min

Ingredients

1 broccoli head, cut into small florets
1 cauliflower head, cut into small florets
6 to 8 bacon slices, cooked and crumbled
2 oranges, peeled and segmented
½ red onion, minced
½ cup homemade mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the mayonnaise, lemon juice, red wine vinegar, and olive oil; season with salt and pepper to taste.
Whisk until everything is well-emulsified.
Place the cauliflower, broccoli, oranges, onion, and bacon in a large salad bowl.
Pour the dressing over and gently toss everything until well combined.
Refrigerate covered for 30 minutes or more before serving.

📖 Recipe

Broccoli, Cauliflower And Orange Salad Recipe

This recipe goes beyond typical by using broccoli, cauliflower, and orange segments to make a delicious salad blend.

5 from 1 vote

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Prep Time 25

Total Time 25

Course Salad

Cuisine American

Servings people

Calories 574 kcal

Ingredients

1 broccoli head cut into small florets
1 cauliflower head cut into small florets
6 to 8 bacon slices cooked and crumbled
2 oranges peeled and segmented
½ red onion minced
½ cup homemade mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the mayonnaise, lemon juice, red wine vinegar, and olive oil; season with salt and pepper to taste.
½ cup homemade mayonnaise, 2 tbsp. fresh lemon juice, 2 tbsp. red wine vinegar, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
Whisk until everything is well-emulsified.
Place the cauliflower, broccoli, oranges, onion, and bacon in a large salad bowl.
1 broccoli head, 1 cauliflower head, 2 oranges, ½ red onion, 6 to 8 bacon slices
Pour the dressing over and gently toss everything until well combined.
Refrigerate covered for 30 minutes or more before serving.

Nutrition

Calories: 574kcalCarbohydrates: 27gProtein: 12gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 34mgSodium: 491mgPotassium: 1130mgFiber: 9gSugar: 12gVitamin A: 1125IUVitamin C: 244mgCalcium: 137mgIron: 2mg

Keyword broccoli, cauliflower, orange

Tried this recipe?Let us know how it was!

Chicken With Coconut-Mango Sauce Recipe

November 22, 2022 by Paleo Leaper Leave a Comment

We enjoy unique and tasty dishes, and this coconut-mango chicken is definitely no exception. In this dish, you’ll be combining chopped chicken breast with the sweet and tangy flavors of mango, coconut, and smoky spices like cumin and paprika to create a yummy one-pot meal that comes together quickly.

Even though this dish already has a pretty low prep and cooking time, you can save even more by prepping your sauce in advance and refrigerating it until needed. Or, try cooking your chicken and sauce in a slow cooker versus the stove top – either way, you’ll end up with a tender, spicy-sweet dish.

This dish includes a generous amount of salsa verde (or green salsa) as part of the ingredients list. While you can buy this pre-made at the grocery store, try to make it yourself!

Salsa tastes so much better the fresher it is, and our recipe for preparing this makes it simple and quick. If you do decide to buy a pre-made option, check your ingredients list carefully – many salsas add unnecessary sugars and other non-Paleo ingredients that you’ll want to avoid.

This dish works well as a pre-made lunch – it’s easy to scale up and freeze batches of it. If you’re bringing this to the office for your lunch hour, try adding a bowl of grilled eggplant and sun-dried tomato salad (instead of mint, use some fresh cilantro to keep the flavors consistent).

If you are serving this for dinner and have a bit more time to prep, try making a batch of these cauliflower tortillas to serve the chicken and sauce atop.

Chicken With Coconut-Mango Sauce Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

2 lbs. chicken breasts, cubed
2 bell peppers, chopped
1 cup mango, chopped
1 cup mild salsa verde
1 cup full-fat coconut milk
1 jalapeño, minced
Juice of 1 lime
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. smoked paprika
Fresh cilantro (to garnish)
1 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

Add the salsa verde, mango, coconut milk, jalapeño, lime juice, cumin, chili powder, and smoked paprika to a blender; season with salt and pepper to taste.
Pulse until you get a smooth sauce; add more coconut milk if you want a creamier texture.
Heat the coconut oil in a skillet over medium-high heat.
Add the chicken and cook until browned, 5 to 6 minutes.
Add the bell pepper and cook for 3 to 4 minutes until softened.
Pour in the coconut-mango sauce and bring to a gentle simmer.
Cook until chicken is cooked through, and season with salt and pepper to taste.
Serve topped with fresh cilantro.

📖 Recipe

Chicken With Coconut-Mango Sauce Recipe

If you're craving something tangy, this spicy-sweet chicken serves as a satiating main course without too much heat.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings people

Calories 567 kcal

Ingredients

2 lbs. chicken breasts cubed
2 bell peppers chopped
1 cup mango chopped
1 cup mild salsa verde
1 cup full-fat coconut milk
1 jalapeño minced
Juice of 1 lime
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. smoked paprika
Fresh cilantro to garnish
1 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Add the salsa verde, mango, coconut milk, jalapeño, lime juice, cumin, chili powder, and smoked paprika to a blender; season with salt and pepper to taste.
1 cup mango, 1 cup mild salsa verde, 1 cup full-fat coconut milk, 1 jalapeño, Juice of 1 lime, 1 tsp. ground cumin, 1 tsp. chili powder, ½ tsp. smoked paprika, Sea salt and freshly ground black pepper
Pulse until you get a smooth sauce; add more coconut milk if you want a creamier texture.
Heat the coconut oil in a skillet over medium-high heat.
Add the chicken and cook until browned, 5 to 6 minutes.
2 lbs. chicken breasts
Add the bell pepper and cook 3 to 4 minutes until softened.
2 bell peppers
Pour in the coconut-mango sauce and bring to a gentle simmer.
1 tbsp. coconut oil
Cook until chicken is cooked through and season with salt and pepper to taste.
Serve topped with fresh cilantro.
Fresh cilantro

Nutrition

Calories: 567kcalCarbohydrates: 13gProtein: 73gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 193mgSodium: 201mgPotassium: 960mgFiber: 3gSugar: 8gVitamin A: 3043IUVitamin C: 92mgCalcium: 70mgIron: 6mg

Keyword chicken, coconut, mango

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Summer Vegetable Beef Rolls Recipe

November 21, 2022 by Paleo Leaper Leave a Comment

Eating in season has plenty of advantages. Asparagus is but one of them. When the season hits, one needs to sink their teeth into all the green, indescribable flavor that baby asparagus stalks have to offer.

When in doubt whether the dish feels complete or not, take the freedom to add a sprinkle or two of sesame seeds, for a little bite of crunch and whole lot of punch.

Asparagus and steak are best friends, they always compliment each other and they do make a cute couple. We aren't saying to play with your food, but if you play on the fact that some things just taste great together, you will want to make this dish two or three days in a row, because it is fun and unbelievably simple to prepare.

Plus, asparagus may just be one of the best foods on the planet! It has plenty of vitamin A, C, E, K and B6, as well as folate, iron, copper and calcium. You may even want to buy an extra bunch of baby asparagus and grill them straight on the side to splurge on your health and wellbeing in the short growing season.

If the steak rolls are an appetizer, go ahead and dig straight in; if they are part of a more complex meal, then we suggest an appetizing soup to start, such as the delightfully surprising turnip, potato and pear soup or the slow cooker sweet potato soup.

For a variation on the theme of vegetables rolled up in steak, especially if you are aiming to eat in season, you may consider making Balsamic Steak Rolls that are full of matchstick sliced carrots, rather than baby asparagus.

Summer Vegetable Beef Rolls Recipe

Serves: 4 Prep: 25 min Cook: 15 min

Ingredients

8 to 10 thinly sliced sirloin or flank steaks
1 bell pepper, julienned
1 red onion, julienned
1 zucchini, julienned
1 bunch of baby asparagus, sliced lengthwise
2 garlic cloves, minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper
Toothpicks

Preparation

Heat olive oil in a skillet over medium heat.
Add the garlic and cook 1 to 2 minutes or until fragrant.
Add all of the thinly sliced vegetables, season to taste and cook until softened, 4 to 5 minutes.
Preheat the grill to medium-high heat.
Place some of the vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
Season each beef roll to taste with sea salt and freshly ground black pepper.
Grill the beef rolls, 2 to 3 minutes per side.

📖 Recipe

Summer Vegetable Beef Rolls Recipe

Vegetable beef rolls stuffed with baby asparagus stalks and light summer veggies are sure to make a frequent appearance on your table this season.

5 from 1 vote

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Prep Time 25

Cook Time 15

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 95 kcal

Ingredients

8 to 10 thinly sliced sirloin or flank steaks
1 bell pepper julienned
1 red onion julienned
1 zucchini julienned
1 bunch baby asparagus sliced lengthwise
2 garlic cloves minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper
Toothpicks

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Add the garlic and cook 1 to 2 minutes or until fragrant.
2 garlic cloves
Add all of the thinly sliced vegetables, season to taste and cook until softened, 4 to 5 minutes.
1 bell pepper, 1 red onion, 1 zucchini, 1 bunch baby asparagus, Sea salt and freshly ground black pepper, 8 to 10 thinly sliced sirloin or flank steaks
Preheat grill to medium-high heat.
Place some of the vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
Toothpicks
Season each beef roll to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper
Grill the beef rolls, 2 to 3 minutes per side.

Nutrition

Calories: 95kcalCarbohydrates: 7gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 245mgFiber: 2gSugar: 4gVitamin A: 1060IUVitamin C: 50mgCalcium: 20mgIron: 1mg

Keyword Beef, summer, vegetable

Tried this recipe?Let us know how it was!

Warm Spinach And Pear Salad Recipe

November 20, 2022 by Paleo Leaper Leave a Comment

Salads are the kind of dishes that we often take for granted – it’s really easy to fall into the same patterns of greens, veggies, and dressing, which can be a bit of a bore. Salads have so much potential to serve as versatile and delicious dishes, so we say throw out your pre-conceived salad habits and try something new!

This salad dish differs from most for one important reason – we’re going to serve this warm instead of cold. Besides that, this dish remains true to form in most ways – delicious greens layered with unique ingredients that make this dish a great accompaniment for dinner time or for a quick lunch.

As written, this salad calls for spinach as your main green. While it may seem like quite a bit, remember that as you cook the spinach, it will wilt just a bit before serving.

Don’t have spinach on hand? Try substituting for another green (just keep in mind that depending on the green you choose, you might need some additional cook time to soften it up).

Feel free to add, remove, or substitute the other ingredients here to your preference. If you don’t love mushrooms, try adding fresh peppers instead. If pears aren’t quite in season, apples can work well too!

For a unique spin on lunchtime, try serving this dish with eggs cooked to your preference – you can hard-boil these and serve them chopped in the salad.

For a great dinnertime pairing, try making an easy-to-prep slow cooker main course. When you get home, you’ll just need to quickly cook this salad, and you’ll be ready to eat!

Warm Spinach And Pear Salad Recipe

Serves: 2 Prep: 15 min Cook: 12 min

Ingredients

2 pears, diced
10 mushrooms, sliced
½ red onion, sliced
5 to 6 cups of baby spinach
¼ cup balsamic vinegar
¼ cup sliced almonds
2 tbsp. olive oil
Fresh parsley (to garnish)
Sea salt and freshly ground black pepper

Preparation

Heat olive oil in a skillet over medium heat.
Add the peas, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes.
Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste.
Add the spinach and cook for 1 to 2 minutes until warm.
Serve topped with sliced almonds and parsley.

📖 Recipe

Warm Spinach And Pear Salad Recipe

Try something new for dinner tonight! This warm salad gives a unique twist on this traditional side course and works well with a ton of main course options.

5 from 1 vote

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Prep Time 15

Cook Time 12

Total Time 27

Course Salad

Cuisine American

Servings people

Calories 386 kcal

Ingredients

2 pears diced
10 mushrooms sliced
½ red onion sliced
5 to 6 cups of baby spinach
¼ cup balsamic vinegar
¼ cup sliced almonds
2 tbsp. olive oil
Fresh parsley to garnish
Sea salt and freshly ground black pepper

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Add the peas, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes.
2 pears, 10 mushrooms, ½ red onion
Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste.
¼ cup balsamic vinegar, Sea salt and freshly ground black pepper
Add the spinach and cook for 1 to 2 minutes until warm.
5 to 6 cups of baby spinach
Serve topped with sliced almonds and parsley.
¼ cup sliced almonds, Fresh parsley

Nutrition

Calories: 386kcalCarbohydrates: 43gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 83mgPotassium: 1024mgFiber: 11gSugar: 24gVitamin A: 7083IUVitamin C: 31mgCalcium: 164mgIron: 11mg

Keyword pear, salad, spinach

Tried this recipe?Let us know how it was!

Korean-Style Shredded Pork With Cucumber Slaw Recipe

November 19, 2022 by Paleo Leaper Leave a Comment

Pulled pork is good for so much more than sliders! In fact, you don’t need a bun or a bun substitute at all: just pile up the meat under some crunchy slaw and have at it. This recipe adds a little Korean-inspired flair with a sauce full of coconut aminos (Paleo soy sauce), hot peppers, ginger, and five-spice powder.

Korean-Style Shredded Pork With Cucumber Slaw

It’s possible to make pulled pork in the oven (and you could adapt this recipe to do that if you wanted), but not everyone has time to babysit their oven all day. Using a slow cooker here gives you the same tenderness in the meat, but with a slow cooker, you can just turn it on and leave it unsupervised until it’s time to eat.

This would be an easy, low-fuss recipe to make for a big crowd, especially since you can throw together the slaw whenever you have a minute and then just leave it in the fridge until dinnertime.

Korean-Style Shredded Pork With Cucumber Slaw Recipe

SERVES: 4 PREP: 20 min. COOK: 6 h.

Ingredients

2 lbs. pork tenderloin
¼ cup coconut aminos
2 tbsp. homemade ketchup
1 tbsp. white wine vinegar
1 tbsp. hot pepper sauce
2 tsp. fresh ginger, grated
2 tsp. fresh garlic, minced
2 tsp. Chinese five-spice powder
½ cup water

Cucumber Slaw Ingredients

1 large cucumber, julienned
2 carrots, peeled or julienned
2 tbsp. white wine vinegar
¼ cup olive oil
2 tbsp. fresh cilantro, chopped

Preparation

In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
Place the pork tenderloin into a slow cooker and pour in the marinade.
Cover with the lid and cook on low for 6 to 8 hours.
At some point, while the pork is cooking, toss everything for the cucumber slaw in a medium bowl. Garnish with cilantro, and refrigerate until ready to serve.
When the pork is done, remove it from the slow cooker, shred it using two forks, and stir until the marinade is completely mixed into the shredded pork.
Serve the meat on a large platter, topped with the cucumber slaw.

📖 Recipe

Korean-Style Shredded Pork With Cucumber Slaw Recipe

Slow-cooker shredded pork gets an Asian-style makeover with ginger, coconut aminos, and a crunchy cucumber slaw piled on top.

5 from 1 vote

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Main Course

Cuisine Korean

Servings people

Calories 449 kcal

Ingredients

2 lbs. pork tenderloin
¼ cup coconut aminos
2 tbsp. homemade ketchup
1 tbsp. white wine vinegar
1 tbsp. hot pepper sauce
2 tsp. fresh ginger grated
2 tsp. fresh garlic minced
2 tsp. Chinese five-spice powder
½ cup water
1 large cucumber julienned
2 carrots peeled or julienned
2 tbsp. white wine vinegar
¼ cup olive oil
2 tbsp. fresh cilantro chopped

Instructions

In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
¼ cup coconut aminos, 2 tbsp. homemade ketchup, 1 tbsp. white wine vinegar, 1 tbsp. hot pepper sauce, 2 tsp. fresh ginger, 2 tsp. fresh garlic, 2 tsp. Chinese five-spice powder, ½ cup water
Place the pork tenderloin into a slow cooker and pour in the marinade.
2 lbs. pork tenderloin
Cover with the lid and cook on low for 6 to 8 hours.
At some point, while the pork is cooking, toss everything for the cucumber slaw in a medium bowl. Garnish with cilantro, and refrigerate until ready to serve.
1 large cucumber, 2 carrots, 2 tbsp. white wine vinegar, ¼ cup olive oil, 2 tbsp. fresh cilantro
When the pork is done, remove it from the slow cooker, shred it using two forks, and stir until the marinade is completely mixed into the shredded pork.
Serve the meat on a large platter, topped with the cucumber slaw.

Nutrition

Calories: 449kcalCarbohydrates: 11gProtein: 48gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 147mgSodium: 633mgPotassium: 1151mgFiber: 1gSugar: 4gVitamin A: 1407IUVitamin C: 11mgCalcium: 55mgIron: 4mg

Keyword cucumber, pork, shredded pork

Tried this recipe?Let us know how it was!

Swiss Steak Recipe

November 15, 2022 by Paleo Leaper Leave a Comment

Swiss steak doesn't originate from Switzerland, though it is kind of romantic to think that it could come from a land of far-reaching mountains, loads of white snow, and ski slopes aplenty.

It tastes simply wonderful, and we love it all the same, even if it isn't so foreign after all, and yet we are always curious about culinary terms - so where does the "swiss" come into the recipe? Well, it turns out that swissing is a method of smoothing out fabric between a set of rollers to make it flat.

In terms of meat, it means that the steak is often pounded, malleted, or flattened before cooking.

If you are purchasing cube steak (usually a cheap cut of round or top sirloin), you are already ready with your tenderized meat - it has been swissed for you. Though it is not required to pound it flat, it is an extra step to take to make this dish extra special with thin bites of meat.

The secret is also in the cooking process. You will want to cook the steaks in a mixture of tomatoes and mushrooms for an extended period of time to create the flavors we all remember from our childhood when this recipe was in demand as a weeknight meal.

Now is the time to pass it down to our own kids, without the customary flour, of course, as we know it tastes great when you leave that outdated bit in the past.

Here's a kitchen tip that we love to pass on to efficient cooks - you can make swiss steak in your slow cooker too! Serve with a simple coleslaw, and dinner is complete.

Swiss Steak Recipe

Serves: 4 Prep: 20 min Cook: 55 min

Ingredients

2 sirloin steaks
1 bell pepper, sliced
1 onion, sliced
8 to 10 mushrooms, sliced
1 cup diced tomatoes
1 celery stalk, chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 bay leaf
1 cup beef stock
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Preparation

Season the steak generously on both sides with salt and pepper.
Melt cooking fat in a dutch oven over medium-high heat, and brown the steaks for 2 minutes per side.
Remove the steaks and set aside.
Add the garlic, onion, celery, and bell pepper to the dutch oven and cook for 1 to 2 minutes or until soft.
Add the sliced mushrooms and diced tomatoes, stir and cook another 2 minutes.
Bring the steaks back to the pot and pour in the beef stock.
Sprinkle with the oregano, add the bay leaf, and season to taste.
Cover and cook over medium heat for 30 to 45 minutes.
Remove the steaks, let rest for 5 minutes, and slice.
Serve the sliced steaks topped with the cooked vegetable sauce.

📖 Recipe

Swiss Steak Recipe

Just like your Grandma used to make, only better. Swiss steaks are easy on the budget and tasty on the plate - add a side of coleslaw and dig in!

5 from 2 votes

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Main Course

Cuisine Swiss

Servings

Calories 268 kcal

Ingredients

2 sirloin steaks
1 bell pepper sliced
1 onion sliced
8 to 10 mushrooms sliced
1 cup diced tomatoes
1 celery stalk chopped
2 garlic cloves minced
1 tsp. dried oregano
1 bay leaf
1 cup beef stock
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Season the steak generously on both sides with salt and pepper.
Sea salt and freshly ground black pepper, 1 bell pepper
Melt cooking fat in a dutch oven over medium-high heat, and brown the steaks for 2 minutes per side.
2 sirloin steaks, 2 tbsp. cooking fat
Remove the steaks and set aside.
Add the garlic, onion, celery, and bell pepper to the dutch oven and cook for 1 to 2 minutes or until soft.
1 onion, 2 garlic cloves, 1 celery stalk
Add the sliced mushrooms and diced tomatoes, stir and cook another 2 minutes.
8 to 10 mushrooms, 1 cup diced tomatoes
Bring the steaks back to the pot and pour in the beef stock.
1 cup beef stock
Sprinkle with the oregano, add the bay leaf, and season to taste.
1 bay leaf, 1 tsp. dried oregano
Cover and cook over medium heat for 30 to 45 minutes.
Remove the steaks, let rest for 5 minutes, and slice.
Serve the sliced steaks topped with the cooked vegetable sauce.

Nutrition

Calories: 268kcalCarbohydrates: 10gProtein: 28gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 69mgSodium: 198mgPotassium: 843mgFiber: 3gSugar: 4gVitamin A: 1029IUVitamin C: 46mgCalcium: 98mgIron: 6mg

Keyword steak, swiss steak

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Curried Cauliflower And Kale Soup Recipe

November 15, 2022 by Paleo Leaper 4 Comments

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

Curried Cauliflower And Kale Soup in a bowl.

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

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

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

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

Curried Cauliflower And Kale Soup Recipe

Serves: 4 Prep: 25 min Cook: 35 min

Ingredients

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

Preparation

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

📖 Recipe

Curried Cauliflower And Kale Soup Recipe

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

4.93 from 14 votes

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Prep Time 25

Cook Time 35

Total Time 1

Course Soup

Cuisine Indian

Servings people

Calories 332 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword curried cauliflower, kale, paleo, recipe, soup

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Simple Lamb Stew Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

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

Simple Lamb Stew in a pot with a wooden spatula.

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

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

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

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

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

Simple Lamb Stew Recipe

Serves: 4 Prep: 25 min Cook: 40 min

Ingredients

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

Preparation

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

📖 Recipe

Simple Lamb Stew Recipe

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

5 from 1 vote

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Soup

Cuisine American

Servings people

Calories 537 kcal

Ingredients

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

Instructions

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

Nutrition

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

Keyword lamb, paleo, recipe, stew

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Roasted Rosemary Radishes Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

Appetizers and sides do not have to be complex. Say that out loud, repeat it again and take this to mind: 4 ingredients, plus a pinch of salt and pepper, makes for a very lovely bowl of dressed veggies.

Roasted Rosemary Radishes on a wooden tray.

No matter what kind of food style you follow, vegetables should always be present in abundance, and all sorts of them too! Even if you don't have your own garden, there will always be farmers' markets and small shops catering to the benefits of green delights.

It's about more than eating green, though; it is also about eating your colors. Luckily, radishes come in more than one shade of pink - you will find yellow, white, coral, and purple radishes too. So mix it up when they are fresh, available, and in season, as they will add a beautiful essence to your plate.

Radishes are full of fiber and will help to increase your digestion, we highly recommend a plateful of slow cooker fennel and rosemary pork shoulder to help the radishes go down smoothly.

This recipe is just for two servings, but it is easy to scale up using very simple math, or you can roast your radishes with garlic and thyme if different herbs suit your palate.

If you are looking to encourage certain children to love their veggies, then they can help in cutting, and developing a love for radishes as well. After all, we love to eat when we spend time and energy preparing a tasty dish.

Roasted Rosemary Radishes Recipe

Serves: 2 Prep: 15 min Cook: 15 min

Ingredients

3 to 4 cups radishes, quartered
2 tbsp. fresh rosemary, minced
2 garlic cloves, minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, combine the radishes, rosemary, garlic, and olive oil, and season to taste generous.
Place on a baking sheet, and roast in the oven for 15 to 20 minutes, or until radishes are tender, yet still crispy.
Adjust seasoning before serving.

📖 Recipe

Roasted Rosemary Radishes Recipe

After a long day at work, simple is good. Not take-out easy, but happy and healthy roasted rosemary radishes - one pan, no mess, fantastic, light, and breezy.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Side Dish

Cuisine American

Servings people

Calories 290 kcal

Ingredients

3 to 4 cups radishes quartered
2 tbsp. fresh rosemary minced
2 garlic cloves minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the radishes, rosemary, garlic, and olive oil, and season to taste generous.
3 to 4 cups radishes, 2 tbsp. fresh rosemary, 2 garlic cloves, ¼ cup olive oil, Sea salt and freshly ground black pepper
Place on a baking sheet, and roast in the oven for 15 to 20 minutes, or until radishes are tender, yet still crispy.
Adjust seasoning before serving.
Sea salt and freshly ground black pepper

Nutrition

Calories: 290kcalCarbohydrates: 10gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 73mgPotassium: 516mgFiber: 5gSugar: 3gVitamin A: 445IUVitamin C: 30mgCalcium: 96mgIron: 2mg

Keyword paleo, radish, recipe, roasted, rosemary

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Roasted Italian Zucchini and Tomatoes Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

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

Roasted Italian Zucchini and Tomatoes in a yellow bowl.

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

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

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

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

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

Roasted Italian Zucchini And Tomatoes Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

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

Preparation

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

📖 Recipe

Roasted Italian Zucchini and Tomatoes Recipe

When you need a side dish for a chicken cacciatore or your simple baked tenderloin, look no further than the uncomplicated pan of tasty, roasted Italian zucchini and tomatoes.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Side Dish

Cuisine Italian

Servings people

Calories 170 kcal

Ingredients

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

Instructions

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

Nutrition

Calories: 170kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 23mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 918IUVitamin C: 33mgCalcium: 89mgIron: 3mg

Keyword italian, paleo, recipe, roasted, tomato

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Garlic And Herb Roasted Butternut Squash Recipe

November 14, 2022 by Paleo Leaper Leave a Comment

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

Garlic And Herb Roasted Butternut Squash in a blue casserole.

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

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

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

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

Garlic And Herb Roasted Butternut Squash Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

1 butternut squash, seeded, peeled, and cut into cubes
4 garlic cloves, minced
2 tbsp. fresh parsley, minced
2 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme, minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Preparation

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

📖 Recipe

Garlic And Herb Roasted Butternut Squash Recipe

Heat up the oven, cube the squash, coat with olive oil and fresh herbs, then bake away! Roasted butternut squash with garlic and herbs is here to feed and nourish, you well.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Side Dish

Cuisine American

Servings people

Calories 224 kcal

Ingredients

1 butternut squash seeded, peeled and cut into cubes
4 garlic cloves minced
2 tbsp. fresh parsley minced
2 tbsp. fresh rosemary minced
1 tbsp. fresh thyme minced
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

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

Nutrition

Calories: 224kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 15mgPotassium: 785mgFiber: 6gSugar: 4gVitamin A: 20946IUVitamin C: 58mgCalcium: 144mgIron: 3mg

Keyword garlic, herb, paleo, recipe, roasted butternut

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Sautéed Carrots And Zucchini Recipe

November 12, 2022 by Paleo Leaper 20 Comments

Nourishing, easy to prepare, less than half an hour from raw to plate - sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional.

Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you leave your kitchen in the morning.

Sautéed Carrots And Zucchini on a white plate.

Carrots have long been known for their ability to boost the immune system, improve digestion, and improve eyesight - and we are not just talking about the orange ones!

If you can find heirloom varieties at your local farmers market, or perhaps you grow your own, then seek out the purple, yellow, red, and white carrots as well. Not only will they provide you with plenty of vitamins and minerals, but they will also look splendid on the plate, providing an eye candy that is actually good for you.

We know the importance of eating our colors, and of drinking them too - carrot and beet juice is delicious for that!

Sautéed carrots and zucchini with spices are a lovely combination, though we highly recommend using the herbs that you and your family like best. If the thyme feels too powerful, sprinkle a bit less over the vegetables, and if you have a passion for garlic powder, then please add a pinch more. Use your intuition to find the correct and blissful amount of seasoning that you desire.

If you are searching for another flavorful, easy appetizer or side dish, roasted rosemary radishes may just be your thing - the quantity of rosemary is completely up to you.

Sautéed Carrots And Zucchini Recipe

Serves: 4 Prep: 15 min Cook: 10 min

Ingredients

2 zucchinis, sliced
3 to 4 carrots, thinly sliced
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. garlic powder
½ tsp. dried oregano
¼ cup olive oil
2 tbsp. ghee or olive oil
Sea salt and ground black pepper

Preparation

In a big bowl, add the sliced zucchini and carrots.
Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
Season to taste with salt and pepper, then toss until everything is well coated.
Preheat the skillet over medium heat, and melt the ghee.
Saute the vegetables while tossing them until tender, about 8 to 10 minutes.

📖 Recipe

Sautéed Carrots And Zucchini Recipe

Carrots and zucchini sautéed in olive oil with an abundance of spices, really do make dinner come alive. Perfect when paired with an entire baked chicken.

4.43 from 56 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Side Dish

Cuisine American

Servings people

Calories 216 kcal

Ingredients

2 zucchinis sliced
3 to 4 carrots thinly sliced
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. garlic powder
½ tsp. dried oregano
¼ cup olive oil
2 tbsp. ghee or olive oil
Sea salt and ground black pepper

Instructions

In a big bowl, add the sliced zucchini and carrots.
2 zucchinis, 3 to 4 carrots
Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
1 tsp. dried thyme, 1 tsp. dried parsley, 1 tsp. garlic powder, ¼ cup olive oil, ½ tsp. dried oregano
Season to taste with salt and pepper, then toss until everything is well coated.
Sea salt and ground black pepper
Preheat the skillet over medium heat, and melt the ghee.
2 tbsp. ghee or olive oil
Saute the vegetables while tossing them until tender, about 8 to 10 minutes.

Nutrition

Calories: 216kcalCarbohydrates: 6gProtein: 2gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 21mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 1311IUVitamin C: 20mgCalcium: 66mgIron: 3mg

Keyword carrot, recipe, Sauté, zucchini

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Mexican-Style Breakfast Lasagna Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

For breakfast or brunch, non-conventional lasagna is always a hit - and the Paleo crowd seems to know it best that any meal is game to get the day started.

Mexican-Style Breakfast Lasagna on a plate with a fork.

We need energy, and we need it now, so while a slow cooker breakfast casserole may be similar in its eggy, sliceable appearance, you won't always remember to cook while you are sleeping (i.e., to slow cook overnight so that breakfast is ready in the morning).

What you can do is prepare the chopped vegetables at night and store them in the fridge, so that you are ready to turn the oven on first thing in the morning. Weekends are best for breakfast lasagna!

There is no such thing as traditional here, though we know that in Mexican cuisine, cheese is hard to do without queso Blanco, panela, cotija... In the spirit of keeping this Mexican-style breakfast casserole dairy-free, we've added some coconut milk to keep the quiche-inspired texture intact.

It is really the spices, that remind us of the southern roots; chili powder, ground cumin, paprika, and oregano. Go heavy on those herbs, garnish with chopped hot pepper, and maybe even a dollop of Paleo sour cream with lime juice, and you'll soon be tempted to take another slice of lasagna.

Now it is time to get that slow cooker fired up. Toss in a pork shoulder along with plenty of spices, and get that Mexican-Style pulled pork ready for dinner. Tacos are on their way!

Mexican-Style Breakfast Lasagna Recipe

Serves: 4 Prep: 20 min Cook: 45 min

Ingredients

10 to 12 eggs
¼ cup coconut milk
1 bell pepper, diced
1 tomato, diced
1 zucchini, sliced
1 onion, diced
4 bacon slices, cooked and chopped
1 or 2 sweet potatoes, peeled and sliced
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. paprika
½ tsp. oregano
2 tbsp. olive oil
1 avocado, chopped or sliced
3 green onions, sliced
Fresh cilantro, to garnish
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 375 F.
In a bowl, mix the bell pepper, tomato, zucchini, onion, garlic, oregano, salt, pepper, and olive oil.
In another bowl, combine eggs, coconut milk, chili powder, cumin, paprika, and season to taste.
Cover the bottom of an oven-safe baking dish with the sliced sweet potatoes and top with the mix of vegetables.
Pour the egg mixture over everything.
Bake in the oven for 40 to 45 minutes, or until the eggs are set.
Serve topped with bacon, avocado, green onions, and fresh cilantro.

📖 Recipe

Mexican-Style Breakfast Lasagna Recipe

Meals with longer cooking times are not to be feared when they taste as incredible as this - why not have a slice, or two, of Mexican-style lasagna for breakfast?

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast

Cuisine Mexican

Servings people

Calories 524 kcal

Ingredients

10 to 12 eggs
¼ cup coconut milk
1 bell pepper diced
1 tomato diced
1 zucchini sliced
1 onion diced
4 bacon slices cooked and chopped
1 or 2 sweet potatoes peeled and sliced
2 garlic cloves minced
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. paprika
½ tsp. oregano
2 tbsp. olive oil
1 avocado chopped or sliced
3 green onions sliced
Fresh cilantro to garnish
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 375 F.
In a bowl, mix the bell pepper, tomato, zucchini, onion, garlic, oregano, salt, pepper, and olive oil.
1 bell pepper, 1 tomato, 1 zucchini, 1 onion, 2 garlic cloves, ½ tsp. oregano, Sea salt and freshly ground black pepper, 2 tbsp. olive oil
In another bowl, combine eggs, coconut milk, chili powder, cumin, paprika, and season to taste.
10 to 12 eggs, ¼ cup coconut milk, 2 tsp. chili powder, 1 tsp. ground cumin, ½ tsp. paprika, Sea salt and freshly ground black pepper
Cover the bottom of an oven-safe baking dish with the sliced sweet potatoes and top with the mix of vegetables.
1 or 2 sweet potatoes
Pour the egg mixture over everything.
Bake in the oven for 40 to 45 minutes, or until the eggs are set.
Serve topped with bacon, avocado, green onions, and fresh cilantro.
4 bacon slices, 1 avocado, 3 green onions, Fresh cilantro

Nutrition

Calories: 524kcalCarbohydrates: 28gProtein: 21gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 424mgSodium: 391mgPotassium: 1087mgFiber: 9gSugar: 8gVitamin A: 11127IUVitamin C: 62mgCalcium: 148mgIron: 5mg

Keyword breakfast recipe, lasagna, mexican-style

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Hungarian Beef Goulash Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

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

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

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

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

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

Hungarian Beef Goulash Recipe

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

Ingredients

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

Preparation

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

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

📖 Recipe

Hungarian Beef Goulash Recipe

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

5 from 1 vote

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Soup

Cuisine Hungarian

Servings people

Calories 273 kcal

Ingredients

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

Instructions

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

Notes

Nutrition

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

Keyword Beef, beef stew, goulash

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Oven-Baked French Onion Chicken Recipe

November 11, 2022 by Paleo Leaper Leave a Comment

Every once in a while, it is imperative for our sanity and well-being to have a gentle reminder to slow down, not necessarily to the pace of a slow cooker, but rather to the march of the long-forgotten Sunday dinner that simmered or baked for an hour or two, while we sipped coffee or tea and dreamed about the week, the future, that lay ahead.

Oven-Baked French Onion Chicken in a black pan.

Remember those enticing aromas that slipped out of the oven when it was opened a crack to check, or to baste, the rosemary-honey roast chicken? Food often assists in creating emotions; why not make happy moments that will be cherished for years to come?

One way to reconstruct the family dinnertime is to serve meals that flood the home with tempting scents of familiar herbs: thyme, rosemary, garlic, and oregano. Combine those spices with breast meat, chicken stock, and caramelized onions, and you have a dinner worthy of a proper sit-down family meal.

Do not limit your use of chicken to the leanest bites, though, as chicken thighs will provide a more intense and delightful flavor, and while baking, they will fill your home with an essence of a simpler past - one that we all secretly long for.

This weekend, go for the juicy chicken, roast your garlic-butternut squash, play a card game, and spend some quality hours with family and friends. Life is better when you share time together!

Oven-Baked French Onion Chicken Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

2 to 4 chicken breasts, skinless and boneless
2 to 3 onions, sliced
3 to 4 garlic cloves, minced
1 tbsp. fresh thyme, minced
1 tbsp. fresh rosemary, minced
1 ½ cup beef stock
1 tsp. dried onion
1 tsp. dried oregano
½ tsp. paprika (optional)
¼ cup ghee
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, combine the dried onion, dried oregano, paprika, and generously season to taste.
Rub the chicken with the onion-oregano mixture, making sure they are well coated.
Melt cooking fat in a skillet over medium-high heat and brown the chicken for 2 to 3 minutes per side or until nicely browned.
Set the chicken aside and add the ghee to the same skillet.
Add the fresh onion and garlic, and cook over medium heat, stirring until soft.
Add 2 tbsp. of the stock to the skillet along with the thyme and rosemary; cook until a bit caramelized, 5 to 6 minutes.
Bring the chicken back to the pan, toss everything, pour in the remaining stock, and place in the oven.
Bake until chicken is cooked through, about 15 to 18 minutes.
Adjust seasoning and serve.

📖 Recipe

Oven-Baked French Onion Chicken Recipe

Relax and enjoy the enticing aromas that emerge from this amazing dish of oven-baked French onion chicken. Perfect for dinner with the entire family!

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine French

Servings people

Calories 295 kcal

Ingredients

2 to 4 chicken breasts skinless and boneless
2 to 3 onions sliced
3 to 4 garlic cloves minced
1 tbsp. fresh thyme minced
1 tbsp. fresh rosemary minced
1 ½ cup beef stock
1 tsp. dried onion
1 tsp. dried oregano
½ tsp. paprika optional
¼ cup ghee
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the dried onion, dried oregano, paprika, and generously season to taste.
1 tsp. dried onion, 1 tsp. dried oregano, ½ tsp. paprika, Sea salt and freshly ground black pepper
Rub the chicken with the onion-oregano mixture, making sure they are well coated.
2 to 4 chicken breasts
Melt cooking fat in a skillet over medium-high heat and brown the chicken for 2 to 3 minutes per side or until nicely browned.
Cooking fat
Set the chicken aside and add the ghee to the same skillet.
¼ cup ghee
Add the fresh onion and garlic, and cook over medium heat, stirring until soft.
2 to 3 onions, 3 to 4 garlic cloves
Add 2 tbsp. of the stock to the skillet along with the thyme and rosemary; cook until a bit caramelized, 5 to 6 minutes.
1 tbsp. fresh thyme, 1 ½ cup beef stock, 1 tbsp. fresh rosemary
Bring the chicken back to the pan, toss everything, pour in the remaining stock, and place in the oven.
Bake until chicken is cooked through, about 15 to 18 minutes.
Adjust seasoning and serve.
Sea salt and freshly ground black pepper

Nutrition

Calories: 295kcalCarbohydrates: 11gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 247mgPotassium: 573mgFiber: 3gSugar: 3gVitamin A: 628IUVitamin C: 12mgCalcium: 88mgIron: 3mg

Keyword chicken, french, onion, oven baked, paleo, recipe

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Paleo Chicken Pot Pie Soup Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

Scrumptious, down-home comfort in a bowl. That's all we need to nourish and restore our senses at the end of the day, that and a cozy bed to sleep in, but eating comes first - always.

Paleo Chicken Pot Pie Soup in a white bowl with a spoon.

You'll want to be prepared, though, to stir up this creamy chicken pot pie soup at a moment's notice. In order to accomplish the great feat of dinner in half an hour or so, you'll want to have some cooked shredded chicken already on hand.

Make a larger batch in your slow cooker, freeze individual portions for later, and always be prepared for when hunger strikes.

If your shredded chicken is not pre-spiced, may we suggest adding some fresh herbs to up the flavor and complexity of the soup?

Our favorites include a pinch of chopped sage, rosemary, and thyme, though we encourage you to develop your herbal palate and toss in whatever you think melds well with the other ingredients. Whatever you do, do not skip the garlic. Garlic is a must, and the more, the better.

This chicken pot pie soup is absolutely amazing if we do say so ourselves. However, if you are missing out on that delicious crust that would accompany a traditional chicken pot pie, yet still want to keep your ingredients on the gluten-free side, go and seek out a scrumptious recipe of Paleo naan - most recipes use three ingredients, and your taste buds will never be bored again!

Paleo Chicken Pot Pie Soup Recipe

Serves: 4 Prep: 18 min Cook: 30 min

Ingredients

1 tbsp. coconut oil
1 red onion, finely diced
2 carrots, peeled and finely diced
1 cup diced celery, (approximately 2 celery sticks)
1 tsp. crushed garlic
2 bay leaves
2 cups chicken stock
1 can coconut cream
2 cups chicken, cooked and shredded
1 cup frozen peas

Preparation

In a medium pot, melt the coconut oil, then sauté the onion, carrot, and celery for 5-10 minutes, until soft and fragrant.
Add the garlic and bay leaves, and saute for another minute before adding the chicken stock and coconut cream.
Allow to simmer for 10 minutes, then add the shredded chicken and frozen peas.
Cook for a further 10 minutes until the chicken is heated through and the peas are cooked.
Season to taste and serve.

📖 Recipe

Paleo Chicken Pot Pie Soup in a white bowl.

Paleo Chicken Pot Pie Soup Recipe

Skip traditions this weekend and make a heartwarming chicken pot pie soup instead of a pie. It may be crustless, but the flavor is definitely in there!

5 from 1 vote

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Prep Time 18

Cook Time 30

Total Time 48

Course Soup

Cuisine American

Servings people

Calories 180 kcal

Ingredients

1 tbsp. coconut oil
1 red onion finely diced
2 carrots peeled and finely diced
1 cup diced celery (approximately 2 celery sticks)
1 tsp. crushed garlic
2 bay leaves
2 cups chicken stock
1 can coconut cream
2 cups chicken cooked and shredded
1 cup frozen peas

Instructions

In a medium pot, melt the coconut oil, then sauté the onion, carrot, and celery for 5-10 minutes, until soft and fragrant.
1 tbsp. coconut oil, 1 red onion, 2 carrots, 1 cup diced celery
Add the garlic and bay leaves, and saute for another minute before adding the chicken stock and coconut cream.
1 tsp. crushed garlic, 2 bay leaves, 2 cups chicken stock, 1 can coconut cream
Allow to simmer for 10 minutes, then add the shredded chicken and frozen peas.
2 cups chicken, 1 cup frozen peas
Cook for a further 10 minutes until the chicken is heated through and the peas are cooked.
Season to taste and serve.

Nutrition

Calories: 180kcalCarbohydrates: 14gProtein: 11gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 24mgSodium: 218mgPotassium: 389mgFiber: 3gSugar: 6gVitamin A: 1126IUVitamin C: 19mgCalcium: 36mgIron: 1mg

Keyword chicken, paleo, pot pie, recipe, soup

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Pepper Barbecue Sauce Grilled Steak Skewers Recipe

November 10, 2022 by Paleo Leaper Leave a Comment

There are few people alive who will refuse to dunk their perfectly grilled steak in an aromatic maple BBQ sauce. This version of barbecue is a bit different, and not to be surprised at the last minute, we'll just say that this pepper barbecue sauce does not contain sweet bell peppers or hot peppers of any kind.

Pepper Barbecue Sauce Grilled Steak Skewers

However, it does involve ⅛ of a cup of black ground pepper. It is not for the faint of heart, but 2 tablespoons of freshly ground black pepper?! It is surely enough to make some people swoon. However, some of you will swoon in a good way, because it tastes incredible, quite possibly like no other barbecue sauce you've had before.

You'll find that this pepper barbecue sauce makes about 2 cups of deliciousness. It is more than you need for these sirloin steak skewers, so that means you are cooking ahead!

And you'll end up with enough sauce to save for later; the BBQ sauce lasts up to a month in the refrigerator; it can also be frozen in cubes for when you need a quick peppery fix for your slow cooker BBQ bacon green beans.

One other time-saver in the recipe is this: it isn't a must to marinate the steaks; you can just slather it on the skewers come grilling time and save the rest for serving.

Skewers are a win-win situation. Choose your meat, your vegetables, and your sauce, and the meal will be devoured by all.

Pepper Barbecue Sauce Steak Skewers Recipe

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

Ingredients

1 to 2 lbs. sirloin steak, cubed
2 bell peppers, cubed
1 onion, cubed
Sea salt and freshly ground black pepper
Wood or metal skewers

Pepper Barbecue Sauce

¼ cup minced onion
1 garlic clove, minced
4 oz. tomato sauce
½ cup homemade ketchup
¼ cup apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. chili powder
½ tsp. cumin
2 tbsp. raw honey
⅛ cup freshly ground black pepper + more to taste
2 tbsp. coconut oil
Sea salt to taste

Preparation

To make the sauce: melt the coconut oil in a saucepan over medium heat, then add the garlic and onion.
Cook until soft and fragrant; add all the remaining ingredients, season to taste with additional pepper and sea salt, stirring everything together.
Bring to a soft boil, lower heat, and simmer for 15 to 20 minutes, or until sauce thickens.
Let the sauce cool down while preparing the beef skewers.
Thread the beef, bell pepper, and onion alternately on the skewers.
Brush generously with the sauce and marinate in the refrigerator for 2 to 8 hours (optional). If you want to save some sauce to serve, divide it in half, so it isn't in contact with the raw steak.
Preheat the grill to medium-high heat.
Grill the skewers for 2 to 3 minutes per side or to desired doneness.
Let cool for 2 to 3 minutes, adjust seasoning to taste, and serve with extra barbecue sauce.

📖 Recipe

Pepper Barbecue Sauce Grilled Steak Skewers Recipe

When you are craving a new kind of BBQ sauce, consider this: a spicy, black pepper barbecue sauce coating sirloin steak skewers.

5 from 1 vote

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Prep Time 2 20

Cook Time 10

Total Time 2 30

Course Main Course

Cuisine American

Servings people

Calories 352 kcal

Ingredients

1 to 2 lbs. sirloin steak cubed
2 bell peppers cubed
1 onion cubed
Sea salt and freshly ground black pepper
Wood or metal skewers

Pepper Barbecue Sauce

¼ cup minced onion
1 garlic clove minced
4 oz. tomato sauce
½ cup homemade ketchup
¼ cup apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. chili powder
½ tsp. cumin
2 tbsp. raw honey
⅛ cup freshly ground black pepper + more to taste
2 tbsp. coconut oil
Sea salt to taste

Instructions

To make the sauce: melt the coconut oil in a saucepan over medium heat, then add the garlic and onion.
¼ cup minced onion, 2 tbsp. coconut oil, 1 garlic clove
Cook until soft and fragrant; add all the remaining ingredients, season to taste with additional pepper and sea salt, stirring everything together.
Sea salt and freshly ground black pepper, 4 oz. tomato sauce, ½ cup homemade ketchup, ¼ cup apple cider vinegar, 2 tbsp. fresh lemon juice, 2 tbsp. chili powder, ½ tsp. cumin, 2 tbsp. raw honey, ⅛ cup freshly ground black pepper + more to taste
Bring to a soft boil, lower heat, and simmer for 15 to 20 minutes, or until sauce thickens.
Let the sauce cool down while preparing the beef skewers.
Thread the beef, bell pepper, and onion alternately on the skewers.
1 to 2 lbs. sirloin steak, 2 bell peppers, 1 onion, Wood or metal skewers
Brush generously with the sauce and marinate in the refrigerator for 2 to 8 hours (optional). If you want to save some sauce to serve, divide it in half so it isn't in contact with the raw steak.
Preheat the grill to medium-high heat.
Grill the skewers for 2 to 3 minutes per side or to desired doneness.
Let cool for 2 to 3 minutes, adjust seasoning to taste, and serve with extra barbecue sauce.
Sea salt to taste

Nutrition

Calories: 352kcalCarbohydrates: 33gProtein: 28gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 600mgPotassium: 1015mgFiber: 7gSugar: 18gVitamin A: 4380IUVitamin C: 85mgCalcium: 119mgIron: 5mg

Keyword paleo, pepper barbecue sauce, recipe, skewer, steak

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Spiced Hot Apple Cider Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

Paleo spiced hot apple cider with more than a hint of orange, star anise, and allspice... sounds marvelous, right? Plus, it only takes 4 hours - in the slow cooker, that is, leaving you plenty of time to prepare your home and a feast for a winter-warming party, as no stirring is required either.

This also means that you have bountiful moments for shopping, wrapping gifts, and creating some luxurious chocolate-covered almond butter stuffed dates. This is the season to indulge, just a little bit, so make sure you fill your belly with all the best ingredients.

Since you are using the entire orange - pulp, peel, and all -make sure to choose an organic one. Though few of us take the chance to eat it, the peel is the healthiest part of the orange.

Orange peels are rich in flavonoids, which in turn help to prevent chronic diseases, a sure sign that beaming health is near. Organic apple juice in its purest form is inherently sweet, yet even that depends on the apples it is made from.

If you desire a slight hint of sweetness, to go along with the tartness in your hot apple cider, then simply stir in a teaspoon of raw honey right before serving. Of course, if there are no kids around, you can always slip in a wee bit of your favorite rum.

Another dairy-free, bite-size festive treat to serve with hot apple cider is a sampler of chocolate-coconut bites, melt-in-your-mouth delicious!

Spiced Hot Apple Cider Recipe

Serves: 10 Prep: 15 min Cook: 4 hr

Ingredients

2 quarts fresh pressed apple juice
6 whole star anise
4 cinnamon sticks
10 allspice berries
1 orange, sliced

Preparation

Combine all ingredients in a large slow cooker pot. Cook on low for 4 hours.
Strain prior to serving.
Keep sealed and refrigerated for up to two weeks.

📖 Recipe

Spiced Hot Apple Cider Recipe

Spiced hot apple cider is amazingly delicious and naturally free from gluten and dairy. Add an entire orange, allspice, and star anise for a warming treat!

5 from 1 vote

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Drinks

Cuisine American

Servings people

Calories 99 kcal

Ingredients

2 quarts fresh pressed apple juice
6 whole star anise
4 cinnamon sticks
10 allspice berries
1 orange sliced

Instructions

Combine all ingredients in a large slow cooker pot. Cook on low for 4 hours.
2 quarts fresh pressed apple juice, 6 whole star anise, 4 cinnamon sticks, 10 allspice berries, 1 orange
Strain prior to serving.
Keep sealed and refrigerated for up to two weeks.

Nutrition

Calories: 99kcalCarbohydrates: 24gProtein: 0.5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 231mgFiber: 2gSugar: 19gVitamin A: 38IUVitamin C: 9mgCalcium: 39mgIron: 1mg

Keyword cider, hot apple, paleo, recipe, spiced

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Lamb Stew with Roasted Bell Peppers and Sweet Potatoes Recipe

November 9, 2022 by Paleo Leaper 2 Comments

Stew season has officially arrived. Beef stew is usually the first recipe that comes to mind when we think of feeding ourselves and our families on colder days and longer nights, yet there are times in life when it is good to be uncommon.

Lamb Stew with Roasted Bell Peppers and Sweet Potatoes on a white plate.

Now is the time to embrace our differences and toss out the onions and the carrots - save the latter for Paleo carrot cake, and make room for sweet potatoes and red bell peppers.

As your stew-simmering skills grow, so will your appetite. Lamb is an excellent source of red meat that contains numerous vitamins and minerals, gaining bonus points for its being grass-fed.

Nutrients such as zinc, iron, selenium, and B12 are all well-stocked in lamb meat, which can be a wonderful thing if you are lacking any of the aforementioned. When combined with a source of vitamin C, iron absorption may be increased, so be sure to squeeze some fresh organic lemon juice into your stew before diving in. The lemon will accentuate the overall flavor of this hearty dish.

While you can cook this on the stovetop in about an hour, know that you may also use your slow cooker for more tender bites of lamb.

There need not be a great science behind it; eating diversely is positively beneficial for your body, so if you have yet to eat a tasty lamb dish, think grilled ginger lamb chops today, and imagine lamb stew with roasted bell peppers and sweet potatoes for tomorrow.

Lamb Stew With Roasted Bell Peppers And Sweet Potatoes Recipe

Serves: 4 Prep: 20 min Cook: 45 min

Ingredients

2 lb. lamb shoulder, cubed
14 oz. diced tomatoes
2 sweet potatoes, chopped
2 red bell peppers, chopped
2 tbsp. fresh chives, minced
2 tbsp. fresh basil, chopped
4 cloves garlic, minced
3 tbsp. coconut oil
Cooking fat
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a large bowl, combine the chopped sweet potatoes and bell peppers. Drizzle with melted coconut oil and mix.
Place on a baking sheet and put the vegetables in the oven. Roast for 40 to 45 minutes or until potatoes are soft.
Melt some cooking fat in a skillet over medium-high heat.
Brown the lamb on all sides, for about 2 to 3 minutes. Add the garlic and diced tomatoes, then cover.
Simmer on low for 40 to 45 minutes.
Uncover and stir in the roasted potatoes and bell peppers.
Season to taste and cook another 5 minutes.
Sprinkle with fresh chives and basil before serving.

📖 Recipe

Lamb Stew with Roasted Bell Peppers and Sweet Potatoes Recipe

There is a season for a hearty beef stew, and there is a reason for lamb stew with roasted bell peppers and sweet potatoes, both of them are wonderful.

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Soup

Cuisine American

Servings people

Calories 493 kcal

Ingredients

2 lb. lamb shoulder cubed
14 oz. diced tomatoes
2 sweet potatoes chopped
2 red bell peppers chopped
2 tbsp. fresh chives minced
2 tbsp. fresh basil chopped
4 cloves garlic minced
3 tbsp. coconut oil
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a large bowl, combine the chopped sweet potatoes and bell peppers. Drizzle with melted coconut oil and mix.
2 sweet potatoes, 2 red bell peppers, 3 tbsp. coconut oil
Place on a baking sheet and put the vegetables in the oven. Roast for 40 to 45 minutes or until potatoes are soft.
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the lamb on all sides, for about 2 to 3 minutes. Add the garlic and diced tomatoes, then cover.
2 lb. lamb shoulder, 4 cloves garlic, 14 oz. diced tomatoes
Simmer on low for 40 to 45 minutes.
Uncover and stir in the roasted potatoes and bell peppers.
Season to taste and cook another 5 minutes.
Sea salt and freshly ground black pepper
Sprinkle with fresh chives and basil before serving.
2 tbsp. fresh chives, 2 tbsp. fresh basil

Nutrition

Calories: 493kcalCarbohydrates: 21gProtein: 48gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 205mgPotassium: 1226mgFiber: 4gSugar: 8gVitamin A: 11912IUVitamin C: 93mgCalcium: 102mgIron: 6mg

Keyword lamb stew, mashed sweet potatoes, roasted bell

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Paleo Bacon Jam Recipe

November 9, 2022 by Paleo Leaper Leave a Comment

If you haven't yet entered the culinary world of bacon jam, now is the time to take inspired action. It is an entire breakfast in one mouthwatering bite! Be warned, it is slightly addictive, and oh-so-easy to share.

Coffee, maple syrup, streaky bacon, and onions are all slow-cooked together to make the most adorable jar of jam ever produced. Well, maybe not adorable, but definitely drool-worthy. While it is tempting to eat a few spoonfuls straight from the jar, we have some other creative ideas for serving it, to extend the joy a little further.

What can you spread your delicious Paleo bacon jam on? An omelet or scrambled eggs to start, perhaps on a burger or a steak. Don't forget that vegetables of any kind deserve some bacon love too!

And then there are grilled sweet potatoes, you won't want to miss the chance to top them up with this sweet and savory bacon jam. You can also upscale this recipe by adding a select blend of herbs and spices - adding a pinch of cinnamon, a sprinkle of chili powder, or a dash of unsweetened cocoa powder; all to your personal preference, of course.

Before you get started, here is a tip to make the best bacon jam possible: don't over-crisp the bacon!

And if you aren't a coffee drinker, simply add the same amount of water instead. In the end, pulse it as smooth as you wish, though our stance is: the chunkier, the better.

Paleo Bacon Jam Recipe

Serves: 6 Prep: 25 min Cook: 4 h

Ingredients

1 ½ lbs. bacon, chopped
2 medium onions, diced
3 garlic cloves, smashed
½ cup cider vinegar
¼ cup raw honey
¼ cup maple syrup
¾ cup brewed coffee

Preparation

In a large skillet over medium-high heat, cook the bacon just until it begins to brown lightly, about 8 to 10 minutes.
Once cooked, remove from skillet and place atop paper towels so any additional fat can be absorbed.
Keep the skillet over the heat and remove all but 1 tbsp. of the fat leftover from the bacon.
Sauté the onions and garlic in the skillet until they become translucent, about 5 to 10 minutes.
Once the garlic and onions have cooked, add the vinegar, honey, and coffee to the skillet. As the mixture begins to simmer, add in the bacon and give everything a good toss.
Remove from the skillet and place in the slow cooker. Cook on high, uncovered, for 3 to 4 hours, until the liquid has reduced and the jam is formed.
Once the jam has cooked through, remove it from the heat and place it in a food processor. Pulse until smooth or desired consistency.
Keep in a jar, refrigerated, for up to 4 weeks.

📖 Recipe

Paleo Bacon Jam Recipe

The most mouthwatering Paleo bacon jam recipe you will ever encounter - while it tastes amazing straight from the pot, it has other superpowers too.

5 from 1 vote

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Prep Time 25

Cook Time 4

Total Time 4 25

Course Jam

Cuisine American

Servings people

Calories 554 kcal

Ingredients

1 ½ lbs. bacon chopped
2 medium onions diced
3 garlic cloves smashed
½ cup cider vinegar
¼ cup raw honey
¼ cup maple syrup
¾ cup brewed coffee

Instructions

In a large skillet over medium-high heat, cook the bacon just until it begins to brown lightly, about 8 to 10 minutes.
1 ½ lbs. bacon
Once cooked, remove from skillet and place atop paper towels so any additional fat can be absorbed.
Keep the skillet over the heat and remove all but 1 tbsp. of the fat leftover from the bacon.
Sauté the onions and garlic in the skillet until they become translucent, about 5 to 10 minutes.
2 medium onions, 3 garlic cloves
Once the garlic and onions have cooked, add the vinegar, honey, and coffee to the skillet. As the mixture begins to simmer, add in the bacon and give everything a good toss.
½ cup cider vinegar, ¼ cup raw honey, ¾ cup brewed coffee
Remove from the skillet and place in the slow cooker. Cook on high, uncovered, for 3 to 4 hours, until the liquid has reduced and the jam is formed.
Once the jam has cooked through, remove it from the heat and place it in a food processor. Pulse until smooth or desired consistency.
Keep in a jar, refrigerated, for up to 4 weeks.

Nutrition

Calories: 554kcalCarbohydrates: 22gProtein: 15gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 75mgSodium: 772mgPotassium: 321mgFiber: 1gSugar: 17gVitamin A: 43IUVitamin C: 3mgCalcium: 21mgIron: 1mg

Keyword bacon, jam, paleo, recipe

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Keto Chicken Curry Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

When time is aplenty, six hours or more, you may want to wallow in patience and allow the slow cooker to make the curry chicken for you.

Other times, you feel like being more proactive and taking charge - taking pleasure in getting a wholesome dinner on the table in less than an hour.

Chicken curry can be created with fast or slow actions. It can be prepared with kale and pineapple juice, or without. There is no right or wrong in making curried anything. That being said, let's get started!

In this curry version, you will want to combine all the spices and lemon juice in a bowl, with just a touch of water. Add the chicken pieces, and salt well, and let everything marinate for half an hour.

At this point, you could sit down and relax, read a magazine, plan your meals for the rest of the week, or toss together a creamy cucumber and chive salad.

When the half hour is up, get ready with your trusty skillet - add the ghee, or coconut oil, mustard seeds, onion, and garlic.

Cook until translucent, then add the chicken, and so on. Don't forget the can of full-fat coconut milk.

With dinner well on the way, it will give you time to dream up new vacations and new beginnings, or at least to conjure up a new coconut curry chicken recipe for later this week.

Keto Chicken Curry Recipe

Serves: 4Prep: 35 minCook: 28 min

Ingredients

2 skinless chicken breasts, cut into chunks
1 tsp. whole mustard seeds
1 onion, chopped
3 garlic cloves, minced
1 can of full-fat coconut milk
Ghee, for cooking
⅓ cup water
1 tbsp. lemon juice
1 ½ tsp. ground turmeric
1 ½ tbsp. ground coriander
1 tsp. paprika
1 tsp. cumin
1 tsp. cayenne
Sea salt and freshly ground pepper

Preparation

Combine the spices, lemon juice, and water in a bowl. Season to taste and add the chicken pieces. Marinate at room temperature for 30 minutes.
Place a large skillet over medium heat; add some ghee, mustard seeds, garlic, and onion. Cook for about 8 minutes.
Add the chicken with spice mixture and cook for another 8 minutes.
Add the coconut milk, season to taste, and let everything simmer on low heat for 10 to 12 minutes.
Once the chicken is cooked through, serve.

📖 Recipe

Keto Chicken Curry Recipe

Much faster to prepare than the slow cooker version, this scrumptious keto chicken curry is here to please your curry cravings in less than an hour.

5 from 1 vote

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Prep Time 35

Cook Time 28

Total Time 1 3

Course Main Course

Cuisine Indian

Servings people

Calories 125 kcal

Ingredients

2 skinless chicken breasts cut into chunks
1 tsp. whole mustard seeds
1 onion chopped
3 garlic cloves minced
1 can full-fat coconut milk
Ghee for cooking
⅓ cup water
1 tbsp. lemon juice
1 ½ tsp. ground turmeric
1 ½ tbsp. ground coriander
1 tsp. paprika
1 tsp. cumin
1 tsp. cayenne
Sea salt and freshly ground pepper

Instructions

Combine the spices, lemon juice and water in a bowl. Season to taste and add the chicken pieces. Marinate at room temperature for 30 minutes.
⅓ cup water, 1 tbsp. lemon juice, 1 ½ tsp. ground turmeric, 1 ½ tbsp. ground coriander, 1 tsp. paprika, 1 tsp. cumin, 1 tsp. cayenne, Sea salt and freshly ground pepper
Place a large skillet over medium heat, add some ghee, the mustard seeds, garlic and onion. Cook for about 8 minutes.
1 tsp. whole mustard seeds, 3 garlic cloves, Ghee, 1 onion
Add the chicken with spice mixture and cook for another 8 minutes.
2 skinless chicken breasts
Add the coconut milk, season to taste and let everything simmer on a low heat for 10 to 12 minutes.
1 can full-fat coconut milk
Once the chicken is cooked through, serve.

Nutrition

Calories: 125kcalCarbohydrates: 11gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 36mgSodium: 73mgPotassium: 478mgFiber: 4gSugar: 2gVitamin A: 1226IUVitamin C: 9mgCalcium: 76mgIron: 3mg

Keyword buffalo chicken, chicken curry, keto recipe

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Paleo Green Bean Casserole Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

One of the most beloved - or unloved - dishes on the holiday table is a green bean casserole. We strongly believe that no Thanksgiving should go by without a healthy, Paleo version, maybe even twice. Besides the green beans, it is the cream of mushroom soup that really brings this tempting side dish home.

We've included a condensed version here, but use any recipe you wish, so long as it is rich with mushrooms, herbs, and a creamy dairy-free sauce, then you can call it done - and wait ever so patiently to dig in. It's hard. You better have an enticing appetizer on hand!

Toppings for your green bean casserole? In some circles, crispy fried onions and melted cheese are set atop this divine dish, though we are fond of branching out and trying new things.

How about slivers of crispy pork rinds, to enhance the many flavors? What about a crispy crumble made with almond meal, chopped onions, and ghee?

The point here is that a true green bean casserole has to have a crunch, so bake it as crispy as you can make it.

Green bean casserole has got to be one of the best sides you can bake, though if the stress of cooking for a crowd has you down, you could always go the slow cooker route and modify the recipe accordingly.

Add the toppings just before serving, and free up oven space, so there is plenty of room for homemade pumpkin pie!

Paleo Green Bean Casserole Recipe

Serves: 6 Prep: 25 min Cook: 45 min

Ingredients

1 lb. fresh green beans, trimmed and halved
6-8 oz. baby bella mushrooms, minced
1 cup chicken broth
1 cup full-fat coconut milk
2 garlic cloves, minced
2 tsp. fresh thyme
1 ½ tsp. coconut aminos
3 tbsp. tapioca starch
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Topping Ingredients

1 sweet onion, diced finely or minced
¾ cup almond flour
¼ cup coconut flour
¼ cup pork rinds, crushed
½ cup ghee
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
Bring a large pot of salted water to a boil.
Add the green beans and blanch for 5 minutes.
Remove from the stove and strain the green beans with cold water to stop the cooking. Add back to the pot and set aside.
Heat a tablespoon or two of the ghee for the topping in a skillet over medium-high heat.
Add the onion and sautée until soft and translucent, about 5 minutes.
Transfer to a medium-sized bowl and let cool.
Combine the rest of the ingredients for the topping with the onions and mix well.
If you'd like, you can spread out ⅓ cup of the topping on a parchment paper lined baking sheet and bake for 5-8 minutes until browned, stirring if needed.
Next, heat a tablespoon of cooking fat in a large skillet over medium heat and add the mushrooms. Cook for 5-8 minutes until soft.
Add the garlic, thyme, and season to taste; stir, cooking for another 2 minutes.
Sprinkle the tapioca starch over the mushrooms and mix.
Pour in the broth, coconut milk, and coconut aminos, and bring to a boil.
Stir constantly until the mixture thickens.
Mix the mushroom sauce in the pot with the green beans. Stir in the ⅓ cup topping and mix well.
Transfer to a casserole dish and top with remaining onion crumble.
Bake for 15 minutes until bubbling and the top is golden brown.
Cover lightly with foil if the top browns too fast.

📖 Recipe

Paleo Green Bean Casserole Recipe

Not only for Thanksgiving dinner, this homemade green bean casserole can grace your table throughout the year - crispy pork rinds, almond crumble and all!

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American

Servings people

Calories 516 kcal

Ingredients

1 lb. fresh green beans trimmed and halved
6-8 oz. baby bella mushrooms minced
1 cup chicken broth
1 cup full-fat coconut milk
2 garlic cloves minced
2 tsp. fresh thyme
1 ½ tsp. coconut aminos
3 tbsp. tapioca starch
1 tbsp. cooking fat
Sea salt and freshly ground black pepper

Topping Ingredients

1 sweet onion diced finely or minced
¾ cup almond flour
¼ cup coconut flour
¼ cup pork rinds crushed
½ cup ghee
Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 400 F.
Bring a large pot of salted water to a boil.
Sea salt and freshly ground black pepper
Add the green beans and blanch for 5 minutes.
1 lb. fresh green beans
Remove from the stove and strain the green beans with cold water to stop the cooking. Add back to the pot and set aside.
Heat a tablespoon or two of the ghee for the topping in a skillet over medium-high heat.
½ cup ghee
Add the onion and sautée until soft and translucent, about 5 minutes.
1 sweet onion
Transfer to a medium-size bowl and let cool.
Combine the rest of the ingredients for the topping to the onions and mix well.
¾ cup almond flour, ¼ cup coconut flour, ¼ cup pork rinds, Sea salt and freshly ground black pepper
If you'd like you can spread out ⅓ cup of the topping on a parchment paper lined baking sheet and bake for 5-8 minutes until browned, stirring if needed.
Next, heat a tablespoon of cooking fat in a large skillet over medium heat and add the mushrooms. Cook for 5-8 minutes until soft.
1 tbsp. cooking fat, 6-8 oz. baby bella mushrooms
Add the garlic, thyme, and season to taste; stir, cooking for another 2 minutes.
2 garlic cloves, 2 tsp. fresh thyme
Sprinkle the tapioca starch over the mushrooms and mix.
3 tbsp. tapioca starch
Pour in the broth, coconut milk, and coconut aminos and bring to a boil.
1 cup chicken broth, 1 cup full-fat coconut milk, 1 ½ tsp. coconut aminos
Stir constantly until the mixture thickens.
Mix the mushroom sauce in the pot with the green beans. Stir in the ⅓ cup topping and mix well.
Transfer to a casserole dish and top with remaining onion crumble.
Bake for 15 minutes until bubbling and top is golden brown.
Cover lightly with foil if top browns too fast.

Nutrition

Calories: 516kcalCarbohydrates: 32gProtein: 14gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 45mgSodium: 9490mgPotassium: 572mgFiber: 6gSugar: 13gVitamin A: 602IUVitamin C: 16mgCalcium: 163mgIron: 4mg

Keyword casserole, green bean, paleo, recipe

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Roasted Chicken Drumsticks And Vegetables Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

In the pursuit of uncomplicated, budget-friendly, and appetizing meals baked in the oven, we are always seeking new ways to upgrade chicken drumsticks.

Roasted Chicken Drumsticks And Vegetables

While there is nothing wrong with using salt and pepper as the main spices, sometimes we want to challenge our cooking skills and create dishes that make us feel like the most accomplished chefs in the world.

Slow cooker BBQ chicken drumsticks are one sure way to spice up your life, literally and tastefully. Mustard-crusted drumsticks are another creative way to make a homemade Paleo dinner that is superbly restaurant-worthy.

With a few basic vegetables on hand, you can have dinner ready in less than 45 minutes, even saving you precious time to make dessert. Sweet potatoes, bell pepper, onion, mushrooms, and cherry tomatoes are what you will need to make this work, along with a splash of balsamic vinegar and herbes de Provence.

This is an essential spice in French and Mediterranean cooking and combines well with chicken, grilled fish, roasted vegetables, and ratatouille.

If you would like to try your hand at making herbes de Provence at home, know that there are several spices in the blend, and you'll find many recipes online.

The most typical herbs included in the mix are thyme, marjoram, summer savory, oregano, rosemary, tarragon, basil, fennel seeds, mint, chervil, and lavender. Trust us, there is a wonderful simplicity in this complexity - and it tastes outstanding with drumsticks!

Roasted Chicken Drumsticks And Vegetables Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

2 lbs. chicken drumsticks
2 sweet potatoes, peeled and chopped
1 bell pepper, diced
1 red onion, diced
½ cup cherry tomatoes, halved
½ cup mushrooms, quartered
4 tbsp. balsamic vinegar
4 tbsp. olive oil
2 garlic cloves, minced
1 tsp. herbes de Provence
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 450 F.
In a bowl, whisk the balsamic vinegar, oil, garlic, and herbes de Provence, then season to taste.
Coat the chicken and sweet potatoes with half of the olive oil mixture.
Place the chicken and sweet potatoes on a parchment paper-lined baking sheet and roast for about 15 minutes.
In a large bowl, combine the vegetables and the remaining olive oil mixture and toss until well-covered.
Add the vegetable mix to the drumsticks and sweet potatoes, and continue to bake for another 15 to 20 minutes.

📖 Recipe

Roasted Chicken Drumsticks And Vegetables Recipe

Drumsticks have as much flavor, or as little, as you wish. Slow cook them in a homemade BBQ sauce or roast them with vegetables and herbes de Provence.

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 717 kcal

Ingredients

2 lbs. chicken drumsticks
2 sweet potatoes peeled and chopped
1 bell pepper diced
1 red onion diced
½ cup cherry tomatoes halved
½ cup mushrooms quartered
4 tbsp. balsamic vinegar
4 tbsp. olive oil
2 garlic cloves minced
1 tsp. herbes de Provence
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 450 F.
In a bowl, whisk the balsamic vinegar, oil, garlic, and herbes de Provence, then season to taste.
4 tbsp. balsamic vinegar, 4 tbsp. olive oil, 2 garlic cloves, 1 tsp. herbes de Provence, Sea salt and freshly ground black pepper
Coat the chicken and sweet potatoes with half of the olive oil mixture.
2 lbs. chicken drumsticks, 2 sweet potatoes
Place the chicken and sweet potatoes on a parchment paper-lined baking sheet and roast for about 15 minutes.
In a large bowl, combine the vegetables and the remaining olive oil mixture and toss until well covered.
1 bell pepper, 1 red onion, ½ cup cherry tomatoes, ½ cup mushrooms
Add the vegetable mix to the drumsticks and sweet potatoes, continue to bake another 15 to 20 minutes.

Nutrition

Calories: 717kcalCarbohydrates: 22gProtein: 45gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 170mgSodium: 205mgPotassium: 858mgFiber: 4gSugar: 8gVitamin A: 10609IUVitamin C: 51mgCalcium: 89mgIron: 5mg

Keyword chicken, paleo, roasted, vegetables

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Honey Garlic Chicken And Vegetables Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

Honey-garlic chicken has been done before. In fact, we've long ago created our very own slow cooker honey-garlic chicken and vegetables recipe. But we don't always have 6 hours on our hands to cook dinner, nor is asparagus always in season.

Honey Garlic Chicken And Vegetables on a white plate.

For those reasons, we have cooked up a new plan for when dinner must be ready in an hour, and not a moment longer. This recipe also skips the coconut aminos and the homemade ketchup; at the same time, it favors broccoli and cherry tomatoes with plenty of spices.

There is no right or wrong way to cook, there are only preferences. Read recipes, study, cook, eat, repeat and gain confidence in choosing your own way. Just don't forget the honey!

It only takes a couple of tablespoons to bring a slightly irresistible sweetness to the table. There are so many kinds of honey, and they all taste different - you may be wondering which one to choose. The simple answer is the one you like best.

Alfalfa honey has a light, more neutral sweet taste, while buckwheat honey is earthier, heartier, and darker in color. Then there is clover honey, more fragrant linden honey, and orange blossom honey...

Measure just 2 tablespoons of the sweet stuff and move on to the rest of the ingredients before you start dreaming of Paleo baklava. Yes, there are amazingly delicious recipes for that - don't say we didn't warn you!

Honey Garlic Chicken And Vegetables Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

4 chicken breasts, boneless, skinless
1 small head of broccoli, cut into florets
½ cup cherry tomatoes, halved
1 zucchini, sliced
2 russet or sweet potatoes, cubed
½ tsp. dried oregano
½ tsp. dried basil
2 tbsp. avocado oil
2 tbsp. ghee, melted
2 tbsp. raw honey
1 tbsp. Dijon mustard
3 garlic cloves, minced
Fresh parsley, minced (for garnishing)
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
In a bowl, whisk together the avocado oil, ghee, honey, Dijon mustard, garlic, oregano, and basil; then season to taste.
Place the chicken on a sheet pan and arrange the potatoes and vegetables around the chicken.
Pour the olive oil and herb mixture over all ingredients and toss to mix.
Place in the oven and bake for 25 to 30 minutes, until chicken is cooked through and vegetables are tender.
Serve the chicken topped with fresh parsley.

📖 Recipe

Honey Garlic Chicken And Vegetables Recipe

Why put everything in a slow cooker when you can fit it all in one pan and bake for 40 minutes? Honey, garlic, chicken, broccoli, cherry tomatoes. Yum!

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 455 kcal

Ingredients

4 chicken breasts boneless, skinless
1 small head of broccoli cut into florets
½ cup cherry tomatoes halved
1 zucchini sliced
2 russet or sweet potatoes cubed
½ tsp. dried oregano
½ tsp. dried basil
2 tbsp. avocado oil
2 tbsp. ghee melted
2 tbsp. raw honey
1 tbsp. Dijon mustard
3 garlic cloves minced
Fresh parsley minced (for garnishing)
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, whisk together the avocado oil, ghee, honey, Dijon mustard, garlic, oregano, and basil; then season to taste.
½ tsp. dried oregano, ½ tsp. dried basil, 2 tbsp. ghee, 2 tbsp. raw honey, 1 tbsp. Dijon mustard, 3 garlic cloves, Sea salt and freshly ground black pepper
Place the chicken on a sheet pan and arrange the potatoes and vegetables around the chicken.
4 chicken breasts, 1 small head of broccoli, ½ cup cherry tomatoes, 2 russet or sweet potatoes, 1 zucchini
Pour the olive oil and herb mixture over all ingredients and toss to mix.
Place in the oven and bake for 25 to 30 minutes, until chicken is cooked through and vegetables are tender.
Serve the chicken topped with fresh parsley.
Fresh parsley

Nutrition

Calories: 455kcalCarbohydrates: 10gProtein: 55gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 175mgPotassium: 643mgFiber: 1gSugar: 8gVitamin A: 233IUVitamin C: 14mgCalcium: 56mgIron: 3mg

Keyword chicken, garlic, honey, paleo, vegetables

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Chili Lime Chicken with Thai Salad Recipe

November 7, 2022 by Paleo Leaper Leave a Comment

There is grilled chicken, and there is Thai-inspired grilled chicken. If you are feeling adventurous and ready for a burst of amazing flavor, choose the latter.

Chili Lime Chicken with Thai Salad on a white tray.

To start, you will marinate chicken breasts in a delicious mixture of minced Thai chilies, finely chopped cilantro, ginger, garlic, and zesty lime juice - raw honey is optional. It sounds amazing already, doesn't it? Once it is on the grill, it smells even better. Don't be surprised if others begin to wonder where the party is.

Perhaps even more important than the grilled chicken is the salad. Mixed greens with sweet pepper, carrot, and cucumber, topped with slivered almonds and a dressing that is asking to be doubled from the get-go.

Don't skimp on the dressing, you can save it in the fridge for several days and drizzle it on anything and everything from sweet potato fries to slow cooker shredded chicken and more.

If you are watching your carbs, know that we find this meal completely satisfying. However, if you add a bed of cauliflower rice upon serving or some Paleo tortillas on the side, we would not refuse a single bite.

One last word about marinating: make sure to let the chicken breasts soak in the Thai flavors for at least 2 hours, if not overnight, for the best infusion possible. Give your guests the absolute best, and they will keep coming back for more.

Chili Lime Chicken With Thai Salad Recipe

Serves: 4 Prep: 2 hr 20 min Cook: 15 min

Ingredients

4 chicken breasts, boneless, skinless
1 to 2 Thai chilis, minced
2 tbsp. fresh cilantro, finely chopped
4 garlic cloves, minced
1 tbsp. ginger, minced
½ cup fresh lime juice
2 tsp. lime zest
¼ cup olive oil
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Thai Salad Ingredients

2 cups mixed greens
1 bell pepper, cut into strips
1 carrot, peeled and shredded
1 small cucumber, halved and sliced
¼ cup slivered almonds

Dressing Ingredients

3 tbsp. fresh lime juice
3 tbsp. extra virgin olive oil
1 tsp. coconut aminos
1 garlic clove, minced
1 tsp. ground ginger
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Preparation

In a bowl, mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper.
Whisk until well combined, then add chicken, making sure it is well coated.
Marinate in the refrigerator for 2 to 8 hours.
Preheat grill to medium-high.
Grill chicken for 6 to 8 minutes per side, depending on thickness, and let it rest for 4 to 5 minutes.
In a bowl, whisk all ingredients for the dressing until well combined.
In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top.
Serve the salad with the grilled chicken breasts.

📖 Recipe

Chili Lime Chicken With Thai Salad Recipe

Grilled Thai chicken with lime and chilis and a salad dressing infused with ginger, lime, coconut aminos, and garlic is a hard meal to beat.

5 from 1 vote

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Prep Time 2 20

Cook Time 15

Total Time 2 35

Course Main Course

Cuisine Thai

Servings people

Calories 595 kcal

Ingredients

4 chicken breasts boneless, skinless
1 to 2 Thai chilis minced
2 tbsp. fresh cilantro finely chopped
4 garlic cloves minced
1 tbsp. ginger minced
½ cup fresh lime juice
2 tsp. lime zest
¼ cup olive oil
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Thai Salad Ingredients

2 cups mixed greens
1 bell pepper cut into strips
1 carrot peeled and shredded
1 small cucumber halved and sliced
¼ cup slivered almonds

Dressing Ingredients

3 tbsp. fresh lime juice
3 tbsp. extra virgin olive oil
1 tsp. coconut aminos
1 garlic clove minced
1 tsp. ground ginger
1 tbsp. raw honey optional
Sea salt and freshly ground black pepper

Instructions

In a bowl, mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper.
1 to 2 Thai chilis, 2 tbsp. fresh cilantro, 4 garlic cloves, 1 tbsp. ginger, ½ cup fresh lime juice, 2 tsp. lime zest, ¼ cup olive oil, Sea salt and freshly ground black pepper
Whisk until well combined, then add chicken, making sure it is well coated.
4 chicken breasts
Marinate in the refrigerator for 2 to 8 hours.
Preheat grill to medium-high.
Grill chicken for 6 to 8 minutes per side, depending on thickness, and let it rest for 4 to 5 minutes.
In a bowl, whisk all ingredients for the dressing until well combined.
3 tbsp. fresh lime juice, 3 tbsp. extra virgin olive oil, 1 tsp. coconut aminos, 1 garlic clove, 1 tsp. ground ginger, 1 tbsp. raw honey, Sea salt and freshly ground black pepper
In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top.
2 cups mixed greens, 1 bell pepper, 1 carrot, 1 small cucumber, ¼ cup slivered almonds
Serve the salad with the grilled chicken breasts.

Nutrition

Calories: 595kcalCarbohydrates: 15gProtein: 56gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 146mgSodium: 178mgPotassium: 715mgFiber: 2gSugar: 9gVitamin A: 4252IUVitamin C: 49mgCalcium: 69mgIron: 3mg

Keyword chicken, chili, lime, paleo, thai salad

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Simple Paleo Chicken Salad Recipe

November 5, 2022 by Paleo Leaper Leave a Comment

Chicken salads run the free range from Chinese chicken salad all the way to spicy Mexican-style chicken salad and back to classic barbecue, all without the desire for more, or better.

Who can resist a summery chicken salad with creamy Paleo ranch dressing? We can't, and we don't expect you will want to pass this recipe up either. Nothing could be more simple, or more classic, than what you are about to create.

Simple Paleo Chicken Salad in a white bowl.

To start, cook your chicken breasts however you like them best: grilled, fried, baked, or boiled. If you have been preparing some staple dishes ahead of time, you may even have some slow cooker shredded chicken on hand, ready to thaw at a moment's notice - perfect for when unexpected guests show up at your door around dinnertime.

It may not happen often, but when it does, it feels great to be prepared. All you have to do now is wash, cut, chop and toss the chicken salad together. A head of lettuce, a handful of tomato wedges, half a sliced onion, and a homemade vinaigrette will pull it together in a matter of minutes.

If you have a little extra time on your hands, and you are searching for a low-carb accompaniment, let us be the first to suggest a side of oven-roasted garlic cabbage to go along with your chicken salad. It may just be the unexpected thing you have been expecting all along.

Simple Paleo Chicken Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

1 large head of butter lettuce
2 chicken breasts, cooked
3 small tomatoes, cut into wedges
½ red onion, sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard
2 pinches of dried thyme
2 pinches of dried oregano
Sea salt and freshly ground black pepper

Preparation

Combine the lettuce, chicken, tomatoes, and onion in a bowl.
To prepare the vinaigrette, simply whisk together the olive oil, vinegar, and mustard. Add the thyme and oregano, then season to taste.
Serve the salad with the vinaigrette right before eating.

📖 Recipe

Simple Paleo Chicken Salad Recipe

A chicken salad is many things to many people - Chinese, Mexican, BBQ - and sometimes it is plain and simple, appetizing all the way!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 275 kcal

Ingredients

1 large head of butter lettuce
2 chicken breasts cooked
3 small tomatoes cut into wedges
½ red onion sliced
¼ cup extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard
2 pinches of dried thyme
2 pinches of dried oregano
Sea salt and freshly ground black pepper

Instructions

Combine the lettuce, chicken, tomatoes, and onion in a bowl.
1 large head of butter lettuce, 2 chicken breasts, 3 small tomatoes, ½ red onion
To prepare the vinaigrette, simply whisk together the olive oil, vinegar, and mustard. Add the thyme and oregano, then season to taste.
¼ cup extra-virgin olive oil, 2 tbsp. balsamic vinegar, 2 tsp. Dijon mustard, 2 pinches of dried thyme, 2 pinches of dried oregano, Sea salt and freshly ground black pepper
Serve the salad with the vinaigrette right before eating.

Nutrition

Calories: 275kcalCarbohydrates: 3gProtein: 27gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 73mgSodium: 93mgPotassium: 252mgFiber: 0.3gSugar: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Keyword chicken, paleo, salad

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Pulled Pork Stuffed Squash Recipe

November 5, 2022 by Paleo Leaper Leave a Comment

Quality consumes time, and meaningful, mouthwatering slow food takes this to heart. Pulled pork stuffed sweet potatoes is a prime example of a meal well cooked - over the course of 8 long hours.

The time to invest in a slow cooker is now, no matter what month of the year you are in, because slow-cooked meals are in season all year round. If it takes longer to cook, it better be good, right? There is a reason why pulled pork is so popular, we can only blame the homemade BBQ sauce.

Once you have a generous stock of that, you are good to go (and cook) on so many levels. Now, all you have to do, is make a spicy rub for the pork shoulder, add the onion powder and chicken stock to the pot and let it simmer all day, or all night, depending on your work/life schedule.

Yes, you can go Paleo and eat this for breakfast; no one ever said slow food must be eaten exclusively for dinner! Once you get past the idea of cereal and grains at any time of day, anything goes.

Of course, you'll likely be craving some fresh greens to go with this delish dish. And we have an answer for that: a salad of mixed greens with fennel and red pear if you are deep into summer or fall, or a warm winter salad if you are approaching the season of root vegetables.

Pulled Pork Stuffed Squash Recipe

Serves: 6 Prep: 20 min Cook: 8 h

Ingredients

4 lbs. pork shoulder
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. ground cumin
1 tsp. onion powder
1 cup chicken stock
2 cups homemade BBQ sauce
2 green onions, sliced
2 small spaghetti squashes, halved and seeded
Olive oil
Sea salt and freshly ground black pepper

Preparation

In a bowl, combine the chili powder, paprika, cumin, onion, and garlic powder; season to taste.
Rub the pork with the chili powder mix, making sure to coat every side.
Place the pork shoulder in the slow cooker, with the onion and the chicken stock.
Cover and cook on low for 6 to 8 hours.
Remove the pork from the slow cooker and shred it with forks.
Remove all the remaining juice from the slow cooker, place the shredded pork back, and pour in the BBQ sauce; cook another 30 minutes on low.
Preheat oven to 400 F.
Brush the flesh of the squash with olive oil, and season to taste.
Place the squash halves cut-side up on a baking sheet and roast for 40 to 45 minutes.
Remove from oven, and fill the squash with the pulled pork.
Serve with BBQ sauce and green onions on top.

📖 Recipe

Pulled Pork Stuffed Squash Recipe

Pulled pork stuffed in sweet potatoes is a delicious treasure to dive into; the same can be said for pulled pork stuffed in spaghetti squash.

5 from 1 vote

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings people

Calories 483 kcal

Ingredients

4 lbs. pork shoulder
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. ground cumin
1 tsp. onion powder
1 cup chicken stock
2 cups homemade BBQ sauce
2 green onions sliced
2 small spaghetti squashes halved and seeded
Olive oil
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine the chili powder, paprika, cumin, onion, and garlic powder; season to taste.
1 tbsp. chili powder, 1 tbsp. paprika, 1 tsp. ground cumin, 1 tsp. onion powder, Sea salt and freshly ground black pepper
Rub the pork with the chili powder mix, making sure to coat every side.
Place the pork shoulder in the slow cooker, with the onion and the chicken stock.
4 lbs. pork shoulder, 1 cup chicken stock, 2 green onions
Cover and cook on low for 6 to 8 hours.
Remove the pork from the slow cooker and shred it with forks.
Remove all the remaining juice from the slow cooker, place the shredded pork back, and pour in the BBQ sauce; cook another 30 minutes on low.
Preheat oven to 400 F.
Brush the flesh of the squash with olive oil, and season to taste.
2 small spaghetti squashes, Sea salt and freshly ground black pepper, Olive oil
Place the squash halves cut-side up on a baking sheet and roast for 40 to 45 minutes.
Remove from oven, and fill the squash with the pulled pork.
Serve with BBQ sauce and green onions on top.
2 cups homemade BBQ sauce

Nutrition

Calories: 483kcalCarbohydrates: 5gProtein: 61gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 204mgSodium: 332mgPotassium: 1211mgFiber: 2gSugar: 1gVitamin A: 2013IUVitamin C: 4mgCalcium: 71mgIron: 5mg

Keyword paleo, pulled pork, stuffed squash

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Buffalo Chicken Casserole Recipe

November 3, 2022 by Paleo Leaper Leave a Comment

Once upon a time, buffalo chicken meatloaf was the rising star of the weeknight meal. It had all the right ingredients, including homemade ketchup, and kids with a spicy tooth absolutely loved it.

Buffalo Chicken Casserole Recipe in a pan

Tasty as it is, and practical as slices of leftover meat are, meatloaf sometimes gets a bad rap. To reinstate the love for buffalo chicken, we've neatly wrapped it up into a classic casserole.

A dish that can be made in advance, taken to school or work, shared at parties, or enjoyed all alone, one creamy spoonful at a time.

It takes a bit of meal prep, but slow cooker shredded chicken is worth every minute spent not actively cooking dinner.

You can refrigerate the results for later in the week, or you can use them this instant to recreate a version of this buffalo chicken casserole. Just be sure to start with 2 pounds, or more, of chicken.

Use breast meat if you wish it to be leaner; add in some legs and thighs for more developed flavors.

You will also need to pre-cook a spaghetti squash, so get that oven heated up to 400 degrees Fahrenheit, and line a baking sheet with parchment paper for quick clean-up.

Spaghetti squash takes about 40-60 minutes to bake, but it stores well in the refrigerator, covered, for up to 5 days. Use it in the casserole or top it with buffalo chicken meatballs for an easy-to-prepare dinner.

Buffalo Chicken Casserole Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

2 lbs. cooked chicken, shredded
1 spaghetti squash, cooked and shredded
1 onion, diced
1 bell pepper, diced
2 carrots, diced
1 celery stalk, diced
2 eggs, beaten
½ cup cayenne pepper sauce (hot sauce)
¼ cup coconut milk
2 garlic cloves, minced
2 tbsp. fresh chives, minced
1 tbsp. coconut oil
Paprika, as garnish (optional)
Sea salt and freshly ground black pepper

Preparation

Preheat oven to 400 F.
Melt coconut oil in a skillet over medium-high heat.
Add the onion, bell pepper, carrots and celery to the skillet. Cook for about 5 minutes, or until soft, stirring often so they don't burn. Set aside.
In a bowl, combine the coconut milk, hot pepper sauce, garlic, chives, and season to taste.
In a large bowl, combine the squash flesh, shredded chicken and vegetables.
Pour in the coconut milk mixture and stir until everything is well mixed.
Next, add the two beaten eggs and stir again.
Place the mixture in a greased baking pan.
Sprinkle some paprika to taste on top and bake in the oven for 25 to 30 minutes, until cooked through.

📖 Recipe

Buffalo Chicken Casserole Recipe

Spice is nice, especially when it comes in the form of buffalo chicken casserole with all the goodies inside - coconut milk, hot sauce and spaghetti squash.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings people

Calories 569 kcal

Ingredients

2 lbs. cooked chicken shredded
1 spaghetti squash cooked and shredded
1 onion diced
1 bell pepper diced
2 carrots diced
1 celery stalk diced
2 eggs beaten
½ cup cayenne pepper sauce hot sauce
¼ cup coconut milk
2 garlic cloves minced
2 tbsp. fresh chives minced
1 tbsp. coconut oil
Paprika as garnish (optional)
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Melt coconut oil in a skillet over medium-high heat.
1 tbsp. coconut oil
Add the onion, bell pepper, carrots and celery to the skillet. Cook for about 5 minutes, or until soft, stirring often so they don’t burn. Set aside.
1 onion, 1 bell pepper, 1 celery stalk, 2 carrots
In a bowl, combine the coconut milk, hot pepper sauce, garlic, chives, and season to taste.
½ cup cayenne pepper sauce, ¼ cup coconut milk, 2 garlic cloves, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
In a large bowl, combine the squash flesh, shredded chicken and vegetables.
1 spaghetti squash, 2 lbs. cooked chicken
Pour in the coconut milk mixture and stir until everything is well mixed.
Next, add the two beaten eggs and stir again.
2 eggs
Place the mixture in a greased baking pan.
Sprinkle some paprika to taste on top and bake in the oven for 25 to 30 minutes, until cooked through.
Paprika

Nutrition

Calories: 569kcalCarbohydrates: 23gProtein: 62gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 252mgSodium: 252mgPotassium: 987mgFiber: 5gSugar: 10gVitamin A: 2449IUVitamin C: 50mgCalcium: 118mgIron: 5mg

Keyword buffalo chicken, casserole, paleo chicken

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Chicken Colombo Vegetables Recipe

March 2, 2020 by Paleo Leaper Leave a Comment

Roasted bone-in chicken thighs may be served up Greek-style with black olives and cherry tomatoes or in a hot and spicy version with fresh ginger and chili flakes, or plain and simple with salt and black pepper. One thing is for certain, this Paleo Chicken Colombo is like none you have ever tasted!

So, if you are in the market for some new flavors, do yourself a grand favor and be sure to grab all the spice ingredients on the list: ground coriander, mustard, cumin, aniseed, and ground ginger.

Then get to work on creating a dish that is novel to you!

Chicken Colombo vegetables in a black pan

There are several ways to make chicken Colombo, a dish which was popularized long ago in the French West Indies. Once you know the basics, you can then make it with any meat - fish and poultry included.

The secret is truly in the spicing, so be sure to put together a nicely proportioned Colombo spice mix. You can even make it in a larger batch and set it aside for later, inspired use.

In the meantime spread it on generously, adding it to the vegetables and chicken thighs in the pot and simmer for 45 minutes.

In the end, you will be rewarded with a one-pot meal that is full of intense flavor, your favorite veggies and plenty of chicken to go around. Note: if you don't have aniseed on hand, go ahead and substitute with sweet fennel seeds.

You may just have some fennel seeds leftover from the time you made that slow cooker fennel and rosemary pork shoulder.

Paleo Chicken Colombo Recipe

Serves: 4 Prep: 20 min Cook: 55 min

Ingredients

8 chicken thighs, skinless with bone-in
3 sweet potatoes, peeled and cubed
1 zucchini, cubed
2 green onions, sliced
3 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 cups full-fat coconut milk
2 tbsp. fresh lime juice
½ tsp. ground coriander
½ tsp. ground mustard
½ tsp. ground cumin
½ tsp. ground aniseed
½ tsp. ground ginger
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Preparation

In a bowl combine the coriander, mustard, cumin, aniseed, and ginger.
Season the chicken to taste with sea salt and freshly ground black pepper.
Melt some coconut oil in a Dutch oven over medium-high heat, brown the chicken pieces on both sides, about 4 minutes, then set aside.
In the same pot, add the onion and garlic; cook 2 to 3 minutes.
Add all the remaining vegetables and cook another 2 to 3 minutes.
Pour in the coconut milk, lime juice, and the coriander mixture, then give everything a good stir.
Return the chicken to the pot and season everything to taste.
Cover and simmer 40 to 45 minutes, stirring occasionally, or until chicken is fully cooked.

📖 Recipe

Chicken Colombo Vegetables Recipe

There is a first time for everything... tonight it may just be an enticing dish of Paleo Chicken Colombo, all the essential spices included!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Course Main Course

Cuisine American

Servings people

Calories 300 kcal

Ingredients

8 pcs chicken thighs skinless with bone-in
3 pcs sweet potatoes peeled and cubed
1 pcs zucchini cubed
2 pcs green onions sliced
3 cloves garlic minced
1 tablespoon fresh ginger minced
2 cups coconut milk full fat
2 tablespoon lime juice fresh
½ teaspoon ground coriander
½ teaspoon ground mustard
½ teaspoon ground cumin
½ teaspoon ground aniseed
½ teaspoon ground ginger
2 tablespoon coconut oil
Sea salt and freshly ground black pepper

Instructions

In a bowl combine the coriander, mustard, cumin, aniseed, and ginger.
½ teaspoon ground mustard, ½ teaspoon ground cumin, ½ teaspoon ground aniseed, ½ teaspoon ground ginger, ½ teaspoon ground coriander
Season the chicken to taste with sea salt and freshly ground black pepper.
8 pcs chicken thighs, Sea salt and freshly ground black pepper
Melt some coconut oil in a Dutch oven over medium-high heat, brown the chicken pieces on both sides, about 4 minutes, then set aside.
In the same pot, add the onion and garlic; cook 2 to 3 minutes.
3 cloves garlic, 2 pcs green onions
Add all the remaining vegetables and cook another 2 to 3 minutes.
3 pcs sweet potatoes, 1 pcs zucchini, 1 tablespoon fresh ginger
Pour in the coconut milk, lime juice, and the coriander mixture, then give everything a good stir.
2 cups coconut milk
Return the chicken to the pot and season everything to taste.
2 tablespoon lime juice
Cover and simmer 40 to 45 minutes, stirring occasionally, or until chicken is fully cooked.
2 tablespoon coconut oil

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 3gFat: 32gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 2mgSodium: 18mgPotassium: 286mgFiber: 0.3gSugar: 0.2gVitamin A: 122IUVitamin C: 4mgCalcium: 28mgIron: 4mg

Keyword chicken, colombo, main course, recipe, vegetables

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7 Tips for Easy, Hassle-Free Paleo Winter Vegetables

October 9, 2019 by Paleo Leaper Leave a Comment

It’s the season of a thousand delicious squashes at the farmer’s market and heaps of sweet potatoes everywhere you look. You can’t turn around without banging into a pile of pumpkins for your pie-making (or smoothie-making) pleasure. The sweet potatoes are overflowing their bin at the supermarket, and the parsnips are chilling in the display case just waiting for all your Halloween-themed jokes about how they're carrot ghosts.

But all this bounty can be a bit intimidating if you’ve never worked with it before. Everything is so root-y and bumpy and tough! It all takes so long! Here are 7 tips to make winter vegetables simple and non-intimidating.

1. Set up a good cutting environment.

This is important for cooking in general, but especially for tough squashes and hard roots. Nobody wants to spend half an hour whaling away at a pumpkin just to get it into chunks. That sucks, and it’s enough to put you off thick-skinned squash for good. So let’s avoid it!

Make sure you have a sharp knife. Everything in the kitchen is a thousand times slower, clumsier, and more frustrating with a dull knife, especially trying to work with thick-skinned produce. Plus, you’re actually more likely to cut yourself seriously. That’s because dull knives force you to apply more pressure - instead of just easily slicing through your food, you’re pushing and forcing the knife, which leads to more potential for it to slip and hit your finger.

No knife sharpener? No problem - many cooking stores offer knife sharpening free or for a small fee. Some farmers’ markets and grocery stores also have a booth where you can get your knives sharpened.

Also, lay a towel underneath your cutting board to prevent any slipping or sliding. Make sure you have enough space on the countertop and a comfortable height to work with (shorter folks may prefer to use a table, rather than the "real" countertop).

2. Microwave tough customers.

Another tip for cutting really tough squashes and roots: microwave for just a minute or two to soften up the skin before you cut. This can be a lifesaver for spaghetti squash in particular.

3. Deal with the Peel...later

Let's face it: not all vegetables are ideally shaped for peeling with a knife. Trying to hack the skin off a recalcitrant butternut can cause a lot of wasted squash, and sometimes a few bleeding fingers. Skip that part by choosing one of the below:

Cut the vegetable (if necessary), THEN chop off the peel. No balancing a weirdly-shaped gourd on a cutting board while you try to finesse the rind off. Just cut your chosen vegetable until it’s easy to cut the rind off the pieces you have, then get rid of the peel, then finish chopping if necessary.
Cook, then peel. If you’re boiling squash for a mash or soup or something similar, just cook it first, let it cool, and then take off the rind. If you’re roasting, you can roast halves of a spaghetti or acorn squash with the peel on and then just scoop out the insides or pull off the rind. Often it will just peel right off in your hand.
Pick a vegetable where you can eat the peel. Beets, parsnips, and sweet potatoes don't need to be peeled at all. Delicata squash is a great example of a squash with totally edible rind.
Incorporate the rind into the dish. For minimum peel-related effort, use roasted acorn or butternut squash halves as a “bowl” for chili or similar, so that the peel is actually part of the dish and you never have to worry about it at all! Try this pulled pork stuffed squash or apple and sausage stuffed squash!

4 Pre-cook to save prep time

Even if you don’t need any help to get through the skin, you can use the microwave or the stove to save cooking time for hardier vegetables without sacrificing the crispy, nicely browned finish that comes from roasting or frying.

For potatoes and sweet potatoes, two methods:

Cut them to the size you want, throw them into a pot of boiling water, cook for 3-5 minutes (smaller pieces = shorter cooking time), and then take them out. Pour out the water, let the steam evaporate off, and throw your potatoes onto a greased baking sheet or into the frying pan to finish them off with a crunch.
Before cutting the potatoes, nuke them in the microwave for 3 minutes on each side, until they’re a little bit softer but not soft enough. Then cut them and fry/bake as usual.

You can also use the microwave method with squash - then just throw them on the pan and roast as usual.

5. One simple recipe: Fat + veg + seasoning

There are many, many complicated squash recipes out there, and if you’re in the target market for one of them, you probably already know where to look. This one’s for the folks who just want dinner on the table. There are three ingredients:

Fat. Fat makes vegetables absolutely delicious, and winter veg is no exception. If you don’t know which fat to use with a particular vegetable/spice combination, use refined coconut oil: it has almost no flavor, so it can’t clash with whatever else you have. Otherwise, try olive oil (great with savory/herbal seasonings), bacon fat (you can just cut up a slice of raw bacon onto the baking sheet or into the pan), or other healthy animal fats.
Vegetables. This is whatever vegetable you’re cooking. Beets, turnips, carrots, parsnips, winter squash, etc.
Seasoning. Salt is a bare minimum. If you like, go savory with rosemary and sage, or sweet with cinnamon or pumpkin pie spice. Or turn up the heat with chili powder or curry seasoning. It’s your recipe; you get what you want!

Pre-cook the vegetables if you’re going to do that; then chop if necessary, combine them with the fat and the seasoning and apply heat (in a pan on the stovetop OR a baking sheet in the oven, it doesn’t matter which.) Dinner is served!

This basic recipe can be modified with different fats and seasonings to create all different flavors, but it’s always easy.

6. Don’t pass by the freezer aisles!

Squash, beets, and other hardy vegetables are so sturdy that they hold up really well to being frozen and thawed. Even if you hate frozen spinach or green beans, give frozen winter veg a try! There’s a LOT you can do to a beetroot before it starts to break down, and freezing is definitely one of those things.

Frozen winter veg is generally peeled and cubed for you, which is extra convenient if you hate dealing with the hard rinds but also don’t want to eat them. For pre-cooked vegetables, just take them out of the package and throw them on a well-oiled baking sheet (make sure there’s enough cooking fat on the sheet). Roast until everything is nicely browned and warm all the way through.

For raw frozen vegetables, you can roast them directly from frozen, or just let them thaw and cook with them as you would normally.

7. Use a slow cooker to minimize cooking effort.

A slow-cooker is one of the best tools around for time-crunched Paleo cooks. If you don’t have time to sit around watching your pumpkins roast, try using a slow-cooker to add winter vegetables to any kind of soup, stew, or mash. If you don’t already have a recipe to follow, try…

What’s your best tip?

What’s your best tip for easy winter vegetables? Got a fabulous no-fuss recipe for beets or turnips that everyone simply has to try? Let us know on Facebook or Twitter!

Building a Paleo/Keto Shopping List: 7 Pantry Staples for Easy Soups

January 2, 2019 by Paleo Leaper Leave a Comment

Whether you’re starting Paleo for the new year or just trying to stick with it through the cold months, it helps to have easy go-to recipes that you can just throw together with whatever happens to be in the fridge. No fancy meal planning, no last-minute grocery runs, just a few minutes on the stove and dinner is on.

Yes, you too can be one of those people who just sails through dinner prep because everything they need is already in the kitchen - even if you didn’t have anything specifically planned and prepped! Just haul out your leftovers and reach for a few staple ingredients to throw together a kitchen sink soup (as in, “everything but the”). Soup is delicious, nourishing, and perfect for the cold, dark winter months.

Here’s a quick list of nonperishable staples that give you the basis for a soup with whatever meat and vegetables you have lying around. Is your fridge almost totally bare, with nothing but rotisserie chicken leftovers, half a bag of spinach, and a random container of those pre-chopped onions that you bought and forgot about and now really need to use before they go bad? You can make soup with that, and it can actually be very delicious, as long as you have the right staples on hand!

Here’s a list of 7 nonperishable staples to stock your pantry with:

1. Coconut milk

Coconut milk is the Paleo answer to cream-based soups. Throw a big can of coconut milk or cream into tomato or pumpkin soup, or use it as the base for Paleo cream of mushroom (or cream of anything else, really). It makes almost any soup creamy and delicious, and it’s full of healthy fats, especially medium-chain triglycerides.

Tip: Don’t buy “light” coconut milk - it’s just regular coconut milk, but diluted, so you’re paying for extra water in the can. If you want a less intense flavor, just use half a can of regular and dilute it at home for free. Extras can be kept covered in the fridge for a few days - for longer than that, just stick the whole can in the freezer until you need it for the next time.

Use it in…

2. Bones/bone broth

Coconut milk is great for creamy soups, but sometimes you want more of a clear broth - think chicken vegetable, or French onion. Bone broth is on-trend right now, but you absolutely don’t need to pay $5 for a tiny little carton of it - save the bones from your next chicken dinner and make it yourself for almost nothing. It's helpful to make the stock itself ahead of time and then freeze it for super quick weeknight cooking (you can also simmer it for a while to concentrate it before freezing, if your freezer space is a precious commodity).

No time to babysit the oven? Pop the bones into a slow cooker and leave them to simmer while you’re off saving the world.

Use them in…

Turkey vegetable soup
Bone broth, which goes in any kind of soup (if you see “chicken broth” or “beef broth,” that’s what this is! You can also drink it plain from a mug, maybe with some green onions or sea salt.

3. Lime juice or limes

Lime juice peps up a soup and adds some zing to it - it’s great with sweeter vegetables like squash and sweet potatoes. It’s also great with Asian-inspired soups - if you’re making something with a lot of coconut, some lime juice can keep the soup from getting too heavy. Fresh limes will keep for a while in the fridge, but if you really want something you can grab and forget, a bottle of lime juice can be helpful.

Use them in…

4. Frozen riced cauliflower

Riced cauliflower adds heft and texture to almost any vegetable soup; it’s also a low-fuss substitute for rice in traditional recipes. Craving some chicken and rice soup on a cold day? Grab the riced cauliflower and get cooking! If you pick up a frozen bag of the stuff next time you go shopping and just toss it in the back of the freezer, it’ll stay there indefinitely for emergencies.

Use it in…

5. Canned tomatoes

This one would almost be a no-brainer (and almost all of us have some canned tomatoes stashed away somewhere for totally non-soup-related reasons), but it’s worth mentioning just because tomatoes can pep up a soup so wonderfully. Tomato sauce, tomato paste, whole tomatoes, and diced tomatoes all have their uses, depending on what kind of texture you want.

Use them in…

Tomato soup (mostly fresh tomatoes, but it does have some tomato paste)
Ham and pumpkin soup (diced tomatoes)
Cabbage soup (tomato sauce)

6. Curry powder

Why curry powder? Because it’s a semi-magical way to make almost any leftover or otherwise uninspiring vegetable tasty. Curry powder gives you a lot of flavor for very little effort and it’s particularly great for warming fall soups. Don’t restrict it just to Indian-inspired recipes, either - it’s good as a supporting flavor in all kinds of soup.

Use it in…

Tip: a good AIP-friendly alternative go-to flavor could be ginger. It’s used in a lot of soup recipes and has a similar ability to add some zing to a bowl full of broth and vegetables.

7. Tapioca starch

Soup base too watery? Were you going for something thicker, more like a gumbo? Don’t worry - tapioca starch has you covered! This is a Paleo-friendly substitute for cornstarch or other thickeners; it sucks up a ton of water and can even be used as a kind of roux base.

Use it in…

Tapioca starch isn’t an essential element in anything, but it’s an easy nice-to-have that you can just pick up and then forget until you need it.

What’s your favorite pantry staple that you pull out all the time to make easy weeknight meals? Let us know on Facebook or Twitter!

20 Paleo Taco Recipes

September 21, 2018 by Paleo Leaper Leave a Comment

If Taco Tuesday shows us anything, it's that tacos are insanely popular. Right up there with pizza and burgers as some favorite foods.

Why are tacos so loved? Besides how delicious they are, we think it's because they are so incredibly versatile. From different proteins, seasoning, and shell choices you can really make a taco for any diet preference. Be that a Paleo, keto, vegetarian, or pescatarian diet.

Below are 20 of the best Paleo taco recipes. There are plenty of tortilla recipes too, so you can enjoy the shell and still stay gluten and grain-free. These tacos are all so delicious you'll want to enjoy them on any day of the week!

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Keto Egg Roll In A Bowl Recipe

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