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Paleo Sauerkraut

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

open jar of homemade Sauerkraut
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Paleo Sauerkraut

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

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

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

Ingredients

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

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

How to Make Paleo Sauerkraut

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

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

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

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

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

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

More Unique Recipes

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

📖 Recipe

closeup of open jar of Paleo Sauerkraut

Paleo Sauerkraut

Sauerkraut is more than just an accompaniment to bratwurst. It's a culinary adventure rooted in tradition and packed with nutrition.
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Prep Time 26 minutes
Ferment Time 10 days
Course Side Dish
Cuisine German
Servings 128 people
Calories 7 kcal

Equipment

  • 1 Fermentation Jar

Ingredients
  

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

Instructions
 

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

Nutrition

Calories: 7kcalCarbohydrates: 2gProtein: 0.4gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.005gMonounsaturated Fat: 0.005gSodium: 226mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 10mgCalcium: 11mgIron: 0.1mg
Keyword german, paleo, sauerkraut
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Pork Rib Roast with Herbs

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

pork rib roast sliced on wood cutting board
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Pork Rib Roast

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

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

Ingredients

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

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

How to Make a Pork Rib Roast with Herbs

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

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

Preheat the oven to 500°F/260°C.

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

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

More Paleo Pork Recipes

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

📖 Recipe

pork rib roast sliced on wood cutting board

Pork Rib Roast with Herbs

Looking for a flavorful main course? Try our Pork Rib Roast with Herbs recipe for a savory and aromatic twist on classic pork!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 438 kcal

Equipment

Ingredients
  

Instructions
 

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

Notes

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

Nutrition

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

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f you're not familiar with paleo pork cretons, it's a French-Canadian spread that's typically made with pork and spices. While some may not consider this a healthy choice, it easily fits into a paleo diet plan and is packed with delicious flavor!

white ramekin of pork cretons on wood table next to garlic cloves and cinnamon sticks
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Pork Cretons

Cretons are a Québec specialty and a pork spread with onions and spices, similar to pâté. The traditional recipe calls for breadcrumbs, but here we used almond flour instead for an equally pleasing result. Cretons are traditionally eaten alongside a bacon and eggs breakfast but can be eaten any time of day if you prefer.

Since it's made with meat, you'll want to keep it in the refrigerator in an airtight container. It should last for up to 5 days, but I find it's best eaten within 2 to 3 days. If you have leftovers that you won't be able to eat in time, you can freeze them for up to three months.

What Do You Serve Pork Cretons With?

So, what can you serve with pork cretons that's paleo-friendly? Here are some of my top picks:

  1. Plantain chips - If you're looking for a crunchy, salty side dish, plantain chips are a great option. You can either buy them pre-made or make your own by slicing a green plantain thinly and frying it in coconut oil until crispy.
  2. Vegetable sticks - For a healthier option, try serving this paleo pork cretons recipe with some fresh vegetable sticks like carrot, cucumber, or bell pepper. You can even make a dip by blending avocado, lime juice, and garlic for a creamy and tangy accompaniment.
  3. Paleo bread - If you're missing bread, many paleo-friendly bread options would go great with pork cretons. Look for bread made with almond flour or coconut flour for a low-carb and gluten-free alternative.

Ingredients

Serves: 6 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes

  • 1 ¼ lb ground pork
  • ¾ cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¾ cup water
  • ¼ cup almond flour

Note: you can use any paleo breadcrumb you prefer to replace the almond flour.

How to Make Pork Cretons

In a large stockpot or deep skillet, cook the ground pork over medium heat. Stir this regularly for 3 to 5 minutes, breaking up the meat as it cooks.

Add the garlic and onion to the pork, and cook for another 1 minute.

Then, add the salt, black pepper, cloves, cinnamon, ginger, and nutmeg. Stir to combine, and cook for an additional 1 minute.

Add the water and almond flour to the pork and cook for another 3 minutes, stirring and breaking up the meat as it cooks.

Now, cover the pan and reduce the heat to low. Cook for 1 ¼ hours, stirring occasionally until the liquid is mostly evaporated.

Uncover the mixture, and continue cooking for another 10 to 15 minutes, frequently stirring, until all liquid has evaporated.

Let it cool completely, then transfer to a bowl and cover Refrigerate for 1 hour or until ready to serve.

More Tasty Ground Pork Recipes

Need more ideas for using up the ground pork in your refrigerator? Check out some of our favorite recipes below! Pork is a wonderful addition to any menu, and is ideal for those looking for sweeter meat on a paleo diet. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon!

So, there you have it! I hope you give this paleo pork cretons recipe a try and let me know what you think. Don't forget to serve it with some delicious paleo-friendly sides, and be sure to store any leftovers properly.

📖 Recipe

white ramekin of pork cretons on wood table next to garlic cloves and cinnamon sticks

Paleo Pork Cretons

Paleo pork cretons will be a new faorite addition to your menu! Richly seasoned and simple to prepare, this spread is ideal next to your morning bacon and eggs at breakfast!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Breakfast
Cuisine Canadian, French
Servings 6
Calories 292 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat a large stockpot or deep skillet over medium heat. Add the ground pork and stir it regularly for 3 to 5 minutes, breaking up the meat as it cooks.
    1 ¼ lb ground pork
  • Once the pork is browned, add in the garlic and onion, and cook for another minute. Then, mix in the salt, black pepper, cloves, cinnamon, ginger, and nutmeg. Stir the spices to combine and cook for another minute.
    ¾ cup chopped onion, 1 clove garlic, 1 teaspoon sea salt, ¾ teaspoon black pepper, ½ teaspoon ground cloves, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg
  • Pour in the water and almond flour and cook for 3 more minutes while continuously stirring and breaking up the meat.
    ¾ cup water, ¼ cup almond flour
  • Cover the pan and reduce the heat to low. Let it cook for 1 ¼ hours while stirring occasionally until the liquid has mostly evaporated.
  • Remove the cover and continue cooking for 10-15 minutes while stirring frequently, until all the liquid has evaporated.
  • Once done, allow the pork cretons mixture to cool completely. Then transfer it to a bowl and cover it. Refrigerate for at least an hour or until ready to serve.

Notes

  • The fattier the ground pork used the better for this recipe. 
  • This can be frozen for up to 3 months after it is prepared if desired. 
  • For more flavor, add broth instead of water. 

Nutrition

Serving: 6gCalories: 292kcalCarbohydrates: 5gProtein: 17gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 442mgPotassium: 329mgFiber: 1gSugar: 2gVitamin A: 117IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword ground pork, Paleo Pork, Pork Cretons
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Butter Chicken Recipe (Paleo & Keto)

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Indulge in the rich, creamy flavor of paleo butter chicken, also known as Murgh Makhani. This dish derives its name from the abundant use of savory butter of ghee, also known as clarified butter. Don't worry, you can enjoy this dish without breaking your paleo or keto diet. We've substituted the yogurt with coconut milk, and recommend using ghee which is paleo-compliant, so you can indulge in it guilt-free.

light green bowl filled with paleo butter chicken garnished by cilantro and a cinnamon stick
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Butter Chicken

Paleo butter chicken is a perfect dish for busy weeknights as it doesn't require too much time or effort. With a preparation time of just 15 minutes and only 20 minutes of cooking, you'll have a delicious meal ready in no time.

In traditional menus, you would pair this with rice and naan bread. Sticking to your dietary needs, you can choose cauliflower rice, or even skip the "rice" and just serve it with your favorite roasted vegetables. It also pairs well with a portion of chicken korma.

Ingredients

Serves: 4 Prep Time: 15 min Cook Time: 20 min

• 4 tablespoon high-quality butter or ghee
• 2 lbs chicken, cut into chunks
• 2 teaspoon Garam Masala
• 2 teaspoon paprika
• 2 teaspoon ground coriander
• 1 tablespoon grated fresh ginger
• ¼ teaspoon chili powder (adjust to taste)
• 1 cinnamon stick
• 6 bruised cardamon pods
• 1 can tomato puree
• ¾ cup coconut milk
• 1 tablespoon fresh lemon juice

How to Make Butter Chicken

In a large skillet, over medium heat, add the ghee and melt. Once melted, add in the chicken pieces and cook, for 4 to 5 minutes, until they are no longer pink on the outside. If your pan is too small, this will need to be done in batches. Remove the chicken and set it aside. It will simmer more later, so it is okay if it is still raw in the middle.

Into the same pan, add the remaining ghee, garam masala, paprika, coriander, ginger, and chili powder. Stir this together and cook for 1 to 2 minutes until fragrant.

Place the cooked chicken back into the pan and stir to mix in all the spices, making sure the chicken is well coated. Add the cinnamon stick and cardamom pods, then, pour in the tomato sauce and lower the heat. Let this mixture simmer for 15 minutes, stirring on occasion.

Add ¾ cup of coconut milk and 1 tablespoon of fresh lemon juice to the mixture. Let the mixture simmer and reduce for about 5 minutes. Remove the cinnamon stick and cardamom pods before serving with a garnish of fresh herbs.

More Chicken Recipes

If you want more variety on your menu, look no further than the recipes below! You'll find some of the best recipes using chicken breasts as a base on this list. Bookmark your favorites, print out the recipes, or pin them to Pinterest to add to your meal plan soon!

📖 Recipe

light green bowl filled with paleo butter chicken garnished by cilantro and a cinnamon stick

Butter Chicken Recipe (Paleo & Keto)

Looking for a delicious and healthy meal that's paleo and keto-friendly? Try our paleo butter chicken recipe today and savor the flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 527 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat a skillet over medium heat. Melt the first 2 tablespoons of ghee in the pan. Add the chicken chunks, making sure they do not touch, and stir-fry them until they are no longer pink or raw, around 4 minutes. Continue, in batches, until all of the chicken is cooked, then remove from the pan and set aside.
    4 tablespoon ghee, 2 lbs chicken
  • In the same pan, add the second 2 tablespoons ghee. Turn the heat down to medium-low to prevent the spices from burning. Add the garam masala, paprika, coriander, fresh ginger, and chili powder. Stir the spices until they are aromatic, around 1 to 2 minutes.
    2 teaspoon Garam Masala, 2 teaspoon paprika, 2 teaspoon ground coriander, 1 tablespoon fresh ginger, ¼ teaspoon chili powder
  • Place the cooked chicken back into the pan with the spices. Mix well to make sure the chicken is evenly coated with the spices. Add in the cinnamon stick and cardamom pods. Pour in the tomato sauce, then lower the heat and let the mixture simmer for approximately 15 minutes, stirring occasionally. Cover the pan partially to avoid splatters.
    1 cinnamon stick, 6 cardamon pods, 20 oz tomato puree
  • Stir in ¾ cup of coconut milk and 1 tablespoon of fresh lemon juice to the mixture. Let the mixture simmer and reduce for about 5 minutes. Keep stirring to prevent it from sticking or scorching. Turn off the heat, remove the cinnamon stick and cardamom pods, and then let the butter chicken stand for 5 minutes before serving.
    ¾ cup coconut milk, 1 tablespoon fresh lemon juice
  • Adjust seasoning if desired, then serve and garnish with your choice of fresh herbs, such as cilantro, parsley, or basil. A pinch of cinnamon or cumin powder also complements the dish nicely. Enjoy!

Notes

  • If you do not normally keep some of the spices on hand, go to a local Asian food market where you can get a small amount of the garam masala rather than a full jar from your normal market's spice department. 
  • If you have fresh tomatoes on hand, you may puree them and add to replace the can of tomato sauce. 

Nutrition

Serving: 4gCalories: 527kcalCarbohydrates: 19gProtein: 24gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 120mgSodium: 126mgPotassium: 1008mgFiber: 5gSugar: 7gVitamin A: 1408IUVitamin C: 20mgCalcium: 76mgIron: 6mg
Keyword butter chicken recipe, keto butter chicken, paleo butter chicken
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31 Addictive Cauliflower Paleo Recipes You'll Love

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31 addictive cauliflower paleo recipes youll love main

Are you looking for delicious and healthy meal options that fit your paleo diet?

Look no further than these 31 addictive cauliflower paleo recipes! Whether you're a seasoned paleo veteran or just starting out, cauliflower is a versatile and nutritious ingredient that can be used in a variety of dishes.

From cauliflower rice to cauliflower pizza crust, these recipes will satisfy your cravings while staying true to your dietary needs. So get ready to fall in love with cauliflower all over again as we explore these mouth-watering and easy-to-follow paleo cauliflower recipes.

Cauliflower Tortillas

Cauliflower Tortillas Featured

The Cauliflower Tortillas recipe requires only a few simple ingredients, including cauliflower, eggs and seasoning. The cauliflower is pulsed in a food processor to create a fine texture, then mixed with the other ingredients to form a batter.

The batter is then cooked in a non-stick pan to create thin and pliable tortillas. You can use them for a wide variety of different meals and snacks.

Cauliflower Chowder

Cauliflower Chowder Featured

The Cauliflower Chowder is a creamy and comforting soup that is perfect for a cozy meal on a cold day. The soup is made with cauliflower, onion, garlic, celery, and chicken broth, which are cooked together until the cauliflower is soft. The mixture is then pureed until smooth.

Cauliflower Crust Pizza

Cauliflower Crust Pizza Featured

Are you looking for a healthier alternative to traditional pizza crust? Look no further than the Cauliflower Crust Pizza recipe. Made with a combination of cauliflower, almond flour, and eggs, this crust is both nutritious and delicious. Once cooked, You can top the crust with a range of toppings.

This food is one of the top Paleo cauliflower recipes due to its tasty seasonings and multiple uses.

Cauliflower with Lime and Cilantro

Cauliflower with Lime and Cilantro Featured

The Cauliflower with Lime and Cilantro recipe is a simple, flavorful, paleo-friendly, and vegan side dish. The cauliflower is roasted in the oven until it becomes tender, slightly charred and then tossed with a mixture of minced garlic, fresh cilantro, and lime juice.

Roasted Cauliflower with Bacon

Roasted Cauliflower with Bacon Featured

The Roasted Cauliflower with Bacon recipe is a savory and flavorful side dish that is both paleo-friendly and gluten-free. This recipe requires cauliflower, bacon, garlic, and fresh thyme. The mixture excites your taste buds in many ways!

The cauliflower is roasted in the oven until it becomes tender, and caramelized and then tossed with the crispy bacon, minced garlic, and fresh thyme ingredients mentioned above.

Roasted Cauliflower Soup

Roasted Cauliflower Soup Featured

The Roasted Cauliflower Soup recipe is made with roasted cauliflower, onions, garlic, and chicken broth, which are cooked together until the cauliflower is soft. The mixture is then pureed until smooth, creamy and seasoned with salt, pepper, and herbs.

Butternut and Cauliflower Casserole

Butternut And Cauliflower Casserole Featured

The Butternut and Cauliflower Casserole are made with roasted butternut squash and cauliflower, seasoned with garlic and herbs, then mixed. The mixture is then baked in the oven until it is hot and bubbly and topped with fresh herbs for added flavor and texture.

While some may be hesitant to try butternut, it’s a highly versatile ingredient and increases the taste of each dish it's included in, and recipe.

Cauliflower Mushroom Risotto

Cauliflower Mushroom Risotto in a white bowl.

The Cauliflower Mushroom Risotto recipe is a delicious and healthy twist on traditional risotto. This recipe is gluten-, dairy-free, and paleo-friendly, using cauliflower rice instead of traditional rice. It can be served as a side dish or as a main course with some additional protein.

Roasted Curry Cauliflower

Roasted Curry Cauliflower Featured

The Roasted Curry Cauliflower recipe is a flavorful and healthy side dish that is easy to prepare. The cauliflower is seasoned with a blend of aromatic spices, including sumac, cumin, and turmeric, and then roasted in the oven until it becomes tender and caramelized.

Not only is this a great addition to a meal, but it can be consumed as a healthy snack option throughout the day.

Roasted Buffalo Cauliflower

Roasted Buffalo Cauliflower Featured

The Roasted Buffalo Cauliflower recipe is a spicy and flavorful side dish that is perfect for a game day snack or party appetizer. The cauliflower is roasted in the oven until it is tender and then coated in a spicy buffalo sauce with hot sauce and ghee.

Cauliflower Hash With Eggs

Cauliflower Hash With Eggs Featured

The Cauliflower Hash Eggs recipe is made with shredded cauliflower and sautéed with onions, garlic, and seasoning until it becomes tender and crispy. The mixture is then topped with fried eggs and seasoned with fresh herbs and spices for added flavor.

While this recipe may be best suited for breakfast, it’s not restricted to that time frame. You can just as easily enjoy it for lunch or dinner.

Cauliflower Shepherd's Pie

Cauliflower Shepherd's Pie in a casserole.

When you are looking for a quality recipe, a healthy version can be made with cauliflower using this recipe. With simple recipes like cauliflower, celery, ground beef or lamb, and seasonings.

Baking the different components into a casserole provides a healthy equivalent to a popular comfort meal.

Cauliflower Hummus with Crudités

Cauliflower Hummus With Crudites Featured

Having a tasty dip to consume with your veggies is a great way to up your intake in unique ways, with an assortment of ingredients - including tahini paste, lemon juice, spices, and olive oil.

The cooking process is quick and easy, and you will have the perfect addition to your snack in no time!

Keto Cauliflower Pizza

Keto Cauliflower Pizza on a plate.

This simple crust made with cauliflower is a great alternative. Combining cauliflower, eggs, and seasoning gives you a flavorful base for your favorite pizza ingredients.

Cauliflower and Bacon Hash

Cauliflower and bacon Hash Featured

Adding bacon to anything guarantees that you will have a hearty and tasty dish, no matter what meal it is for during the day. Bringing together the bacon, and cauliflower, adding eggs and seasonings, you have the ultimate feast.

Like the one above, this is one of the Paleo cauliflower recipes you can utilize for any meal. Don’t think it’s just restricted to breakfast!

Curry Cauliflower and Tomatoes

Curry Cauliflower and Tomatoes on a white tray.

If you are a fan of curry, finding a good Paleo-friendly combination can be challenging. However, this recipe gives all the excellent elements that the best curry offers within the Paleo guidelines.

Keto Creamy Mashed Cauliflower

Keto Creamy Mashed Cauliflower Featured

As one of the most wholesome side dishes available, bypassing mashed potatoes while watching what you eat can be painful. However, it doesn’t need to be like that. Instead, you can create a healthy alternative with mashed cauliflower that will help curb the cravings.

Don’t let Thanksgiving go by without one of the best Paleo cauliflower recipes for a mashed potato equivalent!

Sausage and Cauliflower Stir-Fry

Sausage And Cauliflower Stir-Fry in a bowl.

Finding new combinations when abiding by a Paleo lifestyle can sometimes be challenging. Therefore, finding an option like this sausage and cauliflower stir fry is an excellent addition to your meal plan rotation. With healthy and protein-filled ingredients, you are sure to love them.

Broccoli, Cauliflower, and Orange Salad

Broccoli Cauliflower And Orange Salad Featured

If you’re going to a potluck and want a Paleo-friendly recipe to take along, this salad will be the perfect addition to the rest of the cookout items. With mayo, broccoli, cauliflower, oranges, bacon, vinegar, and assorted seasonings, you will have a burst of flavor in each bite!

You can use this recipe for meal planning, where it is eaten for several days, or as a side dish. There are many options for this versatile meal option.

Roasted Cauliflower With Mint and Pomegranate

Roasted cauliflower with mint and pomegranate Featured

For those looking to boost the flavor profile of cauliflower as a side dish, roasting it with mint and pomegranate is an excellent way to add extra flavor to your meal. Throwing the ingredients together and cooking will take no time, and you will love the result!

Pan-Seared Scallops with Cauliflower

Pan-Seared Scallops with Cauliflower on a tray.

Scallops are a great form of protein and a go-to for those abiding by Paleo. One of the top Paleo cauliflower recipes is adding in scallops with white wine, basil leaves, olive oil, and other ingredients to get a fabulous and filling dish.

Don’t sleep on this meal! You will appreciate how protein focused and healthy the combination is, as well as the high level of flavor.

Turkey, Kale, and Cauliflower Soup

Turkey Kale and Cauliflower Soup Featured

There are some days that soup is necessary. Whether you are sick or it’s just a cold day, a warm bowl of soup is the best. This powerful combination of turkey, kale, and cauliflower is healthy, robust, and flavorful. You won’t regret taking the time for this recipe!

Southwest-Style Vegetable Cauliflower Rice

Southwest-Style Vegetable Cauliflower Rice in a blue bowl.

If you want to take a different spin on a typical side dish, this southwest-style recipe is something that will hit your taste buds in an impactful way. As a perfect addition to your favorite Paleo taco recipe or on its own, this dish is sure to please.

When serving, you can have it warmed up or chilled. While most prefer it hot, there are still many flavors that come with it being cold.

Bacon And Green Onion Mashed Cauliflower

Bacon And Green Onion Mashed Cauliflower Featured

Another spin on mashed potatoes you don’t want to miss out on is one of these Paleo cauliflower recipes that uses bacon and green onion. Comparable to loaded mashed potatoes, you can either use this as a base for a mashed bowl or a great side dish.

Roasted Cauliflower And Sweet Potato Soup

Roasted Cauliflower And Sweet Potato Soup Featured

Another excellent soup option that uses cauliflower as a primary ingredient is this fantastic recipe that includes sweet potato. With a unique taste and hearty consistency, you can add it to your lunch with a salad or sandwich or serve it on its own for the whole meal.

You can add many items to this soup as a topping that keeps it Paleo but adds additional flavor.

Chicken Korma With Cauliflower Rice

Chicken Korma With Cauliflower Rice Featured

As a popular Asian dish, chicken korma is best served with rice. However, if you are watching your carbohydrates, this can be a challenge to accommodate. This recipe combines the highly desired items in one of the top Paleo cauliflower recipes available.

Cauliflower Fritters

Cauliflower Fritters Featured

When you combine cauliflower and other ingredients and form it into a patty, you get a fabulous result. You can eat cauliflower fritters in many ways, such as meals or snacks. Additionally, you can add toppings or eat them plain. Either way is fantastic and healthy.

While the most popular way to consume fritters is when they are warm, you can also eat them cold while on the go.

Roast Chicken with Sun-Dried Tomato Pesto & Cauliflower Mash

Roast Chicken with Sun-dried Tomato Pesto & Cauliflower Mash Featured

Chicken is often front and center in your meal planning when you are eating a Paleo diet. Eating it plain can be boring, so this recipe that pairs it with tomato pesto and cauliflower mash is a great way to spice up your standard chicken meals.

Curried Cauliflower And Kale Soup

Curried Cauliflower And Kale Soup in a bowl.

Another top soup option that you can find on the website is this highly flavorful curried cauliflower and kale recipe. With the addition of curry seasoning, you will have the perfect level of spice and comfort in each bite. This recipe is optimal for those who enjoy lots of flavors!

Pairing this soup with a sandwich or a side salad is a great way to get a complete meal.

Coconut Curry Shrimp With Cauliflower Rice

Coconut Curry Shrimp With Cauliflower Rice Featured

Another great Paleo cauliflower recipe that incorporates curry is this unparalleled combination of coconut curry and cauliflower rice. The unique blend of ingredients creates an explosion of unmatched and highly filling flavor.

Scallops With Potato-Cauliflower Purée

Scallops With Potato-Cauliflower Puree Featured

With the popularity of scallops, it’s great to come across new Paleo cauliflower recipes that include them. Adding potato and cauliflower in a puree makes the texture new and unique and speaks to your palette.

The great thing about this recipe is that it can be a complete meal or served with other Paleo-style items.

Conclusion

Cauliflower is a versatile and nutritious vegetable that you can use in a wide variety of dishes to create healthy, flavorful, and satisfying meals.

The paleo cauliflower recipes highlighted in this discussion offer a range of options for incorporating cauliflower into your diet, including cauliflower crust pizza, roasted curry cauliflower, buffalo cauliflower, cauliflower chowder, and many more.

These recipes provide creative and delicious ways to enjoy cauliflower's flavors and textures while incorporating a range of other nutritious ingredients.

Whether you are following a paleo diet or simply looking to incorporate more vegetables into your meals, these cauliflower recipes will satisfy your cravings and help you maintain a healthy and balanced lifestyle.

15 Meal Prep Ideas Done in Paleo Style (Easy Recipes)

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15 Meal Prep Ideas Done in Paleo Style

In the ultimate interpolation of the Ford-style assembly line, meal prepping in the home kitchen condenses a week of culinary blood sweat, and tears into hopefully no more than an afternoon of work. Quintuple out a recipe to make your labors last the work week and you’re set for the foreseeable future and your evenings are suddenly freed up.

The benefits of meal prep are myriad. It incorporates a variety of healthy cooking habits. Research has also shown that less time spent on meal prep throughout the week has led to greater overall happiness in the household.

What Makes a Recipe Good for Meal Prepping?

Meal prepping usually involves either cooking the meal first so that it can be easily reheated when needed or preparing food that can be cooked quickly when needed. The former is the more popular of the two.

This means that components that reheat poorly, like seafood, eggs, and fried components tend to make for unpopular ingredients for meal prepping. Foods that oxidize quickly, like guacamole, are also not ideal.

That doesn’t mean leaving them out of your habits. If you work from home and can fry an egg in your sleep, by all means, throw one on top of your rice bowl. Never deny yourself that extra protein and more importantly, that extra joy.

Conversely, that means that the more stable of an ingredient, the better. Elements that can be frozen are excellent, so soups are popular. Healthy proteins are a standard, as are hardy vegetables.

How to Convert a Recipe into a Meal Prep Style

Converting a standard recipe into a meal prep version of itself requires a bit of planning and foresight. Most importantly, try to understand when you are most likely to eat what you’ve prepped and what you’ll have available. If you’re going to be at work and all you’ll have available is the shared breakroom microwave, it’s probably best not to pack uncooked salmon.

Alternatively, if you have a week off from school and have been meaning to get more use out of your toaster oven, this might be the perfect week to make flatbreads.

For a single person, portion out the cooked recipe into containers of single serving sizes.

If you have a family, you can make large sheet pans of a recipe that are only partially cooked, freeze them, then finish baking them on the evening that they are needed.

If you eat white rice or cauliflower rice, that can be prepared on the day of eating the meal and enjoyed fresh with the meal-prepped entree.

Paleo Butter Chicken (Slow Cooker) Recipe

butter chicken featured

Butter chicken is a huge comfort food for me. The warmth of ginger, chili, turmeric, and other spices never fails to perk me up after a gray day. During cold and flu season, a week of butter chicken can do wonders to stave off the lackluster drizzle of winter.

Fresh Herb Meatballs

These meatballs are the ultimate double trouble, featuring both beef and pork meaning you can reap the benefits of both.

What makes these perfect for meal prep is that you can make the meatballs ahead of time, freeze them raw, and then have bags of pre-made meatballs ready to go in your freezer. Whenever you need protein, you can pull them out and bake as many as you need.

Jamaican Jerk Whole Chicken

Jamaican jerk chicken featured

Making a whole chicken at once is a great way to meal prep, as you’ll have plenty of food to last you throughout the whole week.

This Jamaican Jerk chicken is spicy, juicy, and delectable, and will stay moist all week long.

Vietnamese Pork Spring Rolls

Vietnamese Pork Spring Rolls Featured

These spring rolls are, fittingly, perfect for hot weather when running appliances feels abhorrent.

The trick to meal-prepping these spring rolls is to make sure you have all the components ready to go. Assemble them when you’re hungry for fresh, delicious spring rolls on demand.

Zucchini Ribbons with Meat Sauce

Zucchini Ribbons with Meat Sauce Recipe

Spiralized zucchini, also known as zoodles, are the star of this dish. Zucchini ribbons serve as the spaghetti substitute in this dish, and the meat sauce is a sort of bolognese.

Slow Cooker Paleo Bison Stew

Slow Cooker Paleo Bison Stew in a black pot.

Bison isn’t a protein everyone has access to, but if it’s available to you it is one that has incredible health benefits as well as a unique and stunning flavor profile.

Orange and Beef Stir-Fry

Orange and Beef Stir-Fry on a green plate.

This orange and beef stir-fry is reminiscent of a fast-food special that was once a favorite of mine. Now, I satisfy my cravings with this stunning and filling alternative that never fails to leave me feeling satisfied and happy.

Grilled Lobster with Fresh Herbs

Grilled Lobster With Fresh Herbs Featured

Buttery and herbaceous, this lobster bursts with garlic flavor. With just a hint of lemon squeezed over the top, you’re sure to have a bounty of leftovers worth heating up over the week. To enjoy leftover lobster, just make sure to wrap it up in a container that doesn’t let odors escape.

Chicken with Creamy Tomato Curry

Chicken with Creamy Tomato Curry in two black pans.

Garam masala and other spices make this chicken with creamy tomato curry warm and inviting. Keep this around for cold months and it’ll be sure to warm your family when you need it most.

Duck Confit and Carrot Confit

Duck Confit And Carrot Confit Featured

Confit is a method of food preparation that already necessitates some planning ahead as it is a technique that requires quite a bit of time to execute. However, the result is worth every minute.

Colloquially, the cooking technique of confit tends to refer to food being cooked in its fat, though it can mean the food is slowly cooked at a low temperature. It’s a method that was developed in France and is often associated with French cuisine.

Duck Confit, one of the most well-known iterations of confit, is duck cooked in its fat for two days, and in this recipe, we add some beautiful spring carrots into the mix to add some sweet earthiness into the mix. The result is a tantalizing, unforgettable taste that is toothsome to the last bite.

Butternut Squash Soup

Butternut Squash Soup featured

This sweet and smooth soup is perfect for freezing ahead of time and defrosting when needed. Butternut squash is prolific in the autumn and rare around the rest of the year, but with ample freezer space and a bit of planning you can be enjoying the benefits of the cucurbits well into the spring.

Blueberry Glazed Pork Chops

Blueberry Glazed Pork Chops on a white plate.

This fruity innovation is a fun way to shake up a school night. Blueberry glazed pork chops bring a summery twist to traditional dinner food and can reinvigorate an old favorite.

Consider serving these pork chops with buttered cauliflower rice and carrots for a savory balance to these sweet meats.

Roasted Italian Zucchini and Tomatoes

Roasted Italian Zucchini and Tomatoes in a yellow bowl.

This colorful dish is an eye-catching summertime entree and can even be a crowd-pleaser if you find yourself with unexpected guests. The vegetables, once prepared, can be frozen ahead of time and roasted when needed.

While the original writing of this recipe skews savory, a few tweaks of the seasonings can make this a perfect side for many of the entrees on this list and turn a standalone star into an ensemble that delights.

Ham Chowder

Ham Chowder Featured

Ham and coconut milk make an unlikely duo in this chowder that is absolutely to die for. This ham chowder is a stick-to-your-ribs meal sure to keep you warm and fueled for hours, perfect for long work days outdoors or chilly mornings.

Maple Chili Pork Tenderloin

Maple Chili Pork Tenderloin Featured

Maple makes this the perfect autumn dish, so serve this up when the leaves are changing and the wind is bringing that first hint of winter chill. Apple cider vinegar not only does a great job of boosting the air of harvest energy, but it also injects the dish with an acrid flavor that can’t be beaten.

21 Juicy Recipes With Shrimp (Paleo Style)

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21 Juicy Recipes With Shrimp

Are you looking for paleo-friendly recipes that feature shrimp as the star ingredient? Look no further! We have gathered 21 of our favorite paleo shrimp recipes that are hearty, flavorful, and easy to make. From paleo garlic butter shrimp to paleo bbq shrimp, all these paleo shrimp recipes will tantalize your taste buds!

Buffalo Shrimp

Buffalo Shrimp Featured

This paleo buffalo shrimp is spicy, savory, and oh-so-delicious! It's paleo, Whole30 compliant, and gluten-free too. This dish is perfect if you love a kick with your seafood. The buffalo sauce will spice up your meal. This dish comes together quickly, making it an excellent paleo meal for busy weeknights.

Crab Stuffed Shrimp

Crab Stuffed Shrimp Featured

Stuff your shrimp with paleo-friendly crab and get a delicious paleo meal. This dish's flavors blend beautifully, making it an excellent paleo dinner option. Plus, it looks impressive without taking too much effort to make! Serve this with paleo-friendly sides and have a paleo feast on the table.

Shrimp Stuffed Eggplant

Shrimp Stuffed Eggplant Featured

This paleo shrimp-stuffed eggplant recipe will have you drooling! This paleo seafood dish's combination of flavors and textures is simply incredible. Plus, it's paleo-friendly, gluten-free, dairy-free, and Whole30 compliant. Shrimp stuffed eggplant is the perfect main dish for a weekend paleo dinner.

Beef Tenderloin and Shrimp

Beef Tenderloin And Shrimp Featured

If you are looking for a heavier paleo meal with shrimp, this paleo beef tenderloin and shrimp dish are for you. The beef makes the meal heft and hearty, while the shrimp adds delicious seafood flavor. This paleo meal is a great way to enjoy steak and shrimp together in one dish.

Sichuan-Style Shrimp

Sichuan-Style Shrimp Featured

This paleo Sichuan-style shrimp dish is spicy and flavorful. This paleo meal comes together quickly and is perfect for weeknight paleo dinners. The combination of spicy and sweet flavors makes this paleo shrimp dish irresistible! Add a side of vegetables for a complete meal.

Shrimp and Mango Salad

Shrimp and mango salad Featured

This paleo shrimp and mango salad are sweet, tart, and refreshing. This dish is one of those paleo recipes with shrimp perfect for a hot summer day. The sweet mango pairs wonderfully with the flavor of the shrimp. This paleo salad is sure to become a favorite paleo meal!

Shrimp Ceviche with Tostones

Ancestral Tables Shrimp Ceviche with Tostones Featured

This paleo shrimp ceviche with tostones recipe is a perfect paleo appetizer! The combination of flavors and textures makes this paleo seafood dish a real treat. The ceviche is paleo-friendly, and the tostones add a delicious crunch. This dish is perfect for making ahead and serving as an appetizer for your next dinner party.

Shrimp Sausage and Skewers

Shrimp Sausage Skewers Featured

Summer barbeques are one of the best parts of the year. Having several paleo recipes with shrimp is always a good idea for your next barbecue. This paleo shrimp sausage and skewers recipe is flavorful, paleo-friendly, and sure to be a hit at your next gathering! Shrimp and sausage are a great combination, and the flavors meld perfectly. Everyone will know who the pit master is after you make these skewers.

Mussels and Shrimp Chowder

Mussels And Shrimp Chowder Featured

Paleo recipes with shrimp are equally as good on cold winter nights. This paleo mussels and shrimp chowder is the perfect paleo comfort food. The combination of flavors will make your taste buds sing! This paleo chowder is creamy, flavorful, and filling. You can have one bowl as an appetizer or a large portion as a whole meal.

Shrimp with Avocado and Mango

Shrimp With Avocado And Mango Featured

Few things go together, as well as shrimp, avocado, and mango. This paleo shrimp with avocado and mango recipe is paleo-friendly and flavorful. The combination of creamy avocado, sweet mango, and juicy shrimp make this paleo meal one you'll surely return to. This dish is excellent for summer days or anytime you want a light paleo meal.

Coconut Shrimp and Mango Salad

Coconut Shrimp And Mango Salsa Salad Featured

This paleo coconut shrimp and mango salsa recipe is a great meal or appetizer. The shrimp and mango salsa flavors blend beautifully, and this paleo dish can be served as a main or appetizer. The mango salsa adds a fabulous layer of sweetness, and the coconut shrimp helps balance it. Serve with paleo-friendly sides for a complete paleo meal.

Thai Style Shrimp Patties

Thai Style Shrimp Patties Featured

Thai-style shrimp patties are a different take on paleo recipes with shrimp. The combination of paleo ingredients and spices makes this paleo meal unique and delicious. The patties are paleo-friendly, gluten-free, and dairy-free. The lemongrass and other Thai spices and flavors make the shrimp sing. Enjoy these paleo shrimp patties as the main course, or serve them as appetizers.

Paleo Garlic Shrimp with Zucchini Noodles

Garlic Shrimp With Zucchini Noodles Featured

Paleo garlic shrimp with zucchini noodles is a great paleo meal. The garlic-infused shrimp are flavorful and juicy, while the zucchini noodles add a delightful crunch.

The Zucchini noodles are an excellent substitute for traditional pasta, and they make this paleo dish complete. Plus, the Zucchini soaks up all the delicious garlic flavor from the shrimp. This paleo shrimp recipe is perfect for busy weeknights and is sure to become a paleo staple.

Bacon, Shrimp, and Fish Cowder

Bacon Shrimp And Fish Chowder Featured

Bacon, shrimp, and fish chowder is a paleo-friendly seafood dish that combines paleo ingredients in one delicious meal. The flavor combination of bacon, shrimp, and fish is truly unique. The paleo chowder has a creamy texture and enough heat to make it enjoyable. Topped with paleo-friendly croutons, it makes an excellent paleo meal.

Coconut Curry with Shrimp and Cauliflower Rice

Coconut Curry Shrimp With Cauliflower Rice Featured

Coconut curry with shrimp and cauliflower rice is a well-balanced meal that delivers incredible flavor while filling. The combination of coconut milk, paleo-friendly vegetables, and spices makes this paleo dish a winner. The paleo cauliflower rice is an excellent substitution for traditional white rice and is the perfect side to absorb all the delicious curry flavors.

Bacon Shrimp Stuffed Sweet Potatoes

Bacon-Shrimp Stuffed Sweet Potatoes Featured

On busy weeknights, recipes that come together quickly and require minimal prep and clean-up are essential. Bacon shrimp stuffed sweet potatoes are paleo-friendly and can be thrown together quickly.

The paleo sweet potatoes are stuffed with delicious paleo shrimp and bacon, then topped with paleo-friendly cheese. The combination of flavors makes for an irresistible paleo dish you'll keep in your recipe rotation.

Shrimp with Bok Choy Stir-Fry

Shrimp With Bok Choy Stir-Fry Featured

This shrimp and vegetable stir-fry is an Asian-inspired dish you can assemble quickly. By cooking over high heat, the ingredients will cook quickly. Adding Asian spices and sauces like Sriracha and soy sauce gives it a unique flavor.

Another significant part of this recipe is that you can easily substitute your favorite vegetables or whatever is in your pantry. The paleo shrimp and bok choy stir-fry is a great paleo meal that also makes excellent leftovers.

Paleo Jambalaya

Paleo Jambalaya Featured

Jambalaya is a seafood favorite, and you can make it paleo-friendly with some minor adjustments. This dish is paleo, gluten-free, grain-free, and dairy-free. The secret to this recipe is time. The ingredients are brought together by cooking them over low heat for a few hours.

This paleo jambalaya is packed with paleo shrimp, andouille sausage, vegetables, and spices. Every bite of this dish has a hint of spiciness and flavor. This paleo dish is sure to become a paleo staple in your home.

Seafood Zucchini Pasta

Seafood Zucchini Pasta Featured

If you're looking for paleo recipes with shrimp, this paleo seafood zucchini pasta is a must-try. This paleo dish combines high-quality olive oil with shrimp, other seafood, your favorite vegetables, and garlic. The sauce comes together quickly, and zucchini noodles are perfect for this pasta sauce. You can also serve the seafood pasta sauce over cauliflower rice.

Jerk Shrimp with Warm Cabbage Slaw

Jerk Shrimp With Warm Cabbage Slaw in a casserole.

Jerk shrimp with warm cabbage slaw is a paleo-approved meal you can make in minutes. The jerk marinade adds flavor to the paleo shrimp, while the warm cabbage slaw adds sweetness and crunch. Together, these two paleo ingredients make for a delicious paleo dish.

Grilled Pesto Shrimp

Grilled Pesto Shrimp Skewers Featured

Grilled pesto shrimp is a paleo dish that takes minutes to make. The paleo pesto sauce can be made in advance and stored in the refrigerator, so you can have a paleo meal ready in minutes. Serve the grilled pesto shrimp over cauliflower rice or zucchini noodles for a delicious paleo meal.

Wrap Up

Eating paleo doesn't have to be tedious or complicated. Paleo shrimp recipes like paleo chowder, coconut curry with shrimp, bacon shrimp stuffed sweet potatoes, paleo jambalaya, paleo seafood zucchini pasta, jerk shrimp with warm cabbage slaw, and grilled pesto shrimp, you can have a paleo-approved meal in no time. Enjoy!

What’s Wrong with Beans and Legumes?

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Unlike wheat, corn, and sugar, legumes aren’t generally associated with “junk food” or processed food products. It’s easy to conjure up hyperbolic images of Twinkies and Wonderbread to demonize wheat, but lentil soup and hummus just don’t have the same effect. Some legumes, like soy, are even widely considered to be health foods, and marketed as nutritionally superior alternatives to animal products. But that doesn’t make them optimal foods for human beings – just because you can’t find them at McDonald’s doesn’t make them healthy.

Phytic Acid

Like grains and pseudograins, legumes contain phytic acid. Phytic acid binds to nutrients in the food, preventing you from absorbing them. It doesn’t steal any nutrients that are already in your body, but it does make that bowl of lentils a lot less nutrient-dense than the Nutrition Facts panel would have you believe. For this reason, it’s usually cited as a major downside of these foods, but the truth is clearly little more complicated, because some Paleo-acceptable foods like nuts also contain relatively high amounts of it. Per unit of mass, most nuts actually have a little more phytic acid than most grains and beans. So why are nuts fine to eat, but lentils are problematic?

Legume Paleo

Rather than labeling any amount of phytates as harmful, it’s more precise to say that the effects on the body depend on how much you eat. In fact, phytic acid may even have some health benefits in small amounts, so it’s not accurate to dismiss it as nothing but a toxin to avoid. The key is in how much you eat: this is why nuts are fine in moderation, while legumes and beans are discouraged. The difference is that nuts and kale aren’t staple foods in most people’s diets – if you were relying on almonds as a chief source of nutrition, which hopefully you aren't, you’d suffer from the same problems.

Beans and legumes, unlike nuts and vegetables, are the primary source of calories for many people around the world, and eating foods so rich in phytic acid as nutritional staples is quite unhealthy. If you replace meat and animal fat with soy and lentils, you’re drastically decreasing your nutrient intake – these plant proteins are less nutrient-dense in the first place, the phytic acid prevents your body from getting even the nutrients they do contain, and unless you eat them with another source of fat, the lack of dietary fat will also stop your body from absorbing and using them. Thus, basing your diet on these foods can lead to severe nutritional deficiencies. In terms of phytic acid content, eating a handful of lentils as a snack every now and again probably wouldn’t be any more problematic than eating a handful of cashews, but that’s just not the way people eat lentils.

Other Problems with Beans and Legumes

In addition to their phytic acid content, legumes are also FODMAPS, meaning that they contain a type of carbohydrate called galacto-oligosaccharides that can cause unpleasant digestive problems for some people, especially people who already have IBS or similar digestive problems. This isn’t necessarily a reason for anyone else to avoid them (any more than you would avoid other FODMAPS foods like onions or mushrooms if you aren’t sensitive to them), but it’s definitely a concern for anyone with pre-existing digestive troubles.

Another drawback of these foods is their lectin content. Lectins are proteins found in almost all kinds of foods, but not all lectins are problematic. Different people react to different lectins, which is why, for example, some people are fine with eating members of the nightshade family, and other people react to them. Potentially toxic lectins are highest in grains, legumes, and dairy. In the body, lectins damage the intestinal wall, contributing to leaky gut, with all its associated digestive and autoimmune problems. While many lectins can be destroyed by proper preparation methods (more on this below), most people find these cooking methods irritatingly laborious, and it’s almost certain that any beans or legumes you buy in a restaurant won’t be cooked this way. Thus, making beans and legumes a regular feature in your diet can significantly contribute to gut irritation and permeability.

Anyone trying a lower-carbohydrate version of Paleo should also beware the carb content of many beans and legumes: vegetarians might tout them as a “protein source,” but this is only really true relative to foods like bread and vegetables, which are often very low in protein. One cup of black beans, for example, has approximately 230 calories, with around 170 of those being from carbs. Only around 53 of the calories in this “protein source” are actually from protein. Your mileage may vary of course, and some legumes have a higher protein content than others. While there isn’t anything wrong with the inclusion of safe starches in the diet, eating beans as a staple source of calories may deliver many more carbohydrates than your body needs. In the long term, this could contribute to weight gain and metabolic problems like insulin resistance.

Beans and legumes also don’t have much to make up for this: they can’t match the micronutrient content of animal foods, so there isn’t any compelling reason why we should eat them. If chickpeas or kidney beans were extremely high in some vital and rare nutrient, they might be worth eating once in a while as a kind of supplement food, but the reality is that they don’t have anything you can’t get in a more potent and healthier way from animals or vegetables. Vegetarians love them for the protein, but on a Paleo diet, you have plenty of better protein options: you don’t need to rely on rice and beans.

Special Case: Peanuts

Peanuts are probably the sneakiest type of legumes, if only because of their name. Like other legumes, peanuts are problematic because they contain lectins and phytic acid, but peanuts also bring a new guest to the party: aflatoxins. Aflatoxins aren’t actually part of the peanut itself; they’re produced by a mold that tends to grow on peanuts (as well as other non-Paleo crops like corn). This mold thrives on crops stored in warm, humid places, and it’s so difficult to eliminate that the FDA has declared it an "unavoidable contaminant." Organic or all-natural brands of peanuts and peanut butter aren’t any better, since the peanuts still have to be stored and transported. Unless you’re picking your peanuts directly from the farm, you’re probably getting some aflatoxins with them, and they’re not something you want: some research has linked long-term consumption of aflatoxins with risk for diseases like cancer and even more of a risk for those with hepatitis B, especially in countries where peanuts are a staple food. Especially in people with mold sensitivities, peanuts are a particularly concerning type of legume.

Unlike many other types of lectins, peanut lectins are also very difficult to destroy by cooking. As discussed further below, proper cooking methods can destroy many of these sneaky gut irritants, but peanut lectins are very heat resistant, so roasting or otherwise cooking the nuts doesn’t help.

Special Case: Soy

Another type of legume that deserves special mention is soy. Some vegans seem to subsist entirely on soy products – soy milk with their cereal in the morning, edamame salad for lunch, and tofu stir-fry for dinner. Soy is beloved by the modern diet industry because it’s cheap to grow and incredibly easy to flavor and process into almost anything. But in the long run such a “cheap” crop comes at a steep price: the health of the soil it grows in. And the “convenient” additive suddenly starts looking a lot less appetizing when you understand the health costs of eating it.

As well as the same lectins and phytic acid as other legumes, soy has one particular nasty downside: phytoestrogens. Like environmental estrogens, these chemicals mimic the action of estrogen in the body. The problem with this is that their imitation of estrogen only goes far enough to trick your body into thinking that’s what they are. They don’t actually perform any of the vital functions that real estrogen does. The exact mechanisms by which they do this are very complex, but the upshot is that they tend to produce hormonal problems because they tell your body it has enough estrogen, even though it actually doesn’t.

In men, this hormonal imbalance can cause the development of typically “feminine” traits like breasts and fat deposits on the hips; in women, it can impair fertility and lead to all kinds of menstrual and other reproductive problems. Most alarmingly, phytoestrogens have been linked to breast cancer and disruption of normal thyroid function. It’s not necessary to be alarmist (eating soy products alone is unlikely to cause extreme problems), but in the context of a world full of other environmental estrogens and hormone-disrupting chemicals, soy adds one more straw to the camel’s back – and unlike many environmental pollutants, it’s a straw that’s completely avoidable

As well as hormones, soy also contains trypsin inhibitors, which interfere with protein digestion, and it increases the body’s needs for several important micronutrients, including Vitamin B12 and Vitamin D. Soy protein powder is even worse: this is a completely processed, artificial non-food that shouldn’t be part of anybody’s diet. Skip the post-workout shake and boil yourself up a few eggs or grab a can of sardines instead: there’s no reason why anyone needs to gulp down a massive dose of processed soy product every day, and there are plenty of reasons not to.

Of course, any argument that soy is unhealthy tends to raise the “Asian objection:” if people in Asia are so much healthier and longer-lived than Americans, and they eat a lot of soy, how could it be so bad? One difference is that traditional Asian cuisine relies much more on fermented foods: as described below, it’s possible to make legumes much more digestible and less harmful by fermenting them. Also, the soy products eaten as part of traditional meals were not industrially processed, and were served in addition to a very nutrient-rich diet that also includes lots of organ meats, bone broth, and vegetables. There is a world of difference between a small amount of fermented tofu in a big bowl of broth and a huge scoop of soy protein isolate in a protein shake full of food coloring and sugar.

Tofu and soy milk are easy enough to avoid (who wants to eat tofu when they could eat real meat instead?), but one soy product poses a particular challenge on Paleo: soy lecithin. This particular form of soy is an ingredient in most brands of dark chocolate, a common Paleo indulgence. Soy lecithin is actually a byproduct of the production of soy oil, and it’s not any better than any other kind of soy. In a moderate serving of chocolate, the dose of soy lecithin is small enough that some people might not have any problems tolerating it, but it isn’t doing anyone any favors, and it’s not difficult to find a brand of chocolate without it.

Sneaky Legumes: Soy and Peanut Oils

One way that many people ingest beans and legumes (sometimes without even being aware of what they’re eating) is through oils. Peanut oil (a staple in many Asian restaurants), soybean oil, and other similar vegetable oils are very common cooking ingredients, on the mistaken belief that since they don’t contain animal fat, they must somehow be “heart-healthy.” But these seed oils might be even worse for you than the plants they come from. Even naturally produced seed oils contain high levels of PUFAs and Omega-6 fatty acids, both of which are inflammatory. Since PUFAs are very unstable fats, these oils can easily oxidize, a process that produces harmful molecules called free radicals. When you cook with the oil, this process accelerates, producing even more. These free radicals are a major driver in inflammation and oxidative stress, the main culprit behind aging and many chronic degenerative diseases.

Even if you don’t buy or cook with vegetable oil, you can still get it if you buy peanut butter. If you’ve ever brought home a jar of all-natural PB, you’ve probably noticed how the oil floats to the top of the jar, requiring you to stir it before you dig in. When you stir that oil back into the peanut butter, you’re loading down your afternoon snack with an extra dose of rancid oxidized fats. This is actually why some people prefer to also pour the oil off the top of jars of almond butter: to get a creamier texture, they just add in healthier saturated fats like coconut oil. In general, nut butters aren’t an ideal food because they make it very easy to overindulge, but if you enjoy them, swapping out the PUFAs for saturated fats is always a more nutritious choice.

Peanut oil is bad enough even though it’s the product of a fairly simple procedure. Soybean oil is even more concerning because of the way it’s processed. From start to finish, soybean oil is a product of modern monoculture farming. Socrates and Plato could sit down to olive oil at dinner time, but soy oil would have been a completely foreign concept to them because the technology for making it simply didn’t exist. To produce this particular food product, the oil company first extracts the oil from the beans using a chemical called hexane, a byproduct of the process that refines crude oil into gasoline. If that isn’t unappetizing enough, the beans are then washed and purified with various other chemical solutions, heated to very high temperatures in the process, and then bleached to remove unwanted color and smells.

For products like margarine, which need to be solid rather than liquid, the soy is then hydrogenated. Hydrogenation solidifies the oil by pushing bubbles of hydrogen through it. This changes the oil from a liquid to a solid by changing the fats from naturally occurring PUFA to something even worse: artificial trans fats. These industrial trans fats should not be confused with the trans fats that are naturally found in animal products: nobody is putting trans fat in beef by forcing hydrogen bubbles through a cow! While naturally occurring trans fats are perfectly healthy, the industrial Frankenstein foods are not. The body can’t make heads or tails of these artificial fats, so they’re highly inflammatory, and contribute to all kinds of problems as diverse as weight gain, atherosclerosis, and infertility.

Soaking, Sprouting, Cooking, and Fermenting

As with pseudograins, you may be able to make beans and legumes much more digestible by preparing them in various traditional ways. This is one reason why Asian cultures see fewer ill-effects from eating traditional foods like natto: proper preparation (as opposed to industrial processing) can make these foods much less problematic. This obviously depends on your level of tolerance for them – and peanuts and soy should still be avoided no matter what cooking method you use – but it’s useful to understand how you can at least minimize the danger from these foods.

Many traditional cooking methods go quite a long way in reducing phytic acid content, for example. Soaking is a good first step – it can help reduce some of the phytic acid but doesn’t completely eliminate it. Sprouting is the most effective method for legumes, reducing phytic acid by 25 to 75 percent. The process of sprouting a batch of beans or legumes is actually fairly easy: all you really need to do is keep them moist and give them access to the air. Fermentation also greatly reduces the phytic acid of many different types of food – and it gives your gut flora a boost as a bonus. Note that the phytic acid in soy is particularly hard to reduce: this is another reason to avoid it if at all possible.

After any soaking or fermentation, you still have to cook your legumes before you can eat them – this adds another layer of protection because heating most beans and legumes (with the exception of peanuts, which have lectins that survive the cooking process) will destroy most of the lectins in them. Since nobody eats raw beans or legumes, this significantly reduces the concern about their lectin content.

These traditional methods of cooking won’t turn lentils or beans into a magical health food. But if you do need to eat them for some reason, they can help reduce their more dangerous aspects. Paleo isn’t about perfection, so if you have to stretch $20 into grocery money for the week, a few bags of lentils or black beans, properly prepared, will do a lot less damage than ramen and peanut butter.

If it looks like a bean and it sounds like a bean…

…it might not be one! In the same way that peanuts aren’t actually nuts, coffee beans, cocoa beans, and vanilla beans aren’t actually beans. Coffee can be problematic for some people for other reasons, but it’s actually a seed, not a bean. Vanilla and vanilla bean extract are also fine, as are cocoa products. Of course, if you react poorly to these foods for other reasons, there’s no reason to include them in your diet, but there’s also no reason to deprive yourself of them because you’re worried about the dangers of legumes.

Green beans are also somewhat of a special case. When we eat green beans and similar vegetables like snow peas, we eat the pod with the seeds – the seed contains the vast majority of the problematic elements, so a serving of green beans already has much less phytic acid than a serving of soybeans. Also, like nuts, most people don’t eat green beans as a staple food – most of us might have a serving once a week or so, but we don’t rely on them as a major source of energy. Since they contain comparatively fewer problematic elements, and since they aren’t a major component of anyone’s diet, green beans are often regarded as an acceptable Paleo side dish, just like nuts. If you’re very sensitive, you might need to eliminate them, but most people can eat them once in a while without worrying about it.

Conclusion

In conclusion, the main problem with most beans and legumes might be negative, rather than positive: when eaten as a staple food, they simply crowd out more nutritious foods like animal products. Combined with the phytic acid and lack of fats in the legumes themselves, this can lead to a perfect storm of nutritional deficiency. Peanuts (which contain aflatoxins and heat-resistant lectins) and soy (which contains phytoestrogens) are particularly problematic; these are definitely foods to avoid strictly. Other legumes might not cause such serious problems, but that doesn’t make them good staple foods for a healthy lifestyle: a diet based on high-quality animal foods is much more nutritious without requiring all the annoying and time-consuming preparation of soaking, sprouting, and fermenting – and it tastes better.

If you were used to eating a fairly healthy diet before they switched to Paleo, you might occasionally miss your lentil soup or hummus. After properly preparing the lentils or chickpeas, a small amount of these foods probably won’t do a lot of damage, but think of it as an occasional indulgence rather than a dietary staple. Alternatively, you could try more Paleo-friendly recipes like baba ghanoush or a thick, hearty "lentil" soup (this recipe uses cauliflower and plenty of spices to get the same texture). Experimenting with these new recipes is a great way to brush up on your cooking skills and enjoy making something tasty without the digestive stress of eating unhealthy foods.

Fish Fillets With Mint and Pepper Salsa Recipe

by Leave a Comment

I realize that this is more of a summertime recipe, but I just couldn’t wait until summer to share it with you especially since it's so good during these colder winter days.

This is such a fresh tasting and light Paleo meal, everyone is bound to love it, even those who don't generally enjoy fish. The mint and red bell pepper salsa adds vibrant colors and flavors to the mix. This is quite a different type of salsa; it’s really original and will surely bring discussions to the table.

Fish fillets with mint and bell pepper salsa

The type of fish you choose to use for this recipe is entirely up to you, but white fish is more suitable because of its simpler taste.

I chose some sole fillets for this one, but you can always change them depending on your personal preferences. Whitefish is usually known for its mild, delicate flavor and won’t distract from any of the other flavors used for the dish.

Sole requires very little preparation and cooking time, and you wouldn't want to overcook it. If you’re not a big fan of fish, it’s also possible to replace fish with some chicken.

Just remember that chicken takes more time to cook, so modify the recipe accordingly. This dish would be amazingly served with steamed vegetables, a simple salad, or even just on its own.

The red bell peppers used in the recipe add great taste and color to the dish but is also highly nutritious. For example, red bell peppers are one of the best sources of vitamin C.

Those with digestive issues might have issues with bell peppers, though since they are part of the nightshade family of vegetables. The fresh mint adds a great contrasting and fresh taste to complement the whole flavor profile of the final dish.

Fish fillets with mint and bell pepper salsa recipe

SERVES: 4

Ingredients

  • 2 pounds sole fillets (or your favorite white fish);
  • 2 red bell peppers, chopped;
  • 4 tablespoon extra-virgin olive oil;
  • 2 tablespoon Dijon or homemade mustard;
  • 2 tablespoon lemon juice;
  • 1 teaspoon lemon zest;
  • ½ bunch fresh mint leaves, minced;
  • 1 cup of water;
Fish fillets with mint and bell pepper salsa Recipe Preparation

Preparation

  1. In a large skillet over medium-high heat, add 1 tablespoon of olive oil, then the red bell peppers. Stir-fry until the peppers soften.
  2. In a bowl, mix the Dijon mustard, lemon juice, lemon zest, and 2 tablespoon of olive oil. Stir in the mint and the red bell peppers.
  3. Rinse the fish fillets and pat them dry.
  4. Preheat your skillet over a medium-high flame. Make sure the skillet is hot before searing the sole on each side. This helps keep the juices inside the fish without drying it out.
  5. Add your cooking fat and swirl it around on the bottom of the pan, making sure everything is equally coated.
  6. Place each sole fillet in the skillet and cook for about 1 minute on each side over medium-high heat. Once cooked, remove the fish from the skillet and place it aside on a platter.
  7. Add 1 cup of water to the skillet and scrape the bottom; reduce heat to medium-low and continue to stir for about 2 minutes.
  8. Place the fish back in the skillet with the water, add the mint and bell pepper preparation and cook until everything is warm.

📖 Recipe

Fish fillets with mint and bell pepper salsa Recipe

Fish fillets with mint and bell pepper salsa recipe

A fish fillets recipe with a simple mint and red bell pepper salsa. Ideal to warm you up, especially during the cold summer months.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 315 kcal

Ingredients
  

  • 2 pounds sole fillets or your favorite white fish
  • 2 red bell peppers chopped
  • 4 tablespoon extra-virgin olive oil
  • 2 tablespoon Dijon or homemade mustard
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ bunch fresh mint leaves minced
  • 1 cup of water

Instructions
 

  • In a large skillet over medium-high heat, add 1 tablespoon of olive oil, then the red bell peppers. Stir-fry until the peppers soften.
    4 tablespoon extra-virgin olive oil, 2 red bell peppers
  • In a bowl, mix the Dijon mustard, lemon juice, lemon zest, and 2 tablespoon of olive oil. Stir in the mint and the red bell peppers.
    4 tablespoon extra-virgin olive oil, 2 tablespoon Dijon or homemade mustard, 2 tablespoon lemon juice, 1 teaspoon lemon zest, 2 red bell peppers
  • Rinse the fish fillets and pat them dry.
    2 pounds sole fillets
  • Preheat your skillet over a medium-high flame. Make sure the skillet is hot before searing the sole on each side. This helps keep the juices inside the fish without drying it out.
  • Add your cooking fat and swirl it around on the bottom of the pan, making sure everything is equally coated.
  • Place each sole fillet in the skillet and cook for about 1 minute on each side over medium-high heat. Once cooked, remove the fish from the skillet and place it aside on a platter.
  • Add 1 cup of water to the skillet and scrape the bottom reduce heat to medium-low and continue to stir for about 2 minutes.
    1 cup of water
  • Place the fish back in the skillet with the water, add the mint and bell pepper preparation and cook until everything is warm.
    ½ bunch fresh mint leaves

Nutrition

Calories: 315kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 102mgSodium: 227mgPotassium: 498mgFiber: 1gSugar: 4gVitamin A: 1944IUVitamin C: 80mgCalcium: 55mgIron: 1mg
Keyword bell pepper, fillet, fish, mint, salsa
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Spicy Beef And Bok Choy Recipe

by 2 Comments

Ready to mix up your beef and broccoli for a bit? Try bok choy: it’s one of the underappreciated stars of the brassica family, full of Vitamin C, folate, and other good stuff – it even has a small but appreciable amount of calcium.

In terms of taste, it’s very mild and almost sweet and ready to take on the flavor of whatever you cook it with.

Spicy Beef And Bok Choy

In this case, that flavor comes from the beef plus a few simple seasonings: fish sauce, garlic, and ginger. Add a basic Asian flavor, and you can add chilies if you like it hot. It all comes together in one pan in just a few minutes; it’s great for lunch or dinner in a hurry.

The trick with bok choy is not to overcook it – if you get it just right, it’s tender-crisp and delicious, but overcooking quickly turns it slimy, mushy, and gross.

And besides, who wants to waste all that time cooking anyway when you could be enjoying your meal? Just leave the bok choy in the pan until it starts changing color; then throw in the beef and fish sauce, stir, and enjoy a (nearly) instant meal.

Spicy Beef And Bok Choy Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

  • 2 lbs. beef sirloin, thinly sliced into strips
  • 12 heads baby bok choy, cut in half lengthwise
  • 1 onion, thinly sliced
  • 2 tbsp. fish sauce
  • 1 small piece of fresh ginger, minced
  • 2 cloves garlic, minced
  • 5 dried red chiles, halved (optional)
  • 3 tsp. coconut oil
  • Sea salt and freshly ground black pepper
Spicy Beef And Bok Choy Recipe Preparation

Preparation

  1. Season the beef to taste with sea salt and freshly ground black pepper.
  2. Warm the coconut oil in a large skillet placed over high heat.
  3. Add the ginger, garlic, and chiles (if using).
  4. Stir-fry until fragrant, about 1 minute.
  5. Add the beef and cook for 2 to 3 minutes.
  6. Transfer the beef to a bowl.
  7. Add the onion to the hot skillet and cook for 2 minutes.
  8. Add the bok choy and cook until soft (3 to 4 minutes).
  9. Return the beef to the skillet, add the fish sauce to the pan, stir to combine, and serve warm.

📖 Recipe

Spicy Beef And Bok Choy Recipe

Spicy Beef And Bok Choy Recipe

This easy one-pan meal is a fun and nutritious way to break the beef-and-broccoli mold without sacrificing convenience.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 393 kcal

Ingredients
  

Instructions
 

  • Season the beef to taste with sea salt and freshly ground black pepper.
    2 lbs. beef sirloin, Sea salt and freshly ground black pepper
  • Warm the coconut oil in a large skillet placed over high heat.
    3 tsp. coconut oil
  • Add the ginger, garlic, and chiles (if using).
    1 small piece of fresh ginger, 2 cloves garlic, 5 dried red chiles
  • Stir-fry until fragrant, about 1 minute.
  • Add the beef and cook for 2 to 3 minutes.
  • Transfer the beef to a bowl.
  • Add the onion to the hot skillet and cook for 2 minutes.
    1 onion
  • Add the bok choy and cook until soft (3 to 4 minutes).
    12 heads baby bok choy
  • Return the beef to the skillet, add the fish sauce to the pan, stir to combine, and serve warm.
    2 tbsp. fish sauce

Nutrition

Calories: 393kcalCarbohydrates: 15gProtein: 54gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 938mgPotassium: 1014mgFiber: 5gSugar: 8gVitamin A: 15622IUVitamin C: 236mgCalcium: 436mgIron: 7mg
Keyword Beef, bok choy, spicy
Tried this recipe?Let us know how it was!

Asian Stir-Fried Brussels Sprouts Recipe

by Leave a Comment

What to do with Brussels sprouts? Most of us have had a stomach-turning boiled Brussels sprout experience at some point: a plate full of slimy, green-brown mush is nobody’s friend.

Asian Stir-Fried Brussels Sprouts

So toss out the boiling water and pull out the skillet instead for Brussels sprouts that are browned on the outside, tender on the inside, and enhanced with a gingery Asian flavor that takes away any last hint of bitterness.

If you hate Brussels sprouts but can’t remember why you really owe it to yourself to try them cooked like this to see whether it was the sprouts themselves or just the cooking method that you couldn’t stand.

That’s especially true because Brussels sprouts are so incredibly nutritious. Just one serving of this recipe will give you a healthy dose of Vitamins A, C, K, and B9 (Folate), with smaller amounts of important minerals like potassium and manganese.

A word of warning, though: Brussels sprouts aren’t recommended if you have a FODMAPs intolerance since they’re high in certain types of FODMAPs carbohydrates.

For most people, those same carbohydrates are very healthy (since they feed the gut flora), but anyone with a FODMAPs sensitivity will probably want to stay away from a big pile of sprouts.

This dish works perfectly as a side for just about any Asian-inspired meal you like. You could also add some beef or chicken right into the skillet with the Brussels sprouts and make your whole dinner all in one pan. Brussels sprout aficionados will love it, and even the dubious might change their minds after a few bites!

Asian Stir-Fried Brussels Sprouts Recipe

SERVES: 4 PREP: 15 min COOK: 18 min

Ingredients

  • 1 pound Brussels sprouts, rinsed;
  • ½ large onion sliced thinly;
  • 1 bell pepper, chopped;
  • ½ tbsp. fresh ginger, minced;
  • 2 garlic cloves, minced;
  • 1 tbsp. coconut aminos;
  • 2 tbsp. raw honey; (optional)
  • 1 Tbsp. cooking fat;
  • Sea salt and freshly ground black pepper;
Asian Stir-Fried Brussels Sprouts Recipe Preparation

Preparation

  1. In a large skillet placed over medium heat, melt some cooking fat and cook the garlic and onion for 2 to 3 min.
  2. Add the Brussels sprouts to the skillet and cook for another 5 min.
  3. Add the bell pepper, ginger, coconut aminos, and raw honey, and season with salt and pepper to taste.
  4. Cook everything for about 10 minutes or until the Brussels sprouts are soft and tender, stirring frequently.
  5. Serve warm.

📖 Recipe

Asian Stir-Fried Brussels Sprouts Recipe

Asian Stir-Fried Brussels Sprouts Recipe

Banish soggy Brussels sprouts forever with this flavor-packed stir-fry, easy to make as a main meal or as a quick side.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Side Dish
Cuisine Asian
Servings 4 people
Calories 125 kcal

Ingredients
  

Instructions
 

  • In a large skillet placed over medium heat, melt some cooking fat and cook the garlic and onion for 2 to 3 min.
    2 garlic cloves, 1 Tbsp. cooking fat, ½ large onion sliced thinly
  • Add the Brussels sprouts to the skillet and cook for another 5 min.
    1 pound Brussels sprouts
  • Add the bell pepper, ginger, coconut aminos, and raw honey, and season with salt and pepper to taste.
    1 bell pepper, ½ tbsp. fresh ginger, 1 tbsp. coconut aminos, 2 tbsp. raw honey, Sea salt and freshly ground black pepper
  • Cook everything for about 10 minutes or until the Brussels sprouts are soft and tender, stirring frequently.
  • Serve warm.

Nutrition

Calories: 125kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 114mgPotassium: 541mgFiber: 5gSugar: 10gVitamin A: 1787IUVitamin C: 136mgCalcium: 56mgIron: 2mg
Keyword Brussels Sprouts, stir-fry
Tried this recipe?Let us know how it was!

Pepper Steak Recipe

by 1 Comment

This recipe is a real celebration of all things pepper: the steak is first marinated in a peppery vinaigrette and then stir-fried with sweet pepper slices and Asian-inspired spices to create a zippy, tingly stir-fry with pleasantly crunchy vegetables complementing the thin strips of meat.

Pepper Steak

The marinade in this recipe uses coconut aminos – a Paleo-friendly replacement for soy sauce – and vinegar to really add a nice tang to the meat.

You can get coconut aminos at most health food stores or Whole Foods; just look in the aisle with the soy sauce and other ethnic foods.

Soaking the beef in the marinade gets the flavor to really sink all the way in, but if you’re really in a rush, you don’t have to use it: just season the meat and throw it in the pan.

You can use either sirloin or flank steak for this one; it’s equally tasty with either. And you can also substitute two regular-sized peppers for the mini-peppers if you can’t get any of the small ones.

Mini sweet peppers are incredibly convenient for cooking: they’re almost seedless, so they’re a lot easier to slice up and use, and the rounds are conveniently bite-sized without a lot of extra chopping. But they don’t taste any different, so thin-sliced regular peppers are just as delicious.

Needless to say, with such a heavy focus on peppers, this is not a recipe for anyone on the Paleo autoimmune protocol! But for pepper lovers of all stripes, it’s a quick and easy way to celebrate such a diverse and delicious food.

Pepper Steak Recipe

SERVES: 4 PREP: 10+15min COOK: 15 min

Ingredients

  • 1 lb. sirloin steak, cut into thin strips;
  • 2 tbsp. olive oil;
  • 12 mini sweet peppers, thinly sliced;
  • 3 scallions, sliced diagonally, with the green and white parts separated;
  • 2 tbsp. fresh ginger, minced;
  • 4 cloves garlic, minced;

Ingredients for the marinade

  • ¼ cup coconut aminos;
  • ⅓ cup water;
  • 2 tbsp. white wine vinegar;
  • ¼ tsp. coarsely ground black pepper;
Pepper Steak Recipe Preparation

Preparation

  1. In a large bowl, combine all the ingredients for the marinade.
  2. Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
  3. Add some cooking fat to a skillet placed over medium-high heat.
  4. Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
  5. Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.
  6. Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.

📖 Recipe

Pepper Steak Recipe

Pepper Steak Recipe

Get your pepper on with this mouth-tingling stir-fry featuring hot pepper and bell peppers in one simple but mouthwatering dish.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Asian
Servings 4 people
Calories 279 kcal

Ingredients
  

  • 1 lb. sirloin steak cut into thin strips
  • 2 tbsp. olive oil
  • 12 mini sweet peppers thinly sliced
  • 3 scallions sliced diagonally, with the green and white parts separated
  • 2 tbsp. fresh ginger minced
  • 4 cloves garlic minced

Ingredients for the marinade

Instructions
 

  • In a large bowl, combine all the ingredients for the marinade.
    ¼ cup coconut aminos, ⅓ cup water, 2 tbsp. white wine vinegar, ¼ tsp. coarsely ground black pepper
  • Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
    1 lb. sirloin steak
  • Add some cooking fat to a skillet placed over a medium-high heat.
  • Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes. Transfer to a plate.
    12 mini sweet peppers, 3 scallions, 2 tbsp. fresh ginger, 4 cloves garlic, 2 tbsp. olive oil
  • Remove the steak from the marinade and add to the same skillet. Sauté until brown (about 2-3 minutes), stirring occasionally.
  • Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.

Nutrition

Calories: 279kcalCarbohydrates: 11gProtein: 26gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 410mgPotassium: 642mgFiber: 2gSugar: 5gVitamin A: 2794IUVitamin C: 111mgCalcium: 48mgIron: 3mg
Keyword pepper, steak
Tried this recipe?Let us know how it was!

Beef Strips with Mushroom Sauce Recipe

by Leave a Comment

Originally named after a 19th-century Russian aristocrat, beef stroganoff has spread to every corner of the world, and the original idea has been adapted to all kinds of local cuisines and personal preferences.

Traditionally, beef stroganoff was cubes of meat sautéed with mustard and served with sour cream, but cooks around the world have changed the cubes to strips and added tomatoes, mushrooms, onions, noodles, and other special touches.

Beef Strips with Mushroom Sauce

In the United States, beef stroganoff is usually made with sweet cream instead of sour, and served on top of noodles (and also usually served out of a microwaved plastic tray), but you can do better than that!

This Paleo variation passes up on such a heavy dinner for something a little more sophisticated: a white wine reduction sauce with coconut milk and a teaspoon of Dijon mustard to keep the classic, sweet-sharp taste. Also, compared to our more traditional beef stroganoff recipe, this one is more stir-fry style.

Not big on alcohol? That’s OK; the wine in this recipe is optional if you don’t want to use it. Just add ⅓ cup of homemade beef stock instead for a velvety, alcohol-free sauce.

You can also hold the tapioca starch if you don’t have any or don’t want to use it; it’s an optional ingredient just to thicken up the sauce.

It's delicious on its own, but if you just can't imagine a plate like this without noodles, why not try serving it with some Paleo spaghetti, or for a slightly different twist, use it to replace the chicken stew in this recipe?

Either way, the side is as easy as the meat - and the meat is pretty hassle-free. Spend 15 minutes tossing everything in the skillet on a busy evening, then go take care of the rest of your life while it cooks and come back to a hearty, healthy dinner almost ready to go.

Beef Strips with Mushroom Sauce Recipe

SERVES: 4 PREP: 20 min COOK: 55 min

Ingredients

  • 2 pounds beef chuck roast or sirloin cut into strips;
  • 6 oz. mushrooms, sliced;
  • 4 green onions, sliced;
  • 1 cup beef stock;
  • ⅓ cup full-fat coconut milk;
  • ⅓ cup white wine; (optional)
  • ½ tbsp. tapioca starch; (optional)
  • 1 tsp. Dijon mustard;
  • Cooking fat;
  • Sea salt and freshly ground black pepper to taste;
Beef Strips with Mushroom Sauce Recipe Preparation

Preparation

  1. Season the beef strips to taste with sea salt and black pepper.
  2. Melt some cooking fat and brown the beef for 1 to 2 minutes in a large skillet placed over medium-high heat.
  3. Add the green onions and cook for another 4 minutes.
  4. Add the white wine. Bring to a boil; then turn down the heat and cook, uncovered, until the liquid is reduced by half.
  5. Add the beef stock. Bring to a boil, lower the heat, and simmer for 45 minutes or until the beef is cooked through but still tender.
  6. Add the mushrooms, coconut milk, and mustard to the skillet, and cook for another 5 minutes.
  7. (Optional) If you like a thicker sauce, add the tapioca starch now and stir it in well.
  8. Season to taste once again and serve.

📖 Recipe

Beef Strips with Mushroom Sauce Recipe

Beef Strips with Mushroom Sauce Recipe

A savory, Russian-inspired recipe for beef with a creamy sauce: hold the noodles, but keep the good stuff.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 481 kcal

Ingredients
  

  • 2 pounds beef chuck roast or sirloin cut into strips
  • 6 oz. mushrooms sliced
  • 4 green onions sliced
  • 1 cup beef stock
  • ⅓ cup full-fat coconut milk
  • ⅓ cup white wine optional
  • ½ tbsp. tapioca starch optional
  • 1 tsp. Dijon mustard
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Season the beef strips to taste with sea salt and black pepper.
    Sea salt and freshly ground black pepper to taste, 2 pounds beef chuck roast or sirloin cut into strips
  • Melt some cooking fat and brown the beef for 1 to 2 minutes in a large skillet placed over medium-high heat.
    ⅓ cup full-fat coconut milk, Cooking fat
  • Add the green onions and cook for another 4 minutes.
    4 green onions
  • Add the white wine. Bring to a boil then turn down the heat and cook, uncovered, until the liquid is reduced by half.
    ⅓ cup white wine
  • Add the beef stock. Bring to a boil, lower the heat, and simmer for 45 minutes or until the beef is cooked through but still tender.
    1 cup beef stock
  • Add the mushrooms, coconut milk, and mustard to the skillet, and cook for another 5 minutes.
    6 oz. mushrooms, ⅓ cup full-fat coconut milk, 1 tsp. Dijon mustard
  • (Optional) If you like a thicker sauce, add the tapioca starch now and stir it in well.
    ½ tbsp. tapioca starch
  • Season to taste once again and serve.

Nutrition

Calories: 481kcalCarbohydrates: 6gProtein: 47gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 331mgPotassium: 1123mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 3mgCalcium: 76mgIron: 11mg
Keyword Beef, mushroom, Strips
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Gingered Beef Salad Recipe

by Leave a Comment

A bright, gingery vinaigrette balances out the rich steak and crunchy vegetables in this quick and simple salad that puts a new twist on a classic stir-fry combo.

Gingered Beef Salad

Pan-frying the beef and broccoli right in the dressing ensures that the flavor sinks all the way in, and then tossing the results with the cold salad greens, sharp onion slices, and crunchy peppers bring out the flavors even more with an exciting contrast of textures and temperatures.

If you want to impress your friends with your sophisticated cooking skills, this is definitely a salad to consider.

For the beef in this recipe, I suggest sirloin steak, but you can also use any other cut available; in fact, you can even replace the beef with chicken if you’re looking for something a little lighter.

You also shouldn’t feel married to this particular ginger vinaigrette: if you have another one that you like, you can always use that as well.

For a light lunch on its own, this would be a perfect choice; if you want something a little more filling, why not try a soup to go along with it?

Some guacamole would also make a tasty and nutritious side dish if you’re in the mood for avocado. The beauty of salads is that they can be combined with almost anything to make a satisfying meal; as long as you end up satisfied with your dinner, there is no “wrong” answer!

Gingered Beef Salad Recipe

Serves: 4 Prep: 15 min Cook: 10 min

Ingredients

  • 1 lb. beef sirloin steak, cut into thin strips;
  • ⅔ cup ginger vinaigrette salad dressing; (recipe below)
  • 3 cups broccoli, cut into florets;
  • 8 cups mixed greens;
  • 1 red bell pepper, thinly sliced;
  • 1 red onion, thinly sliced;

Ginger vinaigrette salad dressing ingredients

  • 1 tbsp. fresh ginger, minced;
  • 2 tbsp. shallots, minced;
  • 1 tbsp. rice wine vinegar;
  • 2 tbsp. lime juice;
  • ½ cup extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
Gingered Beef Salad Recipe Preparation

Preparation

  1. In a bowl, combine all of the ingredients for the vinaigrette, season to taste, and whisk well.
  2. In a skillet placed over medium-high heat, warm up 2 tablespoon of the ginger vinaigrette.
  3. Add the broccoli to the warm vinaigrette and cook for 3 minutes.
  4. Add the beef to the skillet and cook another 3 minutes, then remove the skillet from the heat.
  5. In a salad bowl, combine the mixed greens, bell pepper, onion,  beef, and broccoli.
  6. Drizzle the salad with the remaining vinaigrette, toss, and serve.

📖 Recipe

Gingered Beef Salad Recipe

Gingered Beef Salad Recipe

Enjoy a satisfying combination of beef and broccoli, perked up with a gingery dressing, and tossed into pile of fresh salad greens.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 448 kcal

Ingredients
  

  • 1 lb. beef sirloin steak cut into thin strips
  • ⅔ cup ginger vinaigrette salad dressing recipe below
  • 3 cups broccoli cut into florets
  • 8 cups mixed greens
  • 1 red bell pepper thinly sliced
  • 1 red onion thinly sliced

Ginger vinaigrette salad dressing ingredients

Instructions
 

  • In a bowl, combine all of the ingredients for the vinaigrette, season to taste, and whisk well.
    ⅔ cup ginger vinaigrette salad dressing, 2 tbsp. shallots, 1 tbsp. rice wine vinegar, 2 tbsp. lime juice, ½ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • In a skillet placed over medium-high heat, warm up 2 tablespoon of the ginger vinaigrette.
    1 tbsp. fresh ginger
  • Add the broccoli to the warm vinaigrette and cook for 3 minutes.
    3 cups broccoli
  • Add the beef to the skillet and cook another 3 minutes, then remove the skillet from the heat.
    1 lb. beef sirloin steak
  • In a salad bowl, combine the mixed greens, bell pepper, onion, beef, and broccoli.
    8 cups mixed greens, 1 red bell pepper, 1 red onion
  • Drizzle the salad with the remaining vinaigrette, toss, and serve.

Nutrition

Calories: 448kcalCarbohydrates: 14gProtein: 29gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 67mgSodium: 111mgPotassium: 910mgFiber: 3gSugar: 4gVitamin A: 2270IUVitamin C: 123mgCalcium: 81mgIron: 3mg
Keyword Beef, ginger, salad
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Szechuan Peppers and Ground Turkey Recipe

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Are stir-fries getting a little blah? Spice them right back up with this fiery, crunchy skillet recipe featuring ground turkey, crisp water chestnuts, and homemade sriracha sauce.

Like most stir-fries, it’s an easy way to get a whole meal in just one pan, and you can’t argue with the prep time.

Szechuan Peppers and Ground Turkey

A couple of quick words on the ingredients before you get into them: coconut aminos are a Paleo-friendly replacement for soy sauce; you can buy them at health-food stores or online.

And yes, rice wine vinegar is actually Paleo: despite the “rice” in the name, the finished vinegar doesn’t actually include any rice.

Water chestnuts are typically available canned in the ethnic food aisle – even if you can’t find an actual Asian grocery, you can usually find at least one brand. They’re mild-tasting but crunchy: perfect for a spicy sauce.

It might seem like that’s a lot of special ingredients to buy for one recipe, but the rice wine vinegar and water chestnuts are really cheap, and the coconut aminos are delicious in so many things; you’ll be going back for another bottle before you know it.

Cauliflower “rice” is always a classic choice for an Asian-inspired side dish, but any kind of basic roasted or grilled vegetables would also be tasty.

And don’t be afraid to make more than you need for one meal: if you want to get fancy with the leftovers, this would be a delicious filling for some lettuce wraps. Or throw it in an omelet for extra protein and flavor.

Of course, that’s assuming that you have any leftovers – considering how tasty the recipe is, it’s very possible that you won’t!

Szechuan Peppers and Ground Turkey Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

  • 1 lb. ground turkey;
  • 8 oz water chestnuts, sliced;
  • 1 lb. bell peppers, sliced;
  • 3 garlic cloves, minced;
  • 2 tbsp. ginger, minced;
  • ½ cup chicken stock;
  • 3 tbsp. coconut aminos;
  • 1 tbsp. honey; (optional)
  • 2 tsp. fish sauce;
  • 1 tbsp. rice wine vinegar;
  • ½ tbsp. sriracha sauce; (optional)
  • Cooking fat;
Szechuan Peppers and Ground Turkey Recipe Preparation

Preparation

  1. Melt some cooking fat in a large wok placed over medium-high heat.
  2. Add the ground turkey, garlic, and ginger.
  3. Break down the turkey and cook until browned.
  4. In a bowl, combine the chicken stock, coconut aminos, honey, fish sauce, rice wine vinegar, and sriracha sauce.
  5. Add the bell peppers and coconut aminos mixture to the wok and cook for another 4 to 5 minutes.
  6. Add the water chestnuts and cook for an additional 2 minutes, and serve.

📖 Recipe

Szechuan Peppers and Ground Turkey Recipe

Szechuan Peppers and Ground Turkey Recipe

Give your stir-fry some heat with a delicious blend of spicy, Asian-inspired seasonings.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 people
Calories 232 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a large wok placed over medium-high heat.
    Cooking fat
  • Add the ground turkey, garlic, and ginger.
    1 lb. ground turkey, 3 garlic cloves, 2 tbsp. ginger
  • Break down the turkey and cook until browned.
  • In a bowl, combine the chicken stock, coconut aminos, honey, fish sauce, rice wine vinegar, and sriracha sauce.
    ½ cup chicken stock, 3 tbsp. coconut aminos, 1 tbsp. honey, 2 tsp. fish sauce, 1 tbsp. rice wine vinegar, ½ tbsp. sriracha sauce
  • Add the bell peppers and coconut aminos mixture to the wok and cook for another 4 to 5 minutes.
    1 lb. bell peppers
  • Add the water chestnuts and cook for an additional 2 minutes, and serve.
    8 oz water chestnuts

Nutrition

Calories: 232kcalCarbohydrates: 23gProtein: 30gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 63mgSodium: 607mgPotassium: 737mgFiber: 5gSugar: 9gVitamin A: 3585IUVitamin C: 149mgCalcium: 22mgIron: 2mg
Keyword pepper, szechuan, turkey
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Chicken Pad Sew Ew Recipe

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Pad Sew Ew (also spelled pad see ew, pad si u, or phat si io) is a popular meal in Thailand and Laos: essentially stir-fried noodles with meat, eggs, cooking greens, and soy sauce.

To make it Paleo here, the noodles get subbed out for thinly-shaved carrots, and the soy sauce is replaced with coconut aminos: same taste, but minus the soy and wheat (you can buy coconut aminos at most high-end grocery stores or health-food stores, or online).

Chicken Pad Sew Ew

As a nice bonus, swapping noodles for carrots doesn’t just make the dish more nutritious; it also gives it a much nicer color: bright-orange carrots are just more attractive than dull brown noodles.

Just make sure you don’t overcook them – ideally, vegetables should be cooked just until they start getting tender and change color, not until they’re mushy and lifeless.

Fair warning: you’re going to need a pretty big skillet to make this recipe happen: if yours isn’t quite up to the task, you might consider scrambling the eggs in a separate pan and then mixing everything up at the end. Same taste, but you won’t have to worry about anything overflowing.

Chicken Pad Sew Ew Recipe

SERVES: 4 PREP: 25 min COOK: 20 min

Ingredients

  • 1 lb. boneless and skinless chicken breast, sliced;
  • 3 cups broccoli;
  • 10 carrots, sliced very thin (almost as thin as the shavings you would get from peeling them);
  • 3 green onions, thinly sliced;
  • 3 garlic cloves, peeled and minced;
  • 1 thumb-size knob of fresh ginger, peeled and minced;
  • ½ cup coconut aminos;
  • 2 tbsp. raw honey;
  • 2 eggs, beaten;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Chicken Pad Sew Ew Recipe Preparation

Preparation

  1. Melt some cooking fat in a skillet placed over medium-high heat.
  2. Add the garlic and ginger to the skillet and sauté for 2 to 3 minutes.
  3. Add the chicken and sauté for another 5 minutes.
  4. Add the broccoli, coconut aminos, and honey, and cook until the broccoli has softened a bit.
  5. Add the carrot and green onions, and cook for another 5 minutes.
  6. Push the vegetable-chicken mixture to the perimeter of the skillet, making an empty space in the middle. Scramble the eggs in the empty space.
  7. Mix everything together and serve.

📖 Recipe

Chicken Pad Sew Ew Recipe

Chicken Pad Sew Ew Recipe

A quick and colorful stir-fry with plenty of vegetables, including carrots swapped in for the noodles.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Laos, Thai
Servings 4 people
Calories 253 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a skillet placed over medium-high heat.
    Cooking fat
  • Add the garlic and ginger to the skillet and sauté for 2 to 3 minutes.
    3 garlic cloves, 1 thumb-size knob of fresh ginger
  • Add the chicken and sauté for another 5 minutes.
    1 lb. boneless and skinless chicken breast
  • Add the broccoli, coconut aminos, and honey, and cook until the broccoli has softened a bit.
    3 cups broccoli, ½ cup coconut aminos, 2 tbsp. raw honey, Sea salt and freshly ground black pepper
  • Add the carrot and green onions, and cook for another 5 minutes.
    10 carrots, 3 green onions
  • Push the vegetable-chicken mixture to the perimeter of the skillet, making an empty space in the middle. Scramble the eggs in the empty space.
    2 eggs
  • Mix everything together and serve.

Nutrition

Calories: 253kcalCarbohydrates: 21gProtein: 29gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 154mgSodium: 885mgPotassium: 770mgFiber: 3gSugar: 9gVitamin A: 4115IUVitamin C: 65mgCalcium: 69mgIron: 2mg
Keyword chicken, pad sew ew
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Slow Cooker Beef And Pepper Soup Recipe

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Here’s a meal with all the convenience of a stir-fry but re-imagined as a hearty slow-cooker soup for extra comfort-food value.

Plenty of tomatoes and homemade bone broth give it a rich, flavorful base, and the peppers and cauliflower add some nice body even without the beef. Try some multicolored peppers for a nice visual effect, too: the bright colors are beautiful in contrast with the rest of the soup.

Slow Cooker Beef And Pepper Soup

If you want it faster, you could easily convert this one to a stovetop meal instead of putting it in the slow cooker. Just brown the beef and vegetables as directed, and then transfer them to a pot on your stove. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender.

The reason for using extra-lean beef here isn’t because beef fat is bad for you; beef fat is excellent for you! But cooking fatty ground beef in soups tends to leave an unpleasant layer of fat floating on top – it’s got a really off-putting mouthfeel.

If you only have fatty ground beef, you can get around this by cooking the soup, refrigerating it, so the fat floats to the top and hardens, and then scraping off the hardened fat before reheating the soup and eating it.

That’s a pain, though; it’s much easier to just start with lean beef and add some other source of healthy fat to your meal, maybe with some avocado slices or olives.

Slow Cooker Beef And Pepper Soup Recipe

SERVES: 4 PREP: 15 min COOK: 6 h

Ingredients

  • 1 lb. extra-lean ground beef;
  • 1 cup onion, diced;
  • 2 cups cauliflower, minced;
  • 2 bell peppers (any color), chopped;
  • 15 oz. diced tomatoes;
  • 15 oz. tomato sauce;
  • 3 cups beef stock;
  • ½ tsp. dried basil;
  • ½ tsp. dried oregano;
  • 3 cloves garlic, crushed;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Slow Cooker Beef And Pepper Soup Recipe Preparation

Preparation

  1. Melt some cooking fat in a skillet placed over medium-high heat and cook the onion and the garlic for 1 minute.
  2. Add the beef to the skillet and cook until the meat is browned.
  3. Place the beef and onion mixture in a slow cooker.
  4. Add all the remaining ingredients, season to taste, and give everything a good stir.
  5. Cover and cook on low for 6 to 8 hours.

📖 Recipe

Slow Cooker Beef And Pepper Soup Recipe

Slow Cooker Beef And Pepper Soup Recipe

Warm up your day with a bowl of hearty soup that only takes a few minutes of prep time.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 276 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a skillet placed over medium-high heat and cook the onion and the garlic for 1 minute.
    1 cup onion, Cooking fat, 3 cloves garlic
  • Add the beef to the skillet and cook until the meat is browned.
    1 lb. extra-lean ground beef
  • Place the beef and onion mixture in a slow cooker.
  • Add all the remaining ingredients, season to taste, and give everything a good stir.
    2 cups cauliflower, 2 bell peppers, 15 oz. diced tomatoes, 15 oz. tomato sauce, 3 cups beef stock, ½ tsp. dried basil, ½ tsp. dried oregano, Sea salt and freshly ground black pepper
  • Cover and cook on low for 6 to 8 hours.

Nutrition

Calories: 276kcalCarbohydrates: 23gProtein: 32gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 965mgPotassium: 1598mgFiber: 6gSugar: 12gVitamin A: 2464IUVitamin C: 121mgCalcium: 120mgIron: 7mg
Keyword Beef, pepper, slow cooker
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Baked Bacon And Cabbage Recipe

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Cabbage is a workhorse vegetable because it can be served in many ways, including either hot or cold. Cabbage can be roasted in the oven, tossed in coleslaw, combined in a stir-fry, or mixed in a salad.  To seal the deal on cabbage, it's rather inexpensive given its multi-purpose feature.

Baked Bacon And Cabbage

These round, delicate-flavored globes are a part of the brassica family of vegetables, which are also known as “cruciferous vegetables”. Cabbage is filled with nutrients, including Vitamin K1, Vitamin C, and Vitamin B6.

This recipe can be served as a side dish to the main course. The flavors of the ghee and bacon will melt into the cabbage as it cooks, ensuring the cabbage is both savory and soft.

Baked Bacon And Cabbage Recipe

Serves: 4 Prep: 15 min Cook: 55 min

Ingredients

  • 1 green cabbage, cut into 8 wedges
  • 6 bacon slices, cut into pieces
  • ¼ cup ghee, melted
  • Sea salt and freshly ground black pepper
Baked Bacon And Cabbage Recipe Preparation

Preparation

  1. Preheat the oven to 450 F.
  2. Place the cabbage wedges in a roasting pan and season to taste.
  3. Pour the melted ghee over the cabbage, and top each wedge with bacon pieces.
  4. Cover and cook in the oven for 25 to 30 minutes.
  5. Remove the cover and cook another 25 to 30 minutes, or until bacon is crispy and cabbage is golden brown.

📖 Recipe

Baked Bacon And Cabbage Recipe

Baked Bacon And Cabbage Recipe

Ghee and bacon baked over cabbage to create a savory side dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 293 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 450 F.
  • Place the cabbage wedges in a roasting pan and season to taste.
    1 green cabbage, Sea salt and freshly ground black pepper
  • Pour the melted ghee over the cabbage, and top each wedge with bacon pieces.
    ¼ cup ghee, 6 bacon slices
  • Cover and cook in the oven for 25 to 30 minutes.
  • Remove the cover and cook another 25 to 30 minutes, or until bacon is crispy and cabbage is golden brown.

Nutrition

Calories: 293kcalCarbohydrates: 14gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 51mgSodium: 260mgPotassium: 451mgFiber: 6gSugar: 7gVitamin A: 235IUVitamin C: 83mgCalcium: 92mgIron: 1mg
Keyword baked bacon, cabbage
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Sausage With Grilled Vegetables Recipe

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Can’t decide which vegetables you want for dinner tonight? Have them all at once! This recipe is the barbecue equivalent of a one-pan stir-fry dinner: a big pile of mixed vegetables in a grill basket, plus some sausages out on the grill proper.

Sausage With Grilled Vegetables

The grill basket keeps your vegetables altogether and lets you branch out beyond things that are big enough to put straight on the grill, so you can experiment with all kinds of different vegetables instead of just the classics like asparagus and eggplant.

When you’re buying sausages for this, make sure you’re getting ones with a minimum of junk – check the ingredients list, not just the front of the package!

Store-bought sausages aren’t automatically out, but they’re very likely to be full of some questionable stuff, so just be choosy about which ones you pick.

Of course, you can experiment with using whatever vegetables you want; if you’re among the ranks of the cauliflower haters, don’t feel like you have to leave it in. Replace it with broccoli or something else that you do like, and dig in!

Sausage With Grilled Vegetables Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

  • 6 sausages;
  • 2 bell peppers, chopped;
  • 1 cauliflower, chopped;
  • 1 lb. asparagus, chopped;
  • 2 tomatoes, quartered;
  • 2 tbsp. fresh basil, minced;
  • 1 tbsp. fresh thyme, minced;
  • 2 tbsp. olive oil;
  • Sea salt and freshly ground black pepper;
Sausage With Grilled Vegetables Recipe Preparation

Preparation

  1. Preheat your grill to medium heat.
  2. In a bowl, combine the vegetables, olive oil, basil, and thyme. Give everything a good stir and season to taste.
  3. Place the vegetables in a grill basket and cook on the grill for 12 to 15 minutes.
  4. Grill the sausages for 8 to 10 minutes on the preheated grill.
  5. Slice the sausages, mix with the vegetables, and serve.

📖 Recipe

Sausage With Grilled Vegetables Recipe

Sausage With Grilled Vegetables Recipe

The barbecue version of a one-pan meal - a big delicious pile of sausage and vegetables hot off the grill.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 533 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium heat.
  • In a bowl, combine the vegetables, olive oil, basil, and thyme. Give everything a good stir and season to taste.
    2 bell peppers, 1 cauliflower, 1 lb. asparagus, 2 tomatoes, 2 tbsp. fresh basil, 1 tbsp. fresh thyme, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Place the vegetables in a grill basket and cook on the grill for 12 to 15 minutes.
  • Grill the sausages for 8 to 10 minutes on the preheated grill.
    6 sausages
  • Slice the sausages, mix with the vegetables, and serve.

Nutrition

Calories: 533kcalCarbohydrates: 16gProtein: 26gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 92mgSodium: 860mgPotassium: 1146mgFiber: 7gSugar: 7gVitamin A: 3382IUVitamin C: 160mgCalcium: 103mgIron: 6mg
Keyword grilled, sausage, vegetables
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Sausage and Apple-Stuffed Squash Recipe

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If you want a quick and easy dinner, it’s hard to get better than a stir-fry and some roasted vegetables. But if you add just one more step to combine the two, you can get something that looks really put-together and impressive even though it’s barely any more work.

Sausage and Apple-Stuffed Squash

That’s what this recipe basically is: take a very basic stir-fry with sausage and vegetables and then put it inside some roasted squash to mix the flavors and automatically up the presentation value.

You have a lot of room here to play around with the precise ingredients – pick your favorite type of sausage, and use whatever apples you can get in season and fresh. If you have access to a U-pick orchard, this would be one way to start using the harvest (or an excuse to go out and play around picking apples).

With this recipe, you don’t really need a side dish since there are already plenty of vegetables in the stuffing and in the squash itself.

It would be a great recipe to try out now and then hang onto for Thanksgiving, or just stick it in your rotation for the days that call for something seasonal that won’t be a huge challenge to cook.

Sausage and Apple-Stuffed Squash Recipe

SERVES: 4 PREP: 20 min COOK: 1 h

Ingredients

  • 1 lb. sausages, casings removed;
  • 2 apples, cored and chopped;
  • 1 onion, finely chopped;
  • 1 celery stalk, finely chopped;
  • 4 oz. mushrooms, chopped;
  • 1 egg, beaten;
  • 2 acorn squash, halved and seeded;
  • 2 cloves garlic, minced;
  • ½ tsp. ground sage;
  • ½ tsp. ground cinnamon;
  • 2 tbsp. olive oil;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Sausage and Apple-Stuffed Squash Recipe Preparation

Preparation

  • Preheat your oven to 400 F.
  • Brush the inside of the acorn squash with olive oil and season to taste with salt and pepper.
  • Place the squash on a baking sheet, cut side up, and roast for 30 minutes, until the flesh is fork-tender.
  • Melt some cooking fat in a skillet placed over medium-high heat.
  • Cook the sausage until browned and set aside.
  • Add the onions, celery, garlic, and mushrooms to the skillet, and cook for 3 to 5 minutes.
  • Add the apples and season with salt and pepper to taste. Sprinkle the mixture with cinnamon and sage, and cook for another 2 minutes.
  • Combine the meat, the apple mixture, and the beaten egg, and mix well.
  • Divide the stuffing evenly among the squash halves.
  • Place the squash back in the oven for another 15 minutes.

📖 Recipe

Sausage and Apple-Stuffed Squash Recipe

Sausage and Apple-Stuffed Squash Recipe

This recipe combines two simple techniques - stir-frying and oven-roasting - into something even more delicious than either of them alone.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 540 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • Brush the inside of the acorn squash with olive oil and season to taste with salt and pepper.
    2 acorn squash, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Place the squash on a baking sheet, cut side up, and roast for 30 minutes, until the flesh is fork-tender.
  • Melt some cooking fat in a skillet placed over medium-high heat.
    Cooking fat
  • Cook the sausage until browned and set aside.
  • Add the onions, celery, garlic, and mushrooms to the skillet, and cook for 3 to 5 minutes.
    1 onion, 1 celery stalk, 2 cloves garlic, 4 oz. mushrooms
  • Add the apples and season with salt and pepper to taste. Sprinkle the mixture with cinnamon and sage, and cook for another 2 minutes.
    2 apples, ½ tsp. ground sage, ½ tsp. ground cinnamon, Sea salt and freshly ground black pepper, 1 lb. sausages
  • Combine the meat, the apple mixture, and the beaten egg, and mix well.
    1 egg
  • Divide the stuffing evenly among the squash halves.
  • Place the squash back in the oven for another 15 minutes.

Nutrition

Calories: 540kcalCarbohydrates: 27gProtein: 22gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 123mgSodium: 751mgPotassium: 1213mgFiber: 5gSugar: 1gVitamin A: 980IUVitamin C: 27mgCalcium: 123mgIron: 7mg
Keyword apple stuffed, sausage, squash
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Spicy Mexican-Style Chicken Salad Recipe

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Have leftover chicken and looking for a way to use it other than another green salad? Try this slightly spicy yet creamy chicken salad that takes just a few minutes to prepare.

Red onion, bell pepper, jalapeno, and flavorful spices showcase a host of different flavors and textures without all the lettuce.

Spicy Mexican-Style Chicken Salad

You're not alone if you regularly have leftover chicken on hand -- whether you roast a whole chicken or have leftover chicken from last night's meal, it's a common occurrence.

Luckily, there are plenty of ways to use leftover chicken, like in a stuffed potato, soup, omelet, salad, or tossed in a stir-fry. Or, you can whip up a creamy salad like this one with homemade mayo.

If you pack a lunch to take to work or school with you, this would be a perfect salad to prepare the night before and take with you the next morning.

Don't be afraid to mix the mayo dressing in the chicken the night before because the seasonings and mayonnaise will marinate into the chicken and will only make the salad even tastier the next day!

Spicy Mexican-Style Chicken Salad Recipe

Serves: 4 Prep: 15 min

Ingredients

  • 2 cups chicken breast, cooked and shredded
  • ¼ cup red onion, minced
  • ½ cup bell pepper, minced
  • 1 jalapeno, minced
  • ½ cup mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tsp. chili powder
  • ¼ tsp. cumin powder
  • ¼ tsp. paprika
  • Sea salt and freshly ground black pepper
Spicy Mexican-Style Chicken Salad Recipe Preparation

Preparation

  1. In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
  2. In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
  3. Pour in the mayo dressing and toss gently.
  4. Adjust the amount of mayonnaise if needed.
  5. Cover and refrigerate until ready to serve.

📖 Recipe

Spicy Mexican-Style Chicken Salad Recipe

Spicy Mexican-Style Chicken Salad Recipe

A slightly spicy, yet creamy chicken salad made with homemade mayonnaise, bell pepper, jalapeno and flavorful spices.
5 from 3 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mexican
Servings 4 people
Calories 292 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine the mayonnaise, lemon juice, chili powder, cumin, paprika, and season to taste.
    ½ cup mayonnaise, 2 tbsp. fresh lemon juice, 1 tsp. chili powder, ¼ tsp. cumin powder, ¼ tsp. paprika, Sea salt and freshly ground black pepper
  • In a large bowl, add the chicken, red onion, bell pepper, and jalapeno.
    2 cups chicken breast, ¼ cup red onion, ½ cup bell pepper, 1 jalapeno
  • Pour in the mayo dressing and toss gently.
  • Adjust the amount of mayonnaise if needed.
  • Cover and refrigerate until ready to serve.

Nutrition

Calories: 292kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 287mgPotassium: 381mgFiber: 1gSugar: 2gVitamin A: 1147IUVitamin C: 28mgCalcium: 18mgIron: 1mg
Keyword chicken, mexican-style, salad, spicy
Tried this recipe?Let us know how it was!

Grilled Spiced Brussels Sprouts Recipe

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Love them, or hate them, Brussels sprouts are a powerhouse of nutrition - and grilling is a super simple way to cook them. In a matter of minutes, you will have a spicy side dish that will rival the best Paleo salads.

Grilled Spiced Brussels Sprouts

Keep in mind that their smell becomes offensive when they are overcooked, so roast, stir-fry, grill, or eat them raw for the best experience.

Brussels sprouts are a cultivar of wild cabbage, and when we consume them, we are getting a few bites closer to our Paleo roots. They boast similar benefits to their Brassica cousins: cabbage, kale, cauliflower, kohlrabi, collard greens, and broccoli.

With an exceptional amount of vitamin K1 and vitamin C, these edible "buds" are ready to help you perk up your immune system.

Combine these qualities with the already high sulfur content, and you can then appreciate their reported ability to ward off cancer and other chronic diseases. If you are seeking bountiful health, add a handful of sprouts to your meal at least once a week.

What matches a bowl of Brussels sprouts? To start, we recommend adding a small handful of crispy bacon bits for an extra protein boost, but they will naturally compliment any grilled steak.

If you have never eaten them before, gently introduce yourself to their characteristic flavor and add them raw to a cabbage salad or get full-on sophisticated with a Bacon-Wrapped Brussels Sprouts with Mustard Sauce recipe.

Grilled Spiced Brussels Sprouts Recipe

Serves: 4 Prep: 10 min Cook: 20 min

Ingredients

  • 1 lb. of Brussels sprouts, halved
  • 1 tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 1 tsp. dried thyme
  • 1 tbsp. fresh lemon juice
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Grilled Spiced Brussels Sprouts Recipe Preparation

Preparation

  1. Preheat your grill to medium heat.
  2. In a bowl, combine the chili, paprika, onion powder, garlic powder, cumin, and thyme. Season to taste with salt and pepper.
  3. Place the cleaned and trimmed Brussels sprouts in a large bowl, then drizzle with olive oil and lemon juice.
  4. Sprinkle the spice mixture over the sprouts, and gently toss everything until well-covered.
  5. Place sprouts on the preheated grill and cook until tender, about 10 to 12 minutes.

📖 Recipe

Grilled Spiced Brussels Sprouts Recipe

Grilled Spiced Brussels Sprouts Recipe

Brussels sprouts are quick to prepare little "buds" of exceptional nutrition. Roast them right, and even the most sensitive eaters will be asking for more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 184 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium heat.
  • In a bowl, combine the chili, paprika, onion powder, garlic powder, cumin, and thyme. Season to taste with salt and pepper.
    1 tsp. chili powder, ½ tsp. paprika, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. cumin, 1 tsp. dried thyme, Sea salt and freshly ground black pepper
  • Place the cleaned and trimmed Brussels sprouts in a large bowl, then drizzle with olive oil and lemon juice.
    1 tbsp. fresh lemon juice, ¼ cup olive oil, 1 lb. of Brussels sprouts
  • Sprinkle the spice mixture over the sprouts, and gently toss everything until well-covered.
  • Place sprouts on the preheated grill and cook until tender, about 10 to 12 minutes.

Nutrition

Calories: 184kcalCarbohydrates: 13gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 52mgPotassium: 518mgFiber: 6gSugar: 3gVitamin A: 1579IUVitamin C: 99mgCalcium: 85mgIron: 4mg
Keyword Brussels Sprouts, grilled
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Ginger Bok Choy Recipe

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Bok choy may not be considered a superfood, but to us, it is a superfood, and here we are, giving it the respect that it deserves.

It turns out that bok choy is one of the most nutrient-dense plants in the world, and although it is known commonly as Chinese cabbage, it doesn't form heads like the cabbage we know and love.

Ginger Bok Choy on a white plate.

It acts more like a mustard green, forming dense clusters of leaves. You'll often find it in Asian dishes, such as this shrimp with bok choy stir-fry.

Let us predict that today, however, you will be serving it with minced ginger and garlic, along with coconut aminos (in place of the traditional soy sauce). And although this recipe serves 4, it is easy to scale up as there are very few ingredients.

Why do we highly recommend you try this particular recipe, though? Well, bok choy is chock full of vitamins A, B6, C, and K, and minerals, too: calcium, iron, magnesium, and zinc. A simple vegetable can help you improve your bone strength, keep your vision in line and boost your circulation. Pretty super if you ask us!

What to serve this nutrient-dense side dish with? We would suggest just about any of your protein-rich favorites. Personally, we would go with a Thai beef curry or a grilled ginger lamb chop, just for a change.

Ginger Bok Choy Recipe

Serves: 4 Prep: 10 min Cook: 15 min

Ingredients

  • 8 to 10 baby bok choy, cut in half lengthwise
  • 2 tbsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • ¼ cup coconut aminos
  • ¼ cup water
  • ¼ cup coconut oil
  • Sesame seeds for garnish (optional)
  • Sea salt and freshly ground black pepper
Ginger Bok Choy preparation.

Preparation

  1. Heat the coconut oil in a skillet over medium heat.
  2. Add the ginger and garlic and cook for 1 to 2 minutes, or until fragrant.
  3. Pour in the coconut aminos and add the bok choy.
  4. Turn the bok choy while cooking, making sure they’re well coated, for 3 to 4 minutes.
  5. Add the water, cover, and cook another 4 to 5 minutes.
  6. Adjust seasoning and serve topped with sesame seeds if desired.

📖 Recipe

Ginger Bok Choy on a white plate.

Ginger Bok Choy Recipe

As an appetizing side dish, ginger bok choy certainly takes the cake. Full of vitamins, minerals, and an unexpected flavor that will leave you wanting more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Chinese
Servings 4 people
Calories 169 kcal

Ingredients
  

Instructions
 

  • Heat the coconut oil in a skillet over medium heat.
    ¼ cup coconut oil
  • Add the ginger and garlic and cook for 1 to 2 minutes, or until fragrant.
    2 tbsp. fresh ginger, 2 garlic cloves
  • Pour in the coconut aminos and add the bok choy.
    ¼ cup coconut aminos
  • Turn the bok choy while cooking, making sure they’re well coated, for 3 to 4 minutes.
    8 to 10 baby bok choy
  • Add the water, cover, and cook another 4 to 5 minutes.
    ¼ cup water
  • Adjust seasoning and serve topped with sesame seeds if desired.
    Sesame seeds for garnish, Sea salt and freshly ground black pepper

Nutrition

Calories: 169kcalCarbohydrates: 10gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 487mgPotassium: 47mgFiber: 2gSugar: 3gVitamin A: 10111IUVitamin C: 103mgCalcium: 253mgIron: 2mg
Keyword bok choy, ginger, paleo, recipe
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Ginger Beef And Carrots Recipe

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Variety is the spice of life, or so it has been said. The full line by William Cowper goes something like this: "Variety's the very spice of life, that gives it all its flavor." Although he probably never had the honor to eat a wholesome and flavorful beef, ginger, and carrot stir fry, you can certainly try it at home this very week.

Ginger Beef And Carrots on a blue tray.

All it takes is a nice skirt steak which is thinly sliced, tapioca starch for coating the meat, coconut oil for frying, coconut aminos, apple cider vinegar, raw honey, and red chili flakes as an enticing sauce. Of course, as the name suggests, do not forget the carrots or ginger.

Many people associate skirt steak with being a tough bite of meat, which is certainly not the case when making skirt steaks with fresh mango salsa. Besides being a cheaper cut of meat with tougher connective tissues, skirt steak is one of the most flavorful cuts when grilled correctly, it is also important to note that it should be sliced thinly against the grain.

With all ingredients on hand, prep time is close to 20 minutes, but you will have to stir it while cooking, so adds another 20 minutes and figure that the meal takes less than an hour to get to your plate.

If you can tolerate some dairy in your diet, creamy mashed cauliflower will serve nicely as a side, keeping your time in the kitchen to a minimum. In a pinch, cauliflower rice sits nicely too.

Ginger Beef And Carrots Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

  • 1 ½ lb. skirt steak, thinly sliced
  • 2 to 4 carrots, sliced
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 2 tbsp. fresh ginger, minced
  • ½ cup coconut aminos
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. raw honey
  • ¼ cup tapioca starch
  • ¼ tsp. red chili flakes
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper
Ginger Beef And Carrots preparation.

Preparation

  1. In a bowl, combine the coconut aminos, apple cider vinegar, honey, and chili flakes.
  2. Combine the thinly sliced steak and tapioca starch in a bowl, and toss to coat.
  3. Place skillet over medium-high heat, then adds the coconut oil.
  4. Brown the steak slices in the skillet for 2 to 3 minutes per side, or until nicely browned.
  5. Place the steak slices on a plate and set aside.
  6. Add the garlic and ginger to the same skillet, and cook for 1 to 2 minutes.
  7. Add the onion and carrots, toss everything, and pour in the coconut aminos mixture.
  8. Cook until carrots are soft, but still a little crunchy.
  9. Bring the steak back to the skillet, toss everything, and cook until warmed through.

📖 Recipe

Ginger Beef And Carrots on a blue tray.

Ginger Beef And Carrots Recipe

Looking for a flavorful stir-fry to liven up your weekend? Try this skirt steak, ginger, and carrots with a coconut amino, honey, and red chili flake sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 425 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the coconut aminos, apple cider vinegar, honey, and chili flakes.
    ½ cup coconut aminos, 2 tbsp. apple cider vinegar, 2 tbsp. raw honey, ¼ tsp. red chili flakes
  • Combine the thinly sliced steak and tapioca starch in a bowl, toss to coat.
    1 ½ lb. skirt steak, ¼ cup tapioca starch
  • Place skillet over medium-high heat, then adds the coconut oil.
    2 tbsp. coconut oil
  • Brown the steak slices in the skillet for 2 to 3 minutes per side, or until nicely browned.
  • Place the steak slices on a plate and set aside.
  • Add the garlic and ginger to the same skillet, and cook for 1 to 2 minutes.
    4 garlic cloves, 2 tbsp. fresh ginger
  • Add the onion and carrots, toss everything, and pour in the coconut aminos mixture.
    2 to 4 carrots, 1 onion
  • Cook until carrots are soft, but still a little crunchy.
  • Bring the steak back to the skillet, toss everything, and cook until warmed through.
    Sea salt and freshly ground black pepper

Nutrition

Calories: 425kcalCarbohydrates: 24gProtein: 37gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 802mgPotassium: 608mgFiber: 1gSugar: 8gVitamin A: 795IUVitamin C: 4mgCalcium: 27mgIron: 3mg
Keyword Beef, carrot, ginger, recipe
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Delicious Butter Chicken Recipe (Murgh Makhani)

by 2 Comments

This Indian specialty is so good, I can't even begin to tell you how. It's almost criminal. Also known as Murgh Makhani, its name comes from the heavy use of savory butter Ghee (clarified butter).

Butter chicken served in a plate.

The original recipe calls for yogurt, but we'll substitute the yogurt with coconut milk, which will be just as good.

This recipe is very easy to make and won't ask too much of your time. You can make it as hot or as mild as you like depending on your preferences, by changing the amount of chili powder you put in.

The secret to the great taste of this recipe is the blend of spices used.

Butter Chicken Recipe

Serves: 4 Cook: 15 Min Prep: 5 Min

Ingredients

  • 4 tbsp. of pastured, grass-fed butter (We always end up using more since we know it's so good for our health);
  • 2 lbs. chicken breast, cut into chunks;
  • 2 teaspoon garam masala;
  • 2 teaspoon paprika;
  • 2 teaspoon ground coriander;
  • 1 tablespoon grated fresh ginger;
  • ¼ teaspoon chili powder (adjust to taste);
  • 1 cinnamon stick;
  • 6 bruised cardamon pods;
  • 1 can of tomato puree (you can easily puree your own tomatoes if they are meaty enough);
  • ¾ cup coconut milk;
  • 1 tablespoon fresh lemon juice;

Preparation

  1. Heat a pan, add the first 2 tablespoon of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
  2. Remove the chicken from the pan.
  3. Put the second 2 tablespoon of butter and slowly heat the spices for a minute or two until you can smell the aroma.
  4. Put the chicken back in the pan and stir, so you mix in all the spices with the chicken.
  5. At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
  6. Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
  7. Enjoy without guilt! Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.

The best way to always be prepared for recipes that rely heavily on spices like butter chicken is to buy a good assortment of spices all at once. It will seem to cost you an arm and a leg, but it should last almost forever, and you'll never be angry because the recipe calls for that one special spice you happen not to have.

Don't be also scared to play with it and change the spices used and their quantities. Cooking should never be rigid and should always take place for experimentation and tweaks.

📖 Recipe

butter chicken recipe close up

Delicious Butter Chicken Recipe (Murgh Makhani)

This very simple butter chicken recipe will show you the true power of butter, coconut milk and spices used in a blend that will make your taste buds go crazy.
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 461 kcal

Ingredients
  

Instructions
 

  • Heat a pan, add the first 2 tablespoon of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small.
  • Remove the chicken from the pan.
  • Put the second 2 tablespoon of butter and slowly heat the spices for a minute or two until you can smell the aroma.
  • Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
  • At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
  • Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
  • Enjoy without guilt! Garnish with fresh herbs and a stick of cinnamon for extra fanciness points.

Notes

The best way to always be prepared for recipes that rely heavily on spices like butter chicken is to buy a good assortment of spices all at once. It will seem to cost you an arm and a leg, but it should last almost forever, and you’ll never be angry because the recipe calls for that one special spice you happen not to have.
Don’t be also scared to play with it and change the spices used and their quantities. Cooking should never be rigid and

Nutrition

Calories: 461kcalCarbohydrates: 4gProtein: 50gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 177mgSodium: 368mgPotassium: 981mgFiber: 1gSugar: 0.2gVitamin A: 970IUVitamin C: 5mgCalcium: 41mgIron: 3mg
Keyword butter chicken, indian chicken
Tried this recipe?Let us know how it was!

Keto Slow Cooker Kung-Pao Chicken Recipe

by Leave a Comment

Kung Pao, or Kung Po, chicken may frequently appear on Chinese takeout menus, and you may even have a dark craving at the mere thought of biting into it, though if you want a low-carb, gluten-free version, you will have to get inventive in the kitchen.

Keto Slow Cooker Kung-Pao Chicken in a blue bowl.

That's what we do when we desire the flavors that we used to eat: we recreate a better, healthier version of a classic. Now, it doesn't always turn out the same, often, it takes trial and error, but this recipe is golden. You will know for a fact that you are eating Chinese food, and you can be certain that every ingredient in it is life-giving.

In the past, variations of meat in Kung Pao included shrimp and frog legs, but we will stick with the traditional chicken breasts here for the sake of simplicity.

One other thing that we will be skipping in our keto version is the peanuts, or cashews, which were often roasted whole at the bottom of the pan before the other ingredients were added.

And instead of making this a stir-fry, we are opting for the slow cooker - we are really changing things up here! Yet, all the vegetables are here to savor, and the coconut aminos and fish sauce will make this taste amazing.

If the thought of Chinese food makes your mouth water, why not serve an appetizer of Chinese chicken salad, skipping the cashews to keep it keto while you wait?

Keto Slow Cooker Kung-Pao Chicken Recipe

Serves: 4 Prep: 25 min Cook: 8 h

Ingredients

  • 3 to 4 chicken breasts, boneless & skinless, cut into cubes
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • ½ eggplant, chopped
  • 1 daikon radish, julienned
  • ½ cup coconut aminos
  • ½ cup water
  • 1 tbsp. fish sauce
  • 4 garlic cloves, minced
  • 1 tbsp. fresh ginger, minced
  • ½ tsp. dried red pepper chili flakes
  • 2 lemongrass stalks
  • 2 tbsp. coconut flour
  • Fresh cilantro, for garnish
  • Raw almonds, for garnish
  • Sea salt and freshly ground black pepper
Keto Slow Cooker Kung-Pao Chicken preparation.

Preparation

  1. In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
  2. Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
  3. Pour the sauce over the chicken and gently toss; top with the lemongrass.
  4. Cover and cook on low for 6 to 8 hours.
  5. In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
  6. Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
  7. Add the coconut flour slurry to the saucepan and whisk until it thickens.
  8. Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.

📖 Recipe

Keto Slow Cooker Kung-Pao Chicken in a blue bowl.

Keto Slow Cooker Kung-Pao Chicken Recipe

A modern twist on a traditional dish: keto slow-cooker Kung Pao chicken will satisfy your taste buds with Chinese influences and red pepper flakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 337 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
    ½ cup coconut aminos, ½ cup water, 1 tbsp. fish sauce, 4 garlic cloves, 1 tbsp. fresh ginger, ½ tsp. dried red pepper chili flakes, Sea salt and freshly ground black pepper
  • Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
    3 to 4 chicken breasts, 1 bell pepper, 1 zucchini, ½ eggplant, 1 daikon radish
  • Pour the sauce over the chicken and gently toss; top with the lemongrass.
    2 lemongrass stalks
  • Cover and cook on low for 6 to 8 hours.
  • In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
    2 tbsp. coconut flour
  • Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
  • Add the coconut flour slurry to the saucepan and whisk until it thickens.
  • Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.
    Fresh cilantro, Raw almonds

Nutrition

Calories: 337kcalCarbohydrates: 24gProtein: 44gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 1104mgPotassium: 923mgFiber: 7gSugar: 9gVitamin A: 1185IUVitamin C: 70mgCalcium: 68mgIron: 3mg
Keyword chicken, keto recipe, kung-pao, slow cooker
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Sweet Potato Bites with Roasted Mushrooms Recipe

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Appetizer, lunch, or dinner? The choice is entirely up to you; just let us say that it tastes amazing either way. The celery, the dried cranberries, the capers, and the toasted pecans - they flow in perfect harmony, and your taste buds will recognize this the moment a bite comes in contact with your being.

Sweet Potato Bites with Roasted Mushrooms on a plate.

Once it comes into your life, you may even dream about it again, and again, for sweet potato bites with roasted mushrooms is a dish to be repeated as often as necessary. It is a bit like sweet potato bites with guacamole and bacon - pure deliciousness!

It may seem complex, weighing in at 16 separate ingredients, but stick with us here; many wonderful dishes are created from multiple ingredients. And it isn't so much about teaspoons and tablespoons, or measurements in general.

A great cook is more concerned about proportions. So when you start adding the pecan mixture to the roasted sweet potatoes, give the final presentation a mindful thought and pretend for a moment that you are a famous chef in a world-class restaurant. Cook and bake with the best of intentions, and everything (most things!) will turn into a masterpiece.

Style your food, no matter how uncomplicated the dish; even your pear and bell pepper ground beef stir-fry will look as appetizing as it tastes. The same goes true for chicken and tomato curry too.

Sweet Potato Bites And Roasted Mushrooms Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 2 medium sweet potatoes, peeled
  • 2 tbsp. avocado oil
  • 2 tbsp. olive oil
  • ¼ cup pecans
  • 2 green onions, finely chopped
  • 2 celery stalks, chopped
  • 2 tbsp. fresh parsley, finely chopped
  • 1 tbsp. dried cranberries
  • Sea salt and freshly ground black pepper, to taste
  • 2 tsp. red wine vinegar
  • ½ tsp. Dijon mustard

Roasted Mushroom Ingredients

  • 1 lb. small white mushrooms, halved if desired
  • 2 tbsp. capers, rinsed and chopped
  • 3 garlic cloves, minced
  • 2 tbsp. avocado oil
  • 3 tbsp. ghee or grass-fed butter
  • 2 tsp. lemon juice
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 450 F.
  2. Cut potatoes into ¾ inch discs and coat with the avocado oil. Sprinkle with salt and pepper and allow them to roast for 20-25 minutes. They should be tender and begin to bubble slightly.
  3. While potatoes are roasting, toast pecans in a small, dry skillet.
  4. In a small bowl, combine the toasted pecans, onions, celery, parsley, and cranberries.
  5. In a separate small bowl, mix olive oil with vinegar and mustard. Pour half of the dressing over the pecan mixture and set the rest aside.
  6. Once the potatoes are done, top each disc with a spoonful of the pecan mixture. Drizzle with remaining dressing.
  7. For roasted mushrooms: Preheat oven to 450 F and make sure the rack is in the middle of the oven.
  8. In a large baking dish, coat mushrooms in capers, garlic, avocado oil, salt, and pepper.
  9. Place several dollops of ghee, or chunks of butter, scattered atop mushrooms.
  10. Allow the dish to bake for 15 to 20 minutes until juices form on the bottom of the dish.
  11. Remove from oven and drizzle with lemon juice. Sprinkle with fresh parsley and serve.

📖 Recipe

Sweet Potato Bites with Roasted Mushrooms on a plate.

Sweet Potato Bites with Roasted Mushrooms Recipe

An appetizing dinner, or a prelude to a feast? The choice is yours when serving up these sweet potatoes and roasted mushroom bites.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 477 kcal

Ingredients
  

Roasted Mushroom Ingredients

Instructions
 

  • Preheat oven to 450 F.
  • Cut potatoes into ¾ inch discs and coat with the avocado oil. Sprinkle with salt and pepper and allow them to roast for 20-25 minutes. They should be tender and begin to bubble slightly.
    2 medium sweet potatoes, 2 tbsp. avocado oil, Sea salt and freshly ground black pepper
  • While potatoes are roasting, toast pecans in a small, dry skillet.
    ¼ cup pecans
  • In a small bowl, combine the toasted pecans, onions, celery, parsley, and cranberries.
    2 green onions, 2 celery stalks, 2 tbsp. fresh parsley, 1 tbsp. dried cranberries
  • In a separate small bowl, mix olive oil with vinegar and mustard. Pour half of the dressing over the pecan mixture and set the rest aside.
    2 tbsp. olive oil, 2 tsp. red wine vinegar, ½ tsp. Dijon mustard
  • Once the potatoes are done, top each disc with a spoonful of the pecan mixture. Drizzle with remaining dressing.
  • For roasted mushrooms: Preheat oven to 450 F and make sure the rack is in the middle of the oven.
  • In a large baking dish, coat mushrooms in capers, garlic, avocado oil, salt, and pepper.
    1 lb. small white mushrooms, 3 garlic cloves, 2 tbsp. avocado oil, Salt and pepper to taste, 2 tbsp. capers
  • Place several dollops of ghee, or chunks of butter, scattered atop mushrooms.
    3 tbsp. ghee or grass-fed butter
  • Allow the dish to bake for 15 to 20 minutes until juices form on the bottom of the dish.
  • Remove from oven and drizzle with lemon juice. Sprinkle with fresh parsley and serve.
    2 tsp. lemon juice, ¼ cup fresh parsley

Nutrition

Calories: 477kcalCarbohydrates: 35gProtein: 6gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 28mgSodium: 317mgPotassium: 843mgFiber: 6gSugar: 13gVitamin A: 17050IUVitamin C: 23mgCalcium: 71mgIron: 2mg
Keyword bites, mushrooms, recipe, roasted, sweet potato
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Sautéed Chicken And Cabbage Recipe

by Leave a Comment

Along the lines of a stir-fry, our scrumptious, down-home version of sautéed chicken and cabbage has finally come about.

We've created it with basic ingredients that we often have on hand, and we know you are likely to have too: chicken breast, cabbage, carrots, tomato puree, and chicken stock.

Sautéed Chicken And Cabbage in two bowls.

One item to always stock in the Paleo fridge or freezer is bone broth - it is the very essence of our health and nutrition, and one thing we should not live without. Discover the benefits of homemade bone stock for yourself, if you haven't already.

Chicken breast is lovely in certain dishes, provided it is not overcooked, and this is one where it really shines. It is particularly wonderful when topped with the most generous dollop of Paleo sour cream - this is more than just a hint!

It is, however, one of the more expensive cuts of poultry, and if circumstances allow, you may choose to use chicken thighs instead; just make sure to adjust the cooking time accordingly. In this recipe, use proportions and your sense of aesthetics in choosing how much cabbage to add, and in deciding how thinly to slice it.

Add as much paprika as you like, and perhaps toss in a hint of dried garlic powder too.

There is no possible way to go wrong with chicken and cabbage, which brings up another meal idea - grilled chicken breast served with coleslaw with apples and poppy seeds, simply delicious!

Sautéed Chicken And Cabbage Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

  • 2 chicken breasts, skinless, boneless, and sliced
  • 1 head of cabbage, shredded
  • 2 carrots, shredded
  • 3 tbsp. paprika
  • 3 tomatoes, pureed
  • 1 cup chicken stock
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt coconut oil in a skillet over medium-high heat.
  2. Cook the sliced chicken until browned on each side.
  3. When nearly cooked through, add the shredded cabbage and carrots to the skillet and cook, stirring, for 4 to 5 minutes.
  4. Pour in the pureed tomatoes, chicken stock, paprika, and season to taste.
  5. Give everything a good stir and bring it to a boil.
  6. Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked.
  7. Remove from heat and serve warm.

📖 Recipe

Sautéed Chicken And Cabbage in two bowls.

Sautéed Chicken And Cabbage Recipe

Simple is as simple does, and tonight we suggest sitting down to an easy-to-prepare meal of sautéed chicken and cabbage, 40 minutes and done!
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine French
Servings 4 people
Calories 331 kcal

Ingredients
  

Instructions
 

  • Melt coconut oil in a skillet over medium-high heat.
    2 tbsp. coconut oil
  • Cook the sliced chicken until browned on each side.
    2 chicken breasts
  • When nearly cooked through, add the shredded cabbage and carrots to the skillet and cook, stirring, for 4 to 5 minutes.
    1 head of cabbage, 2 carrots
  • Pour in the pureed tomatoes, chicken stock, paprika, and season to taste.
    3 tbsp. paprika, 3 to matoes, 1 cup chicken stock, Sea salt and freshly ground black pepper
  • Give everything a good stir and bring it to a boil.
  • Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked.
  • Remove from heat and serve warm.

Nutrition

Calories: 331kcalCarbohydrates: 25gProtein: 34gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 206mgPotassium: 1152mgFiber: 11gSugar: 12gVitamin A: 7160IUVitamin C: 96mgCalcium: 142mgIron: 5mg
Keyword cabbage, chicken, paleo, recipe, Sauté
Tried this recipe?Let us know how it was!

Sausage And Spinach Soup Recipe

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Call it a soup or stew, you are going to adore this hearty combination of sausage and spinach either way.

Before getting started, make sure to have a pound of your favorite Italian sausage on hand. The kind that you add to a skillet of sausage and cauliflower stir-fry or to your breakfast hash and eggs.

Sausage And Spinach Soup in a white pot.

Choose the best Paleo sausage with the ingredients that are good for you - the ones that make you joyously happy.

And while you are smiling, be sure that you have all the rest of the ingredients on the list. Potatoes, carrots, onion, spinach. Just know this recipe can be adapted to follow AIP if you choose compliant sausage and sweet potatoes.

Speaking of spinach, did you know that it is closely related to Swiss chard and beets? All of these are excellent for your body - and a great way to mix up the variety of greens you consume.

It won't give you bulging muscles like Popeye, but it can improve your eyesight and reduce inflammation. If life has you sitting behind a screen for more hours than you care to count, add a dose of spinach to your meals every now and then, to feel like a modern-day superhero!

Once you start to find more inspiration for spinach, you'll discover that you can eat it raw, or cooked. Stuffed in salmon with sun-dried tomatoes or hidden in a mango, avocado, and spinach smoothie. Eat your greens and gain strength with every meal!

Sausage And Spinach Soup Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

  • 1 lb. Italian sausage, casing removed
  • 2 russet or sweet potatoes, diced
  • 2 carrots, sliced
  • 4 cups spinach, packed
  • ½ small onion, diced
  • 3 garlic cloves, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 5 cups chicken stock
  • ¼ cup full-fat coconut milk
  • 1 tbsp. cooking fat

Preparation

  1. Melt the cooking fat in a large saucepan over medium-high heat.
  2. Add the onion and garlic, then cook until soft, 2 to 3 minutes.
  3. Add the sausage and cook until brown, crumbling as it cooks for 4 to 5 minutes.
  4. Add potatoes and carrots, and cook 2 to 3 minutes longer while stirring.
  5. Sprinkle the dried oregano and dried basil; season to taste and stir until well combined.
  6. Pour in the chicken stock, bring to a boil, lower the heat, and let it simmer for 10 to 12 minutes or until the potatoes are soft.
  7. Add the coconut milk, give it a good stir, then add the spinach and cook for 2 to 3 minutes.
  8. Season to taste and serve warm.

📖 Recipe

Sausage And Spinach Soup in a white pot.

Roasted Chicken Drumsticks And Vegetables Recipe

When you think of spinach, Popeye usually comes to mind; it just happens. Now, sausage and spinach soup is happening, being served at a dinner table near you.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 580 kcal

Ingredients
  

Instructions
 

  • Melt the cooking fat in a large saucepan over medium-high heat.
    1 tbsp. cooking fat
  • Add the onion and garlic, then cook until soft, 2 to 3 minutes.
    ½ small onion, 3 garlic cloves
  • Add the sausage and cook until brown, crumbling as it cooks, 4 to 5 minutes.
    1 lb. Italian sausage
  • Add potatoes and carrots, cook 2 to 3 minutes longer while stirring.
    2 russet or sweet potatoes, 2 carrots
  • Sprinkle the dried oregano and dried basil; season to taste and stir until well combined.
    ½ tsp. dried oregano, ½ tsp. dried basil
  • Pour in the chicken stock, bring to a boil, lower the heat, and let it simmer for 10 to 12 minutes or until potatoes are soft.
    5 cups chicken stock
  • Add the coconut milk, give it a good stir, then add the spinach and cook 2 to 3 minutes.
    ¼ cup full-fat coconut milk, 4 cups spinach
  • Season to taste and serve warm.

Nutrition

Calories: 580kcalCarbohydrates: 16gProtein: 25gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 95mgSodium: 1289mgPotassium: 858mgFiber: 1gSugar: 6gVitamin A: 3517IUVitamin C: 13mgCalcium: 84mgIron: 4mg
Keyword sausage, soup, spinach
Tried this recipe?Let us know how it was!

Paleo Foods: Nutritional Yeast

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Nutritional Yeast

As we hunker down into the winter season, everyone is craving rich comfort food - Mac and cheese, chili, hearty stews, mashed potatoes...

Well, here's one Paleo-friendly seasoning to supercharge your cold-weather recipes with extra umami and just a hint of cheesy goodness: nutritional yeast! It kind of sounds like something you'd be forced to eat in a vegan penitentiary, but it's actually very tasty and reasonably nutritious - plus, it's even keto-friendly.

What actually is nutritional yeast?

Most people are at least a little bit familiar with the culinary uses of yeast in non-Paleo foods. It’s what makes bread dough “rise,” for example. The exact species of yeast that we call “nutritional yeast” is actually the very same type that brewers use to ferment beer and wine (although the yeast itself has no alcohol and can’t get you drunk).

But even though it’s used to make all these non-Paleo foods, the yeast itself isn’t concerning from a Paleo perspective. Yeast is an ingredient in bread, but it isn’t a grain and doesn’t contain any gluten. It’s used to ferment beer and wine, but the yeast on its own doesn’t contain any alcohol and can’t get you drunk. The yeast itself is really just a single-celled type of fungus with some interesting nutritional benefits and a delicious taste.

Nutritional Information

The short version: it's solid on nutritional value, especially if you limit or avoid meat.

Protein, carbs, and fat (macronutrients)

checklist

Nutritional yeast is a seasoning, so it's not like anyone is going to get a significant percentage of their calories from it. But even in reasonable seasoning-type amounts, it does contain a noteworthy amount of protein and relatively few carbs.

One highlight is definitely the protein. Nutritional yeast has about 3.5 grams of protein per tablespoon (bear in mind that exact numbers will depend on the specific brand). To put that in perspective, one egg has about 6.5 grams of protein, one medium-sized chicken drumstick has about 14, and one cup of nonfat plain yogurt has 14 grams. It's not like you can really get a whole day of protein from nutritional yeast, but it's a nice bump - especially for people who may be trying to reduce how much meat they eat and want something besides eggs all the time.

As for carbs, one tablespoon of nutritional yeast has about 1.5 grams of net carbs (about 3 grams total, with about 1.5 grams of fiber - again, bearing in mind that different brands will vary slightly). So used as a seasoning or salad sprinkle, it fits pretty easily into a low-carb or even keto plan. Maybe not an everyday food for the really strict keto purists, but definitely something you could work in.

Vitamins and minerals (Micronutrients)

Vegans famously love nutritional yeast for the B vitamins - the exact nutritional content varies a bit depending on the manufacturer, but in general, nutritional yeast is high in B vitamins, especially B1 and B2.

Some varieties are also fortified with iron or vitamin B12 - but if it’s not specifically fortified with B12, nutritional yeast has no B12 of its own. The idea that the yeast itself makes B12 is a myth. Not that Paleo eaters really have any cause to worry about vitamin B12, since you get tons of it from any kind of meat or seafood that you eat, but if you have any vegan friends who think this, definitely make sure they’re getting a supplemented brand!

So, basically the stuff is reasonably nutritious, even in the amount that most people will typically eat (about a tablespoon or so in a serving). On the other hand, if you’re eating a decent Paleo or Keto diet, there’s no real reason to seek out nutritional yeast as a special supplement or make extreme efforts to eat it on a regular basis. And if you can’t stand the taste, just skip it; you’ll be fine.

Cooking with Nutritional Yeast

Nutritional yeast is usually sold as a jar full of yellow flakes - you can sprinkle them directly on foods or stir a spoonful or two into sauces and other dishes. Yeast is a wonderful Paleo-friendly seasoning because it has such a great, savory, cheesy taste. It also gives savory foods a flavor boost because it naturally contains glutamine, a protein with a very strong savory “umami” flavor

If you're curious about nutritional yeast and want to try it out, the recipes can be as simple or as complicated as you have time for.

As a cheese substitute

paleo cheese

Most people find the taste of nutritional yeast to be very similar to cheese, so it's a common cheese substitute in Paleo and vegan recipes. You can use it in anything from sauces to casserole dishes to Paleo Mac and cheese - think recipes where you would typically shred or melt the cheese. One tasty substitution: if you used to love baked or mashed potatoes with cheese, try them with some butter or lard, a sprinkle of nutritional yeast, and some crunchy green onions and/or bacon bits. Sweet potatoes work just as well if you're scared of white potatoes for some reason (although there really isn't any reason to be).

Since nutritional yeast comes in tiny flakes, unfortunately it doesn't work super well in grilled cheese, crackers and cheese, or similar. If the recipe depends on a big chunk of cheese, try nut-based cheese substitutes instead.

As an all-purpose seasoning

Maybe you eat dairy as part of your normal Paleo or keto life, so your life is already cheesy without any yeast. Maybe you prefer almond milk cheese or some other non-dairy alternative. Or maybe you're just one of those folks who prefers to eat Paleo foods for what they are and not dress them up and pretend they're something else.

In any case, nutritional yeast still makes a very tasty seasoning sprinkle for any kind of vegetables or meat. Throw it on roasted Brussels sprouts, a pan full of fried cabbage and onions, some chicken stir-fry, fried eggs, shakshuka, or anything else that tastes good with a savory flavor boost.

It's also good on nuts as a crunchy snack - it's a bit like popcorn seasoning but without the gunk. Combine it with chili powder, garlic powder, black pepper, or whatever else you like to highlight the flavor.

What’s your favorite nutritional yeast recipe?

Got a no-fail sauce or recipe to share? Let us know on Facebook or Twitter!

Only Paleo Eater in the House? 6 Meals that Work for a Mixed Crowd

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Eater in the House

Paleo is already a lot of cooking - who wants to cook twice? But what else can you do if your spouse or kids refuse to eat your “weird diet food” and won’t give up on bread and sugar?

Here are 6 meals that keep everyone happy without double-cooking: you can swap different components of the meal in and out so everyone gets what they want - and only what they want. We’ve also separated out the Paleo-friendly starches, so if low-carb or keto Paleo is your thing, you can easily skip them.

None of these suggestions involve expecting non-Paleo spouses or kids to enjoy cauliflower “rice,” chicken breast as a pizza crust, or vegetables in any other place where they’d normally have grains. If your family will go for that type of substitution, great! But a lot of people just won’t do it: with these recipes, your non-Paleo loved ones can eat “normal” food that they’re used to eating, while you enjoy a Paleo meal, and maybe even get them curious about this new way of eating...

1. Burgers On the Grill

Summer is just around the corner, and those long, warm evenings along with it - what’s more fun on a beautiful night than heading outside to cook on the grill?

Protein (Paleo and keto-friendly): Keto kafta burgers - these Greek-style burgers take just a few minutes on the grill

Vegetable (Paleo): Creamy cucumber and chive salad - crunchy cucumbers and radishes make this a great complement to a fat-heavy kafta burger, plus you can prep it ahead and leave it in the fridge until you’re ready to eat. As an alternative, if you want vegetables off the grill as well, here’s a recipe for grilled mixed vegetables that’s easily adaptable to any family’s preferences.

Starch (Paleo): Mustard and bacon potato salad - another make-ahead recipe that will wait happily in the fridge until dinner time.

Non-Paleo Add-On: Grilled sweet corn with plenty of butter. This takes almost no extra time or effort to prepare, and it’s a whole lot healthier than most kinds of grain-based sides your family could be eating. Sure, the grain part isn’t ideal, but at least it’s pretty unprocessed and not full of added sugars.

You can also grab a package of "normal" buns for the kafta burgers - just let your non-Paleo loved ones take them as they want them. At least it doesn’t add anything to your total cooking time.

2. Breakfast Buffet

For an ordinary breakfast, the dining experience usually takes a back seat to the scramble to get everyone fed and out the door on time. But then there are your Easter Sundays. Your birthday brunches. Your Mother’s Days and Father’s Days and just general special occasions when we all slow down a bit and really enjoy the meal. Here’s a suggestion for those days:

Protein (Paleo and keto-friendly): Fancy deviled eggs or Eggs Benedict in ham cups.

Vegetable (Paleo): Dijon and pecan asparagus, or this light recipe for baked asparagus with strawberries and raspberries. If you’re eating with non-Paleo companions who aren’t used to the vegetables-at-breakfast idea, fresh fruit or fruit salad is a more “normal” alternative to get more nutrient-dense plant foods into the meal.

Starch (Paleo): Paleo bread - make some toast and throw some butter and honey on top, or even try some homemade jam. Special breakfasts are exactly the kind of occasion that Paleo bread was made for - you can indulge in a treat and share a meal with loved ones in the spirit of eating together, without worrying about the health consequences.

Non-Paleo Add-On: If you personally aren’t into the Paleo bread gig, you could just offer “regular” bread or English muffins here, to save the effort of baking special Paleo bread for people who would be just as happy with a bag off the shelf. Biscuits with gravy would be nice if you really like your fellow eaters and want to indulge their non-Paleo appetites. Alternately, some kind of sweet lemon dessert goes well with a special brunch, and you can save time again by buying one at a bakery instead of cooking yourself.

3. Slow-Cooker Weeknight Dinner

paleo-SlowCooker main

A slow-cooker is an invaluable tool for any time-strapped cook, but a lot of slow-cooker meals involve noodles or rice thrown right in with everything else, so there's no opportunity to pick out the Paleo parts. Instead, try using the slow-cooker to make just the part that everyone eats, and then lean on sides and add-ons that you can make ahead or buy pre-made.

Protein (Paleo): Slow-cooker barbecue ribs - a big crowd-pleaser, especially with kids, and easy to throw in and forget about until it’s dinner time.

Vegetable (Paleo): Coleslaw with apples and poppy seeds - make it ahead and refrigerate as long as you like before it’s time to eat. If you need something lower-carb, try this keto coleslaw recipe instead!

Starch (Paleo): Sweet potato hash browns or Chipotle glazed sweet potato fries

Non-Paleo Add-On: Fresh cornbread - if you can get fresh-baked cornbread from a good bakery, it makes a great starchy side for barbecue anything and doesn’t add a lot of cooking time/effort. Hush puppies are another option if you want to put in the work to make them.

4. Spaghetti and Meatballs

Protein (Paleo and keto-friendly): Meatballs with marinara sauce (chicken version or classic beef/pork version)

Vegetable (Paleo and keto-friendly): Sauteed garlic broccolini - this vegetable can be tossed with spaghetti noodles for those who eat them, but for those who don’t, it works great as a side for the meatballs. The garlic flavor goes perfectly with meatballs and marinara!

Starch (Paleo): Garlic and herb roasted butternut squash (or replace with any other squash of your choice; you can also substitute carrots or parsnips if squash isn’t in season).

Non-Paleo Add-On: Wheat pasta - it takes only a couple of minutes on the stovetop to make a big pot of “normal” spaghetti for those who insist on it - toss some broccolini with it for a bit of extra nutritional content.

5. Steak Dinner Extraordinaire

red meat main

This one is a bit higher-budget, but it just goes to show: a lot of the food we think of as luxury food is actually pretty Paleo-friendly. This dinner would be totally complete without the non-Paleo side, and it’s something most of us would expect as a treat!

Protein & Vegetable (Paleo and keto-friendly): Peppercorn steaks with roasted asparagus & shiitake mushrooms - this recipe delivers a lot of flavor in just a few minutes of cook time. As written, it does use both the oven and the grill, but you could also use a stovetop grill or cook your steaks in a skillet using your favorite method.

Starch (Paleo): Olive oil baked potatoes - for extra delicious skin, rub olive oil over the outside of each potato before baking. Toppings are your choice! White potatoes are perfectly Paleo-friendly, but you can also substitute sweet potatoes if you prefer them.

Non-Paleo Add-On: If you even need anything else, nice crusty dinner rolls, steaming hot, with lots of butter.

6. Asian-Inspired Better-Than-Takeout

The temptation to order takeout after a long day can be strong, especially if you’re staring down the prospect of cooking one meal for yourself and one for everyone else.

Protein & Vegetable (Paleo and keto-friendly): Simple Asian beef stir-fry - this super-fast meal gives you meat and vegetables all in one pan. Want more veg? How about some ginger bok choy as well?

Starch (Paleo): Bake some Okinawan sweet potatoes (these are purple on the outside and creamy pale yellow or white on the inside - you can get them at Whole Foods and similarly fancy grocery stores). Substitute boniato if that’s easier, or just roast regular sweet potatoes with some five-spice powder or chili pepper flakes.

Non-Paleo Add-On: White rice is the classic choice here - it barely takes any time to whip up a pot. Jazz it up with some rice vinegar, ginger, green onions, and soy sauce (or coconut aminos if your non-Paleo eaters are still gluten free).

How do you swing it?

What’s your favorite dinner to cook for a mixed group - without cooking two whole separate dinners? Let us know on Facebook or Twitter!

Building a Paleo Shopping List: 7 Staples for More Interesting Salads

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Throwing together a salad is easy: lettuce, cucumbers, red onions, walnuts, chicken, oil, vinegar, done.

Throwing together an interesting salad is a harder job! Especially if you eat salad day after day, the same old variations on a theme can get really old, really fast. If that’s you, check out these low-cost grocery staples that can liven your lunch back up and add a bit of interest without sending you to a dozen specialty stores or breaking the bank.

1. Cabbage

Coleslaw is technically a salad, and a great option if you’re sick to death of lettuce. But even beyond that, a handful of crunchy cabbage can really pep up a pile of greens - or substitute for them.

Nutrition

Per 1 cup of shredded cabbage (any color):

  • Protein: 1 gram
  • Fat: 0 grams
  • Carbs: 4 grams (2 grams net)
  • Fiber: 2 grams

Pair with…

Substitutes

Matchstick carrots have a similar snap and are lower in FODMAPs, which makes them a bit easier on the digestion.

2. Winter squash

paleo AcornSquash

Butternut or acorn squash adds a warm, savory-sweet note to any salad, and it’s a great counterpoint to crunchier toppings like nuts or bacon. Or branch out into new varieties like delicata, kouri, and buttercup - a salad is a nice, low-stress way to test a new squash since you can just pick it off if you hate it.

Nutrition

Per ½ cup of cubed cooked butternut squash:

  • Protein: 1 gram
  • Fat: 0 grams (If you roast the squash, you'll also get some fat from the oil or butter)
  • Carbs: 10 grams
  • Fiber: 3 grams

Pair with…

Substitutes

Cooked beets (roasted or boiled - these are good hot or cold)

3. Broccoli or cauliflower (cooked or raw)

Broccoli and cauliflower add a nice heft to a big leafy salad - roast them in plenty of olive oil for a nice deep flavor and crispy exterior, steam them lightly, or leave them raw for even more crunch.

Broccoli Paleo

Nutrition

Per ½ cup of broccoli or cauliflower (they’re so similar that the nutrition info is essentially the same):

  • Protein: 1 gram
  • Fat: 0 grams
  • Carbs: 3 grams
  • Fiber: 1 gram

Pair with…

Substitutes

Roasted Brussels sprouts or artichoke hearts would both add a similar weightiness and taste pretty good with the same types of dressing.

4. Marinated or pickled vegetables

The tangy sourness of a good pickle goes very well with a big pile of veg, and there’s a whole lot more out there than just dill cucumbers! You can also get a pretty intense flavor just by marinating vegetables before you add them to a salad. One easy first step towards marinated toppings is to grab or make some sumac onions - these are the pink-purple onions that you can get at Middle Eastern restaurants. On the pickle front, kimchi is a great addition to any Asian-inspired salad, and giardiniera works well in a hearty winter mix.

Nutrition

(Will depend on specifically what vegetables you pick, but most have almost no protein, very little fat, and maybe a couple grams of carbs with some fiber - unless there’s sugar in the pickle)

Pair with…

Substitutes

There aren't really any substitutes for the flavor of pickled things, but you could try seaweed if you want a strong-flavored topping with a bit more wetness to it - just get one of those little containers of seaweed at the grocery store and divide it up among several salads as a topping rather than eating it all by itself as a side. (Or scarf it down immediately because that stuff is delicious).

5. Alfalfa sprouts

Sprouts add a fun fluffiness to a salad and they have a nice mild crunchy texture. Yes, alfalfa is technically a legume. But studies on sprouts indicate that they contain very little of the antinutrients that ordinarily make legumes less than great. There are biological reasons why this is the case - the antinutrients are there to protect the seed, not the whole sprout, for example - but basically they’re a non-issue unless you’re eating piles and piles of sprouts all day every day.

Nutrition

Per 1 cup of sprouts:

  • Protein: 1 gram
  • Fat: 0 grams
  • Carbs: 1 gram
  • Fiber: 1 gram

Pair with…

Substitutes

Kelp noodles (exactly what it says on the tin: noodles made from kelp) for a pile of fluffy stuff with a slightly different flavor.

6. Water chestnuts

Water chestnuts are available in the Asian food aisle, usually in a can. They have a very mild and pleasant taste, but the real appeal is in the crunch - they’re just so nicely snappy and crisp between the teeth.

Nutrition

Per ½ cup of chestnuts:

  • Protein: 1 gram
  • Fat: 0 gram
  • Carbs: 15 grams - these do have a few more carbs than many other vegetables, so low-carbers might want to pick another crunch.
  • Fiber: 2 grams

Pair with…

Water chestnuts go really well with just about anything Asian-inspired. If you have any leftover black pepper chicken or sweet garlic chicken, try throwing it on top of some greens with water chestnuts and broccoli raab.

Substitutes

Apples or pears might substitute some of the juicy crunch texture, but admittedly with a much sweeter flavor profile.

7. Tahini

Tahini

Tahini is a paste made of sesame seeds, and it’s delicious in salad dressing. Mix up equal parts of tahini and olive oil, then add lemon juice to taste and water to make it thinner if you like. Pour over your vegetables of choice and enjoy! It’s a little bit earthy but also very bright, and delicious with all kinds of salads.

Nutrition

Per 2 tbsp.

  • Protein: 5 grams
  • Fat: 16 grams
  • Carbs: 6 grams
  • Fiber: 3 grams

For the Omega-6 and PUFA-watchers, the fat breakdown per 2 tbsp. is:

  • 2 grams saturated
  • 6 grams monounsaturated
  • 7 grams polyunsaturated

Pair with…

Leftover lemon and thyme chicken, pomegranate salmon, or zaatar grilled chicken - on a bed of spinach with some cucumbers and sumac onions.

Substitutes

Nut butter-based dressings can offer a similar texture; check out cashew butter or almond butter for potential alternatives.

What’s in your favorite salad? What’s your secret ingredient to make it delicious? Let us know on Facebook or Twitter!

14 Paleo Cauliflower Rice Recipes

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Cauliflower, now known as a versatile vegetable - and rightfully so when it can be made into a low-carb mashed potato alternative, tortillas, rice, pizza crust and more. For this roundup though, we're focusing on cauliflower rice.

Cauli-rice is just as versatile as a cauliflower floret and can be made into so many dishes, especially those made with traditional rice, making it perfect for Paleo eaters avoiding grains. And as we already mentioned, it contains less carbs, fitting right in on a low-carb or a keto diet.

These 14 Paleo cauliflower rice recipes are creative, flavorful, many are also vegetarian, and can be either a side dish or star of the dinner table. So pull out your food processor and shredding attachment, or buy it pre-riced to create these recipes. You can even create cauliflower rice with a good old box grater if neither of the former are available to you.

Mexican Cauliflower Fried Rice - by Paleo Running Momma

A complete meal that is ready in less than 30 minutes! Add your favorite ground meat, plenty of chopped green chilis and a homemade chipotle ranch dip.

Mediterranean Cauliflower Rice - by A Saucy Kitchen

This cauliflower rice is a zingy and quick-to-fix side dish that brings unexpected excitement to your leftovers.

Cauliflower Mushroom Risotto - by Paleo Leap

Mushrooms are incredibly nutritious and delicious - and it turns out that they taste absolutely amazing when simmered in leftover chicken stock with cauliflower rice.

Whole30 Cauliflower Chicken Fried Rice - by Tasty Thin

Make it as is, or mix it up in a variety of ways: swap the chicken for shrimp, leave out the meat for a vegetarian option, add spicy sriracha sauce for the hottest bites.

Spanish Cauliflower Rice - by Ketogasm

Toss in a couple handfuls of shredded chicken breast and let the cumin, chili and garlic powder work their magic.

Paleo Kimchi-Bacon Fried Cauliflower Rice - by Worthy Pause

Take the chance to skip the boring rice and chicken, and use bacon instead! Lots of tasty bacon and spicy kimchi. It's delicious!

Garlic Cauliflower Fried Rice (Filipino Sinangag) - by Low Carb Yum

Garlic in my breakfast? Yes, please! If those are your sentiments too, this cauliflower rice is for you.

Creamy Chicken Broccoli Cauliflower Rice Casserole - by Savory Lotus

Low-carb and naturally gluten-free, this casserole was made to simplify your dinner.

Southwest-Style Vegetable Cauliflower Rice - by Paleo Leap

What's not to love about cumin, jalapeños, and bell peppers tossed together with a handful of other ingredients to make a colorful dish? Add chicken or steak to make it a complete meal.

Tandoori Chicken With Curry Pineapple Rice - by Melissa Joulwan

There are no words to describe the amazing aromas that fill your home as you cook this dish, it's guaranteed that everyone will want seconds!

Whole30 Mongolian Beef Stir-Fry - by The Define Dish

Admittedly, this recipe is more about the mouthwatering flank steak, but the cauliflower rice keeps things "traditional".

Cauliflower Tabbouleh Salad - by The Real Food Dietitians

Cleverly replace the traditional bulgur with cauliflower rice to make this refreshing salad Paleo and low-carb.

Vegetarian Thai Green Curry Cauliflower Rice - by Paleo Leap

This vegetarian dish uses a homemade green curry paste to spice up all those healthy vegetables.

Beef and Broccoli Cauli-Rice - by The Healthy Foodie

Sometimes the cauliflower rice is the main event, other times it complements the steak in a subtle way.

Building a Keto Shopping list: 5 Low-Carb Vegetable Picks for Keto Paleo Diets

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Low Carb Vegetable

If you’re a bit lost with the low-carb life and don’t know where to start, here’s a 101 guide to the produce section. It doesn’t cover every single low-carb vegetable (you’d be here all day and probably forget most of them by the end of the list) but it does hit 5 basic staples that every low-carber should at least try. Start out with these and you’ll always have something in the fridge that you can throw together as a side dish or a quick salad.

1. Cauliflower, the amazing rice replacer

Use cauliflower as an easy low-carb substitute for all kinds of white starchy foods (potatoes, rice, pizza crust…). You can even buy it pre-grated into rice-sized grains now, no elbow grease required! It’s also tasty just tossed in the oven to roast with some olive oil and black pepper.

Carb count: Per 1 cup chopped raw cauliflower: 3.2 grams net carbs (5.3 grams total - 2.1 grams of fiber = 3.2 grams net)

Nutritional highlights: cauliflower is high in vitamin C and some B vitamins. It’s also rich in antioxidants, especially if you steam it or stir-fry it instead of boiling it to death. On the other hand, cauliflower can be hard to digest for some people because it’s high in FODMAPs, so if you have a really sensitive stomach, it might not be for you.

Recipe inspiration:

Substitutes: Broccoli or Brussels sprouts for something quick to roast; nut flours for Paleo/keto baking.

2. Spinach, the speed demon side

Spinach Paleo

Spinach is incredibly easy and fast to cook, goes with almost everything, and makes a perfect delivery vehicle for butter. Or eat it raw as a more nutritious lettuce substitute in salads.

You can also buy bricks of frozen spinach and just throw them in a pot of soup or chili for some extra nutrition - it looks like a lot of spinach, but it really almost vanishes in the pot.

Carb count: Per 1 cup raw spinach: 0.39 grams of net carbs (1.09 grams total carbs - 0.7 grams of fiber = 0.39 grams net)

Nutritional highlights: Spinach is full of essential minerals, like magnesium and copper. It’s also high in folate and other B vitamins (notably B2 and B6) and even some iron (although the iron isn’t very easy to absorb, so you’re still better off eating meat). It’s pretty low in FODMAPs, so it should be fine for people with IBS or FODMAPs sensitivity.

Like other intensely green vegetables, spinach is also rich in chlorophyll. Chlorophyll is how the plant makes energy out of sunshine, but it’s also a powerful antioxidant. No need for an expensive greens supplement when you could just eat some leaves!

Recipe inspiration:

Substitutes: lettuce for eating in salads; beet greens, kale, or chard for cooking.

3. Cabbage, the savior of grocery budgets

Cabbage is incredibly easy on the food budget. If you shop sales, you can get a big head for 40-50 cents/lb and sometimes even cheaper in the late fall when it’s in season. For budget-conscious shoppers, cabbage is definitely the vegetable to stock up on.

Carb count:Per 1 cup raw cabbage: 2.96 grams net carbs (5.16 grams total carbs - 2.2 grams of fiber = 2.96 grams net)

Nutritional highlights: Cabbage gives you all the benefits of other cruciferous vegetables - broccoli, cauliflower, kale, and the better-known members of the “superfood” crowd - at a budget price. It’s particularly full of vitamins K and C, plus anthocyanins, glucosinolates, and other antioxidants. Unfortunately, it’s also high in FODMAPs, so this would be another one to avoid if you’re sensitive to them.

Recipe inspiration:

Substitutes: Celery or cucumbers for something crunchy to eat cold. If you're looking for more budget-savers, frozen vegetables are typically just as nutritious as fresh (since they're picked at peak ripeness, so they lose nothing in travel/sitting in the store) and typically cheaper.

4. Zucchini, the noodlemaker

Zucchini is one of the best vegetable choices for making low-carb noodles (“zoodles”). Cauliflower might be great for other recipe replacements, but it’s pretty hard to make satisfactory noodles out of a cauliflower - zucchini is a little bendier and generally more suited to spiralizing. You can even buy it pre-noodled now, which is convenient for everyone on the run.

Carb count:Per 1 cup raw zucchini: 2.66 grams net carbs (3.86 total - 1.2 grams of fiber = 2.66 grams net)

For anyone wondering, zucchini is lower in carbs than spaghetti squash (the other vegetable typically used in Paleo noodles). 1 cup of raw spaghetti squash has about 5.5 grams of net carbs, compared to about 2.7 in raw zucchini. Or if you take them cooked, you’ll get just under 8 grams of net carbs in a cup of spaghetti squash, compared to about 3 in a cup of zucchini.

Nutritional highlights: One nutritional highlight of zucchini is everything it doesn’t have. Zucchini is OK for basically anyone to eat. Keto? Autoimmune protocol? FODMAPs sensitivity? No problem!

Recipe inspiration:

Substitutes: yellow squash (they’re basically the same thing) or spaghetti squash for a slightly higher-carb noodle substitute.

5. Avocado, the high-fat, low-carb fruit

Avocado is the only item on this list that’s technically a fruit and not a vegetable. In fact, it’s one of the few fruits with a low enough carb count that you can actually eat it on keto (read more about fruit on keto here).

Carb count: 3.65 grams net carbs (17.15 grams total carbs - 13.5 grams fiber = 3.65 grams net)

Nutritional highlights: The big selling point for avocados, other than the fact that they're delicious, is the fat. Avocados are packed with monounsaturated fat, the same kind found in olive oil, making it absolutely perfect for low-carb, high-fat diets. Particularly for people who don’t like eating a ton of butter or other animal fats, an avocado here and there is a great way to up the fat content in your diet.

Avocados are also a great source of vitamin E (especially important if you don’t eat a lot of nuts). Here's a more in-depth look at all their nutritional benefits.

Recipe inspiration:

What’s in your fridge?

What’s your favorite low-carb pick from the produce section? Let us know on Facebook or Twitter!

Paleo Foods: Cilantro

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completed cilantro


The leaves of a coriander plant are commonly known as cilantro. Cilantro has been shown to have an antibacterial compound that can help fight food-borne illness, like salmonella.

Fresh cilantro has large, flat leaves and looks quite similar to flat-leaf parsley. Cilantro is often found in Thai cuisine, and in Mexican cooking, like salsa, guacamole and meat dishes. If cilantro is used in heated dishes, it's usually added toward the end of cooking or as a garnish, like in a soup or stir-fry.

Nutrition Details

Macronutrients Macros in Context

Here's how a serving of 1 ounce of cilantro stacks up in the context of a typical Paleo meal:

Blue bars show the typical range in grams for a Paleo meal. For example, a Paleo meal usually includes 30-60 grams of fat, but where you personally fall in that range will depend on your preference.

Orange dots show how 1 ounce of cilantro fits into the typical nutrient profile of a Paleo meal.

Buying it Buy It

  • PURCHASE: Cilantro can be purchased in the produce section throughout the year. Look for cilantro with bright green leaves that are free of yellow or brown spots. The stems should be firm.
  • STORAGE: Have extra cilantro, but don't want it to wilt and go bad? Cilantro can be frozen in an airtight container, or placed in an ice cube tray and covered in water, then tossed in a soup when ready to use.
  • GROW YOUR OWN: Cilantro is easy to grow and a great addition to an herb garden. Organic cilantro bunches are fairly inexpensive to purchase.

Cooking with it Cook It

GUACAMOLE

Add finely chopped cilantro leaves to a fresh batch of guacamole.

SOUP

Enhance the flavor of a soup by garnishing with a handful of chopped cilantro leaves.

GREEN SAUCE

Cilantro in a green sauce or chimichurri is perfect!

SKILLET

Toss chopped cilantro leaves into a stir-fry dish toward the end of cooking.

Recipe ideas Recipe Ideas

cilantro lime marinated pork main

Cilantro-Lime Marinated Pork

pork chops lemon vinaigrette main

Pork Chops With Lemon-Cilantro Vinaigrette

cilantro lime chicken main

Cilantro And Lime Chicken

chicken nuggets main

Chicken Tenders With Avocado-Cilantro Dip

21 One-Dish Paleo Dinner Recipes

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Create dinner in one dish! If you're tired of dirtying up a bunch of dishes to get dinner on the table, try one of these one-dish recipes and make the task of preparing and cooking dinner a little easier.

Paleo Pineapple Fried Rice - by Get Inspired Everyday

A sweet pineapple-filled fried rice dish with crunchy cashews.

Tex-Mex Turkey Skillet - by Paleo Leap

Turkey leftovers for people who are sick of turkey leftovers: get excited about them again with this simple skillet dinner.

Slow Cooker Paleo Pulled Pork - by Anya's Eats

A simple slow cooker recipe packed with big flavor!

Crispy Skin Chicken With Honey Garlic Sauce - by Eat Drink Paleo

Crispy chicken with honey sauce and plenty of veggies.

Chinese Kung Pao Chicken - by I Heart Umami

Skip the takeout and enjoy this spicy, smoky kung pao chicken.

Lemon Chicken Skillet - by Primally Inspired

An easy weeknight meal full of flavor and made in one skillet.

My Moroccan Meatballs - by I Heart Umami

A rich Harissa Sauce over pork meatballs and zucchini noodles.

Paleo Pizza Chicken - by Jay's Baking Me Crazy

Love pizza? Enjoy all the flavors of pizza stuffed into a chicken thigh.

Spicy Chipotle Butternut Squash Turkey Chili - by My Heart Beets

A smoky, chipotle chili made with squash and turkey.

Chicken Curry with Zucchini Noodles - by Savory Lotus

A one-pot dish full of warm, flavorful spices, chicken and veggies.

Lebanese Lemon Chicken - by A Calculated Whisk

A fast and flavorful lemon chicken with shallots and fresh herbs.

Best Ever Chorizo & Vegetable Stew - by Happy Body Formula

A stew stuffed with chorizo, vegetables and tons of spices!

One Pan Honey Garlic Chicken - by Real Simple Good

This dish has it all: vegetables, sweet potatoes and honey chicken.

Simple Sweet Potato Noodle Pad Thai - by Get Inspired Everyday

An easy veggie pad Thai with loads of spice and flavor.

Sloppy Joes - by Jay's Baking Me Crazy

A quick and easy Sloppy Joes recipe that the whole family will love.

Potato And Buffalo Chicken Casserole - by Paleo Leap

A favorite family dinner, made Paleo-friendly without sacrificing convenience or comfort-food value.

Clean & Green Paleo Chicken Salad - by Grass Fed Salsa

A quick, creamy chicken salad topped with olives, celery and tomatoes.

Thai Red Vegetable Curry - by My Heart Beets

A creamy Thai curry filled with snap peas and water chestnuts and lots of veggies.

Crispy Shredded Chinese Chicken - by Eat Drink Paleo

A crispy, colorful shredded chicken dish with plenty of flavors and veggies.

Crispy Chicken with Fig and Shallot Compote - by A Calculated Whisk

The fig & shallot compote complete this crispy chicken dish!

Pumpkin Curry - by Savory Lotus

A warm and cozy dish made of Indian spices and cubed pumpkin.

Paleo Foods: Ginger

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completed ginger

Ginger root, or more simply ginger, is an aromatic and spicy root that is often found in Asian dishes and commonly used in alternative medicine. Ginger is well known for alleviating a host of symptoms, like nausea, vomiting and an upset stomach.

Ginger contains anti-inflammatory compounds called gingerols. These anti-inflammatory compounds have been shown to help reduce muscle pain after exercise. It has also been known to relieve joint pain and stiffness associated with osteoarthritis.

Nutrition Details

Macronutrients Macros in Context

Here's how a serving of 1 ounce of ginger stacks up in the context of a typical Paleo meal:

Blue bars show the typical range in grams for a Paleo meal. For example, a Paleo meal usually includes 30-60 grams of fat, but where you personally fall in that range will depend on your preference.

Orange dots show how 1 ounce of ginger fits into the typical nutrient profile of a Paleo meal.

macro graph ginger converted

Buying it Buy It

  • PURCHASING: Fresh ginger should be firm and free of mold. Mature ginger has a tough skin that requires peeling.
  • FRESH OR DRIED: Fresh ginger contains higher levels of gingerol, ginger's anti-inflammatory compound. Dried, powdered ginger contains less gingerol, but has a longer shelf life.
  • STORAGE: Whole, unpeeled fresh ginger can be stored in a resealable plastic bag in the crisper drawer of the refrigerator for a few weeks and up to a month or so.

Cooking with it Cook It

VEGETABLES

Add a bit of grated ginger to glazed carrots or pureed sweet potatoes.

MARINADE

Combine ginger, coconut aminos, sesame oil and honey, then pour over beef or chicken.

TEA

Steep grated ginger in boiling water and add lemon juice and honey for a hot ginger tea.

DESSERT

Add grated ginger to a paleo-friendly muffin or gingersnap cookie.

Recipe ideas Recipe Ideas

slow cooker pork tenderloin garlic ginger sauce main

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce

carrot ginger soup main

Ginger Carrot Soup

ginger beef mushroom main

Ginger, Beef, and Mushroom Stir-fry

paleo leap ginger

Ginger Citrus Roast Chicken

Paleo Foods: Cashews

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completed cashews

These butter-like flavored tree nuts are loved by many because of their delicate taste and slightly soft texture.

Nutrition Details

Cashews taste like butter, and are even a bit sweet, which makes for a creamy nut butter to spread across a piece of fruit. Cashews are commonly used in Indian cuisine as a paste for a curry, or to simply garnish a dish.

Do you know how a cashew grows? Cashew trees produce both a cashew apple and a cashew nut. The cashew nut is attached to the bottom of the cashew apple, and is removed during harvesting. You may notice that cashews are not encased in a shell when sold in stores. The shell of a cashew contains a resin called cashew balm, and is not fit for consumption. This cashew balm is removed and can be used to make varnishes and insecticides.

Macronutrients Macros in Context

Here's how a serving of 1 ounce of cashews stacks up in the context of a typical Paleo meal:

Blue bars show the typical range in grams for a Paleo meal. For example, a Paleo meal usually includes 30-60 grams of fat, but where you personally fall in that range will depend on your preference.

Orange dots show how 1 ounces of cashews fits into the typical nutrient profile of a Paleo meal.

Buying it Buy It

Purchase cashews at your local market year around. Buy raw cashews, then roast them to your liking.

  • STORAGE: While cashews are more shelf-table than other nuts, cashews are best stored in an airtight container in a cool, dark place, like the refrigerator.
  • ROASTED: Cashews can be eaten either raw or roasted. Oven-roast cashews for 15-20 minutes at 375 degrees F. Add salt and seasonings!
  • ALLERGEN: Cashews are grown on trees and are classified as a tree nut; tree nuts are a common allergenic food.

Cooking with it Cook It

BUTTER

Process your own cashew butter: add cashews to a high-speed blender and blend slowly for 10 minutes. Add to a dessert recipe or serve on slices of banana.

CHEESE

Make a non-dairy cheese from cashews.

SAUTE

Add cashews to ginger, coconut aminos, garlic and seasonings to create a flavorful pad thai or chicken dish.

CHOPPED

Sprinkle a handful of chopped cashews to a fruit & nut mix, or on top of a fruit salad.

Recipe ideas Recipe Ideas

chicken mango stir fry main

Chicken And Mango Stir-Fry

chicken korma main

Chicken Korma With Cauliflower Rice

20 Paleo Zucchini Recipes

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Zucchini is a versatile and abundant vegetable of summer. Whether you're spiralizing zucchini into zoodles, shredding them for a muffin or whipping up a bean-free hummus, the uses for zucchini reach far and wide!

Chicken with Creamy Garlic and Mushroom Sauce - by Real Simple Good

A dish of cubed chicken and zucchini lavished in a creamy mushroom sauce.

Raw Avocado & Zucchini Hummus - by The Natural Nurturer

A thick and creamy bean-less hummus perfect for dipping veggie sticks.

Creamy Bacon and Avocado Zucchini Noodles - by Anya's Eats

This zoodle recipe is loaded with creamy avocado and bacon! A must try!

My Moroccan Spaghetti Meatballs - by I Heart Umami

A rich Harissa Sauce over pork meatballs and zucchini noodles.

Sun Dried Tomato Pesto Chicken Pasta - by Living Loving Paleo

A rich "pasta" dish made with a sun-dried tomato pesto!

Pesto Shrimp Bake with Squash and Tomatoes - by A Calculated Whisk

A squeaky-clean shrimp bake dish topped with a creamy pesto sauce.

Paleo Zucchini Bread Muffins - by How We Flourish

A GAP-friendly and nut-free healthy muffin recipe.

Prawn Arrabbiata With Zucchini Spaghetti - by Eat Drink Paleo

Serve prawns in a rich Arrabbiata sauce over a bed of zucchini noodles.

Steak Zucchini Boats - by Paleo Leap

Zucchini boats are a new way to cook up summer's most notoriously abundant (and cheap!) vegetable.

Zucchini Noodle Veggie Lo Mein - by Get Inspired Everyday

Skip the takeout and make your own healthy Veggie Lo Mein dish.

Beef Stroganoff - by Living Loving Paleo

Recreate a childhood favorite with ribboned zucchini and a creamy sauce.

Summer Squash with Dairy-Free Pesto - by Anya's Eats

Diced zucchini lathered in a dairy-free pesto.

Zucchini Stir-Fry with Curry Leaves - by My Heart Beets

A unique zucchini stir-fry with flavorful herbs!

Oven Baked Zucchini Fritters - by Paleo Leap

The perfect healthy treat for game day finger-food or just a quick snack when you feel like something crunchy.

Kung Pao Chicken Zucchini Noodles - by Get Inspired Everyday

Hit the spot with this homemade, spicy Kung Pao Chicken recipe.

Zucchini Cheese - by Gutsy By Nature

Cheese made from zucchini? Yep! Give this recipe a try!

Paleo Zucchini Muffins - by Living Healthy With Chocolate

A slightly sweet treat made healthy with shredded zucchini.

Nut Free Zucchini & Sun-Dried Tomato Muffins - by Eat Drink Paleo

Savory muffins made with grated zucchini, sun-dried tomatoes and garlic. A quick breakfast to go!

Zucchini Noodle Bolognese - by Downshiftology

A bolognese dish with fresh ingredients.

Cold Sesame Noodles with Shredded Chicken - by I Heart Umami

A cool plate of ribboned zucchini and shredded chicken topped with a tasty sesame sauce.

5 Tips for Paleo Kitchen Clean-Up

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Kitchen

Can you imagine how cookbooks would change if recipes had to include clean-up and dish-washing time in their estimates of cooking time? Even quick recipes still leave a pile of dishes and a messy counter – and that work rarely gets acknowledged by the people who breezily write books full of 30-minute meals assuring you that it’s faster than takeout and anyone can do it. If those 30-minute meals included all the extra labor necessary to actually put a home-cooked meal on the table, they’d probably be 1-hour meals at least.

Cooking at home is worth that effort. But it’s important to acknowledge the reality that the burden of cooking isn’t just the cooking, and all that extra work is unpleasant and time-consuming.

Unfortunately, the clean-up work is also important. A clean kitchen isn’t just a hygiene issue; it can also nudge you to make healthier choices. This study found that spending time in a chaotic and cluttered kitchen prompted subjects to eat more cookies, while subjects who got to spend time in a clean and quiet kitchen ate fewer cookies.

So in the spirit of having more pleasant places to cook and eat, here are 5 tips for Paleo cooks who want to stay tidy without spending all day on it.

1. Organizing and Decluttering, in 200 Words.

Kitchen clutter makes everything harder to clean up because you have to clean around it every time you’re in the room. There are plenty of books that spend 300 pages on decluttering, but here’s a basic method:

  1. Pick one drawer and take everything out of it. Put all the things in a box on the countertop.
  2. For the next week (or two), take things out of the box as you need them. Once something is out of the box, put it back in the drawer where it originally was.
  3. At the end of the week, donate anything left in the box to the thrift store.

Repeat for the rest of your drawers and cabinets.

For the things you do need…

  • Invest in the right organizers. Spices are easier to find in a spice rack. Pot lids are easier to find in one of those racks made specifically for them.
  • Replace any semi-broken things or things you bought but hate using. Only useful things belong in your kitchen.

Don’t buy organizers to organize stuff you don’t need. Only buy organizers after you’ve decluttered and gotten rid of stuff you don’t need.

2. Master Cleanup-light Paleo Cooking

Once the organization/decluttering step is done, it’s time to work on cleanup-light cooking techniques. One-pan meals save cleaning time because they cut down on the amount of bulky, grimy pots and pans you have to deal with.

The grill is another great choice for cooking without a bunch of stuff to wash afterwards.

Some Paleo suggestions:

3. Make Breakfast as Easy as Cereal

paleo Frittata

One of the reasons why Paleo kitchen clean-up feels so daunting is that you have to do it for breakfast, too. No more just grabbing a bowl of cereal. Now you have to haul out the pans and utensils and dish soap and…

…wait, no. You don’t. Paleo breakfasts can be as light on dishes as a bowl of cereal.

  • Cook breakfast in bulk ahead of time (here’s a big list of recipes to make ahead for breakfast on the go)
  • Make more food than you need at dinner, and save the leftovers for breakfast.
  • Find a low-labor breakfast you like, e.g. a can of fish with some homemade mayo. If it comes to that, splurge on pre-hard-boiled eggs from the store: you’ll still be getting more value for money than you would from a box of cereal.

PS. You can also use bulk cooking for other meals, not just breakfast!

4. Make a Schedule

If you’re looking at a cluttered and filthy kitchen, it can seem totally overwhelming. So make a cleaning schedule to spread out bigger tasks (maybe 1 per week) so you never have to spend a whole afternoon in the kitchen at a time.

Make a schedule of tasks you need to do weekly or monthly and stick it on the fridge (a whiteboard is good because you can just tick things off and then erase them the next week/month and start again). This is also a great way to organize what kids will help out with. If they’re old enough to use a knife at the table, they’re old enough to give you a hand with the cleaning, even if it’s just wiping the table.

5. Set a Time Limit

time savings

All the way back in 1963, Betty Friedan could see that housework had a way of expanding to fill a homemaker’s available time. Even inventing more and more supposedly labor-saving devices didn’t actually help save anyone’s time – either new “needs” showed up to fill the gap (suddenly people started “needing” to vacuum their floors every day) or the old chores started taking longer and longer.

Cut that off in its tracks by setting a time limit to your kitchen chores. Try…

  • Giving yourself 20 minutes to clean up and wash the dishes after dinner.
  • Setting a time when everything has to be done (e.g. all housework is done by 8pm sharp).
  • Making a playlist and cleaning only until the playlist is done (or listening to a podcast, or watching 1 episode of a TV show, or whatever).

Using a time limit forces you to be more efficient, so the chores don’t take over your whole life just because the time is there.

What’s your favorite tip for keeping your kitchen clean? Let us know on Facebook or Twitter!