Recipe #77 | Paleo Pumpkin Walnut Loaf
Making the Pumpkin Walnut Loaf Fall would not be the same without Pumpkin Loaf paired with a hot cup of Chai or Anniversary Blend Coffee from Starbucks. Gluten Free and Grain Free this Paleo Pumpkin Loaf offers a delicious combination of fall flavors to feed your soul and please your palate. Ingredients: 2 Cups Almond flour 1/2 Cup Coconut Flour 1/2 Cup Chestnut Flour (substitute coconut flour if not available) 5 Eggs 15 Ounces Organic Pumpkin Puree 5.5 Ounces Coconut Milk 2/3 Cup Coconut Ghee (substitute coconut oil or butter if not...
read moreRecipe #76 | Tomato Cucumber And Basil Salad
Making the Tomato and Cucumber Basil Salad This salad is so simple and a great side to grilled sausage or in the morning with a poached egg on top. Look for Organic Local Produce whenever possible 😉 Ingredients: 1 Cup Chopped Tomatoes 1 Cup Peeled and Chopped Cucumber Handful Fresh Basil Extra Virgin Olive Oil Seasonings: 1 tsp Dried Oregano Sea Salt Fresh Cracked Black Pepper Process: 1. Chop the Tomatoes and Cucumbers and place into a mixing bowl 2. Chop Fresh Basil and add to the salad 3. Add Seasoning and Olive Oil 4. Mix and...
read moreRecipe #75 | Rosemary Grilled Beets
Making the Rosemary Grilled Beets Make this recipe for your next BBQ and grill a bunch of extra so you can eat them as leftovers for breakfast Lunch or Dinner! You can find all year long however they are best during the months of June through October. Choose beets with the leaves attached and be sure to eat the leaves too, add them to your favorite Salad or Soup. Who knew Grilling Beets would taste so good! Ingredients: 3-4 Large Red Beets 3-4 Large Yellow Beets Fresh Rosemary Olive Oil or Duck Fat Seasonings: 1 tsp Dried Rosemary Sea...
read moreRecipe #74 | Green Cabbage And Apple Coleslaw
Making the Green Cabbage and Apple Coleslaw Coleslaw is the perfect thing to make and store in the fridge for easy access meals I like making a big batch so that I have lots of leftover to eat as lunch and snacks. This is a recipe for a very large portion but don’t worry its so delicious that it wont last very long 😉 Use a Mandoline for cutting up all the ingredients for a consistent texture and it will help speed up the prep work. Ingredients: 3/4 Green Cabbage 2 Gala Apples 3 Celery Stalks 4 Small Carrots 3/4 Cup Chopped Green...
read moreRecipe #73 | Yellow Zucchini Spaghetti With Bacon And Goat Cheese
Making The Yellow Zucchini Spaghetti With Bacon And Goat Cheese This is very quick to prepare and can be made as a side dish or main meal even consider this for breakfast. Yellow Zucchini is perfect for Zucchini Spaghetti for it visual appeal and taste. For those of you Primal Eaters that allow Cheese into your diet this is a great dish that will fill your soul with happiness! If you do not eat cheese you can substitute a whole egg or 2 Egg yolks in this recipe instead of the cheese. Add the Egg at the very end of the cooking process and...
read moreRecipe #72 | Maple Grilled Chicken Thighs
Making The Grilled Chicken Thighs The sweet flavorful maple syrup comes though in this delicious Paleo Chicken Recipe. Marinated and grilled to perfection this tender and juicy dish will have you drooling for more. Swing by your local farmers market and look for a bag of Chicken Thighs and you will find that they are very reasonable in price. Allow the chicken to marinate over night for an incredibly tender chicken experience 😉 Ingredients: 6-8 Large Chicken Thighs 1/4 Cup Apple Cider Vinegar (Raw Unpasteurized) 1/4 Cup Maple Syrup (Grade...
read moreRecipe #71 | Rosemary Roasted Acorn Squash And Sweet Potatoes
Making The Rosemary Roasted Acorn Squash And Sweet Potatoes Roasted to perfection with Duck Fat this Side Dish is sure to become one of your favorites! A great compliment to any Grilled Meat or with Roasted Chicken. Be sure to cook extra so you have leftovers to eat for Breakfast or Lunch the next day 😉 Ingredients: 1 Acorn Squash 2 White Sweet Potatoes 1 Yellow Onion 2 Shallots 3 Sprigs of Fresh Rosemary (about 6 Inches long) 2 Tbsp Duck Fat (Coconut Oil is good too) 1 Tbsp Olive Oil (to drizzle on top after cooked) Seasonings: 1 tsp...
read moreRecipe #70 | Mint Lamb And Beef Burgers
Making The Mint Lamb And Beef Burgers The combination of Fresh Mint and Lamb are a match made in heaven! With the addition of the Sweet Basil this recipe forms a synergy of flavors that will tantalize your taste buds 😉 Ingredients: 1lb Ground Lamb 1lb Lean Grass Fed Ground Beef 1 Egg 1 Small Onion Handful Fresh Mint Handful Fresh Basil Seasonings: 2 Tbsp Maple Syrup (Grade 2) 2 Tbsp Raw Apple Cider Vinegar 2 tsp Stone Ground Mustard 2 tsp Fenugreek 2 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Dried Sage 1 tsp Dried Sage 1 tsp Dried...
read moreRecipe #69 | Kohlrabi Kale And Cabbage Coleslaw
Making The Kohlrabi Kale And Cabbage Coleslaw If you have not had Kohlrabi in your coleslaw yet you are in for a real treat! The texture and taste is the perfect combination with Cabbage and Kale. This Salad keeps very well in the fridge for a few days so it is the perfect thing to make and eat for snacks and lunches. Whenever possible buy fresh local and organic produce. Ingredients: 1/2 Green Cabbage 1/2 Red Cabbage 1/2 Large Kohlrabi or 4-5 Small Kohlrabi Note: You basically want equal parts Cabbage and Kohlrabi 1 Bunch or Kale Chopped...
read moreRecipe #68 | Grass Fed Beef Liver With Bacon, Onions, Mushrooms And Mint
Making The Beef Liver Here is a delicious recipe that will have anyone fall in love with Liver! The Bacon and Onions are so amazing in this dish and the Mint adds a refreshing taste. Additionally, there are so many health benefits to eating high quality Grass Fed Beef Liver for example for every 100 grams of Liver you get 460mg of Phosphorus, 380mg Potassium, and 53,400IU of Vitamin A, just to name a few. Another benefit is the cost, Even High Quality Grass Fed Beef Liver is very affordable. Ingredients: 4-6 Pieces Grass Fed Beef Liver 1/2...
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