Friday, January 31, 2014

Asian BBQ Chicken


2 lbs boneless chicken thighs

Sauce Ingredients

1/3 c coconut aminos
1/4 c tomato sauce
1 TBSP tomato paste
2 TBSP apple cider vinegar
1 TBSP fish sauce
1/3 c honey
2 tsp sesame oil
2 cloves garlic, minced
1 TBSP minced fresh ginger


Sesame seeds
sliced green onions

Serves 4

  1. Place the chicken in the slow cooker.
  2. In a medium sized bowl, whish together the sauce ingredients until fully combined. Pour the sauce over the chicken.
  3. Cook the chicken on low for 6-8 hours or on high for 4-6 hours.
  4. Serve it as is, or follow the remaining directions for a tastier sauce. Transfer the chicken from the slow cooker to a platter and keep it warm by tenting it with foil. 
  5. Spoon the sauce from the slow cooker into a shallow pan and bring to a boil over medium heat. Reduce heat to medium-low and simmer the sauce until it is reduces by half, about 5-8 minutes.
  6. Serve the reduced sauce over the chicken and garnish with the sesame seeds and sliced green onions.
Souce: Make ahead Paleo cookbook

Slow Cooker Tagine Chicken

2-1/2 to 3 lbs boneless, skinless, chicken thighs
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp sea salt
Freshly ground black pepper to taste
1 lemon, thinly sliced
1/3 c white wine
1 c chicken broth
1/2 cup pitted, dried prunes, coarsely chopped
1/2 c pitted, green olives, coarsely chopped
2 TBSP capers

Serves 4

  1. Place the chicken thighs in a slow cooker.
  2. Sprinkle the garlic, thyme, oregano, sea salt and pepper over the chicken.
  3. Place the lemon slices on and around the chicken.
  4. Add the white wine, chicken broth, prunes, olives and capers.
  5. Cover and cook the chicken on low for 5-6 hours or on high for 3-4 hours.
  6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives and capers.
SourceL Make Ahead Paleo Cookbook

Monday, January 27, 2014

Hula Chicken


3 lbs chicken, cut into pieces, or chicken thighs (with bones and skin)

Sauce Ingredients:

3/4 c coconut milk
1/4 c white wine
1/2 c chicken or beef broth
2 T honey
1/3 c apple juice
1/2 cup chopped green onions

Topping Ingredients:

1/4 cup honey
chopped green onions
sesame seeds

Serves 4
  1. Place the chicken pieces in a slow cooker.
  2. In a small bowl, mix together the sauce ingredients.
  3. Pour the sauce over the chicken and cook on high 4-5 hours.
  4. Carefully remove the chicken with tongs and place them in a parchment lined baking sheet.
  5. Brush the chicken with the warmed honey.
  6. Place the chicken on the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully as it can burn quickly!
  7. Serve with chopped green onions and sesame seeds on top.

Thai Coconut Meatballs

Meatball Ingredients:

1 lb ground pork
1 lb ground turkey or beef
5 green onions, chopped
2 cloves garlic, minced
1 T sesame oil
1 t fish sauce
1 T coconut vinegar or apple cider vinegar
2 T coconut oil

Sauce Ingredients:

1 c coconut milk
2/3 c chicken broth
1/2-1 t red curry paste
1 T pure maple syrup
1 T lime juice
1 T arrowroot starch
3 T cold water

  1. In a large bowl, combine the pork, turkey or beef, green onions, garlic, sesame oil, fish sauce and vinegar. Mix well with your hands and form into 36 1-1/2" meatballs.
  2. In a large skillet, heat the coconut oil over medium heat.
  3. Add the meatballs to the skillet and cook, turning occasionally to brown them on all sides.
  4. Place the browned meatballs in a slow cooker. In a small bowl, combine the coconut milk, chicken broth, curry paste and maple syrup. Pour over the meatballs.
  5. Cook the meatballs on low for 5-6 hours or on high for 4-5 hours.
  6. Add the lime juice and stir gently.
  7. In a small bowl, stir together the arrowroot starch and cold water. Add the mixture to the slow cooker and stir gently.
  8. Cook, uncovered on high for 15 minutes and serve.

Orange Sesame Ginger Pork Roast

Roast Ingredients: 

4-5 pound pork roast 
1 tsp sea salt 
freshly ground black pepper to taste 
1 tsp dry mustard 
2 TBSP coconut oil 

Sauce Ingredients: 

1/2 c orange juice 
1 c beef or chicken broth 
2 T grated fresh ginger 
1 T orange zest 1 clove garlic, minced 
1 t sesame oil 
2 T coconut aminos 
1 T sesame seeds 
2 T coconut vinegar or apple cider vinegar

  1. Sprinkle roast with sea salt, pepper, dry mustard.
  2.  In a large skillet, melt the coconut oil over med-high heat. 
  3. Place the roast in the skillet and brown on all sides, about 8 mins. 
  4. Transfer the roast to the slow cooker 
  5. In a medium-sized bowl, whisk together the sauce ingredients. 
  6. Pour the sauce over the roast and cook on low for 6-8 hours or on high for 5-6 hours. 
  7. Serve the roast with the juices spooned over it.

Sunday, January 26, 2014

Asian Slaw

  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1/4 cup sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon rice vinegar
  • 3 tablespoons almond butter
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, thinly sliced (approx. 1/4 cup)
  • 1 tablespoon sesame seeds
  • 1 tablespoon red chili flakes (optional)*
  • 1 teaspoon salt
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 cups julienned carrots (approx. 2 large carrots)
  • 1/2 cup finely chopped fresh cilantro
  • slivered almonds, optional (as garnish)
1) In a medium bowl, combine coconut aminos, honey, sesame oil, apple cider vinegar, rice vinegar, almond butter, garlic, ginger, green onions, sesame seeds, red chili flakes and salt. Whisk well to combine.
2) In a large bowl, combine cabbage, carrots and cilantro. Toss to combine.
3) Pour dressing over cabbage mixture and toss well to combine. Refrigerate for at least one hour to allow dressing flavours to soak into the slaw.
4) Sprinkle with slivered almonds (optional) before serving.

Spicy Okra

  • 1 package frozen okra
  • Olive oil
  • Sea salt & pepper
  • Paprika & cumin
  • Red pepper flakes
  • Cayenne pepper

Coat a baking sheet with olive oil cooking spray. Place frozen okra on the baking sheet and mix a little olive oil. Season okra with paprika, cumin, red pepper flakes, sea salt, pepper and a dash of cayenne. Place in oven at 400*F for 35 minutes or until slightly browned on top.


Spicy Bison Burgers

  •        1 shallot
  •       3 garlic cloves
  •        2 jalapeno peppers (including thier seeds)
  •        1 lb of organic ground bison
  •        1 egg
  •        ¼ teaspoon of salt
  •        ¼ teaspoon of pepper
  1. Cover baking sheet with aluminum foil.
  2. Set broiler on high, arranging rack so that the burgers will be about 2 inches from the heat.
  3. Use cutting board and sharp knife to finely chop garlic cloves, shallot, and jalapeno pepper. Place in mixing bowl.
  4. Add ground organic bison and eggs to mixing bowl with chopped veggies.
  5. Add salt and pepper.
  6. Combine all ingredients well (don’t be afraid to use your hands for this!)
  7. Make patties out of the mixture. Recipe makes 5 medium sized patties.
  8. Place burgers side by side along the baking sheet, so that they form one line in the middle of the sheet. *See picture below.
  9. Broil for 7-9 minutes one side.
  10. Flip and broil for another 6-8 minutes. Make sure you keep an eye on those burgers…you don’t want them to burn!

Almond Flour “Corn” Muffins

1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs

Combine all ingredients with a stand mixer until no lumps remain. Pour into greased muffin cups or loaf pan and cook in a 320 degree oven for 15 minutes.


Bison Chili

 2-3 slices nitrite-free uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 lbs. ground meat (I used 1/2 bison, 1/2 ground turkey)
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
1 1/2 – 2 cups organic chicken or beef broth (or water)
1 14.5 oz can of diced tomatoes (with juice)
1 T unsweetened cocoa powder
1 T apple cider vinegar
1-2 peeled carrots cut into half inch dice or smaller (optional)
salt & pepper, to taste

 In a large sauce pan or dutch oven over medium-low heat cook bacon a few minutes until slightly brown and some fat is rendered out. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium low heat until brown. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for 1 hour, stirring every 20 minutes or so to prevent sticking. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Season to taste with salt and pepper.


Thursday, January 23, 2014

Paleo English Muffins

1/3 C Warm Water
2 tsp Honey
2 Tsp active dry yeast

 Dry Ingredients
3/4 C Almond Flour
3 TBSP Coconut flour, sifted
1/3 C arrowroot starch
1/3 C tapioca starch
pinch of sea salt

 Wet Ingredients
2 eggs
1 TBSP olive oil
1 tsp apple cider vinegar

 Makes 8 waffles

 Prep Day:
1. Preheat your oven to its lowest setting (around 150 deg F)
2. Line a large baking sheet with parchment paper, and place 8 english muffin rings on the paper.
3. In a small bolw, mix together the water, honey and yeast. Set the mixture and the aside for 5 minutes until frothy.
4. In a medium sized bowl, combine the dry ingredients.
5. Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. If using almond flout let the dough rest for a couple of minutes to thicken. Stir before scooping.
6. Lightly spray the english ,uffin rings with cooking spray. You can grease them as well, but if you do the muffins will stick a little and will need to be loosened with a knife.
7. Scoop about 1/2 cup of batter into each muffin ring (fill to within 1/4" of the top). Smooth the tops with a spoon if needed.
8. Place the muffin tray in the oven, close the door and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
9. Leaving the tray in the oven, set the temperature 350 deg F. Bake the muffins for 20-22 minutes from the point you turn the oven on or until they are golden brown and the tops are firm but spring back to the touch.
10. Let the muffins cool completely on wire racks. Once cool, remove from the rings. UIse a fork to pierce around the entire edge of each muffin and pull the tops and bottoms apart gently.
11. Place a small square of wax paper between each split english muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.

Sunday, January 19, 2014

The Paleo-Correct Meatloaf

Just like Mom used to make, only healthier!

  • 2 lbs. extra-lean ground beef
  • 2 red onions, finely chopped
  • 4 garlic cloves, minced
  • 1/2 red pepper, chopped
  • 1/2 c. fresh cilantro, chopped
  • 1/2 c. fresh parsley, chopped
  • 2 tsp. cumin
  • 1 tsp. pepper
  • 3 omega 3-enriched eggs, beaten
  • 2 T. flaxseed oil
Mix all ingredients in a large mixing bowl. Spread mixture evenly in an 8 1/2 x 11 baking dish. Bake at 400 degrees for 45 min. or until well cooked. Serves 8.


Caveman Catsup

Serves: 12
  • 12 ounces tomato sauce
  • 6 ounces tomato paste
  • 2 tsp apple cider vinegar
  • 3/4 tsp garlic powder
  • 1 tsp mustard powder
  • 1/4 tsp allspice
  • pinch of cloves
  1. In a saucepan, add all the above ingredients and stir by hand
  2. Place on a burner set to low and let simmer for 20 minutes stirring every couple minutes and tasting to ensure it is to your liking
  3. After simmered, let it cool and transfer to a container and store in your fridge
  4. It will last for about a week and this blows any store bought Ketchup out of the water.
  5. Enjoy

Raspberry BBQ Sauce

Serves: 3 cups
  1. Heat some coconut oil in a nonstick sauce pan over medium heat and add onion and jalapeno to sweat, about 10 minutes
  2. Add the ketchup, honey, mustard, and cayenne and heat until the mixture simmers
  3. Add your frozen raspberries and simmer for about 15 minutes until everything is nice and combined
  4. Let cool and place in a blender, blend until smooth and jar or use
  5. Enjoy

Sweet Crockpot Pulled Pork

Serves: 8
  • 5 lb bone in pork shoulder
  • 1/8 cup brandy
  • 2 tsp sweet paprika
  • 2 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp ground black pepper
  • 1/2 Tsp dry mustard
  • 1/2 Tsp onion powder
  • 1/2 Tsp garlic powder
  1. Mix all of the above ingredients except the pork shoulder and brandy in a small mixing bowl, mix it all well making your spice rub
  2. Massage the spice rub all over the meat in every crevice you can find
  3. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days
  4. Unwrap the roast and place it in your crock pot, add 1/8 cup of Brandy and 1/8 cup of water.
  5. Turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
  6. Transfer your roast to a cutting board and discard all the liquid in your crock pot
  7. Pull the meat apart with two forks or your fingers
  8. Place all the shredded meat back in the crock pot and toss with a full batch of my Raspberry BBQ Sauce and heat on low for 60 minutes until hot.
  9. Serve and enjoy
Source: Civilized Caveman Cooking Creations

Beasty BBQ Sauce

  • 3 tomatoes, diced
  • 1 white onion, diced
  • 4 cloves of garlic, diced
  • 1 6 ounce can of tomato paste
  • 1 cup beef stock
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp sweet paprika
  • 1 tsp sea salt
  • 1 tsp cayenne
  • 1 can of diced pineapple (8 ounces for not to sweet, 20 ounce for sweeter)
  1. Combine all ingredients above in a sauce pan and place on stove over medium heat stirring frequently
  2. Once your sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes
  3. Once your sauce has simmered, turn off the heat and pour your sauce into a blender or food processor and run until you get a nice smooth sauce consistency
  4. Return to the pan to keep warm or place on the food of your choice
  5. Store in the refrigerator
  6. Enjoy
  7. Makes 4 cups
Source: Civilized Caveman Cooking Creations

Fire Roasted Bacon Meatloaf

  1. Preheat oven to 400 Degrees Fahrenheit
  2. If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef
  3. Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients
  4. You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan
  5. Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165 Degrees F because of the bacon
  6. Remove from oven and let sit for 10-15 minutes before slicing and serving
  7. Serve drizzled with some Beasty BBQ Sauce
  8. Enjoy - Serves 4
Source: Civilized Caveman Cooking Creations

Saturday, January 18, 2014

Curry Chicken & Cauliflower Rice


Curry Chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 Tbs ginger root, finely minced or grated
  • 1 clove garlic, minced
  • 1 Tbs ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 6 mushrooms
  • 1 large (10"-12") zucchini
  • 1 red bell pepper
  • 2 Tbs coconut oil
  • 1 (403 mL) can unsweetened coconut milk
  • 2 Tbs lemon juice
  • 4 Tbs fresh cilantro, chopped
  • 1 small cucumber, diced
  • 1/4 red onion, diced
Curry Cauliflower Rice:
  • 1 medium sized head of cauliflower
  • 1/2 tsp ground curry powder
  • 1 green onion, finely chopped
  • dash of cayenne pepper
  • sea salt and ground black pepper
  • 1 Tbs coconut or olive oil


  1. Mix the ginger root, garlic, cumin, coriander, cayenne, cardamom, cloves, sea salt and black pepper in a large bowl.
  2. Chop the chicken breasts into 1" pieces and put in the bowl with the ginger, garlic and spices. Coat the chicken with the spice mixture and set aside.
  3. Wash and prepare the mushrooms, zucchini and bell pepper. Set aside.
  4. Over medium heat, add 2 Tbs coconut oil to a large skillet.
  5. When hot, add the chicken, mushrooms, coconut milk and lemon juice to the pan.  Simmer over medium heat for 15 minutes.
  6. Add the zucchini and bell pepper, and continue to cook until chicken is done (about 5-10 minutes).
  7. While the chicken is cooking, wash and rough chop the cauliflower.
  8. Place it in a large skillet with coconut or olive oil and cook over medium high heat until slightly softened.
  9. Place the cauliflower, curry powder, green onion and cayenne into a food processor and pulse until it has a grainy rice-like consistency.  Season with sea salt and freshly ground black pepper.
  10. Serve chicken curry over cauliflower rice and garnish with chopped cilantro, cucumber and red onion.

Bacon Wrapped Brussel Sprouts

10 Brussels sprouts, cut in half lengthwise
10 slices bacon

Creamy Mustard Sauce (Not Paleo)
1/2 cup sour cream
2 teaspoons whole grain mustard
1 teaspoon brown sugar
salt and pepper

Preheat oven to 400 degrees. Microwave 10 bacon slices in batches, between paper towels at HIGH for 1 1/2 minutes. Cut slices in half crosswise.
Wrap bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard.
Creamy Mustard Sauce: Stir together all ingredients. Makes 1/2 cup.

Asian Stir-Fried Brussel Sprouts

2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each (can use frozen)
1 1/2 tablespoons coconut oil
1 -2 teaspoon minced garlic
1/2 tablespoon grated gingerroot
1 tablespoon coconut amino
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 tablespoon sesame seeds
1 teaspoon sesame oil

Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
Toss with sesame oil and serve warm.

Raspberry Almond Muffins


  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1/2 tsp pure almond extract
  • 3 eggs, whisked
  • 1 cup almond butter
  • ⅓ cup raw honey
  • ⅓ cup slivered almonds
  • ⅓ cup coconut oil, melted
  • 1 cup fresh raspberries


  1. Preheat your oven to 350 degrees F.
  2. Mix all dry ingredients together in a large bowl. Set aside.
  3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
  4. Fold in fresh raspberries.
  5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
  6. Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.

Chicken Stir-Fry Breakfast


  • 2 eggs
  • 1 Tbs water
  • 1 tsp coconut oil, lard, or tallow
  • 1/4 lb asparagus, washed and cut into 1-2" pieces
  • 1 red bell pepper, sliced
  • 1 clove garlic, minced
  • 1/2 lb cooked, diced chicken breast
  • 1/2 cup sliced olives (optional, Castelveltrano recommended)
  • sea salt, to taste (optional)
  • 1/4 cup slivered almonds
  • 1/2 avocado, sliced


  1. In a small bowl, beat eggs and water together. Set aside.
  2. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
  3. Add asparagus, red pepper, and garlic, and saute for 5 minutes, or until slightly tender.
  4. Add chicken, eggs, and olives (if desired). Stirring constantly, cook until vegetables are slightly tender, eggs are cooked, and chicken is heated through.
  5. Season with sea salt (if desired), and top with almonds and avocado to serve.

Fried Eggs with Sweet Potato Hash


  • 1 Tbs coconut oil, divided
  • 1 medium sweet potato or yam, diced into 1/2" cubes
  • 1/2 yellow onion, diced
  • 2 nitrite/nitrate free sausages, sliced
  • 1 medium bell pepper, diced
  • 4 eggs
  • freshly ground black pepper


  1. In a large skillet, heat 2 teaspoons coconut oil over medium heat.
  2. Add the onions and sweet potatoes, and sauté for 5 minutes.
  3. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
  4. Add bell peppers and 1 Tbs of water.
  5. Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
  6. Meanwhile, fried eggs in 1 teaspoon coconut oil.
  7. Season with freshly ground black pepper and serve over sweet potato hash.

Western Omelet


  • 4 eggs
  • 1 tsp coconut oil
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 1 medium tomato, diced
  • 1 cup spinach
  • 1/4 lb ham, cooked and diced
  • sea salt and fresh ground black pepper to taste


  1. Wash and chop vegetables.  Set aside.
  2. Crack eggs into small bowl and beat well.  Set aside.
  3. Heat non-stick skillet over medium heat.  When hot, add coconut oil to pan.
  4. Pour half of the beaten eggs into the skillet and coat the bottom of the pan.  When the egg has partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to the hot cooking surface of the skillet.
  5. Immediately after, add half of the vegetables and ham to one half of the omelet and continue to cook until the egg is almost fully set.
  6. Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer, then serve.
  7. Repeat the process with the remaining ingredients to make the second omelet.

Roasted pepper and sausage Omelet


  • poblano, green chili or bell pepper
  • 4 eggs
  • 1 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1/2 lb nitrite/nitrate free beef or pork sausage links, cooked and sliced
  • 2 Tbs fresh parsley, chopped


  1. Put pepper in a heavy bottomed pan over high heat.  Turn pepper as skin begins to blacken and blister on each side.  When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside.  Wait 5 minutes.  Remove from bag, cut out seeds, remove skin and dice.
  2. Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
  3. Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
  4. Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
  5. When fully set, fold half of the egg over the filling, and cook a minute more.
  6. Repeat with second omelet.

Chorizo Scrambled Eggs


  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 1 red pepper, diced
  • 1/2 lb chorizo, sliced (with no filler ingredients)
  • 4 eggs
  • dash of sea salt
  • 1/4 tsp freshly ground black pepper
  • hot pepper sauce


  1. Heat a medium saute pan over medium-high heat. When hot, add coconut oil and saute onions for 5 minutes.
  2. Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly translucent.
  3. Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.
  4. Pour the eggs into the pan with the onions, peppers and chorizo.
  5. Scramble the eggs softly until cooked.
  6. Top with hot sauce.

Paleo Trail Mix


  • 1 cup whole almonds
  • 1/2 cup whole cashews
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raisins (golden raisins suggested)
  • 1/2 cup dried currants
  • 1/2 cup dried blueberries


Combine all ingredients and store in an air tight container. No cooking or baking necessary.

Halibut with Dijon and Almonds


  • olive or coconut oil
  • 1 lb halibut or other white fish
  • 2 Tbs Dijon mustard
  • 2 Tbs almonds, chopped


  1. Preheat the oven to 350° F.
  2. Lightly grease a baking sheet with olive or coconut oil.
  3. Lay fish in the pan skin side down.
  4. Spread Dijon mustard over fish and sprinkle with almonds.
  5. Bake for 12-15 minutes, or until fish flakes easily with a fork.

Almond Crusted Salmon


  • 3/4 lb salmon fillet(s), skin on
  • 1/2 cup almond meal
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • juice of 1 lemon
  • sea salt and freshly ground black pepper
  • a few sprigs of fresh cilantro
  • coconut oil


  1. Preheat the oven to 350° F.
  2. Combine almond meal, coriander and cumin in a small bowl.
  3. Sprinkle the salmon fillet(s) with the lemon juice and season with salt and pepper.
  4. Coat each fillet with the almond meal mixture (both sides).
  5. Place skin side down on a broiler pan, greased lightly with coconut oil.
  6. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
  7. Top with freshly chopped cilantro before serving.

Teriyaki Chicken


  • 1 Tbs coconut oil
  • 1 lb boneless, skinless chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 medium yellow onion, diced
  • coconut aminos (tastes like soy sauce)
  • 1 cup pineapple, diced
  • 1 medium red pepper, diced
  • 3 romaine hearts


  1. Prepare all vegetables.
  2. Cut chicken breasts into 1" pieces, and season lightly with sea salt and freshly ground black pepper.
  3. Heat a large skillet over medium-high heat and add coconut oil when hot.
  4. Add onions and chicken to the pan and cook about 5 minutes.
  5. Add a small splash of coconut aminos (about 2 Tbs), and continue to cook another 5 minutes.
  6. Add pineapple and peppers and cook until chicken is cooked and vegetables are tender.
  7. Serve over chopped romaine.

Satay Chicken Skewers


  • 2 Tbs fresh ginger root, rough chopped
  • 1 large shallot, rough chopped
  • 4 garlic cloves
  • 1 serrano chili pepper, sliced, stem removed
  • 1/3 cup olive oil
  • 12 boneless, skinless chicken thighs, cut into strips
  • 1/2 tsp sea salt (optional)
  • 1/4 tsp cayenne pepper
  • 1 (14 fl oz) can coconut milk
  • 1/2 cup almond butter
  • 2 Tbs lime juice
  • 1 Tbs fish sauce
  • 1/4 tsp freshly ground black pepper


  1. In a blender or small food processor, combine ginger, shallots, garlic, and serrano chili pepper. Add oil slowly to create a paste.
  2. Divide the paste in half. Place one half in a large Ziplock bag, along with the chicken strips. Add sea salt (if desired), and cayenne pepper. Mix contents together with your hands so the chicken is coated entirely. Seal the bag tightly.
  3. Refrigerate for at least 1 hour.
  4. Place the other half of the paste in a saucepan. Shortly before mealtime, heat the saucepan over medium-high heat for 3-4 minutes, stirring often.
  5. Add the remaining ingredients and whisk until smooth.
  6. Bring temperature down to medium-low, and continue to cook until a creamy consistency is reached (2-3 minutes).
  7. Thread the marinated chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins).
  8. Serve alongside the sauce.

Broccoli and Beef with Ginger


  • 2 Tbs coconut oil
  • 2 cloves of garlic, minced
  • 1 lb petite sirloin steak, cut into very thin strips
  • 2  Tbs lemon juice
  • 1 Tbs flax meal
  • 2 tsp freshly grated ginger
  • 2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 to 1/2 cup chicken broth
  • 2 cups broccoli, cut into flowerets
  • 2 cups carrots, thinly sliced
  • 1 green onion, thinly sliced


  1. Heat the 1 Tbs coconut oil and garlic in a large skillet over medium-high heat.
  2. Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
  3. In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
  4. Heat pan again over medium heat. Add 1 Tbs coconut oil when pan is hot.
  5. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.
  6. Cook over medium heat until broccoli is tender.
  7. Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
  8. Stir beef in until it's coated with sauce, and let simmer for a few minutes until beef warmed through.

Spicy Breaded Pork Chops


  • 2 tsp cayenne pepper
  • 3 Tbs coconut oil/tallow/lard, divided
  • 1-1/2 cups almond flour
  • 4 pork chops (6 oz each)


  1. Mix cayenne pepper and 2 Tbs coconut oil/tallow/lard in a shallow bowl and coat both sides of each pork chop.
  2. Pour almond flour into a shallow pan and dip both sides of each pork chop in almond flour until covered.
  3. Heat 1 Tbs coconut oil/tallow/lard in a skillet over medium heat. When pan is hot, cook pork chops on both sides until fully done.


Cauliflower Rice


  • 1 head cauliflower
  • 2 Tbs coconut or olive oil
  • sea salt, garlic, ginger, coconut aminos, curry, garlic or freshly ground black pepper (optional seasonings)


  1. Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
  2. Meanwhile, heat a large sauté pan over medium-high heat. Add coconut or olive oil when hot.
  3. Sauté cauliflower in a pan with oil and any additional seasonings desired (sea salt, garlic, ginger, coconut aminos, curry, or just freshly ground black pepper).

Cauliflower Mashers


1-1/2 large heads cauliflower
3/4 cup full fat canned coconut milk
3 Tbs coconut oil
2/3 cup fresh chives
3 cloves garlic
2 tsp dried rosemary or 1 sprig fresh rosemary
sea salt, pepper to taste


1. Roughly chop the cauliflower, removing all leaves.
2. Place in steamer and cook until it’s easy to stick a fork in it (about 20
3. Mince the garlic and finely chop the chives. Sauté the garlic, chives and
rosemary in coconut oil until the garlic is light golden brown.
4. Use a food processor or a masher to mash up the steamed cauliflower
5. Put the mashed florets into a pot on the stove and add coconut milk, and the chive and garlic mixture. Cook on medium low heat
and mash with a masher while they’re in the pot. Or if you have a
submergible blender, use that to blend mixture while it’s in the pot.
6. Add sea salt and pepper to taste.


Steamed Brussel Sprouts with Almonds & Ginger


  • 1 lb brussels sprouts
  • 1/2 cup slivered or sliced almonds (or nuts of choice)
  • 4 Tbs olive oil
  • 1 tsp fresh ginger root, grated
  • 2 tsp lemon juice
  • 2 tsp coconut aminos (tastes like soy sauce)


  1. Add 1" of water to the bottom of a medium pot with a steamer insert or basket. Add brussels to steamer, cover, and cook over medium-high heat for 10-12 minutes, or until just tender and bright green.
  2. Meanwhile, dry roast the almonds in a small skillet over low heat. Stir constantly and remove from heat when they begin to brown. NOTE: watch and stir constantly, as they can burn easily.
  3. Combine the olive oil, ginger root, lemon juice and coconut aminos in a small bowl. When brussels are fully cooked, toss with dressing and top with toasted almonds.

Sauteed Kale


  • 1 lb fresh kale, removed from woody stems and chopped, or 2 packages (10-3/4 oz each)
  • 1 large garlic clove, crushed
  • 1 Tbs olive oil
  • juice of 1 lemon
  • 2 Tbs pine nuts (pignoli), lightly toasted


  1. Add oil to a large skillet over medium heat.
  2. Add garlic when hot and toss in oil for a few seconds.
  3. Add kale and saute until tender (about 10 minutes).
  4. Remove from heat, stir in lemon juice and top with pine nuts to serve.