Crunchy Quinoa Salad
Ingredients 1 cup uncooked quinoa 2 cups vegetable broth 3 (2-inch) strips of lemon zest (see hints below) 1 ½ cups asparagus, sliced into ½ inch pieces 1 cup snow peas, cut in half ½ cup kohlrabi, peeled and sliced into thin strips ¼ cup radishes, thinly sliced 3 Tbsp. lemon juice 2 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh cilantro (optional) 1 teaspoon ...
Paleo Shrimp Scampi
Ingredients 1 lb. wild-caught shrimp, peeled and deveined ¼ cup ghee ¼ cup avocado oil 4 garlic cloves, minced Lemon zest, about 2-inch strip 1 Tbsp. lemon juice ¼ teaspoon red pepper flakes (optional) ¼ cup white wine (optional) 2 Tbsp. fresh parsley, finely chopped Sea salt and freshly ground black pepper Instructions 1. Season shrimp to taste with salt and pepper. In a large skillet, heat 2 Tbsp. ghee ...
Cabbage Roll Skillet
Ingredients 1 ½ lbs. ground beef 1 onion, chopped 1 garlic clove, minced ½ – 1 head cabbage, chopped 2 cups diced tomatoes 1 ½ cups tomato sauce 1 Tbsp. cooking fat Sea salt and freshly ground black pepper Instructions Melt cooking fat in a large skillet over medium-high heat. Add onion and garlic; cook until soft, about 2 to 3 minutes. Add the beef to the skillet and ...
Irish Style Chicken Casserole
Ingredients 1 whole chicken, cut into parts ½ head of cabbage, sliced 4 small sweet potatoes, sliced 1 onion, sliced ½ lb. bacon, cooked ¼ cup chicken stock 2 Tbsp. cooking fat Dry Rub Ingredients ½ teaspoon onion powder 1 ½ teaspoon thyme ½ teaspoon. garlic powder Instructions 1. Preheat oven to 375 F. 2. Mix all the ingredients for the dry rub, season to taste, and rub the chicken ...
Paleo Roasted Cauliflower Soup
Ingredients 2 heads of cauliflower, cut into florets 3 garlic cloves, minced 2 shallots, minced 3 cups chicken stock 1 cup water 1 bay leaf 1 teaspoon dried thyme 2 cups full-fat coconut milk 4 slices of cooked bacon, cut into pieces (optional) 1 Tbsp. olive oil or ghee; Fresh parsley for garnishing; Sea salt and black pepper to taste Instructions 1. Preheat your oven to 425°F. 2. In a ...
Smokey Carrot Dip
Ingredients ½ cup skin-on almonds 2 lb. carrots, trimmed, peeled 2 Tbsp. plus ½ cup extra-virgin olive oil; plus a little more 2½ teaspoons Celtic sea salt, divided, plus more 2 garlic cloves ½ cup canned chickpeas 3 Tbsp. (or more) fresh lemon juice 1 teaspoon freshly ground black pepper ¾ teaspoon hot smoked Spanish paprika ½ cup coarsely chopped parsley, plus leaves for serving Instructions 1. Preheat oven to ...
Almond Coconut Macaroons
Ingredients ½ cup whole almonds, chopped into tiny pieces 2 cups unsweetened shredded coconut 2 egg whites ¼ cup raw honey 1 teaspoon of pure vanilla extract Instructions Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the honey and the egg whites. Add the almonds, shredded coconut, and vanilla to the bowl, and mix everything together. Form the dough into ...
Chicken Salad with Miso Dressing
Ingredients 1 small rotisserie chicken, skin removed, meat cut in small squares or shredded (about 4 cups) 4 slices bacon 1 (1 ½ inch) piece ginger, peeled, cut into very thin matchsticks 1 head of green leaf lettuce, cut crosswise into ½ inch-thick ribbons 2 scallions, thinly sliced Toasted sesame seeds (for serving) Kosher salt, freshly ground pepper Dressing (Can be made 1 day ahead. Cover and chill) 1 ...
Lemongrass Ginger Carrot Soup
Ingredients 2 Tbsp. ghee or olive oil 1 ½ cups diced onion 1 ½ pound thinly sliced carrots 2 Tbsp. peeled and minced fresh ginger 1- 2-inch-long piece lemongrass, pounded 4 cups of chicken bone broth Celtic sea salt Instructions 1. Heat ghee or olive oil in a large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally. 2. Add carrots, ginger, and lemongrass, and stir ...
