Wednesday, October 16, 2013

Paleo Pumpkin Butternut Squash Soup with Sausage

This was a delicious Fall dinner, I will make it again!

Here is what you'll need:

2 shallots, chopped
4-6 cloves garlic, chopped
1.5 TBSP chopped sage
2 TBSP bacon fat
1 medium sweet onion sliced
1 medium butternut squash (or 3 cups of cubed)
1/2 of a 14oz can pumpkin
1/2 of a 14 oz can coconut milk
3 c chicken broth
Sausage of your choice (I chopped mine up before I cooked it)
Salt and Pepper to taste

First, roast your butternut squash. I halved mine, and baked it flesh up for 45 minutes at 375. Remove the butternut squash from the skin and set aside. In a large pan, add the bacon fat, sliced onion, chopped garlic, sage and shallots. Saute this mix for about 5-8 minutes until the onions are translucent. Add in the butternut squash and saute for about 5 more minutes. Next, add what you have in your pan to a high powered blender. Also, add in your coconut milk, pumpkin, salt and pepper, and half of your chicken broth. Blend the ingredients until you have a smooth soup consistency. Add what you have in your blender to a large pot, along with the remaining chicken broth, and simmer for 8 minutes. In your saute pan, add the sausages and cook until they're nice and crispy on the outside. Serve up the soup, with a scoop of sausages on top and some chopped sage for extra credit. Enjoy!

Monday, October 14, 2013

Easy Paleo Chicken & Veggie Bake

This certainly was easy!

Here is what you'll need:
Chicken Thighs (however many you'd like to eat/serve)
4 celery stalks, cut in 2" pieces
1/2 c baby carrots
1 onion, chopped in large chunks
1 sweet potato, chopped in large chunks
1/2 c mushrooms, sliced
1 TBSP garlic powder
3 TBSP olive oil
1 tea salt
1 TBSP pepper
1 TBSP bacon fat

In a bowl, toss the veggies with the olive oil and the salt, pepper and garlic powder, then dump all the veggies in a large roasting dish. Preheat your oven to 375. In a large saute pan, pour the bacon fat and sear both sides of the chicken, add a little salt and pepper to each thigh, and then place on top of the veggies. Cover the dish with foil, and bake for 35-40 minutes. Enjoy!

Thursday, October 3, 2013


First things first, yes, my recipe has cheese, you do not have to have cheese on yours if you are strict Paleo!

I was pleasantly surprised with this meal, I mean it was really good! It's probably because it had cheese :)

Here is what you'll need:

1 lb ground turkey
1 lb mild italian sausages, out of their casings
1 TBSP parsley
1 TBSP oregano
1 TBSP basil
1 Tea Salt
1 Tea Pepper
2 eggs
marinara/tomato sauce
mozzarella cheese (optional, and the amount you use is up to you, I used a ton)
veggies/ extra meats of your choice.

First, add the two meats, the eggs, and all the spices together in a bowl, mix it up good, use your hands. Next, preheat your oven to 450, then press the "meat dough" into a cookie sheet, make sure the cookie sheet has a lip/edge on it. Place the meat dough into your oven, and cook for 10 minute increments, about 30 minutes total. After each 10 minute increment, take the meat dough out and drain it a little. This is especially important if you use Turkey, as it is more watery than other meats. Once the meat has cooked through, switch the oven to "broil" on high and then add the sauce, cheese and veggies/extra meats of your choice. Place the pan back in the oven and watch it. I cooked mine under the broiler about 8 minutes. When the cheese it brown and bubbly, it's ready. Yum Yum!