Paleo Hearty Steak Soup

This was so delicious!

Here is what you'll need:

1 lb chopped beef (for stew)
1 large sweet potato, chopped
1 c chopped celery
1 c chopped carrots
1 c chopped onion
3 TBSP Kerrygold butter (or fat of your choice)
2 14 oz cans stewed tomatoes
4 c (1 box) beef broth
1 TBSP Thyme
1 TBSP Rosemary
Salt & Pepper

Melt the butter in a large pot and add in the sweet potato, carrots, celery and onion, stir to coat. Next, add in the beef and the tomatoes, the broth, the thyme, rosemary and salt and pepper. Cover and simmer for 1 hour, stirring occasionally. Uncover, and let simmer another 30-45 minutes, stirring as needed.

Enjoy!

Paleo Kale, Strawberry & Coconut Salad

This was a summery salad for a warm February night. It will now be a staple in our house because it is sooooooo good.

Here is what you'll need:

Kale, about 6ish cups
3/4 c Sliced Strawberries
1/4 c Sunflower Seeds
1/4 to 1/3 c Shredded Coconut

For the dressing:
Juice of 1 lime
2 TBSP EVOO
2 TBSP Honey
About 1/2 teasp Salt & Pepper

Toss all the salad ingredients into a bowl, then wisk the dressing together in a separate bowl. When the dressing is mixed, then toss it with the other salad ingredients. I made this about 4 hours before I served it, which allowed the Kale to really absorb the dressing. That's what I love about Kale, it doesn't get all limp and slimy, so this is a great salad to save if you have leftovers... which you probably won't!

Paleo Creamy Cauliflower Soup

BOMB!


Here is what you'll need:

2lbs of Cauliflower florets (about 2 heads)
1 large sweet onion, chopped
6 cloves garlic, chopped
2 TBSP Grass fed butter
3 c Chicken Broth
1/2 c Coconut Milk, full fat
Salt & Pepper, to taste

In a pan, add your butter, garlic and onions and sautee until soft. In a large pot, add the cauliflower and chicken broth, and bring to a boil. Once both the cauliflower and onions/garlic are softened, add all ingredients together in the large pot. With an immersion blender, blend all the ingredients together until you have a smooth consistency. Enjoy!

Paleo Mongolian Beef

Yum!

Here is what you'll need:

1 lb Beef Skirt or Flank Steak (your choice) cut into strips
3 TBSP bacon fat or coconut oil
1 TBSP garlic or garlic powder
1 Tea dried ginger
1 Tea red pepper flakes
1 TBSP sesame oil
1/3 c coconut aminos (I used soy sauce cause I ran out..oops not Paleo)
1/4 c honey
salt/pepper to taste
2-3 green onions, chopped

In a sautee pan, add the bacon fat/coconut oil and the meat. Add in the salt, pepper, ginger, garlic, sesame oil and red pepper flakes and sautee for about 3-4 minutes. Next, add in your coconut aminos and honey and sautee about 4-5 more minutes. Lastly, add your green onions and mix well. Serve and enjoy!

I served mine with home made (not paleo) won ton soup. Yum!

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!

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!

Meatza

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!