Austin's Spaghetti Sauce

1.5 LB ground beef
1/2 white onion, diced
3 oz. tomato paste
14 oz. crushed tomatoes
15 oz. tomato sauce
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
salt to taste

Heat large pan to medium heat. Add a bit of oil. Brown beef and onion. Add other ingredients. AUSTIN: how long to heat/simmer/etc.?

Garlic Roasted Broccoli

Garlic Roasted Broccoli 

2 heads of broccoli, cut into florets
3 tbsp melted coconut oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)

Preheat the oven to 400. In a large bowl, toss broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and edges are browning; 15 minutes. Turn once halfway through baking and add red pepper flakes, if using. After baking, squeeze lemon juice over broccoli before serving.

Buffalo Chicken Dip

Paleo Buffalo Chicken Dip
Recipe adapted from Katie Did
Makes 4 Servings

1 pound chicken
1 egg yolk
1 tbsp lemon juice
1 tsp minced garlic
1 tsp mustard
½ cup lite olive oil
¼ cup hot sauce

Preheat oven to 375 degrees. Cover chicken breasts in water and bring to boil for 3-4 minutes until white; cook through. Drain and allow to cool. Meanwhile, in a food processor, blend together egg yolk, lemon juice, garlic and mustard. Slowly stream in olive oil until thick mayonnaise is made. Add hot sauce and chicken. Pulse until blended and chicken is shredded. Pour into small casserole dish and bake for 25 minutes. Serve with celery.

Fritatta

Fritatta

6 bacon strips, diced

10 eggs

1 bell pepper, finely diced

5 green onions, diced

1 tbsp dried oregano

Black pepper to taste

In a large skillet, cook diced bacon until crisp. While bacon is cooking, whisk eggs together with oregano and black pepper. Set aside. Add veggies to the bacon and bacon grease and saute 3-4 minutes until veggies are tender. Spread bacon and veggies evenly over the bottom of a pan. Turn up heat until layer is sizzling hot and then pour the eggs evenly over the mixture. Turn heat down to low and cook for 3 – 4 minutes. Make sure heat is not too high or bottom will burn. Move skillet into the oven and under the broiler. Cook on high for 3 – 4 minutes or until eggs are cooked through. Top with salsa and sliced avocados.

Paleo Lasagna

Paleo Lasagna

1 red onion

1 tbsp minced garlic

2 tbsp olive oil

1 pound ground beef

1 pound mild Italian Sausage

2 tbdp dried oregano

½ cup fresh basil, chopped

½ tsp cayenne pepper

½ tsp sea salt

½ tbsp black pepper

1 can diced tomatoes, juices drained

1 6-oz. can tomato paste

5-6 zucchinis, thinly sliced long way with mandolin

Optional: 1 cup sliced black olives

Preheat oven to 350. In a large soup pot, sauté onions and garlic in olive oil for 3 minutes. Add beef and sausage; brown. Season mixture with all dry ingredients. Add tomatoes and tomato paste. Mix well and stir in basil. In a 9x11 glass baking dish place a layer of zucchini; make sure to overlap slices. Ladle on meat mixture. Top with another layer of zucchini and a final layer of meat mixture. Cover tightly with foil and bake for 30 minutes. Let it sit for 10 minutes before serving.

Smothered Pork Chops - HAVE NOT TRIED

Smothered Pork Chops

6 bone-in pork chops (8 oz. each)

½ cup almond flour

2 tbsp coconut flour

1 tbsp garlic powder

1 tbsp onion powder

1 tsp salt

½ tsp cayenne pepper

¼ tsp paprika

¼ tsp pepper

2 tbsp olive oil

2 yellow onions, peeled and thinly sliced

1 cup chicken broth

½ cup unsweetened coconut milk

Rinse pork chops under cold water and pat try. In a small bowl, mix together everything down to peper. Pour on a large plate, and dredge pork chops in mixture, shaking off excess and adding to clean plate. Reserve remaining mixture. Heat oil in a large skillet over medium-high heat. Once it’s barely smoking, add pork chops cooking for 3 to 4 minute son each side or until golden brown. Remove and set aside. Add onions to skillet. Cook until browned, 10 minutes. Sprinkle remaining flour mixture over onions, add chicken broth and whisk to combine. Simmer for 5 minutes, allowing sauce to thicken, and stir in coconut milk. Place pork chops back into skillet spooning onion sauce over them. Allow them to simmer for 5 to 7 minutes or until pork is cooked through.

Paleo Taco Soup - HAVE NOT TRIED

Paleo Taco Soup

This recipe can also be prepared in the crock pot by completing through step two then cooking on low for 6-8 hours.

Ingredients:

·         grassfed ground beef - 1 pound

·         red onion - 1 medium, peeled and roughly chopped

·         fresh garlic - 4 cloves

·         chili powder - 1 Tbsp

·         ground cumin - 1 tsp

·         paprika - 1/2 tsp

·         garlic powder - 1/4 tsp

·         onion powder - 1/4 tsp

·         crushed red pepper - 1/4 tsp

·         dried oregano - 1/4 tsp

·         sea salt - to taste

·         freshly ground black pepper - to taste

·         chicken stock - 2 cups

·         roasted green chilies - 4 ounces (canned)

·         diced tomatoes - two 14-ounce cans, drained

·         salsa - 1 cup

Preparation:

1.    Brown ground beef in a large pot over medium heat. Drain fat.

2.    While beef cooks, place onion and garlic in the bowl of a food processor and pulse until finely chopped. Add to the ground beef, along with all remaining ingredients. Stir to combine.

3.    Bring to a boil and then reduce heat and simmer for 30 minutes or more. The longer you allow the soup to simmer, the more flavorful it will be.

4.    To serve, spoon into shallow bowls and garnish with avocado. This soup is also great served over paprika cauliflower rice.

Adapted from whatigather.com in Fast Paleo Top 100 Recipes of 2012.

Sweet Potato Fries

Sweet Potato Fries

4 sweet potatoes cut into spears

¼ cup olive oil

2 tsp cumin

½ tsp salt

½ tsp pepper

½ cup chipotle dipping sauce

Preheat oven to 400. Cover two cookie sheets with foil. Toss sweet potatoes with olive oil, cumin, salt and pepper; spread evenly and do not crowd the spears. Turn once or twice during baking; bake 30 – 40 minutes or until crispy and serve with sauce.

Coconut Flour Tortillas

Coconut Flour Tortillas

¼ cup coconut flour

8 large egg whites

¼ tsp baking powder

½ cup water

Coconut oil

Whisk ingredients together in a bowl making sure no lumps remain. Preheat nonstick skillet over medium heat. Place 1 tsp coconut oil in the pan. Swirl around to coat. Pour 3 tbsp of batter into a prep bowl; then pour into the pan at one time, tipping from side to side while pouring. Don’t flip until golden brown. Repeat until you have 8 – 10 tortillas.

HAVE NOT TRIED PALEO BURGERS

Burgers

PaleoMG

1 pound ground beef

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

salt and pepper, to taste

8 strips of bacon

4 hot dogs (nitrate and filler free- I used Coleman Natural hot dogs)

½ white onion, thinly sliced

1 avocado, sliced

5-6 tablespoons leftover homemade mayo

head of romaine lettuce

Preheat oven to 350 degrees. Place bacon on a baking sheet and cook bacon for about 15 minutes until just slightly crispy. In a large bowl, mix together ground beef, cayenne pepper, smoked paprika, garlic powder, onion powder, and a little salt and pepper. Then form in 4 patties. Cut hot dog down the middle to butterfly the hot dog. Place beef patties on the grill and cook on both sides until you get however you like your meat cooked. I cooked mine for about 4-5 minutes per side for medium rare. When flip the beef patties, place butterflied hot dogs on the grill and flip after about 2 minutes. When all meat is done cooking, place a beef patty in a lettuce leaf, top it with mayo, then a hot dog, then bacon, then any other fixings you like. I used onion and avocado on my burger. Then top it with one more piece of lettuce.

HAVE NOT TRIED Paleo Style Fried Chicken and Mashed Potatoes

Paleo Style Fried Chicken and Mashed Potatoes

To make chicken:
1 1.5 lb package of thin boneless skinless chicken breast
1.5 cups almond flour
1 tsp garlic powder
1 tsp sea salt
1 tsp Cajun seasoning of your choice( or all seasoning)
2 eggs
1/2 cup coconut milk
4 tablespoons olive oil

To make potatoes( cauliflower):
1 large head of cauliflower, cut into small pieces
Salt and pepper
1/4 cup coconut milk
1 clove garlic

Gravy:
1/2 cup chicken stock
1/4 cup coconut milk
almond flour left in skillet from cooking chicken
Salt and pepper

1. Start by mixing egg and coconut milk in a small bowl
2. On a separate plate mix almond flour, garlic salt, salt, and Cajun seasoning.
3. Place chicken breast in the bowl of egg and coconut milk and let soak for about 10-15 minutes.
4. Now heat olive oil in a skillet.
5. Dip chicken in almond flour mixture and cook in olive oil until fully cooked and crispy on the outside.
6. To make cauliflower potatoes start by steaming cauliflower.
7. Once it's steamed move it to your food processor and begin to process.
8. Add coconut milk, salt, and garlic to cauliflower and mix until smooth like mashed potatoes
9. To make the gravy remove cooked chicken from skillet, and save whatever is left in the bottom of the skillet for gravy
10. Keep cooking on high and add milk, broth, seasoning, and almond flour to skillet. Once it is boiling turn heat to low and let simmer until it thickens.
11. Serve on top of mashed cauliflower.

Slowcooker Pork Ragu

Slowcooker Pork Ragu 
Adapted from Real Simple
Makes 6 Servings

1 cup carrots, diced finely
1 medium onion, diced finely
1 tbsp minced garlic
 2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
kosher salt and black pepper
1 14.5-ounce can diced tomatoes
24 oz. (1.5 pounds) boneless pork butt, trimmed and cut in half

In a slow cooker, combine carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes (and juices); add pork and turn to coat. Cover and cook until the pork is very tender, on on high for 5. Remove pork, shred it with two forks, and add it back to the slowcooker for 20 minutes. 

Soy Glazed Salmon

Soy Glazed Salmon
Makes 2 Servings
Recipe adapted from MarthaStewart.com

1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp coconut aminos
1 tbsp fresh lemon juice (juice from ½ lemon)
½ tbsp dry white wine (or water)
8 oz. salmon, skin removed
optional topping: sesame seeds

Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over cauliflower rice, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.

MODIFY for paleo

Pork Fried Rice
Recipe inspired by Nutmeg Notebook
Makes 4 Servings

2 tsp olive oil, divided 
16 ounces pork, diced and seasoned with salt and pepper
¼ cup fat free chicken broth
2 tbsp low sodium soy sauce
1 tsp dark sesame oil
¼ tsp salt and pepper
2 large eggs, lightly beaten
1 tbsp ginger
2 tbsp garlic
1 cup small broccoli florets, defrosted

Heat 2 tsp oil in a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Cook pork for 2-3 minutes on each side. Remove from heat and set aside on plate. In the meantime, combine broth, soy sauce, sesame oil, salt and pepper in a measuring cup and stir with a whisk. Set aside. Also, add broccoli to a small covered microwavable dish, and steam for 1-2 minutes. In same pan, add remaining tsp of olive oil. Add eggs and stir for a minute; add onions and ginger; stir for 1 minute; add garlic, rice, pork and broccoli. Stir until heated through, about 3-4 minutes. Add broth mixture. Remove from heat, and stir well to combine.

Balsamic Glazed Chicken

Balsamic Glazed Chicken *Requires Overnight Marinade*

3-4 pounds chicken (or thighs/breasts)

2 tbsp olive oil

1/2 cup balsamic vinegar

3 tablespoons tamari or coconut aminos

1 tablespoon raw honey

Add chicken to slow cooker. Combine remaining ingredients in a small bowl. Pour over chicken. Cook on low for 6-8 hours. 

Honey Garlic Chicken

Honey Garlic Chicken

3-4 pounds drumsticks (or thighs/breasts)

1/3 cup raw honey (melted)

1.5 tbsp minced garlic

2 tbsp olive oil

½ tsp sea salt

½ tsp pepper 

Add chicken to slowcooker. In a small bowl, mix honey, garlic, olive oil, salt and pepper until liquid. Drizzle ingredients over chicken, and stir so the sauce covers chicken well. Cook on high for 4 hours.

2-Ingredient Pepper Roast Beef

2-Ingredient Pepper Roast Beef

Got from my MIL

1 lean boneless roast beef (3-4 pounds)

1 jar Pepperoncini peppers

Add all to slowcooker (if you want it less soupy, don’t add all juice from jar). Cook on low for 6 hours. Shred with two forks and cook for another 2 hours.

Spinach Salad

Spinach Salad

6 cups organic spinach

4 hard boiled eggs, diced

6 strips cooked bacon, crumbled

1 cup cherry tomatoes, halved

6 tbsp EVOO

Juice from ½ lemon

Black pepper

Mix together and enjoy.

Ranch Dressing

Ranch Dressing

½ cup Paleo Mayonnaise

1/3 cup full-fat coconut milk

1 tbsp fresh lemon juice

1 tbsp fresh Italian parsley (minced)

1 tbsp minced fresh chives

1 tsp onion powder

½ tsp dried dill

1 tsp kosher salt

½ small garlic clove, minced

Stir together in bowl until smooth; cover and refrigerate to thicken before serving.

Chicken Salad with Grapes & Almonds

Chicken Salad with Grapes & Almonds

1 pound boneless, skinless chicken, raw
1 cup seedless grapes
1/2 cup chopped raw slivered almonds
1/2 tsp sea salt
1/4 tsp fresh ground pepper
¼ tsp cayenne pepper
2 stalks celery
¼ of sweet onion
1/2 cup Paleo mayo recipe below

Boil water. Add raw chicken and cook until no longer pink, about 5 minutes. In the meantime, cut grapes in half. Add grapes, almonds, sea salt, pepper and cayenne pepper to a large bowl. Add celery and sweet onion to processor. Pulse until very finely chopped. Add to large bowl with grapes and spices. Rinse processor and add now cooked/drained chicken and pulse until lightly shredded. Add to bowl. Now, if mayonnaise isn’t made already, rinse processor and follow recipe below. Add half of the recipe below (1/2 cup total) mayonnaise to large bowl and mix everything together. Serve over fresh greens or wrapped in lettuce.

Paleo Mayo
Found on Amee’s Savory Dish
Makes 1 cup

1 large egg, room temperature not cold (very important!)
2 tbsp fresh squeezed lemon juice (1/2 lemon yields)
1/2 tsp mustard powder
1/4 tsp white pepper (or black pepper if you don’t mind black flecks)
1 tsp sea salt
1 cup extra light olive oil

Combine egg, lemon juice, mustard powder, pepper and salt in food processor and blend until frothy. Using drip hole in the top, drizzle oil in a few drops at a time. DO NOT rush this; drizzle oil down the tube little by little until all is mixed in and mixture is creamy.

Zoodles

Use spiralizer to make zoodles. Add to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes. Add salt and pepper as desired.

OR

Add 1 tbsp olive oil to a large pan over medium-high heat. Add zucchini strips and cook for 2-3 minutes until crisp tender.

Paleo Zoodles & Meatballs

Paleo Zoodles & Meatballs
Makes 4 Servings
Idea from my friend Josie; Adapted from Nom Nom Paleo

6 Zucchini
8 oz. ground beef
8 oz. Hot Italian Sausage
1 egg
1 cup diced fresh basil, divided
2 tsp olive oil
2 tsp minced garlic
2 cups organic/gluten-free spaghetti sauce

In a large mixing bowl, add beef, sausage, egg and half of the basil. Mix together, then roll into meatballs 1” in diameter. Heat large pan over medium heat. Add olive oil and garlic, then meatballs. Brown, turning often until all are browned and cooked through, 7 – 8 minutes. Top with spaghetti sauce and put lid on for 10 minutes over simmer. While simmering, use julienne peeler to make “zoodles.” Add all to a large, microwave-safe bowl and cover with wet paper towels. Microwave for two minutes and set aside. Remove meatballs from heat and add remaining fresh basil on top. Serve over zoodles.

Chicken and Broccoli Casserole

Paleo Chicken and Broccoli Casserole
Recipe adapted from Quick & Easy Paleo Comfort Foods

2 tbsp olive oil
1 pound chicken breasts, skinless boneless diced
1 pound chicken thighs, skinless boneless diced
1 large yellow onion, diced
1 tbsp minced garlic, jarred
6 cups broccoli florets, fresh
5 cups cauliflower florets, fresh
1 cup unsweetened coconut milk
1 cup organic chicken broth
2 tsp garlic powder
2 tsp curry powder
1/2 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp paprika

Preheat oven to 425. Heat oil in a large skillet. Brown and cook chicken for 5 minutes until no longer pink. drain and add to a rectangular baking dish. In same skillet, add onions and garlic; cook 5 minutes. Add broccoli and 1/2 inch water. Cook broccoli 5 minutes until tender. Meanwhile, in a large pan, add cauliflower, coconut milk and broth. Bring to boil, then reduce to medium and cover for 10 minutes until fork tender. Add drained broccoli mixture to dish with chicken. Transfer cauliflower mixture in batches to food processor; add spices to processor and pulse until no lumps remain. Pour over chicken and broccoli in batches. Top with paprika and bake for 10 minutes or until slightly browned and bubbling.

Fish Tacos

Paleo Fish Tacos with Creamy Chipotle Sauce
Recipe adapted from Ancestral Chef and Food Network
Makes 4 Servings

1 pound tilapia, cut in half longways
3 tbsp coconut flour
1 tbsp garlic powder
1 tsp salt
2 tsp cumin
Dash of pepper
3 tbsp coconut oil
1 tsp garlic

Mix flour, garlic powder, salt, cumin and pepper in a shallow bowl. Add tilapia and coat on each side, flipping 6 times and placing onto a clean plate or sheet of parchment paper. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir for 10 seconds until fragrant. Place tilapia in skillet and cook for 3 minutes on each side. Serve in lettuce wraps or Paleo tortillas with chipotle mayo (recipe below) or white sauce (1/2 cup paleo mayo; 1 tbsp lime juice; 1 tsp oregano; ½ tsp cum; dash of chili pepper).

Creamy Chipotle Sauce
Recipe adapted from Paleo Comfort Foods

½ cup Paleo mayo (recipe here)
½ cup cilantro
1 tsp minced garlic
1 tbsp olive oil
2 chioptle peppers in adobo sauce
Optional: Juice of 1 lime

Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to  fish tacos, burgers, etc.

Creamy Chipotle Sauce

Creamy Chipotle Sauce
Recipe adapted from Paleo Comfort Foods

½ cup Paleo mayo (recipe here)
½ cup cilantro
1 tsp minced garlic
1 tbsp olive oil
2 chioptle peppers in adobo sauce
Optional: Juice of 1 lime

Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to  fish tacos, burgers, etc.

Basic Spaghetti Squash

Preheat oven to 400. Cut spaghetti squash in half lengthwise. Place it cut side down on a baking sheet; bake for 25 minutes until skin gives when you press on it with the back of a spoon.

Paleo Spaghetti Pie

Paleo Spaghetti Pie
Found on PalOMG
Makes 4 Servings

1 spaghetti squash (600 – 800 grams)
1 pound hot Italian sausage (5 links)
½ yellow onion, diced
1 cup sugarfree pizza sauce
1 tsp dried basil
¼ tsp red pepper flakes
3 eggs, whisked

Preheat oven to 400. Cut spaghetti squash in half lengthwise. Place it cut side down on a baking sheet; bake for 25 minutes until skin gives when you press on it. Remove from oven and decrease heat to 350. While squash bakes, grease square baking dish with olive oil and cook sausage and onion together over medium heat in a large pan. Add pizza sauce, basil and red pepper flakes. Once squash has cooled, remove squash threads into dish. Pour cooked/hot sausage mixture over squash threads. Pour whisked eggs on top and gently mix into dish until you no longer see eggs. Bake for 1 hour until crust appears on top.

Everyday Spaghetti

2 pounds ground beef

½ red onion

½ cup Italian parsley

3 tbsp rosemary

3 heirloom tomatoes
1 15 oz. can tomato sauce

2 tsp sea salt

½ tbsp garlic powder

2 tbsp dried basil

Pinch of cayenne pepper

1 bay leaf

Splash of red wine

3-4 garlic gloves

Brown mean in large soup pan. While meat browns, combine onion, parsley, garlic and rosemary into a food processor. Pulse on low for 15 seconds. Add tomatoes and process again until tomatoes are broken down but still chunky. Add tomato sauce and process once more. Once the meat is cooked, add dry spices and mix well. Add tomato sauce from food processor, and bay leaf and red wine. Mix well and bring to simmer. Simmer for 20 minutes. 

Cauliflower Mashed Potatoes

6 garlic cloves

1 tsp olive oil

1 large cauliflower head, florets only

2 tbsp ghee

1 ½ tsp sea salt

1 ½ tsp pepper

1/3 cup almond milk

Preheat the oven to 425. Line two large baking sheets with parchment paper. Make an aluminum foil packet for the garlic. Taking a piece of foil, place garlic in the middle, drizzle with oil and fold two sides together to fold at both ends. Roast in the oven. In a large bowl, combine cauliflower, ghee, salt and pepper; toss to coat. Transfer to the prepared baking sheet; roast for 20 minutes. Remove cauliflower and garlic from the oven. Transfer both to a food processor, add almond milk and puree until smooth.