Slow Cooker Pork Stew

• 2 small onions, thinly sliced 
• 6 cloves of garlic, peeled and smashed
• ½ pound baby carrots
• Kosher salt 
• Freshly ground black pepper
• 3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
• 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
• 1 tablespoon Red Boat Fish sauce
• 1 small cabbage, cut into 8 wedges
• 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
• 1 tablespoon of aged balsamic vinegar
• 1/4 cup finely chopped Italian parsley (optional)

Place all in slow cooker and cook on high for 6 hours. If you are not Paleo friendly you can use any jar of sauce. You do not have to use the fish sauce if you do not have any at home.

Enjoy!

Pork Loin and Butternut Squash Stew

2.5 lbs pork loin chops, cubed
2 leeks, trimmed and sliced
4 celery stalks, chopped
2 shallots, diced
7-10 garlic cloves, thinly sliced
4 cups cubed butternut squash
2 teaspoons garam masala
2 teaspoons sea salt
1 ½ teaspoons fresh squeezed lemon juice
¼ cup coconut milk
1 cup chicken broth
Place the chopped veggies and cubed pork into your slow cooker.  Cover with the spices and pour in the coconut milk, chicken broth, and lemon juice.  Mix well and cook for either 5 hours on high or 7 hours on low.
Enjoy!!

Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.

Slow Cooker Chicken

2.5 lbs boneless, skinless chicken thighs
3 parsnips
3 carrots
4 celery stalks
1 red onion
10-12 whole garlic cloves
¼ cup coconut oil
1 cup chicken broth
1 tablespoon dried thyme
1 tablespoon rubbed sage
Sea salt and black pepper to taste

Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking.  Place the chicken in the crockpot and sprinkle with sea salt and black pepper.  On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave).  Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.
Enjoy!!

Carrot Muffins

Ingredients

• 4 (80 g) Medjool dates, pitted
• 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee)
• 1/4 cup (60 ml) coconut milk or other dairy-free milk
• 4 large eggs
• 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor)
• 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding)
• 1/4 cup (60 ml) maple syrup or honey
• 1 teaspoon vanilla extract
• 1/4 cup plus one tablespoon (33 g) coconut flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/4 cup (20 g) chopped walnuts (optional)
• 1/4 cup (30 g) golden raisins (or other raisins; optional)

1. Preheat oven to 350°F (175°C, or gas mark 4).
2. Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
3. Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
4. In a separate bowl, whisk together all the dry ingredients.
5. Add the dry mix into the wet mix and blend well.
6. Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don’t rise much.
7. Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Enjoy!

Spaghetti Squash with Paleo Meat Sauce Recipe

Recipe Ingredients for Spaghetti squash with paleo meat sauce

6	cups (cooked qty) spaghetti squash
2	portions 85% lean ground beef
3/4	onion, diced
2	garlic cloves, chopped
2	tablespoon extra-virgin olive oil
3/4	cup sliced mushrooms
1	zucchini, diced
1	red bell pepper, chopped
14 1/2	ounce crushed tomatoes
2	tbsp fresh basil, chopped
1	tsp oregano
1	tsp crushed red pepper

Recipe Directions for Spaghetti squash with paleo meat sauce

1. Preheat oven to 400 degrees F (200 degrees C).
   
2. Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
   
3. While squash is baking, heat 1 tbsp olive oil and cook and stir ground beef, onions and garlic in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
   
4. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, red bell pepper, crushed tomatoes, basil, oregano and crushed red pepper. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
   
5. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 6 plates. Top each serving with a generous amount of meat sauce.
   

Enjoy!

Paleo Chicken Paprikash

Ingredients (serves 2-3)
- 2 boneless skinless chicken breasts – cut into 1/2 inch strips
-  2 small onions – chopped
- 1 red bell pepper – cut into strips
- 1 Tbsp chopped garlic
- 1 Tbsp olive oil
- 3 tsp Paprika
- 3 Tbsp coconut milk (I used the cream part of the coconut milk from the can – if you don’t shake the can before you open it, usually the coconut cream is settled at the top and you can get a thicker sauce by just using this portion)
- 1 Tbsp coconut flour
- 1 Cup chicken broth
Directions:

1. Heat 1/2 of olive oil in a skillet over medium-high heat.  Add chicken and cook for about 5 minutes until there is no more pink.  Then remove and set aside.
2. In the same skillet, add the rest of the olive oil.  Add onions, garlic and paprika.  Cook for about 3-5 minutes until onions have softened
3. Add coconut flour and broth.  Stir it around and bring it to a simmer.  
4. Add the bell pepper.  Cover and cook, stirring occasionally, until the peppers are softened. About 5 min.
5. Add back the chicken and coconut milk.  Continue to cook and stir until chicken is fully cooked and sauce is creamy. About 2 minutes.
6. Enjoy!

Apple Pumpkin Latkes

Ingredients

• 2 medium granny smith apples, peeled and shredded
• 1/2 cup canned pumpkin
• 1 tsp. cinnamon
• 1/4 tsp cardamom (optional)
• 2 eggs

Instructions

1. Shred your apples with a box grater and squeeze out any extra moisture.
2. In a large bowl, stir in remaining ingredients.
3. Drop the batter on a buttered skillet on low and spread to form a pancake shape.
4. Cook low, about 3-5 minutes on each side before flipping. These will be flat.
5. Sprinkle with extra cinnamon and serve with coconut whipped cream or almond butter.

Enjoy!

Sweet and Savory Sage Stew with Pumpkin and Cherries

What you need:

• 1-2 lbs of cubed grassfed stew meat
• 4 cups cubed butternut squash
• 1 medium onion, chopped
• 1 c. dried cherries
• 1 tbsp sage
• 1 tsp thyme
• 1 bay leaf
• 3 1/2 cups beef stock
• 1 tsp allspice
• 1/2 s tsp nutmeg
• 1 c. pureed pumpkin
• salt to taste
• 1 tbsp of butter

What you do:
1) In a saucepan, melt the butter and saute the onions, sage and thyme on medium until the onions are translucent.
2) In a high heat skillet, quickly sear the meat until a brown crust forms. You do not need to cook this through. (You can skip this step if pressed for time.)
3) Add meat and onion mixture to crockpot with beef stock, nutmeg, bayleaf and allspice. Set on low for 6 hours.
4) After 6 hours, add in the cubed butternut squash and dried cherries and cook for an additional 1-2 hours or until the squash is soft.
5) Right before serving stir in 1 c.  pureed pumpkin (or more if needed depending on how much liquid has evaporated)
6) Salt and pepper to taste.

Enjoy!

Pork Chops over Crockpot Butternut Squash For Two double if making for your family!

Ingredients

For your crockpot butternut squash

• 1 medium butternut squash, peeled and diced
• ½ cup chicken or vegetable broth
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• dash of salt

For your pork chops

• 2 large pork chops, bone in
• 2 apples, sliced
• 1 sweet onion, thinly sliced
• 1 red onion, thinly sliced
• 4 tablespoons coconut oil
• 2 tablespoons raw honey
• 2 teaspoons cinnamon
• 1 teaspoon mustard powder
• salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees.
2. Peel and dice your butternut squash.
3. Throw it in your crockpot with other crockpot ingredients. Cover, turn on low for 2 hours or high for 1 hour.
4. Now time to prepare everything else.
5. Pull out 2 medium-large size skillets, put under medium heat.
6. Add 2 tablespoons of coconut oil to each skillet, throw in your sliced onions in one and sliced apples in the other.
7. Toss occasionally to help the onions and apples cook evenly.
8. Once the onions and apples start to become translucent, add 1 tablespoon of honey to each skillet along with 1 teaspoon of cinnamon to and a pinch of salt.
9. Mix together and let the onions and apples caramelize a bit.
10. While they finish caramelizing, prepare your chops.
11. Season the pork chops with a bit of salt, pepper, cinnamon, and mustard powder on both side.
12. Once apples and onions are done caramelizing, remove apples from heat, and throw your onions in the apple skillet.
13. Keep onion skillet over heat, and add seasoned pork chops to sear on both sides for about 3-4 minutes per side.
14. Now throw your onion and apple mixture in a baking dish and place pork chops on top.
15. Put the baking dish in the oven and good for 18-20 minutes (depending how thick your chops are) or until the internal temperature of the chops are around 145 degrees. Boom
16. Check on your butternut squash, poke with a fork, if tender start your mashing!! I used a broken whisk, you don’t have to do that. A fork or potato masher with work just fine.
17. Now plate your mashed butternut squash then a chop then apples and onions.

Enjoy!

Crockpot Enchilada Chicken Stew

Ingredients

• 2lbs chicken breasts
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (4oz) can of chopped jalapenos
• 1 (4oz) can of chopped green chiles
• 2 tablespoons coconut oil
• 1 (14oz) can of diced tomatoes
• 1 (7 oz) can tomato sauce
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• salt and pepper, to taste
• bundle of cilantro, to garnish
• avocado, to garnish

Instructions

1. Pull out your handy dandy crockpot.
2. Add your chicken breasts.
3. Then add the rest of the ingredients on top, in any order.
4. Put on low for 8-10 hours or high for 6-8.
5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
6. Top with cilantro and some avocado.
7. Eat up!!

Easy Crockpot Sweet Potato Basil Soup

Ingredients

• 2 sweet potatoes or yams, diced
• ½ yellow onion, sliced
• 1 (14oz) can of coconut milk
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• salt and pepper, to taste

Instructions

1. Place all ingredients in the crockpot.
2. Mix around.
3. Cook for 3 hours on high.
4. Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly.

Enjoy!

Paleo Chocolate Zucchini Bread

Ingredients

• 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
• 2 eggs, whisked
• ¾ cup sunbutter (or nutbutter if you prefer)
• ⅓ cup raw honey
• ¼ cup cocoa powder
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt

Instructions

1. Preheat your oven to 375 degrees.
2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
3. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
6. Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3.
7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
8. Let cool, cut and serve!

Paleo Crock Pot Chili

Ingredients

• 1 Lb Ground Beef
• 1 Lb Beef Stew Meat, Cubed
• 1 28 ounce can Tomato Puree, or Sauce ( make sure tomatoes are only ingredient)
• 2 Cups Organic Beef Broth
• 1/2 Cup Pureed Carrots (I puree mine in processor) or can use 1/2 cup Pumpkin Puree instead for thickening.
• 2 cups Mushrooms, Sliced
• 1 Medium Zucchini, Chopped
• 1 Medium Onion, Minced * optional, can omit
• 6 to 8 cloves Garlic, Minced
• 2 Tbsp Olive Oil, 3 Tbsp Chili Powder, 1 Tbsp Cumin, 1 Tsp Garlic Powder Brown ground beef in a large pan, then add to crock pot, set on high.
  Add: Tomato Puree, Beef Broth, Pureed Carrots (or pumpkin), 2 Tbsp Chili powder, 1 tsp Garlic Powder, and 1 Tbsp Cumin to crock pot and stir.
  Add 1 Tbsp Olive oil to the same pan you browned the beef in, and saute on medium high the: Onion, Minced Garlic, Mushrooms, and Zucchini Squash.
  Saute until veggies have softened.
  Add all of the sauteed veggies to the crock pot.
  In the same saute pan, add 1 Tbsp Olive Oil and 1 Tbsp Chili powder, and mix together.
  Add beef stew meat to the pan, and coat meat with the chili- oil mixture in pan.
  Brown the Beef Stew Meat on all sides.
  Add Stew Meat to the crock pot.
  Cover and cook on high for 2 hours, then put on low for 2 to 5 hours. (or can cook on low for 5-8 hours)
  Enjoy!

Paleo Ratatouille

Ingredients:

• 2 carrots
• 2 zucchini
• 2 yellow summer squash
• 1 large tomato
• 1 bell pepper, any color
• 1 Tablespoon fresh basil, chopped
• 1 Tablespoon fresh flat leaf parsley, chopped
• Large spoonful of ghee (I like Omghee) or your fat of choice
• Salt and pepper to taste Directions:
  
  1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
  2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

Enjoy!

PALEO PUMPKIN NUT MUFFINS

1/4 C coconut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
***OR  2 t pumpkin pie spice instead of individual spices
1/2 t baking soda
1/2 t salt
1/2 C pureed pumpkin
6 eggs beaten
4 T coconut oil or unsalted Kerrygold butter, gently melted
1/3 C honey
1 t vanilla extract
1/4- 1/2 C chopped pecans (optional)
1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional)

Preheat oven to 350 degrees and grease muffin pans very well.
Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside.
Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin.
Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly.
Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend.
Gently fold in nuts, chocolate chips or raisins if using them.
Spoon into each muffin tin two thirds full.
Bake for 16-18 minutes.

~Enjoy!

Coconut Flour Chocolate Chip Cookies

Ingredients

• 2 eggs
• ¼ cup coconut oil – melted
• ¼ cup coconut sugar (regular sugar works too)
• ½ cup light coconut milk (almond milk works too)
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1/3 cup coconut flour
• 1/3 cup mini chocolate chips (I use Enjoy Food brand, which are dairy free and allergy free.)
  Instructions
  1. Pre-heat oven to 375 degrees and line two baking sheets with silicone baking mats, parchment paper or non-stick spray.
  2. In a medium bowl, whisk together eggs with melted coconut oil, coconut sugar, light coconut milk, vanilla, and salt.
  3. Stir in coconut flour and chocolate chips.
  4. Spoon about a tbsp. of cookie mixture evenly on baking sheet and bake for 10-12 minutes or until browned.
  5. Let cookies cool and transfer cookies to a wire rack to allow them to cool completely.

Greek Salsa Chicken

Ingredients:

For the Salsa:
4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano
For the Chicken:
6 boneless, skinless chicken breast halves (7 ounces each)
pepper to taste
kosher salt to taste
2 tablespoons olive oil
2 lemons, cut into wedges

Directions:

Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.