PALEO SWEET POTATO KALE HASH RECIPE

Ingredients

• 2 sweet potatoes, peeled and cut into a fine 1/4" dice
• 4 Organic eggs
• 4 Tbsp coconut oil
• 1 sweet onion
• 3 cups fresh kale (stems removed)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Pinch red pepper flakes
• Celtic salt
• Freshly ground black pepper

Instructions

1. Heat up a large skillet over medium heat and add coconut oil
2. Chop onion
3. Add diced potatoes, onion, cumin, paprika and red pepper flakes
4. Add black pepper and celtic salt to taste
5. Cook mixture until potatoes are tender about 15 min
6. Take kale and remove the stems
7. Add kale into the skillet approximately during the last 5 minutes of cooking.
8. Mix eggs into a bowl and cook with the hash for another 5-10 min

Enjoy!

Shrimp Scampi

Ingredients:
1 lb medium shrimp, peeled and deveined...
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
Directions:
1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Enjoy!

Veggie Soup

1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water
Direction:
Combine all ingredients in a stock pot and bring to a boil. Add water, if needed, to cover all vegetables. Reduce heat to a moderate simmer and cover. Cook about 1 hour, or until all vegetables are tender.

Enjoy!

Paleo Italian Meatballs

Ingredients

• ¼ cup (1 cup) chopped of Italian Parsley
• 1.5 (6 lbs) pounds of lean ground beef (I always use 90-96%)
• 4 slices (16 slices/ 1 package) of smoked raw bacon, diced (I tried using turkey bacon once and it was good but not the same as the good stuff. And in my opinion if you are using lean meat I think you can splurge on the real bacon)
• ¼ (1 cup) cup of grated Parmesan cheese [OMIT IF YOU ARE PALEO]
• 2 eggs (8 eggs)
• 2 tablespoons (8 TBL) of dried minced onion flakes
• 1 tablespoon (4 TBL) of garlic powder
• ½ teaspoon (2 tsp) of kosher or sea salt
• ½ teaspoon (2 tsp) of ground black pepper
• Additional ingredients used during preparation:
• 1 cup coconut flour
• 2 cups chicken broth
• 1 (6-ounce) can tomato paste

Instructions

1. In the biggest mixing bowl you have, combine the chopped parsley, ground beef and diced bacon. Add in Parmesan cheese, eggs, and the dried spices and COMBINE WELL. Don’t be afraid to get your hands dirty.
2. After the meat is mixed thoroughly, roll meat into golf size balls.
3. Once you have the meatballs all rolled out, go ahead and roll the meatballs into the cocnut flour. What I did was just pile them all up on my cutting board and then divide them into your gallon size bags and put into the freezer for a rainy (or busy) day! Again, if you want to make the meal the day of just put one serving in the freezer and freeze for 2-3 hours before putting it in the crock pot. If you are saving them for a rainy day then keep the meatballs in the freezer for up to 3 months.
4. When you are ready to cook the meatballs, place the frozen meatballs in your crock pot.
5. Mix the 2 cups of broth with the tomato paste and pour over the meatballs and cook for 8-10 hours on low.

Enjoy!

Slow Cooker Turkey Chili

  INGREDIENTS
1 lb ground turkey (I used .5lb 99% lean & .5lb 93% lean)
2 14.5-oz cans diced tomatoes 
1 c chicken broth
1 medium onion, diced
4 garlic cloves, minced
2 bell peppers (I used green & orange)
1/2 pack of mushrooms, roughly chopped
1 zucchini, chopped
1 yellow squash, chopped
1-2 carrots, chopped (optional)
2 tbsp chili powder
2 tbsp paprika
1/2 tbsp cumin
2 tsp cayenne
2 tsp garlic powder
2 tsp onion powder
Salt & pepper to taste
A few shakes of red pepper flakes, optional
2 bay leaves, optional
DIRECTIONS
1. Heat skillet to medium and brown ground turkey.
2. Take out your crockpot. Add tomatoes and chicken broth. Then add in turkey and the remaining ingredients. Stir until combined.
3. Cook on low for 6-8 hours.
Enjoy!

Slow Cooker Pork Chop Stew

Ingredients:

5 cups baby organic spinach

3 large thick pork chops

2 cups mushrooms

2 cups chopped carrots

1 large onion diced

10 cloves of garlic, peeled

32 oz of broth

2 Tbs. organic virgin coconut oil

3 Tbs. Sunny Paris (link is below)

Directions:

Put the spinach in the bottom of the cooker. Place chops on spinach. Add all other ingredients to the slow cooker.

Lid it, cook on low for 8 hours or on high for 5 hours.

Enjoy!

http://www.penzeys.com/cgi-bin/penzeys/results.html- link to Sunny Paris

Meat Bagel

Ingredients

• 1 ½ onions, finely diced
• 1 tbsp of butter/grass fed ghee/bacon fat etc.
• 2 pounds of ground pork
• 2 large eggs
• 2/3 cup tomato sauce
• 1 tsp paprika
• 1 tsp salt
• ½ tsp ground pepper

Instructions

1. Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
2. Sauté the onions over medium heat with some cooking fat, like butter, grass fed ghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
3. In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
4. Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
5. Place the bagel looking meat in the dish and repeat with each of the portions of meat.
6. Bake for 40 minutes or until the meat is fully cooked.
7. Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, onions etc.

Enjoy!

Chicken Chili

Ingredients:
2 Tbsp Bacon fat
3 cloves garlic, minced
1 medium brown onion, chopped
2lbs boneless, skinless chicken breasts, cut into 1″ cubes
3 carrots, peeled, halved longways and chopped
4 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 can green chilies
1 can full fat coconut milk
4 cups chicken stock
2 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
2 Tbsp fresh cilantro, chopped
pinch red pepper flakes
salt & pepper to taste
Instructions: Heat bacon fat in a skillet over medium heat. Saute onions and garlic until tender.
Transfer onion/garlic mixture to a crock pot.
Once all ingredients are chopped/measured, add to crock pot. Stir all ingredients together and combine well.
Cook on HIGH for 2 hours then reduce to LOW and cook for another 4-6 hours.
Serve into bowls, top with fresh cilantro and avocado slices.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html- for the chili power.

Enjoy!

Gazpacho

http://www.penzeys.com/cgi-bin/penzeys/results.html- for the cayenne

 

Ingredients

• 4 ripe tomatoes, quartered
• 1 small onion, coarsely chopped
• 1 medium cucumber, peeled and coarsely chopped
• 1 sprig fresh parsley
• 1 clove garlic, peeled
• ½ cup cold water
• juice of 1 lemon
• sea salt (optional)
• freshly ground black pepper to taste
• cayenne (optional)
• 4 ice cubes

Instructions

1. Blend all ingredients in a blender or food processor until vegetables are chopped very small (not pureed).
2. Serve cold

Enjoy!

Slow Cooker Spring Beef Stew

1 ½ lb beef stew meat, cut into 1 ½ inch cubes

½ t Salt

½ t pepper

1 16 oz package frozen pearl onions

1 14.5 oz can diced tomatoes, drained

2 medium carrots, cut into 1 inch chunks

¾ c chicken broth or stock

1 c frozen peas, thawed

2 T fresh tarragon, chopped

1.  Sprinkle beef with the salt and pepper. Combine the beef, onions, tomatoes, carrots and chicken broth in a 5 to 6 qt slow cooker.  Cover and cook until the beef is very tender, about 6-8 hours on low or 4-5 hours on high.

2.  5 minutes before serving, add the peas and cook until heated through.  Add the tarragon right before serving.

Enjoy!

Crockpot Jambalaya Soup

Ingredients

• 5 c. chicken stock.
• 4 peppers – any color you want, chopped
• 1 large onion, chopped
• 1 large can of organic diced tomatoes (leave the juice)
• 2 cloves garlic, diced
• 2 bay leafs
• 1 lb large shrimp, raw and de-veined.
• 4 oz. chicken, diced
• 1 pkg spicy Andouille sausage
• 1/2-1 head of cauliflower
• 2 c. okra (optional)
• 3 tbsp Cajun Seasoning* (see below for how-to or use your own)
• 1/4 c. Frank’s Red Hot (or hot sauce of your choice)

How to Make Your Own Cajun Seasoning (from Emeril!):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

Instructions

1. Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock.
2. About 30 minutes before it’s finished, toss in the cut up sausages.
3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
5. Enjoy clear sinuses!!penzeyscajunspicy

Cooker Beef Stew

Ingredients:
4 Cups Kale or other greens, washed & chopped
2-3 lbs of a cheap cut of grass-fed beef – the more fat the better – like chuck roast or rump
8 oz tomato paste
12 cloves of garlic, peeled
1/2 T cayenne pepper (adjust to taste)
Salt & pepper to taste
3 Tbs. coconut aminos (or soy sauce)
1 medium onion, diced
4-6 cups assorted root vegetables – carrots, rutabaga, radishes, fingerling potatoes (for the non-paleo boy), whatever you can get
32 oz of broth (I typically use Trader Joe’s vegetable broth because it has no sugar)
Directions:
Put the kale into the bottom of the slow cooker. Cut the beef into large pieces (I usually cut it into 6 – if you cut it into more, you’ll probably want to decrease the cooking time a bit. Spoon tomato paste on top of beef, and sprinkle the garlic cloves around the pieces. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 8-9 hours.

Enjoy!