- Sauté red & green bell peppers and onions in oil
- Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
- Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
- Add 1/2 to 1 package of Taco Seasoning
- Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
- Add 1/2 cup of rice or quinoa
- Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.
- 3/4 cup Morton’s Kosher Salt
- 1/4 + 2tbsp cup Sugar
- 12 cups (96oz) Water
Mix ingredients in a large pot and warm, stirring until salt dissolves. It does not have to boil, but it gets close. The water starts off cloudy but gets more clear as the salt dissolves. This can be made in advance and held indefinitely.
- Pork Tenderloin: 4 hrs.
- Pork Chops (thin, “breakfast” chops): 2hrs.
- Pork Chops (thick cut): 4hrs.
- Whole Chicken: 24 hrs. (Use a 2.5 gallon Hefty brand bag and set inside a mixing bowl)
Break down and season chicken wings. Cover a cookie sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray and lay out the chicken wings. Bake at 375 convection for one hour. Flip half way through to brown the other side. Finish by broiling for a couple of minutes until the skin gets nice and golden brown.
1 Tb Butter
1/2 cup Bourbon
3/4 cup Maple Syrup
2 Tb Tomato Paste
1/2 tsp. Rosemary
1 1/2 tsp. Salt
1/2 tsp. Black Pepper
Cook all ingredients in a saucepan until reduced and slightly thickened.
Take meat off heat 5 degrees before final temp to allow for rise.
Final target temps:
Beef Steak 130
Ground meat 165
1/2 stick of butter, 1/4 cup
1 cup sugar
1 cup corn syrup
4 Tablespoons cocoa
1 tsp. vanilla
1 cup Quaker Quick Oats
Mix, pour into unbaked pie shell, bake 350 for 45 min.
- 2 Tbsp. Pumpkin puree
- 1 Tbsp. Vanilla
- 2 Tbsp. Maple Syrup
- 1/2 tsp. Cinnamon
- pinch of Cloves & Nutmeg
- 1 cup Almond Milk
- 2-4 shots of Espresso
- coconut whipped cream to top, (optional)
- Make espresso for 2 people as you normally would and pour into 2 cups.
- In a small sauce pot warm the pumpkin puree, vanilla, cinnamon, cloves, and nutmeg on medium low heat. Stir for about 2 minutes until the mixture is hot and fragrant.
- Add the maple syrup and the almond milk and continue stirring until the mixture comes to a simmer. Remove the pan from the stove and pour into the two coffee cups.
- Froth some additional almond milk, top off the drinks. Then add some coconut whipped cream if desired.
The pumpkin mixture can be made ahead and stored in the fridge. In the morning just make some espresso, froth the PSL milk, and enjoy.
1 cup Pecans
1/4 tsp. Cayenne
1/4 cup Maple Syrup
1/4 tsp Salt
Stir together all of the above ingredients in a small sauce pan. Cook for 3-5 min, stirring often, until bubbling and thickened. Pour out onto a paper plate of piece of parchment paper. Let cool. Clean your pan to use for the syrup.
2 1/2 lb Sweet Potatoes
3 Tbsp. Coconut Oil
Salt & Pepper
Preheat oven to 425. Cut sweet potatoes into rounds about 1/4 in thick. Toss in melted coconut oil. Season with the salt and pepper. Put parchment paper onto a cookie sheet and spread the sweet potatoes out in an even layer. Bake, turning occasionally for even browning. Before they are completely done, make the syrup in the next step…
3 Tbsp. Butter
1/4 cup Maple Syrup
1/2 tsp. Salt
In a small saucepan cook the butter, maple syrup, and salt & pepper for 3-5 min, stirring occasionally, until the butter is melted and it is foaming.
Drizzle the syrup over the sweet potatoes in the oven and continue cooking until the potatoes are soft inside and browned/golden outside. Once done, plate the sweet potatoes and sprinkle the pecans on top.
Preheat oven to 400 degrees. Line a baking dish with aluminum foil and put the salmon in the dish. Let it sit out to get to room temp. When ready to cook, melt butter and spread on top. Then season to taste with:
For the last few minutes of cooking, change oven to broil. Serve with Frank’s Tai Chili Sauce.
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)
For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.
1. Use good quality vanilla, eggs, and butter. I like to use Farmers Market eggs or Vital Farms eggs. I use Kerrygold butter, its worth every penny. Also, homemade Vanilla is very easy and cheaper!
2. In general when baking make sure your eggs are room temp. This is true for milk as well. For example, mashed potatoes turn out better if you milk/cream is room temp before you add it.
3. When measuring flour, use a spoon to scoop it into the measuring cup.
4. Once you have all dry ingredients measured out, sift the dry ingredients together twice. It is worth the extra trouble!
5. When mixing butter and sugars, keep mixing on medium speed until the color starts to get lighter. It takes a few minutes, but the color change is easy to see.
6. Let cookie dough cool in the fridge for at least a few minutes. Some leave it overnight, which is fine, but at minimum give it 10 minutes.
7. Don’t overcook! Cookies are done once the bottom of the cookie looks golden (not dark) brown. You can take the cookie sheet out and use a spatula to lift up the edge and check. Or put one cookie on a cooling rack and hold it up so you can see the bottom.
8. When using a new recipe, keep an eye on everything and take it out when it looks right to you. Time the cook yourself because ovens vary. Once you get the perfect cook, save and edit the recipe to what work best for you.
1 1/2 cups AP flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar, white
1 1/4 cups Milk
3 Tbsp. Butter, unsalted
First, let your egg and milk set at room temperature.
Measure out dry ingredients into a bowl and then sift twice. Set aside.
Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!
Add wet ingredients to your dry ingredients.
1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken
Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine cool off in the fridge. Put the whole chicken along with the brine in extra large Ziploc bag. Set the bag inside a large bowl to keep it contained. Refrigerate a few hours to overnight. 20-24 hours is great.
Remove chicken from brine and set on a rack on top of a roasting pan. Leave out 20-30 minutes. Make sure skin is dry. Grill or bake in the oven at 300°-350° for ~1.5 hours until the breast is at 165F.
1 cup dry pasta, cooked.
1 cup Milk
1 tsp. Salt
1 Tbsp. Butter
4-8 oz. Sharp Cheddar Cheese
2 Tbsp. Butter, melted
2 Tbsp. Flour, stir into butter
2 cups Milk
1/2 tsp. Salt
1 cup dry pasta, cooked.
10 oz. Sharp Cheddar Cheese
Bake at 400 degrees.
- 2-4 sweet potatoes, baked
- 1 TB Butter
- Salt and Pepper, to taste
- 1 Onion, diced
- 1 clove of Garlic, diced
- 1 cup Carrots, diced
- 1lb Ground Beef
- 1 Tsp Thyme
- 2 TB fresh Rosemary
- 1 6oz. can of Tomato Paste
- Preheat oven to 400
- After baking the sweet potatoes, remove skins and mash them with a little salt and butter to taste.
- In a large skillet, cook the onion, salt, garlic, carrots. Cook until they start to soften.
- Add beef and cook until mostly cooked through.
- Add pepper, thyme, rosemary, tomato paste, and cook another minute or two.
- Pour meat and vegetable mixture into a casserole dish. Spread mashed sweet potatoes over the top.
- Bake until bubbly and heated through. Approx 15 min.
Note: You can use whatever vegetables you like. I also added green pepper, red pepper, squash, and zucchini. Some recipes I saw online used peas, celery, or even just used a can of mixed vegetables. You can also add some Worcestershire sauce, but that isn’t Paleo so I left it out.
- 2 cups flour
- 3/4 cup salt
- 4 teaspoons cream of tarter
- 2 cups lukewarm water
- 2 Tablespoons of vegetable oil (coconut oil works too)
- Food coloring, optional
- Quart sized bags
Stir together the flour, salt and cream of tarter in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.
Store the play dough inside the bags once done to keep soft. Keeps for up to 3 months.