- 01 Rotisserie Chicken Salad
- 02 Southwest Chicken Soup
- 03 Butternut Squash Soup
- 04 Chilled Avocado Soup
- 05 Spinach Avocado Lime Salad
- 06 Prosciutto-Wrapped Mini Frittata Muffins
- 07 Paleo Tortillas
- 08 Paleo Pizza
- 09 Spaghetti Squash
- 10 Flaky Sriracha Cod over Parsnip Carrot Mash
- 11 Paleo Chia Pudding
- 12 Cajun Sweet Potato Fries
- 13 Sweet Potato Bread
- 14 Tilapia with Lemon & Herbs
- 15 Coconut Lime Jalapeño Marinated Chicken Salad
- 1 sliced onion
- 1 can of fire-roasted tomato
- shredded rotisserie chicken*
- Shredded purple cabbage
- Grape tomatoes
- Lime juice
- Olive oil
*The rotisserie chicken is a time-saver. You could also cook your own chicken.
- 1 rotisserie chicken
- 2 bell peppers, any color
- 1 large onion
- 32 oz chicken stock
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilis (these are usually mild…you could use jalapeño for more heat)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Salt and pepper to season
- To poach the chicken: add the meat to a large cooking pot in one layer. Add water (and spices if you want) until the meat is covered by about 1/2″ of liquid. Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover. Let cook for 15 minutes. Turn off the heat and let sit for 15 minutes longer. Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients. Shred once cool enough to handle.
- Dice the peppers and onion. Add to the pot with a spoonful of cooking fat (your choice…coconut oil, butter, bacon fat, etc), and cook until the veg are softened and a bit browned.
- Pour the chicken stock, diced tomatoes and diced chilis into the pot.
- Add the cumin and paprika. Taste and add salt and pepper if needed (this will depend on if you used low-salt stock and/or personal preference).
- Add the shredded chicken to the pot and heat through.
- Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.
- 1 large butternut squash
- 3 carrots
- 2-2.5 cups stock (chicken, turkey or veggie…organic and low sodium if possible or make your own)
- 1/2 cup full fat coconut milk (can, not carton, optional)
- 1/2 tbsp. cinnamon
- 1/8 tsp. ground sage
- 1/8 tsp. nutmeg
- Coconut oil
- Sea salt and pepper
- Pre-heat the oven to 375 degrees. Line a baking sheet with aluminum foil.
- Peel, seed and chop the butternut squash into approximately 1 inch cubes.
- Cut carrot into 1 inch lengths.
- Put squash and carrots onto baking sheet. Drizzle with a little oil and sprinkle with sea salt. Roast for ~30-45 minutes on until soft and caramelized (honestly this depends on your oven).
- Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
- Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the Vitamix/blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
- 3 avocados, cut into chunks
- 3 cups chicken or vegetable broth
- 3 tablespoons fresh lemon or lime juice
- 1/3 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Combine ingredients in a blender and process until smooth.
- Cover and refrigerate 2 hours or until completely chilled.
- Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.
- 4 tablespoons fat (coconut oil, ghee, etc.)
- 1/2 medium onion, finely diced
- 3 cloves of garlic, minced
- 1/2 pound of cremini mushrooms, thinly sliced
- 1/2 pound frozen spinach, thawed and squeezed dry
- 8 large eggs
- 1/4 cup coconut milk
- 2 tablespoons of coconut flour
- 1 cup of cherry tomatoes, halved
- 5 ounces of Prosciutto di Parma
- Kosher salt
- Freshly ground pepper
- A regular 12 cup muffin tin
- Preheate the oven to 375°F and prep the veggies.
- Heat half the coconut oil over medium heat in a large cast iron skillet and sautée the onions until soft and translucent.
- Add the garlic and mushrooms and cook them until the mushroom moisture has evaporated. Then season the filling with salt and pepper and spoon it on a plate to cool to room temperature.
- For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then add the sautéed mushrooms and spinach and stir to combine.
- Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
- Spoon in the frittata batter and top each muffin with some halved cherry tomatoes.
- Pop the muffins in the oven for about 20 minutes flipping the tray at the halfway point.
- Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.
(Three 8″ tortillas)
- 2 eggs
- 1 tsp melted coconut oil
- 1 tbsp water
- 1/8 tsp baking soda
- 1/4 cup arrowroot powder
- 1 tsp coconut flour
- Pinch of salt
- If making crepes for a sweet application, add 1/4 tsp vanilla extract
- Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
- Add the dry ingredients—baking soda, arrowroot, coconut flour and salt—and beat well to combine.
- In a small (8″) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks
- Cook for 1 minute on each side.
- If saving for later, cool completely and store in a plastic bag or airtight glass container.
This crust is slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. You can hold a slice in your hand and bite.
- 2 cups almond flour
- 1 cup arrowroot powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp oregano
- 1/4 tsp black pepper
- 3 eggs
- 1/2 cup almond milk
- Preheat oven to 425 degrees. Grease a round pizza stone or cookie sheet.
- Combine dry ingredients in a large bowl. Whisk to blend together.
- Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny–not like typical pizza dough! don’t be alarmed!!)
- Use a spatula to spread batter onto greased pan/stone/cookie sheet. Spread the batter super thin.
- Bake crust in preheated oven 10-14 minutes.
- Remove crust from oven and top with sauce and desired toppings.– Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. – Sprinkle with Italian herbs. – Top with your choice of fresh vegetables and herbs (and sauce, cooked meat etc). – Drizzle extra virgin olive oil all over the top.
- Bake the crust for another 6-10 minutes.
- Remove the crust and preheat the broiler. Once the broiler is ready put crust in for 3-7 minutes depending on how you like your golden crunchy crust.
- 1 medium spaghetti squash (about 3 lbs)
- Place whole (uncut) spaghetti squash on a parchment paper-lined baking sheet
- Bake at 350° for 60-80 minutes
- Allow spaghetti squash to cool for 20-30 minutes
- Cut squash open with a knife
- Using a spoon scoop out seeds
- Scrape the flesh out of the squash into stringy noodles
Prep time: 25 min / Cook time: 15 min Ingredients:
- 2 parsnips, peeled (130 grams)
- 2 large carrots, peeled (240 grams)
- 2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)
- 2/3 cup avocado oil
- 1 egg
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 3 tablespoons Paleo Chef Sriracha (add more for more spice)
- 1 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- salt, to taste
- 1/3 cup sliced almonds
- 1 pound cod, cut into 4 pieces
- 1/4 cup vegetable broth
- chopped green onions, to garnish
- Preheat oven to 400 degrees F.
- Peel parsnips and carrots. With the parsnips, cut around the core, they are bit tough. Cut carrots and parsnips into pieces, no rhyme or reason. Toss in bacon fat to coat. Sprinkle with salt and place in oven.
- Bake for 20-25 minutes until vegetables are soft.
- While vegetables cook, in a tall container, avocado oil, egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place an immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
- Once mayo has thickened, fold in sriracha, red pepper flakes, and chili powder. Fold in 1/4 cup of sliced almonds, leaving behind some to top of the fish later on.
- Place parchment paper on a baking sheet. Place cod on the baking sheet. Spread on the sriracha mayo onto each piece of cod. Sprinkle with the rest of the sliced almonds.
- Remove vegetables from oven, reduce oven heat to 350 degrees, place fish in the oven and bake for 10-15 minutes or until fish is flaky.
- Place carrots and parsnips in food processor or blender and puree, scraping down the sides as needed. Add vegetable broth along with some salt and pepper. Puree until as smooth as possible.
- Place flaky fish over parsnip carrot puree. Top with green onions.
- 1 can (13.5 oz.) full fat coconut milk
- 1/4 cup almond milk
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
- 1/4 cup chia seeds
- 1 banana, sliced
- 1 cup strawberries, hulled and sliced
- 1/4 cup sliced almonds, toasted
- 1/4 cup shredded coconut, toasted
- 1/4 cup raisins
- Drizzle of raw honey
- The night before, combine coconut milk, almond milk, raw honey, vanilla extract and chia seeds in a medium sized mixing bowl. Let sit for 15 minutes then stir. Cover bowl and refrigerate overnight.
- The next morning, spoon into 4 bowls and top with your favorite toppings. Drizzle with a little more raw honey if desired and serve.
Prep time: 15 min / Cook time: 30 min
- 1 whole sweet potato, cut into spears
- 1 tbsp Organic Coconut Oil, melted
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- Preheat oven to bake at 400°F.
- Rinse sweet potato under cold water.
- Pat dry, then cut into small spears.
- Combine Cajun spices in a small bowl.
- Drizzle sweet potato spears with melted coconut oil to lightly coat.
- Dust spears with the spice mix, then place on a large baking sheet.
- Bake at 400°F for 30 minutes.
Prep time: 15 min / Cook time: 40 min
- 1 1/2 cups cooked sweet potato flesh*
- 1/2 cup coconut flour
- 3 eggs
- 3 tablespoons of coconut milk
- 1 teaspoon baking soda
- Juice of half a lemon
- pinch of salt
* I roast a purple skin / white flesh sweet potato and keep the flesh for this recipe, I personally think the skins are delicious ad eat them as they are. You can use whatever sweet potato you like.
- Preheat your oven to 180 Degrees Celsius or 350 degrees F.
- Grease and line a mini loaf tin (mine is 6” x 2.5”) with baking paper hanging oven the sides for easy removal.
- Put the ingredients into your food processor or blender and pulse until well combined.
- Spoon the mixture into the prepared tin, smooth over the top with a spoon.
- Bake for 40 minutes.
- Cover the loaf with foil and bake for a further 20 minutes.
- Remove from the oven and allow to cool before slicing, Enjoy!
- 4 tilapia fillets
- 3 tablespoons fresh lemon juice
- 1 tablespoon Organic butter, melted
- 1 clove garlic, finely chopped
- 1 teaspoon dried parsley flakes
- Pepper to taste
- Preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray.
- Rinse tilapia fillets under cool water, and pat dry with paper towels.
- Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Prep time: 24 hrs / Cook time: 20 min
Ingredients for the marinade:
- 1 pound chicken breasts
- 1 (14 oz) can of full fat coconut milk
- Zest of 1 lime
- Juice of 1 lime
- 2 jalapeños, diced
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
Ingredients for the salad:
- 6-8 cups mixed greens
- 1 cucumber, diced
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, cut in half
- Dressing of choice (Paleo)
- Whisk all marinade ingredients together and place in ziploc bag and into the refrigerator for up to 24 hours.
- Heat up grill or grill pan over medium-high heat. Pull chicken out of marinade, salt chicken on both sides with just a pinch of salt, and place onto pan to cook for 8-10 minutes per side, depending on the thickness of the chicken breasts. Cook until no pink remains or the chicken has an internal temperature of 165 degrees F.
- Halfway through the cooking process for the chicken, pull the diced jalapeños out of the marinade and place on grill to cook on both sides for about 3-5 minutes.
- While the chicken cooks, get the salad ingredients together in a large bowl.
- Once chicken is cooked through, let rest for a couple minutes then slice and serve with salad ingredients and top with grilled jalapeños.