Category: Paleo

Sometimes cooking an entire turkey is super intimidating or even unnecessary. I think enjoying a turkey breast that is still juicy and full of flavor is perfect for a Friendsgiving, Christmas, or hosting a special dinner. It’s a simple way to feed a crowd with traditional foods that aren’t complicated or require a full day of cooking.

I always love the idea of stuffing meat but don’t often to it. I often think you need a special occasion to do it. This dish has shown me though that it is simple enough to do, especially if you want to elevate a meat that is simple to cook. You’ll trick everyone into thinking you’re a super star chef!

Ingredients:
2 large turkey breasts
String for cooking
Stuffing Ingredients:
1 fennel bulb, diced
3 stalks of celery, diced
2 cups of kale
1 tsp of oregano
1 tsp of onion powder
1 tsp of paprika
1 tsp of salt
1/2 tsp of pepper

Directions:

• Preheat oven to 350 degrees F
• Slice turkey breast in half, lengthwise in order to create room to stuff it
• Saute fennel, onion, celery, kale, and spices until soft for the filling
• Stuff turkey breast with filling mixture
• Tie breast with cooking string or place toothpicks to ensure the breasts stay closed while cooking
• Let cook for 20 minutes per pound
• Slice and serve

If you know me, you know I love the simple, easy recipes that are full of flavor. This one is definitely one of those. Bacon has so much flavor, you don’t need much else. I love that as the food industry is changing, there are more options for healthy food in all the stores, bacon included. You don’t have to search all around the world to get a decent bacon option anymore. This recipe is great for holiday side dishes, to double and make for a crowd, or just to enjoy during the week with a great protein.

Ingredients:
1 lbs of Brussels sprouts, halved
1 lb of sugar free, nitrate free bacon (I use Pederson Farms)
1/2 red onion, thinly sliced
Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees F
• Place Brussels sprouts and onions in a cast iron skillet and cook in the oven for 30 minutes
• While those cook, fry the bacon
• Crumble the bacon over the Brussels sprouts
• Pour some of the bacon fat over the dish for added bacon flavor

I recently made this dish to go to my cousin’s house for brunch and thought it would just be selfish to not share with all of you. I’m sort of surprised this is the first time I’ve shared an egg bake/casserole dish on here because I make these all the time. They save me so much time by prepping this on Sunday to have a nourishing breakfast all week.

I love that you can get really creative and mix up this dish to avoid getting sick of having the same thing every week. Unique or seasonal produce on sale? Throw it in there! That is kind of my philosophy on life, but particularly this dish.

It won’t matter too much what veggies you add because the homemade sausage is really the star of this dish if we are being honest. I was never even a huge huge sausage person growing up, definitely more #TeamBacon. So when I started eating a Paleo diet, I pretty much eliminated sausage because it was so hard to find one that without added sugars or preservatives. I knew my breakfasts needed a protein though, so slowly I realized with fennel seed, you can pretty much mimic the exact flavor everyone wants so badly from sausage. And I’ve never looked back!

Ingredients:
10 eggs
1 onion, diced
1 cup of mushrooms (I used crimini, but you could use whatever you want)
1 tomato, sliced
2 cups of arugula or spinach
1/4 cup of coconut milk (any milk you want to make the eggs creamy)
Salt and pepper to taste
Homemade Sausage:
1 lb of ground pork
2 tsp of dried sage
1 tsp of fennel seed
Salt and pepper to taste

• Preheat oven to 350 degrees F
• In a large cast iron skillet, add diced onion and allow to become translucent
• Add mushrooms, pork, sage, fennel seed, salt and pepper to the cast iron and allow to brown
• In a casserole dish (about 13×9 inches), place arugula/spinach and tomatoes in the dish then add your warm components from the cast iron
• Whisk your eggs and milk together and then pour over ingredients in the casserole dish
• Cook for 30-35 minutes. If you like a crust type of top, broil for another 2-3 minutes. Make sure you watch this closely though, as it can burn quickly

NOTE: If you tolerate it – goat cheese is DELICIOUS on this. I put a few chunks on for the last 5 minutes of cooking

This one is SO easy and SO simple. There is absolutely no prep, and because of that, makes this dish one of my go to meals during the work week. I will dump all of these ingredients into the crock pot the night before and wake up in the morning and set it to slow cook all day. It truly helps me feel accomplished before 8 AM and know that I have a great meal to come home to for a nourishing dinner.

You could easily add some white fleshed sweet potatoes (or russet potatoes if you do well with them) to bulk these up. This is such a great fall dish but even one I admittedly enjoy all year long. Try it out and let me know what you think!

Ingredients:
1 lb boneless chicken breast
1 jalapeno, sliced
4 cups of chicken bone broth
7 oz can of diced green chiles
1 green pepper, diced
Juice of 1 lime
1 yellow onion, diced
1 tsp pf salt
1/2 tsp of pepper
1 tsp of garlic powder
1 tsp of cumin
Cilantro, chopped to garnish

• Place all of the ingredients in the slow cooker aside from the cilantro
• Let it cook on low for 6-8 hours, or on high for 3-4 hours
• Garnish with cilantro and extra lime juice if you desire

  

Ingredients:
1 head of green cabbage
1 lbs. ground beef
1/2 head of cauliflower, riced
2 stalks of celery, diced
3 garlic cloves
1/2 onion
15 oz canned tomato sauce
1/4 cup of coconut cream
1 tbsp of fresh parsley
1 tbsp of ghee
Salt and pepper to taste

• Bring a large pot of water to a boil
• Cut the center core out of the cabbage and peel away the leaves
• Boil each leaf for 3 minutes and place on a paper towel to dry
• Brown onion and garlic in ghee in a separate pan
• Brown ground beef in the onion and garlic mixture
• Add cauliflower rice and spices and allow it all to soften for 5 minutes, then turn heat to low
• In a separate sauce pan, place tomato sauce, coconut cream, and salt and pepper to and bring to a slight boil. Turn off heat and coat the bottom of your slow cooker with about 1/4 of this mixture. Reserve the other 3/4 cup to put on top of the stuffed cabbage
• Grab a dray cabbage leaf and begin to stuff with the mixture
• Place cabbage leaves on top of the tomato sauce and stack each layer with a layer of tomato sauce between, almost like you would when making lasagna
• Cook on low for 5-7 hours