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Slow-Roasted Green Beans with Satsumas and Garlic

Ingredients 2 ½ pounds green beans, ends trimmed 2 satsuma oranges, sliced 3 large shallots, peeled and thickly sliced 10 cloves whole garlic 3 Tbsp. olive oil Salt and pepper 1 tsp. chopped fresh thyme ¼ cup grated Parmesan cheese (optional) Instructions Preheat oven to 375° F. Toss green beans, satsumas, shallots, garlic, oil, salt and pepper in a large bowl. Spread out onto a large, rimmed baking sheet. Place ...

Paleo Zucchini Fritters

*Delicious to serve with eggs for breakfast or as a side-dish topped with lemony-mayo. Ingredients 4 large zucchini, grated  1 tsp salt  1 egg, beaten  1/2 tsp pepper  1/2 tsp baking soda  1/4 tsp chili powder  1/4 cup coconut flour Coconut oil, for cooking  Instructions Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.  Squeeze any excess moisture ...

Asian Paleo Short Ribs

*Best if prepared in the morning to enjoy the delicious aroma and subsequent flavor of your nighttime meal. Ingredients ½ yellow onion, chopped 3 carrots, peeled and chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced 1 tsp. fresh ginger, finely grated 2 lbs. bone-in short ribs Salt and pepper 2 Tbsp. extra virgin olive oil ½ cup beef broth ...

Strawberry-Stuffed Avocados

Ingredients 2 avocados, halved and pitted Olive oil, to drizzle Salt and pepper, to taste 16 strawberries, hulled and chopped 1 Tbsp. chopped fresh basil ¼ cup crumbled chevre cheese Aged balsamic vinegar, to drizzle Instructions Preheat oven to 400° F. Drizzle avocado halves with oil and sprinkle with salt and pepper. Bake for 10 minutes. Meanwhile, gently toss together strawberries, basil, cheese and vinegar. Divide mixture evenly between avocados ...

Seared Scallops with Tangerine and Arugula Salad

Ingredients DRESSING ¼ cup tangerine juice 2 tsp. tangerine zest 2 Tbsp. Champagne or white wine vinegar 1 Tbsp. Dijon mustard 2 tsp. minced shallots ¼ cup tangerine juice 2 Tbsp. olive oil Salt and pepper SALAD 4 cups romaine or other green-leafy lettuce 4 cups arugula 3 tangerines, segmented ½ cup pitted mixed olives SCALLOPS 1-pound scallops Pinch of ground coriander Salt and pepper, to taste 1 Tbsp. unsalted ...

Paleo Sweet Potato Hash

Ingredients 1 large onion, sliced 3 T olive oil, divided ½ T ghee 2 Italian sausages, diced 2 sweet potatoes 10 Brussels sprouts, quartered 3 T fresh rosemary Salt and freshly ground black pepper, to taste 3 eggs   Instructions Preheat the oven to 425°F. Line a baking sheet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions ...

Snap Pea Salad

Ingredients 1-pound snap peas, strings removed and cut in half ½ cup plain Greek yogurt 1 T apple cider vinegar 1 teaspoon Sucanat (dehydrated cane juice), or to taste Salt and pepper, to taste 2 strips cooked bacon, crumbled (optional) 6 ounces gouda cheese, diced ¼ small red onion, minced 2 T chopped fresh parsley   Instructions Cook peas in boiling water until bright green, about 1 minute. Drain and ...

Oven Roasted Tomatoes Recipe

Ingredients 2 pounds plum tomatoes, sliced or cherry tomatoes 3 T extra-virgin olive oil ½ teaspoon dried oregano 2 T balsamic vinegar 2 garlic cloves, minced 2 teaspoons raw honey (optional) ½ cup fresh basil leaves, torn Celtic sea salt and freshly ground black pepper, to taste   Instructions Preheat oven to 325°F. Place the tomatoes in a baking pan. In a bowl, make the vinaigrette by combining all the ...

Gut-Healing Bone Broth

Ingredients 1 whole free-range chicken OR 2-3 pounds grass-fed or free-range bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, breastbones, wings or carcass bones or any leftover bones you may think of discarding) 2-4 chicken feet (optional) Chicken gizzards (optional) 2 T. Apple Cider Vinegar (organic, unfiltered such as Bragg’s brand) Celtic Sea salt to taste (Do not worry about over-salting your broth – this is ...
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