Recipes

10.22.2016

CHICKEN PESTO
A sauce that is good for anything! Thank you Clara

A sauce that is good for anything! Thank you Clara

 It is GREAT to have a base recipe of sauces that you can put on virtually anything!  The following Pesto recipe, from Clara Wisner at rEvolutionary Lifestyle, can be put on spaghetti squash, pasts, salads, or just spoon it into your mouth it is so delicious!  You can see the full recipe and blog post here

Ingredients (for the chicken)

  • 1-2 lbs of organic, pastured chicken breasts (just depends on how much meat you want)
  • juice of two lemons 
  • 1/4 cup olive oil
  • sea salt and pepper to taste

Ingredients (for the sauce)

  • 2 cups packed basil leaves 
  • 1/2 cup pine nuts 
  • 3 TBSP olive oil
  • 2 TBSP lemon juice
  • Salt and Pepper to taste
  • Optional: 1/2 cup grated hard parmesan cheese 

Directions

  • cut raw chicken breasts into one-inch strips 
  • place all other ingredients in bowl and coat chicken strips in marinade 
  • Cover bowl and leave in the fridge for at least 2 hours, but up to one full day. 
  • Grill, pan fry or bake chicken strips until cooked all the way through. 
  • Place all ingredients for sauce in food processor and process until smooth. 
  • May need to add more olive oil to smooth out texture 

2.7.16

This looks really good. Click here for the recipe.

 

THANKSGIVING IS RIGHT AROUND THE CORNER!

thanksgiving dinnerIt’s the time of the year again where families all around North-America reunite and celebrate together the autumn harvesting season with thanksgiving. If you’re receiving this year, it’s the perfect time to show your guests what the Paleo diet is all about and that healthy food is in fact also really tasty. The stars around thanksgiving are the meat and vegetables usually seen in North-America at this time of the year. Turkey, beef, sweet potatoes, pumpkins, cranberries, mushrooms and apples are all standard fare.  What I’ve decided to do here is create a complete menu including the main thanksgiving turkey with the sauce, stuffing and cranberry sauce as well as another main of juicy rib roast, appetizers, vegetable sides and even a classic dessert, the pumpkin pie. All this in Paleo fashion.  Of course, simple olive, fruit and cheese platters are also welcomed by everybody to snack on, but the recipes included here will produce enough food to fill even the hungriest.  Some thanksgiving recipes are already perfectly Paleo, but yet some needed to be adapted somewhat. The cranberry sauce presented here is a tarter version than the traditional one, but I think it’s an even more interesting taste to contrast with the turkey and stuffing. The stuffing, for its part, is made out of lean ground beef instead of bread and is absolutely amazing and tasty. Be aware that some of your guests will probably want to steal your recipe. Finally, the pumpkin pie is made on a nut crust and is lightly sweetened with some honey instead of being a massive sugar vehicle.  I hope that you and your family will enjoy preparing and eating those delicious recipes and that your house will become the favorite place to have a thanksgiving dinner for the whole family.  Look below to find some of these amazing recipes for your Thanksgiving!

 

Turkey and Sweet Potato Hash
Serves 4
Serving Size: 1 cup • Calories: 264 • Fat: 4.8 g • Carbs: 25.9 g • Fiber: 4.5 g • Protein: 30.8 g • WW Points+: 7 pts
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Ingredients
  1. • 3 cups sweet potatoes, peeled and cubed
  2. • 1 Tbsp olive oil
  3. • 1 yellow onion, chopped
  4. • 1 clove garlic, minced
  5. • 1 lb 99% fat-free ground turkey
  6. • 1 zucchini, diced
  7. • 1 red bell pepper, chopped
  8. • 1 tsp. ground cumin
  9. • 1 tsp. smoked paprika
  10. • 1/2 tsp. chili powder
  11. • 1/2 tsp. sea salt
  12. • 1 tsp. fresh parsley, finely chopped
Instructions
  1. Bring a large pot of water to a boil and cut sweet potato into small cubes. Once water is boiling, add sweet potatoes and cook for about 5 minutes, until softened. Drain sweet potatoes in a colander and set aside.
  2. Drizzle olive oil in a large nonstick skillet and saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown; do not drain any excess liquid.
  3. Next add sweet potatoes, zucchini, bell pepper, cumin, smoked paprika, chili powder and sea salt, mixing well, and cook until potatoes are slightly caramelized and crispy, about 5 minutes.
  4. Top with fresh parsley, serve and enjoy!
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Coconut Latte Overnight Oats
207 calories | 5g fat | 37g carbs | 4g fiber | 10g sugar | 5g protein
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Ingredients
  1. • 1 cup rolled oats
  2. • ¼ cup coconut water*
  3. • ¼ cup + 1T brewed coffee
  4. • ¼ cup + 1 T almond milk (I used Almond Breeze 60 calorie)
  5. • 1 tablespoon maple syrup or honey**
  6. • 1 tablespoon coconut cream*
  7. • dash of cinnamon
Instructions
  1. Place all ingredients in a medium size tupperware and mix.
  2. Then, transfer the tupperware into the fridge for 2 hours or overnight.
  3. The next morning, add a few more tablespoons of almond milk, if need be.
Notes
  1. For the coconut water and coconut cream, I used a refrigerated can of full-fat coconut milk, which separate into solid and liquid when chilled. Scrape the cream out of the can to access the water at the bottom of the can.
  2. *If you did not use sweetened almond milk, feel free to add a bit more maple syrup/honey.
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Enchilada Stuffed Sweet Potatoes
Serves 6
Talk about a great post-wod meal!!
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Ingredients
  1. 6 medium sweet potatoes, scrubbed clean
  2. 3 tablespoons ghee or coconut oil, divided
  3. 1 teaspoon coarse sea salt or kosher salt
  4. 2 cups diced yellow onion
  5. 2 medium poblano pepper, seeds removed and diced
  6. 4 cloves garlic, minced
  7. 1½ teaspoon sea salt
  8. 2 pounds grass-fed ground beef
  9. 1 ½ cups Gluten-Free Enchilada Sauce
  10. optional toppings: Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives
Instructions
  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with 1 tablespoon of ghee and pat them with the 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Make the filling: Heat the remaining ghee in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.
  3. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
  4. Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.
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Paleo Pad Thai With Zucchini Noodles
Serves 4
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Ingredients
  1. 4 medium zucchini
  2. 1 tsp coconut oil
  3. 2 eggs, whisked
  4. 1 cup shredded carrots
  5. 4 green onions, chopped
  6. 3 tbsp cilantro, chopped
  7. 1/3 cup cashews, toasted and chopped
  8. 4 lime wedges, for serving
  9. For the sauce
  10. 1/3 cup almond butter
  11. 1/4 cup coconut milk
  12. 2 tsp lime juice
  13. 1-inch piece fresh ginger, peeled and minced
  14. 2 cloves garlic, minced
  15. 1 tsp apple cider vinegar
Instructions
  1. Use a julienne peeler to slice the zucchini into noodles, stopping when you reach the seeds. Set aside.
  2. Add the sauce ingredients to a food processor and blend until completely combined. Adjust the levels of almond butter and coconut milk to reach desired level of creaminess.
  3. Heat the coconut oil in a large skillet over medium heat. Add the eggs and stir to scramble. Transfer to a plate once cooked.
  4. Add the zucchini noodles to the skillet and sauté over medium heat for 1-2 minutes. Stir in the carrots, green onions, and cilantro. Cook for 1-2 minutes more. Add the sauce to the pan and stir to coat. Top with roasted cashews and lime wedges on the side. Serve with chicken or shrimp if desired.
  5. Servings: 4
  6. Difficulty: Medium
  7. Click here to read more about this delicious dish,Paleogrubs.com
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Thai Chicken Wraps
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Ingredients
  1. 1 pound(s) chicken breast(s), boneless, skinless
  2. 12 lettuce leaves Bibb or Romaine
  3. 4 cabbage leaves Napa, thinly chopped
  4. 1 cup(s) broccoli finely chopped
  5. 1 large carrot(s) shredded
  6. 3 medium onion(s), green thinly sliced
  7. bunch(es) cilantro, fresh
  8. 1/4 cup(s) almond butter
  9. 1/4 cup(s) water
  10. 2 tablespoon(s) coconut aminos (taste like soy sauce)
  11. 1 medium lime(s), juiced (about 2 tablespoons)
  12. 2 medium garlic clove(s) minced
Instructions
  1. Grill chicken breasts and dice into 1/2 inch cubes.
  2. Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers).
  3. Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro.
  4. Drizzle with Thai Sauce.
  5. Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.
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Sage, Kale & Spaghetti Squash Boats
Serves 4
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Ingredients
  1. 1 medium spaghetti squash or 2 small spaghetti squash
  2. 1 1/2 lbs. Italian chicken sausage, casings removed
  3. 1 yellow onion, diced
  4. 4 cloves garlic, minced
  5. 1 bunch kale
  6. 3 tbsp extra virgin olive oil, plus more for drizzling
  7. Salt and pepper
  8. 2 tbsp pine nuts, roasted
  9. 2 tbsp fresh parsley, chopped
Instructions
  1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
  2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
  3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.
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Maple Bacon Paleo Protein Pancakes
Yields 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup almond flour
  2. ¼ cup unsweetened vanilla almond milk (or unsweetened coconut milk)
  3. ½ cup applesauce
  4. ½ cup of your preferred protein powder (I suggest vanilla flavored.)
  5. 5 strips bacon, cooked, then crumbled
  6. 2 eggs
  7. 3 tablespoons maple syrup
  8. 1 teaspoon almond extract
  9. ½ teaspoon cinnamon
  10. ½ teaspoon nutmeg
  11. ½ teaspoon vanilla extract
  12. ¼ teaspoon baking powder
  13. ¼ teaspoon coconut butter
  14. Oil (bacon grease or coconut oil) for griddle/frying pan
Instructions
  1. In a medium bowl, combine almond flour, milk choice, applesauce, protein, bacon, eggs, syrup, almond extract, cinnamon, nutmeg, vanilla, baking powder and coconut butter. Stir well.
  2. Heat griddle or frying pan to medium heat (typically five to seven minutes). Place ½ a spoonful of bacon grease or coconut oil in the pan to avoid sticking.
  3. Using a large spoon or ¼ cup measure, place batter on griddle or pan. (Be sure to keep them a few inches from one another.)
  4. Watch for pancakes to bubble, then flip, cooking until lightly browned on both sides.
  5. Serve with a little coconut butter or a light drizzle of maple syrup.
  6. You can serve a bunch of these bad boys or freeze them for future use. They’re easy to grab when you’re on the go, and they don’t require any toppings to taste good.
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Dark Chocolate Peppermint Whoopee Pie
Serves 3
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the Cookie
  1. ¼ cup of coconut flour
  2. ⅓ cup of Cacao powder
  3. ¼ tsp of salt
  4. ½ tsp of vanilla
  5. 3 tbsp of maple syrup
  6. ¼ cup of water
  7. 3 eggs
  8. ¼ tsp of peppermint flavor
For the Whipped Topping
  1. 13 oz can of Full Fat coconut milk, place in fridge overnight
  2. 1 tsp of maple syrup
  3. ¼ tsp of peppermint syrup
Instructions
  1. To make the cookie combine all the ingredients in a bowl and mix until you have a smooth batter.
  2. Pour this into a muffin top pan and bake at 350 degrees for 10 minutes.
  3. Remove and let cool.
  4. To make the whipped topping, remove the hardened coconut fat from the can and place this in a bowl with peppermint flavor and maple syrup.
  5. With a hand mixer beat this until you have a whipped topping.
  6. Spoon this between the cookie to make a sandwich.
  7. Enjoy!
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Oven Baked Sweet Potato Fries
Now that I don’t eat regular French fries, baked sweet potato fries are my favorite side dish when I’m serving burgers at home. These aren’t quite as crispy as fried spuds but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and your taste buds won’t get bored. Here’s what I gathered to serve 4 people as a side dish:
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Ingredients
  1. 2 large garnet yams
  2. 2 tablespoons of coconut oil, melted (I just nuke it in the microwave for ~30 seconds)
  3. Kosher salt
  4. Freshly ground pepper
  5. Smoked parika (or your favorite seasoning – cinnamon works well, too!)
Instructions
  1. I preheated the oven to 375 F on convection bake (or 400 F in a non-convection oven).
  2. I peeled the yams and cut them into even matchsticks. Then, I placed them on a foil-lined baking tray (line with parchment paper for a crisper exterior and tossed the yams with the coconut oil, salt, pepper, and smoked paprika. I popped the fries in the oven for about 30 minutes, flipping the fries and tray halfway through. When they were tender in the middle and browned on the edges, I plated them up and we dug in.
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Cranberry Sauce
Turkey is almost always served with a sugary cranberry sauce at thanksgiving, but this sauce doesn’t have to contain that much sugar to be delicious. Of course, cranberries on their own are very tart, but in this recipe a cup of orange juice is added for a nice orange test and to cut on the tartness. No extra sugar needed. As an added bonus, this sauce is so easy to prepare, you could probably do it eyes closed. This recipe gives a cranberry sauce that’s a bit more tart than usual, but you’ll probably end up liking it even more than the cranberry sauce you used to know. At this time of the year, you shouldn’t have any problem finding fresh cranberries, but you can always use frozen ones in the case you can’t find any.
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Ingredients
  1. 1. 1 lb fresh raw cranberries;
  2. 2. 1 cup freshly squeezed orange juice;
Instructions
  1. Place the cranberries and orange juice in a pot and slowly bring to a boil, making sure to stir from time to time.
  2. As the cranberries cook, they will eventually pop. When all the cranberries have popped, the sauce is ready.
  3. Cool in the refrigerator and serve with your thanksgiving turkey.
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Mushroom Butter Roasted Turkey
The little twist in this roast turkey recipe is in the use of dried wild mushrooms to create a delicious flavored butter that will help cook the turkey and also be an integral part of the final sauce to serve with the bird. The sauce is created with the cooking juice so it’s very simple to prepare without even thinking about it.
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Ingredients
  1. Turkey
  2. 1. One 10-12 lb turkey;
  3. 2. Garlic powder;
  4. 3. Ground dried thyme;
  5. 4. Poultry mix or finely chopped fresh rosemary, sage, thyme, and marjoram;
  6. 5. 1/2 cup chicken stock;
  7. 6. 1/2 cup good quality and sugar-free BBQ sauce (can be homemade);
  8. Wild mushroom butter
  9. 1. 1 1/4 cups dried wild mushrooms;
  10. 2. 1/4 lb room temperature butter or clarified butter;
  11. 3. 1 tbsp white wine;
Instructions
  1. Preheat your oven to 450 F.
  2. Grind the dried mushrooms in a coffee grinder to a powder. Mix that powder in a bowl with the soft butter or ghee and add the whine and mix again.
  3. Clean and pat dry your turkey. Remove the organs if still present in the cavity. Place the turkey in a large roasting pan.
  4. Cut the skin at a few places on the bird and place some of the wild mushroom butter between the skin and the flesh with a small spoon or a kitchen syringe.
  5. Season the bird generously with garlic powder, dried thyme, the fresh herbs or poultry mix and black pepper. Also add the rest of the mushroom butter on the surface of the turkey.
  6. Place a loose sheet of aluminium paper on top of the turkey and put it in the oven.
  7. Reduce the heat to 350 F immediately after putting the turkey in the oven. Cook for about 18 minutes per pound. 3 hours and a half in our case. Season with salt and pepper after 30 minutes of cooking.
  8. Baste the bird about every 20 minutes to make sure the meat stays moist.
  9. You can remove the aluminium paper an hour before the end of the cooking process to obtain a golden and crispy skin.
  10. Remove the turkey from the oven when fully cooked and set the turkey aside, out from the roasting pan and covered with the sheet of aluminium paper.
  11. Place the pan on the stove top on a medium heat and deglaze with the chicken stock. Add the BBQ sauce.
  12. Bring to a boil, then remove from the heat.
  13. Serve the sauce immediately with the turkey.
Notes
  1. The Turkey
  2. The turkey is the centerpiece of most thanksgiving dinners and is at the heart of this November tradition. The wild turkey being native to the North-American forests, I couldn’t think of a better animal to feast on to celebrate the local harvest.
  3. Of course, now that Thanksgiving has been commercialized and some of its essence lost, so is the traditional turkey. Now turkeys are selected for larger and larger breasts for more and more white meat, probably because of our global fear of fat. This means, unless you source some heritage turkey or hunt wild turkey yourself, that you’ll have to pay more attention during the cooking process not to end with dry meat. You’ll want to make sure not to overcook it and to baste it really often. A kitchen syringe is also a good idea here, to inject some juices into the meat itself.
  4. It goes without saying that getting a turkey that as been properly raised and fed is really important not only for the advantage in taste, but also the health benefits of a better fat ratio and fewer toxins. The difference is worth the price.
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Beef, Celery, Walnut & Apple Stuffing
Who says turkey stuffing absolutely has to be made out of bread? This version made with lean ground beef, celery, apples and walnuts tastes amazing and is way, way healthier. The ground beef has to be very lean not because we are scared of the fat in any way, but because the fat changes the taste and texture and creates something much different looking and tasting than a traditional stuffing. With the celery, apples and spices used, the aroma and texture will be very similar to the traditional stuffing. Cooked outside the bird, stuffing was traditionally called dressing, but now the names seem to be interchangeable. The usual spices used in a turkey stuffing are often sold in a mixture called a poultry mix and include rosemary, sage, thyme, and marjoram. Of course, the result will be much better if you chop yourself fresh herbs than if you buy a mix of dried a dried version of them.
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Ingredients
  1. • 1 lb extra lean ground beef;
  2. • 1 tbsp cooking fat;
  3. • 4 stalks celery, diced;
  4. • 1 medium onion, diced;
  5. • 1 apple, diced;
  6. • 2 cups finely chopped walnuts;
  7. • 1 clove garlic, minced;
  8. • Generous amount of poultry mix or springs of fresh rosemary, sage, thyme, and marjoram, very finely chopped;
  9. • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat your oven to 375 F.
  2. In a large pan, sauté to ground beef and celery with the cooking fat for about 3 minutes. Make sure to crumble the ground beef to small pieces.
  3. Add the diced apple and onion and continue sautéing for another 2 minutes.
  4. Add the fresh herbs or poultry mix, minced garlic, walnuts and season with salt and pepper. Mix well. The meat should still be somewhat pink, it’ll finish cooking in the oven.
  5. Put the mixture in a baking dish and bake uncovered for about 30 minutes in the preheated oven.
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Beef Rib Roast With Green Peppercorn Sause
Rib roast is another thanksgiving classic and a great second main to serve if you have a very large family and turkey alone turns out not to be enough. A prime beef rib roast is often an expensive piece but it results in a meat that’s so delicious and juicy that you’ll remember this year’s thanksgiving for a long time if you prepare this recipe. The cooking process creates a wonderful juice that we’ll use to create the sauce with the addition of green peppercorns.
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Ingredients
  1. 1. One 4 ribs beef roast (about 6 lb);
  2. 2. 1 onion, chopped;
  3. 3. 3 garlic cloves, minced;
  4. 4. 1 medium carrot, sliced;
  5. 5. 1/2 cup red wine;
  6. 6. 1 cup beef stock;
  7. 7. 2 tbsp green peppercorns;
  8. 8. Dried thyme;
  9. 9. Butter, lard or tallow pieces
Instructions
  1. Preheat your oven to 400 F.
  2. Cut some of the exceeding fat on the rib points and the roast itself. This fat will help in creating the sauce latter on.
  3. Put the fat parts you just removed in a roasting pan, add the carrot, garlic, onion and thyme and season to taste with sea salt and black pepper. Add some generous knobs of butter or your chosen cooking fat.
  4. Place the pan in the oven and roast the mixture for about 20 minutes, until golden.
  5. Remove the pan from the oven, place the roast on top of the vegetables and fat parts and season it with salt, pepper and some more thyme. Add three generous knobs of your chosen cooking fat.
  6. Place the pan with the roast back in the oven and roast for 45 minutes.
  7. Lower the oven temperature to 350 F and cook for another 45 minutes for a medium-rare roast.
  8. Remove the pan from the oven and remove the roast from the pan. Set the roast aside, loosely covered with a piece of parchment or aluminium paper for about 15 minutes.
  9. In the mean time, put the roasting pan on the stove top and deglaze it with the red wine, making sure the scrape the pan well with a wooden spoon. Boil and reduce the liquid to 1/3.
  10. Add the beef stock and boil for another 5 minutes.
  11. Add the green peppercorns and crush them with the back of a fork.
  12. If desired, the sauce can be strained to remove the peppercorn bits. It’s perfectly fine otherwise and gives a more rustic final sauce.
  13. Serve the hot sauce immediately with slices of rib roast.
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Deviled Eggs With Bacon Bits
Deviled eggs are a classic thanksgiving appetizer and they have the advantage of being very easily prepared so you have more time to spend with the turkey or your guests. They’re also universally loved, especially in this recipe where bacon bits are added and you’ll even have to watch on the kids so they won’t end up being full before the main course is served.
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Ingredients
  1. • 12 eggs;
  2. • 1/2 cup paleo mayonnaise;
  3. • 1 tbsp mustard;
  4. • 1 tbsp cumin;
  5. • 6 slices bacon;
  6. • Paprika for garnishing;
  7. • Sea salt and freshly ground black pepper to taste
Instructions
  1. Cook the bacon slices in a pan over a medium heat until crispy. When the bacon is ready, let cool.
  2. Crumble the bacon to small bits.
  3. Place eggs in a pot filled with cold water.
  4. Bring to a boil and let boil for 12 minutes.
  5. After the 12 minutes, remove from the heat, drain and run some cold water immediately on the eggs. The cold water will cool the eggs so you can work with them, but will also stop the cooking process. You’ll often see overcooked eggs with a grey-colored edge to the yolks.
  6. Once the eggs are cold enough to handle, peel them and cut them in half.
  7. Carefully scoop out the yolks and mash them in a bowl with the mayonnaise, mustard, bacon bits, cumin and salt and pepper to taste.
  8. With either a spoon or a makeshift piping bag made with a plastic sandwich bag with a cut off corner, fill in the cavity of the egg white halves with the yolk, mayonnaise and bacon filling.
  9. 9. Garnish with some paprika and some of your favorite fresh herbs.
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Crab Stuffed Mushrooms
Mushrooms are often forgotten on a Paleo diet, but they are definitely a healthy and tasty additions. On top of it, they’re widely available and cheap. This is another easy to prepare, yet fancy appetizer that will be perfect for your guests to start changing their minds about your diet choices if they used to think that the Paleo diet isn’t tasty or is only for extremists. Mushrooms are often stuffed with some form of cheese, but these crab stuffed ones are just as delicious. Simple white button mushrooms are perfect here, but feel free to use any mushroom you have handy and that you can use to put some stuffing inside.
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Ingredients
  1. • 20 button mushrooms, stems and gills removed;
  2. • 2 cups cooked crab meat, canned or fresh and finely chopped;
  3. • 3 tbsp chives, minced;
  4. • 3 cloves garlic, minced;
  5. • 1/4 tsp dried oregano;
  6. • 1/4 tsp dried thyme;
  7. • 1/4 tsp homemade mayonnaise or the same amount of your favorite mustard;
  8. • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat your oven to 350 F.
  2. Mix all the stuffing ingredients together in a bowl.
  3. Scoop a generous portion of the stuffing into each mushroom cavity and bake in the preheated oven on a baking sheet for about 15 minutes.
  4. Let cool a bit, but serve when still warm.
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Roasted Sweet Potatoes With Rosemary
Typically, a starchy side of either macaroni, mashed potatoes or mashed sweet potatoes is served on thanksgiving. To make things a little different while keeping the spirit of bulkier and orange autumn vegetables, I’ve included here a roasted cubed sweet potato with rosemary side. Rosemary is a strong-flavored woody herb that’s perfect for the occasion. Other than a great taste, rosemary also features strong anti-oxidant properties, but feel free to use any woody herb like thyme or sage in place of the rosemary in this recipe. If available to you, yams are a good substitution for the sweet potatoes. Be aware though that sweet potatoes are often confused for yams in North-America and that true yams are quite rare.
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Ingredients
  1. 1. 1 lb sweet potatoes or yams, cut into 1 inch cubes;
  2. 2. 1 large sprig of picked rosemary leaves;
  3. 3. 3 tbsp lard, duck or goose fat;
  4. 4. 5 cloves garlic, skin still on, but smashed;
  5. 5. Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat your oven to 425 F.
  2. In a pot filled with salted cold water, place the sweet potato cubes and bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it.
  3. Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.
  4. Heat a roasting pan on the stove top of medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking anything, mix everything well together.
  5. Place the roasting pan in the oven and roast for about 20 to 25 minutes, until crispy and tender. Stir the potatoes occasionally during the cooking process for an even cooking.
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Tender Baked Carrots
Orange vegetables are the bomb around thanksgiving time. Sweet potatoes, yams, butternut squash, carrots, the choice is yours. Here is a simple yet delicious side of carrots that you’ll find tastes amazing in spite of the simplicity of the dish.
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Ingredients
  1. • 1 tbsp butter, ghee, lard or duck fat;
  2. • 3 cloves garlic, minced;
  3. • Juice and zest of 1 orange;
  4. • Handful of chopped fresh parsley leaves;
  5. • 1 lb carrots, sliced very thinly;
  6. • About 1/2 cup extra virgin olive oil or melted fat;
  7. • 1 cup chicken stock;
  8. • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat your oven to 350 F.
  2. Mix the garlic, orange zest and parsley and chop together until very fine.
  3. Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest, parsley mixture on the dish.
  4. Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.
  5. Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
  6. Top with the orange juice and just enough chicken stock to cover.
  7. Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
  8. Place in the hot oven and bake for about 20 to 25 minutes, until carrots are very tender.
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Braised Cabbage & Bacon
This is a simple and delicious side to either the turkey or the beef roast and the bacon adds a savory dimension to this braised cabbage recipe. It acts as the usual green vegetable side served on a thanksgiving dinner. The key here is to have a very finely chopped cabbage and it will cook really fast.
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Ingredients
  1. • 2 cups chicken stock;
  2. • 6 slices bacon;
  3. • Small handful of thyme leaves;
  4. • 1 medium green cabbage, finely sliced;
  5. • 4 tbsp butter, ghee, lard or duck fat
Instructions
  1. Bring the stock, bacon and thyme leaves to a boil in a large pot on the stove top.
  2. Add the cabbage, boil for 5 minutes and then reduce to a simmer.
  3. Simmer the cabbage until just tender to your taste.
  4. Add some stock during the simmering process if you feel it reduced too much.
  5. Add the butter, lard or duck fat, season to taste and serve immediately.
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Pumpkin Pie
In an effort to bring you a traditional thanksgiving dessert that all the family will adore without questioning your paleo diet background, the pumpkin pie was a clear winner. In fact, pumpkin pie is the quintessential thanksgiving dessert. Of course, the usual pumpkin pie is made with lots of sugar and a flower based crust, but nothing prevents us from making an oven more delicious fresh nut crust with hazelnuts and pecans. As for the sugar, well, here a compromise is made and the chosen sweetener is honey. While honey is natural and non-toxic, it’s still high in fructose, but the amount you’ll end up eating with your hot and delicious piece of pumpkin pie is really not such a big deal, especially in this time of feast when other, nastier, indulgences are always around the corner. Treat yourself with a large piece of this pie when still hot with a big portion of coconut vanilla ice cream. This recipe calls for pumpkin puree. You can either buy canned pumpkin puree, making sure it’s the only ingredient or you can roast some fresh pumpkin in a 350 F oven for about an hour to make your own puree.
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Crust
  1. 1. 1 cup pecans;
  2. 2. 1/2 cup hazelnuts;
  3. 3. 4 tbsp butter, ghee or coconut oil (room temperature);
  4. 4. A pinch of sea salt;
Filling
  1. 1. 1 can fresh or canned pumpkin puree (about 1 3/4 cups);
  2. 2. 2 eggs;
  3. 3. 1/2 cup local raw honey;
  4. 4. 1/2 cup coconut milk;
  5. 5. 2 tsp cinnamon;
  6. 6. 1/4 tsp ground cloves;
  7. 7. 1/4 tsp fresh grated ginger
Instructions
  1. Preheat your oven to 350 F.
  2. Process the nuts in a food processor to almost a flower consistency. Be careful not to process too much and get a butter instead.
  3. In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
  4. While the crust bakes, mix all the filling ingredients together in a bowl.
  5. Add the filling evenly on the baked crust and bake for an additional 45 minutes.
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Baked Tilapia With Vegtables
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Prep Time
45 min
Prep Time
45 min
Ingredients
  1. cooking spray - olive oil
  2. • 3 oz Tilapia
  3. • 1 1/2 cups Summer squash - sliced, 1 medium
  4. • 1 1/2 cups Zucchini - sliced, 1 medium
  5. • 3/4 cup Bell pepper - sliced, 1 medium
  6. • 3/4 cup Tomato- sliced, 1 medium
  7. • 3/4 cup Red onion - sliced, 1 medium
  8. • Salt and pepper - to taste
  9. • Herbs - to your liking
  10. • 1 1/2 tsps Extra virgin olive oil
  11. • 1/2 cup strawberries
Instructions
  1. Preheat oven to 350°F. Place fish in cooking oil-sprayed bakeware with sliced vegetables. Sprinkle salt and pepper. (I use kosher salt. A little goes along way.) Spray with olive oil. Add fresh herbs of your choice. Bake 20 to 25 minutes or until fish flakes. Put on your plate and drizzle with extra virgin olive oil. Have strawberries for dessert.
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Chicken & Sweet Potatoes With Shallots
Makes dinner for two, with leftovers for lunch.
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Prep Time
45 min
Prep Time
45 min
Ingredients
  1. 3 medium (5"-6") sweet potatoes, peeled and cut in 2" pieces
  2. sea salt and freshly ground black pepper, to taste
  3. 4 Tbs coconut oil
  4. 4 (4-6 oz each) boneless, skinless chicken breasts
  5. 4 shallots, sliced into thick rings
  6. 2 Tbs fresh rosemary, chopped
Instructions
  1. Wash and chop sweet potatoes. Place in a large pot and cover with cold water.
  2. Bring pot to a boil. Once boiling, add 1 tsp sea salt and reduce heat to medium-low. Simmer until tender (about 14-16 minutes).
  3. Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
  4. Meanwhile, season chicken with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  5. Heat 4 Tbs coconut oil in large skillet over medium-high heat.
  6. When pan is hot, add sliced shallots and rosemary and cook for a minute.
  7. Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 min per side).
  8. Serve with mashed sweet potatoes on the side.
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Guacamole
Yields 1
Use as a topping for eggs, salads, chicken or pork, or as a dip alongside chopped vegetables.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 large, ripe avocados, peeled and seeded
  2. 1 clove garlic, minced
  3. juice of 1/2 lemon
  4. 1/4 tsp cumin
  5. 1/4 tsp chili powder
  6. 1/4 tsp sea salt (optional)
  7. 1 Tbs salsa (optional)
  8. fresh cilantro to garnish, finely chopped
Instructions
  1. Mash all ingredients in a bowl with a fork and serve immediately.
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9.3.2015

Nick’s Zone: Chorizo Plantain Breakfast Pie