Paleo Recipes

 
Poultry-Recipes

Dinner

chicken-stock1

Taking Stock in Stock

Winter-Soup

Winter Soup

Sage-Mushroom-and-Chestnut-Meatloaf

Sage, Mushroom and Chestnut Meatloaf

Pecan, Sage and Chestnut Pork Medallions

Dry Brined, Herb Infused, Round Roast

Paleo-Picadillo

Paleo Picadillo

Street Hash

Rescue-Pot-Roast

Rescue Pot Roast

Kaiko-San-Chicken

Kaiko San Chicken (Teriyaki Chicken)

Lunch

chicken-stock1

Taking Stock in Stock

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I’m home recovering from the flu, the kind of flu that leaves you with no dignity and sees you at 3:00 A.M. on your bathroom floor begging for death. I think most of us have been there. That kind of illness takes a heavy toll on our bodies (and our emotions) and so often we feel we can’t take the time we truly need to recover...
Winter-Soup

Winter Soup

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When the weather turns colder and fresh produce is in short supply I turn to heartier vegetables…. kale, cabbage, roots and tubers. Pulled from storage cellars or your local grocer’s aisles, these are the food that saw our ancestors through the leaner winter months.
Winter-Soup

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Breakfast

Sides

Green-Beans-with-Fig-Balsamic-Reduction

Green Beans with Fig Balsamic Reduction

Vegetables can be delicious, but I see them mostly as a blank canvas, just waiting to be experimented with. I like this sweet, tangy dressing for green beans, but it would go well with many vegetables and proteins.
Easy-Breezy-Summer-Squash-and-Potatoes

Easy Breezy Summer Squash and Potatoes

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Bumper crop of summer squash? This simple, rustic dish is my favorite way to use them up. Whenever I serve this, my family eats it first…no matter what else is on the menu.
Paleo Asian Slaw

Paleo Asian Slaw

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This is a great way to incorporate a healthy dose of “eat the rainbow” vegetables. I adapted the recipe from Once Upon a Chef and serve it with teriyaki chicken or lion’s head.
Glazed-Carrots

Glazed Carrots and Onions

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Glazed-Carrots

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Beef

Sage-Mushroom-and-Chestnut-Meatloaf

Sage, Mushroom and Chestnut Meatloaf

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Meatloaf gets a bad rap, and I’m not sure why; it’s a forgiving and easy way to pack a lot of nutrients and flavor into one dish, and you can change it up depending on your ingredients and mood. My version uses the bounty of Autumn’s sage and thyme.

Dry Brined, Herb Infused, Round Roast

If grass fed organic is not in your budget, I have another option. We purchase from a local farmer so it becomes much more affordable to buy grass fed pasture raised animals, but there are some cuts I’ll still buy from the local grocer.
Paleo-Picadillo

Paleo Picadillo

The truth is Picadillo is Paleo without any modifications, but I’m sharing it anyway because it’s so amazing. Throughout the Caribbean there are many variations of this intriguing stew, traditionally made with raisins, I make mine with dates.

Pork

Winter-Soup

Winter Soup

0 Comments
/
When the weather turns colder and fresh produce is in short supply I turn to heartier vegetables…. kale, cabbage, roots and tubers. Pulled from storage cellars or your local grocer’s aisles, these are the food that saw our ancestors through the leaner winter months.

Pecan, Sage and Chestnut Pork Medallions

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I cook with pork loin medallions far more than the traditional pork chop. They cook quickly and remain tender, unlike their temperamental sister. I am always trying new recipes with them because they’re so forgiving…this one was a winner, so I’m happy to share it with you.
Rosemary-Pork-Roast

Rosemary Pork Roast

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I don’t have many favorite Beef Roast recipes, but Pork Roast…oh my. When rosemary is plentiful, I make this roast often, and I don’t care if it is a hot summer’s day…

Poultry

chicken-stock1

Taking Stock in Stock

0 Comments
/
I’m home recovering from the flu, the kind of flu that leaves you with no dignity and sees you at 3:00 A.M. on your bathroom floor begging for death. I think most of us have been there. That kind of illness takes a heavy toll on our bodies (and our emotions) and so often we feel we can’t take the time we truly need to recover...
Kaiko-San-Chicken

Kaiko San Chicken (Teriyaki Chicken)

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Both my brother and I were born in Japan, and even though we returned to the States when I was young it remains one of my favorite places. My mother had a woman who would come daily and help with the children, cook, clean…my mother had it quite good.
Rosemary-and-Thyme-Roast-Chicken-Paleo-Style

Rosemary and Thyme Roast Chicken

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This isn’t a recipe so much as it’s a technique. There are so many ways to roast a chicken, I like to cook seasonally, the ingredients are fresh and flavorful and I find the meals created with them often suit the mood of the season.

Ingredients

Using-Gelatin

Using Gelatin to Thicken Stews and Pan Sauces

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In a follow up to my article about the miracles of stock (AKA bone broth in the Paleo world), I remembered a trick I use when I want to use the stock in a hearty savory stew, or thicken up a pan sauce. This isn’t a new trick...it’s actually a very, very old one. Most of my tricks seem to be stolen from people who lived 100’s of years ago, I wonder what’s up with that...

All Purpose Paleo Flour

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Sometimes you need a good flour substitute, I use it for dredging meats or as a binder for fish cakes. I’ve found this recipe to be very adaptable…I mix up a container, store it away, and use it when needed.
Ghee-Grass-Fed-Butter

Ghee: How to Make Clarified Butter

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Ghee-Grass-Fed-Butter

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