Submitted by: Nikki Orth Servings: 6-8 Ingredients: 4 T coconut oil or ghee 1 medium onion, diced 1 cup celery, finely diced 5 cups cauliflower, trimmed and coarsely chopped 1 T fresh thyme, chopped 2 T fresh sage, chopped 2 cups shredded cabbage 1 cup golden raisins ½ cup sliced almonds 1 t sea salt… Continue Reading
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Recent Cooking Posts
Greek Style Herb-Roasted Potatoes with Lemon Juice
Submitted by: Mya Zeronis Servings: 6 Ingredients: 6 large russet potatoes, scrub-cleaned; cut into 1/8 wedges Salt to taste Pepper to taste 3 tablespoons garlic, minced 3 tablespoons dried Greek oregano 1 tablespoon dried thyme 1/4 cup extra virgin olive oil 1/4 cup lemon juice, freshly squeezed Instructions: Preheat oven to 350 degrees F. In… Continue Reading
Eggplant and Wild Mushroom Stuffing
Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 10-12 Ingredients: 2 large eggplants, peeled and cut into ½” cubes 2 Tbsp salt (for salting the eggplant, not for the final stuffing) 2 lbs assorted mushrooms (I used 1 lb baby bella, 8oz chanterelle, 4oz oyster, and 4oz royal trumpet) 6 oz reduced-sodium uncured smokehouse bacon 1 medium… Continue Reading
Rosemary Citrus Twice Baked Sweet Potatoes
Submitted by: Tarah Chieffi Servings: 6 Ingredients: 6 medium sweet potatoes 4 tablespoons brown sugar 4 tablespoons ghee, grass fed butter or coconut oil (room temperature) 4 ounces coconut milk Zest of 1 orange 1 tbsp fresh or dried rosemary 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper Instructions: Preheat oven to 375 F.… Continue Reading
Roasted Roots
Submitted by: Jennifer Laughter Servings: 6-8 Ingredients: Several pounds of mixed root veggies. My favorites are sweet potato, white turnip, rutabaga, carrots and radishes. 2-3 three celery stalks cut into 1 inch pieces. Whole, peeled garlic cloves to taste Olive Oil Bunch of fresh parsley – finely chopped Freshly ground pepper Instructions: Preheat oven… Continue Reading
Indulgent Paleo Dip
Submitted by: Joanne Servings: 1 cup Ingredients: 1/3 cup hemp hearts 1/3 cup pine nuts 1/3 cup nut of choice (macademia and cashew are great) 1/2 cup milk of choice (almond, rice, cococut) herbs and spice to taste. I like 1 table spoon of lemon pepper or greek spice. Instructions: Grind all hemp hearts and… Continue Reading
Easy Paleo Chicken Wings
Submitted by: Richard Hammond Servings: Serves 10-12 as an Appetizer Ingredients: 9 – 10 lbs. whole chicken wings (2 lg. pkgs.) High quality fine sea salt (optional) 2 (11 x 16) baking sheets 1 tbsp solid EV coconut oil, divided Chipotlé or cayenne to taste (optional) Heavy duty aluminum foil Instructions: Pre-heat oven to 525°… Continue Reading
Paleo Shrimp Cocktail
Submitted by: Richard Hammond Servings: Appetizer for Four Ingredients: 3 medium oranges peeled & diced 1 small or ½ medium red onion 1 large lemon and 1 large lime 1 ½ tbsp Thai fish sauce, 1 cilantro bunch 1 can (14oz.) Thai Kitchen coconut milk 1 lb. cooked x-large shrimp, cleaned 1/3 cup frutata EV… Continue Reading
Smoked salmon fish cakes
Submitted by: Sara Stopek Servings: 8-10 Ingredients: For the fishcakes: 1/2 pound of smoked salmon, the baked-looking kind 1 can wild salmon 4-6 small fingerling potatoes between 1/2 and 1 teaspoon baking powder a little vinegar parsley, chives, dill – whatever you’ve got a splash of coconut milk For the creamy goo: about 3/4 cup… Continue Reading
Almond Garlic Crackers
Submitted by: James Walker Servings: 8 Ingredients: 1 cup almond flour 1 egg white 1 pinch sea salt 1 tsp garlic powder Instructions: Preheat the oven to 325 degrees. 1. In a bowl, mix the almond flour, egg white, and salt until it forms a paste. 2. Line a cookie sheet with parchment paper. Make… Continue Reading
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