Submitted by: Richard Hammond Servings: Serves 8 as a Soup Course Ingredients: 2 large celery roots (aka knob celery or celeriac) 2 quarts no-sodium chicken broth 1 bunch leeks, white part only 1 bunch parsley root 2 large golden delicious apples 6 oz. raw walnuts 4 tbsp. chicken fat (schmaltz) ½ cup EV olive oil… Continue Reading
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Kale, Squash, Pomegranate and Spiced Walnuts Salad
Submitted by: Lisa Rose Servings: 8 Ingredients: For Squash: 1 butternut squash, or other sweet squash 2 tablespoon coconut oil, butter, or other healthy cooking fat 1 teaspoon cinnamon 1/4 teaspoon sea salt For Spiced Walnuts: 1 egg white 1/4 cup honey or less to taste 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt 1/4… Continue Reading
Rum Raisin Carrots with Roasted Almonds
Submitted by: Jamie Stolarz, TwoSistersOneKitchen.com Servings: 4 Ingredients: • 1/4 cup raisins • 3 Tbsp original spiced rum (Captain Morgan) • 16 oz bag carrots • 1/4 cup roasted and salted mini almonds (POM Wonderful) Instructions: 1. In a small pot, soak raisins in rum for about 20 minutes. Then place the pot on medium-low… Continue Reading
These Brussel Sprouts are Really Good!
Submitted by: Kyle Roberts Servings: 4-8 Ingredients: Brussel Sprouts (As many as you want) Apples (I used one, but I only had 20-25 brussel sprouts. You may want more) 3-4 pieces of bacon Spoonful of Melted Ghee, Coconut Oil or Butter Balsamic Vinegar Salt n Pepper Instructions: Heat oven to 350•. Cut the bottoms off… Continue Reading
B’s please with my kale
Submitted by: Jen Matheis Servings: 3-4 Ingredients: 4-5 c. kale, chopped 1 c. baby bella mushrooms, chopped 2 pieces of thick cut bacon 2 T. balsamic vinegar 1/2 medium onion, thinly sliced 3-4 T. bacon grease 1 garlic clove, finely minced ground pepper Instructions: In large skillet cook bacon and reserving the grease. Measure out… Continue Reading
MexIIali Sweet Potatoes
Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: 1 pound sweet potatoes 3 teaspoons adobe sauce; 4 teaspoons if you like it spicy (from canned chipotle peppers) 4 ounces Pancetta (Italian bacon), browned 3 tablespoons minced shallots Instructions: Wash & dry the sweet potatoes (do not peel). Roast in a 375-degree oven until tender. While… Continue Reading
Cauliflower Rice with Toasted Almonds and Golden Raisins
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
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
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