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
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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
Paleo Power Crunch
Submitted by: Jen Matheis Servings: 20….1/4 cup servings Ingredients: 1 C chopped walnuts 1 C chopped pecans 1 C sliced almonds 1 C dried cranberries 1 C unsweetened ribbon style coconut 1 1/2 T coconut oil 3 T blue agave nectar 1 … Continue Reading
Seared Tuna Salad with Lime-Basil Dressing
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 4 large seedless navel oranges 4 cups baby arugula & spinach mix, washed & spun dry 1 lb. block sushi-grade tuna 28 large pitted black olives, drained 10 oz. raw walnuts (split 8 + 2) 1 whole head of garlic 2 lemons + 2… Continue Reading
Fig & Pear Appetizer
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 oz. naturally smoked nitrate-free bacon 2 dozen plump and juicy fresh figs (6 required) ½ cup preservative free apple cider 4 firm-ripe D’Anjou organic pears, chilled 1 large lemon, room temp 1 – 2 tbsp raw honey Instructions: This recipe does require some… Continue Reading
Beef Bacon and Sweet Potato Brunch Casserole
Submitted by: Stacy and Matt Servings: 8 or more Ingredients: 1 Tbsp coconut oil 1 medium sweet potato, peeled and sliced into 1/8? thin rounds 1/4 tsp salt 8 eggs 1/2 tsp herbs de provence (or your favorite dry herbs) 1/2 C carrots, peeled and shredded 1/2 C zucchini, peeled and shredded 3/4 lbs sliced… Continue Reading
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