Submitted by: George Bryant Servings: 6 Ingredients: 3 Lbs of Chicken thighs (8) skin optional 3 Cups Red Onion, diced 2 Cups Organic Pumpkin Puree 1 Cup Water 1/4 Cup Coconut Oil, melted 28 Ounces chopped tomatoes with juice 6 Ounces organic tomato paste 1 Green Bell Pepper, roasted and diced 1 Serrano Chile Pepper,… Continue Reading
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Recent Recipes Posts
Turbaconducken
Submitted by: Kyle Hillman Servings: 20 Ingredients: Turkey (Free-Range) Chicken (Free-Range) Duck (Free-Range) 5 Lbs of Bacon (Uncurred) Rosemary Garlic Fresh cracked black pepper *25 lb of fowl Instructions: Debone the birds, Also remove the wings of the duck and chicken, wrap them in bacon and throw them in the turkey pan with Turbaconducken. Place… Continue Reading
Slow-Cook Barbeque Pork Loin
Submitted by: Carol Beliveau Servings: 4-6 Ingredients: 6 lb. pork loin (from pastured hog…) 1 6-ounce can plain tomato paste 1 C. clean beef broth 1/4 C. Bragg’s Apple Cider Vinegar 1/4 C. raw or locally grown honey 2 tsp. ground cumin 2 tsp. chili powder 1 tsp. oregano 1 tsp. cayenne Fresh ground black… Continue Reading
Coconutty Cod in a Creamy Sea of Veg
Submitted by: Nancy Harvey Servings: 4 Ingredients: Creamy Sea of Veg 1T coconut oil 1 large shallot, thinly sliced 3 large garlic cloves, minced 1/8 t chipotle powder* 1/8 t cumin powder* 1 small butternut squash, grated (about 4-5 cups) 1 large bunch of kale, stem removed and chopped (about 5 cups) ½ cup chicken… Continue Reading
Salmon Chowder
Submitted by: James Walker Servings: 4-6 Ingredients: 1 cup unsalted cashews 1 tbsp olive oil 1 onion diced well 1 lb sweet potatoes diced (about 2 med/lg) 1 red bell pepper diced 1 large carrot sliced 2 celery stalks… Continue Reading
Paleo Pro Pancakes
Submitted by: James Walker Servings: 4-6 Ingredients: James’s Cooking Tip: Use 3 Berry Topping or Honey Drizzle to liven up pancakes Ingredients: ½ cup almond flour ½ cup coconut flour ¼ cup milled flax flour ¼ cup flaked unsweetened coconut 3 eggs 1 serving cup, unsweetened apple sauce 1 ripe banana 2 T chopped walnuts… Continue Reading
PJF Beef Wellington
Submitted by: Patricia Gerschler Servings: 4 Ingredients: PJF Kung Fu (http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html) 2 lb grass fed beef tenderloin 2 oz good quality butter, unsalted (softened/room temp) 2T coconut oil 1 shallot 1 red onion 1 lb button mushroom dried rubbed sage 6 oz liverwurst (about 1c– I couldn’t find duck liver so I got liverwurst made… Continue Reading
Fool Your Momma Southern Chicken and Dressing
Submitted by: Jody Dowdell Servings: 6-8 depending on appetite Ingredients: Cooked Rotisserie Chicken (plus salt, pepper, and vinegar for broth) ______________________________ Faux’rn bread (my paleo version of cornbread) ingredients 1 1/4 cup almond flour 1/2 cup coconut flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic salt 1 1/2 tablespoon baking powder fresh ground black pepper… Continue Reading
Beef Tenderloin with Prunes and Cherries
Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: 5 lbs. (trimmed weight) GF beef tenderloin roast 6 lbs. meaty GF beef soup bones 1 lb. GF beef fat and trim 4 large stalks organic celery, washed 4 large organic carrots 2 large Spanish onions 1 small pkg. fresh bay leaves (0.25 oz.)… Continue Reading
Rib Eye Steak with Wild Mushroom Bacon Ragout
Submitted by: Laura Mar Servings: Serves 2 Ingredients: 2 cups cremini mushrooms, sliced 1 cup chanterelle mushrooms, torn into pieces 10 strips bacon, sliced crosswise in 1/2 inch pieces 1/2 white onion, sliced 2 cloves garlic, minced 1/4 tsp fresh thyme, finely chopped 1/2 cup low sodium beef stock (or chicken stock) 2 tbsp balsamic… Continue Reading
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