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
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Recent Main Dish Posts
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
Bottarga Squash
Submitted by: Lisa Rose Servings: 4-6 Ingredients: 1 spaghetti squash 1/4 cup extra virgin olive oil 1 garlic clove thinly sliced 5 ounces grated bottarga, or to taste 3 tablespoons coarsely chopped parsley 2 teaspoons lemon zest Instructions: 1. Roast the squash in a 375 degrees oven for 45 minutes. Cut the squash in half,… Continue Reading
Chicken Curry with Pumpkin Coconut Chapati
Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: CHICKEN CURRY INGREDIENTS: 8 ripe nectarines, washed + 2 limes 6 lbs. chicken breast halves with ribs and skin (2) 14 oz. cans Thai Kitchen coconut milk 2 large Vidalia or Maui onions 6 oz. piece of fresh ginger 2 organic celery hearts, washed… Continue Reading
Cranberry Orange Crockpot Chicken
Submitted by: Tara Chaput aka The Foodie And The Family Servings: 6 Ingredients: 6 chicken breasts 1 tablespoon coconut oil 1/2 large red onion, sliced 12 ounces fresh cranberries 1 orange, juiced and cut into wedges 1/4-1/2 cup raw honey 2 cinnamon sticks 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg pinch ground cloves Instructions: In… Continue Reading
Sweet Potato Curry
Submitted by: Kyle Roberts Servings: 4-6 Ingredients: Chicken Thighs – I used 5 thighs, but could have used a couple more. 2 sweet potatoes 1 large onion 2 zucchinis 1 can of diced organic tomatoes 4 medium sized carrots 3 cloves of garlic 4T of curry – I usually use curry paste, but was all… 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
Chicken Cacciatore alla Siciliano
Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: 4 lbs. each chicken legs & thighs w/skin 3 lbs. preservative-free Italian sweet fennel sausage ½ cup coconut flour 3 heads garlic, roasted 3 tbsp. dried Turkish oregano ½ lb. sun-dried tomatoes 3 lbs Spanish onion, medium dice (2) 28 oz. cans San Marzano… Continue Reading
