Author: Pretty Much Paleo

4 cups organic chicken bone broth or stock

1-2 cups water

2 cups of tomato juice

1 tsp basil

1 TBSP onion powder

1 TBSP garlic powder

1 onion

3 minced garlic cloves

3 large carrots sliced

3 stalks of celery sliced

2 cups small potato or 3 large potatoes diced

1/2 head of cabbage

1 whole organic chicken

2 TBSP Extra Virgin Olive Oil

salt and pepper to taste

1. Saute onion, celery, garlic, and carrots 2-4 minutes in some EVOO. Transfer to stock pot.
2. In stock pot place whole chicken, liquids, remaining ingredients & spices.
3. Cook on medium low until you get a slow boil. Lower temp to low for about 1-2 hours cooking slowly.
4. Add your favorite GF pasta or rice.

1/4 c tapioca flour

1 tablespoon olive oil

1 small yellow onion minced

4 cloves of garlic grated

1 pound organic ground meat (I use turkey but you can use ground beef

1 pound ground organic Italian chicken sausage (you can also use organic Italian pork sausage

2 eggs

1/4 c parsley (fresh is best, but you can use freeze dried)

1 TBSP oregano

2 tsp sea salt or to taste (I use Himalayan sea salt)

1 tsp ground black pepper or to taste

Preheat an oven to 400. Combine flour, and spices and set aside. Take eggs and scramble with 1 TBSP of water and set aside. In a large bowl combine meat, onion, grated garlic, parsley and oil. Add eggs and mix. I do this usually with my hands. Mix in the dry ingredients again I use my hands.

Line cookie sheets with parchment paper. Take meat and make balls about 1-2 inch around. Place on a sheet with room in between each one. Bake for 25-30 minutes until cooked. Serve with your favorite Paleo sauce or with the Paleo Marinara sauce from the blog.

4 cups distilled white vinegar

4 tablespoons Sea Salt (I use Himalayan pink)

4 grated organic cloves of garlic

3 tsp garlic powder

2 cups cold water

6-8 smashed organic cloves of garlic

1-3/4 to 2 pounds organic cucumbers (about 6), cut into halves or spears or use the small whole pickles

2-6 TBSP whole pepper corns

16-20dill sprigs (I use 3 whole packets of the organic dill sprigs)

Bring vinegar, sea salt, grated garlic, and water to a boil. Remove from burner and cool to room temperature.

In 2-4 jars depending on the size of the jar add cucumbers packed tight add 1 1/2 TBSP pepper corns and 3-5 sprigs of dill. Then pour vinegar mixture over. Let them sit at least 5 days.

I make a batch with a little sweet heat for my husband. I add 3-6 TBSP honey or maple syrup to the vinegar mix. And add 1 1/2 tsp of red pepper flakes. Add more for more sweet or or heat.

1 grated mini cucumber or 1/2 normal size. 1 5 oz of plain yogurt. (I used Siggis Plain) 2 grated garlic cloves. 1 TBSP fresh dill. 1 TBSP fresh mint. 1 TBSP lemon zest. 1 1/2-2 TBSP fresh squeezed lemon juice. Depending on your taste for lemon. Salt and pepper to taste. Mix and use right away or store in a closed lid container for up to 3 days.

1 LB. skinless boneless chicken breast, cooked and cubed. (I pound my breasts out so they are even and cook evenly.  I cook them for about 3-5 minutes each side with a little olive oil until I reach 165 degrees in each breast.

1 cup or 8 oz of sliced mushrooms

1 small onion diced

2 tablespoons preferred Paleo friendly fat (Olive oil, ghee, avocado oil, etc.)

2-4 cups broccoli or asparagus or both; just trim the end of the asparagus & cut either into bite sized pieces

½ teaspoon Salt

¼ teaspoon Pepper

½ teaspoon Garlic powder

½ teaspoon Onion powder

The Sauce. Mix and reserve about ¼ cup)

½ cup coconut aminos

¼ cup coconut sugar

1 Tablespoon sesame seed oil

1-2 Tablespoons of fresh grated ginger

3-5 garlic cloves, you can mince this but I prefer grated.  Use as much or as little garlic as you like

1 tablespoon Arrowroot Flour (Add this to the ¼ cup reserved sauce and whisk until it is blended in, no white chunks)

Toppings

2 tablespoons green onion (optional)

2 tablespoons toasted sesame seeds (Optional)

Mix the sauce together and set aside. Reserve about ¼ cup

Cook chicken in a large nonstick skillet on medium to medium-high, about 3-5 minutes each side until reach safe temperature of 165 degrees.

Remove chicken, cool a bit, and cut into cubes.

Add more oil if needed, cook mushrooms, garlic, and onions to pan and cook until onions look translucent. About 2 minutes.

Add a little more cooking fat if needed, and cook the asparagus/broccoli until a bright green color.  

Return your chicken to the pan and season all with salt, pepper, garlic and onion powder. Cook altogether for 2-3 more minutes.

Pour sauce over chicken & veggies in pan and simmer on a medium-low heat.  When it starts to simmer add the reserve sauce containing the arrowroot powder, slowly.  Simmer another 2-3 minutes on low.

Serve over cauliflower rice or plain rice and garnish with toasted sesame seeds or green onions

If you have never eaten these, you have never lived life. Seriously, make these, and plan to make them again next week. They are THAT GOOD. It is in my meal plan rotation at least once a month if not 2-3 times.

http://www.paleorunningmomma.com/paleo-salisbury-steak-meatballs-whole30/

You can make this in a pinch if you want it quick or slow cook it for the all day if you want a more traditional version.

Roasted tomatoes need about 12-24 tomatoes depending on the size. I usually roast 3 sheet pans of sliced tomatoes. I line a baking sheet with parchment paper and lay the tomatoes flat. Brush with olive oil, sprinkle garlic powder and salt. Roast on broil in your oven for 5-10 minutes. Depending on your oven.

4 cups roasted tomatoes or use 1 can, 28 ounces, of fire roasted tomatoes diced.

2 teaspoon basil (fresh or dried)

¼ cup balsamic vinegar

1 tablespoon oregano adjust this to taste. We like this amount, but my mom only uses a 1/2 tablespoon.

¾ teaspoon onion powder

¾ teaspoon garlic powder

½ teaspoon pepper

¾ teaspoon salt

3-6 Tablespoons of water or cooking stock (optional)

¼ teaspoon red pepper flakes (optional)

Stove Top

Mix all ingredients in a sauce pan, except the water/stock. Cook uncovered on medium until it starts to boil. Turn the stove down to low, cover, stirring occasionally and simmer for 20-30 minutes. Serve.

Crock Pot

Mix all ingredients, but only use 3 tablespoons of water/stock, in the crock pot. Set the crock pot to low for 6 hour or high for 3 hours. I have done this using 15 whole tomatoes, quartered without roasting. It does the job, but let’s be real roasted tomatoes make the flavors!

Instant pot

Mix all ingredients, but only use 3 tablespoons of water/stock, in the instant pot. Manual pressure set to high and cook time 6 minutes. You can release the pressure manually or let it slow release. I typically let it slow release on its own, it takes about 25 minutes. If you manually release the pressure use a cheese cloth over the top. I feel like moisture always splashes out of the release valve. A cheese cloth just helps let the pressure off and contain the moisture. I use my instant pot for sauces when its a week night and we are busy. It makes it taste like it has cooked all day.

Using a 8-12 ounce jar, put all ingredients in the jar, put the lid on and shake until mixed.

1/2 cup chili powder

1/4 cup cumin

1 1/2 tablespoon smoked paprika

3 teaspoons coriander

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons sea salt

2 teaspoons black pepper

1 teaspoon cayenne pepper (optional)  I usually leave this out, I can’t handle anything spicy.  But my husband loves it!  So I add a little to his portion when I cook.

When I cook I add 2-4 Table spoons of the bulk mix

INDIVIDUAL SERVING For 1 LB Meat

3 tablespoons chili powder

1 1/2 tablespoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon garlic powder

¾ teaspoon onion powder

2 teaspoons sea salt

2 teaspoons black pepper

¼ teaspoon cayenne pepper (Optional)

I love muffins so I’m always looking for a good Paleo muffin These muffins are so soft and moist. I have played with the amount of pumpkin and butternut squash between a cup and 1 1/2 cups. I feel like sometimes they are more moist than expected so they may come out more dense. Feel free to play with this recipe and add more flour if needed. I also use the Enjoy Life Chocolate chips. They are vegan, and Paleo friendly!!!! And by far the best chocolate I have eaten.

½ to ¾ cup butternut squash puree

(I roast my butternut squash & pumpkin first, in theoven on broil for 5-10 minutes.  I coatthem in ¼ cup coconut oil and ¼ to 1/3 cup maple syrup or honey. I feel like itbrings out the flavors of the squashes more. You can also just steam them inthe microwave for 5 minutes or less, before you puree in a food processor.  I also do this with my emulsion stick blenderin a pinch.

4 tablespoon pure maple syrup or honey (in addition to theamount you used to roast; if you did not roast add 1/3 cup of syrup)

1 ½ cup tapioca flour (or rice flour if you are not strictpaleo)

1 ¼ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin spice

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup Chocolate Chips (Use more or less to your liking! I usually add 1 1/2 cups because I love chocolate!)

Preheat oven to 400 degrees

In a bowl combine the dry ingredients (flour, baking soda,baking powder, pumpkin spice, cinnamon, nutmeg.)

Line a muffin tin with muffin cups or use coconut oil tocoat the tin if you are not using muffin papers.

Next mix the pureed pumpkin & butternut squash with thesyrup or honey.  You can use a mixer forthis I typically fold my ingredients in with a spatula.

Using an electric mixer, slowly mix dry ingredients.  If you go fast you will have a powder mess everywhere.

Fill the muffin tins each with about 2/3 to ¾ full.

Bake for 30-35 minutes, take a tooth pick or knife to thecenter.  If it comes out clean they aredone!

Cool on a wire rack 5-10 minutes and serve!

I use to love the weight watcher pumpkin muffins.  The ones you would use a can of pumpkin pureeand a spice cake mix.  They were alwaysso moist and delicious.  I am trying torecreate those muffins, but paleo friendly.

1 LB organic boneless skinless chicken breast

( cut into strips)

3 TBSP oregano

2 TBSP parsley

1 TBSP garlic granules

1 tsp salt

1/2 tsp pepper

3 TBSP cooking fat (avocado oil, ghee, etc.)

Mix in a bowl seasonings. Rinse chicken, pat dry, season on both sides. Heat oil in pan on med heat. Reduce to med-low when warm. Add chicken and sauté 2-3 minutes each side or until fully cooked.