Chorizo Kale Skillet Hash (Paleo)

This is such a comfort meal to me. I love having this for breakfast, lunch, or dinner!! 

To feed 4 people, you need:

3 sweet potatoes 

1 lb of chorizo (or pork sausage if you can't find chorizo) 

Fresh kale, washed and chopped finely

4 eggs 

coconut oil 

cast iron skillet 

1. Chop sweet potatoes into small pieces and cook in a medium skillet in coconut oil or olive oil until tender. (I usually add a small amount of beef broth and cover the skillet at the end-- to ensure the sweet potatoes soften up!) Season with a small amount of salt. 

2. Next, cook the chorizo in a cast iron skillet if you have it! 

3. When the chorizo is almost done, add kale and stir until wilted. Add sweet potatoes back in. 

4. Make 4 holes around the skillet and crack an egg into each space. 

5. Cook in the oven at 350 for about 15-20 minutes, until eggs are cooked to your liking! 

Honey Mustard Pecan Chicken

I posted this recipe about 2 years ago, and we still make it regularly! So I'm sharing it again. :) 

4 chicken breasts

1.5 cup pecans, chopped finely in a food processor 

2 eggs, beaten, with 1/2 tsp salt (for dredging) 

2 T honey 

1/4 c paleo mayo*

1/4 c spicy brown mustard*

* you may also use plain Dijon or honey mustard

1. Preheat oven to 350* 

2. Pat chicken breasts dry. Pound to even thickness. 

3. Dip each breast into the beaten egg mixture, then into the chopped pecans. Fully coat each breast, and place in a lightly oiled 9x13. 

4. Before baking, drizzle a small amount of honey on top of each breast. 

5. Bake for 30 mins or until chicken is cooked (internal temp of 165.) 

6. Meanwhile, mix spicy mustard and mayo and stir well. Store in refrigerator until serving. (I think spicy mustard is too strong to eat alone, so mixing it with mayo will tone it down!) 

Quick Tomato Soup

I have been a little under the weather. Sore throat + rainy weather = craving for warm soup! But I needed a quick and easy recipe... Something that wouldn't take much time or energy!

And this is what I came up with... So delicious!! 

Ingredients: 

28 ounce can whole tomatoes 

2 T tomato paste 

1 cup beef or chicken broth 

1 can coconut milk (not the light version)

1-2 T minced garlic 

Italian seasoning

Adobo seasoning (mcCormicks)**

Salt and pepper 

1. Put all these ingredients in a pot and bring to a slight boil. Reduce to simmer. 

2. Use an immersion blender to blend.  Taste test and adjust seasoning as needed. 

** this is what I used. But you could substitute anything to give it a kick of flavor! (Copied from Google) 

Kale Waldorf Salad

2 bunches of kale 

1 large Apple, chopped 

1 Bosc pear, chopped 

1/2 c. Dates, chopped 

Walnuts halves, coarsely chopped 

Dressing: 

Mayo (I use Primal Kitchen mayo-- LOVE)

Dijon mustard 

Avocado oil (or olive oil) 

Apple cider vinegar 

Water 

Black Pepper 

1. Thoroughly wash your kale, removing leaves from stems and tearing leaves into 1-2 inch pieces. In batches, pulse the kale in a food processor to chop more finely. 

2. Add apples, pears, dates, and walnuts. 

3. I didn't measure the amounts I used in the dressing, but here is my rough estimate! Using a food processor or blender, mix ~1/2 c mayo, ~3 T. Dijon mustard, a douse of oil, and 1-2 T. Each of Apple cider vinegar and water. Blend and taste-test. Adjust amounts as needed to reach the taste you prefer! 

4. Pour dressing over salad and stir. (You made need more or less dressing depending on size of your kale bunches!) 

Cauliflower Soup

This was delicious and filling-- tasted so similar to potato soup! 

Ingredients: 

2 T olive oil 

1 yellow onion, chopped 

2-3 T minced garlic 

1 head cauliflower, washed and chopped 

1.5 cups beef bone broth*

2.5 cups water*

1 T tahini 

1/2 avocado 

Salt + pepper 

Italian seasoning 

flavor god "everything seasoning"

1. Sauteed the onions and garlic until tender and browning. Add the cauliflower, broth, water, and tahini. Simmer on medium-low with the lid on the pot until cauliflower is tender (15-20 minutes) and pierces easily with a fork. 

2. Use and immersion blender to blend. Add avocado and seasonings! 

3. Taste-test and season some more! 

*I ordered Kettle & Fire grass-fed beef bone broth from Thrive Market. I drink it warm for the minerals, immunity boost, and anti-inflammation properties. It's very thick, which is why I needed the water. You can substitute 4 cups of regular canned beef broth instead of the bone broth + water mixture. 

Grass Fed Beef Burgers

4, 1/3 lb. grass fed beef patties 

Olive oil 

1/2 jar of sundried tomatoes (packed in olive oil) 

Avocado 

Alderwood smoked sea salt (this was from the Spice and Tea Exchange back home) 

- Rub patties with olive oil

- Bring to room temp for 1 hour 

- Get your pan hot! Seer patties on both sides until browned (I used cast iron so I could put it straight in the oven!) 

- Top with chopped tomatoes and put in oven at 275 degrees 

- Use a meat thermometer to check internal temp. I took these out of the oven at an internal temp of 145, and there were well done after resting for several minutes. :( Next time, I'll take them out at 130-135 degrees. It doesn't  take long!! 

- I served these with lightly sauteed asparagus with salt, thyme, and minced garlic 

Veggie and Chicken Sausage Hash

Recipe adapted from: Primal Kitchen Foods Instagram 

Aidells chicken Apple sausage, cut 

1 bunch of asparagus, ends removed

1 crown of broccoli, chopped 

1 onion, chopped 

Brussel sprouts, chopped 

Butternut squash, chopped (or sweet potato!)**

1 Apple, chopped 

1 red bell pepper, chopped

Coconut oil 

Italian seasoning 

Salt and pepper 

** raw butternut squash is so tough to cut. Therefore I buy the pre-chopped, raw butternut squash from Publix. But sweet potato would be just as wonderful! (And easier to manage!) 

1. Wash and chop all your veggies. Heat coconut oil on high heat until melted and very hot. 

2. Add apples, bell pepper, and butternut squash (or sweet potato.) 

3. Cook for several minutes, allowing to sear in the hot oil. Season with Italian seasoning. Stir occasionally and cook until tender. 

4. Remove from skillet and set aside.  

5. Add more coconut oil to the pan and place temp to medium-high. Add asparagus, broccoli, onion, and brussel sprouts. Cover and cook, stirring occasionally until tender (but not mushy.) Add salt + pepper. 

6. When the veggies are almost done, add chicken sausage and stir around. It's already cooked, therefore it just needs to be heated through! 

7. Add Apple/bell pepper/butternut squash mixture. Add additional seasoning as needed. 

8. Serve! I really liked the sweetness of the Apple, bell pepper, and butternut squash in this dish! 

Chia coconut breakfast bowl

Recently I've had a smoothie for breakfast almost every morning. Some combination of frozen fruit (berries or banana) + leafy greens (spinach or kale) +  almond or cashew milk or water + nuts or nut butter + a superfood (hemp hearts, flaxseed, cacao powder). I LOVED this meal but wanted to try something different this week. I will absolutely make this again... Enjoy! 

Ingredients: 

-1 can of coconut milk (I use unsweetened Thai kitchen brand-- dont use the "light" version... Too thin.) 

- 2-3 T. Chia seeds 

- banana 

- hemp hearts 

- cinnamon 

1. Mix the coconut milk and chia seeds in a container with a lid. Refrigerate overnight. ** if the milk is separated when you open the can, put the milk in a container and microwave for 30 seconds and stir to combine. 

2. In the morning, slice one banana into the bottom of a bowl. 

3. Top with 1/3 c. Of the coconut milk/chia mixture. 

4. Top with 2-3 T. Hemp hearts for protein! Sprinkle cinnamon on top. Enjoy! 

Asian Pineapple Stir-Fry

Makes 4-5 servings!

1/2 yellow onion, chopped
1 red bell pepper, chopped
2 T. minced garlic
3 chicken breasts, cut into bite-sized pieces
2 8-ounce cans of Pineapple chunks, drained
1 package of frozen stir-fry vegetables (mine included bell peppers, carrots, broccoli, snap peas, and water chestnuts)

Cashews and sesame seeds for garnish

Brown Sauce:
1/3 c. coconut aminos
1/3 c. vegetable or chicken broth
2 tsp. grated fresh ginger
1 T. arrowroot powered or tapioca starch (to thicken sauce)

1. Saute onion, bell pepper, and garlic over medium high heat in coconut oil until soft and browning.
2. Meanwhile, cook the "brown sauce" ingredients in a saucepan over medium heat until thickened, about 5 minutes.
2. Once the onion/bell pepper/garlic mixture is ready, add chicken pieces and brown on all sides. Reduce heat to medium-low, add "brown sauce", and cover to allow the chicken to cook through.
3. Once chicken is cooked through, add pineapple chunks and frozen veggies. Stir to combine.
4. Again, cover the lid and cook on medium-low heat until the vegetables are cooked (but still slightly crispy!)
5. Serve and top with cashews and sesame seeds.

*I also made some brown rice for Billie for this recipe. It would be great with some cauliflower "rice" as well!

Zucchini Noodles with Asian Almond Butter Sauce

My friend Kaitlyn has been sharing some plant-strong recipes, and I couldn't wait to try this one! This is quick, so easy, and delicious! I could eat this almond butter sauce with a spoon!! 

Adapted from: Kelley and Cricket

Makes 4 servings 

4-5 zucchini, spiralized

1 bunch green onions, chopped 

1-2 T coconut oil 

1/2 c of vegetable broth (divided) 

6 T almond butter 

3 T coconut Aminos (or soy sauce if you aren't Paleo) 

1 T apple cider vinegar 

1-2 tsp Frank's red hot sauce 

2 tsp sesame oil 

* chopped cilantro, cashews, or almonds for garnish 

1. In a large pan or pot, add zucchini noodles and 1/4 cup of broth. With temperature on medium high and a lid on the pot, steam the noodles until they reach the desired texture. 

2. Next, make your brown sauce in a small saucepan. Over medium high heat, cook your green onions in coconut oil. Once they are soft and browning, reduce heat to medium low and add broth, almond butter, coconut Aminos, apple cider vinegar, and hot sauce. Stir until warmed through and well combined. Add a little more broth if sauce is too thick. 

3. Remove the sauce from heat and stir in sesame oil. 

4. Serve sauce on top of zucchini noodles and garnish! 

Crockpot Meatloaf

Meatloaf is one of my favorite dishes. This picture doesn't look like much, but the texture and flavor of this meatloaf is amazing!!! I've been stuck on The Paleo Newbie's Zesty Meatloaf recipe. My only modification-- I use fresh spinach instead of frozen, only because I don't like the stringy texture. 

But here's the secret... I've started cooking meatloaf in the crockpot. Folks, it's a game changer. Billie said this is a "top 5 meal." So I've made it twice in two weeks. :) 

Stuff all the ingredients into the crockpot. I spray the crockpot with nonstick spray or rub it with olive oil first. Then cook on low 4-6 hours until the internal temperature of the meat is correct. 2 pounds of meat makes about 4 meals for us. So if you're feeding more people, add more meat, then add to your cooking time. 

The first time, I served the meatloaf with steamed broccoli and cauliflower mash. The second time, I served it with baked sweet potatoes and roasted veggies (zucchini, yellow squash, and broccoli.) 

Tried and True Recipes

I cooked two meals this week that I make over and over again. I LOVE these recipes.

#1. Simple Meatsauce

I used 93% beef this week. I have also used all turkey. I added tomato paste and 1 can of fire roasted tomatoes. This recipe is so versatile! I love it over spaghetti squash (seasoned with salt, pepper, and Italian seasoning.) We have also served it over roasted veggies. Healthy comfort food! 

#2. Chicken Lettuce Wraps 

Inexpensive and quick to make! Chicken, chopped carrots, onions, celery, and water chestnuts. Topped with sliced almonds. Served in romaine or butter lettuce cups!

Stuffed Acorn Squash

This is a paleo and Whole 30-approved dinner! 

Adapted from: @dollyessfit (Instagram) 

Ingredients to feed 3-4 people: 

2 acorn squash, cut in half

4 T. olive oil 

1/2 tsp cumin

1/2 tsp. ground coriander 

1/4- 1/2 tsp cayenne pepper (depending on how spicy you want it!)

salt and pepper 

Sausage Stuffing: 

1 lb. sage pork sausage (ground) 

1/2 sweet onion, chopped

1 tsp ghee or olive oil 

1 T. fresh rosemary 

1/2 T. cinnamon

2 tsp. fennel seeds

1/2 tsp. cumin 

Preheat oven to 375*. Scoop seeds out of squash and place squash on baking sheet. Pour olive oil on top. Mix spices together and season the acorn squash. Bake for about 45 minutes, until pierced easily with a fork. 

Then preheat a skillet over medium heat with ghee/olive oil. Add onions and season with salt and pepper to caramelize. Once onions begin to turn brown, remove them from the skillet. Next, cook the pork sausage. Once the pork is almost cooked, add the rest of the spices. Remove from heat and add onions back in. 

When acorn squash is cool enough to touch, scoop out some of the insides to make room for the stuffing. Add whatever you scooped out back into the sausage mixture. Add mixture back into the acorn squash halves and cook for 10-15 minutes. Serve with some veggies on the side! 

Spaghetti Squash Pie

Some friends made this recipe for Billie and me after Dad passed away. I loved the recipe, and it meant to much to me that they had searched for a paleo-approved meal. I made this myself a couple weeks ago, and we liked it just as much the second time!

Click here for the original recipe and instructions! 

Ingredients

• 1 large spaghetti squash, halved lengthwise and seeded
• 1 pound ground turkey sausage
• 1/2 cup diced onion
• 1 cup pizza sauce
• 1 cup coarsely chopped baby spinach leaves


• 1/2 cup diced red bell pepper

• 1/4 cup unsweetened applesauce


• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper


• 3 eggs, beaten

3-Ingredient Coconut Macaroons

3 egg whites

1/2 cup coconut sugar

2 cups shredded, unsweetened coconut 

**These were best RIGHT after coming out of the oven. Crispy on the outside and soft on the inside!

1. Preheat oven to 325 and line a baking sheet with parchment paper.

2. Whisk the sugar and egg whites until foamy (I used an electric handheld mixer)

3. Add shredded coconut and stir gently

4. Add mixture to a piping bag or ziploc and drop small macaroons onto baking sheet

5. Bake for 20-25 minutes until set. 

6. Cook for 10 minutes before serving. 

7. These keep in an airtight container for 4 days. 

recipe copied from: Give Recipe 

Paleo Vegetable Beef Soup

I was never a huge fan of vegetable soup growing up. But this recipe is SO hearty and tasty. I love it! 

I have made this twice in 3 weeks-- once in the crockpot and once on the stovetop. 

Ingredients: 

2 lbs. lean ground beef 

1/2 white onion, chopped 

3-4 stalks of celery, chopped

3-4 large carrots, peeled and chopped 

2 white potatoes, peeled and chopped 

1 T. minced garlic 

2 cans of tomato sauce 

1 can Rotel 

1 can beef broth 

1 can green beans, drained 

1 T. Worcestershire

1 T. chili powder 

1 T. balsamic vinegar 

Italian seasoning 

salt 

pepper 

Cook this all on low in a crockpot for as many hours as you need to! I think mine cooked about 10-12 hours.  Add all ingredients raw, including beef! I love to cook it this way-- flavor is incredible! 

However if you need it done more quickly, use this stovetop method: 

1. Brown your beef

2. Add chopped onion, celery, carrots, potatoes, and garlic. Stir occasionally until they begin to soften. 

3. Add all canned goods and seasoning. Bring to a boil then reduce heat to simmer for a couple hours. Add broth as needed to thin! 

** You could also add corn or diced tomatoes if you want!

Paleo Seafood Stew

Billie and I were craving soup last weekend, when the weather was cold and rainy. This soup hit the SPOT. I can't wait to make it again! I really wish I would have doubled the batch!!

Original Recipe From: DrHyman.com 

As written, this recipe makes 2-3 servings. 

- INGREDIENTS -

• 3 tablespoons extra-virgin olive oil
• 1 large leek, dark green leaves removed
• 2 bell peppers, stemmed and seeded
• 3 garlic cloves
• 16 ounces tomato puree
• 8 ounces full fat coconut milk

• ½ pound celery root
• 1 pound white fish (monkfish, haddock, sole, halibut, etc.)--
•  I used frozen cod, thawed 
• * I also added 6 ounces of thawed shrimp as well-- perfect addition! 
• 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
• 1 tablespoon fresh lemon juice
• sea salt, to taste

Step 1:

Gather all your vegetables and chop them into small pieces and set aside.  Then cut the fish into bite-size pieces and set aside.

Step 2: 

Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks, celery, and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the fish.

Step 3: 

Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container,  for up to 3 days.

Nutritional analysis per serving (Without shrimp) 

Calories 431 • Total fat 22 g • Protein 28 g • Fiber 3 g • Sugar 5 g • Sodium 186 mg

Whole Chicken in the Crockpot

This was a 5+ lb. chicken for $6.22 It will make ~4 meals for us. I don't think you can beat that! 

Recipe chopped from: Gimme Some Oven 

INGREDIENTS:

• 1 whole chicken (about 4-5 lbs.), insides removed
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• (aluminum foil, or thickly-sliced onions or vegetables)

DIRECTIONS:

Rinse the chicken thoroughly and pat it dry with paper towels.

In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined.  Rub the seasoning mix all over chicken -- on the outside skin, the inside cavity, and (if you're feeling brave) on the chicken breasts underneath the skin.

Roll up a few small balls of aluminum foil (or thickly slice some onions, and/or veggies) place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't have to cook in the juices that will accumulate in the bottom of the slow cooker.  Place the chicken on top of the aluminum foil (or veggies), pressing it down a bit if need be for the lid to fit.  Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.

Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired. Then I put mine into a 9x13 in the oven on broil to allow it to brown a little! 

*I used this small 3-quart slow cooker, and the chicken just barely fit.  (It also shrunk down a bit while cooking.)

Paleo Spinach Artichoke Dip

Adapted from this site---> VA Hunter Gatherers

Ingredients
2 14oz can artichoke hearts, roughly chopped 
5-6 C tightly packed baby spinach, blanched
1 white onion
2 T. minced garlic 
10-12 thick slices of bacon
1/2 can of full-fat coconut milk

1. Bring 4-6 C water to a boil. Then add in your spinach to blanch it. This should only take about 60 seconds until the spinach becomes bright green.

2. Pour into a colander and allow to drain, along with with your artichoke hearts.

3. Use your food processor to finely mince your onion and garlic. Also chop your raw bacon into small pieces.  The smaller the pieces the more bacon-y surprises you’ll find in your dip.

4. Saute bacon in skillet on medium-low heat, until the bacon begins to brown.

5. While that is happening, use your food processor again to mince the artichoke hearts and spinach.

6. Remove bacon once it is cooked and chop a little more. Pour some of the excess grease out of the skillet to discard. Add in onion and garlic, and sauté until onion is translucent.

7. Add in artichoke and spinach mixture and cook for an additional 2-3 minutes to allow flavors to mix.

8. Remove from heat and allow mixture of bacon, spinach, artichoke, onion, and garlic to cool.  Place in the refrigerator for an hour or two to speed the process.

9. Add in 1/2 of the can of coconut milk, and set to chill for at least 30 minutes.  This is still good at room temperature! 

I've been eating the leftovers with an egg scrabble for breakfast! 

Paleo Buffalo Chicken Meatballs

Our church life group hosted an SEC football trunk for "Trunk or Treat" this year. We had a tailgate theme complete with all the food--- wings, subs, and sides! 

I wanted to make something healthy, especially since I'm still undoing vacation damage. :) 

So I found a paleo spinach artichoke dip AND these buffalo chicken meatballs. Both recipes were a major hit!! I'll share the dip next. I will absolutely make these meatballs again for another football event... and double the batch! Next time, I may even remember to take a picture of them! 

Paleo Buffalo Chicken Meatballs 

Original Recipe from: Holistically Engineered 


Meatballs: (Makes 15-20 meatballs)
1 lb. ground chicken 
1 egg 
1 tsp. salt 
1 tsp. pepper 
1 tsp garlic powder
*I sprinkled some coconut flour into my meatballs, because the dough was super sticky! You could also use almond flour (or bread crumbs if not paleo.) 

Sauce: 
3/4 cup chicken broth 
3/4 cup hot sauce (I used Franks)
2 1/2 T. dry ranch seasoning (below) 

Dry Ranch Seasoning: (Makes about 3 Tbsps) 
1 T. dried parsley
1 tsp. dried dill 
1 tsp. dried basil 
1 tsp. onion powder 
1/2 tsp salt 
1/2 tsp pepper 
1/2 tsp paprika 
1/2 tsp. ground mustard 

1. In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use)
2. Mix together the ground chicken and spices until combined
3. Form into meatballs
4. Heat 1-2 Tbsp of oil in a large skillet, over medium-high heat
5. When it gets very hot, sear the meatballs for 2-3 minutes, turning the meatballs for an even sear.
6. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes)
7. Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.
8. OR If you need to go a crock pot route for a party or warm transfer to another party, which is what I did, transfer the seared (not not cooked through) meatballs to the crock pot. Pour the reduced sauce on top and cook on low for 1-2 hours.