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Chicken Marbella (Paleo)
Ingredients:
5 pounds of chicken thighs & drumsticks1/2 head garlic, finely chopped2 tablespoons dried oregano1/4 cup red wine vinegar1/4 cup extra virgin olive oil1 cup pitted prunes½ cup pitted green olives1/4 cup capers with a bit of juice3 bay leavesCoarse salt and freshly ground pepper, to taste
Directions:
In a large bowl, combine garlic, oregano, salt, and pepper to taste, as well as vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate in the refrigerator for at least 2 to 3 hours or overnight.
When you are ready to bake, preheat the oven to 350°F.
Arrange the chicken in a single layer in one or two large, shallow baking pans. Spread the marinade evenly over the pieces.
Bake for 50 to 60 minutes, basting frequently with the pan juices. The chicken is done when a sharp knife inserted into the thigh pieces at their thickest point runs with clear yellow juices (not pink).
Serve with the pan juices. Pairs well with steamed brown rice or cauliflower rice and a green salad.
5 pounds of chicken thighs & drumsticks1/2 head garlic, finely chopped2 tablespoons dried oregano1/4 cup red wine vinegar1/4 cup extra virgin olive oil1 cup pitted prunes½ cup pitted green olives1/4 cup capers with a bit of juice3 bay leavesCoarse salt and freshly ground pepper, to taste
Directions:
In a large bowl, combine garlic, oregano, salt, and pepper to taste, as well as vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate in the refrigerator for at least 2 to 3 hours or overnight.
When you are ready to bake, preheat the oven to 350°F.
Arrange the chicken in a single layer in one or two large, shallow baking pans. Spread the marinade evenly over the pieces.
Bake for 50 to 60 minutes, basting frequently with the pan juices. The chicken is done when a sharp knife inserted into the thigh pieces at their thickest point runs with clear yellow juices (not pink).
Serve with the pan juices. Pairs well with steamed brown rice or cauliflower rice and a green salad.
Roasted Lemon Chicken
Roasted Lemon Chicken (adapted from Ina Garten)
Ingredients:
¼ cup Extra Virgin Olive Oil1 head of garlic, minced¼ cup dry white wine2 lemons, zested 3 TBSP freshly squeezed lemon juice½ tsp dried oregano1 tsp fresh thyme, minced Sea salt and black pepper4 bone-in, skin-on chicken legs (or a mixture of thighs and drumsticks)1 lemon
Directions:
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat. Add the garlic, cook for just 1 minute (don’t let the garlic turn brown), and turn off the heat.
Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9 x 12 baking dish.
Place the chicken skin side up over the sauce and brush with olive oil. Sprinkle the chicken with salt and pepper. Cut the lemon into 8 wedges and tuck it among the chicken pieces.
Bake the chicken for 45-50 minutes (depending on the size of the pieces) until it is lightly browned. Let the chicken rest for 10 minutes and serve with pan juices.
Ingredients:
¼ cup Extra Virgin Olive Oil1 head of garlic, minced¼ cup dry white wine2 lemons, zested 3 TBSP freshly squeezed lemon juice½ tsp dried oregano1 tsp fresh thyme, minced Sea salt and black pepper4 bone-in, skin-on chicken legs (or a mixture of thighs and drumsticks)1 lemon
Directions:
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat. Add the garlic, cook for just 1 minute (don’t let the garlic turn brown), and turn off the heat.
Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9 x 12 baking dish.
Place the chicken skin side up over the sauce and brush with olive oil. Sprinkle the chicken with salt and pepper. Cut the lemon into 8 wedges and tuck it among the chicken pieces.
Bake the chicken for 45-50 minutes (depending on the size of the pieces) until it is lightly browned. Let the chicken rest for 10 minutes and serve with pan juices.
Turkey Pie (Gluten-Free optional)
Ingredients:
1 lb. ground turkey breast (dark meat would be fine too)1 jar chunky salsa (I often use 1/2 jar of "tomato-less corn salsa" and 1/2 jar roasted garlic regular salsa from Trader Joe's)1 cup cooked black beans (optional)1 cup of cheddar cheese2 pie crusts - whole wheat, regular, or Gluten Free (Wholesome brand and Whole Foods Gluten-free crusts are very good)
Directions:
Preheat oven to 350 degrees and take pie crusts out of the freezer. In a pan on medium heat, sauté the ground turkey until fully cooked. Turn off the heat and add the salsas and beans. Place the turkey mixture inside one of the frozen pie crusts (the Whole Foods one is already in a pie tin) and sprinkle the cheese over the top. Place the second piecrust over the turkey mixture ( “pop” the pie tin off). Bake at 350 degrees for 35-40 minutes or until the crust is golden brown. Serve with a dollop of plain yogurt or sour cream. Sliced avocado or guacamole would be good, too.
1 lb. ground turkey breast (dark meat would be fine too)1 jar chunky salsa (I often use 1/2 jar of "tomato-less corn salsa" and 1/2 jar roasted garlic regular salsa from Trader Joe's)1 cup cooked black beans (optional)1 cup of cheddar cheese2 pie crusts - whole wheat, regular, or Gluten Free (Wholesome brand and Whole Foods Gluten-free crusts are very good)
Directions:
Preheat oven to 350 degrees and take pie crusts out of the freezer. In a pan on medium heat, sauté the ground turkey until fully cooked. Turn off the heat and add the salsas and beans. Place the turkey mixture inside one of the frozen pie crusts (the Whole Foods one is already in a pie tin) and sprinkle the cheese over the top. Place the second piecrust over the turkey mixture ( “pop” the pie tin off). Bake at 350 degrees for 35-40 minutes or until the crust is golden brown. Serve with a dollop of plain yogurt or sour cream. Sliced avocado or guacamole would be good, too.
Turkey Meatballs (Paleo, Keto)
Turkey Meatballs (adapted from It's All Good" cookbook)
Ingredients:
2 pounds ground turkey1 bunch green onions (scallions), chopped4 garlic cloves1 bunch (about 10 leaves) basil2 TBSP fresh oregano leaves (or 3 tsp dried oregano)2 handfuls of baby kale or spinach 2 lemons (zest only)Salt & pepper1 TBSP Avocado Oil
Directions:
Preheat oven to 400 degrees Fahrenheit (Convection preferred). Line a cookie sheet pan with parchment paper.
Combine the chopped onions, garlic cloves, basil, oregano, kale or spinach, and lemon zest in a food processor. Run until finely chopped and combined well.
In a large bowl, mix the ground turkey and green mixture together and form into golf ball-sized portions. Season with salt and pepper.
Place each turkey meatball about an inch apart of the cookie sheet. Sprinkle each meatball with salt and pepper. Drizzle with Avocado Oil.
Bake on Convection at 400 degrees for approximately 15-20 mins. Flip each meatball halfway.
Ingredients:
2 pounds ground turkey1 bunch green onions (scallions), chopped4 garlic cloves1 bunch (about 10 leaves) basil2 TBSP fresh oregano leaves (or 3 tsp dried oregano)2 handfuls of baby kale or spinach 2 lemons (zest only)Salt & pepper1 TBSP Avocado Oil
Directions:
Preheat oven to 400 degrees Fahrenheit (Convection preferred). Line a cookie sheet pan with parchment paper.
Combine the chopped onions, garlic cloves, basil, oregano, kale or spinach, and lemon zest in a food processor. Run until finely chopped and combined well.
In a large bowl, mix the ground turkey and green mixture together and form into golf ball-sized portions. Season with salt and pepper.
Place each turkey meatball about an inch apart of the cookie sheet. Sprinkle each meatball with salt and pepper. Drizzle with Avocado Oil.
Bake on Convection at 400 degrees for approximately 15-20 mins. Flip each meatball halfway.
Cabbage and Sausage Stew
Cabbage and Sausage Stew
Ingredients:
1 head of green cabbage, thinly sliced1 yellow onion, thinly sliced ½ cup bone broth1 package pre-cooked kielbasa sausage (My favorite is Teton), chopped into 1 inch chunksSea salt & black pepper
Directions:
Combine all the ingredients in a large dutch oven pan and sprinkle with salt and pepper.
Cover and cook on low heat for about 45-60 minutes. Check every 10-15 minutes and stir.
Ingredients:
1 head of green cabbage, thinly sliced1 yellow onion, thinly sliced ½ cup bone broth1 package pre-cooked kielbasa sausage (My favorite is Teton), chopped into 1 inch chunksSea salt & black pepper
Directions:
Combine all the ingredients in a large dutch oven pan and sprinkle with salt and pepper.
Cover and cook on low heat for about 45-60 minutes. Check every 10-15 minutes and stir.
Korean Dumpling Bowls
Korean Dumpling Bowls
Ingredients:
2 pounds ground meat (I prefer beef but you can sub ground pork, chicken or bison)1 small head of green cabbage, shredded (Napa preferred)1 bunch of green onions, chopped2 TBSP coconut aminos2 large cloves garlic, minced2 tsp salt1 TBSP freshly grated ginger½ tsp freshly ground pepper1 TBSP toasted sesame oil1 TBSP roasted sesame seedsFresh cilantro, chopped (optional)
Directions:
Heat a large dutch oven or large sauce pan to medium heat. Add the onion and ground beef and saute for a few minutes.
Once the meat is partially cooked, add the rest of the ingredients (except sesame seeds and cilantro) and stir well.
Cook until the meat is done and the cabbage is wilted. Divide into bowls and top with sesame seeds and fresh cilantro.
Ingredients:
2 pounds ground meat (I prefer beef but you can sub ground pork, chicken or bison)1 small head of green cabbage, shredded (Napa preferred)1 bunch of green onions, chopped2 TBSP coconut aminos2 large cloves garlic, minced2 tsp salt1 TBSP freshly grated ginger½ tsp freshly ground pepper1 TBSP toasted sesame oil1 TBSP roasted sesame seedsFresh cilantro, chopped (optional)
Directions:
Heat a large dutch oven or large sauce pan to medium heat. Add the onion and ground beef and saute for a few minutes.
Once the meat is partially cooked, add the rest of the ingredients (except sesame seeds and cilantro) and stir well.
Cook until the meat is done and the cabbage is wilted. Divide into bowls and top with sesame seeds and fresh cilantro.
Walnut "Meat" Tacos
Walnut “Meat” Tacos (adapted from Goop.com)
Ingredients:
Walnut Meat:2 cups raw walnuts1 TBSP ground cumin½ TBSP ground coriander 1 TBSP balsamic vinegar2 TBSP coconut aminos¼ tsp garlic powderDash of paprika Sea salt & black pepper
Tacos:Guacamole (homemade or store-bought)2 heads of romaine lettuce OR tortillas (my favorite brand is Siete)Fresh cilantro
Directions:
Combine all the walnut meat ingredients in a food processor and pulse until crumbly and resembling ground meat. Do not over-blend.
Separate the romaine into individual lettuce leaves. Top each leaf with a spoonful of taco meat and guacamole, then fresh cilantro.
Taco meat lasts in the fridge for up to 5 days. Bring to room temperature before serving.
Ingredients:
Walnut Meat:2 cups raw walnuts1 TBSP ground cumin½ TBSP ground coriander 1 TBSP balsamic vinegar2 TBSP coconut aminos¼ tsp garlic powderDash of paprika Sea salt & black pepper
Tacos:Guacamole (homemade or store-bought)2 heads of romaine lettuce OR tortillas (my favorite brand is Siete)Fresh cilantro
Directions:
Combine all the walnut meat ingredients in a food processor and pulse until crumbly and resembling ground meat. Do not over-blend.
Separate the romaine into individual lettuce leaves. Top each leaf with a spoonful of taco meat and guacamole, then fresh cilantro.
Taco meat lasts in the fridge for up to 5 days. Bring to room temperature before serving.
Black Bean Burgers
Black Bean Burgers (Vegan, Gluten-Free)
Ingredients:
2 cups of cooked black beans3 TBSP ground flaxseed 1 medium-large carrot shredded1 TBSP chili powder½ tsp salt½ tsp garlic powder½ tsp cumin1 TBSP avocado oil
Directions:
Rinse and drain black beans. Add ground flax seed and mash half the black beans with a fork, making sure to incorporate the ground flax seed into the mash.
Add in the shredded carrots and the spices and stir well. Form into 6-8 equal sized patties.
Heat a large sautee pan over medium heat and add avocado oil. Add the black bean burgers to the pan and cook about 6 minutes per side.
Serve with your favorite dipping sauce or guacamole.
Ingredients:
2 cups of cooked black beans3 TBSP ground flaxseed 1 medium-large carrot shredded1 TBSP chili powder½ tsp salt½ tsp garlic powder½ tsp cumin1 TBSP avocado oil
Directions:
Rinse and drain black beans. Add ground flax seed and mash half the black beans with a fork, making sure to incorporate the ground flax seed into the mash.
Add in the shredded carrots and the spices and stir well. Form into 6-8 equal sized patties.
Heat a large sautee pan over medium heat and add avocado oil. Add the black bean burgers to the pan and cook about 6 minutes per side.
Serve with your favorite dipping sauce or guacamole.
Slow Cooker Picadillo
Greek Lamb Meatballs
Tomato Basil Soup
Whole Roasted Branzino
Mediterranean Baked Cod
Paleo PF Changs Chicken Lettuce Wraps
Chinese Chicken Salad
Halibut with Lemon, Capers & Basil
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