One easy way to take your dinners up a notch is to branch outside of your norm. For theh people that consistently eat chicken breasts and ground beef, lamb is a great way to do this.
This stir-fry, loaded down with lamb, warming spices, spring vegetables, and fresh herbs, makes such a delicious combination. Eat on its own or place the stir fry over riced cauliflower for a nutrient-dense meal.
If you’ve never bought lamb before, here are a few tips. As with all meat, we recommend choosing organic and 100% grass-fed. If possible, it’s always a good idea to talk to your butcher, grocer, or local farmer to ask specifically about the meat. ...
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Sunny Cucumber Salad
If you’re looking to bring a little sunshine in your life, this salad just might do it. And, if you happen to be a citrus salad newbie (or skeptic), prepare to be pleasantly surprised.
The combination of the cool cucumber, spicy red onion, and sweet mandarin orange is basically like a flavor explosion in your mouth. And it couldn’t come together any easier. Just slice it up, throw it in a bowl, toss with heart-healthy olive oil and orange juice and voila!
For a perfectly balanced Paleo meal, pair this salad with grilled chicken or fish. You’ll want to be sure to get some protein to keep you feeling full and satiated.
Crunchy, ...
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Spring Vegetable Salad
Who says the Paleo diet is all meat all the time?! Hopefully that misconception is long gone. For anyone that has any doubt, let this salad prove you wrong.
This salad is loaded down with delicious, seasonal vegetables. The radishes provide a good dose of crunch, while the sweet peas give just a touch of sweetness. Incorporate some thinly-sliced asparagus stalk for an interesting twist and top with microgreens or sprouts.
What’s the difference between sprouts and microgreens?
Sprouts are seeds that are just starting to grow. You can actually sprout most seeds at home on your own. Check out this tutorial from Eat Within Your Means for ...
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Simple Roasted Green Beans
I know what you’re thinking…how can a site dedicated to all things Paleo even include a recipe on green beans – a legume! Aren’t legumes forbidden? What is this madness?!
Give me a second to explain. Yes, green beans are indeed a legume. And, yes, legumes are not “Paleo.” That being said, green beans fall into a gray area of Paleo – kind of like grass-fed butter or fermented yogurt. We like what Michelle from Nom Nom Paleo says about green beans on the Paleo diet:
“Before anyone gets on my case about whether green beans are Paleo, I eat them when they’re in season because they’re more pod than bean, and because Robb Wolf, Mark Sisson, ...
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Chilled Strawberry Lavender Soup
Strawberries aren’t usually turned into soup, but you’ll be surprised at how delicious this summer soup is. Use summer berries for best results, and don’t go overboard on the lavender.
Chilled Strawberry Lavender Soup
1 14 oz can Coconut milk1 pint Fresh strawberries (hulled)Juice of 1 orange1/2 tsp culinary lavender leaves1 cup WaterSea salt (to taste)Fresh ground black pepper (to taste)
Put all of the ingredients in a blender. Blend until smooth and creamy. Transfer to an airtight container and chill overnight for best results.
Serve chilled, topped with sliced strawberries if desired. ...
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Chicken Arugula Salad with Bacon Dressing
A salad becomes a meal with a hearty, savory dressing and chicken. Sunflower seeds add crunch, and it all compliments the peppery arugula nicely.
Chicken Arugula Salad with Bacon Dressing
8 slices bacon (chopped)1 pound chicken breast (cubed)3 tbsp red wine vinegar1 tsp honey1 tsp Dijon mustard6 cups arugula1 pint cherry tomatoes1/4 cup roasted sunflower seeds
Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from pan, add to a large bowl and add the chicken to the pan. Cook until the chicken is cooked through and add it to the bacon. Turn off heat.
To make the dressing, add the ...
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Charred Vegetables with Bacon
Vegetables get a makeover by getting charred and caramelized in a skillet. Cook them in bacon fat and they become extra delicious. Veggies will become your new favorite dish after you try this.
Charred Vegetables with Bacon
4 slices bacon (chopped)1 onion (sliced)1 pound Brussel sprouts (halved)1/2 pound small radishes (halved)1/2 head broccoli (cut into florets)sea salt (to taste)fresh ground black pepper (to taste)
Heat a large skillet over medium high heat. Add the bacon and cook until crisp. Remove the bacon from the pan, leaving the fat behind.
Add the onion and cook until softened. Add the Brussel sprouts and cook ...
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Creamy Broccoli Soup
Even if you don’t love broccoli, you’ll love this comforting bright green soup. It’s creamy, healthy, and delicious, and makes an excellent starter or light lunch.
Creamy Broccoli Soup
4 slices bacon (diced)1 onion (minced)1 clove garlic (minced)1 head broccoli (chopped)4 cups chicken broth1 cup coconut milksea salt (to taste)fresh ground black pepper (to taste)
Heat a large pot over medium heat and add the bacon. Cook until crisp. Remove bacon from pan, leaving fat behind.
Add the onion and garlic, and cook until softened. Add the broccoli, stir and cook for 2 minutes. Add the broth to the pot and bring to a boil. ...
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Curried Coconut Chicken Soup
This spicy and flavorful soup is an easy way to use up leftover chicken, and makes a hearty meal. You can easily substitute shrimp for a change of pace.
Curried Coconut Chicken Soup
2 tbsp olive oil1 onion (sliced)1 carrot (peeled and sliced)2 cloves garlic (minced)1 tbsp curry powder4 cups chicken broth1 can (14 oz) diced tomatoes2 cups cooked and chopped (or shredded) chicken breast1/2 cup coconut milkJuice of 1 lime1 bunch fresh cilantro (chopped)Coconut flakes (for garnish)sea salt (to taste)fresh ground black pepper (to taste)
Heat the oil in a large saucepan over medium high heat. Add the onion, carrot, and garlic ...
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Spinach and Mushroom Frittata
Looking for a brunch recipe everyone will love? This easy frittata is it. Served warm or chilled, this easy dish can be made ahead for no hassle entertaining.
Spinach and Mushroom Frittata
10 eggs1/4 cup coconut milk3 tbsp grass-fed butter1 cup sliced mushrooms4 cups chopped spinach2 cloves garlic (minced)sea salt (to taste)fresh ground black pepper (to taste)
Preheat oven to 350 degrees F. Beat the eggs with the coconut milk.
In a large oven-proof skillet, melt the butter over medium heat. Add the mushrooms and spinach and cook for 2 minutes. Add the garlic, cook for an additional minute. Season with salt and ...
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