Chicken Broth

With crock pit chicken: add ingredients with bones back in to the pot and cook over night.

Ingredients:

1 whole pastured chicken or 2-3 pounds chicken bones with or without bits of meat, including feet if you have them
4 quarts cold water
2 T vinegar
1 large onion, coarsely chopped (or your bag of collected frozen onion parts)
2 carrots coarsely chopped (I omit this sometimes)
3 celery sticks, coarsely chopped (I omit this if I don’t have celery)


The Directions:

Throw all of your chicken parts in a pot, add the water, vinegar and vegetables. Let sit for a half hour, then bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the more rich and flavorful it will be.
If you used a whole chicken, don’t leave the meat in there for more than about 3-4 hours. Remove the chicken, remove the meat and reserve, and put the bones back in the broth to cook.
Remove the whole chicken pieces with a slotted spoon. Strain the stock into a large bowl, then ladle into mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate.
If you want to defat: put the mason jars (or the large bowl) into the fridge until they’re completely cool then break off the fat. Freeze the fat for use in gravies.

Crockpot Chicken

The Ingredients:

1 chicken fryer
1 TBSP Coconut Oil
Garlic Powder
Fresh or Dried Herbs (Thyme, Rosemary, Oregano)
Lemon Pepper
Lemon Slices (optional)

The Directions:

Wash the chicken and pat dry. Put chicken in the crockpot and top with all the seasonings.

Cook on low all day. Turn off the crockpot and take out chicken. Let cool before taking out the bones.

Tip - take out all the bones while the chicken is warm. It falls apart and doesn't take much work to clean out all the meat.

Chicken and Veggie Stir-fry

Ingredients:

4 chicken breasts - chopped into bite size pieces
4 cups bok choy - chopped
4 cups brocoli - chopped
1 white onion - sliced
2 cloves garlic - crushed
1 tablespoon fresh ginger - grated
1 carrot - chopped
1/4 cup soy sauce (gluten-free)
1/8 cup macadamia nuts
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
dash of cayenne - for some kick!
2 tablespoons coconut oil
salt + pepper

Directions:

Toss chicken with garlic, ginger, & spices
Heat coconut oil in a large pan & fry chicken until cooked through. Half way through frying chicken, add soy sauce.
Remove chicken, & saute veggies in the remaining juices of the pan - add more coconut oil, if needed.
Once veggies are cooked, add macadamia nuts & toss chicken back in - saute together for another 1-2 minutes.

Pumpkin Muffins

NGREDIENTS

1½ cups – Almond Flour (Used Bob’s Red Mill) (940cal)
3/4 cup – Canned Pumpkin (60cal)
3lrg – Whole Eggs (215cal)
1 tsp – Baking powder
1 tsp – Baking soda
½ tsp – Ground Cinnamon
1½ tsp Pumpkin Pie Spice (5cal)
1/8 tsp – Salt
1/4 cup – Honey (250cal) (optional)
2 tsp almond butter (66cal)
5 whole almonds (or some sliced almonds)


INSTRUCTIONS

Grease 6 muffin tins with coconut oil (or use paper muffin cups and add about 1/2 tsp melted coconut oil to batter)

Mix all ingredients. Pour mix into the 6 tins.

Bake at 350F for 25 minutes on the middle rack.

Stick almonds in the top when they come out hot.

Collard Greens

Ingredients

1 tablespoon olive oil
6 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces


Directions

Heat oil in a large pot over medium-high heat.
Add bacon, and cook until crisp.
Remove bacon from pan, crumble and return to the pan.
Add onion, and cook until tender, about 5 minutes.
Add garlic, and cook until just fragrant.
Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes.
Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Paleo Brownies

16 oz of walnuts
1 egg
1 cup honey
1/2 cup baking cocoa
1 tbs pure vanilla extract
1/2 tsp coarse sea salt
1 tsp baking soda
2 oz unsweetened dark chocolate chopped
1 – 2 tbs coconut oil

Directions

Preheat oven to 325. Grease a 8 x 8 baking dish with coconut oil.

Pulse walnuts in food processor until smooth and creamy.

In a large bowl, beat an egg. Add in the nut butter and vanilla and honey and stir to combine.
Add in cocoa powder, salt and baking soda. Stir in chopped chocolate.

Pour batter into greased baking dish.

Bake at 325 for 30-35 minutes. It will puff up in oven and settle when it cools. To check doneness, insert a toothpick or knife in the center. It should come out clean.

Cool for 15 minutes and then cut and eat.

Almond Jalapeno Burgers Paleo/primal

Ingredients:

1 Lb Grass Fed Ground Beef
1/2 Cup of Raw Almonds
4 Jalapenos
3 Cloves garlic, peeled
1 Egg
Salt and Pepper to taste


Process:

Place the almonds in your food processor and blend until to the consistency of your choice

Add in your jalapenos and garlic and food process until everything is well blended

Place all your ingredients in a mixing bowl and mix well by hand until all ingredients are spread well

Make 4 burger patties with your mixture and ensure they are no more than 1/2 inch thick so they cook correctly

Preheat your grill and grill over medium heat for about 8 minutes per side or until done to your liking.

Sweet Potato Apple Hash

Ingredients:

2 Cups peeled and diced sweet potato
1/2 Red Onion diced
1 Granny smith apple peeled and diced
1 Tbsp Cinnamon


Process:

Preheat a skillet over medium-high heat

Melt a cooking oil of your choice, I used coconut oil

Add your apples and onions and saute until the onions start to carmelize and turn brown
Next add your sweet potatoes and saute for 2-3 minutes

Now take some water, and pour in the skillet mixing well and ensuring nothing is stuck to the bottom of the pan

Cover the entire pan and let the water steam your potatoes

I diced my potatoes really small so all it took was one session of steaming all of the water off and they were done

If after all your water has evaporated your potatoes still aren't done, just add more water and repeat

Once done to your liking, turn off the heat and add the cinnamon and mix well, then plate

Honey Mustard Burgers

Ingredients(Burgers):

2 Lbs Ground Beef (I used 80/20)
1/2 Cup Organic Honey
1/2 Cup Dijon Mustard
1 Tsp Sea Salt
1 Tsp Pepper


Process:

In a large mixing bowl, combine your ground beef, honey, dijon mustard, sea salt, and pepper

Using your hands, mix the meat well to ensure an even coating

Once mixed, make 6 patties about 1/2 inch thick and set on a plate

They are now ready to grill

Grill over medium high heat about 7-10 minutes on the first side and 5 minutes on the second side until done to your liking

Serve over a bed of Sweet Potato Apple Hash

Bacon Crock Pot Roast

Ingredients:

3lb Chuck Roast
1 White Onion, sliced
3-4 Slices of bacon cut into 1 inch pieces
6 Garlic cloves halved
2 Tsp Sea Salt
1/4 EVOO
1 Tbsp Smoky Paprika
1/4 Cup Chopped Parsley
1 Tsp Oregano
1 Tsp Thyme
1 Tsp Garlic Powder
1 Tbsp Red Wine Vinegar


Process:

Using a thin knife create about 12 holes deep into the meet about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole

Now place bacon and garlic in each hole

In a small mixing bowl, mix your Sea salt, paprika, parsley, oregano, thyme, garlic powder, EVOO, and red wine vinegar and mix well

Rub your spice mixture all over both sides of your roast

Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have

Place your roast on top and cook on Low for 7-10 hours. Remember chuck roasts are tougher cuts of meat so the longer it cooks the better

CrockPot BBQ Chicken

Ingredients:

1 Whole Chicken, giblets removed and cleaned, mine is 4 lbs
1 White onion, sliced
2 Tbsp Sweet Paprika
1 1/2 Tbsp Sea Salt
1 Tbsp Onion Powder
1 Tbsp Mustard Powder
2 Tsp Garlic Powder
2 Tsp Chili Powder
2 Tsp Lemon Pepper
1/2 Tsp Dry Basil
1/2 Tsp Dry Rosemary
1/2 Tsp Cayenne


Process:

Pat dry your entire chicken inside and out with paper towels

Line the bottom of your crock pot with the sliced onions

Place the chicken in your crock pot on top of the onions

Combine all remaining ingredients in a bowl and mix well

Using your hands, rub this mixture over the entire chicken, inside and out and make sure you lay it on thick and don't miss any spots

Place the lid on your crockpot and cook on low for 6 hours or until your chicken is done

Honey Dijon Crockpot Chicken

Ingredients:

1 Whole chicken, mine was 3 pounds but whatever you can fit in your crock pot works
Salt and freshly ground pepper to taste
1 Tbsp Dijon mustard
3 Sprigs fresh rosemary
1/4 Cup organic honey
1 Lemon, zested, halved, and juiced
3 cloves of garlic peeled
1/2 White onion quartered


Process:

Rinse your chicken under cold water and then pat dry with a paper towel.
If you have a chicken that is roughly prepared, just remove the giblets, etc and then clean and pat dry.

Season the outside and inside of your chicken generously with salt and pepper and then place the chicken in the crock pot. It does not matter how you place it in there but lets keep it simple, just like it would sit on a shelf is what it should look like in your crockpot.

Chop up 2 sprigs rosemary and depending on how you zested your lemon, chop that up too.

Place the rosemary, lemon zest, lemon juice, honey, and dijon mustard in a bowl and mix well.

If your honey is thick you can microwave it for 15 seconds or so to soften it up and help it mix
Place your remaining sprig of rosemary, the quartered onions, the garlic, and the lemon halves inside the cavity of the chicken

Now using a brush, take your honey dijon mixture and brush all over the chicken and coat heavily, you should use all of it

Cook on low in the crockpot for 6-8 hours

Pizza Muffins

Ingredients:

3 Large Eggs
2 Tsp Coconut Oil
1 Tbsp Ghee
2 Tbsp Coconut Milk
1/4 Tsp Salt
1/4 Tsp Vanilla Extract
1/4 Tsp Baking Powder
1/3 Cup Almond Flour
1/4 Cup Pepperoni
1/4 Cup Sun-Dried Tomatoes
2 Tbsp yellow onion, diced
1/8 Tsp Garlic Powder
1/8 Tsp Oregano
1/8 Tsp Basil


Process:

Preheat your oven to 400 Degrees F

Mix together your eggs, oil, milk, salt, and vanilla

In a separate bowl, mix together flour, spices, and baking powder

Add your flour mixture to your egg mixture and mix until there are no lumps left

Fold in your vegetables and pepperoni

Pour into 7 lined cupcake pan and bake for 15 minutes

Apple Banana Cookies

Ingredients:

1 Cup Chopped Red Apples, skin on
1 Banana
1 Cup Raw Almonds
1 Cup Macadamia Nuts
1 Cup Shredded Coconut Unsweetened
2 Tbsp Cinnamon
2 Tsp Vanilla
2 Tsp Coconut Oil Melted
3 Eggs


Process:

Preheat your oven to 350 Degrees

Place your almonds and macadamia nuts in your food processor and pulse until they are mixed together and in small chunks

Place them in your mixing bowl

Next add your apples and banana to your food processor and mix well

Transfer that to your mixing bowl with your nuts

Now add in your coconut, cinnamon, vanilla, coconut oil, and eggs and mix well using a hand mixer or if your feeling strong use some of that old fashion elbow grease

Using a cookie scoop, form your cookie balls on your parchment paper lined cookie sheet

Once your sheet is full, flatten your balls into cookie shapes

Place in your preheated oven and bake for 15-20 minutes or until the bottom of your cookies are nice and lightly brown

Enjoy

BBQ Sauce

Ingredients:

- 1 6oz can tomato paste (preferable organic)
- 1 to 1.5 cups of beef stock (I made my own but if you buy, you want it without salt)
- 3 Cloves Garlic
- .5 of an onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 teaspoon sea salt
- 2 tablespoons chili powder


Directions:

1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.

2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.

3. Bring sauce to heat on stove with a low setting.

4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.

Extra can be stored in refrigerator.

Double Pork Chicken

Ingredients
 4 chicken breasts
 3/4 pound ground pork
 1 shallot, finely chopped
 1/4 cup chopped parsley
 1 teaspoon black pepper
 1 teaspoon celery salt
 1/2 teaspoon allspice
 1 package of bacon

Cooking Steps

Preheat oven to 375 degrees Fahrenheit.
In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.

Use a knife to butterfly the breasts (slice lengthwise through one side of the breast creating a pocket).

Open up the breasts and pound briefly with a meat tenderizer to thin the meat out a bit.

Sprinkle the remaining spices evenly over the inside of the breasts.

Spoon equal amounts of ground pork on to one side of each breast, then fold the other side over the top.

Wrap bacon slices snugly around each breast, covering entirely.

Bake uncovered for 25 minutes, then put under the broiler for 3 minutes to crisp up bacon.

Can be eaten warm or cold.

Paleo Banana Pudding

Ingredients:

bananas
coconut milk
shredded unsweetened coconut
butter
vanilla

Cooking Steps

Place several dots of butter in the bottom of a small single serving size baking dish.
Cover with layered slices of banana.
Stir a couple drops of vanilla into the coconut milk & pour over bananas until almost covered but not completely.
Sprinkle with coconut & top off with several more dots of butter.
Bake in oven on high heat until bubbly & golden.
Enjoy while warm.

Bigos

All the meats used can be substituted
for what you have available, it’s the spirit of this stew.









INGREDIENTS

• 1/2 medium cabbage;
• 4 cups sauerkraut, homemade or store
   bought;
• 1 can tomato paste;
• 1/2 lb bacon;
• 1 lb stewing pork, diced;
• 1 lb Kielbasa sausage sliced;
• 1 large onion, diced;
• 2 cloves garlic, minced;
• 1 bay leaf;
• Sea salt and freshly ground black pepper
   to taste;
• Cooking fat;


PREPARATION

1 Cut the cabbage in thin slices and boil until tender in a pot of boiling salted water.

2 Boil the sauerkraut in another pot in about 2
cups of water. Strain and keep the sour water
aside.

3 Sauté your diced pork in a pan with some cooking fat.
4 Set aside and sauté the bacon and sausage with
the onion and garlic.

5 In a large pot, combine the cooked cabbage,
sauerkraut, sour water, tomato paste, spices and
your cooked meats, onion and garlic.

6 Simmer for about 1 hour.

Crock pot pork stew with parsnips (Paleo)

INGREDIENTS

• 1 ½ lbs stewing pork cubes;
• 5 carrots, cut into ¼-inch pieces;
• 2 onions, sliced;
• 2 celery stalks, cut into ¼-inch slices;
• 4 cups parsnips, peeled and cut into
   ¾-inch cubes;
• 4 cups chicken stock;
• 1 tsp dried sage;
• ¼ tsp dried oregano;
• ½ tsp paprika;
• 2 tbsp red wine;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Heat a large skillet over a medium-high heat and
brown the pork cubes in some cooking fat for
about 3 minutes.

2 Lower the heat to medium, add 1 of the sliced
onions and cook until the onion starts to brown.

3 Pour in the red wine to deglaze the pan and
scrape off any browned bits on the bottom of
the skillet;

4 Place the browned pork and onion in your
crock pot along with the carrots, celery, parsnips, chicken stock, sage, oregano and paprika.
Season to taste with sea salt and freshly ground
black pepper.

5 Cook on Low for 6 to 8 hours, adding the remaining sliced onion 2 hours before the end.

6 Add one last tablespoon of cooking fat for richness and serve.

Pork, butternut squash and apple stew (Paleo)

INGREDIENTS

• 1 ½ lbs stewing pork cubes;
• 2 cloves garlic, minced;
• 1 onion, roughly chopped;
• 3 cups chicken stock;
• ¼ tsp dried rosemary;
• ¼ tsp dried sage;
• 1 bay leaf;
• 3 cups butternut squash, cut into 1-inch
   cubes;
• 2 apples, cored and cut into cubes;
• 2 cups carrots, cut into 1-inch pieces;
• Cooking fat;


PREPARATION

1 Heat a large skillet over a medium-high heat and
brown the pork cubes in some cooking fat for
about 3 minutes.

2 Lower the heat to medium, add the onion and
garlic and cook until the onion starts to brown,
about 5 minutes.

3 Place in a dutch oven or pot and add the chicken
stock, rosemary, sage and bay leaf. Season to
taste with sea salt and freshly ground black pepper.

4 Cover and simmer for 20 minutes.

5 Add the apples, butternut squash and carrots
and simmer again, uncovered, for about 20
minutes.

6 Remove the bay leaf and serve.

Beef goulash (Paleo)

Goulash is a Hungarian dish using beef and paprika as its main ingredients. It’s also sometimes called Paprikash. Goulash comes from a word that means cattle stockman in Hungarian.

INGREDIENTS

• Cooking fat;
• 1/2 lb stewing beef, cut in cubes;
• 2 medium onions, sliced;
• 1 large garlic clove, crushed and minced;
• 1 bell pepper, sliced;
• 2 tbsp smoked paprika (this can be adjusted to taste, don’t be scared to use a lot
   of it);
• 2 tsp caraway seeds;
• 1 can chopped tomatoes (fresh tomatoes
   is even better);
• 1 1/2 cups beef stock;
• Chopped parsley for garnishing;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 350 F.

2 Brown the beef cubes in a pot with the cooking
fat.

3 Set the beef aside and now brown the onions.
Add the garlic and bell pepper and cook to
soften for about 5 minutes on a medium heat.

4 Place back the beef in the pot and add the
spices, tomatoes and stock. Season to taste with
salt and pepper.

5 Place a lid on the pot and transfer to the hot
oven.

6 Let cook for about 2 hours to 2 1/2 hours, until
the beef is fork tender.

Beef curry in red Madras sauce (Paleo)

INGREDIENTS

• 2 lbs chuck steak, cut into 1-inch cubes;
• 2 tbsp ground coriander;
• 1 tbsp ground cumin;
• 1 tsp turmeric;
• 1 tsp chilli powder;
• 2 cloves garlic, minced;
• 2 ½ tbsp lemon juice;
• 2 tbsp tomato paste;
• 1 cup beef stock;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Make the Madras paste by combining together
the coriander, cumin, turmeric, chilli, garlic,
ginger and lemon juice. Season to taste with sea
salt and freshly ground black pepper.

2 Heat a dutch oven or saucepan over a mediumhigh heat and brown the beef cubes in some
cooking fat, about 3 minutes. Proceed in two
batches if necessary.

3 Set the browned beef aside, reduce the heat to
medium and add the Madras paste your prepared.

4 Cook while stirring constantly for a minute then
add back the beef and continue cooking and
stirring for a minute to coat the beef.

5 Pour in the beef stock with the tomato paste and
bring to a simmer.

6 Simmer for about 1 ¼ hours, until the beef is
tender.

7 Uncover and cook for another 15 minutes to
reduce the liquid.

Crock pot Beef and sweet potato stew (Paleo)

INGREDIENTS

• 1 lb beef chuck or other stewing cut, cut
   into 1-inch cubes;
• 3 cups sweet potatoes, peeled and cut
   into 1-inch cubes;
• 2 garlic cloves, minced;
• A pinch of allspice;
• 1 bay leaf;
• 1 cinnamon stick;
• 1 large onion, cut into chunks;
• 1 can (28 oz) tomatoes;
• 8 dried apricots, cut in half (optional);
• Chopped parsley for garnishing;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;
* optional - add other favorite veggies. Hold back on the softer veggies, like peas and green beans until it's almost finished cooking.


PREPARATION

1 Heat a skillet over a medium heat, season the
beef cubes to taste with salt and pepper and
brown them on all sides with some cooking fat
in the hot skillet.

2 Place the browned beef, sweet potatoes, garlic,
cinnamon stick, onion, tomatoes, garlic and allspice in a crock pot and cook on low for 8 hours,
until the beef is fork tender.

3 Add the dried apricots, if using, and cook, covered, for another 20 minutes, until the apricots
are soft.

4 Remove the bay leave and the cinnamon stick
and serve, sprinkled with chopped parsley.

Bacon-wrapped turkey with pears (Paleo)

INGREDIENTS

• 1 turkey, about 18 to 20 pounds;
• 2 onions, peeled and halved;
• 3 celery stalks, halved crosswise;
• 10 garlic cloves, peeled;
• 6 ripe pears;
• 1 lb bacon;
• Softened cooking fat;
• Sea salt and freshly ground black pepper
   to taste;

PREPARATION

1 Preheat your oven to 400 F and let the turkey
temper at room temperature for at least 30 minutes.

2 Remove the giblets and neck from the turkey, reserve them for other recipes and rinse the turkey
before patting it dry.

3 Rub the turkey all over with your favorite cooking fat and season the bird to taste with sea salt
and freshly ground black pepper.

4 Stuff the cavity with 1 onion half, 2 celery halves
and 2 garlic cloves.

5 Place the turkey in a roasting pan and arrange
the remaining garlic, onions and celery around
the bird.

6 Place in the oven to roast for 30 minutes, then
lower the heat to 350 F for the rest of the cooking process.

7 Baste the bird every 45 minutes with the rendered fat in the pan.

8 Once the inner thigh reaches a temperature of
145 F, prepare the pears by cutting them in half,
coring them, rubbing some cooking fat on them
and seasoning them to taste.

9 Remove the bird from the oven, place the bacon
slices all over it crosswise with the slices overlapping a bit, using toothpicks to secure the slices if
needed.

10 Arrange the pear halves around the turkey and
return to the oven for about 45 minutes, until
the inner thigh reaches 165 F.

11 Remove from the oven and let rest for about 15
to 20 minutes before carving and enjoying the
roasted turkey with the bacon and the pears.

Roast duck with apples (Paleo)

INGREDIENTS

• 1 large duck;
• 6 small apples;
• 2 ½ cups chicken stock;
• 1 onion, peeled and halved;
• 1 tbsp five-spice;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 425 F.

2 Score the skin on the duck’s breast to let the
natural fat melt easily.

3 Stuff the cavity of the duck with the halved
onion and rub the exterior all over with the fivespice powder.

4 Place the duck in a roasting pan and in the preheated oven to roast for about 35 minutes.

5 After 35 minutes, score the apples crosswise in
the middle, place them around the duck, reduce
the oven temperature to 375 F, baste the duck
with its own rendered fat and roast for another
30 to 45 minutes, until well cooked. Place a piece
of aluminium foil over the bird near the end if
the skin starts to brown too much. Duck is usually cooked more rare than chicken or turkey
and is similar to red meat in that matter.

6 Remove from the oven, set the duck and apples
aside and ladle off most of the rendered duck fat
in the pan, reserving it as a cooking fat for later
use.

7 Place the pan over a medium heat on the stove
top and pour in the chicken stock.

8 Bring to a boil and carefully scrape off the bottom of the pan to remove any brown bits stuck
on the bottom.

9 Season the sauce to taste with sea salt and
freshly ground black pepper and let simmer to
reduce to the desired consistency. Add some of
the rendered duck fat if needed to thicken the
sauce.

10 Carve the duck and serve it with the roasted
apples and the pan sauce.

Stuffed turkey breast (Paleo)

INGREDIENTS

• 1 boneless turkey breast, about 4 lbs;
• ½ lb Italian sausage, casing removed;
• 4 slices bacon, cut into ½-inch pieces;
• 1 cup roasted chestnuts, crumbled (see
   roasted chestnuts recipe);
• ½ cup green olives, pitted and chopped;
• 2 tsp dried sage;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 400 F.

2 Prepare the stuffing by combining in a bowl the
sausage meat, bacon, chestnuts, olives and sage.
Season to taste with sea salt and freshly ground
black pepper.

3 Flatten the turkey breast as best as possible with
your fists and rub some cooking fat over.

4 Place the turkey breast skin side down on a baking dish and spread the stuffing on top.

5 Roll the breast on itself around the stuffing and
secure it with butcher’s twine.

6 Season the stuffed breast all over with sea salt
and freshly ground black pepper and place it in
the oven to cook for about 1 hour or 14 minutes
per pound.

7 Set aside to rest for 10 minutes before cutting
the twine and serving with the cooking juices.

Duck à l’orange (Paleo)

Oranges and duck are two items that go wonderfully well together and this recipe is the classic orange
stuffed duck served with an orange sauce. Sauces are normally thickened with flour, but here we use some
duck fat to thicken it somewhat, but it’ll still be a runny, yet delicious sauce.

INGREDIENTS

Duck

• 1 duck, about 6 lbs;
• 1 orange, halved;
• 4 thyme sprigs;
• 4 marjoram sprigs;
• 2 parsley sprigs;
• 1 onion, cut into 8 slices;
• 1 cup chicken or duck stock;
• 1 carrot, chopped;
• 1 celery stalk, chopped;
• 1 tsp ground coriander;
• ½ tsp ground cumin;
• Sea salt and freshly ground
   black pepper to taste;
   Sauce
• 1/3 cup freshly pressed orange juice;
• 2 tbsp apple cider vinegar;
• About 4 tbsp chicken or duck
   stock;
• 1 tbsp orange zest;
• Sea salt and freshly ground
   black pepper to taste;


PREPARATION

1 Preheat your oven to 475 F.

2 In a bowl, combine the coriander and cumin and season to
taste with sea salt and freshly ground black pepper;

3 Sprinkle those spices over the duck and inside the cavity as
well.

4 Cut one half of the orange into 4 pieces and stuff the duck’s
cavity with it as well as 4 slices of the onion.

5 Place the rest of the onion as well as the carrot and celery in
a roasting pan.

6 Place the stuffed duck on top of the vegetables and place in
the preheated oven to roast for 30 minutes.

7 Combine the juice of the remaining orange half with the
stock, pour the mixture over the duck and reduce the heat to
350 F.

8 Cook for another 1 ¼ hours, until an instant read thermometer indicates 170 F in the thigh.

9 When cooked, turn on your broiler and place the duck at
about 4 inches from it for 4 minutes, until the skin is nice and
brown.

10 Transfer the duck to a cutting board to rest for 15 minutes
while you prepare the sauce.

11 Remove the cooked vegetables from the pan, strain the pan
juices to remove any lumps and skim off some of the fat that
you can keep to cook other meals.

12 Add enough stock to obtain 1 cup of liquid and pour into a
small saucepan with the orange juice, apple cider vinegar
and orange zest.

13 Bring to a simmer, season to taste and let simmer for about 5
minutes, until it has somewhat thickened.

14 Now add back about 1 tablespoon of the skimmed off duck
fat to thicken the sauce a bit more if needed.

15 Carve the duck and serve with the orange sauce.

Apricot Chicken

INGREDIENTS

• 2 lbs chicken tenderloins, halved crosswise;
• 1 onion, chopped;
• 2 tbsp apple cider vinegar;
• 2 cups chicken stock;
• 20 dried apricots, coarsely chopped;
• 3 tbsp fresh parsley, chopped, for garnishing;
• Sea salt and freshly ground black pepper
   to taste;
• Cooking fat;


PREPARATION

1 Heat a large skillet over a medium heat and
   brown the chicken pieces in some cooking fat.
   Season to taste with sea salt and freshly ground
   black pepper;

2 Add the onion and cook for another 5 minutes,
   until soft.

3 Add the apple cider vinegar and continue cooking until the vinegar has all evaporated.

4 Pour in the stock and the dried apricots and
   bring to a boil.

5 Reduce to a simmer and let simmer for 10 to 15
   minutes, covered.

6 Serve garnished with chopped parsley.

Chicken meatballs (Paleo)

INGREDIENTS

• 1 lb ground chicken;
• 3 cloves garlic, minced;
• 1 egg;
• 3 tbsp almond flour;
• 2 tsp Worcestershire sauce;
• 1 tsp paprika;
• 1 tsp onion powder;
• 1 tsp fresh oregano leaves, chopped;
• 1 tbsp fresh thyme leaves, chopped;
• Juice and zest of 1 lemon;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Place the ground chicken in a bowl and combine
with the garlic, egg, almond flour, Worcestershire
sauce, paprika, onion powder, oregano, thyme
and lemon zest. Season to taste with sea salt and
black pepper.

2 Form meatballs about the size of a golf ball from
the mixture.

3 Heat a large skillet over a medium-high heat and
cook the meat balls for about 3 minutes on each
side, until well cooked, without tossing them
around so they can develop a nice brown crust
on all sides.

Coconut breaded chicken

These are great with a garlic and herb flavored mayonnaise or with mustard.


INGREDIENTS

• 4 boneless, skinless chicken breasts, cut
   into 1-inch thick strips;
• ½ cup coconut flakes;
• ½ cup coconut flour;
• 2 eggs;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;

PREPARATION

1 Combine the coconut flakes with the coconut
flour in a bowl and season to taste with salt and
pepper.

2 Whisk the eggs in another bowl.

3 Now coat the chicken strips in the egg mixture
and then in the coconut mixture before frying
them in a frying pan with some cooking fat until
golden brown on the exterior and well cooked
inside.

Almond chicken (Paleo)

INGREDIENTS

• 4 boneless chicken breast halves;
• 1 tbsp almond butter;
• 2 tbsp homemade mayonnaise;
• 1 tbsp lemon juice;
• 1 clove garlic, minced;
• 2 tbsp cilantro, finely chopped;
• 2 tbsp silvered almonds;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 375 F.

2 Place the breast halves between two pieces
of plastic wrap and pound them until they are
about ¼-inch thick;

3 Combine the almond butter in a bowl together
with the mayonnaise, lemon juice, garlic and
cilantro.

4 Place the chicken breasts on a greased baking
sheet, season them to taste with sea salt and
freshly ground black pepper and spread the
almond butter and mayonnaise mixture evenly
on them.

5 Sprinkle the silvered almonds on top and place
in the oven to cook for about 25 minutes, until
well cooked.

Balsamic roast chicken with cherry tomatoes (Paleo)

INGREDIENTS

• ¼ cup balsamic vinegar;
• 1 tbsp homemade or Dijon mustard;
• 4 tbsp extra-virgin olive oil;
• 2 garlic cloves, minced;
• 2 large chicken breasts;
• 1 lb cherry tomatoes;
• Zest and juice of 1 lemon;
• 2 tbsp fresh parsley, chopped;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Combine the balsamic vinegar, mustard, garlic
and 1 tablespoon of the olive oil in a bowl and
season to taste with sea salt and freshly ground
black pepper.

2 Place the chicken breasts in the marinade and
refrigerate to marinate for at least 4 hours.

3 Preheat your oven to 400 F.

4 Combine the remaining 3 tbsp olive oil with the
cherry tomatoes, season to taste with salt and
pepper and place in a roasting pan.

5 Place the chicken with its marinade in a second
roasting pan.

6 Roast the chicken in the preheated oven for
about 30 minutes, then add the tomatoes and
roast for another 10 minutes.

7 Combine the chopped parsley with the lemon
zest in a bowl.

8 Serve the chicken breasts and tomatoes on
plates, sprinkle some of the zest and parsley
mixture on top and drizzle the lemon juice on
top of it all.

Roasted chicken breasts wrapped in bacon with leeks (Paleo)

INGREDIENTS

• 2 large chicken breasts, skin-on;
• 2 large leeks, sliced into ¼ inch slices;
• Olive oil;
• A few sprigs of fresh thyme;
• Cooking fat;
• 1/3 cup water
• 14 slices bacon;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 400 F.

2 In a bowl, place the chicken breasts, the leek slices, a bunch of picked thyme leaves, a few knobs
of cooking fat, a splash olive oil and season with
salt and pepper. Mix everything together well.

3 Line the bottom of a baking dish with a sheet of
aluminium paper that’s a bit larger than the dish,
to get some loose ends.

4 Place the leek mixture on the bottom of the dish
and place the breasts on top.

5 Wrap each chicken breast in 7 slices of bacon,
pour some more olive oil and knobs of cooking
fat here and there and place a few whole thyme
sprigs on top. Add the water.

6 Close up the loose ends of the aluminium paper
over the uncovered leeks so they don’t burn.

7 Cook in the middle of the preheated oven for
about 30 minutes, until the chicken is wellcooked.

Moroccan chicken (Paleo)

INGREDIENTS

• 1 whole chicken, cut into its pieces (drumsticks, thighs, wings and breasts);
• 4 cloves garlic, minced;
• 1 ¼ cups fresh cilantro leaves, minced;
• ¾ cups fresh flat-leaf parsley leaves,
   minced;
• 1/3 cup lemon juice;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Combine the lemon juice, garlic, cilantro and
parsley in a bowl. Season to taste and add the
chicken pieces, coating them well in the marinade.

2 Place in a baking dish, skin side up and let marinate in the refrigerator for 1 to 2 hours.

3 Preheat your oven to 350 F.

4 Cover the baking dish with foil and cook for 1
hour, turning twice during that time.

5 With the skin side now up again, uncover,
change the oven temperature to 375 F and cook
for another 30 to 45 minutes, until the skin is
golden brown.

6 Serve with all the juices.

Garlic pulled pork (Paleo)

INGREDIENTS

• 1 pork shoulder, about 4 lbs;
• ½ tsp cumin;
• 1 tbsp garlic powder;
• 6 garlic cloves, peeled;
• Juice of 1 lime;
• 1 onion;
• 1 bay leaf;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 250 F.

2 In a bowl, combine the lime juice with the
cumin, garlic powder and some salt and pepper
to taste.

3 Rub the spice and lime juice mixture all over the
pork.

4 Make six small incisions on the pork shoulder
and insert a garlic clove in each of them.

5 Place the sliced onion in the bottom of a roasting pan with the bay leaf and the pork shoulder
on top. Cover tightly with foil.

6 Place in the middle of the oven to roast for
about 4 hours, until the meat falls apart very easily when pulled with a fork.

7 Remove from the oven and let rest, covered, for
15 minutes before pulling out the delicious pork
and serving it with its own juices.

Mustard crusted pork tenderloin and vegetables (Paleo)

INGREDIENTS

• 2 pork tenderloins, about 1 lb each;
• 2 garlic cloves, minced;
• 2 tbsp dried thyme;
• 3 tbsp Dijon or homemade mustard;
• 1 lb asparagus, white ends trimmed;
• 2 bell peppers, seeded and sliced into
   ½-inch strips;
• 1 cup chicken stock;
• Cooking fat;
• 1 tsp freshly ground black pepper;
• ½  tsp sea salt.


PREPARATION
1 Preheat your oven to 375 F.

2 In a bowl, combine the garlic and ¾ of the mustard. Combine the dried thyme, black pepper
and sea salt in another bowl.

3 Place the tenderloins on a foil lined baking sheet
and rub the mustard mixture on the top and
sides of each tenderloin.

4 Sprinkle ¾ of the salt, pepper and thyme mixture over the tenderloins and pat them a bit in
order for the spices to stick to the mustard well.

5 Roast the tenderloins in the preheated oven for
25 minutes.

6 Place the asparagus and bell peppers in a single
layer in a baking dish and add ¼ cup chicken
stock, the rest of the spice and herb mixture and
the rest of the mustard mixture.

7 Place the vegetables in the oven with the tenderloins and roast for 15 to 20 minutes. At this
point the tenderloins should be well-cooked and
the vegetables should be tender.

8 Transfer the tenderloins to a cutting board and
let stand for 5 minutes.

9 Transfer the vegetables, without the liquid, to
plates and place the baking dish over a mediumhigh heat with the rest of the chicken stock.

10 Bring to a simmer and let simmer about 4 minutes, until reduced a bit.

11 Cut the tenderloins crosswise and place the
slices on the vegetables, topped off with the hot
liquid.

Pork cretons (Paleo)

Cretons are traditionally eaten alongside a bacon and eggs breakfast.

INGREDIENTS

• 1 ¼ lbs ground pork, the fattier the better;
• ¾ cup chopped onion;
• 1 tsp garlic, minced;
• 1 tsp sea salt;
• ¾ tsp freshly ground black pepper;
• ½ tsp ground cloves;
• ¼ tsp ground cinnamon;
• ¼ tsp ground ginger;
• ¼ tsp nutmeg;
• ¾ cup water;
• ¼ cup almond flour;


PREPARATION

1 Cook the ground pork in a pot equipped with
a lid over a medium heat until just cooked
through, about 3 minutes.

2 Add the garlic and onion and cook for another
minute while stirring.

3 Now add the spices and cook for another minute.

4 Add the water and almond flour and cook for
another 3 minutes while breaking up the meat.

5 Cover and cook over a low heat for about 1 ¼
hours, until the liquid is almost evaporated. Stir
occasionally during the cooking process to make
sure that the meat doesn’t stick to the pot.

6 Uncover the pot and continue cooking for about
10 to 15 minutes, stirring frequently, until all the
liquid has evaporated.

7 Transfer the cretons to a glass dish or individual
ramekins and place in the refrigerator to chill
before serving.

Tomato, oregano and pine nut stuffed pork medallion (Paleo)

INGREDIENTS

Marinade

• 2 tbsp lemon juice;
• 1 tsp extra-virgin olive oil;
• 1 tsp dried oregano;
• 1 garlic clove, minced;


Medallions

• 1 large or 2 small tomatoes, finely
   chopped (try to pat some liquid out of
   them);
• ½ tbsp pine nuts, finely chopped;
• 1 tbsp fresh oregano, chopped;
• Zest of 1 lemon;
• 1 garlic clove, minced;
• 4 pork tenderloin medallions, about
   ½-inch thick;
• 2 tbsp water;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Make a marinade by mixing together the lemon
juice, olive oil, oregano and garlic in a bowl.
Season to taste with sea salt and freshly ground
black pepper.

2 Place the pork medallions between 2 pieces of
plastic wrap and pound them with a meat mallet
until they are about 1 inch thick.

3 Combine together the tomatoes, pine nuts,
chopped oregano and lemon zest in a bowl.

4 Divide the tomato and pine nut mixture over
half of the pork medallions and fold the other
half over the stuffing. Secure the medallions
with butcher’s twine.

5 Place the stuffed medallions in a baking dish
and cover with the marinade. Let marinate in the
refrigerator for about 30 minutes.

6 Heat a frying pan and cook the pork medallion,
reserving the marinade, in some cooking fat for
about 5 minutes on each side, until well cooked.

7 Set aside and reserve while you pour the reserved marinade in a frying pan with the 2 tbsp
water. Cook for 1 minute, scraping the bottom
off any bits of pork.

8 Cut the twine off of the medallions and serve
with the hot liquid.

Simple meatloaf (Paleo)

INGREDIENTS

• 1 onion, diced;
• 2 lb ground beef;
• 1 cup almond meal;
• 2 eggs;
• 1 can (6-8 oz) tomato paste;
• 1 tbsp minced garlic;
• 2 tbsp dried basil
• 1 tsp marjoram;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 350 F.

2 In a bowl, mix all the ingredients together except the cooking fat.

3 Grease a loaf sized glass baking dish and place
the meat mixture in it to form a loaf.

4 Cover the top of the loaf with melted cooking
fat.

5 Bake in the oven for about 1 hour, until cooked
through and until the meat is no longer pink in
the middle.

Spaghetti (Paleo)

INGREDIENTS

• 1 lb ground beef;
• 2 tbsp cooking fat;
• 1/4 cup chopped bacon;
• 1 large onion, chopped and diced;
• 3 cloves garlic, minced;
• 3 carrots, diced;
• 2 celery sticks, diced;
• 2 tsp dried oregano;
• 2 tbsp tomato paste;
• 1 bay leaf;
• The equivalent of 2 cans whole meaty
   tomatoes;
• 4 medium spaghetti squashes;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Heat a large dutch oven or pot and add the
cooking fat. Cook the ground beef and bacon for
about 5 minutes.

2 Remove the meat with a slotted spoon and set
aside.

3 Use the same dutch oven or pot to cook the
other ingredients (carrots, celery, onion, garlic
and oregano). Cook the vegetables on a medium
heat until soft.

4 Add the tomatoes, tomato paste, ground beef,
bacon and bay leaf.

5 Season to taste with salt and pepper. You can
also add some chili or hot pepper flakes for more
heat.

6 Bring to a boil and then reduce to a simmer and
simmer for about 45 minutes.

7 In the mean time, heat your oven to 350 F.

8 Cut your spaghetti squashes in half length-wise,
remove and discard the seeds.

9 Place the halves cut side down on a baking
sheet and place in the oven for about 28 to 35
minutes. Check on them at around 25 minutes
with a fork. It should easily break into strands
to form “spaghettis”. Make sure not to overcook
them because they will become mushy and
won’t make “spaghettis”.

10 You can now pour a generous amount of the
sauce directly on the squashes halves so that it
forms its own bowl or you can break the squashes in strands yourself and serve on a plate with
the sauce.

Chorizo burgers with fried eggs and onion (Paleo)

INGREDIENTS

• 1 lb ground beef;
• 1 lb Chorizo sausage, casing removed;
• 2 red onions, sliced;
• 8 eggs;
• 2 tomatoes, sliced;
• 2 avocados, thinly sliced;
• 1 lime, sliced into wedges;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 400 F.

2 Mix the Chorizo sausage meat in a bowl with the
ground beef.

3 Form 6 large patties and season them on top
with sea salt and freshly ground black pepper.

4 Place them in the oven on a roasting pan until
well cooked. Check them after 20 minutes, but
you’ll have to verify that the meat isn’t pink in
the middle anymore.

5 While the patties cook, fry the onions in some
cooking fat on the stove top in a pan.

6 Once well caramelized, set the onions aside and
reserve.

7 Cook the eggs, over easy, in the same pan with
a bit more cooking fat if needed. Keep the yolk
runny to obtain a sauce for the burger.

8 Once the Chorizo and ground beef patties are
ready, serve them with a squeeze of lime juice
topped with the fried onions, tomato slices and
fried eggs.

Fresh herb meatballs

INGREDIENTS

• 1 lb ground beef;
• 1 lb ground pork;
• ½ onion, minced;
• ½ cup fresh basil, finely minced;
• ½ cup fresh parsley, finely minced;
• 1 cup spinach, finely minced;
• 4 eggs;
• ½ cup almond meal;
• 1 tbsp dried oregano;
• 4 cloves garlic, minced;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 350 F.

2 Combine all the ingredients in a bowl and mix
well with your hands to combine. You can use a
food processor to reduce the basil, parsley and
spinach to a finer mixture before adding it to the
ground meat. Season the mixture to taste with
sea salt and freshly ground black pepper.

3 Make small balls the size of a golf ball and place
them apart on a baking sheet, then place them
in the preheated oven to cook for about 25 minutes, until well cooked.

Bacon and marinara meatloaf

INGREDIENTS

• 1 lb ground pork;
• 2 lb ground beef;
• 1 cup almond flour;
• 2 eggs;
• 2 cups homemade marinara sauce;
• 10 slices bacon;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 350 F.

2 Mix the ground meat with the almond flour,
eggs and half the marinara sauce together in a
bowl. Season to taste with sea salt and freshly
ground black pepper.

3 Form two loafs in snug fitting baking dishes and
cover the loafs with the bacon slices.

4 Put in the oven to bake for about 45 minutes,
until well cooked.

5 Put the oven on broil for another 10 minutes to
crisp up the bacon.

6 Remove the loafs from the oven and let cool for
a few minutes.

7 Heat the rest of the marinara sauce on the stove
top.

8 Slice the loafs, serve into plates and top with the
hot marinara sauce.

Garlic Red Potatoes

Ingredients

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese



Directions

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Roasted Cauliflower with Bacon and Garlic

Also good w broccoli

ingredients:

1 head cauliflower, cut into small florets
6 cloves garlic, halved
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
salt to taste
freshly ground black pepper to taste


directions:

Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20 minutes until bacon is crisp and cauliflower is cooked through. Season with salt and pepper to taste.

Bone In Skin On Chicken Breast (Split Chicken Breast)

Ingredients

2-3 lbs split chicken breast
melted butter / coconut oil / lard for brushing
1 tsp kosher salt
1 tsp garlic or onion powder
1/4 tsp cayenne pepper (or paprika, if you prefer)


Directions

Preheat the oven to 350 degrees
Wash the chicken breast and pat dry with a paper towel
Use your hands (or a brush) to coat the skin lightly with coconut oil or melted butter
Season (on both sides) with the kosher salt, garlic powder, and cayenne pepper- to taste
Roast on a rack or tin broiler pan for 1 hour
Let sit 10 minutes and serve!

Paleo pizza: The meatza

Paleo pizza: The meatza

• Yields 8 good slices

The is a special version of your usual pizza developed by fans of the Paleo diet where ground meat is used to make a crust instead of wheat flour. The meat crust is pre-baked before the topping ingredients are added.

You can use whatever toppings you usually like on your pizza like bacon, olives, sausage, bell peppers,mushrooms, anchovies, …

INGREDIENTS

Crust
• 1 lb lean ground beef;
• 1 lb ground pork;
• ¼ cup onion, finely chopped;
• 1 clove garlic, minced;
• 1 egg;
• Sea salt and freshly ground black pepper to taste;

Topping
• 6 slices bacon, cut in 1-inch pieces;
• ¾ lb button mushrooms, sliced;
• 1 cup bell peppers, thinly sliced;
• 1 cup sugar-free tomato sauce;
• 1 tsp dried oregano;
• Sea salt and freshly ground black pepper to taste;

PREPARATION
1 Preheat your oven to 450 F.

2 In a bowl, mix the ground meat with the onion,
garlic, if using.

3 Spread the mixture on a 16-inch pizza pan and
bake for 10 minutes.

4 While the crust cooks, heat a frying pan over a
medium heat and cook the bacon for about 5
minutes so it’s still a bit soft.

5 Add the mushrooms and continue cooking until
they are almost cooked.

6 Add the bell peppers and cook for another 2-3
minutes.

7 Remove the crust from the oven and pour out
the juices which can be reserved for other recipes.
At this point the crust will have shrunk a bit.

8 Preheat your oven broiler.

9 Spread the tomato sauce evenly over the crust
and spread the bacon, mushrooms and bell
peppers on top of the sauce. Sprinkle with the
oregano.

10 Put the pizza back under the broiler and broil
until to top starts to brown.

Strawberry/Rhubarb Crumb Pie

Ingredients

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 tsp cinnamon
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter


Directions

pre-bake crust for 5 minutes to avoid a soggy bottom.

In a large mixing bowl, beat egg. Add the sugar, flour, cornstarch, cinnamon and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

FAT GUACAMOLE DEVILS

INGREDIENTS

▪ 2 hard boiled eggs
▪ 1/2 avocado
▪ 1 teaspoon hot sauce (or more to taste)
▪ 1/2 teaspoon lime juice
▪ salt & pepper to taste

DIRECTIONS

Peel and halve the eggs and spoon their yolks into a small bowl. Mash the yolks with the avocado, hot sauce
and lime juice; add salt and pepper to taste.
Refill egg white halves with yolk mixture, and enjoy!

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Beef & Broccoli Stir Fry

A staple of Chinese restaurants, beef and broccoli is a universally-beloved cheap quick easy dinner recipe. Lean beef and lots of broccoli give this quick recipe for supper an added health boost.


Ingredients

1 pound lean beef tips, sliced very thinly
4 broccoli heads, washed and well drained
1 tablespoon olive oil
1 tablespoon garlic, fresh or jarred
1 pinch crushed red pepper flakes
1/4 to 1/3 cup bottled low-sodium teriyaki sauce
4-5 good shakes low-sodium soy sauce
2-3 tablespoons corn starch
Hot cooked brown rice


Instructions

Put a the olive oil into a hot nonstick skillet over medium high heat; when the oil is hot, add the garlic and a the red pepper flakes. Saute briefly, do not let garlic brown.

Add the beef and stir fry until mostly cooked, some pink can remain.

Add the teriyaki sauce. Add the broccoli. Cover the skillet and cook for about five minutes on med high heat, stirring every once in a while.

When the broccoli is almost done, stir the cornstarch and cold water together and stir into the skillet to thicken the sauce a little. Once the broccoli is done, just spoon this over the rice.