2 pounds boneless lamb (cubed)
Green peppers
Red peppers
Red onion
Marinade:
1/2 c grapeseed and/or coconut oil
1/4 c lemon juice
1/2 c chopped onion
1 tsp sea salt
1 tsp black pepper
3 tsp rosemary (or to taste)
1 tsp thyme
garlic (to taste)
Combine marinade ingredients and soak lamb cubes overnight in the refrigerator.
Alternate lamb, peppers and onion on skewers and grill to perfection!
Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.
6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)
Preheat oven to 350
Pour olive oil in 9 x 9 baking dish
Place chicken thighs in baking dish
Season with sea salt and fresh cracked black pepper
Top chicken with chopped leeks and shallots
Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
In our efforts to keep your kids gluten-free, try using brown rice noodles (available at Trader Joe’s) or quinoa noodles (or use spaghetti squash). You can skip the meat and make the meatballs that follow to add to the spaghetti.
2 lbs organic (grass fed) ground beef, or combo of ground beef and ground port
1 onion, chopped
4 cloves garlic, chopped fine
2 large tomatoes, chopped
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded zucchini
1/2 cup chopped celery
1 28 oz. can of diced tomatoes
1 16 oz. jar tomato marinara sauce
1 tablespoon Italian seasoning (or 1 teaspoon each of marjoram, oregano, basil and parsley)
1 tablespoon balsamic vinegar or 1/4 cup red wine [balsamic vinegar cuts the acidity of tomatoes; red wine does the same and sedates your kids; just kidding, alcohol cooks off in minutes]
2 tablespoons olive, sunflower or grape seed oil
1 package brown rice or quinoa pasta
In a large stock pot (12 qt minimum), cook meat or sausage for ONLY 4-6 minutes on medium
Using slotted spoon, remove meat to bowl
To same stock pot, add oil, onion and garlic and cook over medium heat for 3-4 minutes
Ingredients
10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
sea salt, black pepper
Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.
Transfer duck to a plate and discard all but 1 tablespoon fat from skillet.
Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with preferred chutney. Garnish with fresh fruits and vegetables.
This is unbelievably simple, AND unbelievably delicious, AND it cooks while you’re at work – yeah!
1-2 turkey drumsticks per person 1 medium onion, chopped
2 celery stalks, cut up into 1″ pieces
Sea salt
Fresh cracked black pepper
Rosemary
1 cup purified water or white wine or Champagne
Season both sides of turkey drumsticks with sea salt, cracked pepper, and rosemary
Add 1 cup of liquid (water, wine, Champagne) to Crockpot
This is beyond delicious – it’s gourmet personified! It also happens to be relatively easy, as the video shows.
Many, many years ago, I was a waiter at Cafe Pierre, a wonderful restaurant in my hometown of Manhattan Beach which is known for this fantastic dish. The hot-tempered chef would get so angry when I watched him cook – he’d bang his chef’s knife on the stainless shelf and yell ‘get out of my kitchen’. It was worth his wrath, for sure.
One 8 oz. grass fed filet mignon, per person Garlic cloves, chopped
Organic, grass-fed butter
Sea salt and fresh cracked black pepper
3 teaspoons whole black peppercorns per steak, most of them crushed, with some left whole
Organic heavy cream
Liberally salt and pepper both sides of the steaks
In a large stainless saute pan over medium heat, melt 1 tablespoon of butter per steak
Cook steaks for 3-5 minutes on each side, depending on how thick the steaks
When done, remove steaks to separate platter
Add garlic to pan that steak was cooked in, stirring to mix all the juice and whatever might be sticking to the pan; cook for 1 -2 minutes
Optional: add 1-2 tablespoons dry sherry
Add 1/4 cup heavy cream per steak that was cooked (i.e. four steaks = 1 cup cream)
Watching heat, allow cream to come to boil – once boiling, REDUCE HEAT to low
Simmer cream sauce, stirring often
Add crushed and whole peppercorns
Add a bit more salt to taste
As sauce thickens, continue to stir and add juice from the platter where the steaks have been sitting
One of the first things people panic about on their first Paleo Thanksgiving is the stuffing. Trust me, this stuffing tastes way better than the kind you get in a box, and it’s way better for you!
This dish serves 8-10. Be sure to use extra-lean ground beef (grass-fed, preferably) and soaked walnuts.
Ingredients:
1 pound ground pork, pork sausage, or combination of ground pork and ground turkey (ground beef is also a viable option – just make sure it’s not too lean or it won’t have the flavor needed)
2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
1 medium sweet onion, diced
4 stalks of celery, diced
1 apple, cored and finely diced
Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
1/2 tsp. garlic powder
1/2 tsp. sea salt
Directions:
Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
Saute the meat and celery for 3-4 minutes on medium heat, making sure that the meat/sausage gets broken up into really small pieces as it cooks (big chunks are not very stuffing-like!). We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
Add the onion and apple, and cook for another 2-3 minutes.
Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The meat should NOT be totally cooked at this point – there should still be some pink.
Pull everything out of the pan, and move into a 9 × 13 baking pan (or two 6 × 9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.
If you don’t have or don’t like salmon, you can use cod, haddock, halibut – pretty much any fish of your choosing can be substituted in this recipe.
Don’t be intimidated by the list of ingredients – they can all can be purchased at Trader Joe’s.
1 4-6oz wild caught salmon filet or steak per person (no farm raised – they’re fed wrong and the water is polluted; then they often add coloring- yuck!)
1 cup Greek kalamata olives
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped fine
2-3 roma tomatoes, chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)
Preheat ove to 350
Heat olive oil in large skillet that has a cover
Add onion, bell pepper, garlic and leek; cook for 4-6 min
Add remaining ingredients, except olives and fish; cook for 2-3 minutes
Pour into 9×9 or 9×14 baking dish
Add fish and olives
Cover with foil and cook 12-18 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook quicker than putting it straight into the oven)
Although I’m cooking this dish with venison, you could easily substitute chicken or pork. – Dr. Paul
1/3 – 1/2 lb of venison or pork, per person; OR 1-2 boneless, skinless organic chicken thighs per person 4 tablespoons organic butter
Sea salt and fresh cracked black pepper
2-3 shallots, chopped
8 oz. organic mushrooms, sliced or chopped
1/2 cup dry white wine
1/8 cup Marsala wine
1/2 cup organic heavy cream – optional
Season meat on both sides with sea salt and fresh cracked pepper
In medium stainless steel* sauce pan over medium heat, melt 3 tablespoons of butter and add meat [*DO NOT USE NON-STICK PANS – they leach cancer causing chemicals into the food which then ends up in your body]
Cook 3-5 minutes on each side, depending on the type and thickness of meat, adding 1 more tablespoon of butter when meat is turned
Remove meat to warm pan
Add white wine and scrape all brown meat residue from pan
Add chopped shallots and cook for 3-4 minutes
Add sliced or chopped mushrooms and cook for 2-3 minutes
Add Marsala wine
Season sauce to taste with sea salt and fresh cracked black pepper
Optional: add 1/2 cup heavy cream and simmer gently for 3-4 minutes
Slice meat
Spoon sauce onto plates and lay sliced meat on top of sauce