Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. The sauce will keep up to a week in the fridge.YIELD: MAKES 1½ CUPS2 tsp. peanut oil1 large shallot, minced (¼...
3 TBSP coconut oilHalf of the shredded pork1 TBSP Taco Seasoning¼ cup waterButter lettuce or romaine lettuce leavesHalf of the Mango SalsaIngredients made on “Prep Day” Serves 4 In a large skillet over medium heat, heat the coconut oil.Add the shredded pork, and stir...
I just love this “on the road” breakfast. Because my hubby can’t have eggs, I cook everything else first, spoon out some for him, and then add the eggs for the rest of us. It works like a charm! What makes this dish mess-free and easy is putting all the ingredients in...
1 large ripe avocado, halved, pit discarded1 jalapeño, cored, seeded, and minced1 TBSP chopped fresh cilantro2 TBSP mayonnaise2 tsp lime juice½ tsp hot sauceMakes 1 cup Scoop the avocado flesh from the skins, and place it in a small bowl.Add the remaining ingredients...
1 PAN ½ cup arrowroot starch½ tsp sea salt½ tsp freshly ground black pepper 2 BOWL 2 eggs 3 PAN ½ cup coconut flour, sifted½ tsp sea salt½ tsp freshly ground black pepper¾ tsp granulated onion½ tsp granulated garlic½ tsp paprika¼ tsp turmericCHICKEN ¾ cup coconut oil...
1 cup mayonnaise¼-1/3 cup coconut milk (less for a thicker dressing, more for a thinner dressing)Pinch of sea saltFreshly ground black pepper to taste½ tsp finely minced garlic (about half a clove)2 TBSP chopped fresh dill3 TBSP chopped fresh parsley1 TBSP chopped...
Which came first—the chicken or the egg? I say, who cares! Let’s throw them both together and make something delicious. Whether on the road in a cooler or in a lunchbox for school, this healthy meal fills them up and keeps ‘em going. My kids adore this lunch...
I used to be a recipe addict. I would tear countless recipes from magazines and hold on to them for years in the hope that one day I’d make a delicious item that would become a family favorite forever. Alas, I’ve grown up a bit since then, and I hate clutter. So I...
PILE 1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removedSAUCE INGREDIENTS ¼ cup olive oil1 small onion, diced1 clove garlic, minced¼ cup chopped fresh parsley1 can (28-ounce) tomato sauce2 cans (4-ounce) tomato paste1 can (28-ounce) diced...
The day I created my Paleo English Muffins was the day I knew I wanted to make sloppy Joes, only Paleo-ized! Because, let’s face it—while a hamburger without a bun is fine, a Sloppy Joe without a bun is just a pile of saucy meat: tasty, but far from memorable. So, if...
My mom used to make Stuffed Hard Rolls, and boy, were they good! This beef, tomato soup, olive, and pepper concoction was stuffed in a hoagie type of roll and topped with a mound of cheese. Then it was wrapped in foil and baked, which heated it through, melted the...
We first made a variation on this shepherd’s pie when Charles’ mom stocked us full of fresh lamb they had gotten from a friend of theirs in Tennessee. We’ve since kept this in our recipe rotation. It is a favorite on those cold rainy days. The leftovers reheat...