I never thought in a million years that I would put a whole fish in a slow cooker. It works surprisingly well and leaves the fish so tender it’s difficult to remove it from the slow cooker in one piece. Line the cooker with parchment if getting it out in one piece is…
I love making jerk salmon and pineapple skewers on the grill in the summer, and wanted to make a parchment packet version. The ghee is key here. It elevates all of the flavors and makes the fish extra tender and rich. Prep time 15 minutesServes 6 3 limes1/2 of a fresh…
I love getting a main dish and a side dish out of one slow cooker. The pesto you spread over the cod drips down onto the sweet potatoes and seasons them. And it’s easy to make your own Paleo Pesto. Prep time 15 minutesServes 6 3 pounds (1.4 kg) sweet potatoes, peeled…
One thing I love about Mexican and Tex-Mex cuisine is how most dishes basically have the same ingredients, just rearranged and proportioned differently. If you have a few basics, like some flavorful, tender meat, a couple heads of lettuce, a handful of avocados,…
This is a two-part meal in one pot! Cooking the parchment-wrapped fish over a bed of potatoes makes for easy clean up, and cutting slits in the bottom of the parchment allows the herbs and juices to season the potatoes, too. Prep time 20 minutesServes 6 2 pounds (905…
Lamb korma usually has chunks of meat, but this version has tender shreds of lamb. I prefer shredded meat over larger pieces, because more of it is covered in whatever sauce or gravy it’s cooked in. And let’s face it—the sauce is the best part. For some extra fabulous…
Meatballs are usually paired with a heavy sauce, but I love the addition of an herby vinaigrette to lighten the lamb’s strong flavor. The lamb also holds up well to the garlic slivers scattered throughout the meatballs—my favorite parts. Prep time 25 minutesMakes 24…
I have never been very excited about traditional shepherd’s pie, so I decided to make a spunkier version with some Spanish influence—spicy chorizo, piquillo peppers, and saffron-scented sweet potatoes with a hint of orange. It all blends together beautifully, and it…
This frittata makes a fabulous dinner, but honestly, I love it even more for breakfast. After my workouts, I’ve warmed up a slice and covered it with avocados, a spoonful of paleo Ranch Dressing, and a big squirt of hot sauce. That frittata lasted me all week. Prep…
I like to use a mixture of poblano and Anaheim chillies in this. Poblano peppers are rather unpredictable and can either be incredibly mild or hot like jalapeños. If your chorizo is on the spicy side, taste the peppers first! If you have trouble finding fresh peppers,…
We received the most delicious breakfast sausage with our pork share from a local pig farmer a while back and we were thrilled with it. Good sausage really makes the best hash, in my opinion. Preservative-free bulk sausage can be difficult to find, so you can also use…
What do you get if you take away all of the non-paleo components of pizza? Meat, vegetables, and pizza sauce. So—a pretty spectacular ragu. You can substitute any of your favorite pizza toppings if you like. Prep time 15 minutesServes 8 2 pounds (905 g) uncooked sweet…