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Avocado Nest

Servings

Ingredients

1/8 cup pancetta pancetta
1 scallion chopped
2 egg medium
1/2 avocado
1/8 cup green peppers
1 tsp ghee
1/2 spinach

Instructions

Saute pancetta, scallion, green peppers and spinach in ghee
Slice the middle of the avocado and leave open space in the avocado
Crack open the egg in the middle of the avocado and cook to your liking.
Place avocado on the bed on spinach

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Fall Thai Chicken Soup

Servings

Calories 476kcal

Ingredients

2 tbsp coconut oil
4 cloves garlic crusghwd
1 inch ginger grated
1 sweet onion chopped
4 skinless boneless chicken breasts cut into 1 inch cubes
salt and pepper to taste
1 tsp red pepper flakes I always add more
2 cups bone broth
4 stalks bok choy
5 carrots sliced thin
2 cups green beans diced
1 can coconut milk full fat

Instructions

Heat oil with garlic, ginger, and onion
Brown chicken pieces(covered with salt and pepper)
Add red pepper flakes
Add chicken bone broth
Add all vegetables
Cook on medium/high heat for 20 minutes
Add coconut milk and simmer

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Beer Can Chicken

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Servings

Calories 662kcal

Ingredients

5 lbs chicken
2 cans beer
4 tbsp poultry season from penzeys

Instructions

empty half a can of beer
place full chicken on can of beer
leave in the middle of grill

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Pumpkin Protein Bites

Course Snack

Cuisine American

Keyword nuts

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 45kcal

Equipment

Blender

Ingredients

4 dates
1 cup walnuts
1/2 cup pumpkin puree
6 T coconut flour
1 tsp pumpkin pie spice
1 T cinnamon

Instructions

Add dates and walnuts to high speed blender until broken down. Add remaining ingredients and blend until smooth, scraping down sides as needed.
Scoop 1 T of mixture and form into a ball, then roll in cinnamon.
Continue until all mixture is rolled.

Notes

Freeze for later!

Nutrition

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Duck Fat Wings

Prep Time 10 minutes

Cook Time 20 minutes

Servings

Calories 546kcal

Equipment

Cast Iron Skillet

Ingredients

1/4 cup tapioca flour
1 tsp salt
2 tsp garlic powder
12 chicken wings 1 singlet
1 tbsp duck fat can be purchased on line or in studio
1 tbsp avocado oil add extra oil if the pan is drying out
1 tbsp Franks Hot Sauce this is optional

Instructions

Add dry ingredients in zip lock bag or bowl.
Mix 12 wings in bag until every piece is covered.
Heat oil in cast iron skillet in medium high heat. Don’t add the wings until the oil is sizzling when water droplets are added.
Brown chicken pan
Turn on oven to 500 degrees and place pan in the oven
Depending on how good the oven is it could take 20-40 minutes. The wings are done when they are crispy and cooked all the way through.
Add Frank’s Red Hot Sauce if you want.(optional)

Nutrition

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Crockpot Fall Chicken Thighs

Servings

Calories 599kcal

Ingredients

1 tbsp ghee
6 boneless skinless chicken thighs
1 tsp salt
1 tsp pepper
5 garlic cloves crushed
1 inch ginger
3 cups butternut squash cubed
2 sweet potatoes cubed
2 cups chicken bone broth
1 sweet onion diced
2 tbsp curry
15 oz coconut cream
2 tbsp arrowroot with broth Mix arrowroot with broth until smooth

Instructions

Heat ghee in cast iron skillet
Cover Chicken thighs with salt and pepper
Lightly brown chicken thighs
Add all the chicken and drippings to crockpot.
Cover chicken with sweet potatoes, onion, garlic, ginger, and squash and leave on high for 2 hours.
Add 2 cups of chicken bone broth with curry
Leave on high for 3 hours
Add coconut milk
Add arrowroot
Leave on simmer for 1 hour
Keep on warm until the family is ready to eat.

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My Favorite Chicken Salad

Course Main Course

Cuisine American

Keyword salad

Prep Time 10 minutes

Servings

Calories 504kcal

Ingredients

½ white meat from rotisserie chicken cubed
½ very ripe avocado
½ lime juice only
1 tsp dill season to preference
salt to taste
black pepper to taste
1/4 tsp garlic powder
1 celery stalk chopped
¼ red onion diced

Instructions

Mix all ingredients together.
Use the avocado like a mayonnaise.

Nutrition

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Scallops with Bacon

Servings

Calories 350kcal

Ingredients

4 bacon slices
1 pound sea scallops
3 cups spinach

Instructions

Cook bacon and remove from pan
Cook scallops in bacon grease
Add spinach and saute
Cut up bacon and sprinkle over scallops

Nutrition

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Yai Yai’s Garden Recipe

This reminds me of my Yai Yai’s favorite summer recipe.

Prep Time 10 minutes

Cook Time 39 minutes

Servings

Calories 244kcal

Author Nicole Kefalas

Cost 8

Ingredients

1 squash
3 cups french green beans
1 tbsp avocado oil
1 tbsp olive oil
2 tsp greek dressing
1 tbsp fresh dill
2 heirloom tomatoes

Instructions

Cut up vegetables and mix olive oil, vegetables, and vegetables in a bowl.
Heat cast iron skillet in a grill with avocado oil
Add mixed vegetables in a sizzling oil.
Cover grill and finish cooking on medium heat for 30-40 minutes

Video

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Sea Bass with Capers

Servings

Calories 432kcal

Ingredients

6 oz Sea bass
1 tbsp tapioca flour
1 tbsp almond flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp olive oil
1 tsp ghee
1/2 lemon juice from
1 tbsp capers

Instructions

Cover fish in salt, pepper, garlic, almond flour, and tapioca flour.
Heat cast iron skillet over medium high heat with olive oil and ghee.
Preheat oven to 350 degrees.
Brown fish in heated skillet with olive oil and ghee.
Place chicken in baking sheet with capers and lemon and put in the oven and bake until the fish is done.

Nutrition

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Spicy Buffalo Sweet Potato Skins

Course Main Course

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings

Calories 317kcal

Ingredients

2 sweet potatoes
4 t ghee
2 cups broccoli chopped
2 scallions
3 T Franks Hot Sauce
chipotle powder sprinkle
salt and pepper to taste

Instructions

Preheat oven to bake at 350.
Wash sweet potato and slice each in half
Wrap potatoes in tinfoil and bake until cooked through – about 30 minutes (I like to roast other veggies for other recipes at the same time)
While potatoes bake, melt ghee in a sauce pain over medium heat. Add franks, chipotle and salt and pepper. Chop broccoli and add to ghee mixture. Let the mixture cook uncovered for about 5 minutes, then cook another 5 on low, or until broccoli is to your desired tenderness.
Chop scallion.
When potatoes are finished, open and pour broccoli ghee mix in the potatoes, splitting your filling evenly. Slice the scallion and top potato.
Add more salt and pepper to taste.

Notes

You may choose to use a vegetable scrubber, but I think that removes some of the nutrients so I’ll risk eating some dirt.

Nutrition

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Sweet Potato Ginger Soup (Pulled Pork Option!)

Course Main Course

Cuisine Indian

Keyword soup

Total Time 1 hour

Servings

Calories 192kcal

Equipment

immersion blender

Ingredients

2 T coconut oil
1/2 vidalia onion
2 cloves garlic
2 T ginger – fresh grated
1/2 tsp salt
1/2 tsp black pepper
3 sweet potato – large, peeled cubed
2 cups vegetable broth
14 oz coconut milk – canned
2 scallions
2 T hemp hearts

Instructions

Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Don’t rush the onions. This will add lots of sweet flavor to your soup if you have the patience to cook and caramelize slowly. Stir in the garlic, ginger, salt and pepper. Cook for about 3-5 minutes.
Place cubed sweet potato on a baking sheet and bake covered in the oven at 350 for approximately 20 minutes (while your delicious onions and spices fill the kitchen with yummy wafts of goodness)
Pour vegetable stock in the large pot and bring the mixture to a boil. Add sweet potato from over, reduce it to a simmer, cover the pot and cook for 5 to 10 minutes, until sweet potatoes are soft.
Once the potatoes are fork tender, turn off the heat.
Use an immersion blender or carefully pour the mixture into a regular blender blending until pureed and smooth.
Add in the coconut milk and blend again until smooth.
Pour the mixture back into the pot.
Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.

Notes

Option to serve this wonderful soup over a serving of pull pork for a more calorically dense, and protein rich meal.
https://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig

Nutrition

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Butternut Squash Soup

Course Main Course

Cuisine American

Keyword soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 235kcal

Equipment

2 Butternut Squash
2 cloves garlic
13 oz coconut milk

Ingredients

2 Butternut Squash
2 cloves garlic
13 oz coconut milk

Instructions

Pre heat oven to 350.
Peel and cube squash, place on a baking sheet with peeled garlic and bake for 30 minutes.
Remove from oven and blend squash and garlic in high speed blender or use immersion blender until smooth.
Add in coconut milk and stir until thoroughly mixed.

Notes

Option to add 8-16 oz of vegetable stock to thin out the soup.

Nutrition

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Baby Spinach Salad

Course Salad

Cuisine American

Keyword salad

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 261kcal

Ingredients

2 cups of baby spinach
2 T embody Greek Dressing

Notes

embody Greek Dressing
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing

Combine all ingredients in mason jar. Shake well.

Nutrition

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Nicole’s Deviled Eggs

Course Breakfast, Main Course

Cuisine American

Keyword avocado, eggs

Prep Time 4 minutes

Cook Time 11 minutes

Total Time 15 minutes

Servings

Calories 288kcal

Ingredients

12 eggs
3 avocado
1 tsp dijon mustard
1 tsp paprika
salt and pepper to taste

Instructions

Boil water in large sauce pan, and add eggs at boil. Time for approximately 11 minutes for a hard boiled egg.
Remove from heat and immediately run under cold water.
Peel eggs and rinse in cold water to remove excess shell pieces.
Slice eggs in half lengthwise and remove yolks and place in large bowl.
Peel and pit avocado and add to bowl with mustard, paprika, salt and pepper. Mash together (or use an immersion blender for a fluffier filling).
Using a spoon, gently fill egg whites with yolk mixture. Sprinkle with a bit more paprika (for decoration).

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Chopped Apple and Cinnamon

Course Snack

Cuisine American

Keyword apple

Prep Time 2 minutes

Calories 96kcal

Ingredients

1 apple
1/4 tsp cinnamon

Instructions

Chop any varietal of apple into bite sized pieces and place in a bowl. Add cinnamon and toss.

Notes

Lemon or lime juice will give a little extra flavor if you’re adventurous!

Nutrition

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Cauliflower Rice

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Servings

Calories 133kcal

Ingredients

1 head cauliflower
1 vidalia onion
2 T Ghee
4 scallion
1 tsp coconut aminos

Instructions

Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.

Nutrition

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Grilled Summer Squash

Course Main Course

Cuisine American

Keyword grill

Prep Time 2 minutes

Cook Time 12 minutes

Total Time 14 minutes

Calories 328kcal

Ingredients

2 Summer Squash
2 T avocado oil
1 tsp rosemary finely chopped
2 cups baby spinach
2 T Greek Dressing

Instructions

Slice Squash lengthwise and then again lengthwise.
Drizzle with oil and sprinkle rosemary.
Grill 10-12 minutes or until soft
Toss baby spinach together with dressing in a bowl. Serve squash warm over salad greens.

Notes

Dressing
1 cup olive oil
1/2 cup red wine vinegar
1 T Greek Seasoning

Keep in mason jar and use on salads!

Nutrition

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Baby Spinach Salad

Course Salad

Cuisine American

Keyword salad

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 261kcal

Ingredients

2 cups of baby spinach
2 T embody Greek Dressing

Notes

embody Greek Dressing
1 cup Olive Oil
1/2 cup Red wine vinegar
1 T Greek Dressing

Combine all ingredients in mason jar. Shake well.

Nutrition

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Ginger Cashew Bok Choy

Course Main Course, Side Dish

Cuisine Chinese

Keyword vegetable

Prep Time 3 minutes

Cook Time 7 minutes

Total Time 10 minutes

Servings

Calories 312kcal

Ingredients

2 cups Bok Choy shredded
2 T ghee
1/8 cup cashews crushed
1 T ginger fresh, grated
2 T avocado oil
sea salt and pepper to taste

Instructions

Melt ghee in saute pan over medium/high heat.
Add cashews and cook 2-3 minutes or until golden brown and fragrant.
Add ginger and cook together for 1 minute, stirring.
Add avocado oil and let oil come to temp, about 2 minutes.
Add bok choy and lightly saute, about 3 minutes.
Season with salt and pepper to taste.
Serve over white bean puree or eat as a side dish.

Nutrition

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White Bean Puree

Course Side Dish

Cuisine Indian

Keyword legumes, vegetable

Prep Time 30 minutes

Cook Time 7 minutes

Total Time 37 minutes

Servings

Calories 21kcal

Equipment

16 oz white beans, canned
1 T coconut oil
1 T fresh grated ginger
1/2 sweet onion, diced

Ingredients

16
oz white beans, canned
1 T coconut oil
1 T ginger, fresh, grated
1/2 sweet onion

Instructions

Place beans in a pressure cooker for 30 minutes on med/high.
In a skillet, heat oil. Add onion and cook until golden brown and fragrant.
Add in ginger and cook for 2-3 minutes
Add in white beans and mix.
Use an immersion blender or remove and blend in high speed blender.

Notes

Use as a sauce or serve under Terriyaki Broccoli.

Nutrition

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Butternut Squash and Apple Compote

Course Main Course

Cuisine American

Keyword vegetable

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings

Calories 171kcal

Ingredients

1 Butternut Squash
2 Apples
1 T ghee
1 tsp Cinnamon
1 tsp coconut sugar
1/2 tsp nutmeg

Instructions

Preheat oven to 350
Peel and cube squash and apple.
Melt ghee and mix in spices.
In a bowl, toss squash and apples with spices and sugar
Bake for 30 minutes or until soft and fragrant.

Nutrition

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Terriyaki Broccoli

Course Main Course, Snack

Cuisine Japanese

Keyword vegetable

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings

Calories 266kcal

Ingredients

2 cups broccoli crowns
2 T avocado oil
1/4 cup tapioca flour
1 egg
1/4 cup coconut aminos

Instructions

Heat 1 T avocado oil in skillet over medium heat
Chop broccoli crowns into bite sizes
Drizzle remaining oil over broccoli crowns
In a separate bowl, mix egg, tapioca flour and amino.
Toss broccoli in egg mix and pan sear in skillet. Cook until golden brown.

Nutrition

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Chopped Apple with Walnuts

Course Snack

Cuisine American

Keyword nuts

Prep Time 1 minute

Total Time 1 minute

Servings

Calories 286kcal

Ingredients

1 apple
1/4 cup walnuts
1 T seed mix hemp, flax, chia

Instructions

Chop apple and place in bowl.
Measure 1/4 cup walnuts and place in baggie to crush with rolling pin.
Add nuts and seeds to bowl and toss until thoroughly mixed.

Notes

I keep a mason jar of seed mix on the counter to cut down on the number of containers I need to take out. I mix 1 cup of hemp, flax and chia each and shake well in the mason jar. I scoop out the blend for soups, salads, and granola!

Nutrition

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Baked Breakfast Casserole

Course Breakfast

Cuisine American

Keyword eggs

Prep Time 10 minutes

Cook Time 35 minutes

Servings

Calories 252kcal

Ingredients

2 sweet potatoes – medium peeled and shredded
1 T avocado oil
sea salt and pepper for crust (potatoes)
12 slices bacon reserve fat from this bacon to cook with later
1 sweet onion diced
2 cloves garlic diced
1 red pepper
2 cups baby spinach
10 eggs
1/2 cup coconut milk
1 T nutritional yeast optional
sea salt and pepper for casserole

Instructions

In a large skillet, cook bacon and drain on paper towel – reserve grease in pan .
Add onions, garlic, red pepper to bacon grease to cook for about 5-6 minutes or until onions are translucent and peppers are soft. Add spinach to wilt.
Chop bacon to bits and add to veggies.
In a separate bowl, whisk eggs, coconut milk, salt and pepper
Decrease oven temp to 375.
Add veggies on potato crust, then pour egg mix over.
Bake about 20 minutes or until top of egg casserole is golden brown.
Cut casserole into 9 squares and freeze, refrigerate or serve!

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