Delicious Primal Cooking

Ingredients:

340g (0.75#) uncured nitrate free bacon, diced

1 bunch asparagus (ends trimmed off), diced

340g (12oz) shaved Brussels sprouts

5 shallots, thinly sliced

310g (1 tiny) butternut squash (peeled and seeded), small dice

4 jalapeno, seeded and small dice

4 cloves garlic, minced

2 tbl balsamic vinegar

2 tsp Dijon mustard

1 tsp smoked paprika

Method:
In a large skillet cook bacon to desired consistency. Move to paper towels to drain and remove all but 1 tbl bacon fat from skillet. Add shallot and cook until it begins to caramelize. Add butternut squash and garlic. Sauté until squash begins to soften. Add Brussels sprouts, asparagus, jalapeno, balsamic, Dijon, and paprika. Cook until squash is soft and asparagus is crisp tender. Mix in cooked bacon. Season to taste with salt and pepper.

5 servings, macros per serving:

302 calories

15g fat

25g carbohydrate

20g protein

Ingredients per roll

•1 steamed collard leaf (extra stem removed)

•1 oz/28g roast Turkey breast

•18g red bell pepper

•23g english cucumber

•9g pickled shallot (see below)

•15g pickled carrot (see below)

•8g broccoli sprouts•1/2 cup (43g) broccoli slaw (see below)

•1 tbl tahini sauce (see below)

Method:

Broccoli slaw

85g (1 cup) broccoli slaw

1 tbl avocado Mayo

3/4 tsp apple cider vinegar

1/8 tsp kosher salt

Sauce

2 tbl coconut aminos

Zest and juice of 1 meyer lemon (= 2 tbl juice)

1.5 tsp white wine vinegar

1 tbl tahini

1/8 tsp kosher salt

Quick pickle

1/2 cup red wine vinega

1 tsp mustard seed

1.5 tsp salt

Microwave 2 minutes. Add shallot and carrot and let sit 30+ minutes.

Steam collard leaf 1-2 minutes, it will soften and turn bright green. Trim excess stem. Add filling, drizzle with sauce and roll up, tucking in sides as you roll.

Macros (per roll)

149 calories

5.9g fat

12.6g carbs

8.6g protein

Ingredients:

3 pounds boneless, skinless chicken breast cut into bite size cubes

6 cloves garlic, minced

4 tsp. fresh ginger, minced

5 tsp. ground turmeric

2 1/2 tsp. ground coriander

2 1/2 tsp. ground cumin

1 tsp. ground ginger powder

1 tsp. garlic powder

Kosher salt

Pepper

2 tbl. extra virgin olive oil

2 sweet onions, diced

Two 15-oz cans butternut squash

Two 13.6-oz cans full fat coconut milk

1 pound acorn squash, peeled, seeded, and cubed

1 pound sweet potato, peeled and cubed

12 oz rutabaga, cubed

8oz carrot, peeled and thickly sliced

1 pound asparagus, woody ends trimmed and sliced in 1/2 inch pieces

If you are not following an autoimmune protocol you can also add 2 1/2 tsp. ground garam masala and the seeds of 4 dried árbol chiles (discard pods after releasing seeds)

Method: Season chicken with salt and pepper. In a large pot (I used my 9.5 quart dutch oven) sauté onion in olive oil with some salt over medium low heat. After a few minutes add garlic, ginger and chicken. Begin to sear chicken. Add spices and cook until chicken isn’t pink. Add butternut squash, coconut milk, and acorn squash. Bring to a simmer and cook 15 minutes. Add sweet potato, carrot, and rutabaga. Simmer 10 minutes. Add asparagus and simmer 5 minutes or to desired tenderness. Season to taste with salt and pepper. Makes 12- 14 servings for me.

Ingredients:

1 tbl extra virgin olive oil

6 leeks, white and light green sliced

1.5 pounds sweet potato, peeled and cubed

4 cloves garlic, minced

2 quarts chicken bone broth

4 sprigs thyme

1 tbl lemon juice

1/2 cup cauliflower cream (https://deliciousprimalcooking.com/2016/01/02/paleo-whole-30-cauliflower-cream/)

1/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp turmeric

3/4 cup nutritional yeast

1 pound broccoli florets

Kosher salt

Pepper

Method:
Sauté leek with salt in olive oil very low heat until soft. Add garlic and sauté 2 minutes. Add sweet potato, thyme, lemon juice, cauliflower cream, and 1 quart broth. Bring to a boil and simmer until sweet potato is tender, about 15 minutes. Remove thyme sprigs. Add spices and yeast and transfer to blender to purée until smooth. Return to pot and add additional quart broth. Add broccoli florets and simmer to desired tenderness. Season to taste with salt and pepper.

Ingredients:

1 cup chopped onion

1 cup sliced celery

I cup sliced carrot

4 cloves garlic, minced

2 pounds sweet potato, peeled and cubed

4 cups chopped collard greens

3 pound rotisserie chicken (just the meat), shredded or chopped

3/4 tsp turmeric

1 1/2 tsp parsely

1 tsp poultry seasoning

6 cups chicken broth

1 can full fat coconut milk

Kosher salt

Pepper

Ghee or olive oil

Method:

Cook mirepoix and potatoes over medium to medium high heat in ghee 20 min. Add garlic for 1 min. Add seasoning, broth, coconut milk, cut up chicken. Bring to a boil. Reduce heat and simmer 15min.

Ingredients:

2 bone in center cut pork chops (at least 1” thick)

2 tbl ghee

Kosher salt

Pepper

Method:

Season both sides of pork chops with kosher salt and pepper. Heat 2 tbl ghee in cast iron skillet over medium heat (I’m using a large gas burner). Add chops to skillet and cook 6 minutes. Flip, cook another 6 minutes. Cook each edge 45 seconds or so. That’s it! Everyone who says they hate pork chops will be a big fan of these!

Ingredients:

2tbl ghee or olive oil

1 sweet onion, chopped

5 celery stalks, sliced

1 pound carrots, peeled and chopped

1 sweet potato, peeled and cubed

2 cloves garlic, minced

1 quart chicken bone broth*

1 can full fat coconut milk

1 tbl grated ginger root

1 tbl red Thai curry oaste

1/2 tsp red pepper flaje

1/2 tsp turmeric

Kosher salt and pepper to taste

*I use bone broth for the added protein, substitute vegetable broth if making a vegetarian dish.

Method:

Sauté onion and celery in ghee or oil with some salt over medium heat. After 4 minutes add carrot and potato. After 5 minutes add garlic and ginger. After 1 minute add curry paste. Mix in, then add broth, coconut milk, pepper flakes, turmeric and simmer 15 minutes. Transfer soup to Vitamix (blender) and purée until smooth and velvety. Return soup to pot, Season to taste with salt and pepper.

Excellent pairing with honey habenaro or Buffalo wings!

Ingredients:

2 pound celery root, peeled and shredded

2/3 pound carrots, peeled and shredded

1 cup + 2tbl mayonnaise

1/4 cup apple cider vinegar

2 tbl Dijon mustard (use brand without wine for Whole30)

1 tsp kosher dalt

Pepper to taste

Method:

Just mix everything together and enjoy!

Ingredients:

4-8 bone in, skin on chicken thighs

Kosher salt

Pepper

1 tbl ghee

1 tbl minced ginger

1 tsp minced garlic

2 tbl red Thai curry paste

1 can full fat coconut milk

1/2 tbl coconut aminos

Method:
Preheat oven to 375F. Season both sides of thighs with salt and pepper. Melt 1 tbl ghee in a cast iron skillet over medium to medium high heat. Add chicken to skillet, skin side down and cook for 6-8 minutes, until chicken releases from pan and skin is brown. Flip chicken. Whisk together ginger, garlic, curry paste, coconut milk, and coconut aminos. Pour sauce AROUND chicken (not on) in skillet. Transfer skillet to oven and bake for 45 minutes.

Ingredients

8 chicken thighs (boneless, skin on is easiest)

2 pounds acorn squash, seeded and cut

1 pound fancy or baby carrots

1 large sweet onion, thick sliced

2-3 tbl pure maple syrup

Extra virgin olive oil

Kosher Salt

Pepper

Method
Toss vegetables with olive oil, salt, and pepper. Spread on a lined baking sheet. Place chicken skin side up on a lined baking sheet. Brush skin of chicken with maple syrup then sprinkle with salt and pepper. Bake everything at 450F for 30 minutes.