Beef Vegetable Soup

Ingredients

Sofrito:

  • 1 Tbsp avocado oil
  • 1/2 yellow onion chopped finely
  • 6 stalks celery chopped finely
  • 2 cloves garlic (pressed or finely chopped)

Soup:

  • 1 lb beef cubed (you can use any roast or stew meat you choose)
  • 5 to 6 stalks of celery chopped
  • 4 to 5 carrots chopped
  • 3 to 4 turnips, cut into 1/2“ cubes (alternately you can use sweet potatoes or regular potatoes if tolerated)
  • 2 to 3 golden beets, cut into 1/2“ cubes (or use more turnips, potatoes, or sweet potatoes)
  • 1 – 16 oz organic beef bone broth
  • 2 – 16 oz organic beef broth (alternately you can use organic beef bone broth)
  • 3 to 4 Tbsp  Spice hunters organic Mexican Season mix (or to taste)
  • Salt and Pepper to taste

Directions:

  1. In large pot add Sofrito ingredients and cook for 3-4 minutes. Add meat and brown (about 5-6 min.)
  2. Pour in beef broth and bone broth, set on medium heat, and cook until boil. 
  3. Turn it down to a simmer and add vegetables.
  4. Once vegetables are soft add the seasonings and cook for another 5 minutes.
  5. Remove from heat and serve.

Beef Taco Soup

Ingredients

Sofrito:

  • 1 Tbsp avocado oil
  • 1/2 yellow onion chopped finely
  • 6 stalks celery chopped finely
  • 2 cloves garlic (pressed or finely chopped)

Soup:

  • 1 to 2lb beef cubed or grass fed hamburger (you can use any roast or stew meat you choose)
  • 5 to 6 stalks of celery chopped
  • 4 to 5 carrots chopped
  • 3 to 4 turnips, cut into 1/2“ cubes (alternately you can use sweet potatoes or regular potatoes if tolerated)
  • 2 to 3 golden beets, cut into 1/2“ cubes (or use more turnips, potatoes, or sweet potatoes)
  • Fresh cilantro leaves to top
  • 1 – 16 oz organic beef bone broth
  • 2 – 16 oz organic beef broth (alternately you can use organic beef bone broth)
  • 1 to 2 cans organic petite diced tomatoes ( alternately you can use fresh diced tomatoes)
  • 3 to 4 Tbsp  Spice hunters organic Mexican Season mix (or to taste)
  • Salt and Pepper to taste
  • Toppings: I like to use salted plantain chips to top my taco soup or if you can tolerate tortilla chips

Directions

  1. In a large pot add sofrito ingredients and cook 3 to 4 minutes. Add meat and let brown (about 5-6 min.)
  2. Pour in beef broth and bone broth.
  3. Set on medium heat, cook until boil. 
  4. Turn it down to a simmer and add vegetables.
  5. Once vegetables are soft add seasonings and cook another 5 minutes.
  6. Remove from heat and serve.

Paleo Bone Broth with Turmeric Recipe

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Although many of us think of broths as a way to warm up in winter, this Paleo bone broth with turmeric is the perfect way to detox and stay nourished all year. With simple ingredients and barely any prep time, you can have a large batch of bone broth to use or freeze for recipes, or simply to enjoy on its own.

Bone broth has several healing benefits especially for those living with an autoimmune disease. Learn more about the benefits of bone broth including healing leaky gut, boosting your immune system, healthier hair, and more with our friends at Cognitune.

Equipment:

  • Roasting pan/baking sheet large enough to fit all of the bones
  • Crock pot/stock pot large enough to fit your bones in
  • 1 broth bag or you can use a piece of cheese cloth (for the vegetables)
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Ingredients:
  • 2 to 5 lbs chicken bones and chicken necks/backs, feet and liver
  • 1 to 2 Teaspoons Granulated Garlic and Onion
  • Black pepper
  • 3 to 4 bay leaves
  • sprig or two of thyme
  • 1 to 3 containers ( 32 oz. ea.) ready made organic chicken broth.
  • Filtered Water – enough to make sure the liquid in the pot covers the bones completely
  • 3 to 4 Carrots cleaned and cut in half
  • 1 to 2 yellow onion quartered (you can leave the skin on it contains nutrients and gives the broth a bit of color)
  • 4 to 5 stalks of celery cleaned and cut in half
  • 2 to 3 cloves of garlic
  • Himalayan Pink Salt to taste
  • 2 Tablespoons fresh Turmeric

Directions: 

  1. Preheat oven to 375 degrees
  2. Place bones on your baking pan season with salt pepper granulated onion and garlic and brown in the oven for 45 minutes to an hour, you can cook longer. The browner the bones the richer tasting the broth.
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  3. Remove bones from pan and place bones, vegetables, herbs and turmeric in cheese cloth or broth bag; make sure to tie your cheese cloth or broth bag into a tight sachet so nothing escapes
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  4. Add sachet to your pot along with the liquid
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  5. Bring pot to boil, and then reduce heat to a simmer
  6. Let simmer until the liquid has been reduced about 1/4, this will take about 6 to 10 hours on the stove or about 4 to 5 hours in a crock pot This recipe can also be used in an Instant pot, however cooking time will be much reduced.
  7. Remove from heat, add salt to taste and cool; You can then serve immediately or place into containers and freeze.

We like to use an* ice cube tray to freeze the bone broth in so that when we need it we’ll have it available quickly and only in the serving size we need. This is also a great idea for those of your who live alone or just want a quick pick me up during cold and flu season.

*When the broth is frozen then you can remove them from the ice cube tray and store in a zipper seal bag.  Each compartment in an ice cube tray holds about 2 ounces.

Making soup? Try our crackers to go on top. 

Mimosa

Ingredients:

  • 16 oz. organic orange juice
  • 16 oz. Organic pineapple juice
  • 4 citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha

Directions:

  1. Combine orange juice, pineapple juice, and sparkling water in a pitcher.
  2. Pour into champagne glasses.
  3. Garnish with an orange wedge. And a dollop of dairy-free Orange or pineapple sherbet

Serves 5

Moscow Mule

Ingredients:

Directions:

  1. Fill copper mugs 3/4 full of crushed ice.
  2. In a pitcher, mix together ginger beer, lime juice, and club soda.
  3. Stir. Pour into mugs.
  4. Garnish with a lime wedge.

Serves 4

The Best Paleo Burger

Ingredients:

  • 2 lbs lean grass-fed ground beef
  • 4 large cloves of garlic pressed
  • 1 medium yellow onion minced finely
  • Salt and pepper to taste
  • 2 Tbsp beef tallow, bacon fat, or avocado oil

Directions:

  1. In a large bowl, mix all ingredients together
  2. Form patties
  3. Cook to your desired doneness
  4. You might try add-in…
  • Bacon burgers – Diced bacon, minced onion, – top with cheese, tomato, onion, lettuce, and avocado
  • Teriyaki Burger  – Coconut aminos, minced ginger – top with lettuce and onion
  • Mexican Burger  – Bell Peppers, Chili Powder, tomato powder, oregano, cumin, cheese, lettuce, tomato, avocado, and jalapeño
  • Mediterranean Burger – Greek Oregano, basil, parsley, rosemary, thyme, dill, marjoram, cinnamon – top with red onions, pepperoncini, lettuce, and goats milk feta (omit if dairy-free) 

Espresso Float Martini

Ingredients:

  • 12 oz. Seedlip Spice 94 (you can purchase this non-alcoholic spirit at Total Wine)
  • 12 oz. cold brew concentrate
  • 12 tsp. honey simple syrup or to taste
  • Ice
  • Dairy-free vanilla or coffee-flavored ice cream (can use dairy if you can tolerate it)
  • coffee beans, or grated chocolate for garnish

Directions:

  1. Add Seedlip Spice 94, cold brew, and simple syrup to a large pitcher
  2. Add ice and stir.
  3. Strain into glasses.
  4. Top with a big scoop of vanilla ice cream and coffee beans, a sprinkle of freeze-dried coffee, and some grated chocolate (Serves 6)

Banana Pudding

Ingredients:

  • 13.5 ounces full-fat canned coconut milk divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey or more to taste
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 (12 ounces) container of frozen whipped topping, thawed
  • 14 bananas, sliced
  • 1 to 2 boxes of Gluten-Free vanilla wafers

Pudding Directions:

  1. Pour ¼ cup of coconut milk into a bowl. Be sure to shake the can well first.
  2. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
  3. In a saucepan, over medium heat, add the remaining coconut milk and honey.
  4. Heat, stirring frequently, until the sweetened milk is steaming, Do not boil.
  5. Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
  6. Add in the vanilla extract and salt and stir to combine.
  7. Refrigerate uncovered for 30 minutes, and then cover tightly until the pudding firms up, this step will take at least 2 hours.
  8. Store in the fridge for up to 4 days. 

Serving Directions:

  1. Before serving add the Whipped topping and whip the pudding with a hand mixer until light and fluffy.
  2. In a straight-sided bowl (other bowls will do too) Vanilla wafers, banana slices, and pudding (in that order) until all are used up.
  3. Refrigerate until firm, serve.

Cranberry Mocktini

Ingredients: 

  • 3/4 cup organic lime juice
  • 24 oz. citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha
  • 1/2 cup organic sugar-free cranberry juice
  • 3-4 Tbsp. Honey simple syrup or stevia drops to taste (see honey simple syrup recipe below)
  • Ice

Directions:

  1. Pour lime juice, sparkling water, cranberry juice, sweetener, and ice into a jar or cocktail shaker and shake until cold.
  2. Strain out ice and pour it into a martini glass. Serve.

Honey Simple Syrup

Ingredients: 

  • 1 cup light raw honey
  • 1 cup filtered water

Directions: 

  1. Place honey and water in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes.
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

Frozen Virgin Strawberry Daiquiri

Ingredients:

  • 1 pound organic frozen strawberries
  • 6 tablespoons lime simple syrup* recipe below (or pure maple syrup)
  • 1/3 cup organic lime juice
  • 2 tbsp organic lemon juice
  • 1 cup ice
  • ⅛ teaspoon sea salt

Directions:

  1. Place all ingredients into the jar of a high-speed blender.
  2. Blend until smooth. (Serves 4)

Lime Simple Syrup

Ingredients:

  • 1/2 c. Light raw honey
  • 1/2 c. water
  • 2 tsp. grated lime zest, plus 1/4 cup lime juice

Directions:

  1. Place honey, water, and lime zest in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes. 
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

You can use any citric fruit zest for this recipe. Or try using unsweetened fruit juice in place of water.

Greek Lemon Potatoes

Ingredients:

  • 1/3 c.  fresh lemon juice (from about 2 large lemons)
  • 1/3 c. low-sodium chicken broth
  • 1/4 c. olive oil
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 1/2 tsp. garlic powder
  • Black pepper, to taste
  • 3 tbsp. fresh oregano leaves, roughly chopped
  • 2 1/2 lb. medium Yukon Gold potatoes, cut into 1-inch wedges

Directions:

  1. Position a rack in the lower third of the oven and preheat to 425˚. 
  2. Whisk together the lemon juice, chicken broth, olive oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano in a liquid measuring cup. 
  3. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.
  4. Roast the potatoes on the lower oven rack until they’re almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. 
  5. Toss and continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more.
  6. Toss again, then sprinkle with the remaining oregano and season with salt.

Paleo Bruschetta

Ingredients

  • 2 pints (454 grams) grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Fermented Honey (available from Snackin’ Free) or white wine vinegar of your choice
  • 1 large Hass avocado Salt to taste
  • 1 paleo baguette (available from Snackin’ Free) or baguette of your choice
  • 5 cloves garlic ( for a twist try black garlic)
  • 1/ 2 cup (14 grams) fresh basil leaves, chopped
  • Freshly ground pepper, to taste

Directions

  1. Chop tomatoes into small pieces and place in a medium-sized bowl with minced garlic, olive oil, vinegar, and salt, gently tossing to coat tomatoes.
  2. In a small bowl place avocado, mash until smooth paste forms then set aside.
  3. Slice baguette diagonally into 1/2 inch pieces and place on a baking sheet.
  4. Toast under the broiler until golden, watching closely, and flip over, repeating with the other side.
  5. Once bread slices are cool enough to touch, lightly rub garlic on top of bread slices.
  6. Spread a scant amount of avocado paste over rubbed black garlic and top avocado bruschetta with tomato mixture, chopped basil leaves and freshly ground black pepper. 
  7. Serve & Enjoy!

Honey Liqueur

CHOOSE YOUR HONEY WISELY

The main ingredient in honey liqueur is obviously honey. There are countless varieties of raw honey to choose from, many of them with different flavor profiles. While clover honey is the most common and tends to be the least expensive, it’s also considered to be the mildest variety. If you do choose clover honey, adding a bit of orange zest and cinnamon can help richen the flavor profiles and create a subtle aftertaste. If you aren’t a fan of orange, there are countless other natural flavor enhancers, including lemon zest, chamomile, and vanilla. Feel free to get creative!

If you choose flavored honey or stronger honey, it may be better to skip the extra flavorings because they could negatively affect or overpower the natural taste of the honey itself. But above all, make sure the honey you use is pure 100% raw honey. Make sure it doesn’t have any honeycombs, either — this helps to avoid straining the wax from the liqueur.

Directions:

  • Just pour two cups of vodka into a glass jar and add one and a half cups of honey. 
  • Gently stir the mixture until the honey dissolves completely. After that, it needs to age for at least a month.
  • Keep it in a cool, dark place and stir it with a wooden or metal spoon at least once a week to ensure maximum quality.

Americans consume about 1.3 pounds of honey per person per year, and there are always creative ways to incorporate delicious raw organic honey into your diet.

Southern Bacon-Fried Cabbage

Ingredients:

  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large head cabbage, cored and chopped 2 tsp. seasoned salt 
  • 1/2 tsp. ground black pepper 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder 

Serves 6 – Cook time: 45 min

Directions:

  1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
  2. In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder, and garlic powder. Mix well.
  3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
  4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately. 

Easy Plantain Fries

Ingredients:

  • 2 to 3 Green Plantains (Peeled and cut into matchstick fries about 3 inches long)

Directions:

  1. Place a large fry pan on the stove with about 1 inch of oil in the bottom.
  2. Heat on med-high heat.
  3. Pat dry the plantains and place them in the hot oil (carefully). Do not overcrowd the pan as it will bring the temperature down and the plantains will soak up the oil.
  4. Cook, turning frequently until the plantains are browned on all sides.
  5. Remove from the oil and drain on a paper towel-lined baking dish.
  6. Season with salt or other seasoning and serve hot.

Veggie Nori Rolls

Ingredients:

  • 1  organic raw sushi nori sheets
  • 1⁄4  small avocado mashed
  • 1⁄4  yellow bell pepper cut into thin strips large carrot cut into thin strips cucumber cut into thin strips 
  • 1⁄4  red onion thinly sliced
  • 1⁄2 cup alfalfa sprouts
  • 1⁄4 cup cilantro
  • 1⁄2 Tbsp black sesame seeds
  • Coconut aminos (or soy sauce), sriracha sauce, or vinegar with salt and pepper for dipping 

Directions:

  1. Lay the nori sheets on a flat surface, a countertop, or a cutting board.
  2. Cut, dice and mash the avocado into a separate bowl and save on the side for now.
  3. Spread 3 Tbsp of the mashed avocado at the closest end of each nori sheet about 1/2 inch from the edge
  4. Lay the thinly sliced yellow bell peppers, carrots, cucumber, red onion on top of the mashed avocado, parallel to the edge of the nori sheet, and top with alfalfa sprouts, sesame seeds, and cilantro. 
  5. Leave an edge of about 2 inches that is filling-free.
  6. Roll the edge of the nori with all the fillings over onto the nori sheet just until you can no longer see the “filling”; continue this rolling action until you reach the other end. 
  7. Wet your index finger with water and wet the end of the nori sheet and continue to roll.  (this will make the nori sticky and help to hold it all together). 
  8. Slice sushi every 2 inches
  9. Repeat this process until you have as many as you need

Serves 2 People – Prep Time 15min

Ginger Mango Mocktail

Ingredients:

  • ¾ cup (180 ml) ginger kombucha, or green tea
  • 1/2 inch x 1/2 inch slice fresh ginger
  • 1 (250 g) mango, peeled, seeded
  • ½ lime, peeled and seeded
  • ½ lemon, peeled and seeded
  • ½ medium orange, peeled and seeded
  • 2 cups (260 g) ice cubes

Directions:

  1. Peel the citrus fruits completely removing the peel and white pith with a peeler or paring knife.
  2. Place all ingredients into the high-speed blender container in the order listed and secure the lid.
  3. Start the blender at its slowest speed, then quickly increase to its highest speed.
  4. Blend the ingredients for 1 minute or until desired consistency is achieved.

Spicy Roasted Almonds and Walnuts

Ingredients:

  • 2 cups unsalted whole almonds
  • 2 cups shelled walnut halves
  • 1 tsp olive oil
  • 1 tsp paprika
  • 1/8 tsp (or more if you are daring) cayenne pepper
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/8 tsp salt

Directions:

  1. Put nuts in a large bowl and toss with olive oil. 
  2. Mix all the spices together in a separate bowl and then toss with the nuts to coat. 
  3. Spread the mixture in a single layer on a cookie sheet and bake at 300° for 30-40 min stirring occasionally.
  4. Let them cool and save them in an airtight container. You can eat them warm, but I prefer them at room temp when they have a chance to regain their crunch.

Healthy Snickers Pie

(Raw, Vegan, Gluten + Grain-Free, Refined Sugar-Free)

Ingredients:

Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)
  • 1 c unsweetened dried coconut 1 tsp vanilla extract 

Caramel Layer 

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter 

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c almond butter, nut butter, sunflower seed butter or peanut butter (not paleo) of choice 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional) 

Directions:

Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment-lined 8″ round pie pan. 
  2. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. 
  3. Place in the freezer to set while you make caramel ingredients. 

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. 
  2. Spread an even layer atop pie crust and return to the freezer. 

Nut Butter Mousse

  1. Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to the freezer.
  2. If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.
  3. Freeze overnight, and store in the freezer but let de-thaw on the counter for about 10 min before serving your very own healthy snickers pie

Paleo Croquettes

Ingredients:

Filling

  • 1 1/2 to 2 lbs. lean grass-fed / grass-finished ground beef (ground pork, chicken, or turkey can alternately be used)
  • 2 Tablespoons Avocado oil
  • 1/2 to 1 teaspoon each Himalayan pink salt and freshly ground pepper (or to taste and may be omitted)
  • 1/2 yellow onion finely diced
  • 1/4 cup finely shredded carrot
  • 1/4 cup finely chopped cabbage
  • 2 tsp. granulated garlic

Coating

  • 1 cup cassava flour or arrowroot powder
  • 1 bag Paleo plain or seasoned bread crumbs (or cassava flour will do)
  • 2 to 3 eggs, beaten well (preferably pasture-raised or organic free-range)
  • 2 to 3 tbsp. Water
  • Avocado oil enough to cover the bottom of a frying pan

Directions:

  1. Place all filling ingredients in a large bowl and mix thoroughly by hand.  Shape croquettes into small bite-size sausage link shapes and set them aside.
  2. In a small bowl, beat eggs and water together and set aside.
  3. Place cassava flour and bread crumbs (separately) in a shallow dish or on foil on the counter.
  4. To coat croquettes coat croquette in flour, dip in egg wash, then coat with bread crumbs and set aside.  Repeat with all other croquettes.
  5. Heat oil in the frying pan. Place croquettes in hot oil and cook until golden brown turning to make sure all sides are browned and croquet is fully cooked. 
  6. Remove from hot oil with a slotted spatula or spoon and drain on a paper towel-covered tray.