Poppin Peppercorn Roast

IMG_2110Here is a tasty recipe for all you meat lovers.

Ingredients :

-2lb beef tenderloin. Fat trimmed.

- Garlic salt. (approx – 1 table

- Lemon Pepper seasoning.

- Onion powder.

- Garlic powder.

- Paprika.

- Whole Peppercorn pepper seeds.



Directions :

1. Preheat Oven to 475 degrees.

2. Sprinkle Garlic salt, garlic powder, paprika, onion powder, and lemon pepper generously! Make it look like the picture below.



3.  Put peppercorn in a ziploc and mach away.



4. Heat a skillet with coconut oil on high. Wait until the pan starts to smoke. Add Roast. Roast 5 minutes on both sides



5.   Add crushed peppercorn to the roast, then place in the oven for 20-25 minutes. Use a thermometer (get to 120 degrees)

6. Take roast out and let it rest for 10 minutes.

7. Cut and enjoy.





Happy Paleo Persian New Year! Chicken with Pomegranate & Walnut


Happy Persian New Year Everybody! Here is an awesome easy, Persian paleo recipe. Chicken with Pomegranate & Walnut (Fesenjan)



- 3.5lbs bone-in, skinless chicken thigh, breasts and legs
- 1 tsp sea salt
- 1 large onion, thinly sliced
- 2 tbsp ghee
- ½ tsp cardamom
- ¼ tsp cinnamon
- 3 garlic cloves, chopped
- 2.5 cups water
- 4 cups walnuts, coarsely ground
- 2 cups pomegranate juice
- 1 tbsp honey
- ¼ tsp, ground saffron
- 2 tablespoons  pomegranate seeds

Directions :

IMG_11351. In a large heavy-bottomed pan, heat 1 tablespoons of ghee over medium heat, brown the chicken on all sides. 5 minutes per side.

2. Melt the remaining ghee, and sauté onions until translucent for 5 minutes.


3. Add the cardamom, cinnamon and garlic, and cook another 3 minutes. Then add the water, bring to a boil and simmer for 10 minutes on low.


4. Add pomegranate juice and honey and mix well. Add saffron.

5. Cook on low for 4 hours, remove chicken, shred, and put back into the crockpot. Serve with seeds.


- Recipe credit - http://www.rubiesandradishes.com.


Rosemary Lemon Chicken


Lets focus on the Chicken on the plate. Pretend like the jalapeños don’t exist.


Ingredients :

- 6lbs of chicken breasts

-  2 tablespoons of garlic

- 2 tablespoons of sea salt

- 2 tablespoons of pepper

- 1/4 cup olive oil

- The juice of 6 lemons

- 2 rosemary sprigs

Directions :


1. Chop rosemary. Chop garlic.

2.  Mix all ingredients in a bowl.

3. Pound chicken flat. Poke holes with a fork. Add marinate

4. Let soak for 3 hours.

5. Grill.


Grilled Lemon Yogurt Chicken. Gluten Free!

IMG_0797Ingredients :

  • 1/2 cup plain Faget Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 tablespoon paprika
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5lb of chicken breast
  • Sauce ! -
  • 1/2 cup plain Fage Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Teaspoon favorite Gluten Free Hot sawwce!

Directions :

  1. Mix the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl.  Add chicken, coat with the marinade, , and seal the bag. Marinate in refrigerator for at least 3 hours.
  2. IMG_0800 Coat those bad boys!
  3. IMG_0801Grill. Let cool

IMG_08044.Mix last ingredients and serve on top sauce!



Paleo Pork Stuffing

Paleo Pork Stuffing


Ingredients :

1 pound ground pork
3 Tbl chopped fresh herbs (a mix of sage, thyme and rosemary)
2 tablespoons coconut or olive oil
2 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
Salt and pepper to taste
2 eggs
1/4 cup chicken stock (preferably homemade)

Directions :

In a large cast iron (or other heat proof) skillet, brown pork along with 1 tablespoon of the herbs. Season with salt and pepper, remove to bowl when cooked through.
In the same skillet, heat oil over medium heat. Add celery, onion, apples and mushrooms, and cook until onions are translucent and celery, apples and mushrooms are softened. Stir in remaining herbs, season with salt and pepper. Remove from the heat, add pork, stir to combine, and let cool.
Meanwhile whisk together the eggs and turkey stock in a small bowl. When pan is mostly cooled, pour the egg/stock mixture over the stuffing.
Bake in 350 degree preheated oven, covered tightly in foil, for 30 minutes, uncovering for last 10 minutes to brown the top.

Yields about 6 cups cooked stuffing


Orange Cranberry Sauce and Herb Gravy

Orange Cranberry Sauce and Herb Gravy


Orange Cranberry Sauce 

Ingredients :
12 ounces fresh cranberries
3/4 cup fresh squeezed orange juice
1 tsp finely grated orange zest
1/4 cup maple syrup
1/4 cup golden raisins
Directions  :
Mix all ingredients together in a medium saucepan. Cook, stirring occasionally, over medium-low heat until the berries begin to pop. Take off the heat and let cool. It will thicken as it cools. Serve at rook tempurature. Can be made several days in advance.
Herb Gravy
 Ingredients :
2 Tbl fat or turkey drippings (I used chicken fat from stock making)
3 Tbl tapioca flour
2 cups turkey or chicken stock (preferably homemade), warmed
2 tsp finely chopped fresh herbs (I used sage, rosemary, thyme)
Salt and pepper to taste
Ingredients :
1. Whisk together fat and tapioca in a small saucepan. Place the pan over medium-low heat and continue to whisk until the mixture is bubbling and beginning to brown.
2. Add the warm stock slowly while whisking. Whisk the mixture smooth, add the herbs, salt and pepper and cook until the gravy begins to thicken about 10 minutes.
3. Remove from the heat. It will thicken more as it cools. Can be made up to 2 days in advance. Keep refrigerated and reheat before serving.

Paleo Pumpkin Pie

Paleo Pumpkin Pie


Makes one 9” pie.

Ingredients :
For (Pie Crust):

1 1/4 cups raw pecan pieces
1 cup blanched almond flour
1 egg white
generous pinch of salt

1/2 cup coconut sugar
1/4 cup agave nectar
2 tsp tapioca flour
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
15 ounces canned pumpkin
12 ounces almond milk, preferably homemade

Direction :

1. Preheat oven to 375F.

2. Grind pecans in a food processor or blender until finely ground and starting to clump together. Mix pecans, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too). Pierce the crust with a fork every 1/4” or so to stop the shell from bubbling up while it bakes. Bake for 15 minutes, until starting to turn golden brown. Let cool at least 10 minutes before pouring the custard in. Turn the oven up to 425 degrees.

For Filling.
3. Mix sugar, agave, tapioca, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk. Pour into cooled pie shell. Cover the edges of the pie pan and crust in foil so your crust doesn’t overcook and burn around the edges.

4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Can be made a day in advance, cool and then store in the refrigerator overnight.


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