Archive for the 'Main Course' Category


Zoodles (zucchini noodles) with Peanut Sauce and Grilled Chicken.


I love noodles! Here’s an easy and delicious recipe with some zucchinis! Invest in a spiralizer!



– Sauce :

  • 6 small zucchini (about 16 ounces)
  • 2 tablespoon crunchy butter ( I used coconut/ peanut blend. Almond butter will work)
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 tablespoon coconut aminos
  • 4 cloves minced garlic
  • 1 teaspoon ( I added 2 teaspoons. I like it spicy!)
  • 1 teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds

– Grilled chicken breasts.

– Coconut spray.


Directions :

1. Buy a spiralizer.



2. Wash zucchini. Cut the ends and spiralize all the zucchini.
3. Mix all the sauce ingredients.
4.  Heat a skillet on high and sauté zucchini for 3-5 minutes.
5. Add half of peanut sauce to  zucchini sauté.
6. Heat grilled chicken. Add sesame seeds. Top with more sauce.

Shepard’s Pie

I am always looking for easy cold weather recipes that will also leave our family with a ton of left overs.  This recipe is easy to do and you can modify it several ways. So have fun with it! Cut the recipe in half if you have a small family or a family that doesn’t eat like mine. :).


2 lb ground turkey (or ground beef)

1 tbsp of bacon fat

1 onion diced

1 tbsp pepper

Sea salt to taste

1 tsp nutmeg (optional)

1 tsp paprika

1/2 tbsp basil

1 tsp oregano

2 cups chopped mushroom

3-4 gloves garlic chopped


4 large yellow sweet potatoes peeled (or use cauliflower mash)

2 tbsp coconut butter

1/4 c almond milk

1-2 tsp pepper

Sea salt to taste

Start by boiling the peeled sweet potatoes. In a large sauce pan use bacon fat to saute the diced onion then add garlic. Cook until onion is translucent then add ground turkey and spices. Cook the turkey half way and then Add mushrooms and salt and add more pepper if needed. Taste the meat mixture to make sure it has a rich flavor. Drain some of the liquid from the meat mixture and pour into a 10″x12″ baking dish. Mash the sweet potatoes with the coconut butter and almond milk. Add pepper and salt and whip with a whisk. Spoon the mixture over the meat mixture and bake for 20-25 minutes at 400 degrees.  Serve with a salad or your favorite vegetable. This is a very large meal!



grilled spiced salmon skewers


Makes about 4 servings

2 tablespoons chopped fresh oregano

2 teaspoons sesame seeds

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds skinless salmon fillet, cut into 1″ pieces

2 lemons, very thinly sliced into rounds

2 tablespoons olive oil

Heat grill to medium. Mix oregano, sesame seeds, cumin, salt, and red

pepper flakes in a small bowl.

Beginning and ending with salmon, thread salmon and folded lemon

slices onto skewers. Brush with oil and season with spice mixture.

Grill, turning occasionally, until fish is opaque throughout, about 6


Recipe given to readypaleo by: Eleanor Hamner


paleo chicken enchilada casserole

I came across a recipe for sweet potato enchiladas and had to try it.  I have yet to conquer a good paleo tortilla. If you have a good easy recipe with a tasty end result Please share with me. In the original recipe you are suppose to roll the sweet potatoes and we decided to make a layered casserole. I know it sounds a little strange, but trust me, this is delicious! I used cheese for this recipe but if you are strict paleo you can leave it out. Original recipe from : HERE Prep time is 1 1/2  hour (less if you have the shredded chicken already prepared). Bake time 35 minutes 375 degrees or until hot and bubbly. Serves 6-8 peopleIMG_1061[1] Ingredients:

1 whole chicken

3-4 large sweet potato

2-3 cups of shredded sharp cheese (organic)

2 poblano chili’s roasted and chopped

1 jalapeno chili minced

1 yellow onion chopped

2 cloves garlic minced

2 tsp chili powder

1 tsp ground cumin

1/2 tsp fresh ground pepper

sea salt to taste

3 tbsp coconut oil for cooking (use grape seed oil if you don’t want the taste of coconut)

2 cans 15-oz organic tomato sauce

avocado sliced for garnish

Boil a whole chicken for at least 60 minutes or until the legs start to fall off. 3 to 4lb chicken will take just over an hour.  Put onion, celery and peppercorn in with  the chicken if you want to savory stock (highly recommend) to save for cooking.  You can boil a chicken and save the meat in the refrigerator the day before.

While the chicken is boiling:

For Sauce:

Place your chopped onion into a sauce pan with 1/2 tbsp coconut oil. Cook until soft. Add pepper, cumin, chili powder, garlic, and jalapeno and stir with onion until fragrant. Add tomato sauce and simmer on low.

Sweet Potato:

Peel your sweet potato and using a mandolin slice lengthwise to get large pieces of potato. If you don’t have a mandolin, get one! HERE OR buy it at a local kitchen supply store. Mine was $19.99 so don’t go crazy. Using a very large skillet add 1 tsp of oil and place several slices of sweet potato cooking each side until soft but not crispy! Put cooked slices on a paper towel and repeat until you have at least 4 layers of potatoes in between paper towels. I added more coconut oil after each batch of slices cooked. Set aside.


Take your chicken out and drain your stock into a bowl or container. Carefully remove all the meat from the bone minus the skin and place in a bowl. Shred the chicken with a fork and Add your roasted chopped poblano chili’s. I roast the chili’s on my gas burner and wrap in a paper towel to remove the skin. Be sure and remove seeds and veins. It is fast and easy to do. You can also put them under your broiler in the oven.

Now for the fun! In a 9×12 glass pan, or oven safe pan of your choice the same size, start layering your ingredients. Start with your sauce then sweet potato. Add a layer of chicken with cheese and repeat the layers at least three times. End with a layer of sweet potato and sauce or sauce and cheese. Bake 375 degrees for 35 minutes or until hot and bubbly.




paleo sunday dinner #1


Fresh Chopped Salad, Spanish cauliflower rice, and chicken enchilada cassarole..

I invited a few people over to a paleo cooking afternoon for Sunday Dinner. Feast your eyes on what we accomplished. I will be posting the recipes this week starting with the Enchilada Cassarole. We had a great time in the kitchen and learned a few new tricks and recipes.


Creamy chocolate raspberry tart


Apple and Bacon stuffed pork chops


Recipe from :


6 1″ thick pork chops
2 Tbsp bacon lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper


  1. Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
  2. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
  3. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  4. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  5. Remove stuffing from heat, transfer to bowl and set-aside
  6. ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
  7. Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
  9. To serve, warm remaining stuffing and spoon on top of each chop

Skillet cooked chicken

2 1/4 pounds bone-in, skin-on chicken thighs and/or legs
Kosher salt
1 tablespoon olive oil
1 cups chicken stock
1 head cauliflower cut into florets 
5 garlic cloves, smashed and peeled
1/2 cup green california olives
1 small lemon, cut into wedges
6 thyme sprigs

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, cast iron skillet over medium-high heat. Add oil and chicken skin side down, cook until browned, about 5 minutes. Flip chicken, add 1 cup stock and 1/2 teaspoon salt. Nestle cauliflower around the chicken and bring to a boil. Add garlic, olives, lemon wedges, and thyme. Transfer skillet to oven. Roast, stirring cauliflower halfway through, until cauliflower is tender and chicken is cooked through, about 30 minutes.
If you like you can thicken the sauce by returning the skillet to the stove. Mix of 1 tsp arrowroot flour starch with 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. 

Enjoy! Recipe given to readypaleo by Ellie Hamner830437_10151491419529533_816196067_o

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