Category Archives: Dinner


Holidays can be tough when you are participating in the paleo challenge. For many of us, food can sometimes be the enemy. Food should be delighted and enjoyed, it should be a time for family and to celebrate. You do not have to explain to your family what paleo is, or even tell them that you are participating in the challenge. Prepare these recipes ahead of time and ‘wow’ your family with how tasty eating healthy can really be!

Roasted Turkey in Light Orange and Apple Brine


Thanksgiving Caramelized Onion & Sausage Stuffing


Mashed Sweet Potatoes

Mashed Sweet Potatoes

Garlic Mashed Cauliflower

Garlic Mashed Potatoes

Naturally Sweetened Orange Apple Cranberry Sauce

Cranberry Sauce

Sweet Potato Casserole

Sweet Potato Casserole

Umami Gravy


Paleo Gravy

Paleo Gravy

Roasted Brussels Sprouts and Bacon

Brussel Sprouts and Bacon

Paleo Green Bean Casserole

Green Bean Casserole

Paleo Dinner Rolls

Paleo Dinner Rolls

Bacon and Chive Sweet Potato Biscuits

Sweet Potato Biscuits

Paleo Sweet Potato Pie

Sweet Potato Pie

Paleo Apple Tart

Paleo Apple Tart

Paleo Pumpkin Pie

Paleo Pumpkin Pie

Pumpkin Pie with Walnut Crust

Pumpkin Pie

Unrolled Cabbage Casserloe

By no means glamourous, unrolled cabbage casserole may take a long time to get “dressed” but it makes up for what it lacks in beauty with its taste. Clean up boils down to one pot of water and a saute pan. Plus, you’ll eat off this for days on end.


  • 1 small head green cabbage
  • salt

For the Meat

  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon paprika
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cinnamon
  • salt & pepper

For the Sauce

  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons coconut
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic


Preheat your oven to 350ºF.

Bring a large pot of salted water to a simmer. Core and cut the cabbage into very thin slices. Toss the cabbage into the water and let cook until soft, about 10 minutes. Strain the water from the cabbage and toss lightly with a bit of salt.

Meanwhile, brown the beef and pork and add in the spices. Once the meat is done, remove from the heat and set aside.

For the sauce, open the tomatoes and mix the sugar and spices directly into the jar/bottle/can. No need to dirty up a bowl.

For the assembly, get out a high-sided casserole dish.

Place a layer of cooked cabbage on the bottom, then add a layer of meat, then a layer of tomato sauce. Continue layering until everything is used up.

Depending on how deep your casserole dish is, you’ll bake for about 1 to 1½ hours…until the cabbage is completely cooked through, the sides are a bit bubbly and the top tomato layers has turned a tad crusty (in a good way!).

This dish needs to rest for about 30 minutes before digging in, as the liquid that was expelled will reabsorb while resting.

Making Meat Exciting

I was just googling recipes (which is something I advise you to do) for paleo food.  I landed at fast paleo and saw something that look so delicious!  It looked like I bake a chicken (but it’s not chicken, it’s pork) as usual, and all I had to do was make this topping!  It started making me think about how I hate when recipes have a huge list of ingredients – if it has more than 8, I’m skipping it.

Sometimes, there’s ingredients I don’t have, and wouldn’t just go out and buy, like duck fat.  When you see non-paleo items or items that you don’t have on hand, DON’T WORRY – I would just use what’s handy in the kitchen like olive oil or coconut oil (but some are more coconutty than others).  Best case scenario, google your problem especially when it concerns almond flour vs. coconut flour (they are different types of flours that are not a 1:1)

Cooking Steps

1. Heat a frying pan on medium. Melt a bit of duckfat in the pan. Season pork chops with marjoram, salt, and pepper, and place in pan.
2. Fry with lid on for about 7 minutes each side, until fully cooked through. Remove from pan.
3. Add red wine vinegar, water, onion, dates, garlic, and salt to the now empty pan. Scrape any pork bits left behind to make sure they incorporate.
4. Continue cooking on medium heat until sauce is reduced and onions are soft. Scoop on top of pork medallions and serve.

Coconut Lime Chicken Bites

Coconut Lime Chicken Bites

Serves 4

1  1/2 cups unsweetened shredded coconut

1 tablespoon finely grated lime zest

1 teaspoon ground cumin

1/2 teaspoon sea salt

1 large egg

1 pound boneless, skinless chicken breasts

Preheat the oven to 375 degrees F.

In a shallow bowl, combine the coconut, lime zest, cumin, and salt. Place the egg in a separate shallow bowl and beat lightly. Dip the chicken pieces in the beaten egg, shaking off the excess. Then roll them in the coconut mixture to coat. (I find it most efficient to work with a handful of chicken pieces at a time.)

Place the coconut-coated chicken pieces in an even layer on a rimmed baking dish or in a large glass baking dish. Bake for 25-30 minutes until cooked through. Serve immediately.

Heads up: Don’t over-bake the nuggets or they’ll be chewy and dry. Cut into one after 25 minutes and if it’s nice and white throughout, it’s ready!

Honey Mustard Chicken

With the Super Bowl coming up this Sunday it is usually an occasion where we get together with friends and watch the big game! Don’t forget to take your paleo version of chicken wings to the party! Here is a great recipe from the Gluten Free Chef you should try!

Sweet raw honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results, I use fresh herbs.

Serves 4

2 tbsp olive or coconut oil

¼ cup coconut flour

¼ tsp sea salt

¼ tsp black pepper

4 chicken breasts or 6 chicken thighs, bone-in or boneless or 6 drumsticks or 1 lb chicken wings

½ cup raw honey

½ cup gluten-free Dijon mustard

2 tbsp chopped fresh tarragon

Preheat oven to 175 ºC. (350 ºF)

Heat oil in a large sauté pan over medium–high heat. Mix flour with salt and pepper. Coat chicken pieces with seasoned flour, shaking off excess. Brown chicken on all sides. Transfer to a baking dish.

Mix together honey, mustard and tarragon. Pour sauce over chicken and bake for 30 minutes. Midway through the cooking, turn and baste the chicken pieces once.

go here for the entire recipe:


Blackberry Glazed Pork Chops

Don’t forget! This Saturday 2/2 @ 5:30pm is our Paleo Pitch-in Meeting.

  • Bring a main dish, side dish, or dessert.
  • If your main dish or side dish includes a *fruit* as the special ingredient, your name goes into a pot to win a $15 Butchers block Gift Cart.  To be added to the drawing, it must be a dish that isn’t only fruit.
  • Write or print your recipe off for others to take a picture of or copy!*

** Not sure what to make? PaleOMG is a great resource for recipes that incorporate fruit into paleo dishes! Check out her Blackberry Glazed Grilled Pork Chops

  • 1-2lbs US Wellness Meats Pork Chops
  • 1 teaspoon cinnamon
  • ½ teaspoon dried thyme
  • salt and pepper, to taste
  • 12 ounces fresh blackberries
  • ½ cup balsamic vinegar
  • 2 tablespoons water
  • pinch of salt
  1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
  2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
  3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
  4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
  6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
  7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
  9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
  10. Then eat until your cry. So delicious.

Paleo Enchiladas!

Jamie W. made these awesome cabbage enchiladas at our Halloween WOD.  I wanted to share this recipe!!! It calls for sweet potatoes, but it’s less fuss to use cooked cabbage leaves.  She also added cilantro, about “bunch,” chopped
Prep time:  25 mins
Cook time:  15 mins
Total time:  40 mins
Serves: 4
  • 3 sweet potatoes, sliced thin lengthwise with a mandolin (used cabbage instead)
  • 1lb grass fed ground beef
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (4oz) can diced green chiles
  • ½ teaspoon cumin
  • ¼ chili powder
  • ¼ sea salt
  • ¼ black pepper
  • 3-4 tablespoons Gold Label Virgin Coconut Oil
For the sauce
  • 1 (14oz) can tomato sauce
  • ¼ yellow onion, minced
  • ⅓ cup vegetable broth
  • 1 tablespoon Gold Label Virgin Coconut Oil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • salt and black pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Now to make our “tortillas” from our sweet potatoes. Use a mandoline to thinly slice your sweet potatoes lengthwise. (You can use a knife but I found I couldn’t get the thinness I wanted or consistency with each slice with using a knife)
  3. Heat up a large skillet or griddle and place 2 tablespoons of coconut oil in it. When skillet is very hot and coconut oil has melted, add your sweet potatoes. Cook your sliced sweet potatoes for 3-5 minutes per side or until sweet potatoes are soft. You DO NOT want them crispy. (You may have to do this a couple of batches so keep coconut oil on hand.) Do as many batches as you need to and place sweet potato slices on a paper towel to remove excess oil and cool while you cook your meat.
  4. Once your sweet potatoes are cooling, use the same skillet to cook your meat. Add in a bit of oil then add your minced garlic cloves along with your onion.
  5. When the onion becomes translucent, add in your ground beef along with your green chiles and spices. Let that cook down until cook completely through, using a wooden spoon to break up the ground beef and incorporate all the flavors.
  6. While the meat cooks, place a saucepan over medium heat for your sauce. Add your tablespoon of oil along with your minced onion.
  7. When the onion becomes translucent, add your tomato sauce and vegetable broth, as well as all your seasonings. Let that cook down until it thickens just a bit.
  8. Now once everything is done cooking, it’s time to use your fingers!
  9. Pull out an 8×8 or 9×9 glass baking dish, add a spoonful of enchilada sauce on the bottom and start building your enchiladas.
  10. Each enchilada should take 3 slices of a sweet potato. Place a slice down in the dish, then another half way on top, then another half on top of the second slice. It should be a feathering or fan effect. Now place a spoonful or two of your meat mixture in the center of your sweet potatoes, then wrap your sweet potatoes over the meat, tucking the ends underneath the other ends of the sweet potatoes (like a tortilla).-see first picture for an example
  11. Repeat until all your sweet potatoes are gone. If you are have leftover meat, place that around your enchiladas.
  12. Pour your enchilada sauce on top.
  13. Place in oven and bake for 15 minutes.
  14. Cool then eat your heart out!