Recipes
Recipes
by Alex Wittenberg
on Jan 28 2014
Before welcoming your kids into the kitchen with you, take a look at my Kids Friendly Cooking Tool guide!
Kids Friendly Cooking Tools Guide
Prep time: 5 min • Cook time: 15 min • Yield: 24 meatballs
Ingredients
1 pound grass fed ground beef or bison
1 egg
2 tablespoon shredded parmesan
3 tablespoon cauliflower –steamed and blended
1 teaspoon black pepper
1 teaspoon Celtic Sea Salt
2 tablespoon coconut oil
Directions
Preheat oven to 400.
Mix all ingredients well together in a mixing bowl.
Scoop into 1/1/2 inch size balls and place in frying pan with coconut oil and sear until outside is brown.
Place on cookie sheet, then in oven for 15 minutes or until cooked thru.
Notes: Great for lunch or on the go! Primal meal, Includes Dairy
Recipes
Soup's On! Apple Kabocha Squash Soup
by Kellyann Petrucci
on Jan 26 2014
Warm your bones all season long with this fall-in-a-bowl soup, featuring creamy squash, sweet apples, and flavorful spices.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 10 min • Cook time: 2 hr • Yield: 8 cups or 2 quarts
Ingredients
1 medium kabocha squash, about 2-pounds
3 medium leeks to yield about 1 cup sliced, just the white part
1 tablespoon ghee
2 medium-size sweet apples (like Fuji), to yield 2 – 2 ½ cups sliced apples
6 cups chicken stock, divided, or 6 cups of Dr. Kellyann Chicken Broth
½ - 1 tablespoon garam masala spice
½ - 1 tablespoon sea salt, depends on the saltiness of your stock
Directions
Preheat oven to 350 degrees F.
Carefully cut squash into 6 pieces and remove seeds.
Place squash face side down in a shallow pan. Add about ½ inch water and roast for about one hour until flesh is soft.
While the squash is roasting, slice leeks into ¼ inch disks and wash thoroughly.
Slice apples into thin slices.
In a soup kettle, melt ghee. Add leeks and cook on low for 10 minutes. Add apples and 1 cup broth and simmer, covered, on medium-low until apples and leeks are tender and leeks are translucent, about 20 minutes.
Add remaining 5 cups broth to kettle.
In a small sauté pan, warm garam masala on very low heat until it becomes fragrant, and set aside. (Optional, but suggested; see tips below.)
When the squash is done, peel off skin with a paring knife and add to kettle.
In an electric blender, blend soup in batches until it is smooth and creamy and return to kettle.
Add garam masala and salt to taste .
Leave on very low heat for 15-20 minutes to allow flavors to meld.
Tips and Notes: Garam masala is a blend of ground aromatic spices common in North Indian and other South Asian cuisines, and you can find it in most grocery stores. Step 8, is optional, but roasting spices uses gentle heat to release the spice's hidden aromatic and flavorful oils. Bringing out the full flavor often makes the spice earthier, richer, and fuller.
The beauty of most soups is that they are very forgiving and allow for individual flavor adjustments. If you like a sweeter soup, add more apples. If you have your favorite spice blend use it instead of garam masala. If you want more pungency, use onions instead of leeks. If you like your soup thinner, add more chicken stock. No rules…. You can use other winter squash for this recipe, but I’ve found kabocha to be the creamiest and most flavorful, and more robust than other squash.
The soup is even better after a day or two when the flavors have melded, and it freezes well. The recipe easily doubles but you may need to adjust the garam masala. You can share the squash seeds with the birds, or roast them for snacking. To roast: Preheat oven to 400 degrees F.
Thoroughly wash seeds in a bowl of cool water to remove all the flesh, and thoroughly dry. Melt 1 teaspoon(s) coconut oil and toss seeds in oil. Lightly season with sea salt. Spread seeds in a single layer on a baking sheet and roast for about 15 minutes.
Watch them carefully for the last 5 minutes because they can burn quickly. When cool, store in a sealed container at room temperature.
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
Cleanse & Reset (use as your soup for dinner)
10-Day Belly Slimdown and Bone Broth Diet (skip the apples and use 4 cups of broth instead of 6)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Kellyann Petrucci
on Dec 19 2013
Prep time: 5 min • Cook time: 25 min • Yield: 6-8 servings
Ingredients
1 pound cranberries
1 ½ cup filtered water
1 Fuji apple, cored and cut into a ¼ “dice
1 cup walnuts, coarsely chopped
1 lemon, juice and zest
¾ - 1 cup honey, to taste
¼ teaspoon black pepper
Directions
Rinse the cranberries with cold water and drain in a colander.
Place the cranberries in a heavy pot over medium heat and add the filtered water; Bring it to a boil. The cranberries will soften and pop open when they are cooked.
Adjust the heat a little lower.
Stir in all the remaining ingredients. Stir well to combine.
Simmer for approximately 11 - 15 minutes or until the apples have softened a little.
Remove from the heat and let the sauce cool for 30 minutes before serving. The sauce tastes the best if it’s made a day or 2 before serving
Recipe Courtesy of Celia Fern
Recipes
by Alex Wittenberg
on Dec 18 2013
Ingredients
2 TBSP Sea Salt
2 1/2 TBSP paprika
2 1/2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried leaf oregano
1 TBSP dried thyme
Directions
Combine all ingredients thorough. In a small bowl, mix together the olive oil, Spice Rub, 1/2 teaspoon cracked black peppercorns, and 1/2 teaspoon salt, and spread evenly over the tenderloin.
Heat a large ovenproof skillet over medium-high heat or use outdoor grill- heat to high.
Add the tenderloin and sear on all sides. Transfer to the oven and roast for 25 minutes for medium-rare.
Temp should be around 130 degrees. Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices.
Keep thinking Big and living BOLD!
Recipes
by Alex Wittenberg
on Dec 17 2013
Prep time: 15 min • Cook time: 15-20 min
Ingredients
12 oz Enjoy life chocolate chips
1 tablespoon salt
1 tablespoon cocoa powder (unsweetened)
1 tablespoon cinnamon
2- 12 oz bags coconut flakes
1 cup raisins
Directions
Melt chocolate in double boiler.
While chocolate melting, begin toasting coconut flakes in large frying pan until golden brown
When coconut flakes toasted, sprinkle with salt, cocoa and cinnamon.
Allow to cool and add raisins to coconut flake mixture
When chocolate is completely melted, add coconut/raisin mixture
Coat all flakes and raisins with chocolate
With a tablespoon form into cookie size bites and drop onto wax paper
Allow to cool, harden and serve
Recipes
Immunity-Building Vegetable Broth
by Alex Wittenberg
on Dec 14 2013
The collagen in bone broth is wonderful for healing your gut and stopping inflammation. It is possible to follow the bone broth diet if you are a vegetarian. This immunity-building vegetable broth pulls all the amazing nutrients out of fresh vegetables and delivers them straight to your cells–detoxing your body from the inside-out.
Prep time: 15 min • Cook time: 2 hr, 15 min • Yield: 6 servings
Ingredients
6 unpeeled carrots, scrubbed and roughly chopped
8 stalks celery, including leafy part, roughly chopped
2 unpeeled onions, roughly chopped
2 unpeeled large sweet potatoes, scrubbed and quartered
1 unpeeled garnet sweet potato, scrubbed and quartered
8 cloves garlic
1 bunch cilantro, including stems, chopped
½ cup chopped fresh flat-leaf parsley
One 8-inch piece of kombu (seaweed)
14 peppercorns
4 dried allspice berries
2 dried bay leaves
Sea salt to taste
Fresh lemon juice to taste
Directions
Put the vegetables and the garlic in a large stockpot, and add enough water to cover everything by 1 inch (about 10 cups). Cover the pot and bring to a boil.
Remove the lid, turn the heat to low, and simmer uncooked for about 2 hours. If the veggies start to show above the water line, add more water. Carefully skim any foam off the top as the broth simmers.
Add the cilantro, parsley, kombu, peppercorns, allspice, berries and bay leaves during the last 10 minutes of cooking. Strain the broth through cheesecloth in a large bowl.
When the broth is cool, check the seasoning; add the salt and lemon juice as needed. Completely cool the broth before refrigerating or freezing.
Recipes
by Alex Wittenberg
on Dec 12 2013
Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies
Ingredients
1 ½ cups almond flour
¼ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ cup honey
1 egg, room temperature
3 tbsp cinnamon
½ cup of palm sugar
2 tbsp grass fed butter or coconut butter melted
Directions
In a large bowl, combine the almond flour, baking soda, and salt.
In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
Cover and refrigerate the cookie batter for 30-minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the dough into 12 balls and arrange them on the baking sheet.
Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool.
Place cinnamon and sugar mixed together on a plate. Melt butter in small flat bowl.
Dip top of cookie in butter then into the cinnamon sugar mixture. Place back on rack to dry.
Notes
These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They're a great way to introduce your friends and family to Paleo.
Recipes
by Alex Wittenberg
on Dec 10 2013
This dairy-free, gluten-free paleo crustless quiche recipe is savory, delicious, and works well for breakfast, brunch, or dinner. Feel free to mix in ham, sausage, bacon, or seasonal vegetables to make your own flavor!
Prep time: 20 min • Cook time: 45 min • Yield: 6 servings
Ingredients
2 large carrots, shredded or grated
1 large leek, white park thinly chopped
1 large zucchini, shredded or grated
12 eggs, beaten
1 teaspoon sea salt
1 tablespoon fresh basil chopped
1 teaspoon sage
1 teaspoon garlic powder
Black pepper
1 tablespoon butter, to grease the pan
Directions
Squeeze the zucchini placed in a cheese cloth or strainer bag. The excess liquid in the zucchini will produce a loose quiche.
Mix together the leek, carrots, zucchini, sea salt, basil, sage, garlic, black pepper and eggs in a large bowl and set aside.
Grease a 9 inch x 13 inch baking dish or cast-iron pan with the butter and pour the egg mixture into the pan.
Use a fork to distribute the veggies evenly within the egg mixture.
Bake at 350 for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and deflate when it is removed from the oven.
Let the quiche cool and set for 5-10 minutes before cutting and serving.
Recipes
by Alex Wittenberg
on Dec 10 2013
Prep time: 5 min • Cook time: 15 min • Yield: 3 servings
Ingredients
¼ lb. shredded cheddar cheese
4-6 eggs
6-8 tablespoons full fat coconut milk from can
2 tablespoons butter
Salt, pepper and chives to taste
Directions
Preheat oven at 350 degrees.
Butter baking dish and sprinkle with cheese.
Break eggs, leaving them whole over cheese (I usually make an indent in cheese for eggs).
Pour cream over eggs. Dot with butter and season as desired with salt, pepper and chives.
Bake for 15 minutes.
Recipes
by Alex Wittenberg
on Dec 08 2013
Prep time: 10 min • Cook time: 15 min • Yield: 6-8 small cakes
Crab Cake Ingredients
3 6-ounce cans of lump crab, drained
2 eggs, beaten
2 teaspoons coconut milk
2 tablespoons minced shallot
2 teaspoons mayonnaise
1 teaspoon Savory Spice Blend
3 – 4 teaspoons coconut flour
2 tablespoons coconut oil or ghee
Hollandaise Ingredients
4 egg yolks
1 tablespoon lemon juice
1 dash hot pepper sauce
½ cup grass fed butter
Pinch cayenne
Additional Ingredients
6 Poached Eggs
6 Tomato Slices
Crab Cakes
Directions
Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid. Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer. Smaller cakes will be easier to flip.
In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep. Gently place the cakes in pan and make sure the cakes don’t touch each other. Allow the patties to brown on one side before flipping, and cook/brown the other side.
Serve warm or cold.
TIP: Make this recipe with either salmon or tuna.
Hollandaise
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice, cayenne and hot pepper sauce. Cover, and blend for about 5-10 seconds.
Place the grass fed butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melt and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
*Take Sliced Tomato and place over top of Crab Cake. Then add Poached Eggs on top. Finally drizzle Hollandaise to taste. May be served with Avocado.
Recipes
by Kellyann Petrucci
on Dec 08 2013
Prep time: 5 min • Yield: 6 servings
Ingredients
4 egg yolks
1 tablespoon lemon juice
1 tsp. Dijon mustard
1 dash hot pepper sauce
½ cup grass fed butter
Pinch cayenne
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice, cayenne and hot pepper sauce. Cover, and blend for about 5-10 seconds.
Place the grass fed butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melt and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Recipes
by Alex Wittenberg
on Dec 08 2013
Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes
Ingredients
3 6-ounce cans of lump crab, drained
2 eggs, beaten
2 teaspoons coconut milk
2 tablespoons minced shallot
2 teaspoons mayonnaise
1 teaspoon Savory Spice Blend (see below)
3 – 4 teaspoons coconut flour
2 tablespoons coconut oil or ghee
Directions
Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid. Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer. Smaller cakes will be easier to flip.
In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep. Gently place the cakes in pan and make sure the cakes don’t touch each other. Allow the patties to brown on one side before flipping, and cook/brown the other side.
Serve warm or cold.
Vary It! Make this recipe with either salmon or tuna.
Savory Spice Blend Ingredients
1 tablespoon sea salt
1 tablespoon dried rosemary, crushed
1 ½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon Ancho chili powder
Directions Place all the spices in small jar, cover with a lid and shake to combine. Store the spice blend in the air-tight jar.
Recipes
by Alex Wittenberg
on Oct 20 2013
Are Halloween sweets scaring you? They should! That spooky question continues to haunt us, year after year … How do we turn down the sugar faucet on Halloween without an ensuing battle? . Try making these Paleo friendly, Caramel Apples as a healthy alternative to traditional treats.
Prep time: 10 min • Cook time: 30-60 min • Yield: 8-12 apples, depending on the size
Ingredients
2 cans full fat coconut milk-- do not use a "lite" version
1 cup mild flavored honey
2 tablespoons ghee-- you can also use palm shortening, pasture fed butter or coconut oil
2 teaspoons pure vanilla extract
¼ teaspoon salt
8-12 organic apples; any kind will do. I like Fugi's.
1 cup coarsely chopped raw almonds, pecans or walnuts, optionals
Tools You Need
Candy Thermometer
Heavy Bottom Pan
Popsicle or Cake Pop Sticks
Directions
Combine all ingredients in a heavy bottom pan and bring to a gentle boil over medium heat.
Keep caramel at a very gentle boil until it is a beautiful golden color which will be the firm ball stage in candy making or between 245-250 degrees on a candy thermometer. (You are actually making candy!) This could take anywhere from 30 – 60 minutes. When you see that the caramel is coming to a golden color, continue to stir with a wooden spoon so it does not stick to the bottom of the pan and continue to check temperature.
When you reach temperature, remove from heat, transfer to a bowl, and cool for about 5 minutes then stir well. Repeat this process 2 or 3 times until the caramel becomes smooth and shiny.
Wash well and insert sticks into apples. Dip into caramel to completely cover. If desired, roll in crushed nuts. Place on a sheet tray lined with parchment or waxed paper and let harden. You can also put them in the refrigerator to hasten the process.
Tip: For especially tasty apples, toast the nuts in a 350 degree oven until golden brown. Check every few minutes as nuts will burn very quickly. Tip: You can make the caramel ahead, refrigerate it, and reheat in a double boiler to dip the apples. If the caramel hardens too fast as you are dipping, you can reheat as necessary in a double boiler. Dipping is easiest with the caramel is still warm.
Recipes
by Alex Wittenberg
on Oct 15 2013
Prep time: 20 min • Cook time: 30 min • Yield: 4 servings
Ingredients
4 green bell peppers, tops removed and seeded
3 tablespoons coconut oil, divided
1 pound ground bison
1/2 cup chopped onion
1 small zucchini, chopped
1/2 a yellow bell pepper, chopped
1/2 a red bell pepper, chopped
1 1/2 cups fresh spinach
One 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon Italian Seasoning
Salt and Pepper, to taste
Directions
Preheat the oven to 350 degrees.
Wrap the green peppers in aluminum foil and place in a baking dish. Bake for 15 minutes; remove and set aside.
In a skillet, heat 1 tablespoon of the coconut oil and cook the bison over medium heat until it's evenly brown. Remove to a separate bowl.
Heat the remaining oil in the skillet and cook the onions, zucchini, and red and yellow bell peppers until tender. Add the spinach in the last 2 minutes to wilt.
Return the bison to the skillet. Mix in the tomatoes and the tomato paste and season with the Italian Seasoning. Add salt and pepper to taste.
Stuff the green peppers with the bison mixture. Return the peppers to the oven and cook for another 15 minutes.
Vary It! If you're unable to get ground bison, these peppers are just as delicious with ground beef.
Tip: These peppers are the perfect go-to lunch, so make plenty! They're easy to carry, easy to heat up, and perfectly balanced.
Recipes
Spaghetti Squash and Meatballs
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
1 large spaghetti squash
3 tablespoons water
3/4 ground beef
1/4 ground pork
1/2 cup fresh parsley leaves, minced
1 large egg
1 clove plus 2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut oil
One 28-ounce can diced fire-roasted tomatoes
8 large basil leaves, slivered
Salt and ground black pepper, to taste
Directions
Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper.
Cut the squash in half lengthwise, and scoop out the speeds with a large spoon. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Set aside.
In a large bowl, mix the meat, parsley, egg, 1 clove garlic, salt, and black pepper with a fork until combined. Measure a tablespoon of meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
Place both baking sheets in the oven and set timer for 25- to 30-minutes.
While the meatballs and squash are roasting, place the coconut oil and 2 cloves garlic in a saucepan over medium-high heat. Cook until the garlic is fragrant, about 30 seconds, and then add the tomatoes and basil. Stir to combine, increase heat, and bring to a boil.
Reduce heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Cover and reduce heat so sauce is just kept warm.
When the meatballs are golden brown and cooked through (about 25- to 30-minutes), add them to the tomato sauce to keep them warm. Leave the spaghetti squash in the oven to bake for an additional 10-minutes.
Remove the squash from the oven and, using a hot pad to hold it, scrape the inside with a fork to shred the squash into spaghetti-like strands. To serve, mound spaghetti squash on individual plates and top with sauce and meatballs.
Recipes
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 5 min • Yield: 4 servings
Ingredients
1/2 onion, finely minced
1/2 cup almond flour
3 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 spaghetti squash, roasted and shredded (about 4 cups)
1 to 2 tablespoons coconut oil
Directions
In a large bowl, mix onion, almond flour, eggs, salt, and pepper with a whisk until combined. Squeeze any excess moisture from the squash with a clean dish towel or paper towels, add to the bowl, and mix well. Allow the batter to rest 10-minutes.
Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom.
Drop 1/4-cup servings of batter into the pan, making sure they don't touch. Cook until browned on the bottom and starting to set, about 4- to 5-minutes. Flip gently and cook the other side until browned, an additional 3- to 4-minutes.
Cook in batches, adding more coconut oil to the pas as necessary. Serve hot.
Tip: These fritters are great topped with browned ground beef or lamb, served with Hearty Chili or enjoyed alongside grilled meats. If you would like a copy of my Meals in Minutes document - click link below! Click Here to Download Meals in Minutes! Vary It! Substitute shredded zucchini for the spaghetti squash!
Recipes
by Alex Wittenberg
on Oct 07 2013
Prep time: 15 min • Cook time: 30 min • Yield: 8 servings
Ingredients
2 pounds ground pork
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground nutmeg
Pinch of ground cinnamon
Pinch of ground cloves
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced
1 tablespoon dried chives
2 cloves garlic, minced
8 hard-boiled eggs, peeled
4 ounces fried pork rinds, optional
1 raw egg, optional
View Directions
Recipe Courtesy of Melissa Joulwan- www.theclothesmakethegirl.com
Recipes
Beef and Broccoli with Roasted Sweet Potatoes
by Alex Wittenberg
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
2 large sweet potatoes, peeled and chopped into 1/2-inch cubes
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon ground cinnamon, optional
1 tablespoon plus, 1 teaspoon coconut oil, divided
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 pound ground beef
2 cups chopped broccoli
Directions
Preheat the oven to 375 degrees.
In a large bowl, combine the sweet potatoes, olive oil, garlic powder, and cinnamon (if desired). Mix well so that the potatoes are completely covered in oil and spices.
Place the potatoes in a 9-x-13-inch baking dish and arrange in a single layer. Bake for 30-minutes, turning the mixture once. Remove from the oven and set aside.
Heat 1 tablespoon of the coconut oil in a large skillet until it's liquid and shimmering. Add the garlic, onion, salt, pepper, and chili powder. Cook until the onions are soft.
Add the beef to the onions and garlic, breaking up the beef as it browns. Drain the excess fat; remove the beef from the skillet and set aside.
Add the remaining coconut oil to the skillet and heat until the oil is liquid and shimmering. Add the broccoli to pan and cook until it's bright green.
Add the cooked beef and the sweet potatoes to the broccoli, mix well, and heat through. Serve immediately.
Tip: You can roast the sweet potatoes the day before. Tip: This recipes is a great recovery food after a Paleo workout! Make this delicious meal in bulk.
Recipes
by Alex Wittenberg
on Oct 05 2013
Prep time: 5 min • Yield: 4 servings
Ingredients
2 avocados
2 tomatoes, diced
1/2 a medium cucumber, diced
1 bunch (about 2 ounces) chives, diced
1 tablespoon apple cider vinegar
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon coconut aminos
Dash of cayenne pepper
Directions
Halve the avocados and remove the pits. Use a spoon to scoop out the flesh.
In a large bowl, mash avocado with the back of a fork and then mix in the tomatoes, cucumber and chives. Spread this mixture into the avocado shells.
Combine the vinegar, olive oil, garlic, coconut aminos, and cayenne and pour over the avocado halves.
Vary It! You can also mix some canned tuna into the avocado mixture for a more-balanced snack!
Recipes
by Alex Wittenberg
on Oct 05 2013
Prep time: 10 min • Cook time: 10 min • Yield: 4 servings
Ingredients
2 eggs
2 cups baby spinach
1 cup chopped fresh basil
3 tablespoons olive oil
1 red onion, chopped
1 tablespoon chopped fresh oregano
1/3 cup lemon juice
2 tablespoons chopped black olives
1 avocado, peeled, pitted, and diced
Directions
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 10-minutes.
Drain the eggs and place in a bowl of ice water until they're cool enough to handle. Remove the shells and roughly chop the eggs.
Combine the eggs and the remaining ingredients in a large bowl and serve.
Vary It! You can substitute the hard-boiled eggs for any protein you love.
