Summer Watermelon Salad

Summer Watermelon Salad


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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
  2. To make Paleo: omit feta cheese
Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!

Raspberry Lemon Frosé

Raspberry Lemon Frosé


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Raspberry Lemon Frosé
This refreshing frosty cocktail is exactly what all of your summer plans should include!! It's bright and crisp, seriously cold, and that beautiful blush color you can only find in rosé!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Do ahead: fill an ice cube tray with the rosé (there will still be most of the bottle leftover), and place in freezer.
  2. Once rosé is frozen, place rosé ice cubes into a blender, along with the lemon juice, frozen raspberries, vodka, and a cup of the remaining rosé.
  3. Blend until smooth, and then strain with a mesh strainer to remove the seeds from the raspberries.
  4. Pour into a glass and enjoy! And if it melts too much, just throw the blended frosé back in the freezer until it's firmed up a bit more!
Better Than Mounds Fat Bombs

Better Than Mounds Fat Bombs


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Better Than Mounds Fat Bombs
These delicious little morsels aren't just indulgent, but GOOD FOR YOU! And chalk full of keto-friendly good fats that will you keep you satiated and full.
Cuisine Paleo
Servings
fat bombs
Ingredients
Cuisine Paleo
Servings
fat bombs
Ingredients
Instructions
  1. First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.
  2. In a small saucepan, combine all ingredients together except the chocolate and heat over medium heat, turning it down if it’s too hot. You want everything melted and mixed well.
  3. Now spoon the mixture into each muffin liner, then freeze for at least 20 to 30 minutes.
  4. To melt the chocolate, use a double boiler or a stainless bowl over a boiling pot of water.
  5. Once chocolate is melted, bring the frozen coconut mixture muffin pan out of the freezer and divide the chocolate up on top of each one.
  6. Let sit for at least 30 minutes to harden. You CAN put it in the fridge, but the chocolate will sweat.
  7. Can be stored in a sealed container in your pantry for a week.
  8. Serving size is 2 FatBombers and the net carbs are 1 (for both).
Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce


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Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce
These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
  2. Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
  3. In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
  4. Serve spring rolls with sauce and enjoy!
Recipe Notes

Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Parmesan Asparagus Risotto

Parmesan Asparagus Risotto


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Parmesan Asparagus Risotto
Nothing says late spring like big bright stalks of asparagus! Grilled, sautéed, ribboned, or, our favorite, in a creamy risotto - this seasonal dreamboat of a veggie takes center stage for a few weeks out of the year and we're here to give it it's leading role! Not only is risotto a classic Italian comfort food, but it also is an excellent costar for our dear asparagus. The smooth buttery and wine flavored rice highlights the best qualities in asparagus - cooked to perfection and still slightly firm (no one likes mushy asparagus) - the two just compliment each other perfectly. Don't take our word for it, test this recipe yourself! You'll be singing praises about this seasonal culinary debut in no time!
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Instructions
  1. First, to "parboil" is to partially cook vegetables in boiling water. So when you parboil the asparagus, cook them in the boiling water for no more than 2 minutes, then immediately strain and rinse with cold water so they don't continue to cook, and set aside.
  2. In a large sauce pan, over medium heat, add broth. Bring to a simmer (just before boiling), then turn heat down to low.
  3. In a separate large sauce pan, heat ghee over medium heat. Add onion and cook until translucent - 2 to 3 minutes.
  4. Add rice and stir constantly to ensure all grains are evenly coated in oil, sauté for another 2 to 3 minutes.
  5. Add white wine to pan, continue to stir and cook until wine is fully absorbed.
  6. Then begin to add broth, one ladleful at a time. Stir continuously between each ladleful, and only once the broth is mostly absorbed do you add the next bit of broth.
  7. Once you're down to the last couple cups of broth, and the rice is slightly tender and still slightly firm to the bite with a creamy consistency, add the asparagus with the next couple ladlefuls of broth and be sure to reserve 1/2 a cup of broth.
  8. Turn heat down to low and cook for 3 to 5 minutes or until broth is mostly absorbed and asparagus is heated through. Then ad remaining ingredients: reserved broth, butter, Parmesan, and season with salt and pepper to taste.
  9. Serve immediately and enjoy!
Recipe Notes

To convert this into a paleo recipe:

Replace rice with 6 cups of cauliflower rice.

Only use 4 cups of broth, and it can be added at one time - just cook until mostly absorbed and cauliflower is tender and fluffs easily with a fork (since it cooks much faster than real rice, it doesn't require the same cooking method).

Then just replace Parmesan with nutritional yeast, and you're ready to go!