Slow Roasted Beef and Crispy Greens

Slow Roasted Beef and Crispy Greens

Print Recipe
Slow Roasted Beef and Crispy Greens
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Instructions
  1. Season the beef with salt and pepper, thyme and parsley.
  2. Heat 2 tablespoons coconut oil in a large skillet over high heat.
  3. Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
  4. Pour sauce over the beef and cover.
  5. Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
  6. Preheat oven to 450 degrees.
  7. In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
  8. Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
  9. Shred beef with two forks and serve with crispy greens.
Chicken Fried “Rice” with Fresh Cilantro

Chicken Fried “Rice” with Fresh Cilantro

Print Recipe
Chicken Fried “Rice” with Fresh Cilantro
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Roughly chop cauliflower florets and place in a large food processor. Pulse until the texture resembles rice. Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
  2. In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
  3. Heat 2 tablespoons coconut oil in a large nonstick skillet or wok, over medium heat.
  4. Add onion and carrots, cooking 2-3 minutes, until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
  5. Re-turn pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the re-served vegetable mixture. Return pan to heat and add remaining coconut oil.
  6. Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy. Increase heat to medium-high, and create an opening in the middle of the cauliflower and add the eggs.
  7. Immediately begin stirring the eggs around to quickly scramble and distribute among the cauliflower.
  8. Once eggs are cooked, about 1-2 minutes, reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan.
  9. Stir well to combine.
  10. Allow everything to heat through, about 1 minute, top with cilantro and serve.
Curried Dragonfruit and Chicken Salad

Curried Dragonfruit and Chicken Salad

Print Recipe
Curried Dragonfruit and Chicken Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Salad:
Dressing:
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Salad:
Dressing:
Instructions
  1. Toss all ingredients for salad (dragon fruit through cashews) in a large bowl.
  2. In a medium bowl, whisk together ingredients for dressing (coconut milk through pepper). Seasoning with salt and pepper to taste.
  3. Pour dressing over salad, toss, and serve!
Garlic Chili Kale Chips

Garlic Chili Kale Chips

Print Recipe
Garlic Chili Kale Chips
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl toss all the ingredients well.
  3. Pour kale mixture onto a large baking sheet.
  4. Bake for 20 minutes, stirring every 5 minutes, until kale is crispy.
  5. Serve warm.
Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

Print Recipe
Beef & Butternut Squash Stew
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Cuisine Paleo
Servings
servings
Ingredients
Cuisine Paleo
Servings
servings
Ingredients
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Recipe Notes

Nutritional: Per Serving: 457 Calories; 22g Fat; 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 12

Pin It on Pinterest