Root Veggie and Ginger Skillet Frittata

Root Veggie and Ginger Skillet Frittata

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Root Veggie and Ginger Skillet Frittata
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Cook the carrots and turnips until soft.
  3. Pour the eggs over the veggies and season with salt and pepper and ginger.
  4. Let the eggs set slightly before flipping over.
  5. Once the eggs are cooked to the desired doneness remove from the heat.
  6. Top with green onions and serve.
Paleo Potsticker Meatballs

Paleo Potsticker Meatballs

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Paleo Potsticker Meatballs
Meatballs served with green beans and cauliflower rice on red plate with utensils
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Meatballs served with green beans and cauliflower rice on red plate with utensils
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix together all the ingredients except for the coconut oil.
    Ingredients for meatballs in separate bowls on granite surface
  3. Scoop out a little of the mixture at a time to roll into medium sized meat balls.
  4. Lay the meat balls out on a clean sheet pan.
    Raw meatballs with bits of carrot, cilantro and green onion showing
  5. In a large skillet, heat the coconut oil over medium-high heat.
  6. Brown the meat balls in batches on all sides.
  7. Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
  8. Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
  9. Remove from the oven and serve.
    Meatballs served with green beans and cauliflower "rice" on red plate
Recipe Notes

Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)

Traditional Chicken Bone Broth

Traditional Chicken Bone Broth

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Traditional Chicken Bone Broth
bone broth with vegetables
Servings
servings
Ingredients
Servings
servings
Ingredients
bone broth with vegetables
Instructions
  1. In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
  2. Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
  3. Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
  4. Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.
Recipe Notes

Again, this whole thing can be done in a very large slow cooker and cooked up to 2 days on low.

*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and pepper.

Roast Turkey Carcass Soup

Roast Turkey Carcass Soup

Hands up  if you plan to have a turkey in the oven at some point over the next couple of days.

I know you’re probably not thinking about what to do with that leftover turkey yet, but I want to catch you before you toss out that beautiful turkey carcass in the trash.

Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.

We absolutely love turkey soup in my house, and I know if you try this recipe, you’re going to love it, too!

The trick to making turkey soup is to roast the carcass.

If you are too tired after entertaining family for Thanksgiving Dinner, put the carcass in a freezer bag until you have a couple of hours to give it the proper treatment it deserves!

When you’re ready to get down to business, pull the carcass apart and put it in a roaster with some roughly chopped carrots, celery, onions, and 8 or 9 whole cloves of garlic. Drizzle with olive oil, and roast at 425 degrees for 45 minutes.

After 45 minutes, take the roaster out of the oven and let it cool for a few minutes. Turn on one of your largest stovetop elements and place the roaster on top. Cover the carcass with cold water and boil uncovered for an hour. NOTE: METAL ROASTERS ONLY! If you’ve roasted your carcass in a different type of roasting pan, transfer the bones and vegetables to a stockpot for this step!

After an hour of boiling, strain the whole mess and pop it in the fridge overnight.

In the morning, remove the layer of fat from the top and get ready to make a big pot of delicious Roast Turkey Carcass Soup!

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Roast Turkey Carcass Soup
Bowl of Turkey soup with vegetables
Course Soups & Stews
Cuisine Paleo
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
Ingredients
Bowl of Turkey soup with vegetables
Instructions
  1. In a soup pot, heat the olive oil till hot over medium-high heat.
  2. Add the onions and cook 5 minutes till soft and translucent.
  3. Add the carrots and celery, and cook another five minutes, stirring occasionally.
  4. Salt and pepper well to taste.
  5. Now add the Roast Turkey Carcass broth.
  6. Bring everything to a rolling boil; don’t cover the soup.
  7. Add the thyme and enjoy!
Red Cabbage Slaw

Red Cabbage Slaw

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Red Cabbage Slaw
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Instructions
  1. Combine first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
  2. Toss in cabbage, grated carrots and shallots; coat well. Cover and refrigerate for at least 1 hour.

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