Pan-Seared Salmon with Coconut-Herb Greens

Pan-Seared Salmon with Coconut-Herb Greens

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Pan-Seared Salmon with Coconut-Herb Greens
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Instructions
  1. In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
  2. Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
  3. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
  4. Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
  5. Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
  6. In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
  7. Cook until the greens wilt, about 2-3 minutes.
  8. On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.
Shrimp and Snap Pea Stir Fry

Shrimp and Snap Pea Stir Fry

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Shrimp and Snap Pea Stir Fry
Shrimp and Snap Pea Stir Fry
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb
Servings
Servings
Ingredients
Shrimp and Snap Pea Stir Fry
Instructions
  1. In a large skillet, heat 2 tablespoons coconut oil over medium heat.
  2. To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
  3. Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
  4. Place shrimp into a bowl.
  5. Heat the remaining coconut oil in the skillet over high heat.
  6. To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
  7. Cook for 10 minutes, until vegetables are tender.
  8. To the vegetables, add the shrimp and stir.
  9. Serve warm.
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.)

Ginger Glazed Steaks and Broccoli

Ginger Glazed Steaks and Broccoli

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Ginger Glazed Steaks and Broccoli
Ginger Glazed Steaks & Broccoli
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Ginger Glazed Steaks & Broccoli
Instructions
  1. Place the steaks in a large zipper-topped plastic bag.
  2. In a medium bowl, whisk together the next8 ingredients (ginger root through paprika); pour mixture over steaks.
  3. Add in the broccoli.
  4. Seal bag and turn to coat; refrigerate overnight or for at least 4 hours.
  5. At time of cooking, preheat a large cast-iron skillet over medium-high heat.
  6. Remove steaks from marinade; cook for 4 to 8 minutes per side or until the desired level of doneness is achieved.
  7. Cook the broccoli in the same skillet until tender and serve with steak.
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.

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