Garlic and Green Chile Carnitas

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Garlic and Green Chile Carnitas
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in Instant Pot over “browning” setting. Season shoulder roast with salt and pepper. Brown on all sides, then remove and set aside. Saute garlic and onion in Instant Pot for 2 to 3 minutes.
  2. Rub remaining seasonings all over roast (cumin through onion powder). Place back in Instant Pot, and add all remaining ingredients (broth through bay leaf).
  3. Cover and cook using the pressure cooker setting, put it on high pressure and set the meat button to 50 minutes. After 50 minutes, release pressure and slowly remove lid. Shred with two forks and make sure it’s all saturated in its cooking juices. Remove bay leaf before serving.
Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup


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Roasted Cauliflower Curry Soup
Hearty dairy-free and Paleo friendly recipe for a delicious warming and flavorful soup!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. Spread cauliflower, onion slices and garlic cloves on a baking sheet. Drizzle melted coconut oil over the top and place in the oven. Roast for 30 to 40 minutes or until cauliflower is fork tender.
  3. Once done, transfer veggies and broth to a large pot over medium heat. Add in all other ingredients except coconut milk. Right before mixture begins to boil, turn heat down to low and simmer for 20 minutes.
  4. In a blender, in shifts, puree the broth and veggie mixture until smooth. Once everything is pureed, transfer back into pot.
  5. Stir in coconut milk, simmer for another 10 minutes, and serve.
Zucchini and Basil Beef Skillet

Zucchini and Basil Beef Skillet

zucchinibasilbeefskillet1

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Zucchini and Basil Beef Skillet
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large skillet over medium heat, heat coconut oil. To the oil, add the beef, garlic, cumin, paprika and salt and pepper to taste. Cook the beef for 4-6 minutes, or until the beef reaches the desired doneness. Remove the beef from the skillet and set aside.
  2. To the same skillet, add the next 6 ingredients (yellow bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Add the beef back to the skillet along with the basil and serve.
Recipe Notes

Serving Suggestion: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).

Grilled Shrimp Caesar Salad

Grilled Shrimp Caesar Salad

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Grilled Shrimp Caesar Salad
Grilled Shrimp Caesar Salad
Course Salads
Cuisine Low-Carb
Servings
Ingredients
Dressing
Course Salads
Cuisine Low-Carb
Servings
Ingredients
Dressing
Grilled Shrimp Caesar Salad
Instructions
  1. Heat grill to medium heat.
  2. In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
  3. Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
  4. In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the the dressing over the salad and serve.
BLT Shrimp Salad

BLT Shrimp Salad

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BLT Shrimp Salad
BLT Shrimp Salad
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
BLT Shrimp Salad
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
  2. Transfer bacon to a paper towel lined plate and crumble.
  3. In another large skillet over medium heat, heat coconut oil.
  4. To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
  5. In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
  6. In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
Recipe Notes

Serving Suggestion: Steamed asparagus.