Chicken Burgers with Pickled Beets

Chicken Burgers with Pickled Beets

Print Recipe
Chicken Burgers with Pickled Beets
chicken burger with pickled beets
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
chicken burger with pickled beets
Instructions
  1. In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
  2. Form chicken mixture into patties.
  3. Heat grill to high heat and place burgers on the grill.
  4. Cook for 10 minutes on each side, until burgers are no longer pink in the center.
  5. In a large skillet, over medium heat, heat coconut oil.
  6. To the skillet, add the onion, vinegar, honey, and beets.
  7. Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
  8. Place burgers on lettuce leaves and top with sautéed onion and beets.
  9. Serve warm.
Recipe Notes

SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)

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.
Chilled Vegetable and Steak Salad

Chilled Vegetable and Steak Salad

 

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Chilled Vegetable and Steak Salad
Fresh Chives,High fives for fresh chives, herbs
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
Fresh Chives,High fives for fresh chives, herbs
Instructions
  1. Preheat oven to 400 degrees.
  2. On a sheet pan lined with parchment paper, spread bell pepper, onion, celery, green beans, and peas; drizzle with half of the melted coconut oil then roast for 15 minutes or until tender.
  3. Remove veggies from oven; set aside to cool then place them in a large bowl.
  4. In a medium bowl, whisk together honey, vinegar and remaining melted coconut oil; pour dressing over roasted vegetables then season with salt and pepper; toss well to combine.
  5. Refrigerate salad for at least 1 hour.
  6. Serve salad topped with grilled steak slices and garnished with parsley and chives.
Chicken Drumsticks with Sticky Lychee Glaze

Chicken Drumsticks with Sticky Lychee Glaze

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Chicken Drumsticks with Sticky Lychee Glaze
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
  2. While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
  3. Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!
Balsamic California Chicken Salad

Balsamic California Chicken Salad


Print Recipe
Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  4. Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!

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