Paleo Pecan Pie Squares

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Makes 16 Squares

Ingredients:

  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!

Variations:

Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Hearty Paleo Stuffing

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I love stuffing but I have yet to find a gluten-free option that I find worthwhile. I also avoid grains for the most part and this paleo recipe is a delicious option, even if you aren't gluten-free or paleo.

Makes about 6 servings

Ingredients:

  • 1 head Cauliflower (chopped into small florets)
  • 1 Tbsp + 1/4 cup Organic, Grass-fed Ghee or Coconut Oil (melted)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup organic Extra Virgin Olive Oil
  • 4 cups Portobello Mushroom (diced)
  • 1 Leek, medium (chopped)
  • 3 stalks Celery (diced)
  • 1 cup Walnuts (roughly chopped)
  • 1 Lemon (juiced)
  • 6 Garlic (cloves, minced)
  • 1 tbsp Thyme (finely chopped)
  • 1/2 cup Parsley (chopped)
  • 1/2 tsp Sea Salt

Directions:

  1. Preheat the oven to 400. Line a baking sheet with parchment paper.
  2. Toss your cauliflower florets in 1 Tbsp of melted coconut oil or ghee (recommended for flavor), and season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and roast in the oven for 15-20 minutes, stirring halfway through cooking time.
  3. Remove cauliflower from oven and set aside. Reduce oven heat to 375.
  4. While your cauliflower roasts, place a frying pan over medium heat. Add half of your remaining ghee or coconut oil and saute mushrooms, leek and celery for about 10 minutes or until the mushrooms are soft.
  5. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley and sea salt. Add the rest of the ghee or coconut oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you want the mixture to be coarse. Note: If you don't mind some manual labour, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish.
  6. Place in the oven and bake for 1 hour. Stir every 15 minutes or so to prevent burning.
  7. Remove from oven and transfer into a serving dish. Enjoy!

Variations:

Meat Lover: Add cooked organic bacon bits, sausage or ground grass-fed meat into the mixture as you add it to the baking dish.

No Nuts: Eliminate the walnuts and use pumpkin seeds instead.

No Portobellos: Use crimini or chanterelle mushrooms instead or eliminate mushrooms altogether.

No Leeks: Use onions of shallots instead.

Turkey Roulade with Cranberry Sauce

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This is a great alternative to roasting an entire turkey if you want to save time and money but still enjoy a delicious Thanksgiving classic.

Makes 4 Servings

Ingredients:

  • 1 1/2 tsps Ghee (grass-fed)
  • 4 cups organic Baby Spinach
  • 2 lbs Turkey Breast, pasture-raised
  • 1/2 cup Goat Cheese (crumbled)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Organic Chicken or Vegetable Broth
  • 2 cups Frozen Cranberries (chopped)
  • 1 Navel Orange (juiced)
  • 1 tbsp Raw Honey
  • Twine

Directions:

  1. Preheat oven to 425.
  2. Heat ghee or oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat.
  3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make them easier to roll.
  4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper.
  5. Spread your goat cheese across each turkey breast leaving a 1/2 inch border all the way around. Top the goat cheese with your wilted spinach. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again.
  6. Add organic chicken or vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.)
  7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.)
  8. When you remove the turkey from oven, let rest for 10 minutes before removing twine and slicing into 1 inch thick medallions. Drizzle turkey with cranberry sauce or place cranberry sauce in the base of a serving dish and arrange turkey medallions on top. Serve and enjoy!

Variations:

No Dairy: Use Kite Hill brand Cream Cheese Style Spread instead of goat cheese, and use coconut or avocado oil instead of ghee.

Get Creative: Roll the turkey with my Paleo Stuffing instead of spinach and goat/almond cheese.

Save Time: Reduce prep time by skipping the roll up, baking turkey breast on their own and serving the spinach and goat cheese on the side.

Bison Pumpkin Chili

This is a hearty comfort food dish with the addition of pumpkin for a tasty, seasonal twist. It's really fast and easy to make and will be a crowd pleaser for the whole family. I personally find that the combo of animal protein and beans is not a glamorous one for me, but feel free to add kidney beans if you like and if your GI system can handle it :-).

Ingredients:

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Makes 4 Servings

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Bison, grass-fed, pastured
  • 1 Yellow Onion (diced)
  • 3 Garlic (cloves, minced)
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Paprika
  • 1 cup Crushed Tomatoes
  • 1 cup Yellow or Orange Bell Peppers, diced
  • 1 cup Pureed Organic Pumpkin
  • 1 cup Water
  • 1 1/2 tsp Maple Syrup
  • 1 tsp Sea Salt
  • 3 Green Onions/Scallions, thinly sliced 

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked through. Drain off most of the fat.
  2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add crushed tomatoes, bell peppers, pumpkin, water, maple syrup and salt. Let simmer about 10 minutes.
  3. Divide into bowls, add desired toppings and enjoy!

Variations:

  • Optional Toppings: Garnish with toasted organic tortillas, chopped green onion, avocado, or jalapeño slices. If you tolerate dairy, you can add organic, grass-fed sour cream or cheddar cheese.
  • More Veggies: Add more bell peppers, zucchini, or stir in spinach, kale or watercress just before serving.
  • No Bison: Use grass-fed beef, ground chicken, turkey, lamb or venison.
  • Vegan or Vegetarian: Use mixed beans and/or organic tofu instead of ground meat.
  • Leftovers: Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months.

Carrot Cake Chia Pudding

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Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

  • 1 Carrot (medium, grated)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 tsp Stevia Powder (add more or less to taste)
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup Chia Seeds
  • 1/4 cup Walnuts (chopped)
  • 2 Tbsp Unsweetened Coconut Flakes

Directions:

  1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
  2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

  • Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
  • No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.