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.

Cauliflower Shepherd's Pie

My husband and I absolutely love shepherd's pie, but the gluten, dairy and inflammatory white potato don't love me, so I made this cleaned up version instead. This pie is just as satisfying and delicious and it's a great go-to comfort food dish when you want something really hearty. Enjoy! 

Ingredients:

  • 1 head Cauliflower, chopped into florets

  • 2 Tbsp Ghee, organic and grass-fed, divided

  • 1 Yellow Onion, diced

  • 4 Garlic Cloves, minced

  • 1 lb Grass-Fed Lamb

  • 3 cups organic Mushrooms, sliced or small diced

  • 2 organic Carrots, diced

  • 2 stalks organic Celery, diced

  • 1 Tbsp organic Italian Seasoning (I like this one)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1-2 pinches Smoked Paprika, for garnish

  • 1 tsp fresh organic Parsley, for garnish

Directions:

  1. Preheat oven to 350F.
  2. Place cauliflower florets in a medium sized steamer or saucepan with a steamer insert. Add about 1/2 inch of water to the pan, bring to a simmer and cover. Let the florets steam until they are soft, about 5-7 minutes.
  3. While the cauliflower is steaming, heat half of the ghee/coconut oil in a large frying pan over medium heat. Add the carrots, celery, onions and half of the garlic and cook for 5 minutes or until onions are translucent.
  4. Add the meat, and cook until browned.
  5. Add the mushrooms, Italian seasoning, and salt. Continue to cook for a few minutes, until the meat is cooked through. Remove from heat.
  6. Remove the cauliflower and discard steaming water. Return the cauliflower to the pot and add the other half of the garlic and ghee/coconut oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree. Alternatively you can puree the cauliflower in a food processor.
  7. Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top.
  8. Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven, garnish with smoked paprika and parsley and serve.

Variations:

  • 100% Dairy-Free - Use coconut oil instead of ghee.
  • Make individual servings in large ramekins or oven safe bowls.
  • No Lamb - Use ground pasture-raised turkey or organic, grass-fed beef instead.
  • Green Pea Lover - add 1/2 cup frozen organic green peas in step 5.

Dark Chocolate Pomegranate Pistachio Bark

This quick and easy recipe tastes as good as it looks and is sure to impress at holiday parties. The key here is to use good quality chocolate, and to melt it over a bain marie (water bath). Trust me on this one and don't get in a hurry or try to use a microwave to melt your chocolate. Enjoy!

Ingredients:

  • 7 ounces (200 grams) Organic Dark Chocolate (at least 70% cacao)
  • 1 cup Pomegranate Seeds
  • 1/2 cup Pistachios (shelled and chopped)
  • 1/4 cup Unsweetened Coconut Flakes

Directions:

  1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios and coconut flakes in bowls.
  2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat as this will cause the chocolate to get lumpy.
  3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over top, followed by the pistachios and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
  4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

Storage: Store in an airtight container in the fridge or freezer and use wax paper to separate the layers.