69 Responses to Recipes

  1. warkfamily says:

    4 (6 to 8 oz. each) Mahi Mahi fillets
    1 tbsp olive oil, for brushing

    Avocado Salsa:
    2 cups ripe avocado, peeled & diced in 1/4 inch cubes
    1/2 cup red onion, finely diced
    1 cup tomatoes, peeled & seeded
    2 tbsp extra virgin olive oil
    1 tbsp lemon juice
    1/2 cup cilantro leaves finely chopped
    In a bowl, blend all salsa ingredients carefully so that the avocados are not crushed
    Preheat grill to high heat. Brush the fillets with olive oil and let sit for 10 minutes. Grill fish for 3-4 min. on each side. To serve, pour 3 tbsps. of salsa on top of the fish. Decorate the serving plate with cilantro leaves.

  2. Heather says:

    Stewed Chicken Thighs

  3. Brady F says:

    4.2 from 21 reviews
    Easy Crockpot Breakfast Pie


    Prep time
    10 mins
    Cook time
    8 hours
    Total time
    8 hours 10 mins

    Serves: 4-6
    8 eggs, whisked
    1 sweet potato or yam, shredded
    1lb US Wellness Meats Pork Sausage, broken up
    1 yellow onion, diced
    1 tablespoon garlic powder
    2 teaspoons dried basil
    salt and pepper, to taste
    any extra veggies you want to put in there: peppers, squash, etc.
    I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
    Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
    Add all ingredients to your crockpot and use a spoon to mix well.
    Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
    Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
    Slice like a pie.

  4. Jamie says:

    Spaghetti squash surprise
    2 c cooked spaghetti squash
    2 slices cooked and chopped bacon or fresh side pork
    1/4 c chopped green olives
    1 clove garlic minced
    1 c chopped tomatoes
    1 T coconut oil

    Throw it all together in a skillet sauté for 3-5 minutes to blend flavors.
    Spaghetti squash is so versatile it blends well with any veggies you prefer. I have also used ham, ground beef, or chicken as the protein source. Make your own combo! Enjoy some veggies!

  5. jabarrett79 says:

    Team : Shit Storm

    Bacon Wrapped Dates

    8 bacon slices, cut in half
    16 large Medjool dates, pitted
    16 whole almonds
    toothpicks (optional)
    Preheat oven to 375 F
    Open up dates gently with a knife.
    Stuff each date with an almond, and wrap with half of a bacon slice. Secure with a toothpick if necessary.
    Place on a shallow baking sheet and bake, bacon seam down, for about 7 minutes.
    Flip and bake for another 7 minutes or until bacon is crispy.
    Serve warm or cold, and store leftovers in the refrigerator.

  6. Kyle Lindberg says:

    Snatch N Sniff

    “Creamy” Chicken Tomato Soup
    4 frozen skinless boneless chicken breast
    Garlic salt to taste
    2 tablespoons Italian Seasoning
    1 tablespoon dried basil
    1 clove garlic
    1 14 oz. can of coconut milk (full fat)
    1 14 oz. can diced tomatoes and juice
    1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
    Sea Salt and pepper to taste

    Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

    • Toni says:

      Just a little post note on this recipe. We also added a can of all natural tomato sauce to this to give it more tomato flavor and creamier texture. It was a little watery when we just followed the recipe. I also thought that it needed a LOT more seasoning so I added a ton more herbs to it. It was SO GOOD. Enjoy 🙂

  7. Cassandra says:

    Team Shit Storm

    Bacon & Guacamole Sammies

    The ingredients:
    4 strips of thick-cut bacon
    Cook your bacon.
    How to make Guacamole.
    3 avocados
    Juice from 1 lime
    1 small shallot, minced
    pinch of salt
    freshly ground pepper
    Mix all ingredients.
    Make sandwiches. Put some guacamole between two small pieces of bacon to make for a good snack.

  8. Cassandra says:

    Team Shit Storm

    Kale Chips

    Kale leaves
    Bake the kale at 350 degrees.
    Cook the chips for 12 minutes.

    Remove Kale leaves from stems and wash leaves well, then dry them. Put leaves in a mixing bowl with 1-2 tablespoons of garlic balsamic dipping oil or your preference and toss evenly. Then put on baking sheet laying the leaves flat or they won’t crisp properly. Bake for 12 minutes or until crisp. They are awesome. My friend Shawna introduced me to them. Love them!!

  9. Fred says:

    Team Snatch N Sniff

    Omelet Muffins
    coconut oil or paper muffin liners
    8 eggs
    1/8 cup water
    1/2 lb chicken, ham, or sausage, cooked and cut or crumbled into small pieces
    2 cups diced vegetables (1 red bell pepper, 1/4 lb asparagus or broccoli and 1/2 yellow onion recommended, but use whatever is on hand)
    1/4 tsp salt
    1/8 tsp ground pepper
    Preheat oven to 350℉.
    Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1″ of water, so they do not scorch while baking.
    Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
    Pour mixture into the muffin cups.
    Bake for 18-20 minutes.

  10. danabolyard says:

    Paleo Inc Team

    Vinegar Coleslaw

    1 Tbs olive oil
    2 Tbs apple cider vinegar
    1/4 tsp ground mustard seed
    1/8 tsp whole cumin seed
    1/4 tsp celery seed
    1/8 tsp poppy seed
    1/4 tsp freshly ground black pepper
    1/4 tsp sea salt (optional)
    1 tsp raw honey (optional)
    1 small red or green cabbage (or 1/2 of each)

    In a small bowl, whisk together all ingredients except cabbage to make the dressing. Set aside.
    Finely shred cabbage and put in large bowl.
    Add the dressing to cabbage and mix thoroughly.
    Serve immediately, or store in the refrigerator overnight for more flavor.

  11. Shawna Kersenbrock says:

    Beef Brisket by JAMMS

    1½ pounds brisket, flank rib, shoulder roast or stew meat
    3 cups chicken stock
    1 large onion, chopped
    8 cloves garlic, peeled and sliced
    8 ounces mushrooms, sliced
    8 carrots, sliced ½-inch thick
    1 tablespoon garlic powder
    1 tablespoon onion powder
    ½ teaspoon celtic sea salt
    Place stock, onion, garlic, mushrooms, and carrots in crock pot
    Sprinkle with garlic powder, onion powder, and salt
    Place meat in center
    Turn crockpot on to low and cook for 8-24 hours

  12. Alicia Albers says:

    Skinny Ain’t Phat

    Sweet Potato Spinach Bacon Burgers
    1 package bacon
    2 medium sweet potatoes, rinsed, peeled, and finely diced
    1/2 onion, finely chopped
    2 cups finely chopped spinach
    1/2 cup finely diced carrots
    1 teaspoon salt
    1 teaspoon minced garlic
    1 teaspoon paprika
    2 teaspoons spicy brown mustard
    4 teaspoons dried rosemary
    2 eggs
    4 tablespoons coconut flour
    2 pounds ground turkey
    Cook the bacon until crispy. Set the bacon to the side to cool, once cooled crumble into small pieces. While bacon is cooking, use food processor to finely chop/dice sweet potatoes, onion, carrots, and spinach. (You will want tiny pieces) In a large bowl combine the bacon, sweet potato, onion, carrot, spinach. Add the rest of the ingredients, including the ground turkey. Mix until all ingredients are well incorporated. This should make 12-14 patties. Grill them for about 5 minutes on each side. Serve with slices of tomatoes and avocado! Enjoy!

  13. krafty1974 says:

    Team Snatch n’ Sniff

    Blackened Tilapia

    • 1 pound tilapia fillets
    • 2 T extra-virgin olive oil

    Blackening Rub
    • 3 T Paprika
    • 1 t salt
    • 1 T onion powder
    • 1 t black pepper
    • 1/2 to 1 t cayenne pepper
    • 1 t thyme
    • 1 t oregano
    • 1/2 t garlic powder

    1.Preheat oven to 425 convection. Combine 3 T paprika, 1 t salt, 1 T onion powder,1 t black pepper, 1/2 to 1 t cayenne pepper, 1 t dry thyme, 1 t dry oregano and 1/2 t garlic powder.
    2.Line a sheet pan with foil and add 2 T olive oil. Brush it over the foil in any area that will have fish.
    3.Rinse and pat dry 1 pound of tilapia. Brush with olive oil. Cover the fillets with the spices and rub it in (both sides).
    4.Place on the oiled pan and give a light spray of PAM. Place in the preheated oven.
    5.Cook until nicely brown and flaky. This is about 10-11 minutes for big fillets and a minute or two less for small to medium fillets.


  14. Shawna Kersenbrock says:

    Grape Bacon & Kale Salad
    1 cup grapes (I used 1/2 green and 1/2 red)
    4-5 slices of bacon
    1 – 2 bunches of kale (6 cups)

    Place grapes on a cookie sheet and sprinkle with olive oil. Bake @ 425 for 15 minutes or until grapes split. Meanwhile – Fry bacon in a pan. Pat dry and cut into small pieces or crumble. Place kale in bacon fat and cook for 5- 6 minutes or until soft.
    Mix it all together and enjoy!! ITS awesome hot or cold. I think you could substitute spinach with kale if you wanted to. Or do both. Its super yummy!!

  15. krafty1974 says:


    Hearty Spinach Beef Frittata
    (For full nutritional information, here is a link to the recipe we created in MyPlate.)

    Prep Time: 20 to 25 minutes
    Cook Time: 25 minutes
    Serves: 6

    Frittatas are one of those classic one-skillet egg dishes that taste even better the next day. I recommend using a cast-iron skillet because it can go right from stovetop to oven. As long as your skillet is properly seasoned, the eggs won’t stick and the frittata should come out cleanly.

    You can use any type of ground meat you’d like in this recipe. Since ground meat can be fattier than other cuts, I try to stick to higher-quality grass-fed beef when I can. Experiment with different types of veggies too!

    * 10 large eggs, beaten
    * 2 teaspoons (4 grams) smoked paprika
    * 3/4 teaspoon (5 grams) sea salt
    * 1/2 teaspoon (1 gram) black pepper
    * 8 ounces (227 grams) ground grass-fed beef
    * 1 small onion, diced
    * 4 ounces (113 grams) shiitake mushrooms, sliced
    * 10 ounce package (284 grams) frozen chopped spinach, defrosted and excess moisture squeezed out
    * 1 large tomato, sliced

    1. Preheat oven to 350°F (177°C)
    2. In a large bowl, beat the eggs together with paprika, salt and pepper. Set aside.
    3. In a large cast-iron skillet over medium high heat, saute meat until cooked through.
    4. Add onion and mushrooms; saute until they are softened and slightly tender.
    5. Add the defrosted and drained spinach. Stir to combine.
    6. Pour egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
    7. Lay the tomato slices on top.
    8. Bake for about 20 to 25 minutes or until the eggs are set and not runny.
    9. Serve directly from the skillet or slice and store for leftovers.

    Breakfast-Sausage Scotch Eggs
    (For full nutritional information, here is a link to the recipe we created in MyPlate.)

    Prep Time: 20 to 25 minutes
    Cook Time: 20 minutes
    Serves: 6

    What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside, bake it in the oven and you’ve got a protein-packed snack. Traditionally, Scotch eggs are breaded, so all I’ve done is leave that off.

    There are as many combinations for seasonings and meat as you can imagine, and my mind wandered from pork to breakfast sausage to create this variety. Another plus? They’re great as a pre-workout or post-workout snack!

    * 6 medium eggs
    * 1 pound (454 grams) lean ground pork or beef
    * 1/2 tablespoon (8 grams) sea salt
    * 3/4 teaspoon (2 grams) cinnamon
    * 3/4 teaspoon (1 gram) ground ginger
    * 3/4 teaspoon (2 grams) allspice
    * 1/2 teaspoon (1 gram) black pepper
    * 1/8 teaspoon (0.3 grams) ground nutmeg
    * 1/8 teaspoon (0.3 grams) ground cloves
    * 1 tablespoon (15 milliliters) honey (optional)

    1. Boil six eggs. To prevent the yolks from getting gray, cover the eggs with water in a pot and bring it to a boil. Cover and turn the heat off. Let sit for 10 minutes. Drain the hot water and cover with ice water for a few minutes. Peel and set aside. (You can boil the eggs ahead of time to save this step). Don’t use very fresh eggs: They’ll be harder to peel.
    2. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or foil.
    3. In a large bowl, combine ground pork, spices, salt, pepper and honey (optional). Mix until combined, but don’t overmix; that’ll make the meat tough.
    4. For each Scotch egg: Fill a 1/3-cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you’re making a burger.
    5. Put the egg in the center.
    6. Carefully fold the meat circle upward, gradually flattening as you go, until the egg is covered by meat.
    7. Place on the baking sheet. Bake for 15 to 20 minutes. Eat hot or cold.

    Paleo Carnitas Egg Muffins
    (For full nutritional information, here is a link to the recipe we created in MyPlate.)

    Prep Time: 15 to 20 minutes
    Cook Time: 30 minutes
    Serves: 12

    Breakfast muffins are a really easy way to use leftover cooked meat. Use any kind of cooked shredded meat (or even ground meat) you have left over, and cook the veggies ahead of time so they don’t make the muffins soggy.

    * 1 small onion, minced
    * 1/2 cup (128 grams) tomatoes, diced
    * 1 tablespoon (15 milliliters) coconut oil
    * 1 cup (140 grams) shredded pork carnitas or other shredded or ground meat
    * 9 large eggs
    * 3 tablespoons (45 milliliters) coconut milk
    * 1/2 teaspoon (3 grams) salt
    * 1/4 teaspoon (0.3 grams) black pepper
    * 1 teaspoon (2 grams) smoked paprika

    1. Preheat the oven to 350°F (177°C). Line a muffin tin with paper or foil liners. You can also use silicone muffin cups, though I recommend greasing them with coconut oil first.
    2. In a skillet over medium heat, soften the onions in the coconut oil for about five minutes. When they are translucent, add tomato and cook on medium until they begin to soften. Remove from heat, stir in shredded pork.
    3. Combine eggs, coconut milk, salt and pepper.
    4. Now it’s time to build the muffins: Put a large spoonful of the pork mixture into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
    5. Pour egg mixture into each cup until about three-quarters full.
    6. Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool.
    7. Enjoy with a bit of salsa!

    Sweet and Savory Blueberry Tortilla
    (For full nutritional information, here is a link to the recipe we created in MyPlate.)

    Prep Time: 15 to 20 minutes
    Cook Time: 30 minutes
    Serves: 12

    Blueberries and eggs were meant to be together! This is a riff on a Spanish tortilla — a cooked egg dish with potatoes and onion. Instead of those traditional ingredients, I used blueberries, coconut aminos and a few spices; the result is a little bit sweet and a little bit savory from the coconut aminos. If you don’t have them, you could just use a dash (1/8 teaspoon) salt.

    * 1 tablespoon (15 milliliters) coconut oil or ghee
    * 4 large eggs
    * 1 tablespoon (15 milliliters) coconut aminos
    * 1 teaspoon (3 grams) cinnamon
    * 1/4 teaspoon (0.3 grams) black pepper
    * 1/2 cup (74 grams) blueberries

    1. Beat eggs with coconut aminos, cinnamon and pepper.
    2. In a small skillet over medium heat, melt the ghee or coconut oil.
    3. Pour the eggs into the pan and allow to cook for two to three minutes undisturbed. Sprinkle the blueberries onto the eggs.
    4. Cook for about six to eight more minutes on low. Throughout that time, using the edge of a spatula, lift up the eggs and allow some of the liquid to flow underneath. When most of the egg is cooked through, you’re ready to flip the tortilla.
    5. You need confidence here! Remove the skillet from the heat and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the tortilla should fall out onto the plate. Be careful not to burn yourself.
    6. Now, slide the tortilla back into the skillet and cook for another two to three minutes.
    7. That was exciting, wasn’t it? Now eat!

    Paleo Chicken Bacon Mushroom Quiche
    (For full nutritional information, here is a link to the recipe we created in MyPlate).

    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Serves: 6

    This dish is incredibly easy to make and uses up any leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You could make a gluten-free crust, but that takes time, and I wanted this to be as quick as possible.

    Second, unlike most quiche, this has no dairy (milk, cream or cheese). Rest assured, it’s still unbelievably tasty! Wondering what makes a quiche different from a frittata? Technically, it’s the amount of liquid you add: A frittata has very little, while a quiche has more, resulting in a more custard-like texture to the eggs. This quiche stores well in the fridge for quick leftovers.

    * 2 ounces (57 grams) dried mushrooms
    * 6 strips bacon, chopped
    * 1 1/2 cups (210 grams) leftover shredded chicken
    * 2 teaspoons (1.5 grams) dried sage leaves
    * 6 large eggs
    * 1 cup (240 milliliters) full-fat coconut milk
    * 1/2 teaspoon (3 grams) sea salt
    * 1/2 teaspoon (1 gram) black pepper
    * 1 tablespoon (15 milliliters) coconut oil

    1. If using dried mushrooms, soften by covering them with boiling water in a heatproof bowl for about 30 minutes. Drain well.
    2. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. (I used a 10-inch round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes because the quiche will be thicker.)
    3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there’s no moisture left from the mushrooms. (Moist mushrooms make for a soggy quiche.) Dump this mixture into the greased casserole dish and set aside.
    4. In a bowl, whisk eggs with coconut milk, salt and pepper. Pour the egg mixture into the casserole dish.
    5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.

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