Category Archives: Paleo

Slow Cooker Carne Asada Tacos

  • 1 lb rump or flank steak
  • ½ orange, juiced
  • 1 lime, juiced
  • 1/3 cup cilantro, chopped
  • 1 tsp honey
  • 1 tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 1 dried chili, chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For “taco shells”
lettuce leaves, fried sweet potato slices ¼ ” thick
For topping
  • sliced or cubed avocado
  • chopped red onion,
  • chopped fresh cilantro
  • salt, pepper to taste
  • lime wedges
  1. In a small bowl mix the orange juice, lime juice, olive oil, garlic, chili, cilantro, white wine vinegar, honey, salt and black pepper.
  2. Place the beef in a Dutch oven or slow cooker and pour orange juice mixture over beef.
  3. Cover with a lid and cook on low for 6 hours.
  4. Remove the beef from slow cooker, place it on a cutting board and slice.
  5. Serve in lettuce leaves or over fried potato slices with avocado, chopped red onion, chopped cilantro or pico de gallo

Roasted Cauliflower Soup

  • 1 large head of cauliflower chopped (or 2 small heads)
  • 1 small head of garlic (or 5 to 6
  • 1 coarsely chopped onion
  • 3 cups of bone broth
  • 3-4 Tbsp coconut oil
  • sea salt and pepper

Preheat oven to 400 degrees.  Chop cauliflower and onion (doesn’t have to look pretty because it will be blended up later).  Remove outer part of garlic head, but keep individual clove peels in place.  Use knife to cut off the tips of the garlic.  Place garlic head, onion and cauliflower on a baking sheet coat with melted coconut oil.  Salt and pepper.

Bake at 400 degrees for 30-40 minutes until cauliflower is fork tender and lightly brown on top.  Place cauliflower, onion and garlic in a large pot.  You can squeeze the garlic out of the peels by pinching them with your fingers.  Add bone broth to the pot.  Use immersion blender to make smooth and creamy until no chunks remain. Turn on the stove to heat through and add extra salt to taste.

Another option is to take contents from the oven and place into Vita-mix or high power blender, add bone broth and blend until smooth and creamy.  Pour into pot and heat through and add salt if needed at this time.  Depending on how thick you like your soups you can add more or less bone broth.  Enjoy!

Spiced Olives

1/2 cup olive oil
2 strips lemon zest
2 strips orange zest
1 sprig fresh rosemary
1/4 tsp crushed red pepper
1 1/2 cups mixed unpitted olives

In small pot simmer oil, lemon zest, orange zest, rosemary and crushed pepper for 5 minutes. Pour into bowl; add olives. Marinate 20 minutes.

Pork chops with Grapes

4 bone in pork chops
1 tbsp olive oil
1 1/2 cups red grapes, halved
3 cloves garlic, sliced
1 tsp thyme

in skillet, cook pork in olive oil over medium high heat, 5 minutes per side. Put on plate and cover to keep warm. Add remaining ingredients to skillet and cook, stirring for 5 minutes. Top pork with grapes.

Curried Egg Salad

4 hard boiled eggs
1/4 cup mayo
1 tsp white wine vinegar
1/2 tsp curry powder
sprigs watercress

combine eggs, mayo, vinegar and curry powder; season with sea salt and pepper as desired. Top with watercress and serve.

Oven Roasted Pumpkin Seeds

1 cup cleaned, raw whole pumpkin seeds

1 tbsp plus 1 tsp fine sea salt

1 tbsp olive oil

Preheat oven to 375º. In a saucepan bring 4 cups water the seeds and 1 tbsp salt to a boil. Simmer for 10 minutes, then drain. Pat the seeds dry between layers of paper towels.

Toss the seeds in oil and remaining salt. Spread in a single layer on a greased foil lined baking sheet. Roast until golden 10-12 minutes.

Celery Salad with Walnut Vinaigrette

2 shallots, finely chopped

1/4 cup olive oil

2 tbsp walnut oil

2 tbsp red wine vinegar

1 lemon, juiced

1 tbsp honey

sea salt and pepper

1 head celery, thinly sliced

2 cups walnuts, toasted and finely chopped

3 ounces shaved parmesan cheese

In small bowl combine shallots, oils, vinegar, lemon juice and honey. Season with salt and pepper.

In a serving bowl combine celery and walnuts; add vinaigrette and toss. Garnish with cheese.

Skillet Roasted Sunchokes

2 tbsp olive oil

3 anchovy fillets in oil, chopped

1 pound small sunchokes, halved lenthwise

2 large bell peppers cut into 1 inch pieces

10 cloves garlic

Preheat oven to 425º. Heat oil in large, ovenproof skillet over medium-high, add anchovies and stir to melt. Add sunchokes to pan with the cut side down; add peppers and garlic on top and cook undisturbed about 3 minutes until sunchokes begin to brown. Transfer to oven and roast, stirring occasionally until sunchokes are tender, 20-25 minutes.

Carrot and Apple Salad

2 tbsp honey

2 tbsp walnut oil

2 tbsp lemon juice

1 green apple, cored and thinly sliced

2 carrots, peeled and cut into coins

1/2 cup walnut pieces, toasted

In large bowl, whisk honey, oil and lemon juice; season to your taste. Toss apple and carrots with dressings. Sprinkle with nuts.


  • 2 cans albacore tuna, drained
  • 1 seedless English cucumber
  • 2 tablespoons bell pepper, minced
  • 1 stalk celery, minced
  • ⅓ cup mayo
  • 2 tablespoons mustard
  • 1 teaspoon sweet paprika
  • salt and pepper, to taste
  1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber, then slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.
  2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.
  3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.