Ingredients

8 chicken legs (or organic, air chilled)
dried rosemary (from fresh if you can)
sea salt
black pepper
garlic powder
paprika
(optional) melted butter or coconut oil

Preparation

Pat the chicken legs dry. Brush with either melted butter or coconut oil (optional, I don’t always do this) and sprinkle with ample amounts of each spice. You may vary them depending on your taste preferences.

STOVETOP METHOD:
Over medium low heat, place chicken legs in skillet for 20-30 minutes. Turn half way through cooking.

OVEN METHOD:
Preheat your oven to 375 degrees.
Bake the chicken in a shallow baking dish and when you notice liquid flowing from it, baste the drippings back over the top of the chicken.

The chicken is ready when the internal temperature reaches 165 degrees.
Variations

Change up your spices to your preferences. Try sage instead of rosemary or onion powder instead of garlic… or combine whatever sounds good to you!
http://balancedbites.com/2010/09/easy-recipe-baked-chicken-legs.html

http://www.wholefoodsmarket.com/recipes/2927

* Ingredients:

*

* 1.5kg lamb neck chops

* 2 brown onions, cut into wedges

* 5cm piece ginger, peeled, cut into matchsticks

* 3 garlic cloves, roughly chopped

* 2 long green chillies, chopped

* 1/4 cup madras curry paste (see note)

* 1/2 cup natural yoghurt

* 1 cup chicken or vegetable stock

* 2 cinnamon sticks

* a few sprigs of coriander (cilantro)



Instructions:





1. Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Remove to a plate. Repeat in 2 batches with remaining lamb.



2. Reduce heat to low. Add onions to pan. Cook, stirring, for 10 minutes or until soft. Add ginger, garlic and chilli. Cook for 1 minute. Stir in curry paste. Cook, stirring, for 2 minutes or until aromatic.



3. Return lamb to pan. Stir to coat in curry mixture. Add yoghurt, stock and cinnamon. Cover with a tight-fitting lid. Bake, stirring occasionally, for 3 hours or until meat is tender and falling from the bone. Remove cinnamon sticks.



4. Sprinkle with coriander. Serve with rice ( or not).



http://www.taste.com.au/recipes/17530/madras+lamb+curry

2 T butter (or other fat)
10 medium eggs

crack eggs into hot pan over medium heat. Cook to desired doneness.

serves 4

2 medium yams, cubed into 1/2" pieces
1/2 white onion, chopped coarsely
2 Tbsp butter
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 red pepper, seeded and diced
1 bunch spinach leaves, chopped

In a large skillet over medium high heat, add palm oil and onion and saute ~3 minutes. Add cubed yams and allow to cook for 15-20 minutes, flipping frequently to prevent cubes from sticking or burning. Stir in salt, pepper, red pepper and baby spinach leaves and saute until leaves are wilted, 4-5 minutes. Serve.

1 cup coffee
2 T fat - i.e., unsalted butter, coconut oil, walnut oil
cream if you like (or almond milk, coconut milk, etc)

Ingredients:

1 lb US Wellness Meats 75% lean ground beef
1 egg
1/2 cup almond meal
1 tsp black pepper
1/2 tsp each salt, ground mustard, and onion powder
5oz (1/2 package) sliced white mushrooms
2 cups beef broth/stock
1 tbsp heavy cream
2 tsp arrowroot powder*

Instructions:

Preheat your oven to 350 degrees. Combine the ground beef, egg, almond meal, salt, half of the pepper, mustard, and onion powder in a mixing bowl. Mix everything together with your hands until everything is nice and blended, being careful not to over-mix. Make patties and bake in the oven for 25 minutes, then broil for 2 minutes to brown.


While the steaks are cooking, add the broth, mushrooms, and the other half of the pepper to a small pot. Bring to a simmer on medium heat. Simmer for 20 minutes, add cream, simmer again, thicken with arrowroot powder (Mix powder with 2 T water then pour into mixture).

Top patties with gravy & enjoy.

*arrowroot powder - you can find this in the spices section of your grocery (and definitely at Whole Foods)

adapted from - http://thedomesticman.com/2012/02/28/salisbury-steak/

1 c frozen fruit
1 c spinach (or other green)
1 banana
2 T coconut oil
1 c liquid (kombucha or water or almond milk or coconut milk, etc.)

Ingredients:

2 cups ground flax meal
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs + water = 2 cups

Instructions:

Mix dry ingredients together in a bowl. Beat eggs, then add enough water to total 2 cups of liquid ingredients. mix wet and dry ingredients and pour immediately into a greased cookie sheet or jelly roll pan. Bake at 350 for 20 minutes.

Additional flavors can be explored by adding garlic powder or other spices. Vanilla extract is also a pleasant addition if using the flax bread to make a french toast style baked dish.

Ingredients:

* ½ pound organic baby carrots
* 2 medium onions, roughly chopped
* 1 small cabbage (about 2 pounds), cored, and cut into 8 wedges
* 8 garlic cloves, peeled and smashed
* 2 Turkish bay leaves
* 2 center-cut grass fed beef shanks (about 2” thick)
* Kosher salt
* Freshly ground pepper
* 15 ounce can of organic diced tomatoes, drained
* 1 cup organic chicken broth
* 2 tablespoons coconut aminos
Instructions:Layer carrots, then onions, then cabbage wedges on top. Add smashed garlic cloves and bay leaves.
Season the beef shanks with salt and pepper to taste. Place on top. Pour in the diced tomatoes and broth.
Set the slow cooker on low and let it do its thing for 9 hours.
Taste the stew for seasoning. To the pot liquor (if too sweet for your tastes) add a couple of tablespoons of coconut aminos and some more salt and pepper.

http://nomnompaleo.com/post/2565593206/slow-cooker-grass-fed-beef-shanks-cabbage-stew

Ingredients:
2 tablespoons butter
2 cups sliced mushrooms
4 cups baby spinach or regular leaves
7 eggs, beaten
1 cup water
1/2 cup shredded parmesan and cheddar cheese mix (optional)
1 garlic clove, minced
1 tablespoon lemon, fresh squeezes
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Preparation:

1. Preheat oven to 370°

2. Heat tablespoon of butter in a large nonstick skillet over medium-high heat. Add mushrooms; cook 2 minutes; cook, stirring frequently, 4 minutes or until the mushrooms are tender. While mushrooms cooking, cook spinach in the pot with cup of water until the leaf color become bright green. About 2 minutes. Than drain it well from water. Chop it in small pieces. Add spinach, minced garlic and lemon juice to mushrooms; cover and cook 1 minute or just until spinach is wilted.

3. In a medium bowl, combine eggs, 1/4 cup cheese, garlic salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with butter. Sprinkle remaining 1/4 cup cheese over Frittata. Bake 20 minutes or until eggs are set in center and cheese has melted. Cut in slices and serve!

Bon Appetite!
http://marinasprimalcooking.wordpress.com/2011/02/03/spinach-and-mushroom-frittata/

Ingredients:

2 cups broccoli,
1 cup mushrooms,
2 cup zucchinii
1/3 cooking onion, chopped
2 T coconut oil

STIR-FRY SAUCE:
2 Tbsp. soy sauce
2 Tbsp. fish sauce
2 Tbsp. lime
2 Tbsp. honey
6-8 cloves garlic, OR 1 Tbsp. bottled pureed garlic
1 tsp. cayenne pepper (adjust according to how spicy you want it)

Preparation:

Place all stir-fry sauce ingredients together in a cup and stir well. (Note: this may seem like a lot of garlic, but you need every clove to create this rich-tasting sauce). Set aside.
Place oil in a wok or large frying pan over medium-high heat.
Add the onion and stir-fry 1-2 minutes until onion has softened.
Cook firmest vegetables (this would include carrots, any type of mushroom except button or brown mushrooms, green beans, eggplant, asparagus, etc..). Stir-fry 2 minutes, or until these vegetables have softened (eggplant should turn translucent). Add more coconut oil whenever wok becomes dry.
Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still retain much of their crispness (1-2 minutes).
Remove wok from heat and do a taste-test. If your stir-fry needs more salt, add a little more fish sauce. If it tastes too salty, add a squeeze of lemon juice. If too sour, add a little more sugar. Add more cayenne pepper if you prefer it spicier.

6 hard boiled eggs
2 tablespoons homemade mayo
1 green onion, diced
2 teaspoons lemon juice
2 teaspoons dijon or yellow mustard
1 5oz can of tuna
Chopped pickles (optional)

Peel the eggs and slice them in half length wise from. Take the yolks out of each half and put them in a small bowl. Add mayo, lemon juice, salt, pepper, chopped green onion, and mustard to the yolks. Mix all the ingredients in the bowl well. Stir in a can of tuna. Spoon this mixture into the hollowed out egg halves and enjoy.

http://everydaypaleo.com/2012/02/05/tuna-stuffed-eggs/

3 zucchinis
2 celery stalks
1 bunch spinach
1/2 onion
2 cloves garlic
1 lb beef
1 T italian seasoning
1 t salt
1/2 t pepper

Small dice the first 4 ingredients. Mince the garlic. Mix all ingredients together (with meat) until well combined. Form into a loaf or meatballs. Put in a loaf pan or cookie sheet (or whatever you've got). Bake at 350F for 30 minutes. (Check meatballs after 20min).

A dozen eggs
2 cups "fillings" (turkey, beef, onions, zucchini, peppers, tomatoes..., use what you have on hand or make up new combinations of your own)
1 t salt
1 t seasoning of choice

Preheat your oven to 375F. Butter a regular 12 cup muffin tin or use liners.
Chop all your fillings. Beat eggs and season to your liking. Combine fillings and egg mixture and pour into each cup, 1/2 full.
Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.

Ingredients

1 tablespoon chili garlic sauce (or less if you want less spicy!)
1/3 cup fresh lime juice
1/4 cup fish sauce
1 teaspoon lemongrass (white part only), finely minced
1 pound (450g) ground pork
1 pound (450g) ground chicken
1 tablespoon coconut oil
1/2 teaspoon kaffir lime leaf, finely minced (substitute lime zest)
1/2 red onion, sliced into slivers
1/4 cup cilantro, chopped
1/4 cup mint, chopped
3-4 Thai chilis, minced (more or less depending upon your heat preference. We actually made this with about 8 chilis, but we’re accused of being gluttons for punishment).
Instructions:
1. In a small bowl, combine the first 4 ingredients. With your ground meats in a bowl, pour half of the sauce mixture over the meat and mix well and allow to sit for 10 minutes.
2. Heat your large skillet over medium heat and add the oil. When hot, add in your meat mixture, stirring to break up any large chunks of meat to yield a finely ground mixture.
3. When meat is cooked through, add in remaining sauce, kaffir lime and red onion. Cook until onion is translucent.
4. Add in the cilantro, mind and chilis and stir to combine.

5. Serve with cabbage or lettuce leaves.

http://paleocomfortfoods.com/recipes/paleo-comfort-foods-we-have-some-winners-and-a-recipe/

2 diced carrots
2 diced celery
1 cup chopped green beans
1 cup chopped spinach

add spinach after first 3 ingredients have softened in stock.

Bone Broth: Our MethodYou may have noticed already that our primary method tends to be “whatever is working at the time.” There is no hard-and-fast way to make broth. We believe that whatever your method, it should be cheap and efficient.

If you are spending any real kitchen time tending to your broth, you should probably find a more efficient system. There are far too many tasks in the kitchen to let this bone broth task weigh you down. In any case, this is what we do in our kitchen:

1 lb soup bones
vegetable scraps - celery tops, onion skins, etc.
water to fill

1. Brown bones in the oven if you have time. (We almost never do this, but your flavor will be better.)
2. Place bones in a crock pot or soup pot.
3. Add vegetable scraps as they are available.
4. Cover bones and scraps with water: Set water level about one-inch above the bones.
5. Add two tablespoons of apple cider vinegar if you choose.
6. Cover the pot and set on low (crock pot) or simmer (stove top).
7. Keep the lid slightly ajar as the broth warms up to avoid boiling. (Or don’t worry about it, but do make sure your liquid does not boil out or you will be left wit burned bones.)
8. Strain the broth about 24 hours later.
9. Use the fresh broth for dinner. (Add the dinner vegetable scraps to the next batch of broth.)
10. Add water to the bones again and make a second batch of broth. (Keep doing this until you are tired of it or your bones have disintegrated.)

http://www.traditional-foods.com/bone-broth/

Bobotie
adapted from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman, serves 6-8

Ingredients
1 tablespoon butter, plus more for greasing
2 medium yellow onions, chopped 2 garlic cloves, pressed or minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 lbs ground lamb or beef, or a mixture of the two
1/4 cup whole milk
1/2 lemon - juice and zest
1 egg
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 ounces dried apricots, chopped
1 Granny Smith apple peeled, cored, and chopped
1/4 cup golden raisins
1 1/2 ounces chopped or slivered roasted almonds
6 lemon, orange, or bay leaves (fresh; dried is ok)

topping
1 cup whole milk
2 eggs
1/2 teaspoon salt

1. Preheat oven to 325 degrees. Butter a 9×13 casserole.
2. Heat butter and oil in a medium saucepan and sauté until the onion is translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from heat and mix in the ground meat.
3. In a small bowl, mix together milk, lemon zest and juice, egg, salt, pepper, apricots, apple, golden raisins, and almonds. Add to the meat mixture and and mix in.
4. Add contents of the saucepan into your prepared casserole. Roll up the leaves, or not, if they’re dried bay leaves, and bury them at regular intervals. Cover tightly with foil and bake for 1 1/4 hours.
5. Increase heat to 400 degrees. Thoroughly whisk together the topping milk, eggs, and salt, and pour over the casserole. Bake uncovered for 15 more minutes until the custard is cooked and lightly browned.

1 cup mashed ripe bananas, about 1 large banana
2 tablespoons creamy almond butter
1 tablespoons apple butter (optional)*
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of Salt
1 ¼ cup almond flour
¼ cup Enjoy Life Chocolate Chips (gluten-free, dairy-free, and soy-free – delicious)

Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
With a hand mixer, blend together the banana, almond butter, apple butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond flour and chocolate chips and stir to combine.

Using a 1 ½” ice cream scoop, scoop dough into even scoops and place on prepared baking sheet. Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan. Again, these are soft so if you remove too soon you’ll have a soft cookie crumb mess.

http://www.multiplydelicious.com/thefood/2011/09/paleo-banana-chocolate-chip-cakies/

http://nomnompaleo.com/post/3739355098/slow-cooker-chicken-cacciatore

Ingredients-
1 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
- 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1-2 teaspoons fresh rosemary leaves
- 3 Tablespoons butter
- salt to taste (~1 teaspoon)
Instructions1. Place first 5 ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork.**
**You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
3. Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
4. Pour all contents into a food processor, add salt and butter and mix. If the cauliflower seems too dry, add in some of the reserved stock.

adapted from: http://paleocomfortfoods.com/recipes/cauliflower-mash/