Sauteed Brussels Sprouts with Apple

Ingredients:

  • 32 oz. Brussels sprouts; rinse, remove ends and any wilted leaves (you can halve them if you like)
  • 2  apples, diced into 1/2″ cubes
  • 2 Tbs. coconut oil
  • Sea salt and freshly ground black pepper
Instructions:
  1. Heat coconut oil in a large saute pan over medium-high heat.
  2. Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
  3. Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
  4. Once you’re happy with the texture and tenderness of the sprouts, eat up!

Adapted from http://paleobetty.com/2011/08/29/sauteed-brussels-sprouts-with-apple/

Swiss Chard with Shallots

Ingredients:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/8 teaspoon red pepper flakes
  • 2 bunches Swiss chard, rinsed well
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Cut off and discard chard stems and any tough center ribs. Thinly slice leaves. Set aside.
  2. Heat oil in a large skillet over medium high heat. Add shallot and pepper flakes and cook, stirring often, until softened, about 2 minutes.
  3. Add chard and vinegar  and continue cooking, tossing often, until wilted and softened, 3 to 4 minutes more.

Adapted from: http://www.wholefoodsmarket.com/recipes/2484

Contributed by Stina

Stuffed Acorn Squash

Ingredients:

  • 2 acorn squash
  • 1 pound specialty sausage (or ground turkey or beef)
  • 1 zucchini – diced
  • 1/2 onion – diced
  • 1/2 cup carrots – diced
  • 1/2 cup red bell pepper – diced
  • 1/2 cup diced tomatoes
  • Other optional veggies: spinach, cauliflower, mushrooms, etc.
  • 1 clove garlic – crushed
  • 1/2 tsp salt/pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Olive oil
  • 2 slices nitrate free bacon – cut into small pieces
  • 2 eggs
  • 1/2 cup almond meal
  • Other optional spices – to taste – depending on the type of meat (apple sausage might use nutmeg and cinnamon instead of the cumin and chili, or italian sausage might use oregano, basil, and rosemary)

Instructions:

  1. Cook bacon in pan until it gets lightly crispy.
  2. Add all veggies  except for tomatoes, garlic, and spices and saute until crisp done.
  3. Cut squash in half and scoop out seeds and gunk.  Brush with olive oil and dust with salt and pepper.  Pre-heat oven to 400 degrees F.  Bake Squash for 15 minutes cut side up.
  4. Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
  5. Bake for 45 minutes covered with aluminum foil.
  6. Remove aluminum foil and bake for an additional 15 minutes.

Based on http://paleowod.wordpress.com/2011/11/13/paleo-stuffed-acorn-squash/

Savory Zucchini Fritters

Ingredients:

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 Tbsp coconut flour
  • 1 Tbsp almond flour/meal
  • Pinch of salt and pepper
  • Dash of seasonings of choice (like garlic powder and Italian seasonings)
  • Coconut oil or bacon grease

Instructions:

  1. Shred zucchini by hand or in a food processor and squeeze in paper towel to dry it out.
  2. Whisk eggs and flours together in mixing bowl, and add dried zucchini and seasonings.
  3. In a large skillet, over medium-low heat, add oil/grease to coat bottom of pan.
  4. Spoon zucchini mixture into pan, and cook for about 3 minutes each side.
  5. Eat! Good warm or at room temperature.

Warm Spinach and Sweet Potato Salad

Ingredients:

  • 3 cups peeled and diced sweet potatoes
  • 1 Tbsp coconut oil
  • 1 apple, diced
  • 8 strips of bacon, diced
  • 2 leeks, thinly sliced
  • 6 oz fresh baby spinach
  • Handful of sliced almonds for garnish

Dressing:

  • 1/4 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp spicy brown mustard (Trader Joe’s has a nice one)
  • Fresh ground black pepper to taste
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Toss the diced sweet potatoes with the coconut oil and spread onto a baking sheet.
  3. Bake for 20 minutes.
  4. Meanwhile, cook diced bacon in a large skillet.
  5. Once the bacon is crispy, add the sliced leeks and saute for another 4-5 minutes.
  6. Put your spinach in a large salad bowl and add the bacon and leek mixture.
  7. Toss well, letting the warm bacon welt the spinach.
  8. Add the apples and sweet potatoes to the salad and toss together.
  9. In a separate bowl, whisk together the salad dressing ingredients.
  10. Pour over the salad, mix well, and garnish with the sliced almonds.

Adapted from everydaypaleo.com

Brussel Sprout Slaw

Ingredients:

  • 1 cup large pecan halves
  • 1/2 pound thick-cut bacon
  • 1/4 cup dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1/4 cup oil (olive or coconut)
  • Pepper to taste
  • 1 1/2 lb. trimmed brussel sprouts
  • 2 scallions (cut on the bias)

Instructions:

  1. Preheat oven to 325.
  2. Toast pecan halves for 5-10 min.
  3. In a large saute pan, cook bacon until crispy; cut into small pieces and save the fat.
  4. In a separate bowl, whisk together mustard, vinegar, and lemon juice. Add oil to mixture, and pepper to taste.
  5. Using 1/8 to 1/4 inch slicing disk, slice brussel sprouts (or use a knife).
  6. In a large skillet, use 1-2 Tbsp leftover bacon fat to saute brussel sprouts until softened and slightly brown.
  7. Pour over mustard mixture.
  8. Mix in bacon, pecans, and scallions.
  9. Serve warm and enjoy!

Serves 4.

Spaghetti Squash Goodness

Ingredients:

  • 1 cooked spaghetti squash (cut, de-seeded, and cooked for 40 min. in oven face down in a 9×13 pan half-filled with water)
  • 1 can artichoke hearts
  • 1 jar roasted red peppers
  • 2 cooked cubed chicken breasts
  • Homemade pesto (in food processor: 1 packed cup of fresh basil, 1/4 cup walnuts, 1/3 cup olive oil, some pepper, 2 garlic cloves)
Instructions:
  1. Combine in a large skillet.
  2. Mix well until warm.

Contributed by Trish.

Cauliflower Rice

Ingredients:

  • 1 head cauliflower
  • 1 yellow onion
  • 1 clove garlic
  • Fresh rosemary
  • Coconut oil
  • Salt and pepper
  • No-salt seasoning

Instructions:

  1. Dice onion into small bits.
  2. Heat skillet on medium with 1 Tbsp coconut oil.
  3. Saute until caramelizing begins.
  4. Add minced garlic and rosemary.
  5. Meanwhile, chop the cauliflower in a food processor until its texture is like rice or couscous.
  6. Put cauliflower in a large bowl and cover with plastic. Microwave for 4-5 minutes.
  7. Add onion mixture to cauliflower.
  8. Season to taste.

Paleo Broccoli Salad

Ingredients:
  • 1 lb broccoli
  • 3/4 c slivered or chopped almonds
  • 1/2 c raisins ( I used golden raisins)
  • 6 slices bacon
  • 1/2 c rendered bacon fat (drippings) or olive oil
  • 1/4 c red wine or apple cider vinegar
  • Salt and pepper
Instructions:
  1. Set your oven to 375ºF.
  2. Place the bacon slices on a baking sheet and bake until they’re brown and crispy, about 25 minutes.
  3. While the bacon is cooking, get out a large bowl. For the broccoli, use your hands to remove the leaves on the base of the broccoli. With a knife, trim off the tough outside of the broccoli stem, so you’re left with the tender, pale green center. It shouldn’t be more than a couple millimeters thick–so don’t hack! Chop up the stem into tiny, bite-size pieces and do the same with the florets.
  4. Add the broccoli to the bowl, along with the vinegar, almonds, raisins and salt & pepper.
  5. Once the bacon is done, remove from the oven and let it cool.
  6. Once cooled, chop or use your hands to crumble up the bacon and add it to the bowl. Pour 1/2 c of the rendered fat (drippings) from the bacon directly into the bowl.
  7. Toss everything together! Made this over the weekend and it was pretty yummy, sweet and salty 🙂

Contributed by Steph!