Recipe Guide

Week 5 – Chicken Soup

Total Cook & Prep Time: 40 minutes

Servings: 6-8

 

Ingredients:

1 whole chicken

3 medium carrots (chopped)

2 medium celery roots

3 to 4 celery stalks (chopped)

1/4 cup ginger root (diced)

32oz organic chicken stock

Himalayan salt to taste

 

Put all ingredients into Instant Pot (or slow cooker).  Press “Soup” button.

If using slow cooker, place all ingredients in cooking basin, and cook for 6 hours on low.

 

Week 4 – Keto Chicken Cole Slaw

Total Cook & Prep Time: 40 minutes

Servings: 6-8

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 large green cabbage, thinly shredded
  • 1 large purple cabbage, thinly shredded
  • 1 bunch cilantro, chopped
  • Meyer Lemon Aioli (see recipe at top of page)
  • Salt and pepper (optional: Mt. Elbert’s All-Purpose Seasoning from Savory Spice)

Instructions

  1. Preheat oven to 375F. Season chicken breasts with salt and pepper, or any other seasonings you prefer. Bake chicken breasts for 35-40 minutes or until cooked thoroughly.
  2. While chicken is baking, toss cabbage, and cilantro together.
  3. After removing chicken from oven, chop or shred chicken breasts and add to slaw.
  4. Add 5 heaping spoonfuls of paleo mayo and mix until all ingredients are well coated. Continue to add more mayo if desired.

Meyer Lemon Aioli

Ingredients:

  • 2 large eggs, yolk and white
  • juice from 2 lemons (Myer variety preferred)
  • 1 teaspoon salt
  • 2-3 cups avocado oil
  • 1 tsp yellow mustard (optional)

  1. Add egg, salt, lemon juice together into a quart-sized mason jar or vessel of similar dimensions.
  2. Using a hand blender (immersion blender), blend until uniform.
  3. While continuing to blend, slowly drizzle avocado oil into the mixture until 1 cup of avocado oil is used or until consistency is reached.

Note: I usually double the recipe to make a larger batch. Follow the same directions above. Tall cylinder-like jars or vessels work best if using an immersion blender.

Note: You can also try using a blender. Follow the same instructions above by incorporating egg, juice, and salt first, then slowly drizzle oil after.

Note: For a zestier option, instead of 2 lemons, use one lemon and one lime.

Week 3 – Pork Shank Stew

Total Cook & Prep Time: 40 minutes

Servings: 12

Ingredients:

  • 4 bone-in pork shanks
  • 2 celery roots aka celeriac, cubed
  • 4 carrots, chopped
  • 1 large brown onion, diced
  • 1 bunch chard or kale, chopped
  • 32-48oz of chicken broth
  • 2 tbsp ginger root, finely chopped

Instructions:

  1. Add all chopped vegetables and ginger into stainless steel bowl of Instant Pot.
  2. Add pork shanks on top of veggies, and pour broth until liquid reaches “Max” line of the bowl.
  3. Apply lid, ensuring the pressure release valve is set closed to “pressure”, then press “Soup” button.
  4. After Instant Pot is finished cooking, allow the pressure indicator to drop back down. Remove bones and serve.

Slow cooker option:

Follow instructions above, adding all ingredients to slow cooker. Cover with lid, cook on low for 6 hours or high for 3 hours.

Week 2 – Brussels Sprouts and Bacon

Once in awhile, a side dish comes along that is so good, it can become the stand alone main course. This savory meal is just that dish. Of course, it makes a fine side dish, especially for holidays like Thanksgiving and St. Patrick’s Day. With the savory bacon, it’s an extremely effective way to get in TONS of green veggies!

Prep Time: 5 minutes

Cook Time: 30 minutes

Yields: 4 servings

Ingredients:

  • 4 lbs Brussels sprouts, halved
  • 2 lbs Sonoma County Meat Co. bacon ends, chopped
  • 4 tablespoons avocado or olive oil
  • Salt to taste


Directions:

  1. Preheat oven to 400F.
  2. Toss Brussels sprouts in avocado oil and spread onto baking sheet. Bake for 25-30 minutes.
  3. While Brussels sprouts are baking, use a skillet over medium heat to cook bacon ends until crisped, browned, or desired texture. Turn off heat and cover to keep warm.
  4. Remove sprouts from oven once they are fork tender or slightly browned. Add bacon and grease to baking sheet of Brussels sprouts and toss until sprouts are coated with oil.
  5. Add salt to taste.

Note: You can also discard a portion of the bacon grease, and only reserve about half of the oil to use when coating Brussels sprouts.

Week 1 – Kimchi Aioli Carnitas Tacos

 

Ingredients for carnitas:

  • 1 large pork shoulder/roast (3-5 lbs)
  • 3-4 tbsp Himalayan salt/celtic salt
  • 1 large head green or red cabbage

Ingredients for kimchi aioli:

  • 2 large eggs
  • 2 tsp Himalayan salt/celtic salt
  • juice from 1 lemon
  • juice from 1 lime
  • 2 tbsp of kimchi juice (Sinto Gourmet brand kimchi)
  • 3-4 cups avocado oil
  • 1 tsp yellow mustard

Directions for carnitas:

  1. Rub salt on each side of pork shoulder.
  2. Place the shoulder fat (white) side up into slow cooker.  Set on high and cook for 4 hours, or low for 8 hours until fork tender.
  3. While pork is cooked thoroughly, core out the bottom portion of the cabbage, removing the thick stem.
  4. Place entire head of cabbage into a pot of boiling water (1 inch of water in pot).
  5. Steam cook the cabbage head for about 10 minutes, wait until cool, and peel leaves carefully so as not to tear them.  Set individual leaves aside.
  6. For extra crispiness, once the pork shoulder is fork tender, shred the pork and fry in pan over medium heat for 2-3 minutes.
  7. Wrap the pork into individual cabbage leaves, and top with aioli (see recipe below).

Directions for kimchi aoili:

  1. Add egg, salt, mustard, kimchi juice, lemon and lime juice together into a quart-sized mason jar or vessel of similar dimensions.
  2. Using a hand blender (immersion blender), blend until uniform.
  3. While continuing to blend, slowly drizzle avocado oil into the mixture until 1 cup of avocado oil is used or until consistency is reached.

Note: For the kimchi juice, I’ve found the Sinto Gourmet brand of kimchi at Oliver’s Market, and poured in the liquid, leaving the vegetables behind in the bag.  You can skip this ingredient if you don’t want the spicy, kimchi flavor.

Note: I usually double the recipe to make a larger batch. Follow the same directions above. Tall cylinder-like jars or vessels work best if using an immersion blender.

 

 

Butternut Squash Soup

 

Total Cook Time: 1 hour 15 min

 

Yields: about 4 servings

 

 

 

Ingredients:

 

  • 1 butternut squash, cut lengthwise, seeds removed
  • 12oz can full fat coconut milk
  • 32oz chicken stock or vegetable broth
  • 3 tablespoons of butter or avocado oil
  • 1 large brown onion, sliced
  • 2 tsp diced ginger root
  • 1/4 tsp ground cinnamon
  • Himalayan salt to taste
  • 1/2 lb of bacon or bacon ends, cooked (optional)

 

 

 

Directions:

 

  1. Preheat oven to 400F. Lay butternut squash halves with cut side facing down onto a baking sheet that will hold about a 1/4 inch of water. The water will help steam the squash and avoid it from sticking to the sheet. Bake for 1 hour or until soft enough to pierce with fork.
  2. While squash is cooling, saute ginger and onions in butter over medium heat until onions are translucent, soft, and browned.
  3. Once cool enough to handle, scoop the contents of the squash into a Vitamix, discarding the outer skin.
  4. Add the sauteed onions, ginger, coconut milk, broth, and cinnamon to the Vitamix. Blend on “High” for 30-60 seconds or until soup is smooth without gritty texture.
  5. Top with bacon to add a rich, salty flavor to the sweet soup, or simply add Himalayan salt to taste. Enjoy!

 

Note: If you don’t have a Vitamix, you can blend the ingredients together in a food processor or hand blender.