Recipes

Remember that the meal plans are made for one person (each dinner recipe makes enough for two servings, which leaves leftovers available for lunch the next day.) If you are cooking for more than yourself, make sure to adjust the ingredients so that each dinner you prepare is enough not only for everyone eating that meal, but for their lunch the next day as well.

WEEK 3 RECIPES

Breakfast:

SCRAMBLED EGGS “FLORENTINE” STYLE

This is a quick an easy breakfast that can be made in minutes.

Serves: 1
Prep time: 10 minutes
Cooking time: 5 minutes
Calories: 320

• 3 eggs
• 2 teaspoons traditional fat of choice
• ½ pound fresh spinach, whole leaves
• 1 garlic clove, peeled, crushed and finely chopped
• pinch of nutmeg
• sea salt to taste
• freshly ground black pepper, to taste

Heat the fat in a sauté pan over medium high heat. Add the spinach, garlic, nutmeg, salt and pepper and cook at a medium high heat until the spinach is wilted. Turn heat down to medium. Drain off any excess liquid.

Crack the eggs into a small bowl (in case there are bits of egg shell) and scramble with a fork. Pour egg mixture into pan with the cooked spinach and stir together, allowing eggs to cook thoroughly (to your preferred doneness). Transfer to plate and enjoy!

GREEN SMOOTHIE

A quick, energizing, and delicious way to start the day. Note that raw spinach and kale contain compounds (e.g. goitrogens, nitriles, oxalates) that may impair thyroid function if consumed in excess. If you have a thyroid issue, I suggest lightly steaming the kale and spinach first, and then cooling, before adding to the smoothie. This will at least partially inactivate the potentially harmful compounds.

Serves: 1
Equipment: Blender
Prep time: 5 minutes
Calories: 530

• 1 cup unsweetened almond milk
• 1 medium banana
• 1/2 cup coconut milk
• 1/2 cup raw spinach
• 1/2 cup raw kale
• 1 tablespoon almond butter

Blend all the ingredients in a blender until smooth.

SMOKED SALMON WITH SCRAMBLED EGGS AND ASPARAGUS

This Scandinavian-inspired dish can also be served cold with sliced cucumber on the side.

Serves: 1
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories: 633

• 5 green asparagus stalks, tough ends snapped off and discarded
• sea salt, to taste
• 3 eggs
• 3 tablespoons full-fat coconut milk
• freshly ground pepper, to taste
• 2 tablespoons lard
• 4 ounces smoked salmon, sliced

Blanch the asparagus in slightly salted boiling water for 5 minutes and refresh in cold water. Beat the eggs with coconut milk, and pepper. Heat the lard in a saucepan over low heat, add the egg mixture, and cook for 3-4 minutes until just set, occasionally scraping the mixture from the bottom of the pan. Arrange the scrambled eggs on top of the asparagus, then the smoked salmon.

Note: When making scrambled eggs or omelets season with salt after cooking, otherwise the eggs will be rubbery. Also remember that the smoked salmon is already quite salty.

FRIED EGGS WITH SWISS CHARD

To prepare chard, remove the leaves and coarsely chop. The stalk should be peeled (this is preferable with many stalk vegetables such as celery, rhubarb, etc), and chopped finely. Both stalks and leaves can then be cooked together.

Serves: 1
Prep time: 10 minutes
Cooking time: 5 minutes
Calories: 300

• 3 eggs
• 2 teaspoons traditional fat of choice
• 1 medium shallot, peeled and finely chopped
• 2 cups Swiss chard, chopped as described above
• sea salt, to taste
• freshly ground pepper, to taste
• a pinch of nutmeg

Heat half (1 tsp) the fat in a sauté pan over medium high heat, add the shallot and cook until lightly browned, about 3–5 minutes. Add chard, salt, pepper, and nutmeg, and cook at medium high heat until the chard has wilted. Drain off the excess liquid, divide between two plates and keep warm.

Add the other half of the fat (1 tsp) to the pan and allow to heat. Crack each egg into the pan and allow to fry. The egg is cooked when the whites are firm, and the yolk can be cooked to your preferred doneness. To speed up the frying process, you can cover the pan with a glass lid to retain more heat.

Transfer the fried eggs to the plate on top of the swiss chard. Enjoy!

FRIED GREEN PLANTAINS WITH SAUSAGE

These plantains (without the sausage) can also be served as a snack or side dish.

Serves: 1
Prep time: 15 minutes
Cooking time: 15 minutes
Calories: 460

The plantains:

• 1 green plantain
• 1 teaspoon traditional fat of choice
• pinch sea salt

The sausage:

• 4 ounces ground pork
• ½ teaspoon ground fennel seeds
• ¼ teaspoon sea salt
• freshly ground black pepper, to taste
• 1 teaspoon traditional fat of choice

Peel and slice the plantain into 1/2 inch slices.

Heat a skillet over high heat and add the fat of choice to the pan. Place the plantain slices in the skillet, sprinkle with a pinch of salt, and allow to cook for 3 to 5 minutes per side.

While the plantains are cooking, mix all the sausage ingredients together (except the lard) shape into patties. Heat the fat of choice in a skillet over medium heat and fry the patties over medium heat until thoroughly cooked, about 3-4 minutes on each side. Serve with the plantain slices.

BLUEBERRY AND MACADAMIA SMOOTHIE

You can’t do any better than a smoothie for a quick, easy, and nutritious breakfast. Add this one to your regular line-up.

Servings: 1
Prep time: 5 minutes
Cooking time: 3 minutes
Calories: 620

• 1/2 cup of blueberries, fresh or frozen
• 3 tbsp of macadamia nuts, preferably soaked for 8 hours
• 1/2 cup almond milk
• 1/8 cup coconut milk
• 1 free-range, organic egg yolk (optional)

Purée all ingredients in a blender until smooth. If smoothie is thicker than desired, add additional almond or coconut milk.

BUTTERNUT SQUASH SCRAMBLE

This works for lunch—but also for breakfast or dinner.

Serves: 2
Prep time: 20 minutes
Cooking time: 20 minutes
Calories: 370

• 1 tsp traditional fat of choice
• ½ teaspoon sea salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 small butternut squash, peeled and cut into ½-inch cubes (you’ll need about 2 cups total)
• 3 large eggs
• 1 tbs full-fat coconut milk
• 1 tbs chopped parsley

Preheat the oven to 375 degrees. Heat the fat in a medium sized cast-iron (or oven-proof) skillet over medium heat. Add the squash cubes and cook, stirring lightly, until the squash is cooked through but retains its shape, about 10 minutes (do not let it turn mushy). Set aside.

In a large bowl, whisk the eggs, coconut milk, parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Pour the eggs into the skillet with the squash and stir together, mixing the ingredients well. Cook until the eggs are done to your liking.

EASY PALEO PANCAKES

These delicious pancakes are just as good as the real thing, and infinitely healthier for you. You can serve a group by multiplying the ingredients times the number of people you’ll be serving.

Serves: 1
Prep time: 10 minutes
Cooking time: 10 minutes
Calories: 300

• 1 ripe banana
• 2 large eggs
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1 tsp vanilla extract
• pinch of salt
• 1 teaspoon traditional fat of choice

Add the banana and eggs to a food processor or blender, and blend together until the mixture is smooth.

Add the baking powder, cinnamon, salt, and vanilla extract, and blend again, until the cinnamon is evenly distributed throughout.

Heat a skillet over medium heat, and add half the fat to the skillet. When the skillet is hot, add batter to the pan using approximately 2-3 tablespoons for each pancake.

When the bubbles on the top of the pancakes have popped and the batter in the middle no longer looks wet, flip the pancakes. Cook until the second side is golden brown and the pancake is cooked through. Repeat with all remaining batter.

Lunch and Dinner:

DIJON PORK SLIDERS WITH STEAMED KALE

The Dijon mustard adds a subtle spike to this dish.

Serves: 1
Prep time: 10 minutes
Cooking time: 25 minutes
Calories: 420

Burgers:

• 6 ounces ground pork
• 1 egg
• Pinch of cayenne
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon traditional fat of choice

Kale:

• 1 large bunch kale (2 cups chopped) washed, stems removed and chopped
• Sea salt to taste

Mix ground pork with egg, dijon mustard, cayenne, salt, and pepper, and form into 2 equal-sized small burgers. Heat fat of choice at a medium heat in a sauté pan, add burgers and sauté for 5 minutes on each side. Remove burgers.

To prepare kale, add enough water to a pot to cover the bottom (about 1 inch) and bring to a boil. Add kale and with lid on, cook for 3 minutes. Drain kale, sprinkle with salt and place burgers on top of kale.

TUNA, GINGER AND AVOCADO SALAD

A refreshing, easy and quick salad.

Serves: 2
Prep time: 10 minutes
Calories: 530

• 2 5-ounce cans of tuna packed in water, drained
• 1 large avocado, peeled, pitted and roughly chopped
• 1 teaspoon grated fresh ginger, peeled
• 1 small shallot, finely minced
• 1 tsp freshly squeezed lime juice
• 4 tablespoons Paleo mayonnaise (see recipe on page 32)
• sea salt to taste
• freshly ground black pepper to taste
• 4 cups mixed salad greens

Gently fold all the ingredients together except the mixed greens in a bowl. Serve the tuna salad with mixed greens on the side.
SIDE: Gingered Carrot Puree

GINGERED CARROT PUREE

This is a delicious and simple side dish that goes well with Asian inspired meals. I like to use coconut oil for the fat in this dish, but any mild-flavored fat will work.

Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Calories: 100

• 1/2 pound carrots, peeled and cut into 1/2 inch thick slices
• 1 tablespoon fresh ginger, peeled and grated (about 1” of root)
• 2 teaspoons traditional fat of choice
• salt and pepper, to taste

Bring 2 quarts salted water to a boil; drop in the carrots and cook until tender, about 10 minutes. While the carrots are cooking, peel and grate the ginger. Drain the cooking water once the carrots are cooked, reserving about 1/4 cup of the water.

Place the carrots, ginger, and fat of choice in a food processor or blender. Puree until smooth, adding small dashes of the reserved cooking water as needed. Add salt and pepper to taste.

GREEK TURKEY BURGERS

Greek flavors combine to provide a nice twist to burgers.

Serves: 2
Prep time: 10 minutes
Cooking time: 10 minutes
Calories: 350

• 1/2 pound ground turkey
• ¼ cup minced red onion
• 1 large garlic clove, peeled and minced
• ¼ cup kalamata olives, pitted and chopped
• 1 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 egg
• 2 tablespoons finely chopped fresh parsley
• pinch of sea salt
• 1 tablespoon traditional fat of choice (if cooking on stovetop)

In a large mixing bowl, combine the turkey, onion, garlic, olives, sun-dried tomatoes, egg, parsley, and salt well. Shape into two 4-ounce patties. If grilling, grill the burgers for about 6 minutes on each side. If cooking on a stovetop, heat the fat in a large skillet over medium heat and cook 6 minutes on each side.
SIDE: Green Salad with Shallot Vinaigrette + Yucca and Carrot Soup

GREEN SALAD WITH SHALLOT VINAIGRETTE

This salad uses romaine lettuce, which retains its crispness, but any lettuce or mixed salad greens will do. Always make sure your salad greens (and herbs) are well-dried—a salad-spinner is a good and inexpensive investment.

Serves: 2
Prep time: 5 minutes
Calories: 280

• 1 small head romaine, leaves washed, dried and roughly chopped
• ½ cup shallot vinaigrette (see recipe on page 33)

In a large salad bowl, add the vinaigrette first, then the romaine, and gently toss.

YUCCA AND CARROT SOUP

This simple soup is thick and creamy thanks to the starchiness of the yucca. Blended soups are a great way to get your veggies in, along with the homemade bone broth you’ve prepared.

Serves: 2
Prep time: 10 minutes
Cook time: 35 minutes
Calories: 290

• 1/2 pound carrots, peeled and cut into 1/2 inch thick slices
• 2 cups bone broth
• 1 teaspoon cumin
• 1 medium yucca (cassava) root, about 6 to 8 inches long, peeled and cut into ½ inch cubes
• 2 teaspoons traditional fat of choice
• 2 cloves garlic, minced
• salt and pepper

Melt the fat in a large saucepan. Add the garlic and sauté until the garlic is slightly golden and fragrant. Add the cumin and stir to combine. Add the carrot, yucca and broth. Bring to a boil, cover and reduce the heat to a simmer. Simmer the soup for 40 minutes. Transfer to a food processor and blend until smooth. (You can also use a stick blender here.) Add salt and pepper to taste when serving.

CHICKEN, TARRAGON AND GRAPEFRUIT SALAD

Tarragon goes famously with chicken, fish, salads and sauces. Fresh herbs are always preferable but if you have to substitute dried, use half the amount called for in the recipe. (In this recipe, use two tablespoons fresh tarragon or one tablespoon dried; fresh herbs in a salad, however, are much better.) If you can find a pomelo—an Asian citrus fruit similar to grapefruit—use that in place of the grapefruit for an extra special taste.

Serves: 2
Prep time: 10 minutes (marinate 1 to 2 hours)
Cooking time: 20 minutes
Calories: 650

• 2 4-ounce boneless chicken breasts
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste
• 1 medium shallot, minced
• 2 teaspoons Dijon mustard
• 1 medium head romaine, washed and roughly chopped
• 1 small red onion, halved and thinly sliced
• 2 large red grapefruits, peeled and segmented
• ¼ cup black olives, pitted and halved
• 2 heaping tablespoons finely chopped fresh tarragon (or dried)

Grill the chicken breasts on low heat, 10 minutes on each side, and then thinly slice them lengthwise. In a small bowl, combine the olive oil with the apple cider vinegar, salt, pepper, shallot, and Dijon mustard to make a vinaigrette.

Arrange the romaine on a plate, and top with the sliced red onion, grapefruit, chicken and black olives. Pour over the vinaigrette
SIDE: Mashed Parsnip and Celeriac

MASHED PARSNIP AND CELERIAC

This starchy side dish is a great alternative to mashed potatoes. Celeriac is also called celery root, and while rough looking on the outside, its flesh is nutty and sweet, with a delicate celery flavor.

Serves: 2
Prep time: 10 minutes
Cooking time: 15 minutes
Calories: 170

• 1/2 pound of celeriac, peeled and chopped
• 1/2 pound of parsnips, peeled and chopped
• 2 teaspoons traditional fat of choice
• 1 clove garlic, minced
• salt and pepper

Bring 3 quarts salted water to a boil; drop in the parsnips and celeriac and cook until fork tender, about 15 minutes. Once cooked, drain the liquid completely. Mash the roots with a fork or potato masher, then add in garlic and fat of choice. Continue mashing until the garlic and fat is well incorporated. Salt and pepper to taste, and serve.

GRILLED AHI TUNA STEAKS WITH CHINESE FIVE SPICES

You can find Chinese Spice Powder in Asian markets or in any well-stocked spice section.

Serves: 2
Prep time:  5 minutes (marinate ½ hour)
Cooking time: 10 minutes
Calories: 360

• 1 ½ tablespoons Chinese Five Spice Powder
• 2 tablespoons traditional fat of choice
• 1 teaspoon sea salt
• juice of 1 lemon
• 2 8-ounce ahi tuna steaks, 1-inch thick
• 1 tablespoon chopped cilantro, to garnish

Mix spice powder, fat, salt and lemon to make a paste and rub on both sides of the tuna steaks. Allow to marinate for 30 minutes. Grill the steaks for 5 minutes on each side at a medium heat. (You can also broil them.) Garnish with fresh, chopped cilantro.
SIDE: Cabbage, Bok Choy, and Shiitake

CABBAGE, BOK CHOY, AND SHIITAKE

Coconut aminos are made from raw, coconut tree sap and sun-dried sea salt, then naturally aged. Completely soy-free, it has a dark, rich, and salty flavor with a faint, sweet aftertaste, and can be used in salads, marinades, and as a seasoning.

Serves: 2
Prep time: 10 minutes
Cooking time: 25 minutes
Calories: 190

• 2 tablespoons traditional fat of choice
• 2 garlic cloves, pressed
• 1 tablespoon fresh ginger, peeled and minced
• 2 packed cups roughly chopped cabbage (1-inch cuts)
• 4 ounces sliced shiitake mushrooms (about 2 cups)
• 2 cups sliced bok choy (1/2 inch slices)
• 1 teaspoon coconut aminos
• sea salt and freshly ground black pepper to taste

Heat the fat of choice in a large pot over medium low heat. Add the garlic and ginger, stirring until fragrant, about 2 minutes. Add the cabbage and mushrooms. Cook for 5 minutes, stirring frequently. Reduce the heat to low, add the bok choy, and cook 15 more minutes, continuing to stir until done. Turn off the heat and stir in the coconut aminos. Season to taste with salt and pepper. Remove the vegetables with a slotted spoon to drain off the liquid, and serve.

SALMON FILLETS WITH RASPBERRY VINAIGRETTE SALAD

Adding sautéed salmon fillets to this light but satisfying salad transforms it into a complete meal. Note, this recipe makes enough vinaigrette for 6 to 8 servings. Store the extra dressing in an airtight container in the refrigerator for up to 1 week.

Serves: 2
Prep time: 15 minutes
Cooking time: 15 minutes
Calories: 600

Raspberry Vinaigrette Salad:

• 3 ounces raspberries (about 15 berries)
• 1 ½ tablespoons balsamic vinegar
• 1/4 teaspoon Dijon mustard or mustard powder
• ¼ cup extra virgin olive oil
• 2 teaspoons fresh thyme leaves
• 4 cups mixed salad greens
• 1/4 cup chopped pecans or walnuts

Salmon Fillets:

• two 4 ounce salmon fillets
• freshly ground black pepper to taste
• sea salt to taste
• 1 tablespoon traditional fat of choice

To make the dressing, blend the raspberries, balsamic vinegar, and mustard in a blender. Transfer to a small mixing bowl. Whisk in the olive oil and thyme. Set aside.

Season the salmon fillets with salt and pepper. Heat the fat in a sauté pan over medium high heat, add the salmon fillets, and cook for 5 minutes on each side.

Meanwhile, in a large salad bowl toss the greens and nuts (or bacon pieces), 4 tablespoons of vinaigrette, and any other salad ingredients you want to include. Serve the salmon fillets accompanied by salad.
Side: Herb-Roasted Sweet Potatoes

HERB-ROASTED SWEET POTATOES

This slightly spicy sweet potato dish is a perfect accompaniment to any meat, such as beef, lamb, or chicken.

Serves: 2
Prep time: 10 minutes
Cook time: 30-40 minutes
Calories: 250

• 2 medium sweet potatoes, peeled and cut into 1 to 2-inch-thick cubes
• 1 tablespoons traditional fat of choice (warmed)
• 2 large garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes

Preheat oven to 450°F. Warm fat of choice in a skillet on the stove, or in the microwave for 10-15 seconds. In large mixing bowl, combine all ingredients and toss. Arrange sweet potato cubes in single layer on baking sheet or in a large baking dish. Place on top rack of oven and roast until tender and slightly browned, about 30-40 minutes. Serve warm.

ROSEMARY LAMB RIB CHOPS

“Frenched” lamb rib chops are also referred to as lamb “lollipop chops” because of the rib bone that is attached to this small chop. Because this recipe only calls for a half pound of lamb, spring for the pastured, organic lamb if you can find it.

Serves: 2
Prep time: 5 minutes (marinate 1 to 3 hours)
Cooking time: 10 minutes
Calories: 320

• 2 tablespoons traditional fat of choice
• 4 garlic cloves, minced or pressed
• 1 tablespoon minced fresh rosemary
• freshly ground black pepper to taste
• 6 Frenched lamb rib chops
• sea salt to taste

Combine melted fat, garlic, rosemary, and pepper in a bowl and add the lamb chops, taking care to make sure the meat is well coated with marinade. Marinate for 1 to 3 hours. Grill, broil, or pan-fry the chops. I use the following method: Preheat a cast-iron skillet to medium heat. Sprinkle the chops with salt on both sides. Once the pan is hot (you should hear a sizzle when the meat is dropped in), pan sear for about 3 to 4 minutes per side, until a golden brown crust develops. Transfer the chops to a plate and allow them to rest for 5 minutes before serving.
Side: Balsamic brussels sprouts + Roasted Carrots and Garlic

BALSAMIC BRUSSELS SPROUTS

While brussels sprouts sometimes have a reputation for being mushy or overcooked, by roasting them in the oven you can create a crispy, delicious, and healthy side dish that anyone can enjoy!

Serves: 2
Prep time: 10 minutes
Cook time: 25 minutes
Calories: 120

• 1/2 pound Brussels sprouts, washed and trimmed
• 2 tablespoons balsamic vinegar
• 1 tablespoons traditional fat of choice, warmed
• salt and pepper, to taste

Preheat oven to 375°F. Slice the brussels sprouts in half, and place them in a large mixing bowl. Pour the balsamic vinegar and melted fat over the halves, and toss well to coat. Arrange the brussels sprouts into a single layer on a baking sheet, and sprinkle generously with salt and pepper. Roast the brussels sprouts for 25-30 minutes. The sprouts are ready when they are lightly browned. Remove from the oven and serve warm.

ROASTED CARROTS AND GARLIC

I like to use duck fat for maximum taste, but any traditional fat of your choice will do. Whatever fat you choose, warm it to a liquid state before tossing it with the carrots.

Serves: 2
Prep time: 10 minutes
Cooking time: 35 minutes
Calories: 130

• 1/2 pound carrots, peeled and cut into 1/2 inch thick slices
• 8 cloves garlic
• sea salt to taste
• 1 tablespoons traditional fat of choice plus extra if needed (duck fat is preferred)
• 1 tablespoons chopped fresh rosemary

Preheat the oven to 400. Place the carrots in a roasting pan in a single layer. Spread the garlic cloves around the pan. Sprinkle with salt and add the fat, tossing the carrots and garlic to coat. Roast 15 minutes, then remove pan and stir. If the vegetables seem dry, add a little additional fat. Roast an additional 15 minutes, then check for doneness. The garlic should be browning slightly and the carrots should be fork-tender. Stir again, and sprinkle with rosemary. Roast an additional 5 minutes, remove from the oven, let cool slightly and serve.

STEAK WITH CHIMICHURRI

Chimichurri is a fresh, flavor-packed green sauce most commonly used for grilled meat, originally from Argentina.

Serves: 2
Prep time: 15 minutes
Cooking time: 10 minutes
Calories: 580

Chimichurri:

• 2 large garlic cloves
• 1 cup fresh cilantro
• 1 cup fresh flat-leaf Italian parsley
• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• ¼ teaspoon cayenne pepper

Steak:

• 2 4-ounce sirloin steaks
• 1 tsp sea salt
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp ground black pepper

To make the chimichurri sauce, add garlic to a food processor and pulse. Add cilantro, parsley, vinegar, oil, and cayenne. Pulse until everything is finely minced but not pureed. Transfer to a bowl and put into the fridge.

Place an oven rack at the top-most position of the oven and preheat the broiler. Pat the steaks dry with a paper towel. Combine the sea salt, cumin, paprika, and pepper in a small bowl. Rub mixture evenly onto both sides of the steaks.

Place steaks on a baking sheet or broiler pan. Broil for 2 to 3 minutes per side for medium-rare to medium, 4-5 minutes per side for medium well to well done. Remove from oven and transfer steaks to a cutting board. Allow steaks to rest for five minutes. Slice steak against the grain into 1 inch thick slices. Serve topped with chimichurri sauce.
Side: Yucca Fries + Bacon Roasted Broccoli

YUCCA FRIES

These “fries” are extra good sprinkled with paprika or chili powder before roasting. Note: Each yucca root has a tough, stringy bit in its center. This will turn up in some of the fries—so watch out for it. I used to boil the yucca in halves and remove this stringy part before cutting into fry shapes, but found that it was easier to just avoid it while eating the fries.

Serves: 2
Prep time: 10 minutes
Cooking time: 30 minutes
Calories: 270

• 1 medium yucca (cassava) root, about 6 to 8 inches long
• 2 tablespoons traditional fat of choice
• sea salt and freshly ground black pepper to taste

Bring about 2 quarts of water to a boil. Peel the yucca and cut it into the shape of fries, about 3 inches long and 1½ inches thick. Don’t cut them thinner than this or they’ll get too dry and tough when you roast them. Boil the yucca fries for 30 minutes until soft but not falling apart.

Meanwhile, preheat the oven to 475 F degrees. Drain the fries and put them in a mixing bowl. Warm fat of choice by heating in a skillet or microwaving for 10-15 seconds. Pour warmed fat over fries and mix to distribute evenly.

Spread the fries on a baking sheet, and season generously with salt and pepper. Place the baking sheet on a lower rack in the oven and roast for about 15 minutes. Remove from the oven and flip the fries. Roast for another 5-7 minutes, or until golden brown.

BACON ROASTED BROCCOLI

No matter how you’ve tried broccoli before, you might have never had it prepared with so much bacon-y goodness! This recipe beats steamed broccoli any day.

Serves: 2
Prep time: 10 minutes
Cook time: 35 minutes
Calories: 200

• 1 large head of broccoli
• 3 cloves of garlic, minced
• 4 slices of bacon, diced (raw)
• 2 tablespoons traditional fat of choice, warmed
• salt and pepper

Preheat oven to 400°F. Wash broccoli and cut into small florets. Add broccoli, garlic, bacon, and fat of choice into large mixing bowl. Toss until well combined. Arrange mixture in single layer on baking sheet or in a large baking dish. Place on top rack of oven and roast until tender and slightly browned, about 35 minutes. Serve warm.

Basics:

BEEF BONE BROTH/STOCK

This stock should be rich. The best bones to use are marrow bones combined with any other beef bones such as knuckle bones. Any scraps of meat cooked or uncooked can also be added.

Yield: About 4 quarts
Prep time: 10 minutes
Cooking time: 3 ½ hours

• 4 pounds beef bones (preferably marrow and knuckle bones)
• 2 onions, peeled and halved
• 4 carrots, peeled and cut into large pieces
• 2 bay leaves (preferably fresh, but dried will also work)
• 2 teaspoons fresh thyme
• 4 cloves
• 4 celery ribs, chopped
• 1 cup parsley

Preheat the oven to 400 degrees. Place the bones, onions and carrots in a roasting pan and roast for 15 minutes or until very well browned. Add 1/2 inch of water to the pan so any drippings don’t burn and stick to the bottom.

Add everything from the roasting pan (scraping the bottom), 6 quarts of water, and all the remaining ingredients to a stockpot. Bring stockpot to a boil, reduce to low heat, and simmer, covered, for 3 hours.

Strain the stock. When the stock is completely cold, pour it into 1-quart mason jars and refrigerate for later use. It should last about a week in the refrigerator; you can also freeze it in bulk or individual portions in freezer-safe plastic bags.

LARD

Home-rendered lard is easy to make, particularly if you make one or two practice batches. You’ll use this traditional fat in many Paleo recipes so it’s worth learning how to prepare it yourself. The trick is not to burn the lard. If made on the first day of week 1, this recipe will yield more than enough for the full 7 day meal plan.

Yield: About 1 quart
Prep time: 5 minutes
Cooking time: 1 hour plus

• 5 pounds pork back fat, cut into 1-inch cubes

Heat the pork fat in a large stockpot over medium low heat, and stir frequently for about an hour. If you use too low of a heat setting, little will happen during the cooking. However, too high a heat will cause sticking and burning. Aim for medium low and stir frequently; this is a slow cooking process. Eventually, a quarter inch of rendered liquid fat will gather at the bottom of the pan and you will see the cubes start to change in color from pink to tan. Keep stirring to prevent sticking and to keep the heat even throughout the pieces. Soon the liquid will begin to accumulate to cover the cubes.

Once all the cubes are submerged, stirring is no longer necessary for even cooking, but may be necessary to prevent sticking. Avoid too high of a heat, because if the lard is burned, it will be ruined. The fat should never smoke or come close to smoking. When the cubes have lost much of their original size and are light brown (not burned), they have turned into cracklings and you are ready to strain the lard. You can dry the cracklings on a paper towel and eat them, of course! Using care—the lard is very hot–strain the mixture through a fine mesh strainer into a 1-quart glass jar. It should be the color of apple juice.

Once the lard has cooled, cover and store in the refrigerator. When it is refrigerated and solidifies, it should be white in color. A brown color once solid means the lard has burned and should not be used. It will keep for several weeks in the refrigerator.

PALEO CHICKEN STOCK

Chicken stock is used for everything from soups to sauces, stews and sautéed dishes. It goes well not only with poultry, but also with pork, veal and eggs. The ingredients and preparation are simple but it takes time. Be patient and let it simmer for several hours to bring out the full flavor of the ingredients.

Yield: About 4 quarts
Prep time: 15 minutes
Cooking time: 3 hours (largely unattended)

• 1 3-to-4 pound chicken (preferably an old stewing hen), cut into pieces
• 4 ½ quarts water
• 2 onions, peeled and halved
• 4 carrots, peeled and cut into large chunks
• 2 fresh bay leaves
• 4 sprigs fresh thyme or 1 tablespoon dried thyme
• 4 celery ribs, cut into large pieces
• 4 cloves
• 1 bunch fresh parsley

Add all the ingredients to a large stockpot, bring to a boil, reduce the heat, and simmer, covered, for 3 hours. While still warm, strain the stock through a sieve. A wet cheesecloth can then be used to strain out all the fine particles. When the stock is at room temperature, the pot can be placed in a refrigerator for a few hours. This will cause the fat to harden on the surface. The fat can then be skimmed off, used for cooking, and will keep if refrigerated for up to 1 week, in a tightly sealed jar.

PALEO MAYONNAISE

An essential base for many cold sauces, mayonnaise should always be served cold. Very fresh pastured/organic eggs are a must for this recipe. The oil should have a neutral taste, which is why olive is not recommended for basic mayonnaise.

Yield: 2 cups (8 servings)
Prep time: 10 minutes

• 2 pastured/organic egg yolks
• 1 ½ cups avocado or macadamia nut oil
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt
• ⅛ teaspoon white pepper
• 2 tablespoons freshly squeezed lemon juice

All the ingredients and equipment must be at room temperature. Combine the eggs, mustard, salt, pepper, and lemon juice together in a ceramic or steel bowl (do not use glass or plastic) and whisk until smooth. (You may use a blender but the container must be steel; a bowl is actually preferable.) While whisking, start adding the oil in a very thin stream at first.

When the mixture starts to cling to the sides of the bowl, then and only then add the remaining oil in a slow stream, whisking the whole time.

A tip: Place a folded wet dish towel beneath the bowl to prevent it from moving while you’re whisking. Fresh mayonnaise can be kept in a bowl covered with cling film in the refrigerator for up to 3 days.

SHALLOT VINAIGRETTE

Shallots are actually more aromatic than both garlic and onions, so a little goes a long way. The quantity of vinegar used is very much a question of personal taste, so add it in stages, keeping in mind the Dijon mustard has vinegar in it as well. You don’t need to use extra virgin olive oil in this recipe, as the taste of the shallots is the priority here.

Yield: 1 quart (20 1/4-cup servings)
Prep time: 10 minutes
Calories: 260

• 3 cups olive oil
• 2 shallots, roughly minced
• 3 tablespoons Dijon mustard
• 1 ½ teaspoon sea salt
• freshly ground black pepper to taste
• 1 cup apple cider vinegar

In a bowl, whisk all the ingredients except the vinegar together. Add the vinegar slowly, occasionally tasting for acidity. Pour the vinaigrette into a glass container with a lid and refrigerate. Vinaigrette will keep for at least 3 weeks. Before use give it a good shake as the oil and vinegar tend to separate.

WEEK 4 RECIPES

Breakfast

BLUEBERRY AND MACADAMIA SMOOTHIE

You can’t do any better than a smoothie for a quick, easy, and nutritious breakfast. Add this one to your regular line-up.

Servings: 1
Prep time: 5 minutes
Calories: 621

• 1/2 cup of blueberries, fresh or frozen
• 3 tbsp of macadamia nuts, preferably soaked for 8 hours
• 1/2 cup almond milk
• 1/8 cup coconut milk
• 1 free-range, organic egg yolk (optional)

Purée all ingredients in a blender until smooth. If smoothie is thicker than desired, add additional almond or coconut milk.

FRIED EGGS OVER SPINACH

Italian-inspired flavors make for a perfect breakfast, snack, or satisfying meal any time of day. I like to use lard as my traditional fat of choice in this recipe. For the anchovy fillets, I recommend the Crown Prince brand, packed in olive oil and sold in glass jars, for its flavor and quality. Toast raw pine nuts before using, or see the instructions for a shortcut to give them a toasted flavor during cooking.

Servings: 1
Prep time: 5 minutes
Cooking time: 15 minutes
Calories: 520

• 1 tablespoon traditional fat of choice
• 1 clove garlic, peeled and minced
• 3 anchovy fillets, chopped
• 3 cups packed spinach, washed
• ¼ teaspoon nutmeg, freshly grated if possible
• 1 tablespoon pine nuts
• 3 eggs
• sea salt and fresh ground black pepper to taste

Heat ½ tablespoon fat in a sauté pan over medium heat. Stir in the garlic and cook for about a minute, and then stir in anchovies. After a minute, add in the spinach and nutmeg.

Note: If you haven’t toasted the pine nuts beforehand, toss them in with the garlic and anchovies right before you add the spinach and nutmeg, and they’ll toast up nicely while the spinach cooks. Otherwise, add them at the very end.

Cover the pot and cook until spinach wilts, turning occasionally with tongs. Using remaining ½ tablespoon of fat, fry eggs in a separate pan over medium heat. When spinach is ready, lift with tongs to shake out the excess liquid and divide between two plates, topping each portion with two fried eggs. Sprinkle with black pepper, salt, or additional nutmeg if desired.

PINEAPPLE AVOCADO SMOOTHIE

A tangy start to the morning – done in no time at all!

Servings: 1
Prep time: 5 minutes
Cooking time: 15 minutes
Calories: 651

• 1 large, ripe avocado, peeled, pitted and cut into chunks
• 1 ½ cups pineapple chunks, fresh or frozen
• 1 egg yolk (preferably free range, organic)
• 1 ½ cups coconut milk
• 2 tsp lime juice
• 2 ice cubes (can be eliminated if using frozen pineapple)

Purée all ingredients (except ice cubes) in the blender until smooth. Add ice cubes if desired and blend again.

SCRAMBLED EGGS WITH ONIONS, PEPPERS AND TOMATOES

A fast, easy scramble that will fill you up easily.

Servings: 1
Prep time: 5 minutes
Cooking time: 15 minutes
Calories: 535

• 3 eggs (preferably free-range and organic)
• 1/4 cup onion, chopped
• 1/4 cup bell pepper (any color you’d like), chopped
• 1/4 cup grape tomatoes, chopped
• 2 tsp traditional fat of choice
• Salt and pepper (to taste)
• 1/2 avocado, sliced

Whisk eggs in a bowl with salt and pepper. Heat a pan to medium and add fat to the pan. Add onion, and cook until translucent. Add bell peppers and cook for about two minutes. Add whisked eggs and grape tomatoes to pan. Using a spatula, fold the eggs as they cook until desired doneness. Serve with sliced avocado.

GREEN SMOOTHIE

A quick, energizing, and delicious way to start the day. Note that raw spinach and kale contain compounds (e.g. goitrogens, nitriles, oxalates) that may impair thyroid function if consumed in excess. If you have a thyroid issue, I suggest lightly steaming the kale and spinach first, and then cooling, before adding to the smoothie. This will at least partially inactivate the potentially harmful compounds.

Servings: 1
Equipment: Blender
Prep time: 5 minutes
Calories: 533

• 1 cup unsweetened almond milk
• 1 medium banana
• 1/2 cup coconut milk
• 1/2 cup raw spinach
• 1/2 cup raw kale
• 1 tablespoon almond butter (optional)

Blend all the ingredients in a blender until smooth.

PLANTAIN AND SAUSAGE HASH

Plantains are a good substitute for potatoes and can be cooked in many of the same ways. Always use green, hard plantains for cooking. If the plantains are ripe, their starch has been converted to sugar – the opposite of new potatoes.

Servings: 1
Prep time: 5
Cooking time: 20
Calories: 614

• 2 tsp traditional fat of choice
• 3 oz ground sausage meat (preferably organic, no additives)
• 1/2 small onion, peeled, cut in half and thinly sliced
• 1 green plantains, peeled and shredded
• 1 garlic clove, crushed
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon coriander seeds, crushed
• sea salt to taste
• black pepper

Heat fat in sauté pan over medium-high heat. Then add sausage and onion and cook until sausage is browned, about 10 minutes. Add shredded plantains and cook slightly. Then add garlic, cumin and coriander and cook until the plantains are soft, about 10 more minutes. Season with sea salt and pepper to taste and serve.

Lunch/Dinner:

STEAK WITH CHIMICHURRI

Chimichurri is a fresh, flavor-packed green sauce most commonly used for grilled meat, originally from Argentina.

Serves: 2
Prep time: 15 minutes
Cooking time: 10 minutes
Calories: 580

Chimichurri:

• 2 large garlic cloves
• 1 cup fresh cilantro
• 1 cup fresh flat-leaf Italian parsley
• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• ¼ teaspoon cayenne pepper

Steak:

• 2 4-ounce steaks (e.g. ribeye, strip steak, etc.)
• 1 tsp sea salt
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp ground black pepper

To make the chimichurri sauce, add garlic to a food processor and pulse. Add cilantro, parsley, vinegar, oil, and cayenne. Pulse until everything is finely minced but not pureed. Transfer to a bowl and put into the fridge.

Place an oven rack at the top-most position of the oven and preheat the broiler. Pat the steaks dry with a paper towel. Combine the sea salt, cumin, paprika, and pepper in a small bowl. Rub mixture evenly onto both sides of the steaks.

Place steaks on a baking sheet or broiler pan. Broil for 2 to 3 minutes per side for medium-rare to medium, 4-5 minutes per side for medium well to well done. Remove from oven and transfer steaks to a cutting board. Allow steaks to rest for five minutes.
Slice steak against the grain into 1 inch thick slices. Serve topped with chimichurri sauce.
SIDE DISH: Bacon Roasted Broccoli + Yucca Fries

BACON ROASTED BROCCOLI

No matter how you’ve tried broccoli before, you might have never had it prepared with so much bacon-y goodness! This recipe beats steamed broccoli any day.

Serves: 2
Prep time: 10 minutes
Cook time: 35 minutes
Calories: 200

• 1 large head of broccoli
• 3 cloves of garlic, minced
• 4 slices of bacon, diced (raw)
• 2 tablespoons traditional fat of choice, warmed
• salt and pepper

Preheat oven to 400°F. Wash broccoli and cut into small florets. Add broccoli, garlic, bacon, and fat of choice into large mixing bowl. Toss until well combined. Arrange mixture in single layer on baking sheet or in a large baking dish. Place on top rack of oven and roast until tender and slightly browned, about 35 minutes. Serve warm.

YUCCA FRIES

These “fries” are extra good sprinkled with paprika or chili powder before roasting. Note: Each yucca root has a tough, stringy bit in its center. This will turn up in some of the fries—so watch out for it. I used to boil the yucca in halves and remove this stringy part before cutting into fry shapes, but found that it was easier to just avoid it while eating the fries.

Serves: 2
Prep time: 10 minutes
Cooking time: 30 minutes
Calories: 270

• 1 medium yucca (cassava) root, about 6 to 8 inches long
• 2 tablespoons traditional fat of choice (duck fat, lard or tallow)
• sea salt and freshly ground black pepper to taste

Bring about 2 quarts of water to a boil. Peel the yucca and cut it into the shape of fries, about 3 inches long and 1½ inches thick. Don’t cut them thinner than this or they’ll get too dry and tough when you roast them. Boil the yucca fries for 30 minutes until soft but not falling apart.

Meanwhile, preheat the oven to 475 F degrees. Drain the fries and put them in a mixing bowl. Warm fat of choice by heating in a skillet or microwaving for 10-15 seconds. Pour warmed fat over fries and mix to distribute evenly.

Spread the fries on a baking sheet, and season generously with salt and pepper. Place the baking sheet on a lower rack in the oven and roast for about 15 minutes. Remove from the oven and flip the fries. Roast for another 5-7 minutes, or until golden brown.

CAESAR SALAD WITH CHICKEN

A great Paleo Caesar salad maintains all the original ingredients except the parmesan and croutons: the garlic, egg, lemon juice, anchovies, and romaine lettuce remain delicious elements of the dish, and extra vegetables can be added for even more flavor and crunch.

Servings: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Calories: 698

Garlic Poached Chicken:

• 2 6 ounce boneless, skinless chicken fillets
• 1 teaspoon garlic powder
• sea salt to taste
• 1 teaspoon dried oregano

Caesar Salad:

• 1 tablespoons lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon minced anchovy fillets
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, pressed through a garlic press or minced
• sea salt and freshly ground black pepper to taste
• romaine lettuce, washed and torn into bite-sized pieces
• zest of half a lemon

Place chicken, garlic, salt, and oregano in a pot, fill with enough water to cover the chicken. Over high heat, bring water to a boil, then reduce to a simmer, cover, and cook steadily for about 15 minutes. Remove the chicken, let cool and thinly slice lengthwise. Place the romaine leaves in a large bowl or platter. Put egg yolks, lemon juice, mustard, and minced anchovy in a mixing bowl and whisk until combined.

Using the same emulsification process that is used to make mayonnaise, very slowly add the olive oil while whisking constantly. Add oil slowly and in a thin stream, whisking for a long time until consistency becomes thicker like that of mayonnaise. Use more olive oil if necessary. (You can experiment with this process with a food processor or blender as well, which would save some time.) Mix in the minced or pressed garlic, and whisk further to combine. Season with salt and pepper.

Pour dressing over the romaine, add lemon zest and toss to combine. Arrange the chicken slices on top and serve.
SIDE DISH: Baked Sweet Potato

BAKED SWEET POTATO

Servings: 2
Prep time: 5 minutes
Cooking time: 60 minutes

• 2 medium sweet potatoes

Preheat oven to 400 degrees F. Wash the sweet potatoes and pierce several times with a fork. Place on a rimmed baking sheet lined with foil. Bake in a preheated 400 degrees F oven for 60 minutes or until soft.

PALEO HAZELNUT CRUSTED HALIBUT

Using nuts is a delicious replacement for traditional flour crusts.

Servings: 2
Prep time: 10 minutes
Cooking time: 15 minutes
Calories: 582

• 1 tablespoon traditional fat of choice
• sea salt to taste
• white pepper
• 4 4-ounce halibut fillets
• 1 egg, whisked
• ½ cups hazelnuts, very finely chopped
• juice of 1 lemon

Preheat oven to 375 degrees. Grease an oven-proof glass baking dish with the fat. Salt and pepper the fillets and dip in whisked egg to coat. Roll the fillets in the hazelnuts and place in baking dish. Bake for 15 minutes or until the fish flakes easily with a fork. Keep a close eye while baking as the hazelnuts can burn easily. If necessary drop the temperature to 350 degrees.

Remove the fillet, squeeze the lemon juice over it, and serve.
SIDE DISH: Butternut Squash with Herbs

BUTTERNUT SQUASH WITH HERBS

This simple and delicious side dish will make you think “Thanksgiving,” but enjoy it whenever butternut squash is in season. I like to prepare this with melted lard as my traditional fat of choice.

Servings: 2
Prep time: 5 minutes
Cooking time: 30 minutes

• 3 cups butternut squash, peeled, seeded and cut into cubes
• 1 tablespoon traditional fat of choice
• 4 garlic cloves, peeled but left whole
• sea salt to taste
• 1 tablespoon fresh thyme

Preheat oven to 350. Toss the squash and peeled garlic cloves with the fat, coating everything well. Place in a lightly-greased baking dish, spread in an even layer, and roast for 30 minutes, stirring halfway through. Remove from oven and add salt and herbs, lightly stirring to mix.

Return baking dish to oven and cook for an additional 10 to 15 minutes, until squash is cooked through and garlic is roasted. Stir, serve and enjoy!

PESTO CHICKEN SALAD SANDWICH

Add pesto to chicken salad to punch up the flavor. Use portobello mushroom caps in place of bread slices for a sandwich that’s anything but ordinary. You can make the pesto and poach the chicken in advance. When you’re ready to eat, all you need to do is prepare the mushroom caps.

Serves: 2
Prep time: 10 minutes
Cooking time: 30 minutes
Calories: 704

For the pesto (makes ½ cup):

• 3 tablespoons pine nuts
• 1 packed cup fresh basil leaves
• ¼ cup olive oil
• generous pinch sea salt

For the sandwich:

• 2 5-ounce chicken breasts
• 1 tablespoon sea salt
• traditional fat of choice (1 tablespoon per mushroom cap)
• 6 Portobello mushroom caps
• 2 stalks celery, chopped
• 1 tablespoon minced red onion
• Optional tomato slices, romaine lettuce, or other sandwich toppings

Make the pesto: Combine pine nuts and basil leaves in a food processor or blender and pulse until well-combined. With the machine still running, pour in olive oil until mixture is smooth. Season to taste. You can also make pesto by hand, using a mortar and pestle to grind the pine nuts and basil, and then whisk in the olive oil.

Poach the chicken breasts: Place in a pan with 1 tablespoon salt and enough water to cover them completely. Over high heat, bring water to a boil, then reduce to a simmer, cover, and cook steadily for about 15 minutes.. Remove the breasts to a plate and let cool, patting them dry. When they are completely cool, use two forks to shred the meat. Set aside. (This step can be done in advance.)

Prepare the mushroom caps: Heat a skillet over medium heat with 1 tablespoon fat per mushroom cap. Depending on the size of the skillet, the mushrooms may need to be done in batches. When the pan is hot, add the mushroom to the pan, top side up. Cook for 5 minutes. Flip with tongs and cook for 5 minutes, top side down. Remove from pan and allow the mushrooms to cool and drain on paper towels top side up, as they will be a bit soggy at first. Set aside until ready to assemble sandwiches.

To make the pesto chicken salad, place the celery, onion, ½ cup of pesto, and ¼ cup of Paleo mayonnaise in a mixing bowl. Add the shredded chicken and combine thoroughly.

Assemble the sandwiches by placing a Portobello mushroom cap top side down, topped with a generous serving of pesto chicken salad. Add lettuce and tomato or any other sliced vegetables, and top with the second mushroom cap. Press firmly together and serve.

SWEET POTATO, BROCCOLI AND GROUND BEEF HASH

A fast, easy scramble that will fill you up easily.

Servings: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Calories: 630

• 1/2 lb ground beef
• 3/4 lbs (2.5 cups) sweet potatoes, peeled and cut into 1 1/2 inch pieces
• 2 cups broccoli florets
• 1/2 large red onion, thinly sliced
• 2 TB+1 TB traditional fat of choice
• salt to taste
• black pepper
• 2 TB fresh parsley, chopped for garnish
• 1 garlic clove (optional)

Place the roasting pan in oven and preheat to 400 degrees F. Add 2 TB fat and sweet potatoes, coating well. Lightly salt and bake until crisp (15 min). Meanwhile, brown the ground beef in 1 TB fat, add onion, garlic, salt (remember that the sweet potatoes already have salt added) and pepper. Continue to sauté. Simmer the broccoli in unsalted water for 3 min, remove from heat and let steep. Add the sweet potatoes to the ground beef, stir through. Drain the broccoli and arrange on top. Garnish with parsley and serve.

CURRY WITH CHICKEN, SWEET POTATO, PEPPERS AND ONIONS

Using nuts is a delicious replacement for traditional flour crusts.

Servings: 2
Prep time: 10 minutes
Cooking time: 15 minutes
Calories: 577

• 1 1/2 cups sweet potato, diced
• 1 white onion, sliced thinly
• 1 bell pepper, sliced thinly
• 1 TB traditional fat of choice
• 1/2 lb chicken breast, diced
• 2 tsp curry powder
• 3/4 cup coconut milk

Heat 4 cups of water in a pot. Peel and dice sweet potato and add to the pot. Cook for 10 minutes, until soft. Slice onion and pepper very thinly. Heat pan on medium high heat and melt 1 TB fat. Add onion and pepper to the pan and cook, stirring occasionally, for a few minutes until soft. Dice chicken and add to the pan. Cook for about 7 minutes, stirring occasionally. Mix curry powder into coconut milk and add to the pan along with the cooked sweet potatoes. Cook for 2-3 more minutes and enjoy.

HAMBURGERS WITH MUSHROOMS PROVENÇALE STYLE

“Provençale” traditionally involves tomatoes, basil, thyme and other herbs, but it can also refer to a rich mix of garlic, parsley and extra virgin olive oil. Use any mix of mushrooms you like.

Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes
Calories: 605

• 1 pound ground beef, preferably grass fed
• 1 tablespoon traditional fat of choice
• 1⁄2 lb mixed mushrooms
• 1⁄2 teaspoon sea salt
• freshly ground black pepper, to taste
• juice of 1 lemon
• 4 large garlic cloves, peeled, crushed and finely chopped
• 1 tablespoon extra virgin olive oil
• 4 tablespoons chopped parsley, plus 2 teaspoons for garnish

Shape 2 hamburger patties from the ground beef. Heat the fat in a sauté pan over medium heat, and sauté the hamburgers for 4-5 minutes on each side. Remove and keep warm. Add the mushrooms, salt, and pepper to the skillet, and sauté until browned, stirring in the lemon juice while cooking. Add the garlic, extra virgin olive oil and parsley and cook for 3 more minutes. Serve the hamburgers topped with the cooked mushrooms and garnished with parsley.

ROAST CHICKEN, TWO MEALS IN ONE

This recipe has a dual purpose: the first, a roast chicken with vegetable stuffing, rich in aroma and taste; the second, all the makings for an excellent stock, ready to go. Use a meat thermometer to check the temperature of the chicken since it is stuffed. We purposely used this recipe as your last for challenge as you’ll end up with some leftover chicken and extra stock (perfect for making soups). Congrats!

Servings: 4 for the roast chicken and stuffing; approx. 1 quart for the stock
Prep time: 15 minutes
Cooking time: the chicken 2 hours, the stock 45 minutes
Calories: 527

• 1 large roasting chicken, pastured, at least 4 pounds
• For the stuffing:
• 2 yellow onions, cut into quarters
• 2 medium sized carrots, peeled and chopped into small pieces
• 2 celery stalks with leaves, chopped
• 1 small bunch fresh parsley
• 3 sprigs of fresh thyme
• 3 dried bay leaves
• 2 cloves (optional)
• 1⁄2 teaspoon black pepper
• 3 tablespoons traditional fat of choice, melted

The Roast Chicken:
Preheat oven to 350 degrees. Rub the inside (cavity) of the chicken with 1 1⁄2 teaspoons salt. Mix all stuffing ingredients together and stuff the chicken. Place in roasting pan, pour over the melted fat, sprinkle with 1 teaspoon salt, and roast for 20 minutes. Remove from oven, cover the top of the chicken (breasts) with aluminum foil, and return to oven. Roast 20 minutes per pound, plus 15 additional minutes for the stuffing. The internal temperature of the chicken should be 165°degrees at its thickest part, when done.

Remove chicken from oven, carve and reserve stuffing for the stock. The chicken can be used for salads, soups, served cold with mayonnaise on the side, and in fact any dishes that call for pre-cooked chicken.

The Stock:
Add 1 cup of water to the roasting pan and heat over stove-top to dilute the roasting juices and deglaze the pan, scraping the bottom as it comes to a boil. Mix this with all the stuffing, bones (chopped) and scraps. Place in a pot, pour over enough water to cover, and simmer for 45 minutes. Taste for salt, strain and that’s it. You have a rich chicken stock ready for later use.
SIDE DISH: Roasted Carrots and Garlic

ROASTED CARROTS AND GARLIC

I like to use duck fat for maximum taste, but any traditional fat of your choice will do. Whatever fat you choose, warm it to a liquid state before tossing it with the carrots.

Serves: 4
Prep time: 10 minutes
Cooking time: 35 minutes

• 1 1⁄2 pounds carrots, peeled and quartered
• 1 head garlic, separated into individual cloves and peeled (about 10 cloves)
• sea salt to taste
• 2 tablespoons traditional fat of choice plus extra if needed
• 2 tablespoons chopped fresh rosemary

Preheat the oven to 400. Place the carrots in a roasting pan in a single layer. Spread the garlic cloves around the pan. Sprinkle with salt and add the fat, tossing the carrots and garlic to coat. Roast 15 minutes, then remove pan and stir. If the vegetables seem dry, add a little additional fat. Roast an additional 15 minutes, then check for doneness. The garlic should be browning slightly and the carrots should be fork-tender. Stir again, and sprinkle with rosemary. Roast an additional 5 minutes, remove from the oven, let cool slightly and serve.

LARD

Home-rendered lard is easy to make, particularly if you make one or two practice batches. You’ll use this traditional fat in many Paleo recipes so it’s worth learning how to prepare it yourself. The trick is not to burn the lard. If made on the first day of week 1, this recipe will yield more than enough for the full 7 day meal plan.

Yield: About 1 quart
Prep time: 5 minutes
Cooking time: 1 hour plus

• 5 pounds pork back fat, cut into 1-inch cubes

Heat the pork fat in a large stockpot over medium low heat, and stir frequently for about an hour. If you use too low of a heat setting, little will happen during the cooking. However, too high a heat will cause sticking and burning. Aim for medium low and stir frequently; this is a slow cooking process. Eventually, a quarter inch of rendered liquid fat will gather at the bottom of the pan and you will see the cubes start to change in color from pink to tan. Keep stirring to prevent sticking and to keep the heat even throughout the pieces. Soon the liquid will begin to accumulate to cover the cubes.

Once all the cubes are submerged, stirring is no longer necessary for even cooking, but may be necessary to prevent sticking. Avoid too high of a heat, because if the lard is burned, it will be ruined. The fat should never smoke or come close to smoking. When the cubes have lost much of their original size and are light brown (not burned), they have turned into cracklings and you are ready to strain the lard. You can dry the cracklings on a paper towel and eat them, of course! Using care—the lard is very hot–strain the mixture through a fine mesh strainer into a 1-quart glass jar. It should be the color of apple juice.

Once the lard has cooled, cover and store in the refrigerator. When it is refrigerated and solidifies, it should be white in color. A brown color once solid means the lard has burned and should not be used. It will keep for several weeks in the refrigerator.