Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 1 Large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

You’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Paleo Barbecue Sauce

Paleo Barbecue Sauce

Prep time 7 minutes
Cook time 18 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY, FREEZABLE

Ingredients

  • 1 teaspoon coconut oil
  • 1 Medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 6oz tomato paste
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon mustard seeds (ground)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead Ferns

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes
Misc SERVE HOT

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 Medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon Sauce

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Side Dishes
Misc SERVE HOT

Ingredients

  • 4 Large artichokes
  • 3 Medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you've eaten all the leaves.

Braised Endive and Fennel

Braised Endive and Fennel

Serves 6
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Side Dishes
Misc SERVE HOT

Ingredients

  • 4 heads Belgian endive (cut in half, lengthwise through the root)
  • 3 bulbs fennel (cut into thin wedges)
  • 1 teaspoon ghee or coconut oil
  • 1-1/2 cup homemade vegetable or chicken broth
  • 1/4 cup dried cranberries ((optional))
  • 1/2 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries.
Step 4
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender.

Baking softens the bitterness of endive and brings out the sweetness of fennel. This recipe is super-easy to make and delicious!

Apricot-Glazed Roast Duck

Apricot-Glazed Roast Duck

Serves 6
Prep time 5 minutes
Cook time 1 hour, 40 minutes
Total time 1 hour, 45 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo
Meal type Meats
Misc CHILD FRIENDLY, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 1 4-1/2 to 5 lb. duck
  • 4 cloves garlic (minced)
  • sea salt
  • 1 cup apricot spreadable fruit
  • 1/2 cup raw, local honey

Directions

Step 1
Preheat oven to 450F.
Step 2
Dry duck with paper towels. Sprinkle sea salt and rub garlic onto duck skin. Place in a roasting pan.
Step 3
Place in oven. Lower temperature to 350F. Roast 20 minutes per pound.
Step 4
Mix preserves and honey in a bowl. Brush onto duck skin 15 minutes before duck is done. Return to oven and roast for remaining 15 minutes. Remove from oven.

Roast duck is a delicious alternative or addition to your holiday menu. This recipe is extremely easy to make, yet your family and guests will love it. You can substitute fruit spreads in other flavors such as orange or cherry if you don’t have apricot fruit spread.

Maria’s Paleo Morning Smoothie

Maria’s Paleo Morning Smoothie

Serves 1
Prep time 5 minutes
Allergy Peanuts, Tree Nuts
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Breakfasts, Juices & Teas
Misc CHILD FRIENDLY, SERVE COLD

Ingredients

  • 1 Medium banana
  • 1/3 cup wild blueberries
  • 1/3 cup cherries
  • 1 tablespoon chia seeds (soaked for 2 minutes, then stirred)
  • 1 tablespoon nut butter of choice
  • 2 teaspoons barley grass juice powder
  • 1 teaspoon chaga powder
  • 1 teaspoon reishi powder
  • 1 teaspoon flax oil
  • 1 heaped tablespoon spirulina powder
  • 1 tablespoon nut butter
  • 1 teaspoon flax oil

Directions

Step 1
Place all ingredients except for flax oil into a blender; process until smooth.
Step 2
Pour blended ingredients into a glass. Stir in flax oil.

I’ve created a Paleo morning smoothie recipe that is LOADED with super foods like spirulina, chia seeds, chaga, reishi, barley grass juice powder (it’s gluten-free, no worries) and flax oil.

Not only is this smoothie highly alkalizing, it’s delicious!

Roasted Asparagus

Roasted Asparagus

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1lb asparagus (tough ends chopped off)
  • 1 Medium lemon (juiced and zested)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

Directions

Step 1
Place all ingredients in a baking dish; toss to coat. Roast for 30 minutes at 350F.

The bitter flavor of roasted asparagus is excellent for stimulating bile production and flow, which is necessary for proper digestion.

 

Lamb with Figs and Oranges

Lamb with Figs and Oranges

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Meats
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1lb lamb (cut into 1-inch cubes)
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil, coconut oil or ghee
  • 4-5 cloves garlic (minced)
  • 3 Large oranges (juiced)
  • 10 Medium dried figs (chopped)
  • 1/2 teaspoon Ceylon cinnamon

Directions

Step 1
Marinate the lamb for a minimum of 2 hours in the juice of 2 oranges in the fridge.
Step 2
Toss the lamb with sea salt and brown in a large skillet over medium-high heat for a few minutes until all sides are brown. Remove from pan.
Step 3
Lower heat to medium low. Add olive oil and garlic to skillet and cook for 2-3 minutes.
Step 4
Add in the juice of the 3rd orange as well as the chopped figs. Cook until figs are softened, about 5 minutes.
Step 5
Return lamb to skillet. Add in cinnamon, stir, cook for another 2 minutes and serve.

I’ve created a simple yet flavorful dish of lamb with figs and oranges.  It’s Paleo-, GAPS- and SCD-legal.

Coconut Chia Pudding

Coconut Chia Pudding

Serves 2
Prep time 2 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Desserts, Snacks
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1 cup full-fat coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla bean powder

Directions

Step 1
Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

I use vanilla bean powder for depth of flavor and also so I can skip the alcohol in this super-easy coconut chia pudding recipe.  It’s Paleo-, GAPS- and SCD-legal.

Skip to toolbar