30-Day Meal Plan
30-Day Meal Plan
30-Day Meal Plan
Thank you so much for your support and purchase of this ebook.
I hope that this easy-to-view, printable format will help you on your journey to health
by making meal planning and preparation simple and fun.
This ebook is dedicated to all of you who have lifted me up by your
immeasurable support, motivation, and personal stories of success.
Thank you!
This ebook may be printed to personal use.
Do not print for the purpose of distributing copies for personal or financial gain.
2017 Copyright © | Our Paleo Life | www.ourpaleolife.com
2
INTRO
● About This Book …………………………………………………………………... pg 5
RECIPES
● Breakfast …………………………………………………………………………….. pg 23
● Lunch ………………………………………………………………………………... pg 37
● Main Dishes ………………………………………………………………………..... pg 43
● Side Dishes ………………………………………………………………………….. pg 69
● Condiments ………………………………………………………………………….. pg 85
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4
Congratulations on your commitment to a better lifestyle
This is a big and important step in your health, but it can also be overwhelming and difficult at
first. These meal plans are complete with grocery lists and tips to help make the journey easy and
delicious.
You may notice that the following meal plans do not include any snacks. You should be getting
enough quality food at each meal, if you’re following this meal plan, that you won’t feel the
physical need to eat between meals. If you have an off-day and aren’t able to eat complete
meals, try to keep some cut-up veggies on hand so you’ve got something easy and quick nearby
and aren’t tempted to grab something that isn’t healthy and wholesome.
All recipes for this meal plan can be found within this ebook, and most can also be found on our
website at https://www.ourpaleolife.com (each recipe that is on the site is linked within the ebook
and marked by an underline). This meal plan was created for our family of 5 (one of which is pretty
small and doesn’t eat much), and you could easily cut the recipes and grocery list in half to suit 2
adults.
You’ll be cutting out a lot of food from your diet for 30 days to help you with, well, whatever your
needs are at this time. That might be to lose weight, resolve gut issues, beat your sugar craving,
or make this a long-term lifestyle change. Whatever your goal is, commit to the change and don’t
let society, peer pressure, or anything else get in your way. It is only 30 days. I promise you that if
I can do this (and more than once at that!) then so can you.
5
Leftover Coconut
Day 4 All-Day Frittata Beefy Ratatouille
Curry Chicken
6
8
BREAKFAST
● Sweet Potato Hashbrowns ………………………………………………………… pg 83
● Breakfast Sausage Patties …………………………………………………………. pg 26
● Egg Muffins ………………………………………………………………………….. pg 33
● All-Day Frittata ………………………………………………………………………. pg 24
● Pork Scramble ………………………………………………………………………. pg 31
● Sweet Potato Souffle ……………………………………………………………….. pg 78
● “Baked” Cinnamon Apples …………………………………………………………. pg 25
LUNCH
● Chicken Bacon Salad ………………………………………………………………. pg 38
DINNER
● Taco Salad …………………………………………………………………………... pg 65
● 50/50 Bacon Bison Burgers ……………………………………………………….. pg 44
● Skillet Sweet Potatoes ……………………………………………………………… pg 82
● Coconut Curry Chicken …………………………………………………………….. pg 52
● Cauliflower Rice ……………………………………………………………………... pg 73
● Egg Drop Soup ……………………………………………………………………… pg 76
● Beefy Ratatouille …………………………………………………………………….. pg 47
● Slow Roasted Pork Shoulder ………………………………………………………. pg 62
● Bacon Balsamic Brussels Sprouts ………………………………………………… pg 71
● Slow Cooker Rotisserie Chicken …………………………………………………... pg 61
● Best Roasted Veggies ………………………………………………………………. pg 72
● Creamy Lemon Artichoke Chicken ………………………………………………… pg 54
9
Leftover Bacon
Day 13 Eggs in a Nest Chicken Broccoli Bake
Bison Chili
10
BREAKFAST
● Mini Sweet Potato Souffles ………………………………………………………… pg 78
● Jalapeno Poppers ……….…………………………………………………………. pg 77
● Spicy Scrambled Egg Hash ……………………………………………………….. pg 34
● Asparagus Potato Hash ……………………………………………………………. pg 70
● Eggs in a Nest ………………………………………………………………………. pg 28
● Fiesta Scrambled Eggs …….………………………………………………………. pg 29
● Country Potatoes ………...…………………………………………………………. pg 74
LUNCH
● Crispy Chicken Salad ………………………………………………………………. pg 39
DINNER
● Stuffed Peppers …………………………………………………………………….. pg 64
● Chicken Nuggets ………………………………………………………………….... pg 57
● Balsamic Ketchup …...……………………………………………………………… pg 86
● Crispy Bacon Broccoli ..…………………………………………………………….. pg 75
● Sloppy Joes …………………………………………………………………………. pg 60
● Simple Green Beans ………………………………………………………………... pg 81
● Chicken Bacon Ranch Skillet ………………………………………………………. pg 49
● Asparagus Potato Hash ……………………………………………………………. pg 70
● Bacon Bison Chili …………………………………………………………………... pg 46
● Chicken Broccoli Bake ……………………………………………………………... pg 50
● Minestrone Soup ……………………………………………………………………. pg 58
13
Leftover Paleo
Eggs In A Nest, Instant Creamy Chicken
Day 18 Spaghetti Sauce and
Strawberry Yogurt Noodle Soup
Zoodles
Artichoke Meatloaf,
Roasted Asparagus,
Day 20 All-Day Frittata Leftover Beef Stew
Leftover Mini Sweet
Potato Souffle
14
15
BREAKFAST
● Country Potatoes ………...…………………………………………………………. pg 74
● Spicy Egg Muffins …………………………………………………………………... pg 33
● “Baked” Cinnamon Apples ……….………………………………………………... pg 25
● Mini Sweet Potato Souffles ………………………………………………………… pg 78
● Eggs in a Nest ………………………………………………………………………. pg 28
● Instant Strawberry Yogurt ………………………………………………………….. pg 30
● Fiesta Scrambled Eggs …………………………………………………………….. pg 29
● Breakfast Sausage …………………………………………………………………. pg 26
● All-Day Frittata ………………………………………………………………………. pg 24
● Sausage, Sauerkraut, Bell Peppers …………………………………………….. pg 32
LUNCH
● Easy Egg Salad ……………………………………………………………………... pg 40
● Chicken Bacon Salad ………………………………………………………………. pg 3
8
DINNER
● 50/50 Bacon Bison Burgers ……………………………………………………….. pg 44
● Skillet Sweet Potatoes ……………………………………………………………... pg 82
● Taco Salad …………………………………………………………………………... pg 65
● Paleo Spaghetti Sauce ……………………………………………………………... pg 59
● Zoodles ………………………………………………………………………………. pg 66
● Creamy Chicken Noodle Soup …………………………………………………….. pg 53
● Crockpot Beef Stew ………………………………………………………………... pg 55
● Artichoke Meatloaf ………………………………………………………………….. pg 45
● Roasted Asparagus ……………………………………………………………….... pg 79
● Mini Sweet Potato Souffles ………………………………………………………… pg 78
● Easy Peasy Chicken Thighs ……………………………………………………….. pg 56
● Best Roasted Veggies …………………………………………………………….... pg 72
● Smokey Bacon Chicken Thighs ………………………………………………….... pg 63
● Bacon Balsamic Brussels Sprouts ………………………………………………... pg 71
17
Cinnamon Lemon
Fiesta Scrambled Eggs &
Day 30 Leftover Pork Shoulder Pepper Chicken & Best
Fresh Fruit
Roasted Veggies
18
19
BREAKFAST
● Breakfast Sausage ………...……………………………………………………….. pg 26
● Chicken Bacon Ranch Omelette ………………………………………………….. pg 27
● Fiesta Scrambled Eggs …………………………………………………………….. pg 29
● Country Potatoes …………………………………………………………………... pg 74
● Mini Sweet Potato Souffle …………………………………………………………. pg 78
● “Baked” Cinnamon Apples ………………………………………………………... pg 25
● Spicy Egg Muffins ………………………………………………………………….. pg 33
LUNCH
● Turkey BLTA Roll-Ups ………………………………………………………………. pg 41
● Chicken Bacon Salad ………………………………………………………………. pg 38
DINNER
● Chicken Broccoli Bake ……………………………………………………………... pg 50
● Cashew Crusted Mahi Mahi ……………………………………………………….. pg 48
● Asparagus Potato Hash ……………………………………………………………. pg 70
● Salmon Cakes ………………………………………………………………………. pg 80
● Guacamole ………………………………………………………………………….. pg 89
● Paleo Spaghetti Sauce …………………………………………………………….. pg 59
● Zoodles ……………………………………………………………………………... pg 66
● Beefy Ratatouille ……………………………………………………………………. pg 47
● Creamy Chicken “Noodle” Soup ………………………………………………….. pg 53
● Pork Shoulder ………………………………………………………………………. pg 62
● Skillet Sweet Potatoes ……………………………………………………………... pg 82
● Cinnamon Lemon Pepper Chicken ……………………………………………….. pg 51
● Best Roasted Veggies ……………………………………………………………... pg 72
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23
All-Day Frittata
INGREDIENTS
DIRECTIONS
24
INGREDIENTS
● 1 Sweet Apple
● 1/2 Tbsp Coconut Oil, melted
● 1 tsp Ground Cinnamon
● Dash of Ground Nutmeg
● Small Glass Bowl
● Plastic Wrap or lid for the bowl
DIRECTIONS
1. Using an apple slicer (or a knife), cut your apple into wedges. You can either peel it before
or after (I prefer after). Cut wedges in half, if you prefer, or if this is for little ones.
2. Put the coconut oil in your small bowl (a Pyrex dish is perfect for this) and microwave it for
about 15-20 seconds until it's melted.
3. Place apples and all other ingredients into the glass bowl. Mix it around to get the oil and
spices on all the apples. Don't stress too much about perfection here.
4. Place the lid or plastic wrap on the top of the bowl. Leave a small vent open for steam to
escape.
5. Microwave on HIGH for 2:15.
6. Be very careful removing the bowl from the microwave. It will be extremely hot and there
will be steam. Use potholders here, it really helps.
7. Give everything a quick little stir, let cool slightly, and eat warm.
25
Breakfast Sausage
INGREDIENTS
● 1 lb Ground Pork
● 1 tsp Garlic Powder
● 1 tsp Smoked Paprika
● 1/2 tsp Ground Black Pepper
● 1 tsp Dried Parsley
● 1/4 tsp Cayenne Pepper
● 1/2 tsp Sea Salt
● 1 tsp Crushed Red Pepper Flakes
(optional, if you like it spicy)
DIRECTIONS
26
INGREDIENTS
● 2 Chicken Breasts ● 1 Avocado
● 2 tbsp Lemon Juice ● 1 cup Shredded Lettuce
● 2 tbsp Hot Sauce ● 1/2 tsp Salt
(paleo approved, like Frank's Red Hot ● 1/4 tsp Ground Black Pepper
Original sauce) ● 4 tbsp Ranch Dressing (pg 91)
● 1 tsp Garlic Powder ● 1 tbsp Diced Chives
● 4 Strips Bacon ● 12 Cherry Tomatoes
● 4 Eggs
DIRECTIONS
27
Eggs in a Nest
INGREDIENTS
● 1 large Sweet Potato ● Sea Salt, to taste
● 1 Sweet Apple ● Chives (optional)
● 2 Tbsp Coconut Oil ● 3 slices Bacon, diced small
● 5 large Eggs ● Balsamic Vinegar (optional)
DIRECTIONS
1. Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut
oil. Set aside.
2. Peel the potato and apple and cut into large pieces (to fit into the food processor). In the
bowl of a food processor with the shredder attachment, shred the apple and potato
together.
3. In a large skillet (preferably non-stick or a well-seasoned cast iron), heat the 2 tablespoons
coconut oil over medium heat. Add the shredded potato/apple and saute until softened,
about 5 minutes, stirring occasionally. Salt to taste while cooking.
4. Using a 1/2 cup measuring cup, scoop the potatoes out of the skillet and into the greased
jumbo muffin cups. Depending on the size of your potato, you may get slightly more or
less than 5 cups. Using a small jar or cup, press an indentation into the potatoes, creating
a well in the middle and pushing the potatoes up the sides of the muffin cup. This is your
nest.
5. Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt
to taste.
6. Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred
doneness.
7. While the nests are baking, pan-fry the bacon over medium heat to desired crispness.
Remove from pan with a slotted spoon and drain on a paper towel. Sprinkle bacon bits on
top of cooked nests.
28
INGREDIENTS
DIRECTIONS
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced peppers
and onions and saute until soft and translucent. Remove from skillet and set aside.
2. Heat remaining tablespoon olive oil in the same skillet. Add the eggs and scramble while
they cook. Add in the chives and sauteed peppers and onions before the eggs cook
completely. Continue scrambling until the eggs are cooked through.
3. Salt and pepper to taste, serve right away.
29
INGREDIENTS
DIRECTIONS
30
Pork Scramble
INGREDIENTS
DIRECTIONS
1. In a medium skillet over medium heat, add 1 tablespoon of oil. When hot, add the diced
peppers and onions. Saute until soft and slightly translucent.
2. Add diced pork shoulder and saute just until warm.
3. Add the remaining tablespoon of oil. When hot, pour in the beaten eggs and salt and
pepper to taste. Scramble up with the cooked veggies and pork until the eggs are done.
Serve right away.
31
INGREDIENTS
DIRECTIONS
32
INGREDIENTS
● 18 Large Eggs
● 1 lb Breakfast Sausage (pg 26) or Chorizo
● 1/2 Medium Yellow Onion, diced
● 1 Medium Bell Pepper, diced
(omit if you can’t handle spicy)
● 1 Hot Pepper (your choice), diced
● Sea Salt, to taste
● Ground Black Pepper, to taste
● Olive or Avocado Oil
DIRECTIONS
1. Preheat oven to 350°F. Place 24 silicone muffin liners on a rimmed baking sheet (or split
up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do),
grease two 12-cup muffin tins with olive oil.
2. Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces
with a wooden spoon. Drain out any extra grease.
3. Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin
cups. If you have leftovers, divide them evenly in the cups.
4. Divide the chorizo evenly between the 24 muffin cups.
5. Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making
sure to get all the yolks incorporated.
6. Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide
evenly or fill up any smaller cups.
7. Sprinkle the hot pepper on top of all the muffin cups evenly.
8. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes
out clean.
9. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in
the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent
frost from accumulating.
33
INGREDIENTS
● 4 slices Bacon
(cut into 1/2" pieces)
● 1/2 Red Bell Pepper, diced
● 1/2 Medium Yellow Onion, diced
● 2 White Mushrooms, roughly chopped
● 1/2 (4 oz) can Diced Jalapenos, drained
(use Diced Green Chiles for a mild dish)
● 6 Large Eggs
DIRECTIONS
1. Place bacon pieces in a cold skillet (I prefer cast iron). Turn on heat to medium-high and
cook the bacon, stirring occasionally to keep them from burning.
2. When they are not quite done (about 10-ish minutes), add the bell peppers and onions to
the skillet. Continue cooking until they are slightly translucent, about 3-4 minutes.
3. Next, add the mushrooms, and cook for about 2 minutes. Then add the diced jalapenos.
4. Push the veggie mixture to the side of the skillet, leaving room for the eggs. Add your eggs
to the skillet on the empty side and scramble for a bit. While the eggs are still not fully
cooked, mix the veggies into the scrambled eggs and continue scrambling until the eggs
are thoroughly cooked through.
5. Remove from heat and serve immediately.
34
35
36
37
INGREDIENTS
DIRECTIONS
1. Put the bacon pieces in a cold skillet and turn it on to Medium. Fry the bacon until it's
crispy and remove with a slotted spoon and drain on paper towels. Leave the grease in
the skillet.
2. Add your chicken to the hot pan and cook it in the bacon grease. Cook until the chicken is
no longer pink. Remove with a slotted spoon and drain on paper towels.
3. Prepare the salad by mixing your greens with all the remaining ingredients.
4. Drizzle with olive (or avocado) oil and balsamic vinegar on.
38
INGREDIENTS
DIRECTIONS
1. Heat a toaster oven to 400°F (or the big oven if you don't have a toaster oven). Reheat the
Chicken Nuggets in the oven for about 5-10 minutes.
2. While the chicken is reheating, chop the cucumbers, apples, and tomato.
3. Toss the chopped produce and cranberries with the mixed salad greens.
4. Top your salad with your reheated crispy chicken pieces and salad dressing of your
choice.
39
INGREDIENTS
● 6 Hard-Boiled Eggs
● 1/4 cup Paleo Lime Mayo (pg 90)
● 1 heaping tsp Yellow Mustard
● 1/4 tsp Salt
● 3-4 Baby Dill Pickles
(no added sugar)
● Ground Black Pepper, to taste
● Smoked Paprika, for garnishing
DIRECTIONS
40
INGREDIENTS
DIRECTIONS
*Notes
● Be gentle with rolling so you don't rip the turkey slice or else food will start falling out.
41
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43
INGREDIENTS
● 1 lb Grass-Fed Beef or Bison Recommended Toppings:
● 1 lb Uncured Bacon ● Iceberg Lettuce
(check labels for added sugar) ● Tomatoes
● 1/2 tsp Dried Parsley ● Paleo Lime Mayo (pg 90)
● 1/2 tsp Smoked Paprika ● Dill Pickle Spears
● 1/4 tsp Garlic Powder ● Sauteed Onions
● Salt, to taste ● Sauteed Mushrooms
● Ground Black Pepper, to taste ● Avocado or Guacamole (pg )
DIRECTIONS
1. Turn the oven broiler on to High. Line a broiler pan with foil.
2. Finely chop the bacon so it resembles the same texture as ground meat. Alternately, if you
have a meat grinder, use that for a more even texture.
3. Combine all burger ingredients in a large bowl, using either your hands or a wooden spoon
to evenly mix everything.
4. Once everything is combined, shape patties. You have a few options here:
a. Shape into 5" patties using your hands. Use the bottom of a glass to create an
indentation in the middle of the patty.
b. Spoon meat mixture into a mini tart pan that has an indented bottom and press to
compact it. Tap a few times and the patty will fall out. This is my preferred method,
keeps the patties uniform in size and my hands stay clean.
5. Place patties on the foil-lined broiler pan. Place on the top rack, directly under the broiler,
for 10 minutes.
6. Flip, and broil another 5-10 minutes, depending on your preferred doneness. Another 5-7
minutes will get you medium-done burgers, but use a thermometer to be sure.
7. Remove from the oven (don't forget to turn off the broiler) and place burgers on a paper
towel-lined dish to soak up the extra grease from the bacon.
8. Serve hot with your preferred toppings.
44
Artichoke Meatloaf
INGREDIENTS
DIRECTIONS
45
INGREDIENTS
DIRECTIONS
1. In a large cast iron skillet (or nonstick skillet), add the bacon pieces. Turn the heat up to
medium and cook the bacon for about 5 minutes, stirring frequently.
2. Add the onion, bell peppers, jalapeno, carrots, and garlic to the skillet with the bacon.
Saute, stirring frequently, for about 10 minutes, until the veggies are crisp tender.
3. While the veggies are cooking, heat a large stockpot over medium heat and add the
ground bison. Cook until it is browned all the way through, breaking it up with a wooden
spoon as it cooks.
4. When the bison is completely cooked, add all the veggies to the stockpot.
5. Add the tomatoes and all the spices. Stir to combine everything in the pot.
6. Bring to a boil and then reduce heat to low. Cover and let simmer for 2 hours.
7. Serve hot.
46
Beefy Ratatouille
INGREDIENTS
● 1 lb Grass-Fed Beef
● 3 Tbsp Ghee
● 1 Medium Yellow Onion, halved and thinly sliced
● 4 Cloves Garlic, peeled and thinly sliced
● 1 small Eggplant, about 3 cups, cut into 1/2" pieces
● 1 small Zucchini, cut into small cubes
● 1 Red Bell Pepper, cut into thin lengthwise strips
● 4 Plum Tomatoes, coarsely chopped
● 1 tsp Salt
● 1 tsp Dried Basil
● 1 (8 oz) can Tomato Sauce
● Ground Black Pepper, to taste
DIRECTIONS
1. In a large skillet of medium heat, melt the ghee/butter. Add the ground beef, onion, and
garlic and cook until the beef is browned and the onions have softened, about 8-10
minutes. Break up the beef with the back of a wooden spoon while cooking.
2. Add the eggplant and cook, stirring occasionally, for about 8 minutes or until the eggplant
has softened.
3. Stir in the zucchini, bell pepper, tomatoes, salt, and basil and cook over medium heat,
stirring occasionally, for 10-15 minutes or until the vegetables are tender. Stir in the tomato
sauce and add black pepper to taste.
4. Serve hot. If primal or you can tolerate dairy, I highly recommend adding a little grass-fed
mozzarella and/or Parmesan on top as well.
47
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Place the mahi filets on the parchment so they are not touching. Salt and pepper both
sides.
3. Place in the oven and bake for 5 minutes.
4. While the mahi is cooking, combine the cashews, coconut butter, coconut oil, salt, and
vanilla bean in a small bowl and stir until well combined.
5. Remove mahi from the oven and turn the filets over. Spoon the coconut butter mixture
evenly over the 6 mahi filets, using your fingers, if necessary, to cover the top of the fish
with the coconut butter.
6. Divide the chopped cashews evenly among the coconut butter coated fish, pressing them
in lightly so they don't fall off.
7. Place the mahi back in the oven, and bake for an additional 5-10 minutes, depending on
the thickness of your filets. Fish should be opaque and flaky.
8. Remove from oven and serve hot with a side of Peach Tomatillo Salsa.
48
INGREDIENTS
DIRECTIONS
1. Using kitchen shears (easiest method) or a knife, cut bacon into small pieces, about 1/2"
pieces.
2. Place bacon in a large, cold cast iron skillet. Turn heat up to medium and let the bacon
pieces cook while stirring occasionally. Cook until it's almost completely cooked, but not
too crispy. Remove from the skillet with a slotted spoon and drain on a paper towel lined
plate.
3. While the bacon is cooking, trim the fat from the chicken and cut into bite-size pieces. I
love using kitchen shears for this too. Season with salt and pepper to taste. Go a little light
on the salt since the bacon will likely be salty enough.
4. Add the chicken to the skillet after removing the bacon and cook in the bacon grease left
in the pan. Cook until no longer pink. Remove from heat.
5. Add the bacon back to the skillet and gently stir to mix the bacon and chicken.
6. Drizzle ranch over the top and serve warm.
49
INGREDIENTS
DIRECTIONS
50
INGREDIENTS
● 1 lb Chicken Tenders
● 1 Medium Yellow Onion, thinly sliced
● 1 Apple, thinly sliced
● 2 Lemons, halved
● 1 tsp Ground Cinnamon
● 1 1/2 tsp Nutmeg
● 1 tsp Salt
● 1 tsp Ground Black Pepper
● 1/2 tsp Garlic Powder
● 1/2 tsp Onion Powder
● 2-3 Tbsp Olive or Avocado Oil
DIRECTIONS
1. Heat a skillet over medium heat with 1 Tbsp olive oil. Add the onions and apples to the
skillet.
2. Let the apples and onions cook down for a bit until they begin to become translucent.
When they do, add juice of 1/2 lemon, 1/2 tsp cinnamon, 1 tsp nutmeg, salt, pepper, 1/2
tsp garlic powder, and 1/2 tsp onion powder and mix thoroughly to help combine and let
caramelize. Turn the heat down a notch or two and continue to cook down, stirring
occasionally.
3. While the onions and apples continue to cook, heat another large skillet over medium-high
heat.
4. Add the remaining olive oil.
5. While the skillet heats up, salt and pepper your chicken and add them to the pan.
6. While the chicken begins to cook, add the rest of your spices and lemon juice on top of
the chicken.
7. When the sides of the chicken begin to turn white, flip the chicken over.
8. Once the chicken has cooked through, layer some caramelized apples and onions on a
plate, and top them off with some chicken
51
.
INGREDIENTS
● 3 lb Chicken Tenders
● 1 Medium Yellow Onion, thinly sliced
● 3 Cloves Garlic, minced
● 6 Tbsp Olive Oil, divided
● 4 Tbsp Yellow Curry Powder
● 28 oz can Diced Tomatoes, not drained
● 1 1/2 cans Full-Fat Coconut Milk
● 1 small can Tomato Paste
● Salt, to taste
● Ground Black Pepper, to taste
DIRECTIONS
1. Cut chicken tenders in half lengthwise then cut into small bite-size pieces. Season with salt
and pepper to taste and set aside.
2. In a large skillet (I mean the biggest one you have), heat 4 tablespoons of the olive oil over
MED-HIGH heat for 1 minute. Add the curry powder and stir to combine with the oil to
make a thin paste. Cook for 3-5 minutes stirring occasionally.
3. Add the onions and minced garlic to the skillet, stir to evenly coat everything, and cook
until the onions are soft and translucent, stirring often. Add 1 tablespoon of the olive oil
while the onions are cooking.
4. Add the chicken pieces to the skillet, stir to evenly coat everything. Add the remaining 1
tablespoon olive oil, and cook the chicken until all pieces are cooked through and no
longer pink, stirring occasionally.
5. While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), and
tomato paste in a large bowl, stirring to combine everything evenly. This makes it easier to
add to the skillet later.
6. When the chicken is cooked, carefully pour the coconut/tomato mixture into the skillet and
stir to combine everything. Reduce heat to MEDIUM and simmer for about 40 minutes, or
until the sauce has thickened and reduced a bit, stirring occasionally.
52
INGREDIENTS
● 7 cups Water ● 3/4 tsp Ground Black Pepper
● 3-4 lb Whole Chicken, cut into pieces ● 1/2 tsp Salt, or more, to taste
● 4 Stalks Celery, diced ● 2 Tbsp Bouillon Replacement (pg 87)
● 1 Small Yellow Onion, diced ● 1/4 cup Arrowroot, Potato, or Tapioca
● 2 Tbsp Olive or Avocado Oil Starch
● 3 Large Carrots ● 2 cans Full-Fat Coconut Milk
DIRECTIONS
1. In a large stockpot over high heat, add the chicken pieces and water. Bring to a boil then
reduce heat to low and simmer for 40 minutes.
2. While the broth is simmering, use a vegetable peeler to make paper thin "noodles". If the
carrots are long, I usually do this in halves or thirds so I don't have crazy long noodles.
Think "egg-noodle" length. Set aside.
3. When the broth is done, remove the chicken pieces from the pot and set aside to cool.
When the chicken is cool enough to handle, separate the meat from the fat, skin, and
bones. Shred or cut the chicken into bit-sized pieces and set aside. Discard the fat, skin,
and bones.
4. Strain the broth through a fine-mesh sieve with a layer of cheesecloth to filter out any small
chicken bits and set aside the broth in a large bowl while you prepare the veggies.
5. In that same stockpot, heat the oil over medium heat and add the diced onions and celery.
Saute for about 5 minutes, then place the lid on the pot. Cook for an additional 10
minutes, stirring once.
6. Return broth to the stockpot and add the carrot noodles. Stir in the 2 tablespoons bouillon
replacement, salt, and pepper. Simmer uncovered for 15 minutes.
7. Combine 1 can of coconut milk with the starch and whisk until combined and no lumps
remain. Add all of the coconut milk to the soup, stirring constantly while adding it.
8. Add the reserved chicken meat to the soup and heat for an additional 15 minutes.
53
INGREDIENTS
DIRECTIONS
1. Trim chicken thighs of any excess fat. Sprinkle both sides of the chicken evenly with salt
and pepper.
2. Heat the oil in a large skillet over medium-high heat and add the chicken. Cook a couple
minutes per side, until browned. Set aside.
3. Drain the artichoke hearts and cut into quarters (if they didn't already come cut). Place the
artichokes in the bottom of the slow cooker. Add browned chicken to the slow cooker on
top of the artichokes.
4. With a whisk, mix 2 tablespoons of the starch into the chicken broth, then add in the
coconut milk. Pour mixture evenly over the chicken in the slow cooker.
5. Slice the lemon (not too thin, not too thick). Remove and discard any seeds. Place one
lemon slice on top of each chicken thigh.
6. Cover and cook on HIGH for 4-6 hours. Remove the lemons and discard. With a slotted
spoon, remove the chicken. Using 2 forks, shred the chicken and set aside.
7. Mix the remaining 1 tablespoon of starch with 1 tablespoon of water. Add to the crockpot
and stir to thicken. Add the chicken back to the crockpot and stir to combine. Serve hot.
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INGREDIENTS
DIRECTIONS
1. If the stew meat is not in small bite-sized pieces (which it usually isn’t), cut it up.
2. Brown the stew meat in a skillet over medium-high heat. Don’t cook it all the way through,
just brown the outsides.
3. Place stew meat and all other ingredients in the slow cooker, mixing to combine.
4. Cover and cook on LOW for 8-10 hours.
5. Serve hot.
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INGREDIENTS
DIRECTIONS
1. In a skillet (preferably cast iron), melt your fat over medium-high heat.
2. While the skillet is heating up, coat both sides of your chicken with the salt, pepper, and
cinnamon.
3. When the skillet is hot, place the chicken in the skillet and don't move it, you want to form
a nice crust. If you have one, place a splatter guard over the skillet to keep the grease from
making a mess.
4. When the chicken is cooked about halfway through (time will vary depending on the size of
your chicken thighs), turn them over and again, don't move them so it forms a crunchy
crust.
5. The chicken is done when it has an internal temp of 160F. Remove from heat and do not
cut into the chicken until it has rested at least 5 minutes. This will make sure it stays nice
and juicy.
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INGREDIENTS
DIRECTIONS
1. Place the shredded coconut, arrowroot starch, salt, cinnamon, and chile powder in a
gallon-size zip-top bag or large storage container with a tight-fitting lid. The plastic bag
method is the least messy, so I highly suggest that. Seal it and give it a good shake to mix
everything together. Set aside.
2. Using kitchen shears, trim any fat off the chicken and cut into bite-sized pieces.
3. Place all chicken pieces in the plastic bag, seal, and start shaking until all chicken pieces
are coated. Set aside.
4. Heat a large skillet over medium-high heat. Add enough coconut oil to have a thin layer on
the bottom, about a tablespoon or two, depending on your skillet size.
5. Using a slotted spoon, take chicken out of the bag and place in the skillet. Don't cook it all
at once, add just enough so the pieces aren't touching. It takes me about 3-4 batches to
cook them all.
6. Cook about 2-3 minutes, when the chicken is turning opaque and white about halfway up
the sides. This may take longer depending on how big you cut them.
7. Using a wooden spatula, gently scrape/scoop the chicken to flip them over and continue
cooking until they are cooked all the way through.
8. Remove and drain on a paper towel-lined plate.
9. Repeat steps 5-8 until all chicken is cooked.
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Minestrone Soup
INGREDIENTS
● 2 Tbsp Olive or Avocado Oil ● 1/2 cup Frozen Spinach or 1 cup Fresh
● 1 Sweet Potato (yellow or regular) ● 2 Bay Leaves
● 1 cup Carrots, diced ● 2 tsp Dried Oregano
● 2 Celery Stalks, diced ● 1 tsp Dried Basil
● 2 Zucchini, diced ● 1 tsp Dried Parsley
● 2 Shallots, diced ● 1/4 tsp Cayenne Pepper
● 2 cloves Garlic, minced ● 1/4 tsp Salt
● 28 oz can Chicken or Vegetable Broth ● 1 1/2 lb Ground Pork Sausage
● 28 oz can Diced Tomatoes (cooked and crumbled)
SLOWCOOKER DIRECTIONS
1. Place the olive oil in the bottom of a crock pot. Add the prepared sweet potatoes, carrots,
celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.
2. Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled
pork.
3. Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (we
prefer 8 hours). Add the spinach to the hot soup and let it wilt. Remove bay leaves before
serving.
4. Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6
months.
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INGREDIENTS
DIRECTIONS
1. In a large saucepan over medium-high heat, brown the ground meat until cooked through.
Drain excess fat.
2. Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are
slightly translucent, about 5 minutes.
3. Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well.
4. Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to
combine.
5. Reduce heat to Low, cover, and let simmer for about 1 hour. If you can wait 2 hours,
that’s even better. The flavors will mix together even more.
6. If your sauce is too thick, you can add some of that reserved juice from the diced
tomatoes. I found that I didn’t need to but it’s a personal preference.
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Sloppy Joes
INGREDIENTS
● 2 lb Ground Beef
● 1/2 Medium Yellow Onion, chopped
● 1/2 Bell Pepper, chopped
● 1 tsp Garlic Powder
● 2 tsp Yellow Mustard
● 1 1/2 cup Paleo Balsamic Ketchup (pg 86)
● Salt, to taste
● Ground Black Pepper, to taste
DIRECTIONS
1. In a large skillet over a medium flame, cook the ground beef, onion, and bell pepper until
the beef is completely browned and the veggies have softened.
2. Stir in the garlic powder, mustard, and ketchup until evenly combined.
3. Reduce heat to medium-low and simmer for 10-20 minutes, or until thickened and
spoonable. Season with salt and pepper to taste.
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INGREDIENTS
DIRECTIONS
1. If you have a wire rack that fits in the bottom of your slow cooker, place it in there now. If
not, ball up about 4 pieces of tin foil and set them in the bottom of the slow cooker to
keep the chicken up off the bottom.
2. Cut 6-8 slits in the skin on the chicken (in the breasts, legs, and thighs) and wedge 1 garlic
clove in each slit.
3. Lightly drizzle with oil and season with salt and pepper. If using lemons, arrange the slices
on top of the chicken.
4. Cover the slow cooker and cook on HIGH for 4-5 hours or on LOW for 6-8 hours (the
preferred method).
5. If you want to crisp up the skin once it’s done, set the chicken under the broiler for a few
minutes (if you’re able to get the entire chicken out of the slow cooker in one piece, it will
be fall-apart tender).
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INGREDIENTS
DIRECTIONS
1. In a dish large enough to hold the pork shoulder, but small enough to fit in your fridge,
season the pork with salt and pepper on all side, cover, and refrigerate for 24 hours, or at
least overnight.
2. Remove from the refrigerator and let sit out for 1 hour. Preheat the oven to 300°F.
3. Place the pork shoulder in a large roasting pan, fatty side up. Place in the oven and cook
for 4 hours.
4. Add the onion, carrots, garlic, red wine, water to the roasting pan and cook for an
additional hour, occasionally stirring the veggies.
5. Remove the pan from the oven and turn up the heat to 375°F. Tear (or cut, if you have to)
the meat into large chunks and place back in the roasting pan. If there is no more liquid in
the pan with the veggies, add a little more water, just enough to keep them from burning
or drying out.
6. Place back in the 375°F oven and cook for an additional 20 minutes.
7. Remove from oven and let the pork rest for 15-20 minutes before serving.
REHEATING
● Cut into bite-size chunks, place on foil-lined baking sheet, & cook at 375°F for 15 minutes.
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INGREDIENTS
DIRECTIONS
1. Preheat oven to 375°F. Line a rimmed baking sheet with foil and place a metal rack on it
(like a cooling rack).
2. Combine all spices. You may only use about half for this recipe. Set aside.
3. Rinse the chicken thighs and pat dry.
4. Coat the chicken on all sides with the spice blend.
5. Wrap 2 slices of bacon tightly around each seasoned chicken thigh. Try to keep the ends
on the bottom of the thighs.
6. Place bacon-wrapped thighs on the metal rack on the baking sheet. Bake in the preheated
oven for 35-34 minutes, or until an internal temperature of 165°F is reached.
7. Serve hot.
63
Stuffed Peppers
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 350°F. Lightly oil a 9x13 glass baking dish with oil. Set aside.
2. In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic to the
skillet and saute until the onions are translucent.
3. Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and
cook until the bison/beef is completely browned, breaking up with the back of a wooden
spoon.
4. Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly
combined. Remove from heat.
5. Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed
out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers.
6. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30
minutes.
7. Serve hot with a side of Guacamole (pg 89) and Paleo Ranch Dressing (pg 91), optional.
64
Taco Salad
INGREDIENTS
● 1 lb Ground Beef
● 1 batch Taco Seasoning (pg 93)
● 1 head Romaine Lettuce, chopped
● 1 Bell Pepper, diced
● 1-2 can Black Olives, drained and sliced
● 1-2 Tomatoes, seeded and diced
● 1 Cucumber, seeded and diced
● 1 Avocado, pitted and diced or sliced
● Salsa, no sugar added
DIRECTIONS
65
INGREDIENTS
DIRECTIONS
1. Take a julienne peeler and shred the zucchini into thin strips. If you don't have a julienne
peeler, use a regular vegetable peeler to get long, wide strips and slice into thin strips with
a sharp knife. Alternately, use a spiralizer (which is much easier).
2. Place the "noodles" in a microwave-safe dish with a lid. I have a steamer, but you could
just cover the top with plastic wrap as well. No need to add water.
3. Microwave on High for 2-4 minute s(longer for softer noodles).
4. Eat plain or serve with anything you would normally serve with noodles.
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67
68
69
INGREDIENTS
DIRECTIONS
1. Snap the ends off the asparagus and discard, then cut into 1" pieces. Set aside.
2. Heat a large skillet over medium-high heat.
3. Add the bacon pieces and cook until crispy, then remove with a slotted spoon to bowl and
set aside. Leave the grease in the pan.
4. In the same skillet, add the diced potatoes. Reduce heat to medium. Stir to coat all the
potatoes with the bacon fat. Let the potatoes sit for a few minutes, season with salt and
pepper, and then stir. Continue cooking, stirring occasionally, until the potatoes are about
75% done.
5. Add the asparagus to the skillet and stir to combine with the potatoes. Continue cooking
until potatoes are soft and asparagus is done (about 5-10 minutes).
6. Remove from heat and stir in the reserved bacon bits. Taste and add more salt and
pepper, if desired. Serve hot.
7. This dish reheats great in a skillet and is actually best if you make it a day in advance
(though it's not required).
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INGREDIENTS
● 3/4 cup Balsamic Vinegar, no added ● 3/4 cup Dried Cranberries,
sugar fruit-sweetened with no added sugar
● 8 oz Uncured Bacon (omit if you can’t find any)
● 2-3 lb Brussels Sprouts ● Salt, to taste
● Splash of Chicken Broth, no added suga ● Ground Black Pepper, to taste
DIRECTIONS
1. Add the balsamic vinegar to a small saucepan. Turn the heat up to medium and let simmer
until reduced by about half. Do this first and it should be done by the time the sprouts are
ready.
2. Using kitchen shears (or a knife, but using shears is much easier), cut the bacon into small
pieces, about 1/2".
3. Place the bacon in a large, cold skillet. Turn heat up to medium-high and cook the bacon,
stirring occasionally so it doesn't burn.
4. While the bacon is cooking, cut the bottom off each sprout (where it connected to the
stem), remove the outer leaves, and cut in half (or quarter them if they're big). Set aside.
5. When the bacon is almost done (not all the way crispy, but close), remove with a slotted
spoon and drain on paper towels. Keep as much bacon grease in the pan as possible.
6. Add the Brussels sprouts to the pan with the bacon grease, reduce heat to medium, and
stir to coat all sprouts with the bacon fat. If your bacon didn't produce much fat, add more
if you have any reserved from previously cooking bacon, or add a bit of olive oil. You just
need enough to make sure the sprouts aren't cooking in a dry pan.
7. Place a lid on the pan, and let cook for 5 minutes. Remove lid, stir sprouts and add a
splash of broth. Put the lid back on and cook for another 5 minutes.
8. Remove the lid again, stir and check to be sure the sprouts are fork-tender. If not, cook a
bit longer until they are.
9. Add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine
everything.
10. Serve hot with the balsamic reduction poured over it.
71
INGREDIENTS
DIRECTIONS
72
Cauliflower Rice
INGREDIENTS
● 1 head Cauliflower
● Olive or Avocado Oil
● Salt, to taste (optional)
DIRECTIONS
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set
aside.
2. Remove the core and leaves from the cauliflower head and cut the head into chunks small
enough to fit into a blender or food processor bowl.
3. Rice the cauliflower by pulsing it a few times in the blender of food processor until it it in
small pieces resembling rice.
4. Pour riced cauliflower onto the prepared baking pan, lightly drizzle with oil and salt (if
desired), tossing to evenly coat everything
5. Roast in the preheated oven until lightly browned and fragrant, about 15-25 minutes
(depending on oven temps and how large your pan is. Check periodically to be sure it’s
not overcooking or burning.
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Country Potatoes
Yields 4-6 servings | Prep Time: 5 minutes | Cook Time: 1 hour 20 minutes
INGREDIENTS
DIRECTIONS
1. Preheat the oven to 400°F. Wrap peeled potatoes in tin foil and bake for 1-1/2 hours.
2. Alternately, if you have any leftover baked potatoes, this would be the time to use them
and cut out step 1 from this recipe.
3. Once the potatoes are cooked, remove from foil, and refrigerate in a covered container for
at least an hour to cool, or as long as one week.
4. Dice the cooled, cooked potatoes in bite-size cubes.
5. In a large skillet, heat cooking fat over medium-high flame. Add potatoes to the skillet and
stir to coat with cooking fat. Cook, gently stirring occasionally, until crispy on the outsides,
about 20 minutes.
6. Remove from heat, salt to taste, and serve right away. Can be made in advance and
reheated in the toaster oven or in a warm skillet.
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INGREDIENTS
DIRECTIONS
1. In a large skillet (either non-stick or stainless is fine), melt the bacon fat over medium-high
heat.
2. Add the broccoli and stir to coat all of it with the melted fat. Continue cooking, stirring
occasionally to prevent burning and to cook evenly.
3. When some of the broccoli (not all) is crispy and browned, remove from heat and season
with salt, to taste. Serve hot.
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INGREDIENTS
DIRECTIONS
1. Add the broth, ginger, salt, and arrowroot starch to a stockpot. Bring to a boil over high
heat.
2. While the soup is coming to a boil, beat the eggs with a fork until they are well scrambled.
3. When the soup has come to a rolling boil, drizzle the scrambled eggs in a thin stream, with
the fork, directly into the boiling broth. Continue drizzling until all the eggs have been
added. If you started with 3 eggs and want to add that 4th one, do it now.
4. Serve the soup hot and top with chives as a garnish.
*Notes
● I prefer a homemade chicken broth, as it has a much better flavor than even the organic
store-bought broth, plus I can control the salt added to the broth.
● If your chicken broth already has salt added, be careful how much you use in this recipe.
Taste the broth before adding the eggs and if you want more salt, add it.
● I have made this both with and without the arrowroot as a thickener. If you prefer to leave
it out, it won't negatively impact the flavor, it will just be a thinner broth instead of a thicker
soup.
76
Jalapeno Poppers
By The Primal Desire
INGREDIENTS
DIRECTIONS
77
INGREDIENTS
● 1 large Sweet Potato, peeled & diced ● 1 tsp Baking Powder
● 1 Banana, peeled ● 1/4 tsp Baking Soda
● 3 Eggs ● 3/4 tsp Cinnamon
● 1/3 cup Pecans, Walnuts, or Almonds ● 1/8 tsp Ground Nutmeg
● 1/3 cup Flaxseed Meal ● Pinch of Salt
● 1/3 cup Coconut Oil, softened or melted ● Unsweetened Shredded Coconut, to
sprinkle on tops
DIRECTIONS
78
Roasted Asparagus
INGREDIENTS
DIRECTIONS
79
Salmon Cakes
INGREDIENTS
DIRECTIONS
1. In a medium bowl, flake the salmon with a fork. Mix in the eggs, garlic, almond flour, sweet
potatoes, onion, garlic, and pepper.
2. Heat oil in a medium skillet over medium-low heat (I set my flame to 4). Scoop mixture into
3 inch patties, about 1/2 inch thick. In batches (whatever fits in your skillet), cook patties
about 3-5 minutes on each side, until lightly browned. Watch carefully to make sure they
don't burn. My first batch was a little crispy.
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INGREDIENTS
DIRECTIONS
1. If desired, snap the ends off the beans and break them in half. This step is optional, it
depends on your personal preference.
2. Boil a large pot of salted water, add the green beans, and boil for 2-3 minutes
3. Remove from heat and strain the water
4. Drizzle a little olive oil on the green beans and sprinkle with a little salt. Serve hot.
81
INGREDIENTS
● 1 Sweet Potato
● 1/2 tsp Sea Salt
● 1/2 tsp Dried Parsley
● Ground Cinnamon, to taste
● 2 tsp Coconut Oil
DIRECTIONS
1. Peel and dice the sweet potato into bite size pieces, about 1/2" cubes.
2. Heat a skillet over medium heat and add the coconut oil.
3. When the oil is hot, add the potatoes. Stir to coat all of the pieces with the coconut oil and
add the salt, parsley, and cinnamon. Mix well.
4. Cook the potatoes, stirring occasionally, for about 15-20 minutes. Keep an eye on them
so they don't burn, but make sure they get nice and crispy. You may need to cook them,
longer, it just depends on the size of your skillet and the heat of your stove.
5. Remove from heat when they are soft on the inside and crispy on the outside.
6. Serve warm. Store leftovers in the fridge for a week. Can be reheated in a skillet to crisp
them back up.
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INGREDIENTS
● 1 Sweet Potato
● 1 Tbsp Coconut Oil
● Salt, to taste
● Ground Black Pepper, to taste
DIRECTIONS
1. Peel the potato and shred (this is easiest with a food processor but a mandoline or box
grater works as well).
2. Heat the coconut oil in a skillet over medium-high heat. Add the shredded sweet potato
and cook until they are soft with crispy edges, stirring occasionally in the beginning.
3. Serve hot with salt and pepper to taste.
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84
85
Balsamic Ketchup
INGREDIENTS
DIRECTIONS
1. Combine all ingredients in a medium saucepan over medium heat. Use a whisk to
combine everything evenly and get rid of any lumps.
2. Bring to a simmer and continue cooking for 10 minutes, stirring occasionally.
3. Remove from heat and pour into a glass storage container of your choice (I love using
recycled sauce/ketchup bottles).
4. Store in the refrigerator.
86
Bouillon Replacement
INGREDIENTS
DIRECTIONS
1. Combine all ingredients in a half-pint jar with a tight-fitting lid (I use a canning jar) and
shake or stir to evenly combine. Store in the airtight jar in a cool location for up to 2 years.
Use tablespoon-per-tablespoon for bouillon cubes in any recipe.
87
INGREDIENTS
DIRECTIONS
88
Guacamole
INGREDIENTS
● 2 ripe Avocados
● 1 Lime
● 1 small Shallot
● 1 clove Garlic
● Scant 1/2 tsp Salt
● Fresh Ground Black Pepper, to taste
DIRECTIONS
89
INGREDIENTS
DIRECTIONS
1. Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them
come to room temperature together, about 30-60 minutes.
2. Add the dry mustard, salt, and 1/2 cup of the olive oil. Mix until well mixed – about 20 to
30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
3. Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your
blender/processor lid. Seriously, very slowly!
4. Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady
stream the whole time. This may take up to 5 or 6 minutes.
5. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then
stick it in the fridge and wait about an hour before using it.
90
INGREDIENTS
DIRECTIONS
91
INGREDIENTS
DIRECTIONS
1. Add all ingredients to a medium saucepan over medium-high heat and stir to combine.
2. Stirring constantly, bring to a boil. Let simmer 1 minute.
3. Remove from heat and cool. Store in a glass bottle in the refrigerator for up to 2 months.
92
Taco Seasoning
INGREDIENTS
DIRECTIONS
1. Combine all ingredients and stir well. Store in an airtight container and use within 6
months.
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