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  • Loaded Sweet Potato

    I have been enjoying doing my lunch meal planning series with all of you! If you want to check out the others you can…

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     Loaded Sweet Potato
    This sweet and savory loaded sweet potato will make all your lunch planning dreams come true.
    Course Lunch
    Cuisine American, Fall, Winter
    Keyword Paleo
    Prep Time 5 minuets
    Cook Time 3 hours
    Servings
    Ingredients
    Course Lunch
    Cuisine American, Fall, Winter
    Keyword Paleo
    Prep Time 5 minuets
    Cook Time 3 hours
    Servings
    Ingredients
    Instructions
    1. Stab sweet potatoes with a fork. Place sweet potatoes in a large slowcooker. Turn the slow-cooker on high for 3 hours or low for 6. When the potatoes are fully cooked you can serve immediately or store sealed in the refrigerator for up to 5 days.
    2. To "load up" the sweet potato simply cut a slit though a potato, and fill with a sliced banana and sprinkle over the rest of the toppings easy right?
    3. If you are meal planning these Loaded Sweet Potatoes for lunch (or breakfast) during the week simply store the sweet potato in a loaded with all the toppings (except banana) in a container. You can heat the potato and toppings together, if you have an oven available, simply place the sweet potato in a small pan and bake at 350 degrees for 20-30 minuets. Or if you are away you can microwave for about 2 minuets. After the sweet potato is heated, slice the banana and place on top of the sweet potato.
    4. Enjoy!
    Recipe Notes

    These instructions are made for just one sweet potato. If you are meal planning and making these for a weeks worth of lunches you can simply duplicate or add each of the ingredients to fit what you need for you and/or your family for the week. 

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  • Herb “Buttered” Bottom Round Roast

    This is a classic dish, perfect for a simple family dinner, or even to serve hosting friends and family. The herb ghee complements the…

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     Herb "Buttered" Bottom Round Roast
    Course Main Dish
    Cuisine American, Holiday
    Keyword holiday, Paleo
    Servings
    Ingredients
    For the Roast:
    For the Gravy:
    Course Main Dish
    Cuisine American, Holiday
    Keyword holiday, Paleo
    Servings
    Ingredients
    For the Roast:
    For the Gravy:
    Instructions
    1. Before starting the cooking process you are going to want to allow the roast to get pretty close to room temperature. So for an hour before cooking, let your roast sit out in a pan on the counter, flipping half way through. I also use this time to season the roast with salt, I think its a great time to sit, and capture the flavor.
    2. After the hour has passed, melt coconut oil in a large skillet. I think it helps to coat the pan before heating the roast so nothing sticks.
    3. Place roast on the pan, add the pepper and sear all the sides for about 2 minuets or until golden brown.
    4. While the roast is searing, make the herb "butter". Chop all the herbs and garlic and place in a bowl with ghee. With an electric mixer with a whisk attachment, whisk all the ingredients together until combined. With a spatula, scrape all the butter out of the bowl and then set aside.
    5. Once the roast is seared set inside roasting pan. Take the herb "butter" and coat the roast. You can use a brush or your hands to smear.
    6. Place roast in a 350 degree oven until the roasts internal temperature reads 130-140 degrees depending how much pink you will want in the middle. Also, keep in mind your roast will continue to cook while resting.
    7. Allow roast to rest for 10-15 minuets. This will ensure all the juices will remain intact.
    8. While the roast is resting, its time to make the gravy. Pour the pan drippings into a pot. Sometimes I don't have much juice at the bottom of my roasting pan so I add a little water to whisk in to the fat and herb droppings and it will help loosen it all up. Pour the milk and arrowroot powder into the pot and whisk it all together. After the arrowroot powder has completely dissolved in the liquid turn the heat on high. Keep whisking. Once the gravy has thickened (about 2-4 minuets) pour gravy through a fine-mesh strainer and into a serving dish.
    9. By this time the Roast will have rested. Carve the roast and serve!
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  • Perfect Chocolate Chip Cookie

    I have a true treat for you all today. ‘Tis the season for baking and ALL the other wonderful treats this time of year!…

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     Perfect Chocolate Chip Cookies
    Perfectly crisp with a chewy center, these chocolate chip cookies are the real deal.
    Course Dessert
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 8 minuets
    Servings
    cookies (roughly)
    Ingredients
    Course Dessert
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 8 minuets
    Servings
    cookies (roughly)
    Ingredients
    Instructions
    1. Pour almond butter and egg to a large bowl and let is cream together with an electric mixer.
    2. Add in the rest of the ingredients (except chocolate chips) until combined.
    3. Fold in chocolate chips.
    4. Place bowl in the fridge for 15 minuets.
    5. Scoop out 1 tsp worth of dough onto a parchment lined sheet pan.
    6. Place cookies into a 350 degree oven for 8 minuets.
    7. When the cookies are out of the oven pull the cookies up with the parchment paper and place on a cooling rack and allow the cookies to cool and set.
    8. Enjoy!
    Recipe Notes

    It is tempting to go little larger when placing the cookie dough onto the pan but don't. The cookies do expand and the quality in taste and crunch you get from from these cookies happen when that heat is able to circulate around them in the oven. I used a 1 tsp measuring spoon to scoop out the dough.

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  • Creamy Salmon Cracker Spread

    Lunch can get boring with the same ‘ol thing everyday. Once a week I am going to bring out a new recipe to help…

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     Creamy Salmon Cracker Spread
    Avocado based cream spread for a delicious Salmon salad. Serve with a fork, on crackers or even sandwich!
    Course appetizer, Lunch, Main Dish
    Cuisine American
    Keyword Paleo, sea food
    Prep Time 10 minuets
    Servings
    people
    Ingredients
    Course appetizer, Lunch, Main Dish
    Cuisine American
    Keyword Paleo, sea food
    Prep Time 10 minuets
    Servings
    people
    Ingredients
    Instructions
    1. Chop all herbs and veggies and dump them into a large bow.
    2. Mash an avocado with a fork (you can usually do this by cutting it in half, removing the seed and then slide the fork down into the avocado. Dump the mashed avocado into the bowl.
    3. Add in seasonings, oil and juice of 1/2 a lemon. Give it a good stir until all is combined.
    4. Serve over crackers, bread or eat with a fork!
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  • Southwest Stuffed Peppers

    • Uncategorized

    These Southwest Stuffed Peppers are extraordinary! There are so many ways to make a stuffed pepper but these are by far my favorite! The…

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     Southwest Stuffed Peppers
    Course Main Dish
    Cuisine American, Mexican
    Keyword Paleo
    Prep Time 15 minuets
    Cook Time 20 minuets
    Servings
    stuffed peppers
    Ingredients
    Course Main Dish
    Cuisine American, Mexican
    Keyword Paleo
    Prep Time 15 minuets
    Cook Time 20 minuets
    Servings
    stuffed peppers
    Ingredients
    Instructions
    1. In a large skillet melt coconut oil then on medium heat start sauteing onion.
    2. While the onion is starting to cook, peel and dice sweet potato.
    3. Add sweet potato to pan stirring occasionally. The sweet potato can easily start sticking to the pan so keep your eyes on it and add more coconut oil of need be. Add chopped garlic to the pan. Give a good stir.
    4. Add chopped garlic to the pan. Give a good stir.
    5. Once the sweet potato begins to brown add in the ground beef and taco seasoning, continue to stir.
    6. While the ground beef in heating up cut your bell peppers in half and remove the insides. Lay them flat on a parchment lined sheet pan.
    7. Once the ground beef is almost done cooking add in the parsley and arugula. Take the pan off the heat. The parsley and arugula will wilt down as well as the ground beef to finish heating through in the oven so there is no need to continue cooking over the stove.
    8. Spoon in the filling into the peppers.
    9. Place in a 375 degree oven on the bottom rack and cook for 20 minuets.
    10. Serve warm. Enjoy!
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  • 5 Ingredient Thumbprint Cookies

    • Uncategorized

    It is the holiday season and that means COOKIES! No matter the season though, our family looooves cookies. Well we all do… But this…

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     5-Ingredient Thumbprint Cookies
    Perfect Paleo Thumbprint Cookies
    Course Dessert
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 13 minuets
    Servings
    cookies (roughly)
    Ingredients
    Course Dessert
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 13 minuets
    Servings
    cookies (roughly)
    Ingredients
    Instructions
    1. Mix first three ingredients together in a large bowl. Use an electric mixer to stir until combined.
    2. Add in the coconut flour and give it one final stir until the ingredients are combined.
    3. Fold in pecans.
    4. Put the mixture in the fridge and let it set for 5-10 minuets.
    5. Roll the cookies into about 1” balls.
    6. Make a thumbprint in the center of each cookie.
    7. Bake in a 350 degree oven for 10 minuets.
    8.  Spoon in jelly into center hole. Return to the oven for another 3 minuets.
    9. Remove from oven and let the cookies cool completely.
    10. After the cookies are cooled I sprinkle mine with arrowroot powder for aesthetics but that is completely optional!
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  • Sriracha Meatballs

    • Uncategorized

    We are a meatball loving household. Please tell me who’s house doesn’t run on meatballs–I want to give them a call. Ha. 😉 We…

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     Sriracha Meatballs
    Sweet meets a spicy tang in this unique meatball recipe.
    Course appetizer, Main Dish
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 20 minuets
    Servings
    meatballs
    Ingredients
    Meatballs
    Sauce
    Course appetizer, Main Dish
    Cuisine American, Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 20 minuets
    Servings
    meatballs
    Ingredients
    Meatballs
    Sauce
    Instructions
    Meatballs
    1. Combine ingredients together in a large bowl.
    2. Use a tbsp to gauge roughly 1.5 inch balls to make them all unison.
    3. Place meatballs on parchment lined baking sheet and bake for 15 minuets or until fully cooked.
    4. While the meatballs are in the oven start the sauce.
    Sauce
    1. Add all ingredients to a large pot.
    2. Turn the heat on high and whisk together occasionally.
    3. Keep the heat at high and and allow the sauce to reduce a bit---about 10 minuets. By this time the meatballs will be finished.
    4. Turn off heat and place meatballs in the sauce.
    5. Flip meatballs in the sauce until they are completely coated.
    6. Place lid on pot, turn heat on high and return the sauce to a boil. Once the sauce begins to boil, turn off heat and serve!
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  • Roasted Butternut Squash Soup

    It is the perfect time of year for soup. As soon as a chill comes in the air—or even a rain, I am at…

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     Roasted Butternut Squash Soup
    Butternut Squash Soup with a new seasonal flair!
    Course Main Dish, Sides
    Cuisine Fall, Winter
    Keyword Soup
    Prep Time 5 minuets
    Cook Time 90 minuets
    Servings
    people
    Ingredients
    Course Main Dish, Sides
    Cuisine Fall, Winter
    Keyword Soup
    Prep Time 5 minuets
    Cook Time 90 minuets
    Servings
    people
    Ingredients
    Instructions
    1. On a sheet pan place a butternut squash sliced in half, cut side down. Bake at 400 degrees for 50-60 minuets or until fork tender. Once its fully cooked, remove seeds.
    2. While the squash is cooking, saute a sliced onion on med-low heat in olive oil until golden brown. Add in chopped garlic and allow it to cook for another minuet or two.
    3. Scoop out the butternut squash out of its peel into the pot. Give it a good stir.
    4. Add in the remaining ingredients and allow it to cook until it reaches a boil.
    5. Pour the soup into a blender until fully pureed. Pour soup back into pot and return to a boil. Allow the soup to simmer for about 30 minuets or until it has reduced and thickened.
    6. Serve warm. Enjoy!
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  • Creamy Sausage Stuffed Mushrooms

    I have some pretty sweet memories going to olive garden with my mom growing up. One of the appetizers there were stuffed mushrooms. OHHH…

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     Creamy Sausage Stuffed Mushrooms
    The best stuffed mushrooms you can get your hands on!
    Course appetizer, Main Dish, Sides
    Cuisine Italian
    Keyword Paleo
    Prep Time 15 minuets
    Cook Time 20 minuets
    Servings
    people
    Ingredients
    Course appetizer, Main Dish, Sides
    Cuisine Italian
    Keyword Paleo
    Prep Time 15 minuets
    Cook Time 20 minuets
    Servings
    people
    Ingredients
    Instructions
    1. Over a skillet on medium-high heat cook the Italian sausage. set aside.
    2. Remove stems from mushrooms (they should be able to pop right out) and lay flat on a parchment lined baking sheet.
    3. In a skillet add chopped garlic to warming olive oil on medium heat.
    4. The garlic will get golden brown QUICK! So to slow down the cooking process add in 1/4 cup of almond milk. The almond milk will evaporate pretty quickly and that is totally fine--we'll add in more later which will give it that creamy filling.
    5. Add in herbs. Stirring constantly.
    6. Once the parsley has wilted down add in the remaining ingredients, stirring in-between. Continue to cook until the almond milk has simmered down and you have a nice creamy base. Add in the chives and give it a final stir.
    7. Take the filling and spoon it into mushroom openings. Its okay if they are overflowing with the stuffing--you'll want as much as you can get!
    8. Drizzle mushrooms with remaining olive oil and garnish with salt and pepper.
    9. Place the mushrooms into a 375 degree oven for 20 minuets.
    10. Allow to cool for a few minuets and then serve warm. Enjoy!!
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  • Thanksgiving Turkey

    Thanksgiving day is all about the showstopper, the Turkey. And for good reason! It’s amazing.
    I’ve learned several tricks over the years for cooking the…

    Print Recipe
     Thanksgiving Turkey
    Thanksgiving show-stopping turkey!
    Course Main Dish
    Cuisine Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 5.5 hours (or so)
    Servings
    Ingredients
    Turkey
    Gravy
    Course Main Dish
    Cuisine Holiday
    Keyword Paleo
    Prep Time 10 minuets
    Cook Time 5.5 hours (or so)
    Servings
    Ingredients
    Turkey
    Gravy
    Instructions
    Turkey
    1. Preheat the oven to 275°
    2. Rinse the turkey and then pat it dry.
    3. Place the turkey on a bed of foil in a roasting pan. Sprinkle with salt and pepper.
    4. Tie the legs together, tent the turkey and place the turkey in the oven for 3.5 hours.
    5. While the turkey is cooking, prepare the herbed butter. Simply chop the herbs and use an electric mixer to whisk the ghee and herbs together. Add in the spices and whisk again.
    6. After the 3.5 hrs, remove the turkey from the oven and discard the foil.
    7. Liberally smear the herbed butter all over the turkey. Return to a 350° oven.
    8. Continue to cook the turkey until it reaches 165° basting every 30 minuets. Be sure to allow the turkey to rest for 30-60 minuets then carve.
    Gravy
    1. Dump the juice of the turkey from the bottom if the roasting pan to a large pot. On medium heat add in the milk. Once the liquid begins to simmer turn to low and add in the arrowroot powder. Whisk constantly until the gravy thickens. Pour the gravy through a fine-mesh strainer and into a bowl. Serve warm.
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© 2024 Paleo by the Penny