Tag Archives: fall

The seasons are changing and the cold days of Winter are upon us. This Paleo version of a favorite comfort food is perfect for taking the chill off. Paired with a side of fresh fruit, this dish is both delicious and nutritious. Make extra for the next day as this one keeps well in the fridge.

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Paleo Chicken Pot Pie Soup

The seasons are changing and the cold days of Winter are upon us. This Paleo version of a favorite comfort food is perfect for taking the chill off. Paired with a side of fresh fruit, this dish is both delicious and nutritious. Make extra for the next day as this one keeps well in the fridge.

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 people 1x
  • Category: Soup
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 cups low/no sodium chicken broth
  • 1 cup full-fat canned coconut milk
  • 3 carrots, chopped
  • 2 celery ribs, diced
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne, optional
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 3 cups cooked chicken, shredded
  • 2 tablespoon arrowroot powder
  • ½ cup cold water for arrowroot powder

Instructions

  1. Melt coconut oil in a dutch oven or heavy bottomed pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until soft.
  2. Next, add the chicken broth to the pot and bring the broth to a boil.
  3. Cover with a lid and reduce heat to low.
  4. Cook for an additional 10 minutes.
  5. Put the coconut milk in a blender and puree. Set aside.
  6. Add carrots to the pan of broth and bring to a boil, cover with a lid and reduce heat to low.
  7. Cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
  8. Add the celery, spices, and cooked chicken.
  9. Mix arrowroot powder and cold water into a slurry and slowly drizzle into soup while mixing.
  10. Raise the heat to medium low and cook for 5 minutes or until thickened and heated through.

Notes

Chicken Pot Pie Soup Ingredients

 

Chicken Pot Pie Soup

Keywords: Paleo, Chicken, Pie, Soup, Chicken Pot Pie, Warm, Winter, Fall

The most important meal of the day is the most delicious meal of the day with this Paleo dish. The combination of meats, eggs, veggies, and spices will wake up your taste buds and keep you energized throughout the busy morning hours. This casserole is so impressive that it can be prepared for special occasions as well as casual get togethers. Best of all, it’s perfectly Paleo!

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Paleo Breakfast Casserole

Breakfast Casserole

Breakfast CasseroleThe most important meal of the day is the most delicious meal of the day with this Paleo dish. The combination of meats, eggs, veggies, and spices will wake up your taste buds and keep you energized throughout the busy morning hours. This casserole is so impressive that it can be prepared for special occasions as well as casual get togethers. Best of all, it’s perfectly Paleo!

  • Author: Lorrie Cordain
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 People 1x
  • Category: Eggs/Meat
  • Cuisine: Breakfast
Scale

Ingredients

  • 12 slices pork bellies**
  • 1 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 24 tbs coconut oil, divided
  • 2 large sweet potatoes peeled and sliced into ¼ inch rounds
  • 3 cups Brussels sprouts tops removed and quartered (or rough chopped)
  • 1 large onion, thinly sliced
  • 12 eggs
  • 1/31/2 cup full fat coconut milk
  • 1/2 tsp garlic powder
  • Black pepper to taste

**If necessary substitute 12-16 oz ground turkey or pork.

Instructions

Preheat oven to 425°F. Grease a 9×13 inch casserole dish with coconut oil, making sure to cover bottom and sides of pan. Line a large baking sheet with parchment paper.

Cut the pork bellies into 1-inch pieces and sprinkle with paprika and pepper. Place in a large heavy skillet. Cook over medium high heat, stirring occasionally for even browning. Cook until pork pieces are crisp. If using ground meat, cook until well browned. Remove meat using a slotted spoon and place on paper towels. Set aside the pan containing the cooking remnants and oils.

In small saucepan, heat 1-2 tablespoons coconut oil until liquid. In a large mixing bowl, toss the sweet potato rounds with half of the coconut oil and spread evenly over the bottom of the casserole dish.

Toss brussel sprouts with remaining oil and arrange on the parchment lined baking sheet in a single layer. Place the sweet potatoes and brussels sprouts in the oven to roast. After 20 minutes, remove the brussels sprouts. Continue roasting the sweet potatoes for an additional 10 minutes. Remove from oven.

Reheat cooking pan used for pork bellies over low to medium heat. Add onions to pan, stirring occasionally, and cook for about 25 minutes until onions have carmelized. Remove from heat.

In a medium sized mixing bowl, whisk together the eggs, coconut milk, and garlic powder. Set aside.

Set oven to 400°F. To assemble the casserole, layer brussels sprouts over the sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, followed by the cooked meat. Pour the whisked egg mixture over the casserole to evenly cover.

Place on middle rack in the oven and bake for about 25 minutes until the center is set and edges begin to turn light brown.

 

Allow to cool for 10 minutes before cutting into desired serving sizes.

 

Notes


Breakfast Casserole

Keywords: paleo, breakfast, casserole, eggs, meat, bake, oven, autumn, fall

The sweet aroma of stewing meat, mixed with the freshest ingredients, will have your mouth watering for more. Go ahead and indulge. This recipe is Paleo-perfect for warming up on a crisp fall day or a cold winter night.

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Recipe: Beef Stew with Vegetables

Beef Vegetable Stew

Beef Stew With EggThe sweet aroma of stewing meat, mixed with the freshest ingredients, will have your mouth watering for more. Go ahead and indulge. This recipe is Paleo-perfect for warming up on a crisp fall day or a cold winter night.

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Cuisine: American
Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 2 pounds chuck steak, cut into cubes
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, crushed
  • 4 large carrots, peeled and cut into 1-inch pieces 4 celery stalks, cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 cups Chicken Broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • 14 eggs

Instructions

  1. Heat 2 tablespoons of the oil in a cast iron skillet over medium flame.
  2. Add meat to skillet and brown evenly on all sides, for approximately twelve minutes.
  3. Remove from skillet.
  4. Add the remaining 2 tablespoons of oil, onion, and garlic to pan. Sauté for five minutes.
  5. Toss in carrots, celery, and squash and sauté for five additional minutes.
  6. Return beef to skillet.
  7. Pour in broth.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Add bay leaf, rosemary, and oregano.
  10. Cover and simmer for thirty minutes.
  11. Sprinkle with black pepper.
  12. If your looking for a little more protein, pan frying an egg (over easy) and putting it on top is a great addition!

Notes

This recipe was taken from The Paleo Diet Cookbook, you can buy it here!

Keywords: paleo, keto, beef stew, recipe, fall, vegetables

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