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Category Archives: Paleo Friendly

Grass Fed Beef Filet with Kale & Carrots

Grass Fed Beef Filet with Kale and Carrots is a luxurious treat while staying simple enough for any night of the week! This isn’t really a recipe as much as a guide. Take these ingredients and feel free to mix it up to your taste. For example, you could add some chopped, cooked bacon to the kale or use any combination of seasonings on the roasted carrots (mixed herbs comes to mind!). Serves 2 Ingredients: 2 – 6 oz. grass fed beef filet mignon 1 bunch organic kale, washed and chopped roughly 2 clove garlic, minced (divided use) 1 lemon, cut in

Paleo Diet Friendly Colcannon – Not Just for St. Patrick’s Day!

Vegetables for Colcannon Traditional Colcannon is made with mashed potatoes – we’ve made this delicious version with cauliflower mash instead to make it Paleo Friendly! Start with this Melt 1 stick of butter in a large stock pot. Add the sliced kale and cabbage, salt and pepper to taste. Wilt it down, takes about 20 minutes. While that is happening, break down your cauliflower and steam until very soft. Add to the bowl of your food processor with salt and pepper and about half a stick of butter. Process until smooth.  Now add your sauteed kale and cabbage along with any liquids

Deviled Eggs with Wild Caught Salmon

Deviled Eggs with Wild Caught Salmon     Using wild caught salmon in these deviled eggs turns them into a meal! Ingredients: 12 organic eggs 6 oz. cooked wild caught salmon, minced – even easier, use our Wild Caught Smoked Salmon 1/4 to 1/2 cup mayonnaise 1 tbsp. yellow or Dijon mustard, optional 1 tsp. Schiracha (hot chili paste – to taste), optional salt and pepper to taste 1 cup celery, minced 1/2 cup red onion, minced 1/2 cup green onion, sliced (garnish) Directions: For the perfect hard boiled eggs: Place eggs in a pot large enough to hold them in a single layer and add cold water to cover plus about 1 inch. Place pot

Organic Blueberry Balsamic Vinaigrette

  Try using this versatile vinaigrette as a sauce for grilled organic chicken, asparagus or salad! This would be equally great with strawberries or raspberries – you might want to strain the seeds, though. Also, the traditional ratio for oil to vinegar in vinaigrette is 3:1. If the 1:1 ratio in this recipe is too sharp for your taste, lessen the vinegar and increase the oil. Alternately, you could add a couple tablespoons of honey or agave syrup to taste. Although fresh herbs are usually preferable, this recipe is actually best with dried basil. Fresh basil may turn

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