# menu

name: garlic pulled pork
url: https://www.marksdailyapple.com/garlic-pulled-pork
short: garlic-pulled-pork
hash: a5884b5
md:
  Garlic Pulled Pork
    ===

    [Source](https://www.marksdailyapple.com/garlic-pulled-pork)

    Ingredients:
    ---

    - 1 pork shoulder cut (butt or picnic), weighing 3-4 pounds
    - 1-2 tablespoons kosher salt
    - 1/2 teaspoon cumin
    - 1 teaspoon of black pepper
    - 1-2 tablespoons of granulated garlic or garlic powder
    - optional: 6 fresh garlic cloves, peeled
    - The juice of one lime (or sour orange, if you can get one)
    - 1 onion
    - 1 bay leaf

    Instructions:
    ---

    1. Mix together salt, cumin, black pepper and granulated garlic.

    1. Juice the lime over the seasonings and rub the mixture all over the pork.

    1. If you love garlic as much as Pat does, you might want to use fresh garlic, too. Use a knife to slice six thin cuts in the pork and push each clove securely inside each cut. You don’t want the fresh garlic to fall out and touch the cooking vessel or it will burn and affect the flavor of the meat.

    1. The meat should sit out of refrigeration a half hour before you put it in the oven. This ensures that it will cook evenly throughout. If you want to let the meat marinate in the rub longer than this, put it in the fridge for an hour or even overnight.

    1. When you’re ready to cook, preheat the oven to 250 degrees Fahrenheit. Place the roast in a pan with one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the middle of the roast reads about 190 degrees and falls apart easily when pulled with a fork.

    1. Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid at the bottom. Use it as a sauce for the meat, which you will now viciously attack with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding method after a couple of pulls. Enjoy!

    


name: Tom Kha Gai -- Thai Coconut Soup
url: https://www.angsarap.net/2012/03/08/tom-kha-gai/
short: tom-kha-gai-thai-coconut-soup
hash: 84c7065c
md:
  # Tom Kha Gai
    
    [Source](https://www.angsarap.net/2012/03/08/tom-kha-gai/)
    
    ## Ingredients
    
    - 600g chicken breast, sliced
    - 6 cups chicken stock
    - 1 cup coconut milk
    - 4 pcs long tamarind, wrapped in muslin cloth
    - 3 stalks lemongrass, white part
    - 4 pcs kaffir limes leaves
    - 1 1/2 cup straw mushrooms, cut in half
    - 1 thumb size galangal, cut into 4 pieces
    - 3 pcs dried chili, chopped
    - 1 tbsp brown sugar
    - handful fresh coriander leaves
    - handful fresh basil leaves
    - fish sauce or sea salt, according to taste
    
    ## Method
    
    
    1. Pour in chicken stock in a pot and bring it to a boil. 
    2. Once boiling add chicken, galangal, mushrooms, lemon grass, kaffir, chilli and tamarind. 
    3. Simmer for 8 minutes. 
    4. Press muslin cloth with tamarind on top of the pot to extract the juices then discard.
    5. Add coconut milk, fish sauce, sugar and simmer for another 2 minutes.
    6. Place in bowls then top with basil and coriander.
    


name: Asian pepper steak crock pot recipe
url: https://www.marksdailyapple.com/asian-pepper-steak-crock-pot-recipe
short: asian-pepper-steak-crock-pot-recipe
hash: eac12bae
md:
  Asian Pepper Steak Crock Pot Recipe
    ===
    [Source](https://www.marksdailyapple.com/asian-pepper-steak-crock-pot-recipe/)
    
    Ingredients:
    ---
    * 2 lbs. steak (sirloin is preferable, but any other good cut will do)
    * 2 tbsp coconut oil
    * 1-2 cloves of garlic, minced
    * 1/4 cup wheat-free tamari (similar to soy sauce)
    * 1 16 oz can bean sprouts, drained
    * 1 16 oz can diced tomatoes
    * 1 large green pepper, sliced in thin strips
    * 1 small onion, sliced
    * Salt and pepper to taste
    
    Method:
    ---
    1. On a chopping board, cut the steak on an angle to make strips about a &frac12; inch thick. 
    
    2. In a large frying pan, add the oil and heat. Saute the steak until it lightly browns. 
    
    3. Drain excess fat, liberally coat the meat with ground pepper and put the meat in the crock pot. 
    
    4. Add garlic and tamari, and mix so that the steak is thoroughly coated.
    
    5. Cook in a crock pot on low for 6 hours. 
     
    6. One hour before serving, add sprouts, tomatoes, green peppers and onions and turn crock pot to high. 
     
    7. Cook for one hour and then serve piping hot.


name: Beef Burgundy
url: https://www.marksdailyapple.com/beef-burgundy-recipe
short: beef-burgundy
hash: 5241a05
md:
  Beef Burgundy
  ===

  [Source](https://www.marksdailyapple.com/beef-burgundy-recipe/)

  Ingredients:
  ---


  - 1/4 pound bacon
  - 4 tablespoons butter (or lard)
  - 2 1/2 – 3 pounds of beef cut into 2-inch cubes. Rump roast, chuck roast, sirloin tip, and top or bottom round are all options.
  - 1 1/2 teaspoons salt
  - 1/4 teaspoon pepper
  - 2 tablespoons almond flour
  - 2 carrots, sliced
  - 1 onion, sliced
  - 1 tablespoon tomato paste
  - 2 cloves garlic, finely chopped
  - 1 tablespoon fresh thyme (or 1 teaspoon dried)
  - 1 tablespoon fresh parsley, finely chopped
  - 1 bay leaf
  - 3 cups full-bodied red wine such Cotes du Rhone or Chianti
  - 2 1/2 cups beef stock
  - 1 pound white or brown crimini mushrooms

  Directions:
  ---

  1. Preheat oven to 425.

  2. Cut the bacon into short strips. In a deep saucepan, saute the bacon in 1 tablespoon of butter until bacon is cooked but not crispy.

  3. Pat beef dry with a paper towel and add it to the bacon in 3-4 batches. Brown each batch of meat then remove from pan.



  4. Set bacon and meat aside in the casserole baking dish you will use in the oven. Sprinkle salt, pepper and almond flour evenly over the meat. Bake meat in the oven without a cover for 10 minutes so the flour is absorbed into the meat and hopefully creates a slight crust on the outside. Remove from the oven and turn the heat down to 325.

  5. In the saucepan on the stove, add 1 tablespoon of butter to the remaining fat from the bacon and meat and sauté the carrots and onion until soft, about 8 minutes. Add the tomato paste, garlic, thyme, parsley and bay leaf. Stir in the wine and beef broth and bring to a gentle boil. Let simmer for 3-5 minutes, then pour over the meat in the casserole pan. Cover the dish and cook in the oven for about 2 1/2 hours. The liquid should be gently bubbling the whole time. You’ll know it’s done when the meat is so tender that it easily pulls apart with a fork.

  6. While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons of butter.



  Here is a tip directly from Julie Child: Don’t crowd the mushrooms. If you cook too many at once the pan will fill with liquid and they won’t brown. Saute them in 3-4 batches, adding butter as needed. Set the mushrooms aside.



  When the meat is done, remove the casserole pan from the oven.



  Put a bowl under a colander and pour the meat and liquid into the colander so the liquid drains out. Bring the liquid to a gentle boil and simmer for 8-10 minutes. Pour over meat and mushrooms. Garnish with parsley and serve.


name: Garlic Roasted Cod
url: https://paleoleap.com/garlic-roasted-cod
short: garlic-roasted-cod
hash: 9e87e8e5
md:
  Garlic Roasted Cod
  =====================
  [Source](https://paleoleap.com/garlic-roasted-cod/)

  Garlic Roasted Cod Recipe
  ---
  SERVES: 4 PREP: 15 min. COOK: 20 min.
   
  Ingredients
  ---

  * 4 x 7 oz. cod fillets, skinless
  * ¼ cup ghee, softened
  * 1 tbsp. chopped flat-leaf parsley
  * 2 garlic cloves, peeled and minced
  * 1 shallot, minced
  * 1 tsp. Dijon mustard
  * 3 tbsp. prosciutto, minced
  * 2 tbsp. freshly squeezed lemon juice
  * 2 tbsp. cooking fat
  * Lemon wedges, for garnishing
  * Sea salt and freshly ground black pepper

  Preparation
  ---
  1. Preheat your oven to 200c.
  1. Fry the garlic , shallot and prosciutto together.
  2. In a bowl, combine the ghee, parsley, garlic, shallot, Dijon mustard,  prosciutto, lemon juice, and season with salt and pepper to taste.
  3. Season the cod fillets to taste.
  4. Heat the cooking fat in a ovenproof skillet placed over a medium-high heat.
  5. Cook the fillets for 3 to 4 minutes per side.
  6. Spread the ghee mixture equally over each fillet. Transfer to the oven and bake for 5 to 10 minutes, or until the fish is cooked through.
  7. Serve with lemon wedges.


name: Italian Sausage Meatballs with Fresh Herbs
url: https://www.marksdailyapple.com/primal-meatballs
short: italian-sausage-meatballs-with-fresh-herbs
hash: 44d562cf
md:
  Italian Sausage Meatballs with Fresh Herbs
  ===

  [Source](https://www.marksdailyapple.com/primal-meatballs)

  Makes 20 large or 30 medium meatballs

  Ingredients:
  ---

  - 1 lb ground beef (or bison)
  - 1 lb sweet Italian sausage
  - 2 cloves garlic, minced
  - 1 sprig fresh rosemary, minced
  - 3 sprigs fresh thyme, minced
  - 1 long sprig fresh oregano, minced
  - 1/4 cup roughly chopped flat leaf parsley
  - 1/2 small yellow onion, roughly chopped
  - 1/2 cup almond meal
  - 2 eggs, whisked
  - 1 tsp red pepper flakes
  - A few grinds black pepper
  - 1/4 cup cream (optional)
  - 1/2 cup finely shredded parmesan (optional)
  - 1/4 cup bacon fat

  Directions:
  ---

  1. Remove the Italian sausage from its casing.



  2. Mix all of the ingredients, except bacon fat, together until well combined.



  3. With lightly oiled hands, roll the meatballs into the desired size.



  4. To cook, heat bacon fat in a saute pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned.



  5. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.


name: Frittata Aleta
url: https://www.marksdailyapple.com/frittata-aleta/
short: frittata-aleta
hash: 79b62931
md:
  Frittata Aleta
  ===

  [Source](https://www.marksdailyapple.com/frittata-aleta/)

  Ingredients:
  ---


  - 1 Tbsp olive oil
  - 2 Tbsp finely chopped onion
  - 1/2 cup or more finely chopped red cabbage
  - 1 cup finely chopped kale
  - 1 finely chopped red or yellow pepper
  - 6 beaten eggs
  - A sprinkle of dried or fresh herbs (like oregano or basil)
  - Sausage to serve on the side

  Directions:
  ---


  1. Preheat broiler. Warm olive oil in an ovenproof pan and sauté onions until they begin to soften. Add cabbage and sauté about three minutes then add kale and peppers.



  2. Continue to sauté until kale wilts. Add salt and pepper to taste. Pour in eggs, stir quickly then let cook until it just barely begins to set.



  3. Put the frittata under a broiler until the top is golden and the eggs are cooked through, 3-5 minutes.


name: Crock Pot Pork-Stuffed Peppers
url: https://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers
short: crock-pot-pork-stuffed-peppers
hash: af58d171
md:
  Crock Pot Pork-Stuffed Peppers
  ===
  [Source](https://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers)

  Ingredients:
  ---

  - 2 pounds ground pork (or a combination of pork and beef)
  - 4 large green peppers
  - 1 large onion
  - 2 carrots
  - 4 cloves of garlic
  - 1/2 head of cauliflower
  - 6 ounce can of tomato paste
  - 1 tablespoon dry oregano
  - 1 tablespoon dry or fresh tarragon
  - Salt and pepper to taste

  Instructions:
  ---

  1. Cut the tops of the peppers and clean the seeds out.

  1. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

  1. Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

  1. In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

  1. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

  1. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.


name: Sesame Chicken and "Rice" with Fiery Ginger and Chile Sauce
url: https://www.marksdailyapple.com/sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce
short: sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce
hash: 62006ac
md:
  # Sesame Chicken and "Rice" with Fiery Ginger and Chile Sauce

  [Source](https://www.marksdailyapple.com/sesame-chicken-and-rice-with-fiery-ginger-and-chile-sauce)

  ## Ingredients:


  ### Chicken

  - 1 whole chicken
  - 1 teaspoon sea salt
  - 2 cloves peeled garlic
  - 4 slices ginger
  - 4 whole scallions
  - 2 tablespoons dark sesame oil, or more to taste

  ### Cauliflower rice

  - 2-3 cups cauliflower rice (cauliflower grated in the food processor)
  - 2 tablespoons coconut oil
  - 5 peeled and minced shallots
  - 5 peeled and minced garlic cloves
  - 1/2 teaspoon salt

  ### Chile sauce

  - 2 fresh Thai chilies, with seeds removed
  - 3 tablespoons peeled and finely chopped ginger
  - 3 tablespoons peeled and finely chopped shallot
  - 3 tablespoons peeled and finely chopped garlic
  - 3 to 4 teaspoons lime juice
  - 1 teaspoon apple cider vinegar
  - 1/2 teaspoon salt

  ### Garnish:

  - sliced tomatoes
  - sliced cucumbers
  - chopped parsley

  ## Directions:

  1. To prepare the chicken, wash and remove innards. Rub the chicken with salt. Crush garlic and ginger slightly with the flat of a knife and stuff the inside of the chicken with garlic, ginger and scallions.

  1. Bring 12 cups of water (or enough to just cover the chicken) to a boil in a large pot. Add the chicken with breast side down. Simmer covered for 15- 20 minutes then turn the chicken and simmer for another 15 to 20 minutes until done.

  1. Remove chicken, draining any liquid back into the pot and reserving the stock. Plunge the chicken into ice water.

  1. After 5 minutes, remove and drain the chicken, then rub with sesame oil and let cool to room temperature.

  1. Prepare the sauce by blending chiles, shallots, garlic and ginger in a food processor until a paste.

  1. Transfer into a bowl and stir in 1/2 cup of the reserved chicken stock while it’s still boiling hot. Add lime juice, vinegar and salt. Stir to combine and let sit while preparing the rest of the meal.

  1. To make the cauliflower rice, process about 1/2 of a medium sized head of cauliflower in a food processor until the texture is rice like. Heat coconut oil in a saucepan. Once hot, add shallots and garlic and stir-fry until fragrant and soft. Add cauliflower rice and stir-fry another 3 to 4 minutes. Add salt and 3 cups of the reserved chicken broth. Bring to a boil over high heat. Boil until the liquid evaporates to the level of the rice and steam holes appear. Turn heat to low and simmer for 30-40 minutes until liquid is absorbed.

  1. Chop chicken into bite size pieces. If you have a sharp knife or cleaver you can just chop up the meat up with the bones. Add salt and more sesame oil if desired. Serve over the top of the cauliflower rice and garnish with tomatoes, cucumbers and parsley. Drizzle the chile sauce on top.


name: Crispy Nut and Herb Fried Chicken with Creamy Avocado
url: https://www.marksdailyapple.com/crispy-nut-and-herb-fried-chicken-with-creamy-avocado
short: crispy-nut-and-herb-fried-chicken-with-creamy-avocado
hash: 1dbe5c11
md:
  # Crispy Nut and Herb Fried Chicken with Creamy Avocado

  [Source](https://www.marksdailyapple.com/crispy-nut-and-herb-fried-chicken-with-creamy-avocado)

  ## Ingredients:

  - 2 chicken cutlets
  - 4 eggs
  - 4 cups raw, unsalted nuts of your choice
  - 1/2 cup finely chopped herbs of your choice
  - 1/4 – 1/2 cup cooking oil of your choice
  - 1 avocado, sliced
  - Salt & pepper to taste

  ## Directions:

  1. Finely grind nuts in food processor, but don’t grind them so long that they turn into paste. Combine the ground nuts with the chopped herbs. Add salt and pepper to taste.

  1. Lightly beat raw eggs in large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.

  1. Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes a side.

  1. Top with avocado slices before serving.

  1. If you’re increasing this recipe and cooking several batches of cutlets, change the oil halfway through so it doesn’t become dark and have a burnt flavor.

  Variations:

  This recipe can be adapted with a variety of spices, herbs and nuts and can also be used with pork cutlets or other meats.


name: Spicy Chicken and Bacon Poppers
url: https://www.marksdailyapple.com/spicy-chicken-and-bacon-poppers
short: spicy-chicken-and-bacon-poppers
hash: 9681c05
md:
  # Spicy Chicken and Bacon Poppers

  [Source](https://www.marksdailyapple.com/spicy-chicken-and-bacon-poppers)

  ## Ingredients:

  Makes 6-8 poppers

  - 1 large chicken breast

  - 6-8 pickled jalapenos or pepperoncinis

  - 3-4 strips of bacon

  ## Instructions:

  1. Cut chicken breast into 1″ cubes. Marinate the chicken with salt and pepper, jerk seasoning or your favorite seasoning and oil.

  1. Place 1-2 slices of pickled jalapeno on each piece of marinated chicken or slice open a pepperoncini and put a piece of chicken inside.

  1. Wrap 1/3 –1/2 of a piece of bacon around the chicken and secure each popper individually with toothpicks or spear multiple poppers on a skewer.

  1. Over medium heat, grill the poppers until the chicken is cooked through and the bacon is crisp, about 8-10 minutes a side.

  And if you’re so inclined….

  Homemade Ranch Dressing

  - 1 cup mayonnaise
  - 1/2 cup buttermilk
  - 1 garlic clove, minced and mashed into a paste
  - 1/3 cup finely chopped fresh herbs (chives, parsley, dill or a blend of all three)
  - 1 teaspoon celery salt
  - salt and pepper to taste

  Whisk ingredients together. Taste, then tinker with it until it tastes good to you. Kefir or Greek yogurt can also be used, apple cider vinegar can make it more acidic, and additional spices can be added.


name: Orange Pineapple Pulled Pork
short: orange-pineapple-pulled-pork
hash: a4570dcd
url:
  https://web.archive.org/web/20170821130333/http://www.smokedngrilled.com/orange-pineapple-pulled-pork/

md:
  # Orange Pineapple Pulled Pork

  [Orange Pineapple Pulled Pork « Smoked 'n Grilled](https://web.archive.org/web/20170821130333/http://www.smokedngrilled.com/orange-pineapple-pulled-pork/)

  ## Ingredients

  - 2 lb center cut pork roast
  - 
  ### Marinade
  - 1 can 100% orange pineapple frozen concentrate (thawed, no water added))
  - 1/2 cup rice wine vinegar
  - 1 teaspoon Chinese Five Spice

  ## Preparation

  1. Rinse and trim most of the fat cap off of the roast.

  2. Combine the marinade ingredients together (without adding the water to the concentrated juice), and microwave on high for 30 seconds to allow the five spice to dissolve into the liquids.

  3. Because the fat cap has mostly been removed, inject the marinade into the pork roast until it won't hold anymore juices. Place the roast and the remaining marinade into a ziploc baggie and marinate for at least 8 hours.

  4. Once fully marinated, bake the roast at 300°F for 3 hours.

  5. Remove and allow to cool for 15 minutes. Pull the roast and then create the standard gravy from the pan drippings using flour, and add gravy to the pulled meat as required.


name: Bacon-Wrapped Chicken Cordon Bleu
short: bacon-wrapped-chicken-cordon-bleu
hash: f68a4868
url:
  https://web.archive.org/web/20170304112157/https://fastpaleo.com/recipe/bacon-wrapped-chicken-cordon-bleu/

md:
  # Bacon-Wrapped Chicken Cordon Bleu

  [Bacon-Wrapped Chicken Cordon Bleu – fastPaleo](https://web.archive.org/web/20170304112157/https://fastpaleo.com/recipe/bacon-wrapped-chicken-cordon-bleu/)

  ## Ingredients
  * 2 chicken breast halves
  * 4 slices baked ham (good quality deli ham is perfect)
  * 2 slices provolone cheese or swiss cheese
  * Dijon mustard
  * freshly ground black pepper
  * 6 slices of bacon

  ## Directions
  1. Butterfly the chicken breast halves by making a long slice lengthwise into (but not through) the thickest part of the chicken. Open the chicken up, as if opening a book. Pound with a meat mallet until the thickness is roughly equal throughout the breast.

  1. Spread the inside of the chicken breasts with a teaspoon or so of Dijon mustard. Season with black pepper. (No salt, you don't need extra salt on this chicken with all the ham and bacon!)

  1. Cut the cheese slices into strips about 1/2 inch wide, and a bit shorter than the length of the chicken breast (so they will stuff in there neatly). Stack the slices together into 2 stacks, one for each chicken breast half. Set aside.

  1. Take 2 pieces of the deli ham and lay them together on a work surface. Overlap them partially, so that the total length of ham is around an inch longer than the cheese slices. Put a cheese stack in the center of the ham slices, then fold the short ends over the cheese, and roll up like a burrito. This will keep the cheese from oozing out while baking! Repeat for the remaining ham and cheese.

  1. Put the ham and cheese bundle on the chicken breasts, then wrap the chicken around the ham. Wrap 3 slices of bacon around the chicken in a spiral formation to hold the chicken together. Secure with toothpicks if necessary.

  1. Preheat an oven to 375F. Brown the chicken and bacon on all sides in a heavy skillet over medium-high heat. Transfer the chicken to the oven (in the skillet if oven-proof, or in a small baking dish). Bake for 35-45 minutes, or until chicken is well-browned and internal temperature is 155-160F. Remove from oven; allow chicken to rest, tented with foil, for at least 10 minutes. (The internal temp will continue to rise to complete cooking the chicken.)

  1. Ready to serve! Enjoy!


name: Basil and chilli beef stir-fry
url: https://paleoleap.com/quick-and-easy-paleo-stir-fries/
short: basil-and-chilli-beef-stir-fry
hash: 85ac8348
md:
  # Basil and chilli beef stir-fry

  [Source](https://paleoleap.com/quick-and-easy-paleo-stir-fries/)

  ## Ingredients

  - Fat for cooking;
  - 3 red chilies, finely chopped;
  - 3 garlic cloves, minced;
  - 2 tbsp fish sauce, optional (use water if you don’t have fish sauce);
  - 1 lb tender beef, cut in thin slices;
  - 150 g chopped asparagus;
  - 1 cup fresh basil leaves;
  - Thinly sliced red chili for garnishing;

  ## Technique

  1. Mix the chopped chilies, garlic and fish sauce in a bowl and add the beef. 

  1. Put in the refrigerator to marinate for about 2 hours. 

  1. Heat some fat in the wok, stir-fry the beef as per the general technique and remove from the wok. 

  1. Add more fat and stir-fry the asparagus. 

  1. Add 1/4 cup water or stock when the asparagus is almost cooked. 

  1. Return the beef to the wok, add the basil and cook for another minute. 

  1. Garnish the finished dish with slices of chili.


name: Banh Mi Salad
url: https://www.marksdailyapple.com/banh-mi-salad
short: banh-mi-salad
hash: 89b3cebf
md:
  # Banh Mi Salad

  [Source](https://www.marksdailyapple.com/banh-mi-salad)

  ## Ingredients:

  - 1 pound of pork loin, sliced into 1/2-inch pieces
  - 3 garlic cloves, thinly sliced or pressed
  - 2 tablespoons fish sauce (found in the Asian section of grocery stores)
  - 1 teaspoon black pepper
  - 5 cups grated cabbage
  - 1 cup grated carrot
  - 1 to 2 cups thinly sliced or chopped cucumber
  - 2 green onions, chopped
  - Handful of mint and cilantro leaves, torn into pieces
  - Optional: jalapeno and radish, thinly sliced
  - 1/4 cup mayonnaise
  - 2 tablespoons unseasoned rice vinegar (fresh lime juice can be substituted)


  ## Instructions:

  1. Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.

  1. In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.

  1. Combine all the vegetables and herbs in a large bowl.

  1. Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat. Add the pork, searing for 3-4 minutes on each side.

  1. Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.

  1. Pour dressing on top. Toss well and serve.


name: Melt In Your Mouth Slow Cooker Beef Brisket
url: https://paleogrubs.com/beef-brisket-recipe
short: melt-in-your-mouth-slow-cooker-beef-brisket
hash: 5d67fcc4
md:
  # Melt In Your Mouth Slow Cooker Beef Brisket

  [Source](https://paleogrubs.com/beef-brisket-recipe)

  ## Ingredients:

  - 2 lbs. beef brisket
  - 1 large onion, chopped
  - 6 carrots, diced
  - 8 oz. mushrooms, sliced
  - 6 cloves garlic, peeled and sliced
  - 3 cups beef broth
  - 4 fresh thyme sprigs
  - 1/2 tsp salt
  - Freshly ground pepper


  ## Instructions:

  1. Add the onion, carrots, mushrooms, and garlic to the slow cooker. 

  2. Pour in the beef broth and then add the brisket. 

  1. Sprinkle with salt and pepper and add the thyme. 

  1. Cover and cook on low heat for 8-16 hours, until the meat is tender.


name: Carnitas (Mexican Slow Cooker Pulled Pork)
url: https://paleogrubs.com/beef-brisket-recipe
short: carnitas-mexican-slow-cooker-pulled-pork
hash: 595c987a
md:
  # Carnitas (Mexican Slow Cooker Pulled Pork)

  [Source](https://paleogrubs.com/beef-brisket-recipe)

  ## Ingredients
  - 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)

  - 2 1/2 tsp salt

  - 1 tsp black pepper

  - 1 onion , chopped

  - 1 jalapeno , deseeded, chopped

  - 4 cloves garlic, minced

  - 3/4 cup juice from orange (2 oranges)

  ### Rub
  - 1 tbsp dried oregano

  - 2 tsp ground cumin

  - 1 tbsp olive oil

  ## Instructions

  1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

  1. Combine the Rub ingredients then rub all over the pork.

  1. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

  1. Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)

  1. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

  1. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
  If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

  ### To Crisp:
  Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

  Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
  Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).


name: Butter Chicken in a Silky Sauce
url: https://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce
short: butter-chicken-in-a-silky-sauce
hash: d6f1cce7
md:
  # Butter Chicken in a Silky Sauce

  [Source](https://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce)

  ## Ingredients:

  - 4 pounds chicken thighs, chopped into 1-inch cubes
  - 6 garlic cloves, crushed
  - 2 teaspoons garam masala
  - 3 teaspoons ground coriander
  - 3 teaspoons ground cumin
  - 1 teaspoon chilli powder
  - 1 teaspoon paprika
  - 3/4 cup Greek-style (thick) yogurt
  - 7 tablespoons butter, chopped1 tablespoon white vinegar
  - 3 tablespoons tomato paste
  - 4 large tomatoes, peeled and chopped
  - 6 cardamom pods (crush pods slightly to release seeds and more flavor)
  - 1 cinnamon stick
  - 1 1/2 cup cream or coconut milk
  - 1/2 cup fresh coriander, coarsely chopped

  ## Instructions:

  1. Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

  1. Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

  1. Reduce heat to a simmer and add chicken. 

  1. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.


name: Beef, Bacon and Rum Stew
url: http://domesticsoul.com/2011/12/beef-bacon-rum-stew-recipe.html
short: beef-bacon-and-rum-stew
hash: ca6575f8
md:
  # Beef, Bacon and Rum Stew

  [Source](http://domesticsoul.com/2011/12/beef-bacon-rum-stew-recipe.html)

  ## Ingredients:

  - 4 slices bacon, chopped small
  - 2 pounds beef, cubed
  - 3 small rutabagas, peeled and cubed
  - 4 carrots, cut into 1 inch pieces
  - 1 8oz package mushrooms, quartered
  - 1 tsp arrowroot powder (optional)
  - 16oz beef broth
  - 3 tablespoons of Rum
  - Seasoned Salt, generous pinch
  - 3 cloves garlic, crushed and chopped

  ## Instructions

  1. In a large, heavy pot, cook down chopped bacon until bacon pieces are crispy and all the fat has liquified.
  1. Remove the bacon pieces and set aside for later. Add garlic to the bacon fat and cook for a minute until it starts smelling delicious.
  1. Add the beef and pinch of seasoned salt to the pot and give the beef a decent sear (it doesn’t have to be perfect, but you want at least some of the pieces to have to have a nice sear on it).
  1. Add bacon pieces, rutabagas, carrots, mushrooms to pot and toss to coat in whatever is left of bacon fat. Add beef broth and 3 tablespoons of rum. In the first batch I made, I added arrowroot powder to thicken the sauce a little. The second batch I didn’t and it seemed to be ok. So either add it or don’t add it at this point.
  1. Cover with lid askew to vent and simmer until sauce has reduced, veggies are softened and meat is tender.
  1. When it has the right amount of liquid for your taste, remove from heat and serve.


   


name: Creamy Paleo Chicken Skillet
url: https://paleogrubs.com/skillet-chicken-recipe
short: creamy-paleo-chicken-skillet
hash: c51e3752
md:
  # Creamy Paleo Chicken Skillet

  [Source](https://paleogrubs.com/skillet-chicken-recipe)

  ## Ingredients
  - 2 boneless skinless chicken breasts, cut into 1-inch pieces
  - 3 slices bacon
  - 1 small yellow onion, chopped
  - 1/2 red bell pepper, diced
  - 1/2 yellow bell pepper, diced
  - 6 oz. white mushrooms, sliced
  - 1/2 tbsp white wine vinegar
  - 1 14.5-oz. can coconut milk
  - 2 cups fresh kale, stems removed and shredded
  - Salt and pepper, to taste

  ## Directions
  1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. 1. Set aside. Discard the bacon fat from the pan except for one tablespoon.
  1. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
  1. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. 
  2. Serve warm.


name: Sweet Potato Gnocchi
url: https://paleogrubs.com/sweet-potato-gnocchi-recipe
short: sweet-potato-gnocchi
hash: e3fe71c3
md:
  # Sweet Potato Gnocchi

  [Source](https://paleogrubs.com/sweet-potato-gnocchi-recipe)

  ## Ingredients
  - 2 large sweet potatoes
  - 2 cups almond flour
  - 1 cup arrowroot powder, plus more for dusting
  - 1 tsp salt
  - 1 tsp baking soda
  - Pinch of garlic powder
  - 1 egg white

  ## Directions
  1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool.
  1. Peel the potatoes and place into a large bowl. Mash well. Add the flour, arrowroot powder, salt, baking soda, and garlic powder. Stir well to combine.
  1. Whisk the egg white until frothy. Gently fold it into the sweet potato mixture. Refrigerate the dough for 30 minutes.
  1. Dust a work surface with arrowroot powder. Roll out a handful of the chilled dough into a long thin rope. Cut into 1-inch segments. Use a fork to slightly flatten each segment.
  1. Prepare a large pot of barely boiling water. Working in small batches, drop each piece of gnocchi into the water. Let cook for about one minute. When they float to the top, remove with a slotted spoon. Place into a colander to drain.
  1. Melt the ghee in a skillet over medium heat. Sear the gnocchi on each side to brown. Serve immediately.


name: Moroccan Burgers
url: https://sarahfragoso.com/moroccan-burgers-and-beet-salad/
short: moroccan-burgers
hash: 36881f73
md:
  # Moroccan Burgers

  [Source](https://sarahfragoso.com/moroccan-burgers-and-beet-salad/)

  ## Ingredients

  - 2 lbs ground beef

  - ~~2 tablespoons finely chopped cilantro leaves~~

  - 2 tablespoons finely chopped Italian flat leaf parsley leaves

  - 2 cloves garlic, minced

  - 2 teaspoons ground cumin

  - 1/2 teaspoon cinnamon

  - 1/4 teaspoon Penzeys Galena Street Rub OR 1/2 teaspoon paprika and a pinch of cayenne pepper

  ##Method

  1. Mix all of the above ingredients together in a large mixing bowl.
  1. Form into burgers and grill or pan fry for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. 

  Makes approximately 8-10 burgers depending on how big you make them.


name: Ham Soup
short: ham-soup
hash: 99110558
md:
  # Ham Soup


  ## Ingredients

  - Ham

  - Soup Veg

  - Salt, pepper

  ##Method

  1. Make a soup in the soup maker


name: Chicken Soup
short: chicken-soup
hash: 2e2fc17d
md:
  # Chicken Soup


  ## Ingredients

  - Chicken

  - Soup Veg

  - Salt, pepper

  ##Method

  1. Make a soup in the soup maker


name: Ham, Horseradish and Cream Soup
short: ham-horseradish-and-cream-soup
hash: 850006c1
md:
  # Ham, Horseradish and Cream Soup


  ## Ingredients

  - Ham

  - Horseradish creamed

  - Single cream

  - Soup Veg

  - Salt, pepper

  ##Method

  1. Make a soup in the soup maker

  1. After it's done, add cream and 1.5 tea spoon of horseradish cream.

  1. Blend


name: Steak
short: steak
hash: b19760d
md:
  # Steak



  ## Ingredients

  - Steak

  ## Method


  1. Remember to remove your beef fillet steaks out of the packaging, pat dry and bring to room temperature

  1. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil

  1. Season your beef fillet steak just prior to cooking

  1. Don’t overcrowd the cooking base, a couple of medium sized steaks or per pan

  1. Massage your beef fillet steak with a little duck or goose fat, creating a very thin layer over the meat

  1. Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed

  1. Cook your beef fillet steak 4 to 5 minutes each side for medium rare

  1. Finish your beef fillet steak by adding a large knob of butter when frying or on the griddle

  1. Leave your beef fillet steak to rest in a warm place at least 5 minutes before carving

  1. Your beef fillet steak will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back


name: Beef Stew
url: https://www.marksdailyapple.com/beef-stew-and-chicken-soup-in-35-minutes-or-less
short: beef-stew
hash: b4cf73f4
md:
  # Beef Stew

  [Source](https://www.marksdailyapple.com/beef-stew-and-chicken-soup-in-35-minutes-or-less)

  ## Ingredients:

  - 2 pounds beef stew meat
  - Several tablespoons of oil
  - 1 onion, sliced
  - 4 carrots, peeled and sliced
  - 4 garlic cloves
  - 3 cups beef broth
  - 1 cup water
  - 1 tablespoon tomato paste
  - 2 bay leaves
  - 6 sprigs of thyme

  ## Instructions:

  1. Season meat lightly with salt and pepper. With the lid off, heat oil in the pressure cooker over medium high heat. Brown the meat, 3-5 minutes.  (The meat will brown better if you brown half of it, then remove it from the pot and brown the other half.)

  1. When all the beef is browned, add the onion, carrots and garlic (and any other vegetables). Saute a few minutes more then add broth, tomato paste, bay leaves and thyme sprigs.

  1. Put the lid on the pressure cooker, making sure it clicks into place, and turn the heat to high. As soon as the pressure cooker begins to loudly release steam, set the timer and cook the stew for 25 minutes. When the steam valve comes down, remove the lid. Add salt and pepper to taste.


name: Steak ratatouille
url: https://www.jamieoliver.com/recipes/beef-recipes/grilled-steak-ratatouille-saffron-rice/
short: steak-ratatouille
hash: 333efd49
md:
  # Steak ratatouille

  [Source](https://www.jamieoliver.com/recipes/beef-recipes/grilled-steak-ratatouille-saffron-rice/)

  ## Ingredients 

  ### RATATOUILLE
  - 1 courgette
  - 1 small aubergine
  - 2 mixed-colour peppers
  - 1 red onion
  - 1 heaped teaspoon harissa
  - 2 anchovy fillets , from sustainable sources
  - 2-4 cloves of garlic
  - 700 g passata
  - 1 tablespoon balsamic vinegar
  - ½ a bunch of fresh basil
  - 2 tablespoons fat-free natural yoghurt

  ### RICE
  - 1 mug (300g) of 10-minute wholegrain or basmati rice
  - 1 good pinch of saffron
  - ½ a lemon

  ### STEAK
  - 2 x 250 g quality sirloin steaks , fat removed
  - 1 teaspoon sweet paprika
  - olive oil
  - ½ a bunch of fresh flat-leaf parsley
  - 1 heaped teaspoon Dijon mustard
  - 1 tablespoon extra virgin olive oil
  - ½ a lemon

  Method

  1. Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred.

  1. Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of sea salt into the small pan, cover and cook until fluffy, stirring occasionally.

  1. Tear the seeds and stalks out of the peppers, peel the onion, then roughly chop both and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil.

  1. Squash in the unpeeled garlic through a garlic crusher and stir regularly.

  1. Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board.

  1. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on.

  1. Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.

  1. On a board, finely slice the parsley stalks and roughly chop the leaves.

  1. Add the mustard and 1 tablespoon of extra virgin olive oil, season with salt and black pepper and squeeze over the lemon juice, then mix together and spread over the board.

  1. When the steaks are done, transfer them to the board, turn in the dressing, then slice.

  1. Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.


name: Beef and Vegetable Chili
url: http://www.paleoplan.com/2011/10-12/steak-and-vegetable-chili
short: beef-and-vegetable-chili
hash: db78f202
md:
  # Beef and Vegetable Chili

  [Source](http://www.paleoplan.com/2011/10-12/steak-and-vegetable-chili/)

  ## Ingredients
  - 2 tablespoon(s) coconut oil
  - 1 large onion(s) diced
  - 2 tablespoon(s) chili powder
  - 1 teaspoon(s) chipotle, ground
  - 2½ teaspoon(s) sea salt (optional)
  - 1 teaspoon(s) cumin
  - 1/4 teaspoon(s) garlic powder
  - 2 pound(s) beef - stew meat cut into 1inch x1inch cubes
  - 2 can(s) tomatoes, diced (28 oz)
  - 2 can(s) green chilis (4 oz) diced
  - ½ can(s) jalapenos (4 oz) diced (may add more if desired)
  - ½ teaspoon(s) oregano, dried
  - ½ teaspoon(s) thyme, dried
  - 1 whole bay leaf(s)
  - 8 medium mushroom(s), white button sliced
  - 2 medium carrot(s) sliced
  - 2 medium zucchini diced
  - 1 medium zucchini, yellow diced
  - 1 large bell pepper(s), red diced
  - 5 large kale leaves shredded
  - 1 tablespoon(s) cilantro, fresh for garnish
  - 1 medium onion(s), green for garnish
  - 1 can(s) coconut milk, full fat (403 mL) (placed in the fridge for a few hours)

  ## Instructions
  1. Heat large soup pot over medium-high heat.
  1. When hot, add coconut oil and onion to pot and brown slightly.
  1. Meanwhile, combine chili powder, sea salt, cumin and garlic in a large dish. 1. Roll raw beef stew meat in the mixture to coat on all sides.
  1. When onions have browned slightly, add beef and brown on all sides.
  1. Add the diced tomatoes. Fill the empty can with water and add to the pot. 1. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
  1. Add zucchini and red pepper, and cook for another 20 minutes.
  1. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
  1. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.


name: Shakshuka (Eggs Poached in Spicy Tomato Sauce)
url: https://www.marksdailyapple.com/shakshuka-eggs-poached-in-spicy-tomato-sauce
short: shakshuka-eggs-poached-in-spicy-tomato-sauce
hash: 1c4d7809
md:
  # Shakshuka (Eggs Poached in Spicy Tomato Sauce)

  [Source](https://www.marksdailyapple.com/shakshuka-eggs-poached-in-spicy-tomato-sauce)

  ## Ingredients:

  - 1/4 cup olive oil
  - 1 to 3 jalapeno peppers, (depending on how spicy you like it) seeded and finely chopped
  - 1 green bell pepper, cut into thin strips
  - 1 white or yellow onion, finely chopped
  - 4 cloves of garlic, finely chopped
  - 1/2 teaspoon ground cumin
  - 2 teaspoons paprika
  - 28-ounces whole peeled tomatoes in their juice or 2 pounds fresh tomatoes, chopped
  - 4 to 6 eggs
  - 1/4 cup roughly chopped parsley
  - Optional: crumbled feta cheese
  - Salt to taste

  ## Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit.

  1. Heat olive oil over medium-high heat in a deep skillet. Add peppers and onion and sauté until onion is lightly browned, about five minutes.

  1. Add garlic, cumin and paprika and sauté one minute more.

  1. Add tomatoes. Break them apart with a large spoon or spatula as they cook. Reduce heat slightly and simmer 15-20 minutes (longer if tomatoes are fresh), stirring occasionally, until sauce has thickened and most of the liquid is gone. Add salt to taste.

  1. Crack the eggs evenly around the skillet. Place the skillet in the oven and cook until the egg whites are set, 6-8 minutes.

  1. Garnish with parsley (and feta). Serve warm.


name: Chicken and Avocado Tostadas
short: chicken-and-avocado-tostadas
hash: f7f90955
url:
  https://web.archive.org/web/20120707073826/http://www.paleotable.com/2011/03/chicken-and-avocado-tostadas.html

md:
  # Chicken and Avocado Tostadas

  [Source](https://web.archive.org/web/20120707073826/http://www.paleotable.com/2011/03/chicken-and-avocado-tostadas.html)

  ## Ingredients
  - 3 avocados, peeled, pitted, and mashed with a fork
  - juice of 1 lime
  - 1/4 cup fresh cilantro, chopped
  - sea salt
  - freshly ground black pepper
  - freshly prepared pico de gallo or salsa (from salad bar)
  - 2 cups of chopped rotisserie chicken
  - juice of 1/2 lime
  - 1/4 tsp smoked paprika
  - Tostada Shells
  - 2 cups almond flour
  - 1/2 tsp sea salt
  - 1/4 tsp cayenne pepper
  - 2 large eggs
  - 1 tsp extra virgin olive oil, plus 2 Tbsp more for frying

  ## Preparation
  1. Combine avocados, lime juice, and cilantro in a medium bowl. Season with salt and pepper.
  1. Combine chicken, juice of 1/2 lime, and smoked paprika in a medium bowl. 1. Stir to combine. Just before eating, warm mixture in the microwave at 60 percent heat for about 60-90 seconds, if desired. (It is also good left cold.)
  1. Prepare tostada shells by combining almond flour, sea salt, and cayenne in a medium bowl. Add eggs and 1 tsp olive oil and mix thoroughly with a spoon until a nice dough forms. If it seems dry, keep stirring for a bit. If needed, add just a touch of water.
  1. Divide the dough into 6 equal portions. Roll each piece into a ball. One at a time, place each dough ball between two sheets of parchment paper and press wth the palm of your hand to form 1/4- to 1/8-inch thick circles.
  1. Warm 2 Tbsp olive oil in a large skillet. Fry each tostada in the hot oil for about 30-40 seconds on each side. Transfer to a double layer of paper towels to drain.
  1. To serve, place 1-2 tostadas on each plate, spread with avocado mixture, then top with chopped chicken. Garnish liberally with salsa


name: Chicken & chorizo Soup
short: chicken-chorizo-soup
hash: e74446b1
md:
  # Chicken & chorizo Soup


  ## Ingredients

  - Chicken

  - Chorizo

  - Soup Veg

  - Salt, pepper

  ##Method

  1. Make a soup in the soup maker


name: Lime and Coconut Chicken
url: http://chaosinthekitchen.com/2009/07/lime-and-coconut-chicken/
short: lime-and-coconut-chicken
hash: 85dc602d
md:
  # Lime and Coconut Chicken

  [Lime and Coconut Chicken](http://chaosinthekitchen.com/2009/07/lime-and-coconut-chicken/)

  ## Ingredients
  - 2 lbs boneless, skinless chicken breasts
  - 3 tbsp oil
  - zest of 1 lime
  - 1 tsp ground cumin
  - 1 1/2 tsp ground coriander
  - 2 tbsp soy sauce
  - 1 1/2 tsp kosher salt
  - 2 tbsp sugar
  - 2 tsp curry powder
  - 1/2 cup coconut milk
  - pinch cayenne
  - 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
  - 1/4 cup chopped fresh cilantro
  - Fresh limes, cut into wedges

  ## Method

  1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
  1. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
  1. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
  1. Mix all remaining ingredients except fresh cilantro and limes.
  1. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
  1. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
  1. Once you are ready to cook the chicken, remove each breast from the marinade.
  1. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
  1. In a heavy skillet or grill pan, heat a splash of oil over high heat.
  1. Cook the chicken in batches to prevent over crowding the pan.
  1. Place the breasts in the hot pan and cook without turning for a couple minutes
  1. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
  1. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
  1. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.


name: Easy Ground Beef Stuffed Peppers
url: https://paleogrubs.com/ground-beef-stuffed-peppers
short: easy-ground-beef-stuffed-peppers
hash: 5676ec08
md:
  # Easy Ground Beef Stuffed Peppers

  [Easy Ground Beef Stuffed Peppers (Paleo-Friendly Dinner) - Paleo Grubs](https://paleogrubs.com/ground-beef-stuffed-peppers)

  ## Ingredients
  - 2 tbsp olive oil plus extra for greasing
  - 3 large bell peppers, halved and seeded
  - 1 pound lean ground beef
  - 1 medium onion, chopped
  - 2 garlic cloves, minced
  - 2 medium carrots, diced
  - 3 tbsp paleo friendly tomato paste
  - 1/4 cup homemade beef broth or water
  - 1 cup cauliflower florets, riced
  - 2 tbsp chopped fresh parsley plus extra for serving
  - salt and black pepper, to taste

  ## Directions
  1. Preheat oven to 350°F.
  1. Lightly grease a large baking dish with extra olive oil.
  1. Arrange the peppers in the dish, cut sides up.
  1. In a large skillet heat 2 tablespoons of olive oil over medium heat.
  1. Add the onion and carrots and cook for 2-3 minutes.
  1. Add the garlic and cook for 30 seconds.
  1. Add the beef and cook until no longer pink, breaking into crumbles.
  1. Add the beef broth and tomato paste and cook until most of the liquid has reduced.
  1. Add the cauliflower rice and cook for about 3-4 more minutes.
  1. Stir in chopped parsley.
  1. Season to taste with salt and black pepper.
  1. Generously stuff the peppers with the filling.
  1. Cover the dish with foil.
  1. Bake for 35 minutes covered.
  1. Then remove the foil and bake for another 15-20 minutes or until peppers are soft and slightly golden brown.
  1. Remove from the oven.
  1. Sprinkle with extra chopped parsley and serve with your favorite toppings.


name: Crockpot Balsamic Roast Beef
url: https://www.primallyinspired.com/crockpot-balsamic-roast-beef
short: crockpot-balsamic-roast-beef
hash: b7fb0add
md:
  # Crockpot Balsamic Roast Beef

  [Crockpot Balsamic Roast Beef - Primally Inspired](https://www.primallyinspired.com/crockpot-balsamic-roast-beef/)

  ## Ingredients
  - 3-4 pound roast (I usually use a chuck roast, but any roast works!)
  - 1 medium onion, diced
  - 6 cloves garlic, minced
  - 1 cup chicken or beef stock or broth
  - ½ cup balsamic vinegar (I use THIS brand)
  - 2 tablespoons coconut aminos (I use THIS brand, but you can use tamari, too)
  - pinch or two of red pepper flakes
  - generous sea salt and pepper, to taste




  ## Instructions
  1. Place your whole roast in a crockpot fat side down.
  1. Add remaining ingredients over the top of the roast. Add additional salt and pepper to the top of the roast.
  1. Cover and cook on low for 8 hours. You know it is done when the top is browned and the meat shreds very easily with a fork.
  1. Remove the roast from crockpot.
  1. Blend remaining juices and onion/garlic in the crockpot with an immersion blender for your gravy until you reach desired consistency.
  1. Serve gravy with roast beef. If I happen to have chives or parsley growing in my garden, I'll usually snip some off to serve on top of the cooked roast, too.


name: Honey ginger apple shredded pork
url: https://paleomg.com/honey-ginger-apple-shredded-pork
short: honey-ginger-apple-shredded-pork
hash: a892b5a3
md:
  # HONEY GINGER APPLE SHREDDED PORK

  [Honey Ginger Apple Shredded Pork - PaleOMG](https://paleomg.com/honey-ginger-apple-shredded-pork/)

  ## INGREDIENTS
  - 2lb pork shoulder roast (or any other roast you prefer)
  - 1 yellow onion, sliced
  - 2 apples, cored and sliced
  - 2/3 cup beef or chicken broth OR water
  - 1 tablespoon raw honey
  - 2 tablespoons freshly grated ginger (use ground ginger if you don't have fresh on hand)
  - 1 teaspoon cinnamon
  - 1 teaspoon salt
  - 1/2 teaspoon smoked paprika
  - 1/2 teaspoon pepper
  - 2 garlic cloves, peeled and smashed
  - 1 bay leaf

  ## DIRECTIONS :
  1. Pull out your crockpot.
  1. Add your broth or water, then onions, then pork, then apples then all your honey/spices/garlic clove/and bay leaf.
  1. Cover.
  1. Cook for 8-10 hours on low or 6-8 hours on high.
  1. Use tongs or a fork to shred your pork.
  1. Consume. Warning: food may be hot.


name: Teriyaki Meatballs with Roasted Japanese Vegetables
url: https://paleogrubs.com/teriyaki-meatballs
short: teriyaki-meatballs-with-roasted-japanese-vegetables
hash: 43a80f5b
md:
  # Teriyaki Meatballs with Roasted Japanese Vegetables

  [Teriyaki Meatballs with Roasted Japanese Vegetables - Paleo Grubs](https://paleogrubs.com/teriyaki-meatballs)

  ## Ingredients
  ### For the meatballs

  - 1 pound ground lean beef
  - ¼ cup almond flour
  - 1 egg yolk
  - 1 green onion, thinly sliced
  - 1 garlic clove, pressed
  - 1 ½ tsp freshly grated ginger
  - ¼ tsp white pepper

  ### For the roasted vegetables

  - 1 pound Japanese or regular eggplants, cut into 1 inch cubes
  - 1 zucchini, cut into 1 inch cubes
  - 1 red bell pepper, cut into chunks
  - 1 green bell pepper, cut into chunks
  - 1 yellow bell pepper, cut into chunks
  - 1 red onion, cut into wedges
  - 1 tbsp olive oil

  ### For the teriyaki sauce

  - 1 ½ tbsp arrowroot flour
  - ¼ cup water
  - 5 tbsp Coconut aminos
  - 1 tbsp honey
  - 1 tbsp fresh grated ginger
  - 2 garlic cloves, minced
  - 1/8 tsp chili flakes


  ## Directions
  1. Preheat oven to 425°F.
  1. In a large mixing bowl place the ground beef, garlic, ginger, spring onion and almond flour.
  1. Season with salt and black pepper to taste.
  1. Mix to combine.
  1. Form the mixture into 1 inch meatballs and place them in a lightly greased baking pan.
  1. Add the bell peppers, Japanese eggplants, zucchini and onion.
  1. Drizzle the vegetables with olive oil and toss to coat.
  1. Bake in preheated oven for 25-30 minutes.
  1. Meanwhile, make the sauce.
  1. In a small saucepan combine the coconut aminos, honey, garlic, ginger and chili flakes.
  1. In a small bowl combine the arrowroot flour and water and stir into coconut aminos mixture.
  1. Cook over medium heat until sauce slightly thickens.
  1. Remove the pan from the oven and pour the sauce over the meatballs and vegetables and toss to coat.
  1. Return to the oven and cook for another 10 minutes.
  1. Serve warm.


name: Lime and Basil Beef Kebabs
url: https://www.marksdailyapple.com/lime-and-basil-beef-kebabs
short: lime-and-basil-beef-kebabs
hash: 676e350e
md:
  # Lime and Basil Beef Kebabs

  [Lime and Basil Beef Kebabs | Mark's Daily Apple](https://www.marksdailyapple.com/lime-and-basil-beef-kebabs)

  ## Ingredients:

  - 1 pound of beef (try chuck, top sirloin, rib-eye, tri-tip or tenderloin) cut into 1-inch cubes
  - 1/4 cup fresh lime juice
  - 2 tablespoons coconut oil
  - 1 teaspoon grated orange peel (zest)
  - 2 garlic cloves, peeled
  - 1 handful of basil leaves
  - 1 teaspoon ground cumin
  - 1/2 teaspoon salt
  - 1/4 teaspoon black pepper
  - 2 bell peppers, cut into 1-inch pieces
  - 1 onion, red or yellow, cut into 1-inch pieces

  ## Instructions:

  1. Place the cubes of meat in a large, sealable plastic bag or a glass bowl. Set aside.

  1. In a blender, combine lime juice, coconut oil, orange zest, garlic cloves, basil, cumin, salt and pepper until smooth.

  1. Pour over the meat. Let sit for 1/2 hour at room temperature or marinate for up to two hours in the refrigerator.

  1. In a separate bowl toss the bell peppers and onion with either a little bit of the marinade or a drizzle of oil and a sprinkle of salt and pepper.

  1. While the meat is marinating, heat the grill to high. If you’re using bamboo skewers, soak in water for 1/2 hour so they don’t burn on the grill – you’ll need about 6 skewers.

  1. Skewer the meat and veggies, alternating chunks of meat with bell pepper and onion. Grill with the lid down for 8 minutes, turning the skewers every two minutes.


name: Slow-Cooked Hawaiian-Style Kalua Pork
url: https://paleoleap.com/slow-cooked-hawaiian-style-kalua-pork/
short: slow-cooked-hawaiian-style-kalua-pork
hash: f63fbf98
md:
  # Slow-Cooked Hawaiian-Style Kalua Pork

  [Slow-Cooked Hawaiian-Style Kalua Pork | Paleo Leap](https://paleoleap.com/slow-cooked-hawaiian-style-kalua-pork/)

  ## Ingredients
  - 1 pork shoulder roast, about 4-5 lbs.
  - 1 1/2 tbsp. Himalayan pink salt
  - 1/2 tbsp. smoked salt, or to taste (optional)
  - 1 tbsp. smoked paprika
  - 4 to 5 bacon slices
  - 5 to 6 garlic cloves
  - Pork Preparation

  ## Preparation

  1. Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.

  1. Lay the bacon slices flat on the bottom of a slow cooker.

  1. Place the pork on top of the bacon slices.

  1. Season the pork with salt and paprika. If not including the smoked salt, use 2 tablespoons of the the Himalayan pink salt.

  1. Cover and cook on low 6 to 8 hours, or until the pork falls apart easily with a fork.

  1. Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.


name: Homemade Paleo Breakfast Sausage Patties
url: https://www.tasteslovely.com/homemade-paleo-breakfast-sausage-patties/
short: homemade-paleo-breakfast-sausage-patties
hash: 75cd1276
md:
  # Homemade Paleo Breakfast Sausage Patties

  [Homemade Paleo Breakfast Sausage Patties - Tastes Lovely](https://www.tasteslovely.com/homemade-paleo-breakfast-sausage-patties/)

  ## Ingredients
  - 1 pound ground pork (I prefer 85/15)
  - 1 teaspoon fennel seeds
  - 1 teaspoon dried sage
  - 1 teaspoon garlic powder
  - 1 teaspoon salt
  - 1/4 teaspoon red pepper flakes (or more if you like it spicy)
  - 1 tablespoon olive oil

  ## Instructions

  1. In a small mixing bowl, combine the ground pork and all seasonings. Blend the meat until combined.
  1. Use a large cookie scoop to make even sized 3 tablespoon balls. Flatten with your hands until less than 1/2″ thick to form the patties. Makes 8 patties.
  1. Heat a cast iron or heavy bottom skillet over medium high heat. Add the olive oil to prevent sticking and to help the patties brown. Cook the patties until golden brown and they reach an internal temperature of 165 degrees, about 5 minutes per side.
  1. Drain on a paper towel and serve warm.

  ### Notes

  - You can freeze these patties raw for up to 6 months. Defrost and cook as normal once thawed.


name: Tom Yum Gai
url: https://www.angsarap.net/2013/08/07/tom-yum-gai/
short: tom-yum-gai
hash: eb85c69d
md:
  # Tom Yum Gai

  [Tom Yum Gai - Ang Sarap](https://www.angsarap.net/2013/08/07/tom-yum-gai/)

  ## Ingredients
  - 500g boneless chicken breast, sliced
  - 150g button, straw or oyster mushrooms
  - 12 pcs baby corn, sliced into two pieces lengthwise
  - 1 large carrots, sliced
  - 4 red tomatoes, quartered
  - 6 cups chicken stock
  - 2 stalk lemon grass, sliced into 1 cm pieces
  - juice from 4-6 limes (add more if you want it sour)
  - 6 kaffir lime leaves
  - fish sauce (quantity according to your liking)
  - red chillies, chopped (amount depends on how hot you want it)
  - ½ thumb sized galangal, sliced thinly
  - sugar


  ## Instructions
  1. Place the chicken stock in a pot, add lemon grass, galangal and kaffir lime leaves, and bring to boil over medium heat.
  1. Add the chicken meat, baby corn, mushrooms, fish sauce, tomatoes, lime juice bring to a boil and simmer for 15 minutes
  1. Add sugar, chillies, carrots and fish sauce and simmer for additional 5 minutes.
  1. Serve while hot.


name: Coconut Lime Chicken Soup
url: https://paleoleap.com/coconut-lime-chicken-soup/
short: coconut-lime-chicken-soup
hash: 26c5e09f
md:
  # Coconut Lime Chicken Soup

  [Coconut Lime Chicken Soup | Paleo Leap](https://paleoleap.com/coconut-lime-chicken-soup/)

  ## Ingredients

  - 2 lbs. cooked chicken, cut into pieces;
  - 15 oz. coconut milk; (1 can + a few tablespoons)
  - 3 cups chicken broth;
  - ¼ cup lime juice;
  - 3 medium carrots, shredded;
  - 1 cup broccoli, shredded;
  - 1 cup rutabaga, shredded;
  - 2 tsp. Thai seasoning; (instructions below)
  - 1 lime cut into wedges;
  - Sea salt and freshly ground black pepper;

  ## Ingredients for the Thai seasoning

  - 1/2 tsp. curry powder;
  - 1/4 tsp. cinnamon;
  - 1/4 tsp. ginger;
  - 1/4 tsp. chili powder;
  - 1/4 tsp. paprika;
  - 1/4 tsp. salt;


  ## Preparation
  1. Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.

  1. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.

  1. Serve warm, with lime wedges.


name: Jessicas Mediterranean Lentil Risotto
short: jessicas-mediterranean-lentil-risotto
hash: 859e8b5d
md:
  # Jessicas Mediterranean Lentil Risotto

  ## Ingredients

  - 100g White lentils

  - 1 red bell pepper

  - 5 to 10 sun-dried tomatoes

  - 1 onion

  - mushrooms

  - olives

  - 1  to 2 cloves of garlic

  - pinch of italian herb mix

  - 2 pre cooked chicken breasts

  - maybe chorizo

  - chicken stock cube

  - half a bottle of small wine

  - water

  - feta cheese

  ## Method

  1. Cook vegetables ( except olives ) together with the seasoning

  1. Add lentils and meat and olives

  1. Pour stock over

  1. pressure cook for 12 to 15 minutes

  1. crumble feta over while serving


name: Caribbean Pork Chops with Mango Salsa
url: https://paleogrubs.com/caribbean-pork-chops-recipe
short: caribbean-pork-chops-with-mango-salsa
hash: 2da2f13
md:
  # Caribbean Pork Chops with Mango Salsa

  [Caribbean Pork Chops with Mango Salsa | Paleo Grubs](https://paleogrubs.com/caribbean-pork-chops-recipe)

  ## Ingredients
  - 2 6-oz. center-cut pork chops
  - 1 mango, peeled, pitted, and diced
  - 1/2 cup cherry tomatoes, quartered
  - 2 tbsp fresh cilantro, chopped
  - 2 tsp red wine vinegar
  - 1 tsp extra virgin olive oil

  ### For the rub
  - 1 tbsp dried thyme or the mixed herbs
  - 1 tsp ground allspice
  - 1/2 tsp ground coriander
  - 1/2 tsp salt
  - 1/8 tsp cayenne or Paprkia
  - Pinch of nutmeg
  - Pinch of ground cloves

  ## Directions
  1. Combine the ingredients for the spice rub in a small bowl and stir. Rub into the pork chops and set aside.
  1. Add the mango, tomatoes, cilantro, red wine vinegar, and olive oil to a small bowl and toss to combine. Set aside.
  1. Heat the grill to medium-high and cook the pork for 3-4 minutes per side, or until cooked through. 
  2. Serve warm topped with mango salsa.


name: Vegetable Latkes
url: https://www.marksdailyapple.com/vegetable-latkes/
short: vegetable-latkes
hash: 82eaefce
md:
  # Vegetable Latkes

  [Vegetable Latkes | Mark's Daily Apple](https://www.marksdailyapple.com/vegetable-latkes/)

  ## Ingredients:

  - 1 cup shredded daikon radish
  - 1 cup shredded zucchini
  - 1 cup shredded carrot
  - 1 cup shredded Japanese/white sweet potato
  - 1.5 scoops Primal Kitchen® Collagen Peptides
  - 2 Tbsp. almond flour
  - 1/2 tsp. garlic powder
  - 1/4-1/2 tsp. salt
  - 1/4 tsp. black pepper
  - 1 extra large egg or 2 medium eggs
  - ¼ cup Primal Kitchen Avocado Oil

  ## Instructions:

  1. Preheat your oven to 400 ºFahrenheit. Place a seasoned cast iron skillet in the oven to heat.

  1. Use a towel to squeeze out the shredded vegetables. In a large bowl, combine the shredded vegetables, collagen, almond flour, garlic powder, salt, and black pepper. Crack the egg and mix it into the vegetable mixture. Allow the mixture to rest for 1 minute.

  1. Place the skillet over medium high heat and add 2 tablespoons of oil. Once hot, add a scoop of the vegetable mixture to the skillet and gently flatten and shape it so it’s a slightly flattened patty. Repeat 2-3 more times so the skillet has 3-4 patties. Allow the latkes to fry for 1-2 minutes on each side.

  1. Gently use a spatula to remove the latkes and place them on a parchment-covered sheet pan. Add the remaining oil and allow it to heat before repeating the above steps with the remaining vegetable mixture.

  1. Place the sheet pan with the latkes on it in the oven for 10-12 minutes. Allow them to cool before removing them from the pan. Enjoy on their own or with your favorite sauce. We like combining Primal Kitchen Garlic Aioli Mayo with chopped parsley and lemon, but they are also great with a sour cream or yogurt-based dip.


name: Primal Tex-Mex Tortillas and Taco Seasoning
url: https://www.marksdailyapple.com/primal-tex-mex-tortillas-and-taco-seasoning/
short: primal-tex-mex-tortillas-and-taco-seasoning
hash: 62a29a0b
md:
  # Primal Tex-Mex Tortillas and Taco Seasoning

  [Primal Tex-Mex Tortillas and Taco Seasoning | Mark's Daily Apple](https://www.marksdailyapple.com/primal-tex-mex-tortillas-and-taco-seasoning/)

  ## Ingredients:

  - 1/4 cup plus 2 tablespoons water
  - 2 eggs
  - 2 tablespoons olive oil
  - 1 teaspoon lime juice
  - 2 tablespoons coconut flour
  - 1/4 teaspoon baking powder
  - 1/2 teaspoon cumin
  - 1/4 teaspoon chili powder

  ## Instructions:

  Whisk together water, eggs, olive oil and lime.

  Mix together coconut flour, baking powder, cumin and chili powder.

  Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don?t form.

  Heat several tablespoons of olive oil over medium high heat. When the oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter spreads thinly.

  Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 2 more minutes.


  ## Taco Seasoning  to season 1 pound of meat

  ###Ingredients:

  1 tablespoon chili powder
  1 teaspoon cumin
  1/4 teaspoon onion powder
  1/4 teaspoon garlic powder or minced garlic
  1/2 teaspoon dried oregano
  1/2 teaspoon paprika
  1 teaspoon salt
  1/2 teaspoon black pepper

  ### Instructions:

  Simply season raw meat then cook as desired.


name: Chicken broccoli/cauliflower/carrot gratin
short: chicken-broccoli-cauliflower-carrot-gratin
hash: 62912798
md:
  # Chicken broccoli/cauliflower/carrot gratin

  ## Ing:
  - 700g mixed veggies
  - 1 chicken stock cube
  - 500g chunked chicken breast
  - 2 tsp oil
  - 1 tsp dried herbs
  - 1  medium chopped onion
  - 200ml single cream
  - 200ml cream fraich
  - 200g shredded cheese
  - 1 tbs Dijon mustard
  - Salt & pepper

  ## DLT:
  1. Boil the veggies in the stock cube, for 3min, pour out and put the veggies in an oven dish.
  2. Brown the chopped chicken with the onion and seasoning.
  3. Add in remaining ingredients, making a sauce.
  4. Pour the chicken sauce onto of the veggies. Bake in oven 225 degrees for 15 min.


name: Brown rice in pressure pot
short: brown-rice-in-pressure-pot
hash: d72ef497
md:
  # Brown rice in pressure pot

  ## Ing:
  - 250g (2dl+4tsp) rinsed brown rice
  - 1.3 * ( amount of rice used) 325ish ml water
  - 0.5 tsp of herbamere

  ## DLT:
  Mix everything in the pot.close valve and put to rice mode. Set timer to 20min. Slow release 15min. Fluff up and serve.


name: Primal Texas Chili
url: https://www.marksdailyapple.com/primal-texas-chili/
short: primal-texas-chili
hash: 6a47d392
md:
  # Primal Texas Chili

  [Primal Texas Chili | Mark's Daily Apple](https://www.marksdailyapple.com/primal-texas-chili/)

  ## Ingredients:

  - 3 pounds chuck, cut into 1-inch cubes
  - 2 tablespoons tallow, lard or olive oil
  - 2 onions, chopped
  - 4 cloves of garlic, minced
  - One 6-ounce can of tomato paste
  - 3 tablespoons chili powder
  - 1 tablespoon dried oregano
  - 1 teaspoon sweet paprika
  - 1 teaspoon ground cumin
  - Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side

  ## Instructions:

  1. Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.

  1. Transfer beef to a plate.

  1. Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.

  1. Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).

  1. Add 4 cups of water and bring to a boil.

  1. Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.


name: Paleo Spaghetti
url: https://paleoleap.com/paleo-spaghetti/
short: paleo-spaghetti
hash: cf3eacd3
md:
  # Paleo Spaghetti

  [Paleo Spaghetti | Paleo Leap](https://paleoleap.com/paleo-spaghetti/)

  ## Ingredients

  - 0.45 kg ground grass-fed beef (the fattier the better);
  - 30 ml ghee;
  - 59 ml bacon, chopped;
  - 1 large onion, chopped and diced;
  - 3 cloves garlic, minced;
  - 3 carrots, diced;
  - 2 celery sticks, diced;
  - 10 ml dried oregano;
  - 30 ml tomato paste;
  - 1 bay leaf;
  - The equivalent of 2 cans whole meaty tomatoes;
  - Optional heavy cream (makes the sauce less acidic);
  - Fresh parsley for garnishing.
  - 2 medium spaghetti squash
  - Spaghetti squash

  ## Preparation

  1. Heat a large Dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it’s really a question of taste. Cook the ground beef and bacon for about 5 minutes.
  1. Remove the meat with a slotted spoon and set aside.
  1. Use the same Dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook the vegetables until soft at medium heat.
  1. Add the tomatoes, tomato paste, ground beef, bacon and bay leaf. You can break the tomatoes a bit, but the cooking process will break them anyway.
  1. Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
  1. Bring to a boil and then reduce to a simmer for about 45 minutes.
  1. In the mean time, heat your oven to 176 C.
  1. Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
  1. Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check them for doneness with a fork at around 25 minutes. Make sure not to overcook them because they will become mushy and won’t make pastas.
  1. Once your Bolognese sauce is cooked, you can add about 1/2-1 cup of heavy cream. This will make the sauce less acidic.
  1. You can now pour a generous amount of the sauce directly on the squash halves so that they form their own bowl or you can scrape the inside out with a fork to form spaghetti-like pastas and serve on a plate with the sauce.
  1. As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional and only do this if you consume cheese.
  1. Garnish with fresh parsley and enjoy!


name: Primal Chicken Tikka Masala
url: https://www.marksdailyapple.com/primal-chicken-tikka-masala/
short: primal-chicken-tikka-masala
hash: 84a2bb00
md:
  # Primal Chicken Tikka Masala

  [Primal Chicken Tikka Masala | Mark's Daily Apple](https://www.marksdailyapple.com/primal-chicken-tikka-masala/)

  ## Chicken Ingredients:

  - 6-8 boneless/skinless chicken breasts cut into bite size pieces
  - 2 tablespoons olive oil
  - 1 bunch fresh cilantro, finely chopped (bottom stems cut off)
  - 1 tablespoon lemon juice
  - 1 can coconut milk
  - 4 tablespoons finely chopped garlic
  - 4 tablespoons finely chopped or grated fresh ginger
  - Small pinch cayenne pepper (or more, for a spicier dish)
  - Generous pinch of salt (you can add more to the sauce later, if needed)
  - 1 tablespoon cinnamon
  - 1 tablespoon chili powder
  - 1 tablespoon turmeric
  - 1 tablespoon ground black pepper

  ## Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit.

  1. Combine all the ingredients in a large baking dish. (The spices can stain pans, so Jillian uses a disposable lasagna pan.)

  1. Bake the chicken, covered, for 1 hour.

  1. While the chicken is baking, make the sauce.

  ## Sauce Ingredients:

  - 1/4 cup olive oil
  - 1 tablespoon coconut oil
  - 2 yellow onions, sliced thinly
  - 6-ounces tomato paste (or less, for a less tomato-y sauce)
  - 1 can coconut milk
  - 28-ounces canned/boxed crushed tomatoes in their juice
  - 1 tablespoon fresh lemon juice
  - 3 tablespoons finely chopped garlic
  - 1/2 cup water
  - 2 teaspoons paprika
  - 1/2 teaspoon salt
  - 1/2 teaspoon cumin
  - 1/2 teaspoon chili powder
  - 1/2 teaspoon cinnamon
  - 1/2 teaspoon garam masala (an Indian spice blend)
  - 1/2 teaspoon turmeric

  ## Instructions:

  1. In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.

  1. Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

  1. When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.

  1. Serve in bowls alone or over cauliflower rice.


name: Butter-Stuffed Chicken Kiev
url: https://www.marksdailyapple.com/butter-stuffed-chicken-kiev/
short: butter-stuffed-chicken-kiev
hash: 3f35c4b
md:
  # Butter-Stuffed Chicken Kiev

  [Butter-Stuffed Chicken Kiev | Mark's Daily Apple](https://www.marksdailyapple.com/butter-stuffed-chicken-kiev/)

  ## Ingredients:

  - 8 tablespoons (1 stick) unsalted butter, plus an optional 1-2 tablespoons for frying
  - 1 tablespoon finely chopped fresh parsley
  - 1 teaspoon dried dill
  - 1/4 teaspoon salt, plus more for seasoning
  - 1/4 teaspoon black pepper, plus more for seasoning
  - 4 boneless chicken breasts, with or without skin (each breast around 6 ounces)
  - 1/4 cup olive oil or animal fat

  ## Instructions:

  1. Mix together the stick of butter, herbs, and salt and pepper until well combined. This can be done by softening the butter and mashing the ingredients together with a fork, or by blending everything in a food processor or stand mixer.

  1. Scrape the butter onto a piece of plastic wrap or parchment paper and shape/roll it into a log that is about the same size as a stick of butter. Place in the freezer 25 minutes to harden.

  1. Place each chicken breast between two pieces of plastic wrap or wax paper and use a mallet or rolling pin to pound each breast to 1/4-inch thickness. Don’t pound it too thin, or the meat will tear when you try to roll it up.

  1. Take the butter out of the freezer and slice it into 4 rectangular pieces that are the same size. Place a slab of butter in the middle of each chicken breast. Fold in the short sides of the chicken breast just a little bit, and then fold over one long side so it covers the butter. Roll the breast long ways into a tight roll. Refrigerate 1-2 hours, which makes the butter firm and helps the chicken hold together better.

  1. Season the outside of the chicken lightly with salt and pepper. Heat olive oil/animal fat in a sauté pan over medium-high heat. When the oil is nice and hot, reduce the heat to medium-low and add the chicken breasts with the seam down. Cook until golden brown on all sides and cooked through, approximately 20 minutes.

  1. A few minutes before the chicken comes out of the pan, you can add remaining tablespoons of butter, for extra flavor and browning.


name: Tender Lemon-Parsley Brisket
url: https://www.marksdailyapple.com/tender-lemon-parsley-brisket/
short: tender-lemon-parsley-brisket
hash: 4919e6b1
md:
  # Tender Lemon-Parsley Brisket

  [Tender Lemon-Parsley Brisket | Mark's Daily Apple](https://www.marksdailyapple.com/tender-lemon-parsley-brisket/)

  ## Ingredients:


  - 1 4-5 pound beef brisket
  - 4 to 6 garlic cloves
  - 2 teaspoons kosher salt
  - 1 teaspoon black pepper
  - 2 teaspoons lemon zest
  - 1/4 cup olive oil
  - Juice from three lemons
  - 2 to 3 cups of water
  - 4 to 6 leeks, dark green top removed, light green and white part cut in half, then sliced thinly
  - 1/4 cup finely chopped parsley

  ## Instructions:

  1. Finely chop garlic cloves on a cutting board and sprinkle 1 teaspoon of the salt on top. Using the flat side of a large knife, mash and grind the cloves until they turn into a paste (the salt creates friction that helps a paste form). Mix the garlic paste in a bowl with the remaining salt, pepper and lemon zest.

  1. Vigorously rub half of this mixture all over the brisket.

  1. Preheat oven to 325 degrees Fahrenheit.

  1. In a large ovenproof cast-iron pot or other heavy pot with a lid, heat olive oil. Sear brisket on each side until nicely browned, but not so long that the garlic begins to burn. Remove the meat.

  1. Add lemon juice and water to the pot and bring to a boil. Use a spoon to loosen the bits of meat and garlic stuck to the bottom.

  1. Spread the remaining garlic paste evenly on top of the meat and place the brisket back in the pot. The liquid should cover the meat halfway, if it doesn’t, add a little more water.

  1. Add the leeks to the liquid around the meat. Cover the pot tightly (if you don’t have a lid, use foil) and cook for 2 to 3 hours in the oven, or until the meat is very tender.

  1. Remove the lid, sprinkle parsley all over, and cook for 15 more minutes without the lid.


  1. The brisket can be eaten immediately but is also fantastic the next day. Make sure to slice the roast against the grain. When served, top with the sauce around the meat, more fresh parsley, lemon zest and sea salt to taste.


name: Taco Bowl with Crispy Kale Chips
url: https://www.marksdailyapple.com/taco-bowl-with-crispy-kale-chips/
short: taco-bowl-with-crispy-kale-chips
hash: dca052c8
md:
  # Taco Bowl with Crispy Kale Chips

  [Taco Bowl with Crispy Kale Chips | Mark's Daily Apple](https://www.marksdailyapple.com/taco-bowl-with-crispy-kale-chips/)

  ## Ingredients:

  ### Taco Seasoning

  - 1 tablespoon chili powder
  - 1 teaspoon cumin
  - 1 teaspoon paprika
  - 1/2 teaspoon coriander
  - 1/4 teaspoon onion powder
  - 1/4 teaspoon garlic powder or a few minced garlic cloves
  - 1/2 teaspoon salt
  - 1/2 teaspoon black pepper

  ### Taco Bowl

  - 1 pound of ground or thinly sliced meat
  - 1 to 2 onions, thinly sliced
  - 3 bell peppers, sliced
  - 1 or 2 other peppers such as Anaheim, poblano or jalapeno, sliced (optional)
  - 2 avocados, sliced
  - 2 to 3 tomatoes, roughly chopped
  - 1 small head of kale
  - Optional garnishes: cilantro, mixed greens, cheese, sour cream, salsa, green onions, black olives, etc.

  ## Instructions:

  1. Mix together the taco seasoning spices. Set aside.

  1. To make the kale chips, preheat the oven to 300 degrees Fahrenheit. Remove the stems and separate the leaves from the tough center rib. Rip or cut the leaves into small pieces then toss with olive oil and a few pinches of taco seasoning. Bake the leaves in a single layer – this is important because if you crowd too many into one pan they won’t get as crisp. Bake for about 20 minutes until leaves are crisp and easily crumble.

  1. While the kale chips bake, sprinkle the rest of the taco seasoning on the meat.

  1. In a large skillet over medium-high heat warm a few tablespoons of oil and saute the onion just a few minutes. Add the bell peppers to the skillet. Saute about five minutes more until the onion and peppers are brown around the edges and a little bit soft.

  1. Add the meat. Saute with the veggies until cooked.

  1. In serving bowls, combine the meat, peppers and onion with avocado and tomato. Top with kale chips and other garnishes.


name: Sun Dried Tomato Meatballs with Creamy Pesto
url: https://sarahfragoso.com/sun-dried-tomato-meatballs-with-creamy-pesto/
short: sun-dried-tomato-meatballs-with-creamy-pesto
hash: e41ce9ac
md:
  # Sun Dried Tomato Meatballs with Creamy Pesto

  [Sun Dried Tomato Meatballs with Creamy Pesto - Everyday Paleo](https://sarahfragoso.com/sun-dried-tomato-meatballs-with-creamy-pesto/)

  ## Ingredients

  - 2 lbs ground beef

  - 2 tablespoons minced chives

  - 2 tablespoons minced fresh basil

  - ½ cup minced sun dried tomatoes packed in olive oil

  - 2 -3 garlic cloves minced

  - 1 teaspoon sea salt

  - 1 teaspoon black pepper

  - 1 tablespoon coconut oil

  **Creamy Pesto**

  - 1 cup walnut halves

  - ½ cup extra virgin olive oil

  - 2-3 garlic cloves

  - ½ teaspoon sea salt

  - 2 cups fresh basil leaves

  - ¼ cup sun dried tomatoes

  - ½ cup coconut cream (Chill overnight one 13.5oz can of full fat coconut milk like Native Forest brand and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream.  Save what’s left for a soup or curry.)

  ## Method

  1. Preheat your oven to 375.

  2. Mix all of the meatball ingredients together EXCEPT for the coconut oil and shape into golf ball size meatballs.

  3. Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs on all sides in the hot pan.

  4. If your skillet is oven safe, cover it and transfer to the oven and cook for an additional 7-10 minutes.  If the skillet is NOT oven safe, move the meatballs to a large baking dish, cover and cook in the oven for an additional 7-10 minutes.

  5. While the meatballs are cooking, prepare the pesto as instructed below.

  6. To a food processor or blender add the walnuts, olive oil, garlic, and salt and process until smooth.

  7. Add the remaining pesto ingredients and process again until smooth. I promise this pesto does not taste like coconut milk pesto – the coconut cream adds a delicious creaminess that this pesto is asking for; you won’t be disappointed….

  To serve, spoon some of the pesto over the meatballs.  I served our meatballs with pesto sauce over some sauteed zucchini.  Delicious!!

    

   


name: Slow-Cooked Coconut Ginger Pork
url: https://www.marksdailyapple.com/slow-cooked-coconut-ginger-pork/
short: slow-cooked-coconut-ginger-pork
hash: 1305e5df
md:
  # Slow-Cooked Coconut Ginger Pork

  [Slow-Cooked Coconut Ginger Pork | Mark's Daily Apple](https://www.marksdailyapple.com/slow-cooked-coconut-ginger-pork/)

  ## Ingredients:

  - 3 to 4 pound boneless pork butt/shoulder roast
  - 1 teaspoon ground coriander
  - 1 teaspoon ground cumin
  - 1 teaspoon salt
  - 1 teaspoon black pepper
  - 2-inch piece of ginger, peeled and thinly sliced
  - 4 cloves of garlic, finely chopped
  - 1 onion, peeled and cut into 8 chunks
  - 1/2 can of coconut milk
  - Lime wedges for garnish


  ## Instructions:

  1. Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.


  1. Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk.


  1. The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.

  1. Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Although both cooking temperatures give delicious results, meat cooked on low will be the most tender.


name: Roasted Carrot Ginger Paleo Soup
url: https://paleogrubs.com/soup-recipes
short: roasted-carrot-ginger-paleo-soup
hash: 9ae1b6d8
md:
  # Roasted Carrot Ginger Paleo Soup

  [43 Healthy and Hearty Paleo Soups for an Easy Meal - Paleo Grubs](https://paleogrubs.com/soup-recipes)

  ## Ingredients

  - 2 lbs. carrots, roughly chopped
  - 1/2 large white onion, roughly chopped
  - 2 tbsp extra virgin olive oil, divided
  - 3 cloves garlic, minced
  - 6 cups chicken stock
  - 1-inch piece of ginger, peeled and quartered
  - 3 sprigs fresh thyme
  - Salt and pepper, to taste

  ## Instructions

  1. Preheat the oven to 400 degrees F. Place the carrots and onion onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle generously with salt and pepper and stir to coat. Roast for 20-25 minutes until the carrots are tender.

  2. Heat the remaining tablespoon of olive oil in a large pot and add in the garlic. Sauté for one minute, then add the chicken stock, ginger, and thyme. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, until the carrots are finished in the oven.

  3. Add the carrots and onion to the broth and simmer for an additional 10 minutes. Remove the ginger and thyme from the broth. Using an immersion blender, puree the ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Season to taste with salt and pepper and serve warm.


name: Cherry colada
short: cherry-colada
hash: cb2d1236
md:
  # Cherry colada 

  It’s National Pina Colada day and if you like pina coladas... then you’ll love our limited edition summertime coladas 🤩🤩

  ## INTRODUCING 

  🍒 Cherry Colada - Malibu, cherry, almond, coconut and apple.

  🍌 Banana Colada - Malibu, banana, coconut, pineapple, lime.

  #nationalpinacoladaday ~ #everydaycelebration


name: Coconut Rice
url: https://www.delish.com/cooking/recipe-ideas/a28225321/coconut-rice-recipe/
short: coconut-rice
hash: 239325f7
md:
  # Coconut Rice

  ## INGREDIENTS
  - 2 c. long grain rice, rinsed and drained
  - 1 (14-oz.) can coconut milk
  - 1 1/2 c. water
  - 1 tbsp. granulated sugar
  - 2 tsp. kosher salt
  - Toasted sesame seeds, for garnish (optional)

  ## DIRECTIONS
  1. In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
  1. Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds, if desired. 


name: Instant Pot Pork Tenderloin
url: https://www.delish.com/cooking/recipe-ideas/a27211563/instant-pot-pork-tenderloin-recipe/
short: instant-pot-pork-tenderloin
hash: a41abb3b
md:
  # Instant Pot Pork Tenderloin

  ## INGREDIENTS
  - 1 lb. pork tenderloin, sliced in half crosswise
  - Kosher salt
  - Freshly ground black pepper
  - 1 tbsp. extra-virgin olive oil
  - 2 tsp. chili powder
  - 1/2 tsp. ground cumin
  - 1/4 tsp. garlic powder

  ## DIRECTIONS
  1. Season pork with salt and pepper. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add pork. Sear until golden all over, about 6 minutes. Remove pork to a plate. Season all over with chili powder, cumin, and garlic powder.
  1. Turn off Sauté setting. Place trivet in Instant Pot, add 1 cup of water, and arrange pork on trivet. Lock lid and set to Pressure Cook on high for 5 minutes. 
  1. Allow pressure to naturally release for 1 minute, then quick-release remaining pressure.
  1. Let meat rest for 5 minutes before slicing against the grain.


name: Cheesesteak Stuffed Peppers
url: https://www.delish.com/cooking/recipe-ideas/recipes/a51551/cheesesteak-stuffed-peppers-recipe/
short: cheesesteak-stuffed-peppers
hash: 6beb4512
md:
  # Cheesesteak Stuffed Peppers

  ## INGREDIENTS
  - 4 bell peppers, halved
  - 1 tbsp. vegetable oil
  - 1 large onion, sliced
  - 16 oz. cremini mushrooms, sliced
  - Kosher salt
  - Freshly ground black pepper
  - 1 1/2 lb. sirloin steak, thinly sliced
  - 2 tsp. Italian seasoning
  - 16 slices provolone
  - Freshly chopped parsley, for garnish

  ## DIRECTIONS
  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  1. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. 1. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  1. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  1. Garnish with parsley before serving.


name: Cream of Mushroom Soup
url: https://www.delish.com/cooking/recipe-ideas/recipes/a55765/cream-of-mushroom-soup-recipe/
short: cream-of-mushroom-soup
hash: ab861d91
md:
  # Cream of Mushroom Soup

  ## INGREDIENTS
  - 4 bell peppers, halved
  - 1 tbsp. vegetable oil
  - 1 large onion, sliced
  - 16 oz. cremini mushrooms, sliced
  - Kosher salt
  - Freshly ground black pepper
  - 1 1/2 lb. sirloin steak, thinly sliced
  - 2 tsp. Italian seasoning
  - 16 slices provolone
  - Freshly chopped parsley, for garnish

  ## DIRECTIONS
  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  1. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. 1. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  1. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  1. Garnish with parsley before serving.


name: Cheesy Taco Skillet
url: https://www.delish.com/cooking/recipe-ideas/recipes/a45831/best-taco-skillet-recipe/
short: cheesy-taco-skillet
hash: 8b80eadd
md:
  # Cheesy Taco Skillet

  ## INGREDIENTS
  - 1 tbsp. vegetable oil
  - 1 red bell pepper, chopped
  - 1/4 c. sliced green onions, plus more for garnish
  - 2 cloves garlic, minced
  - 1 tbsp. chili powder
  - 1 tbsp. ground cumin
  - kosher salt
  - 1 lb. ground beef
  - 1 15-oz. can diced tomatoes
  - 1 c. black beans
  - 1 tbsp. Hot sauce
  - 1 c. Shredded Monterey Jack
  - 1 c. shredded Cheddar

  ## DIRECTIONS
  1. In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
  1. Add ground beef and cook until no longer pink, 5 minutes more.
  1. Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.


name: Gluten-Free Chocolate Chip Cookies
short: gluten-free-chocolate-chip-cookies
hash: c06500ac
url:
  https://www.delish.com/cooking/recipe-ideas/recipes/a50742/gluten-free-chocolate-chip-cookies-recipe/

md:
  # Gluten-Free Chocolate Chip Cookies

  ## INGREDIENTS
  - 3/4 c. (1 1/2 sticks) melted butter, cooled 
  - 1/2 c. packed brown sugar 
  - 1/2 c. granulated sugar
  - 2 large eggs
  - 2 tsp. pure vanilla extract
  - 2 3/4 c. almond flour
  - 1/2 c. cornstarch
  - 1/2 tsp. baking soda
  - 3/4 tsp. kosher salt
  - 1 1/4 c. chocolate chips

  ## DIRECTIONS
  1. In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.
  1. In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. Fold almond mixture into butter mixture until just combined. Fold in chocolate chips.
  1. For cookies that hold better shape when baked, chill dough for at least 30 minutes and up to 2 days.
  1. When ready to bake, preheat oven to 375°. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets.
  1. Bake until edges are golden and center is just set, 10 to 12 minutes.


name: Balsamic-Glazed Chicken
url: https://www.marksdailyapple.com/balsamic-glazed-drumsticks/
short: balsamic-glazed-chicken
hash: 71e0d882
md:
  # Balsamic-Glazed Chicken

  [Balsamic-Glazed Drumsticks | Mark's Daily Apple](https://www.marksdailyapple.com/balsamic-glazed-drumsticks/)

  ## Ingredients:

  - 6-8 chicken drumsticks
  - 3 tablespoons coconut oil (45 mL)
  - 1/2 cup balsamic vinegar (120 mL)
  - 3 tablespoons tamari (45 mL or 1 1/2 fluid ounce)
  - 1/2 to 1 tablespoon honey (15 mL)*

  >> *To make this recipe keto, substitute Primal Kitchen Balsamic Vinaigrette & Marinade for the balsamic vinegar, tamari, and honey listed above. Follow the instructions below to reduce the marinade.


  ## Instructions:

  1. Preheat the oven to 450ºF (232º Celsius)

  1. Coat the drumsticks with coconut oil.

  1. Place the drumsticks on a foil-lined, rimmed baking sheet. Bake for 35 minutes or until lightly browned and fairly crisp.

  1. Combine the balsamic vinegar, tamari, and honey in a saucepan and bring to boil. Let the mixture boil for 5 minutes or until it has reduced to about 1/3 of a cup.

  1. Take the drumsticks out of the oven and pour the glaze on top. Bake for another 5 minutes then take the pan out of the oven and use tongs to roll the drumsticks around in the glaze (it will have thickened a bit more in the oven) and/or use a brush to coat them with the glaze.

  1. Garnish with chopped parsley or cilantro if you like.

  1. Let the drumsticks rest a bit to cool before eating, then dig in.


name: Spiced Pork and Butternut Squash with Sage
url: https://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/
short: spiced-pork-and-butternut-squash-with-sage
hash: fdf81d70
md:
  # Spiced Pork and Butternut Squash with Sage

  [Spiced Pork and Butternut Squash with Sage | Mark's Daily Apple](https://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/)

  ## Ingredients:

  - 1/2 teaspoon allspice 
  - 1/4 teaspoon nutmeg 
  - 1/4 teaspoon cinnamon 
  - 1/4 teaspoon ground ginger 
  - 1/2 teaspoon herbamere salt 
  - 1 teaspoon cumin 
  - 1/4 teaspoon white pepper 
  - 800g lean pork loins cut into 1cm wide strips
  - 1 medium butternut squash or pumpkin, cut into 1.5cm cubes
  - dried herb mix
  - 2 medium sweet potatoes. cut into 1.5cm cubes
  - 2 medium sized onions, colour of your choice, quartered
  - vegetable oil
  - 1/2 pork stock cube
  - 1 tin (400ml) coconut milk
  - 2 tablespoons butter
  - 1 tablespoon finely chopped fresh sage


  ## Instructions:


  1. Preheat the oven to 200°C.


  1. In a small bowl mix together the allspice, nutmeg, cinnamon, ginger, salt, cumin, and pepper. Sprinkle the spice mixture over the meat then rub it in. Set the meat aside.


  1. Peel the squash or pumpkin and the sweet potatoes.


  1. Spread the cut pieces out in a large rimmed baking pan and coat with oil and the dried herb mix and a little bit of salt.


  1. Roast for at ~45 minutes, stirring once or twice, until the pieces are lightly browned and soft. After ~15 min add in the oiled quartered onions and stir the squash. Depending on the size of the pieces and how soft and browned you want them to be, you might keep them in the oven for an hour or slightly more.


  1. At the 30min mark start cooking the oiled and seasoned (mixed herbs & salt) sweet potatoes in the air fryer, mode 'chips', shake once or twice during cooking time. 


  1. Dry fry the pork once the sweet potatoes are in the air fryer.


  1. Let the meat cook, but stir to allow all pieces to to get fried. 


  1. Once the squash and onions are done baking, add the coconut milk to the meat and half a pork stock cube, stir.


  1. Add in the squash and onions, stir. Bring to a boil and cover for 5min.


  1. Melt the butter in a pan over medium heat. Add the sage. Fry the sage for 3-4 minutes, until it’s slightly crisp and the butter is browned.


  1. Drizzle over the pork and squash.


  1. Serve with the sweet potatoes.


name: Cheesy Bruschetta Chicken Cutlets
url: https://www.simplyrecipes.com/recipes/cheesy_bruschetta_chicken_cutlets/
short: cheesy-bruschetta-chicken-cutlets
hash: 6795fd10
md:
  # Cheesy Bruschetta Chicken Cutlets

  [Bruschetta Chicken Cutlets {So Easy!} | SimplyRecipes.com](https://www.simplyrecipes.com/recipes/cheesy_bruschetta_chicken_cutlets/)

  ## INGREDIENTS

  ### For the bruschetta topping:

  1 (14.5 ounce) can diced tomatoes, drained
  1 clove garlic, minced or pressed in a garlic press
  1 tablespoon olive oil
  1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano
  1/4 teaspoon ground black pepper

  ### For the chicken:

  1 1/2 pounds (4 cutlets) chicken breast cutlets or thinly sliced chicken breasts, 1/4-inch thick
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper
  2 tablespoons olive oil
  3/4 cup (3 ounces) shredded mozzarella cheese
  1/4 cup (1 ounce) shredded Parmesan cheese
  1/4 cup chopped fresh parsley


  ## Method

  1. Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.

  1. Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.

  1. Mix together the tomato topping for Cheesy Bruschetta Chicken Cutlets

  1. Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper.

  1. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe.

  1. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color.

  1. It’s ok if they are not cooked through, since they will finish cooking in the oven.

  1. Sear the chicken cutlets in a pan.

  1. Flip and season the cutlets: Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. Let them cook in the pan for 1 1/2 to 2 minutes.

  1. Finish searing the chicken on the stovetop Top the chicken with tomato bruschetta topping Top the chicken with tomato bruschetta topping and cheese

  1. Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes.

  1. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center).

  1. At this point, your chicken should be ready, but if you used cutlets that were thicker than 1/4-inch you may have to return it to the stovetop to cook for another 1-3 minutes.

  1. Check the temperature of the cheesy bruschetta cutlets

  1. Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.


name: Easy Chicken Skillet Enchiladas
url: https://www.simplyrecipes.com/recipes/easy_chicken_skillet_enchiladas/
short: easy-chicken-skillet-enchiladas
hash: 4d149f98
md:
  # Easy Chicken Skillet Enchiladas

  [Easy Chicken Skillet Enchiladas Recipe | SimplyRecipes.com](https://www.simplyrecipes.com/recipes/easy_chicken_skillet_enchiladas/)

  ## INGREDIENTS

  - 8 ounces cooked chicken (about 2 cups shredded)
  - 1 teaspoon oil
  - 1/4 yellow onion, minced (about 1/3 cup)
  - 3 cloves garlic
  - 15-ounce can tomato sauce
  - 1/3 cup water
  - 4-ounce can mild green diced chilis
  - 2 teaspoons chili powder
  - 1 teaspoon oregano
  - 1/2 teaspoon cumin
  - 8 taco-sized flour tortillas
  - 8 ounces cotija cheese

  ## METHOD

  1. Shred chicken: Shred the leftover chicken so it’s ready when you need it. You should have about 2 cups.

  1. How to make chicken enchiladas in a skillet

  1. Make the sauce: In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.

  1. Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.

  1. Skillet enchiladasSkillet enchiladas3 Assemble the enchiladas: Put about 2 tablespoons of shredded chicken down the center of each tortilla. (You don’t really have to measure the meat. Just divide it evenly among the tortillas!) Sprinkle about 1 tablespoon cotija cheese (just eyeball it) across the chicken, and spoon 1-2 teaspoons sauce over the cheese.

  1. Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas.

  1. Chicken enchilada skillet Healthy chicken enchilada recipe Fast Chicken chicken enchiladas How to make chicken enchiladas in a skillet

  1. Top with cheese and cover: Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes.

  1. How to make chicken enchiladas in a skilletHealthy chicken enchilada recipe Easy chicken enchilada recipe

  1. Garnish and serve: Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream.


name: Grilled Lime Chicken with Black Bean Sauce
url: https://www.simplyrecipes.com/recipes/grilled_lime_chicken_with_black_bean_sauce/
short: grilled-lime-chicken-with-black-bean-sauce
hash: 5a849658
md:
  # Grilled Lime Chicken with Black Bean Sauce

  [Grilled Lime Chicken with Black Bean Sauce Recipe | SimplyRecipes.com](https://www.simplyrecipes.com/recipes/grilled_lime_chicken_with_black_bean_sauce/)

  ## INGREDIENTS

  ### Grilled Chicken Ingredients:

  - 6 Tbsp lime juice (from 3 to 4 limes)
  - 2 Tbsp extra virgin olive oil
  - 1/2 cup+ (more to taste) chopped fresh cilantro
  - 1 teaspoon dried oregano
  - 1/2 teaspoon freshly ground black pepper
  - 1/2 teaspoon kosher salt
  - 1 1/2 lbs boneless, skinless chicken breasts, thin cutlets

  ### Garnish:

  - 1/2 cup chopped red onion
  - 2 Tbsp seasoned rice vinegar
  - Sliced avocados, sour cream, cilantro

  ### Black Bean Sauce Ingredients:

  - 1 Tbsp olive oil
  - 1/2 cup chopped red onion
  - 2 cloves garlic, crushed and minced
  - 1 (15 oz.) can black beans
  - 1 3/4 cups water
  - 1 bay leaves
  - 1/2 cup chopped cilantro, including stems, loosely packed
  - 1/2 teaspoon dried oregano
  - 1/4 teaspoon freshly ground black pepper
  - 1/4 teaspoon Kosher salt, or more to taste


  ## METHOD

  1. Marinate chicken breasts: Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. If the chicken breasts are not already thin cutlets, make them so by cutting them in half horizontally.



  1. They should be no more than 3/4-inch thick at their thickest point. Trim the chicken breasts of excess fat, then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours.

  1. Soak chopped red onion for garnish in rice wine vinegar and water: Place 1/2 cup chopped red onion in a small bowl and add a couple tablespoons of rice wine vinegar, and enough water to just cover the onions. Chill until dish is ready for garnish.

  1. Sauté onions for black bean sauce: First, taste the liquid in the canned beans. If it tastes good, use it, if not, drain the can, and rinse the beans. (Depending on the brand of canned beans, the liquid might be good tasting or not.)

  1. Heat 1 Tbsp of olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more.

  1. Add beans, water, bay leaf, spices, then simmer: Add the beans to pot, including the can liquid if using (if not, replace with water). Fill up the empty can with water and add that to the pot as well (about 1 3/4 cups of water).

  1. Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil, then reduce heat to maintain a low simmer.

  1. Simmer uncovered  for 10 to 15 minutes. Remove from heat and let sit for a few minutes.

  1. Purée sauce: Remove the bay leaf. Pulse in a blender (or use an immersion blender) until somewhat smooth. (Remember to only fill a blender a third of the way if you are blending hot liquids, and hold the top down while you blend.)

  1. Grill chicken breasts: Prepare your grill for medium-high, direct heat. Place the chicken breasts on the grill, and grill until they are just cooked through (approximately 1 1/2 to 2 minutes on each side). Remove to platter when grilled.

  1. Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.


name: Eggs Benedict Burgers Recipe
url: https://paleoleap.com/eggs-benedict-burgers/
short: eggs-benedict-burgers-recipe
hash: e6a7248b
md:
  # Eggs Benedict Burgers Recipe

  [Eggs Benedict Burgers | Paleo Leap](https://paleoleap.com/eggs-benedict-burgers/)

  ## Ingredients

  - 1.36 kg ground grass-fed beef (not too lean if you want a very flavorful patty);
  - 3 large eggs;
  - 2 cloves garlic, minced;
  - 15 ml fresh herbs of your choice, finely chopped;
  - 6 to 8 large eggs;
  - 2 large avocados, cut into thick slices;
  - Paleo mayonnaise or Hollandaise sauce to serve;
  - Sea salt and freshly cracked black pepper to taste;

  ## Preparation

  1. Place the ground beef in a large bowl and add the 3 eggs. Combine until the eggs are evenly mixed through.
  1. Mix in the garlic and season with salt, peppers and your choice of fresh herbs.
  1. Form 6 to 8 patties that are slightly smaller than the mushroom caps so they can fit on top once cooked.
  1. Place on a preheated BBQ grill and cook on each side for about 5-7 minutes (the time it takes will depend on the temperature of your grill. I cooked them at medium-low for approximately 6 minutes).
  1. While the burgers are on the grill, poach the eggs. If you don’t have a poacher, this can be done easily by boiling a pot of water, adding a few tablespoons of vinegar to the water and then cracking the eggs into the pot. 1. Allow them to cook for 5 to 7 minutes before removing.
  1. Once the patties are cooked, remove them from grill. To serve place the poached eggs on each burger patty.
  1. Pour some homemade mayonnaise or Hollandaise sauce over the eggs and burgers. Serve with the avocados slices on the side.
  1. You can also add other toppings or condiments depending on your preferences. Lettuce and tomato slices are two good options.


name: Asian-Marinated Steaks
short: asian-marinated-steaks
hash: d839630a
url:
  https://web.archive.org/web/20120330045230/http://www.paleotable.com/2011/01/asian-marinated-steaks.html

md:
  # Asian-Marinated Steaks

  [Paleo Table | Paleo Recipes, meal plans, and shopping lists: Asian-Marinated Steaks](https://web.archive.org/web/20120330045230/http://www.paleotable.com/2011/01/asian-marinated-steaks.html)


  ## Ingredients

  - 3 grass-fed steaks of your choice
  - 3 Tbsp tamari
  - 1 Tbsp sesame oil
  - 2 Tbsp rice vinegar
  - dash red pepper flakes


  ## Preparation
  1. Combine tamari, sesame oil, vinegar, and red pepper flakes in a shallow dish.
  1. Add steaks and coat both sides with marinade.
  1. Marinade for one hour or more.
  1. Preheat grill to medium high.
  1. Grill to your desired degree of doneness.


name: Tango Burgers
url: https://web.archive.org/web/20120127101048/http://www.paleotable.com/2011/01/tango-burgers.html
short: tango-burgers
hash: 987f55d0
md:
  # Tango Burgers

  [Paleo Table | Paleo Recipes, meal plans, and shopping lists: Tango Burgers](https://web.archive.org/web/20120127101048/http://www.paleotable.com/2011/01/tango-burgers.html)

  ## Ingredients

  - 8 oz ground beef
  - 8 oz ground pork
  - 2 Tbsp red wine vinegar
  - 1 Tbsp finely minced garlic
  - 2 tsp dried oregano
  - 2 tsp ground cumin
  - sea salt
  - freshly ground black pepper
  - extra virgin olive oil

  ## Preparation

  1. Place the beef, pork, vinegar, garlic, oregano, cumin, and salt and pepper in a large bowl and mix lightly with your hands until just combined.
  1. Form the mixture into 4 patties, each 3 inches in diameter and1 inch thick. Do not overly compact the meat. Refrigerate until ready to grill.
  1. Preheat the grill to medium.
  1. Drizzle burgers with olive oil, using your hands to coat both sides.
  1. Grill the burgers for about 4 minutes per side for medium-well-done meat.
  1. To serve, top the burgers with chimichurri mayonnaise, garnish with parsley, and add your favorite side dishes.


name: Baked Chicken with Roasted Tomatoes
short: baked-chicken-with-roasted-tomatoes
hash: 394c02cf
url:
  https://web.archive.org/web/20120125102938/http://www.paleotable.com/2011/01/baked-chicken-with-roasted-tomatoes.html

md:
  # Baked Chicken with Roasted Tomatoes

  [Paleo Table | Paleo Recipes, meal plans, and shopping lists: Baked Chicken with Roasted Tomatoes](https://web.archive.org/web/20120125102938/http://www.paleotable.com/2011/01/baked-chicken-with-roasted-tomatoes.html)

  ## Ingredients

  - 3 tsp extra virgin olive oil, divided
  - 2 cups grape or cherry tomatoes, about 1 pint, halved
  - 2 Tbsp + 1 tsp good quality balsamic vinegar
  - 1 Tbsp chopped fresh thyme
  - 1/4 + 1/8 tsp sea salt
  - 1/8 tsp freshly ground black pepper
  - 1/4 cup paleo mayonnaise
  - 1 Tbsp whole grain Dijon mustard (I like Maille.)
  - 1 garlic clove, minced
  - 1 lb boneless, skinless chicken thighs (or use what you've got, bone-in or boneless thighs, breasts, pieces, or even leftover rotisserie chicken will work)
  - 2 cups fresh spinach

  ## Preparation

  1. Evenly spread a thin layer of mayonnaise mixture on each chicken thigh.
  1. Preheat oven to 375 degrees F.
  1. Season chicken with salt and pepper. Place in a glass baking dish and bake for 20 minutes. (Increase baking time, if needed, based on the type of chicken you use.)
  1. While chicken is baking, in a large oven-proof skillet, heat 1 tsp olive oil over medium high heat.
  1. Add tomatoes and cook for 4 minutes, stirring once.
  1. Remove from heat; stir in 2 Tbsp vinegar. Sprinkle with thyme, 1/4 tsp salt, and pepper.
  1. Place in oven and bake in for 10 minutes. Chicken and tomato mixture should be done around the same time.
  1. Whisk together paleo mayonnaise, mustard, and garlic in a small bowl.
  1. To serve, divide spinach evenly between two plates or shallow bowls. Drizzle with oil and vinegar and toss gently to coat. Top with chicken thighs. Evenly spread a thin layer of mayonnaise mixture on each thigh. 
  1. Spoon roasted tomatoes on top and serve immediately.


name: Blackened Chicken
url: https://web.archive.org/web/20120420232533/http://www.paleotable.com/2011/02/blackened-chicken.html
short: blackened-chicken
hash: 4a63c4a9
md:
  # Blackened Chicken

  [Paleo Table | Paleo Recipes, meal plans, and shopping lists: Blackened Chicken](https://web.archive.org/web/20120420232533/http://www.paleotable.com/2011/02/blackened-chicken.html)

  ## Ingredients

  - 2 Tbsp smoked paprika
  - 2 tsp chili powder
  - 1 tsp ground cayenne
  - 1 tsp ground coriander (you can ground whole coriander in food processor)
  - 1/2 tsp sea salt
  - 1 tsp oregano
  - 1 tsp garlic powder
  - 1 Tbsp bacon fat, olive oil, or coconut oil
  - 4 boneless, skinless chicken breasts

  ## Preparation

  1. Preheat oven to 400 degrees.
  1. Mix spices together. 
  1. Dredge chicken in spices. 
  1. Melt fat of choice in a large skillet over medium-high heat.
  1. Saute chicken for 3 minutes on each side.
  1. Transfer to a shallow pan and finish cooking in oven for 5 to 10 minutes or until cooked through.


name: Paleo Baked Chicken
url: https://www.tastesoflizzyt.com/paleo-baked-chicken/
short: paleo-baked-chicken
hash: fd74f9ba
md:
  # Paleo Baked Chicken

  [Paleo Baked Chicken Recipe {Easy Gluten Free Chicken Dinner Idea}](https://www.tastesoflizzyt.com/paleo-baked-chicken/)

  ## Ingredients

  - 1.13 kg boneless skinless chicken breasts
  - 2 large eggs
  - 112 g almond flour
  - 3 tablespoons tapioca starch
  - 1 teaspoon salt
  - 0.25 teaspoon onion powder
  - 1.5 teaspoons poultry seasoning
  - 0.5 teaspoon pepper
  - 56.75 g butter melted

  ## Instructions

  1. Preheat the oven to 350 degrees.
  1. Trim the chicken breasts and fillet them lengthwise so you have two thin pieces of chicken from each chicken breast.
  1. Spray a 9x13 pan with cooking spray.
  1. Place the eggs in a bowl and whisk them together. Set aside
  1. Place the dry ingredients and seasonings in another bowl and mix together.
  1. Dip each piece of chicken in the egg, then coat them in the dry crumb mixture. Place the chicken breasts in the prepared pan.
  1. Drizzle the melted butter overtop the prepared chicken.
  1. Bake for 30-40 minutes until the chicken is no longer pink inside.
  1. If you'd like the chicken to be more golden brown, you can place it under the broiler for 3-5 minutes, watching it carefully so it doesn't burn.
  1. Serve immediately.


name: Sausages and Pepperonata
short: sausages-and-pepperonata
hash: dca89bd
url:
  https://web.archive.org/web/20120707071653/http://www.paleotable.com/2011/01/sausages-and-pepperonata.html

md:
  # Sausages and Pepperonata

  [Paleo Table | Paleo Recipes, meal plans, and shopping lists: Sausages and Pepperonata](https://web.archive.org/web/20120707071653/http://www.paleotable.com/2011/01/sausages-and-pepperonata.html)

  ## Ingredients

  - 1 lb hot or mild Italian sausage links
  - 3 large bell peppers, cored and sliced - I used yellow, orange, and green
  - 1 large red onion, peeled and sliced
  - 2 - 4 plum tomatoes, sliced thick
  - 1/4 cup chopped fresh basil
  - 2 Tbsp chopped fresh oregano
  - 4 large garlic cloves, finely chopped
  - 1/3 cup extra virgin olive oil

  ## Preparation

  1. Heat olive oil in a large skillet over medium-high heat.
  1. Add tomato slices in a single layer and let sit for 2 - 3 minutes or until the bottom begins to turn orange and somewhat bubbly.
  1. Flip tomato slices and add onions, peppers, and garlic. Saute for about 10 minutes. 
  1. Stir in seasonings and continue to cook, reducing heat to medium, until peppers are soft and mixture is thick, about 20 minutes.
  1. While veggies cook, grill sausages until they are no longer pink in the middle, about 20 minutes, turning occasionally.
  1. Cut sausages into bite-size pieces, mix into pepperonata, and serve.


name: Mediterranean Beef Stew with Green Olive Pesto
url: http://www.health-bent.com/soups/paleo-mediterranean-beef-stew
short: mediterranean-beef-stew-with-green-olive-pesto
hash: 50c1e1f8
md:
  # Mediterranean Beef Stew with Green Olive Pesto

  [Health-Bent | Food Worth Eating | Mediterranean Beef Stew with Green Olive Pesto](http://www.health-bent.com/soups/paleo-mediterranean-beef-stew)

  ## Ingredients

  - 2 T fat of your choice
  - 2 lb. chuck shoulder, cubed
  - 1 yellow onion, chopped
  - 3 cloves garlic, finely chopped
  - 1 carrot, finely chopped
  - 3/4 c raisins
  - (1) 28 oz. can fire roasted crushed tomatoes
  - 1 c red wine
  - 1/4 c balsamic vinegar
  - 1 lemon, sliced and seeds removed
  - S&P

  ### For the Pesto

  - 1 handful of basil leaves
  - 1/2 handful of mint leaves
  - 1/2 c green olives (about 20)
  - 3 T extra virgin olive oil


  ## Method

  1. Preheat the oven to 350ºF.

  1. In a dutch oven melt your fat. Salt and pepper the cubed chuck pieces, add them to the pot and let them brown on each side. Don’t fidget with them or remove them until you see a visible brown crust on the meat. Remove and reserve on a plate.  To the pot, add the onion, garlic and carrot. Let them sweat and saute until soft, about 10 minutes. Add the meat back to the pot, along with the tomatoes, raisins, red wine and balsamic vinegar. Stir to combine. 

  1. Top with sliced lemons.

  1. Lay a piece of parchment paper of the the top of the pot and press it down into the pot. Place in the oven and braise for 2 hours. Taste the meat, it should be super tender, if it’s not give it another half hour or so.

  1. Once you’re about 10 minutes from the stew finishing; combine all the ingredients for the pesto in a mini food processor. Pulse until everything has come together.

  1. When the stew is out of the oven, take the lemon rinds out, but leave in the flesh…it’ll separate very easily. Swirl in the pesto and serve.


name: Chili (Beanless)
short: chili-beanless
hash: fcaf1062
url:
  https://web.archive.org/web/20121004005636/http://www.realfoodfreaks.com/2012/04/02/chili-beanless-cuz-i-dont-eat-em/

md:
  # Chili (Beanless)

  [Chili (Beanless… cuz I don’t eat ‘em) « Real Food Freaks](https://web.archive.org/web/20121004005636/http://www.realfoodfreaks.com/2012/04/02/chili-beanless-cuz-i-dont-eat-em/)

  ## Ingredients

  - 3 Tbsp coconut oil
  - 1 large red onion, diced
  - 3 organic peppers (I like a mixture of red and green), diced
  - 6 cloves garlic, minced
  - 1 7 oz jar tomato paste (I like this brand)
  - 2 lbs ground beef
  - 1 26 oz tetra pack diced Pomi tomatoes (or whatever diced tomatoes you prefer)
  - 1/2 quart homemade beef stock
  - 2 Tbsp chili powder
  - 2 Tbsp cumin
  - 2 Tbsp cocoa powder (I got this idea from The Clothes Make the Girl– she is genius!)
  - 1 tsp crushed red pepper (add more or less depending on spice preference)
  - 1 tsp sea salt
  - 1/2 tsp ground black pepper
  - 1/2 tsp all spice
  - scallions (optional)
  - avocado (optional)

  ## Method

  1.  Melt coconut oil in a large pot over medium heat.  Saute onion, peppers, garlic, and tomato paste until soft.

  2.  Add ground beef and sauteed until browned– stir frequently.  Drain the fat if necessary.

  3.  Add tomatoes, stock, and seasonings.  Simmer for a few hours over low heat.

  4.  Top with sliced scallions and avocado and enjoy.


name: Grilled Steak with Roasted Jalapeño Chimichurri
url: https://www.seriouseats.com/recipes/2012/05/ted-allens-grilled-steak-with-roasted-jalepeno.html
short: grilled-steak-with-roasted-jalapeno-chimichurri
hash: b4aebb34
md:
  # Grilled Steak with Roasted Jalapeño Chimichurri

  [Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri Recipe | Serious Eats](https://www.seriouseats.com/recipes/2012/05/ted-allens-grilled-steak-with-roasted-jalepeno.html)

  ## Ingredients

  - 2 jalapeño chilis
  - 2 cups cilantro leaves and sprigs, finely chopped
  - 2 cups parsley leaves and sprigs, finely chopped
  - 2 medium cloves garlic, minced (about 2 teaspoons)
  - 3 tablespoons juice from 3 to 4 limes
  - 3 tablespoons dry red wine
  - 1 tablespoon red-wine vinegar
  - 1/2 cup extra-virgin olive oil, plus more for brushing
  - Kosher salt and freshly ground black pepper
  - 2 pounds skirt steak

  ## Directions

  1. Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

  1. In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

  1. If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

  1. Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.


name: Pork Loin with Peppers, Mushrooms and Onions
url: https://www.paleoplan.com/2010/02-23/pork-loin-with-peppers-mushrooms-n-onions/
short: pork-loin-with-peppers-mushrooms-and-onions
hash: e2541606
md:
  # Pork Loin with Peppers, Mushrooms and Onions

  [Pork Loin with Peppers, Mushrooms and Onions](https://www.paleoplan.com/2010/02-23/pork-loin-with-peppers-mushrooms-n-onions/)

  ## Ingredients

  - 1 tablespoon(s) coconut oil
  - 1 pound(s) pork loin
  - 1 tablespoon(s) caraway seeds
  - 1/2 teaspoon(s) sea salt
  - 1/4 teaspoon(s) black pepper freshly ground
  - 1 medium onion(s), red thinly sliced
  - 3 medium mushroom(s), porcini sliced
  - 2 medium bell pepper(s), red sliced
  - 4 medium garlic clove(s) minced
  - 1/3 cup(s) chicken broth

  ## Instructions

  1. Wash and chop vegetables.
  1. Slice pork loin thinly, and season with caraway seeds, sea salt and freshly ground black pepper.
  1. Heat a large sauté pan over medium-high heat. Add coconut oil when hot.
  1. Add pork loin and brown slightly.
  1. Add onions and mushrooms, and continue to sauté until mushrooms are brown and onions are slightly translucent.
  1. Add peppers, garlic and chicken broth. Simmer until vegetables are tender and pork is fully cooked.


name: Simple Beef and Broccoli Stir Fry
url: https://paleogrubs.com/beef-and-broccoli-recipe
short: simple-beef-and-broccoli-stir-fry
hash: 146dd760
md:
  # Simple Beef and Broccoli Stir Fry

  [Simple Beef and Broccoli Stir Fry | Paleo Grubs](https://paleogrubs.com/beef-and-broccoli-recipe)

  ## Ingredients

  - 1.5 lbs. sirloin, thinly sliced
  - 4 tbsp coconut aminos, divided
  - 4 tbsp red wine vinegar, divided
  - 3 tbsp chicken broth
  - 4 cloves garlic, minced
  - 1 tsp arrowroot flour
  - 1 tsp honey
  - 1 tbsp ginger, minced
  - 1/2 tsp sesame oil
  - 1 head broccoli, cut into florets
  - 4 carrots, diagonally sliced
  - 3 tbsp coconut oil, divided

  ## Directions

  1. Place the sirloin in a small bowl with one tablespoon each of red wine vinegar and coconut aminos and toss to coat. Let marinate for 15 minutes at room temperature.

  1. Meanwhile, whisk together 3 tablespoons each red wine vinegar, coconut aminos, and chicken broth. Stir in the garlic, ginger, arrowroot, honey, and sesame oil. Prepare a separate small bowl with 1 tablespoon of water and set it next to the stove along with the garlic sauce.

  1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place the steak in the skillet in a single layer. The meat should sizzle; otherwise the pan is not hot enough. Cook for 1-2 minutes per side to brown, and then transfer to a bowl.

  1. Add the remaining tablespoon of coconut oil to the skillet. Stir in the broccoli and carrots, cooking for 2 minutes. Add the water to the skillet and cover with a lid. Let cook for 2-3 minutes, then remove the lid and cook until all of the water has evaporated.

  1. Add the garlic mixture to the vegetables and stir to coat. Add the beef back into the pan and toss until the sauce thickens and everything is well coated. Serve immediately.


name: Quick Crock Pot Chili
url: https://healthstartsinthekitchen.com/quick-crock-pot-chili/
short: quick-crock-pot-chili
hash: eecf5c5a
md:
  # Quick Crock Pot Chili

  [Quick & Easy Crock Pot Chili — Health Starts in the Kitchen](https://healthstartsinthekitchen.com/quick-crock-pot-chili/)

  ## Ingredients

  - 1 pound ground beef cooked
  - 32 - 40 ounces chopped tomatoes in juice 1 quart home canned
  - 64 ounces tomato juice 2 quarts home canned
  - 1 cup chopped green pepper 1/2hungarian wax & 1/2green peppers
  - 2 rib celery Chopped
  - 1 large Onion Chopped (about 1 & 1/2 cups)
  - 2 teaspoons Sea Salt
  - 3 tablespoons organic chili powder
  - 1 tablespoon Cumin
  - 1 teaspoon Black Pepper
  - Crushed Red Pepper Flakes if desired for spicier chili

  ## Instructions

  1. Combine everything together in your crock pot and cook on low for 8+ hours.
  1. Garnish with cheese, sour cream, avocado, chopped raw onion, etc as desired.
  1. Serve with my Gluten Free Blue Corn Muffins, Grain Free Buttermilk Biscuits, or Paleo Grain Free Everything Rolls


name: Roasted Herbed Beef Tenderloin
url: https://www.chowhound.com/recipes/roasted-herbed-beef-tenderloin-30901
short: roasted-herbed-beef-tenderloin
hash: 68dafeef
md:
  # Roasted Herbed Beef Tenderloin

  [Roasted Beef Tenderloin Recipe - Chowhound](https://www.chowhound.com/recipes/roasted-herbed-beef-tenderloin-30901)

  ## Ingredients

  - 1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat
  - 2 tablespoons vegetable oil
  - 2 tablespoons kosher salt
  - 1 tablespoon freshly ground black pepper
  - 8 tablespoons unsalted butter (1 stick), at room temperature
  - 2 medium garlic cloves, finely chopped
  - 1 tablespoon finely chopped fresh rosemary leaves
  - 1 tablespoon finely chopped fresh thyme leaves
  - Butcher’s twine, as needed

  ## Instructions

  1. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. (If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine. This will help it cook more evenly.) Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside.

  2. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. Meanwhile, make the butter mixture.

  3. Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.

  4. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.

  5. Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing.


name: Chorizo carbonara
short: chorizo-carbonara
hash: a1254c0e
url:
  https://www.jamieoliver.com/recipes/pasta-recipes/chorizo-carbonara-with-catalan-market-salad/#1EmLf9RiqepY4Z95.97

md:
  # Chorizo carbonara

  [Chorizo carbonara recipe | Jamie Oliver pasta recipes](https://www.jamieoliver.com/recipes/pasta-recipes/chorizo-carbonara-with-catalan-market-salad/#1EmLf9RiqepY4Z95.97)

  ## Ingredients

  - 320 g dried penne
  - 70 g Iberico chorizo
  - ½–1 fresh red chilli
  - 2 sprigs of fresh rosemary
  - olive oil
  - 4 cloves of garlic
  - 1 large free-range egg
  - ½ a lemon
  - 2 heaped tablespoons fat-free natural yoghurt

  ## Method


  1. Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

  2. In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

  3. Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta


name: Paleo Swedish Meatballs with Mashed Potatoes {Whole30}
url: https://www.paleorunningmomma.com/paleo-swedish-meatballs-whole30/
short: paleo-swedish-meatballs-with-mashed-potatoes-whole-30
hash: 5d3363e7
md:
  # Paleo Swedish Meatballs with Mashed Potatoes {Whole30}

  [Paleo Swedish Meatballs with Mashed Potatoes {Whole30} | The Paleo Running Momma](https://www.paleorunningmomma.com/paleo-swedish-meatballs-whole30/)

  ## Ingredients

  ### Meatballs:
  - 1 lb grass fed ground beef 80-85% lean
  - 1 small onion minced
  - 1 tbsp ghee, to cook onion
  - 1/4 cup almond flour
  - 1 large egg
  - 3 tbsp coconut milk
  - 2 tsp coconut aminos
  - 1 tsp garlic powder
  - 1 tbsp fresh parsley minced
  - 1/4 tsp allspice
  - 1/4 tsp nutmeg
  - 1/2 tsp sea salt
  - 1/8 tsp pepper

  ### Gravy:
  - 3 Tbsp ghee
  - 1 tbsp + 1 tsp arrowroot starch or tapioca flour
  - 1 3/4 cup beef or chicken bone broth
  - 1/2 cup full fat coconut milk blended prior to adding
  - 1 tsp spicy brown mustard *optional, adds flavor
  - 1 Tbsp coconut aminos *optional, adds flavor
  - salt and pepper to taste

  ### Mashed Potatoes:
  - 2 lbs russet potatoes peeled and cut into 2” pieces
  - 1/2 cup coconut milk
  - 1/4 cup ghee
  - 3/4 tsp sea salt
  - 2-3 Tbsp nutritional yeast optional (for flavor)

  ## Instructions

  ### For Mashed Potatoes:

  1. Heat a 3 quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft
  1. Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk. Mash with a potato masher over very low heat, once smooth, turn heat off and add salt and pepper, to taste, and nutritional yeast, if using. If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)

  ### For Meatballs and Gravy:

  1. In a large, heavy, nonstick skillet, heat 1 tbsp ghee and cook onions over medium heat until soft - you should have about 1/4 cup cooked minced onions. Remove skillet from heat (you will use this skillet to brown meatballs)

  1. Add cooked onions to a large bowl, then add all meatballs ingredients and mix well with your hands, until fully combined (try not to overwork the meat, if possible)

  1. Form meat mixture into 1 1/2 inch balls and place on a parchment lined platter or baking sheet.

  1. Heat your skillet over medium heat and brown meatballs (using a bit more ghee if necessary) turning just 2 to 3 times carefully so they don’t break.

  1. Once browned, remove meatballs to a plate and set aside.

  1. For gravy, turn heat to medium and add 3 tbsp ghee to skillet and whisk in the tapioca or arrowroot until bubbly.

  1. Add remaining gravy ingredients and stir to combine, raise the heat to bring to a strong simmer.

  1. Return meatballs to skillet, lower heat a bit and allow them to simmer in gravy until fully cooked through and gravy has thickened - 3-5 minutes. 

  2. 1. Serve hot with mashed potatoes. Enjoy!


name: Hungarian Beef Goulash
url: https://paleoleap.com/hungarian-beef-goulash/
short: hungarian-beef-goulash
hash: d0c158cb
md:
  # Hungarian Beef Goulash

  [Hungarian Beef Goulash | Paleo Leap](https://paleoleap.com/hungarian-beef-goulash/)

  ## Ingredients

  - Cooking oil (lard, tallow, or butter are three good choices)
  - 0.23 kg stewing beef, cut in cubes (choose grass-fed beef)
  - 2 medium onions, sliced
  - 1 large garlic clove, crushed and minced
  - 1 bell pepper, sliced
  - 30 ml paprika (this can be adjusted to taste, don’t be scared to use a lot of it)
  - 10 ml caraway seeds
  - 1 can chopped tomatoes (fresh tomatoes is even better)
  - 355 ml of bone stock (beef stock is best, but anything will do)
  - Chopped parsley for garnishing.

  ## Preparation

  1. Preheat your oven to 176 C. You can also use a crock-pot, on low temperature.
  1. Brown the beef cubes in a pot with the cooking oil.
  1. Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
  1. Put back the beef to the pot and add the spices, tomatoes and stock.
  1. Put a lit on the pot and transfer to the hot oven or put the preparation in your slow cooker.
  1. Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.
  1. Enjoy and thank mother nature for the grass-fed beef!


name: Lemon And Garlic Tilapia
url: https://paleoleap.com/lemon-garlic-tilapia/
short: lemon-and-garlic-tilapia
hash: 38681e71
md:
  # Lemon And Garlic Tilapia 

  [Lemon And Garlic Tilapia | Paleo Leap](https://paleoleap.com/lemon-garlic-tilapia/)

  ## Ingredients

  - 4 tilapia fillets or any white fish fillets
  - Juice and zest of 1 lemon
  - 4 garlic cloves, minced
  - Lemon wedges, for serving
  - Fresh parsley, minced (to garnish)
  - 59 ml ghee
  - Sea salt and freshly ground black pepper


  ## Preparation

  1. Heat a skillet over medium-high heat.
  1. Season the fish fillets generously with sea salt and black pepper to taste.
  1. Add the ghee, garlic, and zest to the pan and let it melt, stirring occasionally.
  1. Once melted, add the fish fillets to the skillet and cook the fish on both sides, about 2 to 3 minutes per side, depending on the fillets thickness. 
  2. Meanwhile, baste the fish with the ghee sauce as it cooks.
  1. Serve the fillets with fresh parsley and lemon slices.


name: Grilled Fish with Tomato-Lime Salsa Recipe
url: https://paleoleap.com/grilled-fish-tomato-lime-salsa/
short: grilled-fish-with-tomato-lime-salsa-recipe
hash: 63668ec6
md:
  # Grilled Fish with Tomato-Lime Salsa Recipe

  [Grilled Fish with Tomato-Lime Salsa | Paleo Leap](https://paleoleap.com/grilled-fish-tomato-lime-salsa/)

  ## Ingredients

  - 4 white fish fillets, (halibut, cod, tilapia, etc.)
  - 2 tomatoes, seeded and diced
  - 59 ml bell pepper, diced
  - 59 ml fresh cilantro, minced
  - 1 green onion, sliced
  - 1 garlic clove, minced
  - 30 ml. extra-virgin olive oil
  - 30 ml. fresh lime juice
  - 30 ml. fresh lime zest
  - 7 ml. paprika
  - 7 ml. chili powder
  - 7 ml. dried oregano
  - Sea salt and freshly ground black pepper


  ## Preparation

  1. Preheat grill to medium-high heat.
  1. In a bowl, combine the tomatoes, bell pepper, cilantro, green onion, garlic, olive oil, lime juice, lime zest, and season to taste.
  1. Refrigerate until ready to eat.
  1. Season the fish fillets with paprika, chili powder, oregano, sea salt and black pepper.
  1. Grill fish for 3 to 5 minutes per side and set aside.
  1. Serve the fish with the tomato-lime salsa.


name: Beef Bourguignon
url: https://paleoleap.com/beef-bourguignon/
short: beef-bourguignon
hash: c5ecea98
md:
  # Beef Bourguignon

  [Beef Bourguignon | Paleo Leap](https://paleoleap.com/beef-bourguignon/)

  ## Ingredients

  - 3 pounds stewing beef, cut in 2-inch cubes;
  - 104 ml lard, tallow or butter (ghee);
  - 1 sliced carrot;
  - 1 sliced onion;
  - 0.23 kg bacon, cut in chunks;
  - 710 ml of a good quality red wine;
  - 3 to 3-118 ml of beef stock;
  - 15 ml tomato paste;
  - 2 gloves of garlic, minced;
  - 1 bay leaf;
  - 5 ml dried thyme;
  - 1 pound fresh mushrooms, quartered;
  - 20 small white onions;
  - *Optional: Bouquet garni (sprigs of parsley, thyme and 1 bay leaf tied together);
  - Salt and pepper to taste.

  ## Preparation

  1. Preheat your oven to 162 C.

  1. Sauté the bacon chunks in 1 tbsp of the lard, tallow or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan.

  1. Dry the beef cubes in paper towel and brown in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed by batches if it’s easier.

  1. Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat.

  1. Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic and herbs.

  1. Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature accordingly. The meat is ready when fork tender.

  1. While the Beef bourguignon is stewing, heat 3 tbsp of the lard, tallow or butter and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin.

  1. Add 1/2 cup beef stock to the browned onions, season to taste and add the bouquet garni, if using.

  1. Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape, but will be tender and the liquid will be evaporated.

  1. Remove the bouquet garni and set the onions aside.

  1. Make sure your pan is dry, add another 3 tbsp lard, tallow or butter and brown the mushrooms for about 4 minutes.

  1. When the meat is ready, get the pot out of the oven, put it back on the stove-top and remove bay leaf.

  1. Traditional recipes will call for skimming off the fat, but we know better and for flavor and nutrition’s sake we will leave all the fat in the final sauce.

  1. Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce.

  1. Taste and season accordingly.

  1. Add the onions and mushrooms and simmer for another 2 to 3 minutes.

  Serve to family and friends with fresh parsley!


name: Minted pesto chicken stir-fry
url: https://paleoleap.com/quick-and-easy-paleo-stir-fries/
short: minted-pesto-chicken-stir-fry
hash: 608fe51a
md:
  # Minted pesto chicken stir-fry

  [Quick And Easy Paleo Stir-Fries | Paleo Leap](https://paleoleap.com/quick-and-easy-paleo-stir-fries/)

  ## Ingredients

  - Fat for cooking;
  - 2 cups fresh mint leaves;
  - 1/4 cup pine nuts;
  - 1/2 cup grated Parmesan, optional;
  - 1/4 cup olive oil;
  - 1 lb tender chicken, cut in thin strips;
  - 1 onion, thinly sliced;
  - 1 lb mushrooms of any kind, quartered;


  ## Technique

  1. Process the mint, pine nuts and Parmesan, if using, in a food processor and slowly integrate the olive oil. Heat the wok and stir-fry the chicken with your chosen fat. 
  2. Remove the chicken from the wok and reheat it, then stir-fry the onion for 3-4 minutes. 
  3. Add the mushrooms and stir-fry for another 2 minutes. 
  4. Return the chicken to the wok and stir in the mint pesto. 
  5. Cook for another 3 minutes, until everything is hot.


name: Coconut curry stir-fry
url: https://paleoleap.com/quick-and-easy-paleo-stir-fries/
short: coconut-curry-stir-fry
hash: d8b34499
md:
  # Coconut curry stir-fry

  [Quick And Easy Paleo Stir-Fries | Paleo Leap](https://paleoleap.com/quick-and-easy-paleo-stir-fries/)

  ## Ingredients

  - Cooking fat;
  - 1 lb tender chicken cut in thin slices;
  - 2 cups broccoli;
  - 1 large onion;
  - 1 – 13 ounce can coconut milk;
  - 1 1/2 tsp curry powder;
  - 1 tsp grated ginger;
  - A large bunch of fresh spinach;

  ## Technique

  1. Prepare the sauce by mixing together the coconut milk, curry powder and grated ginger. 
  2. Set aside. 
  3. Stir-fry the chicken in a hot wok. 
  4. Remove the chicken from the wok, set aside, reheat the wok and stir-fry the onion with more cooking fat for about 2 minutes. 
  5. Add the broccoli and stir-fry another 3 minutes. 
  6. Return the chicken to the wok, add the coconut curry sauce and the spinach and cook until the spinach is just wilted and the whole preparation is hot. 
  7. Optionally garnish with some coconut flakes.


name: Citrus beef salad stir-fry
url: https://paleoleap.com/quick-and-easy-paleo-stir-fries/
short: citrus-beef-salad-stir-fry
hash: 803d742c
md:
  # Citrus beef salad stir-fry

  [Quick And Easy Paleo Stir-Fries | Paleo Leap](https://paleoleap.com/quick-and-easy-paleo-stir-fries/)

  ## Ingredients

  - Fat for cooking;
  - 1 lb tender beef cut into thin strips;
  - 1 onion, sliced;
  - 2 garlic cloves, minced;
  - 1 tsp grated ginger;
  - 1 tsp lemon zest;
  - 1 tsp orange zest;
  - 1 tbsp lemon juice;
  - 1 tbsp orange juice;
  - A big bunch of spinach;
  - 1 lemon, segmented;
  - 1 orange, segmented;

  ## Technique

  1. As per the general technique, stir-fry the beef with tallow or clarified butter. 
  2. Remove the beef from the wok, make sure the wok regains its temperature, add more cooking fat and stir-fry the onion, ginger and garlic for about 3 minutes. 
  3. Return the beef to the wok and add the orange and lemon juice. 
  4. Bring to a boil and add the bunch of spinach. 
  5. Cook until just wilted. Serve on a bed of citrus with the segmented lemon and orange.


name: Kladdkaka, the Swedish gooey kake
url: https://www.yummly.com/recipe/Kladdkaka_-the-Swedish-sticky-cake-2611614#directions
short: kladdkaka-the-swedish-gooey-kake
hash: 34ac063e
md:
  # Kladdkaka, the Swedish gooey kake

  ## Ingredients
  - 230 g sugar
  - 100 g butter
  - 2 eggs
  - 75 g flour
  - 30 g cocoa powder
  - 1/3 tsp crushed vanilla bean
  - 1/3 tsp salt

  ## Instructions
  1. Preheat the oven to 200°C. In a small saucepan, melt the butter and set aside.

  1. In a bowl, combine sugar, eggs, vanilla and salt and mix for a couple of minutes at low speed. Do not overmix - keep the speed low and stop when the ingredients are combined.

  1. Once combined, add the flour and cocoa powder and start the mixer again, always at low speed. As you are mixing, pour in the melted butter and continue mixing. Stop when everything is evenly incorporated.

  1. Transfer the batter into a springform pan and bake at 200°C for 17 minutes. As a general rule you should take the cake out when the sides look just done but the centre is still a little wobbly. Let sit for 10 minutes before serving.

  ### Recipe Notes
  I have tried making this cake in an "allergy-free" version, making it both gluten and dairy free. I subbed the butter with a plant-based alternative and subbed the flour with a gluten free flour mix. In the gluten-free version I used 85 g of the flour mix.


name: Chinese chicken and sweetcorn soup
url: https://www.greedygourmet.com/recipes-for-diets/omnivore/chinese-chicken-sweetcorn-soup/
short: chinese-chicken-and-sweetcorn-soup
hash: 655f9589
md:
  # Chinese chicken and sweetcorn soup

  [Chinese Chicken and Sweetcorn Soup - an authentic Chinese soup recipe](https://www.greedygourmet.com/recipes-for-diets/omnivore/chinese-chicken-sweetcorn-soup/)

  ## INGREDIENTS

  - 15ml (1 tbsp) vegetable oil
  - 2 garlic cloves, peeled and finely chopped
  - 2.5cm (1in) ginger, peeled and finely chopped
  - 15ml (1 tbsp) light soy sauce
  - 2 cobs (300g/10oz) sweetcorn kernels
  - 1.5ℓ (6 cups) chicken stock
  - 45ml (3 tbsp) cornflour
  - 2 cooked chicken breasts, shredded
  - 2 eggs, whisked
  - 15ml (1 tbsp) sesame oil
  - 2 spring onions, washed and finely sliced



  ## INSTRUCTIONS
  1. Fry the garlic and ginger in the oil for 1 minute in a large saucepan.
  1. Add the sweetcorn and soy sauce then fry for 3 minutes.
  1. Pour in the stock and let the soup bubble.
  1. Create a slurry with the cornflour by adding a bit of water with the flour in a cup.
  1. Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.
  1. Stir in the chicken.
  1. Just like you did with the slurry, add the whisked eggs to the soup while stirring.
  1. Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.


name: Low-Fat Cream of Chicken Soup
url: https://www.thespruceeats.com/low-fat-cream-of-chicken-soup-2246566
short: low-fat-cream-of-chicken-soup
hash: b2334506
md:
  # Low-Fat Cream of Chicken Soup

  [Low-Fat Cream of Chicken Soup Recipe](https://www.thespruceeats.com/low-fat-cream-of-chicken-soup-2246566)

  ## Ingredients

  - 2 tsp. canola oil
  - 1 cup onion ( chopped)
  - 1 cup carrots (sliced)
  - 1 1/2 cups mushrooms (sliced)
  - 1 tsp. dried mixed herbs (such as thyme, basil, oregano, marjoram, sage, rosemary)
  - 2 cups cooked chicken (cubed)
  - 1 cup peas (fresh or frozen)
  - 4 cups fat-free, low-sodium chicken broth
  - 1 cup fat-free half-and-half
  - 1/4 cup cornstarch (dissolved in 1/4 cup fat-free milk)
  - Salt and pepper to taste



  ## Steps to Make It
  1. Heat oil in a large saucepan or Dutch oven over medium heat.

  1. Sauté onions and carrots until onions are softened, about 7 to 8 minutes. Add mushrooms and mixed herbs, and sauté for 5 more minutes.

  1. Stir in chicken and peas, then add chicken broth.

  1. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  1. Add fat-free half-and-half. Stir in cornstarch mixture and continue to simmer gently for 5 more minutes until thickened.


name: Sweet and Sour Pork With Pineapple
url: https://www.thespruceeats.com/sweet-and-sour-pork-with-pineapple-4071416
short: sweet-and-sour-pork-with-pineapple
hash: e0ba0c3b
md:
  # Sweet and Sour Pork With Pineapple

  [Sweet and Sour Pork With Pineapple Recipe](https://www.thespruceeats.com/sweet-and-sour-pork-with-pineapple-4071416)

  ## Ingredients

  ### For the Sweet and Sour Sauce

  - 1 cup of water
  - 1/2 cup ketchup
  - 1/2 cup rice vinegar
  - 1/2 cup rock sugar ​(or caster sugar)
  - 1/2 tablespoon potato starch (mixed with 1 tablespoon water)
  - Salt (to taste)

  ### For the Pork Marinade

  - ​1 pound pork tenderloin (cut it into 1-inch cubes)
  - 1 tablespoon light soy sauce
  - 1 teaspoon dark soy sauce
  - 1 tablespoon rice wine
  - 1/2 teaspoon five-spice powder
  - 1/4 teaspoon ground white pepper
  - 2 cloves garlic (minced)
  - 1 egg (lightly beaten)
  - 3 tablespoons corn flour
  - 1 tablespoon plain flour

  ### For the Stir-Fry

  - 3 cups oil (for deep-frying the pork)
  - 1 tablespoon cooking oil
  - 1 clove of garlic (sliced)
  - 3 1/2 ounces fresh pineapple (or canned pineapple, cut it into 1-inch chunks)
  - 1/2 yellow bell pepper (cut into 1-inch diamond shape)
  - 1/2 green bell pepper (cut into 1-inch diamond shape)
  - 1/2 white onion (diced small)

  > Garnish: 1/2 tablespoon white sesame



  ## Steps to Make It

  Note: while there are multiple steps to this recipe, this sweet and sour pork dish is broken down into workable categories to help you better plan for cooking.

  ### Prepare Sweet and Sour Sauce
  1. Gather the ingredients.

  1. Take a saucepan and put all the ingredients in the saucepan and mix evenly before you start cooking. You must stir the sauce all the time just in case the sauce turns lumpy.

  1. Bring the sauce to a boil then turn the fire to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it’s ready.

  ### Marinate the Pork
  1. Gather the ingredients.

  1. Marinate pork with soy sauce, rice wine, five-spice powder, ground white pepper, and minced garlic for 10 minutes.

  1. Add egg, corn flour, and plain flour into Step 2 and mix them evenly. Keep it in the refrigerator for 30 minutes.

  ### Stir-Fry the Pork
  1. Gather the ingredients.

  1. Heat up 3 cups oil in a wok or deep saucepan to 325 F/ 170 C.

  1. Gently slide in the pork tenderloin cubes and deep-fry until golden brown in color.

  1. Line a couple sheets of kitchen towel on a plate and place the cooked pork onto the plate.

  1. Heat up 1 tablespoon oil in a wok and stir-fry 1 clove garlic and onion until the fragrant comes out.

  1. Add bell peppers and pineapple into the wok and stir-fry for 30 seconds.

  1. Add the pork back into the wok with all the vegetable and pineapple, along with the sweet and sour sauce and mix evenly. You can alter the amount of sweet and sour sauce you want to use.

  1. Garnish with the sesame seeds.


name: Coeliac Breakfast Tray Bake
url: https://www.primarytimes.co.uk/recipes/coeliac-breakfast-tray-bake
short: coeliac-breakfast-tray-bake
hash: 9c516f47
md:
  # Coeliac Breakfast Tray Bake

  [Coeliac Breakfast Tray Bake](https://www.primarytimes.co.uk/recipes/coeliac-breakfast-tray-bake)

  ## Ingredients:

  * 2 tbs olive oil

  * 1 small onion, finely diced

  * 1 clove garlic

  * 1 tsp smoked paprika

  * ½ tsp ground black pepper

  * 400g potatoes, 1cm diced

  * 250g mushrooms, quartered

  * 1 tsp salt

  * 400g chopped cherry tomatoes

  * 4  eggs

  * Hot sauce to taste

  # Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.

  1. Place the onions, garlic, paprika, pepper, potatoes and mushrooms into an oven tray and toss them in the oil.

  1. Place the tray into the oven for 25 minutes, so the potatoes and mushrooms are softening. Add the tomatoes, and make four indentations with the back of a spoon into the mixture. Break one egg into each indentation. Cook for 10-15 minutes (10 minutes for soft yolks or 15 minutes for firm). If desired finish under a hot grill, then serve with hot sauce.


name: Coca-Cola Pulled Pork Recipe
url: https://lifewithlorelai.com/2016/10/05/coca-cola-pulled-pork-recipe-slow-cooker/
short: coca-cola-pulled-pork-recipe
hash: c65bb34d
md:
  # Coca-Cola Pulled Pork Recipe

  [Coca-Cola Pulled Pork Recipe For A Slow Cooker - Appetizer or Main Dish](https://lifewithlorelai.com/2016/10/05/coca-cola-pulled-pork-recipe-slow-cooker/)

  ## Ingredients:

  - Boneless Pork Roast
  - 1/4 Cup – Minced Onion
  - 1 Liter – Coca-Cola Classic (2 – 1/2 L bottles)
  - 1 – 18oz bottle  – Barbecue Sauce
  - Salt
  - Pepper

  ## Directions:

  1. Turn Slow Cooker on to the High setting.
  1. Mince Onions and place in the slow cooker.
  1. Put in the Boneless Pork Roast.
  1. Salt and Pepper to taste.
  1. Pour in bottle of Barbecue Sauce
  1. Add the 2 bottles of Coca-Cola Classic
  1. Cover and let simmer for 4-5 hours.
  1. Remove pork from the slow cooker and shred the meat using two forks.
  1. Return pork to the sauce in the slow cooker, continue to simmer until time to serve.

  #### HACK:

  After pouring the barbecue sauce into the crock, add a little bit of Coca-Cola to the bottle and gently turn the bottle. The barbecue sauce will incorporate with the Coca-Cola and you can pour it all into the slow cooker. It’s a great tip for not wasting a drop of barbecue sauce!


name: Hunter's chicken
url: http://allrecipes.co.uk/recipe/34255/hunter-s-chicken.aspx
short: hunters-chicken
hash: 36dd0a80
md:
  # Hunter's chicken

  [Hunter's chicken recipe - All recipes UK](http://allrecipes.co.uk/recipe/34255/hunter-s-chicken.aspx)

  ## Ingredients

  - 2 skinless chicken breast fillets
  - 4 rashers smoked streaky bacon
  - 1 tub BBQ sauce
  - 2 to 3 handfuls grated cheese

  ## Method

  1. Preheat the oven to 190 C / Gas 5.
  1. Bring a small pan of water to the boil. Add the chicken and boil gently for 10 minutes, then drain and place in an ovenproof dish.
  1. Wrap each breast with two bacon rashers, then cover in BBQ sauce. Finally, sprinkle with grated cheese.
  1. Bake in the oven for 12 minutes, or till the cheese is bubbly and the chicken is cooked through.


name: Curry Sauce
short: curry-sauce
hash: 8c233bab
url:
  https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt

md:
  # Curry Sauce

  ## Ingredients

  * 2 lb (900g) cooking onions
  * 2 oz (50g) green ginger
  * 2 oz (50g) garlic
  * 2? pint (I litre 570ml) water
  * 1 teaspoon salt
  * 1 tin (8oz/225g) tomatoes
  * 8 tablespoon vegetable oil
  * 1 teaspoon tomato puree
  * 1 teaspoon turmeric
  * 1 teaspoon paprika

  ## Method

  ### Stage One

  1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.

  1. Put the ginger and garlic into a blender with about 275ml of the water and blend until smooth.

  1. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.

  1. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.

  1. Leave to cool.

  ### Stage Two

  1. Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.

  1. Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb. *[See Cooking the Chicken](https://menu.silvrtree.co.uk/view/prepare-chicken-for-curry)*

  1. *Freezing:* Freezing is best done at this stage.

  ### Stage Three

  1. Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.

  1. Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.

  1. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.

  1. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.

  1. You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
  Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.

  1. Use immediately or cool and refrigerate for up to four days.


name: Prepare Chicken for Curry
short: prepare-chicken-for-curry
hash: f8921431
url:
  https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt

md:
  # Prepare Chicken for Curry

  [Full text of "curry secrets"](https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt)

  ## Ingredients

  * 900 g of chicken
  * 6 tbsp veg oil
  * 1 tsp tumeric
  * 4 tbsp reserved curry sauce from [Curry Sauce: Stage 2](https://menu.silvrtree.co.uk/view/curry-sauce)


  ## Method


  1. With a sharp knife remove all fat and membranes from the chicken portions and cut each into eight equal sized  pieces. Wash and drain. 

  1. Place the remaining ingredients into a large saucepan and mix well. 

  1. Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 minutes) . 

  1. Add chicken and stir until all the pieces are well coated with the sauce. 

  1. Turn down the heat and continue cooking with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently. 

  1. Remove chicken pieces (leaving behind the sediment) and place them in a clean container. The cooked chicken can now be used immediately for many of the chicken curries or cooled and refrigerated for up to four days. 

  1. Freezing. Freeze for up to 2 months. 


name: Chicken Curry
short: chicken-curry
hash: b614d72b
url:
  https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt

md:
  # Chicken Curry 

  [Full text of "curry secrets"](https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt)

  > This is a basic curry dish which is simple to make 
  requiring little other than the cooked chicken and the 
  curry sauce. If you wish to make this into chicken madras 
  use one teaspoonful of chilli powder. Double this amount 
  and you will get a vindaloo. 


  ## Ingredients

  * 5 tablespoon of vegetable oil 

  * 425ml [curry sauce (page 20)](https://menu.silvrtree.co.uk/view/curry-sauce)

  * 1 teaspoon salt 

  * Pinch of chilli powder 

  * 450g chicken [cooked as on page 52](https://menu.silvrtree.co.uk/view/prepare-chicken-for-curry) 

  * 1 level teaspoon of garam masala 

  * Half level teaspoon ground cummin 

  * Pinch of ground fenugreek 

  * Half tomato thinly sliced 

  * 1 tablespoon finely chopped green coriander 

  ## Method

  1. Heat the oil in a large, deep frying pan, and add the curry 
  sauce, and bring to the boil. 

  1. Without reducing the heat, add the salt, chilli powder and 
  chicken, and continue cooking for about five minutes. 

  1. Now turn down the heat and stir in the garam masala. 
  Ground cummin, and dried fenugreek. Simmer for a further 
  2-3 minutes. 

  1. Put in the sliced tomato and half the coriander and cook 
  for another two minutes. Skim off any excess oil and serve 
  sprinkled with the remaining coriander. 

  *A little trick. During the last couple of minutes of 
  cooking a restaurant chef will often stir in a teaspoon or 
  so of the marinade used for tandoori chicken. This 
  improves the texture and flavour of the sauce and well as 
  improving colour.* 


name: Chicken Korma
short: chicken-korma
hash: 27271cde
url:
[cell repeats an earlier one in this file: 101 characters]

md:
  # Chicken Korma 

  [Full text of "curry secrets"](https://archive.org/stream/CurrySecrets/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home_djvu.txt)

  > This dish is a delicious one preferred by those who like 
  their curries mild. 


  ## Ingredients

  * 4 tablespoon vegetable oil 

  * 425ml [curry sauce (page 20)](https://menu.silvrtree.co.uk/view/curry-sauce)

  * 450g [cooked as on page 49](https://menu.silvrtree.co.uk/view/prepare-chicken-for-curry)

  * 2 tablespoon of cashew nuts finely chopped 

  * 1.5 teaspoon salt 

  * Half teaspoon yellow food colouring 

  * Half teaspoon garam masala 

  * 1 teaspoon ground cummin 

  * Half pint (150ml or one cup) single cream 

  * 2 teaspoon finely chopped green coriander 

  ## Method

  1. Heat the oil in a large, deep curry pan and add to it the 
  curry sauce. Bring to the boil on a high heat. 

  1. Do not reduce the heat. Put in the chicken, cashew nuts, 
  salt, and food colouring. Stir, and cook for five minutes 
  or so, stirring regularly. 

  1. Turn down the heat slightly and continue to cook for a 
  further five minutes. Stir in the garam masala and ground 
  cummin. 

  1. Now stir in the cream and heat gently for 3-4 minutes, 
  stirring all the time. 

  1. Serve sprinkled with green coriander. 


name: Chicken with Mustard Sauce
url: http://allrecipes.co.uk/recipe/7959/chicken-with-mustard-sauce.aspx
short: chicken-with-mustard-sauce
hash: 5102604f
md:
  # Chicken with Mustard Sauce

  [Chicken with mustard sauce recipe - All recipes UK](http://allrecipes.co.uk/recipe/7959/chicken-with-mustard-sauce.aspx)

  ## Ingredients

  * 5 tablespoons plain flour
  * 1/2 teaspoon salt
  * 1/4 teaspoon black pepper
  * 4 skinless, boneless chicken breast fillets, cubed
  * 125g butter
  * 1 shallot, chopped
  * 125ml white wine
  * 125ml chicken stock
  * 2 tablespoons Dijon mustard
  * 2 tablespoons grainy mustard
  * 4 tablespoons double cream
  * 1 teaspoon chopped fresh parsley
  * 1 lemon, juice and pulp

  ## Method

  1. In a large, resealable plastic bag, mix flour, salt and pepper. Place cubed chicken in the bag and shake to coat.

  1. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Remove chicken from the pan and set aside.

  1. Stir shallot into the frying pan and saute until tender. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard.

  1. Return chicken to the pan and blend in the double cream. Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice and lemon pulp just before serving.

  ---

  ## Cook method

  #### How We Make It At Our Kitchen

  1. The chicken is marinated for four hours in wholegrain and Dijon mustard before it’s roasted in the oven

  1. Then the COOK chefs make a [velouté sauce](https://menu.silvrtree.co.uk/view/veloute-sauce) using chicken stock and wholegrain and Dijon mustard

  1. Red onions are sweated with red wine vinegar, balsamic vinegar and demerara sugar for about half an hour until caramelised. 

  2. When they are added as a garnish, they not only look great, but really cut through the mustard, making this a wonderfully rounded dish


name: Creamy white wine chicken
url: https://www.bbc.co.uk/food/recipes/creamy_white_wine_58519
short: creamy-white-wine-chicken
hash: ee9684f7
md:
  # Creamy white wine chicken

  [Creamy white wine chicken](https://www.bbc.co.uk/food/recipes/creamy_white_wine_58519)

  ## Ingredients
  * 1 tbsp vegetable oil
  * 150g/5½oz smoked streaky bacon
  * 2 chicken breasts
  * 1 large onion
  * 2 garlic cloves
  * 200g/7oz mushrooms, about 10–15 mushrooms
  * knob unsalted butter
  * pinch dried mixed herbs
  * 250ml/9fl oz white wine
  * 250ml/9fl oz single cream



  ## Method
  1. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.

  1. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.

  1. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.

  1. Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.

  1. Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.


name: Chicken a la King
url: https://www.allrecipes.com/recipe/8564/chicken-a-la-king-i/
short: chicken-a-la-king
hash: 344677c3
md:
  # Chicken a la King

  [Chicken a la King I Recipe | Allrecipes](https://www.allrecipes.com/recipe/8564/chicken-a-la-king-i/)

  ## Ingredients
   
  * 1 (4.5 ounce) can mushrooms, drained, liquid reserved
   
  * 1 green bell pepper, chopped
   
  * ½ cup butter
   
  * ½ cup all-purpose flour
   
  * 1 teaspoon salt
   
  * ¼ teaspoon ground black pepper
   
  * 1 ½ teaspoons chicken bouillon powder
   
  * 1 ½ cups milk
   
  * 1 ¼ cups hot water
   
  * 4 cooked, boneless chicken breast halves, chopped
   
  * 4 ounces chopped pimento

  ## Directions

  1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.

  1. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

  1. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

  1. Stir in chicken and pimiento. Heat through.


name: Veloute Sauce
url: http://allergyfreetestkitchen.com/2012/10/veloute-sauce/
short: veloute-sauce
hash: fa3dfb50
md:
  # Veloute Sauce

  [Gluten free veloute sauce](http://allergyfreetestkitchen.com/2012/10/veloute-sauce/)

  ## Ingredients:

  * 2 T. dairy free and soy free tub margarine (or butter)

  * 2 T. brown rice flour (or all purpose wheat flour)

  * 1/4 tsp. salt

  * 1/8 tsp. pepper

  * 1/8 tsp. ground nutmeg

  * 1 cup chicken broth

  ## Directions:

  1. Melt margarine over low heat. Stir in flour and spices and cook until mixed (a very short time).

  1. Stir in broth gradually. Heat to boiling and boil and stir for one minute.


name: Paleo Pork Tenderloin with Fig and Balsamic Glaze
url: https://paleogrubs.com/balsamic-pork-tenderloin-recipe
short: paleo-pork-tenderloin-with-fig-and-balsamic-glaze
hash: a9540732
md:
  # Paleo Pork Tenderloin with Fig and Balsamic Glaze

  [Paleo Pork Tenderloin with Fig and Balsamic Glaze](https://paleogrubs.com/balsamic-pork-tenderloin-recipe)

  ## Ingredients
  * 1 pork tenderloin (about 1 1/2 lbs.)
  * Salt and pepper
  * 1 cup dried figs
  * 1 cup orange juice
  * 2 tbsp balsamic vinegar, divided
  * 1 tbsp fresh parsley, chopped


  ## Directions
  1. Place the dried figs in a saucepan and cover with orange juice. Soak for 10 minutes. Add one tablespoon of balsamic and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Remove from heat. Transfer the mixture to a blender or food processor and puree until smooth. Set aside.

  2. Preheat the oven to 375 degrees F. Generously season the pork with salt and pepper and place on a rimmed baking sheet. Stir together 1/4 cup of the fig butter with the remaining tablespoon of balsamic and brush over the pork. Roast for 25-30 minutes, or until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Top with parsley to serve.


name: Stuffed Chicken Breast (paleo and grain free)
url: http://www.cavegirlcuisine.com/recipes/stuffed-chicken-breast/
short: stuffed-chicken-breast-paleo-and-grain-free
hash: 9f58187e
md:
  # Stuffed Chicken Breast (paleo and grain free)

  [Stuffed Chicken Breast (paleo and grain free)](http://www.cavegirlcuisine.com/recipes/stuffed-chicken-breast/)

  ## Ingredients
  - 2 chicken breasts

  - approximately 10 basil leaves

  - 1/2 roasted red pepper

  - 2 slices ham (nitrate-free)

  - 1/4 teaspoon dried lemongrass

  - Sea salt and ground pepper to taste

  - 1 large egg

  - 1/2 cup coarsely ground almond meal


  ## Directions
  1. Preheat oven to 350 degrees. Mist a light layer of olive oil over a baking dish. Set aside.

  2. Place chicken breasts between two pieces of parchment paper.  Using the flat side of a meat tenderizer mallet, bang the chicken until it is about 1/4 thick.

  3. Remove top layer of parchment paper. Season tops of breasts with salt and pepper. Place a layer of basil on the chicken. Next, use one slice of ham per breast (cut up the ham in half or quarters to help cover the area if necessary). The next layer is a quarter each of the roasted red pepper. Season with the lemongrass.

  4. Carefully roll up each chicken breast starting with the narrower end and rolling towards the other.

  5. Whisk the egg in a bowl. Place the almond meal in a separate bowl. Using a pastry brush, dredge a roll in the egg wash and then cover with the almond meal. Do this with both chicken breasts.

  6. Place the chicken rolls, seam side down in the baking dish. Cook for 25-30 minutes until the chicken is thoroughly cooked. Let rest for about 10 minutes.

  7. Enjoy!


name: Grilled Lemon Garlic Rosemary Chicken Breasts
url: https://www.phoenixhelix.com/2013/07/21/grilled-lemon-garlic-rosemary-chicken-breasts/
short: grilled-lemon-garlic-rosemary-chicken-breasts
hash: cadeaf02
md:
  # GRILLED LEMON GARLIC ROSEMARY CHICKEN BREASTS

  [Grilled Lemon Garlic Rosemary Chicken Breasts (Paleo, AIP, GAPS, Wahls, Whole30) - Phoenix Helix](https://www.phoenixhelix.com/2013/07/21/grilled-lemon-garlic-rosemary-chicken-breasts/)

  ## INGREDIENTS
  - 2 lbs. boneless chicken breasts

  - 1/2 cup fresh-squeezed lemon juice (takes 2-4 lemons, depending on size)

  - 1 Tbsp. extra virgin olive oil

  - 1 Tbsp. fresh rosemary (minced)

  - 1 clove garlic (pressed)

  - 1/4 tsp. sea salt

  - 1/4 tsp. black pepper (optional – omit for AIP)



  ## INSTRUCTIONS
  1. In a large glass measuring cup, stir together the lemon juice, olive oil, rosemary, garlic, salt (and pepper if using). Set aside.

  2. Pound the chicken breasts to an even thickness and cut into strips.

  3. Place the chicken in a large bowl or casserole dish and pour marinade on top. Toss to coat well, cover & refrigerate 2-3 hours. (Don’t marinate longer than this. Lemon juice is a strong, fast-acting marinade).

  4. Preheat a gas grill for 10 minutes on high. Then turn heat down to medium and grill the chicken, covered, for 4 minutes per side.


name: Sweet and Savory Moroccan Chicken
url: https://paleogrubs.com/moroccan-chicken-recipe
short: sweet-and-savory-moroccan-chicken
hash: 2e0c764f
md:
  # Sweet and Savory Moroccan Chicken

  [Sweet and Savory Moroccan Chicken | Paleo Grubs](https://paleogrubs.com/moroccan-chicken-recipe)

  ## Ingredients
  - 2 lbs. boneless skinless chicken breasts
  - 2 tbsp ghee
  - 1 large yellow onion, diced
  - 4 cloves garlic, chopped
  - 1 tsp salt
  - 1 28-oz. can crushed tomatoes
  - 1/4 cup sliced almonds, plus more for garnish
  - 1/4 cup dried currants
  - 1 bay leaf
  - 1 tsp cumin
  - 1/2 tsp ground coriander
  - 1/4 tsp cinnamon
  - Pinch of red pepper flakes
  - 1/4 cup honey
  - 3 tbsp fresh parsley, chopped


  ## Directions
  1. Melt the ghee in a Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches and sear the chicken breasts to form a golden crust on the outside, 3-4 minutes per side. Set the chicken aside.

  2. Reduce the heat to medium. Add the onion, garlic, and salt to the pot and stir. Cook for 4-5 minutes, stirring often. Add the tomatoes, almonds, currants, bay leaf, cumin, coriander, cinnamon, and red pepper flakes. Slowly drizzle in the honey, stirring constantly. Bring to a simmer and cook for 10 minutes.

  3. Add the chicken back into the simmering sauce and reduce the heat to low. Stir to coat the chicken, then cover and cook for 45-50 minutes. Serve with additional sliced almonds for garnish, along with fresh parsley.


name: Slow-Cooker Swedish Kalops Stew
short: slow-cooker-swedish-kalops-stew
hash: 25945518
url:
  https://web.archive.org/web/20130501032143/http://www.mylivingnutrition.com/2013/04/11/slow-cooker-swedish-kalops-stew/

md:
  # Slow-Cooker Swedish Kalops Stew

  [Slow-Cooker Swedish Kalops Stew | living nutrition](https://web.archive.org/web/20130501032143/http://www.mylivingnutrition.com/2013/04/11/slow-cooker-swedish-kalops-stew/)


  ## Ingredients
  - 3 lbs round bone roast, cut into 1 ” cubes
  - 3 teaspoons sea salt
  - ½ teaspoon white pepper
  - 2 tablespoons, coconut oil, butter or ghee
  - 4 medium yellow onions, sliced
  - 3 cloves of garlic
  - 10 -15 whole allspice
  - 2 bay leaves
  - 3 cups water
  - 1 tablespoons arrowroot powder
  - ¼ cup crème fraiche (optional, but very tasty!)

  ## Instructions

  1. Toss the cut beef cubes in the sea salt and white pepper

  2. Heat the butter/oil in a large pan or dutch oven on medium high heat.

  3. Add the onions and the seasoned beef cubes to brown. Brown on all sides. Add the bay leaf and allspice. Add a few cups of boiling water to the pan and scraping up any browned bits.

  4. If you are slow cooking this, transfer everything over to the slow cooker now, and cook for another 8-10 hours on low or 6-8 on high.

  5. If you are cooking this in a dutch oven, just simmer on the stove for another 2 hours, or until the meat is tender.Check the water level occasionally, and add more if needed.

  6. taste and season with additional sea salt if desired.

  7. Optional: Stir in crème fraiche just before serving


name: Paleo Orange Cinnamon Beef Stew
url: https://thehealthyfoodie.com/orange-cinnamon-beef-stew/
short: paleo-orange-cinnamon-beef-stew
hash: ecf08f94
md:
  # Paleo Orange Cinnamon Beef Stew

  [Paleo Orange Cinnamon Beef Stew](https://thehealthyfoodie.com/orange-cinnamon-beef-stew/)

  ## INGREDIENTS
  - 900 g grass-fed beef stew meat, cut into 1" cubes and patted dry
  - About ½ tsp salt + ½ tsp pepper, to sprinkle the meat
  - 2-3 tbsp coconut oil, for cooking
  - 1 medium onion, diced
  - 1 carrot, diced
  - 1 celery stalk, diced
  - 2 cloves garlic, minced
  - the juice and zest of 1 orange, that’s about ½ cup of juice
  - ¼ cup balsamic vinegar
  - 4 cups water
  - 1 tsp salt
  - 1 tsp black pepper
  - 2 tsp ground cinnamon
  - 2-3 bay leaves
  - 1 tbsp fresh rosemary, finely chopped
  - 1 tbsp fresh thyme, finely chopped
  - 1 tbsp fresh sage, finely chopped
  - 3-4 small rutabagas, spiralized

  ## INSTRUCTIONS
  1. Preheat oven to 350F

  2. Heat the coconut oil in a large Dutch Oven set over medium-high heat. Add the pieces of meat in a single layer, taking extra care to leave a good amount of space between them. Sprinkle with salt and pepper and sear the pieces of meat until they get nice and golden brown on all sides. Remove to a plate (you might have to work in several batches and add coconut oil as needed to prevent the Dutch oven from drying out)

  3. Once all the pieces of meat have been browned and removed to a plate, add the onions, carrot, celery and garlic to the Dutch oven and cook until fragrant, about 1 minute.

  4. Deglaze well with the orange juice then add zest, balsamic vinegar, water, salt, pepper, cinnamon and Bay leaves.

  5. Place in the oven and bake for about 2 hours to 2½ hours, until the meat is super tender and almost falls apart.

  6. Stir in rosemary, thyme and sage and cook for an additional 10-15 minutes.

  7. While that is happening, place the spiralized rutabaga in a steaming basket, sprinkle with a little bit of salt and steam over boiling water for 3-5 minutes, until “al dente”.


name: Easy Bacon-Wrapped Paleo Meatloaf Muffins
url: https://paleogrubs.com/bacon-wrapped-meatloaf-muffins
short: easy-bacon-wrapped-paleo-meatloaf-muffins
hash: 7050e040
md:
  # Easy Bacon-Wrapped Paleo Meatloaf Muffins

  [Easy Bacon-Wrapped Paleo Meatloaf Muffins - Paleo Grubs](https://paleogrubs.com/bacon-wrapped-meatloaf-muffins)

  ## Ingredients
  - 1 pound lean ground beef
  - 1 large egg
  - 3 tbsp almond flour
  - 2 tbsp minced onion
  - ½ tsp garlic powder
  - 1 tsp Italian seasoning
  - 6 slices nitrate free bacon
  - 6 tbsp Paleo friendly homemade or store-bought ketchup (optional)

  ## Directions
  1. Preheat oven to 350°F.

  2. Lightly grease 6 muffin cups. Set aside.

  3. In a bowl add the onion, garlic, ground beef, almond flour, egg, Italian seasoning and salt and black pepper to taste.

  4. With clean hands, mix the ingredients until well combined.

  5. Line the outer rim of each muffin cup with the bacon.

  6. Divide the meat mixture evenly among the 6 cups.

  7. Top each muffin with a tablespoon of ketchup (if using).

  8. Bake in preheated oven for 20-25 minutes.

  9. Remove the meatloaf muffins from the oven.

  10. Serve warm.


name: Balsamic Grilled Chicken With Greek-Style Salad Recipe
url: https://paleoleap.com/balsamic-grilled-chicken-greek-style-salad/
short: balsamic-grilled-chicken-with-greek-style-salad-recipe
hash: 8e20cf6
md:
  # Balsamic Grilled Chicken With Greek-Style Salad Recipe

  [Balsamic Grilled Chicken With Greek-Style Salad | Paleo Leap](https://paleoleap.com/balsamic-grilled-chicken-greek-style-salad/)

  ## Ingredients

  - 4 chicken breasts
  - 1/2 cup extra virgin olive oil
  - 1/2 cup balsamic vinegar
  - 1/4 cup coconut aminos
  - 2 tbsp. fresh lemon juice
  - 2 tbsp. Dijon mustard
  - 2 garlic cloves, minced
  - 2 tsp. dried rosemary
  - Sea salt and freshly ground black pepper

  ### Oregano-Lemon Vinaigrette Ingredients
  - 1/4 cup extra-virgin olive oil
  - 2 tbsp. balsamic vinegar
  - 2 tbsp. fresh lemon juice
  - 1 tsp. dried oregano
  - 1 garlic clove, minced
  - Sea salt and freshly ground black pepper


  ### Greek Salad Ingredients
  - 4 cups mixed greens
  - 1 cucumber, chopped
  - 1 bell pepper, diced
  - 1 cup tomato, diced
  - 1/2 red onion, sliced
  - 1/2 cup kalamata olives, pitted and halved


  ## Preparation
  1. Preheat grill to medium-high heat.

  2. In a bowl, combine the olive oil, balsamic vinegar, coconut aminos, lemon juice, rosemary, Dijon mustard, and garlic; season to taste.

  3. Place the chicken in a bowl and add just enough of the sauce to coat them well and let rest up to 30 minutes. Reserve remaining sauce for basting later.

  4. Grill on the preheated grill for 10 to 12 minutes per side, basting with the remaining sauce every few minutes.

  5. Let the chicken rest for 3 to 4 minutes before serving.

  6. In a bowl, combine all the ingredients for the oregano-lemon vinaigrette.

  7. Add all the salad ingredients in a bowl, pour the dressing on top and gently toss.

  8. Serve the chicken with salad on the side.


name: Sweet Thai Chili Chicken With Roasted Peppers
url: https://paleoleap.com/sweet-thai-chili-chicken-roasted-peppers/
short: sweet-thai-chili-chicken-with-roasted-peppers
hash: 6e6f1ee
md:
  # Sweet Thai Chili Chicken With Roasted Peppers

  [Sweet Thai Chili Chicken With Roasted Peppers | Paleo Leap](https://paleoleap.com/sweet-thai-chili-chicken-roasted-peppers/)

  ## Ingredients

  - 4 chicken legs;
  - 5 tbsp. white wine vinegar;
  - 1/4 cup water;
  - 2 garlic cloves, minced;
  - 1 tsp. fresh ginger, minced;
  - 4 tbsp. raw honey;
  - 1 tsp. red pepper flakes;
  - 1/8 tsp. cayenne pepper;
  - ½ tbsp. tapioca flour;
  - Sea salt and fresh ground black pepper;


  ### Ingredients for the roasted peppers
  - 4 bell peppers, halved and seeded;
  - 2 tbsp extra-virgin olive oil;
  - 2 garlic cloves, thinly sliced;
  - 1/4 tsp. dried oregano;
  - Sea salt and freshly ground black pepper;


  ## Preparation
  1. Preheat your oven to 400 F.

  2. Season the chicken legs to taste with sea salt and black pepper.

  3. In a saucepan placed over medium-high heat, bring the white wine vinegar, water, garlic, ginger, honey, red pepper flakes, and cayenne to a boil.

  4. Reduce the heat to a simmer and cook until reduced a bit.

  5. In a small bowl, combine the tapioca starch with 1 tbsp. of water.

  6. Slowly whisk the tapioca mixture into the sauce and cook while stirring for 1 or 2 minutes.

  7. Coat the chicken with the half of the sauce and place in the oven for 30 minutes.

  8. Coat with the remaining sauce and roast for another 15 minutes.

  9. Place the peppers, cut side up, on a rimmed baking sheet.

  10. Drizzle the peppers with olive oil. Sprinkle with garlic, oregano, and season with salt and pepper to taste.

  11. Roast in the oven until the flesh is tender, about 30 minutes.


name: Slow Cooked Balsamic Pork Roast
url: https://paleoleap.com/slow-cooked-balsamic-pork-roast/
short: slow-cooked-balsamic-pork-roast
hash: fa15c1ac
md:
  # Slow Cooked Balsamic Pork Roast

  [Slow Cooked Balsamic Pork Roast | Paleo Leap](https://paleoleap.com/slow-cooked-balsamic-pork-roast/)

  ## Ingredients

  - 2 lbs. boneless pork roast;
  - 1 onion, sliced;
  - ½ tsp. garlic powder
  - ½ tsp. red pepper flakes
  - 1/3 cup chicken stock;
  - 1/3 cup balsamic vinegar;
  - 1 tbsp. honey; (optional)
  - Sea salt and freshly ground black pepper;

  ## Preparation
  1. In a bowl, combine the balsamic vinegar, chicken stock, and honey.

  2. Season the pork with the garlic powder, red pepper flakes, and salt and pepper to taste.

  3. Put the sliced onion in the slow cooker, and place the pork on top.

  4. Pour the balsamic vinegar mixture all over the pork, and cook on low for 6 to 8 hours.

  5. Shred the pork with a fork, combine with the sauce and serve.


name: Seared Cod with Fresh Herb Sauce
url: https://paleoleap.com/seared-cod-fresh-herb-sauce/
short: seared-cod-with-fresh-herb-sauce
hash: 8c08e1fd
md:
  # Seared Cod with Fresh Herb Sauce

  [Seared Cod with Fresh Herb Sauce | Paleo Leap](https://paleoleap.com/seared-cod-fresh-herb-sauce/)


  ## Ingredients

  - 4 cod filets;
  - 1 tbsp. chives, minced;
  - 1 tbsp. fresh parsley, minced;
  - 1 tbsp. fresh thyme;
  - 2 garlic cloves, minced;
  - 1 shallot, minced;
  - The zest of half a lemon;
  - ¾ cup of coconut milk;
  - 6 tbsp. ghee or butter, melted;
  - Sea salt and freshly ground black pepper;

  ## Preparation
  1. Preheat your oven to 400 F.

  2. Season each filet with sea salt and black pepper;

  3. In bowl, combine the ghee, garlic, shallot, and herbs.

  4. Preheat a skillet over a medium-high heat.

  5. Pour the herb butter over the skillet and sear the fish filets on both sides (about 2 minutes per side).

  6. Transfer the fish to a baking sheet and cook in the oven for 7 minutes. Don’t discard the skillet.

  7. Pour the coconut milk and the lemon zest in the skillet that was used to sear the fish and bring to a simmer: make sure to scrape the bottom of the pan to get the browned bits into the sauce.

  8. Serve the fish with the sauce and lemon or lime wedges on the side


name: Brazilian Curry Chicken
url: https://paleomg.com/brazilian-curry-chicken/
short: brazilian-curry-chicken
hash: 490265a3
md:
  # Brazilian Curry Chicken

  [Brazilian Curry Chicken - PaleOMG](https://paleomg.com/brazilian-curry-chicken/)

  ## Ingredients
  - 1.5-2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
  - 3/4 cup coconut milk
  - 2 tablespoons tomato paste
  - 3 garlic cloves, minced
  - 1 tablespoon ground ginger
  - 4-6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
  - 2 bell peppers, chopped into 1 cubes (i used yellow and red)
  - 1 yellow onion, thinly sliced
  - salt and pepper, to taste
  - 1 cup chicken broth


  ## Instructions
  1. Grab out your crock pot!! Wooooo crock pot time!

  2. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.

  3. Add in peppers and onions.

  4. Next, add in chicken and pour broth over the chicken.

  5. Mix all ingredients together to completely cover the chicken in the curry mixture.

  6. Cover and cook at low for 6-8 hours or high for 4-5 hours.

  7. Then eat it in a cute Tupperware bowl. Or plate….be that way.


name: Paleo Slow Cooker Bacon BBQ Chicken
url: https://paleogrubs.com/chicken-breast-recipes
short: paleo-slow-cooker-bacon-bbq-chicken
hash: 90ec369b
md:
  # Paleo Slow Cooker Bacon BBQ Chicken

  [57 Easy Paleo Chicken Breast Recipes and Meal Ideas - Paleo Grubs](https://paleogrubs.com/chicken-breast-recipes)

  ## Ingredients

  - 15 oz. tomato sauce
  - 1 cup water
  - 1/2 cup apple cider vinegar
  - 1/3 cup honey
  - 1 tbsp lemon juice
  - 2 tsp onion powder
  - 1 1/2 tsp ground black pepper
  - 1 1/2 tsp ground mustard
  - 1 tsp paprika
  - 1/2 tsp salt
  - 1 yellow onion, diced
  - 2 apples, diced
  - 8 slices bacon
  - 1 1/2 lbs. boneless skinless chicken breasts

  ## Instructions

  1. In a medium bowl, whisk together the tomato sauce, water, vinegar, honey, lemon juice, onion powder, pepper, mustard, paprika, and salt. Stir well to combine.

  2. Wrap the chicken with the bacon slices and place in the bottom of the slow cooker. Top with the diced onion and apples. Pour the barbecue sauce over everything. Cover and cook on low heat for 6 hours. Serve warm.


name: Portuguese Style Chicken
url: https://beautyandthefoodie.com/one-skillet-keto-portuguese-style-chicken/
short: portuguese-style-chicken
hash: 3a0ceefe
md:
  # Portuguese Style Chicken

  [One Skillet Keto Portuguese Style Chicken | Beauty and the Foodie](https://beautyandthefoodie.com/one-skillet-keto-portuguese-style-chicken/)

  ## INGREDIENTS:
  - 2 lbs chicken thighs, bone in & skin on
  - 1 tbsp avocado oil or olive oil
  - 4 slices of a lemon
  - 1 ½ cup diced zucchini
  - ⅓ cup diced red bell pepper

  ### MARINADE:
  - ¼ cup olive oil
  - 3 tbsp lime juice
  - 1 tablespoon red wine vinegar
  - 3 cloves garlic, peeled and minced
  - ¼ tsp crushed red pepper flakes
  - 2 tsp paprika
  - 1 tsp dried thyme
  - ½ tsp salt
  - ¼ tsp black pepper

  ## DIRECTIONS:
  1. Place all marinade ingredients in a large bowl and whisk until blended. Add chicken thighs to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

  2. Preheat oven to 400° F( 204° C).

  3. Heat 1 tbsp avocado oil in a cast iron grill skillet or an oven-safe skillet over medium-high heat.

  4. Add chicken to the skillet and brown both sides of chicken until golden brown (about 4 minutes on each side). Once browned, turn off heat.

  5. Add zucchini, and red peppers to the skillet arranged around the chicken. Pour any extra marinade from the bowl over chicken and top chicken with lemon slices.

  6. Place skillet in the oven and bake for 30 to 35 minutes or until internal temperature of chicken reaches 165 F to 170F.

  7. Remove skillet from oven and let rest for 8 minutes and serve.


name: Instant Pot Keto Smothered Pork Chops
url: https://beautyandthefoodie.com/instant-pot-keto-smothered-pork-chops/
short: instant-pot-keto-smothered-pork-chops
hash: d276cffa
md:
  # Instant Pot Keto Smothered Pork Chops

  [Instant Pot Keto Smothered Pork Chops | Beauty and the Foodie](https://beautyandthefoodie.com/instant-pot-keto-smothered-pork-chops/)

  ## Ingredients

  - 4 bone-in or boneless average cut pork loin chops (about 1.3 lbs)
  - 2 slices uncooked bacon chopped
  - 1 tsp dried thyme
  - ½ tsp fine ground sea salt
  - ¼   tsp  ground black pepper
  - 1½   tablespoon avocado oil or olive oil
  - 2 cloves garlic minced
  - 64 g sliced white mushrooms
  - 235 g beef broth or bone broth
  - ½   tsp onion powder
  - 113 g heavy cream or full-fat coconut milk for dairy free
  - ½ tsp garlic powder
  - ½ tbsp teaspoon fresh thyme leaves or  minced fresh parsley to garnish



  ## Method

  1. Sprinkle each side of pork chops with thyme, salt,  and pepper

  2. Press Saute and add the avocado oil or olive oil to the inner pot. Heat until the pot shows “hot” on the screen.

  3. Sear the pork chops on both sides for 2 to 3 minutes to just brown the sides in the inner pot. Remove the pork chops from the pot and set aside on a plate.

  4. While still hot add the chopped bacon, minced garlic, and sliced mushrooms to the pot and saute for about 3 to 4  minutes until the garlic has softened and bacon is browning.

  5. Add the beef broth to the pot and scrape the bottom of the pot to deglaze. Stir in the onion powder and garlic powder. Press “Cancel” to turn off saute mode.

  6. Add pork chops back to the pot.

  7. Secure and lock the lid. Turn the pressure release handle to Sealing.

  8. Select Pressure Cook on High Pressure (normal) and set the timer for 10 minutes for bone-in chops or 7 minutes for boneless chops by pressing the + or - buttons. *Check the chart above for Instant Pot cooking times and more options*.

  9. Once cooking time is done, let the pressure Naturally Release for 10 minutes (don’t touch anything for 10 minutes),  then Quick Release the remaining pressure (carefully while keeping face away from steam and hands in protective oven mitts, turn steam release handle to Venting).

  10. Once all steam has released (the pin on the lid will drop and the lid will unlock), open the lid and remove only the pork chops, plate & cover to keep warm. Leave the mushrooms bacon and sauce in the pot and select Saute and heat until bubbling.

  11. Add the heavy cream or coconut milk to the sauce and stir. Continue to heat on saute until bubbling. Press “Warm” on the pot. Plate pork chops and pour the mushroom bacon sauce over the chops

  12. garnish with fresh thyme leaves or fresh parsley.


name: Keto Instant Pot Philly Cheesesteak Bowls
url: https://beautyandthefoodie.com/keto-instant-pot-philly-cheesesteak-bowls/
short: keto-instant-pot-philly-cheesesteak-bowls
hash: 31cbfad8
md:
  # Keto Instant Pot Philly Cheesesteak Bowls

  [Keto Instant Pot Philly Cheesesteak Bowls | Beauty and the Foodie](https://beautyandthefoodie.com/keto-instant-pot-philly-cheesesteak-bowls/)


  ## Ingredients

  - 566.99 g Top Sirloin Steak sliced
  - ⅛ tsp Salt and Balck Pepper or to taste (for seasoning the steak)
  - 2 Tbsp Avocado Oil or Butter
  - 2 Garlic Cloves minced
  - 111.75 g Green Bell Pepper chopped
  - 80 g Onion chopped
  - 64 g Mushrooms sliced
  - 320 g Beef Broth
  - 1 Tbsp GF Worcestershire Sauce
  - 1 tsp Italian Seasonings
  - 1 tsp Smoked Paprika
  - ½ tsp Sea Salt or to taste
  - ¼ tsp Black Pepper or to taste
  - 113.4 g Cream Cheese Softened
  - 74.67 g Mayonnaise
  - 75.33 g Shredded Cheddar or Jack Cheese
  - 5 Slices Provolone Cheese

  ## Method

  1. For optimal results, place the steak into the freezer for 20 to 30 minutes in advance (this makes slicing the steak much easier).

  2. Preheat the Instant Pot to Saute.

  3. Slice the steak into medium thin to thin strips and season with a small amount of salt and black pepper.

  4. Add the butter or oil to the hot Instant Pot. Add minced garlic, the sliced steak, chopped onion, chopped bell pepper, and sliced mushrooms to the Instant Pot and saute, occasionally stirring for 4 to 5 minutes or until steak is browned.

  5. Press Cancel to turn the Instant Pot off. Pour the beef broth into the pot over the steak & veggies and use a wooden spoon to stir & deglaze the bottom of the pot.

  6. Add the Worcestershire sauce, Italian seasonings, paprika, salt, and pepper to the pot and stir.

  7. Place the lid on the pot, lock, and flip the pressure release lever to Sealing. On the control panel press Pressure Cook (or Manual on some Models) on High Pressure and press + or - buttons to set the timer for 6 minutes.

  8. Do a Natural Release for 10 minutes (do nothing & let the pot sit for 10 minutes), and then Quick Release the remaining pressure.

  9. Once all the pressure releases and the pin drops, unlock and remove the lid.

  10. Add the cream cheese, mayonnaise, and shredded cheddar or jack cheese to the pot and stir until melted and blended.

  11. Spoon into bowls and top with provolone cheese slices. Serve.


name: Keto Instant Pot Cabbage Beef Stew
url: https://beautyandthefoodie.com/keto-instant-pot-cabbage-beef-stew/
short: keto-instant-pot-cabbage-beef-stew
hash: ae556710
md:
  # Keto Instant Pot Cabbage Beef Stew

  [Keto Instant Pot Cabbage Beef Stew | Beauty and the Foodie](https://beautyandthefoodie.com/keto-instant-pot-cabbage-beef-stew/)

  ## Ingredients

  - 150 g cauliflower florets
  - 453.59 g ground beef
  - 1 tbsp olive oil
  - 3 cloves garlic minced
  - 40 g diced yellow onion
  - 720 g beef broth
  - 122.5 g no sugar added tomato sauce
  - ½ medium-sized head green cabbage chopped (about 4 cups)
  - 2 tsp sea salt
  - 1 ½ tsp garlic powder
  - 1 tsp paprika
  - 1 tsp dried parsley
  - 1 tsp dried oregano
  - 1 tsp freshly ground black pepper
  - 84 g shredded Mozzarella cheese * optional omit for Paleo & Whole30


  ## Method

  1. Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.

  2. Select Saute on the Instant Pot and add olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.

  3. Crumble and add ground beef to the pot and saute until browned and the meat is not pink anymore.

  4. Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.

  5. Add the riced cauliflower, beef broth, and cabbage. Gently stir.

  6. Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cooking time for 15 minutes.

  7. Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.

  8. Spoon stew into serving bowls, sprinkle each with an optional 2 tbsp mozzarella cheese and serve hot.


name: Low Carb Instant Pot Chicken Salsa Queso Soup
url: https://beautyandthefoodie.com/low-carb-instant-pot-chicken-salsa-queso-soup/
short: low-carb-instant-pot-chicken-salsa-queso-soup
hash: 4896c8fa
md:
  # Low Carb Instant Pot Chicken Salsa Queso Soup

  [Low Carb Instant Pot Chicken Salsa Queso Soup | Beauty and the Foodie](https://beautyandthefoodie.com/low-carb-instant-pot-chicken-salsa-queso-soup/)

  ## Ingredients

  - 453.59 g boneless skinless chicken thighs
  - 346.67 g red salsa
  - 705 g chicken broth
  - ½ tsp sea salt
  - 1 tsp garlic powder
  - ½ tsp ground chipotle powder
  - ½ tsp ground black pepper
  - ½ tsp ground coriander
  - ½ tsp ground cumin
  - ½ tsp dried parsley
  - 1 8-oz package cream cheese, softened and cubed
  - 56.5 g jack cheese
  - 30.5 g queso fresco crumbled
  - 2 tbsp chopped cilantro optional



  ## INSTRUCTIONS
   
  ### Instant Pot Directions:
  1. Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.

  2. Add the chicken thighs to the pot. Cover, lock the lid and flip the steam release handle to the Sealing position.

  3. Select Pressure Cook (Manual) on High-Pressure and set the cook timer to 20 minutes.

  4. Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.

  5. Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.

  6. Select Saute on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese has melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).

  7. Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.

  8. Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.

  ### Slow Cooker Directions
  1. Place all the ingredients except for the queso fresco and cilantro, into a 6-quart slow cooker. Cover and slow cook on low for 6 to 8 hours.

  2. Once slow cooking time is complete, transfer just the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir into the soup.

  3. Serve soup in bowls and sprinkle each with queso fresco and optional cilantro. Serve hot.


name: Slow-Cooked Jerk Pork Tenderloin
url: https://paleoleap.com/slow-cooked-jerk-pork-tenderloin/
short: slow-cooked-jerk-pork-tenderloin
hash: f0fb66fe
md:
  # Slow-Cooked Jerk Pork Tenderloin

  [Slow-Cooked Jerk Pork Tenderloin | Paleo Leap](https://paleoleap.com/slow-cooked-jerk-pork-tenderloin/)

  ## Ingredients

  - 1 lb. pork tenderloin
  - 2 cups beef broth
  - 1 tbsp. onion powder
  - 1 tsp. thyme
  - 1 tsp. garlic powder
  - 1 tsp. red chili pepper flakes
  - 1/4 tsp. allspice
  - 1/4 tsp. cinnamon
  - 1/4 tsp. ginger
  - 1/8 tsp. ground cloves
  - Sea salt and black pepper

  ## Preparation
  1. In a small bowl, combine onion powder, thyme, garlic powder, red chili pepper flakes, allspice, cinnamon, ginger and ground cloves, salt and pepper to taste. Mix well.

  2. Rub the pork tenderloin with the spice mixture all over.

  3. Pour broth into the bottom of the slow cooker. Place tenderloin in the broth. Cook on low for 6 to 8 hours, until tender.


name: Beef Cheeks Slow-Cooked With Port & Vanilla
url: https://irenamacri.com/recipes/slow-cooked-beef-cheeks/
short: beef-cheeks-slow-cooked-with-port-vanilla
hash: a30efb9d
md:
  # Beef Cheeks Slow-Cooked With Port & Vanilla

  [Beef Cheeks Slow-Cooked With Port & Vanilla - Irena Macri](https://irenamacri.com/recipes/slow-cooked-beef-cheeks/)


  ## INGREDIENTS
  - 4 beef cheeks (about 1.2 kg), cut in half, sinew removed (ask your butcher to do this)
  - 1 teaspoon sea salt
  - 1/2 teaspoon pepper
  - 2 tablespoon coconut oil or olive oil for frying
  - 2/3 cup of port or fortified (Sherry can also be used)
  - 1 tablespoon butter or ghee
  - 1 large onion, sliced
  - 4 large garlic cloves, roughly diced
  - 4–5 cardamon pods or 1 star anise (optional)
  - 1 tablespoon Balsamic vinegar (red wine vinegar can also be used)
  - 3 bay leaves
  - 6 cloves (or 1/4 teaspoon of ground clove spice, cinnamon could also be used)
  - 1–2 vanilla beans (depending on size), split (or 2 teaspoons vanilla essence)
  - 1/4 teaspoon black pepper
  - 1.5 tablespoons tomato paste
  - 2 cups beef stock or bone broth (about 500 ml)
  - 1 large carrot, peeled and sliced

  ## INSTRUCTIONS
  1. Preheat the oven to 175 C / 345 F.

  2. Season the beef cheeks with salt and pepper. Heat a frying pan with oil over high heat, brown the cheeks on each side for about a minute and place in a heavy-based casserole dish.

  3. Deglaze the frying pan with port, then add the butter, onion, garlic, cardamon seeds or star anize, vinegar, bay leaves, cloves, vanilla beans, pepper, tomato paste, and beef stock. Mix through and bring to a simmer, then carefully pour over the beef cheeks in the casserole dish.

  4. Assemble the beef cheeks so they don’t overlap and the garlic and onion are distributed evenly. Cover with foil and place the casserole in the oven. Cook covered for around 2 hours 45 minutes, turning beef cheeks frequently, every 25 minutes.

  5. Then remove the foil, add the carrots and cook uncovered for another 1 hour. Make sure to keep turning the beef cheeks as they will start to brown and dry up on the top. Taste for seasoning and add salt if needed but there should be loads given the beef stock will reduce.

  6. Serve with a side of greens sautéed in olive oil and garlic and some fresh green herbs on top.

  ## NOTES
  - Beef Cheeks Slow Cooker Recipe: repeat the first couple of steps and once the beef cheeks and the braising broth are assembled in the slow cooker, set it to 4 hours on HIGH, 6 hours on MEDIUM, 8 hours on LOW. I suggest to transfer the stew to a baking dish, add the carrots and finish it in a hot oven for 20 minutes to caramelise slightly.

  - Beef Cheeks Instant Pot method: Brown the beef cheeks on Saute function inside the pot; remove to a plate, the deglaze the pot and simmer the braising broth. Return the beef cheeks, stir through and press the lid on top. Set to HIGH pressure, manual and adjust to 45 minutes. Allow the pressure to release naturally. Add the carrots and finish the stew in a hot oven for 20 minutes to brown slightly.


name: Baked Chicken Cordon Bleu
url: https://paleogrubs.com/baked-chicken-cordon-bleu
short: baked-chicken-cordon-bleu
hash: b00868c8
md:
  # Baked Chicken Cordon Bleu

  [Baked Chicken Cordon Bleu (Paleo-Friendly) - Paleo Grubs](https://paleogrubs.com/baked-chicken-cordon-bleu)


  ## Ingredients
  - 2 skinless boneless chicken breast halves (8 oz each)
  - ¼ tsp dried thyme
  - 4 slices ham
  - 2 eggs
  - 2/3 cup almond flour
  - 1 tbsp olive oil
  - salt, black pepper

  ## Directions
  1. Preheat oven to 400ºF.

  2. Cut the chicken breasts in half horizontally nearly all the way through, then open each one out into a heart shape.

  3. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.

  4. Season with salt and black pepper.

  5. Sprinkle with dried thyme.

  6. Place 2 rolled slices of ham at the edge of each breast and roll each breast tightly.

  7. Beat the eggs in a shallow bowl and season with salt.

  8. Place the almond flour in a shallow plate.

  9. Dip each chicken roll in the eggs then coat in almond flour.

  10. Place on a lightly grease baking tin. Brush the rolls with olive oil.

  11. Bake in preheated oven for 20 minutes then broil for 2-3 minutes or until golden.


name: Chicken Shawarma
url: https://www.noshtastic.com/chicken-shawarma/
short: chicken-shawarma
hash: 19c192d6
md:
  # Chicken Shawarma

  [Chicken Shawarma - Middle Eastern Style, Healthy, Low Carb Recipe](https://www.noshtastic.com/chicken-shawarma/)


  ## Ingredients
  - 2 lbs boneless skinless chicken thighs , 907g
  - Chicken Shawarma Marinade
  - 3 tbsp fresh lemon juice
  - 3 tbsp olive oil
  - 4 cloves garlic , minced
  - 2 tsp salt , fine salt, not flaked
  - 2 tsp black pepper
  - 4 tsp ground cumin
  - 4 tsp ground coriander
  - 2 tsp paprika
  - 1 tsp turmeric
  - 1/2 tsp ground cloves
  - 1/2 tsp cayenne pepper , or more to taste



  ## Instructions
  1. Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs. 

  2. Marinate chicken for 1 - 8 hours, or overnight.

  ### How to Cook Chicken Shawarma on a Grill
  1. Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.

  2. You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cooked

  3. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

  ### How to cook Chicken Shawarma on the Stove
  1. I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.

  2. Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.

  3. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

  ### How to Cook Chicken Shawarma in Oven
  1. Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.

  2. Preheat oven to 400F

  3. Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh. 

  4. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F


name: Grilled Pineapple Chicken
url: https://realsimplegood.com/grilled-pineapple-chicken/
short: grilled-pineapple-chicken
hash: 1f1eeec3
md:
  # Grilled Pineapple Chicken

  [Grilled Pineapple Chicken (Paleo + Whole30) | The Real Simple Good Life](https://realsimplegood.com/grilled-pineapple-chicken/)


  ## INGREDIENTS
  - 1 fresh pineapple, skin removed and cut into rounds with the core removed
  - 2 lbs boneless chicken thighs (or breasts)

  ### FOR THE MARINADE:
  - 1/2 cup coconut aminos
  - 1/4 cup water
  - 1/4 cup tomato paste
  - 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
  - 2 tsp garlic powder
  - 2 tsp chili powder
  - 1 tsp smoked paprika

  ### FOR SERVING AND TOPPING:
  - White or cauli rice (Cauli rice for Whole30)
  - Mixed greens
  - Chopped green onions (for topping)


  ## INSTRUCTIONS 
  1. Soak dates in warm water as noted to soften. 

  2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.

  3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.

  4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.

  5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 

  6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.


name: Homemade Crockpot Cream of Chicken Soup
url: https://paleogrubs.com/crockpot-cream-of-chicken-soup
short: homemade-crockpot-cream-of-chicken-soup
hash: e2dc9673
md:
  # Homemade Crockpot Cream of Chicken Soup

  [Homemade Crockpot Cream of Chicken Soup (Paleo-Friendly) - Paleo Grubs](https://paleogrubs.com/crockpot-cream-of-chicken-soup)


  ## Ingredients
  - 1 ½ pounds boneless, skinless chicken breasts
  - 5 cups homemade chicken stock
  - 3 cloves garlic, minced
  - 1 onion, diced
  - 3 carrots, sliced
  - 3 celery stalks, sliced
  - ½ tsp dried thyme
  - ½ tsp dried rosemary
  - 2 bay leaves
  - ½ cup unsweetened almond milk
  - 3 tbsp arrowroot flour
  - 2 tbsp chopped fresh parsley


  ## Directions
  1. Place the chicken, onion, garlic, carrots, celery, dried thyme, dried rosemary and bay leaves in a crockpot.

  2. Add the chicken stock.

  3. Season to taste with salt and black pepper.

  4. Cover with a lid and cook on LOW for 6-8 hours.

  5. Remove the chicken from the crockpot.

  6. Shred the meat with 2 forks.

  7. In a small bowl place the almond milk and arrowroot flour and whisk to combine.

  8. Add the meat back into the crockpot.

  9. Stir in the arrowroot flour mixture.

  10. Cover with a lid and cook for 30 minutes more.

  11. Using an immersion blender, puree third of the soup to make it thicker.

  12. Taste and add more salt or black pepper if necessary.

  13. Stir in the chopped parsley.

  14. Serve warm.


name: Slow Cooker Taco Soup
url: https://paleogrubs.com/slow-cooker-taco-soup
short: slow-cooker-taco-soup
hash: b85f4add
md:
  # Slow Cooker Taco Soup

  [Slow Cooker Taco Soup - Paleo Grubs](https://paleogrubs.com/slow-cooker-taco-soup)


  ## Ingredients
  - 1 pound skinless boneless chicken breasts
  - 2 celery stalks, chopped
  - 2 large carrots, chopped
  - 1 large onion, chopped
  - 2 garlic cloves, minced or pressed
  - 3 cups homemade chicken stock or 3 cups hot water and 3 homemade instant bouillon cubes
  - 1 ½ cup organic, no sugar added tomato sauce
  - 1 tsp cayenne pepper
  - 1 tsp sweet paprika
  - ½ tsp dried thyme
  - ½ tsp dried oregano
  - 1 tbsp red wine vinegar
  - salt, black pepper to taste

  ## Directions
  1. In a crock pot place the chicken breasts, chopped veggies, stock, tomato sauce, vinegar, spices, pinch of salt and pinch of pepper. Stir, cover with a lid and cook for 8 hours on low.

  2. Remove the chicken breasts from the pot. Use two forks to shred the meat. Return shredded chicken into the soup and mix to combine.

  3. Season to taste with salt and pepper and serve topped with chopped avocado and spring onion.


name: Meatza
short: meatza
hash: 4f824a63
md:
  # Meatza

  ## Ingredients

  - Eggs
  - Meats
  - Onion
  - Tomato
  - Peppers

  ## Method

  1. Make an omelette with the meats


name: Measurements
short: measurements
hash: e09a41bc
md:
  # Measurements

  ## Volume


  | U.S. | Metric |
  |---|---|
  |  1 teaspoon	 | 5 mL | 
  | 1 tablespoon or 1/2 fluid ounce	 | 15 mL |
  | 1 fluid ounce or 1/8 cup	 | 30 mL |
  | 1/4 cup or 2 fluid ounces	 | 60 mL |
  | 1/3 cup	 | 80 mL |
  | 1/2 cup or 4 fluid ounces | 	120 mL |
  | 2/3 cup	 | 160 mL |
  | 3/4 cup or 6 fluid ounces	 | 180 mL |
  | 1 cup or 8 fluid ounces or half a pint	 | 240 mL |
  | 1 1/2 cups or 12 fluid ounces	 | 350 mL |
  | 2 cups or 1 pint or 16 fluid ounces	 | 475 mL |
  | 3 cups or 1 1/2 pints	 | 700 mL |
  | 4 cups or 2 pints or 1 quart | 	950 mL |
  | 4 quarts or 1 gallon	 | 3.8 L |


  ## Weight

  | U.S. | Metric |
  |---|---|
  | 1 ounce	 | 	28 g |
  | 4 ounces or 1/4 pound		 | 113 g |
  | 1/3 pound	 | 	150 g |
  | 8 ounces or 1/2 pound		 | 230 g |
  | 2/3 pound	 | 	300 g |
  | 12 ounces or 3/4 pound		 | 340 g |
  | 1 pound or 16 ounces		 | 450 g |
  | 2 pounds		 | 900 g |


name: McDonald's Curry Sauce
url: https://www.greenthickies.com/mcdonalds-curry-sauce-recipe/
short: mc-donalds-curry-sauce
hash: 2ee0193d
md:
  # McDonald's Curry Sauce

  ## Ingredients
  - 4 cups of chopped mango chunks (fresh or frozen) / 500 grams
  - 1/2 cup of raw honey or maple syrup
  - 1 teaspoon raw apple cider vinegar
  - 2 teaspoons sea salt
  - 2 tablespoons tomato paste  / puree
  - 1 tablespoon lemon juice / juice from half a small lemon
  - 2-3 teaspoons of curry powder to taste.  I used 3.
  - 2 teaspoons onion powder
  - 1 teaspoon ground coriander
  - 1 teaspoon garlic powder
  - 1 teaspoon smoked paprika

  ## Instructions
  1. If you are using frozen mango, either leave it to defrost or add it to a small saucepan on a low heat and simmer until it has defrosted.
  1. Add all of the ingredients to a blender and blender for 1 minute or until smooth. Alternatively, you could use a hand blender.
  1. Pour the curry sauce into a small saucepan and simmer on a low heat for 4-5 minutes.
  1. Transfer to a large glass jar or other sealed container and store in the fridge for up to 5 days.
  1. Or transfer to a large ice cube tray or other small pots and freeze in small portions. When you want to use a portion of sweet curry sauce, either defrost it for 2-6 hours before use or warm it up gently in a small pan on the stove before use.


name: Autumn Sausage Stew
short: autumn-sausage-stew
hash: ad7eebf1
md:
  # Autumn Sausage Stew

  ## Ingredients

  - 20 pork chipolatas
  - tin of chopped tomatoes
  - 2 - 3 carrots
  - half a suede
  - an onion
  - maybe 1 parsnip
  - pork stock cube



  ## Method


  1. Oil in the pot, turn on to brown. Add herbs and seasoning at this point.

  1. Brown the sausages

  1. Add chopped tomato

  1. Add stock cube and 150 - 200 ml of water, be careful not to add too much. This is less than half of the tin of chopped tomatoes.

  1. Let it heat up to before boiling

  1. Add onions, carrot and suede. Mix for a while to cover the sausages and the veg.

  1. Pressure cook for 30 minutes on stew.


name: Portions
short: portions
hash: 436b8c87
md:
  # Portions


  - Mashed Potato : 400g a bag ( approx)

  - Rice : 180g a bag ( approx)

  - Big Vacuum Bag : 800g approx

  - Small Vacuum Bag : 450g approx


name: Fondue
short: fondue
hash: 45ff4036
md:
  Ingredients for 2 people:

  400g cheese (classic is half Gruyere, half Vacherin cheese)
  1 clove garlic
  150ml white wine
  2 teaspoons corn starch
  1-2 teaspoons Kirsch (cherry) or Pear schnapps
  1 loaf of hearty country bread, cubed in bite-size pieces ("Ruchbrot" in Switzerland)
  dash of fresh nutmeg
  black pepper to taste

  Vacherin cheese


name: Best Ever Instant Pot Roast
url: https://pressureluckcooking.com/instant-pot-roast/
short: best-ever-instant-pot-roast
hash: 138283aa
md:
  # Best Ever Instant Pot Roast

  [Best Ever Instant Pot Roast - Pressure Luck Cooking](https://pressureluckcooking.com/instant-pot-roast/)

  [Instant Pot Roast (Best Ever - Literally) - YouTube](https://www.youtube.com/watch?v=EwYSkXYq-oI)

  ## Ingredients

  - 3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast)

  - 1.5 tsp of kosher salt

  - 1.5 tsp of seasoned salt

  - 2 tsp of black pepper

  - 1/2 tbsp of dried parsley

  - 1 tsp of dried thyme

  - 1 tsp of of dried rosemary

  - 1 tsp of onion powder

  - 1 tsp of garlic powder

  - 2 tbsp of extra virgin olive oil

  - 1 tbsp of salted butter

  - 2 yellow onions, sliced longways into thick wedges

  - 1 tbsp of sliced garlic

  - 2 tbsp of Worcestershire sauce

  - 6-8 oz of Portobello mushrooms, sliced

  - 2 cups of beef broth

  - 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)

  - 3 tbsp of cornstarch + 3 tbsp of water to form a slurry

  - 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)


  ### VEGGIES TO BE WRAPPED IN FOIL:

  - 8-14 oz bag of baby carrots

  - 1 lb of baby white potatoes (the best kind for this dish)


  ## Instructions

  1. Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder

  1. Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate

  1. The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. 

  1. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
  Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything

  1. Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results


  1. Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins* (see “Jeffrey Sez” section of the recipe for varying cooking times for larger roasts). When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release


  1. Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments


  1. Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name

  1. Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir

  1. Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and my Garlic Mashed Potatoes


name: Deconstructed Fish Pie
short: deconstructed-fish-pie
hash: 1da1fe18
md:
  # Deconstructed Fish Pie


  ### Ingredients


  - fish

  - mash

  - cheese sauce

  - parsley

  - peas

  ### Make

  1. Make a deconstructed fish pie with the items above..

  1. See Jessica...


name: Honey chicken with stir-fried rice
url: https://www.mindfulchef.com/healthy-recipes/honey-sesame-chicken-with-stir-fried-rice
short: honey-chicken-with-stir-fried-rice
hash: ed960703
md:
  # Honey chicken with stir-fried rice

  [Honey chicken with stir-fried rice](https://www.mindfulchef.com/healthy-recipes/honey-sesame-chicken-with-stir-fried-rice)

  ## Ingredients

  - 1 head of broccoli
  - ½ tsp chinese five-spice
  - 500g diced free-range chicken breast
  - 25g honey
  - 4 spring onion
  - 2 red pepper
  - 2 tbsp rice wine vinegar (Sulphites)
  - 20g white sesame seeds (Sesame)
  - 2 tbsp tomato puree
  - 150g sweetcorn (drained)
  - 2 tbsp tamari (Soya)
  - 160g brown rice


  ## Cooking Instructions

  1. Boil a kettle. Rinse the rice, then add to a saucepan with 800ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain. Set aside the rice; reuse the pan for the broccoli later.

  1. Cut the peppers into bite-sized pieces. Cut the broccoli into florets. Thinly slice the spring onions. Drain the sweetcorn. Toast the sesame seeds in a large, non-stick dry pan on a medium heat, stirring constantly, until evenly golden. Transfer to a small bowl and set aside. Keep the pan for later.

  1. Make the sauce. In a small bowl mix together the tamari, honey, vinegar, tomato puree and five-spice. Heat the pan used earlier with 1 tbsp oil on a medium-high heat and cook the peppers and sweetcorn for 5 mins, until softening. Add the cooked rice and mix thoroughly. Season with sea salt and black pepper; cover to keep warm.

  1. Meanwhile, heat a separate large pan with 1 tbsp oil on a medium-high heat. Cook the chicken for 6 mins, turning occasionally. Season, then add the sauce with 50ml water. Cook for a further 2 mins to reduce slightly. Check the chicken is cooked through; cut a large piece in half, the flesh should be white and the juices running clear.

  1. Simmer the broccoli in a pot of lightly salted boiling water for 2 mins or until it is cooked but still retaining a slight bite. Drain; season with sea salt and black pepper.

  1. Serve the fried rice, broccoli and chicken garnished with the spring onions and sesame seeds.


name: Caribbean sweet potato curry with black rice
url: https://www.mindfulchef.com/healthy-recipes/caribbean-style-sweet-potato-curry-with-black-rice
short: caribbean-sweet-potato-curry-with-black-rice
hash: 869d7c60
md:
  # Caribbean sweet potato curry with black rice


  [Caribbean sweet potato curry with black rice](https://www.mindfulchef.com/healthy-recipes/caribbean-style-sweet-potato-curry-with-black-rice)



  ## Ingredients

  - 40g cashew nuts **(Nuts)**
  - 20g toasted coconut chips
  - 40g creamed coconut **(Sulphites)**
  - 3 garlic clove
  - 4cm fresh ginger
  - 80g red split lentils
  - 1 red onion
  - 2 red pepper
  - 160g black rice
  - 160g baby spinach
  - 600g sweet potato
  - 4 tbsp tomato puree
  - 2 tbsp West Indian spice mix **(Mustard)**

  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Dissolve the creamed coconut in a jug with 700ml boiling water.

  1. Rinse the rice, then place in a saucepan with 900ml lightly salted boiling water. Simmer for 30 mins, until cooked, then drain.

  1. Peel the potatoes and dice into 2cm cubes. Dice the peppers into 2cm cubes. Place the potatoes on a lined baking tray and drizzle with 1 tbsp oil; sprinkle with sea salt and black pepper. Roast for 20-25 mins. After 10 mins, add the peppers to the tray and roast together until golden and cooked through.

  1. Finely dice the onion. Finely chop or crush the garlic. Peel the ginger and finely chop or grate.

  1. Heat a large frying pan with 1 tbsp oil on a medium heat. Add the onion and cook for 3 mins, until softening, then add the garlic and ginger. Cook for 1-2 mins, then stir through the spice mix and tomato puree. Add the creamed coconut and lentils; simmer for 10-15 mins, until the lentils are cooked. Add the spinach, then cook for a further 2 mins to wilt.

  1. Meanwhile, place the cashews on a baking tray. Toast in the oven, until golden (roughly 3-5 mins).

  1. Serve the rice topped with the lentil curry and roasted veg. Garnish with the cashews and the coconut chips.


name: Five-spice chicken with spring onions & cucumber
url: https://www.mindfulchef.com/healthy-recipes/five-spice-chicken-with-spring-onions-and-cucumber
short: five-spice-chicken-with-spring-onions-cucumber
hash: 4259220e
md:
  # Five-spice chicken with spring onions & cucumber


  [Five-spice chicken with spring onions & cucumber](https://www.mindfulchef.com/healthy-recipes/five-spice-chicken-with-spring-onions-and-cucumber)



  ## Ingredients

  - 2 free-range chicken breasts
  - 1 tsp Chinese five-spice
  - 1 tsp cornflour
  - 1 baby cucumber
  - 2 garlic clove
  - 25g honey
  - 4 spring onion
  - 1 red pepper
  - 80g brown rice
  - 2 tbsp tamari **(Soya)**

  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 20-25 mins, then drain.

  1. Make the marinade; add the cornflour and 100ml cold water to a bowl and mix. Add the honey and tamari; mix again.

  1. Finely chop or crush the garlic. Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the chicken and place in the pan. Cook for 2 mins on each side, until turning golden, then sprinkle with the five-spice and garlic. Cook for a further 30 seconds, then transfer to a small ovenproof dish and pour over the marinade. Bake for 20 mins, until the chicken is cooked through (the marinade will thicken in the oven).

  1. Slice the pepper into strips. Thinly slice the spring onions. Clean the frying pan and reheat with 1/2 tbsp oil on a medium heat. Add the pepper and half the spring onions and cook for 4 mins, until softened. Turn off the heat.

  1. Meanwhile, slice the cucumber into long, thin strips.

  1. On removing the chicken from the oven, ensure it is thoroughly cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer, if necessary, then slice.

  1. Add the rice to the pepper and spring onions, mix together, then serve topped with the sliced chicken. Spoon the sauce over the chicken. Place the cucumber strips alongside; garnish with the remaining spring onions.


name: Italian meatballs & courgetti
url: https://www.mindfulchef.com/healthy-recipes/italian-meatballs-and-courgetti
short: italian-meatballs-courgetti
hash: 86a611d8
md:
  # Italian meatballs & courgetti

  [Italian meatballs & courgetti](https://www.mindfulchef.com/healthy-recipes/italian-meatballs-and-courgetti)

  ## Ingredients
  - 1 tbsp balsamic vinegar **(Sulphites)**
  - 300g beef mince
  - 400g chopped tomatoes
  - 300g courgette
  - 2 garlic clove
  - 120g chestnut mushrooms
  - 1 tsp dried oregano
  - 1 red pepper
  - 2 tbsp basil pesto
  - 40g sundried tomatoes


  ## Cooking Instructions
  1. Finely chop or crush the garlic. Heat a medium saucepan with 1 tsp oil on a medium heat. Add the garlic, cook for 1 min, then add the chopped tomatoes and oregano. Simmer for 10 mins.

  1. Finely dice the pepper. Thinly slice the mushrooms. Roughly chop the sundried tomatoes. Heat a large frying pan with 1 tsp oil on a medium heat. Add the pepper and mushrooms; season with sea salt and black pepper. Cook for 5 mins, stirring occasionally, until soft.

  1. Meanwhile, make the meatballs. Place the mince and pesto in a bowl. Season with sea salt and black pepper and mix to combine. Use wet hands to form into 10 equal-sized meatballs.

  1. Add the softened veg and sundried tomatoes to the tomato sauce; continue to simmer. Reheat the frying pan with 1 tsp oil on a medium-high heat. Add the meatballs and fry for 8 mins, turning frequently, until golden brown.

  1. Make the courgetti; trim the courgettes and use a peeler to slice into long, thin strips (use a julienne peeler or spiralizer, if you have one).

  1. Transfer the meatballs to the tomato sauce, then simmer for a further 8 mins. Keep the frying pan on the heat and cook the courgetti for 1 min, stirring frequently, until slightly softened.

  1. Stir the vinegar through the meatball sauce; season with sea salt and black pepper. Serve the courgetti topped with the meatballs and sauce.


name: Beef koftas with squash & quinoa salad
url: https://www.mindfulchef.com/healthy-recipes/beef-koftas-with-squash-and-quinoa-salad
short: beef-koftas-with-squash-quinoa-salad
hash: e780787a
md:
  # Beef koftas with squash & quinoa salad


  [Beef koftas with squash & quinoa salad](https://www.mindfulchef.com/healthy-recipes/beef-koftas-with-squash-and-quinoa-salad)





  ## Ingredients
  - 500g beef mince
  - 400g butternut squash
  - 1 handful of fresh coriander
  - 3 garlic clove
  - 25g honey (use half)
  - 2 tbsp Mindful Chef Middle Eastern spice mix
  - 2 x romano red pepper
  - 80g quinoa
  - 2 tbsp rose harissa paste
  - 4 x skewers
  - 80g baby spinach
  - 240g baby plum tomatoes
  - 80g coconut yoghurt

  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Soak the skewers in cold water. Rinse the quinoa and place in a saucepan with 600ml lightly salted boiling water. Simmer for 15 mins, until cooked, then drain.

  1. Peel the squash and cut into wedges. Dice the peppers into 2cm cubes. Roughly chop the coriander. Finely chop or crush the garlic. Halve the tomatoes. Place the squash on one side of a large baking tray and drizzle over 1/2 tbsp oil; season with sea salt and black pepper. Roast for 15 mins, then add the peppers, with 1/2 tbsp oil, to the tray. Roast for a further 10 mins, until golden and cooked through.

  1. Add half the coriander, the yoghurt and 2 tbsp water to a bowl; mix. In a separate bowl, mix the harissa and 1 tbsp honey. Set both aside.

  1. Make the koftas; to a bowl, add the garlic, spice blend, mince, remaining coriander, sea salt and black pepper. Mix thoroughly, split into 4 equal-sized portions, then mould onto the skewers in a kofta shape. Heat a frying pan with 1 tbsp oil on a medium-high heat, then fry the koftas for 2-3 mins on all sides, until golden in colour. Transfer to an ovenproof dish and bake for 8-10 mins, until cooked through.

  1. Make the salad; add the squash and peppers to a bowl with the quinoa, spinach and tomatoes. Season with sea salt and black pepper.

  1. Serve the koftas with the salad, harissa dressing and coriander yoghurt.


name: Almond-coated chicken, green beans & herb yoghurt
url: https://www.mindfulchef.com/healthy-recipes/almond-coated-chicken-green-beans-and-herb-yoghurt
short: almond-coated-chicken-green-beans-herb-yoghurt
hash: 99651dc9
md:
  # Almond-coated chicken, green beans & herb yoghurt


  [Almond-coated chicken, green beans & herb yoghurt](https://www.mindfulchef.com/healthy-recipes/almond-coated-chicken-green-beans-and-herb-yoghurt)





  ## Ingredients

  - 4 tbsp ground almonds **(Nuts)**
  - 2 tsp cajun spice
  - 4 x carrot
  - 2 free-range chicken breasts
  - 1 handful of fresh chives
  - 1 handful of fresh mint
  - 90g green beans
  - 80g coconut yoghurt


  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Peel the carrots and cut into thin fries. Place on a baking tray and drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Roast for 20-25 mins, until golden, turning halfway through.

  1. Warm a dry frying pan on a medium heat, then add the almonds and spice. Toast for 2-3 mins, until golden brown, turning regularly. Transfer to a medium bowl and season with a pinch of sea salt.

  1. Slice each chicken breast into 4 strips, then add to the almond crumb, tossing to coat evenly. Place the almond chicken on a baking tray lined with parchment paper. Place in the oven for 15-20 mins, until cooked through and turning golden. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear.

  1. Finely chop the chives and mint leaves. Place the chives and half the mint into a small bowl with the coconut yoghurt. Season with a pinch of sea salt and black pepper; mix together.

  1. Boil a kettle. Trim the beans. Half-fill a saucepan with boiling water. Boil the beans for 3-4 mins, until cooked, then drain. Return to the pan and mix with sea salt, 1/2 tbsp olive oil and the remaining mint.

  1. Serve the carrot fries, beans and almond-coated chicken with the chive yoghurt.


name: Bobotie with turmeric rice & tenderstem
url: https://www.mindfulchef.com/healthy-recipes/bobotie-with-turmeric-rice-and-tenderstem
short: bobotie-with-turmeric-rice-tenderstem
hash: 848c27c4
md:
  # Bobotie with turmeric rice & tenderstem


  [Bobotie with turmeric rice & tenderstem](https://www.mindfulchef.com/healthy-recipes/bobotie-with-turmeric-rice-and-tenderstem)


  > A South African classic that’s sure to become your own firm favourite; curried grass-fed British beef mince meets plump sultanas, fragrant herbs and a creamy, indulgent topping. Brown rice, on the side, fills up hungry bellies.

  ## Ingredients

  - 500g beef mince
  - 2 tbsp curry powder **(Mustard)**
  - 3 garlic clove
  - 1 tbsp dried Italian herbs
  - 2 tbsp nutritional yeast
  - 1 red onion
  - 2 x beef stock cube **(Celery)**
  - 300g tenderstem broccoli
  - 4 tbsp tomato puree
  - 1 tsp turmeric
  - 80g coconut yoghurt
  - 160g brown rice
  - 60g sultanas

  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cubes in a jug with 400ml boiling water, then add the sultanas to the jug.

  1. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 20-25 mins, then drain and set aside.

  1. Finely dice the onion. Finely chop or crush the garlic. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Add the mince and cook for 8-10 mins, until browned, then place in a bowl and set aside. Heat the same pan with 1 tbsp oil on a medium heat and add a third of the red onion. Cook for 3-5 mins, until softened, then add the garlic and cook for a further minute. Add the curry powder and dried Italian herbs; stir. Add the tomato puree and stir before adding the beef mince, beef stock and sultanas. Simmer for 10-15 mins, then season with sea salt and black pepper. Add more water if needed (aim for a bolognese-type consistency).

  1. Transfer the bobotie mix to an ovenproof dish. Make the topping; in a small bowl mix together the yogurt, nutritional yeast and 3-4 tbsp water. Stir well, then spread over the beef mixture. Place the dish in the oven to cook until golden (about 10 mins) or if you have a grill setting, grill until lightly golden (this should take a few mins).

  1. Bring a saucepan of lightly salted water to the boil. Add the broccoli and boil for 2-3 mins, then drain and season with a pinch of sea salt and black pepper.

  1. Wipe clean the frying pan and reheat with 1/2 tbsp oil on a medium heat. Add the remaining onion and cook for 3 mins, until softened, then add the turmeric and cooked rice. Mix through.

  1. Serve the bobotie with the turmeric rice and broccoli.


name: Chicken fajita lettuce boats
url: https://www.mindfulchef.com/healthy-recipes/chicken-fajita-baby-gem-boats
short: chicken-fajita-lettuce-boats
hash: fb947ac4
md:
  # Chicken fajita lettuce boats


  [Chicken fajita lettuce boats](https://www.mindfulchef.com/healthy-recipes/chicken-fajita-baby-gem-boats)




  ## Ingredients

  - 2 avocado
  - 1 handful of fresh coriander
  - 500g diced free-range chicken breast
  - 3 garlic clove
  - 1 romaine lettuce
  - 1 lime
  - 1 tbsp Mindful Chef Mexican spice mix
  - 2 spring onion
  - 1 tbsp smoked paprika
  - 2 red pepper
  - 600g sweet potato
  - 240g baby plum tomatoes


  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skins on, cut the potatoes into fries. Place in a bowl with 1 tbsp oil, half the paprika, a pinch of sea salt and black pepper. Transfer to a lined tray and roast for 25-30 mins, until golden and cooked through.

  1. Finely chop the garlic. Slice the peppers into 2cm strips. Heat a large frying pan with 1 tbsp oil on a medium heat. Season the chicken with sea salt and black pepper and add to the pan along with the peppers. Cook for 5 mins, then add the garlic, Mexican spice and remaining paprika. Cook for a further 3-5 mins, until the chicken is golden and cooked through. Add a splash of water if it seems to dry. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

  1. Meanwhile, trim the lettuce, separate the leaves and then cut each leaf in half widthways. Roughly chop the coriander. Thinly slice the spring onions. Halve, destone and peel the avocados, then dice. Halve the tomatoes. Halve the lime.

  1. Make the salsa; add the avocado, tomatoes, lime juice (to taste), half the spring onions and half the coriander to a bowl. Season with sea salt and black pepper and mix together.

  1. Serve the romaine lettuce boats topped with the chicken fajita mix. Garnish with the remaining spring onions and coriander, and serve with the sweet potato fries and avocado salsa.


name: Wild garlic & sundried tomato chicken with lentils
url: https://www.mindfulchef.com/healthy-recipes/wild-garlic-and-sundried-tomato-chicken-with-lentils
short: wild-garlic-sundried-tomato-chicken-with-lentils
hash: 92fc1ddb
md:
  # Wild garlic & sundried tomato chicken with lentils

  [Wild garlic & sundried tomato chicken with lentils](https://www.mindfulchef.com/healthy-recipes/wild-garlic-and-sundried-tomato-chicken-with-lentils)





  ## Ingredients
  - 1 tbsp apple cider vinegar **(Sulphites)**
  - 2 free-range chicken breasts
  - 20g wild garlic
  - 80g dried brown lentils
  - 1 red onion
  - 1 tsp dried oregano
  - 1 yellow pepper
  - 40g rocket
  - 1 chicken stock cube **(Celery)**
  - 40g sundried tomatoes
  - 120g baby plum tomatoes

  ## Cooking Instructions

  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.

  1. Place the chicken stock cube into a medium-sized saucepan. Add 900ml boiling water, mix to dissolve the stock cube, then add the dried lentils. Boil for 25 mins until cooked and all water has been absorbed (drain if any excess water remains).

  1. Finely chop the wild garlic leaves and steams and roughly chop the sun-dried tomatoes, and place into a small bowl. Add 1/2 tbsp olive oil and mix.

  1. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Place the chicken breasts into the pan and season with sea salt and black pepper. Cook for 2 mins each side until turning golden, then transfer to a baking tray. Spoon the wild garlic and sun-dried tomato mix evenly over each chicken breast. Place in the oven to cook for a further 20 mins or until the chicken is cooked through.

  1. Finely dice the red onion and the yellow pepper. Slice the cherry tomatoes in half.

  1. Add 1/2 tbsp oil to the same pan used to cook the chicken, along with the onion, yellow pepper, cherry tomatoes and dried oregano. Cook for 3-4 mins on a medium heat until softening, then turn off the heat.

  1. When the lentil are cooked add them to the frying pan, followed by the rocket and apple cider vinegar. Stir all together. Divide the lentils between two warm plates and top with the chicken.


name: Honey harissa chicken & roasted squash salad
url: https://www.mindfulchef.com/healthy-recipes/honey-harissa-chicken-and-roasted-squash-salad
short: honey-harissa-chicken-roasted-squash-salad
hash: 707da348
md:
  # Honey harissa chicken & roasted squash salad

  [Honey harissa chicken & roasted squash salad](https://www.mindfulchef.com/healthy-recipes/honey-harissa-chicken-and-roasted-squash-salad)





  ## Ingredients

  - 2 tbsp Belazu apricot harissa paste
  - 1 avocado
  - 400g butternut squash
  - 300g free-range chicken thighs
  - 1 baby cucumber
  - 2 tsp ground cumin
  - 25g honey (use half)
  - 1 lemon (use half)
  - 1 red onion
  - 2 tsp pumpkin seeds
  - 40g mixed salad leaves



  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Halve the squash and remove the seeds then, leaving the skin on, dice into 1cm cubes. Place on a baking tray, drizzle with 1 tsp oil, and toss with the cumin, sea salt and black pepper. Roast for 30 mins, until cooked, turning halfway through.

  1. Make the marinade; add the harissa, 6 tbsp cold water, 1 tsp oil and 1 tbsp honey to a bowl with sea salt and black pepper. Halve the lemon, then squeeze in the juice from half. Mix all together.

  1. Thinly slice the onion, then add three-quarters to an ovenproof dish. Place the chicken on top and pour half the marinade over the chicken. Bake for 25 mins, until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

  1. Heat a large, dry frying pan on a medium heat. Cook the pumpkin seeds for 2 mins, until toasted and starting to make popping sounds, then transfer to a plate to cool.

  1. Make the salad; thinly slice the cucumber into half-moons and add to a bowl with the mixed leaves, remaining onion and toasted pumpkin seeds. Mix. Peel the avocado, destone, then thinly slice.

  1. Slice the chicken and coat in the juices from the dish. Serve the salad topped with the roasted squash, chicken and cooked onion. Finish with the avocado and a drizzle of the remaining marinade.


name: Smoky pork burgers with apple & tahini slaw
url: https://www.mindfulchef.com/healthy-recipes/smoky-pork-burgers-with-apple-and-tahini-slaw
short: smoky-pork-burgers-with-apple-tahini-slaw
hash: 78994f0
md:
  # Smoky pork burgers with apple & tahini slaw

  [Smoky pork burgers with apple & tahini slaw](https://www.mindfulchef.com/healthy-recipes/smoky-pork-burgers-with-apple-and-tahini-slaw)



  ## Ingredients

  - 1 apple
  - 2 x carrot
  - 400g celeriac **(Celery)**
  - 1 baby cucumber
  - 1 egg **(Eggs)**
  - 1 tsp dried garlic
  - 1 lemon
  - 2 spring onion
  - 2 tsp smoked paprika
  - 300g free-range pork mince
  - 40g rocket
  - 2 tbsp tahini **(Sesame)**

  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Peel the celeriac and cut into thin fries. Place on a baking tray and drizzle with 2 tsp oil; season with sea salt and black pepper. Mix to coat well. Bake for 20-25 mins, turning halfway through, until golden.

  1. Make the burgers; halve the apple, then grate half (including the skin). Squeeze out the grated apple, discarding any juice, then add to a bowl with the pork, paprika and garlic; season with sea salt and black pepper. Crack the egg into the bowl, then mix well to combine.

  1. Shape the mixture into 4 small burgers. Heat a medium frying pan with 1 tsp oil on a high heat. Cook the burgers for 2 mins on each side, then transfer to a lined baking tray and bake for 15 mins or until cooked through.

  1. Make the tahini dressing; in a bowl, mix the tahini with the juice from half the lemon to form a smooth sauce. Add 2-3 tbsp warm water if too thick.

  1. Make the slaw; thinly slice the spring onions. Peel the carrot and grate. Grate the remaining apple. Place all into the bowl with the tahini dressing; season with sea salt and black pepper and mix well.

  1. Dice the cucumber. Serve the burgers on a bed of rocket and cucumber, with the celeriac fries and apple slaw.


name: Chimichurri steak with sweet potato fritters
url: https://www.mindfulchef.com/healthy-recipes/chimichurri-steak-with-sweet-potato-fritters
short: chimichurri-steak-with-sweet-potato-fritters
hash: a23b4f46
md:
  # Chimichurri steak with sweet potato fritters

  [Chimichurri steak with sweet potato fritters](https://www.mindfulchef.com/healthy-recipes/chimichurri-steak-with-sweet-potato-fritters)

  ## Ingredients

  - 4 tbsp buckwheat flour
  - 2 tbsp ground flaxseeds
  - 1 lime
  - 4 spring onion
  - 2 tbsp Belazu smoky chimichurri
  - 4 x flat iron steaks
  - 600g sweet potato
  - 300g tenderstem broccoli
  - 180g baby plum tomatoes
  - 150g sweetcorn (drained)

  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Make a flax 'egg' by mixing the flaxseeds with 4 tbsp cold water.

  1. Make the salsa; thinly slice the spring onions (reserving half for the fritters), halve the tomatoes and drain the sweetcorn. Mix together, season with sea salt and black pepper and the juice from the lime (to taste).

  1. Peel and grate the sweet potatoes. Place 400g of the sweet potato in a bowl with the buckwheat flour, the flax egg and the remaining spring onions, and season with sea salt and black pepper. Mix together until you can form patties and divide into 8 fritters. Heat a large non-stick frying pan with 1 tbsp oil on a medium heat and fry the fritters on each side for 2-3 mins until golden. Transfer to a lined baking tray and roast for 10 mins until cooked through.

  1. Meanwhile, season the steaks with sea salt. Heat the same non-stick frying pan with 1/2 tbsp oil on a medium-high heat and cook the steaks until golden brown (as a guide 3-4 mins on each side for medium-rare or 5-6 mins each side for well done). Transfer to a plate to rest before slicing.

  1. Fill a large pan with lightly salted boiling water. Add the tenderstem broccoli and simmer for 2-3 mins or until tender, then drain. Season with sea salt and black pepper.

  1. Divide the sweet potato fritters, broccoli, and salsa between plates and serve with the steak. Spoon the smoky chimichurri over the steak.


name: Mexican cod with black beans & guacamole
url: https://www.mindfulchef.com/healthy-recipes/mexican-cod-with-black-bean-salad-and-guacamole
short: mexican-cod-with-black-beans-guacamole
hash: 4f648a3a
md:
  # Mexican cod with black beans & guacamole


  [Mexican cod with black beans & guacamole](https://www.mindfulchef.com/healthy-recipes/mexican-cod-with-black-bean-salad-and-guacamole)



  ## Ingredients

  - 1 avocado
  - 240g black beans (drained)
  - 2 cod fillets (skin off) **(Fish)**
  - 1 handful of fresh coriander
  - 1 tsp ground cumin
  - 1 little gem lettuce
  - 1 lime
  - 4 spring onion
  - 2 tsp smoked paprika
  - 120g baby plum tomatoes
  - 150g sweetcorn (drained)


  ## Cooking Instructions

  1. Thinly slice the spring onions. Roughly chop the coriander. Halve the lime. Halve the tomatoes.

  1. Heat a medium frying pan with 1/2 tbsp oil on a high heat. Season the cod with sea salt, black pepper and 1/2 tsp paprika. Pan-fry for 2-3 mins on each side, until golden and cooked through. Keep warm in the pan.

  1. Meanwhile, heat a second large frying pan with 1/2 tbsp oil on a medium heat. Add half the spring onions and half the coriander. Cook for 1 min.

  1. Drain the beans and sweetcorn, then rinse. Add both to the onion pan followed by the tomatoes, remaining paprika and cumin. Cook all together for 4 mins. Season with sea salt and black pepper.

  1. Make the guacamole. Add the remaining spring onions and half the remaining coriander to a bowl with the juice from 1 lime half. Peel the avocado and destone, add to the bowl, then season with sea salt and black pepper. Roughly crush the avocado with a fork and mix together.

  1. Thinly slice the lettuce. Make the dressing; to a small bowl add the remaining coriander, the juice from the remaining half lime and 1 tbsp olive oil.

  1. Serve the warm beans topped with the fish, and the lettuce on the side. Spoon the guacamole over the fish and drizzle the dressing over the lettuce.


name: Smoked haddock and sweetcorn chowder
url: https://www.mindfulchef.com/healthy-recipes/smoked-haddock-and-sweetcorn-chowder
short: smoked-haddock-and-sweetcorn-chowder
hash: b5d37efb
md:
  # Smoked haddock and sweetcorn chowder


  [Smoked haddock and sweetcorn chowder](https://www.mindfulchef.com/healthy-recipes/smoked-haddock-and-sweetcorn-chowder)



  ## Ingredients

  - 80g cavolo nero **it's KALE**
  - 1 handful of fresh chives
  - 200ml coconut milk
  - 2 tsp cornflour
  - 2 smoked haddock fillets (skin off) **(Fish)**
  - 1 leek
  - 1 lemon
  - 1 red pepper
  - 200g baby white potatoes
  - 1 vegetable stock cube **(Celery)**
  - 120g sweetcorn (pre-cooked)
  - 1 handful of fresh thyme


  ## Cooking Instructions

  1. Boil a kettle. Dice the baby potatoes into small 1-2cm pieces. Place the cornflour into a cup with 2 tbsp cold water and mix to dissolve.

  1. Place the smoked haddock into a large saucepan with the coconut milk and the thyme sprigs. Dissolve the vegetable stock cube in a jug with 500ml boiling water and stir to dissolve. Pour the vegetable stock into the saucepan with the fish, simmer for 6-7 mins until the fish is cooked through, then remove the fish, flake it with a fork and reserve on a plate for later.

  1. Add the potatoes and cornflour to the saucepan and simmer for a further 15 mins until the potatoes are cooked.

  1. Meanwhile, dice the red pepper into small pieces and drain the sweetcorn. Finely slice the cavolo nero and finely slice the leek. Finely chop the chives. To make the sweetcorn and red pepper salsa; in a small bowl place half the red pepper, just 1/4 of the sweetcorn and 1/4 of the chives. Squeeze the juice of half the lemon over the top and mix all together.

  1. Heat a large frying pan on a medium heat with 1/2 tbsp oil. Add the remaining red pepper and the leek to the pan and cook for 4 mins, then add the cavolo nero and remaining sweetcorn, cook for a further 4 mins.

  1. Remove the thyme sprigs from the potatoes then pour the potatoes and vegetable stock into the frying pan with the vegetables, simmer all together for 5 mins, add the flaked smoked haddock and carefully stir (add a splash more boiling water if necessary).

  1. Spoon the sweetcorn and haddock chowder into two warm bowls. Top with the sweetcorn salsa and remaining chives. Season with sea salt and black pepper then squeeze over the juice from the remaining lemon (to taste).


name: Roast cod with sweet & smoky red pepper stew
url: https://www.mindfulchef.com/healthy-recipes/roast-cod-with-sweet-and-smoky-red-pepper-stew
short: roast-cod-with-sweet-smoky-red-pepper-stew
hash: 399e1385
md:
  # Roast cod with sweet & smoky red pepper stew

  [Roast cod with sweet & smoky red pepper stew](https://www.mindfulchef.com/healthy-recipes/roast-cod-with-sweet-and-smoky-red-pepper-stew)


  ## Ingredients

  - 20g flaked almonds **(Nuts)**
  - 480g cannellini beans (drained)
  - 400g chopped tomatoes
  - 500g diced cod fillet **(Fish)**
  - 4 garlic clove
  - 300g green beans
  - 60g Belazu pitted black olives
  - 1 red onion
  - 1 tbsp smoked paprika
  - 1 handful of fresh flat-leaf parsley
  - 3 x romano red pepper
  - 1 handful of fresh rosemary
  - 1 vegetable stock cube **(Celery)**




  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a jug with 250ml boiling water.

  1. Slice the onion. Finely chop or crush the garlic. Slice the peppers into strips. Finely chop the rosemary leaves (remove the stalks). Drain and rinse the cannellini beans.

  1. Heat a large frying pan with 1 tbsp oil on a medium heat. Gently fry the onion for 5 mins, until golden. Add the peppers, garlic and rosemary and cook for a further 5 mins, until the peppers have softened. Add the paprika, chopped tomatoes, cannellini beans and stock; simmer for 15 mins. Season with sea salt and black pepper.

  1. Meanwhile, place the cod on a lined baking tray. Drizzle with 1 tbsp oil; season with sea salt and black pepper. Bake for 8-10 mins. Place the almonds on a separate tray and toast in the oven until golden in colour (this will only take a few mins, so watch carefully).

  1. Meanwhile, trim the green beans. Thinly slice the olives. Roughly chop the parsley. Place the green beans in a saucepan and cover with lightly salted boiling water. Boil for 3-4 mins until cooked, then drain and return to the pan along with the olives. Season with sea salt (to taste) and black pepper and toss to combine.

  1. Serve the pepper stew topped with the baked cod. Sprinkle over the flaked almonds and parsley and serve the green beans on the side.

  1. Chef's tip: If using a shallow casserole dish, you can add the cod to the stew after 15 mins of simmering, then place in the oven to cook all together until the cod is cooked through.


name: Hake with spicy Italian arrabbiata & olives
url: https://www.mindfulchef.com/healthy-recipes/haddock-with-spicy-italian-arrabbiata-and-olives
short: hake-with-spicy-italian-arrabbiata-olives
hash: 94b20db7
md:
  # Hake with spicy Italian arrabbiata & olives


  [Hake with spicy Italian arrabbiata & olives](https://www.mindfulchef.com/healthy-recipes/haddock-with-spicy-italian-arrabbiata-and-olives)


  ## Ingredients

  - ½ tsp red chilli flakes
  - 400g chopped tomatoes
  - 150g courgette
  - 2 garlic clove
  - 2 hake fillets (skin on) **(Fish)**
  - 2 tsp dried Italian herbs
  - 30g Belazu pitted black olives
  - 1 red onion
  - 1 red pepper
  - 250g steamed brown basmati rice


  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Finely chop or crush the garlic. Dice the pepper into 2cm pieces.

  1. Heat a medium saucepan with 1 tbsp oil on a medium heat. Add the garlic, pepper and dried herbs. Cook for 2 mins, then add the tomatoes, olives and chilli flakes (use half for less heat); season with black pepper and simmer for 7-8 mins.

  1. Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Season the hake with black pepper. Pan-fry the fish skin-side down for 3 minutes, then turn over and cook for another minute. Transfer to a baking tray and roast for 5 mins, until cooked through.

  1. Meanwhile, dice the onion. Cut the courgette in half lengthways, then dice into small chunks. Heat the pan the hake was cooked in with 1/2 tbsp oil on a medium heat. Add the onion and courgette; season with black pepper. Cook for 2 mins, stirring occasionally, then add the rice and cook for a further 3 mins, until the rice is hot.

  1. Divide the courgette and onion rice between warm plates. Spoon the arrabbiata sauce over the rice, then place the hake on top.


name: Crispy cod, sauce vierge & spinach
url: https://www.mindfulchef.com/healthy-recipes/crispy-cod-sauce-vierge-and-spinach
short: crispy-cod-sauce-vierge-spinach
hash: e3762fe0
md:
  # Crispy cod, sauce vierge & spinach


  [Crispy cod, sauce vierge & spinach](https://www.mindfulchef.com/healthy-recipes/crispy-cod-sauce-vierge-and-spinach)



  ## Ingredients

  - 20g capers **(Sulphites)**
  - 2 cod fillets (skin off) **(Fish)**
  - 2 garlic clove
  - 1 lemon
  - 2 spring onion
  - 1 handful of fresh flat-leaf parsley
  - 300g baby white potatoes
  - 80g baby spinach
  - 120g baby plum tomatoes

  ## Cooking Instructions

  1. Boil a kettle. Quarter the potatoes, place in a pan and cover with boiling water. Boil with a lid on for 12-15 mins, until tender, then drain.

  1. Make the sauce vierge; roughly chop the parsley and quarter the tomatoes. Place in a bowl with the capers and 1 tbsp olive oil. Reserve for later. Finely chop or crush the garlic. Quarter the lemon.

  1. Season the cod with black pepper. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Cook the fish for 3-4 mins on each side, until cooked through. When done, transfer to a plate (keep warm).

  1. Clean the frying pan, then reheat with 1 tbsp oil on a medium heat. Add the garlic and cook for 30 seconds, then add the sauce vierge. Squeeze in the juice from 2 lemon wedges; season with black pepper. Cook on a medium heat for 4-5 mins, stirring occasionally, until the tomatoes soften.

  1. Meanwhile, thinly slice the spring onions. Once the potatoes have cooked, drain and add the spring onions, then crush. Season with black pepper. Place a lid on to keep warm.

  1. Transfer the sauce vierge to a bowl. Reheat the same frying pan with 2 tbsp water over a high heat. Add the spinach and cook for 2 mins, until wilted. Season with black pepper.

  1. Serve the crushed potatoes with the spinach. Lay the fish on top and spoon over the tomato sauce vierge. Finish with the remaining lemon wedges.


name: Almond coated cod, spicy aubergine & spinach
url: https://www.mindfulchef.com/healthy-recipes/almond-coated-cod-spicy-aubergine-and-spinach
short: almond-coated-cod-spicy-aubergine-spinach
hash: 1b1fcd20
md:
  # Almond coated cod, spicy aubergine & spinach


  [Almond coated cod, spicy aubergine & spinach](https://www.mindfulchef.com/healthy-recipes/almond-coated-cod-spicy-aubergine-and-spinach)



  ## Ingredients

  - 4 tbsp ground almonds **(Nuts)**
  - 1 aubergine
  - ½ tsp red chilli flakes
  - 2 cod fillets (skin off) **(Fish)**
  - 2 garlic clove
  - 1 lemon
  - 30g Belazu pitted black olives
  - 1 brown onion
  - 2 tsp smoked paprika
  - 200g passata
  - 80g baby spinach
  - 120g baby plum tomatoes


  ## Cooking Instructions

  1. Preheat oven to 220C / gas mark 7. Cut the aubergine into bite-sized pieces and place on a baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper, mix well and place in the oven to roast for 20 mins.

  1. To make the almond crumb; zest the lemon and add to a bowl with the ground almonds, half of the smoked paprika and season with a pinch of sea salt and black pepper. Leave to one side for later.

  1. Thinly slice the onion and finely chop the garlic. Heat a frying pan with 1 tsp oil on a medium heat, cook the onion and garlic together for 5 mins until softened. Meanwhile, half the cherry tomatoes and slice the lemon in half. To the pan with the onion add the cherry tomatoes, passata, olives, chilli flakes, remaining smoked paprika, the juice from half of the lemon and 60ml cold water. Simmer this tomato sauce for 10 mins until thickened.

  1. Add the cod fillets to the bowl with the almond crumb and coat on both sides.

  1. Heat a second frying pan with 2 tsp oil on a medium heat and fry the fish for 4-5 mins each side until cooked through and crispy, watching closely to ensure it doesn't burn.

  1. Remove the cooked aubergine from the oven and add to the pan with the tomato sauce and stir together. Spoon the aubergine and tomato sauce onto two warm plates. Re-using this pan, place back on a medium heat and add the spinach and 1 tbsp cold water. Cook for 1 minute to wilt the spinach.

  1. Place the almond crusted cod over the spicy aubergine then place the wilted spinach alongside. Squeeze the remaining lemon juice over the fish and spinach (to taste).


name: Haddock with ratatouille & black olive tapenade
url: https://www.mindfulchef.com/healthy-recipes/haddock-with-ratatouille-and-black-olive-tapenade
short: haddock-with-ratatouille-black-olive-tapenade
hash: 661d21fb
md:
  # Haddock with ratatouille & black olive tapenade

  [Haddock with ratatouille & black olive tapenade](https://www.mindfulchef.com/healthy-recipes/haddock-with-ratatouille-and-black-olive-tapenade)


  ## Ingredients

  - 1 aubergine
  - 2 tbsp Belazu black olive tapenade
  - 150g courgette
  - 2 garlic clove
  - 120g green beans
  - 2 haddock fillets (skin on) **(Fish)**
  - 2 tsp dried Italian herbs
  - 1 lemon
  - 1 red onion
  - 200g passata
  - 1 red pepper
  - 1 tbsp Belazu sundried tomato paste


   
  ## Cooking Instructions

  1. Preheat the oven to 220C / gas mark 7 and boil a kettle.

  1. Cut the aubergine, courgette, red onion and red pepper into small bite-sized pieces. Place into an ovenproof dish and drizzle with 1 tbsp oil, season with sea salt and black pepper and combine well, place in the oven for 15 mins to roast.

  1. Finely chop the garlic and trim the green beans. 3. Heat a large frying pan with 1/2 tbsp oil on a medium heat, add the chopped garlic, passata, 50ml boiling water, sundried tomato paste and the dried Italian herbs. Simmer on a medium heat for 10 mins, adding a little more water if needed.

  1. Remove the roasted veg from the oven and add to the pan with the ratatouille sauce, mix well. Place the haddock fillets in the same ovenproof dish and top them with the olive tapenade. Place in the oven for 10 mins or until the fish is cooked through.

  1. Continue to simmer the ratatouille for 5-10 mins (add a further 2-3 tbsp water to thin the sauce if needed). Place the green beans in a saucepan and cover with boiling water. Cook for 5 mins, then drain.

  1. To serve, spoon the ratatouille onto two warm plates. Place the fish on top and lay the green beans alongside. Squeeze the lemon juice over the fish (to taste).


name: Turmeric, spinach & coconut fish dahl
url: https://www.mindfulchef.com/healthy-recipes/turmeric-spinach-and-coconut-fish-dahl
short: turmeric-spinach-coconut-fish-dahl
hash: b0300a38
md:
  # Turmeric, spinach & coconut fish dahl

  [Turmeric, spinach & coconut fish dahl](https://www.mindfulchef.com/healthy-recipes/turmeric-spinach-and-coconut-fish-dahl)


  ## Ingredients

  - 1 red chilli
  - 2 coley supremes (skin off) **(Fish)**
  - 1 handful of fresh coriander
  - 30g creamed coconut **(Sulphites)**
  - 2 garlic clove
  - 2 tsp garam masala
  - 4cm fresh ginger
  - 1 lemon
  - 80g red split lentils
  - 1 red onion
  - 2 spring onion
  - 80g baby spinach
  - 2 large tomatoes
  - 1 tsp turmeric


  ## Cooking Instructions

  1. Peel the garlic and ginger, then grate or finely chop. Finely slice the red onion. Roughly chop the large tomatoes.

  1. Heat a large pan with 1 tbsp oil on a medium heat. Add the onion, garlic and ginger, cooking for 5 mins until softening. Add the garam masala and turmeric and cook for a further 2 mins. Remove the creamed coconut from the sachet and dissolve in 150ml boiling water.

  1. Rinse the lentils in cold water. Add the lentils to the pan then stir for a further minute, until they are coated with the spices. Add the creamed coconut. Leave to simmer for 15 mins (add more water if the lentil dahl becomes too dry).

  1. Meanwhile, finely slice the spring onions and red chilli (remove the seeds for less heat). Roughly chop the coriander leaves and stalks. Cut the coley into bite-sized chunks.

  1. Add the spinach, tomato, half the spring onions, half the coriander and some of the chilli (to taste) to the pan. Stir until the spinach has wilted; season with sea salt and black pepper. Place the coley pieces on top and simmer for 5 mins with the lid on, then a further 5 mins with the lid off, until the fish has cooked through.

  1. Serve the fish dahl in warm bowls. Cut the lemon into wedges. Garnish with the remaining chilli, coriander spring onions and a lemon wedge.


name: Fish tikka masala, black rice & coconut
url: https://www.mindfulchef.com/healthy-recipes/fish-tikka-masala-black-rice-and-coconut
short: fish-tikka-masala-black-rice-coconut
hash: 5127e141
md:
  # Fish tikka masala, black rice & coconut

  [Fish tikka masala, black rice & coconut](https://www.mindfulchef.com/healthy-recipes/fish-tikka-masala-black-rice-and-coconut)


  ## Ingredients

  - 1 red chilli (use half)
  - 10g toasted coconut chips
  - 200ml coconut milk
  - 2 coley supremes (skin off) **(Fish)**
  - 1 handful of fresh coriander
  - 2 garlic clove
  - 4cm fresh ginger
  - 1 lemon
  - 1 brown onion
  - 100g black rice
  - 80g baby spinach
  - 2 tbsp tikka masala paste **(Mustard)**
  - 120g baby plum tomatoes

  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle.

  1. Rinse the black rice, then place in a saucepan with 500ml boiling water and a pinch of salt. Simmer for 25-30 mins, then drain.

  1. Thinly slice the onion and the half red chilli (remove the seeds for less heat). Peel the garlic and ginger and finely chop. Finely chop the coriander leaves and stalks, keeping separate. Slice the baby plum tomatoes in half. Roughly chop the spinach leaves.

  1. Season the coley with sea salt and black pepper. Squeeze over the juice from half the lemon. Transfer to a baking tray lined with baking parchment and place in the oven for 12-15 mins, until cooked through.

  1. Heat a large frying pan with 1/2 tbsp oil on a medium heat. Cook the onion for 5 mins, until softening. Add the coriander stalks, garlic, ginger and the sliced chilli to the pan, then cook for 2 mins. Add the tikka masala paste and baby plum tomatoes and cook for another 3 mins, stirring constantly.

  1. Add the coconut milk and spinach to the vegetable pan and simmer for 5 mins.

  1. Spoon the black rice onto warm plates. Add the curry alongside and top with the coley. Sprinkle with the coconut chips, coriander leaves and remaining chilli. Drizzle with the remaining juice from the lemon.


name: Pesto crusted cod, aubergine & lentils
url: https://www.mindfulchef.com/healthy-recipes/pesto-crusted-cod-aubergine-and-lentils
short: pesto-crusted-cod-aubergine-lentils
hash: 65f3fe19
md:
  # Pesto crusted cod, aubergine & lentils

  [Pesto crusted cod, aubergine & lentils](https://www.mindfulchef.com/healthy-recipes/pesto-crusted-cod-aubergine-and-lentils)


  ## Ingredients
  - 2 tbsp ground almonds **(Nuts)**
  - 1 aubergine
  - ½ tbsp balsamic vinegar **(Sulphites)**
  - 2 cod fillets (skin off) **(Fish)**
  - 240g lentils in water (drained)
  - 1 brown onion
  - 200g passata
  - 2 tbsp basil pesto
  - 40g baby spinach
  - 1 vegetable stock cube (use half)** (Celery)**
  - 1 tbsp Belazu sundried tomato paste

  ## Cooking Instructions
  1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Dissolve the half vegetable stock cube in a jug with 150ml boiling water.

  1. Cut the aubergine into small 1cm cubes. Finely slice the onion. Drain and rinse the lentils.

  1. Make the pesto crust; in a small bowl, mix the basil pesto with the ground almonds, a pinch of sea salt and black pepper and 1/2 tbsp olive oil.

  1. Place the cod on a baking tray and spoon over the pesto crust. Roast in the oven for 15-20 mins or until the cod is cooked through.

  1. Meanwhile, heat a frying pan with 1/2 tbsp oil on a medium heat and add the onion and aubergine. Cook for 8 mins until the vegetables have softened.

  1. Add the lentils to the pan along with the balsamic vinegar, passata, spinach, sun-dried tomato paste and vegetable stock. Simmer for 5-10 mins on a low-medium heat until the sauce has thickened.

  1. Spoon the aubergine lentils onto two warm plates and top with the pesto-crusted cod.


name: Malaysian fish laksa with courgetti
url: https://www.mindfulchef.com/healthy-recipes/malaysian-fish-laksa-with-courgetti
short: malaysian-fish-laksa-with-courgetti
hash: 823185ea
md:
  # Malaysian fish laksa with courgetti


  [Malaysian fish laksa with courgetti](https://www.mindfulchef.com/healthy-recipes/malaysian-fish-laksa-with-courgetti)





  ## Ingredients

  - ½ tsp red chilli flakes
  - 200ml coconut milk
  - 2 coley supremes (skin off) **(Fish)**
  - 1 handful of fresh coriander
  - 300g courgette
  - 2 garlic clove
  - 4cm fresh ginger
  - 1 vegetable stock cube **(Celery)**
  - 80g baby sweetcorn
  - 300g sweet potato
  - 2 tsp tamarind paste
  - 4cm fresh turmeric

  ## Cooking Instructions

  1. Boil a kettle. Dissolve the vegetable stock cube in a jug with 300ml boiling water.

  1. To make the courgette noodles; remove the ends of the courgettes, but leave the skin on. Prepare the noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).

  1. Trim the baby sweetcorn and slice each into 4 pieces. Peel and cut the sweet potato into 1cm pieces. Peel and finely grate the garlic, ginger and turmeric.

  1. Cut the coley into bite-sized pieces.

  1. Heat a large pan with 1/2 tbsp oil on a medium heat and fry the sweet potato for 8 mins, turning occasionally until softened. Then add the garlic, ginger, turmeric and baby sweetcorn and cook a further 3 mins. Add the coconut milk, vegetable stock, chilli flakes (as many as desired) and tamarind paste to the pan and stir to combine.

  1. Then add the pieces of coley and place a lid on the pan, simmer gently for 5-7 mins until the coley is cooked through.

  1. Spoon the raw courgetti into two warm bowls and spoon over the laksa soup. Roughly tear the coriander leaves and sprinkle over the top of the soup.


name: Sausage meatballs, creamy leeks & roasted carrots
url: https://www.mindfulchef.com/healthy-recipes/sausage-meatballs-creamy-leeks-and-chantenay-carrot
short: sausage-meatballs-creamy-leeks-roasted-carrots
hash: c7ec2e30
md:
  # Sausage meatballs, creamy leeks & roasted carrots

  [Sausage meatballs, creamy leeks & roasted carrots](https://www.mindfulchef.com/healthy-recipes/sausage-meatballs-creamy-leeks-and-chantenay-carrot)


  Ingredients
  - 2 tbsp ground almonds **(Nuts)**
  - 2 x carrot
  - 200ml cashew cream **(Nuts)**
  - 1 handful of fresh dill
  - 1 tsp dried garlic
  - 2 tsp dried Italian herbs
  - 1 leek
  - 1 lemon
  - 2 tsp dijon mustard **(Mustard)**
  - 2 x parsnip
  - 300g free-range pork mince
  - 80g baby spinach


  ## Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Peel the carrots and slice into batons. Place on a baking tray and drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Roast for 25 mins, until turning golden.

  1. Meanwhile, dice the parsnips into small cubes, place in a saucepan and cover with boiling water. Simmer for 20 mins, then drain and crush. Season with sea salt and black pepper.

  1. Make the meatballs. In a bowl, mix together the pork, almonds, garlic, dried herbs and half the mustard. Season with sea salt and black pepper. Using wet hands, form into 8 equal-sized balls.

  1. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Cook the meatballs for 6-8 mins, turning frequently, until golden on all sides. Meanwhile, thinly slice the leek into half-moons. Roughly chop the dill. Halve the lemon.

  1. Once the meatballs are golden, add the leek to the pan. Lower to a medium heat and cook for 5-6 mins, until softened, then add the dill, cashew cream, remaining mustard and the juice from half the lemon (to taste). Season with sea salt and black pepper. Stir in the spinach, mix well and simmer for a further 5 mins, until the pork is cooked through and the sauce has thickened.

  1. Serve the meatballs and creamy sauce with the mash and carrots. Drizzle over the juice from the remaining lemon, if desired.


name: Chicken pasanda with red rice & broccoli
url: https://www.mindfulchef.com/healthy-recipes/chicken-pasanda-with-red-rice-and-broccoli
short: chicken-pasanda-with-red-rice-broccoli
hash: f44c3353
md:
  # Chicken pasanda with red rice & broccoli

  [Chicken pasanda with red rice & broccoli](https://www.mindfulchef.com/healthy-recipes/chicken-pasanda-with-red-rice-and-broccoli)





  ## Ingredients
  - 2 tbsp ground almonds **(Nuts)**
  - 1 head of broccoli
  - 1 handful of fresh coriander
  - 500g diced free-range chicken breast
  - 3 garlic clove
  - 4cm fresh ginger
  - 1 lemon
  - 1 red onion
  - 3 tsp pasanda spice
  > > Cumin, Black Peppercorns, Turmeric, Cloves, Green Cardamom, Fenugreek Leaves, Red Chilli Flakes, Cinnamon, Rapeseed Oil.
  - 1 chicken stock cube **(Celery)**
  - 80g coconut yoghurt
  - 1 tbsp desiccated coconut **(Sulphites)**
  - 200g red rice


  ## Cooking Instructions

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water.

  1. Rinse the rice, then place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain and keep warm.

  1. Finely dice the onion. Peel the garlic and ginger and grate. Heat a large, dry frying pan on a medium heat and add the desiccated coconut. Cook until golden; set aside.

  1. Heat the same frying pan with 1 tbsp oil on a medium heat. Add the onion and cook for 5 mins, until softened, then add the garlic and ginger and cook for a further minute. Add the diced chicken and cook for 3 mins before adding the pasanda spice, then cook for a further 1-2 mins to allow the flavours to develop. Add the chicken stock, ground almonds and coconut yoghurt and simmer for 10-12 mins, until cooked through.

  1. Meanwhile, trim the broccoli. Place on a tray lined with parchment paper. Drizzle with 1 tbsp oil; season with salt and pepper. Roast in the oven for 15 mins, until turning golden.

  1. Chop the coriander, then add to the curry towards the end of cooking. Season with sea salt and black pepper. Add a squeeze of lemon juice (to taste).

  1. Spoon the red rice onto warm plates. Top with the chicken pasanda curry and serve with a side of the broccoli. Garnish with the toasted desiccated coconut.


name: Denver steak stroganoff with tenderstem
url: https://www.mindfulchef.com/healthy-recipes/flat-iron-beef-steak-stroganoff-with-tenderstem
short: denver-steak-stroganoff-with-tenderstem
hash: 6e6b013f
md:
  # Denver steak stroganoff with tenderstem

  [Denver steak stroganoff with tenderstem](https://www.mindfulchef.com/healthy-recipes/flat-iron-beef-steak-stroganoff-with-tenderstem)


  ## Ingredients
  - 40g gherkins **(Sulphites)**
  - 3 garlic clove
  - 240g chestnut mushrooms
  - 1 tbsp dijon mustard **(Mustard)**
  - 1 red onion
  - 1 tbsp smoked paprika
  - 1 beef stock cube **(Celery)**
  - 1 handful fresh tarragon
  - 300g tenderstem broccoli
  - 4 tbsp tomato puree
  - 80g coconut yoghurt
  - 4 x denver steaks
  - 160g brown rice

  ## Cooking Instructions
  1. Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water. Rinse the rice, then add to a saucepan with 800ml lightly salted boiling water. Simmer for 20-25 mins, until cooked, then drain.

  1. Finely dice the onion. Finely chop or crush the garlic. Quarter the mushrooms. Heat a large frying pan with 1 tbsp oil on a medium heat. Add the onion, mushrooms and garlic. Cook for 3-5 mins, until softened. Add the tomato puree and paprika; cook for a few seconds before adding the stock, mustard and yoghurt. Simmer for 10-15 mins, then season with sea salt and black pepper. Meanwhile, finely chop the tarragon leaves and gherkins.

  1. Heat another large frying pan with 1 tbsp oil on a medium-high heat. Season the steaks with sea salt, then place in the pan. Cook until golden (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate.

  1. Once rested, slice the steaks and add to the sauce, along with half the gherkins and half the tarragon. Warm through.

  1. Meanwhile, bring a pan of lightly salted water to the boil. Add the broccoli for 2 mins or until cooked but still retaining a slight bite, then drain.

  1. Serve the rice topped with the stroganoff, and the broccoli on the side. Garnish with the remaining gherkins and tarragon.


name: Barbecue chicken with veggie rice & carrot slaw
url: https://www.mindfulchef.com/healthy-recipes/barbecue-chicken-with-veggie-rice-and-carrot-slaw
short: barbecue-chicken-with-veggie-rice-carrot-slaw
hash: 4f2eec37
md:
  # Barbecue chicken with veggie rice & carrot slaw


  [Barbecue chicken with veggie rice & carrot slaw](https://www.mindfulchef.com/healthy-recipes/barbecue-chicken-with-veggie-rice-and-carrot-slaw)





  ## Ingredients

  - 2 tbsp aged balsamic vinegar **(Sulphites)**
  - 75g red cabbage
  - 2 x carrot
  - 4 free-range chicken breasts
  - 25g honey
  - 1 lime
  - 1 tsp dijon mustard **(Mustard)**
  - 1 tsp smoked paprika
  - 2 red pepper
  - 80g baby spinach
  - 2 tbsp tomato puree
  - 150g sweetcorn (drained)
  - 160g brown rice


  ## Cooking Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice, then place in a saucepan with 800ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, until cooked through, then drain.

  1. Make the barbecue sauce: To a bowl add the vinegar, tomato puree, honey, paprika, mustard and 1 tbsp water. Season with sea salt and black pepper; mix together. Coat the chicken with the marinade and place on a lined baking tray. Bake for 20-25 mins, until the chicken is cooked through - to check, insert a skewer into the thickest part of the meat; the juices should run clear.

  1. Dice the peppers into small pieces. Drain the sweetcorn. Heat a large frying pan with 1 tbsp oil on a medium heat and fry the peppers and sweetcorn for 5 mins, until softening. Roughly slice the spinach and add to the pan along with the cooked rice. Mix together; season with sea salt and black pepper. Set aside, keeping warm.

  1. Make the slaw: Finely slice the cabbage. Peel the carrots then, using a peeler, peel the carrots into long, thin ribbons (use a julienne peeler, if you have one). Mix the cabbage and carrots together in a bowl; squeeze over lime juice (to taste) and season with sea salt and black pepper.

  1. Serve the chicken with the veggie rice and carrot slaw.


name: Sweet chilli & ginger chicken with vegetable rice
url: https://www.mindfulchef.com/healthy-recipes/sweet-chilli-and-ginger-chicken-with-vegetable-rice
short: sweet-chilli-ginger-chicken-with-vegetable-rice
hash: 1d70a299
md:
  # Sweet chilli & ginger chicken with vegetable rice


  [Sweet chilli & ginger chicken with vegetable rice](https://www.mindfulchef.com/healthy-recipes/sweet-chilli-and-ginger-chicken-with-vegetable-rice)


  ## Ingredients
  - 3 x carrot
  - 1 red chilli
  - 500g free-range chicken thighs
  - 2 tsp cornflour
  - 8cm fresh ginger
  - 3 tbsp maple syrup
  - 4 spring onion
  - 2 red pepper
  - 4 tbsp rice wine vinegar **(Sulphites)**
  - 5g white sesame seeds **(Sesame)**
  - 300g tenderstem broccoli
  - 2 tbsp tamari **(Soya)**
  - 160g brown rice


  ## Cooking Instructions

  1. Boil a kettle. Rinse the brown rice and place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins then drain.

  1. Peel and dice the carrots into small pieces. Cut the red peppers into small dice. Slice the spring onions at an angle. Peel the ginger and grate. Thinly slice the red chilli (remove the seeds for less heat). Cut the Tenderstem broccoli in half.

  1. Make the sweet chilli sauce. Place the cornflour in a small bowl, gradually add 100ml cold water and mix well to dissolve. Add the tamari, maple syrup, rice wine vinegar, chillies and ginger. Mix well.

  1. Heat a non-stick wok with 1 tbsp oil on a medium heat. Add the carrots and peppers and cook for 3-5 mins. When the rice is cooked, add it to the wok of vegetables along with half the spring onions. Season with sea salt and black pepper.

  1. Heat a separate non-stick wok (or frying pan) with 1 tbsp oil on a medium-high heat. Add the chicken and cook for 6-8 mins, or until golden and cooked through. Add the Tenderstem broccoli and cook for a further 2 mins. Mix the sauce before adding to the pan and bringing to a simmer. Add more water if needed to get the desired consistency. Season with sea salt and black pepper.

  1. To serve, spoon the vegetable rice onto warm plates. Serve with the sweet chilli and ginger chicken stir-fry. Scatter over the remaining spring onions and sesame seeds.


name: Thai red chicken curry, baby sweetcorn & sugar snaps
url: https://www.mindfulchef.com/healthy-recipes/thai-red-chicken-curry-baby-corn-and-sugar-snaps
short: thai-red-chicken-curry-baby-sweetcorn-sugar-snaps
hash: 7c6c0833
md:
  # Thai red chicken curry, baby sweetcorn & sugar snaps

  [Thai red chicken curry, baby sweetcorn & sugar snaps](https://www.mindfulchef.com/healthy-recipes/thai-red-chicken-curry-baby-corn-and-sugar-snaps)



  ## Ingredients
  - 500g free-range chicken thighs
  - 1 handful of fresh coriander
  - 60g creamed coconut **(Sulphites)**
  - 2 garlic clove
  - 4cm fresh ginger
  - 1 lime
  - 2 spring onion
  - 2 x shallot
  - 200g sugar snap peas
  - 160g baby sweetcorn
  - 4 tbsp red Thai curry paste
  - 4 large tomatoes
  - 160g brown rice

  ## Cooking Instructions

  1. Boil a kettle. Rinse the brown rice, then place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, until cooked, then drain and set aside. Remove the creamed coconut from the sachet; dissolve in a jug with 250ml boiling water.

  1. Finely dice the shallots. Grate the garlic and ginger. Finely chop the large tomatoes. Heat a large frying pan with 2 tbsp oil on a medium heat and add the shallots. Gently fry for a few mins, until translucent, then add the garlic and ginger and continue to cook for 1-2 mins (take care not to burn them). Add the red curry paste and cook for a further minute to release the oils from the paste, then add the tomatoes. Continue to cook for a further 5 mins, until the tomatoes have broken down, then add the creamed coconut.

  1. Dice the chicken thighs and add to the sauce. Simmer for 20-25 mins or until the chicken is cooked through and the sauce has thickened.

  1. Meanwhile, bring a large pan of lightly salted water to the boil. About 5 mins before the curry is ready, place the sugar snaps and baby sweetcorn together in the pan and cook for 2-3 mins, until al dente. Drain. Finely slice the spring onions and roughly chop the coriander leaves.

  1. Place the brown rice into warm bowls, then top with the chicken curry. Scatter over the coriander and spring onions, and squeeze over some fresh lime juice (to taste). Serve with the sugar snaps and baby sweetcorn.


name: Spanish rice with cod
url: https://www.mindfulchef.com/healthy-recipes/spanish-rice-with-cod
short: spanish-rice-with-cod
hash: f2faa88c
md:
  # Spanish rice with cod

  [Spanish rice with cod](https://www.mindfulchef.com/healthy-recipes/spanish-rice-with-cod)

  ## Ingredients
  - 500g diced cod fillet **(Fish)**
  - 150g courgette
  - 3 garlic clove
  - 1 lemon
  - 1 red onion
  - 1 tbsp paella spice mix
  - 2 x roasted red pepper
  - 160g baby spinach
  - 1 vegetable stock cube **(Celery)**
  - 4 tbsp Belazu sundried tomato paste
  - 180g baby plum tomatoes
  - 160g brown rice

  ## Cooking Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water. Rinse the rice, then place in a saucepan with 800ml lightly salted boiling water. Simmer for 25-30 mins, until cooked through, then drain.

  1. Finely dice the onion. Finely chop or crush the garlic. Dice the courgette into bite-sized pieces and slice the peppers into strips. Zest the lemon.

  1. Heat a large pan with 1 tbsp oil on a medium heat. Cook the onion for 3 mins. Add the garlic and courgette and continue to cook for another 2 mins. Add the spice mix, tomato paste, peppers and stock, then reduce to a simmer for 5 mins. Add the spinach to the pan and wilt, followed by the cooked rice. Season with sea salt and black pepper, add the juice from half the lemon, then set aside to keep warm.

  1. Halve the tomatoes and place on a lined baking tray with the cod. Drizzle over 1 tbsp oil, the zest and the juice from the remaining half lemon. Season with sea salt and black pepper. Bake in the oven for 8-10 mins.

  1. Serve the rice topped with the cod and tomatoes.


name: Cowboys Mat
short: cowboys-mat
hash: 410b4ca1
md:
  # Cowboys Mat

  ## ING:
  - 350-400g beef mince (10-15%)
  - 1 chopped pepper, colour of your choice
  - 1 sliced medium onion, colour of your choice
  - ~100g chopped bacon or lardons (a twin pack size)
  - 1 can of baked beans in tomato sauce
  - 200-250ml of water
  - 1 tbs tomato pure
  - 1 tsp paprika, or smoked paprika
  - 1 tsp ground coriander
  - 2 tsp ground cumin
  - 1 tsp garlic granules
  - 1 tsp pepparmix (swedish)
  - 1/2 stock cube, beef or veggie

  ## DLT:
  1. In the Onepot brown the sliced onion with the bacon for one turn. 

  1. Add in the mince and all the dry spices+stock cube, and brown again, give it one to two turns. 

  1. Pour in the can of beans, add the tomato pure, and the chopped pepper. 

  1. Add in the water so it comes to the min mark of the pot, mix well. 

  1. Close the lid and the valve. Use Stew mode for 15min. 

  1. Let depressurise ~10min after finished cooking. 

  1. Serve with rice and/or toast/baguette. 


name: Yoghurt
short: yoghurt
hash: 38aa67cf
md:
  # Yoghurt

  ## MAKING PLAIN YOGHURT
  Yoghurt makes yoghurt! Yoghurt is a live milk product, which can reproduce itself in
  warm conditions. Easy and inexpensive to make at home, all you need is some natural live yoghurt and milk to get started.

  In addition to the Multi Yoghurt Maker, you will need a food thermometer, heat-proof
  bowl, pan and whisk.

  Once you have tasted your first batch, you can adjust the time setting on the Multi
  Yoghurt Maker to suit your taste. The longer the time it is heated, the tarter it will
  become. The starter yoghurt you have chosen will also affect the final flavour, try a few
  different yoghurts to find which gives the flavour you prefer.

  ### GUIDE TO TIMINGS

  Different types of milk take different amounts of time to turn into yoghurt. You will need
  to set the time on the Multi Yoghurt Maker according to the milk you use.

  Whole milk = 8 hours

  Semi-skimmed milk = 10 hours

  Skimmed milk = 12 hours

  Non-dairy milks will require more time

  ### QUANTITIES REQUIRED



  |  | Starter Yoghurt | Milk |
  |---|---|---|
  | Large Container (1.8L) | 165ml | 1485ml |
  | Small Container (1.6L) | 150ml | 1350ml |
  | Greek Yoghurt (1L) | 100ml | 900ml |


  - Turn your Multi Yoghurt Maker on to preheat for a few minutes before you start. Make
  sure the containers are removed and the lid is on the Multi Yoghurt Maker.
  - Take the starter yoghurt (natural plain live yoghurt) from the fridge so it has time to
  warm up closer to room temperature while you are preparing the milk.
  - Measure the milk for the container you are using (see above). Add this to a saucepan,
  bring to the boil and immediately remove from the heater. Use a whisk to mix the
  milk occasionally, - this helps make thicker yoghurt. Then leave to cool down to 32°C
  to 43°C. Check with a cooking thermometer to make sure it has cooled to the correct
  temperature. Remove any ‘skin’ which has formed on top.
  - Measure the starter yoghurt for the container you are using (see above) and gently
  whisk into the cooled milk. The fresher the starter the better, so check the ‘Use By’ date.
  Take care not to whip or beat the mixture too vigorously - the consistency should be
  smooth with no lumps.
  - Pour the mixture into the container and add the cover. Place the container inside the
  heater and add the lid. It should fit snugly on top.
  - Turn on the Multi Yoghurt Maker and select C-1, set the time for 8-12 hours depending
  on the type of milk you are using.
  - Leave the Multi Yoghurt Maker undisturbed until the end of the cycle. Many people find
  it convenient to make yoghurt overnight, switching on the machine before they go to
  bed. When the Multi Yoghurt Maker has finished the display will show ‘00h’ and the
  power light will go out.
  - At the end of the cycle, switch off and unplug the Multi Yoghurt Maker. Do not leave
  yoghurt in the Multi Yoghurt Maker after the timer has finished. Remove the lid slowly
  as condensation forms during heating. Take care, the heater base and the container will
  be hot. Use an oven glove or cloth when removing the container.
  - There may be a small amount of liquid (whey) on top of the yoghurt in the container.
  This is normal. Stir the yoghurt in the container and replace the cover. Put the container
  in the refrigerator for at least 3 hours.
  - Enjoy as a plain yoghurt or flavour with our serving suggestions.
  - **WARNING**: Do not keep yoghurt in the refrigerator for more than 4 days after you
  have made it. Do not use expired milk or expired yoghurt in the Multi Yoghurt Maker,
  only use fresh ingredients.


  ## MAKING GREEK-STYLE YOGHURT

  Greek style yoghurt has a creamier, thicker texture. Removing the whey creates a healthier yoghurt with less sugar and a higher protein density.

  - To turn the plain yoghurt into Greek-style yoghurt it needs to be strained through the
  strainer included.
  - The strainer has a capacity of 1 litre so if you only want to make Greek Style Yoghurt,
  make plain yoghurt in the quantities in the table on previous page.
  - Remove the plain yoghurt from the fridge after cooling for 3 hours.
  - Place the strainer inside the large container, pour in the plain yoghurt. Place in the fridge to strain for 6 hours. The longer you strain the plain yoghurt, the more whey will drain into the container and the thicker the resulting yoghurt will be.
  - After 6 hours you will have Greek-style yoghurt. Enjoy plain, flavour with our serving
  suggestions, or use as an ingredient in other recipes.


  ## MAKING SOFT CHEESE
  To make a soft ricotta-style cheese, mix 1000ml of whole milk and 50-60ml of lemon juice in the small blue container.

  - Put the container and cover into the heater.
  - Add the lid.
  - Turn on the Multi Yoghurt Maker and select C-1, set the time for 10 hours.
  - Once the appliance has finished, remove the container and place in the refrigerator for
  3 hours.
  - Place the strainer inside the large container, pour in the mixture. Place in the fridge to
  strain for 6 hours.
  - Enjoy plain, flavour with herbs, or use as an ingredient in other recipes.

  ## A GUIDE TO INGREDIENTS AND HINTS AND TIPS

  ### THE STARTER
  - Use unflavoured plain natural yoghurt, the freshest available with a long ‘Use By’ date.
  The probiotics in the starter yoghurt are what helps turn the milk into yoghurt.
  - If you make yoghurt regularly, save some of the unflavoured yoghurt from your
  last batch to start your next. If you do this, ensure you don’t save it too long or the
  probiotics can weaken and the yoghurt won’t set. We only recommend doing this for
  2-3 batches in a row. Then use a fresh starter.
  - Yoghurt with flavouring or fruit in it, or a liquid yoghurt will not work as a starter.

  ### THE MILK
  - After boiling your milk, check with a cooking thermometer to make sure it has cooled to
  the correct temperature.
  - To make thicker yoghurt you can try adding 2 tablespoons of powdered milk to the milk
  before boiling. Add more if you would like your yoghurt thicker.
  - You can experiment with making yoghurt between 39 ̊C to 45 ̊C.
  - Yoghurt made with semi skimmed or skimmed milk will have a thinner consistency.
  - Yoghurt can be made with other types of milk. You can experiment with evaporated,
  goat’s, ewe’s, soya, almond or coconut milk instead of pasturised dairy milk. These milks
  will take a longer time to make into yoghurt. Calories, fat content and flavour will vary
  with the type of milk chosen.
  - If experimenting with untreated goat’s or ewe’s milk, bring to the boil and simmer for 7
  minutes before cooling.
  - Long-life UHT, evaporated and powdered milk have already been treated and do not
  need boiling. Use at room temperature, not straight from the fridge.

  ### THE LOCATION
  - Yoghurt will take longer to make in a cool, draughty room. If possible, choose a
  draught-free position.
  - Movement will cause separation and uneven texture so avoid moving the Multi Yoghurt
  Maker when in use and do not place it on top of a source of vibration e.g. fridge or
  washing machine.
  - Keep the Multi Yoghurt Maker away from heat sources such as ovens and stovetops.
  Do not place it on a shelf above a radiator.
  - Tempting as it may be, do not lift the cover or disturb the Multi Yoghurt Maker until it
  has finished, this will disturb the yoghurt making process.

  ### USING YOGHURT IN RECIPES
  - Spoon over muesli and drizzle with runny honey.
  - Try flavourings such as puréed tinned fruit, chopped nuts, maple syrup or vanilla extract.
  Liquid flavourings will dilute the yoghurt.
  - Yoghurt makes a cool, creamy accompaniment to savoury dishes like curries and chilli con carne. Add fresh chopped herbs, garlic, chilli or ground spices such as cumin, turmeric or coriander.
  - Fresh yoghurt makes a smooth base for salad dressings, dips, seafood sauce, cucumber raita and toppings for jacket potatoes.

  ### BAKING WITH YOGHURT
  - You can experiment using yoghurt as a healthy substitute when baking. Low-fat yoghurt
  (made with semi skimmed or skimmed milk) can be used to reduce or replace shortening, oil, butter or sour cream. It adds a creamy texture to your recipes.
  - When a recipe calls for butter, replace 1⁄2 the butter with half as much yoghurt. For
  instance, instead of 1 cup of butter, use 1⁄2 cup of butter and 1⁄4 cup of yoghurt.
  - When a recipe calls for shortening or oil, replace half the oil with 3⁄4 the amount of
  yoghurt. For example, instead of 1 cup oil, use 1⁄2 cup of oil and 3⁄4 cup of yoghurt.
  - Substitute yoghurt for sour cream in recipes, in the same quantities.
  - Yoghurt can even replace some of the water or milk in a recipe. Start by substituting 1⁄4 of the liquid with yoghurt. The result will be creamier.


name: West Indian spinach & chickpea curry with rice
url: https://www.mindfulchef.com/healthy-recipes/west-indian-spinach-and-chickpea-curry-with-rice
short: west-indian-spinach-chickpea-curry-with-rice
hash: 9ba52cf3
md:
  # West Indian spinach & chickpea curry with rice

  <https://www.mindfulchef.com/healthy-recipes/west-indian-spinach-and-chickpea-curry-with-rice>

  ## Ingredients
  - 1 head of broccoli
  - 480g chickpeas (drained)
  - 200ml coconut milk
  - 1 handful of fresh coriander
  - 3 garlic clove
  - 4cm fresh ginger
  - 1 red onion
  - 200g passata
  - 2 x romano red pepper
  - 160g baby spinach
  - 2 tbsp West Indian spice mix **(Mustard)**
  - 160g brown rice


  ## Cooking Instructions

  - Boil a kettle. Finely dice the onion. Finely chop or crush the garlic. Finely chop or grate the ginger. Deseed the pepper and cut into 2cm squares. Drain the chickpeas and rinse. Roughly chop the coriander.

  - Rinse the rice, then place in a saucepan with 800ml lightly salted boiling water. Simmer for 20-25 mins, until cooked, then drain.

  - Heat a large saucepan with 2 tbsp oil on a medium-high heat. Add the onion and pepper and cook for 3-5 mins, until softening. Add the garlic and ginger and cook for a further 1-2 mins. Add the spice mix, stir together, then add half the coriander, chickpeas, passata, coconut milk and 200ml water. Season with sea salt and black pepper; simmer for 10-15 mins, until the sauce has thickened.

  - Meanwhile, cut the broccoli into florets and place in a saucepan. Cover with lightly salted boiling water and boil for 3-4 mins until cooked, then drain.

  - Stir the spinach through the curry, until wilted, then serve with the rice and broccoli. Garnish with the remaining coriander.


name: Fajita Spice Mix
short: fajita-spice-mix
hash: 18b2f084
md:
  # Fajita Spice Mix

  - 1 spoon cumin
  - 1 spoon paprika
  - 1 spoon chilli powder
  - 1 spoon oregano
  - 1 spoon garlic powder
  - 1 spoon black pepper
  - ½ spoon salt
  - ¼ spoon cayenne pepper (optional)


name: Taco Macaroni And Cheese
url: https://www.thecountrycook.net/easy-taco-mac-cheese/
short: taco-macaroni-and-cheese
hash: 3d490c1e
md:
  # TACO MACARONI AND CHEESE

  [Taco Macaroni and Cheese - The Country Cook](https://www.thecountrycook.net/easy-taco-mac-cheese/)


  ## Ingredients

  - 1 pound ground beef

  - 1 packet taco seasoning

  - ⅔ cup water

  - 12 ounce box macaroni and cheese

  - optional toppings: shredded lettuce, diced tomatoes, sour cream, shredded cheddar cheese

  ## Instructions

  - In a large pot, boil water and prepare boxed macaroni and cheese according to package directions.

  - In a separate skillet, brown and crumble ground beef. Drain excess grease. Place meat back in skillet and add taco seasoning and water. Keep heat on medium-low and allow mixture to thicken.

  - When ready, combine taco meat with prepared macaroni and cheese. Stir well.

  - Top with with some sour cream, lettuce, tomatoes and crushed tortillas! Serve with a salad or steamed vegetables.


name: Tandoori Marinade
short: tandoori-marinade
hash: 27203458
md:
  # Tandoori Marinade

  **From the Curry Secret**

  A variet of dishes require that the meat or poultry is marinated prior to cooking. Follow this recipe whenever this is necessary.

  Prep time: Five minutes

  Makes two cups:

  Ingredients

  2 cups plain yogurt
  2 green chillies
  2 teaspoon grated green giner
  3 cloves garlic
  1 1/2 tsp salt
  1 tsp red chilli powder
  1 tsp black cummin
  1 1/2 tsp garam masala
  2 tsp vinegar
  1 tbsp cooking oil
  1/2 tsp red food colouring
  1/2 tsp yellow food colouring

  Combine the yoghurt, green chillies, ginger and garlic in a blender until smooth.

  Empty into a bowl and add all the remaining ingredients.

  Beat mixture until glossy.


name: Seekh Kebabs
short: seekh-kebabs
hash: c2c62229
md:
  # Seekh Kebabs 


  These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.


  Preparation and cooking time: 30 minutes. Serves four. 


  ## Ingredients



  - 1 egg 

  - 1 tablespoon chopped onion 

  - 1 tablespoon chipped green capsicum 

  - 2 green chillies 

  - 2 teaspoon fresh ginger grated 

  - 3 cloves garlic 

  - ½ lb lean minced beef, minced twice 

  - 1 teaspoon salt 

  - 1 teaspoon garam masala pinch red chilli powder 

  - 1 tablespoon finely chopped green coriander 

  - 1 teaspoon red food colouring 

  ## Method

  1. Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth. 

  1. Pour into a bowl and add all the remaining ingredients and mix thoroughly. 

  1. Preheat oven to maximum temperature. 

  1. Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length. 

  1. Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes. 

  1. Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page 16).


name: Creamy Chicken & Sundried Tomato Pesto Casserole
url: https://www.mindfulchef.com/healthy-recipes/creamy-chicken-and-sun-dried-tomato-pesto-casserole
short: creamy-chicken-&-sundried-tomato-pesto-casserole
hash: 7038ac9ec633af37
md:
  # Creamy Chicken & Sundried Tomato Pesto Casserole

  [Link](https://www.mindfulchef.com/healthy-recipes/creamy-chicken-and-sun-dried-tomato-pesto-casserole)

  ## Ingredients
  - 2 British chicken breasts
  - 2 garlic clove
  - 1 leek
  - 250g steamed brown basmati rice
  - 40g baby spinach
  - 1 chicken stock cube (Celery)
  - 80g coconut yoghurt
  - 2 tbsp red pesto
  - 1 tsp oregano (dried)
  - 100g seasonal mixed tomatoes

  ## Cooking Instructions
  - Dice
  the chicken into bite-sized pieces. Heat a large frying pan with 1/2 
  tbsp oil on medium heat. Add the chicken and cook for 7 mins, until 
  golden brown. Season with sea salt.
  - Meanwhile, finely chop or crush the garlic. Trim and thinly slice the leek into half-moons. Halve the tomatoes.
  - Add
  the garlic and leek to the pan and cook for 3 mins, until softening. 
  Add the tomatoes, yoghurt, oregano, pesto and 50ml hot water (25ml for 1
  person). Crumble in the stock cube. Stir and season with black pepper. 
  Simmer for 3 mins, until the sauce thickens and the chicken is cooked 
  through.
  - Meanwhile,
  heat a medium frying pan over medium heat. Add the rice, spinach and a 
  splash of water and cook for 2-3 mins, until the rice is piping hot and 
  the spinach has wilted. Season with sea salt and black pepper to taste.
  - Check
  your chicken is cooked through by cutting a large piece in half; the 
  flesh should be white and the juices running clear. Cook for longer if 
  necessary.
  - Serve the chicken casserole with the spinach rice.


name: Easy Pork Medallions Recipe
url: https://alldayidreamaboutfood.com/pork-medallions/#recipe
short: easy-pork-medallions-recipe
hash: -48282c92f8c90f0d
md:
  # Easy Pork Medallions Recipe

  [Pork Medallions in Mushroom Cream Sauce](https://alldayidreamaboutfood.com/pork-medallions/#recipe)


  ### Ingredients
  - 2 lb [pork tenderloin](https://wildpastures.com/promos/save-20-a/?oid=1&affid=9) sliced 1 inch thick
  - Salt and pepper
  - 2 tablespoon [avocado oil](http://l.thrv.me/ADIDAF-pk-avo-oil) divided
  - ⅓ cup dry white wine (or chicken broth)
  - 3 tablespoon butter
  - 8 ounces mushrooms sliced
  - 2 cloves garlic minced
  - 2 tablespoon chopped fresh rosemary (or thyme)
  - ½ cup heavy whipping cream


  ### Instructions
  - Place
  the pork tenderloin slices between sheets of waxed paper and gently 
  pound with a meat mallet to about ½ inch thickness. Season lightly with 
  salt and pepper. 
  - In
  a large skillet, heat 1 tablespoon of the avocado oil over medium heat.
  Add half of the pork slices in a single layer and cook about 2 to 3 
  minutes per side, until nicely browned. 
  - Remove to a plate and repeat with the remaining oil and pork slices. 
  - Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes. 
  - Add
  the butter to the hot skillet and let melt. Add the mushrooms and sauté
  until golden brown, about 5 minutes. Add the garlic and rosemary and 
  cook until fragrant, about 1 minute more. 
  - Reduce
  the heat to medium low and stir in the cream. Cook until thickened, 
  another 2 to 3 minutes. Return the pork and any accumulated juices to 
  the pan and warm through. Add additional salt and pepper to taste.


