# 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 425 F.
  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
url: http://www.smokedngrilled.com/orange-pineapple-pulled-pork/
short: orange-pineapple-pulled-pork
hash: a4570dcd
md:
  # Orange Pineapple Pulled Pork 

  [Source](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.
  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.
  3. Once fully marinated, bake the roast at 300°F for 3 hours.
  4. 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
url: https://fastpaleo.com/recipe/bacon-wrapped-chicken-cordon-bleu/
short: bacon-wrapped-chicken-cordon-bleu
hash: f68a4868
md:
  # Bacon-Wrapped Chicken Cordon Bleu

  [Source](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


  ## Instructions:

  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!)
  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. 

  1. 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). 

  1. 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.)


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.


