Potato apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).

Sweet potato rosti

INGREDIENTS
8 oz smoked salmon
3 to 4 sweet potatoes, peeled and grated
2 egg whites
2 tbsp tapioca starch
1 green onion, finely sliced
Coconut oil
Sea salt and freshly ground black pepper
Flavored mayonnaise:
¾ cup homemade Paleo mayonnaise
¼ cup fresh dill, minced
2 tbsp green onions, minced
1 tsp lemon juice
Sea salt and freshly ground black pepper
 

PREPARATION
Combine the grated sweet potato, egg white, tapioca starch in a bowl, and season to taste with salt and pepper.
Heat some coconut oil in a skillet placed over a medium-high heat.
Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula to form a small pancake. Cook for about 5 minutes on each side.
Repeat step 3 with the remaining sweet potato mixture.
In a bowl, combine all the ingredients for the mayonnaise, mix well, and season to taste.
Top each rosti with flavored mayonnaise, smoked salmon, and green onions.

Cottage pie

 INGREDIENTS
2 lbs ground beef
2 large carrots, finely chopped
3 celery stalks
1 large onion
4 tsp tomato paste
4 tbsp coconut aminos
2 cups good quality beef stock
4 tbsp tapioca or arrowroot starch
Several fresh sprigs of thyme
2 bay leaves
3 tbsp cooking fat
Sea salt and freshly ground black pepper
Potatoes:
1 ½ lbs russet potatoes, peeled and chopped
¼ cup full-fat coconut milk
¼ cup ghee or coconut oil
1 egg yolk
Sea salt and freshly ground black pepper
 

PREPARATION
Preheat oven to 400 F.
Heat 3 tablespoons of cooking fat in a large sauté pan over medium-high heat.
Once hot cook the onion, carrot, celery, and garlic just until softened, about 3-4 minutes.
Add the ground meat, season well with salt and pepper and cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
Next, sprinkle the tapioca or arrowroot starch amongst the meat, mix, and cook for another minute.
Add in the beef stock, coconut amnios, tomato paste, thyme, and bay leaves.
Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the sauce reduces and turns into a gravy, stirring occasionally.
Check in 10 minutes and if needed turn the heat up a bit to help reduce the liquid.
When the sauce thickens and coats the ground meat, remove and discard the thyme sprigs and bay leaves.
Meanwhile, prepare the mashed potatoes.
Place the potatoes in a large pot and fully cover with cold water, salt the water if desired and place over high heat.
Bring to a boil and cook until tender, about 10 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the coconut milk and ghee or coconut oil and mash using a potato masher.
Season liberally with salt and pepper and continue to mash until smooth.
Stir in egg yolk until well mixed.
Set aside.
Place the ground meat mixture in to a large glass or casserole dish (11 inch x 7 inch, or use 2 smaller ones).
Starting around the edges then moving to the center, top the meat with the mashed potatoes. Use a spatula to smooth out the top.
Place on a baking sheet and put in oven.
Cook for 25 minutes, or until the potatoes start to golden.
Remove from the oven and let sit 10 minutes before serving.

Spanish omelet

INGREDIENTS
5 eggs
2 russet potatoes, peeled and diced
1 large white onion
2 tbsp full-fat coconut milk
¼ cup + 3 tbsp cooking fat, divided
Sea salt
Paleo Chive Sour Cream (optional):
¼ cup coconut cream
⅛ cup + more to taste homemade Paleo mayonnaise (you can also just use more coconut cream)
¾ tsp + more to taste apple cider vinegar
2 tbsp fresh chives, chopped
Sea salt to taste
 

PREPARATION
If Using Sour Cream:
Combine all ingredients, starting with ⅛ cup mayo and ¾ tsp of apple cider vinegar.
Mix well, taste, and adjust with more mayonnaise, vinegar, or salt to desired liking.
Refrigerate for 15-30 minutes before using.
Heat the ¼ cup of cooking fat over medium-high heat in a large skillet.
Add potatoes and onions, cover and cook until golden, about 6 minutes, stirring occasionally so the potatoes become golden on all sides.
While the potatoes are cooking mix together the eggs, coconut milk, and salt until well incorporated in a large bowl. Set aside.
When the potatoes are done, remove from heat, drain any excess fat and combine them with the eggs. Season more with salt and mix.
In a 10-inch skillet heat the reaming 3 tablespoons of cooking fat over medium heat.
Pour in the potato and egg mixture and cook for 4-5 minutes, until the bottom starts to brown.
Lift the omelet with a spatula to move the uncooked parts of the egg underneath.
Now, flip the omelet by placing a plate over top of the skillet and turning the skillet on to the plate.
Slide the omelet, uncooked side down right back into the skillet.
Cook another 3-4 minutes until the underside begins to brown.
Remove from heat, transfer to serving plate and cut into wedges.
Top with sour cream and extra chives, if desired.

Breakfast mini muffins

INGREDIENTS
1 cup fully cooked good quality ham (all natural, nitrite & nitrate, gluten, sugar & casein free), cut into cubes
1 cup broccoli, chopped into small pieces
1 red onion, minced
6 eggs
4 egg whites
3 tbsp chives, minced
2 tbsp full-fat coconut milk
Sea salt and freshly ground black pepper to taste
Paleo cooking fat
 

PREPARATION
Preheat your oven to 375 F.
Oil each cup on the muffin tray with some melted Paleo cooking fat.
Divide the ham, broccoli, and onion equally among the muffin cups.
In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper to taste.
Pour the egg mixture into each muffin cup. Fill the cups almost to the top but not completely.
Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.
Carefully remove the mini frittatas from the muffin tray and serve.

Lunch option

 INGREDIENTS
8 eggs
12 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free)
1 pint cherry tomatoes
Assorted vegetables for dipping
Sea salt and freshly ground black pepper
Simple Guacamole:
2 avocados, peeled and pitted
½ jalapeño, seeded and minced (optional)
½ white onion, chopped
2 tbsp fresh cilantro, chopped
1 garlic clove, minced
Juice of 1 lime
Sea salt
 

PREPARATION
Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath.
While the eggs are on the stove, place the bacon slices in a large frying pan and heat over medium heat.
Cook the bacon slices flipping occasionally until desired crispiness.
Remove from the pan and let the bacon rest on a paper towel covered plate.
To make the guacamole, mash the avocados with the garlic and lime juice in a medium bowl.
Stir in the jalapeño (if using), onion, and cilantro.
Season to taste with salt.
Arrange the eggs, bacon, vegetables, and guacamole in a lunch box or individual containers.
Slice the eggs in half and season with salt and pepper before eating.

Ratatouille

INGREDIENTS

1 medium eggplant, cut into ½ inch pieces
2 (14.5 oz) cans diced tomatoes (tomato should be the only ingredient)
2 small zucchini, cut into ½ inch dice
2 small yellow squash, cut into ½ inch dice
1 red onion, chopped
½ cup pine nuts, toasted (optional, but recommended)
6 garlic cloves, minced
15 fresh basil leaves, roughly chopped
2 tsp dried oregano
½ cup good quality chicken stock
2 tbsp cooking fat
Sea salt and freshly ground black pepper

PREPARATION

Place eggplant in a colander, sprinkle with sea salt and let sit in the kitchen sink to remove some excess moisture while you are preparing the other vegetables.
Heat a large sauté pan over medium heat, once hot add cooking fat and swirl it around the pan.
Add the onion, garlic and pine nuts and cook for 5 minutes, until the onion softens.
While the onion is cooking pat the eggplant dry with some paper towels, then add to the skillet once the onion has cooked for 5 minutes.
Stir occasionally and cook for another 5 minutes, or until the eggplant becomes tender.
Next add in the tomatoes, zucchini, yellow squash, basil, and oregano. Lower the heat slightly and simmer for 15 minutes.
Remove from heat, reserve ½ of the portion for leftovers and transfer other half into a serving bowl.
While the ratatouille is simmering prepare the steaks:
Heat 2-3 tbsp of cooking fat in a large sauté pan over medium-high heat. Season the steaks with salt and pepper on each side, cook for 2-3 minutes.
Turn the steaks once and cook for another 2-3 minutes for medium rare.
Transfer to plate and let rest 5 minutes before serving.