SIDES AND SAUCES

Roasted Broccoli

If you only eat steamed broccoli, then this roasted variety will be a real treat. It doesn’t take much more effort, but it takes on a whole new dimension thanks to a hot oven that caramelizes the tender green stems. Serve this alongside any meat or seafood for a delicious and healthy side you’ll love.

• 1 pound broccoli florets, trimmed into bite-sized pieces • 2 tablespoons olive oil

• Juice of 1 lemon • Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Lay broccoli on a parchment-lined sheet tray and drizzle with olive oil and lemon juice. Season with freshly ground black pepper.

Bake for 30 minutes, stirring halfway through, until the broccoli is slightly browned and crispy. Serve immediately.

Serves 4

Balsamic Roasted Onions

You may not think of onions as being a side dish, but once you’ve tried these sweet, delicate morsels, you’ll quickly change your mind. Slice the onions with a mandolin to make sure the slices are all equal, ensuring that they’ll cook evenly. Use these to top steaks and chops, or even to garnish soups or salads. Once you get creative, you’ll find endless uses for them.

• 1 large red onion, sliced thinly • 1 tablespoon olive oil

• Freshly ground black pepper, to taste • 1 tablespoon balsamic vinegar

Preheat oven to 400 degrees F.

Lay the sliced onions in a baking dish in a single layer. Drizzle with olive oil. Season with freshly ground black pepper.

Roast for 30 minutes until onions start crisping and browning. Toss cooked onions with the balsamic vinegar and serve.

Serves 4

Paleo Cranberry Sauce

If you’re looking for a delicious cranberry sauce to serve alongside your roasted turkey or pork, then look no further than this deliciously tart version. Orange juice and a bit of maple syrup take the place of refined white sugar for a side dish you can enjoy without feeling guilty. Make sure to buy whole oranges and squeeze or juice them yourself for best results.

• 1 pound fresh cranberries • 1 cup freshly squeezed orange juice

• 1 tablespoon pure maple syrup

Put the cranberries and juice in a saucepan and bring to a boil. Stir every few minutes until the cranberries begin to pop open.

Stir in the maple syrup and cook for a few more minutes. Cool before serving.

Serves 6

Cauliflower Rice

Cauliflower is an amazing vegetable that can take many shapes and forms, and makes an excellent substitute for potatoes, rice, and other starches that are off limits on the Paleo plan. You can use this anywhere you would serve rice. It makes a great addition to stir-fries or alongside fish or chicken. This is a basic version, but like rice, the mild flavor of cauliflower makes it a blank canvas for taking on other flavors. Feel free to experiment until you find something you love.

• ½ head cauliflower • 1 tablespoon olive or coconut oil

• 2 cloves garlic, minced • Freshly ground black pepper, to taste

Using a food processor or cheese grater, grate the cauliflower into pieces that are similar to the size of rice granules.

Heat the oil in a medium saucepan over medium heat. Add the garlic and sauté for 1 minute.

Add the cauliflower and cook for 3 to 4 minutes, until cooked through. Season with freshly ground black pepper.

Serve immediately and use anywhere you would use plain rice.

Serves 2

Baked Spaghetti Squash

One ingredient is all it takes for a side dish that will make you swoon. Unlike other winter squash, this variety has a stringy texture that mimics spaghetti. It’s amazing when baked and covered in your favorite pasta sauce—you’ll never know you’re not eating all those carbs. Eat anywhere you would eat pasta, or just eat as a side dish. Either way, we think you’ll love it.

• 1 spaghetti squash

• Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Remove the stem from the squash and cut in half. Using a very sharp knife will make the process easier.

Put the squash on a baking sheet, season with pepper, and bake for 40 minutes. Scoop the flesh out, separate it with a fork if necessary, and serve.

Serves 4

Garlicky Wilted Spinach

If you have reservations about eating cooked spinach, they will end with this dish. It’s so simple, yet so flavorful, and makes a great, fast and easy side dish to use for practically anything. The best part? It’s amazingly good for you as well. While it may seem like this recipe calls for a lot of spinach, it does cook down quite a bit, so don’t skimp thinking you have too much.

• 2 tablespoons olive oil • 2 cloves garlic, minced

• 4 cups baby spinach leaves • Freshly ground black pepper, to taste

In a large skillet, heat the oil over medium heat. Add the garlic and cook for 2 minutes.

Add the spinach a handful at a time, trying to get it in the pan as quickly as possible. Season with freshly ground black pepper. When spinach is just wilted, remove from heat and be ready to serve, as it is best served as soon as possible.

Serves 2

Quick-Cooked Cabbage

Cabbage is a powerhouse vegetable that is highly underrated and often used as an accent. This quick side dish allows the pungent natural flavors of the cabbage to shine while providing a good dose of fiber, vitamins, and antioxidants. While many cabbage dishes use apples or vinegar to add flavor, this dish is just cabbage, in all its glory—and it’s quite tasty.

• 1 tablespoon olive oil • ¼ head of green cabbage, thinly sliced or grated

• Freshly ground black pepper, to taste

Heat a large skillet over medium-high heat. Add the oil to the skillet, followed by the cabbage. Stir to evenly coat all of the shredded cabbage with the oil. Season with freshly ground black pepper.

Stir and continue cooking for 5 minutes. Serve immediately.

Serves 2

Roasted Baby Carrots

If you’ve ever been to a five-star restaurant, you may have encountered glazed carrots on the menu, as it is a frequent side dish. While these may be nice, the truth is that carrots have a lot of natural sugar in them, so if you cook them just right, you’ll find they are super sweet on their own without any sugary sweet glazes. This recipe proves that, as crunchy baby carrots are roasted to perfection, leaving you with sweet and tender carrots that don’t have any added sugar.

• 1 pound baby carrots • 2 tablespoons olive oil

• Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Lay the carrots on a parchment-lined baking sheet in a single layer. Drizzle with olive oil. Season with freshly ground black pepper.

Roast for 30 minutes, or until carrots are lightly browned and fork tender. Serve immediately.

Serves 4

Simple Grilled Asparagus

Simple Grilled Asparagus

Depending on the dish you are serving, sometimes you want a side dish with a lot of competing flavors and textures. Other times, though, you just want something that is good, but that won’t outshine your main course. That’s the case with this simple grilled asparagus recipe. It’s one vegetable, and it’s amazing when grilled, but when you serve it alongside a tender steak, it complements rather than takes center stage. It’s also easy to make, and will make any meal feel like a special occasion.

• 1 pound asparagus stalks, tough ends trimmed • 1 tablespoon olive oil

• Freshly ground black pepper, to taste • Lemon juice, for seasoning

Preheat a gas or charcoal grill to medium-high heat. Toss the asparagus with olive oil and season with freshly ground black pepper and lemon juice.

Lay the asparagus on the grill grates diagonally so that they don’t fall through. Cook for 5 to 6 minutes, turning consistently, until they are tender. Remove from grill and serve immediately.

Serves 4

Paleo Stuffed Zucchini

If you’ve got a garden, you know that the zucchini patch is a feast or famine situation. The first fruits take their time to appear, but then—watch out! Before long, you’ll be overrun with the stuff, and your neighbors will turn the other way when they see you coming. Here’s one flavorful way to use excess zucchini. Loaded with garden veggies and homemade sausage, this is Paleo at its best!

• 2 tablespoons olive oil • ½ cup onion, chopped • ½ cup red bell pepper, chopped • ½ cup carrots, chopped • ½ cup kale, chopped • 2 tablespoons garlic, minced • Freshly ground black pepper, to taste

• ½ pound high quality sausage, cooked and crumbled • ½ cup almond meal • 1 large egg • ¼ cup fresh basil, chopped • 4 small zucchinis

Preheat oven to 400 degrees F. Heat the oil in a large skillet and add the onions, bell pepper, carrots, kale, and garlic. Sauté for 5 minutes, or until tender. Season with freshly ground black pepper.

In a large mixing bowl, combine the sautéed vegetables and the remaining ingredients, except the zucchini. Cut the zucchini lengthwise and scoop out the seeds. Fill the zucchini with the sausage mixture. Cover with aluminum foil and bake for 20 to 30 minutes.

Serves 4

Beef, Celery, Walnut, and Apple Stuffing

Who says stuffing has to be made out of bread? This version is made with lean ground beef, celery, apples, and walnuts, making it amazing and much healthier. The ground beef needs to be very lean so the fat does not change the taste and texture you are looking to create. With the celery, apples, and spices used, the aroma and texture will remain similar to that of traditional stuffing. The result will be much better if you chop your own fresh herbs.

• 1 pound extra-lean, grass-fed ground beef • 4 stalks celery, diced • 1 tablespoon olive oil • 1 apple, diced

• 1 medium onion, diced • 1 clove garlic, minced • 2 tablespoons poultry seasoning • 2 cups walnuts, chopped and toasted • Freshly ground black pepper, to taste

Preheat oven to 375 degrees F.

Sauté the ground beef and celery with the oil for approximately 3 minutes in a large pan. Be sure to crumble the ground beef into small pieces.

Add the diced apple and onion, and continue to sauté for an additional 2 minutes.

Add the seasoning, minced garlic, and walnuts, and season with freshly ground black pepper to taste. Mix well. The meat should remain somewhat pink, and will finish cooking in the oven.

Place the mixture in a baking dish and cook uncovered for approximately 30 minutes.

Serves 4

Garlic and Herb Mashed Cauliflower

A beautiful substitute for mashed potatoes, this mashed cauliflower side dish is full of flavor as well as loads of vitamins and other good stuff for you. This goes well with meatloaf, Swiss steak, or anything else that you would serve mashed potatoes with—and we bet you won’t be able to tell the difference!

• 1 head of cauliflower, washed and cut into florets • 2 tablespoons olive or coconut oil, divided • 1 medium sweet onion, chopped • 3 cloves of garlic, minced • 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon fresh rosemary, finely chopped • Freshly ground black pepper, to taste

Steam or boil the cauliflower until soft (about 10 minutes).

Add 1 tablespoon of the oil to a large sauté pan over medium heat. Sauté onion, garlic, and herbs until onion softens and becomes translucent.

Add cauliflower and onion mixture to blender or food processor along with remaining oil. Season with freshly ground black pepper.

Pulse until desired consistency is reached. Serve warm.

Serves 3 to 4

Grilled Tropical Fruit Skewers

If you think fruit can’t be a delicious side dish for a savory meal, think again. These easy kebabs go with pork, chicken, and fish, and they even make a nice dessert, especially when sprinkled with a little cinnamon. While the fruit choices in this recipe are delicious, you can use any combination you like. Mangoes, strawberries, and kiwis are all delicious additions depending on what you are serving them with.

• 2 bananas, sliced into bite-sized pieces • ½ cantaloupe, seeded and cut into bite-sized pieces

• ½ pineapple, cut into bite-sized pieces • 1 tablespoon coconut oil

Heat a gas or charcoal grill to medium-high. If you’re using wooden skewers, soak them for 10 minutes before using.

Skewer the fruit, alternating between types, until you run out.

Brush the fruit with the coconut oil. Lay the skewers on the grill and cook, turning often for about 8 minutes or until edges are lightly charred and fruit is soft.

Serve immediately.

Serves 4

Deviled Eggs with Bacon Bits

Deviled Eggs with Bacon Bits

Deviled eggs are a classic appetizer, but can also be used as a nice side dish for lighter lunches and dinners. They are easy to prepare and universally enjoyed, especially with this recipe that adds bacon bits for a nice, unexpected flavor.

• 6 slices uncured, nitrate-free bacon • 12 large eggs • ½ cup olive-oil mayonnaise • 1 tablespoon mustard

• 1 tablespoon ground cumin • Freshly ground black pepper, to taste • Paprika for garnish

Cook bacon in a pan over medium heat until crispy. Let cool and crumble into small bits.

Place eggs in a pot filled with cold water. Bring to a boil for 12 minutes. Remove from the heat, drain, and add cold water immediately to the eggs.

Once the eggs are cool enough to handle, peel and cut in half.

Scoop out the yolks and mash in a bowl with mayonnaise, mustard, cumin, bacon bits, and pepper.

Fill in the cavity of the egg white halves with the yolk, mayonnaise, and bacon filling. Garnish with paprika or any of your favorite fresh herbs.

Makes 2 dozen

Mango Slaw with Carrots and Red Onion

Coleslaw doesn’t need to be boring. This delicious slaw includes bright, tart mangoes and crisp veggies. It goes great with seafood, such as crab cakes, and even lends an interesting twist to a barbecue.

• ½ head of green cabbage, finely shredded • 1 large carrot, finely grated • 1 orange or yellow bell pepper, cut into 1/8-inch confetti • 1 small red onion, thinly sliced • 1 mango, flesh removed into 1/8-inch-wide matchsticks

• 1 stalk of scallion, finely chopped • 2 tablespoons olive-oil mayonnaise • 3 tablespoons white vinegar • ¼ cup olive oil • Freshly ground black pepper, to taste

In a large bowl, toss together the cabbage, carrot, bell pepper, onion, mango, and scallions.

In another bowl, mix together the mayonnaise and vinegar. While slowly drizzling in the olive oil, whisk everything together. Season with pepper.

Add the dressing to the vegetables and toss to coat. Refrigerate for at least an hour to allow the flavors to meld.

Serves 4

Cabbage Braised in Duck Fat

Duck fat adds wonderful flavor to everything. In this dish, the savory duck fat braised cabbage is balanced with the sweet tartness of sherry vinegar and apples. If you can’t find duck fat, bacon grease is a good alternative.

• 3 tablespoons of duck fat • 1 medium onion, thinly sliced • 1 red cabbage, outer wilted leaves and core removed, sliced very thinly • 1 tablespoon sherry vinegar

• 1 bay leaf • ½ cup water • Freshly ground black pepper, to taste • 1 apple, peeled and grated

Add the duck fat to a large sauté pan over medium-high heat. When the duck fat has melted, add the onion. Sauté the onion until soft and translucent.

Add the cabbage, vinegar, bay leaf, and water to the hot pan. Season with freshly ground black pepper.

Bring the water to a boil and cover. Simmer for about 20 minutes. Stir in the grated apple and serve.

Serves 4

Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms

Mushrooms can often be forgotten on a Paleo diet, but they are certainly a healthy and tasty addition to any recipe. Mushrooms are often stuffed with cheeses, but these crab-stuffed ones are just as delectable. Simple white button mushrooms are perfect here, but feel free to use any mushroom you have handy that are big enough to stuff.

• 20 button mushrooms, stems and gills removed • 2 cups crabmeat, cooked and finely chopped • 3 tablespoons chives, minced

• 3 cloves garlic, minced • ¼ teaspoon dried oregano • ¼ teaspoon dried thyme • ¼ teaspoon mustard • Freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

Mix all the ingredients except mushrooms together in a bowl. Spoon a generous portion into each mushroom and bake on a baking sheet for about 15 minutes.

Let cool slightly, but serve when still warm.

Serves 2 to 4

Roasted Sweet Potatoes with Rosemary

Roasted Sweet Potatoes with Rosemary

To make things a little unusual while keeping with the bulkier and orange autumn vegetables, this roasted, cubed, sweet potato dish with a touch of rosemary is perfect for any occasion. Rosemary features strong antioxidant assets, but feel free to use any woody herb such as thyme or sage in place of the rosemary.

• 2 large sweet potatoes, peeled and cut into 1-inch cubes • 1 large sprig rosemary leaves

• 3 tablespoons olive or coconut oil • 4 cloves garlic, crushed • Freshly ground black pepper, to taste

Preheat oven to 425 degrees F.

Fill a pot with cold water, place in the sweet potato cubes, and bring to a rapid boil for 5 minutes. Quickly drain the potatoes in a colander and let steam and dry. Using a mortar and pestle, grind the rosemary leaves.

Heat a roasting pan on the stove over medium-low heat, add the oil, rosemary, and sweet potato cubes and season with pepper. Stir until all ingredients are blended and hot.

Place the roasting pan in the oven and roast for approximately 20 to 25 minutes or until crispy and tender. Be sure to stir the potatoes occasionally for an even texture.

Serve warm.

Serves 2 to 4

Tender and Flavorful Herb-Laced Carrots

Orange vegetables are always a hit around Thanksgiving and fall. Despite the simplicity of this side dish, it is delicious and extremely easy to prepare, and will add a nice touch to any dinner.

• 3 cloves garlic, minced • Juice and zest of 1 orange • Handful of fresh parsley leaves, chopped • 2 tablespoons olive or coconut oil

• 2 large carrots, thinly sliced • Freshly ground black pepper, to taste • 1 cup chicken stock

Preheat oven to 350 degrees F.

Combine the garlic, orange zest, and parsley. Chop together until fine. Rub the baking dish with one half of the oil and dust with some of the garlic, zest, and parsley mixture.

Line the bottom of the dish with carrot slices, brush with the rest of the oil and season lightly with pepper. Sprinkle some more of the garlic, zest, and parsley mixture.

Repeat while layering carrot slices. Top with orange juice and just enough chicken stock to cover. Line with wax paper on top of the carrots to prevent them from drying out.

Place in the hot oven and bake for approximately 20 to 25 minutes or until carrots are very tender.

Serves 2

Sweet Potato Salad

Sweet potatoes, pineapple, and toasted pecans create this delightful side dish that is sweet and flavorful. The pecans, celery, and bell pepper add a nice crunch to the dish, as well as some good nutrition.

• 2 pounds sweet potatoes • ¼ cup olive-oil mayonnaise • 1 tablespoon mustard • 4 celery stalks, chopped • 1 small red bell pepper, diced

• 1 cup fresh pineapple, diced • 2 scallions, finely chopped • Freshly ground black pepper, to taste • ½ cup toasted pecans, coarsely chopped • Fresh chives, chopped, to taste

Preheat oven to 400 degrees F. Roast sweet potatoes on oven rack for one hour. Remove and let stand until cool enough to handle. Peel sweet potatoes and cut into ¾-inch cubes.

Whisk together the mayonnaise and mustard in a large bowl.

Add the sweet potatoes, celery, bell pepper, pineapple, and scallions. Mix well and season with pepper. Cover and chill for 1 hour.

Stir in the pecans just before serving and garnish with the chives.

Serves 4

Whipped Carrot Soufflé

This dish is reminiscent of sweet potato casserole at Thanksgiving time, only without the marshmallows. A bit of spice, a bit of sweetness—this carrot dish makes a nice accompaniment to almost any meat.

• 1 quart chicken broth • 2 pounds baby carrots • 3 large eggs • 2 tablespoons onion, minced • ½ cup coconut oil, melted

• 1 tablespoon coconut flour • 2 teaspoons fresh lemon juice • ¼ teaspoon cinnamon • ¼ cup pure maple syrup • Freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

Add the chicken broth to a pot and bring to a simmer. Add the carrots and cook until tender. Put the carrots into a mixing bowl and beat until smooth.

Mix in the eggs, onion, coconut oil, coconut flour, lemon juice, cinnamon, and maple syrup. Beat the mixture until very smooth. Season with freshly ground black pepper.

Scoop the mix into a large casserole dish and place in oven. Bake in oven for 45 minutes until top is lightly browned. Serve warm.

Serves 4

Crispy Lemon Green Beans

Lemon adds a touch of acidity that brings out the great flavor of fresh green beans. Roasting the beans in the oven makes them crispy and gives them an unexpected crunch you’ll love.

• 1 pound of fresh green beans • 2 tablespoons olive or coconut oil • 2 teaspoons of dried rosemary

• 2 teaspoons of dried sage • Freshly ground black pepper, to taste • 1 lemon, thinly sliced, seeds removed

Preheat oven to 400 degrees F.

Add washed and trimmed green beans to a casserole dish. Pour oil over top of beans. Sprinkle rosemary and sage, and mix ingredients until well coated. Season with freshly ground black pepper.

Place the lemon slices in an even layer over the green beans. Bake for 30 to 35 minutes until they are crispy.

Serves 4

Brussels Sprouts with Hazelnuts

This is a very simple way to roast Brussels sprouts, leaving them tender and full of flavor. Watch the hazelnuts carefully in the oven so they don’t burn.

• 3 tablespoons olive or coconut oil • 1 pound Brussels sprouts, trimmed and halved or quartered, depending on size

• ¼ cup hazelnuts, chopped • Freshly ground black pepper, to taste

Preheat oven to 450 degrees F.

Toss the Brussels sprouts and hazelnuts with the oil and put onto a cookie sheet. Sprinkle with pepper and place sheet into oven.

Bake for 15 minutes, occasionally turning the Brussels sprouts with a wooden spoon.

Serves 4

Kale with Walnuts and Cranberries

Kale is a good source of protein and vitamins. Cranberries and walnuts add excellent flavor to this side dish that goes great with beef or chicken. If you can find cranberries that have no added sugar, you should get those; otherwise, use dried tart cherries.

• 1 pound bunch of kale with tough stems removed, washed and torn into large pieces • 2 tablespoons olive oil • ½ medium red onion, finely chopped

• 3 cloves garlic, minced • ½ cup walnuts, chopped • ¼ cup dried cranberries, preferably with no added sugar • Freshly ground black pepper, to taste

Bring a large of pot of water to a boil. Add the kale and cook until tender and bright green, about 4 or 5 minutes. Remove the kale and run under cold water to cool.

In a large sauté pan, add the oil over medium heat. Add the onion and sauté until soft.

Stir in the garlic and walnuts and cook until the nuts are golden, about 2 minutes. Mix the cranberries in, and then add the kale.

Toss gently with the onion/cranberry mixture. Season with pepper and serve warm.

Serves 2

Acorn Squash and Yams Cooked in Duck Fat

Duck fat is a great way to roast squash and root vegetables. The heated fat creates a nice crispy texture and also adds some amazing flavor to the dish.

• 1 small acorn squash, thinly sliced • 1 large yam, peeled and thinly sliced into coins • 2 large parsnips, peeled and cut into batons

• 5 whole garlic cloves • 2 tablespoons duck fat, melted • 1 tablespoon dried thyme • 1 tablespoon dried rosemary, crushed • Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Add all of the ingredients in a large bowl and toss well to coat evenly. Spread the mixture out onto a baking sheet.

Roast in oven 30 to 40 minutes until vegetables are soft. Transfer to a large platter and serve warm.

Serves 4

Roasted Baby Artichokes

Baby artichokes are a treat because almost the entire thing is edible. The flavor of artichoke is subtle and delicious and doesn’t need much improvement. This is a simple way of roasting the artichokes that brings out the best flavor.

• 1 lemon, halved • 10 baby artichokes • 2 tablespoons olive oil

• 2 cloves garlic, minced • Freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Fill a bowl with cold water and squeeze the lemon over the bowl.

Cut about a quarter off the end of each artichoke (opposite the stem). Remove all the hard outer leaves. Use a paring knife to remove the remaining hard skin near the base of the artichoke.

Cut each baby artichoke in half lengthwise and toss in the lemon water. When done cutting all of the artichokes, drain the water and pat dry with a paper towel.

Toss the artichokes with oil, garlic, and a little pepper.

Spread the artichokes out in an even layer onto a baking sheet. Roast for 25 to 30 minutes until soft. Serve warm with sliced lemon.

Serves 2

Roast Turnips with Bacon and Apples

Bacon is loaded with protein and fat and pairs beautifully with roasted root vegetables like turnips. The paprika in this dish adds a bit of smokiness that is very pleasant.

• 4 turnips, ends removed and chopped into bite-sized pieces • 2 Granny Smith apples, peeled, cored, seeded, and sliced ½-inch thick • 2 tablespoons bacon grease, melted • 1 teaspoon smoked paprika

• 1 teaspoon garlic powder • Freshly ground black pepper, to taste • 2 strips of uncured, nitrate-free, thick-cut bacon, cooked and crumbled, to garnish

Preheat oven to 400 degrees F.

In a large bowl, toss the turnips and apples with the bacon grease, paprika, garlic powder, and pepper.

Transfer mixture to a large casserole dish. Bake uncovered for 20 minutes, stirring occasionally.

Turn oven down to 350 degrees F and continue to bake for another 20 minutes or until the turnips are soft.

Remove from oven and sprinkle the bacon over the top.

Serves 3 to 4

Braised Cabbage and Bacon

This is a straightforward and luscious side to any turkey or beef entrée, and the bacon adds a flavorful element to the braised cabbage. This recipe can replace any of your usual green vegetable sides. The key to fast preparation is to have a very finely chopped cabbage to allow for a faster cooking time.

• 2 cups chicken stock • 6 slices uncured, nitrate-free bacon, chopped • Small handful of thyme leaves

• 1 medium green cabbage, finely sliced • Freshly ground black pepper, to taste • 4 tablespoons olive or coconut oil

Bring the stock, bacon, and thyme leaves to a boil in a large pot. Add the cabbage, boil for 5 minutes and then reduce to a simmer.

Simmer the cabbage until just tender to your taste. Season with freshly ground black pepper. Add some stock during the simmering process if you feel it has reduced too much.

Add the oil, season to taste, and serve immediately.

Serves 2 to 4

Sweet Potato Mash with Pecans

Mashed sweet potatoes are very easy to prepare and do not require ingredients that you probably don’t already have, which is always a plus. When eaten by themselves, sweet potatoes can be quite sweet. However, the green onions add a bite, and the pecans give a terrific nutty taste and add a nice, crunchy texture.

• 3 large sweet potatoes, peeled and cubed • ½ cup olive or coconut oil • Freshly ground black pepper, to taste

• 2 green onions, chopped • 1/8 teaspoon ground cinnamon • ¼ cup toasted pecans, chopped

Boil potatoes in large pot until soft enough to mash.

Strain the potatoes and put them back in the pot. Add the oil and mash until potatoes are smooth and silky. Season with freshly ground black pepper.

Add onions with the cinnamon and mix completely to ensure the cinnamon is dispersed consistently. Add the pecans.

Serve warm.

Serves 4

Creamy Tomato Baked Scallops

Scallops can be prepared in a variety of ways, though they are typically pan-fried. When the weather permits, they can also easily be grilled. However you decide to cook them, they are easy to prepare and require very minimal time. Scallops, as nutritious as they are, can be bland, so adding flavors to them is a good idea. This recipe accomplishes this with the help of a delectable and rich tomato sauce, added coconut milk, and fresh oregano.

• 1 tablespoon coconut oil • 1 cup red onion, chopped • 3 cloves garlic, minced • ¼ cup coconut milk • ¼ cup tomato sauce

• Fresh oregano, finely chopped, to taste • Freshly ground black pepper, to taste • 12 medium scallops • 2 medium tomatoes, seeded and diced

Preheat oven to 475 degrees F.

Over medium-high heat, sauté the onions and the coconut oil in a medium skillet. Cook for several minutes, or until the onion becomes slightly softened.

Add the minced garlic and cook on medium-low heat.

Sauté for a few minutes before adding the coconut milk and tomato sauce, and follow up with the oregano. Season to taste with pepper. Mix well and cook for approximately 2 to 3 more minutes.

Place the scallops on the bottom of a baking dish that is large enough to keep them from overlapping each other. Distribute the coconut milk and tomato mixture on top of the scallops and make sure they are all well coated. Finish by sprinkling the diced tomatoes over the scallops and bake uncovered for approximately 15 to 20 minutes. Serve warm.

Serves 4

Paleo Fries with Herbs

Paleo Fries with Herbs

Great with chicken drumsticks or thighs, nothing can beat these fries. The natural flavors from the herbs offer a mouthwatering combination, and the fries act as a great way to soak up any sauces on your plate from your chicken.

• 1½ teaspoons oregano, finely chopped • 1½ teaspoons parsley, finely chopped • ½ teaspoon thyme, finely chopped

• 4 large sweet potatoes, peeled and cut into evenly sized strips • 1½ teaspoons ground pepper • 2 tablespoons coconut oil, melted

Preheat oven to 425 degrees F. Place the oven rack in the middle position.

Combine all of the herbs, pepper, and sweet potatoes in a gallon-size freezer bag. Toss well to disperse the herbs evenly and then add the coconut oil.

Lay potatoes on a baking sheet in an even layer. Sprinkle the herb mixture on top.

Bake for 25 minutes, and then flip the potatoes around to cook for approximately another 15 to 20 minutes.

Serve hot.

Serves 4

Stovetop Spiced Nuts

Nuts as a side dish? The nutrients—especially protein—contained in this mixture of nuts make it the perfect side to any lunch or light dinner entrée. The mixture of herbs will add a nice touch, and you can make these in bulk to have them readily available for your lunch box. These are also a great addition to salads to add a nice crunch.

• 2/3 cup whole almonds • 2/3 cup whole pecans • 2/3 cup whole hazelnuts

• 1 teaspoon chili powder • ½ teaspoon cumin • 1 tablespoon coconut oil, melted

Toast all of the nuts in a large skillet over medium-high heat. This will only take a few minutes and will not require any butter.

Combine the spices in a small bowl. Mix well to ensure an even consistency.

When the nuts have completely toasted and taken on a golden brown tone, remove from heat and drizzle them with the oil. Make sure the nuts are coated well. Sprinkle with the spice mixture.

Serves 4 to 6

Bacon and Kale

Roasted kale becomes thin, crispy, and smoky, making it a wonderful accompaniment for bacon. It only takes 2 to 3 minutes to cook, though, so watch it closely.

• 1 pound kale • 1 tablespoon olive oil

• 6 slices uncured, nitrate-free bacon, cooked and crumbled • Freshly ground black pepper, to taste

Preheat oven to 375 degrees F. Wash the kale carefully and cut it into 2-inch pieces, discarding the stems. Toss the kale with the olive oil on a large cookie sheet.

Roast the kale for 2 to 3 minutes, or until it starts to become crisp. Transfer it to a serving bowl and toss it with the bacon and pepper.

Serves 4

Tex-Mex Coleslaw

This light salad is the perfect meal for a warm summer night. Crisp and refreshing, it provides a healthy dose of protein and just the right crunch! Serve at a barbecue for a classic combination that will never fail you!

• 1 cup chicken, cooked and shredded • 1 cup cabbage, shredded • ½ cup red bell pepper, diced • 1 green onion, chopped • 1 small tomato, diced

• ½ cup fresh cilantro, chopped • ¼ cup olive oil • 3 tablespoons lime juice • ½ teaspoon cumin • Freshly ground black pepper, to taste

Combine the chicken, cabbage, bell pepper, onion, and tomato in a medium bowl.

In another bowl, whisk together the remaining ingredients to make a dressing. Pour the dressing over the salad and toss gently. Refrigerate for up to 4 hours before serving to meld flavors.

Serves 4

Paleo Barbecue Sauce

Most store-bought barbecue sauces are going to be loaded with sugar, even if they don’t taste particularly sweet. This homemade version is spicy and complex—perfect for slow-cooked meats, grilled chicken, or anywhere else you would use barbecue sauce.

• 1 tablespoon olive or coconut oil • 2 cloves garlic, minced • 2 shallots, minced • 1 teaspoon spicy brown mustard • 1 teaspoon smoked paprika • 1 teaspoon chili powder

• 1 teaspoon ground cumin • 1 cup chicken broth • Juice of 1 lime • 1 (6-ounce) can tomato paste • Freshly ground black pepper, to taste

In a medium saucepan, heat the oil over medium heat. Add the shallots and garlic. Cook until soft, about 3 minutes.

Add the mustard and spices and continue to cook, stirring for 1 more minute.

Add the broth, lime juice, and tomato paste and bring to a boil. Season with freshly ground black pepper.

Reduce to a simmer and cook for about 45 minutes. Allow to cool. For a smooth sauce, puree in a blender or food processor.

Makes 2 cups

Dill Seafood Sauce

This easy-to-use sauce is a delicious addition to crab cakes, shrimp, or just about any kind of seafood. It’s also a great dip for veggies at a party, and it goes great with hot wings, too.

• 1 large egg • Juice of 1 lemon • 1 cup olive oil • 1 tablespoon dried dill

• 1 teaspoon garlic powder • 1 teaspoon onion powder • Freshly ground black pepper, to taste

Put the egg and lemon juice in a food processor or blender. Turn it on and slowly stream in the oil.

Add the spices and continue blending until smooth and creamy. Season with freshly ground black pepper. Chill before serving.

Makes 1 cup

Easy Garlic Butter Sauce

This sauce is easy to make and makes plain chicken breasts or vegetables perk up instantly. Store leftovers in the refrigerator and warm a little in the microwave if necessary.

• ¼ cup olive or coconut oil • 2 cloves garlic, minced

• Freshly ground black pepper, to taste • 1 tablespoon finely chopped fresh parsley

Heat a small saucepan over medium heat. Add the oil. Add the garlic and cook for about 2 minutes, until it starts to turn brown. Remove from heat.

Season with freshly ground black pepper. Stir in the parsley and serve.

Makes ¼ cup

Rosemary Aioli

Aioli is just a fancy name for mayonnaise with garlic added to it. While it’s a rich and delicious combination on its own, this version gets a bright kick from the addition of fresh chopped rosemary. In this recipe, you’ll make the mayo from scratch, but if you’re in a hurry you can just blend the garlic and rosemary with a prepared olive-oil version. This is delicious with baked chicken or roasted vegetables.

• 1 large egg • Juice of 1 lemon • ¼ teaspoon ground mustard powder

• 1 cup olive oil • 2 cloves garlic, minced • 1 tablespoon fresh rosemary, chopped

Put the egg, lemon juice, and mustard powder in a blender or food processor. Slowly drizzle in the oil and blend until creamy. Add the garlic and rosemary and continue blending until smooth. Chill before serving.

Makes 1 cup

Cocktail Sauce

Cocktail sauce is one of those things most people buy in a jar, but it’s actually pretty easy to make at home—no cooking necessary! The end result is much less expensive and better for you than any bottled version. Use this for shrimp cocktail or anywhere else you have the need for this spicy tomato-based dipping sauce.

• 1 (6-ounce) can tomato paste • 4 tablespoons horseradish

• Juice of 1 small lemon

Combine all ingredients in a small bowl and mix thoroughly. Chill before serving, if desired.

Makes ½ cup

Homemade Buffalo Sauce

While this is more effort than simply grabbing a bottle at the store, once you taste a bite of this spicy sauce on your wings, eggs, or appetizers, you’ll immediately notice the difference. While many bottled versions are simply just hot, this homemade version has some heat, but with a much more complex and interesting flavor.

• 10 Fresno chilies • ½ teaspoon olive or coconut oil • ½ small onion, chopped • 3 cloves garlic, minced

• Freshly ground black pepper, to taste • 3 cups water, divided • 1 cup apple cider vinegar

Stem and seed the chilies. Slice and set aside.

Heat a small saucepan over medium heat and add the oil. When heated, add the onion, garlic, and chilies. Season with freshly ground black pepper.

Add 2 cups water and bring to a boil. Boil for about 10 minutes, stirring occasionally.

Add 1 more cup water and turn the heat down to medium. Cook until the water is evaporated and the peppers are soft.

In a blender or food processor, add the chilies, onion, and garlic and blend until smooth. Slowly add in the vinegar while continuing to blend until smooth.

Makes 1½ cups

Mango Chutney

This is a yummy dish that works well with grilled fish or chicken, and it goes wonderfully with crab cakes as well. Sweet and savory, you’ll enjoy this with a variety of dishes. Make sure your mangoes are ripe before trying this recipe, otherwise you won’t get the full flavor.

• 1 tablespoon coconut oil • 1 garlic clove, minced • 1 tablespoon fresh ginger, chopped • ½ small red onion, minced • 1 red bell pepper, chopped

• 2 ripe mangoes, pitted and chopped • Juice of 1 lime • 1 tablespoon curry powder • 1 teaspoon red pepper flakes • Freshly ground black pepper, to taste

In a small saucepan, heat the coconut oil over medium heat. Add the garlic and ginger and sauté for 2 minutes.

Add the onion and bell pepper and cook for 2 more minutes.

Add the rest of the ingredients and continue cooking until softened, about 5 more minutes. Simmer about 10 minutes. Serve.

Makes 3 cups

Homemade Nut Butter

You can use whatever nuts you want here—almonds, pecans, cashews, and walnuts all work well. This is a great alternative to store-bought versions that contain added oils, refined sugar, and other ingredients you just don’t need in your diet. Enjoy this with celery or apples for a crunchy and healthy snack.

• 2 cups raw nuts of your choice

• ¼ cup macadamia nut oil

Put the nuts in a food processor and process until finely ground. Stream in the oil and continue pureeing until you have a butter-like texture. Refrigerate any leftovers.

Makes about 2 cups

Paleo Pesto

Paleo Pesto

Pesto is a popular Italian sauce that uses basil for the base. While it traditionally includes cheese, this version skips it. We don’t think you’ll miss it though. Try using other herbs for a variety of flavors. Mint and cilantro work especially well.

• 2 cups packed fresh basil leaves • ½ cup walnuts • ½ cup olive oil

• Juice of 1 lemon • Freshly ground black pepper, to taste

Put the basil in a food processor and pulse until well chopped. Add the walnuts and continue chopping.

Slowly stream in the olive oil and lemon juice and puree until you have a smooth sauce. Season with freshly ground black pepper.

Refrigerate any leftover sauce.

Makes 2 cups