paleo Archives - Center for Holistic Medicine

Looking for a healthier option for Halloween candy? This recipe is dairy-free, nut-free, gluten-free and paleo and vegan, making it a perfect treat for anyone in your neighborhood. Plus the pumpkin insides make for a festive look, too!

INGREDIENTS

1/3 cup pumpkin puree
1/2 tsp. vanilla bean powder (can substitute vanilla extract)
1 Tbsp. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cup dairy-free chocolate chips
1 Tbsp. coconut oil
1/4 tsp. salt

DIRECTIONS

Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
Using a silicone candy cup mold, fill it about halfway with the chocolate mixture.
Add about 1/2 Tbsp. (or more depending on the size of your candy mold) of the pumpkin butter to the top of the cocoa mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add the more chocolate mixture on top to fill the mold.
Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.

From Unboundwellness.com

Fall is the perfect time to break out a pot of chili. But if you’re trying to cut down on carbs, you might want to try this version that replaces beans with sweet potatoes and butternut squash, making it thick, creamy and Whole30 and Paleo-friendly!

INGREDIENTS

2 Tbsp. olive oil
½ cup celery, diced
½ cup red onion, chopped
2 garlic cloves, minced
1 lb. grass-fed ground turkey or ground beef
2 tsp. red pepper flakes
2 tsp. ground cumin
2 tsp. paprika
1/2 tsp ground coriander
Salt and pepper
½ cup red bell pepper, chopped
2 ½ cups mushrooms, diced
2 ½ cups sweet potato, diced
2 ½ cups butternut squash, diced
3 cups diced tomato with juice (if you are using diced tomato from a can)
1 cup tomato sauce (any tomato sauce that doesn’t contain sugar)
1 cup chicken broth
Fresh cilantro, jalapeño and avocado for garnishing

DIRECTIONS

In a large Dutch oven pot, heat olive oil over medium-high heat.
Add celery, red onion and sauté for 3 minutes. Then, add garlic and sauté for 30 seconds longer.
Add ground turkey and cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
Add red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste. Mix everything well.
Add red bell pepper, mushroom, sweet potato, butternut squash, diced tomatoes, tomato sauce and chicken broth.
Stir mixture, cover with a lid and bring to a simmer. Cook the chilli for 30 minutes.
Serve with fresh chopped cilantro, jalapeño and avocado on top.

From PrimaveraKitchen.com

Looking for a yummy way to eat more protein and veggies without all the carbs? You’ll love this cobb salad, with it’s delicious, satisfying crunch. It’s paleo and keto-friendly and dairy and gluten-free, and a great dish to bring along to any potluck or backyard barbecue!

INGREDIENTS

3 eggs
6 slices bacon sugar & nitrate free
4 cups chopped romaine lettuce
2 cups cooked chicken diced
1 cup cherry tomatoes halved
1 avocado diced or sliced
3 stalks of green onions chopped

Dressing

1/4 cup extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1/4 tsp. sea salt
1/8 tsp. ground black pepper
1 garlic clove minced

DIRECTIONS

Hard-boiled eggs

Stovetop Method: Bring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water, then chop them.
Instant Pot Method: Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling. Chop the eggs.

Bacon

Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
Drain and roughly crumble. Set aside.

Assemble

Place romaine lettuce on the bottom of a large salad bowl.
Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
In a separate bowl, combine all ingredients for the dressing and whisk together.
Drizzle over the salad and toss together gently before serving.

From What Great Grandma Ate

Thanksgiving is basically an excuse to load up on carbs, and if you’re trying to follow a Paleo diet, it can be challenging to figure out what you can eat. Luckily, this Paleo stuffing recipe tastes surprisingly like the original, except its made without and bread products.

INGREDIENTS

2 Tbsp. ghee or avocado oil or refined coconut oil
3 cups onion diced
2 cups celery diced
1 cup mushrooms diced
1 cup apple cored and diced
¼ cup dried cranberries or dates, chopped
¼ cup flat-leaf parsley chopped
4 tsp. poultry seasoning
½ tsp. salt
½ tsp. black pepper
2 cups almond flour
3 eggs whisked

DIRECTIONS

Preheat oven to 350º F. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.

Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

Note: If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

From 40aprons.com

The fall is a perfect time to make a hearty soup, and this paleo recipe is both healthy and easy to make. Whip up a batch for dinner or divide the servings and save them for lunch.

INGREDIENTS

8 to 10 oz. shank bone with meat

6 large carrots, sliced

1 medium tomato, cut in 1-inch pieces

1 clove garlic

Small red potatoes, cut to quarters

4 celery stalks, cut to 1-inch pieces

Salt and pepper to taste

1 yellow squash, sliced to half moons

2 Tbsp. coconut oil

1 Tbsp. olive oil

DIRECTIONS

Turn the Crock-Pot or Instant Pot on to saute. Add the oil, and add the clove of garlic, allowing it to soften. Add the shank bone and brown the meat.

Add all the cut vegetables.

For Crock-Pot, put on the lid, and cook approximately 6 hours on high.

For Instant Pot, seal and program for soup for 55 minutes. Use rapid release.

Ladle into bowls and enjoy!

Recipe by Susan Rosecrans of the Center for Holistic Medicine

Tag: paleo

Recipe: Chocolate Pumpkin Butter Cups

Recipe: Sweet Potato Chili

Recipe: Whole30 Cobb Salad

INGREDIENTS

Dressing

DIRECTIONS

Bacon

Assemble

Recipe: Paleo Stuffing

Recipe: Simple Soup