Tag: recipes

Sun Butter Fat Bombs

Categories keto, Recipes, Whole302 Comments on Sun Butter Fat Bombs

Pretty much all I want in a dessert is a spoon full of peanut butter. Or almond butter. Or Sun Butter.

This fat bomb is a great way to get a nice little fat boost while not having to deal with the chocolate that always seems to get in the way of what I really want.

Note: Like my other fat bomb recipe, I slused small square silicone ice cube trays to portion. Each portion is 2 squares.

Keto, Paleo, gluten-free, vegetarian, vegan


Sun Butter Fat Bombs

1/4 cup melted cacao butter (you can use coconut butter, coconut oil or coconut manna, but will need to keep the Bombs in the freezer)

1/4 cup sunflower seed butter (or other nut butter – sugar-free is best; cashew butter may be too carb-heavy)

4 drops vanilla stevia (optional)

Sprinkle Himalayan pink salt

In a large measuring cup, melt the fat. Whisk in the butter until completely smooth. Add the stevia and stir.

Pour into the molds – you should have 11 or 12.

Freeze to solidify and then either keep in the freezer, or if you used cacao butter – you can also keep in the fridge.

Makes 5 – 12 servings depending on how much you want per serving

Keto Pecan Stuffing

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I was so excited about this recipe when I saw it on Pinterest. 

This is pretty much everything I want in stuffing – with none of the cloyingly dry grossness that is the bread. 

Keto FTW!

Gluten-free, paleo, Keto, Whole30


Keto Pecan Stuffing
Based on Low Carb Pecan Stuffing by Simply So Healthy

4 ribs celery
1/2 a white onion
8 – 10 ounces pecans
Fresh sage
Fresh rosemary
1 Tbsp. fat of choice (I used bacon fat)
1 Tbsp. unsalted grass-fed butter
Himalayan salt & black pepper

Thinly slice the celery and dice the onion. Add to a large pan with the Tablespoon fat over medium heat. Sautée until the veggies are softened.
While the veggies work, mince the herbs (you’ll want 3 – 4 Tbsp. in total).

When the veggies are softened, add the herbs, pecans and butter. Sautée until the pecans are starting to burn. Hit with salt & pepper to taste.

Want to take this stuffing from delicious to ;)&(@,!?)’ delicious? Add the drippings from a turkey and cook an additional 3 – 5 minutes. This dish is great without, but with …. holy shit, this is good.

Serves 4 or so as part of a big holiday spread. 

Simple Tuna & Grape Lunch

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I had forgotten how quick, inexpensive and versatile a simple can of tuna was until I found myself without a good lunch protein and with zero desire to leave the house. Cue pantry staples FTW.

Gluten-free, Paleo


Simple Tuna & Grape Lunch

1 4-oz can Tuna
1 stalk celery
1/2 cup grapes, sliced
1/5 cup pecans, chopped
1/4 cup avocado oil mayo
2 tsp onion powder
2 tsp garlic powder
2 tsp apple cider vinegar
1-2 Tbsp fermented hot sauce
Big pinch Kosher salt
Few cracks black pepper
Plantain chips or something else for scooping

Combine in a small bowl.

Serves 2 for lunch

Paleo Buffalo Chicken Salad

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This recipe is easy, flavorful, and addictive. And, when served with something to scoop with like plantain chips or extra celery, it’s even fun to eat. 

For a really cool way to shred the chicken (i.e. with an electric mixer), check out the reference recipe in the link. Genius! 

Note: This chicken is spicy. 

Gluten-free, Paleo 


Paleo Buffalo Chicken Salad

Based on Crockpot Buffalo Chicken by Civilized Caveman

2.5 lbs. boneless skinless chicken breasts
1 sweet yellow onion
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 big pinches Kosher salt
2 tsp. black pepper
2 Tbsp. butter
6 oz. hot sauce (Frank’s or Louisiana)
3-4 ribs celery
4 Tbsp. ranch dressing (I used Tessamae’s)
2 Tbsp. aioli

Halve and thinly slice the onion. Spread out on the bottom of your slow cooker. Add the chicken in as close to one layer as possible. Add the spices, butter, salt, pepper & hot sauce.

Cook on low 6-8 hours. Let cool and shred.

When your chicken is done, add 10-12 ounces to a large bowl. Dice the celery and add. Add the ranch & aioli and stir to combine. Taste and season as necessary.

Chill.

Serve with plantain chips or more celery for dipping.

Note: You will have a ton of chicken leftover. This chicken is great with garlic mashed cauliflower, roasted broccoli, and pretty much everywhere else buffalo chicken is good – which is everywhere. 

Thai-Influenced Chicken Omelette

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I was going to call this dish ‘laaaaadies niiiight! eggs’ since I had to feed myself for dinner last night and wanted an omelet – but not – but that was too long.

I do not like omelettes. Frittatas I can do; I love tamagoyaki, but to me French-style omelettes just taste like wet dog smells and gross me out. They also generally for some reason make my stomach hurt on the rare occasion I get it into my head I want one.

So, for dinner I took inspiration from the Japanese drunk dish – okonomiyaki. Okonomiyaki is generally made with cabbage and egg and some other stuff and is delicious and pretty much all things good in the world.

Gluten-free, paleo, Whole30 if you source it right


Thai-Influenced Chicken Omelette

3 eggs
4 ounces chicken breast
1 cubano pepper
2 tsp. sesame oil
2 c. shredded green cabbage
2 Tbsp. fish sauce
1/2 Tbsp. butter or ghee
Juice of 1 lime
Sriracha to taste

Chop the chicken into bite-sized pieces and slice the pepper thinly.

In a large skillet, heat the sesame oil. Add the chicken and pepper and sautee until just browned.

Add the cabbage and butter and sautee until the cabbage is softened and browning in spots.

Beat the eggs together with the fish sauce and lime juice. Spread the cabbage mixture out over the bottom of the pan in as even a layer as possible. Pour the egg over. Let sit until the eggs are mostly set.

Sriracha to taste.

Here, if you’re really skilled and awesome – flip that sucker over and cook the other side. I am less awesome, so ended up breaking my eggs up and kind of scrambling them from this point. They were no less delicious.

Serves 1 for dinner

Paleo Hawaiian Pizza Casserole

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This dish is light, feels like comfort food, and packs a nice meaty punch. Plus it tastes great as leftovers

Gluten-free, Paleo


Paleo Hawaiian Pizza Casserole

Spaghetti squash
1 lb. ground pork
4 oz. diced pancetta
20 oz. can pineapple in juice
14 oz. can tomato sauce
1 onion
4 cloves garlic
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 tsp. dried basil
2 tsp. dried oregano
4 eggs
Kosher salt
Black pepper
Red pepper flakes

First, prep your squash. Halve lengthwise, prick the backs with a fork a few time, scoop out the seeds, put cut-side down in a shallow bowl or plate and add a Tablespoon or so of water on the bottom of the plate/bowl. Cover with plastic wrap and microwave 15 minutes or until soft. When cooked, uncover and let cool.

Set your oven to preheat to 400F.

While the squash is working, chop the onion and garlic and brown the pancetta over medium. Set the pancetta aside when done. Add the ground pork, chopped onion and garlic to the pan with the pancetta fat – hit with salt, pepper & red pepper, and cook until browned. 

While the pork is working, drain and chop the pineapple. Add to the pork, along with the tomato sauce and spices and cook, stirring frequently, 3 – 5 minutes to fully combine. Hit with more salt, pepper and red pepper. Add the pancetta back in.

When the spaghetti squash is cool enough to handle, shred with a fork and add to the pork mix. Taste and add more salt/pepper/red pepper if necessary. Spread the spaghetti squash pork mix out along a large casserole. Top with 4 beaten eggs and spread out to cover. 

Bake on 400F for an hour or until the egg is set and browned.

Serves about 6

Zoodles with Basil Lime Pesto

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This is a light refreshing meal for summer nights when it’s too hot to eat heavy or want to mess with makin the house too hot.

Gluten-free, Paleo


Zoodles with Basil Lime Pesto

1-2 medium zucchini
3-4 boneless skinless chicken thighs
1 shallot
1/2 c. basil
1 lime
2-3 glugs oil (I used avocado)
2 tsp. honey
Big pinch red pepper flakes
2 cloves garlic
Kosher salt & black pepper

First, make your zoodles however you make them – I have a gadget that allows me to shred zucchini like I’m sharpening a pencil. Salt the zoodles, toss, and set in a colander to drain.

On to the chicken. Cut into bite-sized pieces, salt and pepper liberally, and place in a large skillet (along with a Tablespoon or two of fat) over medium-high heat. Sautee until browned and cooked through.

While the zoodles are resting and chicken is working, make the pesto. Add to the bowl of a food processor: juice & zest of the lime, a big hand full (about 1/2 cup) of basil, the garlic, red pepper flakes, a couple big pinches salt, a few cracks black pepper, the honey, and a couple good glugs of oil. Process until pesto, adding more oil if necessary. Taste and adjust seasoning as needed.

To serve, toss the zoodles with the chicken and pesto.

Serves 2 for dinner 

Chicken Paillard with Caesar Green Beans

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This recipe is exactly the kind of thing I want in the summer – light, edible at room temperature, and perfectly pairable with some nice chilled wine. It is also a dish I had at a local restaurant and got so obsessed with I had to run home and re-create it for friends. Luckily, they (highly) approved.

Gluten-free, Paleo, primal


Chicken Paillard with Caesar Green Beans 

4 boneless, skinless chicken breasts
Fat of choice 
1 lb. green beans
Kosher salt & black pepper

Caesar Dressing
3 cloves garlic
2 eggs
3 glugs olive oil
Juice of 1 lemon
Parmesan (optional)
Couple dashes Worcestershire sauce (check your label!)

First, prep your chicken by sandwiching between waxed paper or Saran Wrap and pounding until a single thickness – the bowl of a mortar and pestle works great for this.

Liberally salt and pepper on each side.

Bring your largest pan up to medium-high heat, add a tablespoon or so of fat, and pan fry until browned on both sides and cooked through. I did this in batches, cooking each pounded breast separately. Set each cooked chicken breast aside.

While your chicken cooks, wash and de-tip the green beans. Spread in a single layer on a cookie sheet. Sprinkle with fat, salt & pepper and broil on high 5 – 8 minutes or until fairly blistered. Remove from oven.

On to the dressing. Place the eggs in a small pan and cover with 2 inches of water. Bring to a small boil (tiny bubbles) and cook 1 minute. Drain immediately and place in an ice bath to arrest the cooking. You do *not* want cooked eggs here. Add the eggs to a large bowl, along with the lemon juice, olive oil, Worcestershire, a couple big pinches salt and quite a few cracks black pepper. Take the garlic and turn into a paste (I used a mortar and pestle but you could also use the back of your knife). Add to the dressing. Whisk vigorously to combine. 

When all is complete and your chicken has rested a good 5 minutes, slice chicken into strips and arrange on a platter. Add the green beans to the dressing, toss, and put on top of the chicken, drizzling any leftover dressing over the plate. Sprinkle with Parmesan if desired.

Serves 4 -5 for dinner 

Slow-Cooked Chipotle Pork Loin

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This preparation is slightly spicy and lean and delicious. Would work equally well on beef or chicken.

Paired with the garlic cauliflower purée below, it’s a hearty-feeling quick meal.

Gluten-free, Paleo


Slow-Cooked Chipotle Pork Loin

For the meat

2 lb. pork loin
1-2 chipotles + 1-2 Tbsp. adobo
1.5 Tbsp. cumin
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. Kosher salt
30 cracks black pepper
1/2 cup broth or stock

Combine spices in a small bowl. Chop the chipotle and rub it, along with the adobo, on the pork. Sprinkle the spice mix over all sides.

Transfer to your slow cooker, add the stock, and cook on low 8 hours. Serve over cauliflower purée.

For the cauliflower

1 head cauliflower
4 cloves garlic
1.5-2 Tbsp. butter
Splash some sort of liquid (I used almond milk)
2 huge pinches salt 
40 cracks black pepper

Fill a large pot with about half an inch water. Put over high heat.

De-stem and chop the cauliflower. Toss into the pot, add a lid, and steam 8 minutes. 

Drain and add to your blender or food processor along with the raw garlic, butter, milk, salt & pepper. Blend until smooth. 

The pork serves 4-5; the cauliflower serves 3-4

Peach & Sesame Salad

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As written, this recipe makes a great Summer snack. If you want to bulk it up to meal hardiness, add some sliced tuna, chicken or serve alongside a nice burger.

Gluten-free, Paleo, Whole30, vegetarian, vegan


Peach & Sesame Salad

1 cucumber
1 small peach
1 tsp. Sesame oil
1 – 2 tsp. Mixed seeds (I used sesame and chia)
1/2 tsp. Rice vinegar
1 tsp. Sriracha
1 green onion
Kosher salt & black pepper

First, spiralize your cucumber into noodles.

Slice the green onion thinly and add to the “noodles”.

Chop the peach and add. Toss to combine.

Drizzle with the sesame oil, sriracha and rice vinegar. Toss with a big pinch kosher salt and a few cracks black pepper. Sprinkle with seeds and serve.

Serves 1 as a snack or light side