Lime Chicken Picante with Steamed Carrots and Cauliflower

Servings: 6
Preparation time: 20 minutes
Cook time: 37 minutes
Ready in: 57 minutes

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 1/2 cup organic low-sodium chunky salsa
• 6 (4-ounce) skinless, boneless pasture-fed, free-range chicken breasts
• 2 tablespoons extra-virgin olive oil
• 1 lime, sliced into 6 wedges
• 6 carrots, cut into 1/2-inch rounds
• 1 head cauliflower, cut into bite-size florets
• 1/4 teaspoon unrefined sea salt

Directions

1. Stir together the mustard, lime juice, and salsa in a large bowl. Add chicken and coat with
2. the salsa mixture. Cover, and place in the fridge to marinate for at least 30 minutes.
3. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and brown on
4. all sides.
5. Boil marinade in a saucepan for 5 minutes then pour over chicken.
6. Sauté chicken for another 3 to 5 minutes or until marinade starts to glaze.
7. Place chicken onto individual plates; spooning marinade over chicken.
8. Place a steamer in a large saucepan of boiling water. Add the vegetables and steam covered
9. for about 7 minutes, or until tender.
10. Transfer vegetables to a bowl and season with 1/4 teaspoon salt. Cover to keep warm.
11. Top each breast with 1 lime wedge and place steamed vegetables on the side.

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Cheddar Pear Salad with Caramelized Pecans

Servings: 16

Preparation time: 20 minutes

Cook time: 5 minutes

Ready in: 25 minutes

Ingredients

• 3 pears, peeled, cored and chopped
• 5 ounces grass-fed raw milk Cheddar cheese, crumbled (recommended: Organic Pastures or
• PastureLand True Raw Milk Cheddar)
• 1 head lettuce leaves, torn into bite-size pieces
• 1 cup cashew halves
• 1/2 cup red onion, thinly sliced
• 1 clove garlic, chopped
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1/4 cup and 1 1/2 teaspoons raw honey
• 1/2 cup pecans
• 1/4 teaspoon ground cinnamon

Note: For strict Paleo version, omit cheese

Directions

1. Stir together garlic, mustard, salt, pepper, olive oil, cider vinegar, and 1 1/2 teaspoons honey
2. in a small bowl.
3. Combine pears, cheese, lettuce, cashews, and onions in a large bowl then drizzle with the
4. vinegar mixture.
5. Toss well to coat.
6. Stir together 1/4 cup honey, cinnamon, and pecans in a skillet over medium heat until
7. caramelized, about 5 minutes. Cool pecans onto parchment paper, and break into pieces.
8. Top salad with the caramelized pecans.

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Easy Spinach ‘n Mushroom Frittata

Servings: 2
Preparation time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes

Ingredients

• Olive oil for greasing
• 4 eggs
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup carrot, diced
• 1/2 cup grape tomatoes, diced
• 1/4 cup grass-fed raw milk Parmesan cheese, freshly grated (recommended: Organic Valley)
• 3/4 cup Portobello mushrooms, chopped
• 1/2 cup scallions, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon basil
• 1/2 teaspoon unrefined sea salt
• 1 pinch ground black pepper

Note: For strict Paleo version, omit cheese

Directions

1. Preheat oven to 375 degrees F. Grease a 9-inch pie plate with olive oil.
2. Mix all ingredients in the pie plate.
3. Bake for 30 minutes, or until set. Cool, and cut in wedges to serve.

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Zucchini Patties

Servings: 3
Preparation time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes

Ingredients

• 2 eggs, beaten
• 2 cups grated zucchini
• 1/2 cup grass-fed raw milk Parmesan cheese, grated (recommended: Organic Valley)
• 1/4 cup onion, chopped
• 1/2 cup almond flour
• 3 cloves garlic, crushed
• 1 roasted red bell peppers, finely diced
• 3/4 teaspoon unrefined sea salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil

Note: For strict Paleo version, omit cheese

Directions

1. Combine all ingredients (except the olive oil) in a bowl.
2. Heat olive oil in a skillet over medium-high heat. Drop zucchini mixture by tablespoon and
3. brown for 3 minutes on each side.
4. Drain on paper towels, cool and serve.

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Beef Veggie Soup

Servings: 5
Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes

Ingredients

• 1 pound lean ground beef
• 1/2 cup onion, chopped
• 2 cups organic tomato sauce
• 1/2 cup celery, chopped
• 1 cup carrots, sliced
• 1-1/4 cups mushrooms, chopped
• 1-1/4 cups low sodium beef broth
• 1 tablespoon coconut aminos
• 1 tablespoon raw honey

Directions

1. Place a large skillet over medium heat. Add beef and onion, cook until meat is no longer pink and
2. drain.
3. Add the remaining ingredients and bring to a boil; stirring occasionally.
4. Turn heat to low. Simmer covered for 10 minutes or until bubbly.

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Chicken Salad Surprise

Servings: 8
Ready in: 1 hour and 45 minutes

Ingredients

• 1 large pasture-fed, free-range egg
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup avocado oil
• 1/2 cup olive oil
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon ground white pepper
• 4 cups cooked pasture-fed, free-range chicken breast fillet, cubed
• 1/2 cup almonds, chopped
• 1 1/2 cups raisins
• 1 cup celery, chopped
• 1/2 cup halved cashews
• 1/2 cup red bell pepper, minced
• 2 green onions, chopped
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon unrefined sea salt

Directions

1. Prepare the Paleo mayonnaise: combine egg, cider vinegar, and mustard in a blender, and blend
2. until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy. Season
3. with 1/4 teaspoon salt, and white pepper. Place in a sealed container and refrigerate for 30
4. minutes.
5. Toss together the prepared mayonnaise and the remaining ingredients. Chill for at least 1 hour
6. and serve.

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Stir-Fried Beef with Flax seeds

Servings: 4
Preparation time: 40 minutes
Cook time: 9 minutes
Ready in: 49 minutes

Ingredients

• 4 tablespoons and 1 teaspoon olive oil
• 4 tablespoons coconut aminos
• 4 tablespoons raw honey
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1/2 teaspoon red-pepper flakes
• 2 tablespoons flax seeds
• 1 pound beef stir-fry strips
• 2 red bell peppers, seeded and sliced thinly

Directions

1. Stir together 4 tablespoons olive oil, coconut aminos, honey, garlic, green onions, and red pepper
2. flakes in a large bowl. Add beef strips and toss well to coat.
3. Cover and marinate in the fridge for at least 30 minutes, or overnight for best flavor.
4. Heat 1 teaspoon olive oil in a wok. Add the bell peppers and stir-fry for 2 minutes, or until crisptender.
5. Add the beef and marinade, cook for 5 minutes until beef is brown and sauce thickens. Stir in
6. flax seeds and cook for additional 2 minutes.

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