Paleo Rutabaga Hash Browns

Ingredients:

1 Large Rutabaga

onion powder

garlic powder

sea salt

pepper

Directions:

1. Peel rutabaga and grate with hand grater or use grater attachment on your food processor. Season to taste, sea salt, pepper, garlic powder and onion powder.

2. Grease a large skillet with coconut oil or ghee and brown rutabaga on one side to your liking, then flipping and browning the other to your liking.

That's it! They have the texture of hash browns and a similar taste! Kind of a cross between sweet potato and regular potato! Very Yummy!

Paleo Stuffed Cabbage Rolls

Ingredients:

2/3 cup of water

1/3 cup of properly prepared brown rice *Optional* Can also use Cauliflower Rice

8 cabbage leaves

1 pound grass fed ground beef

1 small onion or half a big onion, chopped

1 egg, slightly beaten

1 tsp sea salt

1/4 tsp pepper

1 can tomato sauce

Directions:

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes. Or follow instructions for cauliflower rice.

2. Preheat oven to 350F. Place cabbage in a microwave safe dish with about an inch of water to cover the the bottom of the dish. Place cabbage in the microwave and steam for about 13 minutes. This makes the leaves very easy to remove without tearing them. Once steamed pull the out layers off and line a 9 x 13 inch baking dish with cabbage leaves, this ensures your cabbage rolls will not burn on the bottom.

3. Carefully peel 8 leaves from the cabbage and set aside. In a large mixing bowl combine, ground beef, 1 cup cooked brown rice, or rice cauliflower, onion, egg, salt and pepper along with 2 tbsp of tomato sauce. Mix well.

4. Divide beef mixture evenly among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in the prepared dish and cover with foil. Bake for 1 hour. Take cabbage rolls from the oven and pour tomato sauce over all of them and serve.

What to do with all that left over cabbage? Well try my Curried Cabbage!

                                                                  Ready for the oven

                                                                       Ready to eat!

Paleo Curried Cabbage

Ingredients:

1 head of cabbage, finely sliced

2 tbsp coconut oil or ghee

1 onion, chopped

3 cloves of garlic, minced

1 tsp turmeric

1 tsp cayenne

1 tsp pepper

1 tbsp curry powder

1 small cinnamon stick

1 (13.5 ounce) can full fat coconut milk

sea salt to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until the onions have softened. Add turmeric, cayenne, pepper, curry powder and cinnamon stick and cook, stirring frequently for five minutes.

2. Add shredded cabbage and stir to coat. Add coconut milk and bring to a boil. Reduce heat to a simmer and salt to taste and stir well. Let simmer uncovered for about 15-20 minutes, until cabbage is tender.

Paleo Cauliflower Fried Rice

Ingredients:

2 eggs

coconut oil

1 small onion, chopped

1 head of cauliflower

1 clove garlic, minced

1 cup or more of finely chopped carrots

coconut aminos

sea salt and pepper to taste

precooked meat of choice if desired

Directions:

1. Cut the cauliflower into florets and place them in your food processor and process till you have rice like consistency. Set aside. Use a hand grater if you don't have a food processor. Heat oil in a saute pan and add onions and carrots. Saute till tender about 10 minutes.

2. While vegetables saute heat more coconut oil in a small skillet and add your eggs and scramble. Once vegetables are tender add garlic and cook for 1 minute and add your riced cauliflower and scrambled eggs and meat if desired and mix well.

3. If desired splash in some coconut aminos and salt and pepper to taste. Saute cauliflower for about 5 minutes, until tender but not mushy and serve.

                                            It's so delicious! Better than rice in my opinion! And Low Carb!

Simple Paleo Cauliflower Rice

Ingredients:

1 head of cauliflower

3 tbsp coconut oil

1 clove garlic, minced

1/2 tsp sea salt

pepper to taste

Directions:

1. Cut cauliflower into florets and place into your food processor and process till you get a rice like consistency. If you don't have a food processor you can grate the cauliflower by hand using the fine grate.

2. Place the riced cauliflower in a bowl and set aside. Heat oil in a large skillet and add garlic and saute for about 30 seconds. Add cauliflower and stir fry for about 5-7 minutes, until tender but not mushy. Add salt and pepper to taste and serve warm.

Paleo Dairy Free Creamy Clam Chowder

Ingredients:

2 cans of clams, un-drained

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut oil

2 stalks of celery

1 small onion

1 cup chopped carrots

2 large potatoes

2 cups bone broth or vegetable broth

sea salt and pepper to taste

1 tbsp thyme

juice of 1/2 lemon *Optional*

1/2 cauliflower head or 1 small head

1 minced garlic clove

Directions:

1. Chop all vegetables into small pieces. Heat oil in a large saucepan and cook onion and celery first then add carrots and garlic. Cover with broth and bring to a boil for 5 minutes.

2. While it boils take your chopped cauliflower and place it in a bowl and cover with parchment paper and place in the microwave for 4 minutes. Take steamed cauliflower and place it in your food processor with some coconut milk to help get things moving and puree the cauliflower till smooth and set aside.

3. Now add potatoes and clams with their liquid to the pan. Season with salt and pepper and add thyme. Now add in your pureed cauliflower and the rest of the coconut milk in the pan and stir well.

4. Simmer covered for 20 minutes. Add lemon juice if desired and serve.

Paleo Dairy Free Grain Free Cauliflower Pizza Crust

Ingredients:

1 medium head of cauliflower, should yield close to 3 cups once processed.

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp garlic powder

1-2 tbsp almond meal (Optional I didn't use it)

1 tbsp or more if desired nutritional yeast, Optional

1 tbsp coconut oil

2 eggs

Directions:

1. Place Pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 F.

2. On a cutting board, place a large piece of parchment paper and grease with oil. Wash and dry the cauliflower. Don't get one as big as your head unless you want two pizzas. Cut off the florets, you don't need much stem, just stick with the florets. Pulse in your food processor for 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower "snow."

3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a tea towel or flour sack and allow to cool a bit. Once cauliflower is cool enough to handle, wrap it up in the towel and ring the water out of it. You want to squeeze out as much as you possibly can. This will ensure a chewy crust instead of a crumbly mess.

4. Dump ringed out cauliflower into a bow. Now add your spices, almond meal and nutritional yeast if using and add eggs and mix with your hands very well.

5. Once mixed use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thin or thick either.

6. Using a cutting board, slide parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sauteed veggies) and slide parchment paper with topped pizza  back in the hot oven and cook for another 5 minutes until toppings are warm. If you're using cheese you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Allow to cool for 2 minutes at least. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza!

To top pizza you can make my awesome pizza sauce (found below) or make your own, and top the pizza with caramelized onions, grilled zucchini and bell pepper, with shredded meat, or like I have done use farm fresh pork bratwurst sliced into pieces. Makes 10-12 inch pizza.

                                                                       My Toppings!

                                                                      Cooked Crust!

                                                                            Topped Pizza!

                                                                              YUMMY!


Pizza Sauce:

6 ounce can of tomato sauce

1 tsp minced garlic

1/2 tsp onion powder

1/4 tsp oregano

1/4 tsp marjoram

1/4 tsp basil

1/4 tsp pepper

sea salt to taste

Mix everything in a mixing bowl and let set in the fridge 30 minutes before using!