Keto Egg Salad (Soy Free)

This Primal Egg salad is made using a Mayo that uses Avocado Oil and all natural primal ingredients. You can find this at Wholefoods, a Farmer's Market or a Smiths Market Place in their Organic section. It's super delicious and taste even better than classic soy based mayo! This jar will run you about $10.00 or so but well worth the price.

Ingredients:

8 Large Free Range Eggs

2 Celery Stalks

1 Red Bell pepper

2 Green Onion Stalks (Tops Only)

1 Tsp Yellow Mustard

2/3 Cup Mayonnaise

Optional* Salt and Paprika

Directions:

1. Boil Eggs. Place eggs in the bottom of a pot and fill with cold water. Bring the water to a roiling boil and turn off the burner. Cover with a lid and let the eggs sit for 15 mins over the still hot burner. Remove eggs and run cold water over them and allow to cool before peeling.

2. Chop celery, green onions and bell pepper.

3. Slice boiled eggs in half and spoon yolks into a bowl and chop the whites and set aside.

4. Add mayo and mustard to the yolks and mix well with a spoon.

5. Stir in chopped whites, bell pepper, celery and green onion. Can top with Paprika and Salt to taste if desired.

This recipe can be used without veggies or feel free to mix in different veggies to your liking. With or without veggies this is a low carb, Keto friendly delicious meal! 

Keto Italian Meatloaf

Ingredients:

1 egg, beaten

1 (8 ounce) can tomato sauce, divided

1 small onion, chopped

1 sweet bell pepper, chopped

1 tsp dried oregano, divided

1 tsp sea salt

1/8 tsp pepper

1 ½ pounds ground grass-fed beef

½ cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine the egg, half of the tomato sauce, onion and bell pepper, ½ tsp oregano, salt and pepper. Add beef; mix well.
2. Place meat mixture into a meatloaf pan, add mozzarella cheese and place in preheated oven.
3. In a small bowl combine remaining tomato sauce and oregano, set aside.

Cook meatloaf for 1 hour and 15 minutes. The last 15 minutes pour on reserved tomato sauce.

Bison Stew

Ingredients:

1 1/4 lb Bison stew meat (or trimmed bison chuck roast, cubed 1 inch)

8 oz whole mushrooms, quartered

6 oz celery root, peeled and cubed into 3/4 inch pieces

4 oz pearl onions, trimmed and peeled

3 ribs celery, sliced

3 oz carrots, sliced

2 garlic cloves, sliced

2 Tbsp tomato paste

2 Tbsp avocado oil, or ghee

5 cups homemade bone broth (or store-bought bone broth)

1 large bay leaf

1/2 tsp dried thyme

salt and pepper to taste

Directions:

1. Let stew meat sit out till it reaches room temp. This makes for more tender meat as searing cold meat puts it into shock and causes the meat to contract and tighten. While meat is reaching room temp quarter the mushrooms and set aside. Wash and chop vegetables, including the garlic, putting them together in a bowl for later. If using chuck roast trim excess fat off and cut the roast into 1-inch cubes. Thoroughly mix two teaspoons of oil, or ghee into the bison.

2. Place a heavy-bottomed pot on the stove over medium heat and add the rest of the oil, or ghee, and when it's hot swirl it to coat the bottom of the pot. Add the mushrooms and stir to coat. Do not disturb them for two minutes. Stir and let them cook for two minutes more. Remove the mushrooms from the pot and add them to the other vegetables.

3. Brown the bison in the pot in batches, adding more oil, or ghee as needed. Place all of the bison into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the bison. Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring the stew up to a simmer. Cover and reduce the heat to low and simmer gently for 1 1/2 hours.

4. Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistance. If it's tough, let it cook another 20 minutes. When tender, add vegetables and turn up the heat until it reaches a simmer again and turn down the heat and let it simmer on low uncovered for 40 minutes to an hour, or until the vegetables are tender. Add salt and pepper to taste.

Shepherd's Pie with Sweet Potato Mash

Ingredients:

2 sweet potatoes or yams

4 carrots

1 celery stalk

1 yellow onion

4 slices of bacon

3 Tbsp butter, ghee, or avocado oil

Ground nutmeg

2 Tbsp avocado oil

2 bay leaves

1 lb ground lamb

1 can diced tomatoes, with juice

1 cup chicken stock or broth

3 sprigs fresh thyme

1 sprig fresh rosemary

Salt and pepper

Directions:

1. Assemble, prepare, and measure ingredients. Peel and cube sweet potatoes or yams. Chop carrots. Chop celery. Dice onion. Slice bacon into batons.

2. Bring a large saucepan of salted water to a boil over high heat, add potatoes or yams, and cook for 15 minutes, or until tender. Drain and mash with butter or ghee and a pinch of ground nutmeg.

3. While sweet potatoes/yams are cooking, warm oil in a skillet over medium heat. Add carrots, celery, onion, and bay leaves and cook 8-10 minutes, or until onions are translucent and carrots are tender. Add bacon and fry for 5 minutes, or until it has rendered most of its fat but isn't dark brown. Add lamb and cook, stirring occasionally, until nicely browned, about 10 minutes. Add tomatoes with their juice, chicken stock/broth, thyme, and rosemary and bring to a boil. Turn down heat to low and simmer, uncovered, for 20 minutes, or until liquid has reduced by half. Remove and discard bay leaves, thyme, and rosemary. Season with salt and pepper.

4. Preheat oven to 400 F. Pour the lamb mixture into a 13- x 9-inch baking dish and spread sweet potatoes/yams in an even layer over the top. Bake for 25-30 minutes, until bubbling and browned in places.

5. To serve, cut into big squares and place on individual plates. Enjoy!

Mediterranean One-Pan Chicken and Vegetables

Ingredients:

2 small zucchinis

1 yellow onion

1 head garlic

1/2 pound of your favorite olives

1 bunch fresh basil

2 Tbsp avocado oil, divided

1/2 lb bacon or sliced pancetta

8 skin-on, bone-in chicken thighs, and legs (4 of each)

1 lb grape tomatoes

a small handful dried bird's eye chilies

Salt and pepper

Directions:

1. Preheat oven to 350 F. Assemble, prepare, and measure ingredients. Slice zucchini thickly into rounds about 1/2 inch thick. Cut onion into eight wedges. Separate garlic cloves from their bulb. Discard garlic peel and smash. Roughly chop basil leaves.

2. Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes. Transfer bacon (or pancetta) to plate to drain.

3. Place zucchini, onions, olives, basil, chicken, tomatoes, and chilies in a pan. Drizzle with the 2 tablespoons of avocado oil and season with salt and pepper. Toss everything together to coat well. Shake pan to settle ingredients into a (mostly) single layer. Roast, undisturbed, for 30 minutes.

4. Place bacon (or pancetta) over the top of the other ingredients and cook for another 15-20 minutes, or until juices run clear when chicken is pierced close to the bone.

5. Feel free to discard the dried chilies before serving if desired. Serve chicken with vegetables and bacon (or pancetta), spooning over some pan juices, if you like. Pair with mashed cauliflower to finish off this great dish!

Paleo Steak Fajitas

Ingredients:

2 lb skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips

1 Tbsp avocado oil

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the beef marinate in the fridge for up to 4 hours.

2. Heat a large skillet with avocado oil and cook everything until the beef strips are cooked through and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever toppings you desire.

Scallops with Bacon

Ingredients:

2 lbs grape tomatoes

1 garlic clove

2 dried red chilies

1 lemon

4 Tbsp avocado oil, divided

8 slices of bacon (can also use pancetta or prosciutto)

16 sea scallops

Salt and pepper

Directions:

1. Preheat oven to 475 F. Assemble, prepare and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Juice lemon.

2. Scatter tomatoes on a baking sheet, drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange bacon slices in a single layer on the other side. Roast for a further 10 minutes to crisp bacon. If you like your bacon more well done continue to crisp to your liking. Remove from the oven and set aside.

3. In a skillet over medium-high heat, heat 1 tablespoon of oil. Add garlic and chilies. Saute for one 1 minute. Remove from skillet and set aside.

4. In the same skillet add another tablespoon of oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes.

5. To serve, arrange tomatoes, two slices of bacon on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more oil and season with salt and pepper. Pair this dish with some roasted asparagus.