Category: Recipes

I love using apples in savory dishes this time of the year.  Toss in some kale, pecans, and cranberries and you have a delicious and festive dish.  Buying fresh quality ingredients whenever possible will increase the nutritional value and flavor of your dishes as well.   The chicken sausage I bought was Coleman from Costco.  Aidells is another popular brand.  Both are organic, with no hormones, antibiotics, or additives.   

Just a little side note…I recently bought a Le Creuset dutch oven and used it for the first time today.  I never thought I’d get so excited about a pan, but it was awesome!  If you already own one, you know what I’m talking about.  If not, you may want to think about getting one.  Warning…they are not cheap.  But then, Christmas is right around the corner!

Ingredients (serves 4-6)

• 16 oz. organic pre-cooked chicken sausage, sliced into 1/2″ pieces
• 1/2 red onion, chopped
• 1 sweet potato, unpeeled and chopped
• 1 large or 2 smaller apples, cored and cut into similar size chunks (any variety)
• 3 handfuls of kale, torn into pieces (be sure to remove woody stems)
• 2-3 tablespoons of extra-virgin olive oil
• 1 cup pecan halves, toasted
• 1/2 cup dried cranberries
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup water or broth

Directions

1. Preheat oven to 350 degrees.  Spread pecans on a parchment lined or sprayed sheet pan.
2. Heat 1 tablespoon of EVOO in a large skillet or dutch oven over medium heat.  Add chicken sausage and cook just until browned.  Set aside in a separate bowl.
3. Return pan to medium heat and add remaining oil.  When oil is heated, add onions, sweet potato and spices.   Saute for 7 minutes, stirring occasionally.  If needed, add additional oil or have a small glass of water or broth near stove and add 1-2 tablespoons at a time when mixture starts to dry out.
4. While onions and sweet potatoes are cooking, put pecans in the oven and toast for 5 minutes.  Set a timer so you don’t forget about them!
5. Add chopped apple to sweet potato and onion mixture.  Cook for an additional 3 minutes, stirring continuously.  Add small amount of water or broth, if needed.
6. Stir in the chicken sausage.  Turn heat to low and add kale.  Place a lid on the pan for several minutes.  Remove lid and stir kale into rest of ingredients.  When kale is wilted, remove from heat and stir in toasted pecans.
7. Plate and sprinkle with dried cranberries.
8. Enjoy…beautiful and yummy!

I named this dish autumn hash because of its combination of  flavors…squash, pumpkin, and cinnamon.  I used some ground lamb that I had in the freezer but feel free to use ground beef, turkey or sausage.  For a time saving option, purchase fresh, pre-cut and packaged squash in produce section.  No shame involved!  

Ingredients  (serves 4-6)

• 1 lb ground lamb
• 1 yellow onion, chopped
• 1 tablespoon chopped garlic
• 1 – 15 oz can diced tomatoes, drained
• 2-3 cups butternut squash, peeled and cubed
• 1 cup sliced mushrooms
• 1/2-3/4 cup canned pumpkin
• 1-2 cups fresh spinach
• 1-2 teaspoons cinnamon
• 1 tablespoon coconut oil
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.  Place squash on a sheet pan lined with parchment paper or foil.  Toss with coconut oil and season with salt, pepper, and half of cinnamon.  Roast squash for approximately 15 minutes.  Squash should not be fully cooked.  It will continue to cook when added to the other ingredients.
2. While the squash is baking, place a large skillet over medium heat.  Add lamb, onion, salt and pepper.  Cook until meat is browned.  Remove excess liquid if necessary.
3. Return skillet to burner and add garlic.  Cook for 1 minute.  Add mushrooms, diced tomatoes, pumpkin, squash, and remaining cinnamon.  Mix together and allow to heat through.  Over low heat, add fresh spinach and mix until spinach is wilted.  It will not take long.
4. Plate hash and top with avocados or a fried egg.

You have to love anything in a slow cooker.  Add the ingredients, plug it in before you leave the house in the morning and come home to a hot meal!   Pulled pork gives you the added benefit of serving it throughout the week in different ways.  I usually put everything in the crock the night before, put it in the refrigerator and then it’s ready to go in the morning.  When you get home, a few finishing touches and walla!!  I served mine over a sweet potato topped with tahini slaw and avocado.  (I made the slaw with pre-packaged broccoli slaw and shredded carrots and added tahini dressing I made earlier in the week).

Ingredients (6-8 servings)

• 3 lbs boneless pork shoulder (4-5 lbs for more leftovers)
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon paprika (I used smoked paprika)
• 1/2 teaspoon oregano
• 1/2 cup of beef or chicken stock
• 3/4 teaspoon himalayan (sea) salt
• 1/4 teaspoon pepper
• Primal approved BBQ sauce

Directions

1. In a small bowl, combine chili powder, cumin, paprika, oregano, salt and pepper.
2. Rub the mixture evenly over the pork.
3. Place the pork, onion, garlic, and stock in a slow cooker.
4. Cover and cook on low for 8 hours.
5. Remove the pork from the slow cooker and place in large bowl.  Use two forks to shred the meat. Take a slotted spoon to scoop out the onions and add to shredded pork.  Discard most of remaining broth, leaving a little behind.
6. Return shredded meat and onions to the slow cooker and add BBQ sauce.

Serve according to your fancy, stuffed into a sweet potato, placed in a large lettuce leaf, or piled on a bed of your favorite greens.  Add additional toppings such as avocados, feta or goat cheese, or a slaw.  Enjoy!

**Note:  If you are using store bought BBQ sauce, make sure you read the labels.  Many are loaded with refined oils, sugars and other additives.  If you have the time to make your own, I posted my recipe under “dressings and sauces”.

Frittatas are a quick, easy, and extremely versatile meal.  You can serve them as your main entree one night and for breakfast the next morning.  I don’t think you can go wrong.  Any combination of meat, veggies and spices will work.  While you can certainly go with some sort of theme (Mexican, Mediterranean, or seafood), you can just as easily use whatever you have in your refrigerator and get creative! 

Ingredients  (Serves 6-8)

• • 2-3 tablespoons of coconut oil
  • 1 yellow onion, chopped
  • 2-3 cloves of chopped garlic (or 2 teaspoons prepared minced garlic)
  • 1 red bell pepper, chopped
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup shredded carrots
  • 1 cup rotisserie chicken, cut up
  • cherry tomatoes (for added color on top)
  • 12 eggs
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • paprika (sprinkled on top)

Directions

1. Preheat oven to 350 degrees.  Whisk the eggs in a large mixing bowl, season with salt and pepper, and set aside.
2. Heat 1 tablespoon of coconut oil over medium heat in cast iron skillet or oven-proof pan.
3. Add onion and cook for approximately 5 minutes, stirring frequently.  When onions are soft, add garlic and cook for 1 minute.
4. Add the additional oil and the remaining vegetables (except tomatoes).
5. Continue to cook the vegetables, stirring frequently, for about 5-7 minutes or until veggies are a tender-crisp.  Stir in pre-cooked chicken or pre-cooked meat of choice.
6. Pour the beaten eggs evenly over the meat and veggie mixture.  Place tomatoes on top.  Cover pan with lid and let cook on medium heat until eggs start to set around the edges (about 5 minutes).  Remove lid and place in oven for 15 minutes or until eggs are cooked through.
7. If desired, place under the broiler for the last 2 minutes to give it a nice golden brown top.  Be sure and watch it carefully.
8. Allow to cool for 5 minutes before cutting.  I paired mine with some yummy Fall Harvest salsa from Trader Joe’s.  You can also serve with feta cheese (or cheese of choice) sprinkled on top.