Some of our favorite paleo burger recipes for the Fourth of July and summer parties! All paleo, gluten-free recipes compatible with our weight loss and wellness accountability coaching program.
Autumn is finally in full-swing, and few things scream “fall” more than the unofficial food of the season: pumpkin. However, in recent years (thank you, Starbucks + Trader Joes), it seems as if this beloved squash has been completely overshadowed by artificially-flavored packaged products such as cookies, baking mixes, chips and lattes bearing the words “pumpkin spice”, which bear nearly no resemblance in taste to the real thing. What I love about this recipe is that truly captures pumpkin’s versatility—combining it with savory seasonal veggies for a hearty and cozy breakfast (or dinner!) that’s as healthy as it is delicious....
In honor of National Pasta Day this past Thursday (October 17th—mark your calendars for next year in case you missed it!), we posted a picture of one of our favorite ways to enjoy this Italian-American dinnertime staple: homemade turkey-spinach meatballs over zoodles and red lentil spaghetti, and tossed with a bit of paleo-friendly marinara. We had so many requests for the meatballs recipe (ironically the “pasta” took the backseat in the post!) so here it is. I have modified and adapted this recipe several times over the past nine years, until the whole family agreed upon this version as the winner. Note—this...
Nothing screams “comfort food” on a dreary fall day more than a nourishing bowl of piping-hot homemade chicken soup. The naturally-occurring salts, steam from the warm broth, and immune-boosting antioxidants from the veggies can help to clear mucus membranes, increase the body’s ability to fight off infections, and soothe irritated passages in the nose and throat. Not to mention the fact that it is absolutely delicious and always seems to evoke beautiful memories from our grandma’s kitchen. In our house, we’ve given this classic soup a flavorful, Italian twist—adding a few bunches of crunchy, nutrient-dense kale and herbaceous, nutty pesto....
INGREDIENTS:3 Gala or Fuji apples, chopped½ tsp cinnamon2 cinnamon sticks2 c organic unfiltered apple cider2 c seltzer or club soda½ c gluten-free vodka750 ml Bonterra Pinot Grigio (or any organic dry white wine)¼ c apple brandy (optional)¼ c organic frozen cranberries DIRECTIONS: In a large pitcher or clear serving bowl, combine white wine, vodka, apple cider, seltzer and apple brandy (optional). Mix in chopped apples, cinnamon + cinnamon sticks. Cover + refrigerate for 2-24 hours. Serve over ice, and garnish with pre-frozen cranberries.
This easy vegan butternut squash, carrot and apple soup comes together in under an hour, thanks to one of our favorite kitchen appliances, the InstantPot. The perfect fall lunch or dinner, it's cozy and seasonal and freezes well, so make a double batch and save half for later! It's paleo, vegan, dairy free, gluten free and grain free... and delicious!
INGREDIENTS: 4 4 oz wild-caught Alaskan salmon fillets 2 c frozen cauliflower rice Marinade: 1 clove garlic, minced 1 c plain coconut milk yogurt 1 tbsp fresh lime juice 1 tbsp chili powder 1 tbsp ground cumin 1 tbsp garam masala 1 tbsp EVOO 1 tsp sea salt Cucumber + Tomato Salad: 2 c grape tomatoes, halved 6 Persian cucumbers cut in half moons 1/2 red onion, diced juice of one lime 1 tbsp EVOO sea salt and black pepper to taste DIRECTIONS: Rinse salmon, pat dry and remove skins. In a large bowl, add all marinade ingredients and mix...