Recipes with Steve's PaleoGoods

More recipes from Paleo Nick and PaleoChef.
  • Paleo Banana Breakfast Pudding
  • Paleo Banana Breakfast Pudding
  • Paleo style breakfast pudding, sure to put a kick in your step for any type of day!

  • 1 medium banana
  • ½ cup almond milk
  • 1/3 cup almond meal
  • 1 tablespoon chia seeds
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Toppings: Steve’s Original PaleoKrunch Granola, Dried Blueberries and Vanilla Coconut Snack Mix

  1. Add all ingredients (not toppings) to a blender and pulse until well combined
  2. Pour into a bowl and cover overnight or you can warm in a small saucepan and enjoy immediately!
  3. Top with the yummy toppings before eating :-)
  • Crispy Paleo Chicken Tenders
  • Crispy Paleo Chicken Tenders
  • Never before have you seen such a combination of health and flavor, all packed into the most crisp chicken tender available only through the Paleo way!

  • 1lb of chicken tenders
  • ½ cup almond flour
  • ¼ cup coconut flakes
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne
  • 1 egg
  • Steve’s Maple Mustard

  1. Preheat oven to 400 degrees and line a baking tray with parchment paper
  2. In a medium bowl, add flour, coconut flakes and spice and mix well
  3. In a small bowl, lightly beat the egg
  4. Using a fork, dip a chicken tender in the egg and cover well (let excess drip off)
  5. Then dip into flour and spice mixture and add to baking tray
  6. Follow same steps for each chick tender
  7. Bake in oven for 20 minutes then flip over and bake for another 10 minutes
  8. Enjoy with Steve’s Maple Honey Mustard or Ketchup!
  • Coconutty Cinnamon Breakfast Bites
  • Coconutty Cinnamon Breakfast Bites
  • This flavorful extravaganza is bound to start everyone's morning off right!

  • 1 cup pitted medjool dates
  • 2 tablespoon maple syrup
  • ⅓ cup nut butter
  • 1 cup Cinnamon PaleoKrunch
  • ¼ cup coconut flakes

  1. Put all ingredients in food processor and blend well until a dough-like consistency is formed
  2. Roll into balls using about 2-3 tablespoons of dough per ball
  3. Roll each ball in coconut flakes then put on lined baking tray or in tupperware
  4. Pop in fridge for about 3 hours or freezer for an hour until balls are a bit firmer
  5. Will stay good in freezer for about 2 months or fridge for about a week
  • Crunchy Dark Chocolate Bark
  • Crunchy Dark Chocolate Bark
  • Break apart and enjoy! This delectable Paleo sweet is sure to please!

  • 2 Chocolate Espresso Paleo Krunch Bars, broken into small pieces
  • 2 eight ounces dark chocolate baking bars
  • ½ cup whole espresso beans (coffee beans will work too)

  1. Line a baking tray with parchment paper and spray with coconut oil to grease
  2. Break up the baking bars into pieces and place into microwave safe bowl
  3. Put in microwave for 1 minute, stirring after 30 seconds
  4. Stir chocolate so it continues to melt and set aside (if you have trouble melting add just a little coconut oil, you DO NOT want to add this unless you have to or the bark won't harden well)
  5. Add espresso beans to the bowl and mix well
  6. Pour melted dark chocolate onto the parchment paper and use a spatula to spread around evenly, it won't fill the whole tray but a large portion in the center
  7. Next add the crumbled up espresso bars on top of the bark
  8. Place in fridge for 1-2 hours, or until set
  9. Break apart and enjoy!
  • Slow Cooker Peach BBQ Tacos
  • Slow Cooker Peach BBQ Tacos
  • Who doesn’t love tacos? It’s one of those universal food groups that just about everyone enjoys. Did you think that tacos were out on the Paleo diet? Think again!

    5 lbs Steve’s boneless, skinless chicken breast
  • 1 bottle PaleoChef Peach BBQ Sauce
  • 8 tortillas (click here for Paleo options, or use Siete’s)
  • 10 oz bag broccoli slaw
  • 1 (15 oz) can peaches (packed in water), drained
  • 2 tablespoons minced chives
  • ¼ cup olive oil
  • 5 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 jalapeno, sliced

Serves: 4

  1. Place the chicken in the bottom of your slow cooker and top with the BBQ sauce. Set to high for 2-3 hours or low for 4-6. Once cooked shred the chicken with a fork.
  2. In a large bowl mix together the slaw, peaches, and chives. In a small bowl whisk together the oil, vinegar, salt, and cayenne pepper. Pour over the slaw mixture and toss to coat.
  3. To assemble give each tortilla a char on an open gas flame or under your broiler. Fill with BBQ chicken, slaw, and a few slices of jalapeno.
  • Maple Sweet Potato Muffins
  • Maple Sweet Potato Muffins
  • Homemade Paleo style muffins to satify that sweet tooth craving!

  • 1 apple, cored and diced small
  • 1 Steve’s PaleoGoods Maple Sweet Potato PaleoKrunch bar crumbled in to small pieces
  • 1 cup almond flour/meal
  • 3 tablespoons Anti-grain apple flour
  • 3 eggs, whisked
  • ¼ cup coconut oil, melted
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt

Yields: 7-9 muffins

  1. Preheat oven to 350 degrees.
  2. Add almond flour, apple flour, cinnamon, baking soda and salt to large bowl, mix together.
  3. Then add your eggs, oil, PaleoKrunch bar and diced apples.
  4. Mix thoroughly.
  5. Place liners in muffin tins, then place batter evenly throughout. Makes 7 to 9 muffins.
  6. Bake for 25-30 minutes.
  7. Let cool and enjoy!
  8. Taste for salt and add a pinch if needed.
  9. Make divots in the sauce, crack in the eggs, cover and cook for 5-6 minutes until the whites are set but the yolks are still soft.
  10. Garnish with cilantro and serve.
  • Paleo Chipotle Butternut Squash Shashuka Recipe
  • Smoky Chipotle Butternut Squash Shakshuka
  • Raise your hand if you like tasty, filling, healthy, and inexpensive recipes. We’re all raising our hands correct?

  • 2 tablespoons coconut oil
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 10 ounces spiralized butternut squash
  • 2 chipotle chili peppers in adobo plus 1 tablespoon adobo sauce
  • 1 (28 oz) can crushed tomatoes
  • Salt, to taste
  • 4-6 eggs
  • Cilantro, for garnish

Serves: 4

  1. Heat the oil in a large deep sided skillet over medium high heat.
  2. Once hot add in the diced onion and minced garlic, saute for 1 minute until fragrant.
  3. Add in the spiralized squash and cook 3-4 minutes until it starts to soften.
  4. Mince the chipotle peppers and add them to the skillet along with a tablespoon of the adobo sauce.
  5. Pour in the crushed tomatoes and simmer 5-7 minutes until the sauce has thickened.
  6. Taste for salt and add a pinch if needed.
  7. Make divots in the sauce, crack in the eggs, cover and cook for 5-6 minutes until the whites are set but the yolks are still soft.
  8. Garnish with cilantro and serve.
  • Smoky Sweet Potato Chili
  • Smoky Sweet Potato Chili
  • Is there anything more comforting than a warm, meaty, and hearty chili on a cool winter’s night? I sincerely doubt it and this paleo version of the comforting classic is sure to please.

  • 1 tablespoon coconut oil
  • 1 lb grass-fed ground beef
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeno, minced
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 5 cups beef broth
  • 1 large sweet potato, diced
  • Diced onion, minced cilantro, and sliced jalapeno for topping (optional)

Serves: 4-6

  1. Heat the olive oil in a large heavy bottomed pot over medium high heat.
  2. Once hot add in the ground beef and brown 5-7 minutes making sure the crumble it with a wooden spoon.
  3. Once the beef has browned add in the onion and garlic, cook 3-4 minutes until fragrant and beginning to brown.
  4. Add in the bell pepper, jalapeno, and spices.
  5. Cook one minute longer.
  6. Pour in the tomatoes, broth, and sweet potato.
  7. Bring to a simmer over medium heat and cover.
  8. Continue to cook for 25-30 minutes until the potato is tender.
  9. To serve top with diced white onion, minced cilantro, and a few slices of jalapeno.
  • Paleo Steak and Veggie Stir Fry
  • Steak and Vegetable Stir Fry
  • This paleo version of the classic steak and stir fry is sure to please.

  • 1 Steve’s 6 oz. Sirloin Steak sliced
  • 3 – 4 cups diced vegetables (onions, butternut squash, mushrooms, broccoli, asparagus and brussel sprouts)
  • 2 – 3 tbs. of Steve’s PaleoGoods coconut oil
  • Salt, pepper and garlic powder to taste
  1. Add coconut oil to frying pan and let melt.
  2. Add your vegetables and cook on medium heat until fork tender.
  3. Slide vegetables to one side of pan and steak and seasonings.
  4. Cook on each side until steak is cooked to your liking.
  • Paleo Meatloaf Muffins Recipe
  • Mexican Meatloaf Muffins
  • The humble meatloaf, there is not a lot one can say about meatloaf, I mean c’mon it’s a loaf… of meat.

  • 8 ounces ground beef
  • 4 ounces chorizo
  • 2 tablespoons almond meal
  • 1/4 cup onion, diced
  • 1/4 cup green pepper, diced
  • 1 jalapeño, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 avocado, diced

Serves: 2
Yields: 4 muffins

  1. Preheat oven to 375°.
  2. Combine all ingredients except avocado in a large bowl and mix together.
  3. Fill 4 regular size muffin tins half full with the mixture. Place 2-3 cubes of avocado in the middle and top with remaining beef mixture.
  4. Bake 20-25 minutes or until the internal temperature reaches 160°
  • Paleo Meatloaf Muffins Recipe
  • Classic Italian Meatloaf Muffins
  • The humble meatloaf, there is not a lot one can say about meatloaf, I mean c’mon it’s a loaf… of meat.

  • 1/4 cup onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 12 ounces ground beef
  • 2 tablespoons almond meal
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 2 tablespoons ketchup
  • 1/2 tablespoon coconut sugar (optional)
  • 1/2 tablespoon whole grain mustard

Serves: 2
Yields: 4 muffins

  1. Preheat oven to 375°.
  2. Heat the olive oil in a small pan over medium-high heat. Cook the onion just until it begins to brown, about 3 minutes. Stir in the garlic and cook 1 minute longer.
  3. In a large bowl combine onion mixture with beef, almond meal, Italian seasoning, and salt. In a small bowl combine the ketchup, coconut sugar, and mustard.
  4. Fill 4 regular size muffin tins with the meat mixture. Top with the ketchup mixture. Bake 20-25 minutes or until the internal temperature reaches 160°
  • Paleo Chili Recipe
  • Paleo Chili Recipe
  • It’s chili season! And boy does that make millions of people around the world happy. After a long day of work, there’s nothing quite like coming home to piping hot bowl of quality comfort food.

  • 5lbs ground beef
  • 1 cup carrots diced small
  • 1.5 cup onion diced small
  • 2 ounces minced garlic
  • 1 cup extra virgin olive oil
  • 18 ounces tomato paste
  • 5 tablespoons Kosher salt
  • 1/2 cup spanish paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 4 tablespoons cumin
  • 1 tablespoon chili flakes
  • 4 cups water
  1. Heat 18 inch sauté pan. Add ground meat with 3 tbsp. of salt Cook fully. Do not drain.
  2. In a 3-gallon stock pot add 1 cup EVOO and heat till light smoke. Add onions, carrots and garlic. Lightly cook until there is no color on the vegetables.
  3. Add tomato paste and cook for 10 minutes stirring every 1-2 minutes to prevent burn.
  4. Add paprika, granulated garlic, onion powder, cumin, chili flake and remaining salt. Stir together.
  5. Add meat (with the juices) and stir together.
  6. Once all is combined add the water and stir again.
  7. Cook chili for 20 minutes stirring every 3 minutes so it doesn’t burn.
  8. Let the chili come to room temperature.
  9. Portion and freeze for future use.
  • Paleo Bread
  • Paleo Sandwich Bread
  • Your days of not having sandwiches on the Paleo diet are over! This Paleo Sandwich Bread holds up well to pilling it full of delicious meats, veggies, and sauces. You can eat it soft or toast it up for a nice crunch as well.

  • 1 cup nut butter (the only ingredient should be nuts)
  • 6 eggs
  • 1/2 cup tapioca flour
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt

Yields: 8 slices

  1. Preheat oven to 400° F. Line a loaf pan with parchment paper, set aside.
  2. In a large bowl combine all ingredients and whisk until smooth.
  3. Pour into the prepared pan and bake for 30-35 minutes until golden and a toothpick stuck in the middle comes out clean.

Will keep up to 2 days at room temperature or up to 5 days refrigerated.

  • Shepherd’s pie
  • Shepherd’s pie
  • Have you ever stopped into an Irish or English Pub and seen Shepherd’s pie on the menu and realize this classic UK dish is exactly what you’ve been craving? It’s warm, salty, creamy, and stuffed full of delicious ground beef.

  • 2 lbs ground beef (preferably grass-fed)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 container (~8oz) of mushrooms, sliced
  • 1 can tomato paste (~ 6oz)
  • 2 tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 4 to 6 medium sweet potatoes
  • ½ cup coconut milk
  • 1 Tbsp coconut oil plus more for the pan sea salt and pepper coconut oil
  1. Preheat your oven to 350 F.
  2. In a large skillet, brown the meat with the cloves of garlic in coconut oil.
  3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
  4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
  5. Cook until all of the excess liquid has cooked off.
  6. Pour the meat mixture into a large baking dish– 9X13″ works well.
  7. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft– about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
  8. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, coconut oil, sea salt and pepper.
  9. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
  10. Bake the shepherd’s pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.
  • Bacon Almond Chocolate Bark
  • Bacon Almond Chocolate Bark
  • why not make your own chocolatey goodness? As always, dessert is the exception, not the rule. But in this case, a couple bites of good quality dark chocolate will go a long way in keeping the non-paleo cravings at bay.

  • 2 12-oz bags dark chocolate chips
  • 5 slices bacon, diced
  • ½ cup roasted and salted almonds

Prep Time

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes cooking, 15 minutes resting
  • Total Time: 30 minutes
  • Servings: 5
  1. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
  2. Place cooked bacon onto plate lined with paper towels to absorb the grease.
  3. Chop bacon to desired size and set aside.
  4. Chop almonds and set aside.
  5. Line a baking sheet with parchment paper.
  6. Fill a small sauce pan with 1-2 inches of water.
  7. Bring water to a boil.
  8. Place a heatproof bowl over saucepan and add chocolate chips.
  • Pork Tenderloin Florenza
  • Pork Tenderloin Florenza
  • Chef Paleo Nick shows us an easy and delicious recipe for Pork Tenderloin Florenza.

  • Jumbo Shrimp Cocktail
  • Jumbo Shrimp Cocktail
  • Chef Paleo Nick brings us more delicious recipes. This time he shows us an easy and delicious recipe for Jumbo Shrimp Cocktail using PaleoChef Ketchup

  • Crab Pancake Stackers
  • Crab Pancake Stackers
  • Chef Paleo Nick shows us an easy and delicious recipe for Crab Pancake Stackers.

  • 1 Sheet Nori (Roasted Seaweed)
  • 1 Cucumber, julienned
  • 1 Carrot, julienned
  • 1 Red Bell Pepper, julienned
  • 2 Boneless Skinless Chicken Thighs, cooked, chilled and sliced
  • ½ cup PaleoChef wing Sauce
  • Cilantro Sprigs, to garnish
  1. Line a sushi mat with plastic wrap on the top and bottom and seal at edges by folding over onto itself.
  2. Toss sliced chicken thighs in PaleoChef wing sauce in a small bowl and set aside.
  3. Place Nori sheet on sushi mat and top with a thin layer of cucumber.
  4. Lay carrots and peppers over the top of the cucumber.
  5. Lay chicken over the top of the veggies spanning the full width of the sushi roll.
  6. Roll back edge over the top of the chicken and veggies, pull tightly, and roll forward while maintain pressure.
  7. The roll will seal itself and should be tight and compact.
  8. Let rest for 2 minutes, then slice into 8 pieces.
  9. Arrange pieces neatly on a plate and garnish with cilantro sprigs.
  10. Bon Appetit!
  • 8 Chicken Wings, rinsed and patted dry
  • 1 Egg, beaten until uniform
  • Kosher Salt and Pepper, to taste
  • 2 Cups Olive Oil or Coconut Oil
  • ½ Cup Coconut flour
  • ½ Cup Unsweetened Shredded Coconut
  • 8 “Batons” of Jicama
  • 8 “Batons” of Pineapple
  • ½ Bunch Cilantro Rinsed
  • ½ Cup PaleoChef Wing Sauce
  1. Combine chicken wings and beaten egg in a small bowl.
  2. Combine coconut flour and shredded coconut in small bowl
  3. Heat olive/coconut oil (1/2” deep) in a skillet/pan 350°F.
  4. When oil is hot, season chicken and egg mixture with salt and pepper and then “bread” the wings in the coconut flour/flake mixture, one at a time.
  5. Place wings directly into oil, but do not overcrowd pan. The oil temperature should not drop below 325°F at any time.
  6. Cook wings on the first side for 3 minutes, and then turn over.
  7. Cook wings on the second side until they reach and internal temperature of 165° in the thickest part.
  8. Remove wings to a paper towel lined plate or baking rack.
  9. Prepare your plate with cilantro and jicama and pineapple “batons”. Toss wings and PaleoChef Wing Sauce in a mixing bowl and serve over the top of the cilantro/baton bed. “Keep it Paleo!”
  • 1- 8oz Portion of AK King Salmon, cut in half
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • ½ Tablespoon Toasted White Sesame Seeds
  • 2 Tablespoons Coconut Oil
  • 1 Cup Celery, Asian bias cut
  • 1 Cup Daikon, Asian bias cut
  • 1 Cup Orange Bell Pepper, Asian bias cut
  • 1 Cup Mango, Asian bias cut
  • 1 Cup Green Cabbage, julienned
  • 1 Cup Red Cabbage, julienned
  • 1 Cup Napa Cabbage, julienned
  • ½ Cup Scallions, Asian bias cut
  • ½ Cup PaleoChef Ginger Cilantro Vinaigrette
  • ½ Tablespoon Sriracha
  • 3 Sprigs Fresh Cilantro
  1. To Prepare the Salmon: Season the top of the Salmon with Salt, Pepper and Sesame Seeds.
  2. Heat Coconut Oil in a sauté pan over high heat until it shimmers.
  3. Place Salmon gently in the pan, seasoned side down and cook for
  4. minutes, or until one third of the Salmon turns pink. Flip the Salmon over and cook for an additional two minutes or until it reaches an internal temperature of 120°F.
  5. Remove to a plate, chill in the refrigerator, and prepare the slaw.
  6. To Prepare the Slaw: In a large bowl, combine all vegetables, PaleoChef Ginger Cilantro Vinaigrette, and Sriracha and Sesame Crusted Salmon with toss/mix well with tongs.
  7. Place the slaw in the center of a large plate. Top with chilled Ginger Cilantro Shanghai Slaw Sesame Crusted Salmon, and garnish with Cilantro Sprigs. Enjoy!
  • 1 pound Halibut, cut into 2 fillets
  • ¼ Cup
  • ½ Cup PaleoChef Ginger Cilantro Marinade
  • 6 Spears Asparagus, cut in half the long way
  • ½ Cup Carrots, Julienned
  • ½ Cup Celery, Julienned
  • ½ Cup Orange Bell Pepper, Julienned
  • ½ Cup Fennel, Julienned
  • ½ Cup Scallions, Asian Bias Cut
  • 2 Large Sheets Parchment Paper
  1. Fold one sheet of parchment paper in half the short way and use a scissors or chef knife to cut a large, half -heart -shape, so when you open it, it looks like a heart. Like in grade school.
  2. Open your heart and create a bed of veggies in the center of one half of the heart using all vegetables, except for Asparagus.
  3. Top the vegetable bed with one fillet of marinated Halibut and place the Asparagus spears on top.
  4. Fold other half of the heart over the top and begin to fold around the perimeter where the two cut sides come together. The goal is to make your folds tight enough to trap in steam.
  5. Heat a large sauté pan over medium -high heat and when it is hot, place your packet, veggie side down, in the pan. Heat for 3-5 minutes, until it begins to puff up and then place in a preheated 400° oven for 10 minutes.
  6. Remove pan from oven and transfer packet to a plate. Cut the top open, being mindful of the steam that will escape.
  7. If making multiple portions, you can skip the stovetop step by simply placing the packets on a sheet pan and putting them directly into the oven. If you do so, increase the cooking time by 5 minutes.
  8. Share with your friends and remember to have fun. Bon Appetit!
  • 1 lb. Boneless, Skinless Chicken Thighs
  • ¼ Cup PaleoChef Peach BBQ Marinade
  • Kosher Salt, to taste
  • 4 Cups Broccoli Florets
  • 1 Tablespoon Olive Oil
  • ½ Lemon, juiced
  • Freshly Ground Black Pepper, to taste
  • 1 Large Piece Aluminum Foil, approximately 24 inches long
  • 2 Tablespoons PALEOCHEF Peach BBQ Marinade
  1. Marinate Chicken in PaleoChef Peach BBQ Marinade overnight.
  2. Preheat your grill to 450°F over medium -high heat.
  3. Remove Chicken from marinade and season the top with salt.
  4. Place on Grill, salt side down and cook for 2-3 minutes. The goal with Chicken thighs is to achieve "hard" grill marks.
  5. Rotate Chicken leaving the same side down and cook for another 2-3 minutes. Then, flip and repeat the above process on the other side. While the Chicken is cooking prepare the Broccoli.
  6. Place the Broccoli in the center of the aluminum foil, drizzle it with olive oil and lemon juice, season with salt and pepper and then wrap foil over the top and seal open ends together tightly.
  7. Place Broccoli package on the grill and cook for 5-10 minutes or until cooked through. You'll have to guess on this one since you cannot see inside the package. With practice you'll get it right.
  8. Once the Chicken is cooked to an internal temp of 165°F, create a bed Broccoli on a plate, top it with the Chicken and the remaining Grilled Broccoli PALEOCHEF Peach BBQ and you're in business. Bon Appetit!
  • 12 Shrimp, Peeled and Deveined, 31/40 Size
  • ¼ Cup PaleoChef Maple Mustard Marinade
  • 1 Red Bell Pepper, Julienned
  • 1 Mango, Julienned
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Fresh Garlic, Minced
  • 1 Tablespoon Fresh Shallots, Minced
  • 1 Tablespoon Fresh Ginger, Minced
  • 3 Heads Baby Bok Choy, Rinsed and Halved
  • 3 Scallions, Asian Bias Cut
  1. Marinate Shrimp in PaleoChef Maple Mustard Marinade for a minimum of 4 hours or up to 24 hours.
  2. Heat a sauté pan over high heat and add coconut oil until hot. Then add Garlic, Shallots, and Ginger and cook, stirring regularly, for 1-2 minutes.
  3. Add Bok Choy, cut side down and cover the pan with a lid for 2 minutes.
  4. Remove lid and turn/toss Bok Choy. Then add red peppers, stir well, turn heat to medium and cover pan with lid again.
  5. Heat a separate, non-stick pan over medium -high heat. When hot, add Shrimp to pan and cook on the first side for 1-2 minutes.
  6. Turn Shrimp and cook for one minute longer, then add mango, toss well and remove pan from heat.
  7. By this time, the Bok Choy mixture will be finished cooking. Remove it from the heat and prepare for plating.
  8. Criss-cross Bok Choy on a plate, then pour red peppers over the top. Top that with the Shrimp and Mango mixture and garnish and Baby Bok Choy with fresh Scallions.
  9. Share with your friends and Smile @ Bon Appetit!
  • 9 Sea Scallops, 10/20 size, side muscle removed
  • Kosher Salt, to taste
  • 2 Tablespoons Olive Oil
  • 6 Cups Spring Mix
  • 1 Cup Celery, Asian bias cut
  • 1 Cup Red Grapes, halved
  • ½ Cup Fennel, shaved/julienned
  • ¼ Cup Currants
  • ¼ Cup PaleoChef Maple Mustard Vinaigrette
  • ¼ Cup Raw Almonds, crushed
  1. To Prepare the Scallops: Season the top of the Scallops with Salt.
  2. Heat Olive Oil in a sauté pan over high heat until it shimmers.
  3. Place Scallops gently in the pan, seasoned side down and cook for 60-90 seconds or until a nice, golden brown sear is achieved.
  4. Turn Scallops over and cook for an additional 60-90 seconds, or until medium/medium-rare.
  5. Remove to a plate, chill in the refrigerator, and prepare the salad.
  6. To Prepare the Salad: In a large bowl, combine Spring Mix, Celery, Grapes, Fennel, Currants, PaleoChef Maple Mustard Vinaigrette and chilled Scallops. Mix well with tongs until dressing is distributed uniformly.
  7. Transfer to a chilled salad bowl and top with crushed Almonds.
  8. Wipe the rim so that it looks pretty, share with your friends and ap e Mustar. Napa Sca op Toss -Up smile because you're about to eat Scallops. Bon Apetit!
  • 12 Shrimp, peeled and deveined, 31/40 size
  • 1 Tablespoon Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/3 cup PaleoChef Peach BBQ Vinaigrette
  • 5 Cups Romaine Lettuce, chopped
  • 1 Cup Jicama, Batonnet Cut
  • Citrus Segments of A orange and ½ grapefruit
  • 1 Cup Plum or Cherry Tomatoes, halved
  • ¼ Cup Scallions, Asian bias cut
  1. In a bowl, combine Shrimp, Olive Oil, Salt and Pepper and mix well to coat.
  2. Preheat your grill to 450°F over medium -high heat and grill the Shrimp for approximately two minutes on each side, or just until opaque.
  3. Transfer Shrimp from the grill to a bowl, pour PaleoChef Peach BBQ Vinaigrette over the top and allow to rest while you prepare the salad.
  4. Place half of the Romaine in a large, chilled salad bowl. Top with half of the Jicama, Citrus Segments, and Tomatoes. Use the rest of these ingredients to create one more salad layer.
  5. Top salad with grilled Shrimp/dressing mixture allowing the Peach BBQ Vinaigrette to ooze down into the salad and distribute itself among the layered ingredients. itrus-Jicama BBQ Shrimp Salad
  6. Top with Scallions and prepare your taste buds for a wild ride!
  7. Dig in and Enjoy!
  • 1 Pork Tenderloin, silver skin removed, sliced into 7 medallions
  • 1 Tablespoon Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Ground Red Chili, to taste
  • 1 Yellow Pepper, fleshed out, julienned
  • ½ Cup Fennel, shaved
  • 16 Grape Tomatoes, halved
  • 6 Spears Asparagus, blanched and bias cut
  • 2 Hard Boiled Eggs, quartered
  • 5 Cups Fresh Spinach
  • 1/3 Cup PaleoChef Tomato Balsamic Dressing
  1. Spread Pork Medallions over a plate and season the top side with Salt, Pepper and Chili.
  2. Heat Olive Oil in a large sauté pan over high heat until it shimmers, and then add Pork Medallions, seasoned side down.
  3. Allow to cook for 60-90 seconds while seasoning the top side of the Medallions, then flip and cook for an additional 60 seconds. Transfer Medallions to a plate and prepare the salad.
  4. Make two layers on a plate as follows: Spinach, Peppers, Fennel, Tomatoes, Asparagus.
  5. Shingle the Pork Medallions over your double decker salad, top with PaleoChef Tomato Balsamic Dressing and garnish around the perimeter with the Hard Boiled Eggs. Pork Medallions
  6. Share with your friends and remind them that, "this was the hunter -gatherer's favorite salad." Enjoy!
  • 4 Boneless Skinless, 5 oz. Chicken Breasts
  • ½ Cup PaleoChef Tomato Balsamic Marinade
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Shallots, Minced
  • 1 Tablespoon Garlic, Minced
  • 1 Large White Onion, Julienned
  • 15 Button or Crimini Mushrooms, Quartered
  • 2 Cups Cherry Tomatoes
  • 6 Cups Fresh Spinach
  • Juice of 1 Lemon
  • Kosher Salt and Black Pepper, To Taste
  1. Marinate Chicken in cup of PALEOCHEF Tomato Balsamic Marinade for a minimum of 4 hours or up to 24 hours.
  2. Heat a saute pan over medium -high heat, remove Chicken from marinade and sear for 90 seconds on each side.
  3. Remove Chicken to a sheet pan and place in a preheated 350° oven. Cook until Chicken reaches an internal temp of 165°.
  4. To prepare the vegetables, heat a large sauté pan over medium- high heat, add Olive Oil and heat until Oil shimmers.
  5. Add Shallots and Garlic to Oil and sauté or stir for 60 seconds.
  6. Add Onions and sauté or stir for 90 seconds.
  7. Add Mushrooms and cook for an additional 90 seconds, then add Tomatoes and stir or sauté to incorporate.
  8. Stir in Spinach one handful at a time until it wilts and turns bright green.
  9. Once Spinach is wilted and mixed well with Tomato, Onion and Mushroom medley, remove from heat, stir in Lemon Juice and season with Salt and Pepper to your liking. Tomato Balsamic Chicken Florenza
  10. Divide veggies onto four plates, slice Chicken and place over vegetable mixture. Top with remaining PaleoChef Tomato Balsamic dressing and serve. Bon Appetit!