Turnip Risotto

The Ingredients:
1 Cup Chicken Stock
2 large Turnips
1 Tbsp butter
1 Shallot
2 Tbsp Dried Parsley
1/4 cup Parmesan (or more depending on taste)

The Process:
In a small pot boil the chicken stock. Peel and grate the turnips.

In a large pot melt the butter on medium- high heat. Add shallot, stir for a minute. Add turnips and stir. Add the chicken stock and keep at a rapid boil, stirring occasionally, for 10-12 minutes. Turn off heat, add parsley and parmesan. Add pepper if desired.

Serve with diced chicken and avocado.

Sweet and Savory Potatoes

The Ingredients:
2 large Sweet Potatoes or Yams
1 tsp Coconut Oil
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Cinnamon

The Process:
Preheat oven to 375 degrees.
Peel the sweet potatoes and chop into 1-inch pieces. In a medium bowl toss the potatoes with coconut oil and coat evenly.
In a small bowl combine the spices. Add to the potatoes and coat evenly. Place the potatoes on a baking sheet and bake for 30 minutes until potatoes are fork tender.

Avo-Ziki Sauce

A variation on the typical guacamole.

The ingredients:
1 ripe Avocado
1/4 cup Cucumber, grated
1 clove Garlic, grated
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dill (fresh or dried)
Salt and Pepper to taste

Combine all ingredients in a food processor or hand blend.

Bolognese

The Ingredients
2 Tbsp Butter
1 Onion, finely diced
2 Carrots, finely diced
2 Celery Stalks, finely diced
1 clove Garlic, diced
1 lb  Ground Meat (beef, pork, veal, combination)
1/2 cup Coconut Milk
3oz Tomato Paste
1/2 cup Dry White Wine

The Process:
In a large skillet melt the butter over medium high heat and saute the onion, carrots, and celery until translucent. Add the garlic and cook an additional minute.
Add the meat and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine. Simmer over medium low heat for 20-30min until sauce is well combined.

Optional:
Add 4 slices of chopped bacon when adding the ground meat.

Blackberry Marinade

The Ingredients:
1/4 cup Sesame Oil
1 cup Blackberries, frozen (defrosted) or fresh
1/4 cup Soy Sauce or Coconut Aminos
1/4 cup Ginger slices
1 Garlic Clove
2 Tbsp Cider Vinegar

The Process:
Combine all ingredients in a blender until the marinade is a smoothie-like consistency.

Makes enough marinade for 2-3lbs of meat. Flank steak or ribs are great choices.

Crustless Quiche

Ingredients:
1 Large Zucchini, grated and strained
2 Large Carrots, grated
1/4 tsp Rosemary
1/4 tsp Sage
1/2 tsp Salt
12 eggs, beaten
1 tbsp coconut oil

The Process:
Preheat oven to 375 degrees.
Mix the zucchini, carrots, spices, and eggs in a large bowl.
Grease a 9x13 pan with the coconut oil. Pour in the egg mixture.
Bake for 45min or until edges are brown. Quiche will puff up during
baking and deflate while cooling.

Almond Sauce

Holy God this stuff is delicious. I converted a friend's super yummy Peanut Sauce recipe into a Paleo version. His is better but this is still fantastic.

The Ingredients:
1/2 cup Almond Butter
1/4 cup cooking Sherry
2 tbsp Soy Sauce
2 tbsp White Wine Vinegar
2 tbsp Honey
2 tbsp flavorless cooking oil (I used Canola)
1/2-1 tbsp Sriracha (Rooster) Sauce - I recommend 1.
3 cloves minced Garlic
1/2 tbsp Ginger Powder
1/4 cup minced Green Onion

The Process:
Combine all ingredients in a bowl and mix together. Allow it to sit for a good 30 minutes for flavor and to bring to room temp. Be liberal with the almond butter and honey.

The first time I made it I used only 1/2 tbsp Rooster sauce and there was hardly any kick. 1 tbsp was much better. Double the recipe if you have a big crowd, meaning more than 2 adults.

We love to serve it with roasted sweet potatoes, chicken, and sauteed Broccoli Slaw. The bagged kind.