January 13, 2020
Bison-Chili Sweet-Potato Fries
From the December/January 2020 issue Prep Time: 35 mins Cook Time: 25 mins Servings: 4 Ingredients 2 TBSP plus 2 tsp avocado oil, divided use 1 lb ground bison Fine
Paleo Dinner Recipes
January 13, 2020
Sweet and Sour Pork Meatballs
From the December/January 2020 issue Prep Time: 30 mins Cook Time: 30 mins Servings: 4 Ingredients For the Meatballs: 1 lb ground pork 3 TBSP cassava flour 2 TBSP avocado
January 13, 2020
Roasted Cod with Citrus-Endive Salad
From the December/January 2020 issue Prep Time: 30 mins Cook time: 20 mins Servings: 4 Ingredients For the Fish: 4 (4- to 6-oz) cod filets Fine sea salt and freshly
January 13, 2020
Chipotle-Braised Short Ribs
From the December/January 2020 issue Prep Time: 25 mins Cook time: 3 hrs 30 mins Servings: 4 Ingredients 2 TBSP avocado oil 4 bone-in beef short ribs (about 4 lb)
January 13, 2020
Roasted Whole Chicken with Fennel and Onions
From the December/January 2020 issue Prep Time: 25 mins, plus 4 hrs chill time Cook Time: 75 mins Servings: 4 Ingredients 1 (4- to 5-lb) whole chicken, giblets removed, excess
December 23, 2019
Turkey Burger Salad with Blueberry Vinaigrette
From the June/July 2018 issue Serves 4 Ingredients for the vinaigrette: 1 pint fresh blueberries 3 TBSP balsamic vinegar 1/2 cup olive oil 1 tsp fresh lemon juice 1 tsp
December 23, 2019
Cilantro Lime Shrimp Scampi
From the June/July 2018 issue Serves 4 Ingredients 2 TBSP coconut oil 1 to 1-1/2 lb shrimp, peeled and deveined, tails removed 4 cloves garlic, minced or finely grated 1/3
December 23, 2019
Instant Pot Vegetable Soup
From the June/July 2018 issue Serves 4 Ingredients 1/2 cup dried porcini mushrooms 1 TBSP coconut or avocado oil 1 medium-size yellow onion, diced 2 medium stalks celery, diced 2
December 23, 2019
Baked Chicken & Potato Packets
From the June/July 2018 issue Serves 4 Ingredients 1 tsp garlic powder 1 tsp onion powder 1 tsp dried Italian seasoning 3/4 tsp sea salt 1/4 tsp black pepper 4
December 23, 2019
Steak & Fries with Tomato Salsa
From the June/July 2018 issue Serves 4 Ingredients 2 large russet potatoes, cut into 8 wedges each 2 TBSP olive oil 3 cloves garlic, minced or finely grated 1 tsp
