September 6, 2019
Grilled Cauliflower Steak with Chimichurri
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 12 minutes SERVINGS: 3 Ingredients 2 TBSP avocado oil salt and pepper, to taste 1/2 Cup olive oil 2
Paleo Lunch Recipes
September 6, 2019
Chipotle Grilled Salmon
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 10 minutes SERVINGS: 4 Ingredients 1/4 Cup mayo 1 TBSP lime juice 1 TBSP ground chipotle powder 1/2 tsp
September 6, 2019
Chili Lime Shrimp Skewers
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 10 minutes SERVINGS: 4 Ingredients 2 Lb shrimp, peeled and deveined 2 TBSP avocado oil 2 TBSP lime juice
September 6, 2019
Hawaiian Turkey Burgers
From the June/July 2019 issue PREP TIME: 5 minutes COOK TIME: 10 minutes SERVINGS: 6 Ingredients 1 1/2 Lb ground turkey 1/4 Cup sliced green onion 1 TBSP coconut aminos
September 6, 2019
Southwest Chicken Burgers
From the June/July 2019 issue PREP TIME: 15 minutes COOK TIME: 8 minutes SERVINGS: 4 Ingredients 1 Lb ground chicken thigh 1 tsp chili powder 1 tsp cumin 1 tsp
September 5, 2019
Coconut-Curry Mussels
From the April/May 2019 issue PREP TIME: 10 MINUTES COOK TIME: 2 MINUTES SERVINGS: 4 Ingredients 2 TBSP grass-fed butter, softened 1 (14-oz) can full-fat coconut milk 1lb mussels, cleaned
September 5, 2019
One-Pot Shrimp Scampi
From the April/May 2019 issue PREP TIME: 10 MINUTES COOK TIME: 2 MINUTES SERVINGS: 4 Ingredients 2 TBSP grass-fed butter, softened 1 cup grass-fed bone broth 2 cups cauliflower rice
September 5, 2019
California Cauliflower Salad
From the April/Amy 2019 issue PREP TIME: 15 MINUTES COOK TIME: 17 MINUTES SERVINGS: 4 Ingredients 2 TBSP coconut oil 3 cups boneless, skinless chicken breasts, cubed 1 cup water
September 5, 2019
Chicken Salad with Super Greens
From the April/May 2019 issue PREP TIME: 15 MINUTES COOK TIME: 13 MINUTES SERVINGS: 4 Ingredients 2 TBSP avocado oil 1lb boneless, skinless chicken breasts, cubed dried basil 1/2 tsp
September 5, 2019
Spinach & Artichoke Turkey Burger
From the April/May 2019 issue PREP TIME: 5 minutes COOK TIME: 30 minutes SERVINGS: 4 Ingredients 1 TBSP avocado oil 1/2 Cup chopped onion 2 cloves garlic, minced 2 Cups
