August 14, 2019
Cauliflower Stuffing
From the December/January 2018 Serves 8 Ingredients 5 TBSP extra-virgin olive oil, coconut oil, butter, or ghee, divided use 1 medium yellow onion, diced 3 medium carrots, peeled and diced
Paleo Side Dishes
June 28, 2019
Spanish Style Fried “Rice”
From the February/March 20189 issue Serves 4 Ingredients 2 medium cauliflower heads, cored and any outer leaves removed 2 TBSP extra-virgin olive oil, divided use 1 pound chorizo pork sausage
June 28, 2019
Spiced Parsnip & Carrot Soup
From the February/March 2018 issue Serves 4 Ingredients 2 TBSP coconut oil 1 medium yellow onion, chopped 1-1/2 pounds parsnips, peeled and chopped 1/2 pound carrots, peeled and chopped 1
June 28, 2019
Bacon, Carrot & Cabbage Slaw
From the December/January 2017 issue Serves 4 Ingredients 5 cups thinly sliced green cabbage (from about 1 medium cabbage) 2 cups finely chopped broccoli florets 3 medium carrots, peeled and
June 21, 2019
Paleo Flatbread
From the October/November 2016 issue Serves 4 Ingredients 1 cup tapioca flour 1/4 cup coconut flour, sifted 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp sea salt 1/2
June 20, 2019
Homemade Tortillas
From the August/September 2016 issue Makes about 10 Ingredients 4 large eggs 1-1/2 cups canned coconut milk (full fat) 2 TBSP extra-virgin olive oil (plus more for cooking) 1-1/3 cups
June 19, 2019
Cultured Green Papaya Salad
From the June/July 2016 issue From the article Cultured Green Papaya Salad By Lisa Herndon, MS, FDP-P, ACN Ingredients 1/4 cup lime juice (about 2–3 limes) 1 tsp lime zest
May 2, 2019
Kale & Roasted Potato Salad with Curry Deviled Eggs
From the April/May 2016 issue Serves 4 Ingredients For the deviled eggs: 6 large eggs 1/4 cup mayonnaise 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sea salt
April 29, 2019
Winter Cobb Salad
From February/March 2016 issue Serves 4 Ingredients For the salad: 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1-inch chunks 1 TBSP extra-virgin olive oil 2 tsp
April 25, 2019
Dairy-Free Butternut Bisque
From December/January 2015 issue Serves 4 Ingredients 1 medium butternut squash 2 TBSP extra virgin olive oil, coconut oil or butter 1 medium carrot, peeled and chopped 1 medium celery
