From the August/September 2017 issue Serves 4 Ingredients For the chicken and squash: 1-1/2 pounds boneless skinless chicken breasts Sea salt and black pepper, to taste 2 small-medium butternut squashes,
From the August/September 2017 issue Serves 4 Ingredients 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes 4 TBSP extra-virgin olive oil, divided use Sea salt and black pepper,
From the August/September 2017 issue Serves 4 Ingredients For the salsa: 4 medium ripe peaches, pitted and chopped 1/4 cup finely chopped red onion 1/2 cup finely chopped red bell
From the April/May 2017 issue Serves 4 Ingredients For the chicken: 1-1/2 pounds boneless skinless chicken breasts 3 medium limes, zested and juiced 1 cup (packed) fresh cilantro 1/3 cup
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
From the October/November 2016 issue Serves 4 Ingredients For the chicken and sauce: 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips 1/4 cup plus 1 tablespoon extra-virgin
From the August/September 2016 issue Serves 2 Ingredients 4 Homemade Tortillas (recipe follows) 4-6 TBSP creamy unsweetened almond butter Ground cinnamon, to taste 4-6 TBSP good quality jam or preserves
From the June/July 2016 issue Serves 4-6 Ingredients 1 TBSP extra-virgin olive oil or coconut oil, plus more for greasing the dish 3 cups chopped kale or Swiss chard (stems
From the April/May 2016 issue Serves 4 Ingredients For the potatoes 4 medium sweet potatoes (choose potatoes of equal shape and size) 1 TBSP extra-virgin olive oil Sea salt, to
Header image: Angie Richardson and Tawnya Kristen leading class in the popular "Bring Sally Up" back squat strength piece. It’s a cloudy Saturday outside Green Mountain CrossFit in Central Vermont,
Get healthy inspiration with a subscription to Paleo Magazine!
Start your journey to better health