Paleo Breakfast Recipes
Sausage & Cabbage Skillet
From the April/May 2018 issue Serves 4 Ingredients 2 TBSP extra-virgin olive oil, divided use
Berry Beet Smoothie
From the April/May 2018 issue Serves 2 Ingredients 1 cup mixed frozen berries 1 medium
Paleo Appetizer Recipes
Lemon Dill “Hummus” and Vegetables
From the December/January 2018 issue Serves 8 Ingredients 6 cups cauliflower florets, steamed until tender
Herbed Mini Meatballs
From December/January 2014 issue Makes 32 meatballs Ingredients 1½ lb ground chicken or turkey 1
Paleo Lunch Recipes
Honey Garlic Mini Meatball Stir-Fry
From the February/March 2018 issue Serves 4 Ingredients For the meatballs: 1 pound ground turkey
Asparagus Leek Soup with Citrus Shrimp
From the February/March 2018 issue Serves 4 Ingredients For the shrimp: 1 pound peeled and
Paleo Dinner Recipes
Apple Pork Chops with Green Beans
From the February/March 2018 issue Serves 4 Ingredients 2 TBSP coconut oil, divided 4 bone-in
Butternut Prosciutto Frittata with Tomato Chutney
From the February/March 2018 issue Serves 4-6 Ingredients For the tomato chutney: 1 TBSP extra-virgin
Paleo Dessert Recipes
Strawberry Banana “Soft-Serve”
From the February/March 2018 issue Serves 4 Ingredients 4 medium ripe bananas, peeled, sliced, and
5-Ingredient Fudge Cups
From the February/March 2018 issue Makes 12 Ingredients 1 cup dark chocolate chips 6 TBSP
Paleo Snack Recipes
Cassava Tortillas
From the February/March 2018 issue Makes 12 Ingredients 1-3/4 cup plus 1 TBSP Otto’s Naturals
Easy Sausage-Stuffed Mushrooms
From the December/January 2018 issue Makes 30 Ingredients 30 white or baby bella mushrooms, stemmed
Paleo Drink Recipes
Pomegranate Lime Spritzers
From the December/January 2018 issue Serves 8-10 Ingredients Ice cubes Pomegranate seeds (optional) 1 (32-ounce)
Peppermint Hot Cocoa
From the December/January 2018 issue Serves 8-10 Ingredients 3 (13.5-ounce) cans coconut milk 1 cup
