Arin Lindauer

Serve immediately over a salad or as you wish.  Highly recommend with some diced avocado.

Makes about 7 to 8 patties

Ingredients 

1 cup cooked sweet potato, mashed

2 to 3 green onions, finely diced

10 ounces canned wild albacore tuna, drained

2 to 3 slices cooked bacon, diced

2 tablespoons cilantro, finely chopped

1 small garlic clove, minced

Zest from 1/2 lemon (about 1/2 teaspoon)

2 pastured eggs

2 tablespoons coconut flour

sea salt and fresh ground pepper to taste

coconut oil, avocado oil, or bacon grease

Instructions:

In a large bowl mix together all ingredients through coconut flour.  Season with salt and pepper.

In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan.

Form mixture into patties, should make about 7 or 8 patties.

Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly.  Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side.

Ingredients

• 4 green plantains
• 2 celery stalks, minced
• 1 carrot, peeled and finely diced
• ½ onion, minced
• 2 eggs
• 2 T dried sage or poultry seasoning
• ¼ c fat of choice, melted (we used butter)
• s & p
• 2 c frying fat (non-hydrogenated palm oil and/or coconut oil will work best)

Method

In a large pot, bring some salted water to a boil.

Get the plantains peeled by:

1. cutting off the tops and bottoms
2. score the peel lengthwise, through to the flesh
3. use your fingers to pry under the score marks and peel off the…peel

If this sounds confusing, watch this video. It’s dull and slow, but should help illustrate what I’m trying to say.

Plop the plantains in the water and boil under tender, about 10 minutes.

In a saute pan, melt a few tablespoons of fat over medium heat. Add the celery, carrot and onion. Saute until cooked through, about 10 minutes.

Add the saute mixture, plantains, eggs, sage, and fat of choice to a food processor and blend until smooth. The batter will be sticky.

In a 1 or 1 ½ quart sauce pot melt the 2 cups of frying fat. If you have a candy/oil thermometer, you’ll need to make sure the temperature is at least 300ºF, or the stuffing hushpuppies will not hold together in the oil. If you don’t have a thermometer, good luck. Okay not really, but you should seriously think about getting one. You’ll have to guess at the heat by looking for bubbles.

Using a scooper or spoon, portion out about ½ a tablespoon worth of hushpuppy batter and drop it into the oil. You can probably fit about 4-6 hush puppies at a time, so you’ll be doing this in batches. Fry until golden brown. Serve immediately.

Roasted Sweet Potato Salsa

1 large sweet potato, peeled and diced small

1 small red onion, diced

1 tablespoon extra-virgin olive oil

1 medium tomato (seeds removed), diced

1 avocado, diced small

2 tablespoons chopped cilantro

1/4 cup fresh lime juice (about 2 limes)

salt and ground pepper to taste

Instructions:

Preheat oven to 450 degrees.  On a baking sheet, toss sweet potato, red onion, and olive oil.  Roast until sweet potato is tender and browned in spots, about 20 minutes.  Transfer to a large bowl and let cool completely.

Add tomato, avocado, cilantro, and lime juice.  Season with salt and pepper and toss to combine.

Note: To enjoy salsa serve with Paleo Crackers, scatter over a salad, use in scrambled eggs at breakfast, or inside an omelet (or on top).

Roasted Fall Harvest

1 pound brussels sprouts

1 small sweet potato, peeled and cut into 1/2 cubes (about 1 cup)

1 Fuji apple, cut into 1/2 cubes

1 Pear, cut into 1/2 cubes

3/4 cup butternut squash, peeled and cut into 1/2 cubes

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

2 1/2 tablespoons coconut oil, melted

1/3 cup toasted pecans, diced

1/4 cup dried cranberries

Instructions:

Preheat oven to 425 and line a baking sheet with foil or parchment paper.

Wash brussels sprouts and cut the ends off, then cut into halves or quarters depending on how big your brussels are.  The goal is to try to have all the fruit and veggies in this dish to be about the same size so they cook evenly.  Just keep this in mind when chopping everything up.

Add brussels sprouts, sweet potato cubes, apple cubes, pear cubes, butternut squash cubes, sea salt, and cinnamon in a large bowl and toss together.  Add melted coconut oil over veggies and fruit to evenly coat.  Add mixture to baking sheet and spread evenly to coat the pan.

Cook for 20 to 30 minutes or until veggies and fruit are soft and tender.  The cooking time will depend on how large you make your cubes too.  Immediately after removing pan from oven sprinkle toasted chopped pecans and cranberries over the veggies and fruit and stir to combine.

Serve immediately on it’s own or as a side.

Makes about 4-5 servings.

 

INGREDIENTS

• 2 lbs. boneless beef chuck
• 4 thick slices sugar-free bacon, chopped
• sea salt and freshly ground pepper
• 1 yellow onion, chopped
• 3 carrots, cut into 1/4-inch pieces
• 3 stalks celery, cut into 1/4-inch pieces
• 1 medium sweet potato, diced
• 2 cloves garlic, chopped
• 4 cups beef stock or broth
• 2 Tbs. tomato paste
• 1 Tbs. balsamic vinegar
• 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
• 1 tsp. minced fresh thyme
• 1 tsp. minced fresh rosemary
• 1 bay leaf

INSTRUCTIONS

1. Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
2. Brown the beef: In a sealable plastic bag, add the beef chunks, 1 tsp sea salt, and 1/2 tsp black pepper and shake to coat. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the onions, carrots, celery, sweet potato, and garlic on top.
3. Cook the stew: Add broth, tomato paste, and balsamic vinegar to the vegetables and beef and stir to combine. Place bay leaf on top and cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon, parsley, thyme and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

INGREDIENTS: