Recipes

Pork and Fajita Veggie Sheet Pan Dinner

Pork and Fajita Veggie Sheet Pan Dinner

This sheet pan dinner is a new favorite at our house! It can be on your plate and in your mouth in under an hour (depending on how fast you slice those veggies). If you're a weekend meal prepper this is a perfect dish to chop veggies ahead of time and then assemble and pop in the oven day of. Boom, making it easy.

Mix-up leftovers by filling a tasty grain free tortilla from Siete Foods for lunch, or throw a poached egg on top and some wilted greens underneath for a quick and easy breakfast.

Butternut Squash & Italian Sausage Sheet Pan Dinner

Butternut Squash & Italian Sausage Sheet Pan Dinner

sheet pan dinner fall food sausage butternut squash paleo primal egg-free
sheet pan dinner fall food sausage butternut squash paleo primal egg-free

Butternut Squash and Italian Sausage Sheet Pan Dinner

Makes: 4 Servings

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Prep time:

Cook time:

Ingredients:
  • 4 Sweet Italian sausage links
  • 1 medium butternut squash
  • 1 medium gala apple
  • 1/2 sweet onion
  • 2 tbls olive oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • Fresh cracked pepper

Instructions:
  1. Preheat oven to 400F
  2. Using a vegetable peeler, remove the outer skin from the butternut squash
  3. Cut the bulbous end off the squash and remove the guts and seeds.
  4. Remove core from apple.
  5. Chop onion, peeled squash and cored apple into 2" chunks and layer onto a large rimmed baking sheet.
  6. Drizzle with olive oil and apple cider vinegar. Sprinkle salt evenly over the top.
  7. Slice italian sausage links into 1" rounds, cut on the diagonal.
  8. Nestle cut sausages in with squash mixture
  9. Roast at 400F for 45-50 minutes, until squash is cooked through and sausage begins to brown.
  10. Finish with a few cracks of pepper and taste for salt.
  11. Serve on bed of greens or with a salad (gotta eat all the veg!).
sheet pan dinner fall food sausage butternut squash paleo primal egg-free
sheet pan dinner fall food sausage butternut squash paleo primal egg-free

Shaved Brussel Sprout Winter Slaw

My body and soul have been BEGGING for a really hearty salad and luckily my imperfect produce box delivered the perfect imperfect ingredients. There’s no exact science to this salad (really to any salad), so mix it up to your heart’s desire. It’s really important to give chop the greens small and really massage in the vinaigrette. This breaks down the tough nature of the greens making them tasty and easy to digest. This recipe also calls for fuyu persimmons, which are the short squat persimmons. They are supposed to be crunchy. No persimmons? Use green apple instead!

Salmon Sweet Potato Bites

Salmon Sweet Potato Bites

Makes: 8 servings

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Prep time:

Cook time:

Ingredients:
  • 12 oz canned salmon, drained
  • 2 cups mashed cooked sweet potato (from about 1lb of potatoes)
  • 1 egg
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 2 tbls melted coconut oil

Instructions:
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed potato, spices, and egg. Mix together with hands or fork.
  3. Gently mix in salmon. You don't want to break it up too much.
  4. Gently mix in salmon. You don't want to break it up too much.
  5. Gently mix in salmon. You don't want to break it up too much.
  6. Spoon golfball size amounts onto parchment lined sheet and flatten into 1/2" patties with back of spoon.
  7. Bake for 20 minutes, carefully flipping patties over halfway through cooking.
  8. Remove from oven and allow to cool on baking sheet for 2-3 minutes before removing.
  9. To reheat, crisp in a cast iron pan for 2-3 minutes each side or place in 300F oven for 15 minutes.
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Roasted Cauliflower Hummus

Roasted Cauliflower Hummus

I love love love traditional hummus, but chickpeas tear up my gut. Wah wah. I started making this dip when I transitioned to a paleo diet a few years ago to satisfy my former vegan self and love of hummus . It’s made with roasted garlic and caulifower, tahini, lemon and cumin. It’s basically pure magic (thanks roasted garlic). Dip veggies and crackers, smear it on a piece of gf bread or eat it with a spoon— however you choose to hummus.