 Prep time: 25 mins Cook time: 10 mins Total time: 35 mins Serves: 4 Ingredients - 1 spaghetti squash, cut in half lengthwise, seeds removed
- 1 larger delicata squash, cut in half lengthwise, seeds removed
- ½lb chicken tenders
- 4-6 slices bacon, diced
- ½ cup canned coconut milk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- salt and pepper, to taste
Instructions - Preheat your 425 degrees.
- Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
- Place open side down on a baking sheet (use aluminum foil or parchment paper for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
- Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil or parchment paper lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
- Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain.
- Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease.
- Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart though, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
- Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
- Now dice up your cooked chicken.
- Pour sauce over spaghetti squash and add your chicken to the mix.
- Mix well.
- Top with bacon. Duh.
- Eat it like you mean it.
Source: http://paleomg.com/leftovers-chicken-bacon-alfredo/ Read about Sage Bison Burgers with Balsamic Bacon Apple ChutneyCheck for Paleo eBook
 Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 Ingredients For the burgers - 1lb Ground Bison
- 2 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 1-2 tablespoons choice of fat (I used bacon fat)
For the chutney - 5-6 slices bacon, diced
- 1 red onion, diced
- 1 apple, cored and diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- pinch of salt
Instructions - Place large skillet under medium heat and add diced bacon. Cook down until bacon is completely cooked through, then place cooked bacon on a plate with a paper towel and leave 2-3 tablespoons of bacon fat in the pan.
- Then add your diced onion to the hot pan and cook down until translucent.
- Next add your apple and mix with onion and cover to let cook for 4-5 minutes.
- Then add your balsamic vinegar and water and a bit of salt and thoroughly mix together until the balsamic vinegar is completely incorporated in.
- While your chutney is finishing cooking, mix your burger ingredients together in a bowl.
- Make 4 burger patties and place burgers in a skillet under medium heat with 1-2 tablespoons of your choice of fat.
- Cook on both sides for about 5-8 minutes or until cooked to preference.
- Place chutney on top of burgers and consume!!
Source: http://paleomg.com/sage-bison-burgers-balsamic-bacon-apple-chutney/ Read about Zoodles and Squoodles Pizza CasseroleCheck for Paleo eBook
 Ingredients - 2lbs ground turkey (I bought 85/15 but you can get leaner if that freaks you out)
- 1 15oz can pizza sauce
- 1 15oz can tomato sauce
- 2 zucchini, sliced lengthwise and into strips
- 2 yellow squash, sliced lengthwise and into strips
- 6-8 sundried tomatoes (the more the better honestly), chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon italian seasoning
- salt and pepper, to taste
- 1-2 tablespoons fat (olive oil, coconut oil, bacon fat, etc)
Instructions - Ok this is where sh*t gets fun. Grab a mandoline. If you don’t have one, buy it, buy it now. Greatest little gaget to have around, I swear. You can find them anywhere. Even super cheap ones do the trick. Just buy it. If you don’t, you’ll just use a knife for 3rd step. Oh, and preheat your oven to 375 degrees.
- Heat fat over medium-high heat in a large skillet and add your 2 lbs of ground turkey. Add spices and mix to combine.
- Cut the ends off the the zucchini and squash and cut them thinly, lengthwise using your knife or mandoline. Once they are cut lengthwise, cut those strips into smaller strips, like fettucine noodle size.
- Once your turkey has cooked about ¾ of the way through, add your can of tomato sauce and mix to combine. Let cook down for about 3-5 more minutes.
- Once the turkey is done, add your ground turkey, sundried tomatoes, and zoodles and squoodles to a 9 x 11 baking dish. Add your can of pizza sauce on top, along with some salt and pepper. Mix with a large spoon so all the “oodles” and ground turkey are covered in pizza sauce!
- Throw that sucker in the oven for about 30-40 minutes or until the top is slightly browned and the veggies are soft.
- Let sit for an hour. I know, I know. What the hell. But it thickens up a bit once you let it sit. Runny casserole just isn’t a great casserole.
Source: http://paleomg.com/zoodles-and-squoodles-pizza-casserole/ Read about Blood Orange Salsa over Pecan Encrusted TilapiaCheck for Paleo eBook
 Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: 2 Ingredients For the fishy fish - 2 tilapia filets
- 1 egg white, beaten
- 1 cup pecans
- ¼ cup unsweetened shredded coconut
- ½ teaspoon dried parsley
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- salt and pepper, to taste
- 2 tablespoons coconut oil
For the salsa - 2 blood oranges, peeled and cut in halves
- 2 clementines, peeled and cut in halves
- ½ jalapeno, seeds removed and finely diced
- ½ small red onion, diced
- ½ lime, juiced
- ½ lemon, juiced
- 2 tablespoons fresh cilantro, chopped
- pinch of salt
Instructions - Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs. Not until its a pecan butter. Duh.
- Then add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.
- Whisk your egg in a separate large, flat bottomed bowl.
- Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your filets in.
- Now heat up a large skillet with a bit of coconut oil.
- Dip your tilapia in the egg whites then transfer over to your pecan bread crumbs and coat on both sides. Repeat with other filets.
- Add pecan breaded tilapia directly to your hot pan.
- Cook on both sides for 5-6 minutes, being sure not to burn the crust. Pecans and coconut can burn easily so keep a close eye on it.
- Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly. Use your hands. Get dirty. Do it.
- Once fish is done cooking, top it off with your blood orange salsa.
- Eat it on up.
Source: http://paleomg.com/blood-orange-salsa-pecan-encrusted-tilapia/ Read about Cilantro Salmon Burgers with a Cilantro Lime VinaigretteCheck for Paleo eBook
 Ingredients For the patties– - 1lb salmon, skin removed
- 1 egg, whisked
- ½ cup almond flour
- 3 stalks celery, chopped small (yes, small)
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro
- 1 tablespoon green onions
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground ginger
For the vinaigrette– - ⅓ cup olive oil
- 2 tablespoons fresh cilantro
- 1½ limes, juices squeezed
- ½ lemon, juices squeezed
- 1 tablespoon honey
Instructions - Pull out your food processor. If you don’t have one, good luck. Life is just not quite as fun without one. Add all your patty ingredients to the food processor, except for the celery. Once everything is mixed, fold in the chopped celery.
- Make patties however big you want.
- Place on hot, greased skillet and cook on both sides for about 3-5 minutes or until cooked through.
- While the salmon burgers are cooking, make the vinaigrette.
- Add all vinaigrette ingredients to the food processor. Taste to perfect! Add salt if needed.
- Top burgers off with vinaigrette.
Source: http://paleomg.com/cilantro-salmon-burgers-with-a-cilantro-lime-vinaigrette/ Read about Roasted Garlic Red Pepper Pesto TilapiaCheck for Paleo eBook
 Ingredients - 1lb tilapia
- ½ cup blanched almonds
- 1 bundle cilantro, stems removed
- ½ 7oz jar of roasted red peppers
- 6-8 garlic cloves
- 2 zucchini, chopped
- 1 red onion, chopped
- 1 orange pepper, chopped
- 1 teaspoon paprika
- 2 teaspoons salt
- 2 teaspoons pepper
- ½ teaspoon onion powder
- roughly 7-8 tablespoons olive oil (I really have no idea because I just poured)
Instructions - Ok let’s get set up and ready to go. Season your fish on both sides with 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. You’ll cook this later so set aside.
- Now start roasting your garlic. Get a deep pan and toss in a ton of olive oil along with your garlic cloves over medium heat. Let those garlic cloves roast, tossing them often so they do not burn. After about 6 minutes or so, they should be soft to the poke and roasted to garlic perfection.
- When your garlic cloves are done roasting, add the cloves along with your cilantro, roasted red peppers, and blanched almonds to a food processor. Once all the ingredients are incorporated, slowly start pouring in around 1-2 tablespoons of olive oil and salt, pepper, and onion powder until you get the right consistency and flavor. Think pesto consistency. That’s why it’s in the title.
- Now let’s cook your chopped veggies. Use the pan you roasted your garlic in. Genius. You may have to remove some excess fat but NBD (no big deal, duh). Add your veggies to the pan, toss with a bit of salt and pepper and add HALF of your garlic red pepper pesto to the veggies. Cover, place on low heat, and let simmer for 7-9 minutes until veggies are soft.
- While the veggies finish cooking, cook your fish. Add just a little olive oil to a pan over medium-high heat and cook the tilapia for 3 minutes per side.
- Once fish is done cooking, add veggies to a plate, top with your tilapia and add a bit more of the leftover garlic red pepper pesto on top of the fish. I topped everything off with avocado but I do that with everything. EVERYTHING. Seriously.
Source: http://paleomg.com/roasted-garlic-red-pepper-pesto-tilapia/ Read about Sweet Chili Lime Shrimp and Chicken Lettuce WrapsCheck for Paleo eBook
 Ingredients - 1 lb shrimp, peeled
- ⅓ lb chicken breast tenders
- 1 head romaine lettuce or butter lettuce
- 1-2 tablespoons siracha
- 2 tablespoons honey (optional, but why the hell wouldn’t you)
- 2 limes, juiced
- ½ lemon, juiced
- 1 teaspoon lime zest
- 1 teaspoon ground red pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon mustard powder
- salt and pepper, to taste
- 1 tablespoon fat of choice, I used olive oil
Ok, I made this sauce and thought it was delicious. Did it really go along with all the flavors? No. Were the blackberries on sale? Yes. So does this sauce make sense? Not really. So just suck it easy. - 1 container blackberries
- ¼ cup apple cider vinegar
- ¼ teaspoon rosemary
- 1 tablespoon honey
Instructions - Add your fat to a large skillet over medium-high heat. Once it is nice and hot, add your chicken. Add the seasonings directly on top of the chicken.
- Once the chicken begins to become white on the sides, flip it and add the shrimp.
- Add the siracha, honey, lemon and lime juice, and zest directly on top of the shrimp and chicken along with an extra splash of seasonings on top.
- Mix all the flavors around with a large wooden spoon to help the shrimp cook on all sides and let the chicken finish cooking through. If you don’t use a wooden spoon, it will all turn out wrong. KIDDING. Sh*t, fooled you. I used a plastic one.
- If you are brave and want the blackberry sauce, which you should, pull out a small saucepan, add your blackerries, vinegar, spices, and honey to it and let it cook down under low-medium heat.
- Once your blackberries have broken up a bit and the sugars are starting to carmelize a bit, you are ready to serve that biotch.
- Rinse off some lettuce leaves, unless you enjoy dirt, add your shrimp and chicken to a piece and top with the blackberry sauce.
Source: http://paleomg.com/sweet-chili-lime-shrimp-and-chicken-lettuce-wraps/ Read about Ginger Citrus Salmon with Cucumber and Orange SalsaCheck for Paleo eBook
 Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: 2 Ingredients For the fish - 2 salmon filets (I don’t know what size, whatever size you buy)
- ¼ cup canned coconut milk
- 1 tablespoon Coconut Aminos
- ½ teaspoon fish sauce
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon orange zest
For the salsa - 1 cucumber, diced
- 1 large orange, peeled and diced
- 1 tablespoon fresh ginger, grated
- ½ jalapeno, finely chopped
- ¼ cup canned coconut milk
- pinch of salt and pepper
Instructions - Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator.
- Heat up a medium skillet over medium heat and add your coconut milk, coconut aminos, fish sauce, fresh ginger and orange zest.
- Once the coconut milk begins to slightly bubble, add your salmon filets to the sauce.
- Cook salmon for about 2-4 minutes per side or until cooked to preference.
- Plate salmon then top with salsa, making sure some of the coconut milk makes it over the salmon!
- Boom sauce!!
Source: http://paleomg.com/ginger-citrus-salmon-cucumber-orange-salsa/ Read about Grilled Swordfish with Peach and Avocado SalsaCheck for Paleo eBook
 Prep time: 15 mins Cook time: 18 mins Total time: 33 mins Serves: 4-6 Ingredients - 12 whole eggs, whisked
- 6-8oz of salmon (or more. don’t be shy.)
- bundle of asparagus, ends cut off
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- salt and pepper, to taste
- 1 tablespoon fat of choice (I used olive oil)
- aluminum foil, for the grill
Instructions - Preheat oven to 350 degrees.
- Light that grill of yours!
- Whisk your eggs in a large bowl.
- Salt and pepper your salmon and place on a piece of aluminum foil.
- Place asparagus spears on a separate piece of aluminum foil and pour a tablespoon of fat over the spears and then top with salt and pepper.
- Place both pieces of aluminum foil on the grill to cook.
- Flip both the spears (just move them around a bit) and salmon after about 4-6 minutes to cook on other side.
- Do not light aluminum foil on fire.
- Once the food is cooked, let cool for just a second then roughly chop your salmon and asparagus. I cut the asparagus into thirds then tour apart the salmon with my bare hands. MY BARE HANDS.
- Throw into your bowl of whisked eggs, then add your garlic and onion powder, and thyme and basil, and top it all off with a bit more salt and pepper.
- Pour into a cast iron skillet and bake for 18-20 minutes or until middle of frittata is completely cooked through.
- Serve with something on top, like an avocado. Effin delish.
Notes If you don’t have a grill, just cooked your asparagus and salmon on the stove top. If you don’t have a cast iron skillet, cook in a greased glass baking dish. Source: http://paleomg.com/grilled-salmon-asparagus-frittata/ Read about Grilled Swordfish with Peach and Avocado SalsaCheck for Paleo eBook
 Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 1-2 Ingredients - 1 large piece of salmon
- large handful of spinach
- large handful of arugula
- ½ cup blackberries
- ⅓ cup blueberries
- ⅓ cherry tomatoes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- dash of salt and pepper
- 1 tablespoon olive oil
For the dressing - 1 large orange, juice
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- ⅛ teaspoon garlic powder
- pinch of salt and pepper
For the sweet curried pecans - ½ cup pecans, roughly chopped
- 1 tablespoon coconut oil
- 2 tablespoons honey
- couple dashes of curry powder
- dash of cinnamon
- pinch of salt
- sliced avocado to top
Instructions - Turn your grill on! Yay grill!
- Place your spinach, arugula, blackberries, blueberries, and tomatoes in a large bowl.
- In a smaller bowl, add your dressing ingredients and whisk together.
- Now, plop your salmon onto a piece of foil, top with olive oil then with garlic powder, onion powder, cayenne pepper, and salt and pepper.
- Take the pieces of foil running lengthwise and pull them to the center of the salmon and pinch the foil together and fold on to close. Then roll up the open sides. Pretty much do anything so the foil packet is closed.
- Place salmon on the grill and let cook for about 8-12 minutes or until salmon is cooked to your preference.
- While the salmon is cooking, make your candied pecans.
- Add a tablespoon of coconut oil to a small skillet and place over medium heat.
- Add your pecans and use a spatula to move the pecans around (the will burn quite quickly).
- Once the pecans begin to brown just a bit (3-5 minutes) add your honey, then your curry powder, cinnamon and salt and mix to combine.
- Once the ingredients are well incorporated, remove from heat and place on plate to let cool.
- When your salmon is done cooking, place on top of your salad and top with candied pecans, then drizzle with dressing. Avocado on top never hurt anyone.
Source: http://paleomg.com/citrus-salmon-berry-salad-sweet-curried-pecans/ Read about Grilled Swordfish with Peach and Avocado SalsaCheck for Paleo eBook
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