Paleo basil pesto sauce
Few recipes capture the flavor of summer like a fresh basil pesto sauce. This quick and simple paleo recipe can be used on your favorite spiralized noodles, on top of grilled chicken, or simply tossed with roasted vegetables to create a memorable paleo summer salad.
A pesto with cashews
We've replaced the classic pine nuts with cashews in this recipe. Cashews have a similar nutty flavor, and they tend to be less expensive. Plus, if you have leftover cashews you can always soak them to make cashew milk or another tasty paleo sauce!
Paleo pesto mayo
You can also mix equal parts of this paleo pesto with your homemade mayo and you've got a creamy and rich pesto dip. It's always a great idea to double this recipe, because it definitely won't last long in the fridge!
Paleo and vegan!
This amazingly bright and sunny pesto is also vegan. That's right, it's paleo AND it's vegan. How is this possible? Most pesto sauces are loaded up with dairy-rich Parmesan cheese. The secret ingredient is nutritional yeast.
Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae, and it has a very distinctively cheesy flavor. Vegans have used it for decades as a cheese replacement, and the paleo community is learning to embrace this delicious cheese substitute.
Paleo Basil Pesto Sauce
Paleo, vegan, gluten free, dairy free, and sugar free
Makes approximately 2 cups of pesto sauce.
Recipe adapted from www.Food52.com
- 2 cups tightly packed fresh basil
- 1/2 cup cashews or other nuts
- 2 cloves fresh chopped garlic
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- sea salt to taste
1. In a food processor, pulse basil, cashews and garlic until everything is roughly chopped.
2. While the motor is running, drizzle olive oil into the food processor until a thick pesto paste forms. Add lemon juice, nutritional yeast, and sea salt and pulse until well combined. Adjust salt and lemon juice to taste.
3. Serve with fresh, roasted or grilled vegetables and meats. Mix with equal parts mayo for a delicious dipping sauce and spread.
This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!
Paleo Asian Dressing & Marinade
- Zest and juice of 1 fresh lime (about 1/4 cup)
- 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
- 4 medium-large garlic cloves, minced
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons honey
- Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
- Peel and grate fresh ginger. Mince garlic. Add to bowl.
- Add remaining ingredients to bowl and stir until well combined.
- Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.
Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.
Let’s be honest. Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods. Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving. This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs. While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.
In our house, wild pheasant is a staple. We hunt so we can provide a sustainable wild game food source and also because we enjoy it. You can easily substitute chicken in this recipe.
Some will argue with me that goat cheese is not paleo. The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well. However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter. This is a personal choice you will need to make for yourself.
Paleo Bacon Alfredo with Wild Pheasant
Prep time 30 mins. Serves 4.
- 1 large zucchini
- 6 oz. goat cheese
- 6 oz. coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 4 strips of bacon, chopped small
- 2-4 wild pheasant fillets (or 2 chicken breasts)
- 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
- cherry tomatoes, sliced
- fresh basil, julienned
Equipment: If you don’t have a julienne vegetable peeler, I highly recommend you find one. This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store. Both devices make excellent paleo “noodles” out of many types of vegetables.
- Peel zucchini lengthwise on all sides. I usually stop when I get to the seeds in the middle. Place in a microwave-safe bowl and set aside.
- Slice tomatoes and julienne fresh basil. Set aside.
- In a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally. Add garlic, onion powder, salt and pepper and stir until combined. Add chopped bacon and stir. Set aside.
- Wash and pat dry pheasant fillets and salt on both sides. Melt your fat of choice in a skillet over medium high heat. Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness). Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
- Microwave zucchini noodles on high for 2 minutes. Plate on individual dishes. Top with warm alfredo sauce, sliced pheasant, tomatoes and basil. Enjoy!
This recipe for Crispy Garlic Sweet Potato Fries is simple and delicious! Need a crunchy snack or a tempting side dish? This is your dish!
- 2-3 large sweet potatoes or yams, peeled and sliced thin
- 3-4 cloves garlic, mashed or minced fine
- 2-3 tablespoons fresh chopped parsley
- 2-3 tablespoons coconut oil, melted
- sea salt and pepper to taste
1. Preheat oven to 400*F (204*C). Peel sweet potatoes and slice into 1/4″ to 1/2″ strips. The thinner you slice them the crispier they will be!
2. In a bowl, toss sweet potato strips in melted coconut oil, add salt and pepper and toss again until well-mixed.
3. Arrange sweet potatoes in one flat layer on a cookie sheet, ensuring that they do not overlap or cover each other. This is important, as the sweet potatoes give off a lot of moisture and you will not get crispy fries if they are touching each other overmuch.
4. Bake sweet potatoes for 20-30 minutes, checking on them every 10 minutes. If the ends of the fries begin to brown, carefully take the pan from the oven and use a spatula to toss and rearrange the fries. If you do not do this, the ends of the fries will start to burn.
5. 5 minutes before the fries are done are done to your liking, turn the oven temperature down to 350* F (176*C), remove the pan from the oven, add garlic to the pan and toss the fries with a spatula. Rearrange them so they are flat again, then return to the oven for 3-5 minutes. Watch them so the garlic does not burn.
6. Remove fries from oven, and use a spatula to transfer to a large bowl. While fries are still hot, toss with freshly chopped parsley. Serve immediately!
Aromatic, fresh ginger and garlic come together for the perfect stir fry. Pheasant, a wild game bird, can be substituted with chicken, turkey, pork, beef or shrimp - anything really! This recipe is paleo - gluten, grain, dairy, refined sugar and soy-free.
- 2-3 pheasant breasts (or other meat), sliced into thin strips.
- 2-inch piece of fresh ginger, peeled and finely grated
- 5 garlic cloves, smashed and minced
- 1 large onion, chopped
- 1 cup red cabbage, roughly chopped
- 1/2 cup water
- 1 tablespoon arrowroot powder or tapioca starch
- 1/4 cup coconut aminos
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 small head of cauliflower, for "paleo rice"
- fresh cilantro, for garnish
- Prepare all the vegetables and ingredient measurements, this is known as Mise en place (MEEZ-on-plass) or French for "everything in place." This refers to, as a culinary artist, having your kitchen canvas prepared. :)
- Finely chop, or process cauliflower in a food processor, to create small, rice-like grains. Place in a microwavable dish and set aside.
- Using a wok or a large saute pan, heat 1 tablespoon coconut oil over high heat. Add pheasant strips (or other meat) and stir occasionally until pheasant is brown on all sides (stir-frying).
- Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent.
- Add coconut aminos, ginger, garlic, salt and stir.
- Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.
- Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
- Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro.