20 for the Freezer - Paleo

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1 20 for the Freezer - Paleo Volume 1 20 for the Freezer - Paleo - Volume 1 Page 1 of 26

2 20 for the Freezer Paleo Volume 1 Recipe 1: Baked Stuffed Peppers Recipe 2: Salisbury Steaks with Sauteed Mushrooms Recipe 3: Hawaiian Meatballs Recipe 4: Asian Style Meatloaf Recipe 5: Chili-Guacamole Casserole Recipe 6: Milkman s Pie with Sweet Potatoes Recipe 7: Alsatian Beef Stew Recipe 8: Beef Stroganoff Recipe 9: Tunisian-Style Beef Recipe 10: Slow Cooker Barbequed Beef Recipe 11: Maple Glazed Coconut Salmon Recipe 12: Creamy Crab and Coconut Chowder Recipe 13: Sweet Basil Scallops Recipe 14: Citrus Baked White Fish Recipe 15: Spinach and Shrimp Casserole Recipe 16: Pork Tenderloin Stir Fry Recipe 17: Teriyaki Pork Tenderloin Recipe 18: Argentine Style Pork with Chimichurri Recipe 19: Lemon Roasted Pork Tenderloin Recipe 20: Pork Tenderloin with Parsley Sauteed Mushrooms 20 for the Freezer - Paleo - Volume 1 Page 2 of 26

3 20 for the Freezer Paleo Volume 1 Assembly Prep Shopping List PROTEIN Extra lean ground beef (9 pounds) [D1] [D2] [D3] [D4] [D5] Beef chuck roast (10 1/2 pounds) [D6] [D7] [D8] [D9] [D10] Salmon fillets (4 6-ounce) [D11] Pork tenderloins, fat trimmed (10) [D16] [D17] [D18] [D19] [D20] Shrimp, peeled and deveined (1/2 lb + 1 lb) [D12] [D15] Crab, fresh steamed (1/2 pound) [D12] Scallops, medium (1 1/2 pounds) [D13] Firm White Fish (4-6 ounce filets) [D14] Eggs (3) [D15] CONDIMENTS Olive oil Coconut oil [D1] [D6] [D8] [D17] [D19] [D20] Ketchup (1 cup + 1 tbls + 1 teaspoon) [D2] [D4] [D10] Dijon mustard (2 tablespoons + 3 tablespoons) [D10] [D13] Coconut aminos [D3] [D4] [D11] [D15] [D16] [D17] Siracha sauce (1 tablespoon + a dash) [D4] [D15] Red wine vinegar (1 tablespoon + 2 teaspoons) [D6] [D8] Maple Syrup (1/4 cup) [D11] Ghee (1/4 cup) [D13] Rice wine vinegar (1 tablespoon) [D17] Raw honey (1/2 cup +1 teaspoon) [D10] [D17] CANNED GOODS Low sodium beef broth, or use homemade (3 quarts +4 1/2 cup) [D6] [D8] Low sodium chicken broth, or use homemade (1 cup)[d20] Tomato juice (1 cup) [D6] Tomato puree (1 tablespoons) [D8] Canned Coconut Milk (1 1/2 cups + 1 cup) [D12] [D15] Coconut Cream (8 ounces) [D12] DRY GOODS Almond flour (2 tablespoons) [D2] Coconut flout (5 tablespoons) [D3] [D4] OTHER Large zipper-topped plastic bags FREEZER Frozen spinach (1 cup thawed with all water squeezed out) [D15] PRODUCE Onions Red onion (2) [D1] [D5] Shallots (4) [D2] [D4] Garlic [D1] [D3] [D6] [D8] [D11] [D12][D13][D14] [D17] Red pepper (1) [D5] Poblano pepper (1) [D5] Carrot (1 + 1 cup sliced) [D1] [D12] Celery (3 ribs) [D1] [D4] Cilantro (1 tablespoon, chopped) [D3] Parsley (2 tablespoons +1/4 cup, chopped) [D4] [D20] Thyme (2 fresh sprigs) [D8] Green onion (1 cup sliced) [D12] Cauliflower Florets (2 cups) [D12] Sweet Potatoes (1 1/2 cups cubed) [D12] Lime (1/4 cup juice + 2 tablespoons juice)[d14] [D17] Lemon (7) [D13][D14][D15][D18] [D19] Orange (2) [D14][D16] SPICES Sea salt [D1] [D2] [D3] [D4] [D5] [D6] [D7] [D8] [D9] [D11] [D12] [D13] [D14] [D16] [D18] [D19] [D20] Black pepper [D1] [D2] [D3] [D4] [D5] [D6] [D7] [D8] [D9] [D11] [D12] [D13] [D14] [D15] [D16] [D18] [D19] [D20] Oregano [D1] [D5] [D18] Garlic powder [D1] Thyme (dried) [D2] [D6] [D7] [D19] [D20] Curry powder [D3] [D9] Cumin [D5] [D9] Cayenne Pepper [D12] Coriander [D9] Paprika [D5] [D13] [D18] Bay leaf (1) [D6] Caraway seeds [D7] Ginger [D9] Chili powder [D10] Red pepper flakes [D17] [D18] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [D1] [D6] = Day 1, Day 2, Day 3, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu. 20 for the Freezer - Paleo - Volume 1 Page 3 of 26

4 Recipe 1: Baked Stuffed Peppers 4 large red or green bell peppers 1 egg, beaten 1 cup tomato puree (organic brand with no sugar) **Spinach **Extra virgin olive oil **Balsamic vinegar **Garlic **Oregano **Basil Recipe 2: Salisbury Steaks with Sauteed Mushrooms 2 tablespoons melted ghee, divided 12 ounces assorted mushrooms, trimmed and sliced 1 clove garlic, minced 1 cup canned, unsweetened coconut milk 1/2 teaspoon sea salt 1/2 tablespoon freshly chopped parsley **Green beans **Cauliflower **Ghee Recipe 3: Hawaiian Meatballs 1 tablespoon coconut oil 1 medium red bell pepper, de-seeded, de-ribbed and sliced 1 small red onion, sliced 3 cups unsweetened pineapple juice 1 tablespoon arrowroot powder 3 tablespoons coco-aminos 2 tablespoons chopped cilantro **Cauliflower **Broccoli spears Recipe 4: Asian Style Meatloaf 1 tablespoon coconut oil, melted 1 tablespoon ketchup 1 tablespoon fresh orange juice 2 tablespoons chopped chives **Cauliflower **Grass fed butter **Baby Brussels sprouts 20 for the Freezer Paleo Volume 1 At Time of Cooking Shopping List Recipe 5: Chili-Guacamole Casserole 1 tablespoon coconut oil, melted 2 avocados, pitted and removed from their skins 1 tablespoon chopped cilantro Juice of 2 limes 1/2 teaspoon ground cumin 1 teaspoon olive oil 2 plum (Roma) tomatoes, diced 1/2 cup chopped black olives 4 cups shredded Romaine lettuce **Cauliflower **Chili powder **Green onions **Carrot **Celery **Jicama **Cucumbers Recipe 6: Milkman s Pie with Sweet Potatoes 2 medium sweet potatoes, baked 1/2 head cauliflower, cut into florets 1/2 cup canned, unsweetened coconut milk 2 tablespoons ghee, melted 1 medium onion, diced 2 medium carrots, diced 2 medium stalks celery, diced 1 small parsnip, diced 1 teaspoon dried thyme 1 1/2 tablespoons ghee, melted **Broccoli rabe Recipe 7: Alsatian Beef Stew 1 medium red onion, sliced into half moons 1 small red cabbage, shredded 2 tablespoons red wine vinegar 2 cups unsweetened apple juice 1 cup low sodium beef broth, or use homemade 1 tablespoon raw honey 1 bay leaf **Cabbage **Rutabagas **Coconut cream 20 for the Freezer - Paleo - Volume 1 Page 4 of 26

5 Recipe 8: Beef Stroganoff 3 tablespoons melted ghee, divided 1 shallot, minced 12 ounces assorted mushrooms, sliced 1/2 cup canned, unsweetened coconut milk 1 medium zucchini, julienned 1 medium yellow squash, julienned 1 teaspoon poppy seeds 2 tablespoons chopped parsley **Green beans **Baby carrots Recipe 9: Tunisian-Style Beef 1 Pobalno pepper, de-seeded, de-ribbed and diced 3 cloves garlic, thinly sliced 3 plum (Roma) tomatoes, diced 1 medium red onion, diced 1 tablespoon red wine vinegar 1 cup canned, unsweetened coconut milk 1 cup low sodium beef broth, or use homemade 1/2 cup toasted almonds 2 tablespoons chopped cilantro **Cauliflower **Zucchini **Red bell pepper **Mushrooms Recipe 10: Slow Cooker Barbequed Beef 1/2 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon sea salt 1/2 teaspoon garlic powder 1 cup low sodium beef broth, or use homemade 1/4 cup fresh lemon juice **Turnips **Olive oil **Zesty Coleslaw (cabbage, carrots, red onion, radishes, zucchini, extra virgin olive oil, apple cider vinegar, raw honey, salt, pepper, dry mustard) Recipe 11: Maple Glazed Coconut Salmon 2 tablespoons olive oil 1/4 cup shredded unsweetened coconut flakes **Cauliflower **Green beans Recipe 12: Creamy Crab and Coconut Chowder 3 tablespoons ghee 1/4 cup diced onion 1 1/2 tablespoons arrowroot powder **Cauliflower Recipe 13: Sweet Basil Scallops 1/2 cup chopped fresh basil leaves 1 tablespoon lemon zest **Spinach **Extra virgin olive oil **Balsamic vinegar **Garlic **Oregano **Basil Recipe 14: Citrus Baked White Fish 2 tablespoons olive oil 1/4 cup ghee, melted 1 orange, sliced 2 limes, sliced **Cauliflower **Green beans Recipe 15: Spinach and Shrimp Casserole 1/4 cup ghee 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, pressed 2 tablespoons olive oil 3 tablespoons sliced almonds **Spinach **Extra virgin olive oil **Balsamic vinegar **Garlic **Oregano **Basil Recipe 16: Pork Tenderloin Stir Fry 2 tablespoon coconut oil 2 cloves garlic, minced 1 red pepper, sliced 1 carrot, sliced 1 red onion, cut in half, sliced thinly widthwise 2 teaspoons freshly minced ginger 2 green onions, sliced thinly with white and green parts **Broccoli rabe Recipe 17: Teriyaki Pork Tenderloin 1 tablespoon coconut oil, melted 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds **Broccoli rabe 20 for the Freezer - Paleo - Volume 1 Page 5 of 26

6 Recipe 18: Argentine Style Pork with Chimichurri 1 jalapeno, seeds removed, minced 2 cloves garlic, minced 1 lemon, zest and juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 tablespoons freshly chopped parsley 2 tablespoons freshly chopped cilantro **Green beans **Baby carrots Recipe 19: Lemon Roasted Pork Tenderloin 2 cloves garlic, minced 2 sprigs rosemary, leaves picked, chopped **Cabbage **Rutabagas **Coconut cream **Nutmeg Recipe 20: Pork Tenderloin Parsley Sauteed Mushroom 1 tablespoon coconut oil, melted 1 shallot, minced 8 ounces crimini mushrooms, sliced 1 lemon, zest and juice 2 tablespoons freshly chopped parsley **Spinach **Extra virgin olive oil **Balsamic vinegar **Garlic **Oregano **Basil 20 for the Freezer - Paleo - Volume 1 Page 6 of 26

7 Baked Stuffed Peppers Recipe 1 Serves 4 1 1/2 pounds extra lean ground beef 1 teaspoon dried oregano 1 teaspoon garlic powder 2 teaspoons coconut oil, melted 1 small red onion, diced 1 medium carrot, diced 1 medium stalk celery, diced In a large sauté pan, cook the ground beef until no longer pink; drain off excess fat then transfer to a large bowl. Add seasonings (salt through garlic powder). In the same skillet, melt the coconut oil over medium-high heat until hot. Add onion, carrot and celery and cook until slightly softened; add to the bowl containing the ground beef and seasonings and toss to blend well. Place mixture in a 1-gallon zipper-topped plastic freezer bag. Squeeze bag gently to force out excess air then seal the bag. 4 large red or green bell peppers 1 egg, beaten 1 cup tomato puree (organic brand with no sugar) Preheat oven to 350 degrees. Cut bell peppers in half lengthwise, remove the seeds and ribs, then place the halves on a large baking sheet. Place contents of freezer bag in a large bowl; add beaten egg and tomato puree. Using your very clean hands, blend thoroughly. Fill each bell pepper half with ground beef mixture; bake for 45 minutes or until fillings are fully cooked and peppers are tender. Serving Suggestion: A big spinach salad tossed with Leanne s Basic Vinaigrette. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 7 of 26

8 Salisbury Steaks with Sauteed Mushrooms Recipe 2 Serves 4 2 pounds extra lean ground beef 1 1/2 teaspoons sea salt 2 shallots, minced 1 teaspoon dried thyme 1 tablespoon ketchup 2 eggs, beaten 2 tablespoons almond flour Place the ground beef in a large bowl; add remaining ingredients and blend well with your very clean hands; form mixture into four 8-ounce oval shaped steaks that are slightly rounded on top. Place them in a 1-gallon zipper-topped plastic freezer bag. Gently squeeze the bag to force out excess air, then seal. Place the freezer bag on a baking tray to prevent the steaks from becoming deformed during the freezing process. When fully frozen, remove the tray. out excess air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in 2 tablespoons melted ghee, divided 12 ounces assorted mushrooms, trimmed and sliced 1 clove garlic, minced 1 cup canned, unsweetened coconut milk 1/2 teaspoon sea salt 1/2 tablespoon freshly chopped parsley Preheat oven to 375 degrees. Brush a baking pan or dish with 1 tablespoon of melted ghee. Place Salisbury steaks on the pan or dish and bake for 30 minutes. Meanwhile, prepare mushrooms: In a sauté pan, heat remaining ghee over medium-high heat until hot. Add mushrooms and sauté until almost cooked. Add the garlic and cook with the mushrooms until their liquid has evaporated. Add the coconut milk and along with the salt and parsley; bring mixture to a boil then reduce heat and keep warm. Serve sauce over Salisbury steaks Serving Suggestion: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee, salt and pepper till you get a mashed potatoes texture). Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 8 of 26

9 Hawaiian Meatballs Recipe 3 Serves 4 2 pounds extra lean ground beef 1 teaspoon curry powder 2 cloves garlic, minced 1 tablespoon chopped cilantro 1 teaspoon coco-aminos 2 eggs, beaten 2 tablespoons coconut flour Preheat oven to 375 degrees. In a large bowl, combine all ingredients; using your very clean hands, blend thoroughly then form mixture into meatballs. Place them on a baking sheet and bake for 25 minutes or until cooked through. Cool meatballs then place them in a 1-gallon zipper-topped plastic bag. Carefully squeeze the bag to force out excess air, then seal. the freezer 1 tablespoon coconut oil 1 medium red bell pepper, de-seeded, de-ribbed and sliced 1 small red onion, sliced 3 cups unsweetened pineapple juice 1 tablespoon arrowroot powder 3 tablespoons coco-aminos 2 tablespoons chopped cilantro In a medium saucepan, melt the coconut oil over medium-high heat until hot. Add bell pepper and onion; sauté until fully tender-crisp. Add pineapple juice; bring to a slow boil then reduce heat and allow juice to gently simmer. In a small bowl, whisk together arrowroot powder and coco-aminos and black pepper; whisk into to the simmering pineapple juice mixture and cook until thickened. Add the meatballs and heat through. Serve topped with chopped cilantro. Serving Suggestion: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam rice till tender; salt and pepper to taste and fluff with a fork). Add steamed broccoli spears on the side. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 9 of 26

10 Asian Style Meatloaf Recipe 4 Serves 4 2 pounds extra lean ground beef 3 tablespoons coconut flour 2 eggs, beaten 2 shallots, minced 2 medium stalks celery, diced 2 1/2 tablespoons coco-aminos 1 tablespoon ketchup 1 tablespoon sriracha sauce 2 tablespoons chopped parsley In a large bowl, place all ingredients; using your very clean hands, blend thoroughly then place mixture in a 1- gallon zipper-topped freezer bag. Gently squeeze the bag to force out excess air, then seal. 1 tablespoon coconut oil, melted 1 tablespoon ketchup 1 tablespoon fresh orange juice 2 tablespoons chopped chives Preheat oven to 350 degrees. Brush a loaf pan with the melted coconut oil. Place ground beef mixture in the pan, forming a loaf. Bake for 40 minutes then drain off excess fat. Meanwhile, in a small bowl, whisk together ketchup and orange juice; brush mixture over meatloaf and bake for 20 minutes or until cooked through. Sprinkle with chopped chives and allow loaf to sit for 15 minutes before slicing. Serving Suggestion: Steamed baby Brussels sprouts and Faux-Tay-toes (steam cauliflower till tender; drain; mash with a little grass fed butter, salt and pepper till you get a mashed potatoes texture). Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 10 of 26

11 Chili-Guacamole Casserole Recipe 5 Serves 4 1 1/2 pounds extra lean ground beef 1 small red onion, diced 1 medium red bell pepper, de-seeded, de-ribbed and diced 1 poblano pepper, diced 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon paprika Place all ingredients in a large bowl; using your very clean hands, combine thoroughly. Place mixture in a 1- gallon zipper-topped plastic freezer bag. Gently squeeze the bag to force out excess air, then seal. 1 tablespoon coconut oil, melted 2 avocados, pitted and removed from their skins 1 tablespoon chopped cilantro Juice of 2 limes 1/2 teaspoon ground cumin 1 teaspoon olive oil 2 plum (Roma) tomatoes, diced 1/2 cup chopped black olives 4 cups shredded Romaine lettuce Preheat oven to 350 degrees. Brush a baking dish with the melted coconut oil. Evenly arrange ground beef mixture in the baking dish and bake for 35 minutes. Remove from the oven and drain off any excess fat. Return to the oven and bake for 10 to 15 minutes or until beef is fully cooked. Remove from the oven and place on a wire rack to cool slightly. Meanwhile, prepare guacamole: In a medium bowl, mash together avocado pulp, lime juice, salt, cumin and olive oil; spread mixture evenly over the top of the casserole then top with lettuce, tomatoes and olives. Serving Suggestion: Mexi-Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam rice till tender; drain; toss with salt, pepper, chili powder, chopped green onions and cilantro to taste). Add a relish tray of carrot, celery and jicama sticks and cucumber spears. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 11 of 26

12 2 pounds beef chuck roast, cut into 1-inch cubes 1 1/2 teaspoons sea salt 1 teaspoon dried thyme 2 cloves garlic, minced Milkman s Pie with Sweet Potatoes Recipe 6 Serves 4 In a large bowl, toss beef cubes with salt, pepper, thyme and garlic. 1 tablespoon coconut oil, melted 1 1/2 cups low sodium beef broth, or use homemade 1 cup tomato juice 1 tablespoon red wine vinegar 1 bay leaf In a large skillet with a tight-fitting lid, heat the melted coconut oil over medium-high heat until hot. Add seasoned beef and cook until browned on all sides. Add broth, tomato juice, vinegar and bay leaf; bring mixture to a boil then reduce heat, cover and simmer for 1 hour. Remove from heat and cool to room temperature. When mixture is fully cooled, remove beef cubes and place them in a 1-gallon zipper-topped plastic freezer bag along with 1/4 cup of the cooking liquid. 2 medium sweet potatoes, baked 1/2 head cauliflower, cut into florets 1/2 cup canned, unsweetened coconut milk 2 tablespoons ghee, melted 1 medium onion, diced 2 medium carrots, diced 2 medium stalks celery, diced 1 small parsnip, diced 1 teaspoon dried thyme 1 1/2 tablespoons ghee, melted While sweet potatoes are baking, steam the cauliflower florets in boiling water and salt until tender-crisp; cool to room temperature along with the baked sweet potatoes. Peel the sweet potatoes and place them in a food processor along with the cauliflower, coconut milk and 1 teaspoon of salt; puree then set aside. Heat the melted ghee in a sauté pan over medium-high heat until hot. Add diced vegetables (onion, carrots, celery and parsnip) and cook until they begin to soften. Stir in thyme, pepper and salt; cook for 2 minutes then transfer to a large bowl. Add contents of freezer bag and thoroughly combine all ingredients. Transfer mixture to a baking dish then spread reserved sweet potatoes/cauliflower puree on top, completely covering the beef. Brush with melted ghee and bake in a 350-degree preheated oven for 40 minutes or until beef/vegetable mixture is heated through and crust is nicely browned. Serving Suggestion: Serve steamed broccoli rabe on the side. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 12 of 26

13 2 pounds beef chuck roast, cubed Alsatian Beef Stew Recipe 7 Serves 4 1 teaspoon caraway seeds 1/2 teaspoon dried thyme Place beef cubes in a 1-gallon zipper-topped plastic bag; sprinkle with seasonings, seal bag and shake to coat beef well. Open the bag and gently force out excess air, then seal. 1 medium red onion, sliced into half moons 1 small red cabbage, shredded 2 tablespoons red wine vinegar 2 cups unsweetened apple juice 1 cup low sodium beef broth, or use homemade 1 tablespoon raw honey 1 bay leaf Preheat the oven to 350 degrees. In a large baking dish, pan or Dutch oven, toss together onion and cabbage. In a medium bowl, whisk together next 6 ingredients (vinegar through black pepper); pour mixture over the cabbage and onions. Add contents of freezer bag along with the bay leaf; stir to combine well. Cover and bake for 4 hours or until beef is fork-tender, cabbage is soft and liquid has reduced. Remove bay leaf and serve. Serving Suggestion: Braised cabbage and steamed rutabagas mashed with coconut cream, salt, pepper and ground nutmeg. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 13 of 26

14 2 pounds beef chuck roast, cut into 2-inch cubes 2 cloves garlic, minced 2 tablespoons coconut oil, melted Beef Stroganoff Recipe 8 Serves 4 3 cups low sodium beef broth, or use homemade 2 teaspoons red wine vinegar 1 tablespoon tomato puree 2 sprigs fresh thyme In a medium bowl, toss together beef cubes, salt, pepper and garlic; combine well. Heat the melted coconut oil in a large saucepan with a tight-fitting lid over medium-high heat until hot. Add seasoned beef and brown on all sides. Add broth, vinegar, tomato puree and thyme; bring mixture to a boil then reduce heat, cover and simmer for 1 1/2 hours or until beef is fork-tender. Remove from heat and bring to room temperature. Place in a 1-gallon zipper-topped plastic freezer bag; gently squeeze the bag to force out excess air, then seal. 3 tablespoons melted ghee, divided 1 shallot, minced 12 ounces assorted mushrooms, sliced 1/2 cup canned, unsweetened coconut milk 1 medium zucchini, julienned 1 medium yellow squash, julienned 1 teaspoon poppy seeds 2 tablespoons chopped parsley Heat 1 1/2 tablespoons of melted ghee in a large sauté pan over medium-high heat until hot. Add the shallot and cook until fragrant. Add the mushrooms; cook, stirring frequently, until their liquid has evaporated. Add contents of freezer bag along with the coconut milk and salt; bring mixture to a medium simmer until slightly thickened. Heat remaining melted ghee in a large skillet over medium-high heat until hot; add zucchini and yellow squash; cook and toss until slightly limp. Add the poppy seeds; toss to combine then arrange mixture on dinner plates; top with beef stroganoff and garnish with chopped parsley. Serving Suggestion: Steamed green beans and steamed baby carrots. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 14 of 26

15 Tunisian - Style Beef Recipe 9 Serves 4 2 pounds beef chuck, cut into 2-inch cubes 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon curry powder 1/2 teaspoons sea salt 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground black pepper In a large mixing bowl, combine the cubed beef and seasonings; toss to coat well then place in a 1-gallon zippertopped plastic freezer bag. 1 Pobalno pepper, de-seeded, de-ribbed and diced 3 cloves garlic, thinly sliced 3 plum (Roma) tomatoes, diced 1 medium red onion, diced 1 tablespoon red wine vinegar 1 cup canned, unsweetened coconut milk 1 cup low sodium beef broth, or use homemade 1/2 cup toasted almonds 2 tablespoons chopped cilantro Place freezer bag contents in a slow cooker; add Poblano pepper, garlic, tomatoes and onion. Next, add vinegar, coconut milk and broth; stir to combine well. Cover and cook on LOW for 6 hours or until the beef is fork-tender. Fold in toasted almonds and chopped cilantro and serve. Serving Suggestion: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam rice till tender; drain; salt and pepper to taste and fluff with a fork). Add stirfried sliced zucchini, red bell pepper and mushrooms on the side. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 15 of 26

16 Slow Cooker Barbequed Beef Recipe 10 Serves 2 1/2 pounds beef chuck, cut into 2-inch cubes 2 teaspoons freshly ground black pepper 2 teaspoons chili powder 2 tablespoon Dijon mustard 1/2 cup raw honey 1 cup unsweetened ketchup Place beef in a 1-gallon zipper-topped plastic bag. In a small bowl, whisk together remaining ingredients (black pepper through ketchup); pour mixture over beef cubes, close bag and gently massage to coat the beef well. Open the bag and gently squeeze it to force out excess fair, then seal. 1/2 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon sea salt 1/2 teaspoon garlic powder 1 cup low sodium beef broth, or use homemade 1/4 cup fresh lemon juice Place contents of freezer bag in a slow cooker. In a medium bowl, whisk together all of the above ingredients (vinegar through lemon juice); pour mixture over the beef in the slow cooker and stir to combine well. Cover and cook on LOW for 5 hours or until beef is fork-tender. Serving Suggestion: Turnip Fries: Peel turnips and cut into fries ; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and garlic powder. Add a big bowl of Zesty Coleslaw (toss together shredded cabbage, carrots, red onion, radishes and zucchini with a whisked-up dressing of extra virgin olive oil, apple cider vinegar, raw honey, salt, pepper and dry mustard to taste). Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 16 of 26

17 1/4 cup pure maple syrup 2 tablespoons coconut amino s 1 clove garlic, pressed Maple Glazed Coconut Salmon Recipe 11 Serves 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 4 (6 ounce) salmon fillets, each about 1/2-inch thick Prepare marinade: In a small bowl, whisk together first 5 ingredients (maple syrup through black pepper). Place salmon fillets in 1-quart freezer bag and pour marinade on top. Carefully squeeze the bag to force out any air; seal the bag. 2 tablespoons olive oil 1/4 cup shredded unsweetened coconut flakes Preheat oven to 400 degrees. Remove salmon fillets from marinade and place on a baking dish that has been lightly coated with olive oil. Place marinade in a medium saucepan; bring to a boil then remove from heat. Bake salmon fillets, uncovered, for 20 minutes or they flake easily when tested with a fork, basting with marinade halfway through cooking time, and then sprinkle with the coconut flakes. The coconut should be golden brown and the salmon will be cooked through. Serving suggestion: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee, salt and pepper till you get a mashed potatoes texture). Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 17 of 26

18 1 1/2 cups canned full fat coconut milk 8 ounces coconut cream 2 cloves garlic, pressed 1/2 pound fresh shrimp, peeled and deveined 1/2 pound fresh crab meat 1 cup sliced green onions Creamy Crab and Coconut Chowder Recipe 12 Serves 1 cup sliced carrots 2 cups cauliflower florets 1 1/2 cups cubed sweet potatoes 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper In a large saucepan over medium heat, combine coconut milk, coconut cream and garlic; cook and stir until coconut cream has melted, BUT DO NOT BRING TO A BOIL! Cool mixture to room temperature then add remaining ingredients; stir gently to combine then transfer to a 1-gallon freezer bag. Carefully squeeze the bag to force out any air then seal. the freezer 3 tablespoons ghee 1/4 cup diced onion 1 1/2 tablespoons arrowroot powder Make sure thawed chowder mixture is at room temperature (not cold!). In a large saucepan, melt the ghee over medium heat; add diced onion and sauté until translucent. Stir in arrowroot powder and cook for 2 to 3 minutes, but do not brown! Pour in only the liquid from the thawed chowder mixture, a little at a time, whisking away any lumps from the arrowroot powder. When you have a thickened, creamy mixture, add the remaining portion of the chowder mixture from bag, including the vegetables and seafood. Cook for about 15 minutes, stirring or whisking constantly to be sure the soup is smooth and creamy. When chowder comes to a light boil, it s ready to serve! Serving suggestion: Mexi-Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam rice till tender; drain; toss with salt, pepper, chili powder, chopped green onions and cilantro to taste). Add a relish tray of carrot, celery and jicama sticks and cucumber spears. 20 for the Freezer - Paleo - Volume 1 Page 18 of 26

19 Sweet Basil Scallops Recipe 13 Serves 2 1/2 tablespoons olive oil 1/4 cup ghee, melted 1/3 cup fresh lemon juice 3 tablespoons Dijon mustard 3 cloves garlic, pressed 1/2 teaspoon freshly ground black pepper 1 1/2 pounds fresh medium scallops In a medium bowl, whisk together first 7 ingredients (olive oil through black pepper); set aside and let melted ghee mixture reach room temperature. Place scallops in a 1-quart freezer bag and pour ghee mixture on top. Carefully squeeze the bag to force out any air then seal the bag. 1/2 cup chopped fresh basil leaves 1 tablespoon lemon zest Transfer all ingredients from the freezer bag to a deep skillet; cook over medium heat, stirring constantly until ghee has melted, keeping an eye on the scallops. Add basil and lemon zest; cook for 3 to 5 minutes, turning scallops several times until cooked through. Serve immediately. Serving Suggestion: A big spinach salad tossed with Leanne s Basic Vinaigrette. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 19 of 26

20 Citrus Baked White Fish Recipe 14 Serves 2 tablespoons fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1 tablespoon lemon zest 2 cloves garlic, pressed 2 tablespoons diced onion 4 (6 ounce) firm white fish filets Prepare marinade: In a bowl, whisk together all ingredients except fish fillets. Place fish fillets in a 1-quart freezer bag; pour marinade on top. Carefully squeeze the bag to force out any air then seal the bag. 2 tablespoons olive oil 1/4 cup ghee, melted 1 orange, sliced 2 limes, sliced Preheat oven to 325 degrees. Place fish fillets in a baking dish lightly coated with olive oil, reserving marinade. In a small saucepan, bring marinade to a boil over medium-high heat; remove from heat immediately and cool slightly. Spread 2 tablespoons of melted ghee over each fillet then pour the marinade on top; cover each fillet with lime and orange slices. Bake until fish flakes easily when tested with a fork, about 15 minutes. Serving suggestion: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee, salt and pepper till you get a mashed potatoes texture). Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 20 of 26

21 Spinach and Shrimp Casserole Recipe 15 Serves 3 eggs, beaten 1 cup canned full fat coconut milk 1/2 tablespoon lemon juice 1/2 tablespoon coconut amino s 1/8 teaspoon freshly ground black pepper 1 dash hot sauce 1 cup thawed frozen spinach with water squeezed out 1 pound fresh shrimp, peeled, deveined and chopped In a large bowl, whisk together first 6 ingredients (eggs through hot sauce); stir in spinach and shrimp until well combined. Place mixture in a 1-gallon freezer bag and carefully squeeze the bag to force out any air, then seal. 1/4 cup ghee 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, pressed 2 tablespoons olive oil 3 tablespoons sliced almonds Preheat oven to 350 degrees. Melt the ghee in a medium saucepan over medium heat; add chopped onion and bell pepper and sauté until tender, about 5 minutes. Stir in garlic and cook for 1 minute; remove from heat and let cool. Place preassembled ingredients from freezer bag in a large bowl; stir in cooled onion/bell pepper/garlic mixture. Lightly coat a rectangular baking dish with olive oil; add contents of the bowl and top with sliced almonds; bake for 30 minutes or until firm. Serving Suggestion: A big spinach salad tossed with Leanne s Basic Vinaigrette. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 21 of 26

22 Pork Tenderloin Stir Fry Recipe 16 Serves 2 pork tenderloins, trimmed of fat and sinew 1 tablespoon coconut aminos 1/2 teaspoon sea salt 1 orange, zest and juice Cut the pork into 1 inch strips. In a mixing bowl combine the coconut aminos, black pepper, salt, orange juice and orange zest. Whisk the ingredients together to make a marinade for the pork. Add the pork strips to the bowl and coat the pork well in the marinade. Place the pork in a 1-gallon freezer bag. 2 tablespoon coconut oil 2 cloves garlic, minced 1 red pepper, sliced 1 carrot, sliced 1 red onion, cut in half, sliced thinly widthwise 2 teaspoons freshly minced ginger 2 green onions, sliced thinly with white and green parts In a large sauté pan or wok heat the coconut oil. When the oil is hot add the pork tenderloin. Use a kitchen spoon to move the pork through the hot oil, quickly searing it. When the pork appears cooked add the minced garlic and continue to move the pork and the garlic through the hot oil, cooking it for two more minutes. Remove the pork and garlic from the pan to a clean bowl. Cover the pork to keep it warm and begin to cook the vegetables. Add the peppers to the hot oil in the pan. Use the same continual stirring method to move the peppers through the hot oil. When the peppers begin to soften add the carrot and the red onion. Continue to move the vegetables through the hot oil. You may wish to leave the vegetables a bit crunchy or cook them fully. For slightly crunchy vegetables cook the vegetables for two to three minutes in the hot oil. For well done vegetables, cook them for five minutes. When the vegetables are cooked to your liking add the cooked pork back to the pan. Add the ginger, sea salt and green onions. Stir the ingredients in the pan to combine them and allow them to cook for an additional minute or so to reheat the pork and to let the ginger cook. The stir fry is now ready to serve. Serving Suggestion: Serve steamed broccoli rabe on the side. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 22 of 26

23 Teriyaki Pork Tenderloin Recipe 17 Serves 2 tablespoons coconut aminos 1 tablespoon coconut oil, melted 2 tablespoons raw honey 1 tablespoon rice wine vinegar 1 tablespoon fresh lime juice 1 clove garlic, minced 1/2 teaspoon red pepper flakes 2 small pork tenderloins, fat and sinew removed In a large bowl, combine all ingredients except the pork tenderloins. Whisk the ingredients together to combine them well. Add the pork tenderloins to the bowl. Allow them to marinate at room temperature in the teriyaki marinade for 1 hour. Place the marinated pork tenderloins and any remaining marinade in a 1-gallon freezer bag. 1 tablespoon coconut oil, melted 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds Preheat an oven to 400 degrees. Brush a baking sheet with the melted coconut oil. Place any loose marinade from the freezer bag in a small sauce pan. Combine the sesame seeds and place them on their own baking sheet. Place the pork in the oven and allow to roast for 25 minutes. Bring the marinade in the sauce pan to a boil and then remove from the heat and hold at room temperature. After 25 minutes the pork will be medium well, yet still juicy. Remove the pork from the oven and let rest for 5 minutes, covered with aluminum foil. Then roll each tenderloin in the sesame seeds, coating the entire surface of the pork tenderloin. Slice the pork tenderloins into medallions and serve. Serving Suggestion: Serve steamed broccoli rabe on the side. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 23 of 26

24 Argentine Style Pork with Chimichurri Recipe 18 Serves 1 teaspoon paprika 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 lemon, zest 2 small pork tenderloins, fat and sinew removed Rub the pork tenderloins with the salt, dried spices and lemon zest. Coat the pork on all sides in the seasonings. Place the seasoned pork tenderloins in a 1-gallon freezer bag. 1 jalapeno, seeds removed, minced 2 cloves garlic, minced 1 lemon, zest and juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 tablespoons freshly chopped parsley 2 tablespoons freshly chopped cilantro Preheat an oven to 450 degrees. Place the pork on a baking sheet. Place the baking sheet in the oven. Roast the pork for 20 minutes. Next prepare the Chimichurri. In a mixing bowl combine the minced jalapeno and garlic. Add the lemon zest, olive oil, vinegar, salt and black pepper. Whisk the ingredients to combine them together. Next, fold in the chopped herbs. Hold the Chimichurri at room temperature, covered. If desired the Chimichurri can be made up to 2 hours ahead of time and left at room temperature. After 20 minutes the pork will be medium well and still juicy. Allow the pork to rest, covered with aluminum foil at room temperature for 5 minutes. Slice the pork tenderloins into medallions. Sauce the medallions with the Chimichurri and serve. Serving Suggestion: Steamed green beans and steamed baby carrots. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 24 of 26

25 Lemon Roasted Pork Tenderloin Recipe 19 Serves 1 tablespoon coconut oil, melted 1 teaspoon dried thyme 2 small pork tenderloins, trimmed of fat and sinew 3 lemons, sliced Rub the pork tenderloins with the coconut oil. Season the pork tenderloins with the sea salt, pepper, and dried thyme. Place the seasoned tenderloins and lemons in a 1-gallon freezer bag. 2 cloves garlic, minced 2 sprigs rosemary, leaves picked, chopped Preheat and oven to 450 degrees. Rub the pork tenderloins in the minced garlic and chopped rosemary, coating all surfaces of the pork. Place the pork tenderloins on a baking sheet. Place the baking sheet in the oven. Roast the pork tenderloins for 20 minutes. After 20 minutes the pork will be medium well and still very juicy. Remove the pork from the oven and allow it to rest for 5 minutes before serving and slicing. Serving Suggestion: Braised cabbage and steamed rutabagas mashed with coconut cream, salt, pepper and ground nutmeg. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 25 of 26

26 Pork Tenderloin with Parsley Sauteed Mushrooms Recipe 20 Serves 1 tablespoon coconut oil, melted 1 teaspoon dried thym 1/4 cup fresh chopped parsley 1 cup low sodium chicken broth 2 small pork tenderloins, trimmed of fat and sinew Rub the pork tenderloins with the coconut oil. Season the pork tenderloins with the sea salt, pepper, dried thyme and parley. Place the broth and seasoned tenderloins in a 1-gallon freezer bag. 1 tablespoon coconut oil, melted 1 shallot, minced 8 ounces crimini mushrooms, sliced 1 lemon, zest and juice 2 tablespoons freshly chopped parsley Preheat an oven to 450 degrees. In a sauté pan, heat the coconut oil until it is hot. When the oil is hot, sear the pork tenderloins on all sides until they are golden brown. Remove the pork tenderloins to a baking sheet and place them in the hot oven. Roast the pork tenderloins for twenty minutes. Next, prepare the mushrooms for the pork. Drain any leftover coconut oil from the sauté pan the pork was seared in. Reheat the pan and add the shallots. Sweat the shallots until they begin to soften. Add the mushrooms and stir the pan, helping the mushrooms become coated in the minced shallots. As the mushrooms begin to soften they will release liquid. Allow some of this liquid to cook out of the pan as you sauté the mushrooms. When the mushrooms are mostly softened add the chicken broth that the tenderloin was frozen and marinated in. Allow the mushrooms to simmer and continue cooking in the chicken broth, add the lemon juice and zest stirring often. Cook the mushrooms until the broth is evaporated. Remove the pork from the oven and allow it to rest for 5minutes. Slice the pork into medallions. Fold the chopped parsley into the mushrooms. Spoon some of the sautéed mushrooms over the pork medallions and serve. Serving Suggestion: A big spinach salad tossed with Leanne s Basic Vinaigrette. Copyright 2014 Leanne Ely All Rights Reserved. May be copied for individual personal use only. 20 for the Freezer - Paleo - Volume 1 Page 26 of 26

27 20 for the Freezer - Paleo Volume 2 20 for the Freezer - Paleo - Volume 2 Page 1 of 26

28 20 for the Freezer Paleo Volume 2 Recipe 1: Chicken Crepe Florentine Recipe 2: Tandoori Chicken Recipe 3: Chicken Piccata Recipe 4: Chicken Skewers Provencal Recipe 5: California Chicken Burgers Recipe 6: Asian Style Chicken Burgers Recipe 7: Jerked Chicken Burgers Recipe 8: Vietnamese Style Chicken Wings Recipe 9: Coconut Lime Chicken Wings Recipe 10: Curried Chicken Soup with Cilantro Recipe 11: Chicken Cacciatore Recipe 12: Oven Barbequed Chicken Recipe 13: Stuffed Chicken Breasts Provencal Recipe 14: Sticky Lemon Chicken Recipe 15: Orange Glazed Chicken Recipe 16: Cilantro Lime Chicken Recipe 17: Lemon Dill Salmon Skewers Recipe 18: Bacon Wrapped Scallop and Shrimp Skewers Recipe 19: Salmon Puttanesca Recipe 20: Crab Cakes with Rouille 20 for the Freezer - Paleo - Volume 2 Page 2 of 26

29 PROTEIN Boneless, skinless chicken breast (16) [R2] [R3] [R4] [R15] Ground chicken breast (3 pound) [R5] [R6] [R7] Chicken wings (72) [R8] [R9] Boneless, skinless chicken thighs (24) [R10] [R11] [R12] Chicken breast, bone in (4) [R13] Chicken thighs, bone in, skinless (8) [R14] Chicken tenders, boneless, skinless (12) [R15] Salmon fillet (64 ounces) [R17] [R19] Scallops (16, large) [R18] Shrimp (16, large) [R18] Lump crab meat (2 pounds) [R20] Eggs (12) [R1] [R5] [R6] [R7] [R20] Bacon (8 slices) [R18] CONDIMENTS Olive oil (4 ½ tablespoons + 1 teaspoon) [R4] [R10] [R13] [R17] Extra virgin olive oil (2 tps)[r19] Coconut oil (3 tablespoons) [R1] Balsamic vinegar (1 teaspoon) [R4] Apple cider vinegar (1/3 cup) [R12] Rice wine vinegar (1/4 cup + 1 tsp) [R8] [R14] Raw honey (5 teaspoons + 1/2 cup) [R1] [R6] [R8] [R9] [R12]**[R7] Ketchup, unsweetened (1/3 cup) [R12] Dijon mustard (1 tablespoon) [R20] Worcestershire sauce (2 tsp) [R12] Coconut aminos (6 tablespoons) [R6] [R7] [R9] [R14] Tabasco sauce (1 teaspoon) [R20] Sriracha (1/2 cup + 1 teaspoon) [R8] [R14] Green curry paste (1 tablespoon) [R9] Fish sauce (2 teaspoons) [R9] Sundried tomatoes (6, chopped) [R13] Black olives (6) [R13] Capers (1 tablespoon) [R13] 20 for the Freezer Paleo Volume 2 Assembly Shopping List PRODUCE Onion (2) [R8] [R10] Red onion (1/2)[R5] Green onions [R6] Shallots (3) [R13] [R20] Garlic (8 cloves) [R7] [R9] [R14] [R15]**[R3] [R4] [R10] [R11] Carrot (2) [R6] [R10] Celery (2 stalks)[r10] Ginger root (2 teaspoons, minced) [R6] Portobello mushroom (1) [R13] Jalapeno peppers (2) [R7] Pineapple (1/4 cup) [R7] Lemons (3 + 1 tablespoon) [R14] [R17] [R19] Limes (3 +1 tablespoon juice) [R7] [R8] [R9] [R16] Parsley (1 tablespoon) [R13] Dill (2 tablespoons) [R17] CANNED GOODS Unsweetened coconut milk (1 1/2 cup) [R5] [R9] Low sodium chicken broth, or homemade (1/2 cup)[r12] DAIRY CASE Unsweetened almond milk (1 1/2 cup) [R1] Ghee (1 teaspoon) [R1] SPICES Sea salt (keep on hand) Fresh ground black pepper (keep on hand) Cumin [R2] [R16] Coriander [R2] Cayenne pepper [R2] [R5] Chili powder[r12] Cardamom [R2] Ground cloves [R2] Allspice [R7] Ground ginger [R7] [R9] [R14] [R15] Oregano [R4] [R13]**[R3] [R4] [R10] [R20] Dried thyme [R7] [R11] Dry mustard [R12] [R14] Paprika [R20] Red pepper flakes [R7] DRY GOODS Arrowroot powder (3/4 cup) [R1] Baking powder (1 tablespoon) [R1] Almond flour (4 1/2 cups + 1tablespoon) [R3] [R5] [R13] [R20] Coconut flour (3/4 cup) [R6] [R7] OTHER Large zipper-topped plastic bags - 40 Wooden or metal skewers [R18] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [R1] [R6] = Recipe 1, Recipe 2, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu. 20 for the Freezer - Paleo - Volume 2 Page 3 of 26

30 20 for the Freezer Paleo Volume 2 At Time of Cooking Shopping List Recipe 1: Chicken Crepe Florentine 1 pound cooked chicken breast meat, cut into 1 strips 1 pound spinach, cooked, drained and chopped 12 slices lean deli ham 2 cups canned, unsweetened coconut milk 1 teaspoon arrowroot powder 2 tablespoons chopped chives **Broccoli spears **Zucchini **Red bell pepper **Mushrooms Recipe 2: Tandoori Chicken 1 cup canned, unsweetened coconut milk 2 tablespoons fresh lemon juice 1 tablespoon ketchup 1 teaspoon paprika 2 tablespoons ghee, melted 2 tablespoons chopped cilantro **Cauliflower **Kale Recipe 3: Chicken Piccata 3 tablespoons ghee, melted 3/4 cup low sodium chicken broth, or use homemade 1/3 cup fresh lemon juice 1/3 cup capers, drained 1/3 cup chopped parsley **Asparagus **Spinach **Extra virgin olive oil **Balsamic **Garlic **Oregano **Basil Recipe 4: Chicken Skewers Provencal 12 metal or bamboo skewers 1 medium red bell pepper, cubed 1 medium green bell pepper, cubed 24 small mushrooms 1 bulb fennel, cubed 1 cup almond flour 1/3 cup chopped parsley 1 tablespoon chopped fresh thyme 1 tablespoon lemon zest 1 clove garlic, minced 2 tablespoons olive oil **Spinach **Extra virgin olive oil **Balsamic **Garlic **Oregano **Basil Recipe 5: California Chicken Burgers 1 head green or red leaf lettuce, chopped 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil Sea salt and freshly ground black pepper, to taste 2 tablespoons chopped cilantro 2 plum (Roma) tomatoes, chopped 1 small red onion, chopped 2 avocados, pitted, peeled and sliced 1 tablespoon lime juice 1 teaspoon garlic powder 1 teaspoon hot pepper sauce 2 tablespoons coconut oil, melted **Cabbage **Red bell peppers Recipe 6: Asian Style Chicken Burgers 1 medium cucumber 1 medium red onion, chopped 1/4 cup red wine vinegar 1 tablespoon chopped fresh dill 3 tablespoons coconut oil, melted **Tomatoes 20 for the Freezer - Paleo - Volume 2 Page 4 of 26

31 Recipe 7: Jerked Chicken Burgers 2 oranges, peeled and sliced 1 medium red onion, sliced 1 medium green apple, peeled, cored and chopped 1 teaspoon lime juice 1 teaspoon raw honey 2 tablespoons chopped cilantro. 3 tablespoons coconut oil, melted **Zesty Colesolaw (cabbage, carrots, red onion, celery, radishes, zucchini, apple cider vinegar, raw honey, extra virgin olive oil, salt, pepper, dry mustard.) Recipe 8: Vietnamese Style Chicken Wings 1 tablespoon coconut oil, melted 1 cup chopped cilantro 1 cup toasted almonds, roughly chopped **Baby bok choy **Zucchini **Red bell peppers **Mushrooms Recipe 9: Coconut Lime Chicken Wings 1 tablespoon coconut oil, melted 2 tablespoons chopped cilantro 4 tablespoons flaked, unsweetened coconut, toasted **Kale **Cauliflower Recipe 10: Curried Chicken Soup with Cilantro 2 tablespoons ghee, melted 3 Granny Smith apples, peeled and chopped 1 medium onion, diced 2 cloves garlic, minced 1/4 cup raisins 3 tablespoons curry powder Sea salt and freshly ground black pepper, to taste 1 tablespoon tomato puree 1 quart low sodium chicken broth, or use homemade 1/2 cup canned, unsweetened coconut milk 2 tablespoons chopped cilantro **Spinach (with bacon bits, tomato, red onion, cucumbers) **Extra virgin olive oil **Balsamic **Garlic **Oregano **Basil Recipe 11: Chicken Cacciatore 1 cup almond flour 2 tablespoons ghee, melted 8 ounces assorted mushrooms, sliced 2 cloves garlic, minced 2 cups low sodium chicken broth 1 (15 ounce) can tomato puree 1/2 cup black olives, chopped Sea salt and freshly ground black pepper, to taste 1 bay leaf 2 sprigs fresh rosemary **Cauliflower **Broccoli Recipe 12: Oven Barbequed Chicken Sea salt and freshly ground black pepper, to taste 1 teaspoon cumin **Asparagus **Sweet potatoes Recipe 13: Stuffed Chicken Breasts Provencal 1 tablespoon fresh lemon juice **Brussels sprouts **Acorn squash Recipe 14: Sticky Lemon Chicken 1 tablespoon coconut oil, melted 4 tablespoons raw honey 1 tablespoon sesame seeds, white or black 2 tablespoon freshly chopped cilantro **Cauliflower **Bok choy **Green onions Recipe 15: Orange Glazed Chicken 1 tablespoon and 2 teaspoons coconut oil,divided 2 jalapenos, seeded and chopped 1/4 cup fresh orange juice 1 tablespoon coconut aminos 2 tablespoons rice vinegar 1 tablespoon raw honey Sea salt and freshly ground black pepper, to taste 3 scallions or green onions, thinly sliced **Cauliflower **Snow peas 20 for the Freezer - Paleo - Volume 2 Page 5 of 26

32 Recipe 16: Cilantro Lime Chicken 3 plum tomatoes, diced 1 jalapeno, seeded and chopped 1 radish, chopped 2 cloves garlic, minced 4 tablespoons freshly chopped cilantro 1 1/2 teaspoons sea salt 2 teaspoons freshly ground black pepper 1 teaspoon chili powder 1 tablespoon fresh lime juice **Aparagus **Cauliflower Recipe 17: Lemon Dill Salmon Skewers 8 wooden or metal skewers Sea salt and freshly ground black pepper, to taste 1 lemon, zest **Cabbage **Red bell pepper **Mushrooms Recipe 18: Bacon Wrapped Scallop Shrimp Skewers 1 mango, diced 1 red onion, diced 2 jalapenos, minced Sea salt and freshly ground black pepper, to taste 1 tablespoon fresh lime juice 1/2 teaspoon cumin 1/2 teaspoon chili powder 2 tablespoons freshly chopped cilantro **Arugala **Red onion **Bacon bits **Raisins **Extra virgin olive oil **Balsamic **Garlic **Oregano **Basil Recipe 19: Salmon Puttanesca 3 tablespoons coconut oil, melted and divided 1 red onion, diced 2 cloves garlic, minced 8 plum tomatoes, diced small 1 tablespoon red wine vinegar 1/2 cup kalamata olives, pitted, chopped 2 tablespoons capers, drained 1/2 teaspoon dried basil 1/2 teaspoon red pepper flakes 2 tablespoon freshly chopped parsley **Zucchini **Yellow squash **Tomatoes **Onion Recipe 20: Crab Cakes with Rouille 4 cloves garlic 4 roasted red peppers, store jarred, drained 1 egg yolk 1 lemon, juice 1 tablespoon extra virgin olive oil 1 teaspoon red pepper flakes 3 tablespoons coconut oil, for cooking the crab cakes **Coleslaw (cabbage, carrot, radish, cilantro) **Extra virgin olive oil **Balsamic **Garlic **Oregano **Basil 20 for the Freezer - Paleo - Volume 2 Page 6 of 26

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