Easy Paleo Creamed Kale Recipe

I had a lot of kale left over and really didn’t feel like eating broccoli with our steaks for dinner, so I decided to try something new. Kale is very high in Vitamin K, A and C and is the #1 leafy green vegetable. It’s that good for you! I’m definitely going to be making this at least once a week now to replace broccoli that we eat pretty much every day.

Paleo Creamed Kale Recipe

As much Kale leaves as you want or have

1 can full fat coconut milk

sea salt

coconut butter

Optional Ingredients- Cooked bacon pieces, sauteed mushrooms, sauteed onions and/or minced garlic

In a saute pan melt a few tablespoons of coconut butter over medium heat and add in your Kale leaves.

Cook for about 5 to 1o minutes until it’s soft. Then add your can of coconut milk.  Don’t worry if it’s too much milk for the mixture, it’s just for taste and the milk doesn’t need to thicken. Cook for a couple of minutes and you are all done! To change it up you can add cooked bacon pieces, sauteed mushrooms, sauteed onions and/or minced garlic . Enjoy!

Paleo Bacon Butternut Squash Puree

My husband recently took me out to eat for my birthday at a really nice steakhouse and I ordered their butternut squash puree and was blown away by how good it was.  I don’t think it was really Paleo because it tasted like it had heavy cream in it, so I had to make a Paleo version, and I must this, it came out really good!

Paleo Bacon Butternut Squash Puree

2.5 lbs butternut squash

3/4 cup coconut spread or butter, melted

1 small yellow onion

1 package nitrate free bacon

1 tbsp minced garlic

1 cup gluten free chicken broth

4 tbsp coconut nectar or sweetener of your choice

Bake butternut squash in oven on 350 for about 1 hour 15 minutes till soft. Let cool. Peel the onion and throw in a food processor and mix well.  Scoop out seeds from the squash and scoop out the squash and throw in the food processor. Cook your bacon over medium heat on the stove until crispy. Add the bacon into the food processor along with the rest of your ingredients. Mix well. Enjoy!

Paleo Roasted Rosemary Carrots

This is a great easy, quick side dish to add to any meal.  I usually marinate the carrots for a few hours before cooking, but you don’t have to.

Rosemary Roasted Carrots Recipe

Baby Carrots

Olive Oil

Rosemary

sea salt

Honey/Agave/or maple syrup

There are no specific measurements, because it just depends on how many carrots I have on hand and how much I want to make, but just take your carrots and throw into a freezer bag, drizzle with olive oil, a little honey, sea salt, and sprinkle with rosemary.  When ready to cook bake on 350 degrees for 30 minutes, you can broil the last 5 minutes. Enjoy!

Paleo Zuppa Toscana Soup Recipe

This is by far one of my favorite soup recipes.  Every time I went to Olive Garden I always ordered the Zuppa Toscana soup instead of salad, and this taste just like it, except it’s a little sweeter because of the sweet potatoes. Whenever I feel sluggish as if I’m about to get sick, I eat this up to 3 times a day, and it always seems to help.  Kale has lots of fiber, vitamin C, vitamin K, vitamin A, high in antioxidants and iron, so it’s a powerhouse food that you should include in your diet.   The broth feels so good on your throat when you are having a sore throat. It has also seemed to really help with leg cramps during pregnancy for me.This recipe makes a lot of soup, so I usually freeze half of it for a later date.

Paleo Zuppa Toscana Soup Recipe

1 lb ground italian sausage

1 package nitrate free bacon, chopped

2 medium to large sweet potatoes

1 1/2 tsp crushed red pepper

1 large yellow onion, diced

2 tsp minced garlic

1 can coconut milk

11 cups water

kale

Pour 11 cups of water into a soup pot and start to boil. Chop sweet potatoes into bite size pieces leaving skins on, and put into boiling water.  Boil for about 30 mins tills soft. While that is boiling, cook Italian sausage on stove, then set aside in bowl.  Using same pan with the grease in it add chopped bacon and cook for about 5 mins, then add diced onion and cook for about 20 mins till almost done, then add minced garlic and cook till bacon is crispy. (The garlic seems to burn easily so leave that till the end). When your bacon/onion mixture is all done add it to your soft sweet potato/boiling water.  Then throw in your can of coconut milk.  Add as much kale as you want, rinse it and tear or cut with shredding scissors.  I use the whole stalk, because the kale shrinks and I want a lot of vitamins in my soup.  Enjoy!

Paleo Roasted Rosemary Sweet Potatoes Recipe

Always choose sweet potatoes over a regular potato.  They have less carbs, lots of beta carotene, lots of fiber and vitamins A, C, and E.  I like to eat sweet potatoes when I feel like eating something sweet.  They do have more sugar than a potato and do have carbs in them, so don’t go overboard and eat them all the time.  I probably eat them about twice a week cooked different ways.

Paleo Roasted Rosemary Sweet Potato Recipe 

(makes 4 servings)

2 sweet potatoes

olive oil

sea salt

rosemary

pepper

Preheat oven to 425 degrees.  Cut sweet potatoes in thin slices and spread on cookie sheet.  Drizzle olive oil and sprinkle with rosemary, sea salt and pepper.  Bake 30 mins.  Set oven to broil and broil each side for 5-10 mins.  You can drizzle more olive oil, rosemary, sea salt and pepper on the other side once you flip them to broil each side. Enjoy!

 

Substitute For Mashed Potatoes- Mashed Parsnip Recipe

 

While eating Paleo it’s highly recommended to stay away from potatoes.  They are higher in carbs and you can get more vitamins with other vegetables like sweet potatoes, parsnips or cauliflower.  I had started making mashed cauliflower, but it really wasn’t that great, then I found the parsnip.

A Parsnip (shown below) is in the carrot family and is low in carbs,  and high in Vitamin A,  C, fiber and folate. You can basically use them any time you would use a potato.  It has a bit of a sweet flavor to it. Everyone who has tried my parsnips have like them, so they are sure to be a hit when you serve them.  We eat them about once a week and they can be found at your local grocery store for about $2. One bag will feed 3, unless you’re feeding my husband, then it will only feed 2. Enjoy!

Mashed Parsnip Recipe- (you can follow this recipe or use your same old recipe as making mashed potatoes)

1 bag parsnips

gluten free chicken broth (or coconut butter, or butter)

sea salt

pepper

Set a pot of water to boil.  While you are waiting for that, peel and chop your parsnips so they will cook faster.  Toss parsnips into boiling water and boil for about 30 mins till soft.  When done, remove and strain.  I then use my handy dandy food processor, (you can use hand mixer), to puree it.  I then add a little chicken broth and salt and pepper till i’m satisfied with the texture and flavor.  Sorry, I can’t give you exact measurements, but just the same as when you make mashed potatoes, you eye ball it. Enjoy!