Simple Recipes ANYONE Can Follow

Main Dishes

Shrimp & Veggies

–          Cut up veggies (onion, zucchini, broccoli, cauliflower, peppers, mushrooms, carrots, etc)

  • Sauté these in Kerrygold Butter until tender to your liking (medium heat)
  • Add garlic and shrimp near the end of cooking (if raw shrimp it should cook till pink – about 3-4 minutes; if precooked it just needs heated (2-3 minutes))
  • Optional: turmeric, salt, pepper, ginger

Flank Steak or Chicken Fajitas

–          Cut up veggies (onion, zucchini, broccoli, cauliflower, peppers, mushrooms, carrots, etc)

  • Sauté these in Kerrygold Butter until tender to your liking (medium heat)

–          Slice flank steak or other comparable steak (slice ¼ inch thick)

  • Add steak once veggies have softened slightly (cook till steak has lost all its pink)
  • Optional: Cayenne, chili powder, paprika, turmeric, salt, pepper, garlic, etc
    • If using chicken – cook the chicken first then add the veggies etc

Big Ass Salad

–          Bed of greens (spinach, kale, romaine, arugula, etc)

–          Veggies (tomato, cucumber, carrot, broccoli, cauliflower, peppers, etc)

–          Miscellaneous (avocado, olives, etc)

–          Protein (tuna, sardines!!, chicken, beef, etc)

–          Dressing: see below recipes

Pork Loin

–          Preheat oven to 325

–          Season pork (all sides) with salt, pepper, garlic powder, paprika (thyme, rosemary, sage if desired)

–          Place in shallow baking pan and cook about 90 minutes (internal temp of 145)

Stuffed Cabbage (or green/red/orange/yellow bell pepper)

–          Any protein (I recommend grass fed ground beef) 1 lb uncooked mixed with the following

  • 2 green onions chopped (or ½ yellow onion), 6 garlic cloves chopped, 2 tbs dry red wine, 1 tsp salt, 1 tsp pepper, 1 tbs Dijon mustard, 1 egg

–          Steam or boil separated cabbage leaves till semi tender and malleable

–          Fill each leaf with about ¼ cup of meat mix and wrap it like a burrito

–          Place in glass baking dish and put ¼ cup water in bottom

–          Cover with foil and bake at 350 for 1 hour

Grill Dishes : Burgers, Pork Chops, Shish kebobs, Fish

Side Dishes

Mashed Sweet Potato (or Cauliflower)

–          Place 6 – 8 pealed sweet potatoes (2 head cauliflower) in a crock pot (6-8 hours) with ¼ cup water

–          Mash with ¼ – ½ stick Kerrygold butter

–          Add pecan/walnuts if desired (not cauliflower) – bacon pieces also a good addition 😉

Collard Greens

–          Get bacon pieces going in a large pot and cook a few minutes (5) at medium heat

–          Add ½ onion chopped and cook till onions opaque and soft

–          Add ¼ cup apple cider vinegar

–          Add ¼ cup water

–          Add 2 lbs of collard greens (big bag) and 1 tsp salt

–          Cover and cook at low/med temp until leaves are dark green wilted and soft

–          Salt and pepper to taste

Steamed Veggies & or Side Garden Salad

–          Any veggies (broccoli, cauliflower, asparagus, carrots, etc)

–          Add liberal amounts of Kerrygold butter

Salad Dressing

Olive Oil Dressing

–          3 parts olive oil

–          1 part apple cider vinegar

–          1 part water

–          Garlic to taste

–          Oregano, sea salt, pepper, etc




Comments (17)

My breakfast this morning was great! I just layered the ingredients below. Took just a couple of minutes because I cook bacon each Sunday for the week. HunterCattle bacon is fantastic, though pricey.

2 Eggs (poached, scrambled, fried)
2 pieces of bacon
sliced plum tomato
sliced avacado

This salad isn’t named that cause is causes you to have a “Big Butt” is it. Cause if so, I won’t be eating that! 🙂

The recipes look good. I’m looking forward to trying some of these. I have always tried to eat relatively healthy but its pretty obvious now that I haven’t been doing a good job. I can already tell that my meals are going to take a lot more planning ahead and preparation/cook time than before but the quality of each meal should be much better. This is gonna be like eating granny’s cooking every day! As I cleaned out my fridge and cabinet last night, I couldn’t believe that I am actually going to do this!

Step in the right direction Jed…keep up the good work…nothing worth it is ever easy…

Printing these off so I can follow them….thanks for sharing! And I need to go to Hunter Cattle asap!

oh..forgot to ask, “Is this where we will share recipes? Or where would you like those posted?”

That’s fine for now…we will see how many we get….

RECIPE for Balsamic and Rosemary Chicken

3 boneless, skinless chicken breasts
1 tbsp extra virgin olive oil
salt and pepper, to taste
2 cloves minced garlic
2 tbsp fresh rosemary, minced
1/4 cup balsamic vinegar

Rinse chicken and pat dry. Place on baking dish. Drizzle olive oil over all the chicken and lightly rub evenly over chicken. Sprinkle with salt and pepper Press the garlic and rosemary into the chicken breasts. Roast on 400 degrees for about 20-25 min. Remove from oven and pour balsamic vinegar over the chicken. Done!

This is a favorite recipe from

Bacon, grape & broccoli recipe
Serves 6


2 or 3 heads of broccoli, depending on their size;
1 1/2 cup red or green grapes, halved;
10 slices bacon;
1/2 chopped onion;
1/2 cup slivered or chopped almonds;
1 1/4 cup paleo mayonnaise;
1/4 cup lemon juice.

Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
While the bacon cooks, cut the broccoli in small florets. You can use the stalks as well, making sure to cut it in pieces about the same size as the florets.
Mix the florets with the almonds, chopped onion and halved grapes.
Once the bacon is cooked and crispy, crumble and add it to the salad.
In a separate bowl, mix the mayonnaise with the lemon juice.
Mix the dressing with the salad, mix well, serve and enjoy!

**note! ** this taste the best when it has a day to sit, so prep a day prior to eating, the flavors are so much richer!

mmmmm….need to try this, Carol…where do you get the mayo?

Wendi, I made it from a recipe from the same website! Easy and quick 🙂

gonna go check it out..thanks!

Crusted Chicken

2-3 egg, beaten
6 Tbs water
1/2 tsp sea salt (optional)
1/4 tsp freshly ground black pepper
1 cup almond flour
1 lb boneless, skinless chicken breasts, cut into 3 strips each

Preheat oven to 350° F.
Combine egg and water in a shallow bowl. Set aside.
Place nut flour on a plate, and mix in sea salt (optional) and black pepper.
Dip chicken in egg mixture, then pat moistened chicken in nut flour.
Coat chicken with flour on both sides. For thicker coating, repeat above procedure.
Place coated chicken on a metal baking sheet and bake for about 25-35 minutes, or until fully cooked.

Squash Casserole (from Paleo Comfort Foods)

2 pounds yellow squash, sliced into rounds
1 onion, thinly sliced
3/4 cup coconut milk
1/2 cup almond meal
1/4tsp paprika
1/2 cup peans, coarse chopped

Preheat oven to 350….place squash and onions in medium-sized sauce pan.
Fill the pan with enough water to cover veggies. Cover and cook on med to med-high heat until veggies are translucent and soft.
Drain the water and place back into pan.
Mix the coconut milk, almond meal and paprika into the squash /onion mixture and stir until well combined.
Place mixture in casserole dish and sprinkle the top with the pecans.
Bake for app 20 minutes or until mixture is very bubbly and somewhat thickened and pecans are golden brown.

ps…I usually have to cook a little longer because it tends to be runny/watery if I don’t….

Berry Balls
3 cups unsweetened shredded coconut
1 16 oz bag of unsweetened frozen blueberries
2 egg whites [not whipped, separated over the mixing bowl]
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat oven to 300 degrees.

In a small saucepan thaw the frozen blueberries and bring to
a boil over medium heat. Stir constantly until the liquid reduces
by a quarter and is fairly thick but not syrupy. In a medium
mixing bowl pour the coconut and berries together. Add vanilla
and almond extracts and stir to combine well. Then add egg whites
and stir to combine. Place tablespoon amounts on well greased
cookie sheets and bake until dry and slightly brown on top, about
10-15 minutes.

I am making this on Tuesday for a last morning Breakfast on Wednesday sounds yummy!

Paleo Breakfast Casserole

6 servings:  295 calories, 15 fat, 17 carbs, 2.7 fiber and 21 protein

1/2 pound breakfast sausage
2 cups diced sweet potatoes (what I got from 1 large one)
3 cups baby spinach, chopped
3 cups egg beaters
salt and pepper to taste
2 tablespoons chopped pickled jalapenos
2 ounces shredded cheddar cheese
4 baby peppers, sliced thin for the top
Cook sausage in a skillet until no longer pink.  Microwave the sweet potato for 4 minutes.  I drained any fat off the sausage and then tossed in the sweet potatoes and cooked for another couple minutes (no onions in mine!).  Then just mixed it all together in my baking dish – and topped it with the cheese and the sliced peppers.  Mine took about 50 minutes to bake (my oven may be slow) so check yours after 30-40 minutes.

( minus the cheese!)

I personally enjoy cauliflower rice(it usually ends up as a pilaf for me). All you do is put the cauliflower florets in a bowl, microwave for 3mins. After, throw them in your food processor(do NOT use a blender, that’s how I broke my Mom’s). Sauté garlic, onions, & peppers if you’re fancy. After a minute or so, throw in the fronded cauliflower. And season & cook to taste.

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