Turkey Meatball Soup

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Ugh! It’s snowing right now. Growing up in Missouri, I use to love snow. It was actually perfect. The few times a year that we were blessed with the white stuff, it would cause havoc for a day or two. School would be cancelled and it gave you a great excuse to be a hermit for a couple of days. Then it would melt and you could go on with your life. After living in Chicago for the past decade, I have grown to despise the icy little flakes. Mainly because I know that once we get a good snow, it will basically be a permanent fixture on the ground until March. Man, I sound like a crab today! I guess I just wasn’t prepared for snow yet! On the bright side, it was a great reason to make a tasty soup! I love this turkey meatball soup because it is fast to make…and it tastes good!

Turkey Meatball Soup


  • 2 tablespoons of fat (I usually use grass-fed butter or coconut oil)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 carrots, peeled
  • 2 cans diced tomatoes
  • 2 tablespoons tomato paste
  • 4-5 cups of chicken broth
  • 2 cups baby spinach
  • Sea salt and pepper to taste


  • 1-1 1/2 pounds ground turkey
  • 1 1/4 cups almond meal
  • 1/2 sweet potato, grated
  • 2 eggs
  • 2 tablespoons coconut milk
  • 1/2 teaspoon parsley
  • 1/4 teaspoon paprika


  1. Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
  2. Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
  3. Add tomato/ carrot mixture to your pot. Add chicken brother and the other can of diced tomatoes, bring to a boil and then reduce heat and simmer for 10-15 minutes.
  4. While your soup is simmering, in a medium bowl, mix together all the meatball ingredients. The meatball mixture is going to be really soft and difficult to form into meatballs. I actually prefer to use a cookie dough scooper and kind of just plop the meatballs into the soup!
  5. Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
  6. Add spinach to the soup and cook until the spinach is wilted.
  7. Serve hot!


Sweet Potato Crab Cakes

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Sweet Potato Crab Cakes by Fast Paleo

I love fancy little appetizers like this one. It’s just so hard to find a pretty paleo appetizer. It takes a little time, but I always think crab cakes are worth the effort. :)  This recipe calls for a donut hole maker, which I do not own, so I used my mini muffin pan and just used a cookie dough scoop to put into the pans. I also had a little left over and pan-fried into patties. Not as pretty, but even more delicious!

Simply Grilled Salmon

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Simply Grilled Salmon by Multiply Delicious
To be honest, salmon is not a dish that is unanimously approved in my house. My son loves it, my oldest daughter hates it, and the other two are somewhere in the middle. So, I’m not gonna lie- only 2 of the 4 kids approved this one. Overall, four out of six of us thought it was great! I substituted the seasonings. Instead of pizza seasoning and oregano, I just used 1 1/2 teaspoons of Italian seasoning.
I served it with the suggested side of zucchini noodles with the roasted sweet potatoes. I have made zucchini noodles for quite some time, but adding the sweet potatoes is genius! It gives this burst of sweetness that is wonderful. So I guess, if you like salmon- you’ll love this! If you don’t, I’m not sure this dish will persuade you…but I thought it was yumm-o! :)

Savory Grain-Free Stuffing

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Is it dressing or stuffing? I call it dressing because I don’t stuff my bird with it. I prefer to put it in a casserole dish and serve beside the turkey…hence dressing. Whatever you call it, it is wonderful. I have been experimenting with paleo versions of dressing because it is my favorite Thanksgiving dish. Also, because I am well aware that traditional stuffing/dressing will likely send me into a carb coma. My husband told me that he is more excited about this paleo substitute over any other I have ever made! He, like me, equates Thanksgiving to a heaping pile of dressing, but I really think that you will never miss the real deal with this alternative.
Another plus to this dish is that you can make it the night before. If this is the route you want to take, I would caution about using the turmeric though. It tasted great when I made it, but by the next day the whole dish took on a fluorescent yellow tint (not exactly what you want for your Thanksgiving table). Next time, I will try it without this spice. There are so many other wonderful flavors, that I don’t think the turmeric would be missed.
Note: I also did use the sausage (not sage flavored, just regular). There are just some things that taste better with sausage and Thanksgiving dressing is one of them!

Beef Stew

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My crockpot gets a lot of use, especially when it’s cold outside. How can you not like something that basically requires you to dump a bunch of ingredients into a pot and leave it alone? These are the kind of meals that keep me from running through a drive-thru in utter desperation because I have to be in 3 places at once. My beef stew recipe is exactly this kind of meal! I used a head of roasted garlic (mainly because I like it), but if you don’t have time for this you can substitute it with 3 minced garlic cloves. I would totally recommend tossing a few bulbs in the oven weekly, though. Roasted garlic is so yummy, plus it makes your house smell awesome! This is also great to freeze, so go ahead and make a double batch! :)

Beef Stew


  • 3 lbs grass fed stew meat
  • 1 tablespoon bacon fat (or coconut oil)
  • 1 onion
  • 1 head roasted garlic or 3 garlic cloves, minced*
  • 1 6 oz can tomato paste
  • 1/3 cup red wine (I used 2 buck chuck from Trader Joe’s)
  • 3 cups beef broth
  • 3 sweet potatoes, peeled and diced
  • 4 carrots, peeled and chopped
  • 1 sprig of rosemary leaves
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 bay leaf


  1. Heat fat in skillet over medium-high heat. Saute onion until translucent and soft. Add meat and sear until outside is browned. Do not cook entirely!
  2. Transfer to crockpot. Cook wine in skillet about 1 minute. Be sure to scrape all the particles stuck on the pan up!
  3. Pour wine and all other ingredients into crockpot. Cook on low setting for 8-12 hours.

Note: I like to put my crockpot on high for the first hour, just to get the temp up before I switch it to low. I also like to make this at night and let it cook while I sleep. Then I switch my crockpot over to the “Keep Warm” setting and dinner is basically ready for whenever I feel like serving it!

* To roast garlic- take whole bulb and chop the top off to expose the bulbs. Place in a piece of aluminum foil and drizzle with olive oil. Wrap up and place in the oven at 350 degrees F for approx. 30 min.


Chicken BLTs!

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I love BLTs, but unfortunately they are not exactly “paleo-friendly”. That is why I was so pumped when I stumbled upon this recipe. You basically use a chicken breast as your bread! Hey, don’t knock it until you try it! It is super yummy! Pair this tasty “sandwich” with sweet potato wedges…so good!

This recipe was adapted from Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) by Mark Sisson and Jennifer Meier

Chicken Breast BTLA

Ingredients (makes 4 sandwiches)

  • 4 boneless chicken breasts
  • 4 tablespoons paleo mayonnaise
  • 8 slices bacon
  • 4 pieces of lettuce
  • 2 tomatoes, thinly sliced
  • 2 avocados


  1. Cook bacon in skillet over medium-high heat.
  2. While bacon is cooking, butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected.
  3. Once bacon is finished cooking, drain a little of the bacon fat (make sure you save some though!) Place the chicken breasts in the pan opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
  4. Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich!

Stuffed Hamburgers with Sweet Potato Wedges

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Sometimes I like keeping things simple in the kitchen, and it doesn’t get much simpler than a hamburger! Since we have to go bunless, we prefer to wrap it up with a piece of lettuce (we like romaine). My only complaint of not having a bun is that you don’t have anything to hold together all those yummy toppings like mushrooms, onions, avocados, bacon, or jalapeños. That’s why the stuffed burger is so perfect! You stuff the inside with your toppings and its contained in this nice little “meat package”. I made mine with bacon, sautéed onions, and avocados…but choose whatever toppings sound good to you! My kids love these paired with my sweet potato wedges.

Stuffed burger

2-4 pounds of grass-fed beef (approx. 3 burgers with each pound)

1 tablespoon garlic powder

Salt and pepper to taste

1/2 lb bacon

1 onion


Whatever other toppings you like…mushrooms, jalapeños

1. Mix ground beef, garlic powder, salt, and pepper. Form into baseball size balls.

2. Divide each ball in half and form 2 patties. Place toppings on top of one patty, then cover with other patty. Press seams together and form one large patty.

3. Grill on med to med-low heat for 8-10 minutes on each side. These are big burgers, so they take a little longer for the inside to cook.

4. Serve with lettuce and tomato slices if desired.

Sweet potato fries

5-6 med. sweet potatoes

1 tablespoon coconut oil melted

1 tablespoon cinnamon

1 teaspoon garlic powder

1/2 teaspoon sea salt

1. Peel and cut sweet potatoes into wedges.
2. Place on a baking sheet and toss with remaining ingredients until evenly coated.
3. Bake at 425 degrees F for approx 20 min. or until they look a little crispy