Primal and Paleo Recipes

My Primal and Paleo recipes focus on animal protein (including fermented dairy), vegetables, good fats and good carbs (such as root vegetables and fruit), while avoiding grains, beans, legumes and refined sugar.

Turkey Chili

What to do with leftover turkey? Lots of ideas here: leftover turkey recipes. Today I made turkey chili – a thick, aromatic stew of leftover turkey, onions, tomatoes and spices. Click for the recipe

Butternut Squash Souffle

Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.

Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe


This delicious fish chowder is hearty and filling and makes a wonderful, nutritious winter meal. It’s especially easy to make if you use leftover fish and veggies as I did tonight, but the recipe below also provides easy instructions in case you need to cook the fish and veggies first. Click for the recipe

Cranberry Cake

I love cranberries. They are so pretty, and I love the way their natural tartness complements sweet baked goods. This gluten free, almond flour cranberry cake is delicious, and since it’s not super sweet, I love serving it for breakfast. Such a wonderful winter treat! Click for the recipe

Beef Jerky Recipe: Paleo and Gluten Free

Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.

It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine). Click for the recipe

Stuffed Pumpkin

These adorable little stuffed pumpkins are so delicious! They make the perfect fall entree. Serve these stuffed pumpkins with some tossed greens for an easy dinner that you can make in advance and keep in a warm oven for an hour or so before serving. They also reheat nicely in the microwave. To eat, use your fork to scoop out some pumpkin flesh with some of the filling in each bite. Click for the recipe

Chinese Spare Ribs

These delicious Asian-style spare ribs are slowly cooked in a slow oven, lovingly basted with an Asian-style marinade, until they reach tender, caramelized, sticky perfection. Click for the recipe