Mashed Faux-Tatoes [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

MASHED FAUX-TATOES

1 head cauliflower (about 4 cups)
4 Tblsp butter or coconut oil
1/2 tsp Herb Salt Blend [2 parts herbs, 1 part sea salt....I used parsley]
Black pepper to taste

• Chop the cauliflower into roughly 2-3 inch pieces
• Steam the cauliflower until it is fork tender. [I have found putting them in a large glass bowl with about 1/2 cup water and cover with plastic wrap. Microwave for about 10-12 minutes. Drain them really well!]
• Place cooked cauliflower in a food processor. Add the butter and herb blend and black pepper.
• Puree until smooth and creamy.

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Balsamic Braised Short Ribs SLOW-COOKER [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SLOW-COOKER
BALSAMIC BRAISED SHORT RIBS

2 Tblsp Savory Spice Blend [2 T Rosemary, 1/2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1/2 T Paprika, 1 tsp Black Pepper]
2-3 lbs of bone-in beef short ribs
1 Tblsp coconut oil
1 15-oz can plain tomato sauce
1/2 cup balsamic vinegar
4 whole dried dates
6 cloves garlic, smashed

• Rub the Spice Blend into the short ribs.
• Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.
• Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
• Shred the meat off the bones and serve while warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Candied Carrots [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CANDIED CARROTS

8 large carrots, peeled and chopped into 1/2 inch pieces

4 dates, pitted and chopped

2 Tblsp melted coconut oil

Sea salt to taste

• Preheat oven to 375 degrees F.
• Place the carrots and dates into an over-safe dish, and top with the melted coconut oil. Toss to coat, and sprinkle with sea salt to taste.
• Bake for approx. 20-30 minutes or until the carrots are fork-tender.

This recipe is directly from Practical Paleo by Diane Sanfilippo