Roasted Pumpkin and Sage Soup
Roasted Pumpkin and Sage Soup is a warm and comforting dish perfect for fall evenings. This creamy, fragrant soup combines the natural sweetness of roasted pumpkin with the earthy notes of fresh sage, creating a deliciously rich and satisfying meal that is also Paleo-friendly. Ideal as a starter or a main course, it pairs beautifully with a side salad or roasted vegetables.
| Ingredients | Quantity |
|---|---|
| Pumpkin | 4 cups, cooked and pureed |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Fresh sage | 1 tablespoon, chopped |
| Coconut milk (optional) | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove the seeds, and drizzle with olive oil. Roast in the oven for about 45 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until translucent.
- Once the pumpkin is roasted and cooled slightly, scoop out the flesh and add it to the pot. Stir in the vegetable broth and chopped sage. Bring to a simmer.
- Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Stir in coconut milk for creaminess if desired, and season with salt and black pepper to taste. Serve warm and enjoy!
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Herb-Crusted Pork Tenderloin
Herb-Crusted Pork Tenderloin is a flavorful and succulent dish that showcases the rich taste of pork complemented by a blend of aromatic herbs. This Paleo-friendly recipe is perfect for a cozy fall dinner, with its fragrant herb crust sealing in the juices of the tenderloin, resulting in a mouthwatering main course that pairs well with various side dishes.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Fresh rosemary | 1 tablespoon, chopped |
| Fresh thyme | 1 tablespoon, chopped |
| Garlic | 3 cloves, minced |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper to create a herb paste.
- Rub the herb mixture all over the pork tenderloin, ensuring it’s evenly coated.
- Heat a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides until browned.
- Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven, let rest for 5 minutes, slice, and serve warm. Enjoy!
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Sweet Potato and Chicken Casserole
Sweet Potato and Chicken Casserole is a hearty and nourishing dish that makes for a delightful fall dinner. Bursting with flavor, this casserole combines tender chicken, creamy sweet potatoes, and a medley of vegetables, all baked together to create a comforting one-dish meal that is both satisfying and Paleo-friendly.
| Ingredients | Quantity |
|---|---|
| Chicken breast (diced) | 1.5 pounds |
| Sweet potatoes (peeled and cubed) | 2 large |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Spinach | 2 cups |
| Chicken broth | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | 1 teaspoon |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat, then sauté the onion and garlic until fragrant and translucent.
- Add the diced chicken to the skillet and cook until browned, seasoning with salt, black pepper, and paprika.
- In a large bowl, combine cooked chicken mixture, sweet potatoes, spinach, and chicken broth. Stir to combine.
- Transfer the mixture to a greased casserole dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the dish is heated through.
- Let it cool slightly, garnish with fresh parsley, and serve warm. Enjoy!
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Maple-Glazed Brussels Sprouts
Maple-Glazed Brussels Sprouts are a delicious, sweet, and savory side dish that perfectly complements any fall dinner. These roasted Brussels sprouts are tossed in a delectable maple syrup glaze, which caramelizes beautifully, enhancing the natural flavors of the sprouts. This Paleo-friendly recipe is simple to make and will surely impress your family or guests.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Garlic powder | 1 teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Pecans (chopped) | 1/4 cup (optional) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine trimmed Brussels sprouts, olive oil, maple syrup, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Remove from the oven, drizzle with balsamic vinegar, and sprinkle with chopped pecans if using. Serve warm and enjoy!
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Spaghetti Squash With Spicy Meat Sauce
Spaghetti Squash with Spicy Meat Sauce is a hearty and satisfying dish that combines the unique texture of roasted spaghetti squash with a rich and flavorful meat sauce. This Paleo-friendly recipe is perfect for fall dining and offers a healthy alternative to traditional pasta dishes while still being comforting and delicious.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Ground beef (or turkey) | 1 pound |
| Olive oil | 1 tablespoon |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Bell pepper (diced) | 1 medium |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Tomato paste | 2 tablespoons |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Red pepper flakes | to taste |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing until softened. Add garlic and cook for another minute.
- Add the ground beef (or turkey) to the skillet, breaking it apart and cooking until browned. Drain excess fat if necessary.
- Stir in the diced tomatoes, tomato paste, chili powder, cumin, salt, black pepper, and red pepper flakes. Simmer for 15-20 minutes until the sauce thickens.
- Once the squash is cooked, use a fork to scrape out the strands and place them in a bowl. Top with the spicy meat sauce and garnish with fresh parsley. Serve warm and enjoy!
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Stuffed Acorn Squash
Stuffed Acorn Squash is a delightful and nutritious dish, perfect for fall dinners. This vegetarian-friendly recipe features roasted acorn squash halves filled with a savory mixture of ground meat, vegetables, nuts, and spices, making it a hearty meal rich in flavor and nutrients while staying true to Paleo principles.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Ground turkey or chicken | 1 pound |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Celery (diced) | 1 stalk |
| Carrot (diced) | 1 medium |
| Spinach (chopped) | 2 cups |
| Walnuts (chopped) | ½ cup |
| Sage | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Brush the flesh with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté the onion, garlic, celery, and carrot until softened.
- Add ground turkey (or chicken) to the skillet, cooking until browned. Stir in spinach, walnuts, sage, salt, and pepper, mixing until combined.
- Once the squash is done, carefully flip them cut-side up. Fill each half with the meat and vegetable mixture.
- Return to the oven for an additional 10 minutes to heat through. Serve warm, and enjoy!
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Beef and Vegetable Stew
Beef and Vegetable Stew is a hearty, comforting dish that warms you up on chilly fall evenings. Packed with tender chunks of beef, a variety of colorful vegetables, and aromatic herbs, this stew not only adheres to Paleo principles but also delivers rich flavors and nutrients that make it a perfect centerpiece for your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Beef (chuck or stew meat) | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (sliced) | 3 medium |
| Celery (sliced) | 2 stalks |
| Bell pepper (chopped) | 1 medium |
| Zucchini (sliced) | 2 medium |
| Beef broth (organic) | 4 cups |
| Fresh thyme | 2 teaspoons |
| Fresh rosemary | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Bay leaves | 2 leaves |
Cooking Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add beef chunks, seasoning with salt and pepper, and brown on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add carrots, celery, and bell pepper, cooking until tender.
- Return the beef to the pot, then add zucchini, beef broth, thyme, rosemary, and bay leaves. Bring to a boil.
- Reduce heat and let simmer for 1.5 to 2 hours, until beef is tender. Adjust seasoning if necessary.
- Serve warm, garnished with fresh herbs if desired. Enjoy!
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Cranberry Balsamic Glazed Salmon
Cranberry Balsamic Glazed Salmon is a deliciously sweet and tangy dish that brings together the rich flavors of salmon with a vibrant cranberry glaze. This recipe is perfect for a fall dinner, not only because it celebrates seasonal ingredients but also because it’s quick and easy to prepare, making it a great choice for busy weeknights or special gatherings.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6-ounce) |
| Fresh cranberries | 1 cup |
| Balsamic vinegar | 1/2 cup |
| Honey | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a small saucepan over medium heat, combine cranberries, balsamic vinegar, honey, minced garlic, salt, and pepper. Cook until cranberries burst and the mixture thickens, about 10 minutes.
- Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Brush the cranberry balsamic glaze generously over the salmon fillets.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve warm, garnished with freshly chopped parsley. Enjoy!
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Zucchini and Ground Turkey Skillet
Zucchini and Ground Turkey Skillet is a hearty and wholesome dish that combines lean ground turkey with fresh zucchini, making it a nutritious option for a fall dinner. This one-pan meal is not only easy to prepare but also packed with flavor, making it a perfect choice for a busy weeknight or a cozy family gathering.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Zucchini (sliced) | 2 medium |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Cherry tomatoes (halved) | 1 cup |
| Fresh basil (chopped) | for garnish |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until fragrant and translucent.
- Add ground turkey to the skillet, cooking until browned and cooked through.
- Stir in zucchini and Italian seasoning, cooking until zucchini is tender.
- Mix in halved cherry tomatoes, season with salt and pepper, and cook for an additional 2-3 minutes.
- Serve warm, garnished with fresh basil. Enjoy!
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Butternut Squash and Kale Salad
Butternut Squash and Kale Salad is a vibrant and nutrient-dense dish that celebrates the flavors of fall. This delightful salad combines roasted butternut squash with fresh kale, a handful of nuts for crunch, and a tangy dressing that ties all the flavors together. It’s a perfect side dish for your autumn dinners or a filling lunch option.
| Ingredients | Quantity |
|---|---|
| Butternut squash (cubed) | 1 medium |
| Kale (stems removed and chopped) | 4 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Pecans (chopped) | 1/2 cup |
| Cranberries (dried) | 1/3 cup |
| Feta cheese (optional, crumbled) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine kale, maple syrup, apple cider vinegar, and a pinch of salt. Massage the kale until it softens.
- Add the roasted butternut squash, chopped pecans, dried cranberries, and feta cheese to the kale mixture and toss gently to combine.
- Serve the salad warm or at room temperature. Enjoy!
Cauliflower and Leek Mash
Cauliflower and Leek Mash is a creamy and flavorful alternative to traditional mashed potatoes, perfect for those following a paleo diet. This dish combines tender cauliflower with sweet leeks, resulting in a light and comforting side that pairs beautifully with roasted meats or hearty fall vegetables.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium head |
| Leeks (trimmed and chopped) | 2 medium |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Coconut milk (or almond milk) | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh chives (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- In a large pot, bring salted water to a boil and add the cauliflower florets. Cook until tender, about 8-10 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat, then add chopped leeks and garlic. Sauté until soft and fragrant, about 5 minutes.
- In a food processor, combine the cooked cauliflower, sautéed leeks, and coconut milk. Blend until smooth and creamy.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh chives. Enjoy!
