Hearty Beef Stew With Root Vegetables
Hearty Beef Stew with Root Vegetables is a comforting and nourishing dish perfect for fall. This paleo-friendly stew combines tender chunks of beef with a variety of root vegetables, creating a hearty meal that warms the soul. Rich in flavor and nutrients, this dish is a great way to enjoy the seasonal produce while adhering to a paleo diet.
| Ingredients | Quantity |
|---|---|
| Beef stew meat | 2 lbs |
| Carrots | 4, chopped |
| Parsnips | 3, chopped |
| Potatoes | 2, diced |
| Onion | 1, diced |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Olive oil | 2 tbsp |
| Bay leaves | 2 |
| Fresh thyme | 1 tsp (or 1 tbsp dried) |
| Salt | to taste |
| Black pepper | to taste |
- In a large pot, heat olive oil over medium heat and brown the beef stew meat.
- Add the onion and garlic, sauté until they are fragrant and translucent.
- Stir in the carrots, parsnips, and potatoes, cooking for a few minutes.
- Pour in the beef broth, add bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours until the beef is tender and vegetables are cooked through.
- Remove bay leaves, adjust seasoning, and serve hot. Enjoy your hearty beef stew!
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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and velvety puree that captures the essence of fall with its sweet and nutty flavor. This paleo-friendly soup is not only delicious but also packed with nutrients, making it a comforting dish to enjoy on cooler days. Serve it as an appetizer or a light meal, and feel free to pair it with some paleo-friendly bread for a satisfying experience.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large |
| Olive oil | 2 tbsp |
| Onion | 1, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Fresh sage | 1 tbsp, chopped |
| Salt | to taste |
| Black pepper | to taste |
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and brush with olive oil, seasoning with salt and pepper. Roast for about 30-40 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
- Scoop out the roasted squash flesh and add it to the pot, along with the vegetable broth and fresh sage. Bring to a boil, then reduce to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender, then stir in the coconut milk.
- Adjust seasoning as needed, serve hot, and enjoy the cozy flavors of roasted butternut squash soup!
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Lemon Herb Roasted Chicken
Lemon Herb Roasted Chicken is a delightful and savory dish that showcases tender chicken infused with fresh herbs and zesty lemon. This paleo-friendly recipe is perfect for a cozy fall dinner, offering a juicy and flavorful meal that will please the whole family. Serve it with roasted vegetables or a mixed green salad for a balanced and satisfying dinner.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 3-4 lbs |
| Olive oil | 4 tbsp |
| Fresh lemon juice | 2 lemons |
| Garlic | 4 cloves, minced |
| Fresh rosemary | 2 tbsp, chopped |
| Fresh thyme | 2 tbsp, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Lemon slices | from 2 lemons |
| Chicken broth | 1 cup |
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
- Rub the marinade all over the chicken, including under the skin and inside the cavity.
- Stuff the cavity with lemon slices and place the chicken in a roasting pan. Pour chicken broth around the chicken.
- Roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (75°C), basting occasionally with pan juices.
- Let the chicken rest for 10-15 minutes before carving and serving. Enjoy your flavorful Lemon Herb Roasted Chicken!
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Stuffed Acorn Squash
Stuffed Acorn Squash is a delicious and hearty paleo-friendly dish perfect for a fall dinner. The sweet, nutty flavor of roasted acorn squash pairs beautifully with a savory filling that typically features ground meat, vegetables, and spices. This recipe will warm your soul and satisfy your hunger as the weather turns cooler.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Ground turkey or beef | 1 lb |
| Olive oil | 2 tbsp |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Celery | 1 stalk, diced |
| Carrot | 1 medium, diced |
| Fresh parsley | 2 tbsp, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Dried thyme | 1 tsp |
| Chicken broth | ½ cup |
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Brush with olive oil, and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.
- In a skillet, heat olive oil over medium heat. Add diced onion, garlic, celery, and carrot. Sauté for 5-7 minutes until softened.
- Add the ground meat, thyme, salt, and pepper to the skillet. Cook until meat is browned and cooked through.
- Stir in chopped parsley and mix well.
- Remove the squash from the oven, flip them over, and fill each half with the meat mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through. Serve warm and enjoy!
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Maple-Glazed Brussels Sprouts
Maple-Glazed Brussels Sprouts are a delightful and nutritious side dish that embodies the flavors of fall. This paleo-friendly recipe showcases the earthy taste of Brussels sprouts combined with the sweetness of pure maple syrup, creating a wonderful balance that elevates any autumn dinner. Perfectly roasted and glazed, these Brussels sprouts are not only easy to prepare but also an irresistible addition to your table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Olive oil | 2 tbsp |
| Pure maple syrup | 3 tbsp |
| Balsamic vinegar | 1 tbsp |
| Garlic powder | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- In a mixing bowl, combine Brussels sprouts with olive oil, maple syrup, balsamic vinegar, 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 oven for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
- Serve warm and enjoy your delicious maple-glazed Brussels sprouts!
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Pork Chops With Apple-Cranberry Chutney
Pork Chops with Apple-Cranberry Chutney is a heartwarming and flavorful main dish that beautifully combines the savory taste of pork with the fresh, tangy essence of apple and cranberry. This paleo-friendly recipe is perfect for fall gatherings, offering a wholesome yet indulgent centerpiece for your autumn dinner. The chutney adds a delightful twist that enhances the natural juiciness of the pork chops.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1-inch thick) |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Black pepper | to taste |
| Green apples (peeled, diced) | 2 |
| Fresh cranberries (or frozen) | 1 cup |
| Onion (diced) | 1 medium |
| Apple cider vinegar | 2 tbsp |
| Cinnamon | 1/2 tsp |
| Thyme (fresh or dried) | 1 tsp |
| Honey (optional for sweetness) | 1-2 tbsp |
- Preheat oven to 375°F (190°C).
- Season the pork chops with olive oil, salt, and black pepper, and sear them in a hot skillet for 3-4 minutes on each side until golden brown.
- Remove the pork chops from the skillet and set aside. In the same skillet, add diced onions, cooking until softened.
- Stir in the apples, cranberries, apple cider vinegar, cinnamon, thyme, and honey (if using). Cook for about 5-7 minutes until the mixture starts to thicken.
- Place the seared pork chops in a baking dish and top with apple-cranberry chutney.
- Bake in the preheated oven for 20-25 minutes or until the pork is cooked through (145°F internal temperature).
- Let rest for a few minutes before serving warm. Enjoy your delicious Pork Chops with Apple-Cranberry Chutney!
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Sweet Potato and Kale Hash
Sweet Potato and Kale Hash is a vibrant and nutritious one-pan dish that showcases the seasonal flavors of fall. This paleo-friendly recipe combines the sweetness of roasted sweet potatoes with the earthy taste of sautéed kale, creating a hearty and satisfying meal perfect for any time of day.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 medium |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Black pepper | to taste |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Kale (stems removed, chopped) | 2 cups |
| Paprika | 1 tsp |
| Red pepper flakes (optional) | 1/4 tsp |
| Eggs (optional for topping) | 2 |
- In a large skillet, heat olive oil over medium heat and add diced sweet potatoes. Season with salt and pepper, and cook for about 10-15 minutes, stirring occasionally until they are tender and slightly caramelized.
- Add diced onion and garlic to the skillet, cooking for an additional 3-4 minutes until the onion is translucent.
- Stir in the chopped kale, paprika, and red pepper flakes (if using), cooking until the kale is wilted, about 3-5 minutes.
- If desired, create wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs reach your desired doneness.
- Serve warm and enjoy your wholesome Sweet Potato and Kale Hash!
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Spaghetti Squash With Meatballs
Spaghetti Squash with Meatballs is a delightful and healthy alternative to traditional spaghetti and meatballs, making it a perfect paleo-friendly dish for fall. The tender strands of roasted spaghetti squash serve as a delicious base for juicy meatballs, all covered in a rich, homemade tomato sauce. This dish is not only comforting but also packed with nutrients, making it an excellent choice for dinner during the cooler months.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Ground beef (or turkey) | 1 lb |
| Garlic (minced) | 3 cloves |
| Onion (finely chopped) | 1 small |
| Egg | 1 |
| Italian seasoning | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Tomato sauce (no added sugar) | 1 cup |
| Olive oil | 2 tbsp |
| Fresh basil (optional, for garnish) | to taste |
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 40 minutes, or until tender.
- In a mixing bowl, combine ground beef, minced garlic, chopped onion, egg, Italian seasoning, salt, and pepper. Form mixture into meatballs.
- In a skillet over medium heat, heat olive oil and sear meatballs until browned on all sides. Once fully cooked, add tomato sauce to the skillet and let simmer for a few minutes.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Serve topped with meatballs and sauce, garnishing with fresh basil if desired. Enjoy your hearty and nutritious Spaghetti Squash with Meatballs!
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Chicken and Mushroom Skillet
Chicken and Mushroom Skillet is a savory and hearty one-pan dish that’s perfect for fall. This paleo-friendly recipe combines tender chicken breasts with earthy mushrooms and vibrant spinach, all sautéed in a delicious garlic and herb sauce. It’s a quick and easy meal that warms you up on chilly evenings while being both nutritious and satisfying.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 1 lb |
| Mushrooms (sliced) | 8 oz |
| Fresh spinach | 4 cups |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tbsp |
| Chicken broth | 1/2 cup |
| Italian seasoning | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | to taste |
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning, then add to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through, then remove and set aside.
- In the same skillet, add minced garlic and sliced mushrooms. Sauté until mushrooms are tender, about 5 minutes.
- Add chicken broth to the skillet and bring to a simmer. Stir in fresh spinach and cook until wilted.
- Return the cooked chicken to the skillet, tossing to combine with the mushroom and spinach mixture. Cook for an additional 2 minutes, then garnish with fresh parsley before serving. Enjoy your delicious Chicken and Mushroom Skillet!
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Pumpkin Chili
Pumpkin Chili is a warm and comforting dish that perfectly encapsulates the flavors of fall. This paleo-friendly chili is packed with nutritious ingredients, featuring tender ground meat, hearty beans (which can be omitted for a strict paleo version), and of course, the star of the show—pumpkin! It’s a satisfying one-pot meal that is as delicious as it is wholesome, making it ideal for chilly autumn nights.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 lb |
| Pumpkin puree | 1 can (15 oz) |
| Onion (diced) | 1 medium |
| Bell pepper (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken or vegetable broth | 2 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Chili powder | 2 tbsp |
| Cumin | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | to taste |
- In a large pot, brown the ground meat over medium heat until fully cooked. Drain excess fat if necessary.
- Add the diced onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and let the chili simmer for 20-25 minutes, stirring occasionally.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro. Enjoy your hearty Pumpkin Chili!
Cilantro Lime Cauliflower Rice With Grilled Salmon
Cilantro Lime Cauliflower Rice with Grilled Salmon is a rejuvenating and nutritious dish that pairs the lightness of cauliflower rice with the rich flavors of grilled salmon. This paleo-friendly meal not only satisfies your taste buds but also provides a healthy dose of vitamins and omega-3 fatty acids, making it a perfect option for a wholesome fall dinner.
| Ingredients | Quantity |
|---|---|
| Cauliflower (grated) | 1 medium head |
| Olive oil | 2 tbsp |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime juice | 2 tbsp |
| Salt | to taste |
| Black pepper | to taste |
| Salmon fillets | 2 (6 oz each) |
| Garlic powder | 1 tsp |
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a skillet, heat olive oil over medium heat and sauté the grated cauliflower for about 5-7 minutes until tender. Stir in lime juice, cilantro, salt, and pepper, and set aside.
- Season the salmon fillets with garlic powder, salt, and pepper. Grill for about 4-5 minutes on each side or until cooked through.
- Serve the grilled salmon on a bed of cilantro lime cauliflower rice. Enjoy your healthy and delicious meal!
