Stroganoff

1 tsp oil
1 onion chopped
1/2 lb crimini mushrooms sliced
1-2 lbs. ground beef or steak sliced into strips
1/4 cup Brandy
Salt
Pepper
2 cups chicken or beef stock
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes.

Add beef or steak in the same skillet to cook. If using steak strips, fry for about 3-5 minutes. Once cooked, add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard. Add milk and cook on medium high until sauce thickens. 

Serve warm over zucchini noodles, spaghetti squash, regular pasta, potatoes or rice.

For Vegetarian/Vegan

1 tsp oil
1 onion, chopped
1 lb crimini mushrooms, diced
1 cup lentils (or 1 can)

4 cups water
1/4 cup Brandy

3-5 garlic cloves, minced
Salt
Pepper
2 cups vegetable broth 
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

1 tbsp fresh rosemary diced

Boil 4 cups of water in a pot and add dried lentils. Reduce heat, cover and tilt the lid, then simmer until softened. 

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes. Add in garlic. Continue cooking for 1 more minute.

Add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard and lentils. Stir in milk and cook on medium high until sauce thickens. Can add a starch to help thicken sauce faster if desired.

Serve warm over zucchini noodles, spaghetti squash, regular pasta, mashed potatoes or rice.

Chicken Avocado Burgers

1 lb. ground chicken
1 ripe avocado
1 chopped garlic clove
1 chopped jalapeño
1/3 cup almond meal or breadcrumbs
1/2 tsp salt
1/4 tsp pepper

Place all ingredients in a bowl and mix well. Shape into patties and grill inside or out. Top with cheese, bacon, onion, ranch or other desired toppings.

Ham & Potato Soup

5 cups potato, diced
1 cup onion, diced
1 1/2 cups ham, chopped
2/3 cup celery
4 cups chicken broth
5 tbsp butter or coconut oil
5 tbsp potato starch
1 can coconut milk
Chicken broth powder to taste
Salt and pepper to taste

Chop up all vegetables and ham. Put chicken broth, potatoes, onion, celery and ham in a large stock pot and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Remove pan from heat. Remove 1 cup of liquid broth and set aside.

Meanwhile, melt butter in a sauce pan over medium heat. Whisk in potato starch until a thick paste forms. Slowly add coconut milk and reserved broth while whisking. Remove from heat once sauce has thickened, 1-2 minutes.

Pour sauce into potato broth pan and mix until incorporated. Add salt, pepper and broth powder to taste. Serve warm.

Paleo Foccacia bread

2 3/4 cups cassava flour
1 tsp honey
1 tsp salt
1 tsp active dry yeast

1 tsp garlic powder 
1 tsp oregano
1 tsp thyme
1/2 tsp basil
Pinch of black pepper
1 tbsp olive oil
1 cup warm water
Olive oil
Parmesan cheese (optional)

Mix flour, seasonings and yeast in a bowl. Add honey and olive oil, then mix in water until a dough forms. Knead until smooth. Add more water if needed.

Place dough in an oiled bowl and cover for 20 minutes. Pre-heat oven to 450 degrees.

Place dough on an oiled baking sheet. Press out to a flat shape and use fingers to press into the dough. Cover the top with oil and sprinkle some parmesan cheese. Bake in oven for 15 minutes, or until golden brown.

Pesto

1/2 cup walnuts or pine nuts
3-4 garlic cloves
3 cups packed basil or spinach, or mix
1/2 cup parmesan cheese
1/2 cup Olive oil
Salt & pepper to taste
Garlic, onion, paprika (optional)

Place nuts, garlic, herbs and cheese in the blender. Add oil to make a paste. Add additional seasonings to taste. Serve with bread, pasta, etc.

Can use any type of nuts, herbs or cheeses to change the flavor.

Grain Free Tortillas

3/4 cups cassava flour
3 tbsp arrowroot flour
1 tbsp ground flax
1/4 tsp salt
3 tbsp fat of choice (palm shortening, lard, ghee)
1/2 cups plus 2 tbsp warm water

Mix together the dry ingredients in a stand mixer. Work in the fat until it comes to a crumbly mixture. Add the water and mix together until it forms a smooth ball of dough. It will be sticky at first, but will come together.

Form dough into balls and use a tortilla press to form the tortillas. Meanwhile, heat up a cast iron skillet over medium to medium-low heat. Add each tortilla and cook until bubbles form on each side. 

Don't overcook or the tortilla will become hard and dry. Lay cooked tortillas in a single layer over a plate or rack. Do not stack or they will become soggy.

Roasted Tomato Pasta Sauce

8 Roma tomatoes
1 onion
1 red bell pepper
1 head garlic
Olive oil
Salt
Pepper
Basil

Wash tomatoes and slice into halves. Coarsely chop the onion and bell pepper. Toss the tomatoes, pepper and onion in a bowl with olive oil, salt and pepper. Spread them out on a large baking sheet. 

Place in oven at 400 degrees and bake for 35 minutes to an hour, or until skins are softening and turning slightly brown. Cut the top off of a head of garlic, coat with oil and wrap in some tinfoil. Bake in 400 degree oven for 30 minutes.

Remove everything from the oven and allow to cool enough to be able to handle. Remove skins from tomatoes and pepper. Place everything into a blender or food processor and puree to desired consistency. Add chopped fresh basil, more salt and pepper to taste. Can add mushroom powder.

If time permits, roast tomatoes low and slow at 250 degrees for 4 hours.

Serve over breaded chicken for chicken parmesan, add ground beef or meatballs for spaghetti, or turn into pizza sauce.