Get creative in the kitchen!

Cindy Anschutz converted to Paleo in 2010 when she was diagnosed with high cholesterol. As an Italian it was difficult at first to give up pasta and Italian bread but now she has taken her favorite family recipes and follows the Paleo diet using fresh herbs, vegetables and grass –fed meat and sustainably-caught seafood. You can find out more information on Cindy by visiting her website at www.CindysTable.com and her popular Facebook Page at Entertaining Paleo.

 

 

Loaded Stuffed Peppers

Beef

Ingredients

  • 2 green bell pepper
  • 2 red bell pepper
  • 2 yellow bell pepper
  • 1 1/2 pounds of ground turkey, chicken or beef
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 small onion, chopped
  • 1/2 cup frozen peas
  • 1 sweet potato, cut into small chunks
  • 1 small box frozen spinach (thawed and squeezed well)
  • 1 carrot, shredded
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil, for frying

Directions

Preheat oven to 350 degrees F. Prepare an oven proof pan by greasing the bottom.
  1. Take the sweet potato, clean and using a fork poke it a few times, put in the microwave for 2 minutes, let cook then peel and slice into small cubes.
  2. In a large mixing bowl combine ground meat, and the remainder of the ingredients. Stir together.
  3. Cut the peppers in half and clean. Keep the pepper covered!
  4. Take the cover and cut them into little pieces (save for now).
  5. Fill each pepper with the mixture, add a few of the pepper tops you chopped up and set aside.
  6. Bake about 45 minutes.

    NOTE: This is a great recipe to use up your left over vegetables in the refrigerator.

 

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Pork Scallops

Beef

Ingredients

  • 1 pound pork tenderloin
  • 1 teaspoon sea salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 tablespoon coconut flour
  • 3 tablespoons almond flour
  • 2 large eggs, beaten
  • 3 tablespoons organic butter
  • 2 tablespoons coconut oil
  • Fresh rosemary

Ingredients for the Mushroom Sauce

  • 1/4 cup organic butter (unsalted)
  • 3 cups fresh sliced mushrooms
  • 2 cloves garlic, sliced
  • 1 tablespoon arrowroot flour
  • 1/2 cup chicken broth
  • 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 250 degrees F.
  1. Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3″ thick. Sprinkle each with salt, pepper, and drizzle with lemon juice.
  2. Combine basil, garlic powder, coconut flour and almond meal on a shallow plate.
  3. Place beaten egg in another shallow bowl.
  4. Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, pressing to coat. Place each coated piece on wire rack.
  5. In large sauté, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces
  6. To prepare the mushrooms, In a large sauté pan melt the 1/4 cup butter.
  7. Add the sliced mushrooms and sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the arrowroot flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.
  8. Add fresh parsley at the last minute.
  9. Spoon the sauce over the pork scallops and serve with fresh rosemary.

 

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Italian Herb Roasted Chicken

Chicken

Ingredients

  • 4-5 pound whole chicken
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 2 springs rosemary, chopped
  • 1/4 cup olive oil
  • 1 lemon, halved
  • 2 bay leaves
  • 3 sprigs of fresh rosemary

Directions

Preheat oven to 400 degrees F
  1. Rinse the chicken and chicken cavity with water and pat dry with paper towels.
  2. In a small bowl combine together the basil, parsley, thyme, oregano and rosemary.
  3. Sprinkle sea salt over the inside of the cavity. Grasp the skin at the tip of the chicken breast and gently pull up. Carefully, using your fingers to gently separate the skin from the breast meat, try not to tear the skin.
  4. Sprinkle a little salt into the gaps and spread as much of the chopped herb mixture as possible.
  5. Drizzle with a little olive oil. Stuff the cavity with the lemon, bay leaves, rosemary springs, and any remaining herbs.
  6. Pull the skin of the chicken breast over the breast so that none of the meat is exposed. Tuck in the wings and truss with kitchen string.
  7. Rub some olive oil over the chicken and sprinkle all over with salt and pepper. Carefully remove the hot roasting pan from the oven and add a little oil to the bottom of the pan. Place the chicken on one side, breast side down, on the roasting pan and put it back in the oven.
  8. Cook for 5 minutes, then turn the chicken so that the other breast is on the pan and cook for another 5 minutes.
  9. Starting off by cooking the chicken this way will help brown the breasts. Then turn the chicken over so that it is back-side down. Cook for 1 hour, or until the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 175-180°F for the thigh.

 

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Italian Wedding Soup

Soup

Meatballs Ingredients:

  • 1 small onion, minced
  • 1 tablespoon of almond flour
  • 1 tablespoon of dried parsley
  • 1 teaspoon of dried oregano
  • 1 large egg
  • 1 garlic clove, minced
  • 1 teaspoon sea salt
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • Olive Oil

Meatballs Ingredients:

  • 12 cups low-sodium chicken broth or homemade stock
  • 1 pound of escarole, cleaned and chopped
  • 2 large eggs
  • Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F
  1. To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Add in beef and pork and combine well.
  2. Either using a small melon scoop or measure about 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet or platter.
  3. Take your large pot and add a little olive oil. Heat the pan to medium/high. Drop in each meatball and brown for about 1 minute each side. Don't cook the inside, just brown. Take out and put back on the baking sheet or platter.
  4. Wipe out the bottom of the pan with a paper towel and continue to keep the pan hot. Add in broth and bring to a boil. Carefully drop in meatballs and let simmer for at least 30 minutes to 1 hour. Then add in escarole.
  5. When you are almost ready to serve whisk 2 eggs in a small bowl and add to the broth and stir quickly but carefully. Let the eggs sit for a couple of minutes. Taste for salt and pepper.
  6. If you are using Parmesan cheese, after you ladle your bowl sprinkle a little on top of the soup!

 

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