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Healthy and Nutritious Meals!

As a full-time working mother of two, Amy Densmore likes to spend her free time in the kitchen, creating delicious and innovative new recipes which she then shares with like-minded people on her website, PaleoCupoard.com. The dishes she puts together are real-food focused and are inspired by cultures from all over the world, from Cajun Shrimp and Grits to Char Siu. Amy loves to challenge herself by creating versions of recipes that most may think are impossible to make using healthy ingredients. She can be found all hours of the night interacting with fellow foodies via her Paleo Cupboard Facebook and Instagram pages, while hunting for new content for her Paleo Cupboard Pinterest boards. Her mission is to prove that eating healthy doesn't have to be boring, and that it can be both both fun and delicious.

 

 

Seasoned Bison Sirloin Steaks
with Chimichurri Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4-6

Bison Sirloin Steaks

Chimichurri Sauce Ingredients

  • 1 cup extra virgin olive oil
  • 3/4 cup fresh cilantro
  • 1/2 cup fresh Italian/Flat leaf parsley
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh oregano leaves
  • 3 cloves garlic
  • 2 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper

Directions

Chimichurri Sauce:
  1. Place all ingredients in a food processor and blend until well combined. Taste and adjust salt and pepper as needed.
  2. Place in the refrigerator until ready to use.

Seasoned Bison Sirloin Steaks Ingredients

Directions

  1. Remove steaks from the refrigerator and bring the meat to room temperature (about 30 minutes)
  2. Rub the steaks with the olive oil and season with the sea salt, ground black pepper and smoked paprika on all sides
  3. Place the steaks on a preheated grill and cook to desired temperature, about 3-4 minutes per side for medium-rare or 5 minutes per side for medium
  4. Remove from the grill and serve with the Chimichirri sauce

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Paleo Carne Asada

Prep time: 10 mins
Cook time: 20 mins
Inactive: 6 hours
Servings: 4

Paleo Carne Asada

Ingredients

Marinade:
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 4 garlic cloves, crushed
  • 1 orange, juiced
  • 2 limes, juiced
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
Optional Sides:
  • Lime wedges
  • Cilantro
  • Salsa
  • Guacamole or Avocado slices
Equipment:
  • Kitchen knife
  • Cutiing board
  • Garlic press
  • Citrus juicer
  • Measuring spoons
  • Measuring cups
  • Large mixing bowl
  • Whisk
  • Large resealable plastic bag

Directions

  1. Prepare all ingredients. Place the marinade ingredients in a large bowl and whisk together until well combined.
  2. Place the flank steak in a resealable plastic bag and pour the marinade over the steak. Seal the bag and lightly squish the steak around to make sure the marinade covers all of the meat.
  3. Place the bag in the fridge and allow to marinate overnight or for 6 hours.
  4. When you are ready to cook the meat, remove the steak from the bag and discard the excess marinade. Grill the steaks on medium-high heat for about 7-10 minutes each side, depending on the thickness. Allow the steaks to rest for about 5 minutes before slicing. Make sure to slice against the grain.
  5. Serve with optional sides and your favorite hot sauce.

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Paleo Roasted Stuffed Pork Tenderloin

Paleo Roasted Stuffed Pork Tenderloin

Prep time: 15 mins
Cook time: 1 hour
Inactive:10 mins
Servings: 6-8

Ingredients

Tenderloin:
  • 2 pork tenderloins (about 2 1/2 pounds altogether)
  • 4 slices bacon (and bacon fat created from cooking the bacon)
  • 8 ounces mushrooms, sliced
  • 2 Tbsp. fresh rosemary
  • 2 Tbsp. fresh thyme
  • 1/2 tsp. sea salt (divided)
  • 1/2 tsp. ground pepper (divided)
  • 1/2 medium onion, chopped
  • 3 cloves garlic, chopped
  • 4 cups fresh spinach
Lemon Parsley:
  • 4 Tbsp. olive oil
  • 2 tsp. lemon zest
  • 3 Tbsp. fresh parsley
  • 1/4 tsp. sea salt
  • Dash ground black pepper
Equipment:
  • Cutting board
  • Kitchen knife
  • Large skillet
  • Stirring spoon
  • Meat mallet
  • Measuring spoons
  • Measuring cups
  • Toothpicks (soaked in water for 10 minutes)
  • Oven mitts
  • Small mixing bowl
  • Spoon or whisk
  • Meat thermometer
  • Aluminum foil

Directions

  1. Preheat oven to 375F with oven rack set in the middle of the oven.
  2. Cut your onions and mushrooms. Cook the bacon in a large skillet over medium-high heat until crisp. Set bacon aside and keep the bacon fat in the pan.
  3. Using the same pan, add the onion, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and saute for 3 minutes, stirring occasionally  Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside.
  4. Butterfly the pork tenderloins by cutting down the middle length of each one but not cutting it all of the way through, and spread the meat flat (like you are opening a book).
  5. Cover the tenderloins with plastic wrap and pound with a meat mallet until about 1/2 inch thick. Sprinkle the remaining 1/2 tsp. sea salt and 1/2 tsp. ground pepper on the tenderloins.
  6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloin, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan.
  7. Cook the tenderloins for 45 minutes, or until the inside reaches 145F on a meat thermometer.
  8. While the tenderloins are cooking, make the lemon oil by combining all ingredients together in a small mixing bowl and stirring with a spoon or whisk. Set aside.
  9. When the pork is done, transfer is to a cutting board and allow to rest for about 10 minutes, lightly covered in aluminum foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.

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Paleo Jamaican Jerk Chicken

Prep time: 20 mins
Cook time: 10 mins
    Inactive: 6 hours
Servings: 6

Paleo Jamaican Jerk Chicken

Ingredients

Marinade:
  • 8 green onion, chopped
  • 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
  • 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
  • 2 kiwis, peeled
  • 1 small yellow onion, quartered
  • 3 cloves garlic, crushed
  • 1/2 cup coconut aminos
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil
  • 3 Tbsp. fresh thyme
  • 2 Tbsp. raw honey
  • 1/4 cup fresh squeezed orange juice
  • 2 Tbsp. fresh squeezed lime juice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
Equipment:
  • Cutting board
  • Chopping knife
  • Garlic press
  • Measuring spoons
  • Measuring cups
  • Blender
  • Resealable plastic bag
  • Small saucepan
  • Small bowl
  • Basting brush
  • Grilling Tongs

Directions

  1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
  2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 6 hours or preferably overnight.
  3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
  4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling  and reserve the other half to serve for dipping sauce at the table.
  5. Grill chicken for about 8 minutes, basting with marinade about halfway through.
  6. Let chicken rest for about 5 minutes before serving.

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