One pot Bacon Braised Lamb Stew! This healthy gluten free Lamb stew is PACKED full of flavor! And I promise it’s easy! Let’s just say the bacon and lamb combo together do wonders. As do the veggie packed nourishment. Great for family dinners, freezer friendly, and paleo friendly.

Omelette seems to be the ubiquitous breakfast of choice for Paleo followers which is not surprising as there are endless combinations to try and it is quick and simple to cook; even for those who have limited kitchen skills an omelette is the perfect breakfast to master. Although an omelette can be whipped up quickly we all have those days when we just need to be out the door five minutes ago. It is on these busy mornings that it can be difficult to find time to eat a healthy and nutritious Paleo breakfast. This is when you need to plan ahead and get prepared the night before. This might sound like a lot of effort but it is much simpler than you think. This recipe provides a delicious Omelette Breakfast Roll that you can eat on the go or take to work and have at your desk.

Slow down and savor a healthy hearty soup this season! How about a veggie soup recipe with smoked bacon, brussels sprouts, mushrooms, and potatoes? A change in weather and season brings a whole new change of produce and nutritional needs! This veggie soup is gluten free, grain free, and Paleo friendly, but still packed with nourishment and flavor! Easy to make in a slow cooker or on the stove.

All natural, quick and easy, decadent, rich, subtly sweet and seriously chocolaty

I LOVE LOVE this recipe. It is basically the perfect cookie skillet and the caramel just takes it to the next level. I like to use my 6.5 inch cast iron skillet for this. It is the perfect sharing size and the cookie bakes perfectly in there. I put two options in the recipe for baking times. I really prefer cookie skillets to be kind of gooey in the middle. My husband prefers the cookie to be cooked through completely (weirdo) so I decided to just give both cooking times. I have also made this cookie without the caramel sauce and it is just as delicious. Enjoy!

The classic chicken tortilla soup made to be paleo-friendly!

These little muffins are perfect for Fall, but will work for any season, and are incredibly simple to make. And to be honest, I even forgot that they are paleo. I mean, I intentionally made them that way, but when I bite into them, I couldn't really tell. One batch makes about 9 muffins. I have not tried doubling the recipe, but I'm sure it would work just fine, just be extra slow when adding the dry mixture to the wet mixture. You don't want it to be too stiff.

At this point I fear everything in a can but coconut milk, and I'm just avoiding that thought. There's even three coconut milk DIY recipes stored in my head, but the first recipe I attempted chugged up the coconut shreds to the top of the blender. I thought I messed up and just stored the concoction in my fridge to be resumed later. Later turned to a week later and by then it was sour to the immediate realization of my nose upon opening the bottle. My defiant mouth tried anyway and spat it out. I recently learned it lasts for about three days and you're supposed to strain out the shreds of coconut. With this confession you've been my priest and I can be cleansed of coconut sins. Thank you. I shall resume coconut milk making once the last three cans have been used. When it comes to ketchup I not only fear the bottled Heinz version, but also fear the cans of paste required in most recipes. I've already made an heirloom marinara, can free, but I recently wondered if ketchup was possible too. If it just involved the same concept of simmering out the water then of course it was possible. Ketchup is like marinara but you replace the water with vinegar. Then I found this fabulous recipe and grew very excited. I didn't female hulk from the bliss, but there was definitely some magic beanstalks forming into lightbulbs. Slow cooker ketchup was already on the Internet and I didn't have to guess my blissing way into failed attempts. Even more enticing: This recipe could be so easily turned to fall with pumpkin spice! What you really want in your mouth is that taste of vinegar fondling tomatoes for hours and hours. Then you reach ultimate tomato vinegar mating bliss. Cinnamon, allspice, cloves and nutmeg only enhance the earthy essence of tomatoes. All of these spices are packed with nutrients we need to build our immune systems and fight the Fall of sickness away. This ketchup makes amazing meatloaf (recently discovered) and can easily be used for parsnip chips or tofu french fries, avocado fries or mixed into guacamole or just let your mind run free in ketchup possibility. If you run out of time in the day and want to fall asleep after a deep massage with a homemade massage bar, then you can pour the ketchup into a vessel, I used a cake pan, and resume the next morning. There are several ways to make this mouthblissing ketchup depending on mouth and time desires.

This recipe is as no-fuss as it gets—but don’t be fooled, it will be one of the most succulent, tasty dishes you will ever try! Slow-roasting ensures that every cut of meat is cooked to the desired doneness, and you don’t sacrifice the crispy outside due to this handy browning after roasting technique. Browning the meat after roasting makes the timing much more flexible, as you can cook the roast during the day, leaving an hour or two window for it to cool. Once your guests arrive, you can pop it back in a hot oven to crisp and warm up, and it will be ready to serve right out of the oven. When purchasing your prime rib, ask your butcher to cut it from the short, or loin end. Have them cut the meat from the bones, and then tie it back on for you. This will make it easier when it comes time to carve up for your guests. The ribs provide a perfect roasting rack and have some tasty meat on them, so buy bone-in if you can!

It took me a while to come up with a good apple pie recipe, because boy, am I picky! I like a thick, flaky crust paired with perfectly seasoned but not mushy filling. Was that possible with AIP ingredients? Turns out, with a couple of extra steps, it is totally possible to make a pie that satisfies those requirements, and one that is allergen-free to boot! Here I use the hot-water-pour-over method to pre-cook the apples ever so slightly, which I learned from this post over at The Food Lab. Like I said, I detest mushy pie, and this extra step at the beginning yields apples that are perfectly cooked, yet still a little firm and not soggy at all! Before you start this recipe, make sure you read through the instructions for sequence and give yourself enough time for the cooling/drying steps (they are important to making the pie come out properly!). I recommend melting the coconut oil to measure and then placing it in the refrigerator to harden, which can add some time if you forget. I also want to reiterate not to fuss with the crust too much–get it to the shape you want, and then leave it alone. The little bits of coconut oil are what create the flakiness in the crust, and if you over mix or fuss with the dough with your fingers your pie will lose this quality. I tested this on a bunch of non-Paleo/AIP family and friends and they all gave it a seal of approval, so you can serve it at your holiday meal with confidence!

Instead of using traditional chopped stew meat we used a chuck roast we had on hand and shredded the roast to create a shredded beef stew. It was perfect because we cooked the roast in the crock pot and were able to use all of the leftover juices for the stew, adding some serious meaty flavor. Including the beef and broth, this shredded beef stew only has seven ingredients so it is very simple and easy to make. The cooking time is long, but it is only about 15 minutes of active cooking time to get this hearty stew that is a meal in a bowl.

These 20 minute butternut squash fritters are the most amazing make-ahead snack or delicious side dish to serve with roast meat for company. They have tons of amazing herb flavor which pairs so well with the tender, sweet squash.

This dish combines carrots with the closely related parsnips. Both are root vegetables that can be eaten raw, but have enhanced flavor when cooked. Parsnips are a bit sweeter than carrots, but you will find carrots are usually more common in meals. These two veggies can also be used as substitutes for potato in many dishes. Aside from their versatility, you'll be receiving a great nutritional punch from munching on them. Roasted carrots and parsnips like these will provide you with a mouthful of mega-enhanced flavor full of antioxidant vitamins and fiber, all with minimal effort on your part!

What I love about this recipe is that you get a whole food, home-cooked meal just by opening a few canned ingredients. It's just as easy as opening up a can of pre-made butternut squash soup but so much healthier! Although not required, make this butternut squash soup in your Blendtec. Simply combine the ingredients and blend until heated for a simple meal!

In honor of "Football Sunday," I give you the most sticky, sweet, tender, juicy, moist, delicious ribs.. you'll ever taste!!! They're guaranteed to take your "tailgate & your tastebuds," to a whole new level!

A three layer Shepherd's pie with all the comforts of fall cooking. This recipe is grain-free, dairy free and nut free with no sugar added. A hearty delight for the whole family!

This recipe for braised lamb shanks is nutrient dense, paleo autoimmune protocol (AIP) friendly, delicious and comforting, easy to prepare, and even budget conscious! And with the use of a pressure cooker, what would typically be an all day dish is something you can make after a long day at work. What more could you ask for?

King fish/king mackerel cooked in a ‪‎spicy‬ tamarind and tomato sauce.

Indian Kerala style chicken roast with fresh coconut, curry leaves and spices. A simple and flavorful Paleo chicken appetizer.

A new twist on an old classic: chicken salad! This one is nut free and full of flavor.