Recipes

Dilly Crusted Salmon

Dilly Crusted Salmon

When you’re looking for an unbelievably easy meal to get on the table quickly, salmon is a perfect protein. We enjoy seafood, but since we don’t live in an area where wild-caught seafood is readily available, we do our best to purchase sustainably-sourced frozen seafood when we can. We’ve paired these wild-caught fillets with the classic flavors of lemon and dill. To add another layer of flavor and texture, we’ve topped the salmon with crunchy, freshly seasoned pork panko. Since the salmon bakes so quickly, you’ll have just enough time to prepare a side like our Simple and Quick Wedge Salad. Dinner is ready in a jiffy!
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Ingredients

yield: 4 servings

  • 4 6- to 8-oz [168- to 224-g] wild-caught skinless or skin-on salmon fillets
  • ½ tsp fine sea salt divided
  • 2 tbsp Back Porch Mayo
  • ⅓ cup 19 g pork panko
  • 1½ tsp 2 g finely chopped fresh dill, divided, plus additional as needed
  • ½ tsp garlic powder
  • ½ tsp dried chives
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 415°F (213°C).
  • Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with parchment paper.
  • Place the salmon fillets on a plate lined with paper towels and pat them dry with more paper towels.
  • Sprinkle the fillets with ¼ teaspoon of the salt.
  • Let them come to room temperature.
  • Place the dried fillets on the prepared baking sheet.
  • Spread about ½ tablespoon (8 ml) of the Back Porch Mayo on top of each fillet.
  • In a small bowl, combine the pork panko, 1 teaspoon of the dill, garlic powder, dried chives and remaining ¼ teaspoon of the salt.
  • Toss the ingredients to combine them.
  • Sprinkle the pork panko mixture evenly over the top of each fillet, pressing the mixture down slightly to adhere it to the fish.
  • Bake the salmon for 6 to 8 minutes, until it is flaky and light pink.
  • Remove the fillets from the oven and serve them with the lemon wedges and additional dill.
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Course; Fish
Diets; Paleo

Mini Sirloin Burger Soup

Mini Sirloin Burger Soup

Here’s a blast from the past that’s been brought back to our table. Our family has enjoyed the canned variety of mini sirloin burger soup for three generations. When we changed our diet, we had to forfeit enjoying this family favorite—until now! The mini burgers in this recipe are tender and so flavorful. The potatoes, carrots and other veggies are utterly delicious, all swimming in a tasty gravy. In our opinion, this recipe rivals the canned soup and is so much better for our health. Packed with real ingredients and zero junk, this is a simple meal that has all those comfort-flavor notes and brings us fond memories. Sitting around the table after a long day of school and work, we can decompress over this warm meal. We like to serve this soup over basmati rice, but it is also lovely over mashed potatoes, cauliflower rice, zoodles or swoodles.
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Ingredients

yield: 8 servings

mini burgers

  • 1 lb 454 g grass-fed ground beef
  • 2 tbsp 16 g cassava flour
  • 2 tsp 4 g mustard powder
  • 2 tsp 10 ml apple cider vinegar
  • ¾ tsp fine sea salt
  • ½ tsp onion powder
  • ¼ tsp porcini mushroom powder here
  • 1 large egg at room temperature
  • Avocado oil as needed

soup

  • 2 large russet potatoes peeled and cut into ½” (1.3-cm) cubes
  • 2 large carrots peeled and sliced into ½” (1.3-cm)-thick rounds
  • 4 cups 960 ml unsalted chicken bone broth
  • ¼ cup 60 ml sugar-free ketchup
  • 1 tsp fine sea salt
  • 3 tbsp 24 g cassava flour
  • ½ cup 120 ml plain unsweetened almond milk
  • 1 cup 134 g frozen peas
  • 1 cup 110 g 1” (2.5 cm)-long fresh or frozen green beans
  • ¼ cup Mango Steak Sauce
  • 1 tbsp 15 ml balsamic vinegar
  • 1 tbsp 15 ml coconut aminos
  • Finely chopped fresh parsley as needed (optional)

Instructions

  • Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with plastic wrap.
  • To make the mini burgers, place the ground beef, cassava flour, mustard powder, apple cider vinegar, salt, onion powder, mushroom powder and egg in a medium bowl.
  • For the best results, combine the ingredients using your hands—but if that isn’t for you, use a wooden spoon or spatula.
  • Mix the ingredients together until they are fully incorporated.
  • Shape 1 tablespoon (15 g) of the burger mixture into a small oval patty.
  • Place the patty on the prepared baking sheet.
  • Repeat this process with the remaining burger mixture.
  • You should have about 30 small patties.
  • Preheat a 10- to 12-inch (25- to 30-cm) cast-iron skillet or a stovetop grill pan over medium heat.
  • If you are using a skillet, warm a bit of the avocado oil in the skillet.
  • Working in batches, cook the patties for 2 to 4 minutes per side, until they have a golden sear or grill marks.
  • Transfer the cooked patties to a medium bowl.
  • Repeat this process with the remaining patties.
  • To make the soup, combine the potatoes, carrots, bone broth, ketchup and salt in the insert of a 6-quart (5.
  • 8-L) Instant Pot.
  • Stir the ingredients to combine them, then secure the Instant Pot’s lid in place.
  • Cook the vegetable mixture at high pressure for 8 minutes, and then manually release the pressure.
  • In a small bowl, mix together the cassava flour and almond milk to make a smooth slurry.
  • Pour the slurry into the hot vegetable mixture, stirring to combine everything.
  • Add the peas, green beans, Mango Steak Sauce, balsamic vinegar, coconut aminos and the cooked mini burgers.
  • Stir the ingredients to combine them and secure the Instant Pot’s lid in place.
  • Cook the soup at high pressure for 3 minutes.
  • Manually release the pressure.
  • Stir in the parsley (if using) and serve the soup.
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Course; Burgers / Soup
Diets; Paleo

Hawaiian Haystacks

Hawaiian Haystacks

If you’re on the hunt for a recipe that feeds a crowd, is customizable and is also delicious, we’re happy to tell you that your search ends here! We’ve always served it over rice, but it would still be delightful on its own or over some cauliflower rice, potatoes, zoodles or whatever you prefer. It’s plenty flavorful, so it goes best with a neutral base. No matter what you end up pairing it with, you’re going to be happy to have some leftovers for the next day.
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Ingredients

yield: 14 servings

  • 4 8-oz [224-g] boneless, skinless chicken breasts
  • 2 cups 480 ml unsalted chicken bone broth, plus additional if needed
  • 2½ cups 600 ml canned or bottled pineapple juice, divided
  • ¼ cup 60 ml coconut aminos
  • 1 tbsp 15 ml fish sauce
  • 1½ tsp 9 g fine sea salt, plus additional if needed
  • 1 tsp sesame oil
  • 1½ tsp 5 g black sesame seeds (optional)
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • ¼ tsp black pepper
  • ½ cup 74 g sliced water chestnuts
  • ½ cup 50 g thinly sliced green onions
  • ½ cup 120 ml coconut milk or nut milk of choice
  • 6 tbsp 48 g cassava flour
  • 1 small bunch fresh cilantro finely chopped (optional)

Toppings of choice

Instructions

  • Place the chicken breasts in a 6- to 8-quart (5.
  • 8- to 7.
  • 8-L) slow cooker.
  • Pour in the bone broth, 2 cups (480 ml) of the pineapple juice, coconut aminos, fish sauce, salt and sesame oil.
  • Stir the mixture to combine everything and cook the chicken on high for 6 hours.
  • The chicken should be starting to fall apart; if not, cook it for 1 more hour.
  • Transfer the chicken to a cutting board, allow it to cool slightly and then shred it with two forks.
  • Set the chicken aside.
  • Pour the liquid from the slow cooker through a fine-mesh sieve into a 6-quart (5.
  • 8-L) stockpot and place it over medium heat.
  • Add the additional bone broth, if needed, to equal 4 cups (960 ml) of liquid.
  • Add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions, stirring the ingredients well to combine them.
  • Bring this mixture to a slow boil.
  • In a small bowl, combine the remaining ½ cup (120 ml) of pineapple juice and the coconut milk.
  • Whisk in the cassava flour until you have a smooth slurry.
  • While whisking the hot chicken broth mixture in the stockpot, slowly pour in the slurry.
  • The broth mixture will thicken up.
  • Add the shredded chicken and cilantro (if using) and stir to combine everything.
  • Taste the soup and add more salt if needed.
  • Serve the soup over rice, cauliflower rice, warmed zoodles, glass noodles or as is with the toppings of your choice.
  • A Few of Our Favorite Toppings: We love topping the soup with diced ham, pineapple chunks, sliced almonds, diced red bell peppers, finely diced red onion, sliced olives, sliced green onions, coconut flakes, sliced mushrooms, diced tomatoes, gluten-free crunchy chow mein noodles and coconut aminos.
  • The possibilities are endless.
  • Instant Pot Instructions: Add the chicken to the Instant Pot and add only 1 cup (240 ml) of the chicken bone broth and 1 cup (240 ml) of the pineapple juice.
  • Cook the mixture at high pressure for 8 to 10 minutes for fresh chicken breast or for 10 to 12 minutes for frozen chicken.
  • Then follow the directions in the recipe, adding the remaining bone broth and pineapple juice when you add the sesame seeds (if using), garlic powder, ginger, black pepper, water chestnuts and green onions.
  • Follow the remaining steps of the recipe as directed.
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Course; Chicken
Cuisine; Hawaiian
Diets; Paleo

Creamy Chicken Soup Over Rice

Creamy Chicken Soup Over Rice

There were many busy weeknights as a family of six when the only thing that we could get on the table was canned cream of chicken soup. Add some rice, and you’ve got a quick and easy meal to feed the many hungry mouths, all while being delicious! We aren’t sure if you’ve looked at the ingredients for that soup lately, but they’re not the best for the gut. We’ve re-created this canned soup to be dairy-free and even more delicious. Our version does take a bit longer to throw together than opening a can, but we think that extra effort is worth the wonderful flavor of this dish.
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Ingredients

yield: 4 servings

  • 1 tbsp 15 ml avocado oil
  • 1 small onion diced
  • 1½ cups 210 g diced cooked chicken
  • ½ lb 224 g fresh asparagus spears, woody ends cut off and sliced into thirds
  • 2½ tbsp 20 g cassava flour
  • 2 cups 480 ml unsalted chicken bone broth
  • 2 oz 56 g dairy-free cream cheese
  • 2 tbsp 30 ml plain unsweetened almond milk
  • 2 tsp 12 g fine sea salt, plus additional as needed
  • 2 tsp 6 g garlic powder
  • Juice of ½ 2- to 3-oz [56- to 84-g] lemon, plus additional as needed
  • ½ tsp fish sauce
  • Black pepper as needed
  • 2 tbsp 8 g roughly chopped fresh parsley (optional)
  • Lemon wedges for serving (optional)
  • 2 slices crispy prosciutto for serving (optional)
  • Cooked white basmati rice cauliflower rice or zoodles, for serving

Instructions

  • Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and heat it until it is shimmering.
  • Add the onion and sauté it for 6 to 8 minutes, stirring it occasionally, until it is soft and golden brown.
  • Add the chicken and asparagus, stirring the mixture until everything is warmed through.
  • Sprinkle the mixture with the cassava flour and stir it to coat everything with the flour.
  • Cook the mixture for 1 minute.
  • Pour in the bone broth; add the cream cheese and almond milk.
  • Cook the mixture for 5 to 7 minutes, stirring it occasionally, until the mixture is smooth and thick.
  • Add the salt, garlic powder, lemon juice, fish sauce and black pepper, stirring the ingredients to combine them.
  • Taste the soup and add more salt or lemon juice if needed.
  • Sprinkle the soup with the parsley (if using).
  • Serve the soup with the lemon wedges (if using) and prosciutto (if using) over the rice (if you tolerate it), cauliflower rice or zoodles.
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Course; Chicken / Soup
Diets; Paleo

P.O.G. Chicken On Greens

P.O.G. Chicken On Greens

What is this acronym, P.O.G.? If you’ve not been to Hawaii, it’s understandable that you wouldn’t know. It stands for the phrase “passion, orange and guava juice.” P.O.G. is deliciously refreshing and served everywhere in Hawaii. We have a deep love for island life, and Maui is our favorite place to escape the frigid Utah winters. This salad is an homage to our trips to Hawaii, filled with the flavors that remind us of relaxation, walks on the beach, the warm sun on our cheeks and sipping P.O.G. juice at every opportunity. We marinate the chicken in a delightful blend of these juices along with a few other simple flavors. It’s paired with our Pineapple Ranch Dressing, which has a similar flavor profile. We hope you will make this island-inspired meal, enjoy the fragrant flavors and feel that same island vibe.
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Ingredients

yield: 4 servings

chicken

  • 2 8-oz [224-g] boneless, skinless chicken breasts or 6 (4-oz [112-g]) boneless, skinless chicken thighs
  • 2 cups 480 ml prepared P.O.G.juice
  • ¼ cup 60 ml coconut aminos
  • ¼ cup 60 ml avocado oil
  • 2 tbsp 26 g coconut sugar
  • 1½ tsp 9 g fine sea salt
  • 1 tsp garlic powder
  • ¼ tsp ground ginger
  • 1 green onion thinly sliced

pineapple ranch dressing

  • 1 cup 165 g canned crushed pineapple, undrained
  • ½ cup 120 ml Back Porch Mayo
  • ½ cup 120 ml plain unsweetened almond milk
  • ½ 6-oz [168-g] ripe avocado, roughly chopped
  • 1½ tsp 9 g fine sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 tsp black sesame seeds
  • 1 green onion finely chopped
  • 1 tbsp 1 g finely chopped fresh cilantro

greens

  • 10 oz 280 g romaine hearts, cut in half lengthwise
  • 1 tsp fine sea salt
  • 1 large Ataulfo mango peeled and cut into bite-sized pieces
  • 1 cup 165 g fresh pineapple tidbits
  • 1 5-oz [140-g] blood orange, cut into rings or segments
  • 1 6-oz [168-g] avocado, thinly sliced
  • Garlic-Dill Pickled Onions as needed
  • 2 1½-oz [42-g] passion fruits, halved
  • Furikake or sesame seeds as needed (optional)
  • 3 green onions thinly sliced
  • Finely chopped fresh cilantro as needed (optional)

Instructions

  • To prepare the chicken, add it to a 1-gallon (3.8-L) ziplock bag or a large glass container with a lid.
  • In a medium bowl, whisk together the P. O. G. juice, coconut aminos, avocado oil, sugar, salt, garlic powder, ginger and green onions.
  • Pour the marinade over the chicken.
  • Marinate the chicken in the refrigerator for a minimum of 6 hours, or overnight for optimal flavor.
  • To make the pineapple ranch dressing, place the pineapple and its liquid, Back Porch Mayo, almond milk, avocado, salt, garlic powder and ginger in a narrow 2-cup (480-ml) Mason jar.
  • Use an immersion blender to blend the ingredients until they are well combined and the pineapple and avocado are smooth.
  • When the mixture is smooth, add the sesame seeds, green onion and cilantro, stirring them into the dressing to combine everything.
  • Alternatively, you can place the ingredients in a food processor and pulse to combine them.
  • When you’re ready to cook the chicken, remove it from the refrigerator and allow it to come to room temperature.
  • Grill the chicken over medium-high heat on a stovetop grill pan or on an outdoor grill for 6 to 7 minutes, until its internal temperature reaches 165°F (74°C)—the exact cooking time will depend on the grill’s temperature and the thickness of the chicken.
  • Remove the chicken from the grill and transfer it to a cutting board.
  • Allow the chicken to rest for at least 10 minutes while you prepare the greens.
  • To prepare the greens, arrange the romaine hearts on a large serving platter and sprinkle them with the salt.
  • Slice the chicken into ½-inch (1. 3-cm)-thick strips and place them on the lettuce.
  • Arrange the mango, pineapple, orange, avocado and our Garlic-Dill Pickled Onions around the chicken and greens.
  • Place the passion fruits on the platter.
  • Sprinkle everything with the furikake (if using), green onions and cilantro (if using).
  • Serve the dish family style with the pineapple ranch on the side.

Notes & Wine Advice

Make Your Own P.O.G. Juice: If you can’t find prepared P.O.G. juice, you can make your own by combining ¾ cup (180 ml) of passion fruit juice, ¾ cup (180 ml) of guava juice and ½ cup (120 ml) of orange juice.
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Course; Chicken
Diets; Paleo

Herbed Sunday Pot Roast

Herbed Sunday Pot Roast

Every household needs a solid pot roast recipe, and we think you’ll understand why this has been our go-to for generations. Countless Sunday dinners in our home have featured this delicious recipe. The aroma of roast beef cooking all day in the slow cooker conjures up all the fond memories of that one day a week when everyone actually sat down together for a slow-paced meal, hoping there would be enough for leftovers the next day. There are a few special tricks that take this pot roast over the top in flavor. The dried mushrooms are full of umami and provide a spectacular depth of flavor that your typical roast just doesn’t have. You’ll also notice that the onion and garlic are unpeeled. The skins of both lend to the depth of flavor through the cooking process and are strained out after the roast is cooked. This roast is so tender and flavorful, you’ll probably end up eating it more often than just at your typical Sunday dinner.
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Ingredients

yield: 1 (2- to 2½-lb [908-g to 1.1-kg]) pot roast

roast

  • 1 2- to 2½-lb [908-g to 1.1-kg] grass-fed beef chuck roast
  • 4 tsp 24 g fine sea salt, divided
  • 2 tsp 4 g onion powder
  • 1 to 2 tbsp 15 to 30 ml avocado oil
  • 6 baby red potatoes
  • 2 large carrots peeled and cut into thirds
  • 2 large ribs celery trimmed and cut into thirds
  • ½ medium onion unpeeled and cut into wedges
  • 2 to 3 cloves garlic unpeeled and lightly crushed
  • 1 tsp dried rosemary
  • ¼ cup 7 g dried porcini mushrooms
  • 3 tbsp 45 ml apple cider vinegar
  • 4 cups 960 ml unsalted chicken bone broth, divided

gravy

Instructions

  • To prepare the roast, place the beef on a plate lined with paper towels.
  • Let the roast come to room temperature and pat the entire roast dry with more paper towels.
  • Season all the sides of the roast with 2 teaspoons (12 g) of the salt and the onion powder.
  • Warm a 12-inch (30-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and heat it until it’s shimmering.
  • Carefully lay the roast in the pan, laying it down facing away from you to avoid a hot oil splatter.
  • Sear the roast on all sides for 3 to 4 minutes per side, or until the meat’s surface has a golden-brown sear.
  • While the roast sears, place the potatoes, carrots, celery, onion, garlic, rosemary, mushrooms and apple cider vinegar in an 8-quart (7. 7-L) slow cooker.
  • When the roast is completely seared, remove it from the skillet and transfer it to the slow cooker.
  • Deglaze the skillet with 1 cup (240 ml) of the bone broth, scraping the bottom of the skillet with a wooden spoon to loosen the cooked-on bits and incorporate them into the broth while being careful to keep your hands away from the steam as it will be quite hot.
  • Pour the bone broth over the roast and veggies.
  • Pour the remaining 3 cups (720 ml) of bone broth over the roast and veggies, nestling the roast into the liquid.
  • If needed, move a few of the veggies around—it’s okay if they are along the sides of the roast, as you want the roast to be almost completely submerged.
  • Place the lid on the slow cooker and set it to cook on high for 6 hours.
  • After 6 hours, check the roast for tenderness.
  • It should begin to fall apart with a fork.
  • If needed, place the lid on the slow cooker again and continue to cook the roast for up to 2 more hours.
  • The cooking time will vary a bit, depending on the marbling and thickness of the roast.
  • Once the roast is done, transfer it to a serving platter along with the potatoes, carrots and celery.
  • Strain the broth into a 3-quart (2. 9-L) saucepan, setting the onion wedges on the serving platter if desired and discarding the onion skins and the other solids.
  • You should have approximately 3 to 3½ cups (720 to 840 ml) of broth in the saucepan after straining.
  • To make the gravy, taste the mixture you strained into the saucepan.
  • Depending on the broth you used, you may need to add more salt, so adjust the salt level accordingly.
  • Add the black pepper and fresh rosemary (if using), then stir the ingredients to combine them and taste the mixture again.
  • Warm this mixture over medium-low heat.
  • While the broth mixture warms, combine the cassava flour and water in a small bowl to make a smooth slurry.
  • While whisking the warm broth, pour in the slurry—the mixture should begin to thicken as you whisk.
  • Reduce the heat to low and add the balsamic vinegar (if using).
  • Stir to combine the vinegar with the gravy.
  • Serve the pot roast and the veggies with the gravy on the side.
  • You can serve the mashed potatoes from our Cottage Pie with this roast.

Notes & Wine Advice

Instant Pot Instructions: Prepare the roast and the veggies as directed in the recipe and add the ingredients to the inner pot of your Instant Pot®. Cook the roast and veggies at high pressure for 90 to 120 minutes. Allow the pressure to release naturally. Follow the same instructions for preparing the gravy and serving the dish.
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Course; Beef
Diets; Paleo

Chipotle-Lime Steak Kebabs

Chipotle-Lime Steak Kebabs

The addition of mango chunks to these kebabs is such a lovely treat, and if you’ve never had grilled mango before, prepare to be impressed. Be sure to use ripe mangoes, as the cubes will slide onto the skewers more easily and will grill up perfectly. Concerned about the spiciness of the chipotle in this recipe? Don’t worry, we’ve tamed the heat with a very generous amount of lime juice and other seasonings. The chipotle powder simply adds a nice smoky flavor. Remember, with kebabs, it’s best to cut all the ingredients to the same size, so that all the pieces have contact with the grill and cook evenly.
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Ingredients

yield: 6 to 8 skewers

  • 1 cup 240 ml fresh lime juice
  • 1 cup 240 ml avocado oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chipotle chili powder
  • 1 tbsp 1 g finely chopped fresh cilantro, plus additional for topping (optional)
  • 1½ lb 681 g sirloin steak, cut into 1½” (4-cm) cubes
  • 1 large Ataulfo mango cut into 1½” (4-cm) cubes
  • 1 medium red onion cut into 1½” (4-cm) wedges
  • Kosher salt for serving (optional)
  • Lime wedges for serving (optional)
  • Mango Steak Sauce for serving

Instructions

  • Make the marinade by combining the lime juice, avocado oil, cumin, chili powder, garlic powder, onion powder, chipotle chili powder and cilantro (if using) in a large Mason jar or another lidded vessel.
  • Secure the jar’s lid and shake well to thoroughly combine the ingredients.
  • Add the steak cubes to a 6-cup (1.
  • 4-L) glass dish or a large ziplock bag.
  • Reserve about ½ cup (120 ml) of the marinade for serving, then pour the rest over the steak.
  • Place the steak in the refrigerator to marinate for a minimum of 6 hours, or up to overnight for optimal flavor.
  • When you are ready to grill the kebabs, remove the steak from the fridge and allow it to come to room temperature.
  • Meanwhile, if you are using wooden skewers, soak them in water for 15 minutes.
  • Make the kebabs by threading the steak, mango and red onion wedges onto skewers.
  • Grill the kebabs over high heat on a hot grill pan or outdoor grill until the steak reaches your desired doneness—we cook the kebabs for 4 to 5 minutes per side for medium-rare steak.
  • Remove the kebabs from the grill pan or grill.
  • Place them on a serving platter.
  • While they are still warm, pour the reserved marinade over them and sprinkle them with the additional cilantro (if using) and kosher salt (if using).
  • Serve the kebabs with the lime wedges (if using) and our Mango Steak Sauce.
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Course; Fruit
Diets; Paleo

Grilled Hawaiian Vibes Pizza

Grilled Hawaiian Vibes Pizza

Grilling pizza is an all-time favorite summer activity for us. Everyone gets to make their own, so meal prep is shared, and it’s so fun to sit on the back porch and visit while the pizzas grill. This is just one variation of what a grilled pizza can be, as the possibilities are endless! Use your favorite red sauce and make a traditional pepperoni pizza. Or add some mashed avocado as the base and top it with cooked taco meat to make a tasty taco pizza with all the fixings—please pass the salsa! No matter the pizza, just be sure all your toppings are precooked, as these beauties grill up in a flash.
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Ingredients

yield: 1 (9-inch [23-cm]) pizza or 2 (6-inch [15-cm]) individual pizzas

  • ½ cup 120 ml marinara or pizza sauce of choice
  • 2 oz 56 g diced ham or Canadian bacon
  • ½ cup 105 g roughly chopped fresh or drained canned pineapple
  • ¼ small red onion thinly sliced
  • 2 tbsp 22 g thinly sliced black olives
  • 2 tbsp 14 g sliced almonds
  • 2 tbsp 12 g thinly sliced green onions (optional)
  • 1 tbsp 1 g roughly chopped fresh cilantro (optional)
  • 1 to 2 dashes furikake optional
  • 1 recipe uncooked pizza crusts here
  • Avocado oil as needed
  • Pineapple Ranch Dressing as needed

Instructions

  • Prepare two 13 x 18–inch (33 x 45–cm) baking sheets: Line the first baking sheet with parchment paper.
  • On the second baking sheet, arrange small bowls for holding the marinara sauce, ham, pineapple, red onion, olives, almonds, green onions (if using), cilantro (if using) and furikake (if using).
  • Place the toppings in the bowls.
  • Set both baking sheets aside.
  • Make the pizza crusts as directed on here, but do not cook the dough.
  • Instead, you’ll grill the crust.
  • Simply roll out the dough and place it on the parchment paper–lined baking sheet, so it is easy to carry to the grill.
  • Transport both of the baking sheets to your grilling area.
  • Time to grill the pizza!
  • It’s best to have a “pizza station” near the grill with your baking sheets and avocado oil.
  • You will need a long-handled spatula to move the pizza on the grill.
  • Prepare your grill according to the manufacturer’s directions, and then preheat the grill to about 400°F (204°C).
  • Brush one side of the pizza crust with a little of the avocado oil.
  • Lay the oiled side down on the hot grate of the grill.
  • Brush the exposed side of the crust with more avocado oil and close the grill, allowing the heat to swirl around the crust.
  • Cook this side of the crust for 3 to 4 minutes, until it has some grill marks.
  • Flip the crust over with the long-handled spatula and scoot the crust toward yourself, as close to you as possible.
  • Working quickly, spread the marinara sauce on the crust.
  • Add the ham, pineapple, red onion and olives.
  • Move the pizza to a cooler spot on your grill with a spatula or reduce the flame if you are using a gas grill.
  • Close the grill’s lid again.
  • If the crust is getting too dark on the bottom before the toppings are warmed through, consider turning the grill off, closing the lid and allowing the ambient heat to finish warming the toppings.
  • The pizza is done when the crust has those nice grill marks on the bottom and the toppings are warmed through.
  • Transfer the pizza to the baking sheet and garnish the pizza with the sliced almonds, green onions (if using) and furikake (if using).
  • Serve the pizza with our Pineapple Ranch Dressing as a sauce for drizzling or dipping.
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Course; Pizza
Diets; Paleo

Chicken Pesto Pita Pizza

Chicken Pesto Pita Pizza

Pizza! For years after changing the way we ate, we tried so many Paleo-friendly pizza dough variations in search of a recipe that we thought was amazing. We missed pizza so much. This crust recipe finally convinced us that we’d landed on something special. A hybrid between a flatbread and a tortilla, it serves as an excellent vessel for a variety of toppings. You can also grill it, like we do in our recipe for Grilled Hawaiian Vibes Pizza. For this pesto version, the crusts are cooked either in a cast-iron skillet or on an indoor grill pan, and then toppings are added before warming the pizzas in the oven. Even better, make a few crusts ahead of time for meal prepping, store them in the refrigerator and your weeknight dinner just got that much easier.
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Ingredients

yield: 2 (7-inch [18-cm]) individual pizzas

pesto chicken

pizza crusts

  • ½ cup 120 ml plus 2 tbsp (30 ml) plain unsweetened almond milk
  • 2 tbsp 24 g ghee
  • ¾ cup 100 g cassava flour, plus additional as needed
  • ½ tsp fine sea salt
  • ¼ tsp garlic powder
  • Avocado oil spray as needed
  • 2 tbsp 30 ml Toasted Pine Nut Arugula Pesto

optional toppings

Instructions

  • Preheat the oven to 400°F (204°C).
  • Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
  • To make the pesto chicken, pat the chicken tenderloins dry with paper towels and place them in a small bowl.
  • Sprinkle the chicken with the salt and add 1 tablespoon (15 ml) of the Toasted Pine Nut Arugula Pesto.
  • Toss the chicken tenderloins to coat them.
  • Allow them to come to room temperature.
  • Cook the chicken tenderloins over medium heat on an indoor grill pan or in a cast-iron skillet until they are no longer pink inside and their internal temperature reaches 165°F (74°C).
  • Place them in a medium bowl and toss them with 2 tablespoons (30 ml) of the Toasted Pine Nut Arugula Pesto to coat them.
  • Set the chicken aside.
  • To make the pizza crusts, pour the almond milk into a small saucepan and add the ghee.
  • Warm the mixture over low heat until the ghee is just melted, which should take 2 to 3 minutes, but keep an eye on the mixture to make sure it doesn’t boil.
  • Remove the saucepan from the heat.
  • In a small bowl, whisk together the cassava flour, salt and garlic powder.
  • Then pour in the warm almond milk–ghee mixture and stir to combine the ingredients and form a dough.
  • Once the dough is cool enough, pick it up and knead it with your hands until it is a smooth ball.
  • Lightly dust a medium piece of parchment paper with additional cassava flour.
  • Divide the dough in half—or, if you like a really thin crust, divide the dough into thirds—and place one-half of the dough on the prepared parchment paper, then lay another medium piece of parchment paper on top of the dough.
  • Roll the dough into a circle that is approximately 7 inches (18 cm) in diameter and about ¼ inch (6 mm) thick.
  • Repeat this process with the remaining dough.
  • Spray the dough with a bit of the avocado oil.
  • Preheat an indoor grill pan or large, dry cast-iron skillet over medium heat.
  • Add one circle of dough, oil side down, to the grill pan and cook the first side for 4 to 6 minutes, until it has some golden-brown spots.
  • Flip the crust over and cook the other side for 3 to 5 minutes.
  • Remove the crust from the pan and set it aside.
  • Repeat this process with the remaining circle of dough.
  • To assemble the pizzas, spread 1 tablespoon (15 ml) of the Toasted Pine Nut Arugula Pesto on each crust.
  • Shred the pesto chicken and divide it between the crusts, laying the chicken on top of the pesto.
  • Place the crusts on the prepared baking sheet and bake the pizzas for 7 to 9 minutes, or until they are warmed through.
  • Now, you can add the optional toppings of your choice.
  • We prefer a bit of spicy arugula, cherry tomatoes, toasted pine nuts, pancetta and a drizzle of the balsamic reduction.

Notes & Wine Advice

The possibilities are endless, so add your favorite toppings and serve the pizzas immediately!
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Course; Chicken / Pizza
Diets; Paleo

Zesty Pasta Salad

Zesty Pasta Salad

Do you have a summer barbecue coming up? Or maybe a spring picnic? Look no further for what to make, because this zesty pasta salad is about to be the talk of the town at your get-together. The red wine vinegar brightens up all the vegetables in this dish. This pasta salad is an easy side that’s been the star at many summer evening meals for our family, and Makenna has been known to steal some dressing-covered noodles before the salad has made it to the table. We suspect you might have the same problem, as this salad is dang delicious.
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Ingredients

yield: 6 servings

  • ¼ cup 60 ml red wine vinegar
  • 1 tbsp 9 g sesame seeds
  • 2 tsp 2 g dried oregano
  • 2 tsp 4 g paprika
  • 1½ tsp 9 g fine sea salt
  • 1 tsp garlic powder
  • ½ tsp ground celery seeds
  • ½ tsp black pepper
  • ¾ cup 180 ml avocado oil
  • ¾ cup 75 g thinly sliced green onions
  • 1 cup 149 g grape tomatoes, cut in half
  • 4 oz 112 g cassava-flour spiral pasta
  • 5 oz 140 g mini cucumbers, cut into bite-sized pieces
  • 7 oz 196 g hearts of palm, drained and sliced into ½” (1.3-cm)-thick rings
  • 3 oz 84 g cremini mushrooms, cleaned and thinly sliced
  • 2 oz 56 g black olives, thinly sliced
  • 2 oz 56 g salami, cut into bite-sized pieces

Instructions

  • In a small bowl, whisk together the red wine vinegar, sesame seeds, oregano, paprika, salt, garlic powder, ground celery seeds and black pepper.
  • Slowly pour in the avocado oil in a thin stream, whisking the mixture constantly, until the dressing is emulsified.
  • Set the dressing aside.
  • In medium bowl, combine the green onions and the tomatoes.
  • Pour three-fourths of the dressing into this bowl and stir to combine the ingredients.
  • For optimal flavor, let this mixture marinate for about 30 minutes.
  • When you are ready to assemble the salad, prepare the pasta according to the package’s directions, being careful not to overcook it.
  • The pasta should be just al dente, with a bit of bite.
  • Once the pasta is ready, drain it in a colander and run cool water over it.
  • Drain the rinsed pasta well.
  • Transfer the pasta to the desired serving bowl.
  • Add the cucumbers, hearts of palm, mushrooms, olives and salami.
  • Pour the tomato–green onion mixture over the top and gently stir the salad to coat all the pasta and veggies with dressing.
  • Taste the veggies and add more dressing and/or salt if desired, stirring to coat everything.
  • When you are ready to serve the salad, transfer it to a medium bowl.
  • This salad is best enjoyed the day you make it, but it can be stored in the refrigerator for up to 3 days.
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Course; Salad
Diets; Paleo