Recipes

Patsy’s Sloppy Joes

Patsy’s Sloppy Joes

This recipe is a beloved one that evokes warm, fuzzy food memories for many people in our family. The first time we saw our Patsy whip up this recipe, we were in awe. She originally made it with a canned condensed chicken gumbo soup, then simply seasoned it with ketchup, mustard and Worcestershire sauce. We’ve come up with what we think is a spectacular representation of her original: tasty ground beef swimming in a pseudo chicken gumbo and layers of subtly sweet flavors. We think once you toast up one of our Hamburger Buns and smear on a layer of our Back Porch Mayo, you will wonder how you were ever satisfied with sloppy joes before.
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Ingredients

yield: 4 cups (227 g) of sloppy joe filling

  • 1 tbsp 15 ml avocado oil
  • 1 lb 454 g grass-fed ground beef
  • ½ cup 80 g diced sweet onion
  • ¼ cup 37 g diced red bell pepper
  • 1 tbsp 8 g cassava flour
  • 1¼ cups 300 ml unsalted chicken bone broth
  • 2 tbsp 32 g tomato paste
  • 1 tbsp 15 ml apple cider vinegar
  • ½ cup 97 g diced frozen okra
  • 1 tsp fine sea salt
  • ¼ tsp dried thyme
  • ⅛ tsp dried oregano
  • 1 cup 240 ml sugar-free ketchup
  • 2 tbsp 30 ml yellow mustard
  • 2 tbsp 26 g coconut sugar
  • 4 tsp 20 ml organic Worcestershire sauce
  • ½ cup 93 g cooked white basmati rice (optional; reduce the bone broth to 1 cup [240 ml] if not using)
  • Hamburger Buns for serving (optional)
  • Back Porch Mayo for serving (optional)

Instructions

  • Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil, beef, onion and bell pepper.
  • Cook the mixture for 8 to 10 minutes, stirring it occasionally, until the beef is no longer pink and the veggies are soft and slightly golden brown.
  • Sprinkle the cassava flour over the meat and stir to coat everything with the flour.
  • Then add the bone broth, tomato paste, vinegar, okra, salt, thyme and oregano.
  • Stir the mixture to combine the ingredients well.
  • Bring the mixture to a gentle simmer, then reduce the heat to low and simmer the mixture for 5 to 7 minutes, stirring it occasionally.
  • The cassava flour and okra will thicken the mixture at this point.
  • Add the ketchup, mustard, sugar, Worcestershire sauce and rice (if using) and stir to combine everything well.
  • Simmer the mixture for 10 minutes, stirring it occasionally.
  • Toast the Hamburger Buns (if using).
  • Spread the Back Porch Mayo (if using) on the bottom bun.
  • Fill the bun with 4 to 5 tablespoons (60 to 75 g) of the warm filling.
  • Top the filling with the other half of the bun.
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Course; Basic recipe
Diets; Paleo

Paleo Pie Crust

Paleo Pie Crust

This Paleo pie crust was a labor of love inspired by our momma DeVona and her pie-making skills, which she relied on heavily during the holidays. Learning how to make pie crust at a very young age was a rite of passage for our family, and we’ve made many over the years. When cassava flour hit the market in early 2015, our Paleo pie crust dreams became a reality, as did our hopes of once again enjoying pie during the holidays. Using cassava flour made it possible to tweak DeVona’s recipe and use the technique she learned in junior high school in the 1950s. This recipe has been a blog favorite since it made its debut during the 2015 holidays and has been made by many new friends and followers. Knowing that so many are able to enjoy authentic pie crust again is truly heartwarming, and we’re sure DeVona is pleased.
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Ingredients

  • yield: 1 9-inch [23-cm] pie crust
  • 1 cup 133 g cassava flour, plus additional as needed
  • 2 tbsp 16 g arrowroot flour
  • ¼ tsp fine sea salt
  • ½ cup 96 g organic vegetable shortening
  • 1 large egg beaten
  • ¼ cup 60 ml room-temperature water
  • Additional beaten egg optional

Instructions

  • In a medium bowl, use a fork to combine the cassava flour, arrowroot flour and salt.
  • Add the shortening to the flour mixture and cut it into the ingredients with a pastry blender or a fork until it is incorporated and the mixture resembles coarse crumbs.
  • Next, add the egg and stir the ingredients until they are combined.
  • Add the water, mixing it into the flour mixture completely.
  • Roll the dough around the bowl with your hands to clean the sides until the dough comes together in a smooth ball.
  • Lay a 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface, and dust the parchment paper with a bit of additional cassava flour.
  • Place the dough in the center of the parchment paper, then flatten it slightly into a disk and dust it with a little more cassava flour.
  • Place another sheet of parchment paper on top of the dough and roll the dough into a large circle that is approximately ¼ inch (6 mm) thick.
  • For a traditional pie that’s baked or filled, please see the remaining steps.
  • Pull the top piece of parchment paper back, dust the dough with a little flour, then lay it back down.
  • Flip the entire crust over.
  • Remove the top parchment paper and lay an ungreased 9-inch (23-cm) pie plate upside down in the center of the crust.
  • Carefully flip the crust and pie plate over simultaneously and let the dough fall into the pie plate.
  • Remove the parchment paper and pinch together any tears in the crust.
  • Trim the dough on the sides of the pie plate.
  • Reroll the leftover dough and use it for your desired finished pie edge.
  • To prebake the crust, preheat the oven to 400°F (204°C).
  • Poke a few holes in the bottom and sides of the crust with a fork, allowing the steam to release during baking.
  • If you are using an egg wash, bake the crust for 10 minutes, then remove it from the oven and brush the edges with the additional beaten egg.
  • Bake the crust for 15 to 20 more minutes, or until it is golden brown.
  • Cover the crust’s edges with a pie crust shield if it begins to get too dark.
  • If you choose not to use egg wash, bake the crust for 25 to 30 minutes, or until it is golden.
  • To make a filled crust, add your desired pie filling to the raw crust and bake the pie as directed in the recipe, covering the crust’s edges if necessary.
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Course; Basic recipe / Pie
Diets; Paleo

Bacon-Infused Mac ’N’ Cheese

Bacon-Infused Mac ’N’ Cheese

As a child of the ’90s, Makenna consumed many boxes of store-bought mac ’n’ cheese. It’s a pantry staple for many people, because it’s such a quick and easy meal. Homemade Paleo-friendly mac ’n’ cheese might sound daunting, but we’ve worked hard to make this dairy- and gluten-free meal cheesy in taste and simple to make. Not to mention that the addition of bacon really takes this dish to flavor-town. Mac ’n’ cheese is back on our dinner rotations, and we could not be more excited about it!
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Ingredients

yield: 4 servings

  • 1 cup 146 g raw unsalted cashews
  • 1 cup 240 ml water
  • 2 cloves garlic roughly chopped
  • 2 tbsp 22 g nutritional yeast
  • 1½ tbsp 23 ml fresh lemon juice
  • 1½ tsp 8 ml fish sauce
  • 1 tbsp 15 ml reserved bacon fat
  • 1 tsp salt
  • 4 oz 112 g cassava-flour macaroni
  • 3 to 4 strips cooked bacon roughly chopped, plus additional for garnishing
  • 1 tbsp 3 g finely chopped fresh chives, plus additional for garnishing (optional)
  • Black pepper as needed

Instructions

  • In a high-powered blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, fish sauce, bacon fat and salt.
  • Blend the ingredients until all of the cashews are pureed and the mixture is smooth and well combined.
  • Pour the mixture into a small saucepan, and then set the saucepan aside.
  • Follow the package instructions for preparing the macaroni.
  • When the pasta is nearly finished cooking, warm the “cheese” sauce over low heat for about 5 minutes, stirring it occasionally, until it is warmed through.
  • Drain the macaroni, then return it to the pan it was cooked in.
  • Pour the warmed sauce over the top.
  • Add the bacon, chives (if using) and black pepper to taste.
  • Stir to combine them with the sauce and pasta.
  • Serve the mac ’n’ cheese garnished with the additional bacon and chives (if using) on top.
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Course; Cheese / Pork
Diets; Paleo

Breakfast Enchilada Bake

Breakfast Enchilada Bake

If you love enchiladas and you also happen to love breakfast, then do we have a recipe for you. These breakfast enchiladas are the saucy, spicy and very filling meal of your dreams. This dish will certainly feed a crowd, and for our family, this really hits all of our favorite flavor profiles. This bake is another example of a meal we eat for breakfast, lunch or dinner because it’s versatile and delicious no matter the time of day. You can mix and match what toppings you have, add some leftover meat for extra protein or add some cheese if you tolerate it. It’s a customizable dish that will end up delicious no matter what.
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Ingredients

yield: 6 servings

  • 1 tbsp 15 ml avocado oil
  • ½ cup 80 g diced sweet onion
  • 2 cloves garlic finely chopped
  • 1 28-oz [784-g] can organic diced fire-roasted tomatoes, undrained
  • 1 8-oz[240-ml] can organic tomato sauce
  • 2 tsp 12 g fine sea salt, plus additional as needed
  • 2 tsp 4 g ground cumin
  • 1 tsp dried oregano rubbed
  • ¼ tsp chipotle chili powder
  • ¼ tsp black pepper plus additional as needed
  • 1 7-oz [196-g] can Herdez® Salsa Casera or salsa of choice
  • 2 cups 480 ml unsalted chicken bone broth
  • 14 oz 392 g canned diced green chilies
  • Juice of 3 medium limes
  • ¼ cup 60 ml nondairy milk of choice
  • 2 tbsp 16 g cassava flour
  • Avocado oil spray as needed
  • 3 4½-oz [126-g] bags sea salt plantain chips, plus additional for serving
  • 1 small bunch fresh cilantro roughly chopped (optional)
  • 2 to 3 green onions roughly chopped (optional)
  • Thinly sliced olives optional
  • 3 to 4 large eggs
  • Chipotle chili powder as needed (optional)
  • Guacamole for serving
  • Chipotle-Tomatillo Salsa for serving

Instructions

  • Warm a 3-quart (2.
  • 9-L) saucepan over medium heat.
  • Add the avocado oil, swirling the saucepan to coat the bottom with the oil.
  • Add the onion and cook it for 8 to 10 minutes, stirring it occasionally, until it is soft and the edges are just browned and caramelized.
  • Add the garlic and cook the mixture for 1 to 2 minutes, until the garlic is fragrant, making sure not to burn it.
  • Add the diced tomatoes with their liquid, tomato sauce, salt, cumin, oregano, chipotle chili powder, black pepper, salsa, bone broth, green chilies and lime juice.
  • Carefully stir the ingredients together until they are well combined.
  • Let the mixture simmer for about 15 minutes so the flavors can mingle.
  • If you like a smoother sauce, at this point, you can use an immersion blender or a food processor to puree the mixture until it is smooth.
  • To thicken the sauce, make a slurry by stirring together the nondairy milk and cassava flour in a small bowl.
  • While whisking the sauce, slowly pour in the slurry; the mixture should thicken up as you whisk.
  • Stir the sauce to ensure everything is evenly combined, then remove the saucepan from the heat and set it aside.
  • Preheat the oven to 400°F (204°C).
  • Spray a 12-inch (30-cm) oven-safe skillet with the avocado oil spray.
  • Pour 1 to 1½ cups (240 to 360 ml) of the sauce in the bottom of the skillet and swirl it around to fully coat it with the sauce.
  • Empty 1 bag of the plantain chips into the skillet and distribute them evenly.
  • Pour about 2 cups (480 ml) of the sauce over the plantain chips.
  • Using two forks, move the chips around to coat them well.
  • Repeat this process with the other 2 bags of plantain chips.
  • If you have a little sauce left over, you can add a little more on top.
  • Garnish the chips with the cilantro (if using), green onions (if using) and olives (if using).
  • Cover the skillet with foil and bake for 20 minutes.
  • Remove the skillet from the oven and remove the foil.
  • Carefully crack the eggs onto the top of the dish, spacing them evenly.
  • Season the eggs with additional salt, black pepper and the chipotle chili powder (if using).
  • Bake the eggs, uncovered, for 8 to 10 minutes, until the egg whites are set but the yolks are still runny and the sauce is bubbly around the edges.
  • Remove the skillet from the oven and let the enchilada bake cool slightly before serving; it will be very hot and it will slice better if you give it some time to set.
  • Serve it by cutting a slice or simply spooning it out onto individual plates with additional plantain chips, guacamole and Chipotle-Tomatillo Salsa.
  • Store any leftovers in the fridge for about 1 week.
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Course; Breakfast
Diets; Paleo

Breakfast, Brunch Or Brinner Waffles

Breakfast, Brunch Or Brinner Waffles

We call these breakfast waffles—but frankly, what meal isn’t better when waffles are served? Brunch or “brinner” is always a win. There is just something about a warm waffle right out of the iron, slathered with ghee and a drizzle of warm syrup. We call that “warm, fuzzy food” around here, since so many food memories from our childhoods swirl around our taste buds with the first bite. A round waffle iron has become our favorite shape, since it has built-in pockets that hold whatever you like to spread on top. Have you tried waffles with pili nuts before? These delicious buttery nuts hail from the Philippines and burst onto the Paleo scene a few years ago. They lend amazing flavor and texture to this batter, which is made super smooth with a blender, while the cassava flour makes these waffles so perfectly Paleo, we’re practically giddy about it!
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Ingredients

  • yield: 4 to 5 waffles
  • 1¼ cups 300 ml coconut milk
  • 4 tsp 20 ml fresh lemon juice or apple cider vinegar
  • 1 large egg at room temperature
  • ½ cup 60 g pili nuts or raw macadamia nuts
  • ¼ cup 60 ml pure maple syrup, plus additional for serving
  • ¼ cup 60 ml melted ghee, grass-fed butter or MCT oil
  • 1 tsp pure vanilla extract
  • 1½ tsp 6 g baking powder
  • 1½ tsp 9 g fine sea salt
  • 1 cup 133 g cassava flour

Instructions

  • In a small measuring cup, combine the coconut milk and lemon juice and whisk them together.
  • Let the mixture rest for 5 minutes.
  • The result is a coconut milk “buttermilk.
  • ”
  • Place the buttermilk, egg, pili nuts, maple syrup, ghee, vanilla, baking powder, salt and cassava flour in a high-powered blender.
  • Blend until the ingredients are well combined and the nuts are smooth.
  • Preheat a waffle iron.
  • Pour ½ to ¾ cup (120 to 180 ml) of the batter into the waffle iron.
  • Cook the waffle for 4 to 5 minutes—or for the length of time recommended by the waffle iron’s manufacturer—until it is golden brown and no longer steaming.
  • Repeat this process with the remaining batter.
  • Serve the waffles with the toppings of your choice and lots of warm maple syrup.
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Course; Breakfast / Brunch / Lunch
Diets; Paleo

Toasted Pine Nut Arugula Pesto

Toasted Pine Nut Arugula Pesto

Pesto is the go-to for leftover greens that every kitchen needs. Do you have some arugula remaining from a recipe that you aren’t quite sure what to do with? We highly recommend whipping up this pesto. The typically pepper-forward arugula gets tamed by the addition of toasted pine nuts and garlic. We have used this pesto for years on pizzas, pasta, sandwiches—you name it. It’s a versatile sauce that we won’t stop making any time soon!
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Ingredients

yield: 1 cup (240 ml)

  • ½ cup 68 g pine nuts
  • 2 tightly packed cups 40 g arugula 2 to 3 cloves garlic, roughly chopped
  • 2 tbsp 30 ml red wine vinegar
  • 1 tsp fine sea salt plus additional if needed
  • ¼ tsp black pepper plus additional if needed
  • Juice of ½ large lemon plus additional if needed
  • 3 tbsp 45 ml avocado oil

Instructions

  • In a small, dry cast-iron skillet over low heat, toast the pine nuts for 5 to 7 minutes, stirring the nuts occasionally, until they are golden.
  • Transfer them from the skillet to a small plate and let them cool completely.
  • Place the toasted pine nuts, arugula, garlic, red wine vinegar, salt, black pepper and lemon juice in the bowl of a small food processor.
  • Pulse the ingredients to begin pulverizing them, using a small spatula to clean the sides of the bowl as needed.
  • With the food processor running, slowly add the avocado oil until everything is fully combined.
  • Taste the pesto and add additional salt, black pepper or lemon juice depending on your preference.

Notes & Wine Advice

Store the pesto in an airtight container in the fridge for up to 10 days.
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Course; Side Dish / Tapas
Diets; Paleo

Balsamic Mason Jar Marinade

Balsamic Mason Jar Marinade

This marinade is super flavorful and a breeze to toss together. It’s so versatile and will soon be your go-to weekend barbecue marinade for your favorite grilled veggies. You can also use this as a lovely vinaigrette. Or you can place about ¼ cup (60 ml) of our Back Porch Mayo in a bowl and whisk in 1 tablespoon (15 ml) of this goodness, and you’ll have a creamy dressing to drizzle on top of your favorite salad or grilled veggies. So many possibilities in one jar of amazingness! Grab a Mason jar and shake up a batch—happy taste buds await!
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Ingredients

yield: 2 cups (480 ml)

Instructions

  • In a 20-ounce (600-ml) Mason jar, combine the avocado oil, balsamic vinegar, mustard, salt, garlic, thyme and black pepper.
  • Secure the jar’s lid and shake the jar until the ingredients are well blended.
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Course; Marinade
Diets; Paleo

Creamy Sweet Onion Dip

Creamy Sweet Onion Dip

While this recipe is included in our book to pair with our Crispy Zucchini Fries as the ultimate condiment, it is far more than just a dip. The caramelized onions that build the base of this dip possess a unique flavor that is unparalleled. Need to ramp up the flavor of those scrambled eggs? Add a dollop of this dip. Hamburgers on tonight’s menu? Use this as your spread instead of mayonnaise. Grilled steak this weekend? You got it—add a dollop. You can even use this as a great topper for baked or roasted potatoes. We bet you’ll find so many uses for it, and we couldn’t be happier about that.
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Ingredients

yield: 1¾ cups (420 ml)

Instructions

  • Slice the onion in half and remove the skin and the end with the root.
  • Cut each half into ¾-inch (2-cm)-thick strips.
  • Heat a 10-inch (25-cm) cast-iron skillet over medium-low heat.
  • Add the ghee and let it melt, then add the onion strips and stir them to coat them with the ghee.
  • Cook the onions for 15 to 20 minutes, stirring them occasionally, until they are golden.
  • Do not increase the heat, as these onions are best cooked low and slow.
  • Once the onions are done, transfer them to a small plate.
  • Set the plate aside and allow the onions to cool.
  • In the bowl of a large food processor, combine the Back Porch Mayo, apple cider vinegar, mustard, salt, black pepper and cooled onions.
  • Pulse the food processor until the onions are roughly chopped and the ingredients are combined.
  • If you prefer a completely smooth dip, continue pulsing until the ingredients are completely combined.
  • Add the parsley (if using) and pulse one last time to combine it with the dip.
  • Transfer the dip to a medium container and store it in the refrigerator for up to 7 days.
  • Use this dip on all the things you might normally use mayonnaise and especially with our Crispy Zucchini Fries.
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Course; Sauce
Diets; Paleo

Back Porch Mayo

Back Porch Mayo

Making our own mayonnaise was one of the first things we wanted to try early in our Paleo journey, when Makenna’s health demanded that we make changes to her diet. Traditional mayo uses highly processed oils that are typically very inflammatory. When we made our first batch, we were so thrilled to see these simple ingredients come together and know that we could in fact make our own successfully. Early on we used olive oil and found that, depending on the brand, it can make a very strongly flavored mayonnaise. Since then, we’ve moved to using avocado oil, since it’s mild in flavor. We like the addition of vinegar and salt in our variation along with the mustard—we think this combo makes the mayo’s flavor more vibrant while still keeping it mild.
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Ingredients

yield: 1¼ cups (300 ml)

  • 1 large egg at room temperature
  • 1 tbsp 15 ml Dijon mustard, at room temperature
  • 1 tbsp 15 ml red wine vinegar
  • 1 tsp fresh lemon juice
  • ¼ tsp fine sea salt
  • 1 cup 240 ml avocado oil

Instructions

  • In a large Mason jar or a tall widemouthed jar, combine the egg, mustard, red wine vinegar, lemon juice, salt and avocado oil.
  • Position the blade of an immersion blender right over the egg and begin blending, leaving the blade near the bottom of the jar for 2 to 3 seconds.
  • Then slowly move the blender up and down until the egg and oil are completely emulsified.
  • Alternatively, you can use a small food processor to make this mayo.
  • In the food processor, combine the egg, mustard, red wine vinegar, lemon juice and salt.
  • Process the ingredients, then, with the food processor running, add the oil in a slow stream until everything is emulsified.
  • Store the mayo in a lidded jar in the refrigerator for about 10 days.
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Course; Sauce
Diets; Paleo

Mustard Vinaigrette

Mustard Vinaigrette

If you’re looking for a dressing with some zing, you’re in for a treat! This mustard vinaigrette gets some great layers of flavor from the garlic paste you make before whisking all the ingredients together. We feature it as a salad dressing with our Simple and Quick Wedge Salad and we use a drizzle for our Dill Pickle Roll-Ups. This vinaigrette can also be used as a marinade for chicken or shrimp. Make a double batch, so that you have plenty on hand for those afternoons when you find yourself making a fridge-foraging salad for lunch. You’ll be glad you did.
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Ingredients

yield: approximately 1⅓ cups (319 ml)

  • ½ tsp kosher salt
  • 2 cloves garlic minced
  • 3 tbsp 45 ml red wine vinegar
  • 2 tbsp 30 ml Dijon mustard
  • 1½ tsp 2 g dried oregano
  • ¼ tsp fine sea salt
  • Black pepper as needed (optional)
  • 1 cup 240 ml avocado oil

Instructions

  • To make garlic paste, sprinkle the kosher salt over the garlic.
  • Using a large knife, gather the garlic into a small pile on your cutting board.
  • Holding your knife carefully, press and scrape the blade through the pile of garlic at a slight angle to flatten the garlic.
  • Scrape the garlic back into a pile and repeat this process until it forms a smooth paste.
  • Place the garlic paste, red wine vinegar, mustard, oregano, salt and black pepper (if using) in a small bowl.
  • Slowly add the avocado oil in a thin stream, whisking the ingredients constantly, until everything is combined well and emulsified.
  • Store this dressing in the refrigerator for up to 10 days
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Course; Dressing / Sauce
Diets; Paleo