Lamb Shish Kabobs

by MJ

2 pounds boneless lamb (cubed)
Green peppers
Red peppers
Red onion

1/2 c grapeseed and/or coconut oil
1/4 c lemon juice
1/2 c chopped onion
1 tsp sea salt
1 tsp black pepper
3 tsp rosemary (or to taste)
1 tsp thyme
garlic (to taste)

Combine marinade ingredients and soak lamb cubes overnight in the refrigerator.
Alternate lamb, peppers and onion on skewers and grill to perfection!


Quick & Easy Gourmet Chicken

by drpaul

Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.  

6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)

  • Preheat oven to 350
  • Pour olive oil in 9 x 9 baking dish
  • Place chicken thighs in baking dish
  • Season with sea salt and fresh cracked black pepper
  • Top chicken with chopped leeks and shallots
  • Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
  • Pour butter/seasoning mixture over chicken
  • Bake uncovered for 40 minutes

Healthy Spaghetti

by admin

In our efforts to keep your kids gluten-free, try using brown rice noodles (available at Trader Joe’s) or quinoa noodles (or use spaghetti squash). You can skip the meat and make the meatballs that follow to add to the spaghetti.

2 lbs organic (grass fed) ground beef, or combo of ground beef and ground port
1 onion, chopped
4 cloves garlic, chopped fine
2 large tomatoes, chopped
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded zucchini
1/2 cup chopped celery
1 28 oz. can of diced tomatoes
1 16 oz. jar tomato marinara sauce
1 tablespoon Italian seasoning (or 1 teaspoon each of marjoram, oregano, basil and parsley)
1 tablespoon balsamic vinegar or 1/4 cup red wine [balsamic vinegar cuts the acidity of tomatoes; red wine does the same and sedates your kids; just kidding, alcohol cooks off in minutes]
2 tablespoons olive, sunflower or grape seed oil
1 package brown rice or quinoa pasta

  • In a large stock pot (12 qt minimum), cook meat or sausage for ONLY 4-6 minutes on medium
  • Using slotted spoon, remove meat to bowl
  • To same stock pot, add oil, onion and garlic and cook over medium heat for 3-4 minutes
  • Add chopped tomatoes, cook for 4-5 minutes
  • Add chopped vegetables – except shredded zucchini - cook for 4-5 minutes
  • Add canned tomatoes, marinara sauce, balsamic vinegar (optional), and sea salt to taste, reduce heat to low and simmer for at least one hour
  • 15 minutes before serving, add meat and shredded zucchini (and any meat juice left in bowl)
  • Start water boiling to cook brown rice noodles

Yummy Meatballs

1 Pound organic ground beef
1 ground turkey
1 pound pork
1 bunch chopped spinach
1/2 cup finely grated imported Parmesan cheese – optional
3 large organic eggs
3 tablespoon dried Italian herb seasoning
4 cloves fresh garlic, chopped
2 teaspoon sea salt
1 teaspoon red pepper flakes
1/2 c ground organic oatmeal

  • Preheat oven to 400°
  • Grease cookie sheet.
  • In large bowl mix all ingredients
  • Make 1 inch balls and place on cookie sheet
  • Bake until lightly browned  – about 20 minutes


Duck Breast

by admin

10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
sea salt, black pepper

  • Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
  • Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.
  • Transfer duck to a plate and discard all but 1 tablespoon fat from skillet.
  • Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
  • Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with preferred chutney. Garnish with fresh fruits and vegetables.

Chicken Chili Soup

by admin

3 cups free range chicken breast, cooked and chopped
1 onion, diced
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
2 tsps chili powder
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
Optional: red pepper flakes

  • Saute vegetables in olive oil
  • Add seasonings
  • Add broth and allow to simmer 5-10 minutes
  • Add chicken and serve with fresh cilantro and avocado
  • NOTE: add red pepper flakes to achieve desired “heat” level

Rosemary Turkey Legs in the Crockpot [video]

by drpaul

This is unbelievably simple, AND unbelievably delicious, AND it cooks while you’re at work – yeah!

1-2 turkey drumsticks per person
1 medium onion, chopped
2 celery stalks, cut up into 1″ pieces
Sea salt
Fresh cracked black pepper
1 cup purified water or white wine or Champagne

  • Season both sides of turkey drumsticks with sea salt, cracked pepper, and rosemary
  • Add 1 cup of liquid (water, wine, Champagne) to Crockpot
  • Place seasoned turkey legs into Crockpot
  • Toss in chopped onion and celery
  • Turn on high for 4-6 hours (or low for 6-8 hours)
  • Serve with steamed broccoli and/or salad

Dr. Paul’s Steak au Poivre

by drpaul

This is beyond delicious – it’s gourmet personified! It also happens to be relatively easy, as the video shows.

Many, many years ago, I was a waiter at Cafe Pierre, a wonderful restaurant in my hometown of Manhattan Beach which is known for this fantastic dish. The hot-tempered chef would get so angry when I watched him cook – he’d bang his chef’s knife on the stainless shelf and yell ‘get out of my kitchen’. It was worth his wrath, for sure.

One 8 oz. grass fed filet mignon, per person
Garlic cloves, chopped
Organic, grass-fed butter
Sea salt and fresh cracked black pepper
3 teaspoons whole black peppercorns per steak, most of them crushed, with some left whole
Organic heavy cream

  • Liberally salt and pepper both sides of the steaks
  • In a large stainless saute pan over medium heat, melt 1 tablespoon of butter per steak
  • Cook steaks for 3-5 minutes on each side, depending on how thick the steaks
  • When done, remove steaks to separate platter
  • Add garlic to pan that steak was cooked in, stirring to mix all the juice and whatever might be sticking to the pan; cook for 1 -2 minutes
  • Optional: add 1-2 tablespoons dry sherry
  • Add 1/4 cup heavy cream per steak that was cooked (i.e. four steaks = 1 cup cream)
  • Watching heat, allow cream to come to boil – once boiling, REDUCE HEAT to low
  • Simmer cream sauce, stirring often
  • Add crushed and whole peppercorns
  • Add a bit more salt to taste
  • As sauce thickens, continue to stir and add juice from the platter where the steaks have been sitting
  • Don’t over cook sauce
  • Serve sauce over steaks


Paleo Stuffing

by admin

One of the first things people panic about on their first Paleo Thanksgiving is the stuffing. Trust me, this stuffing tastes way better than the kind you get in a box, and it’s way better for you!

This dish serves 8-10.  Be sure to use extra-lean ground beef (grass-fed, preferably) and soaked walnuts.


  • 1 pound ground pork, pork sausage, or combination of ground pork and ground turkey (ground beef is also a viable option – just make sure it’s not too lean or it won’t have the flavor needed)
  • 2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
  • 1 medium sweet onion, diced
  • 4 stalks of celery, diced
  • 1 apple, cored and finely diced
  • Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt


  • Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
  • Saute the meat and celery for 3-4 minutes on medium heat, making sure that the meat/sausage gets broken up into really small pieces as it cooks (big chunks are not very stuffing-like!). We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
  • Add the onion and apple, and cook for another 2-3 minutes.
  • Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The meat should NOT be totally cooked at this point – there should still be some pink.
  • Pull everything out of the pan, and move into a 9 × 13 baking pan (or two 6 × 9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.

Thanks to Whole9Life for the recipe!


Baked Salmon Mediterranean

by admin


If you don’t have or don’t like salmon, you can use cod, haddock, halibut – pretty much any fish of your choosing can be substituted in this recipe.

Don’t be intimidated by the list of ingredients – they can all can be purchased at Trader Joe’s.

1 4-6oz wild caught salmon filet or steak per person (no farm raised – they’re fed wrong and the water is polluted; then they often add coloring- yuck!)
1 cup Greek kalamata olives
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped fine
2-3 roma tomatoes, chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)

  • Preheat ove to 350
  • Heat olive oil in large skillet that has a cover
  • Add onion, bell pepper, garlic and leek; cook for 4-6 min
  • Add remaining ingredients, except olives and fish; cook for 2-3 minutes
  • Pour into 9×9 or 9×14 baking dish
  • Add fish and olives
  • Cover with foil and cook 12-18 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook quicker than putting it straight into the oven)

Venison Marsala [video]

by drpaul

Although I’m cooking this dish with venison, you could easily substitute chicken or pork.  - Dr. Paul

1/3 – 1/2 lb of venison or pork, per person; OR 1-2 boneless, skinless organic chicken thighs per person
4 tablespoons organic butter
Sea salt and fresh cracked black pepper
2-3 shallots, chopped
8 oz. organic mushrooms, sliced or chopped
1/2 cup dry white wine
1/8 cup Marsala wine
1/2 cup organic heavy cream – optional

  • Season meat on both sides with sea salt and fresh cracked pepper
  • In medium stainless steel* sauce pan over medium heat, melt 3 tablespoons of butter and add meat [*DO NOT USE NON-STICK PANS - they leach cancer causing chemicals into the food which then ends up in your body]
  • Cook 3-5 minutes on each side, depending on the type and thickness of meat, adding 1 more tablespoon of butter when meat is turned
  • Remove meat to warm pan
  • Add white wine and scrape all brown meat residue from pan
  • Add chopped shallots and cook for 3-4 minutes
  • Add sliced or chopped mushrooms and cook for 2-3 minutes
  • Add Marsala wine
  • Season sauce to taste with sea salt and fresh cracked black pepper
  • Optional: add 1/2 cup heavy cream and simmer gently for 3-4 minutes
  • Slice meat
  • Spoon sauce onto plates and lay sliced meat on top of sauce