Paleo Stuffing

Bread-less stuffing? Yes, it’s true and very delicious.My wife Val said “could you make me a whole roasting pan full next time?” Cauliflower is my favorite mashed potato substitute so I figured why not use it to replace the bread. Well it works like a charm. This recipe is low fat, ovo-vegetarian, paleo, diabetic friendly, low-carb and heart-healthy. You can add your own preferential additions like: apples, walnuts, sausage, oysters etc. but it is just fine as is.

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Ready to serve


Stuffing just before baking

Paleo Stuffing

Yield 6 servings

1 head cauliflower
3 stalks celery
1 leek
1 red pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 ½ teaspoons salt
1 teaspoon poultry seasoning
4-5 leaves of fresh sage (chiffonade)
Black pepper to taste

Steam cauliflower, set aside. Wash vegetables and dice cauliflower, peppers. celery and thinly slice the leek. Sauté all veggies and seasonings in the olive oil and remove from heat. Beat the eggs and add to stuffing mixture. Bake in a greased casserole dish at 375° for 20 minutes.

© 2012 Aron David Bradley

NSA Pumpkin Apple Muffins

I was was at my local farmer’s market last Saturday and Wendy Parker gave some lard from their naturally raised Heritage Farms Northwest pigs and asked me to create a recipe for it. I had some baked pumpkin puree in my fridge and some local heirloom apples so I created a muffin recipe. The result is a wonderfully flavorful and moist muffin which I’m sure you will all love. This is a no sugar added, whole grain recipe.

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NSA Pumpkin Apple Muffins

Yield: 33 standard size muffins

3 cups whole wheat bread flour
2 cups pumpkin puree (preferably fresh baked although solid pack will also work)
1 ½ cups stevia
1cup buttermilk (1 % fat)
1 large apple diced (heritage variety preferred)
½ cup lard
½ cup honey
½ cup molasses
4 eggs
1 tablespoon baking soda
1 tablespoon aluminum free baking powder
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
1 teaspoon salt

In a large bowl mix: eggs, pumpkin, stevia, molasses, vanilla and honey and buttermilk with a mixer or hand blender and set aside. With a pastry cutter cut in lard to: flour, salt, pumpkin pie spice, baking soda and baking powder. Add the wet ingredients to the dry mix plus the apples. Mix for 30 seconds scraping the sides of the bowl. Spoon into greased muffin pan or cupcake cups filling ¾ full. Bake in a 400° conventional oven 15-20 minutes or until an inserted butter knife comes out clean.

©2012 Aron David Bradley

Rustic Roast Chicken

I love simple recipes and this is probably my favorite way to roast a chicken. The only seasonings are kosher salt, cracked pepper and fresh herbs. The way the breast is kept from drying out is to slow roast it breast side down so the bird actually bastes itself as it cooks. The result is a fork tender, succulent, delicately fragrant chicken that will brings raves at the dinner table. This recipe is Paleo and gluten-free.

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Rustic Roast Chicken

Yield: 4-6 servings

1 free range whole chicken
Fresh: sage, thyme, oregano and rosemary, basil sprigs
Kosher salt
Fresh cracked pepper

Rinse chicken and sprinkle kosher salt inside the cavity and on both sides of the chicken. (Place giblets in the casserole dish) Insert rosemary sprigs in the cavity. Place the chicken breast side down in a casserole dish. Add the remainder of your herbs to the outside skin. Roast for 2-3 hours in a 250° oven till your meat thermometer reads 165 degrees at your thickest parts. Flip the chicken back to breast side up, drain the fat carve and serve.

© 2012 Aron David Bradley

Honey Glazed Root Veg with Walnuts

Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

© 2012 Aron David Bradley