Cookbook

Oven-Baked Salmon with Asparagus

· 40 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lbs salmon fillets
• 1 bunch asparagus spears
• 2 tbsp olive oil
• 1 lemon
• 1 tsp dried thyme
• to taste salt & pepper

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil for easy cleanup.
3. Place salmon fillets skin-side down on the baking sheet.
4. Sprinkle dried thyme, salt, and pepper over the salmon.
5. Toss asparagus with 1 tbsp olive oil, salt, and pepper, then spread around the salmon on the sheet.
6. Bake in the oven for 12-15 minutes, until the salmon flakes easily with a fork and internal temp reaches 145°F.
7. Squeeze lemon juice over the salmon and asparagus before serving.

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Oven-Roasted Chicken Thighs with Brussels Sprouts

· 50 min · chicken · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 3 bone-in chicken thighs
• 1 lb Brussels sprouts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• to taste salt
• to taste pepper

1. Preheat oven to 425°F (220°C).
2. Pat chicken thighs dry with paper towels.
3. Mix salt, pepper, garlic powder, and paprika in a small bowl.
4. Rub the spice mixture evenly over the chicken thighs.
5. Trim the ends off Brussels sprouts and halve them.
6. Toss Brussels with 1 tbsp olive oil, salt, and pepper.
7. Arrange chicken and Brussels on a baking sheet lined with parchment.
8. Bake for 35-40 minutes until chicken skin is crispy and internal temp reads 165°F.
9. Serve hot.

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Oven-Roasted Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lbs salmon fillets
• 1 bunch asparagus spears
• 1 lemon lemon slices
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• to taste salt & pepper

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil for easy cleanup.
3. Place salmon fillets on the prepared sheet, skin-side down if skin-on.
4. Brush salmon with 1 tbsp olive oil, sprinkle with garlic powder, salt, and pepper.
5. Arrange asparagus spears around the salmon, drizzle with remaining olive oil, and season lightly.
6. Lay lemon slices on top of salmon for flavor.
7. Bake for 15-20 minutes, until salmon flakes easily with a fork and internal temperature reaches 145°F.
8. Check asparagus; it should be tender and slightly caramelized.
9. Serve hot, garnished with extra lemon if desired.

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Overnight Cinnamon Rolls with Cream Cheese Icing

American · 180 min · vegetarian

Ingredients & steps ↓

• 4 1/2 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1 cup whole milk
• 1/3 cup granulated sugar
• 2 large eggs
• 10 tbsp unsalted butter
• 1 1/2 tsp kosher salt
• 3/4 cup light brown sugar
• 2 tbsp ground cinnamon
• 4 oz cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

1. Warm the milk to 110F, stir in the yeast and 1 tbsp of the granulated sugar, and leave 5 minutes until it foams. If nothing happens the yeast is dead and the day is lost, so check here.
2. Add the remaining granulated sugar, the eggs, 6 tbsp melted butter, the salt and the flour, and knead 8 minutes in a mixer or 10 by hand until the dough is smooth and only slightly tacky.
3. Cover and rise at room temperature 60 to 75 minutes until doubled.
4. Roll the dough into a 12x18-inch rectangle, spread with 4 tbsp softened butter, and scatter over the brown sugar mixed with the cinnamon, leaving a 1/2-inch bare border at the far long edge.
5. Roll up from the long side, seal the seam, and cut 12 rolls with unflavoured dental floss rather than a knife, which squashes them.
6. Arrange in a buttered 9x13 dish, cover tightly and refrigerate 8 to 12 hours.
7. In the morning, leave the dish at room temperature 45 minutes while the oven heats to 350F.
8. Bake 28 to 32 minutes until deep gold and the center roll registers 190F; underbaked middles are the classic failure of a pan this deep.
9. Beat the cream cheese, powdered sugar and vanilla with a splash of milk until spreadable, and ice the rolls while still warm.

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Overnight Steel-Cut Oats Meal Prep

American · 40 min · vegetarian, gluten-free

Ingredients & steps ↓

• 2 cups steel-cut oats
• 3 cups whole milk
• 3 cups water
• 1/3 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/2 tsp salt

1. Bring milk, water, and salt to a gentle boil in a pot.
2. Stir in steel-cut oats and reduce to a low simmer.
3. Cook uncovered 25 minutes, stirring occasionally, until thick and creamy.
4. Stir in maple syrup and cinnamon.
5. Cool, then portion into six containers.
6. Top each with walnuts and dried cranberries before refrigerating.

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Oyakodon Chicken and Egg Bowl

Japanese · 25 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 14 oz boneless chicken thighs
• 6 eggs
• 1 yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tsp sugar
• 4 cups cooked short-grain rice
• 2 scallions

1. Cut chicken into bite-size pieces and slice onion thinly. Beat eggs loosely, keeping streaks.
2. Simmer dashi, soy sauce, mirin and sugar in a small pan; add onion and cook 3 minutes.
3. Add chicken and simmer 6-7 minutes until cooked through to 165F.
4. Pour two-thirds of the beaten egg over the top and cover; cook 1 minute.
5. Add the rest of the egg, cover, and cook 30-60 seconds until just set but still soft.
6. Slide over bowls of hot rice and top with sliced scallions.

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Oysters Rockefeller

American · 40 min · shrimp · pescatarian, low-carb

Ingredients & steps ↓

• 24 oysters in the shell
• 10 oz baby spinach
• 6 tbsp unsalted butter
• 1 shallot
• 1 stalk celery
• 2 cloves garlic
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 2 tbsp Pernod or other anise liqueur
• 1 tsp hot sauce
• 1 lemon
• 4 cups coarse rock salt
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Scrub the oysters under cold water and discard any with cracked shells or any that stay open when tapped.
2. Shuck them over a bowl with a folded towel protecting your hand: work the knife into the hinge, twist to pop it, cut the top muscle and lift the lid away, then free the oyster from the bottom shell and leave it there with its liquor.
3. Heat the oven to 450°F and spread the rock salt in a thick bed on two sheet pans — it holds the shells level so the liquor does not spill.
4. Melt 4 tablespoons of the butter and soften the finely diced shallot, celery and garlic over medium heat for 5 minutes.
5. Add the spinach in handfuls until it wilts, pour in the Pernod and cook 2 minutes more until the pan is dry, then chop the mixture fine and season with the hot sauce, salt and pepper.
6. Melt the remaining butter and toss it with the panko and Parmesan.
7. Nestle the oysters into the salt, spoon a tablespoon of spinach over each and top with the crumbs.
8. Bake 10 to 12 minutes, until the topping is browned, the edges of the oysters have curled and the liquor is bubbling.
9. Serve immediately, on the salt, with lemon wedges.

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Pad Kra Pao Moo (Thai Basil Pork)

Thai · 20 min · pork · dairy-free, low-carb

Ingredients & steps ↓

• 1 lb ground pork
• 1.5 cups holy basil leaves
• 5 cloves garlic
• 5 Thai bird chilies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 3 cups cooked jasmine rice

1. Pound the garlic and chilies into a rough paste in a mortar.
2. Heat the oil in a wok over high heat and fry the garlic-chili paste for 30 seconds until fragrant.
3. Add the ground pork and stir-fry 5 minutes, breaking it up, until browned and cooked through.
4. Add the oyster sauce, soy sauce, fish sauce, and sugar and toss 1 minute.
5. Turn off the heat and fold in the holy basil until just wilted; serve over jasmine rice.

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Pad Kra Pao Tao Hu Kai Dao (Basil Tofu with Fried Egg)

Thai · 22 min · tofu · vegetarian, dairy-free, low-carb

Ingredients & steps ↓

• 14 oz firm tofu, crumbled
• 2 eggs
• 1.5 cups holy basil leaves
• 5 cloves garlic
• 4 Thai bird chilies
• 2 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 4 tbsp vegetable oil
• 3 cups cooked jasmine rice

1. Fry each egg in 2 tbsp hot oil over high heat until the edges are crispy and the yolk still runny; set aside.
2. Pound the garlic and chilies into a paste and fry in the remaining oil for 30 seconds.
3. Add the crumbled tofu and stir-fry 5 minutes until lightly golden.
4. Add the soy sauce, vegetarian oyster sauce, and sugar and toss 1 minute.
5. Fold in the holy basil off the heat and serve over rice topped with a crispy fried egg.

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Pad Krapow Gai (Thai Basil Chicken)

Thai · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb ground chicken or turkey
• 6 cloves garlic, minced
• 2 Thai chilies or jalapeño, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1.5 cups holy basil (the namesake — or Thai/sweet basil)
• 2 tbsp vegetable oil
• 2 eggs
• 3 cups jasmine rice, cooked

1. Mix oyster, soy, fish sauce, sugar in a small bowl.
2. Heat oil in a wok or wide skillet over high. Add garlic + chilies; stir 20 sec.
3. Add chicken; break apart and stir-fry 4 min until cooked. Meanwhile, fry the eggs sunny-side up in a separate pan. Add sauce mixture to the chicken; toss 30 sec.
4. Off heat, fold in basil until wilted. Serve over rice with the egg on top.

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Pad Pak Bung Fai Daeng (Stir-Fried Morning Glory)

Thai · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 large bunch water spinach (morning glory)
• 5 cloves garlic, chopped
• 4 Thai bird chilies, crushed
• 2 tbsp fermented soybean paste (tao jiao)
• 1 tbsp soy sauce
• 1 tsp sugar
• 3 tbsp vegetable oil

1. Cut the morning glory into 3-inch lengths, keeping stems and leaves separate.
2. Heat the oil in a wok until smoking hot over the highest heat.
3. Add the garlic and crushed chilies and stir for 10 seconds.
4. Add the stems first and stir-fry 30 seconds, then add the leaves, soybean paste, soy sauce, and sugar.
5. Toss hard for 1 minute until the greens are just wilted but still bright and serve immediately.

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Pad Prik King Tao Hu (Vegan Tofu with Curry Paste)

Thai · 25 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 14 oz firm tofu, sliced
• 2 cups Chinese long beans, cut
• 3 tbsp red curry paste (vegan)
• 4 makrut lime leaves, slivered
• 2 tbsp soy sauce
• 1 tbsp palm sugar
• 3 tbsp vegetable oil
• 3 cups cooked jasmine rice

1. Pat the tofu dry, then pan-fry in the oil over medium-high heat for 6 minutes until golden on all sides; remove and set aside.
2. In the same pan, fry the red curry paste for 2 minutes until fragrant.
3. Add the long beans and stir-fry 3 minutes until crisp-tender.
4. Return the tofu, add soy sauce and palm sugar, and toss to coat evenly.
5. Fold in the slivered lime leaves and serve over jasmine rice.

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Pad See Ew (Soy-Sauce Stir-Fry Noodles)

Thai · 25 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 10 oz fresh or 8 oz dried wide rice noodles
• 12 oz boneless chicken thighs, sliced
• 6 oz Chinese broccoli or broccolini
• 4 cloves garlic, minced
• 2 eggs
• 2 tbsp dark soy sauce
• 2 tbsp regular soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 3 tbsp vegetable oil
• 1/4 tsp white pepper

1. If using dried noodles, soak in hot water 8 min until pliable; drain. Mix the sauces + sugar in a small bowl.
2. Heat oil in a wok over high. Add garlic, stir 15 sec. Add chicken; stir-fry 3 min until cooked.
3. Push to one side; crack eggs into the open space, scramble 30 sec, then break into the chicken.
4. Add broccoli; toss 1 min. Add noodles + sauce; toss rapidly with two utensils, getting some char on the noodles. Season with white pepper; serve.

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Pad See Ew Moo (Pork Soy Sauce Noodles)

Thai · 30 min · pork · dairy-free

Ingredients & steps ↓

• 12 oz fresh wide rice noodles
• 10 oz pork loin, sliced
• 3 cups Chinese broccoli, cut
• 2 eggs
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 3 cloves garlic, minced
• 3 tbsp vegetable oil
• 1/2 tsp white pepper

1. Whisk both soy sauces, oyster sauce, sugar, and white pepper into a sauce.
2. Heat oil in a wok over high heat and sear the pork with garlic for 3 minutes until browned.
3. Add the Chinese broccoli stems, stir-fry 1 minute, then push everything to one side.
4. Scramble the eggs in the open space, then add the noodles and sauce.
5. Toss over high heat for 2 to 3 minutes, letting the noodles char slightly for smoky flavor.
6. Add the broccoli leaves at the end and cook until just wilted.

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Pad Thai Gai (Chicken Pad Thai)

Thai · 35 min · chicken · dairy-free

Ingredients & steps ↓

• 8 oz flat rice noodles
• 10 oz chicken breast, sliced
• 2 eggs
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 3 garlic cloves, minced
• 2 cups bean sprouts
• 1/2 cup garlic chives
• 1/3 cup roasted peanuts, crushed
• 4 oz firm tofu, cubed
• 3 tbsp vegetable oil
• 1 lime wedges

1. Soak the rice noodles in warm water for 20 minutes until pliable but not soft, then drain.
2. Whisk tamarind paste, fish sauce, and palm sugar into a sauce and set aside.
3. Heat oil in a wok over high heat, brown the chicken 3 to 4 minutes until cooked through (165F), then add tofu and garlic and stir-fry 1 minute.
4. Push everything aside, scramble the eggs in the open space, then add the drained noodles and sauce.
5. Toss constantly for 3 minutes until the noodles absorb the sauce and turn glossy.
6. Fold in bean sprouts and garlic chives, cook 30 seconds, and finish with crushed peanuts and lime.

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Paella Valenciana

Spanish · 65 min · chicken · gluten-free

Ingredients & steps ↓

• 2 cups bomba paella rice
• 1.5 lb bone-in chicken thighs
• 1/2 lb green flat beans
• 1 cup cooked butter beans
• 2/3 cup canned grated tomato
• 1 pinch saffron threads
• 1 tsp sweet pimenton
• 4 cups chicken stock
• 1/4 cup olive oil
• 2 tsp fine salt

1. Brown the chicken pieces in olive oil in a paella pan for 10 minutes, then push to the side.
2. Fry the green beans 4 minutes, add the grated tomato and pimenton, and cook 3 minutes.
3. Pour in the hot stock steeped with saffron and the butter beans, and season; simmer 5 minutes.
4. Scatter in the rice evenly and do not stir again.
5. Cook over medium heat 18 minutes until the liquid is absorbed and the rice is tender.
6. Rest off the heat, covered loosely, for 5 minutes before serving in wedges.

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Paella de Marisco

Spanish · 60 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

• 2 cups (14 oz) bomba paella rice
• 10 oz raw shrimp
• 10 oz mussels
• 7 oz cleaned squid
• 5 oz canned grated tomato
• 1 pinch saffron threads
• 1 tsp sweet pimenton
• 4 cups fish stock
• 3 garlic cloves
• 1/4 cup olive oil
• 2 tsp fine salt

1. Sear the shrimp briefly in olive oil in a paella pan and set aside; fry the sliced squid 3 minutes.
2. Add the garlic, tomato, and pimenton and cook 3 minutes into a sofrito.
3. Pour in the hot stock steeped with saffron, season, and simmer 5 minutes.
4. Scatter in the rice evenly and do not stir.
5. Cook 15 minutes, then nestle in the mussels and shrimp and cook 5 more minutes until the mussels open and the rice is tender.
6. Rest 5 minutes off the heat before serving.

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Pain Perdu

French · 18 min · vegetarian

Ingredients & steps ↓

• 4 thick slices day-old brioche
• 2 large eggs
• 1/2 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp unsalted butter

1. Whisk the eggs, milk, sugar, vanilla, and cinnamon in a shallow dish until smooth.
2. Soak each brioche slice for about 20 seconds per side so it absorbs the custard without falling apart.
3. Melt the butter in a skillet over medium heat until foaming.
4. Cook the soaked slices for 2 to 3 minutes per side until deeply golden and set in the center.
5. Serve warm dusted with sugar or drizzled with maple syrup.

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Palak Paneer

Indian · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

• 1 lb fresh spinach
• 8 oz paneer
• 1 medium yellow onion
• 1 roma tomato
• 1 tbsp ginger-garlic paste
• 1 green chili
• 1 tsp ground cumin
• 1 tsp garam masala
• 2 tbsp heavy cream
• 2 tbsp neutral oil

1. Blanch spinach in boiling water 2 minutes, shock in cold water, then blend to a coarse puree with the green chili.
2. Pan-fry paneer cubes in 1 tbsp oil over medium heat 2-3 minutes until lightly golden; set aside.
3. In remaining oil saute chopped onion 5 minutes, add ginger-garlic paste and cook 1 minute, then add chopped tomato and cook 4 minutes until soft.
4. Stir in cumin and garam masala, add spinach puree with 1/4 cup water and simmer 6-8 minutes.
5. Fold in paneer and cream, warm through 2 minutes and season with salt.

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Paleo Chinese Breakfast Egg & Veggie Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 2 Bell peppers (mixed colors)
• 2 Zucchini
• 3 cloves Garlic
• 1 inch piece Ginger
• 3 tbsp Coconut aminos
• 2 tbsp Coconut oil
• 2 stalks Green onions

1. Dice the bell peppers and zucchini into bite-sized pieces.
2. Mince the garlic and ginger.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
4. Add garlic and ginger; sauté until fragrant, about 30 seconds.
5. Add bell peppers and zucchini; stir-fry for about 5-7 minutes until tender.
6. Push the vegetables to one side of the skillet; crack eggs into the empty side and scramble until just set.
7. Mix the eggs with the vegetables, add coconut aminos, and cook for another 2 minutes.
8. Garnish with sliced green onions before serving.

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Paleo Chinese Breakfast Stir-Fry with Shrimp and Vegetables

Chinese · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb Large shrimp, peeled and deveined
• 2 Bell peppers (red, yellow, or orange)
• 2 cups Broccoli florets
• 2 Carrots
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tablespoons Coconut aminos
• 2 tablespoons Coconut oil
• 2 Green onions

1. Peel and devein the shrimp if not already done. Mince garlic and ginger. Slice bell peppers and carrots into thin strips. Chop green onions for garnish.
2. Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove and set aside.
4. In the same skillet, add bell peppers, carrots, and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Return shrimp to the skillet. Pour in coconut aminos and stir to combine. Cook for another 2 minutes to heat everything through.
6. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
7. Serve hot, directly from the skillet for a quick and flavorful paleo breakfast.
8. Enjoy your healthy, protein-packed paleo Chinese stir-fry to start your day!

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Paleo Chinese-Inspired Stir-Fried Shrimp and Vegetables

Chinese · 40 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb Shrimp, peeled and deveined
• 2 cups sliced Bell peppers (red, yellow, or green)
• 2 cups Broccoli florets
• 1 cup Carrots, sliced
• 3 Garlic cloves, minced
• 1 tbsp Ginger, grated
• 3 tbsp Coconut aminos (soy sauce substitute)
• 2 tbsp Coconut oil
• 2 stalks Green onions, chopped

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add the remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
4. Add the sliced bell peppers, broccoli florets, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Return the cooked shrimp to the skillet. Pour in coconut aminos and toss everything together to combine.
6. Cook for another 2-3 minutes until heated through and flavors meld.
7. Remove from heat and garnish with chopped green onions before serving.

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Paleo Chinese-Inspired Stir-Fry Chicken with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb boneless, skinless chicken breasts
• 3 cups sliced bell peppers (red, yellow, or green)
• 1 cup snap peas
• 2 medium carrots
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 2 stalks green onions

1. Slice the chicken breasts into thin strips. Mince the garlic and ginger. Slice the bell peppers and carrots into thin strips. Chop the green onions.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add bell peppers, carrots, and snap peas to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
6. Taste and adjust seasoning if needed. Garnish with chopped green onions.
7. Serve hot, garnished with additional green onions if desired.

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Paleo Chinese-Style Chicken and Vegetable Stir-Fry

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb Boneless skinless chicken breasts
• 2 large Bell peppers (mixed colors)
• 3 cups Broccoli florets
• 2 medium Carrots
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tbsp Coconut aminos
• 2 tbsp Coconut oil
• 2 stalks Green onions
• to taste Salt
• to taste Black pepper

1. Slice the chicken breasts into thin strips. Mince garlic and grate ginger.
2. Chop bell peppers, broccoli into bite-sized pieces, and carrots into thin matchsticks.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add chicken strips to the skillet, season with a pinch of salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add the remaining coconut oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
6. Add carrots and cook for 2 minutes, then add bell peppers and broccoli. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
7. Return chicken to the skillet. Add coconut aminos and stir well to combine. Cook for another 2-3 minutes to heat through.
8. Slice green onions and sprinkle over the stir-fry before serving.

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Paleo Chinese-Style Stir-Fried Beef and Vegetables

Chinese · 40 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb beef sirloin or flank steak
• 2 cups broccoli florets
• 2 bell peppers (red, yellow, or green)
• 2 carrots
• 3 garlic cloves
• 1-inch piece fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil or avocado oil
• 2 green onions
• 1 tbsp sesame seeds (optional)

1. Slice the beef into thin strips against the grain. Mince garlic and grate ginger.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of oil. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
4. Add broccoli, sliced bell peppers, and carrots to the skillet. Stir-fry until vegetables are tender-crisp, about 7-8 minutes.
5. Return beef to the skillet. Add coconut aminos and stir well to combine. Cook for another 3-4 minutes to heat through.
6. Slice green onions and sprinkle over the stir-fry. Add sesame seeds if using. Serve hot.

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Paleo Chinese-Style Stir-Fried Chicken with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb Skinless chicken breasts
• 2 cups, sliced Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 1 cup, sliced Carrots
• 3 Garlic cloves
• 1-inch piece Fresh ginger
• 3 tablespoons Coconut aminos
• 2 tablespoons Coconut oil
• to taste Sea salt
• to taste Black pepper

1. Slice chicken breasts into thin strips and season lightly with sea salt and black pepper.
2. Mince garlic and grate ginger. Set aside.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add chicken strips to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add remaining coconut oil. Sauté garlic and ginger until fragrant, about 1 minute.
6. Add sliced bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for 7-10 minutes until vegetables are tender-crisp.
7. Return cooked chicken to the skillet. Add coconut aminos and stir well to combine. Cook for an additional 2-3 minutes to heat through.
8. Taste and adjust seasoning with more sea salt or pepper if needed. Serve hot.

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Paleo Chinese-Style Stir-Fried Shrimp and Vegetables

Chinese · 40 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 pound Large shrimp, peeled and deveined
• 2 cups Broccoli florets
• 1 cup Bell peppers (any color), sliced
• 1 cup Carrots, sliced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 3 tablespoons Coconut aminos (gluten-free soy sauce alternative)
• 2 tablespoons Coconut oil
• 2 green onions Green onions, sliced (for garnish)

1. Peel and devein the shrimp if not already prepared. Set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
3. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
4. In the same skillet, add the remaining tablespoon of coconut oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
5. Add broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Return the cooked shrimp to the skillet. Add coconut aminos and toss everything together to combine and heat through, about 2-3 minutes.
7. Garnish with sliced green onions and serve hot.
8. Enjoy your quick, paleo-friendly Chinese-style shrimp stir-fry.

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Paleo Mexican Chicken & Avocado Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 2 large avocados
• 1 large red bell pepper
• 2 medium zucchini
• 3 tbsp olive oil
• 1 lime
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper

1. Marinate chicken breasts with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Let sit for at least 10 minutes.
2. While marinating, dice the red bell pepper and zucchini.
3. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken breasts until golden and cooked through, about 6-7 minutes per side. Remove and rest.
4. In the same skillet, sauté bell pepper and zucchini until tender, about 7-8 minutes.
5. Slice the cooked chicken into strips. Dice avocados and squeeze fresh lime juice over them.
6. Assemble bowls by dividing sautéed vegetables, sliced chicken, and avocado among four bowls. Squeeze extra lime juice over each and serve.
7. Optional: garnish with additional lime wedges or fresh herbs if available.

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Paleo Mexican Stuffed Bell Peppers

Mexican · 35 min · turkey · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 4 large bell peppers
• 1 lb ground turkey
• 2 medium tomatoes
• 1 small onion
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• A handful cilantro

1. Preheat oven to 375°F (190°C).
2. Slice tops off bell peppers and remove seeds. Lightly brush with olive oil, then place in a baking dish.
3. Chop tomatoes, onion, and cilantro. Mince garlic.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
5. Add ground turkey to the skillet, cooking until browned, about 8 minutes. Stir in chopped tomatoes, cumin, and paprika. Simmer for 5 minutes.
6. Stuff each bell pepper with the turkey mixture. Top with chopped cilantro.
7. Bake in the oven for 20-25 minutes until peppers are tender.
8. Serve hot, garnished with additional cilantro if desired.

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Paleo Mexican Sweet Potato & Chicken Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 4 pieces boneless, skinless chicken breasts
• 3 large sweet potatoes
• 2 bell peppers (red, yellow, or orange)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 lime

1. Preheat oven to 400°F (200°C).
2. Peel and cube sweet potatoes; toss with 1 tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. While sweet potatoes roast, season chicken breasts with salt, pepper, and a little cumin. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
4. Dice the bell peppers. In the same skillet, sauté peppers with a little olive oil until softened, about 5 minutes.
5. Squeeze lime over the cooked chicken and peppers. Assemble bowls by dividing roasted sweet potatoes, sliced chicken, and sautéed peppers evenly among four bowls.
6. Optionally, garnish with fresh cilantro or avocado slices if desired.

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Pan con Tomate

Spanish · 8 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 4 thick slices rustic country bread
• 2 large ripe tomatoes
• 1 garlic clove
• 3 tbsp extra virgin olive oil
• to taste flaky sea salt

1. Toast the bread slices until golden and crisp, about 3 minutes.
2. Rub the cut face of the garlic clove lightly over each warm slice.
3. Halve the tomatoes and rub the cut side firmly onto the bread so the pulp soaks in, discarding the skins.
4. Drizzle generously with olive oil and finish with flaky salt.
5. Serve immediately while the toast is still crisp.

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Pan-Fried Cod with Garlic Green Beans

· 35 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb cod fillets
• 12 oz green beans
• 2 garlic cloves
• 1 tbsp olive oil
• 1 lemon
• to taste salt
• to taste black pepper

1. Pat the cod fillets dry with paper towels to help them sear well.
2. Slice garlic thinly and set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add cod fillets, skin-side down if they have skin, cook 4-5 min until golden and edges turn opaque.
5. Flip and cook another 3-4 min until internal temp reaches 145°F and fish flakes easily.
6. Remove fish and set aside.
7. In the same skillet, add a splash more oil if needed, then sauté garlic 30 sec until fragrant.
8. Add green beans, season with salt and pepper, cook 6-8 min until tender and bright green, stirring occasionally.
9. Squeeze lemon juice over fish and beans before serving.

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Pan-Fried Crab Cakes With Lemon-Dill Tartar Sauce

American · 40 min · shrimp · pescatarian

Ingredients & steps ↓

• 1 lb lump crabmeat, picked over
• 1/2 cup for the cakes mayonnaise
• 1/3 cup for the sauce mayonnaise
• 1 large egg
• 1 cup buttery round crackers, finely crushed
• 3 tbsp salted butter
• 2 tbsp vegetable oil
• 1.5 lb russet potatoes, cut into wedges
• 2 tbsp olive oil
• 2 tbsp dill pickles, finely chopped
• 1 lemon
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 2 tsp Old Bay seasoning
• 1 tsp each kosher salt and black pepper

1. Heat oven to 425F, toss the potato wedges with the olive oil, salt, and pepper, and roast 30 minutes, turning once, until the cut faces are crisp and browned.
2. Whisk the half cup of mayonnaise with the egg, Dijon, Old Bay, and half the lemon juice until completely smooth.
3. Fold in the crab and three-quarters of the cracker crumbs with a rubber spatula, using as few strokes as possible so the lumps stay intact.
4. Shape four fat cakes, press the remaining crumbs onto the outsides, and chill them 10 minutes so they hold together in the pan.
5. Stir the remaining mayonnaise with the pickles, dill, and the rest of the lemon juice to make the tartar sauce, then refrigerate it.
6. Heat the butter and vegetable oil in a skillet over medium until the foam subsides, then fry the cakes 4 minutes per side, turning only once, until each face is deep golden and the centers are hot.
7. Drain briefly on paper towels and serve with the potato wedges and a spoonful of tartar sauce.

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Pan-Roasted Salmon with Salsa Verde

Italian · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) salmon fillets
• 1 cup fresh parsley
• 2 tbsp capers
• 2 garlic cloves
• 1 lemon
• 1/3 cup extra-virgin olive oil
• 1 tbsp red wine vinegar

1. Pat salmon dry and season with salt.
2. Sear skin-side down in a little oil over medium-high heat for 5 minutes, then flip and cook 3 more minutes.
3. Finely chop parsley, capers, and garlic; mix with olive oil, vinegar, and lemon juice for salsa verde.
4. Spoon the salsa verde over the salmon and serve.

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Pan-Seared Chicken Piccata with Capers

Italian · 30 min · chicken · low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken breasts
• 1/2 cup all-purpose flour
• 2 lemon
• 3 tbsp capers
• 1 cup chicken broth
• 3 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh parsley

1. Slice chicken breasts horizontally into thin cutlets, then dredge in seasoned flour.
2. Sear cutlets in olive oil and 1 tbsp butter over medium-high heat, about 3 minutes per side; remove.
3. Deglaze the pan with chicken broth and juice of 2 lemons, scraping the fond.
4. Add capers and simmer 3 minutes to reduce slightly.
5. Swirl in remaining butter off heat, return chicken to coat, and garnish with parsley.

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Pan-Seared Salmon with Lemon Butter

American · 25 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) salmon fillets
• 3 tbsp unsalted butter
• 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

1. Pat salmon dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high until shimmering.
3. Place salmon skin-side up and sear 4 minutes until a crust forms.
4. Flip and cook 3 minutes more to 125F for medium.
5. Lower heat, add butter, garlic, and lemon juice; spoon over the fish 1 minute.
6. Finish with parsley and serve with the pan sauce.

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Panang Gai (Panang Chicken Curry Batch)

Thai · 45 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb chicken breast, sliced
• 5 tbsp Panang curry paste
• 2 cans (27 oz) coconut milk
• 1/3 cup roasted peanuts, ground
• 5 makrut lime leaves, slivered
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 2 red bell pepper, sliced
• 1/2 cup Thai basil leaves

1. Simmer the thick top cream from one can of coconut milk until it splits, then fry the Panang paste with the ground peanuts for 3 minutes.
2. Add the chicken and stir-fry 5 minutes to coat and seal it.
3. Pour in the remaining coconut milk and simmer gently 15 minutes; Panang is meant to be thick, not soupy.
4. Season with fish sauce and palm sugar, then add the bell pepper and simmer 5 minutes.
5. Stir in most of the slivered lime leaves and the basil, reserving some lime leaf to garnish.
6. Cool before portioning for storage.

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Panettone Bread Pudding with Amaretto Cream

Italian · 110 min · vegetarian

Ingredients & steps ↓

• 1 (2 lb) loaf panettone
• 6 large eggs
• 2 cups whole milk
• 3 cups heavy cream
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 orange
• 1/2 cup sliced almonds
• 3 tbsp amaretto liqueur
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp powdered sugar
• 1 tbsp unsalted butter, for the dish

1. Heat the oven to 350F and butter a 9x13 baking dish. Tear the panettone into rough 1 1/2-inch chunks and toast on a sheet pan 8 minutes until the edges dry out — toasted cubes drink custard without collapsing.
2. Whisk the eggs with the milk, 2 cups of the cream, granulated sugar, vanilla, the zest of the orange, and the house warm-spice hit of cinnamon and nutmeg.
3. Pile the toasted panettone into the dish, pour the custard over, and press the cubes down to submerge. Let it soak 30 minutes — patience here is the difference between bread pudding and wet bread.
4. Scatter the sliced almonds over the top and bake 45 to 50 minutes, until puffed, deeply golden, and just set with a slight wobble at the center.
5. Rest 10 minutes while you whip the remaining 1 cup cream with the powdered sugar and amaretto to soft, floppy peaks.
6. Serve warm scoops with clouds of the amaretto cream and a little squeezed juice from the zested orange over the top.

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Panzanella Bread Salad with Tomatoes

Italian · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 6 cups cubed rustic sourdough bread
• 4 ripe tomatoes
• 1 cucumber
• 1/2 red onion
• 1/2 cup fresh basil
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 garlic clove

1. Toss bread cubes with 2 tbsp olive oil and toast at 400F for 10 minutes until crisp.
2. Cut tomatoes and cucumber into chunks and thinly slice the red onion.
3. Whisk remaining olive oil, vinegar, and grated garlic into a dressing.
4. Combine bread, vegetables, and dressing and let sit 10 minutes so the bread softens slightly.
5. Fold in torn basil, season, and serve.

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Parmesan Crisp Chicken Salad With Creamy Garlic Dressing

American · 25 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless skinless chicken thighs
• 1 1/2 cups grated parmesan
• 2/3 cup mayonnaise
• 1/4 cup sour cream
• 2 hearts, chopped romaine lettuce
• 3 cloves, grated garlic
• 1, juiced lemon
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp coarse black pepper

1. Heat the oven to 400F. Spoon eight loose tablespoon mounds of parmesan onto parchment, flatten them slightly, and bake 6 to 7 minutes until they stop bubbling and turn lacy and gold. Let them cool on the pan until they snap.
2. Season the thighs and cook them in the olive oil over medium-high for 6 minutes a side, until the surface is browned and the juices run clear. Rest 5 minutes and slice.
3. Whisk the mayonnaise, sour cream, garlic, lemon juice, remaining parmesan and plenty of black pepper into a thick dressing, loosening it with a splash of water if it will not pour.
4. Toss the romaine with most of the dressing until every leaf is coated, then pile on the warm chicken.
5. Break the parmesan crisps over the top in large shards and finish with the last of the dressing.

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Pastitsio Baked Pasta

Greek · 85 min · beef

Ingredients & steps ↓

• 1 lb bucatini pasta
• 1.25 lb ground beef
• 1 yellow onion
• 2 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1/2 tsp ground cinnamon
• 4 cups whole milk
• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 2 eggs
• 3/4 cup grated kefalotyri cheese

1. Boil bucatini 2 minutes short of package time, drain, and toss with a little butter.
2. Brown beef with diced onion, stir in tomato paste, crushed tomatoes, and cinnamon, and simmer 20 minutes.
3. Make a thick bechamel with butter, flour, and warm milk; off heat whisk in eggs and half the cheese.
4. Layer half the pasta in a greased 9x13 dish, add meat sauce, then remaining pasta.
5. Pour bechamel evenly on top and sprinkle with remaining cheese.
6. Bake at 350F for 45 minutes until golden and set.
7. Rest 20 minutes before slicing into squares.

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Patatas Bravas

Spanish · 35 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 3/4 lb starchy potatoes
• 1/3 cup olive oil
• 3/4 cup canned tomato puree
• 1 tsp smoked pimenton
• 1/2 tsp hot pimenton
• 2 garlic clove
• 1 tbsp sherry vinegar
• 1 tsp fine salt

1. Cut the potatoes into 1 1/4-inch cubes and boil 6 minutes until just tender, then drain and dry.
2. Roast the potatoes with half the olive oil at 425 F for 20 minutes, turning once, until crisp.
3. Meanwhile fry the sliced garlic in the remaining oil, add both pimentons off the heat, then the tomato puree and vinegar.
4. Simmer the brava sauce 5 minutes and season with salt.
5. Pile the crisp potatoes on a plate and spoon over the warm brava sauce.
6. Serve hot as a tapa.

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Patty Melt on Rye

American · 35 min · beef · high-protein

Ingredients & steps ↓

• 1.25 lb ground beef
• 8 slices rye bread
• 8 slices swiss cheese
• 2 yellow onion
• 5 tbsp butter
• 1/3 cup thousand island dressing
• 2 tsp kosher salt

1. Cook the thinly sliced onion in 2 tbsp butter over low heat for 20 minutes until deeply browned.
2. Shape the beef into four thin oval patties to match the bread, and season.
3. Sear the patties 2 minutes per side in the same pan.
4. Build each sandwich: rye, swiss, patty, onions, dressing, swiss, rye.
5. Griddle in the remaining butter until both sides are golden and the cheese has melted.

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Pavo en Adobo Rojo

Mexican · 980 min · turkey · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 13 lb whole turkey, thawed
• 5 dried ancho chiles
• 6 dried guajillo chiles
• 8 garlic cloves
• 1 white onion
• 1 tsp ground cumin
• 1 tbsp Mexican oregano
• 3 whole cloves
• 1/2 tsp ground cinnamon
• 1/4 cup apple cider vinegar
• 2 oranges
• 1 tbsp light brown sugar
• 4 tbsp unsalted butter

1. Stem and seed the anchos and guajillos. Toast them in a dry skillet over medium, 30 to 60 seconds per side, until fragrant and pliable — do not let them blacken or the adobo turns bitter. Soak in hot water 20 minutes until soft.
2. Blend the soaked chiles with the garlic, roughly chopped onion, cumin, Mexican oregano, cloves, cinnamon, apple cider vinegar, the juice of both oranges, brown sugar, 1 tablespoon kosher salt, and about 1 cup of the chile soaking liquid until completely smooth.
3. Simmer the adobo in a saucepan 10 minutes, stirring, until it darkens and thickens to a spoonable paste. Cool, then reserve 3/4 cup for basting.
4. Pat the turkey dry, loosen the breast and thigh skin with your fingers, and work the adobo generously under the skin, inside the cavity, and over the entire bird. Set on a rack over a sheet pan and refrigerate 12 hours so the chiles season the meat through.
5. Heat the oven to 325F. Set the turkey breast-up on a rack in a roasting pan, tent the breast loosely with foil, and roast about 13 minutes per pound — roughly 2 hours 50 minutes for a 13-pounder.
6. Melt the butter into the reserved adobo. Baste the bird every hour, and remove the breast foil for the final hour so the adobo roasts into a deep brick-red lacquer.
7. The turkey is done at 165F in the thickest part of the thigh, not touching bone. Rest 30 minutes tented before carving.
8. While it rests, skim the fat from the pan drippings, whisk the drippings with any remaining adobo baste, and simmer 5 minutes into a quick adobo gravy for the table.

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Peanut Butter Banana Overnight Oats

American · 15 min · vegetarian, gluten-free

Ingredients & steps ↓

• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 1 cup plain Greek yogurt
• 1/2 cup natural peanut butter
• 2 bananas
• 3 tbsp chia seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 cup roasted peanuts

1. Whisk the milk, yogurt, peanut butter, maple syrup, vanilla, salt and cinnamon in a bowl until completely smooth. Emulsify the peanut butter before the oats go in or it stays in lumps forever.
2. Stir in the oats and chia seeds and let the mixture stand 5 minutes, then stir again once the chia starts to swell.
3. Divide between 4 pint jars, leaving an inch of headroom, and seal.
4. Refrigerate at least 6 hours and up to 4 days; they are properly thick from hour six onward.
5. In the morning, slice half a banana over each jar just before eating, since bananas sliced in advance go brown and slimy, and scatter over the chopped peanuts.
6. Loosen with a splash of milk if the oats have set stiffer than you like.

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Penne with Vodka Tomato Cream Sauce

Italian · 35 min · vegetarian

Ingredients & steps ↓

• 1 lb penne
• 28 oz canned crushed tomatoes
• 3/4 cup heavy cream
• 1/4 cup vodka
• 1 yellow onion
• 3 garlic cloves
• 1/2 cup parmesan
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes

1. Boil penne in salted water until al dente; reserve some pasta water.
2. Soften diced onion and garlic in olive oil with red pepper flakes.
3. Add crushed tomatoes and simmer 10 minutes, then stir in vodka and cook 3 minutes.
4. Lower heat and stir in heavy cream to form a smooth pink sauce.
5. Toss pasta with the sauce and parmesan, loosening with pasta water as needed.

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Pepper And Onion Smothered Pork Steaks In Cream

American · 40 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 2 1/4 lb, four steaks pork shoulder steaks
• 3, sliced bell peppers
• 2, sliced yellow onion
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1 tbsp dijon mustard
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper

1. Season the pork steaks with salt, pepper and half the smoked paprika. Sear them in 2 tablespoons of the oil over medium-high for 5 minutes a side, until deeply browned and firm at the edges, then set them aside.
2. Add the last tablespoon of oil with the onions and peppers. Cook 10 minutes, stirring every couple of minutes, until the onions have gone soft and golden and the peppers have collapsed and sweetened.
3. Stir in the garlic and remaining paprika for 30 seconds, then deglaze with the broth, scraping up everything stuck to the bottom.
4. Whisk in the cream and dijon and simmer 3 minutes until the sauce thickens enough to coat the vegetables.
5. Return the steaks and any juices, cover, and cook on low for 10 minutes, until the pork is tender and smothered under the peppers and onions.

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Pepper Steak Stir-Fry With Onions Over Rice

American · 30 min · beef · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/3 lb sirloin steak, sliced thin against the grain
• 1 1/2 cups long-grain white rice
• 4 red and green bell peppers, sliced
• 1 large yellow onion, sliced thick
• 1/4 cup soy sauce
• 2 1/2 tbsp vegetable oil
• 1 1/2 tbsp cornstarch
• 2 tbsp total garlic and fresh ginger, minced
• 1/2 cup beef broth
• 2 tsp black pepper

1. Cook the rice with 2 1/4 cups water, covered, 15 minutes, then rest it off the heat.
2. Toss the sliced steak with 1 tbsp of the cornstarch and 1 tbsp of the soy sauce and let it sit 10 minutes; this keeps the thin slices tender.
3. Stir the remaining soy sauce, cornstarch, broth, and black pepper into a smooth sauce.
4. Heat 1 tbsp oil in a large skillet over the highest heat until it smokes, then sear half the beef 90 seconds without moving until crusted. Turn, cook 30 seconds, and remove. Repeat.
5. Add the last of the oil and stir-fry the onion and peppers 4 minutes until they are streaked with char but still snap.
6. Add the garlic and ginger for 30 seconds, until fragrant but not browned.
7. Return the beef, pour in the sauce, and toss 1 minute until it thickens and glazes the meat. Spoon over the rice.

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