Recipes

For someone who was convinced that it was easier and less expensive to buy items than put effort into making them with all natural ingredients, this place has been a complete life change! I feel so amazingly good! I sleep better, I have way more energy, my skin is bright, my smile is whiter and overall I FEEL GOOD! I am so thankful for this blog! I access it daily for recipes, information and ideas!

 

Thanksgiving Recipes – B Extreme –

 

– ‘Cornbread’ Paleo Thanksgiving Stuffing Serves 10 –

Ingredients

Bread:

• 1/2 cup cooked sweet potato mashed
• 4 eggs
• 1 tsp raw honey or pure maple syrup
• 1 tbsp raw apple cider vinegar
• 1/4 cup coconut oil melted and cooled
• 1 1/3 cups blanched almond flour
• 3 Tbsp coconut flour
• 3/4 tsp baking soda
• 1/2 tsp sea salt

Stuffing:

• 3/4 lb pork sausage or turkey sausage, casings removed if necessary
• 2 Tbsp plus more as needed ghee or preferred cooking fat
• 1 cup celery chopped
• 1 onion medium, chopped
• 1 cup white mushrooms chopped
• 1 pink lady apple chopped
• 1/3 cup pecans chopped
• Sea salt and pepper to taste
• 1 Tbsp organic poultry seasoning
• 1 tsp ground sage or 2 Tbsp fresh sage leaves, finely chopped
• 2 eggs whisked
• 6 Tbsp or more turkey or chicken bone broth
• • 1 bread recipe cooled, cubed, and allowed to sit for at least an hour*

Instructions

for the bread:

1. Preheat your oven to 350 degrees and line an 8 x 8″ baking pan with parchment paper.
2. In a medium bowl, combine the dry ingredients and set aside. Then, in a large bowl, whisk together the sweet potato, eggs, honey or maple syrup, apple cider vinegar and coconut oil.
3. Stir the dry ingredients into the wet until fully combined, then spread the batter into the prepared baking pan and bake 25 minutes or until set and beginning to brown.
4. Allow to cool completely before cutting into 1″ cubes. You can make this the day before and let the bread cubes dry overnight, or, toast them on a large baking sheet prior to using for the stuffing.

for the stuffing:

1. Preheat your oven to 375 degrees. Heat a large skillet (cast iron/ovenproof is ideal) over med to med-hi heat and add the 2 Tbsp cooking fat. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
2. Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned, lower heat to medium.
3. Add the mushrooms, chopped apples and pecans and cook for a couple of minutes until just softened. Now add the salt, poultry seasoning and sage. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside to cool a bit.
4. After the stovetop mixture cools enough to handle, toss it with the bread cubes, broth and whisked eggs. Transfer the stuffing to a large baking dish coated with a thin layer of coconut oil, and bake in the preheated oven for 30-40 minutes until toasty brown. Serve.

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– Skillet Roasted Cinnamon Maple Pecans –

Ingredients

• 2 tablespoons coconut sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons pure maple syrup
• ¼ teaspoon salt (optional)
• 2 teaspoons coconut oil
• 2 cups unsalted, raw pecans

Instructions

1. Line a baking sheet with parchment paper or greased foil. Set aside.
2. In a small bowl, whisk together coconut sugar, cinnamon and maple.
3. In a large, nonstick skillet over medium-low heat, add coconut oil and the coconut sugar mixture. Stir until melted and smooth.
4. Add pecans and increase heat to medium. Stir until pecans are thoroughly coated. Switch to stirring occasionally, allowing pecans to soak in the sugar mixture. Watch the pecans closely. Stir until the sugar mixture is almost completely soaked up and the pecans are sticky like taffy. This will take 3-5 minutes.
5. Pour pecans onto the prepared baking sheet, creating an even, spread out layer. Set baking sheet on a cooling rack. Allow to cool for 1 hour. Break apart into desired size.

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– Perfect Roasted Turkey –

Ingredients

Brine (for a 20 lb turkey, adjust as needed for your size bird)

• 2 gallons Water
• 4 cups Apple Juice or Apple Cider no sugar added, just fruit juice
• 4 leaves stems Fresh Rosemary only
• 3 Tbsp Oranges peel only -or- 3 Minced Orange Peel
• 1 1/2 cups Sea Salt
• 5 cloves Garlic minced or sliced
• 1 cup Honey
• 3 Tbsp Peppercorns
• 5 Leaves Bay whole

Roast Turkey

• 1 lb Free-Range Fresh Turkey 15-20
• 1 Yellow Onion quartered
• 1 in Orange cut half
• 1 in Lemon cut half
• 2 Celery Stalks cut into thirds
• 4 Tbsp Grass-Fed Butter or Ghee

Instructions

1. Combine all ingredients in a large stockpot. Stir and bring to a boil. Turn off the heat and cover the pot. Allow to cool completely.
2. Place your turkey into a large brining bag (or pot, if you can’t find a bag) and cover with the brine solution. Refrigerate for 24 hours (or 12 hours if using a thawed frozen turkey).
3. When your 24 hours is over, remove the turkey from the brine. Discard brine.
4. Submerge the turkey in a sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
5. Remove turkey from clean water and pat dry.
6. Preheat oven to 325F. Place turkey in a roasting pan (or an a rack in a large pan), breast side up.
7. Put 2 tablespoons of butter/ghee under the skin on each turkey breast. Flip the turkey in the roasting pan to be breast side down. Put the onion, orange, lemon, and celery in the cavity. Lace up the cavity to keep the produce in there when you flip it.
8. Roast for 40 minutes, basting with pan juices at 20 minutes and 40 minutes.
9. After 40 minutes, flip the turkey breast side up. Continue roasting according to the time chart that came with your turkey (about 15 minutes per pound). Internal temp (of thigh meat, stay away from the bone) should read 170F when the turkey is done.
10. Remove from oven and let rest 20-30 minutes before carving.

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– Paleo Butternut Sausage Stuffing with Apples and Cranberrieser Serves 8 –

Ingredients

• 1 large butternut squash peeled and cut into 1/2 inch cubes, about 5 1/2-6 cups
• 1 1/2 tbsp cooking fat for roasting
• 1/4 tsp sea salt
• 2 tbsp cooking fat ghee, coconut oil, or lard, more as needed
• 1 small onion chopped
• 3 celery stalks chopped
• 1 lb pork sausage
• 1 large apple or 2 small, cored and chopped
• 1/4-1/2 tsp salt
• 1 tbsp + 1 tsp dried poultry seasoning
• 3/4 cup dried cranberries
• 1 egg whisked (optional**)
• Fresh parsley for garnish optional

Instructions

1. First prepare to roast the butternut squash cubes.
2. Preheat the oven to 425 degrees. Toss the cubes with the 1 1/2 Tbsp preferred cooking fat and 1/4 tsp salt, and spread out in a single layer on a large baking sheet lined with parchment paper.
3. Roast in the preheated oven for 30-40 minutes, stirring or turning once for even browning. Squash should be soft and toasty brown before removing.
4. While the squash is roasting, get your other ingredients chopped and ready.
5. Heat a large skillet (cast iron/ovenproof is ideal) over med to med-hi heat and add the 2 Tbsp cooking fat. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
6. Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until browned, lower heat to medium.
7. Add the chopped apples and cook for a couple of minutes until just softened. Now add the salt and poultry seasoning. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
8. Once the butternut squash is roasted (it should be light brown and crisp on the outside) add it to the sausage mixture along with the dried cranberries and toss to combine. Now add the whisked egg to the mixture and toss/mix to incorporate.
9. Lower the oven heat to 375 degrees. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly.
10. Bake in the preheated oven for 30 minutes (less, if omitting egg) or until toasty and set. Garnish with fresh parsley if desired.

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– Simple Homemade Paleo Cranberry Sauce Makes 1 ¾ Cups –

Ingredients

• 3 cups whole cranberries fresh or frozen
• 3/4 cup 100% orange juice
• 3/4 cup organic coconut palm sugar
• 1/4 tsp cinnamon
• Pinch nutmeg
• Optional add-ins:
• ginger allspice, orange zest for extra flavor*

Instructions

1. Add your cranberries, orange juice and coconut sugar to a medium saucepan over medium heat on the stovetop.
2. Stir and cook, bringing the cranberry mixture to a boil (about 5-10 mins), then lower the heat to a simmer and allow it to cook 5-10 more minutes, stirring and scraping the sides occasionally to prevent the sugar from burning, until most of the cranberries have burst and the sauce has thickened (it will thicken quite a bit while cooling as well)
3. Turn the heat off and stir in the cinnamon and nutmeg.* Allow the sauce to cool for about 15 minutes in the saucepan. Once it’s no longer too hot to handle, transfer to a container or dish, cover, and refrigerate if desired until cooled to your preference, then serve.
4. The cranberry sauce can be reheated as you like, served as a side dish or topping for anything, or used for cooking/baking in other recipes. Store leftovers in a lidded container in the refrigerator.

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– Paleo Crock Pot Slow Cooker Cauliflower Mash Serves 6 –

Ingredients

• 1 large head Cauliflower (cut into medium florets)
• 6 cloves Garlic (peeled)
• 4 tablespoons Fresh herbs (minced; I used rosemary, sage, thyme, and parsley)
• 1 cup Vegetable broth
• 4-6 cups Water
• 3 tablespoons Ghee
• Sea salt (to taste)

Instructions

1. Place the cauliflower into the slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower.
2. Cook on Low heat for 6 hours or High heat for 3 hours. Drain the water and broth, and add the cauliflower back to the slow cooker.
3. Toss in the ghee and use an immersion blender to mash.
4. Season with salt to taste and mix in fresh herbs. Set on keep warm until ready to serve.

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– EASY PALEO GRAVY Serves 8 –

Ingredients

• 2 tablespoons turkey fat from pan drippings or ghee
• 1/2 cup chopped onions
• 2 cups chopped cauliflower
• pan drippings
• 1-2 cups chicken or turkey stock
• several sprigs fresh thyme or other herbs
• sea salt and fresh ground pepper to taste

Instructions

1. Heat fat over medium heat in sauce pan. Add onions and cook until onions start to brown. Stir in cauliflower and thyme sprigs.
2. Measure pan drippings and add enough stock to equal 2 cups of liquid. Add pan drippings/stock mixture to pan with vegetables. Simmer until cauliflower is fork tender, about 10 minutes. Remove herb stems.
3. Carefully transfer mixture to blender or use immersion blender. Blend on high until smooth and creamy.
4. Return gravy to pan to reheat. Add more stock to thin to desired consistency, if needed. Season with salt and pepper to taste.

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– Paleo Sweet Potato Pie Serves 6 –

Ingredients

• 1.5 cups pureed Sweet potato or two cups mashed (cooked and peeled)
• 1 1/2 cup almond or coconut milk (almond milk will cook faster)
• 4 eggs
• 3–4 ounces of melted butter
• 1 tsp vanilla
• 2/3 to 3/4 cup maple syrup
• 2 tbsp coconut flour
• a little over 1/2 cup of tapioca flour. Between 1/2 c to 2/3 cup.
• 1/4 tsp salt
• 2 tsp cinnamon
• 2 tsp baking powder
• 2/3 cup unsweetened coconut flakes (plus for topping)
• optional pecan or walnuts

Instructions

1. 1. Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
2. 2. Next combine your milk, eggs, maple syrup, vanilla, and butter in a blender. Add your sweet potato mash/puree and blend again until smooth. We’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy.
3. 3. Transfer into a bowl.
4. 4. In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
5. 5. Mix your dry batter with your blended egg/sweet potato batter. Stir together until smooth.
6. 6. Fold in about 1/2 cup or more of your coconut flakes.
7. 7. Pour into your prepared pie or cake pan.
8. 8. Sprinkle a handful of pecans on top.
9. 9. Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
10. 10. Check the middle to make sure it’s no longer liquid.
11. 11. Remove from oven.
12. 12. If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.
13. 13. Sprinkle with the remaining coconut flakes and powdered sugar if desired before serving.

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– Better than Store Bought Apple Chips –

Ingredients

• 2 cups unsweetened apple juice (if possible, juice your own from about 5-6 large apples)
• 1 cinnamon stick
• 2 large apples
• ground cinnamon

Instructions

1. Preheat oven to 250° F.
2. In a large pot over high heat, combine apple juice and cinnamon stick. Bring to a low boil.
3. Remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” Discard any seeds.
4. Carefully drop apple slices into boiling juice and cook 4-5 minutes. Apple slices will appear translucent.
5. Use a slotted spoon to remove apple slices from juice and place on a clean cloth towel. Pat dry.
6. Place dried apple chips on a wire cooling rack placed on a cookie sheet (this will catch any drips).
7. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch.

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– Paleo Deviled Eggs –

Ingredients

Prep Time: 20 minutes Prep Time: 20 minutes

• 12 hardboiled eggs
• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• Crushed black pepper to taste
• 1/2 cup fresh basil, diced
• Dried dill for garnish

Instructions

1. Place the 12 eggs in a sauce pan and add enough water to cover the eggs. Bring the water to boil and boil rapidly for 8 minutes
2. As soon as the timer beeps, drain the hot water from the eggs; add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them!
3. Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs, rinse, and cut in half lengthwise. Carefully scoop out all of the yolks into a food processor.
4. Add the remaining ingredients and process until smooth.
5. Fill the egg halves with the mixture and sprinkle lightly with dill.

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– Easy Waldorf Salad –

Ingredients

Prep Time: 10 minutes Prep Time: 10 minutes

• 5 ounces organic mixed salad greens
• 1 green apple, diced
• Extra-virgin olive oil to taste
• 3 T balsamic vinegar
• 1/3 cup walnuts, crushed
• Black pepper to taste

Instructions

1. Toss the greens and apple together.
2. Drizzle salad with extra-virgin olive oil, balsamic vinegar, and sprinkle on walnuts.
3. Finish with some cracked black pepper.

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– Shrimp Flying Saucers –

Ingredients

• 1 lb medium-sized shrimp (cooked and tails removed)
• 2 cups diced purple cabbage
• 1 small cucumber, peeled, and diced
• 1/2 small red onion, finely diced
• 4 hardboiled eggs, peeled and diced
• 1 tbsp dried dill
• 1 tsp garlic powder
• 1 tbsp garlic powder
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh-squeezed lemon juice
• Sea salt and fresh cracked black pepper to taste
• Pinch of cayenne pepper
• 2 large tomatoes sliced into 1/4″ thick cut rounds (heirloom tomatoes are best)
• 1/4 cup sliced almonds

Instructions

1. If needed, remove shell, tail and vein from shrimp. Cook in boiling water for 3-6 minutes. Shrimp will be done when they float to the top of the water, and turn pink and white. Drain the shrimp and let cool in the refrigerator.
2. In a large mixing bowl combine the cabbage, cucumber, onion and egg.
3. Cut the cooked and cooled shrimp into halves or thirds (depending on the size of your shrimp) and add to the bowl.
4. Add the garlic, cayenne pepper, extra-virgin olive oil, lemon juice, salt and pepper to the bowl and mix well.
5. Serve large scoops on top of the thick -sliced tomatoes.
6. Top with a sprinkle of sliced almonds.

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– Bean-Less Chili –

Ingredients

• 7-10 celery stalks, diced
• 1 white onion, diced
• 6 cloves garlic, minced
• 1 tbsp exra-virgin olive oil
• 2 lbs ground beef
• 1 tsp sea salt
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1 tbsp cumin
• 2-4 tbsp chili powder
• 1 tsp cayenne pepper (more if you like spicy)
• 2 tomatoes, diced
• 16 oz gluten-free chicken broth

Instructions

1. In a large soup pot, sauté the veggies in the extra-virgin olive oil for about 1 minute add the beef and brown.
2. Season the meat mixture with all the spices.
3. Add the tomatoes and chick broth, and simmer for 35 minutes.
4. Taste and add more seasoning if desired.

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– Speedy Stuffed Peppers –

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 celery stalks, finely chopped
• 2 lbs ground beef
• 1 tbsp garlic powder
• Sea salt and black pepper to taste
• 1 yellow crookneck squash, finely chopped
• 2 tomatoes, diced
• 5-6 red bell peppers

Instructions

1. Preheat oven to 350˚
2. Fill a large soup pot with water and bring to a boil.
3. While you are waiting for the water to boil, put the extra-virgin olive oil into the bottom of another large soup pot. Over medium heat, sauté the onions until they become translucent.
4. Crumble in the ground beef and add the dried seasonings before the meat is entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes; mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
6. In the meantime, remove just the tops of the bell peppers, and rinse well to remove all seeds.
7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until they are just a little soft, but not falling apart.
8. Pull the bell pepper with the meat mixture (don’t be shy, stuff them well!) and bake in your preheated over of 20 minutes.

 

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