The warmth of this satisfying stew will keep you full for hours! I love the combination of coconut milk, red peppers and tomatoes with the fish. Feel free to substitute other firm fish like mahi mahi or shellfish like scallops or even lobster to take advantage of the freshest options at the market.

I hear all of the time how breakfast is so hard to figure out on the Paleo Diet. I couldn’t disagree more. Once you get the idea of “breakfast” out of your head, and just think of it as “Protein + Fat” the possibilities are endless. Here is a super fast and nutritious breakfast that takes literally about 60 seconds to put together.

These are so great. The combination of the sweet cherries with the aromatic, slightly licorice taste of the tarragon make these sausages infuse your morning with warmth. I love making my own breakfast sausage. I can control exactly what goes in, and there are no “natural flavors” or extra salt to ruin the taste. If you have ground venison, wild boar or other game meat, try substituting it for the pork. Forget the pancakes, waffles, or cereal. A handful of these sausages is all you need to keep you full all morning long.

Looking for a quick lunch? This wrap is simple, fast and will put a huge smile on your face. I love the combination of the warm smoked duck with the sweet cherries with a little crunch of hazelnut to top it off. You can find all natural smoked duck at stores like Whole Foods. Duck is a nice change from other poultry, and has a rich meaty taste that I find more satiating than chicken. Other fruits like apricots and plums also pair very well with duck meat.

I usually roast a chicken about once a week and make soup another night of the week. Because it was a cold rainy day, soup was on the menu tonight. My husband and I like it a bit spicier than our kids, and we also eat a few more veggies than they do. I started with a basic chicken soup base and sautéed a few extra spicy veggies for us on the side, then topped it with avocado. The result was a happy family, all of us getting a hearty and satisfying meal.

These crackers are to die for! They’re crunchy, salty and extremely flavorful. I had never thought of making my own crackers until I saw a recipe in “Paleo Indulgences” by Tammy Credicott. Her recipe calls for almond flour, which I changed out for tapioca starch. I also added some more seasonings. The trick to make these delicious treats is to roll them very thin. I served these with some chicken liver pate to Diane Sanfilippo and Liz Wolf when they recently spent the night on the farm with our family while they were in town for a Balanced Bites workshop. Feel free to play around with the herbs to come up with your own creation. Fresh basil, mint, tarragon, or thyme would also work well here. They’re sure to be a hit.

I get so excited when our lamb is finally “ready” and in my freezer. It doesn’t take long before it’s completely gone. Ground lamb is very versatile and makes great sausage and meatballs. This dish is wonderful for breakfast but also would make a great lunch or dinner, as it’s not spiced specifically with breakfast in mind. It’s bursting with herb and pepper flavor, and has just a tiny kick from the cayenne. It goes really well with the delicata squash.

This chili is a bowl full of warmth and comfort. Grass-fed beef and pork chops are great the first night if you cook it right, but as leftovers, they can be very tough and chewy. I decided to take my leftover thanksgiving decorations – the sweet dumpling squash which is similar to acorn squash – and combine it with diced leftover beef to make a delicious chili. The chipotle in here makes it pretty spicy, so I toned it down a bit with a little coconut milk. Feel free to reduce the chipotle to 1 TBS.

Quick, healthy and incredibly delicious, I absolutely adore these tiny and perfect bursts of flavor. These little bundles are an out-of-this-world and simple appetizer to bring to a party, or a nice addition to a soup for lunch. I recently made these for a party and they were the crowd favorite, above some more complicated dishes I slaved over. Everybody will love them and you’ll appreciate how simple they are to make!

I have never cooked rabbit in my house, and knew my kids would be excited to try it, so I looked up a few recipes and took the best of all of them. Don’t be scared by the thought of eating rabbit. It has a taste just like dark meat chicken. In fact, if I didn’t know, I would have sworn these rabbit legs were from a bird. When you look at the nutrient density of rabbit compared to chicken legs, rabbit scores much higher in Vitamins B12, Niacin and B6. Rabbit also has more iron, more protein, fewer calories and less omega-6 fatty acids than chicken. I say rabbit is a winner! The best part is, my whole family loved it. The vegetables were tender and the meat fell off the bone. It’s a perfect dish for a cold night!

When I made the coconut cassava pancakes the other morning, my husband said that they reminded him of crepes. This got me thinking that their texture would probably hold up very well if I was to make a sandwich/taco out of them. We had about five pounds of pork left over from the farm pig roast the other night, and a plate full of pancakes left over from Sunday, so all I needed to do was add some lacto-fermented veggies and a little lettuce for a super fast and delicious lunch.