Summer Pesto

Summer Pesto!

This is the simplest and most delicious pesto recipe on the planet!
Cuisine Keto, Lactose-Intolerant, Paleo

Ingredients
  

  • 2 cups of fresh basil leaves
  • 2 garlic cloves -minced
  • 1/4-1/2 cup olive oil
  • 1/4 cup roasted* pine nuts -or walnuts
  • Good salt and pepper to taste

Instructions
 

  • Throw everything but ½ of the olive oil into a food processor.
  • Blend and drizzle more olive oil till desired consistency.
  • Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.

Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.
 
It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.
Keyword Keto
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Turkey Vegetable Soup

Turkey Vegetable Soup

Serves 4-5.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 6-8 cups turkey broth
  • 2 - 3 Tbsp. Original Ghee
  • 1/2 cup diced shallots
  • 1 cup chopped leeks -including light green parts
  • 2 Garlic cloves -minced
  • 2 cups carrots -sliced round
  • 2 cups diced celery
  • 2 cups green beans -cut into 1” pieces
  • 1 large red skin potato
  • 1 yellow pepper -chopped
  • 1 small zucchini -diced
  • 6 medium cremini mushrooms -sliced
  • 1 cup tomatoes -diced
  • 2 Tbsp. salad herbs -(mix of parsley,thyme, basil, oregano, marjoram)
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1 14.5 oz. can organic tomatoes ; diced
  • 1 Teas. salt
  • 1 Teas. pepper
  • Fresh squeezed lemon to taste

Instructions
 

  • Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  • Add all of the broth and stir till incorporated.
  • Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  • Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  • Turn off the heat and season with more salt and pepper to taste if needed.
  • Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!

Notes

You may also use a slow cooker – following the same instructions for cooking.
Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.
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Smoked Paprika Shrimp

Smoked Paprika Shrimp

Generously serves 1.
Cuisine Keto, Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 5 - 7 larger shrimp per person - shelled and de-veined
  • 1 1/2 Teas. Original Ghee - use more with more shrimp
  • 1 Teas. sweet smoked paprika - can use the spicy version
  • 1 clove garlic, minced - use more with more shrimp
  • 2 Teas. freshly squeezed lemon juice

Instructions
 

  • Melt Original Ghee in a sauté pan, place the shrimp on one side, add the garlic and sprinkle the paprika on the shrimp.
  • Sauté for about two minutes and turn shrimp to the other side.
  • Add the lemon juice and sauté till they are light pink for another minute or so, based on their size.
  • Remove from heat immediately and serve along rice or veggies of your choice. Also top off a fresh salad.

Notes

Can also add up to 2 TBS of capers based on the amount of shrimp being cooked.
Keyword Keto
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Sriracha Ghee-Injected Chicken

Sriracha Ghee-Injected Chicken

Serves 4-6. Maybe some leftovers.
Cuisine Keto, Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1 whole chicken - thawed or fresh
  • 2 Tbsp. melted Sriracha Ghee - can use any of the savory ghee flavors
  • 1 tsp. sea salt
  • 1 Tbsp. dried chives
  • 1 Tbsp. smokey sweet paprika
  • 1 - 2 tsp. sriracha powder - Calicutts Spice Co. sriracha spice is excellent!

Instructions
 

  • Preheat oven to 400F.
  • Remove any giblets that are stuffed inside the chicken cavity. Wash and dry the chicken, inside and out. Sprinkle the inside with Sriracha powder and salt.
  • Melt the ghee in a clean, narrow jar in the microwave. Using a food injector*, pull the melted ghee into the tube with the plunger. Insert it under the chicken skin at the breasts and thighs. Insert in ONE spot and move the injector around to spread the ghee under the skin without puncturing more holes. Pull the injector out and insert in the other breast. Repeat with the thigh area.
  • Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
  • Reduce oven temp to 375F and bake chicken for 20 minutes. Every 15 minutes baste the chicken with pan drippings till it has reached an internal temperature of 165F** at the thickest part of the bird.
  • Remove from oven and allow chicken to rest for 15 mins before serving.

Notes

* Find an injector at grocery stores or amazon.com
** A good rule of thumb is to allow 20 minutes per pound as a guide for roasting a chicken.
Keyword Keto
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Shrimp Kabobs

Shrimp Kabobs

Serves 2 (or more with a salad)
Cuisine Lactose-Intolerant, Paleo, Whole30
Servings 2

Ingredients
  

  • 16 medium – large size shrimp - 4 per skewer
  • 2 sweet bell peppers cut into chunks - assorted colors
  • 1 medium yellow sweet onion
  • 1/2 pint cherry or grape tomatoes - assorted colors
  • 2+ Tbsp. melted Sriracha Ghee

Instructions
 

  • If using wooden skewers, soak in water for 1 hour.
  • Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  • Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  • Wash the tomatoes and set aside.
  • Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  • In a bowl, melt 1 1/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
  • Heat the grill.
  • Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
  • Serve on a plate with the additional ghee, melted for dipping and basting.

Notes

So yummy with rice or crusty bread and a fresh salad.  Can also use Black Garlic Ghee in place of Sriracha Ghee.
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Brussels Sprouts with Walnuts and Ghee

Roasted Brussels with Walnuts and Maple Cinnamon Ghee

Serves 4-6 as a side dish.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1 bag fresh Brussel sprouts
  • 2 Tbsp. Maple Cinnamon Ghee (can use less for Paleo diet - 1 Tbsp. of Maple Cinnamon Ghee registers 1 gram sugar)
  • 1 cup whole or halved walnuts
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  • Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  • Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  • Roast another 5 – 10 minutes.
  • Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.
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Roasted Delicata Squash

Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash. Remember to eat the skin! Serves 2 – 4 as a side based on size and number of squashes.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1-2 small delicata or 1 medium acorn or butternut squash
  • 1-2 Tbsp. Maple Cinnamon Ghee sugar (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
  • ¼ tsp. Cayenne pepper (at the most, use less depending on taste)
  • cinnamon and salt to taste

Instructions
 

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
  • Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  • Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.
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Curry Chicken Stew

Curry Chicken Stew

Warm Your Heart and Belly! 4-6 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1 Tbsp. + 1 tsp. Simply Ghee Original
  • 1 lbs. boneless chicken thighs or breast - cut into 1” pieces
  • 3 cups chopped carrots
  • 1 cup finely sliced leeks - packed, include the very light green part
  • 1 cup sliced Cremini mushrooms
  • 6 cloves garlic - minced
  • 1 Tbsp. freshly grated ginger (1” long)
  • 1 Tbsp. freshly grated turmeric root - use a glove while grating (1” long)
  • 2 cups chicken broth (preferably unsalted)
  • 1 cup unsweetened full coconut milk (find a canned coconut milk like Native Forest without added sugars. Open can and stir till blended)
  • 2 Tbsp. curry powder
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • 3/4 tsp. sea salt
  • 1 Tbsp. freshly squeezed lemon juice
  • ½ cup fresh cilantro - finely chopped

Instructions
 

  • In a large skillet heat 1 tablespoon Simply Ghee Original over medium heat. Add chicken, cook, and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.
  • In a saucepan, melt 1 teaspoon of Original Ghee; add leeks and sauté till soft. Add 1 tablespoon of Turmeric + Black Pepper Ghee and when melted, add carrots, garlic, ginger, and fresh turmeric and cook till carrots have softened slightly. Add mushrooms and sauté for a few minutes. Add chicken. In a bowl, combine the chicken broth, coconut milk, curry powder, and salt. Pour over mixture and continue to cook. Bring to a light boil and then reduce to low-medium heat and cook for 25 minutes or till carrots are at the desired softness.
  • Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.
  • Before serving add chopped cilantro and lemon juice.
  • If you prefer, you may add steamed rice to your bowl. Omit for both Paleo and Whole30 diets.
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Turmeric BP Ghee Cauliflower Rice Pilaf

Cauliflower Rice Pilaf

So yummy, you’ll never miss the carbs! 2-3 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1/2 head cauliflower - cut into florets
  • 1 small shallot - diced
  • 2 Tbsp. Turmeric + Black Pepper Ghee - divided
  • 1/4 tsp. turmeric (can use freshly grated)
  • 1/3 cup dried cranberries - can soak them in warm water before adding. (Use unsweetened ones, soaked in water for Paleo and Whole30)
  • 2 Tbsp. toasted sliced almonds
  • 3 Tbsp. fresh cilantro leaves
  • 1 Tbsp. chopped chives
  • 1/2 tsp. good salt
  • freshly ground black pepper

Instructions
 

  • Add the cauliflower florets to the grater tube in your food processor or shred it using the larger holes on a box grater. Make sure to remove the moisture by wrapping shredded cauliflower in a towel or using a fine sieve, pressing the moisture out. It should be as dry as you can get it.
  • Over medium heat, in a large skillet, heat 1 tablespoon Turmeric + Black Pepper ghee. Add the shallots and cook about 2 minutes. Stir in the turmeric and salt. Add the cauliflower rice, chives, and remaining Turmeric + Black Pepper ghee and stir till well coated. Turn the heat down to medium-low and cover tightly with a lid. Cook for 5-7 minutes, stirring every minute to prevent browning or sticking. You can always add a teeny bit of water to prevent sticking.
  • Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.
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