Healthy Primal Dinner Recipe - Chicken Breast Stuffed with Garlic, Spinach, Cheese and Prosciutto with Salad from the Garden
by Dr. J. J. Gregor

Stuffed Chicken Breast. This was one easiest and best meals we have cooked in a long time!  This is a healthy primal dinner recipe that we used Kerrygold Reserve Cheddar (AMAZING! Costco Rocks sometimes!).  The Salad came out of my "garden" in pots; you can use any other salad that you like.

4 Boneless Skinless Chicken Breast
4 Slices of Prosciutto
2-3 oz. of Kerrygold Cheddar Reserve Cheese
1-1/2 cup baby Spinach leaves chopped
1 Tbs. Minced Garlic
4 Tbs. Almond meal
2 Tbs. Butter
1 Egg beaten (Egg Wash)
salt and pepper to taste

Salad:
Mixed greens, Garlic Powder, Oregano, Salt & Pepper to taste, Balsamic Vinegar & Olive Oil. Preheat oven to 350 F
Mix the chopped Spinach, Garlic, Salt and Pepper in a bowl.
Cut a pocket in the chicken breast, dredge each breast through the egg wash and coat with the almond flower.   In a pan with melted butter and pan...

Paleo Meal of Smoked Salmon Casserole & Sauteed Red Pepper & Kale

This is a quick and easy primal or paleo meal that was perfect for dinner or a Sunday brunch with the whole family!  You could even make it ahead and use it for a quick breakfast!

Smoked Salmon Casserole
1 T Butter
3 cup pulled smoked salmon
3⁄4 cup chopped green onions
2 tsp. minced garlic
12 large eggs, beaten
1⁄2 t kosher salt
1⁄2 t black pepper
Red Pepper Kale
3 T Butter
2 large red bell pepper, thinly sliced
1 T minced garlic
2 lb chopped kale
Salt and pepper to taste Preheat oven to 350°F. Rub butter in a 13x9-inch baking dish.
Sprinkle salmon, onions, and garlic in bottom of the dish.
Whisk together eggs, salt, and pepper in a large bowl until fluffy.
Pour into baking dish.
Bake 35 - 40 minutes or until center is set. Heat butter in a large skillet over medium heat.
Add red pepper and garlic; sauté 4 minutes.
Add kale and cook 5 minutes or until wilted.
Stir in salt and pepper.

Friday Feast - Paleo Meals- Greek Herb Crusted Cod and Mint Roasted Beets

By J. J. Gregor This was SOOOO fast easy and great!  Next time I do it though I will skip the mint on the beets.

1/2 T. oregano
1/2 T. garlic powder
1/2 T. thyme
1/2 T. parsley
1/4 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. marjoram
1/4 tsp. cinnamon
1/2 T. fresh mint chopped
4 8 oz. cod filets
3 medium sized beets (we used red and gold)
1 pat of unsalted butter Preheat oven to 425 degrees.  Wrap the beets in aluminum foil with the pat of butter and roast for 1 hour.  Remove and let cool, then peel with a paper towel.  While the beets are cooling, combine all the spices in a bowl.  Wash and pat dry the cod.  Coat the cod with the spice blend.  Put cod in roasting pan bake 15-20 minutes until the cod flakes easily with a fork.

Friday Feast - Paleo Recipe - Almond Crusted Halibut & Roasted Brussels Sprouts
By J. J. Gregor

This was a simple, quick paleo recipe that was amazing!

1 ½ pound of halibut
Salt and pepper to taste
2 large eggs, lightly beaten
1 cup finely chopped almonds
2 Tablespoon olive oil 1 pound Brussels sprouts, halved
2 T olive oil
2 Tablespoon chopped fresh sage
2 teaspoons minced garlic
Salt and pepper to taste Preheat oven to 450°F. Dredge in egg wash, and then dust with chopped almonds. Transfer to a baking sheet rubbed with oil. Bake for 12-15 minutes or until cooked through. Combine sprouts, oil, sage, garlic, salt and pepper in a jellyroll pan or shallow baking dish. Bake at 450°F for 18 minutes or until browned, stirring once.

Paleo Recipe - Garlic Turmeric Shrimp on a bed of Arugula, Green Beans Almandine
By J. J. Gregor

2 lbs. shrimp, peeled and deveined

1 T. butter
1 T. garlic, minced or pressed
2 to 3 tsp. turmeric
6 oz. baby arugula washed and dried
Sea salt and pepper to taste Melt butter in a large sauté pan over medium heat.  Add pepper, garlic, and turmeric and sauté two to three minutes.  Add shrimp.  Sauté an additional three to four minutes, until shrimp is bright pink.  Salt and pepper to taste and remove from heat. Split arugula leaves between four plates.  Divide shrimp among the plates, laying on top of arugula.  Serves 4 The black pepper added to the butter with the turmeric aids in bringing out the many beneficial qualities of turmeric. ------------
1 lb. green beans washed and ended trimmed
2 T. butter
1 T. garlic
1/2 cup toasted almond slices*
Sea salt and pepper to taste Melt butter in a large sauté pan on medium.  Add garlic and sauté two to three minutes.  Add green beans.  Sauté five to seve...

Primal Meal - Grass Fed Ribeye and Prosciutto Brussels Sprouts in Heavy Cream
By J. J. Gregor

This is a great primal meal! I have to admit that before I found this recipe, I hated Brussels Sprouts.  I thought the only thing they were good for was sling shot ammo.  This recipe is not perfectly paleo because of the cream, but if you use heavy cream, the fat will help diminish food allergies associated with the dairy.  If you are dairy sensitive, you can substitute coconut milk.
Ingredients:

• 12 - 16 oz. Grass Fed Ribeyes
• 2 T. olive oil
• 1 tsp. each salt and pepper
• 4 - 6 oz. prosciutto
• 2 lbs. Brussels Sprouts
• 1/2 pint heavy whipping cream
• 2 T. grass-fed butter
• Salt and pepper to taste

Directions: Wash the Brussels Sprouts removing any wilted outer leaves.  Cut off the stem ends and slice them in half lengthwise. Pan fry the prosciutto on medium low heat.  Wait for the fat to sweat out and the prosciutto to crisp up.  Place the prosciutto on a paper towel.  Dice when cooled. On...

Balsamic Chicken and Proscuitto-Wrapped Asparagus

By J. J. Gregor

Another paleo and gluten-free meal of Balsamic Chicken and Asparagus.  For a change, we wrapped the asparagus spears in prosciutto.  It added a great salty flavor to the dish.   This is super easy, and your family won't even know it's healthy. Ingredients: (serves 6)

• ½ cup balsamic vinegar
• 4 T extra virgin olive oil (divided)
• dash of salt and pepper
• 6-6oz boneless and skinless chicken breasts
• 2 bunches of asparagus, trimmed
• 2 T minced garlic
• 6 large slices of Proscuitto

Directions:

For the Chicken:  Combine the balsamic vinegar, oil, and salt and pepper in a small bowl.  Brush the mixture over the chicken.  Let this stand for 30 minutes.  When ready, grill the chicken over high heat, 6 minutes per side or until done.

For the Asparagus: Preheat oven to 400 degrees F. Combine asparagus, oil, and garlic in a large bowl.  Dividing the asparagus into 6 bunches, wrap each bunch with prosciutto.  Bake for 15 min...

Primal Shrimp Scampi & Roasted Broccoli
By J. J. Gregor

Since eating healthy can be difficult, I wanted to share some recipes we've tried and loved in our home.  This makes a great primal meal although If you're following a strict Paleo diet or are sensitive to dairy, simply remove the cheese in the broccoli dish.  

Shrimp Scampi and Roasted Broccoli
(serves 6)
Ingredients:
5 T extra virgin olive oil, divided.
1 1/2 medium shrimp, peeled and deveined
1 t kosher salt
1/2 cup chopped shallots
2 1/2 t minced garlic (divided)
1/2 cup dry white wine
2 T lemon zest and 2 T lemon juice
2 bunches of broccoli
1/2 cup shredded parmesan

Directions: For the Scampi: Heat 2 T of the olive oil in a non-stick skillet over medium-high heat. Sprinkle the shrimp with salt and pepper and add to the pan. Cook for 4 minutes. Remove shrimp.  Place shallots and garlic in the pan, and cook for 30 seconds. Add the white wine and cook until it's evaporated. Stir in the lemon zest and juice and add the shrimp back to the...