Chorizo Sweet Potato Chili

The Palto Chorizo--Sweet-Potato-Chili-withpaleorunningmo.jpg

3 Servings


  • 2 cups peeled and diced sweet potatoes

  • 2 tbsp cooking fat - ghee coconut oil, bacon fat, etc.

  • 1/4 tsp fine sea salt

  • 4-6 slices uncured bacon cooked and drained

  • 1 lb ground chorizo sausage I bought mine at Whole Foods

  • 1/2 medium onion diced (or one small)

  • 14.5 oz can Fire Roasted Crushed Tomatoes

  • 1/2 of a 15 oz can tomato sauce

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • Pinch cayenne pepper

  • Green onion and avocado for garnish

This hearty, chunky, and savory Chorizo Sweet Potato Chili is just what you need when you're craving warm comfort and a bit of spice on a cold evening! It's Paleo and Whole30 friendly, incredible delicious, and ready to eat in 30 minutes! Topped with bacon and avocado for a tasty, satisfying, healthy meal everyone will love.


Lebanese Lemon Chicken


6 Servings


  • 3 organic lemons

  • 2 tablespoons extra virgin olive oil, plus more for cooking

1/2 teaspoon ground turmeric

  • 1½ teaspoons flaky sea salt

Freshly ground black pepper

3 pounds boneless, skinless chicken thighs (about 12 thighs)

  • 2 large shallots or 1 large onion

2 sprigs of fresh rosemary

  • 2 sprigs of fresh thyme

30m | Medium - Lunch/Dinner | P

Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs, and a touch of turmeric--a comforting paleo dinner for fall or winter.



  1. Juice one of the lemons until you have 2 tablespoons of lemon juice. Put the juice in a large bowl and add the 2 tablespoons of olive oil along with the turmeric, sea salt, and a generous amount of freshly ground black pepper.

  2. Add the chicken thighs to the bowl and toss to coat. Let the chicken marinate briefly at room temperature while you prepare the other ingredients.

  3. Trim the ends off the other two lemons and slice them into ¼-inch thick rounds. Remove any visible seeds. Halve, peel, and slice the shallots.

  4. Heat two large cast iron skillets over medium-high heat (or use one skillet and cook the chicken in two batches). Add enough olive oil to coat the bottom with a thin layer of oil.

  5. Divide the chicken pieces between the two pans with the smooth side of the chicken (where the skin was) facing down, making sure to leave a little room between the pieces so they can brown. Cook for about 5 minutes, until nicely browned on the bottom, and then flip and cook for 8-10 minutes on the second side, until just cooked through, lowering the heat slightly if necessary. Use tongs or a slotted spatula to transfer the chicken pieces to a plate.

  6. Add the lemons, shallots, and herb sprigs to the pans. Let cook undisturbed for 3-4 minutes, until the lemons are browned on the bottom. Pour ½ cup water into each pan and stir, scraping the browned bits from the bottom. Reduce the heat to medium, add the chicken back to the pans, and cook for 4-5 minutes so the flavors can meld. Serve the chicken, shallots, and pan juices hot over rice or cauliflower rice.

Stuffed Avocado with Shrimp and Mango

The Palto Stuffed-avo-with-shrimp-and-mango.jpg

8 Serving


For the jalapeño aioli:

  • 1 jalapeño pepper, stemmed (deseeded for a milder sauce)

  • ¼ cup packed fresh cilantro leaves and tender stems

  • ½ cup avocado oil mayo

  • 1 tablespoon lime juice, or more to taste

  • ¼ cup extra virgin olive oil

  • Sea salt, to taste

For the stuffed avocados:

  • 1 tablespoon avocado oil or olive oil

  • 1 shallot, minced

  • 1 large clove garlic, minced

  • 1 pound small raw shrimp (40-50 count), peeled and deveined, tails removed

  • ½ teaspoon bittersweet smoked paprika

  • Sea salt and freshly ground black pepper, to taste

  • 3 champagne mangos, chopped*

  • 3 scallions, trimmed and sliced

  • Half a lime

  • 4 Haas avocados, halved, pits removed

  • Chopped cilantro, for serving

25m | Easy - Lunch | P

Stuffed avocados with shrimp and mango are simple, quick, and craveworthy, especially when topped with a spicy jalapeño aioli!



  1. To make the aioli, pulse the jalapeño, cilantro, mayo, and lime juice in a food processor until blended. With the food processor running, add the olive oil in a steady stream. Season with sea salt to taste. Set aside while you make the stuffed avocados.

  2. Heat a large skillet over medium heat and add the oil. When the pan is hot, add the shallot and cook, stirring occasionally, until beginning to brown, 2-3 minutes. Stir in the garlic and cook until fragrant (less than a minute). Raise the heat to medium-high and add the shrimp in a single layer. Sprinkle on the paprika and some salt and pepper. Allow the shrimp to cook for about 3 minutes, then flip over and cook for about 2 minutes on the second side, or until cooked through. Turn off the heat and stir thoroughly to incorporate the seasonings.

  3. Transfer the shrimp to a bowl and stir in the mango chunks, sliced scallions, and a squeeze of lime. Taste and add more salt, pepper, or lime juice if desired.

  4. Spoon the shrimp and mango filling into the avocado halves (if the avocado pits are small or you want to fit more filling in each one, you can use a spoon to scoop out some of the avocado flesh). Serve topped with chopped cilantro and the jalapeño aioli.

Crispy Paleo Chicken Tenders


6 Serving


  • 1.5 lbs chicken tenderloins organic, sliced evenly

  • 1 egg whisked

  • 3/4 cup Cassava flour*

  • 1/4 cup Coconut flour*

  • 2 tsp fine grain sea salt

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1/4 tsp black pepper

  • 1/4 cup plus up to 2 tbsp more of cooking fat - refined coconut oil light olive oil, or your preference

25m | Medium - Lunch/Dinner | P

Crispy Paleo Chicken Tenders that are Paleo friendly and nut free, "breaded" with a savory mixture of cassava, coconut flour, and spices. Very kid friendly and totally grain free, dairy free, and sugar free! Great alone or with baked fries and your favorite dip!



  1. In a large bowl, combine the cassava flour, coconut flour, salt, and spices. In a small bowl, whisk your egg. For this recipe, you will be coating the chicken in the egg, then grain free flour/spice mixture, and then pan frying.

  2. Heat a large, heavy skillet over medium-high heat and add your cooking fat of choice**

  3. Test the oil by dropping in a tiny bit of the breading to see if it sizzles. Adjust your heat accordingly.

  4. Begin to dredge each chicken tenderloin in the whisked egg, followed by the flour mixture. Shake off excess and add to the skillet, repeat until the skillet is filled up***

  5. Cook on one side until golden brown and crisp, then carefully turn each one over to cook the second side. Add up to 2 tbsp more cooking fat if necessary, and adjust the heat either up or down for even browning.

  6. Once both sides are evenly golden brown and the middle is cooked through, transfer the chicken tenders to a baking sheet lined with paper towel to drain excess oil.

  7. Repeat the process for the remaining chicken tenders, adding more oil and adjusting heat if necessary.

  8. Serve hot with your favorite dip. Enjoy! Leftovers can be stored in the refrigerator for up to 3 days, and reheated in the oven to retain the crispy exterior.