Cabbage Stuffing

Though I use a chicken in this recipe, it will work well with turkey, too!

Prep time: 20 minutes
Cooking time: 1 1/2 hours

• 1 whole, free range chicken
• 1/2 head of cabbage
• 1/2 pound turkey sage sausage (bulk)
• 1 cup chopped onion
• 3/4 cup slivered almonds
• 3 Tbsp vegetable or chicken broth
• 3 tbsp fresh sage
• 1 tsp olive oil

Add the olive oil to a skillet, bringing it to medium heat. Brown the sausage, then add the onion. Cook for around 5 minutes, then add the broth, almonds, and sage. Stir and cook for 5 minutes. Meanwhile, chop the cabbage finely. Add the cabbage to the skillet and mix well, cooking for a few minutes more.

Stuff the chicken with the stuffing mixture. Coat the chicken lightly with bacon grease or olive oil, sprinkle with salt and pepper. Roast the chicken in a baking pan for 1 1/2 hours at 350 degrees. (cooking time will depend on the size of your chicken or turkey) Serve hot along with the chicken!

Zone info: (stuffing only) 4 servings at 1 carb block, 1.5 protein block, 8 fat blocks (10g carb, 12g protein, 12g fat)


Swedish (non)Meatballs

Over the years that I've written recipes for the Performance Menu, I've presented many different ethnic foods made from Paleo ingredients. With the exception of the very first column I wrote, I've stayed away from ethnic recipes from my own heritage. Both of my parents are Swedish, but I had very little exposure to Swedish foods in my youth. (Hamburger Helper was more the norm. Thankfully, it was usually made with venison)

One dish my mother would make occasionally was Swedish Meatballs. I recall her always saying that making the meatballs was a big project. I decided to try to update her recipe using Paleo ingredients, and cut the preparation time while preserving the flavor. I nixed the meatballs, instead making this in more of a stroganoff style.

Time: 45 minutes

• 1 lb ground beef (grassfed if possible)
• 1 lb ground pork
• 2 eggs
• 1/3 cup coconut milk
• 1 1/2 cup finely diced acorn squash
• 1/2 cup diced onion
• 1/4 tsp pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• dash cloves
• olive oil

Sauce:
• 2 Tbsp arrowroot powder
• 1/3 cup coconut milk
• 1/2 tsp dried parsley
• 1/2 cup water
• black pepper

Dice the onion. Halve and seed the squash, then dice the squash finely.

Add 2 tsp of olive oil to a large skillet. Saute the onion over medium heat for 2-3 minutes until it begins to soften. Add the squash and a dash of water, cover and saute on low for 10 minutes.

Meanwhile, add the beef and pork to a mixing bowl. Add the eggs, 1/3 cup of coconut milk, and the spices. Mix until everything is thoroughly combined. Add the meat mixture to the skillet, increase the heat to medium. Stir frequently until the meat has all browned. Remove the meat to a bowl.

Return the skillet to the stove with the pan juices. Add 1/2 cup of water slowly, then scrape the bottom of the pan while stirring well. Add 1/3 cup of coconut milk, parsley, and black pepper. Stir in the arrowroot slowly. The mixture should thicken gradually. After 3-4 minutes, return the meat to the skillet. Mix well, cover, then reduce the heat to low. Simmer for 5 minutes, then it is ready to serve.

Zone info: 8 servings at .7 carb blocks, 3.3 protein blocks, 9.5 fat blocks (6g carb, 24g protein, 20g fat)


Carrot Ambrosia

Time: 8 minutes

• 5 medium carrots
• 1/2 cup coconut milk
• 1/4 cup applesauce
• 1 oz raisins
• 1 oz golden raisins
• 2 tsp poppy seeds
• 2 tsp sunflower seeds

Use a food processor to shred the carrots. Place the carrots into a large bowl. Add all of the the remaining ingredients to the bowl; mix well. Eat at once, or chill in the refrigerator for later use.

Zone info: 4 servings at 2.25 carb blocks, 3.5 fat blocks (20g carb, 5.25g fat)


Roasted Beet Salad

Prep time: 7 minutes
Cooking time: 1 hour

• 3 medium beets (4 cups cubed)
• 2 tsp roasted hazelnut oil
• 1/2 tsp dried mint
• 2 Tbsp pine nuts

Cut the ends off of the beets. Place them in a covered baking dish; bake at 375 degrees for 1 hour. Remove and allow to cool.

When the beets are cool enough to handle, peel them by pushing the skin off with your fingers. Chop the beets into small cubes, place in a medium bowl. Add the oil and mint, cover and toss well. Divide into 4 serving bowls, top each with 2 tsp pine nuts.

Zone info: 4 servings at 2 carb blocks, 3 fat blocks (18g carb, 4.5g fat)


Chard and Cashew Salad

Time: 10 minutes

• 1 large bunch chard
• 1/4 cup chopped cashews
• 1 Tbsp olive oil
• 2 tsp red wine vinegar
• 1 tsp wheat free Tamari sauce
• 1/4 tsp cumin
• dash of cayenne

Remove the stems from the chard. Use a food processor to shred the chard leaves. (You can also chop the leaves finely with a good knife) Add the shredded chard and cashews to a medium salad bowl.

Combine the remaining ingredients in a small bowl. Whisk together, then pour over the chard. Toss well.

Zone info: 2 servings at 1.5 carb blocks, 9.3 fat blocks (13g carb, 14g fat)