Category Archives: Salads

Paleo Weekly Menu Week 3

Shepards Pie

Prep time

60 mins

Cook time

20 mins

Total time

1 hour 20 mins

This recipe is based off of Paleo Comfort Food’s Farmer’s Pie, The mashed sweet potato recipe is fromFood Lover’s Kitchen.

Author: Allison |Frisky Lemon

Recipe type: Dinner

Serves: 8


  • 2 lbs ground beef (preferably grass-fed)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 container (~8oz) of mushrooms, sliced
  • 1 bag of frozen peas, thawed
  • 1 can tomato paste
  • 2 tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 4 to 6 medium sweet potatoes
  • ¬Ĺ cup coconut milk
  • 1 Tbsp butter plus more for the pan
  • sea salt and pepper
  • butter


  1. Preheat your oven to 350 F.
  2. In a large skillet, brown the meat with the cloves of garlic in butter.
  3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
  4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
  5. Cook until all of the excess liquid has cooked off.
  6. Stir in the peas.
  7. Pour the meat mixture into a large baking dish– 9X13″ works well.
  8. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft– about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
  9. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
  10. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
  11. Bake the shepherd’s pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.

Bacon Wrapped Pork Tenderloin

Pork tenderloin, cut into individual serving pieces



Green pepper


In bottom of 9 x 13 inch pan or casserole layer out 2 slices of bacon (criss- cross) for each slice pork tenderloin.

Place tenderloin on top of bacon. Place thick slice onion, green pepper, and tomato in each piece of meat.

Wrap bacon around meat and vegetables and secure with toothpicks.

Bake at 350 degrees, covered for 1/2 hour, then uncover for 1/2 hour.

Or, throw it all on the grill

Weekly Paleo Dinner Menu @ casa LeGrand

Mon: grilled chicken and zucchini dish

Tues: crockpot smokey roast and basil sweet potatoes
Basil Sweet Potatoes
prep time: 20 minutes
cook time: 30-45 minutes
serves: 4-5
  • 3 tbsp coconut oil
  • 1 tsp salt
  • 3 small sweet potatoes, peeled and cut into small even chunks
  • 4 garlic cloves, minced
  • 1 tbsp dried basil
1. Preheat oven to 400
2. Spread the cut up potatoes evenly over the bottom of a 9×13 glass baking dish.
3. Sprinkle on the basil, minced garlic, salt, and pepper.
4. Melt the coconut oil, then pour it over the sweet potatoes and spices. Mix well.
5. Bake for 30-45 minutes or until potatoes are tender and start to brown.
Wed: Frou Frou Cobb Salad
Thur: Almost 5 ingredient pizza spaghetti pie
* add spinach, red pepper, more veg

Yummy salad!

Whole family inhaled the “Frou Frou Cobb Salad” from Total thumbs up. Here’s the link:

For our family of five, I adjusted the amounts a bit. Here are the adjustments.

3 heads of romaine

8 eggs

8 strips of bacon

4 TBSP lemon juice

3 TBSP mustard

3 TBSP olive oil

Burgers, Oh My and an easy paleo dinner for the family

YUM……next time you have burgers, top them with a fried egg (runny is my fave), and guac! Pure heaven….you won’t even miss the bun, promise. Tonight we had them with the “carrot fries” recipe from paleo cookbook my friend Maren put together. Make sure the carrots stay in oven long enough to get nice and crunchy. We also enjoyed Sarah Fragoso’s Fancy Pear Salad….another family fave. Here it is. Enjoy!

5 oz organic mixed salad greens, washed and drained

1 bosc pear, peeled, cored, and diced

1/2 small red onion, thinly sliced

1/4 c olive oil

3 tablespoons balsamic vinegar

sea salt and black pepper to taste

1/3 cup crushed pecans

1. In large salad bowl add the salad greens, diced pears, and sliced onions.

2. In a small mixing bowl, whisk together the olive oil, vinegar, sea salt, and black pepper.

3. Drizzle the salad with the dressing, toss together, sprinkle on the crushed pecans, and serve.

Prep time: 10 mins

Serves: 5

Paleo Chopped Salad

YUM. Kids made this for dinner tonight…..perfect for a quick throw together meal……filling and delish! Here’s the link: