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Recipes

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Enjoy Real Food Recipes including Beverage Recipes, Smoothie Recipes, Breakfast Recipes, Snack Recipes, Meal Recipes and Side Dish Recipes.

Beverage Recipes:

dr-della-parker_hot_cocoa_recipe
Paleo Friendly Hot Cocoa
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Servings Prep Time
2 mugs 20 minutes
Servings Prep Time
2 mugs 20 minutes
dr-della-parker_hot_cocoa_recipe
Paleo Friendly Hot Cocoa
Print Recipe
Servings Prep Time
2 mugs 20 minutes
Servings Prep Time
2 mugs 20 minutes
Ingredients
Servings: mugs
Instructions
  1. In a saucepan over medium heat add the two coconut milks and bring to a light boil. Then lower to simmer.
  2. Whisk in chocolate, cocoa powder and vanilla to combine well.
  3. Divide into mugs, add in cinnamon sick top with a little coconut cream and garnish with shaved chocolate or cocoa powder.
Recipe Notes

SRC: Click to view more of this Paleo Hot Cocoa.

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Dr Della Parker_Recipes_Dairy Free Eggnog
Dairy Free Eggnog
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This is Dr. Tanda Cook's dairy free version of the Eggnog recipe from “Virginia Bentley Farm Cookbook”.
Dr Della Parker_Recipes_Dairy Free Eggnog
Dairy Free Eggnog
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This is Dr. Tanda Cook's dairy free version of the Eggnog recipe from “Virginia Bentley Farm Cookbook”.
Ingredients
Servings:
Instructions
  1. Beat whites until stiff, while adding half a cup of sugar, and pour into a large bowl.
  2. Beat egg yolks, salt and rest of the sugar until pale and fluffy, and pour them into the bowl. Whisk together lightly.
  3. Now add all the liquid ingredients and whisk until well mixed. (There will always be considerable foam on top.)
  4. Ladle this mixture – as Ginny says “sampling the while” – into best looking liquor, wine or milk bottles. Seal and store in the refrigerator. As foam subsides, use one of the bottles to fill the others thoroughly. Give bottles a good shake at this time and always shake well before serving.
  5. Best if allowed to mature for two weeks. Serve with a sprinkling of fresh grated nutmeg.
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Dr Della Parker_Bone_Broth_recipe
Homemade Bone Broth
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Servings Prep Time
16 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
16 servings 10 minutes
Cook Time
8 hours
Dr Della Parker_Bone_Broth_recipe
Homemade Bone Broth
Print Recipe
Servings Prep Time
16 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
16 servings 10 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
  2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
  4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
  6. During the last 30 minutes, add the garlic and parsley, if using.
  7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
Recipe Notes

SRC: Wellness Mama

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Smoothie Recipes:

Sneeze Stopping Smoothie
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One smoothie daily to help prevent seasonal allergies
Servings Prep Time
1 5 min
Servings Prep Time
1 5 min
Sneeze Stopping Smoothie
Print Recipe
One smoothie daily to help prevent seasonal allergies
Servings Prep Time
1 5 min
Servings Prep Time
1 5 min
Ingredients
Servings:
Instructions
  1. Throw it all in and blend it up! Add some brown rice, pea, or hemp protein if desired.
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Dr Della Parker_super liver detox smoothie receipe
Liver Detox Smoothie Recipe
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Servings Prep Time
1 serving(s) 5 minutes
Servings Prep Time
1 serving(s) 5 minutes
Dr Della Parker_super liver detox smoothie receipe
Liver Detox Smoothie Recipe
Print Recipe
Servings Prep Time
1 serving(s) 5 minutes
Servings Prep Time
1 serving(s) 5 minutes
Ingredients
Servings: serving(s)
Instructions
  1. Roughly chop turmeric and apple, and shred beets with a cheese grater.
  2. Add all ingredients to a blender and blend on high until completely smooth.
  3. Best tasting when enjoyed immediately, but stays pretty well in the fridge over night if you want to prep ahead.
Recipe Notes

When detoxing your body you should really try to use 100% organic ingredients.

 

SRC: Click to learn more about this Liver Detox Smoothie from Insightful Bite.

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dr_della_parker_green_adrenal_tonic_smoothie
Green Adrenal Tonic Smoothie
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Servings
1 serving
Servings
1 serving
dr_della_parker_green_adrenal_tonic_smoothie
Green Adrenal Tonic Smoothie
Print Recipe
Servings
1 serving
Servings
1 serving
Ingredients
Servings: serving
Instructions
  1. Place all ingredients in the bowl of a high powered blender.
  2. Blend on high until smooth.
  3. Serve immediately
Recipe Notes

SRC: Click to learn more about this Green Adrenal Tonic Smoothie from Om Nom Ally.

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Dr Della Parker_Banana Blueberry Smoothie Recipe
Banana Blueberry Smoothie
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Servings
1
Servings
1
Dr Della Parker_Banana Blueberry Smoothie Recipe
Banana Blueberry Smoothie
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Blend and serve!
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Basil Berry Smoothie
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Basil Berry Smoothie
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Ingredients
Servings:
Instructions
  1. Blend and Serve!
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dr-della-parker_citrus-cold-recovery_smoothie-recipe
Citrus Cold Recovery Smoothie
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Servings
2 servings
Servings
2 servings
dr-della-parker_citrus-cold-recovery_smoothie-recipe
Citrus Cold Recovery Smoothie
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Blend the cabbage, water, and oranges until smooth
  2. Add the pineapple, beet, lemon juice, and flaxseed oil and blend again.
Recipe Notes

SRC: Find more immune system boosting smoothie recipes like the Citrus Cold Recovery Smoothie at: www.prevention.com/food/smoothie-recipes-to-boost-your-immune-system/slide/5

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Breakfast Recipes:

Fermented Oatmeal
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Fermented Oatmeal
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Ingredients
Servings:
Instructions
  1. Before bed, place 1 cup of oats in a bowl. Add warm water, balsamic vinegar, stir, cover and leave on counter overnight. Upon waking, strain and rinse the oats. Place them in a pan and cook with ½ the amount of water called for. Serve oats with sautéed mushrooms, onion, and thyme for a savory flavor or molasses, nuts, and berries for a sweet flavor.
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Paleo Frittata Muffins
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Cook Time
15 minutes
Cook Time
15 minutes
Paleo Frittata Muffins
Print Recipe
Cook Time
15 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Easy! Butter up your muffin tins, plop in your protein and veg mixtures. Wisk up the eggs with salt and pepper. Pour the eggs on top to fill tins up 2/3 full. Bake at 350 degrees for 15 min. Put em in the fridge and enjoy a quick and healthy breakfast on the go all week long.
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Snack Recipes:

dr-della-parker_roasted_red_pepper_walnut_dip_recipe
Roasted Red Pepper Walnut Dip
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dr-della-parker_roasted_red_pepper_walnut_dip_recipe
Roasted Red Pepper Walnut Dip
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Ingredients
Servings:
Instructions
  1. Add walnuts to the food processor. Pulse nuts into fine crumbs.
  2. Add all the remaining ingredients and pulse until creamy and dip-able. Add more oil to reach desired consistency.
  3. Serve with sliced bell pepper, carrots, cucumber or other veggies.
Recipe Notes

SRC: Click to view more of this Roasted Red Pepper Walnut Dip.

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Dr Della Parker_Real_food_Recipe_Coconut_Flour_Zucchini_Bread_1
Organic Coconut Flour Zucchini Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45 minutes
Dr Della Parker_Real_food_Recipe_Coconut_Flour_Zucchini_Bread_1
Organic Coconut Flour Zucchini Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
45 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350° F.
  2. Shred zucchini coarsely with a cheese grater.
  3. Combine zucchini, eggs, oil, honey and vanilla extract, whisking thoroughly until well blended.
  4. In a separate bowl sift together dry ingredients including spices, salt, baking soda and coconut flour.
  5. Add dry ingredients to wet ingredients gradually, stirring thoroughly. You will notice that batter is a bit spongy and dense- this is typical of coconut flour. Fold in nuts if desired.
  6. Scoop batter into a greased loaf pan, smoothing out the surface with a knife or spatula.
  7. Bake for about 40 minutes or until a toothpick can be inserted in the middle and come out clean. Remove from pan and cool on rack.
Recipe Notes

Click to see The Radiant Life's step-by-step photo instructions for this Organic Coconut Flour Zucchini Bread recipe.

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Dr Della Parker_Stuffed Mini Bell Peppers with Celery Sticks Recipe
Stuffed Mini Bell Peppers with Celery Sticks
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Enjoy these stuffed mini bell peppers with your favorite nuts and grass fed beef for a tasty nutritious snack. Use the celery stalk as an edible spoon to enjoy this snack on the go!
Dr Della Parker_Stuffed Mini Bell Peppers with Celery Sticks Recipe
Stuffed Mini Bell Peppers with Celery Sticks
Print Recipe
Enjoy these stuffed mini bell peppers with your favorite nuts and grass fed beef for a tasty nutritious snack. Use the celery stalk as an edible spoon to enjoy this snack on the go!
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°.
  2. Remove stem and seeds from bell peppers.
  3. Combine mushrooms, garlic and walnuts in food processor.
  4. Pulse until thoroughly combined.
  5. Heat oil in skillet over Med-High.
  6. Add beef and sauté until cooked.
  7. Add mixture from food processor.
  8. Cook 2 – 3 minutes longer.
  9. Remove from heat and let sit until cool enough to handle.
  10. Stand peppers, cut side up, in a muffin tray.
  11. Using a spoon, stuff the mixture into the peppers.
  12. Cook in oven 10 – 15 minutes until softened and slightly brown.
  13. Remove from oven and let cool.
  14. Serve with celery stalk as a spoon!
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Guacamole
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Guacamole
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Ingredients
Servings:
Instructions
  1. Mash up the avocados, add in the rest. A magic bullet is great for mixing up a creamy guac. Use a fork for chunkier consistency. Good to add on burgers, dip veggies in and pretty much put on anything!
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Bacon Deviled Eggs
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Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Bacon Deviled Eggs
Print Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
Hard Boiled Eggs
  1. Nom Nom Paleo has done an amazing series on how to boil the perfect egg at: http://nomnompaleo.com/post/7332351633/perfect-hard-boiled-eggs
Deviled Eggs
  1. Once your eggs are cooled, evenly cut them in half the long way and using a spoon gently remove the yolks to a large mixing bowl
  2. Set your eggs aside on a plate
  3. Add your diced avocado, bacon fat, franks red hot sauce, about 2/3's of your bacon and sea salt to the egg yolks in the bowl
  4. Mix well by hand or use a hand mixer if your lazy like me
  5. Once well blended, using a spoon, gently fill your eggs with your egg yolk avocado mixture
  6. Move to a serving plate and sprinkle with the remainder of your bacon bits and garnish with paprika
  7. Keep refrigerated until ready to serve and enjoy
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Dr Della Parker_Veggie Chips Recipe
Veggie Chips
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Cook Time
60 minutes
Cook Time
60 minutes
Dr Della Parker_Veggie Chips Recipe
Veggie Chips
Print Recipe
Cook Time
60 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 250°
  2. Slice veggies lengthwise into ½” pieces
  3. Arrange veggies on wire rack on top of baking sheet
  4. Bake for roughly 1 hour, checking and turning two or three times to ensure even cooking
  5. Remove when crisp the remove from oven to let cool
  6. Sprinkle with spices
  7. Drizzle with oil if eating right away; store remaining in air tight container for up to one week
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Meal Recipes:

Dr Della Parker_Real_Food_Recipe_Antipasto_Salad
Antipasto Salad
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Servings
2 servings
Servings
2 servings
Dr Della Parker_Real_Food_Recipe_Antipasto_Salad
Antipasto Salad
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a large salad bowl. Toss with Italian dressing. Enjoy.
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Shrimp Tacos / Ceviche
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Shrimp Tacos / Ceviche
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Ingredients
Servings:
Instructions
  1. Soak the shrimp in juice of fresh limes while chopping up the rest. Add rest of chopped ingredients, stir it up! Wait to add diced avocado until right before serving. Great in corn tortillas as shrimp tacos or with corn chips as ceviche dip.
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Lemon Herb Salmon
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Cook Time
12-15 minutes
Cook Time
12-15 minutes
Lemon Herb Salmon
Print Recipe
Cook Time
12-15 minutes
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. Take that fishy, lay it in a pan on top of a small amount of olive oil. Add salt and pepper to taste. Chop up your herbs and place them in a separate bowl. Juice lemons in bowl with herbs. Mix well and pour on top of salmon. Bake 450 degrees 12-15 min.
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Bacon and Beef Stuffed Butternut Squash
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Servings
2-4
Servings
2-4
Bacon and Beef Stuffed Butternut Squash
Print Recipe
Servings
2-4
Servings
2-4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Place squash cut side down in a roasting pan in a ½ inch water and bake for 30 minutes.
  3. Meanwhile, on a medium heat sauté bacon, onion and mushrooms for 8 minutes.
  4. Add beef and remaining ingredients (except chives) and continue to cook for 15 minutes and then let cool.
  5. Scoop most of the pulp from the squash and add to beef mix.
  6. Fill squash halves with mix, return to oven and bake for 20 minutes.
  7. Remove from oven and serve garnished with fresh chives.
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Dr Della Parker_Recipe_Shrimp and Mussel Stuffed Tomatoes
Shrimp and Mussel Stuffed Tomatoes
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Servings
2 people
Servings
2 people
Dr Della Parker_Recipe_Shrimp and Mussel Stuffed Tomatoes
Shrimp and Mussel Stuffed Tomatoes
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. With a sharp knife, scrape the mussels to remove “beards”, discard any mussels that are open.
  2. Place in a pot with enough water to cover the bottom. With lid on, bring to a boil for 2 minutes.
  3. Set aside, remove mussels and discard any that aren’t open; then remove mussels from shells and allow to cool.
  4. With a sharp, pointed knife, cut a large circle around the top of the tomatoes.
  5. Scoop out the inside of the tomatoes, remove seeds and chop the rest.
  6. In a large mixing bowl, add all ingredients except the tomatoes and micro greens.
  7. Fill the tomatoes with the mix, arrange micro greens on two plates and place the stuffed tomatoes in the center.
  8. If there is any mixture left over, pour it over the tomatoes.
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Dr Della Parker_Grilled lobster recipe
Beautiful Grilled Lobster with Cilantro Chile Butter Recipe
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Servings
4 servings
Servings
4 servings
Dr Della Parker_Grilled lobster recipe
Beautiful Grilled Lobster with Cilantro Chile Butter Recipe
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12" cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on the grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.
Recipe Notes

Source: Click to watch a demonstration video for this Grilled Lobster with Cilantro Chile Butter.

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Dr Della Parker_Homemade Corned Beef with Vegetables_Recipe
Homemade Corned Beef with Vegetables
Print Recipe
Servings
8 servings
Servings
8 servings
Dr Della Parker_Homemade Corned Beef with Vegetables_Recipe
Homemade Corned Beef with Vegetables
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
For The Brine
For The Corned Beef
Servings: servings
Instructions
  1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
Recipe Notes

"The brisket needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor. The brisket can be made without it, but the result won't be as intense."

Source: MARTHA STEWART LIVING, MARCH 2009

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dr-della-parker_one_pan_autumn_chicken_dinner_recipe
One Pan Autumn Chicken Dinner Recipe
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Servings
4 servings
Servings
4 servings
dr-della-parker_one_pan_autumn_chicken_dinner_recipe
One Pan Autumn Chicken Dinner Recipe
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 450 degrees.
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  3. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  4. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture.
  5. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  6. Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.
Recipe Notes

Dr. Della Parker promotes what she calls the Real Food Diet. So here it is… Meat, vegetables, and fruit. This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. At Stellar Health and Wellness, all three of our wellness professionals are focused on the individual. Contact Dr. Della Parker, Integrative Nutritionist Amy Hardesty, or Massage Therapist Yvonne Schroeder for an appointment today or call 503-344-6631.

Click to browse more Real Food Recipes.

SRC: Click to read reviews for this One Pan Autumn Chicken Dinner.

 

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Dr Della Parker_Cauliflower Crust Pizza
Cauliflower Crust Pizza
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Dr Della Parker_Cauliflower Crust Pizza
Cauliflower Crust Pizza
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Ingredients
Servings:
Instructions
  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Steam until soft and let cool.
  3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round prepared pizza pan. Coat lightly with melted butter or coconut oil and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the sauce, ¼ cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
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Side Dish Recipes

Dr Della Parker_Apple_Cole_Slaw_Recipe
Apple Coleslaw
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Dr Della Parker_Apple_Cole_Slaw_Recipe
Apple Coleslaw
Print Recipe
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Toss the cabbage, apple, celery, and bell pepper together in a large bowl.
  2. In a smaller bowl, whisk remaining ingredients.
  3. Drizzle over coleslaw and toss to coat.
Recipe Notes

Dr. Della Parker promotes what she calls the Real Food Diet. So here it is… Meat, vegetables, and fruit. This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to contact Dr. Della Parker for a free consultation or call 503-344-6631.

Click to browse more Real Food Recipes.

SRC: Click to read reviews for this Apple Coleslaw.

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Collards
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Collards
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Ingredients
Servings:
Instructions
  1. Cut up and fry that bacon. Hold on to that delicious grease! Add in onion and garlic to sauté. Finally add in chopped greens, and liquids. Stir and cover. Let simmer on low heat stirring occasionally for about 15 min. So delicious! Great side to add to any protein or throw an egg on top and serve for breakfast!
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Dr Della Parker_Roasted Spicy Cauliflower Recipe
Roasted Spicy Cauliflower
Print Recipe
Servings
4 servings
Cook Time
25-30 minutes
Servings
4 servings
Cook Time
25-30 minutes
Dr Della Parker_Roasted Spicy Cauliflower Recipe
Roasted Spicy Cauliflower
Print Recipe
Servings
4 servings
Cook Time
25-30 minutes
Servings
4 servings
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400°F (205°C/Gas 6).
  2. Line roasting pan with parchment paper or aluminum foil and grease with coconut oil.
  3. Mix cauliflower florets with all ingredients except chopped parsley.
  4. Evenly spread florets in roasting pan and place in preheated oven.
  5. Roast for 25 to 30 minutes.
  6. Halfway through cooking time give the pan a few brisk shakes.
  7. Remove from oven, gently stir in chopped parsley and serve.
Recipe Notes

The trick is to make sure that the oven reaches the required temperature before roasting.

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Arugula & Apple Salad
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Servings
4 servings
Servings
4 servings
Arugula & Apple Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Whisk dressing ingredients together and toss with arugula and apple slices.
Recipe Notes

Tip: after tossing everything together, stuff 1 portion of greens in a mug or cup and invert on plate for a fancier presentation.

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Dr_Della_Parker_Leftover_boiled_eggs_salad_recipe
Creamy Balsamic Vinaigrett
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Servings
1-2 large salads
Servings
1-2 large salads
Dr_Della_Parker_Leftover_boiled_eggs_salad_recipe
Creamy Balsamic Vinaigrett
Print Recipe
Servings
1-2 large salads
Servings
1-2 large salads
Ingredients
Servings: large salads
Instructions
  1. Put the sugar and the vinegar in a small jar. Swirl it around until the sweetener is mostly dissolved.
  2. Then add in the mayo and shake it up well, until no more white flecks can be seen on the inside of the jar. Then add the olive oil and shake again.
  3. Then drizzle dressing over the top and toss lightly.
Recipe Notes

Source: Oh, That's Tasty! - Chicken club salad with creamy balsamic vinaigrette

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dr-della-parker_paleo_thanksgiving_stuffing
Thanksgiving Stuffing Paleo-Style
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dr-della-parker_paleo_thanksgiving_stuffing
Thanksgiving Stuffing Paleo-Style
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
  2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
  3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you're not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
  4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
  5. You can now either use a 9x13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
  6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.
Recipe Notes

Dr. Della Parker promotes what she calls the Real Food Diet. So here it is… Meat, vegetables, and fruit. This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. Click to contact Dr. Della Parker for a free consultation or call 503-344-6631.

Click to browse more Real Food Recipes.

SRC: Click to find more great recipes and read reviews for this Thanksgiving Stuffing.

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Stuffed Squash
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Cook Time
25-30 minutes
Cook Time
25-30 minutes
Stuffed Squash
Print Recipe
Cook Time
25-30 minutes
Cook Time
25-30 minutes
Ingredients
Servings:
Instructions
  1. Cut the squash in half, scoop out the goo and lay face down in a pan with a ¼ inch of water in the bottom. Bake 350 degrees for 25-30 min. Remove when squash can be easily pierced by a fork. Meanwhile, sauté hamburger and other ingredients. After hamburger is fully cooked, drain grease of course and add into the little acorn squash bowls you have just baked. Yummy!
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Dessert Recipes

Pumpkin Snickerdoodle
Pumpkin Snickerdoodles
Print Recipe
Servings Prep Time
15 Snikerdoodles 10 minutes
Cook Time
10 minutes
Servings Prep Time
15 Snikerdoodles 10 minutes
Cook Time
10 minutes
Pumpkin Snickerdoodle
Pumpkin Snickerdoodles
Print Recipe
Servings Prep Time
15 Snikerdoodles 10 minutes
Cook Time
10 minutes
Servings Prep Time
15 Snikerdoodles 10 minutes
Cook Time
10 minutes
Ingredients
Servings: Snikerdoodles
Recipe Notes
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk the flour, cinnamon, salt, and soda.
  3. In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)
  4. Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.
  5. Roll the batter into 14-16 cookies, roughly golf ball size.
  6. Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).
  7. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand: these cookies don't move much!
  8. Bake for 10-13 minutes until bottoms are golden.
  9. Cool on cookie sheet for 10 minutes, remove and store in an airtight container.
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Dr Della Parker_Recipes_Baked Apples with Honey and Macadamia Nuts
Baked Apples with Honey and Macadamia Nuts
Print Recipe
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Dr Della Parker_Recipes_Baked Apples with Honey and Macadamia Nuts
Baked Apples with Honey and Macadamia Nuts
Print Recipe
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350°F
  2. Core, slice apples and toss with crushed anise and salt.
  3. Arrange apples in baking dish in a fan shape.
  4. Pour over melted butter and honey.
  5. Sprinkle chopped macadamia nuts over apples.
  6. Bake for 20 minutes and serve hot.
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Dr Della Parker_blackberry_ice cream_recipe
Dairy-Free Blackberry Chocolate-Chip Ice Cream
Print Recipe
Servings
1 1/2 pint (s)
Servings
1 1/2 pint (s)
Dr Della Parker_blackberry_ice cream_recipe
Dairy-Free Blackberry Chocolate-Chip Ice Cream
Print Recipe
Servings
1 1/2 pint (s)
Servings
1 1/2 pint (s)
Ingredients
Servings: pint (s)
Instructions
  1. In a saucepan, simmer blackberries, honey and lemon juice over medium heat about 20 minutes to break down – stirring occasionally
  2. In a mixing bowl, combine coconut milk, mashed banana and vanilla
  3. Place in fridge to cool
  4. In a mixing bowl, combine coconut milk, mashed banana and vanilla
  5. Add cooled berry mixture to bowl and combine
  6. Pour into electric ice cream maker
  7. Churn until mixture starts to freeze
  8. Sprinkle in chocolate chips during last 5 minutes of churning
  9. Spoon into bowls and enjoy, or pack into ice cream containers and freeze
Recipe Notes

SRC: Paleo Newbie - Dairy-Free Blackberry Chocolate-Chip Ice Cream

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