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Happy Father's Day!


This Father’s Day, Sunday, June 15th, treat Dad to the gift of health by serving a nutrient dense meal packed with protein, moderate fat (monounsaturated and polyunsaturated fat), and lower carbohydrates. This meal will provide your father and family with a lot of flavor, fiber, vitamins, and minerals. The benefits of eating a clean, healthy meal with macronutrient levels such as these will help optimize your health, minimize your risk of chronic disease, and aid weight loss. Eating healthy does not mean eating bland; instead it can mean eating fresh, wholesome foods with flavor that are packed with nutrition. Enjoy the recipes below and feed the men you love the most this Father’s Day!


Barbecue Pulled Pork:


  • 2 - 2 1/2 lbs of pork shoulder or pork butt
  • 1 head of romaine lettuce
  • 1 medium onion, chopped
  • 1 Tbsp chili powder
  • 1 1/2 tsp salt
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of fresh ground pepper
  • 1 tsp of cumin
  • 1 tsp of smokey paprika
  • 1/2 tsp of cayenne


  1. Prepare the Paleo Barbecue Sauce (see below) or use your favorite.
  2. Set your crock pot to low, chop onion and add to crock pot.
  3. Combine all dry spices above into a small bowl.
  4. Rub spices on all sides of the pork roast, and place pork roast into the crock pot.
  5. Pour about 1 cup of barbecue sauce over the pork roast, cook about 6 to 8 hours (it will look like there is not much liquid in the crock pot as it begins to cook – the pork will slowly add its own juices to the liquid).
  6. Remove pork from crock pot, scoop out loose onions and set those aside.
  7. Strain remaining liquid; you should end up with 1-2 cups of strained liquid.
  8. Shred pork and place back into empty crock pot.
  9. Add the cooked onions you set aside and pour the strained liquid back into the pot.
  10. Next, add 1 to 1 1/2 cups of barbecue sauce, stir and let simmer in crock pot about 30 minutes.

Place pork on romaine lettuce and top meat with extra barbecue sauce if desired


Paleo Barbeque Sauce:


  • 1 1/2 cups of beef stock
  • 2 cloves of garlic, pressed or minced
  • (1) 6 oz. can of tomato paste
  • 1/4 cup of organic grade B raw honey
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp dijon mustard
  • 2 tsp smokey paprika
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp cayenne


  1. Simmer the beef stock and garlic together in a saucepan on medium heat for about 5 minutes. This allows the garlic to cook without burning. (You should be able to smell the garlic)
  2. Next, add all remaining ingredients and whisk together.
  3. Simmer on low heat for at least 25 minutes. This brings the flavors together.
  4. Once sauce has simmered, bottle it up and store in refrigerator for up to one month.
  5. Enjoy this Paleo sauce knowing it's completely free of preservatives or refined sugars!



Guacamole Deviled Eggs:


  • 12 hard boiled eggs
  • 1 medium avocado, peeled and pitted
  • 1/2 lime, zest & juice
  • small handful fresh cilantro, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp finely chopped jalapeno
  • 1/2 tsp cumin
  • dash red pepper flakes
  • generous pinch each salt and pepper
  • cayenne pepper for topping


  1. Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl. Add avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, red pepper, and salt & pepper to egg yolks and beat until well combined.
  2. Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over). Top each egg with a small pinch of cayenne pepper. Eggs are best served day of, but leftovers may be refrigerated in an airtight container for 3-5 days.



Baked Zucchini Chips:


  • 1 zucchini sliced thin
  • 2 Tbsp coconut oil
  • 1 tsp sea salt


  1. Preheat oven to 215 degrees Fahrenheit.
  2. Remove the ends of the zucchini and slice thin (about 1/4 inches thick).
  3. Lay the slices on a greased or lined baking sheet.
  4. Brush the slices with oil and sprinkle with salt.
  5. Bake for 2 hours in the oven, stopping to flip them halfway through.
  6. If you are using a dehydrator, set the temp at 135 and bake for 4 hours.


Tomato Cucumber Salad:


  • 1/2 purple onion, thinly sliced
  • 2 cucumbers, peeled and thinly sliced
  • 2 tablespoons red wine vinegar
  • 4 large tomatoes
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil
  • coarse sea salt and freshly ground pepper to taste


  1. Add onion and cucumber to large bowl and toss with vinegar. Let sit while you prepare the rest of the ingredients.
  2. Cut tomatoes into thin wedges and add to bowl with cucumbers and onions. Add olive oil, basil, salt and pepper and toss.




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