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“Cozy” Fall Paleo Recipes…

It’s getting colder and the leaves are nearly off the trees. With Thanksgiving around the corner, it’s time to get cozy by a roaring fire and enjoy a few fall Paleo recipes. Enjoy!

Slow Cooked Beef Roast

As soon as the leaves begin to turn color, the slow cooker is the favored vessel in the Paleo kitchen.  This slow cooked beef roast is ideal for those who prefer to plan and prepare their dinner before heading out the door in the morning.  The delicious aromas will welcome you home after a day’s adventures.  Once the sun has set and the temperatures have dropped, enjoy a Paleo meal sure to bring you cozy comfort.


  • 1 large grass fed beef round roast rubbed lightly with olive oil and sprinkled with fresh ground pepper
  • 1 large yellow onion, thinly sliced
  • 3 cloves fresh garlic, minced
  • 1 Tablespoon plus ¼ cup extra virgin olive oil
  • 1 cup Au Bon Broth beef bone broth
  • 1 cup sulphite free red wine
  • 1 Tablespoon plus ¼ cup extra virgin olive oil
  • 2 Tablespoons fresh rosemary leaves
  • 2 Tablespoons fresh basil leaves, minced
  • 1 Tablespoon fresh or dried oregano leaves
  • 3 whole bay leaves

Place roast in shallow pan on stove over medium heat.  Turn meat every 1-2 minutes until evenly browned.  Place in large slow cooker.  Brown onions and garlic in 1 Tablespoon olive oil until onions are slightly softened.  In quart sized measuring cup, combine ¼ cup olive oil, bone broth, and wine, stirring thoroughly.  Mix in rosemary, basil, dried oregano, and basil.  Pour mixture over roast.  Cook on low heat until roast is cooked to desired level.  This roast can be cooked on low heat for 5-6 hours in a slow cooker, with heat turned to warm until ready for your meal.

Pepita-Crusted Trout

Ground pumpkin seeds mixed with Lemon-Herb Seasoning make a crisp and tasty coating on these trout fillets. A side of kale sautéed with shredded carrots and studded with tart dried cranberries adds color and nutrition to the plate. Makes four servings.


  • ½ cup pepitas (pumpkins seeds)
  • 1 tablespoon Lemon-Herb Seasoning
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • 1 pound trout fillets with skin
  • 3 tablespoons coconut oil
  • 2 4.5-ounce packages baby kale
  • ½ cup shredded carrot
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup naturally sweetened, unsulfured dried cranberries
  • 3 tablespoons fresh lemon juice
  • Lemon wedges

In a food processor pulse pepitas to make a course flour. Transfer the pepita flour to a small bowl. Stir in Lemon-Herb Seasoning. In another small bowl, whisk together the egg and water.

Rinse fish; pat dry with paper towels. Cut the fish into four serving-size pieces. Brush the skinless side of each piece with egg wash and top with 2 tablespoons of the pepita mixture. Press lightly to help it adhere to the fish.

In a large heavy skillet, heat the coconut oil over medium-high heat. Fry fillets in hot oil, in batches if necessary, 2 to 3 minutes or until their bottoms are golden. Carefully turn fish and fry 3 minutes more.

Meanwhile, in another large skillet, cook kale and carrot in hot olive oil over medium-high heat for 1 minute or just until the kale begins to wilt. Remove the skillet from heat. Add cranberries and lemon juice. Toss to combine. Serve fish with kale and lemon wedges.

Baked Apple Sweetness

Along with the arrival of Fall, comes an impressive variety of red, yellow, and green apples at the local supermarket.  This delicious dessert is a delightful way to top off your healthy, Paleo meals throughout this cozy season.


For apples:

  • 4 organic medium-sized apples, variety of your choice
  • 2 Tablespoons walnut oil

For fruit and nut mix:

  • ¼ cup each, raisins, dates, and dried cranberries
  • ½ cup finely chopped pecans
  • 1/3   cup walnut oil
  • 2 Tablespoons fresh squeezed orange juice
  • 2 tsps ground cinnamon
  • 1 tsp allspice

Preheat oven to 350 degrees. Cut apples into slices approximately 1/4-inch-thick and toss with 2 Tablespoons walnut oil.  Place on nonstick baking sheet in one layer.   Mix raisins, dates, dried cranberries, and pecans together in medium sized bowl.  Use a salad dressing bottle to combine 1/3 cup walnut oil, orange juice, cinnamon and allspice and shake well.  Pour over fruit and nut mixture and stir until evenly combined. Place apples in preheated oven for 10 minutes and then remove. Pour fruit and nut mixture over apples, coating evenly. Return apples to oven and bake for 10 additional minutes, or until apples are softened. Remove from oven and let cool for about 5 minutes before serving.  

If you enjoyed these recipes and would like to find more like them, check out The Real Paleo Diet Cookbook on our website!

About Lorrie Cordain

Lorrie CordainLorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook

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