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Labor Day Treats

How can it be Labor Day weekend? Here are a few facts about Labor Day:

  • The first Labor Day parade was in New York in 1882.

  • In the late 1800's people worked 12 hour days, 7 days a week. There was a need for reform.

  • Child labors laws were not in place.

  • The early 1900's saw change and 8 hour work days started in 1916.

  • Let's thank those who came before us for good working conditions and reasonable work hours.

I hope you all have nice plans with family and friends for the upcoming holiday weekend. Here are some suggestions for your Labor Day menu planning:


Start out your celebration with these unique appetizers.

6 medium parsnip(s) about 1.5 lbs for 4 servings

1 teaspoon(s) kosher salt

1 large egg(s)

1/2 teaspoon(s) garlic powder

1/2 teaspoon(s) onion powder

1 tablespoon(s) coconut flour

1/2 teaspoon(s) black pepper freshly ground

1/4 cup(s) avocado oil

1/4 cup(s) Paleo mayonnaise

2 teaspoon(s) hot pepper sauce

Put the parsnips in a medium saucepan and cover with cold water. Bring to a boil, and cook for 5 minutes. Drain and allow to cool.

Once cool, shred the parsnips on a box grater and lay on paper towels. Sprinkle with the salt and let sit for 5 minutes. Squeeze as much of the water out of the parsnips as you can and transfer to a bowl.

Add the egg, seasonings, and coconut flour and mix well.

Put the olive oil in a heavy skillet and heat to medium high heat. When oil is shimmering, scoop the parsnip mixture into the pan (use a cookie scoop for evenly sized cakes.) Flatten slightly with a spatula and cook until golden brown on both sides.

To serve, mix the mayo with the hot sauce and serve on the side of the cakes.


Save some time and buy a rotisserie chicken to shred for this recipe.

1 teaspoon plus 1/4 cup sesame oil, divided

1/2 cup slivered almonds

2 tablespoons sesame seeds

1/4 of a purple cabbage (about 2 cups), cored sliced thin

1/2 of a green cabbage(about 4 cups), cored and sliced thin (see note)

2 green onions, sliced

2 cups cooked shredded chicken

1/3 cup raisins

1/4 cup rice wine vinegar

2 tablespoons olive oil or avocado oil

1/4 cup coconut aminos

1/4 cup coconut sugar

In a small pan, heat 1 teaspoon sesame oil over medium heat. Once hot, add sesame seeds and almonds and toast until lightly golden. Remove from heat immediately and set aside.

In a large bowl add purple cabbage, green cabbage, green onions, shredded chicken and raisins. Toss together until combined.

In a small bowl whisk together the vinegar, 1/4 cup sesame oil, olive oil, coconut aminos and coconut sugar. Pour over the cabbage and chicken and mix well.

Sprinkle the toasted almonds and sesame seeds on top of the salad and serve.


Watermelon is a staple for Labor Day Weekend. Try this nice salad.

1 small watermelon

3 Tablespoons lime juice

2 Tablespoons olive oil

2 small jalapenos, diced

1 bunch of cilantro, chopped (about 1 cup)

1/2 teaspoon sea salt

1/4–1/2 cup pickled onions

Cut the watermelon into 1-inch cubes.

In a large bowl, whisk together lime juice and olive oil.

Add watermelon, jalapeno, cilantro, sea salt, and pickled onions to the bowl and mix until fully combined.


Spice it up with this burger.

4 slices thick cut bacon

1 1/2 lbs ground beef

1 t ground cumin

1 t chili powder

1/2 t smoked paprika

1 avocado, pitted and sliced

Juice of 1 lemon

Sea salt and fresh ground pepper, to taste

Cook the bacon in a skillet over medium heat until browned and crispy. Remove from pan and drain on paper towels. Drain most of the fat from the pan.

Mix the ground beef with the spices and a pinch of salt and pepper. Form into four patties.

In the same skillet you used to cook the bacon, cook the burgers until done to your liking. Transfer to a plate.

Top with the bacon, some avocado slices, and drizzle with the lemon juice. Top with plenty of fresh ground pepper and enjoy with a knife and fork.


Let your slow cooker do the work for you.

1 package pork baby back ribs

1/2 tsp salt

1/2 tsp pepper

2 cups BBQ Sauce

Pat ribs dry with paper towels.

Rub with salt and pepper.

Lay meat-side up in slow cooker {or crockpot}.

Pour half of the BBQ sauce over the ribs, cover, and cook on high for 7-8 hours.

Before serving and if you want the ribs more caramelized, turn oven to 450°F and then bake the ribs for no more than 5 minutes. Watch carefully so they don't burn.

Cut and serve with extra BBQ sauce. Enjoy!


Boy o Boy! This sounds amazing.


1 large apple peeled, cored and cut in half vertically

1 T melted grass-fed butter or coconut oil

2 t coconut sugar

1/2 t ground cinnamon

1 cup Paleo ice cream

For Walnut Filling

2 T grass-fed butter or coconut oil

1/3 cup walnuts, chopped into tiny pieces

1 T coconut sugar

1/4 T cinnamon

Preheat oven to 400°F and coat a small baking dish with extra virgin olive oil.

Slice apple halves across continuously in ⅛-inch slices, but do not cut all the way through. Place into baking pan.

Stir together 1 tablespoon melted grass-fed butter, 2 teaspoons coconut sugar and ½ teaspoon cinnamon. Brush each apple with mixture.

Cover apples with aluminum foil and bake for 20 minutes. Remove aluminum foil and bake 10 minutes longer. Remove from oven and cool.

As apples are cooling, stir together ingredients for walnut filling. Use fingers to gently fan the slices of apples open and spoon in walnut filling. Place back into oven and bake 10 minutes.

Top with ice cream.


Use another favorite summer time fruit for this refreshing dessert.

2 cups additive-free coconut milk (divided)

2 Tbsp. coconut oil

½ Tbsp. finely grated fresh ginger (I like this ginger grater)

4 whole cloves

1 lb. peeled, chopped peaches (weight after chopping; approximately 5-6 cups)

¼ cup raw honey

1 tsp. alcohol-free vanilla

1 tsp. gelatin

¾ cup peeled, diced peaches (to add to ice cream once frozen)

Freeze ice cream bowl for 24 hours before starting recipe.

Pour 1¾ cup coconut milk into small saucepan. Put the remaining ¼ cup in the fridge.

Add coconut oil, ginger and cloves to the coconut milk in the saucepan. Heat over medium heat until it begins to steam. Remove from heat, stir to blend, cover and let steep 30 minutes.

Meanwhile, peel and chop peaches and place them in a blender. (Don't blend yet.)

Add honey and vanilla to peaches.

When coconut milk is done steeping, remove the cloves.

Add 1 tsp. gelatin to the cold coconut milk from fridge. Let sit for a minute, so the gelatin blooms, then add to warm coconut milk. Stir until the gelatin dissolves, and then pour on top of peaches in blender.

Blend on low speed until smooth.

Refrigerate mixture a minimum of 6 hours.

When ready to make ice cream, process according to your ice cream maker‘s instructions. While it’s churning, peel and dice the final ¾ cup peaches, and add them to the ice cream mixture during the last few minutes of churning.

I like it best right out of the ice cream machine, when it has a soft-serve consistency. Some people like to freeze it one hour, just to give it more solidity before scooping. If you freeze it longer than that, it will get rock-hard. (It's the nature of all homemade ice cream.) To soften it to scoop, defrost it in the fridge for an hour or on the counter for 20-30 minutes.

I wish you all a very relaxing and happy Labor Day! Enjoy those around you and all of the blessings that the day brings.

Here's to your health! Happy Cooking.


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