We are pleased to announce our trusted referral to pete's paleo - see below!

Gluten-Free, Dairy-Free Blackened Turkey Breast and Sweet Potato Mash Recipe

October 30, 2012

We often receive emails from clients asking about our recipes and their nutritional values.  This past week, we received an email from a new client who indicated that she had been looking for a Gluten-Free, Dairy-Free Food Home Delivery Service for the past year.  And, now, she found us!

She said that she had been checking GoDairyFree.org and Living Without Magazine for a service and was unable to find one. It wasn't until she discovered that Paleo foods would meet her dietary needs and she did a Google search for it and that is when she found us!  And, we are so glad that she did.  So, in honor of her (and the millions of others with gluten and dairy allergies or sensitivities) we give you this great turkey breast recipe. It makes a great Thanksgiving meal or is equally perfect for any night of the week. Enjoy!

Blackened Turkey Breast with Sweet Potato Mash


Turkey breasts

1/2 cup Ghee or Clarified Butter

1 Tablespoon blackening seasoning

1 teaspoon salt

Let ghee come to room temperature and mix with blackening seasoning and salt

Rub Ghee mixture under the skin of the turkey

Roast turkey at 325 degrees until thermometer reaches 155 degrees

Let rest at room temperature for 15 minutes to let it carry over to 165 degrees

Sweet Potato Mash

2 large sweet potatoes

1/4 cup coconut milk

 1/4 Teaspoon ground ginger

1/4 teaspoon ground mace

1/4 teaspoon white pepper

1/2 teaspoon salt

Scrub potatoes and cut into large cubes

Boil until fork tender and drain

Add dry ingredients and half of coconut milk.  

Blend with hand mixer adding the rest of the coconut milk in small increments until smooth

Creamy Broccoli

2 heads broccoli

1/2 cup coconut milk

1/2 teaspoon white pepper

1/2 teaspoon salt

Cut florets off broccoli stem reserving the stem

Boil the broccoli stems in the coconut milk until fork tender (add a little water or more coconut milk to cover if needed) 

Blanch broccoli florets in salted water and shock in an ice water bath

Blend the stems in the coconut milk with salt and white pepper to make a thick sauce

Cover broccoli with sauce

Serve as pictured or any other way that you will enjoy! 

We will include this recipe as part of our paleo food delivery service in November.  We also welcome you all to Share with us your thoughts and pictures of this recipe on our Facebook Page

Chef Richard Bradford