This Week: Leftover Turkey Salad

This week's latest recipes and posts.                                   [PaleoLeap] Weekly Digest [Facebook] [Twitter] [Pinterest] [Instagram] [Leftover Turkey Salad] Looking to use Thanksgiving turkey leftovers? Try this fall salad filled with roasted pumpkin, walnuts, Granny apple slices and a tart cranberry dressing. Plus, check out the video. Also from the site this week [Slow Cooker Herb Mushrooms] Mushrooms slowly cooked in a rich,dairy-free cream sauce with plenty of garlic and herbs. [Simple Herb-Seasoned Carrots] A roasted carrot side dish filled with a rainbow of colors and seasonings. Perfect for a holiday gathering. [Pear Salad With Honey-Citrus Vinaigrette] Slice up a fresh pear and serve over a bed of fresh greens drizzled with a sweet and zesty vinaigrette. Add some protein for a filling lunch. Extra virgin oils have some great health benefits and it’s probably better to use those oils most of the time. [ Tweet this] Article of the week [Extra-Virgin Cooking Oil (Olive And Coconut): What Is It And Why Use It?] Do you know the nutritional difference between extra-virgin oil and when to buy refined or "light" oil? Do you know when to use each type? Find out here. [7 Thanksgiving Leftover Recipes] Looking for a few recipes to use those Thanksgiving leftovers? Try one of these recipes to make them feel new again. [Paleo Foods: Swiss Chard] Find out why Swiss chard is as nutritious as the popular kale and spinach, and how to cook it up. #paleoleap on Instagram [Buffalo Shrimp] [IG] Try your shrimp salad with Buffalo sauce for a delicious flavor boost. [Pecan and Sweet Potato Side] [IG] Winter got you down? Try a big bowl of roasted sweet potatoes with pecans and just a dash of spice. [FIND US ON PINTEREST] Want out of the loop? [Unsubscribe]. Our postal address: 9663 Santa Monica Blvd. Suite 1085, Beverly Hills, CA, 90210