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Give us your favorite recipes. Please credit where you got your recipe if you did not create it yourself!

Perfect Paleo Bacon Meatloaf

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For some reason my kids have never really liked meatloaf, and I have never understood that!  They like hamburgers without the bun…what’s the difference?!  Oh well, I decided to pull out a secret weapon to make this one; Bacon 🙂

INGREDIENTS:

1 pound ground beef

1 pound ground pork

1/4 cup almond meal

2 Tbsp tomato paste

1 Tsp Onion Powder

1 Tsp Garlic Powder

1 Tbsp Salt

1 Egg Lightly Beaten

1 Pound of Bacon

DIRECTIONS:

  1. In a large mixing bowl mix beef, pork, almond meal, tomato paste, onion powder, garlic powder, salt, and egg until combined.  Do not over mix.
  2. Form meat mixture into a free form loaf on a baking dish lined with foil.
  3. Wrap the loaf with the full package of bacon in any way you wish, just make sure it’s fully covered, and you use it all!
  4. Bake in a 375 degree oven for 45 minutes, or until cooked through and bacon is crisp.
  5. Let rest for 15 minutes before slicing.

Click HERE for a PDF of the recipe.

 
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Posted by on August 28, 2016 in Main Entree, Recipes, Uncategorized

 

Easy Paleo Meatballs

Paleo Meatballs

Easy Paleo Meatballs:

If you are looking for a quick and easy Paleo meatball recipe, this one is for you!  The key to moist meatballs every single time is how you cook them.  Although browning meatballs adds extra flavor, it can sometimes impart some toughness to the meat.  Instead, I essentially poach  my meatballs in crushed tomatoes and the results are amazing.  Try them and let me know what ya’ll think!

INGREDIENTS:

1 Pound Ground Turkey

1 Pound Ground Beef

1 Tbsp Salt

1 Tsp Cracked Black Pepper

1 Tsp Garlic Powder

1 Tsp Onion Powder

2 Tbsp Coconut Flour

1 Tsp Dried Basil

1 Tsp Dried Oregano

28 oz Can Crushed Tomatoes with Basil

DIRECTIONS:

  1. In a large mixing bowl, combing both meats with the salt, pepper, garlic powder, onion powder, coconut flour, and dried spices.  Combine them thoroughly but take care not to over work the mixture.
  2. In a deep sauce pan large enough to hold the meatballs in one layer pour in one third of the tomatoes to coat the bottom of the pan.
  3. For each meatball form 1/3 of a cup of the meat mixture into a ball and set in the sauce pan in one layer.  Pour the remaining tomatoes on the top of the meatballs, season with 1 tsp of salt, and set over medium heat.  Once the contents start to bubble away turn the head down to a simmer, cover, and allow to cook for a minimum of 30 minutes.  The longer they cook the softer your meatballs will be.
  4. 15 Minutes before you are ready to eat take the over off and allow the sauce to reduce to a slightly thicker consistency.
  5. Serve with spaghetti squash, sautéed zucchini noodles, or all by themselves!

Click HERE for a downloadable PDF of this recipe!

 

 
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Posted by on August 23, 2016 in Main Entree, Recipes

 

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Easy Paleo Tomato Basil Soup!

I have not posted a new recipe in a while, so here goes!

I absolutely love Tomato Soup, and although the grilled cheese that used to go with it is definitely not Paleo, the soup can easily be made.  You’ll need:

One Small Onion

8-10 Leaves of Fresh Basil

28 oz can of High Quality Whole Tomatos (I use San Marzano’s and they are the best!)

Olive Oil

3-4 T of Organic Heavy Cream or Coconut Cream

It’s just so simple.  Roughly chop the onion and sweat it in the olive oil over medium heat.  Once they are semi-soft add the basil and stir for a minute or so.  Add the tomatos to the pan and heat through.  I usually smoosh them with my wooden spoon just to get the process started.  Season with a bit of salt and pepper, then get out your immersion blender.  Blend until smooth, and add your cream of choice.  Re-season to taste, and you are all set!

Seriously, I dare anyone to say this does not taste AMAZING!!!

If you give it a try let me know, I think you’ll be pleased.  I served it alone side a quick spinach salad for a light and satisfying meal.

-E

 
9 Comments

Posted by on August 17, 2012 in Recipes

 

New Recipe: Moroccan Saffron Chicken With Almonds

Greetings everyone, it’s been a week or so since I’ve posted…just took a little time off to recharge the batteries.  I’ve also been working like crazy, but then again, what’s new?!

Over the last few days I’ve started cooking again a lot more, and it has really got me thinking about finally going to work on reworking my favorite recipes to make them Paleo.  My main passion in life has always been cooking and it’s the one thing I do everyday to relax and unwind.  Many see cooking as a chore, I just don’t in any way.  So, here is the first of my efforts.  Sorry in advance for the lack of photos, my camera was out of batteries!

Ingredients:

4 Large Chicken Breasts

1 Large Yellow Onion

2 Celery Stalks

2 Carrots

1 Large Clove of Garlic

1/2 Cup Fresh Almond Meal

1 Cup Chicken Stock

Large Pinch of Saffron

Fresh Cilantro to Taste

Cut the Chicken breasts into bite sized pieces, season with salt and pepper, and set aside.  Chop the onion, carrots, and celery into very fine dice.  Warm up the chicken stock just a bit and put the saffron in it to start the flavors infusing into the stock.

In a heavy bottom pan sauté the chicken in two patches with a healthy dose of olive oil.  Once the chicken is cooked and starting to brown remove to a warm plate.  Add a touch more oil and cook the onion, celery, carrot, and garlic clove (roughly chopped) until cooked down, maybe 5-7 minutes.  Once the veggies are cooked add the saffron stock and almond meal stirring to combine.  Add the chicken along with another cup or so of water, bring to a boil, and simmer for 30 minutes.  I like to let the sauce reduce a bit towards the end of the cooking to concentrate the flavors a bit.

Serve over some Cauliflower rice and top with as much fresh cilantro as you like!

I served it here with some simple roasted okra and it was an awesome meal.  The combination of the saffron and the almonds is amazingly rich, and I think I could eat this every night!

Hope y’all get to try it and share my love for this dish!  I’m a big fan of Moroccan flavors, and they lend themselves fairly well to Paleo conversion.  Hope all have a great Fourth of July!!

-E

 
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Posted by on July 3, 2012 in Main Entree, Recipes

 

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Update 6/9/12

Greetings everyone! I took a few days off blogging after my Whole 30 as I worked as hard as I could to post something new everyday of the journey. Aside from my travel days, I did a pretty good job!

After the Whole 30 things have settled down. Yes, I have had some diet soda, but have managed to keep the numbers much more respectable than before. There is no doubting the benefits the Whole 30 brought to my life and my relationship with food. It will be interesting to see how things progress from here.

Last night for dinner we ate a beef brisket that soaked in the Sous Vide for 72 hours. I seasoned it with John Besh’s Basic Creole Spice mix that includes (from memory) salt, pepper, garlic powder, and celery seeds. It gave it an amazing flavor, and I whipped up some Spice Chipotle BBQ Sauce from the Zen Belly Blog out of San Francisco. This sauce was just the combination of spicy and sweet. I cut back a bit on the honey and molasses to keep the natural sugars down, but it was just great flavor and took the brisket over the top. On the side I roasted off some butternut squash and browned off some cinnamon apples in some ghee. I was a little slow on the pictures (off my game) and just managed a pic of the brisket.

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I hope all are well, and I plan on getting a new post up tomorrow on some new real patient data!
-E

 

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Whole 30: Day 30 (It is Finished!) #Whole30

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Alright everyone, my 30 day challenge is officially over! I am currently working on a complete wrap up of my experience that I will publish in the morning, but tonight I will continue with a normal post about my day.

Tuesdays are awesome, cause they are my day off! That said, I rounded at the hospital this morning because my brother is out of town and we have too many people for my other partner to see on his own. For breakfast I had some eggs and the last of my Whole 30 friendly bacon.

After the hospital I came home and did some work around the house and in the yard. My wife is teaching Vacation Bible School, and both my kids are attending. After they got out we met for lunch at a local joint and I had some baked chicken wings…they are awesome.

Dinner started two days ago when I got this awesome grass fed shoulder roast and seasoned it up. The dry rub consisted of:

Kid Friendly Dry Rub

1 T Salt
1/4 t Pepper
1 t Paprika
1 t Onion Powder
1 t Garlic Powder
1 t Dried Thyme
A Dash of Chili Powder (Kids don’t like the spice)

Dry off the roast well and liberally season with the dry rub. Afterwards vacuum seal to get ready for the Sous Vide.

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I set the roast in the Sous Vide set at 130 F for 48 hours. This afternoon I whipped up a Whole 30 friendly pesto. In a food processor add:

Paleo Walnut Pesto:

Large Handful of Fresh Basil
Large Handful of Walnuts
3 Garlic Cloves
1/2 t Salt
1/4 t Pepper
Process until roughly chopped

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Next drizzle in olive oil while the processor is running until the pesto just comes together. Next I chopped up some cauliflower into florets. My daughter went with me to the grocery, thus the colorful cauliflower!

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I Roasted the cauliflower at 375 F Convection for around 20 minutes, mixed it with a splash of water and the pesto, and it was ready.

My daughter loves mushrooms, as do I, so I make them often. Tonight I had two packs of enoki mushrooms, one white and one brown, along with some shitake mushrooms. I sauteed them simply with olive oil, salt and pepper. Not on Whole 30? Add a splash of very dry sherry or Madeira wine at the last minute and heaven awaits!

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Lastly I heated up the cast iron skillet full blast and put a little coconut oil in. I browned off the roast in the pan after thoroughly drying it. Dry it well or it won’t get that wonderful crust you are looking for. Here was my dinner plate, and what a way to end off the Whole 30! My daughter set the table, thus the awesome place card waiting for me 🙂

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So that’s the end. What a 30 days! Please stay tuned tomorrow morning for my complete Whole 30 breakdown!

-E

 

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Paleo Broccoli Salad

Here is a super easy side dish, that happens to be amazingly good! You’ll need:

One head of brocolli cut into florets
2 T Whole Grain Mustard
3 T Balsamic Vinegar
3 Slices Thick Cut Bacon
1/4 cup slivered almonds
1/4 cup raisins
2-3 T Olive Oil
Salt and Pepper

Put your florets in a microwave safe bowl and cover with plastic wrap. Cook for 90 seconds or so, just to get the rough edge off the rawness. Next, slice your bacon into 3/4 inch pieces and put into a room temperature pan. Slowly cook the bacon over medium heat until the fat has rendered off and the pieces are crisp. Remove the pieces to a bowl, and keep the bacon drippings. In a large bowl combine the mustard, vinegar, salt, pepper and whisk till combined. Slowly Whisk in the bacon fat, followed by as much olive oil as needed to make a nice emulsion. In that same bowl toss in the brocolli, bacon, almonds and raisins. Stir to combine, and enjoy!

 
5 Comments

Posted by on May 1, 2012 in Recipes, Side Dishes

 

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