Paleo Carrot Souffle

I'm always looking for new ways to enjoy veggies. Steamed veggies are so blah, so I needed to find more ideas. I had picked up a bag of carrots and decided I would try to make a soufflé from these carrots. (I used to get a corn soufflé at fresh market, it was heavenly). Well this recipe did not disappoint. It was so yummy that my hubby and I gobbled every last bite of it up. Next time I'll get my kids to try it!

Paleo Carrot Soufflé




1 lbs carrots, peeled and chunked (or baby carrots)
1/4 cup of ghee, coconut oil or grassfed butter (whatever fat suits your fancy)
1 egg
1/2 tbsp coconut flour
1 tsp baking soda
2 tbsp maple sugar/syrup or honey (optional)
Sprinkle of cinnamon

Preheat oven to 400 degrees. Boil carrots for 20-25 minutes or until tender. Place carrots and all other ingredients in a food processor or blender and purée until smooth and well combined. Pour into a greased 1-1.5 quart casserole. Bake at 400 for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Serve warm and enjoy!

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Paleo Antipasto Meatloaf

My pregnant brain works in mysterious ways. Most days I don't crave anything, then a craving will hit big time. Salty delicious olives have been on the craving list frequently. I came up with the idea of making a meatloaf around olives and eventually the idea evolved into the delicious end product we had for dinner tonight! I highly recommend serving this with mashed faux-tatoes (posted recipe on November 13, 2010). It makes for a very home cooked old fashioned dinner. In this meatloaf there are some minced deli meats. Use a combination that sounds appealing to you. I used what was on hand, pepperoni and salami (not usually 100% paleo but I find some that are pretty darn close). I hope you and your family enjoy this recipe as much as we did!





Paleo Antipasto Meatloaf

2 eggs
2 tbsp balsamic vinegar
1/2 can tomato paste
3/4 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/4 tsp black pepper
1/2 cup almond flour
2 tbsp roasted red pepper, minced
1/2 cup manzilla olives (green olives), sliced
7-9 oz cold cuts, minced (any typical Italian combo would do great)
2 lbs ground beef (we used bison which was fantastic)

Preheat oven to 350 degrees. In large bowl beat together eggs, balsamic, and tomato paste until smooth. Add seasonings and almond powder, mix until well combined. Add red peppers, olives and cold cuts and mix until combined. Add beef and thoroughly mix until all ingredients are evenly distributed. Dump meat mixture and form into loaf shape. Bake for 1 hour to 1 hour 15 minutes or until done. Serve and enjoy!!!

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