So unfortunately, I did not get to taste this meal. I made it for my boys and hubby on a day that I was going out of town. My hubby said it was so good that they ate it all. Therefore, no pictures of it and no description of its taste. :) I can tell you it smelled like a home cooked beef stew or pot roast. Hope you like this one! I know I will be making it again as it was hubby and kid approved.
Paleo Slow Cooker Beef Brisket
3 lbs beef brisket (trimmed of extra fat)
1 cup broth (I used vegetable)
1/4 cup dried minced onion
1/2 tsp onion powder
1 tsp sea salt
14.5 oz can diced tomatoes
1 cup water
1 bag baby carrots
1 onion, cut into chunks
1/2 tsp thyme
1 bay leaf
Pepper to taste
Place beef in crockpot. Place all other ingredients in. Stir to combine. Cover and cook on low for 8 hours. Serve and enjoy!
Sunday, April 3, 2011
Wednesday, March 30, 2011
Paleo Crockpot Mexican Shredded Chicken
This chicken works well as the topping for a salad, however my boys just enjoyed it on a plate with a side of olives. I enjoyed my salad with chicken, black olives, guacamole and salsa, but feel free to deck it out any way you want. The best part of this recipe is that aside from the chicken, all of the other ingredients should be stuff you have in your pantry. :)
Paleo Slow Cooker Mexican Shredded Chicken
1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste
Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!
Paleo Slow Cooker Mexican Shredded Chicken
1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste
Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!
Tuesday, March 29, 2011
Paleo Baked Stuffed Zucchini with Meat Sauce
A while back we had dinner at my brother in law's father's house. There were these amazing baked stuffed zucchini there, I literally ate two whole zucchinis and would have eaten more had there been more to eat. Tonight I took what I remembered of that recipe and converted it into a paleo masterpiece. The filling on this tastes almost like ricotta cheese, its creamy and flavorful. Top it with your favorite meat sauce or the recipe that I posted back on October 26, 2010. This is one of those recipes that even your non-paleo friends and family will love! (This is a large recipe, so I made a double batch of meat sauce to go with it. You can always cut it in half for a smaller crowd.)
Paleo Baked Stuffed Zucchini
6 zucchini, washed, ends trimmed, cut lengthwise
4 cloves of garlic, minced
2 eggs
1 tsp sea salt
pepper to taste
1 1/2 tsp Italian seasoning
1 1/2 cups almond flour
Preheat oven to 350 degrees. Using a spoon scrape the seeds and insides of the zucchini so that they become shells (or like my husband likes to call them "boats"). Do not make the walls too thin or the zucchini will leak. Place all of the scrapings from the zucchini into a food processor. Add garlic, eggs, salt and seasoning. Puree until smooth (it will resemble the consistency of a smoothie). Add almond flour and stir to combine. Place zucchini "boats" in a casserole lightly greased with oil of choice. Spoon mixture into each "boat" until full. Bake in the oven for 50-60 minutes or until the topping just starts to brown. Remove from oven and top with your favorite sauce (here is mine...http://paleoperfectly.blogspot.com/2010/10/paleo-meat-sauceso-good-you-wont-miss.html). Serve and enjoy!
Paleo Baked Stuffed Zucchini
6 zucchini, washed, ends trimmed, cut lengthwise
4 cloves of garlic, minced
2 eggs
1 tsp sea salt
pepper to taste
1 1/2 tsp Italian seasoning
1 1/2 cups almond flour
Preheat oven to 350 degrees. Using a spoon scrape the seeds and insides of the zucchini so that they become shells (or like my husband likes to call them "boats"). Do not make the walls too thin or the zucchini will leak. Place all of the scrapings from the zucchini into a food processor. Add garlic, eggs, salt and seasoning. Puree until smooth (it will resemble the consistency of a smoothie). Add almond flour and stir to combine. Place zucchini "boats" in a casserole lightly greased with oil of choice. Spoon mixture into each "boat" until full. Bake in the oven for 50-60 minutes or until the topping just starts to brown. Remove from oven and top with your favorite sauce (here is mine...http://paleoperfectly.blogspot.com/2010/10/paleo-meat-sauceso-good-you-wont-miss.html). Serve and enjoy!
Sunday, March 27, 2011
Paleo Dirty Scrambled Eggs (with bacon)
This is my all time favorite way to eat scrambled eggs. The "dirt" in the eggs comes from the delicious morsels bacon leave behind in a frying pan when cooked. It adds such tremendous flavor to the eggs. Its a greats way to start (or finish) your day! This recipe serves one, but feel free to cook up some more for more people.
Paleo Dirty Scrambled Eggs
3-6 eggs (I recommend at least 3 per person), beaten
3-5 pieces of bacon
Sea salt and pepper to taste
Place non stick frying pan over medium heat. Add bacon and cook until crispy, remove from pan. Remove pan from heat. Drain any grease that may be extra (you can save the grease for another day of dirty eggs). Once pan has cooled, turn heat to medium low and add eggs. Scramble and stir the eggs until they are cooked to desired doneness. Be sure to scrape the bacon goodness from the bottom of the pan. Serve and enjoy!
Paleo Dirty Scrambled Eggs
3-6 eggs (I recommend at least 3 per person), beaten
3-5 pieces of bacon
Sea salt and pepper to taste
Place non stick frying pan over medium heat. Add bacon and cook until crispy, remove from pan. Remove pan from heat. Drain any grease that may be extra (you can save the grease for another day of dirty eggs). Once pan has cooled, turn heat to medium low and add eggs. Scramble and stir the eggs until they are cooked to desired doneness. Be sure to scrape the bacon goodness from the bottom of the pan. Serve and enjoy!
Thursday, March 24, 2011
Mini Paleo Beefcakes...or Mini meatloaves with ketchup glaze
When I get my ground beef, I get it in bulk. Most recently I got 12 lbs of grass fed ground beef. My freezer is chock full. I am going to have to start getting really creative so we don't get too tired of burgers and meat sauce. I made these meatloaves in muffin tins to make my little men happy. The flavors are very similar to a traditional meatloaf, which is nice to have every once in a while. My household loved them, so I hope you do too. This recipe makes about 16-18 mini meat cakes. You can cut it in half if that is too much for your family.
Mini Paleo Meatloaves
2 eggs
1 tsp salt
1 onion, minced
pinch of italian seasoning
1/4 tsp garlic powder
1/3 cup almond flour
2 lbs ground beef
Ketchup glaze
1 cup paleo ketchup (See my October 31, 2010 post for a great recipe)
2 tsp cider vinegar
2 tsp honey
Preheat oven to 350. Mix together egg, salt, onion, seasoning, and almond flour. Add ground beef and use hands to mix well. Divide meat into muffins cups (fill about 2/3 full). In small bowl, mix together ketchup, vinegar, and honey. Spread some ketchup glaze on top of each mini meatloaf. Bake the loaves in the oven for 45 minutes or until cooked through. Serve and enjoy!
Mini Paleo Meatloaves
2 eggs
1 tsp salt
1 onion, minced
pinch of italian seasoning
1/4 tsp garlic powder
1/3 cup almond flour
2 lbs ground beef
Ketchup glaze
1 cup paleo ketchup (See my October 31, 2010 post for a great recipe)
2 tsp cider vinegar
2 tsp honey
Preheat oven to 350. Mix together egg, salt, onion, seasoning, and almond flour. Add ground beef and use hands to mix well. Divide meat into muffins cups (fill about 2/3 full). In small bowl, mix together ketchup, vinegar, and honey. Spread some ketchup glaze on top of each mini meatloaf. Bake the loaves in the oven for 45 minutes or until cooked through. Serve and enjoy!
Tuesday, March 22, 2011
Paleo Chicken Parmesan (well minus the cheese)
Sara Vidotto came through again with another fantastic recipe. This one had my husband and I raving. It really was so tasty that you didn't miss the cheese at all! You may want to double or triple (as we did) this recipe, because leftovers will be in high demand.
Paleo Chicken Parmesan
6 thinly sliced chicken breasts, or 3 chicken breasts butterflied
3/4 cup almond flour
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
sea salt and pepper to taste (don't be shy on the salt)
2 eggs, beaten
olive oil
1-1 1/4 cup marinara sauce of your choice (more if you like lots of sauce), warm on low on stove
Fresh basil leaves (if desired)
Preheat the oven to 350. Heat a pan to medium high heat. Use a plate or pie dish to mix the almond flour and seasonings. Dip chicken in the eggs, then cover in the almond meal. Swirl pan with olive oil and place chicken in pan. Cook until chicken releases from the pan (if you force it, the coating will come off). Flip the chicken and sear the other side. Place the pan in the oven (or put chicken on a cookie sheet and place in the oven). Bake for 15-20 minutes. Top with basil and marinara. Serve and enjoy!
Paleo Chicken Parmesan
6 thinly sliced chicken breasts, or 3 chicken breasts butterflied
3/4 cup almond flour
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
sea salt and pepper to taste (don't be shy on the salt)
2 eggs, beaten
olive oil
1-1 1/4 cup marinara sauce of your choice (more if you like lots of sauce), warm on low on stove
Fresh basil leaves (if desired)
Preheat the oven to 350. Heat a pan to medium high heat. Use a plate or pie dish to mix the almond flour and seasonings. Dip chicken in the eggs, then cover in the almond meal. Swirl pan with olive oil and place chicken in pan. Cook until chicken releases from the pan (if you force it, the coating will come off). Flip the chicken and sear the other side. Place the pan in the oven (or put chicken on a cookie sheet and place in the oven). Bake for 15-20 minutes. Top with basil and marinara. Serve and enjoy!
Paleo Balsamic Maple Vinaigrette
We needed a quick salad dressing tonight because oil and vinegar just sounded completely unappealing to me. So I came up with this quick little vinaigrette using some of my favorite flavors.
Paleo Balsamic Maple Vinaigrette
1/2 balsamic vinegar
3 tbsp maple syrup
1 tsp mustard powder
1 tsp sea salt
1 cup olive oil
Mix together balsamic, maple, mustard and salt (I used a protein shake mixer to make this, but a blender or just a bowl and whisk will work great). Add olive oil and mix well. Serve and enjoy!
Paleo Balsamic Maple Vinaigrette
1/2 balsamic vinegar
3 tbsp maple syrup
1 tsp mustard powder
1 tsp sea salt
1 cup olive oil
Mix together balsamic, maple, mustard and salt (I used a protein shake mixer to make this, but a blender or just a bowl and whisk will work great). Add olive oil and mix well. Serve and enjoy!
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