Category Archives: grain free

Summer Slaw Salad

Who’s excited for grilling, sunshine, and fireworks? I am. This is light and refreshing alternative to coleslaw that will go great with your celebratory BBQ tomorrow.

Summer Slaw Salad

1/2 head of cabbage sliced thin (~2 1/2 cups)

1/2 large zucchini peeled with a julienne peeler (my zucchini are enormous so you might want to use 2 small zucchini)

6 sweet mini peppers sliced thin

4 green onions sliced

3 garlic cloves minced

1 jalapeno minced

3 tbsp of rice wine vinegar

2 tsp of sesame oil

A few sprinkles of toasted sesame seeds

Mix everything in a bowl.

Just before serving sprinkle the seeds on top reserve these if you plan on refrigerating it over night. I made this the day before so the flavors would meld together by tomorrow.

Happy 4th of July everyone! Have a save and lovely holiday. If you are working tomorrow, thank you. We couldn’t do it without you.


Thursday’s Meals

I’m so sad to report that I accidentally deleted most of the pictures I took today. Sad face. To make up for it I’m presenting two new recipes. Gasp! I know it’s been awhile but I’ve finally eaten something that I think is worth sharing. Head on down to dinner if that’s what you came here for, otherwise:

Breakfast- was left over chorizo and eggs with collard and mustard greens.

Lunchish- was some pulled pork that T had pulled from the freezer, and some sliced cucumbers. I said ish because it was slightly larger than a snack but not quite a meal.

Dinner- was pretty good. I made a huge shoulder roast also called a Boston butt. Sam’s club is currently selling two this size for $20. Guys that’s $10 for a huge chunk of meat! That will last these two carnivores several meals.  I served the pork over cabbage and onions. Below are both recipes. I apologize for the lack of pictures again.

Mustard Caraway Spice Rub

5 cloves of garlic

1 tbsp of fresh thyme

2 tsp caraway seeds

2 tsp ground mustard

1 tsp of coriander

1 tsp onion powder

1/2 tsp ground oregano (I didn’t have fresh, if I did I’d go with a TBSP)

1/4 tsp cinnamon

1/4 tsp cloves

1tbsp of salt

1 tbsp of olive oil

Blend all the ingredients in a food processor. Rub over the entire roast. Place roast in a deep pot or crock pot. Cook on low until tender. Mine cooked 8 hours. This is a meal for a busy day. The seasoning is quick and the cooking is long, perfect for a long working day work. If you use a crock pot or a stock pot with a tight lid you will not have to add any water. But if your crock pot cooks hot or your stock pot doesn’t have a good seal to keep moisture in you’ll want to add a little bit of water to the bottom to prevent burning. The juices will eventually start cooking out so only add a very little. About ¼ cup should be enough.

I made gravy from the drippings with the addition of a bit of xantham gum. It’s considered paleo by most accounts but if you are concerned just omit it.

Cabbage and Onions

1 small head of cabbage sliced thin

1 onion sliced thin

3 cloves of garlic minced

2 tbsp coconut oil

1.5 tbsp apple cider vinegar

1/4 cup of water

In a frying pan sauté the onions on medium high heat in coconut oil (or any fat you like). When onions start to get clear add the garlic.  Cook for another 3-4 minutes. Add vinegar and cook onions until vinegar evaporates. Add the cabbage and water and turn the heat to medium low. Toss the cabbage a few times to evenly mix onions and garlic. Toss every few minutes and add water if the pan gets too dry. You don’t want to burn your cabbage just cook it until tender. This should take about 20 minutes.

Paleo Tip 4- Go big or go home. I bought about $100 worth of meat today. It took up most of my counter. All of it on sale and in bulk from Sam’s club. It took me 20 minutes to repackage it into meal size portions in freezer bags which involved cutting a huge pork loin into thirds ($20 for the whole thing), Trimming two large shoulder roasts like the one up there so they would fit into bags. Doling out bacon and sausages into smaller bags. We have a deep freeze which is amazing. But, with a little maneuvering you’d be surprised what you can fit in a standard freezer. Buying in bulk will save you money and stock your fridge and freezer until Armageddon. We are going to purchase part of a calf this summer which is another way to save money and get local meat. Find four friends and split the bill.

Past Meals of the Week-

Monday

Tuesday

Wednesday


Paleo Buns

This recipe has been around a few times before but in case you haven’t seen it before, behold…

Paleo Bread

1/4 cup almond flour

2 tbsp flax meal

1/2 tsp baking powder

1/2 tsp fat

1 egg

salt

 

Mix all ingredients. Oil a baking dish and our batter in. Bake at 350 until golden brown and a toothpick comes out clean. Approximately 20 minutes.

What come out very closely resembles bread. I tried to build a grand hamburger on this bad boy and it couldn’t stand up to the test. However, I have used this recipe for breakfast sandwiches on a smaller scale and they were amazing. So if you are craving bread this is quick to make and is pretty spot on.


Scotch Eggs

Today I have a recipe for all those hardboiled eggs that are crowding your fridge right now. It’s simple, delicious, and paleo. Plus you can freeze the extras without going into egg salad overload.

These eggs have a fond place in my heart because my mom likes to make these for me and my brother when we come to visit. She also will make sure to pack a few for us for our trip home. They are so tasty and easy. Mom thanks for the food love!

I make my own sausage here in a food processor. I realized I don’t have to always go through all the effort of meat grinding after making Kibbeh. In a food processor you can quickly and easily make sausage. This is wonderful since almost all sausage at the stores have lots of added sugar, salt, and unpronounceables. If you are like me, buying the organic kind is just out of the question. So I make my own. Give it a try and I promise you won’t go back.

Scotch Eggs

~ 3lbs pork loin

1 onion

4 cloves of garlic

2 tbsp red pepper

1 tbsp garlic powder

1tbsp onion powder

1tbsp Italian seasoning

a few sprigs of fresh thyme

1tbsp salt

14 hard boiled eggs

In a food processor add all ingredients but the eggs. Blend until a paste.

Make a test patty to make sure it’s good. I know I say this every time but it’s an important step. This is the only way to make sure the seasoning tastes the way you like.

Refrigerate the meat for an hour. Most of my sausages are some variation of this spice mix. It’s a spicy Italian because it’s what I like. Don’t let this stop you from exploring your favorite tastes. I like the combo of fresh and dried seasoning which is why you’ll see it here. I think each lends a different flavor.

That’s it for homemade sausage free of all the stuff you don’t’ want to eat. It’s too easy to not do at home. Of course this is not cased. I don’t have a machine for casing sausage but most of the sausage I eat is loose anyway so this is perfect for me. If you don’t already have a food processor I would highly recommend getting a sturdy one. I use mine all the time. Next to my kitchenaide mixer it is the most used appliance.

While your meat chills, boil your eggs.

Place the eggs on the bottom of a pot and cover with cold water. Place pot on a burner over high heat. Let the eggs boil for a few minutes then remove from the heat. Pour out the hot water and pour in cold water, ice is also helpful here. Shake the eggs vigorously so they crack against each other in the pot. This helps loosen the shell from the eggs.

Then I like to peel them under running water or in a bowl of water. By no means am I an expert of cooking times or peeling methods. I still get a few terrible looking eggs like this one. But you will be covering these in sausage so the appearance doesn’t matter much.

But these steps seem to help me. If you can, don’t full cook the eggs because they’ll be going back in the oven very soon. But I fully cooked mine, and the finished egg came out great. So no worries if you do.

Take your meat out and form a large ball.

Flatten it into a pancake.

Put one egg in the middle of your pancake.

Close the meat all the way around the egg.

Place meat ball on a well oiled baking sheet with a lip.

Some juices will run from the meat so you don’t want them dripping into your oven. Traditionally scotch eggs would then be rolled into corn flakes or some sort of breading. But to keep this paleo I skipped that step. I did lay some bacon on a few just to try it out and they were tasty. But I wanted to keep the fat down so most of them don’t have bacon.

Bake these in an oven at 350 until browned on top. This will take about 30 minutes. I got to mowing the yard and lost track of time. ooops. But they came out excellent regardless.

These can be eaten warm or cold. Traditionally they were put in a workers lunch cold for them to eat at work. They are very hearty and one makes an excellent breakfast. They can also be frozen for a later date so you don’t get hard boiled egg overload.


Kibbeh part 2

In Wednesday’s post I said I made a variation of this recipe for dinner. If you are interested here is the variation. I’ve made this a few times with tweaks to the seasoning and filling. Essentially it is a meat paste with seasoning, green filling with nuts, and a nut flour crust. The preparation is time consuming so it is not a good week night meal. However, it freezes well so make a bunch and freeze in batches for when you want them. I served this with a coconut milk mint raita. Raita is an Indian sauce used to cool down spicy foods. With a little whipping in a food processor and some xanthan gum the coconut milk thickened up just like yogurt. I added fresh mint for flavor.

I put about 2 lbs of pork loin and 1 lb of chicken thighs into a food processor and blended until it made a paste. I know it sounds gross but when you’re done it won’t be. I added garlic powder, coriander, onion powder, ground ginger, salt, and black pepper. I didn’t measure the seasonings but if I had to guess I’d say about 1tbs of everything then adjust from there. I made a test patty to make sure the meat wasn’t dry or without flavor. With pork loin if there is not enough fat the meat will be dry which is why I added the chicken. You can also add bacon fat or trim fat off another cut of meat. Refrigerate the meat paste for a few hours. This allows the flavors to mingle and the meat to rest.

While that chilled, I sautéed a minced onion with ~4 cloves of minced garlic in some olive oil. When the smell became less pungent and the onions started looking clear I added a frozen block of spinach. I’ve found that cooked spinach is better than fresh because the fresh loses so much volume when in the oven. Cook until the spinach is no longer frozen, then pass a knife thorough the spinach a few times to break any larger leaves apart. Set this to the side in a bowl. Using the same pan, heat some olive oil and brown about a cup of pine nuts. Keep an eye on them because they go from tan to black very fast. When the pine nuts are browned add them to your spinach.

To stuff your kibbeh take a small chunk of meat roll it in a ball then flatten it out to a pancake size patty. In the middle add some spinach mixture being careful to keep it from the sides of your pancake. I keep a bowl of water nearby to rinse my hands in between spinach applications. Fold up like a taco and pinch the sides of the pancake smoothing and rolling out any seams. The seams will open up in cooking if you don’t take care to do this step. When you’re done your meat will look like a foot ball.  You can play around with the size of these but my favorite is about the size of my palm. Continue until all your meat is used up.

In a food processor or blender blend almonds and unsweetened coconut shavings until it resembles a fine meal. If you have coconut/almond flour you can use that too. I like the slightly crunchier texture of making it myself. Set up a bowl with whisked eggs and another with some of your almond coconut mixture. Dip a ball in egg, then roll in the nuts, place on an oiled cookie sheet, and repeat. When all your balls are coated with nuts bake in the oven at 350 for an hour. Give these a try and play around with the ingredients. I make them different every time and they are always very tasty.

 

 


Paleo Meatloaf

T sent me a text message today that said “meat puck s= f—-ing amazing”. I think that is as good an endorsement as any for this recipe right here. I used a food processor to grind up all the veggies and mixed a few different kinds of meat to make meatloaf. The hands on time is quick and would be a great make ahead meal that you can just pop in the oven when you get home from work. I made one regular loaf and 12 muffin sized (or meat pucks if you prefer). This is a great recipe for those of you keeping paleo and it’s great for kids who don’t like their veggies because there is a bunch in here, but you can’t tell.

Paleo Meatloaf

3 lbs of 80/20 ground beef (this was on sale but get whatever fat content you prefer)

16 oz hot Italian sausage

16oz ground pork

3 bell peppers (I used red and yellow)

4 small full sized carrots (mine were kind of thin for a full sized carrot)

2 yellow onions

1 head of garlic

4 eggs

1 can of tomato paste

3 tsp oregano

2 tsp salt

2tsp black pepper

2 tsp garlic powder

2tsp onion powder

1 tsp smoked paprika

In a food processor throw all of your veggies and blend. Make sure to trim off stems, seeds, and the skins first. In a large bowl mix the blended veggies with your meats, eggs, paste, and your spices by hand.

Transfer the mixture to a greased loaf pan. This will be where the bulk of your meat goes. In a muffin pan place the remaining meat. Cook at 400 until cooked through. Times will vary because of the size of each. The muffins/pucks will take about an hour, the loaf about 2.

Because there is a lot of vegetables in this recipe make sure to bake on a cookie tray to catch the drippings. I also advise to cover it with tinfoil because it will burn easier.

Everything is better with guacamole!


Chicken Soup

There is something so satisfying about chicken soup. Warm, hearty, chockfull of vegetables, it just screams comfort and health. For the base of this soup I roasted a chicken on our new rotisserie toaster oven. I stripped the chicken and skin from the bones and simmered the bones in water to create a rich flavorful stock. This step will take your soup from good to amazing.

Stock

Roast one whole chicken until cooked.(I stuffed the skin with salt, pepper, garlic, and onion powder). Remove all the skin and meat from the bird. The skin was perfectly crunchy and delicious so I just ate it. But you can use it in your stock if you aren’t as addicted to crispy skin and I am. Place bones, fat, and skin in a large pot cover with water, I had about I gallon of water. Add 3 bay leaves and a pinch of saffron. Cook covered on low for at least 12 hours. Cool and strain. If you pour it in plastic containers then you can freeze it forever, or use it within 2 weeks in the fridge.

Chicken Soup

~one gallon chicken stock

1 whole chicken cut up and deboned

4 carrots diced

3 stalks of celery diced

2 red bell peppers diced

2 yellow onions diced

3 cloves of garlic minced

1 head of kale torn from stems

1 tbsp kosher of salt

2 tbsp red pepper flakes

1 tsp cumin

¼ tsp saffron

¼ tsp ground thyme (or 1tsp of regular thyme)

½ tsp oregano

3 eggs tempered

Sautee onions and carrots in olive oil on medium high heat for 5 minutes. Add remaining vegetables except kale and sauté for 3 minutes. Add seasoning and chicken. Stir and cook for 3 minutes.

Add stock and turn down heat to low. Cover and cook for 1.5 hours. Add kale. Whip your eggs in a separate bowl and slowly pour hot stock over the eggs while beating them. This is called tempering eggs.

It adds heft to your stock in a totally paleo way! If you just pour the eggs in your soup without tempering you will get scrambled eggs instead. While tasty, this is not something you want in your soup. Cook the soup on low for another half hour and then serve. This makes an enormous batch of soup.

You can freeze a bunch of it or serve it for a dinner party. It’s got enough heat from the red pepper and plenty of hearty goodness from the homemade stock to cure whatever ails you.