Archive | September, 2012

Turkey Meatballs and Spaghetti

30 Sep


1 lb turkey
1 egg
2 Tbsp tomato paste
1 tsp mustard powder
1 tsp olive oil
1 tbsp onion powder
1 tsp balsamic vinegar
1/2 tsp thyme
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp salt

Form into balls and cook on 375 for 25 minutes. I tried adding almond flour to make them more firm, but it wasn’t very successful. I thought about using coconut flour, but figured it wasn’t worth the grainy texture.

3 28 oz cans fire roasted tomatoes crushed or food processed
6 cloves garlic minced
1 large onion diced
5 tbsp basil
5 tbsp oregano
Tbsp salt
1/4 cup red wine (optional)

Brown onion and garlic in a pot. Process tomatoes if they aren’t crushed and add them along with the seasonings to the pot and simmer 2 hours. Red wine really gives a great flavor and most of the alcohol cooks out, but if your on the Whole30 challenge or strict paleo then avoid using it.

4 large zucchini julienne or spiralized

I cook them for about three minutes in small batches with a Tbsp of olive oil. I will also look into sweating the noodles next time where you bake them in the oven on low to cook out some of the water. Once cooked place the noodles in a casserole dish and layer with sauce and meatballs. Enjoy!



Chicken Mushroom Casserole with Crust!

27 Sep


Casserole Stuffing:
1 Lb Chicken diced, salted, and peppered
1 1/2 cup green beens cut into 1 inch lengths
2 8 oz packages of mushrooms
1 cup carrots
6 stalks celery
1 small yellow onion
1/2 bulb of garlic or 2 Tbsp garlic powder
1/2 cup butter
1/3 cup almond milk, cashew cream, or heavy cream
1 Tbsp parsley
Tbsp salt
Tbsp pepper (preferably white)
1 tsp thyme

1/2 cup coconut flour
1/2 cup almond flour
5 Tbsp cold butter cut into 1/4 inch cubes
tsp salt
1/2 cup ice water

Sauce: Peel your garlic and food process it with 2 Tbsp butter and 1 tsp salt. Dice the mushrooms, onion and 3 stalks of celery and add them along with the garlic butter to a heated skillet. Once the mushrooms and celery have cooked add cream and a tsp of pepper. Food process or blend this mixture to make a sauce for the casserole.

Chicken and Veggies: Dice your chicken and brown it in the skillet in 2 Tbsp of butter and 1/2 tsp salt. Dice your carrots, green beans, remaining celery and move it to your glass baking dish or pie pan and pour the sauce over top. Put in the oven covered with aluminum foil on 350 for 25 minutes. Begin the crust.

Crust: Cut the butter into the flours and salt and add ice water tsp by tsp until it forms a dough ball. Roll between two sheets wax paper cook 10 minutes on 350. Place on top of the casserole after it has cooked for 25 minutes. Cook 15 minutes with the crust on.

Note 1: To make cashew cream soak 1 cup of raw cashews in 2 to 3 cups of boiling water. Food process with 1/2 to 1 cup of the water or to desired consistency.

Note 2: Don’t put this dish away covered until it has cooled or your crust will turn to mush!

Hamburger Salad

23 Sep


1 lb ground beef
1/2 onion
1 tsp salt
1 tbsp onion powder
1 tsp Garlic
1 egg
1 tsp vinegar
1/2 tsp pepper
1/4 tsp cayenne pepper

Hamburger Sauce:
1/4 cup water
1/4 cup prepared mustard
1/4 cup olive oil
2 Tbsp onion powder
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
1 Tbsp garlic
1 tsp salt
Tsp lemon juice
1/2 tsp pepper
1/2 tsp fennel
Pinch cayenne
Pinch cinnamon

Salad and Toppings:
Mixed greens
1 green bell pepper sliced
1 red bell pepper sliced
Pickle spears
1/2 onion sliced

Burgers: Preheat oven to 350. Put ground beef into a bowl. Add 1/2 onion diced, 1 egg, 1 tbsp onion powder, 1 tsp garlic, 1/2 tsp pepper, 1/4 tsp cayenne pepper, tsp vinegar. Form into patties and cook 5 minutes on each side in a cast iron skillet on medium low with 2 Tbsp olive oil. Cover the skillet in aluminum foil and put in the oven for 20 minutes.

Hamburger Sauce: put all ingredients into a jar with a mixing ball like what you would use for mixing protein powder and shake or food process. You can add more water or additional oil and vinegar if you’d like to use it as a dressing to toss the greens in.

Other topping ideas: grilled mushrooms, avocado, bacon, jalapeƱos, olives, tomato, paleo mayo

Hamburger Sauce

23 Sep

This hamburger sauce is a combination of ketchup, mustard, and balsamic dressing. If you thin it out with more water it makes a great salad dressing!

Hamburger Sauce:
1/4 cup water
1/4 cup prepared mustard
1/4 cup olive oil
2 Tbsp onion powder
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
1 Tbsp garlic
1 tsp salt
Tsp lemon juice
1/2 tsp pepper
1/2 tsp fennel
Pinch cayenne
Pinch cinnamon

Chicken and Vegetable Curry

17 Sep


Curry! You can use which ever vegetables you have left in the fridge, but I tend to choose one of each color.


1 pound diced chicken breast
1/2 head purple cabbage diced
1 large sweet potato diced
1 head broccoli diced
1 yellow squash sliced
1 can or 2 cups diced tomatoes
1 can coconut milk
1 lime
3 Tbsp olive oil
3 Tbsp curry paste
1/2 tsp dry basil or 1 tsp fresh
pepper (preferably white but black pepper is okay)

Heat oil in a large skillet. Add curry paste. Salt and pepper your diced chicken and add it to the skillet. Cook it until browned. Add vegetables, basil, zest of lime, tomatoes, and coconut milk. Cook twenty minutes. Serve with fresh squeeze of lime.

Curry Paste

16 Sep

Here are two recipes for curry paste. One authentic, one less so.

Curry Paste:
10 dried red chili peppers, seeds removed
1/4 cup hot water
3 Tbsp olive oil
4 cloves garlic
1/2 tsp ginger
1/4 cup shallots diced or 1/2 cup red onion
1/2 stalk lemongrass or 1 Tbsp lemongrass paste
1 Tbsp fresh cilantro (stems only) chopped or 1 tsp corriander
1/2 tsp white pepper
1 tsp turmeric (color)
1/2 tsp paprika
1/2 tsp cumin
1 to 3 thai red chili peppers or if you can’t handle spicy add 2 Tbsp tomato paste
1/2 tsp salt

Let chili peppers sit in hot water for about 30 minutes or until soft. Add all of these ingredients except the oil to your blender or food processor and if needed add water. Blend until you have a uniform paste. Heat a skillet with oil and add the mixture. Cook until all of the water is out. I recommend doubling the recipe and freezing remaining paste into ice cubes.

Or if you’d like to get a similar flavor without buying all of the ingredients you don’t normally keep around:

1/2 large yellow onion
3 Tbsp olive oil
Tbsp Tomato paste
Tbsp garlic powder
1 1/2 tsp coriander
1 tsp cumin
1 tsp ginger
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric (for color)
1/2 tsp cayenne pepper
1/2 tsp paprika

You can also use store bought curry paste as long as you add an additional Tbsp of garlic powder or 3 garlic cloves to the recipe and you’ll need to brown half an onion in the paste before adding your other ingredients. Store bought usually contains sugar and some dairy so if you’re doing a Whole30 challenge you should make your own.

Lesser of Evils or Paleo-ish On The Go

16 Sep

How do we survive family functions or potlucks and stay paleo-ish? I play the lesser of evils game and I’m sure my standards are different than yours!

We attended a family reunion yesterday for which everyone brought a dish. Luckily it was an occasion where they grilled burgers and brats rather than having deli sandwiches delivered. I make exceptions when given limited options.

I made a burger salad using the toppings including pickles, tomato, onion, green bell peppers, black olives, mustard, and a little ketchup. I also decided that coleslaw with watery dressing, although I’m sure sugar was added, was more paleo than Mac and cheese. And although white potatoes aren’t paleo and are nutritionally void, I did have some potato salad which I’m sure was made with soybean oil based mayo. In my opinion, only a slightly better choice than four bean salad. My sister, who occasionally rolls her eyes in irritation at my “paleo conscious-ness,” said “your plate looks better than mine.” I know she is also health conscious, but she sometimes thinks paleo goes too far when I come over for dinner and can’t eat anything they’ve made :). I think that speaks more for how skewed our idea of “healthy” is.

Anyway, back to the potluck… I passed by the dessert table, gasp, and the most appetizing thing was a batch of pumpkin muffins so I cut a quarter of one for myself. I was happy to find that although the frosting was good, the muffin had little flavor in comparison with the paleo version. The other two desserts I sampled micro bites of were ginger snaps for which my friend Amanda has a better paleo recipe, and an oatmeal based peanut butter and chocolate thing for which I hope to recreate a paleo recipe soon.

Every day my paleo preferences are reaffirmed and it feels good to know I’m not missing much.