Paleo Stuffed Peppers

Ingredients

4 Bell Peppers

1lb ground beef

1/4 cup almond meal

2 slices bacon- diced

1/2  zuchinni or broccoli slaw – shredded

3/4 cup shredded carrots

1/4 cup diced onion

3/4 cup canned fire roasted tomatoes

2 tsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp curry powder

Directions

1.  Preheat over to 350

2.  Cut peppers in half and remove seeds and membranes.  Place peppers in glass baking dish filled with 1/2 inch water and microwave for 3-4 minutes until slightly done.

3.  Cook bacon in frying pan until done.  Add ground beef to bacon and grease and brown.

4.  Add veggies, almond meal, spices and remaining ingredients to ground beef and simmer for 4-5 minutes.

5.  Scoop beef/ veggie mixture into peppers and place on cookie sheet.  Bake in oven for 15-20 minutes.

Enjoy!

Paleo Stuffed Acorn Squash

Nothing says fall like squash.  Now let’s stuff them with Paleo Goodness!

Ingredients

2 Acorn Squash

1 pound of your favorite specialty sausage (i.e. Chicken Arizona from Sprouts)

1 zucchini – diced

1/2 onion – diced

1/2 cup carrots – diced

1/2 Red bell pepper – diced

1/2 cup diced tomatoes

Other optional veggies: spinach, cauliflower, mushrooms, etc)

1 clove garlic – crushed

1/2 tsp salt/ pepper

1/2 tsp chili powder

1/2 tsp cumin

Olive oil

2 slices nitrate free bacon – cut into small pieces

2 eggs

1/2 cup almond meal

Directions

1.  Cook bacon in pan until it gets lightly crispy.  Add all veggies  except for tomatoes, garlic and spices and saute until crisp done.  Cut squash in half and scoop out seeds and gunk.  Brush with olive oil and dust with salt and pepper.  Pre-heat oven to 400 degrees F.  Bake Squash for 15 minutes cut side up.

2.Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.

3.  Bake for 45 minutes covered with aluminum foil.

4.  Remove aluminum foil and bake for an additional 15 minutes.

Optional Ideas:

Use your meat as the theme for your spices.  If you use italian sausage, use some rosemary, basil and oregano instead of chili powder.  If you use a sweet apple sausage, add some cinnamon and nutmeg.  If you just use ground beef or turkey you can use my taco seasoning recipe to spice up the meat.

You can really use any veggies you like, so it’s a great recipe for the end of the week when you have some veggies still to use.

Paleo Chili

This is my take on Chili, with a paleo twist.  It’s chock full of fresh veggies and makes a hearty and satisfying meal that still has the memories of classic chili.  Warm up with this dish this holiday season.

Ingredients

2 pounds ground beef (grassfed beef, turkey)

3 cans diced tomatoes (1 fire roasted, one chili, one with chili peppers)

1 small can tomato puree

1 small can tomato sauce

2 tsp garlic powder

2 tsp chili powder

1 tsp oregano

1 tsp salt

1 tsp red pepper flakes (optional for extra heat)

1 head broccoli – chopped

1/2 yellow onion

1 zucchini – chopped

1 red pepper – chopped

1 cup cut carrots

1 cup cauliflower – chopped

1 celery stalk – chopped

Avocado for topping

1 tbs olive oil/ coconut oil

 

Directions

1.  Brown meat, spices and onions with oil in a large dutch oven

 

 

 

2.  Add tomato sauces and stir

3.  Let simmer for 15 minutes

4.  Add veggies and let simmer for an additional 15-20 minutes or until carrots are done.

 

 

Top with avocado or guacamole.  Enjoy.

Paleo Sloppy Joes

Ingredients:

Sloppy Joe’s

1lb ground beef or turkey

1/2 green pepper – chopped

1/2 onion – chopped

1 x 12oz can tomato paste

3/4 can diced mexican tomatoes

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1/3 cup water

Paleo buns:

2 cups almond meal

4 eggs

1/3 can coconut milk

1 tsp Mrs. Dash

1/2 tsp salt

1/2 tsp chili powder

1/2 tbs coconut oil

Directions:

Saute ground meat, onions and green peppers.  Add tomatoes, tomato paste, water and spices and simmer for 8-10 minutes.  Add more water if too thick.

For Buns:

Combine ingredients in bowl and let sit for 5 minutes.  Use 1/4 cup to scoop batter onto hot griddle greased with coconut oil.  Cook them on the griddle like pancakes until done on both sides.

Enjoy!

Everyday Paleo Meatloaf

Meatloaf and Baked Brussel Sprouts

Meatloaf

1 diced red onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste

1 tbsp crushed garlic

1/2 tbsp sea salt

2 tbsp dried basil

1 tsp marjoram

cracked black pepper to taste

Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.

Baked Brussel Sprouts

1 lb Brussel Sprouts

6 cooked and diced bacon strips

1 tbsp dried dill weed

olive oil to taste

black pepper to taste

Steam brussell sprouts for 4 minutes and quarter.  Mix with all other ingredients, spread evenly in a glass baking dish and bake at 350 for 30 minutes.  Stir once half way through cooking time.

From: http://everydaypaleo.com/2010/01/14/meatloaf-and-baked-brussel-sprouts/

Make sure you buy Sarah’s new Book: Everyday Paleo

Paleo Ceviche

Another Cancun inspiration!  If you are in Cancun, check out El Cejas in Mercado 28!  Such a fun little place with open air patio seating and fresh fish.

Ingredients

1 lb Tilapia, sea bass fillets, red snapper fillets, tuna steak fillets or halibut fillets (or use a mixture of fish and shrimp)

4 limes (for juice)

1 cup diced fresh tomato

1 green pepper, sweet, chopped

4 tablespoons chopped parsley or 4 tablespoons chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 jalapeno peppers, chopped (or more to suit your taste)

2 tablespoons white vinegar

1 medium onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 dash Tabasco sauce

1 tbs olive oil

Spinach leaves (to serve ceviche on)

avocado (optional)

black olives, sliced (for garnish) (optional)

Directions

1.  Cook fish in your preferred method until done.  ( I baked in 350 degree oven in coconut oil for about 6 minutes per side)

2.  Mix remaining ingredients and let it sit and marinate for 2 – 3 hours.

3.  Garnish with avacado, parsley, cilantro or olives if desired.

4.  Serve on a bed of spinach

Paleo Cauliflower Leek Soup

Ingredients

2 tbs olive oil or coconut oil

3 leeks cut into 1 inch pieces

1 large cauliflower head cut into small pieces

3 clove garlic minced

8 cups chicken broth

Salt and pepper to taste

(Optional) 1 cup original unsweetened almond milk (or try coconut for a different taste)

 

Directions

Saute leeks, cauliflower and garlic in oil for approximately 10 minutes over medium heat.

Add broth and simmer for 45 minutes.

Using a blender or hand blender, carefully blend soup in small amounts at a time.  Hot liquid will splash!  Season with salt and pepper and add almond/ coconut milk if desired.  Continue blending until creamy consistency.

Add crumbled bacon if desired…

Paleo Cabbage Soup

Ingredients

1lb natural nitrate free ham – cubed

3 cups chopped celery

4 cups carrots – cut

6 cups onion – diced

4 cups diced tomatoes

8 cups shredded cabbage

3 tbs olive oil or coconut oil

8 cups chicken broth

3 cloves garlic

Dash oregano

Salt and pepper to taste

 

Directions

Saute carrots, celery, onion and garlic in oil in a large dutch oven until onion is translucent.  Add remaining ingredients and bring to boil.  Reduce heat and simmer for 35 – 40 minutes.