Paleo/Primal Southwestern Frittata

photo-1

 

This is a yummy rendition of the classic frittata.  We typically eat it with cheese involved, but that cheese can easily be left out to make this paleo.

Southwestern Frittata

1 tablespoon coconut oil

1/4 cup yellow onion, finely diced

2 garlic cloves, minced

1 med sweet potato, peeled and grated

1 lb of ground beef

1 tablespoon of chili powder

1 teaspoon of cumin

1/2 cup of salsa verde (green salsa)

1/2 cup of shredded cheddar cheese (optional)

12 eggs

sea salt (to taste)

Preheat oven to 350. In a large saute pan, saute the onions in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a greased 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.

If you are using cheese, sprinkle it on top of the meat mixture.

In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Enjoy!

photo

Advertisements

Paleo/Primal Cabbage Roll Casserole

photo-1

 

I was super excited to make a new recipe the other night – cabbage roll casserole.  I remember really liking this meal as a child, and wanted to recreate it without the rice (and use cauliflower rice instead).  It tasted just as good as I remember it!

Cabbage Roll Casserole

1 small head of green cabbage, roughly chopped

1 lb of ground beef

1 small yellow onion, chopped

Some minced garlic

1/2 a head of Cauliflower, riced

3 cans (8oz) of tomato sauce

2 T of lemon juice

2 T honey

salt & pepper to taste

Preheat the oven to 350 degrees.  Grease a 9×13 inch pan.

Brown your ground beef, drain off the fat.  Add onions and simmer until onions are cooked.  Then add you cauliflower and simmer until it’s cooked (about 5-7 minutes).  Add the tomato sauce, lemon juice, honey, and garlic, salt & pepper.  Stir and simmer for about 10 minutes.

While your meat/sauce mixture is cooking, put the chopped cabbage in the bottom of the 9×13 inch pan.

Then take the meat mixture and spread evenly on top of the cabbage in the pan.  Put in the oven for 30 minutes, or until the sides of the casserole is bubbly.

Before serving, “fluff” the casserole, mixing the cabbage on bottom with the meat mixture on top.

Enjoy!

photo

Paleo/Primal Chocolate Banana Cheesecake

photo-6

 

For lack of a better term, I’m going to call this a cheesecake without the cheese.  The original recipe was for a flourless chocolate cake, but once it was chilled, the texture was much more like a cheesecake.

Fair warning:  You MUST like the flavor of banana to like this cheesecake.  I found the first bite tasted strongly of banana, but afterwards, it was more chocolate tasting.  I really liked this cake (as did my 18 month old) but my husband wasn’t a fan, since he doesn’t really like bananas.

This is a really great cheesecake for those watching their dairy intake.  It’s rich and smooth and just plain yummy!

photo-5

 

Chocolate Banana Cheesecake

10 oz of dark chocolate (I used 80% dark)

1/2 cup of coconut oil (or butter, if you eat dairy)

3 very ripe bananas

4 large eggs

Preheat the oven to 350 degrees.  Grease a 9 inch cake pan (or springform pan, if you’ve got it).

Melt chocolate.  I broke up the chocolate bars and melted them in a pyrex dish on my stovetop.

Cream your butter or coconut oil with a hand mixer.  Add bananas in, one at a time, and cream together.  Add eggs in one at at time, cream.  Pour in melted chocolate and mix together until blended.

Pour batter into the cake pan.  Bake for 25-30 minutes, or until the cake sets.  Let the cake cool a bit in the pan before transferring it to a plate.  It tastes best served cold.

Enjoy!

photo-3

 

photo-4

Primal/Paleo Jambalaya

photo

 

I’m on a cauliflower rice kick these days.  It’s just such a great substitute for rice, I can’t get enough of it!  This meal is yummy; just the right amount of spice in my opinion.  But you can always add more cayenne pepper for more kick!  I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.

Jambayala

2 Andouille sausages, sliced

2 chicken breasts, cubed

a bag of frozen shrimp, thawed & rinsed

2 garlic cloves, minced

1 yellow onion, diced

1 green pepper, diced

1 head of cauliflower, riced

1 6oz can of tomato paste

1 14.5 oz can of petite diced tomatoes, undrained

1/2 cup of chicken broth (or water)

2 T of coconut oil/olive oil/some type of fat

1 teaspoon of paprika

1 teaspoon of oregano

1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)

salt and pepper to taste

 

First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice).  It helps when it actually time to cook.  This is the longest part of the prep.

Heat a large pot over medium to high heat with your oil.  Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes).  Add your garlic and cook for another minute.

Next add your riced cauliflower, broth, and 3 meats.  Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.

Then add your can of tomatoes and paste and spices.  Stir together thoroughly.  Cook for another 10 minutes or so.

Serve and enjoy!

photo-1