Paleo/Primal Southwestern Frittata

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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!

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Paleo/Primal Cabbage Roll Casserole

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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!

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Paleo/Primal Chocolate Banana Cheesecake

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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!

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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!

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Paleo/Primal Goulash

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One of our favorite meals before going grain/gluten free was goulash.  Since I’ve been having such great success with cauliflower rice, I figured I would roughly chop up some cauliflower and use it as a substitute for elbow macaroni.  It worked really well – so much so that my 18 month old wanted seconds and that’s saying something!

Goulash

1 lb of ground beef

1 large onion, chopped

1 tsp of garlic

2 (8 oz) cans of tomato sauce

1 can (14.5 oz) of petite diced tomatoes, drained

1 tsp soy sauce

1 tsp of worcestershire sauce

1/2 tsp salt

1/2 tsp oregano

1/2 tsp basil

1/4 tsp pepper

1/2 tsp onion powder

1 small head of cauliflower, coarsely chopped

1/4 cup of parmesan cheese (unless you’re paleo)

Brown meat.  Drain off the excess fat and add the chopped onions.  Cook until the onions are tender, about 10 minutes.  Add the garlic and cook a minute or so until garlic is fragrant.

Add all the rest of the ingredients except the chopped cauliflower.  Stir and simmer for 20 minutes, uncovered.

Add the cauliflower and simmer another 20 minutes, covered this time.  Stir occasionally.

Add the parmesan cheese, if using, and stir.

Enjoy!

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Primal/Paleo Snack Ideas

Apples and Peanut Butter

 

My go-to snacks before I tried a low carb lifestyle were things like pretzels, chips, and cookies.  Without those things, I needed new and fresh ideas for snack foods (because it’s a long time between meals!).  Here are my new favs:

1.  Apple or banana with almond butter

2.  Deli meats with homemade ranch dressing

3.  Carrots/veggies with ranch dip

4.  Nuts (Cashew, Macadamia, Almonds, etc..)

5.  Hard boiled Eggs

6.  Small amount of dark chocolate

7.  In season pitted fruits or berries (cherries, peaches, blueberries, raspberries, etc..)

8.  String Cheese (or any kind of cheese)

9.  Pickle rolls (ham, cream cheese, & small dill pickles)

10.  Full fat Greek yogurt (sometimes I through a little honey in here to sweeten it)

11.  Tuna on a cucumber slice

12.  Pork Rinds (I don’t like these but my husband does)

13.  Beef Jerky

14.  Avocado (this is yummy just smashed up with salt or as guacamole)

15.  Larabars (or, as I recently found, Kind Bars)

Add your own ideas for low carb snacks in the comments!  I am always up for a new snack 🙂

Vegetable Soup

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Winter time seems to drag on once we hit March.  I want butterflies and sunny days, but I get snow, gray mornings, and cold.  So to cheer myself up, I make soups – this is one of my favorites.

Vegetable Soup

1 lb ground beef

1 medium onion, chopped

a few garlic cloves, minced

1 medium sweet potato, chopped

1 cup of sweet peas

1 cup of green beans

1 cup of lima beans

1 cup of carrots

1/2 cup of corn (optional)

1 can of petite diced tomatoes

4-5 cups of cabbage, shredded

3 beef bouillon cubes

4 16 oz cans of beef broth

1/2 tsp of basil

1/2 tsp of oregano

1/2 tsp of salt

1/2 tsp of pepper

1 – 2 tsp of worcestershire sauce

Brown the ground beef.  Drain off the excess fat.  Add your onions and cook about 10 minutes, or until the onion is soft.  Then add all your veggies, spices, broth, etc..  Pretty much dump every else on the ingredient list.

Cook on medium heat for about an hour, until potatoes are soft.

Enjoy!

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Boeuf Bourguignon

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I recently watched the movie Julie & Julia and felt inspired to use my new dutch oven to make the classic French dish Boeuf Bourguignon.  I can’t pronounce it but I can eat it.  This dish turned out yummy – there’s a lot of wine in it (so much that it almost makes the meat purple tinted) so if you aren’t a fan of wine, substitute it with beef broth.

Boeuf Bourguignon

3 -4 lbs of beef (I used boneless ribs, and cut them into 1 in pieces)

4 – 6 large carrots (depends on how many veggies you like)

1 onion

2 garlic cloves

1 package of mushrooms

4 TBSP of butter

1/2 tsp of basil

1/2 tsp of salt

1/2 tsp of pepper

1/2 – 1 tsp of parsley

1 cup of beef broth

3 cups of dry red wine

  1. Preheat oven to 325
  2. Place 2 T butter in a large pan.
  3. Cut beef into 1 inch chunks and brown beef evenly.
  4. Put into large baking or casserole dish with cover
  5. Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef.  Add mushrooms.
  6. Mince garlic and sprinkle over beef
  7. Sprinkle mixture with spices
  8. Pour broth and wine over mixture and cover baking pan or casserole dish- can also use foil if you don’t have a covered casserole dish
  9. Cook in oven 3 hours until beef is fork tender and breaks apart easily.
  10. Remove from oven, let sit 10 minutes before serving and serve with salad of choice.

Enjoy!

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Mexican Pork Carnitas (little meats)

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This pork meat recipe is simple and flavorful.  Easy to make and you can serve it lots of different ways – on a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.

Pork Carnitas

6-7 bone in Pork chops

4 medium limes, halved

Sea salt

5 garlic cloves

1/2 teaspoon of cumin

1 teaspoon of chili powder

5-7 T of leftover bacon grease

Put pork chops in a large glass dish, seasoning each side generously with salt.  Squeeze the lime juice over the top and put them in the fridge, covered, overnight.

In the morning dump the pork chops and all the juices in a crock pot.  Sprinkle the pork with cumin and chili powder and garlic.  Add your bacon grease on top – plops at a time.  Don’t be shy on the grease – carnitas are typically cooked in lard.

Cook on low for 8-10 hours.

30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board.  Shred the meat with a fork and discard the bones.  Place the shredded meat back in the crock pot for 30 minutes on warm.

Enjoy!

Primal/Paleo Jambalaya

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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!

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Mexican Chicken & Cauliflower Rice

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If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice.  It’s amazing, and I’m not just saying that.  It really does take the place of rice very well.  I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it.  Yuck!  But cauliflower rice?  Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!

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