Preheat oven to 450 degrees. Combine all the spices and mix well, then sprinkle on the meat, add the egg and mix in with your hands. Be sure to get it mixed in well, but being careful not to over mix the meat. Spread into a jelly roll pan, patting out with your hands to get it to fit. Bake for 10 minutes and then carefully drain off all the grease. By the way, don't be surprised when your "crust" shrinks, it will not stay the same size as the pan, this is normal. Spread with your pre-made pizza sauce and top with your desired toppings. Bake on the top rack of your oven for about 10-15 more minutes. The meat will form a stiff base, which when cut you will be able to pick up and eat just like pizza. My kids LOVED this! Let them help by putting on their own toppings or patting the meat into the pan (just be sure to have them wash their hands after). I find when they are involved in the preparation they are much more excited about eating something different. Have fun!
Mom's Pizza Sauce
1-8 oz can organic tomato sauce 1- 6 oz can organic tomato paste 2 tsp dried minced onion 1 tsp. dried basil 3/4 tsp dried oregano 1/4 tsp garlic powder or granulated garlic
Combine all ingredients in a small sauce pot and simmer not he lowest setting while making he crust.
For Toppings I used what I had around: Sliced and chopped Zucchini, fresh parsley, red peppers, red onion, olives, and spinach. Maybe some mushrooms, pineapple, good no nitrate pepperoni, bacon, tomatoes, etc. would be good. You can really use just about anything on here.
This is a staple for me. It sounds easy, but I messed it up because I left the egg on the first go around. But its great and it's easy to measure out portions.
Green Bean "Fries" (not really) 1 pkg of Herb Vericot green beans from TJ's 1 teaspoon of coconut oil Sea Salt (course) as much as u want 2 gloves of minced garlic
Bake at 400 degrees for 10 minutes or less all depends on your level of crispyness. Just eat the whole pkg..its only 24 grams of carbs.
Bronzed Atlantic Char (looks, cooks and taste less salmony than salmon) TJ's already has it frozen in 4 oz servings
pat dry the 40z fish...the drier the fish the less the popping of grease. sprinkle sea salt and pepper to your taste 1 teaspoon of coconut oil or left over bacon grease (YUMMY) in a pan and let the grease get really heated up... Place fish in pan and LEAVE IT ALONE for 2 or 3 minutes (you will get that nice crunchyness) Place pan in oven while Green beans are cooking but DO NOT FLIP THE FISH Take fish out within 5 minutes...as anymore time the fish will be overcooked....
Last night I made some pretty amazing Greek meatballs
1lb ground lamb meat 1/2lb ground beef 2tablespoons minced chives 3 cloves garlic minced 1/4 cup chopped parsley 1 egg room temp *not sure if there's a difference* 1 tablespoon dried mint *I used all fresh herbs* 1 tablespoon oregano 1 teaspoon seasalt 1 1/2 teaspoon cumin 1 tablespoon cinnamon 2 tablespoons extra virgin olive oil 8-10 dried apricots chopped 8 kalamata olives chopped *you can add more if you're an olive lover
It's really simple just mix it all up real good roll them into roughly goofball sized meatballs. It says it makes roughly 15 but I'd managed 20. Preheat your oven to 450 degrees placing them on a cooling rack on a cookie sheet so they cook evenly. Depending on the size it should only take fifteen minutes. But I'm not a fan of olives and I loved this recipe :).
I posted this on day two comments and should have posted under here so for those looking for some great recipes and not on pinterest here is a list of blogspots and websites carrying tons of great information and recipes done by other newbies to paleo.
paleo-project.com nomnompaleo.com paleodish.com paleodietlifestyle.com weekofmenus.blogspot.com beta.primal-palate.com woldfitness.com jensgonepaleo.blogspot.com paleocookbookdiet.net fastpaleo.com juliaspaleopantry.wordpress.com delightfultastebuds.com marksdailyapple.com paleomg.com paleoeffect.com cavemengourmet.com technicallypaleo.com humblefoodie.com crossfitkopnutrition.blogspot.com primalkitchen.blogspot.com paleogurlkitchen.blogspot.com crossfitfw.com hollywouldfishifshecould.net (this is awesome as she has Porkapalooza tons of paleo pork recipes and paleo crockpot recipes)
Have fun surfing through them all. I am a recipe addict so I get hooked fast.
I'll let my mom know about the mash cauliflower. So far, like you, she hasn't made anything out of that book that hasn't been delicious. She did the butternut squach, chicken and mushroom soup this weekend....yummy. She did it on the stove instead of a crockpot, and still it was great.
1 medium zucchini 1/2 c of onion (I prefer red) 1 egg coconut oil
Grate zucchini and diced onion place in a medium mixing bowl. Mix.
Add 1 egg to mix. Stir.
Melt coconut oil on medium/large non-stick pan. Pour mix in pan and cook flipping on both sides for approximately 4 minutes. Makes about 4-5 pancakes (4 inch diameter).
I love how you can taste a little of the coconut in the pancake!
I use alot of mayo now... I buy Spectrum Canola Mayo -Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, White Vinegar, Sea Salt, Dry Mustard, Lemon Juice. I don't know if this is a go for the challenge or not, but I also make homemade mayo: 2 egg yolks 1 tsp mustard 3 tsp lemon juice or white vinegar 1 cup olive oil
Put the yolks in a bowl (blender, food processor) with the mustard and 1 tsp lemon juice or vinegar and mix those ingredients together; Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it; As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point; When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
I make a bacon version where you just sub half olive oil and half bacon fat. It is awesome, but looks a bit funny.
It was brought to my attention that I haven't shared a coleslaw recipe that I am just loving!
1 Head red or green cabbage finely shredded/chopped (I used both and also added spinach) 2 large carrots finely shredded (I used the bag of already shredded) 1c homemade mayo (I used the mayo that was posted with the tunafish stuffed eggs. Yummy mayo and yummy eggs) 2 tbsp grated onion (I forgot the onion so I used onion powder to taste) 2 tbsp lemon juice 1 tbsp dry mustard sea salt and freshly ground black pepper to taste
In a large bowl, combine the mayo, onion, lemon juice and mustard. Season to taste with salt and pepper.
Add the shredded cabbage and carrots (and spinach or anything else you want to add) to the bowl and mix everything together.
This is super yummy and an easy veggie snack.
If you haven't tried that mayo that is posted, you should. My first attempt and the WHOLE family liked it! Pretty easy too.
Ingredients: 1 cup shredded unsweetened coconut 1 1/2 cups Enjoy Life Chocolate Chips (or equivalent) 1/3 cup olive oil 1/3 cup honey 1/2 cup almond butter 1 Tbsp cinnamon 1 cup chopped pecans (or nut of choice)
Directions: Line a cookie sheet with parchment paper. In cooking pan or microwave bowl, melt chocolate, olive oil, honey and almond butter and stir until smooth. Remove from heat. Add cinnamon, pecans and coconut to chocolate mixture. Make sure all ingredients are covered in chocolate. Drop spoonfuls onto parchment paper and refrigerate overnight or until they harden. Enjoy!
INGREDIENTS: 2 Tbsp. coconut or avocado oil, divided 1 Tbsp. Cajun seasoning ¾ lb andouille sausage, sliced into rounds 1 lb boneless skinless chicken breasts, cut into 1 in. pieces 1 large onion, diced 1 green pepper, diced 3-4 stalks of celery, diced 1 Tbsp. garlic, minced 14-16 oz. crushed tomatoes ½ tsp. red pepper flakes ½ tsp. ground black pepper 1 tsp. celery salt ½ tsp. Tabasco 2 tsp. Worcestershire sauce 2 c. chicken broth
1. Heat 1 Tbsp. of oil in a large heavy pot over medium heat. 2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat. Sauté sausage until browned. Remove with slotted spoon, and set aside. 3. Add 1 Tbsp. oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. 4. In the same pot, sauté onion, bell pepper, celery, and garlic until tender. 5. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, and Worcestershire sauce. Stir in chicken and sausage. 6. Cook for 10 minutes, stirring occasionally. 7. Stir in the chicken broth. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced. 8. Serve
***This dish is pretty spicy. You can make it a little “friendlier” by substituting the andouille sausage with kielbasa, only using a dash of Cajun seasoning, and leaving out the red pepper flakes. (But, that’s all the good stuff!!)
Yummy Meatza Recipe!! This lasts for a couple days!
ReplyDeleteMeatza "Crust" Recipe
ReplyDelete2.5 pounds of 80% grass fed ground beef
1 tsp sea salt
1 tsp paprika
2 tsp. dried Basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder or granulated garlic
1/4 tsp coarse ground black pepper
1 egg
Preheat oven to 450 degrees. Combine all the spices and mix well, then sprinkle on the meat, add the egg and mix in with your hands. Be sure to get it mixed in well, but being careful not to over mix the meat. Spread into a jelly roll pan, patting out with your hands to get it to fit. Bake for 10 minutes and then carefully drain off all the grease. By the way, don't be surprised when your "crust" shrinks, it will not stay the same size as the pan, this is normal. Spread with your pre-made pizza sauce and top with your desired toppings. Bake on the top rack of your oven for about 10-15 more minutes. The meat will form a stiff base, which when cut you will be able to pick up and eat just like pizza. My kids LOVED this! Let them help by putting on their own toppings or patting the meat into the pan (just be sure to have them wash their hands after). I find when they are involved in the preparation they are much more excited about eating something different. Have fun!
Mom's Pizza Sauce
1-8 oz can organic tomato sauce
1- 6 oz can organic tomato paste
2 tsp dried minced onion
1 tsp. dried basil
3/4 tsp dried oregano
1/4 tsp garlic powder or granulated garlic
Combine all ingredients in a small sauce pot and simmer not he lowest setting while making he crust.
For Toppings I used what I had around:
Sliced and chopped Zucchini, fresh parsley, red peppers, red onion, olives, and spinach. Maybe some mushrooms, pineapple, good no nitrate pepperoni, bacon, tomatoes, etc. would be good. You can really use just about anything on here.
this sounds delicious but i'm having a really hard time picturing mentally what it looks like with the meat crust, though i can't wait to try it.
DeleteThis is a staple for me. It sounds easy, but I messed it up because I left the egg on the first go around. But its great and it's easy to measure out portions.
DeleteThis is the easiest and most delicious recipe to make! Lee loves it and we eat it all the time. Thanks for posting Jeanette!
ReplyDeleteMMMmmmmm, for dinner easy as pie....FISH & BEANS
ReplyDeleteGreen Bean "Fries" (not really)
1 pkg of Herb Vericot green beans from TJ's
1 teaspoon of coconut oil
Sea Salt (course) as much as u want
2 gloves of minced garlic
Bake at 400 degrees for 10 minutes or less all depends on your level of crispyness. Just eat the whole pkg..its only 24 grams of carbs.
Bronzed Atlantic Char (looks, cooks and taste less salmony than salmon)
TJ's already has it frozen in 4 oz servings
pat dry the 40z fish...the drier the fish the less the popping of grease.
sprinkle sea salt and pepper to your taste
1 teaspoon of coconut oil or left over bacon grease (YUMMY) in a pan and let the grease get really heated up...
Place fish in pan and LEAVE IT ALONE for 2 or 3 minutes (you will get that nice crunchyness)
Place pan in oven while Green beans are cooking but DO NOT FLIP THE FISH
Take fish out within 5 minutes...as anymore time the fish will be overcooked....
BON APPETIT!!!
BY: SJP
Last night I made some pretty amazing Greek meatballs
ReplyDelete1lb ground lamb meat
1/2lb ground beef
2tablespoons minced chives
3 cloves garlic minced
1/4 cup chopped parsley
1 egg room temp *not sure if there's a difference*
1 tablespoon dried mint *I used all fresh herbs*
1 tablespoon oregano
1 teaspoon seasalt
1 1/2 teaspoon cumin
1 tablespoon cinnamon
2 tablespoons extra virgin olive oil
8-10 dried apricots chopped
8 kalamata olives chopped *you can add more if you're an olive lover
It's really simple just mix it all up real good roll them into roughly goofball sized meatballs. It says it makes roughly 15 but I'd managed 20. Preheat your oven to 450 degrees placing them on a cooling rack on a cookie sheet so they cook evenly. Depending on the size it should only take fifteen minutes. But I'm not a fan of olives and I loved this recipe :).
I posted this on day two comments and should have posted under here so for those looking for some great recipes and not on pinterest here is a list of blogspots and websites carrying tons of great information and recipes done by other newbies to paleo.
ReplyDeletepaleo-project.com
nomnompaleo.com
paleodish.com
paleodietlifestyle.com
weekofmenus.blogspot.com
beta.primal-palate.com
woldfitness.com
jensgonepaleo.blogspot.com
paleocookbookdiet.net
fastpaleo.com
juliaspaleopantry.wordpress.com
delightfultastebuds.com
marksdailyapple.com
paleomg.com
paleoeffect.com
cavemengourmet.com
technicallypaleo.com
humblefoodie.com
crossfitkopnutrition.blogspot.com
primalkitchen.blogspot.com
paleogurlkitchen.blogspot.com
crossfitfw.com
hollywouldfishifshecould.net (this is awesome as she has Porkapalooza tons of
paleo pork recipes and paleo crockpot recipes)
Have fun surfing through them all. I am a recipe addict so I get hooked fast.
My mom made this last night and says it is AMAZING. I'm stopping by tonight to try it myself.
ReplyDeletehttp://paleocomfortfoods.com/recipes/its-almost-summer-that-means-soup-right/
We have that book. So far the recipes we've tried were all delicious. We didn't fancy the mash cauliflower though. :-)
DeleteI'll let my mom know about the mash cauliflower. So far, like you, she hasn't made anything out of that book that hasn't been delicious. She did the butternut squach, chicken and mushroom soup this weekend....yummy. She did it on the stove instead of a crockpot, and still it was great.
DeleteZucchini Pancakes - super delicious!
ReplyDelete1 medium zucchini
1/2 c of onion (I prefer red)
1 egg
coconut oil
Grate zucchini and diced onion place in a medium mixing bowl. Mix.
Add 1 egg to mix. Stir.
Melt coconut oil on medium/large non-stick pan. Pour mix in pan and cook flipping on both sides for approximately 4 minutes. Makes about 4-5 pancakes (4 inch diameter).
I love how you can taste a little of the coconut in the pancake!
Enjoy :)
I might have to try this one!
DeleteGREAT lil Snack "CUCUMBER CANOES"
ReplyDelete1 cucumber (peeled if you like)
4 oz of deli turkey
1 avocado (your only using half)
cut peeled cucumber in half, then cut a slice into halves as if you are going to cut the half in half, so just a small slit.
take all seeds out of cucumber halves
roll a slice of avocado up with 2 oz of deli turkey and place inside the cucumber.
repeat with the other half of cucumber
SJP
I use alot of mayo now... I buy Spectrum Canola Mayo -Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, White Vinegar, Sea Salt, Dry Mustard, Lemon Juice.
ReplyDeleteI don't know if this is a go for the challenge or not, but I also make homemade mayo:
2 egg yolks
1 tsp mustard
3 tsp lemon juice or white vinegar
1 cup olive oil
Put the yolks in a bowl (blender, food processor) with the mustard and 1 tsp lemon juice or vinegar and mix those ingredients together;
Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
I make a bacon version where you just sub half olive oil and half bacon fat. It is awesome, but looks a bit funny.
Got the recipe from the paleolifestyle.com
It was brought to my attention that I haven't shared a coleslaw recipe that I am just loving!
ReplyDelete1 Head red or green cabbage finely shredded/chopped (I used both and also added spinach)
2 large carrots finely shredded (I used the bag of already shredded)
1c homemade mayo (I used the mayo that was posted with the tunafish stuffed eggs. Yummy mayo and yummy eggs)
2 tbsp grated onion (I forgot the onion so I used onion powder to taste)
2 tbsp lemon juice
1 tbsp dry mustard
sea salt and freshly ground black pepper to taste
In a large bowl, combine the mayo, onion, lemon juice and mustard. Season to taste with salt and pepper.
Add the shredded cabbage and carrots (and spinach or anything else you want to add) to the bowl and mix everything together.
This is super yummy and an easy veggie snack.
If you haven't tried that mayo that is posted, you should. My first attempt and the WHOLE family liked it! Pretty easy too.
No Bake Paleo Cookies
ReplyDeleteIngredients:
1 cup shredded unsweetened coconut
1 1/2 cups Enjoy Life Chocolate Chips (or equivalent)
1/3 cup olive oil
1/3 cup honey
1/2 cup almond butter
1 Tbsp cinnamon
1 cup chopped pecans (or nut of choice)
Directions:
Line a cookie sheet with parchment paper. In cooking pan or microwave bowl, melt chocolate, olive oil, honey and almond butter and stir until smooth. Remove from heat. Add cinnamon, pecans and coconut to chocolate mixture. Make sure all ingredients are covered in chocolate. Drop spoonfuls onto parchment paper and refrigerate overnight or until they harden. Enjoy!
GLUTEN FREE GUMBO
ReplyDeleteINGREDIENTS:
2 Tbsp. coconut or avocado oil, divided
1 Tbsp. Cajun seasoning
¾ lb andouille sausage, sliced into rounds
1 lb boneless skinless chicken breasts, cut into 1 in. pieces
1 large onion, diced
1 green pepper, diced
3-4 stalks of celery, diced
1 Tbsp. garlic, minced
14-16 oz. crushed tomatoes
½ tsp. red pepper flakes
½ tsp. ground black pepper
1 tsp. celery salt
½ tsp. Tabasco
2 tsp. Worcestershire sauce
2 c. chicken broth
1. Heat 1 Tbsp. of oil in a large heavy pot over medium heat.
2. Keeping the sausage and chicken separate from one another, toss both with Cajun seasoning to coat. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3. Add 1 Tbsp. oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5. Stir in crushed tomatoes, and season with red pepper, black pepper, celery salt, Tabasco, and Worcestershire sauce. Stir in chicken and sausage.
6. Cook for 10 minutes, stirring occasionally.
7. Stir in the chicken broth. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
8. Serve
***This dish is pretty spicy. You can make it a little “friendlier” by substituting the andouille sausage with kielbasa, only using a dash of Cajun seasoning, and leaving out the red pepper flakes. (But, that’s all the good stuff!!)