Tag Archives: Paleo

Confetti Burgers

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I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.

  • 1 Sweet Potato, peeled
  • 1 Portabello Mushroom
  • 1/4 Onion
  • 2 or 3 stalks celery
  • 5 Cloves Garlic
  • 3 lbs Bison Meat
  • 2 Tbsp Olive Oil
  • 1-2 Tbsp Coconut Aminos
  • Salt, Pepper, Thyme
  1. In a food processor, combine all the veggies and blend until finely minced.
  2. Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
  3. Form into patties and grill to desired done-ness.

Shown here served with my Butternut Squash and Root Celebration


Butternut Squash and Root Celebration

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Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.

Ingredients:

  • 1/2 a Butternut Squash Cubed
  • 1 Sweet Potato Cubed
  • 2 Carrot
  • 1 Parsnips
  • 4 Stalks Celery
  • 1 Onion
  • 6-7 Cloves Garlic
  • 3 Tbsp Coconut Oil
  • 1/4 cup Light Coconut Milk
  • Rosemary, Thyme, Sage, Salt
  • 3 slices Applegate Turkey Bacon

Prep:

  1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
  2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
  3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
  4. Cook, Stirring occasionally, until everything is cooked through and tender.

Eating Out Paleo: NYC: Hu Kitchen

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Going out to eat can not only be a challenge, it can be downright overwhelming. What was this cooked in? Is this gluten-free? Does the marinade have soy? Can you serve this without sauce? It can be done, but sometimes it’s a little awkward, especially if you’re out with friends. Locally, if we need to eat out, I have my relatively safe choices, and I can usually at least get a nice salad with some grilled chicken, but when you’re far from home it can be a little daunting.

This weekend, I went to the city (NY) to see a show at Carnegie Hall. I went with Mike, and one of our friends, who I’ve been trying to help eat better. We went into the city a little early, so we could grab dinner, and I went to the interwebs to try to find a place that would be fun and exciting, but super paleo friendly for Mike and I. We wanted good food, but we also wanted something that we couldn’t get at home.

Our usual safe choice is BareBurger. They have a great selection of wild and grass-fed meats, sustainable ingredients, organic veggies, and gluten-free substitutions. I love getting their Baby Farmers Salad with an Elk Burger and an Egg. I highly recommend it, and we considered going there, but I kind of wanted to find something new, and took to a combination of Yelp and Google.

That’s when I found out about Hu Kitchen. Their motto is “Get Back To Human” and they talk about eating the way our ancestors ate before the industry ruined food. They talk about unprocessed foods, minimizing grains, natural sugars (used sparingly) good fats, good meats, ingredient quality, and food integrity. They got me interested. I looked over their website, and definitely noticed the paleo influence, and though they DO serve some grains (such as quinoa ) they are by default gluten-free, soy free, dairy free, and GMO free unless noted. They even offer lattes with coconut milk if you want! I was PSYCHED – we needed to go here!

So downtown we drove to the corner of 5th Ave and 14th St and entered under a sign that said “Food For Humans” and pointed to a door below. The inside was warm with rustic wood accents. There was a bar with organic wines and beers (the ONLY gluten here) as well as a pretty good selection of Gluten Free beer and organic hard cider. They even had KOMBUCHA on tap. Let me tell you….previously I’ve only had the stuff that you buy in Whole Foods, which is yummy, but holy moley, THIS was amazing and totally in a different league. I think it was a jasmine green flavor, and it was the perfect amount of sweetness and punch.

Once I walked past the bar, there was a prepared counter (like in a deli) with TONS of offerings. I tasted the stuffed squash that my friend got, and it was really spot on good. In the back they had a menu hot dinners, and sides, and since I glanced at the menu on the way in, I knew this was exactly where I was going.

I ordered the Wild Meatloaf (wild boar, wild elk, berkshire pork, org egg, onion, garlic, parsley) with sides of Caramelized Pineapple with Cashew Cream, and the Rustic Root Vegetable Mash. I watched them make my plate, and the portions were a lot bigger, much to my delight, than I expected. They even gave me a sample piece of Hu Bread, which is not actually bread, and completely grain free.

I ordered a latte with coconut milk at the bar, and sat down with my food, super excited to dig in!

The meal can be summed up super easy – THIS IS MY FAVORITE PLACE EVER.

Everything was exploding with flavor. The meatloaf, was rich and earthy , the root vegetable mash, was a comforting blend of sweet potato, carrots, and other things that I forget…but it was delightful and a perfect complement. To sweeten the plate up, and round off the meal, there were the roasted pineapples with cashew cream. I don’t know exactly what makes cashew cream, but it was amazing and I wanted to dip everything into it. It was sweet, but not too sweet (and I’m pretty sensitive to sweet things), and complemented the pineapple perfectly. I tasted Mike’s soup, a dairy free Butternut Squash Bisque, and it was so flavorful, I kept stealing spoons from him. The icing on my cake (figuratively of course) was my latte. It was so nice to be able to get something other than Black Coffee. being coconut milk based It’s not as light and creamy as a Starbucks latte, but the flavor is beautiful.

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By the end of my meal, I was stuffed, and beaming with excitement that this place existed in the world. If you are in NY you need to go here. This place needs to exist, and I hope to see them expand closer to me one day. This is exactly the type of place I would open, if I ever had the time, money, and drive to expand out of my kitchen. This place is truly important and doing things completely right.


Berry Creme Chicken Breast

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I swear, cream based sauces look so gross in pictures….sorry! So I made this a few weeks ago, and it’s been lazily sitting in drafts because I was busy with the CrossFit Open, and things got busy and crazy. I was thinking to myself, how terrible I’ve been to you guys with lack of yummy things, so I’m  finally buckling down and posting this! Hopefully with the seasons changing, the weather getting warmer, and new flavors and inspiration, I’ll start the creation process anew. Recently I’ve just been doing a lot of basic dishes, nothing I would really consider a “recipe” so I’ve been slow on here. Lightly seasoned chicken and vegetables, or simple burgers, who wants to see THAT! At the moment I have a few posts in drafts, so look for new content this week! I want to get a few health based posts up, one on squatting, and maybe I’ll do a few “Day Of Food” type posts in the coming months, not too sure. Anyway, this was a weird thrown together concoction, but it came out really yummy and is full of healthy fats and protein. It was one of those meals where Mike looked at me like I had 17 heads when I told him about what was in it, but when he ate it, he loved it like crazy. It’s REALLY rich and thick, so a little goes a long way. I should actually make it again….maybe I’ll add pineapple *Ponders*

*Ahem*

Ingredients:

  • 7 oz Coconut Creme (coconut butter)
  • 2-3 tbsp Coconut Oil
  • 4 Chicken Breasts
  • 1 cup Frozen Mixed Berries (cherries, blackberries, raspberries, blueberries)
  • 2 Shallots
  • 3 Cloves Garlic
  • 1/2 Sweet Potato – chopped into small cubes
  • 3-4 tablespoons coconut aminos
  • A little Salt, pepper, thyme, basil, allspice

Heat the coconut oil in a pan and add the shallots, garlic, sweet potato, seasoning, and aminos and saute for a few minutes. Cut the chicken breast into cubes and add to the pan along with the coconut cream and berries. Stir and cook until the chicken is cooked through. The berries should have softened and combined with the coconut cream enough to turn it pinkish purple.

I served it with Curried Sweet Potato Fries. I just cut a sweet potato into wedges, and cooked them in a generous amount of coconut oil over medium-medium high heat,  and seasoned with a mixture of
Coriander, turmeric, allspice, salt, cumin.


Over-Ripe Banana Bites

So, I had these two bananas hanging out with me for awhile and they got VERY ripe. They were, had to be 85% black on the outside. So I decided to buckle and use them for a “baked thing”. It’s really not that hard to make, and apart from the 1/2 a cup of nut flour, there’s nothing really questionable. I’d say these would make a good breakfast accompaniment. They are actually pretty mellow in flavor, they aren’t like WOAH BANANA! They are more subtle, with just a hint of sweetness,

Ingredients:

2 over-ripe bananas
1/4 cup coconut flour
1/4 cup cashew meal
6 Eggs
1/8-1/4 cup unsweetened cocoa nibs
1/4 cup light coconut milk
2 TBsp cinnamon
1 tsp allspice

combine all ingredients in a bowl, and mix together, mashing the bananas with a spoon or fork. use a hand blender or immersion blender and blend until smooth. line a large muffin pan with cupcake cups and fill each about 3/4 of the way up. Bake at 375 until they are set and start to turn golden brown.

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Paleo Meat Pie

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I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did.  Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.

  • 3 lbs ground beef 75% lean
  • 6 eggs
  • 1/4 cup coconut milk
  • 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
  • 2-3 TBsp rosemary
  • 1 tsp allspice
  • 2 TBsp black pepper
  • Sea salt
  • 4-5 TBsp strained tomato
  • 2-3 TBsp coconut aminos

In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.

Line a 9×17 pan with parchment paper and press the meat evenly in the pan.

Bake in the oven, preheated to 375, for 45 minutes.

Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.

Return to the oven for another 15-20 minutes.

Cut into squares and serve.


Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms

 

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Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 lb ground beef
  • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
  • 2 cups shiitake mushrooms, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 package, or 3-4 cups chopped rainbow swiss chard
  • 2  tablespoons ground ginger (a generous amount, doesn’t have to be exact)
  • 1/8 cup coconut aminos (or a couple of good, generous shakes)
  • a few good shakes of allspice

 Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.


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