A slice of Paleo meatloaf.
Full of savory, subtle flavor, this hearty meatloaf is sure to satisfy! Valerie’s rating: Gloriouuuus! 🙂
What you Need:
- Ground Beef (1 lbs)
- 2 apples (peeled, cored, and chopped)
- 1 onion (chopped)
- Garlic, 1 clove (minced)
- Dried Mustard Powder (1 tsp)
- Worcestershire sauce (2 Tbsp)
- 1 egg
- Salt and pepper to taste
What to Do:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients (you can use your hands to mix if you want!). Press mixture into pre-greased (we used coconut oil) pan.
- Bake for about 30 minutes.
-Stay healthy everybody.
This is one of my go-to cold weather meals for Paleo. During winter, when lettuce and other salad-veggies are out of season and it’s freezing outside, I just can’t seem to stomach the big salads at dinner like I can during the summer. However, the stuff that is readily available at the supermarket (onions, sweet potato, peppers, carrots, etc.) can quickly and easily be put to use with the following recipe: ‘Sloppy’ Paleo. Think sloppy joes meets chili, and you’ve got some idea of what’s in store. I like it so much that I’ve been making it 3-4 times a week!
What you need
- 1 medium carrot
- 1 large onion
- 1 bell pepper
- 1 medium zucchini
- Paleo-friendly tomato sauce
- 2 cloves garlic
- 2-3 tablespoons of Extra Virgin Olive Oil
- 1 lb. ground beef, turkey, or pork
- Paleo-friendly curry powder, or a mix of the following spices: paprika, chili powder, cumin, black pepper, sea salt, red pepper
- Place the carrot, onion, pepper, zucchini, and garlic in a food processor and finely dice. (Doing this by hand is OK, but will take a LOT longer.)
- Place in a large cooking pot along with enough Olive Oil to cover the pan.
- Cook on low heat until vegetables start to become soft. (about 4-8 min.)
- Add the ground beef in with the veggies, and cook until browned.
- Remove pot from heat, and put through a strainer to remove unwanted juices (makes the chili much thicker at the end.)
- Dump the meat-veggie combo back into the cooking pot, and add about 2 cups of tomato sauce. (Add more or less depending on how ‘tomato’-y you like your chili.)
- Add either curry-powder mix or a healthy dose of the other spices (for a chili-like taste.)
- Heat on medium low for a minute until sauce is warm.
- Serve and enjoy a hot, heaping bowl of veggie-packed chili goodness!
Look at all that wonderful color!
Doesn't look like much, but this is jam-packed with delicious flavor!
Can you think of some other ways to flavor this dish? What vegetables would you use?
-Stay healthy everybody.
Delicious mod on stuffed peppers that Valerie came up with to suit our caveman/woman selves. These are seriously awesome.
The Perfect Little Package.
What You Need:
- Bell-Peppers, 4 medium-sized
- Onion, 1 medium-sized
- Ground Beef, about 1 lb.
- Tomato Sauce (If you can, try to find one without hidden sugar in it! Ours is just tomato and salt and it’s delicious.)
- a clove of Garlic
- Extra Virgin Olive Oil
- Basil, Oregano, Sea Salt, and Black Pepper
- Take 4 medium bell peppers, cut off the tops and clean the inside, and boil them in a pot for 5 min. or until the color is really vibrant.
- Chop a medium-sized onion and saute it for about 5 min. in 3 tbsp of olive oil or until translucent.
- Then, add a minced clove of garlic in with the onion for another 30 sec. to a min.
- To start making the filling, combine the ground beef, onion, and garlic mix in a big bowl, and add 1/3-1/2 a cup of tomato sauce along with basil, oregano, sea salt, and pepper. Mix well.
- Spoon the filling into the peppers, and then line them up in a baking dish with 1/4 inch water in the bottom.
- Bake at 350 for 40-50 min. and enjoy!
Notes: Great with salsa. You can experiment with whatever seasonings you may like in the filling. Some ideas we had were: cumin, cayenne pepper, tabasco sauce, and possibly subbing the tomato sauce directly for salsa.
Enjoy, and stay healthy everybody!
The 4-Spice Rule
Part of what makes Paleo a sustainable venture is not having to pre-plan every single meal. With a full-spice rack and a little practice, you can quickly and easily come up with something tasty. How? By following the 4-spice rule.
Simply put, I try to use 4 spices in every meal. I learned this the hard way after suffering through months of bland food. Almost any meal you cook will taste better with some combination of 4 different spices. Don’t worry if you don’t have much experience in the kitchen. When I started, neither did I. You will learn quickly to recognize spices that taste good together. A good rule of thumb is to start cooking, and then pop open a couple of spices and smell them along with what you’re cooking to get an idea of how they will mingle with the food.
If that confuses you more than helps, just make sure you pick spices from the same family (coriander/cumin or oregano/thyme/basil or nutmeg/cinnamon, etc.), and you can’t go wrong! When you’re feel more confident in your culinary abilities, start trying out some interesting combinations and see what you get. With the different meat, vegetable, and spice combinations, you could literally never eat the same meal twice for the rest of your life!
When I’m in a rush and want to make sure to get some good meat and veggies in, there is nothing easier than a stir-fry. Just throw some coconut oil down, brown the meat, and toss in the veggies with 4 spices to top it off. Today, I was futzing around in the kitchen and came up with this quick, delicious meal. Continue reading