Paleo Shepherd’s Pie

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Happy St. Patrick’s day everyone! St. Patrick’s Day for me is usually uneventful. It’s the day after my daughter’s birthday (and two days before my other daughter’s birthday) so I am usually begging for a break between parties! This years themes were Doc McStuffins for the three-year old and Pinkalicious for the five-year old. Pinterest really is an amazing site…and a curse at the same time! I find all these amazing birthday party ideas, but I usually just feel inadequate when my setups aren’t as lavish as the Pinterest pictures promise! Anyhoo…back to the green day at hand!

I don’t usually get into the traditional Irish feasts (mainly because I don’t know many Irish dishes that I am good at making), but this year I felt in a more festive mood and decided to mess around with a Shepherd’s Pie. This recipe uses Against All Grain’s amazing Cream of Mushroom soup again! Seriously- make double and triple batches of this stuff and store it in your freezer! it is a necessity if you want to turn your comfort foods into Paleo-friendly dishes! I use it in any recipe that calls for canned Cream of Mushroom soup!

Shepherd’s Pie

Ingredients:

  • 2 lbs grass-fed ground beef
  • 1 large onion, chopped
  • 2 1/2 cups of Paleo Cream of Mushroom soup
  • 1/4 cup arrowroot powder
  • 2 tablespoons paleo ketchup (or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar)
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 1 head cauliflower, cut into florets
  • 3 tablespoons grass-fed butter
  • Paprika
  • Sea salt

Directions:

  1. Preheat oven to 400 degrees F
  2. Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
  3. While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
  4. Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
  5. Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
  6. Place cauliflower in food processor and blend butter until creamy
  7. Spread mashed cauliflower evenly over the beef mixture
  8. Sprinkle with sea salt and paprika
  9. Bake for about 15-20 minutes

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Stuffed Poblano Peppers

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This dish is a favorite of my husband’s. In pre-paleo days, we loaded it with cheese! I have to be honest- I don’t really miss it. It has so many other flavors, that you can really appreciate when they aren’t underneath a mound of cheese. This dish freezes great. Just freeze the peppers after you grill them and before you put the marinara sauce on them. When you are ready to cook them, take them out of the freezer, put in a casserole dish, smother with Marinara sauce and cook at 350 degrees F for about an hour!

Stuffed Poblano Peppers

Ingredients:

  • 6-8 poblano peppers
  • 1 1/2- 2 lbs. Italian sausage
  • 1 jar Marinara sauce (I like Trader Joe’s Organic Marinara…just make sure it’s low sugar and gluten free!)
  • Olive oil

Directions:

  1. Slice peppers in half lengthwise. If you want some added heat, leave the seeds in. Otherwise, scoop the seeds out of each half. Place in a 13×9 casserole dish.
  2. Stuff peppers with Italian sausage. I buy the links and then just squeeze it out!
  3. Heat grill on medium heat. Place peppers meat side down on grill. Grill about approximately 8 minutes. Then flip and grill another minute. Make sure you use a metal spatula! The meat will not stay in the peppers very well!
  4. Place peppers in casserole dish, cover with Marinara Sauce and drizzle with olive oil. Bake for 25-30 minutes. Serve hot!

Note: I double this recipe for my crew! If you’re family is smaller, you could still always double it and freeze half like I talked about above.


Paleo Chicken Soup

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Update: October 17, 2013

I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere

Paleo Chicken Soup

Ingredients:

  • 1 Whole Chicken
  • 3 tablespoons fat of choice (I used grass-fat butter)
  • 4 Carrots, diced
  • 3 Celery Stalks, diced
  • 2 Yellow Onions, diced
  • 3 garlic cloves
  • 1 red bell pepper
  • 1 tablespoon sea salt
  • 1 tablespoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 head of kale, chopped
  • 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
  • 4 eggs, tempered

Directions:

  1. Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
  2. Set chicken and broth aside to cool.
  3. Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
  4. Once onions are translucent, add red peppers and sauté another couple of minutes.
  5. Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
  6. While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
  7. To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
  8. Let soup simmer for 5 more minutes. Serve hot!

Originally published on December 16, 2012

Paleo Chicken Soup by Leets Street

A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup!  This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!

Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!


Lasagna- Two Ways (Paleo & Primal)

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So I recently saw a recipe posted on another blog about using grain-free tortillas to make lasagna. Well, this got me thinking about my egg white crepes, and whether I could use them for a lasagna noodle…Ding Ding Ding! Winner!

I decided to experiment with 2 variations of this- one with dairy (primal) and one without (Paleo). The Primal Version tastes exactly like a regular lasagna, or at least that is what my husband said…I don’t tolerate yogurt (sniff, sniff). I thought that the Paleo version was wonderful! You can decide which one you would rather try depending on your views and tolerance of dairy. I will say one thing…educate yourself on it. Two great books that address dairy very well are The Paleo Solution by Robb Wolf and The Paleo Answer by Loren Cordain. In Robb’s book, he tells you to eliminate everything for 30 days. If you want to try re-introducing things like dairy after this time frame, experiment and see how your body reacts. I am not writing anywhere close to as wonderful as Robb, so I would highly recommend reading his book to get the whole idea. In Cordain’s book, he really spells it out as to why dairy really isn’t compatible to our bodies. His book was the one to push me over the edge and eliminate dairy (except for the occasionally raw cheese). Initially I was going to post just the Paleo version, but I had this great idea for a Primal one and decided to just throw them both at you…you decide :)

 

Paleo Lasagna

Ingredients:

  • 3-4 cups marinara or meat sauce (here is a great and quick recipe)
  • 1 lb. grass-fed ground beef
  • 1 lb. fresh baby spinach
  • 1 garlic clove
  • 3 tablespoons coconut oil
  • Egg White Crepes

Directions:

  1. Make your sauce (or used jarred…just read your ingredients!)
  2. Brown your beef until no longer pink, drain fat.
  3. Sauté spinach with garlic clove and coconut oil.
  4. Make your egg white crepes*
  5. Start layering! Spread 1/2 – 1 cup of sauce on the bottom of your casserole dish (should be just enough sauce to cover the bottom of the pan). Then place a layer of egg white crepes. Make sure your crepes are matched up to each other, you don’t necessarily have to overlap, but you don’t want big gaps either. Next top this with your 1/3 of the remaining sauce, and then half of the ground beef. Next sprinkle half of the sautéed spinach. Then repeat layering one more time. Finish off by topping with a layer of crepes and remaining sauce.
  6. Bake for approx. 30 minutes, or until it starts bubbling. Remove from oven and let sit (I know!) for 10-15 minutes before cutting.

 

Primal Lasagna

Ingredients:

  • 3-4 cups marinara or meat sauce
  • 1 lb grass-fed ground beef
  • 1 lb. fresh baby spinach
  • 1 garlic clove
  • 3 tablespoons coconut oil
  • 1 8 oz container plain greek yogurt
  • 1 egg
  • 1 teaspoon parsley
  • 1/4 c parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • Egg White Crepes

Here is what my layer of crepes looked like

Directions:

  1. Make your sauce (or used jarred…just read your ingredients!)
  2. Brown your beef until no longer pink, drain fat.
  3. Saute spinach with garlic clove and coconut oil.
  4. Mix together yogurt, parmesan, mozzarella, egg, and parsley.
  5. Make your egg white crepes*
  6. Start layering! Spread 1/2 – 1 cup of sauce on the bottom of your casserole dish (should be just enough sauce to cover the bottom of the pan). Then place a layer of egg white crepes. Make sure your crepes are matched up to each other, you don’t necessarily have to overlap, but you don’t want big gaps either. Next spread half of your cheese mixture over the crepes. Top this with your 1/3 of the remaining sauce, and then half of the ground beef. Next sprinkle half of the sautéed spinach. Then repeat layering one more time. Finish off by topping with a layer of crepes and remaining sauce. If you have any extra mozzarella or parmesan cheese you can sprinkle a little on the top- it’s your call. Just make sure to cover the pan while cooking so you don’t burn the cheese!
  7. Bake for 30-45 minutes, or until it starts bubbling. Remove from oven and let sit (I know!) for 10-15 minutes before cutting.

 

*Egg White Crepes

  • 7-8 egg whites
  • 1 tablespoon coconut milk
  1. In a bowl, whisk together egg whites and coconut milk.
  2. Heat a small (10 inch) skillet over medium heat, coat lightly with coconut oil. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  3. Cover the skillet with a lid and cook for about a minute
  4. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.

Beef Enchiladas

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This is basically the same recipe as my Chicken Enchiladas. I just substituted ground beef for the chicken!

Beef Enchiladas
Ingredients:
Meat:
  • 2 lbs. grass-fed ground beef
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • 1/2 teaspoon sea salt
  • 1 teaspoon cumin
 Sauce:
  • 2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)
  • 1 (6 oz)can tomato paste
  • 1/4 cup beef (or chicken) broth
  • 1 (4 oz) can diced green chiles
  • 2 tablespoons Coconut Oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
 Tortillas:
  • 7-8 egg whites (I have also used the boxed cage-free egg whites before)
  • 1 tablespoon coconut milk

Directions: 

  1. Preheat oven to 350 degrees F
  2. Place all ingredients (except spices) for the meat in a skillet over medium heat and cook until meat is no longer pink. Drain fat, add spices, toss and set aside
  3. For sauce, sauté onion and garlic in coconut oil until onions become translucent
  4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
  5. Pour sauce into food processor and blend until smooth
  6. Toss meat with about 1/4 to 1/2 cup of sauce, save the rest of the sauce.
  7. In a bowl, whisk together egg whites and coconut milk.
  8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  9. Cover the skillet with a lid and cook for about a minute
  10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
  11. Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of beef mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.*
  12. Serve with guacamole and 5-minute Paleo Salsa.
*I topped my enchiladas with shredded raw milk cheddar cheese. This is totally optional! If you do choose to use cheese, make sure to cover your pan with foil before baking, or your cheese might burn!
 Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!

Paleo Chicken Parmesan

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My family loves Italian food. So in order to survive the Paleo switch, I knew I had better come up with some outstanding substitutes for the family’s favorites! Chicken Parmesan is one of those favorites. This meal is definitely a 30 minutes or less meal! You can also freeze a pan of the chicken without the squash for a quick meal later!

Paleo Chicken Parmesan

Ingredients:

  • 3 eggs, whisked
  • 1 tablespoon water
  • 1/3 cup Ground Flaxseed Meal
  • 3/4 cup Almond Meal
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2-3 lbs. of chicken breasts, pounded flat
  • 4-5 tablespoons coconut oil
  • 1 spaghetti squash
  • 1 jar of low-sugar, gluten-free spaghetti sauce

Directions:

  1. First, get your spaghetti squash cooking. Preheat oven to 425 degrees F. Slice spaghetti squash in half lengthwise and scoop out the seeds. Place both halves facedown in a baking dish. Fill dish with about 1/2 inch of water. Place in oven and bake for approximately 30 minutes (or until the squash gives a little when you press on it). When it is finished, remove from oven and scoop out flesh with a fork to make your spaghetti noodles. When your squash is finished, turn the oven temp down to 375 degrees F.
  2. While the squash is cooking. Start working on your chicken.
  3. Place eggs and water in one shallow bowl. In another shallow bowl, mix your flax-seed and almond meals along with your spices.
  4. Take each chicken breasts and dip first in the egg mixture. Shake off extra goop and then dip in your breading mixture making sure to cover the entire breast. Set aside and continue with all of the chicken breasts.
  5. Heat oil in skillet over medium to medium-high heat.
  6. Sauté each chicken breasts until the outside is golden brown and the inside is no longer pink. Approximately 5-6 minutes per side. Place the chicken breasts in a casserole dish when they are done cooking. Cover chicken with 1/2 jar of sauce*
  7. Bake uncovered for 8-10 minutes.
  8. Serve squash topped with chicken. Enjoy!

*My family likes a lot of sauce, so I usually heat the other half of the sauce in a pan to spoon over everything.


White Chicken Chili

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We have a little pond in our neighborhood. It’s not very deep and it freezes very quickly in the winter. Well, they cleared it and we now have a personal skating rink, free of charge, right across the street. My hockey-loving son is in heaven! We spent the entire day out there on New Year’s Day! This was a new experience for me. I had never been pond skating before, but we had a blast! I knew I was going to need to make a dish that night that would warm us up quickly. What better way than with a pot of chicken chili. This is pre-paleo family favorite that I converted.
It is delicious paired with this Bacon Jalapeño Bread!
 

White Chicken Chili

Ingredients:

  • 2 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 (4 oz) cans green chilis, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons oregano
  • 2 (32 oz) boxes gluten-free chicken stock
  • 3 or 4 (12.5 oz) cans White Chicken chunk meat (I use Trader Joe’s canned chicken, read your labels! Some canned chicken has some nasty stuff in it) you could also use 3 cups of leftover chicken cubed.
  • 1/4 cup coconut cream*

Directions:

  1. Saute onions and garlic in the olive oil in a large pot over medium heat until onions are transparent, about 10 minutes
  2. Stir in chilis, cumin, cayenne pepper, and oregano, sauté 2 more minutes
  3. Add chicken stock. Bring to a slow boil, reduce heat to simmer, cover and cook 30 minutes.
  4. Stir in chicken. Be sure to break apart large chunks. Simmer another 30 minutes.
  5. Add coconut cream. Stir until melted.
  6. Serve topped with avocado chunks. Yum!

*Note: If you don’t have coconut cream, you can use full-fat coconut milk instead.


Asian Meatballs

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I hope everyone had a wonderful Christmas. I think my family did, minus the fact that we have all been sick for the past two weeks! I swear, I am DONE with illness! I am ready to fumigate my house! Other than that, it was a wonderful holiday. We had the most important thing…we were all together. We also had a wonderful dinner (beef tenderloin YUM!), and my kids got so many things that I don’t know where to stash them all. Plus, my wonderful hubby bought me a new pair of Crossfit Nanos! I can’t wait to break them in! Okay, enough about my Christmas…how about a new recipe?

I have to be honest, Asian Meatballs did not necessarily sound mouth-watering to me at first glance. I’m glad I decided to give them a shot, anyway. They are delicious…and so easy! Crock pot meal…done!  I paired them with my fried rice (minus the chicken) and my kids couldn’t eat enough! I swear they all had 4 helpings! I’m not gonna tell you how much I ate, but lets just say it was too much…I will be doubling this recipe in the future!

Recipe Tweaks: I used half of the amount of Siracha. That stuff is spicy, and my kids can only handle so much! I also used half the amount of onions. Like I said above, I paired this with cauliflower fried rice, so I didn’t think I needed as many onions. If you are not making anything to go along with your meatballs, you might want to stick with using 2 onions. I also substituted dried cilantro for coriander (basically the same thing) and 1/8 teaspoon dried mustard for the mustard seed. Enjoy!

 

Asian Meatballs by PaleOMG

 

 

 


Day 9: Coconut Klondike Bites

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Yes, I am totally aware that I missed Day 8. All I can say is…I’m sorry. As my name states, I am a BUSY Paleo Mom. Two kids diagnosed with pink eye equals no Day 8 recipe for you :( Anyway…on to Day 9! Coconut Klondike Bites! These fellas are so easy to make (very similar to the Double Layer Fudge), they are also just super cute! They look like a coconut Reese’s Peanut Butter Cup!

 

Coconut Klondike Bites by PaleOMG

 

 

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