Tomato Avocado Tarts

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Tomato Avocado Tarts by Multiply Delicious

I always struggle to find a decent paleo appetizer to take to parties that my non-paleo friends will eat. I usually end up bringing something wrapped in bacon. Don’t get me wrong, I love bacon, but sometimes you want to bring something a little prettier. This appetizer is pretty and delicious, plus it’s a hit with non-paleo people! The original recipe calls for tartlet pans, which I don’t own. I just used my mini muffin tins. So use whatever you’ve got! You could probably even use a regular pie pan!

Chicken BLTs!

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I love BLTs, but unfortunately they are not exactly “paleo-friendly”. That is why I was so pumped when I stumbled upon this recipe. You basically use a chicken breast as your bread! Hey, don’t knock it until you try it! It is super yummy! Pair this tasty “sandwich” with sweet potato wedges…so good!

This recipe was adapted from Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) by Mark Sisson and Jennifer Meier

Chicken Breast BTLA

Ingredients (makes 4 sandwiches)

  • 4 boneless chicken breasts
  • 4 tablespoons paleo mayonnaise
  • 8 slices bacon
  • 4 pieces of lettuce
  • 2 tomatoes, thinly sliced
  • 2 avocados


  1. Cook bacon in skillet over medium-high heat.
  2. While bacon is cooking, butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected.
  3. Once bacon is finished cooking, drain a little of the bacon fat (make sure you save some though!) Place the chicken breasts in the pan opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
  4. Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich!

Stuffed Hamburgers with Sweet Potato Wedges

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Sometimes I like keeping things simple in the kitchen, and it doesn’t get much simpler than a hamburger! Since we have to go bunless, we prefer to wrap it up with a piece of lettuce (we like romaine). My only complaint of not having a bun is that you don’t have anything to hold together all those yummy toppings like mushrooms, onions, avocados, bacon, or jalapeños. That’s why the stuffed burger is so perfect! You stuff the inside with your toppings and its contained in this nice little “meat package”. I made mine with bacon, sautéed onions, and avocados…but choose whatever toppings sound good to you! My kids love these paired with my sweet potato wedges.

Stuffed burger

2-4 pounds of grass-fed beef (approx. 3 burgers with each pound)

1 tablespoon garlic powder

Salt and pepper to taste

1/2 lb bacon

1 onion


Whatever other toppings you like…mushrooms, jalapeños

1. Mix ground beef, garlic powder, salt, and pepper. Form into baseball size balls.

2. Divide each ball in half and form 2 patties. Place toppings on top of one patty, then cover with other patty. Press seams together and form one large patty.

3. Grill on med to med-low heat for 8-10 minutes on each side. These are big burgers, so they take a little longer for the inside to cook.

4. Serve with lettuce and tomato slices if desired.

Sweet potato fries

5-6 med. sweet potatoes

1 tablespoon coconut oil melted

1 tablespoon cinnamon

1 teaspoon garlic powder

1/2 teaspoon sea salt

1. Peel and cut sweet potatoes into wedges.
2. Place on a baking sheet and toss with remaining ingredients until evenly coated.
3. Bake at 425 degrees F for approx 20 min. or until they look a little crispy