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!
- 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
- Sea salt
- Preheat oven to 400 degrees F
- Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
- While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
- 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.
- Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
- Place cauliflower in food processor and blend butter until creamy
- Spread mashed cauliflower evenly over the beef mixture
- Sprinkle with sea salt and paprika
- Bake for about 15-20 minutes
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!
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
My family loves Chinese take-out. The only problem is finding paleo-friendly Chinese take-out. That is why this dish is so perfect! My kids LOVE this and it’s pretty easy to make (ok, not as easy as ordering actual take-out, but still pretty easy!) This stuff also satisfies your carb cravings…you know, when you really want to cheat, but don’t want the stomach repercussions. I have to double this recipe for my clan, I would recommend doubling even if you don’t have a huge family….you WILL want leftovers!
Chicken Fried “Rice”
- 2 tablespoons coconut oil
- 2 chicken breasts, cubed
- 2-3 tablespoons Coconut Aminos
- 1-2 tablespoons sesame oil
- 2 carrots, peeled and finely diced
- 1/2 yellow onion, diced
- 1/2 teaspoon crushed garlic
- 1 head of cauliflower, steamed and riced*
- 3 green onions, diced
- dash of ginger
- 2 eggs, whisked
- Steam and rice your cauliflower*. Set aside
- Heat 1 tablespoon of coconut oil in large pan over medium-high heat. Add your diced chicken and 1 tablespoons of coconut aminos. When chicken is cooked thoroughly, set aside.
- Add another tablespoon of coconut oil to pan, along with carrots and 1/2 tablespoon sesame oil. Cook until they begin to soften, approximately 5 minutes. Add onion and garlic, and cook until onions become transluscnet (approx. 3 min.)
- Add cauliflower and drizzle with another tablespoons sesame oil. Add green onions and 1-2 tablespoons of coconut aminos, and ginger.
- Add chicken back to pan. (I like to run the chicken in the food processor to finely chop it up before adding back to the rice.)
- Make a well in the center of your rice. Add 2 eggs and scramble. Incorporate into the rice as the eggs cook.
* Steam cauliflower florets your preferred method (I usually microwave for about 9 minutes or use my pressure cooker). Rice cauliflower by placing in food processor and running until your cauliflower resembles rice!
1 head of cauliflower
3-4 tbsp organic butter or ghee
Cut your cauliflower up into florets and steam (again I use the microwave for about 10 minutes, but you could use a steam basket or even your pressure cooker!) Drain as much of the water as you can. Toss the cauliflower into your food processor along with your butter or ghee and run it until you have a smooth mashed potato-like look. You can season with sea salt and pepper or even some garlic powder if you like. I personally don’t think it needs it
This is a great side dish. I use it for parties all the time. Even my non-paleo friends like it!
I swear that my intent is not to have you in the kitchen all weekend, but it is great to make a batch of this over the weekend and use it for lunches all week. You could pair it with tuna salad, chicken salad, ham or turkey roll ups, or just chow down with a big slab of ribs! It is a very diversible side dish!