Let’s re-visit some appetizers!

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I am well aware that the entire world does not care about Game 6 of the 2013 Stanley Cup Finals, but in my house it’s a big deal. Tonight’s game will be played on the big screen with lots of appetizers to enjoy! I decided to re-visit some of my Paleo/primal favorites! I have also re-posted my cocktail meatball recipe since I have tweaked it in the last few months! Enjoy….and Go Hawks! :)

Paleo Cocktail Meatballs

Ingredients

  • 1 onion, diced
  • 2 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 2 garlic cloves, minced
  • 1 egg
  • 1/4 cup almond meal
  • 2 pounds grass-fed ground beef
  • 2 tablespoons coconut oil
  • 1/4 cup beef stock
  • 15 oz can tomato sauce, no salt added
  • 6 oz can tomato paste
  • 1/3 cup maple syrup
  • 1/2 teaspoon chili powder
  • 2 teaspoons Worcestershire sauce (gluten-free)

Directions

  1. Mix onion, almond meal, egg and spices together in a bowl. Add ground beef and mix well.
  2. Shape into small meatballs (golf ball size or a little smaller)
  3. In a skillet, melt oil and brown meatballs.
  4. Transfer meatballs to a small crockpot.
  5. in a small bowl, combine stock, tomato sauce and paste, maple syrup, chili powder and Worcestershire sauce and pour over meatballs.
  6. Cook on low for 2-3 hours.
  7. Serve with those pretty toothpicks!

 

My other favorite appetizers:


Super Bowl Eats!

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If you are anything like me, this upcoming weekend might cause panic. Super Bowl means Super Bowl parties, which means lots of yummy and fattening foods that are not conducive to a Paleo lifestyle. Have no fear! Whether you are attending a Super Bowl party or throwing your own, I have created a wonderful list of paleo-friendly options that will leave your guests talking about more than just the commercials in the future.

All of these appetizers have been tested on non-Paleo guests, so don’t worry about making them for a mixed crowd! :)

Spinach Artichoke Dip

Primal Boneless Buffalo Wings

Paleo Taco Dip

Paleo Cocktail Meatballs

Paleo Stuffed Mushrooms


Paleo Taco Dip

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Taco Dip is delicious. I don’t care who you are, you gonna like taco dip! It really is a “can’t go wrong appetizer” to bring to any get-together. So why wouldn’t I try to make a Paleo version??? If you have any leftover (which I seriously doubt you will) you can make some egg-white crepe tortillas and have yourself a wonderful Paleo burrito!

So here’s what I came up with:

Paleo Taco Dip

Ingredients:

Guacamole (you can use this recipe or make your own) You need 1/2- 1 cup total

  • 1/4 red onion, chopped
  • 1 tomato, seeded and chopped
  • 2-3 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 3 avocados, mashed

Mix all ingredients together.

Taco Meat

  • 1 lb. grass-fed ground beef

    Yum!

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/4 cup green salsa (I prefer Trader Joe’s Salsa Verde)

Cook meat until no longer pink, add spices and salsa. Mix together.

Pico De Gallo or 5-minute Paleo Salsa (1/2- 1 cup needed)

  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 2 tablespoons diced jalapenos
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar

Mix all ingredients together. Allow to set for at least 6 hours, it is better if allowed to sit overnight.

Optional: Raw Milk Cheddar Cheese, shredded (about 1/4 cup)

Shredded Lettuce (about 1/4 cup)

Black Olives, sliced (to taste)

Directions:

  1. Spread guacamole on the bottom of your 9 inch pie plate or 8×8 inch square baking dish.
  2. Top this with taco meat, then pico de gallo or salsa*, then cheese (optional), lettuce, and black olives.
  3. Serve with endive leaves (small pieces of lettuce) or tostada pieces (see recipe below).

Note: When serving with endive leaves, I would recommend not putting the shredded lettuce on your dip. It’s a little of a lettuce overload!

*When using the 5-minute Paleo Salsa, be sure to use a slotted spoon make your layer. This eliminates some of the extra juice that could water down your dip!

 

Paleo Tostadas

  • 2 cups almond flour
  • 2 eggs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Mix together and make into a small dough balls. Flatten each ball between parchment paper and fry in about 1/4 inch of coconut oil on each side until browned.

Once tostadas have cooled, you can break these into chip like pieces.


Spinach Artichoke Dip

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Spinach Artichoke Dip by PaleOMG

Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!

I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:

 

Spinach Artichoke Dip

Ingredients:

Version 1 (no cheese)
  • 1 1/2 (14oz) cans artichoke hearts, chopped
  • 2 (6 oz) bags of baby spinach
  • 2 tablespoons bacon fat
  • 2-3 tablespoons coconut oil
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • a dash of cayenne pepper*
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions:
For Version 1:
    1. Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
    2. While all this is going on, make you cashew butter in your food processor.
    3. Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
    4. When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
    5. Serve with sweet potato and/or chips or veggies! I like Terra Chips Sweets and Beets
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.

*I am a wuss when it comes to hot stuff, so I only used a dash of cayenne pepper. I thought this was plenty.

 

 

 

 


Paleo Cocktail Meatballs

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Paleo Cocktail Meatballs by Paleo Recipes
These are just like those cocktail meatballs you see at parties all the time. You know the delicious little devils that you just can’t stop eating. The only problem is that the sauce usually consists of ketchup and brown sugar…not exactly paleo-friendly. Next time, replace them with these! I swear your company won’t know the difference! The recipe calls to brown the meatballs in a pan, I would recommend baking them at 350 degrees F for about 12-15 minutes. This makes for a much softer, less tough meatball! :) It’s up to you which method you prefer, but I would recommend baking the meatballs and while they are cooking, mix together your sauce. When the meatballs are finished baking throw everything together in your crockpot.

*I would also recommend doubling or tripling this recipe for a crowd. The original recipe is good for 2-4 people max!

It’s time to ring in the New Year! Plus a couple paleo appetizers and drinks…

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Well, it’s that time of the year! Time to celebrate the end of another year in our lives. I hope that 2012 has been good to all of you. Hopefully as you look forward to 2013, you are going to make a decision to keep putting you and your family’s health and wellness as a top priority. Giving your family a higher quality of life by cooking nutritional paleo foods will pay off for a long time into your future. In early 2013, I am going to help you get started if you are new to Paleo, and for all of you “old-hats”- I will just keep throwing new, yet tasty meals your way! Thanks for putting up with in 2012, and hopefully you keep me around in 2013!

With that being said…time for some PARTY food!

Since the plague hit my house, I didn’t have as much time as I would have liked to sample some new treats. So I have also included some old tried and true paleo appetizers. I have also included the link to the wonderful Norcal Margarita. Just be careful! These bad boys have a tendency to go down quite smoothly…my husband learned this the hard way one New Year’s when he drank an entire bottle of tequila!

Paleo Appetizers You Must Try!


Paleo Stuffed Mushrooms

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These bad boys are delicious and great to take to any party. I have never had anyone complain that they don’t have breadcrumbs or cheese like traditional stuffed mushrooms. Face it, a good appetizer will never be turned away…even if it’s paleo and healthy! :)

Paleo Stuffed Mushrooms

Ingredients:

  • 1 lb bacon, chopped
  • 4 celery stalks
  • 1 small onion
  • 1/4 cup fresh basil
  • 1 teaspoon chives
  • 1 package white button or baby bella mushrooms (rinse and separate tops from stems, but do not discard either)
  • 1 lb. ground beef or sausage
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • approx. 1/4 cup almond meal

Directions:

  1. Cook bacon in medium skillet. While bacon is cooking, place celery, onion, basil. chives, and mushrooms stems in food processor and chop.
  2. Add food processor mixture to skillet with the bacon and cook until the bacon becomes crispy. Remove from heat and drain everything from the bacon grease. Put everything in a large mixing bowl along with the oregano, cayenne pepper, paprika, sea salt, and garlic.
  3. Cook up ground beef (or sausage) until no longer pink. Add to bowl with the other ingredients. Add almond meal until the texture is right.
  4. Stuff mushrooms with the meat mixture.
  5. Bake at 375 degrees F for 15 minutes