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


  • 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)


  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:

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


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


  • 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)


  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.