Whoever came up with this idea is made of genius: A pizza crust made of ground beef. This pizza is low-carb, grain free, nut free, high in protein, and delicious.
Ingredients for the beef crust:
- 1 pound ground beef (or your favourite ground meat)
- 1 egg
- 1/4 cup parmesan cheese (optional)
- 1 small finely chopped onion (I used white onion, but next time I think I would use green onions instead)
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
I didn’t add them to mine, but I think some finely diced sun-dried tomatoes would be a really great addition to this mixture. Make the mixture however you like it best!
Mix the cheese and spices together, and combine with egg, onions and ground meat.
Line a 9×9 inch baking dish wish tin foil and press the mixture down evenly with your fingers.
Bake the crust at 350F for 15-20 minutes. It will shrink quite a bit.
Carefully drain off the oil before you add your toppings.
Here’s the fun part; add whatever you like! Your favourite veggies, sausage, cheese, etc. I spread on a layer of lactose-free herb and garlic goat cheese:
…and then a layer of tomato sauce, and chopped mushrooms, basil, and black olives:
Crank the oven up to 425F or broil, and cook for another 10 minutes.
A pizza fit for a king. I think the guys over at Epic Meal Time would be pretty impressed with a beef-crust pizza. Have fun with this one!
You might be skeptical, but I think that these are almost better than potato chips. Crunchy, salty, healthy, what’s not to like? These chips are super easy to make and guilt-free.
- Fresh kale
- Olive oil
- Salt and Pepper
Wash the kale thoroughly and let it dry completely before moving on to the next step.
Shred the kale into bite-sized pieces. Next, drizzle with olive oil. I tossed mine in a bowl with the oil.
Here’s the secret to making the best chips: use your fingers to massage the olive oil into each piece so that the whole surface of both sides is covered; this way the kale will cook much more evenly–and taste great!
Lay out the pieces in one layer on a baking sheet, and sprinkle with salt and pepper if desired.
Bake at 300F for about 25 minutes– watch the kale carefully while baking! It is easy to overbake. As soon as they get crisp, take them out of the oven.
Mine turned out a little bit dark because I baked them at 350F. A lower temperature will take longer, but give you lovely green chips that are crunchy and delicious. The next batch I made turned out much better, but I ate them all before I thought to take a picture…
Hooray! My first recipe post on my new blog. This blog is primarily a collection of my adventures in the kitchen, including my successes and failures, as well as other useful information that I come across in my own paleo lifestyle. I’ll start things off here with last night’s family dinner, a very successful endeavor, if I do say so myself!
Alright, so my mother might have been the head chef in this particular cooking task, but I was, as always, the proprietor for paleo vigilance. Living with thoroughly non-paleo parents and a younger brother is often difficult, though they’re often my biggest supporters. Here’s a meal that we all enjoyed!
- 4 Pork chops
- 3 small apples
- 1 onion
- Fresh (or dried) rosemary
- Salt and pepper
- Your favourite cooking fat
Roughly chop the apples and onions and saute them in a pan with some oil (coconut oil and ghee are my favourites). Once the onions are translucent, add a few cloves of sliced garlic and some rosemary and cook for another minute.
Meanwhile, brown the pork chops in a second pan:
Once the pork chops are browned, transfer them to a large baking dish, season with salt and pepper, and top with the apple and onion mixture. We also poured a bit of chicken stock into the bottom of the pan so that the meat would be more moist.
Bake at 375F for about 30 minutes until the chops are cooked through.
Here’s dinner! We had a salad of mixed greens and chopped orange, and my favourite veggie, broccoli!
I’ll do this again whenever I have pork chops on hand!
Coming up this week: British Breakfast Bake and Paleo Pineapple Ice Cream!