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!
YUM. These are one of my favourite paleo treats. I have to ration myself so that I don’t eat the whole batch in one go. I would save these for more active days, because dates have a lot of sugar in them. I think I’ll bring some on my cross-country skiing expedition next week.
Really easy to make, handy to have in the cupboard for snacks, and so satisfying if you’re craving something sweet! These are raw, vegan, and paleo.
- 500 grams dried, pitted dates
- 2/3 cup shredded, unsweetened coconut
- 2/3 cup raw almonds (or almond meal)
- 3 tablespoons unsweetend cocoa powder
- 1/4 cup coconut oil, melted
Blitz the almonds and coconut together in a food processor until fine.
Depending on the strength of your food processor, you could throw the dates in whole, or chop them up into pieces first. Mix the dates in a bit at a time.
Continue adding the dates and mixing until the whole mixture is fine crumbs. Next, add the cocoa powder (the more you add, the more dark chocolate taste you’ll get) and the coconut oil.
Continue blending until the mixture starts coming together. Pour the whole mixture into a baking dish or other shallow rectangular container.
Press down firmly with your fingers or with a spatula.
The mixture will be warm from the food processor, so these will cut better if you refrigerate them for a half hour first.
Serve immediately or wrap in plastic wrap to save for later! Excellent dessert or snack.
Don’t eat too many!
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…