Tag Archives: paleodiet

Meatza!

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
  • Pepper

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!

 

 

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Filed under Beef, Dinner, Recipes

Raw/Vegan/Paleo Chocolate Date Bars

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.

Ingredients:

  • 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

Method:

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!

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Filed under Dessert, Fruit, Raw, Recipes, Snack

Classic Kale Chips

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.

Ingredients:

  • Fresh kale
  • Olive oil
  • Salt and Pepper

Method:

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…

Happy snacking!

 

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Filed under Snack

Paleo (Or Raw/Vegan) Pina Colada Ice Cream

Ice cream? Paleo? Can it be true? Well, not the “cream” part, really, but this is a pretty good substitute. I ate the whole thing in about three servings, though it really made more like 6. This ice cream has no added sugar, some protein, and good fats from coconut milk. It would even be easy to make this recipe vegan and raw! This “pina colada” ice cream has no rum, but it surely would be good if you added some…

Ingredients:

  • 1 can full-fat coconut milk
  • 4 egg yolks (I suggest more, this will make a thicker custard)
  • 1 can crushed pineapple, drained (keep the juice for later!)
  • 2 bananas
  • Your favourite ingredients!

I got this recipe from Paleo Diet Lifestyle, one of my go-to blogs for recipes. His instructions are awesome, so you may just want to jump on over there and follow those; they’re a good start for any ice cream base. The best part about the recipe is that you can modify it in lots of different ways. Here’s the rest of the instructions for my Pina Colada version:

Method: (Vegan/raw method note at the bottom)

Use a large pot and a metal bowl double-boiler style. Fill the pot with about 2 inches of water, so that the water does not touch the bottom of the bowl. Pour the coconut milk into the bowl and heat, but do not boil the milk. If you like, you can add flavours like vanilla at this point.

While the milk heats, separate egg yolks and beat well with a whisk.

Once the coconut milk is hot, transfer it by ladle-full into the eggs– one ladle at a time, in order to temper the eggs but not scramble them. Beat the mixture well each time. Do this with about half of the coconut milk. Once you have tempered the eggs, pour the mixture back in with the rest of the coconut milk and continue to cook over the double-boiler, whisking constantly.

Once the eggs and coconut milk start to thicken, remove from heat and let cool either on the counter or in the fridge.

Once the custard is cool, you can add any ingredients you like: chocolate, berries, fresh or frozen fruit, onions, sardines- wait, that list got away from me.

For Pina Colada ice cream, simply combine a can of crushed pineapple and two bananas in a food processor and blend until smooth. Drain the juice from the canned pineapple (and save it for a smoothie later!) — less water in the ice cream will give it a better texture, more water will give it a more icy texture.

When the fruit is smooth, combine with the coconut custard and mix well.

Almost done–this is good enough to eat at this point, but it’s even better when it’s frozen. Pour into a baking dish or similar container so that it freezes evenly, and put it in the freezer for at least three hours, whisking it every half hour or so so keep the consistency.

This will freeze completely solid, so take it out at least an hour before you want to serve it, or defrost it in the microwave. An annoying extra step, but it’s worth it!

SO yummy!

Vegan/Raw version:

Just mix one can of coconut milk with a can of crushed pineapple and two bananas in a food processor, and blend until smooth. Follow the instructions above for freezing, and enjoy!

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Filed under Dessert, Frozen, Fruit, Raw

Paleo British Breakfast Bake

Now, I can’t claim any ownership to this recipe, or to being British, for that matter, but I imagine that if all things British are as good as this breakfast was, I could easily move over there right now! This recipe is my adaptation of a recipe from Modern Paleo Warfare, which is a lovely, cheeky blog with excellent recipes- highly recommended!

Ingredients (for one serving):

  • 1 medium tomato
  • Garlic
  • Salt and pepper
  • Green onions
  • 2 Eggs
  • Whatever you like in your eggs
  • Bacon

Method:

This recipe is awesome because you can adapt it however you like it. It would be really easy to make a big dish of this for family breakfast, or a single serving when you have time for a leisurely brunch. Change the recipe however you like!

First, slice the tomato and line the bottom of your baking dish. Season with salt, pepper, green onions and garlic. Add lemon juice, red or white onion, sharp cheddar if cheese is part of your diet, and your other favourite ingredients to mix things up.

Next, either break your eggs directly on top of the tomatoes, or beat them with your favourite seasonings. I beat my eggs with some Paleo-friendly chicken stock powder and garlic salt.

Now for the best part! Top the whole thing with strips of bacon (can you hear angels singing yet?).

Bake at 325F until the bacon and eggs are done to your liking, between 15 and 25 minutes.

Look at that beautiful bacon! I can’t think of a single bad thing about this dish. I would enjoy this every day if I had the time to make it.

Coming up this weekend: Paleo Pina Colada Ice Cream!

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Filed under Bacon, Breakfast, Brunch, Recipes

Easy Apple Onion Pork Chops

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!

Ingredients:

  • 4 Pork chops
  • 3 small apples
  • 1 onion
  • Fresh (or dried) rosemary
  • Garlic
  • Salt and pepper
  • Your favourite cooking fat
Method:
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!

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Filed under Dinner, Pork, Recipes

Hello WordPress World!

Welcome to my blog! Please read my About¬†page to learn a little bit about me and my paleo blog. Right now I’m working on several posts with paleo recipes, so they’ll start appearing in the next couple of days. Stay tuned!

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