- 1 lb lean grass-fed ground beef
- 2 eggs
- 2/3 cup almond flour
- 1 tbsp curry powder
- dash of cinnamon
- dash of salt and pepper
- 1-2 tbsp coconut oil
- In a large bowl, mix all ingredients except the oil. Use your hands to mix it well then roll out meatballs. You can make them small or large. I prefer mini-meatballs, about an ounce per ball (16 in a pound).
- In a large skillet heat coconut oil on medium-high heat. Once oil is very hot, put in the meatballs. Try not to move the balls. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. If you’ve made bigger balls you may need to cook longer or cover the meatballs during the cooking process.
- Once both sides are browned and balls are cooked through, serve them up however you like! This can make a great main dish with spaghetti squash or wraps, or a great appetizer using tooth picks.
The Tahini sauce contains yogurt so it is not “Paleo.” However, many people make an exception for Greek Yogurt and some other dairy products. If you’re one of these Paleo+ people, you’ll enjoy this flavor-packed sauce and dip.
- 1 cup greek yogurt (plain, unsweetened, whole-milk greek yogurt is the best)
- 1 tbsp sesame tahini
- 1 tbsp fresh lemon juice
Simply mix the above ingredients and enjoy. A little goes a longgg way. I like it as a tasty addition to the meatballs. Brings back memories of delicious felafels and shawarmas I ate while traveling. You can play around with this basic tahini sauce, adding in your favorite herbs/spices to make it your own.
- 1 – 2 lbs large Medjool dates
- 1 -2 lbs bacon
- 1 – 2 cups fresh pineapple
- 1/2 – 1 cup whole, dry-roasted, unsalted almonds (optional)
- Preheat broiler.
- Pit the dates with a chopstick to create a nice clean hollow through the date. Slice the fresh pineapple into slivers that will fit the hollow. Cut the bacon strips in half.
- Stuff the fresh pineapple into the dates. You can also jam an almond or two in some of the bigger dates.
- Wrap each date with a half-slice of bacon and skewer with a toothpick to secure the bacon around the date.
- Place on a cookie sheet and broil for 10 minutes or until the bacon is crispy. Let cool on a paper towel.
Makes 2 -3 dozen.
Contributed by Michael J.
- 1 lb. shrimp
- 2 lemons… juiced
- 2 Limes… juiced
- 2 Oranges… juiced
- 1 C. cucumbers… 1/4″ diced, seeded
- 1/2 C. Onions, Red… finely chopped
- 2 Serrano Chiles… seeded, finely chopped
- 1 C. tomatoes… seeded, diced
- 1 avocado… 1/2″ diced
- 1 Tbsp. Cilantro, fresh… roughly chopped
- 1/4 C. Oil, Olive
- 1/4 tsp. kosher salt
- Poaching Liquid: 2 quarts water, tablespoon kosher salt
Prepare through Step 2 and refrigerate for up to 4 hours.
- Combine water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
- Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for at least 1 hour, up to 4 hours.
- Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Contributed by Kevin F.