- 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 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup Agave Nectar
- 2 eggs
- 1 Tbsp melted coconut oil
- 3 Tbsp fresh lemon juice
- 1/4 cup almond milk (I used unsweetened vanilla almond milk)
- 1 Tbsp vanilla extract
- 1/2 cup blueberries, fresh or frozen
- Preheat oven to 375 degrees.
- Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
- Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
- Grease muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. (Will fill from 6-9 normal-sized muffin tins.)
- Bake at 375 degrees for 25 to 30 minutes.
Adapted from: http://www.whatrunslori.com/2011/02/blueberry-lemon-coconut-muffins-will-you-share/
- 32 oz. Brussels sprouts; rinse, remove ends and any wilted leaves (you can halve them if you like)
- 2 apples, diced into 1/2″ cubes
- 2 Tbs. coconut oil
- Sea salt and freshly ground black pepper
- Heat coconut oil in a large saute pan over medium-high heat.
- Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
- Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
- Once you’re happy with the texture and tenderness of the sprouts, eat up!
Adapted from http://paleobetty.com/2011/08/29/sauteed-brussels-sprouts-with-apple/
This is a great alternative to mashed potatoes!
- 1 head cauliflower
- 2 cloves garlic
- 1/2 cup chicken stock
- rosemary (optional)
- paprika (optional)
- Chop cauliflower into small chunks (including stems) and place in a medium saucepan or dutch oven. Add crushed garlic cloves and chicken stock to the cauliflower and bring to a boil. You can also add rosemary here if you want.
- Once it begins to boil, reduce heat to medium, cover, and let cook for about 20 minutes or until cauliflower is very tender and there’s no more excess liquid in the bottom of the pan.
- If excess liquid remains yet cauliflower is extremely tender, drain off the extra liquid.
- Put cauliflower into blender or food processor and blend until smooth. You can also mash the cauliflower by hand in a large bowl if you don’t have a blender/processor or would like a chunkier mash.
- Season with salt/pepper and garnish with paprika, and voila. You’ve got a great alternative to mashed potatoes!
- 3 cups peeled and diced sweet potatoes
- 1 Tbsp coconut oil
- 1 apple, diced
- 8 strips of bacon, diced
- 2 leeks, thinly sliced
- 6 oz fresh baby spinach
- Handful of sliced almonds for garnish
- 1/4 cup olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp spicy brown mustard (Trader Joe’s has a nice one)
- Fresh ground black pepper to taste
- 1 Tbsp dried basil
- Pinch of cayenne pepper
- Preheat oven to 400 degrees.
- Toss the diced sweet potatoes with the coconut oil and spread onto a baking sheet.
- Bake for 20 minutes.
- Meanwhile, cook diced bacon in a large skillet.
- Once the bacon is crispy, add the sliced leeks and saute for another 4-5 minutes.
- Put your spinach in a large salad bowl and add the bacon and leek mixture.
- Toss well, letting the warm bacon welt the spinach.
- Add the apples and sweet potatoes to the salad and toss together.
- In a separate bowl, whisk together the salad dressing ingredients.
- Pour over the salad, mix well, and garnish with the sliced almonds.
Adapted from everydaypaleo.com