Simple Curry Meatballs w/ Tahini

Meatball ingredients:

  • 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

The process:

  1. 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).
  2. 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.
  3. 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.

Bacon-Wrapped, Pineapple-Stuffed Dates

Ingredients:

  • 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)
Instructions:
  1. Preheat broiler.
  2. 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.
  3. Stuff the fresh pineapple into the dates. You can also jam an almond or two in some of the bigger dates.
  4. Wrap each date with a half-slice of bacon and skewer with a toothpick to secure the bacon around the date.
  5. 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.

Paleo Tangerine Bread

Ingredients:

  • 3 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 5 eggs
  • 3 tangerines
  • 1 tangerine rind
  • 3/4 tbsp apple cider vinegar
  • 2-6 tbsp agave or honey
  • 1 tbsp olive oil

Process:

  1. Preheat oven to 350.
  2. Combine almond flour and baking powder in a large bowl. Stir in baking powder well.
  3. Put eggs, tangerines and the rind of 1 tangerine in a food processor or blender. Blend until well mixed and rind is broken into tiny tiny pieces.
  4. Pour the mixture in a large bowl then add the vinegar and the sweetener. I’ve made this bread extremely sweet with lots of honey and very mild in sweetness with only a little agave. I’d recommend using less sweetener. The tangerine helps sweeten it enough for my taste. It’s entirely up to you though!
  5. Pour wet ingredients in with the dry ingredients and mix to make your slightly runny dough.
  6. Grease a standard 5×9 bread loaf pan and pour in the dough mixture. Bake at 350 for 45 minutes or until the middle is firm when you lightly press on it. It may take longer, maybe 10-15 more minutes.
  7. Take out your bread and let it cool for 10 minutes before removing from the pan. Slice into thin slices and enjoy.

Blueberry Lemon Coconut Muffins

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 375 degrees.
  2. Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
  3. Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
  4. 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.)
  5. Bake at 375 degrees for 25 to 30 minutes.
 Adapted from: http://www.whatrunslori.com/2011/02/blueberry-lemon-coconut-muffins-will-you-share/

Sauteed Brussels Sprouts with Apple

Ingredients:

  • 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
Instructions:
  1. Heat coconut oil in a large saute pan over medium-high heat.
  2. Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
  3. Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
  4. 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/

Garlic Cauliflower Mash

This is a great alternative to mashed potatoes!

Ingredients:

  • 1 head cauliflower
  • 2 cloves garlic
  • 1/2 cup chicken stock
  • rosemary (optional)
  • paprika (optional)

Process:

  1. 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.
  2. 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.
  3. If excess liquid remains yet cauliflower is extremely tender, drain off the extra liquid.
  4. 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.
  5. Season with salt/pepper and garnish with paprika, and voila. You’ve got a great alternative to mashed potatoes!

Swiss Chard with Shallots

Ingredients:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/8 teaspoon red pepper flakes
  • 2 bunches Swiss chard, rinsed well
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Cut off and discard chard stems and any tough center ribs. Thinly slice leaves. Set aside.
  2. Heat oil in a large skillet over medium high heat. Add shallot and pepper flakes and cook, stirring often, until softened, about 2 minutes.
  3. Add chard and vinegar  and continue cooking, tossing often, until wilted and softened, 3 to 4 minutes more.

Adapted from: http://www.wholefoodsmarket.com/recipes/2484

Contributed by Stina

Savory Zucchini Fritters

Ingredients:

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 Tbsp coconut flour
  • 1 Tbsp almond flour/meal
  • Pinch of salt and pepper
  • Dash of seasonings of choice (like garlic powder and Italian seasonings)
  • Coconut oil or bacon grease

Instructions:

  1. Shred zucchini by hand or in a food processor and squeeze in paper towel to dry it out.
  2. Whisk eggs and flours together in mixing bowl, and add dried zucchini and seasonings.
  3. In a large skillet, over medium-low heat, add oil/grease to coat bottom of pan.
  4. Spoon zucchini mixture into pan, and cook for about 3 minutes each side.
  5. Eat! Good warm or at room temperature.

Warm Spinach and Sweet Potato Salad

Ingredients:

  • 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

Dressing:

  • 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
Instructions:
  1. Preheat oven to 400 degrees.
  2. Toss the diced sweet potatoes with the coconut oil and spread onto a baking sheet.
  3. Bake for 20 minutes.
  4. Meanwhile, cook diced bacon in a large skillet.
  5. Once the bacon is crispy, add the sliced leeks and saute for another 4-5 minutes.
  6. Put your spinach in a large salad bowl and add the bacon and leek mixture.
  7. Toss well, letting the warm bacon welt the spinach.
  8. Add the apples and sweet potatoes to the salad and toss together.
  9. In a separate bowl, whisk together the salad dressing ingredients.
  10. Pour over the salad, mix well, and garnish with the sliced almonds.

Adapted from everydaypaleo.com