- 4 lbs hamburger
- 2 medium onions, chopped
- 1/2 -1 green pepper, chopped
- 2-4 cloves garlic, minced
- 4 – 6 eggs
- 1 – 1&1/2 cups almond flour
- 1/2 can tomato paste
- salt (about 1 tsp per lb of meat or more if you like more salt)
- pepper (as much as you like pepper)
- 1 tablespoon cumin
- chili powder (as much as you like spicy foods)
- 1 can tomato sauce mixed with remaining 1/2 can of tomato paste
- Preheat oven to 350 degrees.
- Prep onion & peppers.
- In a large bowl mix all ingredients except the sauce mixed with the remaining tomato paste.
- Start with 4 eggs and one cup of almond flour, add additional eggs and flour until the loaf binds together well.
- Form into a loaf with a crevice down the middle.
- Place in a casserole or baking dish that allows for at least 1-2 inches of space around the loaf.
- Bake until a meat thermometer inserted at a 45 degree angle (not touching the bottom of the pan) reads 145-155 degrees. Usually it takes 1&1/2 hours or so. If you cut the recipe in half, check the loaf after 1 hour.
Optional additional ingredients: mushrooms (sliced thin), green olives (halved), substitute some pork for the hamburger, red pepper flakes or cayenne pepper, jalapeno peppers (chopped)
Contributed by Mary
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!
- 4 large Granny Smith apples
- 10-12 Dates or Figs
- 1/4 cup raisins or dried cranberries
- 1/3 cup chopped pecans
- 1 tspn cinnamon
- 1/3 tspn nutmeg
- 1 tbsp Grand Marnier (if desired)
If your figs or dates are dried put them in 1 cup water, bring to a boil and simmer for 5 minutes. Drain the fruit and chop in small pieces. Add the raisins or cranberries, spices and nuts. Add 2 tablespoons of the liquid from the figs or the alcohol and 1 tablespoon of the liquid.
Core the apples. Stuff with the mixture. Bake in a small casserole dish for 30 minutes or until fork penetrates the side of the apple easily. For soft apples, cover with tin foil.
- 2 cups blanched almond flour
- 1/2 tsp sea salt
- 2 tbsp coconut oil
- 1 egg
Mix flour and salt together by pulsing in a food processor a couple of times. Add the coconut oil and egg. Pulse to blend until the dough forms a ball. Spread the dough out evenly in in a pie plate leaving 1/3 inch from the rim.
- 10 eggs
- 1 orange pepper
- 1 small/medium onion
- 2 large mushrooms
- 1/3 green pepper
- 3 roma tomatoes
- 3 slices of thick bacon or 1/4 lb sausage
- 1 tsp sea salt
- 1/2 tsp black pepper
Dice and fry the bacon on medium heat. While the bacon is fryig dice the onion, mushroom and peppers. Add those to the bacon and saute until the onions and peppers are tender (almost carmalized). Set aside. Seed and dice the tomatoes.
Preheat oven to 350 degrees.
Mix eggs, splash of water and salt in the food processor until eggs are fully blended. Stir in the bacon and vegetable mix. Pour into pie shell.
Bake at 350 for 35-40 minute or until knife comes out clean.
- 2 acorn squash
- 1 pound specialty sausage (or ground turkey or beef)
- 1 zucchini – diced
- 1/2 onion – diced
- 1/2 cup carrots – diced
- 1/2 cup red bell pepper – diced
- 1/2 cup diced tomatoes
- Other optional veggies: spinach, cauliflower, mushrooms, etc.
- 1 clove garlic – crushed
- 1/2 tsp salt/pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Olive oil
- 2 slices nitrate free bacon – cut into small pieces
- 2 eggs
- 1/2 cup almond meal
- Other optional spices – to taste – depending on the type of meat (apple sausage might use nutmeg and cinnamon instead of the cumin and chili, or italian sausage might use oregano, basil, and rosemary)
- Cook bacon in pan until it gets lightly crispy.
- Add all veggies except for tomatoes, garlic, and spices and saute until crisp done.
- Cut squash in half and scoop out seeds and gunk. Brush with olive oil and dust with salt and pepper. Pre-heat oven to 400 degrees F. Bake Squash for 15 minutes cut side up.
- Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
- Bake for 45 minutes covered with aluminum foil.
- Remove aluminum foil and bake for an additional 15 minutes.
Based on http://paleowod.wordpress.com/2011/11/13/paleo-stuffed-acorn-squash/
- 1 bunch of kale of your choice
- 1 small butternut squash (or sweet potato)
- 1/2 lemon or lime
- 1 pomegranate or pack of fresh raspberries
- 1/3 cup of raw sunflower seeds
- 2 tbsp sesame oil
- 3 tbsp Dijon mustard
- olive oil
- Preheat oven to 375.
- Drizzle olive oil over peeled and cubed butternut squash and spread onto a cookie sheet.
- Place in oven and roast for about 25 minutes (until soft). Remove and let it cool.
- In the meantime, rinse and chop kale. Place it into a large mixing bowl and toss with the lemon juice to soften the kale.
- Seed your pomegranate (or add in raspberries) and mix in with the sunflower seeds. I tossed in some pumpkin seeds I had lying around too!
- Blend the sesame oil and Dijon mustard in a separate, small bowl to make your dressing.
- Add cooled butternut squash and dressing and mix.
Enjoy this healthy and energizing salad, and save leftovers for lunch the next day!
Use the leftover kale to make kale chips!
Contributed by Stina and her sister, Sara!
Carrot Gingerbread Muffins (Oh, Holy Wow.)
Special holiday nom-nom!
Mix in a large bowl:
3 c. almond flour
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1 t. baking soda
1/2 c. chopped pecans
1/4 c. raisins
1/4 c. coconut
3 c. shredded carrots
Blend in Vitamix or other blender that will pulverize the dates and ginger:
2 t. fresh ginger root
1/2 c. melted coconut oil
Add wet ingredients to dry ingredients. Fill muffin cups as full as you want (they don’t rise much.) Bake at 350 for approximately 35 minutes (until toothpick tests clean.)
Contributed by Annie Mac