All posts filed under “Paleo Diet

Adventures in trialling recipes while on a paleolithic diet.

comment 0

Sweet Potato & Egg Salad

Sweet Potato & Egg Salad

Sweet Potato & Egg Salad

It feels like it’s been a long time since I’ve posted a new recipe.  Spring and summer arrived and I have two young men working with me on our acre so I’ve been been trying to work alongside them when they’re here.

After dinner, exhaustion sets in.  I’m not a spring chicken anymore and this yard work takes a toll on this body.  Bleh.

Come early July most of the yard work will be completed so I’ll have more time to focus on less physically strenuous things.

However, here’s a new recipe for you.  (clap, clap, clap)

I wanted to call this paleo recipe Sweet Potato Salad.  Then I thought, no, let’s call it Egg Salad.

Considering all my options, I decided to combine the two and let both the potatoes and the eggs get their credit ~ Paleo Sweet Potato & Egg Salad.  Whew!  Such hard decisions we have to make.

Making this was a no-brainer as I needed something to go with my baked chicken wings and potato salads are always good with chicken wings.

I first hard boiled 6 eggs.  Do you have a special set time you use to hard boil  your eggs?  I use 7 minutes exactly.  And that’s from when the water starts to boil.

Hard Boil Eggs

Hard Boil Eggs

Next I had to find some white sweet potatoes and I was fortunate that I had two in the cupboard.  They looked a little … well, I wasn’t sure they were alive.  (haha)  They looked sad but they worked.

White Sweet Potatoes

White Sweet Potatoes

I peeled these potatoes making sure I cut off any parts that looked “too sad” to use.

Peel the potatoes

Peel the potatoes

Then I cut them into small bite-sized pieces.

Cut into bite-sized pieces

Cut into bite-sized pieces

Next I boiled them until they were firm but tender.  Hmmm … are you confused about what that means?  I used to be but not anymore.  Really all you’re looking for is boiling them until they are a tad soft (yet cooked).  You don’t want them to fall apart in your recipe.

I used a pot that was a little too big for the amount of potatoes I had so I made sure I didn’t use too much water ~ just enough to cover the potatoes.

Boil Potatoes

Boil Potatoes

Next I decided to use some carrots in my salad ~ just to be different.  I took a half carrot, peeled it, sliced it thinly then cut it into 1 inch or so pieces.

Peel and Slice Carrots

Peel and Slice Carrots

Then you’re basically putting everything together once you have the prep work done.

One last note though ~ I use a homemade mayonnaise recipe (click here) but I substitute olive oil instead of the canola oil.

Ready to see the recipe?

Sweet Potato & Egg Salad

3-4

Serving Size: 3-5

Sweet Potato & Egg Salad

Sweet Potato & Egg Salad

Ingredients

  • 6 hard boiled eggs
  • 2 medium white sweet potatoes, peeled and cut into bite-sized pieces
  • 1/2 small carrot, sliced thin and cut into 1 inch pieces
  • Mustard (to taste)
  • Mayonnaise (homemade - see recipe but substitute olive oil for the canola oil ~ http://www.mikekostyo.com/blog/2013/2/25/homemade-mayonnaise-chicken-salad.html)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Boil the 6 eggs until they are hard (on my electric stove it takes approximately 7 minutes to get them hard boiled).
  2. Boil the sweet potatoes until they are firm (you don't want them too soft) then allow them to cool for about 10 minutes.
  3. When the eggs are ready, peel them then slice them thinly.
  4. When the sweet potatoes are ready, drain the water then put them a medium sized bowl.
  5. Add the eggs and carrots to the bowl.
  6. Add the mayonnaise, mustard, salt and pepper then mix everything together.
  7. Taste to make sure it doesn't need more of any ingredient for your taste.
  8. Ahhhh ~ enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/06/26/sweet-potato-egg-salad/

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Paleo Chicken Thighs with Roasted Peppers

Chicken Thighs with Roasted Peppers

Paleo Chicken Thighs with Roasted Peppers

Chicken, chicken and more chicken …

I purchase a lot of chicken at Costco ~ maybe I should invest in some chicken stock?  Did you get the joke? Chicken … stock … as in, well, no, if you didn’t get it to start I won’t explain it to you. (laughing)

There are a LOT of chicken recipes out there in google-land. This recipe was quite tasty and did not come out dry in the least bit.  I changed the original recipe up just a tad.

I originally thought this was a quick recipe but honestly it took more time than I imagined.  I had calculated from start to finish it would take 30 minutes but it took about an hour. Still, it was well worth my time.

The two primary steps for this recipe are, 1)  browning the chicken on both sides ~

Brown the chicken on both sides

Brown the chicken on both sides

And 2) Broiling the peppers ~

Broil the peppers

Broil the peppers

I used a red and yellow pepper for this recipe ~ use what tastes better for you.

The rest of the directions are easy and mundane (mundane is good when it comes to saving time).

Ready to see the recipe?

Paleo Chicken Thighs with Roasted Peppers

Paleo Chicken Thighs with Roasted Peppers

Chicken Thighs with Roasted Peppers

Ingredients

  • 2 bell peppers (I used one red and 1 yellow), took approximately 5 minutes
  • 4 chicken thighs trimmed, skinless and boneless
  • Salt and pepper
  • 1/4 cup almond flour (for coating)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fennel seeds
  • 4 cloves garlic, thinly sliced
  • Red Pepper flakes (1 toss ~ more if you want your dish spicy)
  • 1 cup white wine
  • 1 14.5 ounce can plum tomatoes and their juices

Instructions

  1. Char the bell peppers under the broiler.
  2. Transfer to a bowl, cover and let cool.
  3. Peel the skins then seed and slice the peppers lengthwise.
  4. Season the chicken with salt and pepper then coat in the flour.
  5. Heat 2 tablespoons of the oil in a large Dutch oven over medium heat.
  6. Add the chicken to the pot and brown on each side.
  7. Transfer the chicken to a plate.
  8. Add the remaining 1 tablespoon oil to the Dutch oven then stir in the fennel seeds and garlic for a couple minutes.
  9. Add the wine to the Dutch oven and deglaze the pan.
  10. Add the tomatoes and mash them.
  11. Season the sauce with salt and pepper and cook until the juice is reduced.
  12. Lower the heat to medium, stir in the chicken and peppers, cover and cook for another 5 minutes to finish cooking the chicken.
  13. Uncover the Dutch oven, stir and serve from the pan.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/06/05/paleo-chicken-thighs-with-roasted-peppers/

Hope you enjoy it as much as we did.

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Oven Baked Paleo Beef Stew

Baked Paleo Beef Stew

Baked Paleo Beef Stew

It’s dark and dreary outside ~ too dreary for a June day in Minnesota. The feeling of blah-ness sinks in as the house gets darker and darker ~ overwhelmed by the trees that cover it and the rain.  I’ve decided not to live like “this” so I turn on lights throughout the house to help cheer me up.  It does.

And the thought of dinner also cheers me up, for what better meal sits well in the belly on dreary days but Beef Stew ~ paleo and baked.  Slow cooking in the oven leaves me free to do other things.

Do you have a comfort food that brings you a sense of calmness on dreary days?

This meal was quick and tasted great!  I decided to share it with you (lucky you and you’re welcome!).

Oven Baked Paleo Beef Stew

Oven Baked Paleo Beef Stew

Baked Paleo Beef Stew

Ingredients

  • 1 1/2 lb beef stew meat
  • 3 tablespoons almond flour
  • 4 large carrots cut in bite-sized pieces
  • 1 large sweet potato, peeled and cut in bite-sized pieces
  • 1 large onion, diced
  • A handful of cherry tomatoes, halved or 1 can (14.5 oz) diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 tablespoon honey
  • 1/2 teaspoon pepper
  • Salt (to taste)
  • 2 dried bay leaves

Instructions

  1. Heat oven to 325°F.
  2. In a large Dutch oven, toss the beef with the almond flour.
  3. Add the carrots, potato and onion.
  4. Add the remaining ingredients one at a time and mix everything together.
  5. Cover the Dutch oven with a lid and bake for approximately 2-3 hours or until the beef is tender.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/06/03/oven-baked-paleo-beef-stew/

Enjoy!

(For additional paleo recipes, click here.)

Print Friendly, PDF & Email
comment 0

Roasted Mushrooms

Roasted Mushrooms

Roasted Mushrooms

Here’s a nice side dish of Roasted Mushrooms that I found over at Closet Cooking.  And, they’re paleo ~ woohoo!

Of course, you have to like mushrooms ~ did I ever tell you that I don’t like mushrooms?  But, husband loves mushrooms so occasionally I buy them and later figure out what to do with them.

This recipe is simple and uses few ingredients but you won’t go wrong with it ~

First there’s the mushrooms ~ whichever kind you like …

Mushrooms

Mushrooms

You’ll be tossing them in oil, salt & pepper then roasting them in an oven.

While all that is happening you’ll be preparing the butter mixture ~

Prepare Butter Mixture

Prepare Butter Mixture

Then you’ll be tossing the roasted mushrooms in the butter mixture with salt and pepper.

And this is how they’ll come out … (except they won’t taste fuzzy ~ laughing)

Roasted Mushrooms

Roasted Mushrooms

Want to see the whole recipe?  Head on over to Closet Cooking.  He’s got lots of good recipes so check out his website.

(For additional paleo recipes, click here.)

 

 

Print Friendly, PDF & Email
comment 0

Paleo Baked Cod and Scallions with Spiced Potatoes

Paleo Roasted Cod and Scallions with Spiced Potatoes

Paleo Baked Cod and Scallions with Spiced Potatoes

This paleo Baked Cod and Scallions with Spiced Potatoes recipe came out really really good.  I was a little surprised because cod usually tastes so bland to me and needs lots of help.  But don’t we all?  (laughing)

It’s a fairly easy recipe though ~ my favorite kind ~ and the only change I made from the original recipe was to use sweet potatoes instead of red potatoes.

I purchased the cod at Trader Joe’s and used all the pieces that came prepackaged.

The first thing you’ll need to do is prepare the cod by cleaning it under cold water and drying it using paper towels.  Next I sprayed the casserole dish that I was going to put the cod in with Olive Oil Spray to coat the bottom of my pan so the cod will not stick.

Clean and dry the cod

Clean and dry the cod

Next I added the scallions ~ trimmed yet whole ~ then drizzled a little bit of olive oil, salt and pepper on top of it all.

Add scallions to the cod

Add scallions to the cod

I sliced the unpeeled sweet potatoes into 1/4 inch pieces.

Slice sweet potatoes

Slice sweet potatoes

Then I sliced them in half.

Slice sweet potatoes into quarters

Slice sweet potatoes into quarters

The sweet potatoes will be put in a casserole dish, tossed with 1 tablespoon of olive, the chili powder, salt, and pepper.  Then they will be baked in a 425° degree oven for approximately 20 minutes until they are golden brown and tender.

Prepare sweet potatoes then bake

Prepare sweet potatoes then bake

While the potatoes are baking, prepare the lemon by using a peeler and peeling strips from it.  Then slice the peel pieces thinly and sprinkle it over the cod before it’s baked.  Reserve the lemon to use once everything is cooked.

Grate chunks of lemon then slice thinly

Grate chunks of lemon then slice thinly

At the 10 minute mark of the potatoes being in the oven, you’ll be putting the cod in and cooking it until it’s opaque approximately 15 minutes (but follow the package directions if you have any).

And here’s the recipe ~

Paleo Roasted Cod and Scallions with Spiced Potatoes

Paleo Roasted Cod and Scallions with Spiced Potatoes

Paleo Baked Cod and Scallions with Spiced Potatoes

Ingredients

  • 1 large sweet potato, clean and sliced 1/4 inch thick then halved again
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • Salt and black pepper
  • 3-4 pieces of cod, cleaned in cold water then towel dried
  • 2 bunches scallions, trimmed
  • 1 lemon

Instructions

  1. Heat the oven to 425° F.
  2. In a casserole dish, toss the potatoes with 1 tablespoon of the oil, the chili powder, salt, and pepper.
  3. Bake the potato, tossing once, until golden brown and tender, approximately 20 minutes.
  4. Next, place the cod and scallions in a second casserole dish then drizzle with the remaining tablespoon of oil and season with salt and pepper.
  5. Using a vegetable peeler, peel strips of zest from the lemon then thinly slice them and sprinkle over the cod. Reserve the lemon.
  6. After the potato has cooked for 10 minutes, place the cod in the oven and bake it until it is opaque throughout and the scallions are tender, approximately 15 minutes (or follow package directions).
  7. Cut the reserved lemon in half and squeeze over the fish.
  8. Serve the fish and scallions with the potatoes.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/04/28/paleo-baked-cod-and-scallions-with-spiced-potatoes/

Enjoy!

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Paleo Braised Chicken with Potatoes and Tarragon

Paleo Braised Chicken With Potatoes and Tarragon

Paleo Braised Chicken With Potatoes and Tarragon

Although I had different pieces of chicken in my freezer, I decided to purchase a whole chicken for recipe ~ Paleo Braised Chicken with Potatoes and Tarragon ~ so I didn’t have to thaw a little bit of this and a little bit of that.

I found this recipe on the TV show called The Chew and adapted it just a tad.  I don’t watch the show very often but every now and then as I’m surfing through channels with the TV remote, I land upon this station.

The chicken pieces will be browned in a cast iron skillet (if you have one).

Brown Chicken Pieces

Brown Chicken Pieces

Once that step is completed, you be taking the chicken of the skillet and setting it aside.  Then you’ll be adding the rest of the ingredients to the skillet.

Add Remaining Ingredients

Add Remaining Ingredients

The original recipe has you trying to squeeze the chicken pieces back in the skillet.  Trust me, it won’t work (unless you have a huge cast iron skillet). I used a separate casserole dish to toss everything together and bake it in. It’s one more dish but it’s worth it.

Once the ingredients are all combined you’ll be baking this for approximately 40 minutes.  The recipe is below and I truly hope you enjoy it.

Put All Ingredients In A Large Casserole Dish to Bake

Put All Ingredients In A Large Casserole Dish to Bake

 

Paleo Braised Chicken With Potatoes and Tarragon

Paleo Braised Chicken With Potatoes and Tarragon

Paleo Braised Chicken With Potatoes and Tarragon

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 tablespoons extra virgin olive oil
  • 1 red onion - sliced
  • 6 to 8 cloves garlic - thinly sliced
  • 1 large sweet potato - cut into large chunks
  • 2 tablespoons tomato paste
  • 2 cups water
  • 2 teaspoons dried tarragon
  • Salt & Pepper to taste

Instructions

  1. Preheat the oven to 425ºF.
  2. Rinse and dry the chicken then season with salt and pepper.
  3. In a large cast iron skillet, over medium heat, add the oil.
  4. Add the chicken to the skillet, skin-side-down, and cook until it's well browned on both sides,
  5. Remove the chicken to a plate and set it aside.
  6. Add the onion, garlic, potatoes, tarragon and tomato paste to the skillet and sauté for 3-4 minutes.
  7. Season the ingredients in the skillet with salt and pepper (to your taste).
  8. In an oiled casserole dish, add the chicken then layer the ingredients from the cast iron skillet over the chicken, including any juices that are in the pan.
  9. Add enough water around the chicken so that the skin is still exposed.
  10. Bake in the oven until the potatoes are tender and the chicken is cooked through, approximately 40 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/04/18/paleo-braised-chicken-with-potatoes-and-tarragon/

 

Print Friendly, PDF & Email
comment 0

Paleo Baked Lamb Chops with Cauliflower

One of my favorite meats ~ lamb ~ is the main ingredient for this recipe besides the cauliflower.

Cauliflower

Cauliflower

Most people aren’t fans of cauliflower but I say the vegetable has just gotten some bad press.  It’s really a good vegetable when combined with the right foods.

Lamb and cauliflower ~ like birds of a feather who flock together ~ go really well together.

Because this dish is baked, the cauliflower comes out nice and soft.

The other surprise in this recipe is the mustard. Have you ever had mustard with lamb? I never had but this mixture is not too strong and tastes quite good.

Lamb with Mustard

Lamb with Mustard

I will grant you the dish looks a little odd paired together but, hey, there’s a lot of other pairings out there that look odd but taste great.

Lamb with Cauliflower

Lamb with Cauliflower

So, go ahead and give this paleo Baked Lamb Chops with Cauliflower a shot.  I really don’t believe you’ll regret it.

Paleo Baked Lamb with Cauliflower

Paleo Baked Lamb with Cauliflower

Paleo Baked Lamb with Cauliflower

Ingredients

  • 2 Lamb Shoulder Chops
  • 2 tablespoons Dijon mustard
  • Olive Oil for greasing the casserole dish
  • 1 teaspoon dried thyme
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 head of cauliflower, in pieces
  • Cherry tomatoes, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat the oven to 375 degrees.
  2. Grease a glass baking dish with olive oil and, with the lamb at room temperature, set the lamb chops in the dish.
  3. Mix the mustard, thyme, oil, salt and pepper and spread the mixture evenly over the lamb chops.
  4. Add the cauliflower and cherry tomatoes to the casserole dish then spread it throughout the casserole dish.
  5. Cover the dish with aluminum foil and bake for approximately 45 minutes or until the lamb chops are cooked to your liking.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/03/08/paleo-baked-lamb-chops-with-cauliflower/

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Paleo Braised Chicken with Rosemary & Carrots

A few years back, I decided to go on a carrot “binge” and ate gobs and gobs of carrots. Then an interesting thing happened …

My skin started turning orange~ish.  It’s true.  I didn’t believe all the stories out there about this happening to people until it happened to me.

Okay … that’s my side story and I’m going to stick to it.  (laughing)

We always have carrots in our refrigerator as it’s one of the vegetables my husband takes with him for lunch.

So I thought I’d sneak a few to use with this chicken recipe ~ no fear of turning orange here (haha).

The recipe is quite simple and the major players are … carrots ~

Sliced Carrots

Sliced Carrots

Skin on ~ bone in chicken  that is combined with the carrots and a rosemary mixture …

Skin On ~ Bone In Chicken

Skin On ~ Bone In Chicken

This will be put in a cast iron skillet and baked for 30 minutes then broiled for another 5-10 minutes (be careful you don’t burn it).

It will come out looking beautifully like this ~

Braised Chicken with Rosemary & Carrots

Paleo Braised Chicken with Rosemary & Carrots

Pretty good looking, no? I served this paleo Braised Chicken with Rosemary and Carrots with a side salad.  It’s really a complete meal all by itself though.

Braised Chicken with Rosemary & Carrots

Paleo Braised Chicken with Rosemary & Carrots

Okay so ~ here’s the recipe for you to look at and print if you so choose.

Enjoy!

Paleo Braised Chicken with Rosemary & Carrots

Paleo Braised Chicken with Rosemary & Carrots

Braised Chicken with Rosemary & Carrots

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons oilive oil
  • 2 garlic cloves, minced
  • 1.5 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried rosemary
  • 4 pieces bone-in skin-on chicken thighs
  • 2 to 3 medium sized carrots, sliced

Instructions

  1. Preheat the oven to 400.
  2. In a small bowl, whisk together the salt, pepper, olive oil, garlic, lemon juice and the rosemary.
  3. Place the chicken in a cast iron skillet and season with salt and pepper.
  4. Add the carrots to the pan then pour the rosemary mixture over the chicken and carrots and toss to coat.
  5. Cover the skillet with aluminum foil and bake for 30 minutes.
  6. Remove the skillet from the oven and take off the foil.
  7. Broil, approximately 4 inches from the heat, for 5 to 10 minutes or until the juices in the chicken run clear when pricked.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/02/29/paleo-braised-chicken-with-rosemary-carrots/

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Baked Chicken With Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Well now, here’s another paleo chicken recipe.  I have to confess that I like chicken.  If I had to choose only one meat to eat though, I’d choose lamb although chicken would come a close second.

When I’m looking for recipes to to try and possibly adapt for the paleo diet, I go to all of my resources including books that I haven’t looked at in years.  Sometimes the perfect recipe is right there.

This recipe came into play because it seems that every time I go to the market I see containers with the cherry tomatoes and I always wind up getting one.  Then I get home and wonder what to do with all of them.  This Baked Chicken with Cherry Tomatoes and Garlic is perfect for just this occasion.

Cherry Tomatoes

Cherry Tomatoes

And I had to add garlic to this recipe … of course!

Garlic

Garlic

All of the mixed ingredients will be added to a greased glass casserole dish.

Mix Ingredients for the Baked Chicken with Cherry Tomatoes and Garlic

Mix Ingredients for the Baked Chicken with Cherry Tomatoes and Garlic

The garlic will roast quite well and the cherry tomatoes will shrivel a bit.

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

And the result will be awesome!

I served this entree with a broccoli/zucchini stir fry and a half an avocado.

Hope you enjoy it as much as we did!

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 1/4 teaspoon salt
  • 1 cup of cherry tomatoes, sliced
  • 6 whole cloves garlic, peeled
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley

Instructions

  1. Grease a glass baking casserole dish then put the chicken thighs with space between them.
  2. Sprinkle both sides of the chicken with salt.
  3. Preheat the oven to 375°F.
  4. Halve the cherry tomatoes and place them in a bowl with the garlic cloves.
  5. Sprinkle the tomato mixture with balsamic vinegar and olive oil then toss.
  6. Add the tomato mixture over the chicken pieces.
  7. Sprinkle the chicken and tomato mixture with the rosemary and parsley.
  8. Bake, uncovered for 45 minutes, until the chicken skin is brown on top and cooked through.
  9. Serve hot.

Notes

Adapted (just a tad) from Simply Recipes. http://www.simplyrecipes.com/recipes/baked_chicken_with_cherry_tomatoes_and_garlic/

Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/02/26/baked-chicken-with-cherry-tomatoes-and-garlic/

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 1/4 teaspoon salt
  • 1 cup of cherry tomatoes, sliced
  • 6 whole cloves garlic, peeled
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley

Instructions

  1. Grease a glass baking casserole dish then put the chicken thighs with space between them.
  2. Sprinkle both sides of the chicken with salt.
  3. Preheat the oven to 375°F.
  4. Halve the cherry tomatoes and place them in a bowl with the garlic cloves.
  5. Sprinkle the tomato mixture with balsamic vinegar and olive oil then toss.
  6. Add the tomato mixture over the chicken pieces.
  7. Sprinkle the chicken and tomato mixture with the rosemary and parsley.
  8. Bake, uncovered for 45 minutes, until the chicken skin is brown on top and cooked through.
  9. Serve hot.

Notes

Adapted (just a tad) from Simply Recipes. http://www.simplyrecipes.com/recipes/baked_chicken_with_cherry_tomatoes_and_garlic/

Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/02/26/baked-chicken-with-cherry-tomatoes-and-garlic/

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Mini Paleo Meat Loaves

Baked Mini Meat Loaves

Baked Paleo Mini Meat Loaves

So I’ve been looking around for some new paleo recipes to try and came across one that I could adapt and paleo-ize.  Woohoo for all of us, yes?

The recipe didn’t cook “pretty” but it tasted very good and that’s all that really matters ~ well, at least in my eyes.

You will need a muffin tin.  Yes you will ~ can’t really make mini meat loaves without it. (I know, I didn’t have to show you a picture of a muffin tin but not all countries know what they look like and some of my readers are from other countries.)

Muffin Tin

Muffin Tin

Before I blended the meat mixture together, I made a paleo ketchup.  I found a pretty good recipe at Paleo Leaps.  The ketchup will be mixed with Dijon Mustard and Worcestershire sauce.  The ketchup recipe itself makes quite a bit and you won’t use all of it so you’ll have to adjust the taste. That’s a good thing though ~ taste, taste and taste, one of the better reasons to cook.

Paleo Ketchup

Paleo Ketchup

Your meat mixture will be combined and each one of the 12 muffin spaces will be filled.

Uncooked Mini Meat Loaves

Uncooked Mini Meat Loaves

Then you’ll be baking it for, oh, 20-25 minutes, removing it from the oven, topping it with the ketchup and baking it for a few more minutes.  I find that our convection oven tends to cook things quicker than a regular “bake” setting.

I served my Mini Meat Loaves with Baked Parsnip Fries and a salad.  Yum!

Here’s the recipe for you to try out and print if you’d like ~

Baked Paleo Mini Meat Loaves

Baked Paleo Mini Meat Loaves

Baked Mini Meat Loaves

Ingredients

  • 1.34 pounds ground beef (Costco size but use whatever you have and adjust the ingredients)
  • 1/2 cup almond flour
  • 2 large eggs, lightly beaten
  • 2.5 tablespoons almond milk
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 1/8 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons paleo ketchup (see here: http://paleoleap.com/homemade-paleo-condiments/)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan.
  3. In a large bowl, combine the beef, almond flour, eggs, almond milk, garlic, onion, salt, thyme, and pepper.
  4. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
  5. Place the muffin pan on a baking sheet and bake for 20 minutes or until the meat is almost cooked. (The meat should be firm when pressed lightly in the center.)
  6. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce.
  7. After baking for 20 minutes, remove the pan from the oven then brush the top of the loaves with the ketchup mixture.
  8. Return the muffin pan to the oven and bake for 10 minutes or until the ketchup has thickened and the meat is completely cooked through.
  9. To remove from the muffin pan, use a knife around the edges to take the meat loaves out.

Notes

This recipe was adapted from the one found in The Deen Brothers Cookbook, page 12.

Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2016/02/19/mini-paleo-meat-loaves/

For more paleo recipes, click here.

Print Friendly, PDF & Email