January 2, 2012
This recipe was buried in a post from a few months ago, so here it is again in an easier to read format. Enjoy!
Recipe: Paleo Ground Beef Curry
-1 lb ground beef
- 1 package frozen stir-fry vegetables (I find the broccoli stir-fry is usually the one I can count on to be legume-free)
- 1 package frozen spinach
- scoop of yellow curry paste whisked with coconut cream and a bit of water to taste.
Brown the ground beef. If using grass-fed beef, remove the meat from the pan but reserve the fat to stir-fry the veggies. If using grain-fed beef, drain the fat and rinse the meat in a colander. Then add a tablespoon or two of coconut oil to your pan. Now you should have a pan with beef fat or coconut oil. Add the frozen stir-fry veggies and spinach and sauté until cooked. While the veggies cook, whisk together curry paste, coconut cream, and water. Make as much sauce as you like. I usually end up making 1/2 cup to 3/4 cup per pound of meat. Add sauce to vegetables, then return meat to pan. Reduce heat to low, cover, and let simmer for 5-10 minutes to let the flavors blend.
If cooking this for a freezer meal (OAMC) allow to cool, then spoon into freezer safe containers and freeze. I usually take this out of the freezer a full twenty-four hours before I want to eat it, then microwave to warm. Super simple!
December 4, 2011
Hands-down, the best Paleo Meatloaf Recipe out there is Sarah Fragoso’s Everyday Paleo Meatloaf. Tonight, I made it with half pork and half ground beef and it was fantastic! If it ain’t broke, don’t fi x it, right? What about a simple addition? When I first made Sarah’s recipe, I was really missing the ketchup topping my Mom used to add to our meatloaf growing up (gross, I know). I tried something new and I think it is WAY better than ketchup or any other meatloaf topping out there. Two ingredients. Can’t beat that, right? Enjoy!
Paleo Meatloaf Topping or Simple Paleo Ketchup
- 6 oz can of Tomato Paste
- 1 to 2 Tbs grade B Maple Syrup
-Water to desired consistency (if making ketchup, I recommend adding a few tablespoons of water. If this is simply a meatloaf topping, just skip the water)
- Salt to taste (optional)
Dump tomato paste in reusable container and mix in maple syrup. Spread on top of meatloaf in final minutes of cooking or spread on slices of meatloaf once served.
December 4, 2011
Now that it’s getting chilly here in New York, I really crave something warm to drink at night. Tea is okay, but it doesn’t always do the trick. This primal treat is totally okay every night (at least IMHO) because I usually have mine completely unsweetened. If you like yours sweet, just add maple syrup (as suggested), palm sugar, or raw honey. Enjoy!
Primal Hot Chocolate
-3/4 Mug Water (already boiling or fill with cold water and microwave 90 seconds)
-1 Tbs Unsweetened Cocoa Powder
-1 Tbs Unflavored Grass-fed Gelatin
(optional, but helps make it rich and adds some awesome nutrients)
-1 to 2 Tbs Heavy Cream or Coconut Milk (full fat coconut milk will make it creamier, but regular coconut milk will work too, especially if using gelatin)
- dash cinnamon (optional)
- dash salt (optional)
- splash grade B Maple Syrup (optional- I only add this if I want something sweet, but if you like really dark chocolate *think 85-90%* you will NOT need sweetener
Start with hot water or microwave cold water directly in mug (should be pretty much boiling). If you’re using gelatin, add it first and stir well to remove lumps. Add cocoa powder, salt, and cinnamon and blend until well combined. Add heavy cream or coconut milk, stir, and top with a dash of cinnamon.