Thursday, August 21, 2014

Paleo Meatball Burgers



My kids loves meatballs in any way, shape or form. I decided to try to make something a little summery with them and create a meatball-inspired burger. My kids ate these on gluten-free buns but I just enjoyed mine with a knife and fork (and grain-free zucchini fries alongside). These would also be delicious on portabella mushrooms "buns"!

Since I was making them for the whole family I used a mild sausage, but if you like things spicy either use a spicy sausage or add some red pepper flakes into the meat mixture. The sausage made the burgers a little softer which made me worry they wouldn't hold their shape on the grill. I started to cook them on an indoor grill pan and then transferred to the outdoor grill after a minute or two.

Paleo Meatball Burgers

1 lb. grassed ground beef
3 mild Italian sausage links, removed from casing (about 1/2 lb. of meat)
2 tbs. chopped fresh basil (plus more basil, for serving)
2 tsp. minced fresh oregano
1/4 tsp. salt
2 minced garlic cloves
marinara sauce, for serving

Combine beef, sausage, herbs, salt and garlic in a large bowl. Mix with your hands until well-combined. Form mixture into patties (I made 6 smaller burgers).

Cook on a greased grill pan or outdoor grill, about 6 minutes a side. Serve topped with marinara sauce and some fresh basil leaves.

Wednesday, August 20, 2014

Paleo Berries & Cream Popsicles


My kids have been begging me to make them "pretty" popsicles all summer, and I finally delivered. I'm not much of a food artist, but I thought this came out very well (and they're easy to make too!).

We have a Zoku quick pop maker, but you could use any popsicles molds to make these. I adapted the recipe from The Coconut Mama, who uses raw honey for sweetness. You could use any berry here, and can go with frozen or fresh.

Vegan Berries & Cream Popsicles
adapted from The Coconut Mama

2 cups raspberries
1.5 cups coconut milk
1/2 tbs. vanilla extract
3 tbs. maple syrup, divided

Put berries in a blender and process until smooth. Add 1 tbs. maple syrup and blend again. In a bowl combine coconut milk, vanilla extract and remaining maple syrup.

Pour 1-2 tbs. of berry mixture into popsicle molds, then top with the same amount of the coconut milk mixture. Continue to alternate until the molds are filled. Allow to chill until firm.

Tuesday, August 19, 2014

Grain-Free Chicken Fajita Stuffed Peppers


I've used cauliflower rice in a lot of ways (jambalaya, "fried" rice, risotto and so on...) but never thought to use it in stuffed peppers. My family's trademark stuffed pepper recipe from my childhood incorporated rice, so I thought I'd try my hand at making a grain-free alternative.

I was super excited when I found a recipe for chicken fajita stuffed peppers on Holistically Engineered. It look easy and kid-friendly to boot.

The recipe was quite easy to throw together, but I struck out a little with the kids (well one of the two) only because I used a bit to much spice to season the stuffing. The caveman, however, gave this a 10 out of 10 stars as prepared (and insists that I make this again).

I did use raw cheddar to top off the peppers and think it would have been a little boring without it. If you do use the cheese, I highly recommend turning on the broiler for the last minute in the oven to really crisp up the tops.

Another option or addition might be some guacamole to serve alongside, or perhaps a little chunky salsa.


Grain-Free Chicken Fajita Stuffed Peppers
adapted from Holistically Engineered

2 chicken breasts, cooked and shredded
  • 1/2 a large yellow onion, chopped
  • 2 cups riced cauliflower
  • 2 tbs. fajita seasoning
  • 2/3 cup of water
  • 6 bell peppers
  • shredded raw cheddar (optional)

  • Preheat oven to 350.

  • Trim the tops off the peppers and remove the seeds. 

  • Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.

  • Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.

  • Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.

  • Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.