Posts Tagged ‘supper’

20130817-142128.jpg

I always hear of people using a portobello mushroom as a vegetarian burger patty. It only seems appropriate to try it as the bun with a beef burger! Paleo style.

I also figured that adding homemade guacamole and nitrate free bacon would make it double awesome, and I was right.

I’ll give the ingredients for 1 burger so multiply as you wish!

Ingredients:

2 portobello mushrooms, stems removed
1 all natural gluten free beef burger patty
2-3 slices tomato
2-3 slices nitrate free bacon, cooked
A healthy serving of homemade guacamole
a few rings of sliced red onion

Instructions:

BBQ both the portobello mushrooms (with stems removed) face down, as well as the burger patty. I found they take about the same amount of time, but keep an eye on the mushrooms and take them off when they suit your liking.

While those are on the BBQ, fry the bacon, prepare the homemade guacamole and slice the tomato and red onion.

Pile your mushroom high with your burger patty, bacon, sliced tomato, guacamole and red onion. Top with the other mushroom. Eat it like a regular burger, if you can fit it in your mouth!

You could try this with any other paleo friendly toppings too.

Advertisements

seaksalad

Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


Ingredients: 

3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced

Directions:

Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


Ingredients:

1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste

Directions:

Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!

20130224-110944.jpg

This recipe is similar to another one on my site (paleo beef stew), but this one I made with moose meat, and switched up some of the ingredients/flavourings. You could also use beef or other wild game like caribou, deer or bison.

Ingredients:

1 moose roast (roughly 3 lbs)
4 cups beef or moose stock
2-3 small or 1 huge sweet potato
4 large carrots
1 large white onion
6 garlic cloves
3-4 tbsp butter (ghee or coconut oil would work too!)
1 tbsp coconut flour
1 tsp raw apple cider vinegar
1 tbsp unpasteurized honey
2 bay leaves
1-2 tsp thyme
1-2 tsp parsley

Directions:

The first thing you should do is thaw a moose roast (about 3 lbs) and roast it in 3 cups of water (to make the stock) at 325 F for roughly 1.5 hours. Set your roast drippings aside (should make about 4 cups).

Then peel, chop and mince your sweet potato, carrots, onion and garlic.

In a large pot on low, add butter, onions and garlic. Fry for a couple minutes until they start to brown. Add stock from roast.

Turn the heat up to medium-high and add sweet potato and carrots. You can also add all remaining ingredients now.

Simmer until everything starts to soften up. Remove from heat and serve.

This dish is great for lunches, and freezes well.

20130217-113049.jpg

You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.

Ingredients:

2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos

Directions:

Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.

20130214-195655.jpg

I took inspiration from a couple different recipes I found online to come up with this one. And of course, I had to add bacon to the mix!

This one makes a good breakfast food, especially when you are avoiding nuts and eggs like I have been for the last week.

Ingredients

1 1/2 lbs ground pork
6 pieces of bacon
1/4 cup sweet white onion
2 garlic cloves
1/4 cup good quality maple syrup
Salt

Directions:

Fry bacon until crisp, dry with paper towel, crumble and set aside. Keep some bacon grease to fry the sausage in. Chop onions and garlic finely.

In a large bowl combine ground pork, crumbled bacon, onion, garlic, maple syrup and salt. You might have to get in there and mix it up with your hands!

Form into whatever shape you like (I made mine into little patties) and fry on low – medium until cooked through. Flip part way through.

I drizzled a bit of maple syrup on top before I ate it. Mmmm mmm!

20130209-140743.jpg

This one is really quick and easy to make if you have the tomato basil sauce prepared ahead of time. I really enjoyed this one on top of spaghetti squash, but you could try it with any paleo friendly pasta substitute!

Ingredients::

6 chicken thighs
8 pieces bacon
1/2 batch Tomato Basil Sauce
1 spaghetti squash or other grain free pasta substitute

Directions:

Ahead of time, prepare the tomato basil sauce.

Bake your chicken in the oven until cooked through. Cut cooked chicken into small bite size pieces.

Steam your spaghetti squash until done.

Fry bacon until crispy and crumble.

In a large pan, bring all ingredients (except for spaghetti sauce) to a boil. Remove from heat and serve on top of spaghetti squash or grain free pasta substitute of your choice.

20130120-095033.jpg

For this recipe, I took inspiration from other recipes I found online and then made it my own. You may be surprised at the ingredients because a couple of them are not typical for cabbage roll recipes. But let me tell you, it’s damn good!

I used wild moose meat from the Yukon! You could also use bison or grass fed beef.

Ingredients:

1 – 1 1/2 lbs wild moose meat
1 1/2 cups chopped white onion
1/2 cup finely diced water chestnuts
1/4 cup water or broth (broth must be paleo friendly – gluten, sugar and soy free)
8 pieces of cooked and crumbled bacon (as natural as you can find)
2 eggs (organic)
Salt and pepper
1/2 batch of Paleo Tomato Basil Sauce

Directions:

Fry bacon, crumble and set aside. Boil cabbage in water for a few minutes until the leaves start falling off. Take out of water and let cool and dry.

In large bowl, mix raw meat, chopped onion, diced water chestnuts, water or broth, eggs, crumbled bacon and salt and pepper.

Once cabbage has cooled, leaves should come off easily. Pull apart and fill each leaf with meat mixture. Roll and place in slow cooker.

Once the bottom of the slow cooker is lined with cabbage rolls, top with tomato sauce and repeat. You will end up with roughly 3-4 layers depending how big your rolls are.

Cook on low for at least 9 hours and up to 12 hours. Check after 9 hours to see if meat is still pink on the inside. Mine took roughly 12 hours, but it will depend on how big your rolls are and how good your slow cooker is! (mines crap)

Let cool and store in fridge or freezer. Makes roughly 4-5 servings! Great for lunches or meals on the go.

You will probably have leftover cabbage, which you can use for my bacon fried cabbage and onions recipe!

20130120-095051.jpg

20130120-095103.jpg