Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
Halloween is right around the corner, but I’m in la-la land hoping that it’s still summertime. Luckily my best friend has it together and told me to get a Halloween recipe up on the blog. So you can all thank her for this recipe!
This recipe isn’t Paleo because the gluten free flour blend I use has some grains in it, but we (my family) tolerate it well! My suggestion if you want to make it strict Paleo is to try using Cassava flour in place of the blend.
AppleGate hot dogs are my favorite! They have such a great flavor and I can feel good about feeding them to my family because they are grass-fed beef and no nasty crap like sodium nitrate, msg, corn syrup, etc. Trader Joe’s also sells hot dogs that fit this same criteria, and they are a little cheaper!
Feel free to use the dough to wrap something else besides hot dogs if they aren’t your jam. I used the rest of the dough to wrap two zucchini, sliced into wedges! Sausages would be great also! Just be sure that whatever you use will cook in the same amount of time as the dough. For instance, a carrot would still be crunchy and your dough would burn.
Mummified Hot Dogs ~ Gluten Free!
*Notes: I used Namaste Gluten Free Flour Blend. They eyes were made with a tiny piece of Daiya Dairy Free Cheese. You could use a tiny piece of any type of cheese.
- 2 cups gluten free flour blend, plus more for rolling the dough
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup + 3 Tb spectrum palm shortening (can use cold butter)
- 1 egg
- 3/4 cup unsweetened almond milk
- 12 hot dogs
- Preheat oven to 425°.
- In a large bowl whisk together the flour, baking powder, salt and seasonings.
- Using a pastry cutter or a large fork, cut in the palm shortening until the mixture resembles course crumbs.
- Make a well in the flour mixture. Crack the egg in the center and add the milk. Whisk the egg and milk together in the center.
- Use a fork or spatula to stir the flour mixture in with the milk mixture until it comes together.
- Sprinkle the counter with more flour and gently roll out the dough into a rectangle about 12″x 8″ and ¼” thickness.
- Use a pizza cutter to cut long strips about ¼” wide
- Gently wrap the strips around the hot dog crossing around on some spots and leaving a space at the top for a face.
- Place on a parchment lined cookie sheet and spray with cooking spray (I use coconut or avocado oil spray).
- Bake for 20 minutes. Remove and gently place tiny pieces of cheese in the open space for the face.
It’s Monday, therefore I am going to keep this simple and just give you the recipe! Mostly because my hubs and I started watching the new X-Men movie last night and I can’t wait to finish it.
I was trying to come up with something for dinner and saw a bunch of my favorite foods in the fridge…mango, fresh basil, red bell pepper, and grass-fed ground beef. At first I was hesitant to combine them but I’m so glad I did! These turned out really good! Once again, I ran some over to my neighbor to taste test for me and he loved them. FYI, my neighbor is also my brother-in-law. He too has celiac so I quite often share some of my new recipe creations with him. I should also mention that both of my girls LOVED these and asked me to pack them for their lunch tomorrow. #winning!
Smokey Mango Basil Meatballs With Sweet Ginger Sauce
Perfect meatballs for a dinner party or jazzing up a weeknight meal!
- 2 pounds grass-fed ground beef (pork, bison, etc)
- 1/2 cup fresh basil, packed and cut into a chiffonade (or chopped small)
- 1/2 of a sweet onion, diced small
- 1/2 of a red bell pepper, diced small
- 1/2 of a mango, reserve the other half for the sauce
- 5 cloves garlic, minced
- 1 large, pastured egg
- 1 Tb + 1 tsp Smoked Paprika (aka Spanish Paprika)
- 2 1/2 tsp dried ginger
- 1 1/2 tsp smoked sea salt (I buy mine in bulk from Whole Foods)
- 1 tsp black pepper
- 1/2 of an avocado
- 1/2 of a mango
- 1/4 cup + 1 Tb coconut milk (may need more for thinning)
- 1 1/2 tsp dried ginger
- 3/4 tsp garlic powder
- 2 pinches sea salt
- pinch black pepper
- Preheat oven to 375*. Prep everything according to ingredients list.
- In a large mixing bowl, using hands or a wooden spoon, combine all of the ingredients for the meatballs.
- Once fully combined, form into meatballs about the size of a heaping tablespoon.
- Place meatballs on two parchment or silpat lined baking sheets.
- Bake for 25-28 minutes or until thermometer reaches 160*. Meatballs should be turning golden on the outside.
- While meatballs are baking make the sauce by adding all ingredients into a small food processor, or ninja bullet and combine until smooth. Place in refrigerator until ready to serve.
What an insanely nonstop, fun, summer it has been! School is about to start again and with that comes all the after school activities too. Which means there will be nights I won’t have much time to make dinner. Drive thru’s just ain’t happening so I’ve been working on prepping and freezing dinners. These little meatloaf muffins are perfect for that! Plus they are super kid friendly!
This recipe is easily doubled or tripled so you can make as much or as little as you want. I intentionally created this to have some for dinner that night then freeze the rest. It’s a customizable recipe too!
Paleo Pizza Burgers
- Use any ground meat you’d like! I used grass-fed beef, but you can easily swap it out for turkey, bison, pork, venison, or a combo.
- Can’t have dairy? No problem! Leave it out. I can’t have it either and I found these delicious without it! You can also use Daiya “cheese” which is made from Tapioca (though not strict paleo).
- Pump up the veggie factor and add in any diced veggies that float your boat. Next time I’m going to add some diced up mushrooms with the peppers and onions.
- I used almond flour but if nuts are a no-no for you then try some gluten free breadcrumbs and increase to a full cup.
- If you don’t want mini muffins just make three full loaves. You could also freeze the loaves cut in slices for easier reheating.
- You can easily divide this recipe if you only want to make one pound of meat.
- My biggest tip is to make sure that the texture isn’t too wet or it will fall apart and be mushy. Yuck.
Paleo Pizza Meatloaf Muffins
- 3 lbs ground beef
- 3 eggs
- 1 cup pizza sauce
- 2 Tb cooking fat of choice (I used bacon fat)
- 2 bell peppers, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 oz pepperoni, cut into small pieces or pulse in a food processor
- 3/4 cup almond flour
- 2 1/2 Tb Italian seasoning
- 1 1/2 Tb dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- *optional* 1 cup grated, raw cheddar cheese (or use any variety cheese you like)
- Preheat oven to 375°. Line 3 dozen muffin tins with paper liners or lightly grease. (I find lining them makes for easier cleanup).
- Prep all the veggies, pepperoni, and cheese.
- In a medium skillet, sauté bell peppers and onions until they become soft and onions are translucent. Add the garlic and continue to cook for one more minute. Remove from heat.
- In a large bowl, mix together all the ingredients using either your hands or a wooden spoon until evenly mixed.
- Divide meatloaf mixture between the muffin tins. Alternatively, you could make pizza burgers instead of meatloaf muffins. I find that burgers cooked the best when baked in the oven and not fried in pan or grilled. The pizza sauce burns when fried and they will fall apart on a grill.
- Bake the mini muffins and burgers for about 20 minutes or until internal temp reaches 180°. Every oven is different so set your timer and check them.
- Allow to cool before freezing.
Pizza Meatloaf Muffins served up with zucchini and roast potatoes