Chimichurri


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!).

Chimichurri

  • Servings: About 1 1/2 cups
  • Difficulty: easy
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INGREDIENTS

  • 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

DIRECTIONS

  1. In the bowl of a food processor, add all the ingredients except the olive oil.
  2. Pulse the ingredients just until it starts to come together.  Do not over-process, you don’t want a smoothie!
  3. Stream in the olive oil with it running on low.
  4. 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.

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Chorizo, Kale, and Sweet Potato Soup


The picture of this soup got more likes than 95% of the things I put on Instagram.  The picture was pretty but the taste of this soup was way better!   It’s got a slight kick from the chorizo, a creaminess from the coconut milk, and the perfect amount of bite with the kale and sweet potato.  This soup embodies comfort food.  And I love how easy it is to make!  I was hoping to have enough left for my lunch the next day but my family kept going back for more!  Then my daughter asked me to pack what was left in her thermos for lunch the next day so there went my lunch. But what mother would complain when their child asks for a healthy lunch?!  Certainly not this mom.


This recipe came about because I had purchased some chorizo and then couldn’t decide what I wanted to do with it one night.  Naturally I jumped on Pinterest and typed in “Paleo Chorizo”. I scrolled down a bit to see what caught my eye and BAM…soup!  Guys, I was in tears laughing so hard at this recipe post too.  I never even bothered to click on the original recipe because I just needed inspiration to make something.  The blog the pin lead me to is called Pintester and the woman is HILARIOUS!  Click here if you want to read the post that had myself, my husband and my best friend cracking up.  Which then lead to my best friend and I joking about one pot meals, crockpots and being lazy.  Just go read the post, you’ll laugh.

The fam had fresh Parmesan sprinkled on their soup!

Chorizo, Kale and Sweet Potato Soup

  • Servings: 4-6
  • Difficulty: easy
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Notes: This recipe could easily be made in a crock pot too, but I haven’t tried it yet.  If you do, be sure to come back and let me know in the comments!!  Make it in the same order you would for the stove.  Brown the meat, then add everything (minus the arrowroot starch, coconut milk, and Kale) to the crock pot and cook on low for a few hours.  Then about 15 minutes to a half hour before serving, whisk the arrowroot with the can of coconut milk and add that and the kale to the pot.  Stir well and cover to let it finish cooking.  


INGREDIENTS

  • 1 Lb. chorizo (look for one that is free of weird ingredients! and preferably pastured)
  • 2 1/2 cups sweet potatoes, diced (about 2 medium)
  • 1 medium bell pepper, diced (color of choice)
  • 1 medium red or yellow onion, diced
  • 2 Tb coconut oil or cooking fat of choice
  •  6 cups chicken bone broth or chicken broth
  • 1 can full fat coconut milk
  • 4 cups packed kale, chopped
  • 2 Tb arrowroot starch
  • 2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • sea salt and pepper to taste

DIRECTIONS

  1. In a stockpot, add the coconut oil, diced bell peppers, and chorizo.  Cook over medium/high heat, breaking up the meat until it is fully cooked.
  2. Add the sweet potatoes, broth, onion and garlic powder, salt and pepper.  Stir.
  3. Reduce heat to medium and cover.
  4. In a small bowl whisk the arrowroot starch and coconut milk until smooth.  Set aside.
  5. After about 10-15 minutes, add the kale and coconut milk to the soup. Stir gently every few minutes.
  6. Soup is ready when the kale has softened and sweet potatoes are fork tender.

*If you’re looking for something else to serve this with may I suggest my recipe for Bacon Wrapped Stuffed Dates!  They make a perfect appetizer and would pair well with this soup. Together they’d make for a great dinner party!

http://www.paleohope.com

Smokey Mango Basil Meatballs with Sweet Ginger Sauce


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

  • Servings: 6
  • Difficulty: easy
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Perfect meatballs for a dinner party or jazzing up a weeknight meal!

INGREDIENTS

Meatballs

  • 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

Sauce

  • 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

DIRECTIONS

  1. Preheat oven to 375*.  Prep everything according to ingredients list.
  2. In a large mixing bowl, using hands or a wooden spoon, combine all of the ingredients for the meatballs.
  3. Once fully combined, form into meatballs about the size of a heaping tablespoon.
  4. Place meatballs on two parchment or silpat lined baking sheets.
  5. Bake for 25-28 minutes or until thermometer reaches 160*.  Meatballs should be turning golden on the outside.
  6. 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.
  7. ENJOY!

http://www.paleohope.com

Pizza Meatloaf Muffins and Burgers


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

CUSTOMIZING

  • 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

  • Servings: 10-12
  • Difficulty: easy
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INGREDIENTS

  • 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)

DIRECTIONS

  1. Preheat oven to 375°.  Line 3 dozen muffin tins with paper liners or lightly grease. (I find lining them makes for easier cleanup).
  2. Prep all the veggies, pepperoni, and cheese.
  3. 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.
  4. In a large bowl, mix together all the ingredients using either your hands or a wooden spoon until evenly mixed.
  5. 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.
  6. 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.
  7. Allow to cool before freezing.

http://www.paleohope.com

Pizza Meatloaf Muffins served up with zucchini and roast potatoes