This is a super easy rub that spices up your boring steak.  I grilled up a big piece and ate it for breakfast all week…so yummy!  You end up with a sweet taste, but there is no sugar as per a typical jerk rub.

Ingredients (makes about 10 strips):
– 1 Lb flank steak
-½ Tbsp of: onion powder, garlic powder, allspice, coriander.
-1 Tbsp thyme
-1 tsp of: nutmeg, cinnamon, chili powder, cayenne pepper 
-3 Tbsp fresh lime juice 
-1 Tbsp olive oil 
-1 Tbsp tamari (wheat-free soy) 
-fresh ground pepper

Directions:

  1. Combine all ingredients except steak in a bowl and mix thoroughly 
  2. Rub onto flank steak and marinate in a sealed bag in the fridge for a few hours or overnight 
  3. Bring flank steak out of the fridge for 30  minutes before grilling 
  4. Grill on high heat for 2-3 min per side (depending on thickness and how rare you want it.  Recommended: Medium-Rare) 
  5. Remove from grill – Tent the meat under foil and let it rest for 5 minutes 
  6. Slice into thin pieces (slice against the grain of the meat) and serve.

The 2 main dishes for this Paleo Night were pretty heavy, so I wanted to include something lighter for an appetizer.  This salad is very colourful and refreshing.  It uses a Daikon radish (often called a Chinese radish), which is something I had never used before but will definitely use again in other salads.  

Ingredients (serves 4)
Dressing:

– 1/4 C rice wine vinegar
– 2 Tbsp fresh lime juice (about 2 limes)
– 1 Tbsp sesame oil
– 1/4 tsp cayenne pepper
– 1 1/2 Tbsp minced ginger

Salad:
– 1/3 red cabbage – shredded
– 1/3 Daikon radish – grated
– 1/2 carrot – grated 
– 1/2 red pepper – thinly sliced
– 1/2 orange pepper – thinly sliced
– 1/2 C fresh chopped cilantro

Directions:

  1. Prep veggies and combine in a large bowl.
  2. Prep dressing by mixing together ingredients.  
  3. Pour onto veggies and mix.   
  4. Enjoy!

This will keep in the fridge for a couple days so you can make a big batch and munch on it all week.

I often return to my own site to reference recipes and I found it annoying to have to scroll through posts or search out a specific post.  I figured it was time to have a Recipe Index page where I have links to every recipe I’ve posted.  When I get a chance, I’ll post some pictures to this page and maybe even Semi-Primal Husband’s testimonials.  For now, you can access the page and have a go-to-spot for Paleo deliciousness.

 

Photo courtesy of Sara Salahub http://www.sarasalahub.com

 

I have a bit of Ukrainian heritage and Semi-Primal Husband is 1/2 Hungarian, so we both grew up eating homemade cabbage rolls.  When I think of comfort food, it’s definitely one of the dishes that comes to mind.  The traditional cabbage roll uses rice as a filler, so I substituted ground cauliflower. This is actually really easy to make – the hardest part is getting the cabbage leaves off the cabbage in one piece.  

Ingredients (makes 10-12 cabbage rolls):
– 1 large head green cabbage 
– 1/2 head of cauliflower – ground up (use a food processor if you have one or chop finely and use your hands to shred it)
– 1 Lb ground pork (i also made a batch with ground beef which tasted just as good)
– 2 Tbsp white wine vinegar
– 1/2 onion – chopped
– 3 garlic cloves – minced (about 2 Tbsp)
– 1 Tbsp flat leaf parsley – chopped
–  1 egg
– 725mL crushed tomatoes (~3 cups or 3/4 litre)
– 1/2 small can of tomato paste
– lots of fresh ground black pepper
–  2 Tbsp of olive oil

Directions:

  1. There are a few different ways to remove the leaves from the head of cabbage – I used this link to determine my weapon of choice.  I went with the microwave method: Cut 1 inch off the end (or you can remove the core like the picture in the link) of the cabbage.  Put it core side down in a microwave safe dish filled about 2 inches with water.  Microwave for 12 minutes.  Carefully remove, drain and start running under cold water.  Pull off the top couple leaves and put them aside to dry (you’ll need these later).  Start carefully peeling off the other leaves and set aside.  You may need to cut off more of the bottom once you get closer to the middle.  Let the leaves dry while you work on the other stuff.
  2. Pre-heat oven to 350
  3. In a small pot, put 1 Tbsp of olive oil.  Add 1 Tbsp of the minced garlic and saute for about 1 min.
  4. Add the crushed tomatoes and some ground pepper stir.  Bring to a simmer.
  5. Add the white wine vinegar and stir.  Let it simmer for about 5 more minutes.  This is your sauce.  Set it aside.
  6. In a large skillet, add 1 Tbsp of olive oil.  Add the onion and remaining garlic (1 Tbsp) and saute until soft.  
  7. Add the tomato paste, parsley and 1/4 cup of the sauce that you already made.  Stir and let it heat up for about 2 min.  Set it aside – this is for the cabbage roll filling.
  8. In a large bowl, combine the ground pork, egg, tomato/onion filling,  cauliflower and more ground pepper.  Mix together thoroughly with your hands.
  9. Line a large casserole dish with the couple larger outer cabbage leaves that you set aside. This will insulate your cabbage rolls when cooking and prevent them from burning.
  10. Take 1 of the other cabbage leaves and lay it down flat.  Make a slim cut to remove the center vein of the cabbage leaf – this will make it easier to roll and get rid of the tough part.  
  11. Add 1/2 cup of the meat filling to the center of the cabbage leaf. Starting at the stem end,  begin to roll while tucking in both sides.  Place it in the casserole dish seam-side down.
  12. Repeat with the other cabbage leaves – you should end up with about 10-12 rolls
  13. Pour the tomato sauce over top of your cabbage rolls and bake in the oven for 1 hour.
  14. Enjoy!

My Semi-Primal Husband provided the following testimonial, “WOW, these are so good.  Really really good.  This and the lasagna are my 2 new favourites.”

 

Slider on Portobello and Slider on Lettuce

This is the 4th and final recipe in my Paleo Superbowl Recipe week – Southwestern Paleo Sliders!  I have to say that I saved the best for last….these are SO GOOD.  The secret ingredient is a Chorizo sausage (wheat-free, dairy-free).  Semi-Primal Husband was skeptical about my idea to use this, but he ended up loving them and provided the following testimonial, “I was skeptical about the chorizo, but it works really well.  These are so good.  One of my new favourites.”  I served them up 2 ways – 1 on a roasted Portobello cap, and the other on a lettuce leaf.  We both agreed the lettuce leaf was better – it complimented the spice in the burger.  I sautéed some mushrooms, red peppers and onions in olive oil to put on top.  These also taste amazing with guacamole. 

Ingredients (makes 12 mini burgers)
– 1 lb of lean ground meat (I used Venison – choose something lean)
– 1 Chorizo Sausage (wheat-free, dairy-free) – if you live in Toronto, you can find them at The Healthy Butcher .  You could probably use some bacon to substitute or omit completely.
–  1/4 onion – minced
– 1 jalapeno – minced/finely chopped
–  2 tsp minced garlic
– 1 tsp Dijon mustard
– 1 tsp paprika
– 1 tsp cumin
– 1/4 tsp cayenne pepper
– 1/4 tsp chili powder
– 1/4 tsp pureed chipotle pepper (optional)
– 1 egg 
– 6 Tbsp olive oil (for the skillet)
– 1 Head of iceberg lettuce – leaves separated and washed in cold water  

Directions

  1. In a large bowl, remove the chorizo from its casing.  Add all other ingredients (except olive oil) and mix together well – use your hands.
  2. Take small handfuls of the meat and shape into 12 mini burgers.  Set aside on a piece of wax paper or plate for frying.
  3. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through).  Repeat with 2 other batches.  If you have a large skillet, then do more at once!
  4. Serve on lettuce or roasted portabello cap with yer fixins!
  5. Enjoy!

 

Frying away...mmmmm

Roasted Portobello (roast at 400 in oven for about 20-25 min)

The Challenge:  Come up with some Paleo Superbowl Food.  That is what I’m going to be posting this week.  These recipes will be Paleo-ized versions of munchies.  Although they use Paleo ingredients, these are not recommended for weight loss or everyday consumption, but they will definitely be healthier than typical bar food.  The first recipe in this series in my attempt at Nachos.   I say attempt because these aren’t perfect and I lost about 1/2 the batch because they stuck to the wax paper or fell apart.  But the ones that turned out were pretty good and satisfying!

Ingredients (serves 3)
– 1/2 Cup flax seeds (soak them overnight in 1 cup of water)
– 1/4 Cup almond flour
– 1 Egg
– 1 Tbsp minced garlic
– 1 Tbsp tomato paste (organic)
– 1/2 jalapeno pepper (i would recommend using a whole pepper  – these were not spicy enough for me) – seeds removed, sliced
– 1/2 tsp chili powder (I would probably use more next time – maybe 3/4 tsp or 1 tsp)
– 1/2 tsp onion powder 
– 1/2 tsp sea salt

Directions

  1.  Make sure you’ve soaked the flax seeds as per ingredients
  2. Pre-heat oven to 350
  3. Put all ingredients into a food processor and mix until it is blended well 
  4. Thoroughly cover a baking sheet lined with wax paper with Non-Stick Spray (i know, not Paleo).  I say thoroughly, because this is how I lost 1/2 the batch.  
  5. Evenly spread nacho mixture on wax paper to create a thin layer (about 1/8 inch thick)
  6. Bake for 10 minutes.  Remove from the oven and cut into triangle nacho shapes.  Put back in the oven for 5-10 more minutes or until they are mostly crispy.
  7. Remove and immediately get them off the wax paper to cool.
  8. Serve with Salsa and/or Guacamole (make your own or use a store-bought mix that doesn’t contain any additives – organic ones usually don’t contain any non-paleo stuff)

My Semi-Primal Husband often eats real nachos, so I wasn’t expecting him to like these.  He gave the following testimonial, “These are pretty good.  I actually like them plain.”  Not bad!!

Pre-baking

 

Photo Courtesy of Sara Salahub http://www.sarasalahub.com/

 

Here is another appetizer that could be eaten as a main dish.  Elk or Venison are a wonderful alternative to Beef.  They are a much leaner source of protein and have a greater protein-to-fat ratio compared to boneless-skinless chicken breasts.  You can find Elk or Venison at specialty butcher shops – I get mine from The Healthy Butcher.

Sauce (This recipe is from Son of Grok – SoG Zesty BBQ Sauce) –  It’s a great recipe because you can modify the consistency with the texture of your onion/garlic and the amount of stock that you add.  I made this one more smooth by mincing the garlic and onion and adding more stock.  Here is the formula I used:

Ingredients (Makes about 4 Cups)
– 1 6oz can tomato paste (preferable organic)
– 2 Cups beef stock
– 3 Cloves Garlic – minced
– .5 of an onion – minced
– 2 tablespoons Dijon mustard (i used a spicy garlic dijon that added a bit of a kick)
– 2 tablespoons apple cider vinegar
– 1 tablespoon Extra Virgin Olive Oil (EVOO)
– 1 teaspoon sea salt
– 2 tablespoons chili powder 
– 1 sprinkle of cinnamon (1 tsp)

Directions

  1. Combine all ingredients in a saucepan.  Stir together well.
  2. Bring it to a simmer and let it sit for 20-30 minutes.  Stirring occasionally.
  3. Easy!

Mini-Elk Meatballs (makes about 18 -24 meatballs)
Ingredients

– 1.5 Lb of Ground Elk or Venison
– 1 onion – minced (almost pureed – you don’t want chunks because otherwise the meatballs will fall apart) 
– 1 Tbsp minced garlic
– 1/4 C chopped parsley
– 2 tsp tomato paste
– 1 Egg
– 1/4 C almond flour
– 1 tsp ground red chili’s to spice it up
– salt & pepper to taste
– 2-3 Tbsp olive oil (to use in the pan) 

Directions

  1. In a large bowl, mix together all ingredients (except olive oil).  Mixing by hand works best.
  2. In a large non-stick skillet, heat olive oil – enough to thoroughly cover the pan
  3. Use a Tbsp to scoop out meat and roll into a meatball.  Repeat.  Place them in the pan.  Cook for about 3-4 minutes.
  4. Gentley (I repeat…GENTLEY – these guys are fragile)  flip the meatballs to cook the other sides.  In total, they take about 8 minutes to cook around (depending on their size).  You can get a feeling for when they are done cooking by pressing down on them to see if they’ve firmed up.  
  5. If you’re doing multiple batches, add more olive oil to the pan in between batches.
  6. Pour some of the Sauce on top of the meatballs and serve.