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  


  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)

This is the 3rd recipe in my Paleo Superbowl Recipe series – Super Spicy Paleo Chili.  I know there are a million other Paleo Chili recipes out there, so I’m sure this isn’t very original.  My rendition includes mushrooms and zucchini to substitute the beans.
I have to say “Super” Spicy, because:
a) it sounds more valley-girl, and 
b) I think I saw Semi-Primal Husband breath fire
c) It’s for the Superbowl
It might be because I ran out of chili powder and had to sub cayenne pepper.  The recipe I’m sharing doesn’t include the cayenne pepper so you might be OK.   I really liked the spiciness and I recommend eating with a glob of guacamole on top to balance out the spice.

Before I write the recipe, I have to confess that my pug Walter ate my recipe – I write down my quantities in a fury as I’m cooking on a scrap piece of paper.   Walter was not getting the attention he wanted and grabbed the paper off the table and swallowed it.  I’m doing this from memory but I’m pretty sure I’ve captured everything:

Ingredients (Serves 6-8)
– 2 Lbs Lean Ground Beef (or other ground meat)
– 1/2 lb stewing Veal (or stewing beef)
–  1/4 C olive oil
– 1 huge zucchini or 2 med size
– 3-4 cups of sliced mushrooms (i used button)
–  1 large red onion – chopped
– 6 cloves of garlic (about 2 Tbsp) – chopped
–  1 28oz can of chopped tomatoes (organic or w/out added stuff)
–  1 can of tomato paste
– 3-4 C Chicken stock
– 4 Tbsp chili powder (or to your spice tolerance level).  Try 3 and then add more if you like.  This is where I had to sub 2 Tbsp’s w/ Cayenne
– 1 Tbsp cumin
–  1 Tbsp pureed chipotle pepper (I found a mostly Paleo President’s Choice variation at Loblaws in the Mexican section)
– salt and pepper to taste


  1. Heat olive oil in a large pot and add meat.  Sprinkle with a bit of salt and pepper .  You want the veal to sear and brown on all sides.  At the same time you need to break up the ground meat to get it to brown too.
  2. Once meat has browned, remove and set aside in a bowl
  3. Add onions, garlic, chili powder and cumin to pot.  Saute for about 3-4 minutes or until onions have softened.
  4. Put the meat back in the pot and add all other ingredients.  Add the chicken stock last and try just using 3 cups, then add a 4 if needed.  You want to cover the veggies and meat, but not make it too soupy.  My chili came out a bit more watery than I would have preferred, so next time I would use less stock.
  5. Let it simmer for 45 minutes.
  6. Serve with a glob of guacamole or if you’re like my Semi-Primal Husband, some shredded cheese.

My Semi-Primal Husband gave the following testimonial, “Whoa, this is really spicy.  I like it, but i have to admit that I really miss the beans. This would be really good with your Notcho’s”  

Walter is on the left - sleepy after he ate the recipe. Vegas is on the right, she's dreaming of the day she'll get her paws on my beef.


My favourite cheat!

This is the second recipe in my Paleo Superbowl Recipe week.  The Paleo Diet does not allow sweet potatoes as part of your permissable foods….but The Paleo Diet for Athletes does.  Nice!  We’ll stick with that book for this post.  Sweet potatoes are have a high GI, so you do need to watch the quantity if your goal is weight loss.  I will often make this recipe as a side dish to my weekly Filet Mignon and I love it.  The mixture of sweet and spicy crisps them up and adds so much flavour – you will not miss the fried version.

Ingredients (serves 4)
– 2 large or 4 small sweet potatoes – peeled, ends trimmed and cut into fry shapes
– 2 Tbsp olive oil
– 1/2 tsp cayenne pepper
– 1/2 tsp chili powder
– 1/2 tsp or more cinnamon
– salt and pepper to taste 


  1. Pre-heat oven to 400
  2. While the oven is pre-heating, put your sweet potatoes in the microwave for about 7 minutes to start cooking them
  3. Once microwaved, line a baking sheet with tin foil and spread out sweet potatoes
  4. Drizzle the olive oil and sprinkle the spices over the sweet potatoes.  Mix around to spread evenly
  5. Roast in the oven for 20 minutes (if you didn’t microwave them, this will take about 40 minutes).  Flip them around to see if they are getting crisp.  Allow them to bake for another 5-10 minutes if they have not begun to crisp up.
  6. Turn the oven to Broil and let them broil (on the bottom rack away from the broiler) for about 5 minutes to get them to finish crisping.
  7. Enjoy!  ( i have to admit that these are really good dipped in tatziki – not paleo, but if you’re cheating then go for it!)