Category Archives: Pork, Lamb, Game

Paleo Pulled Pork Stuffed Squash

Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com

Paleo Pulled Pork Stuffed Squash doubles as a hearty fall dinner or a great game day appetizer. It takes a little advance planning because the pork gets the low and slow treatment in the slow cooker, but the meat can be made a day ahead of time and reheated after the squash is roasted. Or, just make the meat itself! There are tons of options here. If you omit the honey, this recipe is Whole30-friendly and just as tasty.

Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com

Delicata squash are cylindrical and generally smaller than a butternut. You’ll recognize them by their yellow skin with long green stripes. The skin is thin and edible, the flesh creamy and a bit sweet. You can even experiment with different types of squash if you can’t find delicata—acorn would work well—but instead of four, you’ll probably only need two. I slice the squash boats in halves or thirds for appetizer portions or keep them whole for dinner. Serve with a side salad or some roasted veggies for a complete meal.

Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com

If you’re ever interested in checking out the pastured pork from 5280 Meat in Colorado, my readers get 10% off any order with the code SEPaleo.

Paleo Pulled Pork Stuffed Squash

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Serves 4 to 6

Ingredients

  • 3 lb (1361 g) pork shoulder or pork butt
  • 2 tsp (10 g) fine sea salt
  • 1/4 cup (60 mL) stone ground mustard, divided in half
  • 1 tbsp (15 mL) raw honey (omit for Whole30)
  • 1/4 tsp cayenne pepper
  • 4 small delicata squash, halved and seeded
  • 2 tbsp (15 mL) melted fat or oil of choice
  • Sea salt and black pepper, to taste
  • Chopped parsley, for garnish

Directions

  1. You'll make this recipe in two parts. First, make the pulled pork because it needs 8 hours in the slow cooker. Overnight works really well.
  2. Place the pork shoulder in the slow cooker, then rub all over with the salt and half the mustard (about 2 tablespoons / 30 mL). Cover and cook on low for 8 hours. Remove the meat, place in a bowl and shred with two forks. (The cooking liquid can get quite salty which is why I don't shred it in the slow cooker itself.) Mix in the other half of the mustard, the honey and the cayenne pepper.
  3. About 45 minutes before you want to serve the food, get the squash roasting in the oven. This can be done ahead of time, too, and then everything can be reheated.
  4. Preheat the oven to 400F (204C). Line a baking sheet with parchment or foil. Arrange the squash halves on the sheet with the empty boat side facing up, and drizzle with the melted fat or oil. Sprinkle with some salt and pepper, then roast for about 30-40 minutes or until the squash is tender and starting to lightly brown.

Notes

If you're doing Whole30, check labels on the mustard and omit the honey.

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Paleo Slow Cooker Lamb Roast with Root Veggies

Paleo Slow Cooker Lamb Roast with Root Veggies

With fall weather starting to settle in, my mind naturally drifts to hearty roasts, soups, and stews. I’m a big fan of the slow cooker for this job, as the meal practically cooks itself once you’ve added the ingredients. Searing off the meat before you add it is an extra step that’s well worth the time because it helps to develop an extra layer of delicious flavor.

I got my lamb roast from 5280 Meat, a family-owned Colorado company that raises grass-fed, pastured animals. Normally, I’m not a fan of how lamb can be gamey, but this roast was mild and fall-apart tender. If you order from 5280 Meat, use the code “SEPaleo” when you check out and receive 10% off!

Paleo Slow Cooker Lamb Roast with Root Veggies

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: Serves 3 to 4

Ingredients

  • 3 to 4 lb (1361 to 1814 g) boneless lamb leg roast
  • Couple generous pinches each sea salt and pepper
  • 1 tbsp (15 mL) ghee
  • 1/2 cup (118 mL) chicken broth
  • 6 cloves garlic, finely chopped
  • 2 to 3 sprigs rosemary, chopped
  • 2 to 3 sprigs thyme, stripped off stalk
  • 1/3 cup (77 mL) stone ground mustard
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 Yukon gold potatoes, peeled and chopped*
  • 1 small rutabaga, peeled and chopped
  • 1/2 tsp (2.5 g) sea salt
  • 1/4 tsp (1 g) black pepper

Directions

  1. First, you're going to sear the lamb roast to develop a nice golden crust. That's where the flavor really shines. To do that, dry the lamb very well with paper towel and season with a couple generous pinches of salt and pepper. Heat a cast iron skillet over high heat, then add the ghee. You want the pan smoking hot. If not, the meat will steam instead of sear. Try for 3 to 4 minutes a side until you get most of the roast seared. Remove the meat from the pan (I put it on a plate), then reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
  2. Place the roast in the slow cooker.
  3. In a small bowl, mix the garlic, rosemary, thyme and mustard. Pour it on top of the lamb and use your hands to coat the meat with the mixture.
  4. Toss the chopped root veggies (carrots, parsnips, potato and rutabaga) with salt and pepper, and arrange them around the meat. Pour the chicken broth from when you deglazed the pan on top of the veggies.
  5. Cook on low for 8 to 10 hours.
  6. Serve with a green salad or veggie of your choice for a complete meal.

Notes

*substitute with sweet potatoes if you do not eat white potatoes

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Paleo Slow Cooker Lamb Roast with Root Veggies

What’s your favorite fall slow cooker recipe?

Pork Chile Verde—Paleo & Whole30

Pork Chili Verde—Paleo & Whole30 | stupideasypaleo.com Pork Chile Verde is a classic, flavorful recipe that’s Paleo and Whole30-friendly. Instead of the usual jalapeño peppers, I used some Hatch chiles. They’re in season right now at the end of August, and their mild heat really rounds out the base of flavors from the onion, garlic and tomatillos. If you can’t find fresh Hatch chiles, you can often find them canned in the ethnic foods section of the market.

Probably my favorite thing about this Pork Chile Verde recipe is that it’s affordable. Pork shoulder is inexpensive, but the meat can be tough, so simmering it for a couple hours makes it melt-in-your-mouth tender. If you have leftovers, try reheating the meat and sauce, then dropping a couple eggs into the pan and putting a lid on it until the eggs are poached through. It’s a fantastic breakfast, and so delicious. Serve with some cauliflower rice and my Simple Paleo Tortillas for a complete meal.

Pork Chile Verde—Paleo & Whole30

Rating: 51

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Yield: 2 to 3 servings

Ingredients

  • 2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
  • 1 tsp (5 g) sea salt
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) ground coriander
  • 1/2 tsp (1 g) black pepper
  • 1 tbsp (15 mL) ghee
  • 1/2 large onion, diced
  • 3 Hatch green chiles* (6 oz / 171 g), seeded and diced
  • 3/4 lb (340 g) tomatillos, husk removed and diced
  • 4 cloves garlic, finely chopped
  • 2 c (473 mL) chicken broth
  • Large handful of fresh cilantro for garnish
  • *If you can't find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)

Directions

  1. Trim the fat off the pork, and cut it into 1 inch (2.5 centimeter) chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
  2. Heat a large, deep-sided skillet over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You're just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
  3. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
  4. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender.
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Change It Up

  • Double the recipe, and freeze the leftovers.
  • I haven’t tried this recipe in the slow cooker yet, but I suspect it would come out well if cooked on low for about 5 hours. I’d still brown the meat and onion / peppers before throwing everything in the slow cookers.

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Pork Chili Verde—Paleo & Whole30 | stupideasypaleo.com

Have a question? Leave it in the comments below!

August Giveaway: $100 Gift Certificate for 5280 Beef

August Giveaway—$100 Gift Certificate for 5280 Beef | stupideasypaleo.com

August’s giveaway is gift certificate worth $100 for 5280 Beef!

When a box with a handwritten #meatgram hashtag shows up at your doorstep, you tend to take notice!

I’m so excited to offer up a $100 gift certificate for 5280 Beef for the August giveaway. I first learned about them when I saw them on Instagram. In a very short time, they’ve become an integral part of the Paleo / real food community because, simply put, the quality of their grass-fed beef and pasture-raised pork (and soon to come, grass-fed lamb) is top-notch. Couple that with excellent customer service and the personal touches of a family run business, and you’ve got an unbeatable combination.

A little bit about 5280 Beef…

I sat down recently and interviewed Rachel and Ty Gates, 5280 Beef’s masterminds. They, along with Ty’s dad and brother, are responsible for everything that goes into running their Colorado ranch where the animals are raised. Ty recognized the growing demand for better-quality meat, and their family moved back to Meeker, CO to start 5280 Beef.

Says Rachel, “Ultimately, we wanted to offer customers meat products that were clean—meaning free of added growth hormones, steroids and antibiotics that are pumped into the animal’s feed. We are ultimately taking the large commercialization of animals and their meat, out of our equation. ” 

August Giveaway—$100 Gift Certificate for 5280 Beef | stupideasypaleo.com

5280 Beef’s cows (those are actually them in the picture above) are grass-fed which results in better quality meat—specifically an higher amount of anti-inflammatory Omega-3 fatty acids and more conjugated linoleic acid (CLA), an important antioxidant—compared to feedlot, grain-fed animals. Because the cows eat grass, their natural food source, the result is not only healthier meet, but a happier, more ethically-raised animal.

Rachel notes, “…we wanted to raise animals in a conscious, humane environment—low stress, no feedlots or small cages, having the processing be done swiftly and humanely in a family-owned local USDA inspected facility. Each animal is treated with love and care and not taken for granted. These animals make the ultimate sacrifice so we can eat & nourish our bodies and with that, we owe them the utmost respect.”

The Gates family, though they’re relative newcomers to the Paleo community, have experienced firsthand why the movement toward real food is so powerful. Rachel adds, “There is a…demand from consumers to know more about their food and even more importantly, what makes up the ingredients in the foods we eat.”

I’ve cooked my way through several cuts of beef and pork from 5280 Beef (I even made jerky for my cookbook with one of their gorgeous rump roast…best jerky ever), and it’s absolutely delicious.

The winner will receive a gift certificate for $100 for any products from the 5280 Beef online store that (s)he chooses.

The giveaway has now ended. Congratulations to Amanda S., a**************1@gmail.com!

To enter for a chance to win a $100 Gift Certificate for 5280 Beef!

#1 Use the Rafflecopter widget below to finalize your entry and unlock other bonus entries! (This is how the winner will be drawn, so don’t skip this step!)

#2 Check out 5280 Beef’s products, and leave a comment telling us one thing from their store you’re most excited to try.

Enter here:

a Rafflecopter giveaway

The contest ends August 31, 2014 at 11:59 p.m. PST, and the winner will be announced here on the blog by September 2, 2014. Be sure to check back to see if you won!

The winner will be emailed and will have 48 hours to confirm back with his or her full name, address, and phone number (for shipping purposes) to claim the prize. Open to readers worldwide. If someone outside the US wins, a gift certificate to Amazon.com for $100 will be provided instead due to shipping costs.

Connect with 5280 Beef on social media: Instagram (they share TONS of recipe inspiration), Facebook, Pinterest and Twitter.

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August Giveaway—$100 Gift Certificate for 5280 Beef | stupideasypaleo.com

Remember to comment below with which product—beef, pork or lamb—you’d be most excited to try!

(Image credits: 5280 Beef)

Paleo Avocado Bacon Sliders

Paleo Avocado Bacon Sliders | stupideasypaleo.com

Steph’s note: Please welcome my guest blogger Ashley from Livin Paleo! I first learned of Ashley through her Instagram account where I saw her throwing around heavy barbells, so needless to say, she became an instant girl crush. She’s a CrossFit badass—competing in the NorCal Regionals soon—and a whiz in the Paleo kitchen, coming up with all sorts of simple but really tasty eats to fuel her endeavors. Definitely check out her blog for lots of awesome gluten free bites. Take it away, Ashley!

Serves: 6      Prep Time: 15 min      Cook Time: 30 min

Ingredients for Paleo Avocado Bacon Sliders

  • 1 large sweet potato
  • 1 pound (454 grams) ground beef
  • 2 garlic cloves, minced
  • 1/2 teaspoon (2.5 grams) salt 
  • 1/4 teaspoon (0.5 grams) black pepper
  • 1/4 pound (115 grams) bacon
  • 1 red bell pepper, sliced
  • 1/2 onion, chopped
  • 1 avocado
  • 1/2 tablespoon (22 mL) lime juice
  • Olive oil or fat of choice for cooking
  • 1/2 head romaine lettuce

Directions for Paleo Avocado Bacon Sliders

  1. Preheat the oven to 400°F (204°C).
  2. Wash the sweet potato and cut into 1/2 inch (1.27 cm) slices.
  3. Line two baking sheets with foil or parchment paper, lightly coat one with olive oil or fat of choice and lay out the sweet potato slices. You will need 12 slices. Lay out the bacon on the other sheet.
  4. Bake both for 20−25 minutes. Flip the bacon and sweet potatoes halfway through. While the sweet potatoes and bacon cook prepare the burgers, bell pepper and onions, and smash the avocado.
  5. In a medium bowl combine the ground beef, minced garlic, salt and pepper and form into six patties.
  6. Heat olive oil or fat of choice in a large skillet over medium heat and add the patties. Cook for about 5 minutes on each side.
  7. Heat olive oil or fat of choice in a separate small skillet over medium heat and cook the bell pepper and onions until soft and slightly charred.
  8. In a medium bowl smash together the avocado and lime juice. Add salt and pepper to taste.
  9. Assemble each slider by topping a sweet potato slice with lettuce, a burger patty, bacon, smashed avocado, bell pepper and onions and another sweet potato slice.

You can connect with Ashley via social media here: blog, Twitter, Instagram, Facebook and Pinterest.

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Paleo Avocado Bacon Sliders | stupideasypaleo.com

Questions for Ashley? Leave them in the comments below!

Bacon Love Fest: 35 Porktastic Paleo Recipes

Bacon Love Fest: 35 Portktastic Paleo Recipes

This Valentine’s Day, show a little love with everyone’s favorite Paleo treat-meat, bacon. Instead of putting together a collection of traditional chocolatey desserts, I thought I’d compile some of the most nom-worthy bacon recipes from some of my favorite Paleo bloggers.

Here’s my personal take on bacon: I think of it as a condiment, a topping, a savory-salty flavoring agent meant to enhance the flavor of a dish. Personally, I can’t sit down and eat a pound of bacon in one sitting. Perhaps there’s a button broken in my brain somewhere? No matter what your personal bacon tolerance limit is, ensure you pick a high-quality brand with minimal ingredients. (I suggest looking for a brand that contains ingredients such as pork, salt, brown sugar, celery salt and not much more than that.) Why? Pastured animals have healthier fat profiles than factory-raised animals.

But isn’t pastured meat more expensive? Absolutely, but you’re getting what you pay for. Since I only eat a couple strips at a time, I make my high-quality bacon last much longer…*wink wink*.

Now, on to the food!

Bacon Love Fest: Breakfast

Bacon Pancakes from The Paleo Mama

Chocolate Bacon Smoothie from The Paleo Mama

Bacon Guacamole Deviled Eggs from Peace, Love and Low Carb

Frisee Salad with Bacon and Eggs from Stupid Easy Paleo

Apple Cinnamon Maple Bacon Sweet Potato Hash from Stupid Easy Paleo

Paleo Chicken Bacon Mushroom Quiche from Stupid Easy Paleo

Bacon Love Fest: Appetizers & Snacks

BLT Bites from Meatified

Bacon and Guacamole Sammies from Nom Nom Paleo

Bacon Berry Bites from Meatified

Pear and Bacon Bites from The Clothes Make the Girl

Bacon Gremolata from Stupid Easy Paleo

BLT Bites with Chipotle Mayo from Stupid Easy Paleo

Bacon Love Fest: Main Dishes

Stuffed Bacon Guacamole Burger from Meatified

Twice-Baked Cheeseburger Spaghetti Squash from Popular Paleo

Chicken Club Avocado Boats from Peace, Love and Low Carb

Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf from Nom Nom Paleo

Smoky Bacon-Wrapped Chicken Thighs from Stupid Easy Paleo

Spicy Bacon, Lettuce and Roasted Tomato Zucchini Pasta from Ditch the Wheat

Bacon Wrapped Crab Stuffed Prawns by Popular Paleo

Bacon Tuna Boats (Mayo-Free) by Popular Paleo

Zucchini Noodles with Scallops and Bacon from Meatified

Bacon Love Fest: Veggies and Sides

Paleo Alfredo from Meatified

Quick and Simple Stir Fried Kale with Bacon from Nom Nom Paleo

Poblano Bacon Chicken Chowder from Paleo Cupboard

Salty Sweet Broccoli Salad from The Clothes Make the Girl

Easy Collard Greens with Bacon from Meatified

Paleo Sweet Potato Soup from The Clothes Make the Girl

Cantaloupe Bacon Salad from Meatified

Cashew Green Beans with Bacon from Peace, Love and Low Carb

Bacon Wrapped Asparagus from Paleo Cupboard

Bacon Love Fest: Treats

Chocolate Covered Bacon from Healthy Living How To

Salted Caramel Bacon Bark from The Spunky Coconut

Bacon Love Fest: Cooking Tips

How to Bake Bacon from Stupid Easy Paleo

20 Recipes Using Bacon Fat from The Paleo Mama

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Bacon Love Fest: 35 Portktastic Paleo Recipes

What’s your favorite bacon recipe?

Paleo Meatballs, Asian-Style

Paleo Meatballs, Asian-Style | stupideasypaleo.com Paleo meatballs, Asian-style! These are super easy, have just five ingredients and are Whole30-friendly. Feel free to dress these up with your favorite dipping sauce or serve alongside a salad—like my Green Papaya Salad—for a complete meal. To feed a really hungry crowd or for leftovers throughout the week, double or triple the batch.

Ingredients for Paleo Meatballs, Asian-Style

Directions for Paleo Meatballs, Asian-Style

  1. Combine the pork, green onions, coconut aminos, sesame oil and fish sauce in a medium bowl. Mix until everything is combined but not over-mixed because that will make the meat tough.
  2. Rolls the meat into balls. I used roughly a heaping Tablespoon of meat per ball. Before cooking all the meat, I like to heat a tiny amount and check for flavor. If it needs more salt, add sea salt to suit your tastes before you proceed.
  3. Heat a skillet over medium-high heat. Add 1 Tablespoon of coconut oil. Add the meatballs in a single layer, being careful not to crowd them. Brown on all sides. Repeat with the remainder of the batch. Hint: If your balls are bigger (no jokes please!), you may want to quickly brown the outsides, then place them on a foil-lined baking sheet in a 350°F (175°C) oven for approximately 10 minutes to cook the insides through.
  4. Serve with your favorite dipping sauce!

Change It Up

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What’s your favorite meatball flavor?

Paleo Breakfast Sausage Scotch Eggs

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Scotch eggs…part curious oddity, part absolutely tantalizing mash up of burger and egg. My scotch egg inspiration is none other than Mel from The Clothes Make the Girl. You may know her as the fantabulous creator of cookbook Well Fed 2. Her Scotch Eggs recipe in Well Fed (the original) were nothing short of mind-blowing, and I’ve loved them ever since.

This is one of the 30 recipes featured in my upcoming ebook, The Paleo Athlete, coming in January! Click here to check out a preview chapter.

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

What’s a Scotch egg? Take seasoned ground meat, envelope a perfectly boiled egg inside and you get the protein-packed snack you see here. Traditionally, Scotch eggs are breaded (yuck…gluten!) so all we do is leave that part off. Easy peasy. There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices. My mind wandered from pork to breakfast to breakfast sausage (and I remembered Popular Paleo made a breakfast-y Scotch egg recipe) and out popped these (ha…no pun intended). Another plus? They’re great as a pre-workout snack!

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Makes: 6 Scotch eggs

Ingredients for Paleo Breakfast Sausage Scotch Eggs 

  • 6 medium eggs
  • 1 pound (500 grams) lean ground pork
  • 1 Tablespoon homemade gingerbread spice mix (click for recipe)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon honey (optional)

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Directions for Paleo Breakfast Sausage Scotch Eggs

  1. Boil 6 eggs. To prevent the yolks from getting grey, I cover the eggs with water in a pot and bring it to a boil. Cover the pot and turn the heat off. Let sit for 10 minutes. Drain the hot water and cover with cold water for a few minutes. Peel and set aside. (You can boil the eggs ahead of time to save this step). Don’t use very fresh eggs…they’ll be harder to peel.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
  3. In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and honey (optional). Mix until combined but don’t over mix…that’ll make the meat tough. Now it’s time to assemble the scotch eggs.
  4. For each scotch egg: Fill a 1/3 cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle (like you’re making a burger). Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  5. Put the egg in the center. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  6. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  7. Make sure there are no cracks and that the meaty suit of armor is uniform. Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com
  8. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Change It Up

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Have you ever tried Scotch eggs? Do you have a favorite flavor combo?

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Paleo Mediterranean Meatza Pies

Paleo Mediterranean Meatza Pies | stupideasypaleo.com Meatza. Meat + pizza.

One of my favorite portmanteaus – two words smashed together to make a new one, like bromance and spork – it’s like pizza but with a meaty crust (and let’s be honest, there’s never enough meat on any pizza). Now, I definitely can’t take credit for dreaming up the concept of meatza (drat!), and one of my Paleo heroines, Melissa of The Clothes Make the Girl, along with other bloggers like PaleOMG and Civilized Caveman have all posted their interpretations.

And behold, mine.

I was absolutely longing for something with Mediterranean flair…thoughts of tangy sundried tomatoes, luscious kalamata olives, and peppery basil materialized in my mind. In the end, I made two versions – Italian and Greek – and the ingredients for both are below. Feel free to sub out anything you don’t like or add anything you do. Your imagination is the only limiter. Know what would be killer? A ground chicken meatza crust with Paleo BBQ sauce, red onion, pineapple and cilantro! YUM!

For the Incomparable Italian Meatza (pictured above):

Serves: 2

For the Crust:

  • 1 lb. (500 g) lean ground beef
  • 2 Tablespoons mixed dried herbs (any kind really…I used an oregano, thyme, parsley mix)
  • 1 Tablespoon fresh basil chopped (or 1 teaspoon dried dill)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Suggested toppings (about 1/2 cup of each topping should be plenty):

Directions

  1. Preheat the oven to 400F (200C).
  2. In a large bowl, mix the crust ingredients – ground beef, dried herbs, basil, garlic, salt and pepper.
  3. Divide the meat in half. Press half the meat into an 8″ round pie pan. Repeat with the other half. [No pie pan? Use any baking dish you’d like. You could even do a 13″ x 9″ rectangular pan to make one big meatza. Use what you’ve got!]
  4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
  5. Now it’s time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings – arugula leaves, sundried tomatoes, artichokes and olives – and chopped it into 4 pieces while it was on a cutting board.
  6. Mangia! (In case you’re wondering, I was able to eat a whole meatza myself, but I was very very hungry from back squats. It’s pretty filling!)

For My Big Fat Greek Meatza (sorry, no picture…we ate it too fast):

Serves: 2.

For the Crust

  • 1 lb. (500 g) ground lamb
  • 2 Tablespoons mixed dried herbs (any kind really…I used an oregano, thyme, parsley mix)
  • 1 Tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Suggested toppings (about 1/2 cup of each topping should be plenty)

  • Green bell pepper, sliced
  • English cucumber, chopped
  • Cherry tomatoes, halved
  • Red onion, very thinly sliced
  • Olives, any kind, sliced
  • Arugula leaves (rocket)

For the Dressing

Directions

  1. Preheat the oven to 400F (200C).
  2. In a large bowl, mix the crust ingredients – ground lamb, dried herbs, dill, garlic, salt and pepper.
  3. Divide the meat in half. Press half the meat into an 8″ round pie pan. Repeat with the other half. [No pie pan? Use any baking dish you’d like. You could even do a 13″ x 9″ rectangular pan to make one big meatza. Use what you’ve got!]
  4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
  5. Now it’s time to do the toppings. I added the green bell pepper first, then popped it back in for another 5 minutes to soften it up. Then, I took out the crust, added the rest of the toppings – arugula leaves, cucumber, tomato, red onion and olives – and chopped it into 4 pieces while it was on a cutting board. Drizzle with the dressing before serving.

Paleo Smashed & Loaded Sweet Potato

Paleo Smashed & Loaded Sweet Potato | stupideasypaleo.com One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado and crispy homemade bacon bits. Get creative and use any leftover meat that you want! Is your mouth watering yet? [Hint: roast a bunch of sweet potatoes on a foil-lined sheet in a 400°F oven for about 45-60 min. Refrigerate. When cold, the skins come right off.]

Prep time: 5-10 min     Cook time:  10 min     Makes: 1 serving

Ingredients for Paleo Smashed & Loaded Sweet Potato

  • 1 roasted medium-sized sweet potato, peeled
  • Ghee, coconut oil or fat of choice
  • 2 eggs
  • Toppings: leftover shredded or cubed meat (I used shredded kalua pork), avocado, bacon, jalapeño rings, etc. Get creative!

Directions for Paleo Smashed & Loaded Sweet Potato

  1. Heat a skillet over medium-high (I like cast iron for this job). Add ghee or your fat of choice. 
  2. Put the pre-cooked sweet potato in the skillet. Press flat with a fork or spatula. Fry on each side for 2-4 minutes or until the sweet potato caramelizes (but doesn’t burn). Remove to a plate.
  3. In the same pan, add more ghee. Fry two eggs (or more if you’re hungrier) in whatever style you’d like. I made mine over-easy so the yolk would run all over my potato. Tasty.
  4. Stack your smashed and loaded sweet potato: add the eggs on top of the sweet potato then layer with your toppings of choice.
  5. Rejoice in how tasty your breakfast is. Consume.

Note: Great for post-workout if you go easy on the avocado and bacon.

Coconut Wild Boar Burger

Coconut Wild Boar Burger | stupideasypaleo.com Juicy, coconutty (yeah, I made that a word), and smoky with a hint of ginger. YUM.

Recently, I picked up a package of ground wild boar meat from Sprouts and was trying to think of something that would go with the peach mango chutney simmering away on my stovetop. Coconut popped into my head but instead of putting it on the outside, I mixed it into the burger meat.

If you don’t have access to wild boar – which is hard to find in some places – pork or chicken would certainly be great substitutes. I used unsweetened shredded coconut, and the texture was just perfect. Double your batch and make extras for your weekly food prep day.

Prep time: 5 min     Cook time:  10 min     Makes: 1 lb. of burgers

Ingredients for Coconut Wild Boar Burger

  • 1 lb. of ground wild boar or pork
  • 1/2 cup shredded coconut
  • 2 teaspoons smoked paprika
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fat of choice (ghee, coconut oil, lard, etc)

Directions for Coconut Wild Boar Burger

  1. Combine all the ingredients in a large bowl. Gently mix to combine. Don’t overwork the meat or it’ll get tough, and the burgers will be dense. 
  2. Shape into small patties (I got about 6 out of a pound of meat). You could certainly make larger burgers or smaller sliders.
  3. Heat a large skillet over medium-high heat. Add a spoonful of your fat of choice – I used ghee because of its very high smoke point – and cook for 3-4 min per side or until completely cooked through.
  4. Serve with your choice of burger fixins’…I used lettuce, tomato and a tasty peach mango chutney.

Easy Pan-Fried Lemon Chicken

Easy Pan-Fried Lemon Chicken | stupideasypaleo.com As an urban apartment dweller, I don’t have a grill (womp womp!), so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority. I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this has become my go-to method for quick prep.

Bonus points for using a microplane or small grater to add the zest of the lemon to the mix.

Ingredients for Easy Pan-Fried Lemon Chicken

Directions for Easy Pan-Fried Lemon Chicken

  1. In a plastic zip top bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
  2. Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness. I have also used an empty Nalgene bottle for the same purpose when I didn’t have a meat pounder. Improvise. Be a MacGuyver.
  3. Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
  4. Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
  5. Cook the chicken for 4-5 minutes per side or until completely cooked through.
  6. Let the meat rest for at least 5 minutes before slicing.

Easy Paleo Lamb Sliders

Easy Paleo Lamb Sliders | stupideasypaleo.com The other day, I was really craving a Greek salad (score for salad cravings, right?!). I had all the veggie components in the fridge, but I definitely wanted to top it with something meaty, so I came up with a quick batch of lamb burgers. In the end, I wound up making them more like sliders – smaller than a burger – and served them with my salad, some Paleo Tzatziki Sauce, and a squeeze of lemon.

Lamb a bit strong for your palate? Try mixing it with half beef to make the flavor milder. My Greek salad was a combo of tomato, cucumber, sweet onion and olives, drizzled with Kasandrinos olive oil.

Prep time: 5 min     Cook time:  15 min     Makes: 6-8 sliders (1 lb. of meat)

Ingredients for Easy Paleo Lamb Sliders

  • 1 lb. of ground lamb (or half beef, half lamb)
  • 1/2 an onion, minced
  • 2 garlic cloves, minced
  • 1 Tablespoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions for Easy Paleo Lamb Sliders

  1. Mix the ingredients gently in a large bowl until well combined. Overworking the meat will cause it to be tough. 
  2. Shape the meat into burgers however large you’d like. I made 8 small sliders. Don’t pack the meat in too tightly or the burger will be dense.
  3. Grill or fry in a pan over medium-high heat until cooked through, 4-5 minutes per side. If preparing in a pan, I like to quickly sear both sides then throw the burgers in a 350F oven for ~10 minutes to finish cooking through.
  4. Serve with Tzatziki for dipping!

Paleo Carnitas Egg Muffins

Paleo Carnitas Egg Muffins | stupideasypaleo.com Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog. Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.

These make a perfect pre-workout snack.! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.

Prep time: 15-20 min     Cook time: 30 min    Makes: 12

Ingredients for Paleo Carnitas Egg Muffins

  • 1 small onion, minced
  • 1/2 cup tomatoes, diced small
  • 1 spoonful of bacon fat or fat of choice
  • 1 cup shredded pork carnitas or other shredded/ground meat
  • 9 eggs
  • 3 Tablespoons full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Directions for Paleo Carnitas Egg Muffins

  1. Preheat oven to 350F (175C). Line a muffin tin with paper or foil liners. I used silicone muffin cups.
  2. In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
  3. Combine the eggs, heavy cream, salt and pepper and beat until combined.
  4. Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
  5. Pour the egg mixture into each cup until about 3/4 of the cup is full.
  6. Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. It’s science, yo!
  7. Enjoy with a bit of salsa!

Lamb Kofta (Meat on a Stick)

Lamb Kofta (Meat on a Stick) | stupideasypaleo.com Recently, I ate dinner at a restaurant that served Azerbaijani ground lamb on a skewer, and the taste exploded on my tongue. If you need a geography refresher, Azerbaijan is just to the east of Armenia (which is just to the east of Turkey). The meat was perfectly flavored and tender and let’s be honest…any kind of food on a stick is just more fun than the rest. I found myself on a mission to make something similar and ended up with a mashup of kofta – basically seasoned ground meat usually shaped into meatballs – and kebab.

I polled my Facebook readers (if you haven’t, go like my page now because I post up content that doesn’t make it onto my website…unashamed self-promotion!) to see if they’d prefer  lamb or beef in a recipe (this one) – and a majority said beef. Kofta can come in many variations with different ground meats, so I decided to make mine with a mixture of lamb and beef. To be honest, ground lamb straight up is too strong for my tastebuds! If you wanted, you could do all beef, all lamb or something else.

If you don’t have skewers, you could make these into meatballs or even burger patties. Let your creativity and your tastebuds be your guide…no need to be fussy! I served mine with two dipping sauces – a Paleo version of an Indian raita and a lemony herb sauce. Both were super damn tasty but are in no way mandatory.

Prep time: 20 min     Cook time: 15-20 min    Makes: ~12

Ingredients for Lamb Kofta (Meat on a Stick)

  • 1-1/2 lb ground lamb (I used half lamb / half beef)
  • 1/2 cup onion, minced
  • 3 garlic cloves, minced
  • 2 Tbsp mint leaves, chopped
  • 1 Tbsp flat-leaf parsley, chopped
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp coriander seeds (or 1 tsp ground coriander)
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger

Directions for Lamb Kofta (Meat on a Stick)

  1. Soak 24 bamboo skewers in water for at least 6 hours.
  2. Preheat the oven to 350F. Line a rimmed baking sheet with foil or parchment paper.
  3. Combine the ground beef with the onion, garlic, salt, herbs and spices in a large bowl. Mix well with your hands to distribute the ingredients.
  4. Shape the meat into sausage-sized cylinders around two skewers (about 1/3 cup meat per skewer). Place in a single layer on the baking sheet.
  5. Bake for 15-20 minutes or until the meat is cooked through but not overdone. You could also grill the skewers.
  6. Serve with lemon herb sauce or Paleo cucumber mint raita for dipping.

Braised Mustard Greens with Bacon

Braised Mustard Greens with Bacon | stupideasypaleo.com

I try to eat as many greens as I can, and this is gives a nice smoky flavor to the mustard greens which can have little taste on their own.

Prep time: 5 min     Cook time: 15 min    Makes: 2 cups

Ingredients for Braised Mustard Greens with Bacon

  • 1 large bunch mustard greens
  • 4 slices bacon (sugar free bacon if on Whole30)
  • 1 cup chicken stock
  • 1 Tbsp balsamic vinegar
  • Sea salt and pepper, to taste

Directions for Braised Mustard Greens with Bacon

  1. Wash and roughly chop the mustard greens.
  2. Chop the bacon.
  3. Heat the bacon in a large skillet over medium heat to render out the fat. Once the bacon is crisp, add the mustard greens in batches, stirring until it’s wilted enough to add more. Continue until all the mustard greens are in the pan.
  4. Add the chicken stock and balsamic vinegar. Cook for 10 more minutes until the greens are tender.
  5. Season with sea salt and pepper to taste.