Category Archives: Snacks

20 Paleo Super Bowl Recipes

20 Paleo Super Bowl Recipes | stupideasypaleo.com

The big game is fast approaching, and if you’re looking for some food inspiration, check out these 20 Paleo Super Bowl Recipes!

Game day means two things: lots of cheering and the opportunity for tasty eats. Instead of combing the Internets, I’ve compiled a list of twenty of the best recipes to make for your Super Bowl celebration. From appetizers to dips to main course favorites, there’s something for everyone!

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Crispy Buffalo Chicken Fingers

These amazing little chicken fingers are “breaded” with crushed up pork rinds. I really love these because they’re made from clean ingredients. Serve with your favorite Paleo-friendly dipping sauce.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Jalapeño Lime Chicken Wings

Nothing says game day like wings, and these flavorful little dudes are perfect for nibbles. Make a double batch because these will go fast! This recipe comes with a dairy-free Ranch Dressing that’ll blow your mind.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Devils on Horseback from Nom Nom Paleo

If you’re looking for an appetizer that isn’t the same old boring bacon-wrapped dates, try Nom Nom Paleo’s Devils on Horseback. Prunes stuffed with macadamia nut “ricotta”, wrapped in prosciutto and drizzled with balsamic…talk about flavor.

Roasted Salsa Verde

Salsa verde is a great alternative to traditional red salsas, and this one’s special because the veggies are charred slightly before they’re pureed. The result is a smoky flavor that pairs really well with plantain chips.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Hasselback Sweet Potatoes

Sweet potatoes are great, but sweet potatoes that are roasted until the skin crisps, then drizzled with an herb-infused ghee are even better. Serve these with some Pork Chile Verde or Pomegranate Habanero Beef piled high on top.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Buffalo Chopped Chicken Salad from The Clothes Make the Girl

Mel Joulwan of Well Fed and Well Fed 2 is one of my go-to’s for simple but flavor-packed recipes. This chicken salad is so easy to assemble and will feed a crowd. A little bit spicy and super tasty.

Paleo Garlic Artichoke “Hummus” from Meatified

Dips are synonymous with Super Bowl parties, and this one has all the look and taste of hummus without the legumes. Serve this one with some plantain chips for maximum dipping satisfaction.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Paleo Baked Avocado Fries

These sound strange but trust me, they are so good. Take ripe but firm avocado wedges and “bread” them in seasoned crushed pork rinds. Bake until the outside is crunchy for a unique appetizer!

BLT Bites with Chipotle Mayo

Bacon. Lettuce. Tomato. A classic combination. Instead of relying on bread as the base, these little cups use bacon to hold the lettuce and tomato. Finish with a drizzle of Chipotle Mayo!

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Paleo Pork Chile Verde

Succulent, tender pork with a bit of tang from tomatillos and a little green chile spice is yours when you make this dish. Pile high on top of baked sweet potatoes and finish with some sliced avocado. Yum.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Chili Topped Parsnip Wedges from Meatified

Instead of chili fries, try this version with parsnip wedges from Rach at Meatified. The chili is beanless so it’s Paleo-friendly.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Shredded Chicken BLA Tacos from Paleo Cupboard

Bacon as the taco shell? Why not! Shredded chicken, lettuce and avocado make for a tantalizing game day snack.

Bacon-Wrapped Crab-Stuffed Prawns from Popular Paleo

Shrimp and crab gets all friendly with bacon in this appetizer from Ciarra at Popular Paleo. Make a batch of these for your Super Bowl party, and I bet there won’t be any leftover!

Paleo Guacamole from Paleo Cupboard

Guacamole is a classic party dip, and Amy from Paleo Cupboard delivers with this simple recipe. Try it on top of the Paleo Pork Chile Verde.

Pomegranate Habanero Shredded Beef | stupideasypaleo.com

Pomegranate Habanero Shredded Beef

Literally one of the simplest recipes that delivers enormous flavor and feeds a bit crowd, this shredded beef will be a hit with your football fans. It goes really well on top of baked potatoes, and it cooks itself. All you have to do is shred the meat at the end.

Paleo Slow Cooker Taco Soup from Popular Paleo

This satisfying soup is made in a slow cooker so you can set it and forget it until it’s time to eat. Serve with all the tasty accompaniments for a warming dish that’s sure to be a favorite.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Asian Meatballs from Nom Nom Paleo

Meatballs are a classic party food: All you need are some toothpicks and you’ve got perfect bite-sized nibbles perfect for everyone from little kids to adults. Serve these with your favorite dipping sauce.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Plantain Nachos from The Clothes Make the Girl

These are genius! I’ve made Mel Joulwan’s Plantain Nachos and they were super-satisfying: perfectly spiced ground beef, crunchy plantain chips and all the right toppings. Put these on your list!

Pineapple Bacon Poppers

Pineapple, bacon and mini peppers are so delicious together. These are really easy to assemble for a crowd ahead of time so you don’t have to spend the whole time in the kitchen.

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Paleo Glazed Chicken Wings from Meatified

Looking for more wing recipes? This one’s got a simple fruit-based glaze. Finger lickin’!

Pin this!

20 Paleo Super Bowl Recipes | stupideasypaleo.com

Paleo Pizza Egg Muffins Recipe

Paleo Pizza Egg Muffins | stupideasypaleo.com

Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast! They’re loaded with veggies, and they’re gluten- and dairy-free. If you’re doing a Whole30, they’re 100% Whole30-friendly.

Breakfast can be the toughest meal of the day to get organized with, and my go-to tip for quick morning eats is to steam a dozen eggs on your weekly cook-up day. But sometimes, I get tired of just plain eggs, and these little Paleo Pizza Egg Muffins are the perfect solution.

Paleo Pizza Egg Muffins | stupideasypaleo.com

I started making egg muffins a couple years ago, and they can be done in a multitude of ways: Add meat and switch up the veggies and spices! You’ll be amazed how many interesting combinations you can come up with. These particular Paleo Pizza Egg Muffins would be great with some browned sausage mixed in, too.

If you don’t have Flavor God Pizza Seasoning—which I realize is quite possible—just substitute it for the spices listed in the Notes section of the recipe. Have fun with it! Even the cat thought they smelled good.

Paleo Pizza Egg Muffins | stupideasypaleo.com

4.8 from 5 reviews
Paleo Pizza Egg Muffins
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12
 
Ingredients
  • 8 oz sliced mushrooms
  • 2 tsp coconut oil
  • 1 cup chopped cooked broccoli
  • ¼ cup sliced black olives
  • 8 large eggs
  • 2 tbsp coconut milk
  • 1 tbsp Flavor God Pizza Seasoning*
  • ½ tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
  2. In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
  3. In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
  4. Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it's about ¾ full.
  5. Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
Notes
*If you don't have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.
 

Are you doing a Whole30 this January? Let me know in the comments below!

Pin this!

Paleo Pizza Egg Muffins | stupideasypaleo.com

Looking for more pre-workout recipe ideas?

Performance Paleo Cookbook | stupideasypaleo.com

 

Paleo Holiday Recipes

Need some Paleo holiday recipes? I’ve got you covered!

I’ve pulled my best Paleo holiday recipes from the past 3+ years into one post (I realize it can be hard to find…there’s a ton of stuff in the Recipe Index) so you can find inspiration in just one click. Whether it’s a Hanukkah feast, Christmas dinner or a New Year’s Party, you’re sure to find some great nibbles on this list.

Drinks

Gingerbread Spiced Butter Coffee 

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Holiday Kombucha

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Easy Paleo Mocktails

Appetizers & Finger Food

Orange Ginger Chicken Wings

Paleo Baked Avocado Fries

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Pineapple Bacon Poppers

Side Dishes

Beet and Brussels Sprouts Salad

Apple Cranberry Sweet Potato Bake

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Garlic Pistachio Broccoli Rabe

Rosemary Garlic Roasted Potatoes

Meats

Paleo Stuffed Pork Loin Roast

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Glazed Pork Belly

How To Brine a Turkey or Chicken

How To Brine a Turkey or Chicken | stupideasypaleo.com

Treats

Dairy Free Eggnog Pudding

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Dark Chocolate Mint Coconut Butter Cups

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Coconut Macaroons Two Ways

Edible Gift Ideas

Preserved Meyer Lemons

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Homemade Gingerbread Spice Mix

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Homemade Pumpkin Pie Spice Mix

Homemade Extracts—Vanilla, Mint & Lemon

Paleo Holiday Recipe Ideas | stupideasypaleo.com

What are your favorite Paleo holiday recipes? Share them in the comments below!

Pin this!

Paleo Holiday Recipe Ideas | stupideasypaleo.com

Paleo Pulled Pork Stuffed Squash Recipe

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: 
Total time: 
 
Ingredients
  • 3 lb (1361 g) pork shoulder or pork butt
  • 2 tsp (10 g) fine sea salt
  • ¼ cup (60 mL) stone ground mustard, divided in half
  • 1 tbsp (15 mL) raw honey (omit for Whole30)
  • ¼ 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
Instructions
  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.
Nutrition Information
Serving size: Serves 4 to 6

Click here to pin this recipe for Paleo Pulled Pork Stuffed Squash!

Paleo Pulled Pork Stuffed Squash | stupideasypaleo.com

Have a question? Leave it in the comments below.

Moules et Frites Recipe: Mussels & Fries

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites (or Mussels & Fries) is one of my favorite appetizer-style dishes that seems so fancy, but is quite simple to make. Sometimes when I can get local mussels for a good deal, I’ll make a big batch and eat the whole thing, but this can easily be split among two people as an appetizer or with a big salad for a light dinner.

I make my version of Moules et Frites with a little bit of hard apple cider because it compliments the sweetness of the mussels, but you could just as easily use a splash of white wine or chicken broth. The secret to sweet potato fries that aren’t soggy is to cut them very thin like I did below. Give them some breathing room and spread them in a single layer on the baking sheet so they roast instead of steam.

Moules et Frites—Mussels & Fries | stupideasypaleo.com

5 from 1 reviews
Moules et Frites—Mussels & Fries
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb (454 g) sweet potatoes, peeled
  • 1 tbsp (15 mL) ghee or coconut oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1-1/2 lb (680 g) mussels
  • 1 tbsp (15 mL) ghee
  • 1 medium shallot, chopped finely
  • 4 cloves garlic, chopped finely
  • ¼ cup (59 mL) hard cider*
  • 2 strips crispy bacon, chopped or 2 tbsp chopped salami**, for garnish
  • Handful chopped parsley, for garnish
Instructions
  1. First, get the sweet potato fries going. You can also omit these and just make the mussels which will cut the cooking time down by a lot. Preheat the oven to 400F (204C), and line a baking sheet with aluminum foil or parchment paper.
  2. Cut the sweet potatoes into thin sticks (about the size of regular French fries), then put them on the sheet and toss with the ghee, salt and pepper. Spread them into a single layer and bake for 25 to 30 minutes or until lightly browned. Stir at least once during baking so they brown evenly.
  3. While the sweet potato fries are baking, prep the mussels. Wash the mussels with fresh water and discard any that are open or cracked. You might need to remove the beard: It's that scraggly looking bit of stuff that's hanging outside the shell. To do that, gently pull toward the wider end of the shell. Set the mussels aside.
  4. In a large skillet over medium heat, add the ghee. Then, add the shallot and garlic and cook it for about a minute, until it starts to smell amazing. Toss in the mussels and the hard cider, then increase the heat to medium-high and cover. Bring to a boil and cook for about 5 minutes or until the mussels open and release their liquid.
  5. Serve the mussels in a big bowl with the broth, and garnish with crispy bacon / salami and parsley. Serve the fries on the side. I like to dip mine in the broth along the way.
Notes
or use chicken broth or white wine
*I like Creminelli Fine Meats, found at Whole Foods
Nutrition Information
Serving size: Serves 2

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Click here to pin this!

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Have a question? Leave it in the comments below, and I’ll get back to you!

Chicken Wings Scarpariello Recipe

Chicken Wings Scarpariello—Paleo & Whole30 | stupideasypaleo.com

Steph’s note: Today’s recipe is brought to you by my guest blogger Bob from Not So Fast Food. Bob runs San Diego’s first Paleo food truck and is mega-creative in the kitchen. You may remember him from this interview I posted last year. Enjoy this flavor-packed wing recipe!

Ingredients for Chicken Wings Scarpariello

Chicken Wings Scarpariello
Prep time: 
Cook time: 
Total time: 
Serves: Serves 1 or 2
 
Ingredients
For the wings:
  • 12 chicken wings
  • 2 Tablespoons avocado oil
  • ½ bunch fresh rosemary (about 3 sprigs)
  • ½ bunch fresh sage (about 3 large leaves)
  • ½ bunch fresh oregano (about 3 sprigs)
  • 2 cloves garlic, minced
  • ½ lemon, squeezed
  • Sea salt and black pepper, to taste
For the Sauce:
Instructions
  1. In a large mixing bowl, combine the avocado oil, lemon juice, garlic, and the leaves of rosemary, sage, and oregano. Taste and adjust the seasoning with the salt and pepper before adding the wings. Mix thoroughly and add the chicken wings. Cover and refrigerate the wings 24 hours to marinate them.
  2. Preheat oven to 425ºF (218ºC), and line a baking sheet with foil.
  3. Remove the wings from the marinade and discard it. Roast the wings in the oven for 15 minutes. Use tongs to turn over the wings and bake for another 15-20 minutes depending on level of crispiness you want.
  4. Meanwhile, in a cast iron skillet over medium heat, sauté the shallots in ghee until soft.
  5. Add the white wine, chicken stock, and lemon juice and bring it to a boil, stirring the sauce as it reduces. Add the wings to the skillet and toss for 1-2 minutes until they're well coated.
  6. Serve immediately!
Notes
*Use 2 extra tablespoons chicken stock if you're avoiding wine or for Whole30.

Click here to pin this!

Chicken Wings Scarpariello—Paleo & Whole30 | stupideasypaleo.com

Have a question? Leave it in the comments below!

The Performance Paleo Cookbook Update!

Time for an update on The Performance Paleo Cookbook!

The Performance Paleo Cookbook Update | stupideasypaleo.com

It’s been a crazy past few months working on the cookbook, but we’re at an exciting stage. I’ve turned in the manuscript and completed the photographs (still need to finish editing those) which means the lion’s share of the creative content is done. I’m still catching my breath a bit!

Originally, I wasn’t planning to take the photographs myself, but the opportunity arose and I knew we’d get the best possible outcome if I stepped up to the plate (no pun intended). What followed was a hectic month.

We—the hubs and I—built wood backdrops and shopped for props. (I definitely have too many bowls now.) I cooked every recipe again from scratch and according to spec to check the flavors one more time. I styled and photographed 90 of the 100 recipes in the cookbook here in the dining room of our tiny, 100-year-old cottage. I made a literal mountain of dishes and went through a figurative ton of food.

It was all worth it because I know the cookbook is going to be on point for y’all! So, what happens next?

Now, the book will be formatted, arranged and edited over the next few months, then it will go off to the printer so it’s ready for its debut on January 6th. (Remember, this is an actual print book!) I know it seems like a long time to wait, but the time will fly by, I’m convinced. The good news is that you can pre-order now and lock in the early bird price of 25% off! Click here for Amazon or here for Barnes and Noble. It’ll also be formatted into a digital version if e-readers are your cup of tea.

What’s going to be in The Performance Paleo Cookbook?

  • 100 recipes with 90 full-color photographs,
  • 50 recipe combo ideas to make full meals,
  • 7 different fueling protocols to help plan for whatever time of the day you train,
  • Pre- and post-workout snack ideas,
  • Tons of protein-rich and carb-dense recipes,
  • …and more!

Awesome, right?

So for now, I’ll be turning a lot more attention back to the site (we have a site refresh coming up to make it more user-friendly) and working on some awesome new resources. Thanks for all your continued support!

Click here to pin this!

The Performance Paleo Cookbook Update | stupideasypaleo.com

Have a question about The Performance Paleo Cookbook? Leave it in the comments below!

Paleo Baked Avocado Fries Recipe

Paleo Baked Avocado Fries | stupideasypaleo.com

Paleo Baked Avocado Fries are a deliciously different way to enjoy this healthy fat source in your diet.

This appetizer was inspired by a dish the hubs and I enjoyed at a local cafe. While their version was gluten-free, I’m pretty certain they used rice flour and deep fried them. Convinced I could do better, I took some time off from shooting pics for The Performance Paleo Cookbook and developed these delectable little snacks. My first experiment worked! (These are also reminiscent of Fed and Fit’s brilliant guest post for Crispy Buffalo Chicken Fingers.)

Basically, you’ll coat the avocado “fries” with crushed pork rinds. They bake up brown and crisp! I like this brand the best because it’s just pork, olive oil and salt already crushed up and ready to use. You’ll coat the avocado in arrowroot (tapioca) flour, egg wash, and finally seasoned pork rinds, then bake and eat. If you have Flavor God seasonings, just sub the spices in this recipe for 2 Tablespoons of any variety.

If you can’t eat eggs, I made a version without. Though I don’t have exact quantities, all I did was replace the egg with stone-ground mustard that I thinned with a little water. The result was just as tasty.

Ingredients for Paleo Baked Avocado Fries

Serves 2 to 4.

Directions for Paleo Baked Avocado Fries

  1. Preheat the oven to 425°F (218°C), and line a baking sheet with foil.
  2. Slice the avocados in half, and carefully remove the pit. (To do that, place the avocado on a cutting board, and gently but firmly thwack the pit with a knife, then twist.) Cut each half into three or four slices, and set them aside.
  3. You’ll need three small bowls for the dipping stations. In the first, combine the arrowroot and half the seasonings. In the second, combine the beaten egg, water and mustard. In the third, combine the pork rinds and the other half of the seasonings.
  4. Dip the avocado slices into the arrowroot, then the eggs, then the pork rinds. Lay them on the baking sheet. When they’re all dipped, bake the avocado fries for 10 to 12 minutes, then flip and bake another 2 to 4 minutes. They’re best enjoyed while they’re fresh!

*Tip: To select avocados that aren’t overripe, flick off the stem. If it’s white / green underneath, you still have time before it’s mushy and brown. If it’s brown, avoid.

Paleo Baked Avocado Fries | stupideasypaleo.com

Pin this!

Paleo Baked Avocado Fries | stupideasypaleo.com

Questions? Leave a comment below, and I’ll get back to you!

5 Recipes To Ease Your Real Food Transition

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com Paleo, Primal and real food lifestyles are gaining in popularity by the day. While the benefits—such as fat loss and stable energy—are enough to convince most people to take the leap and leave their processed food-based diets behind, for others the transition can be pretty overwhelming. If you’re just starting out on your journey to Paleo, this post is dedicated to you.

These five recipes I’ve compiled from my archives can help you make the switch to a gluten- and dairy-free nutrition plan a LOT easier. And, if you don’t tell anyone what they’re about to eat is Paleo, they’ll probably never know!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Slow Cooker Mocha-Rubbed Pot Roast

Slow Cooker Mocha-Rubbed Pot Roast. What’s not to love already? You’re probably thinking, “Coffee? Pot roast? What?!” but rest assured that it’s not like downing a cup of joe. The coffee adds a subtle depth of flavor that the spices alone can’t achieve. The end result was fall-apart tender. If you have time, I highly recommend taking the liquid from the crock pot and reducing it down by boiling until it becomes thicker. It’s nice to drizzle on top, almost like a gravy. Of course, if you’re in a rush, you can skip that step. If you don’t have access to this awesome cold-brew coffee, and java will do. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Simple Paleo Tortillas

Are Simple Paleo Tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla—or a French crepe—look no further. These are pretty much foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well. These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)! I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Paleo Chick-fil-A

This Paleo Chick-fil-A is dedicated to my friend Ricky. Being from the south, he’s been rattling on about Chick-fil-A for SO long, I finally decided to make a Paleo version for him. It came out so tasty that I’m going to bring some to party this weekend for him to officially try. The secret’s in the pickle juice! It basically brines the chicken which makes it super moist and tender. The recipe easily doubles. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Watermelon Mojito Salad

This Watermelon Mojito Salad recipe was inspired by a Southern California road trip I took with one of my best friends. There may have been some mojitos consumed. I decided to make a mojito-esque—but clearly non-alcoholic—dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon. Whole30-friendly.

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

Cinnamon French Toast Panna Cotta

Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture. Of course, there’s no actual bread in my version, but I incorporated all my favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious. Keep in mind that this panna cotta doesn’t set up like super-firm gelatin desserts. I serve it in small Mason jars for a few small, rich bites.

Click here to pin this!

5 Foods To Ease Your Real Food Transition | stupideasypaleo.com

What’s your favorite Paleo recipe to serve to non-Paleo eaters?

Homemade Kombucha Gummies Recipe

Homemade Kombucha Gummies | stupideasypaleo.com

Homemade Kombucha Gummies are a fun way to get more gelatin in your day-to-day nutrition. (Click to read more about the benefits of gelatin.) There are lots of different ways to make gummies, and the flavors you can dream up are pretty endless, but these gummies feature kombucha, a fermented tea that contains probiotics. (Click to read how to make homemade kombucha.) There is no added sugar in this recipe, so they won’t be super-sweet, and I prefer them that way because it means I won’t want to eat the whole batch at once. Plus, these are more of a way to get gelatin as a supplement rather than eating highly-sweetened treats.

You can use an kind of silicone mold to make these homemade kombucha gummies. I used Lego-shaped molds because, well, I’m sort of a Lego nerd! You can find all sorts of awesome silicone molds, such as hearts, gingerbread men and dinosaurs—but if you don’t have any, you can simply use a greased baking dish and cut squares once it’s hardened. It’ll be much firmer than traditional Jello.

I used two Lego molds for a total of about 20 gummies. As a supplement, the maker of the high-quality gelatin I like recommends a serving of 1 Tablespoon of gelatin a day which works out to about 5 gummies.

Ingredients for Homemade Kombucha Gummies

  • 1 cup chopped strawberries
  • 1/2 cup chopped mango
  • 1 cup kombucha, any flavor
  • 4 Tablespoons high-quality gelatin

Directions for Homemade Kombucha Gummies

  1. Set your molds out ahead of time on a sheet tray. If you don’t have molds, you can pour the mixture into a greased baking dish and cut squares after it’s set. Hint: Clear a space in your refrigerator for your molds.
  2. Puree the chopped strawberries and mango in a food processor or using an immersion blender. You should end up with about 1 cup of fruit puree. Set aside.
  3. In a small pot over low heat, warm the kombucha very gently. You only want to warm it enough to dissolve the gelatin but not kill the probiotics in the kombucha. Do not boil the kombucha.
  4. Whisk in the gelatin, 1 Tablespoon at a time. There will likely be some foam because of the kombucha carbonation. You can skim it off if you’d like.
  5. Now, whisk in the fruit puree until everything is mixed.
  6. Quickly fill the molds with the gelatin mixture. Refrigerate until set, usually 1–2 hours.
  7. Store tightly wrapped in the refrigerator and consume within 1–3 days. The gummies will lose water the longer they sit, making them chewier.

Change It Up

  • Use 100% fruit juice or tea instead of kombucha.
  • You can try adding a bit of honey if it’s not sweet enough for your tastebuds, but I haven’t tested out this variation.
  • Use other fruit instead of strawberries and mango. (Caution! Do not use pineapple or kiwi, because these fruit contain enzymes that destroy the gelatin’s ability to set.)
  • Use frozen fruit instead of fresh.

Click here to pin this!

Homemade Kombucha Gummies | stupideasypaleo.com

Have you ever made homemade gummies before? What’s your favorite flavor?

Roasted Chestnuts with Herbed Brown Butter

Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

Roasted chestnuts. My thoughts on them have always been sort of, well, neutral…until I made these babies. The sweet roasted chestnut meat with the richness of the butter and the woodsiness of the herbs is a heavenly combination though…so much better than plain chestnuts. I’m not hosting a holiday party this year, but if I was, I’d definitely put a bowl of these out for my guests to snack on. They are relatively dense in carbs—eight ounces has about 64 grams—but if you’re a generally-active person, including these as a holiday treat shouldn’t be an issue. They also contain less fat than other nuts.

If you’re not down with grass-fed butter, ghee is an excellent substitute. Having none of the gut-irritating dairy proteins, it’s a great alternative for those still seeking a buttery flavor—plus you’ll still get the vitamin K2 and CLA that grass-fed dairy is renowned for.

Ingredients for Roasted Chestnuts with Herbed Brown Butter:

  • 1 pound (500 grams) chestnuts
  • Knob of grass-fed ghee or butter
  • 2 teaspoons of chopped fresh rosemary
  • 1 teaspoon of chopped fresh thyme
  • Pinch of sea salt

Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

Directions for Roasted Chestnuts with Herbed Brown Butter:

  1. Preheat the oven to 400°F (200°C).
  2. Using a sharp knife, score an X in the top of each chestnut. You don’t have to cut deep down into the meat, but make sure you pierce the skin. Chestnuts will explode in the oven if not properly scored. Just sayin’…I’ve learned from personal experience on this one! Roast the chestnuts on a baking sheet for 20-30 minutes, until the shells have peeled back. Allow to cool, and peel the shells off.
  3. In a large skillet over medium heat, melt the ghee. If using butter, allow it to brown. Toss in the herbs and cook for 30 seconds until fragrant. Add the peeled chestnuts and a pinch of salt and stir well.  Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com
  4. Cook for another couple of minutes and serve warm.

Click here to pin this on Pinterest!

Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

Like this recipe? Give it a +1 on Google+

Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing Recipe

Jalapeño-Lime Chicken Wings | stupideasypaleo.com

Jalapeño-Lime Chicken Wings (with Paleo Ranch Dressing Dip) is coming at you today from my guest blogger Rach from Meatified! Wings—I mean, c’mon—what’s not to love? I first learned of Rach from her screen-lickable photos of Paleo food, and with a name like Meatified, I knew she was onto something good. A former vegetarian, she originally found the Paleo lifestyle while looking for a way to improve her health after years of thyroid-related issues. She creates original recipes that are grain- and sugar-free while trying to finally figure out how to work the camera she shamelessly “borrowed” from her husband. When she’s not in the kitchen, she can usually be found planning her perfect future mini farmstead in gloriously overly-exaggerated detail. Take it away, Rach!

Ingredients for the Jalapeño-Lime Chicken Wings

  • 2 pounds (1000 grams) chicken wings
  • 2 jalapeño peppers, deseeded and cut into chunks
  • 1/4 cup coconut oil
  • 2 Tablespoons coconut aminos
  • 4 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves

Directions for the Jalapeño-Lime Chicken Wings

  1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
  2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
  3. Marinate for at least 30 minutes, up to overnight.
  4. When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
  5. Place the wings onto the metal rack, and bake for 15 minutes.
  6. Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
  7. While the chicken is cooking, make the Ranch Dressing Dip!

Jalapeño-Lime Chicken Wings | stupideasypaleo.com

Ingredients for the Paleo Ranch Dressing Dip

Directions for the Paleo Ranch Dressing Dip

  1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
  2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
  3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
  4. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

Click Here to Pin This Picture!

Jalapeño-Lime Chicken Wings - Meatified | stupideasypaleo.com

[Steph’s note: Brilliant, right? These wings are so easy, and the dip is a snap to make. Like what you see from Rach? Connect with her on her siteFacebookPinterest and Twitter.]

Like this recipe? Give it a +1!

Got questions for Rach? Leave them in the comments below!

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

Coconut Butter from Scratch

Coconut Butter from Scratch | stupideasypaleo.com Coconut butter from scratch is one of those kitchen hacks that’ll save you a ton of money and it’s stupid-easy (we like that). It may sound mystical, but when you get down to it, coconut butter is nothing more than pulverized coconut meat that’s been ground down to a very smooth consistency. It’s delicious and absolutely full of the healthy MCTs (medium chain triglyercides) and saturated fatty acids that provide energy and keep us feeling satiated.

Why’d you want to make coconut butter from scratch? It’ll save you a LOT of bucks. Store brands sell for upwards of $12 or more for about 2 cups. That’s pretty pricey for my wallet even though the store bought coconut butter is pretty delicious. The good news is you can make something that’s just as yummy.

What can you do with coconut butter? Anything you’d do with a nut butter: bake with it, put it in mashed veggies for a punch of fat and creamy texture, eat it with apples or a square of dark chocolate or use it as a regular butter substitute. The possibilities for eating coconut butter are virtually endless though my favorite way to eat it’s probably just off a spoon!

The one caveat for making coconut butter from scratch: you need a powerful blender or food processor to grind the coconut down. I’ve done it in both and the blender (like a Vitamix or similar) is faster but they each give a good result.

Coconut Butter from Scratch | stupideasypaleo.com

Ingredients for Making Coconut Butter from Scratch

Equipment for Making Coconut Butter from Scratch

Directions for Making Coconut Butter from Scratch

  1. Load the coconut flakes into the blender or food processor. Add a pinch of salt. Turn the machine on.
  2. If using a blender like a Vitamix, you may want to use the tamper to push the flakes down. After a minute or so, the coconut will begin to liquefy. Stop the machine and scrape the sides down with a spatula. Continue until the coconut has turned to coconut butter and is liquefied and store it in an airtight container like a mason jar.
  3. If using a food processor, this processor will take longer…somewhere in the range of 8-10 minutes. Patience is your friend. Stop the machine and scrape the sides down with a spatula a few times. Continue until the coconut has turned to coconut butter and is softened and store it in an airtight container like a mason jar.

Recipe Variations for Coconut Butter from Scratch

Troubleshooting Making Coconut Butter from Scratch

What if….

  • …the coconut butter won’t seem to liquefy?

Try adding some melted coconut oil to the coconut flakes as it’s processing to loosen it up.

  • …the coconut butter is always hard when I go to use it?

Coconut oil solidifies around 77°F so in the cold months, it’s often in the solid form. You can store it at room temperature and not in the fridge to help it from being too hard. Also, if you’ve stored your coconut butter in a glass mason jar (recommended), you can warm some water in a pot on the stove and place the glass jar of coconut butter in to soften it.

  • …I can’t use a big batch?

This coconut butter recipe is easy to halve (or double if you want more).

Have you ever made coconut butter?

Coconut Butter from Scratch | stupideasypaleo.com

Simple Paleo Tortillas

Simple Paleo Tortillas | stupideasypaleo.com Are simple Paleo tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla – or a French crepe – look no further. These are pretty much foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well.

Simple Paleo Tortillas | stupideasypaleo.com

These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)!

Update: I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!

Makes: Three 8″ tortillas

Ingredients for Simple Paleo Tortillas

Directions for Simple Paleo Tortillas

  1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
  2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.  Simple Paleo Tortillas | stupideasypaleo.com
  3. In a small (8″) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks. Simple Paleo Tortillas | stupideasypaleo.com
  4. Cook for 1 minute on each side.
  5. If saving for later, cool completely and store in a plastic bag or airtight glass container. Simple Paleo Tortillas | stupideasypaleo.com Simple Paleo Tortillas | stupideasypaleo.com

Questions about these Simple Paleo Tortillas? Leave them in the comments below!

Sweet Plantain “Buns”

DSC_0725

Trying to use up more of my pantry before I go on my big trip, and I was staring at the bottom of a bag of coconut flour and a ripe plantain so I decided to mix it together with an egg and a bit of leavening agent to see what I could make. The coconut flour gives it the density it needed to stand up to eating a grass-fed beef slider with my hands.

It’d be easy to double or triple this recipe. It yielded about 4 small / medium “bun” halves, enough for two sliders. It’s really important to use a blender or food processor to break this down so you don’t end up with a chunky batter. No pastry bag? Me neither. I used a ziplock bag with the corner cut off to pipe the buns into perfect(ish) circles.

Makes: 4 bun halves, enough for two sliders or small burgers

Ingredients for Sweet Plantain “Buns”

Directions for Sweet Plantain “Buns”

  1. In a food processor or blender, combine all the ingredients and process until it becomes a smooth batter.
  2. Load the batter into a ziplock bag. Cut off the corner. This is your pastry bag. Sweet Plantain Buns | stupideasypaleo.com Sweet Plantain Buns | stupideasypaleo.com
  3. In an oiled skillet (I used coconut oil), over medium low heat, pipe a circle of dough about the same size as your sliders or burgers. Cook for a couple minutes on each side or until cooked through.  Sweet Plantain Buns | stupideasypaleo.com
  4. I served mine as a slider with avocado, tomato, jalapeño sauerkraut and spinach.  Sweet Plantain Buns | stupideasypaleo.com