Category Archives: Snacks

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

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

Click here to 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

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.

Homemade Kombucha Gummies | stupideasypaleo.com

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 from Meatified

Jalapeño-Lime Chicken Wings - Meatified | 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 - Meatified | 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

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

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

Ingredients for Paleo Breakfast Sausage Scotch Eggs (makes 6):

  • 6 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

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
  5. Put the egg in the center.Paleo Breakfast Sausage Scotch Eggs
  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
  7. Make sure there are no cracks and that the meaty suit of armor is uniform.Paleo Breakfast Sausage Scotch Eggs
  8. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Change It Up:

Paleo Breakfast Sausage Scotch Eggs

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

Paleo Breakfast Sausage Scotch Eggs

Coconut Butter from Scratch

Coconut Butter from Scratch 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

Ingredients for Making Coconut Butter from Scratch:

Special 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

Simple Paleo Tortillas

Simple Paleo Tortillas | stupideasypaleo.comAre 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

Like this post? +1 on Google+ below!

Sweet Plantain “Buns”

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.

DSC_0725

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.

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

Ingredients: 

Directions:

  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. DSC_0720 2 DSC_0721
  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.  DSC_0722
  4. I served mine as a slider with avocado, tomato, jalapeño sauerkraut and spinach.  DSC_0725

Paleo Fresh Spring Rolls

DSC_0830 The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients:

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions:

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. DSC_0810
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. DSC_0808
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. DSC_0821
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. DSC_0813 Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). DSC_0814 On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. DSC_0815 DSC_0816
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. DSC_0817 DSC_0818 Once you’ve rolled over once, fold in the sides and then finish rolling all way down. DSC_0819
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. DSC_0832

 

 

EPIC Bars Giveaway

DSC_0241 I’m so stoked for Stupid Easy Paleo’s first-ever giveaway! I’ve recently hit a couple sweet milestones – 10,000 fans on FaceBook, launching the new website and web app to name a couple – and it’s time to reward you for your loyalty.

A few months back, Taylor from EPIC Bar sent me some samples of their turkey, beef and bison meaty bars to try, and I was instantly hooked. You can read my review here. The short version: they are awesome. We decided to team up for a giveaway, and here are the details:

The Prizes:

  • 1st Prize = 3 cases of EPIC Bars (12 bars per case, $102 retail value)
  • 2nd Prize = 2 cases of EPIC Bars (12 bars per case, $68 retail value)
  • 3rd Prize = 1 case of EPIC Bars (12 bars per case, $34 retail value)
  • We’ll also include some fun swag from EPIC for each winner.

The Dates:

  • The contest will be open from Sunday June 16, 2013 (12 pm PT) through Sunday June 23, 2013 (12 pm PT). Winners will be notified within 24 hours of the contest closing.

Enter below!

a Rafflecopter giveaway

The Fine Print:

  • Open to residents of the USA only. 
  • Prizes will be shipped by EPIC Bars.

Paleo Carnitas Egg Muffins

DSC_0618 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:

  • 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 heavy cream*
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

*Heavy cream is part of my Paleo way of eating because I’ve learned I can tolerate it, even though I can’t tolerate milk. If you don’t eat it, sub full-fat coconut milk, almond milk, or just leave it out. It adds a bit of fluffiness to the eggs so they aren’t so dense.

Directions:

  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!

 

Paleo Memorial Day Menu

IMG_4131It’s almost Memorial Day weekend, and you know what that means: Sun’s out, guns out! Yussss! Summer is almost here!

Parties and BBQs with friends and family will be had. Days are still getting longer and evenings are getting warmer which makes for perfect outdoor dining. And, it’ll now also be socially acceptable to wear white pants – I won’t be taking advantage of that because I ruin anything white. Anyone who can explain where that rule came from will win my adoration forever.

In case you need some party-dish inspiration for the weekend ahead, I’ve pulled together some of my favorite summertime recipes in one place. See, I love ya! Leave a comment and tell me what YOUR favorite summer party take-along dish is.

Drinks

  • Coconut water with frozen berries
  • Seltzer water with lime and olive garnish
  • Watermelon Slush

Appetizers / Snacks

yamsSalads / Side-Dishes

Meat

plantainDesserts

Epic Bars Review

DSC_0247I’ll cut to the chase with the quick version: Epic Bars. YUM. Get some.

Now, for the details.

The best way to describe Epic Bars is like tasty, meaty bars with a hint of fruit for sweetness and nuts for crunch and texture. It reminded me of taking what I love about jerky packs – the meat, fruit and nut trinity – and rolling it all into one convenient, hand-held option.

Besides using high quality meats – 100% grassfed beef and bison for example – Epic Bars have made a conscious effort to make these bars perfect for the Paleo crowd with minimally-processed ingredients: the bacon used in the bison bar has no nitrates / nitrites added, for example. As you’d come to expect, they are free of dairy, gluten and grains as well. Win. Each bar has at least 11 grams of protein, a good dose of healthy fat and is pretty low in carbs. No funky whey protein isolates or frankenfood here.

Okay, so how do they taste?

Really damn good.

DSC_0241What impressed me the most is how distinct the flavors are…there’s nothing worse than picking up bars of different varieties only to find that they taste pretty much the same (Lara Bars and 50 Shades of Dates, anyone?).

Thankfully, with Epic Bars, that wasn’t the case. Bison with Bacon + Cranberry is decidedly smoky with a hint of barbeque flavor. The Beef with Habanero + Cherry has a just the right bit of spice from the peppers. Finally, I think my favorite was Turkey with Almond + Cranberry because it’s spiced with warm notes of cumin and coriander. The flavors are wisely put together and well-balanced.

Check out the map to find a retailer near you or simply order them from the Epic Bars website directly.

Now if every convenience store in America starts to carry these, THAT would be amazing!!

BLT Bites with Chipotle Mayo

dsc_0225 copyGrowing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course.

What resulted was nothing short of the tastiest thing I’d put in my mouth in a long while.

I used mini muffin tins but you could use regular tins and end up with something bigger than bite-sized. These little morsels were the perfect size for finger food and would be fun party eats. You can make as few or as many as you’d like…it’s really up to you. Depending upon the bacon you use – how thick it’s cut, how wide the pieces are, etc – you may have to adjust your layering technique or the cooking time. Bottom line…have fun with it!

Prep time: 10 min     Cook time: 30 min    Makes: 4 pieces

Ingredients:

Directions:

  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
  2. Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
  3. Cut each strip of bacon in half (again, it depends on the size of the bacon…remember that it’ll shrink when cooked so some overhang is okay). On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you’ve used up all the bacon. See the gallery for a photo.
  4. Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
  5. Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
  6. Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!