Tag Archives: lunch

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!

Slow Cooker Thai Beef Stew—Plus a Chance to Win Meals Made Simple

Paleo Slow Cooker Thai Beef Stew | stupideasypaleo.com

Steph’s note: Today’s recipe is a sneak peek from Danielle Walker’s new book, “Meals Made Simple” which releases on September 2, 2014. I’ve been lucky to preview the cookbook, and it’s amazing…great for newbie cooks or anyone who just enjoys simple, delicious food. Danielle notes: “Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor.” Serve with cauliflower rice (pictured).

Slow Cooker Thai Beef Stew

Prep Time: 20 minutes

Cook Time: 5 hours

Yield: Serves 6 to 8

Ingredients

  • 2 Tablespoons coconut oil, divided
  • 3 pounds beef stew meat, trimmed of fat
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons peeled and minced fresh ginger
  • 1 (13½-ounce) can full-fat coconut milk
  • 1/3 cup tomato paste
  • 1/2 cup Thai red curry paste
  • 2 Tablespoons fish sauce
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sea salt
  • 2 cups broccoli florets
  • 2 cups julienned carrots
  • 1 cup peeled and julienned jicama*
  • Fresh cilantro, for garnish

Directions

  1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
  2. Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
  3. Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Sauté the onion, garlic, and ginger over medium-high heat for 5 minutes.
  4. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
  5. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
  6. Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.

Notes

*Omit for SCD

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Stretch It

The leftover meat tastes fabulous in scrambled eggs!

Make-Ahead Tip

Prepare Steps 1 through 5, then place the contents in an airtight container or bag. Freeze for up to 3 months, then thaw overnight in the refrigerator

The giveaway is now closed. Congratulations to the winner, Julia B. at a*****9@gmail.com!

To enter for a chance to win a free copy of “Meals Made Simple!

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!)

a Rafflecopter giveaway

The contest ends August 10, 2014 at 11:59 p.m. PT, and the winner will be announced here on the blog by August 12, 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 to claim the prize. Open to US residents only.

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Paleo Slow Cooker Thai Beef Stew | stupideasypaleo.com

Chicken Florentine Spaghetti Squash (Paleo)

Chicken Florentine Spaghetti Squash | Popular Paleo for StupidEasyPaleo.com

Steph’s note: Please welcome Ciarra from Popular Paleo back to the blog. Not only is she a close personal friend of mine, she’s a whiz in the kitchen AND she’s just finished writing a cookbook (releasing December 2nd so click here to pre-order) called The Frugal Paleo Cookbook: Affordable, Easy & Delicious Paleo Cooking. I know y’all are going to love it because she’s done an amazing job. (I got to test drive some of the recipes!) This Chicken Florentine dish is representative of the budget-friendly bites she’s known for. Take it away, Ciarra!

I have a not-so-secret love affair with spaghetti squash, but in my part of the country (the Pacific Northwest) it can get expensive depending on the time of year. Since I make one Paleo-friendly meal to feed my little semi-Paleo family of four each night for dinner, I’m always looking for ways to stretch a pricier ingredient. For spaghetti squash, I do that by mixing it up with chicken Italian sausage and fresh organic baby spinach for Chicken Florentine Spaghetti Squash Boats. I like to serve it all in the shell of the spaghetti squash and top it some fresh herbs and pine nuts if I have some hanging around in my pantry.

Makes: 4 servings

Ingredients for Chicken Florentine Spaghetti Squash Boats

  • 1 medium to large spaghetti squash
  • 16 ounces (454 grams) chicken Italian sausage (organic, gluten-free)
  • 1 organic white or yellow onion, diced
  • 2–3 cloves garlic, minced
  • 3 cups (700 grams) organic baby spinach leaves, packed into measuring cup
  • 2–3 tablespoons (30–45 mL) extra virgin olive oil
  • Sea salt and black pepper, to taste
  • Optional: 1 tablespoon (7 grams) pine nuts and chopped flat-leaf parsley

Directions for Chicken Florentine Spaghetti Squash Boats

  1. First things first, let’s get that spaghetti squash in the oven to roast while we prepare the filling. Preheat the oven to 400°F (204°C). Using a large knife and steady hand, split the squash in half lengthwise. The best way to do this is usually by scoring the squash and then inserting the tip of the blade into an end. Apply strong and even pressure on the knife, using it more like a splitting wedge on a large log rather than the familiar slicing action of a blade. Once the squash is split open, use a spoon to remove the seeds and pulp (just toss that stuff). Place the halved squash cut-side down on a roasting pan, add a few tablespoons of water to the pan and roast for 35 to 40 minutes in a preheated oven.
  2. Meanwhile, prepare the chicken Florentine portion of the dish. Heat a large skillet to medium-high and drizzle in a few tablespoons of extra virgin olive oil. Once it comes to temp, crumble in the chicken Italian sausage, garlic and diced onion. Cook and stir until the sausage is fully cooked and the onion is translucent—this should take about 12 minutes or so. A few minutes before the meat is done, pile the baby spinach on top of the sausage so that it wilts as the rest of the items in the pan finish. Stir the spinach into the sausage mixture as it cooks down. Then set it aside until the spaghetti squash has finished roasting.
  3. After you pull the squash out of the oven, turn them over so they cool a little faster. Once you can handle them comfortably (or if you can manage holding them with an oven mitt), use a fork to scrape with the grain of the squash to harvest the strands. Transfer the harvested strands into the pan with the sausage mixture, season with sea salt and black pepper to taste and the pine nuts if you want to use them. Toss the squash strands with the sausage and spinach so everything gets evenly combined.
  4. I like to serve this plated inside the spaghetti squash shell or “boat-style.” It’s pretty and, well, if I can save myself another dish to wash, then I’m all for it. Top with some toasted pine nuts and / or fresh flat-leaf parsley and dig in!

p.s.: If you happen to have any leftovers, this makes a great frittata for breakfast or a to-go lunch the next day!

Be sure to follow Ciarra and Popular Paleo on: Facebook, Pinterest, Twitter and Instagram!

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Chicken Florentine Spaghetti Squash | Popular Paleo for StupidEasyPaleo.com

Questions for Ciarra? Leave them in the comments below!

Avocado BLT Egg Salad

Steph’s note: I’m really chuffed to be featuring Lexi from Lexi’s Clean Kitchen on the blog today! I first noticed her drool-worthy recipes on Instagram, and her dishes are really approachable and simple. Lexi specializes in gluten-free, dairy-free and Paleo recipes that are packed with nutrient-dense ingredients. Make sure you keep up with her on social media because I guarantee you’ll like what you see: FacebookTwitterInstagram and Pinterest. Take it away, Lexi!

Avocado BLT Egg Salad | Lexi's Clean Kitchen for stupideasypaleo.com I

I love egg salad. Also on the list of things that I love are: avocados, tomatoes, bacon, and scallions, to name a few. This is the absolute perfect lunch. For one, it combines all of those favorite things listed. And two, it is packed with protein and healthy fats to fill you up throughout the day, while being super simple to throw together! This recipe replaces the standard mayonnaise that is ordinarily in egg salad with avocado. It is perfectly creamy and full of flavor!

Prep Time: 10 min     Cook Time: 10 min     Total Time: 20 min

Ingredients for Avocado BLT Egg Salad

  • 1 avocado
  • 6 hard-boiled eggs
  • 3/4 cup grape tomatoes, cut in halves
  • 4 strips bacon, cooked until crispy
  • 1/2 cup scallions, chopped
  • 2 teaspoon ground garlic
  • 1/2 teaspoon Himalayan sea salt, more to taste

Directions for Avocado BLT Egg Salad

  1. Make your hard-boiled eggs. Once done, peel, set aside in the refrigerator and let cool.
  2. While they are cooking, make bacon using you desired method and cook until crispy.
  3. In a medium bowl combine eggs, avocado, garlic and salt; smash with a fork until combined.
  4. Add in bacon pieces, tomatoes and scallions. Mix well.
  5. Taste and add additional salt and ground garlic as desired.

Notes

Serve over fresh spinach or lettuce or in lettuce wraps!

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Avocado BLT Egg Salad | Lexi's Clean Kitchen for stupideasypaleo.com

Questions for Lexi? Leave them in the comments below.

Crispy Buffalo Chicken Fingers

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Steph’s note: Give a hearty welcome to my guest blogger, Cassy from Fed & Fit. Cassy is a quadruple threat: She has mad kitchen skills, is an ace behind the camera, gets her sweat on at CrossFit and is one of the nicest folks you’ll ever meet. On her blog Fed & Fit, Cassy brings approachable yet flavor-packed recipes with her signature step-wise photography that always leaves me drooling on my keyboard. I’m super excited to introduce you to her today! Make sure to make these Crispy Buffalo Chicken Fingers and go follow her on social media…you won’t be disappointed. Take it away, Cassy!

Oh my word…I’m on Stupid Easy Paleo! I just adore Steph, and you know what? I adore you, too. I adore you because you’re here, you’re a part of the Real Food movement, and you probably have a thing for crispy chicken fingers. All reasons we can be great friends.

Crispy buffalo chicken fingers and I go way back. Once upon a time, I was a student at Texas A&M University in College Station, TX and I LIVED off of buffalo chicken fingers from a lovely little dining establishment called Wings ‘n More. While my health was rapidly declining, I was rapidly falling in love with comfort foods. Since going Paleo about 4 years ago, I gave up those delicious little strips of perfectly spicy, salty, gooey, but still miraculously crunchy chicken wonders. I gave them up plus the fries and ranch dressing that went with them.

Like a message was sent to me from above, I woke up one morning with the conviction a Paleo version MUST exist in this world. It needs to happen for you, for me, and for all those 20-something college students who think the gluten-coated, MSG-dusted, filler-fed restaurant chicken is their only option.

This Paleo-friendly crispy buffalo chicken finger is made possible by my good friend, the pork rind. Sometimes called chicharrones, sometimes called cracklin’s, pork skins are a crunchy, light, fluffy chip made by frying pork skin in it’s own rendered fat. They make for an occasional crunchy treat or can substitute as breading!

In an effort to create that reminiscent thick buffalo breading, I crafted a hybrid between my famous Paleo buffalo sauce and an egg wash.

Keep scrolling for my step-by-step photo instructions, tips and tricks.

I also recommend you check out my Paleo-friendly ranch dressing! Crispy buffalo chicken fingers and ranch dressing are a match made in heaven. Just saying.

Our recipe starts with about one pound of (ideally, pastured) chicken strips.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Next up, the buffalo egg wash! Crack two eggs into a bowl.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now add 2 Tablespoons of apple cider vinegar.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Then the juice of one lemon.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now add 2 teaspoons of garlic powder.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

2 teaspoons of onion powder.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

And then 2 teaspoons of paprika.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now you get to choose your level of spice! For HOT add 2 teaspoons of cayenne pepper, add 1 teaspoon for medium, or add ½ teaspoon for mild. I opted for medium.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Lastly, add 1 teaspoon of kosher salt or sea salt.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Got all your ingredients loaded up?

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Whisk until well combined and set aside while we focus on our crunchy breading.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

The most important thing to remember when you’re buying pork skins is to read the label. You want to make sure the ingredients only read, “pork and salt.” Avoid bags with anything else listed.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Measure out about 5 cups of pork skins into a gallon-sized plastic bag.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Smash ‘em up! You’re also welcome to pulse the pork rinds in a food processor for a few minutes but A) I like to avoid washing more dishes than necessary and B) think smashing things is fun and therapeutic.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Once they’re mostly broken up, pour them in a bowl.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Make sure your oven is set to 400°F (200°C) and grab all your components!

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Dip each chicken strip in the buffalo sauce.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Make sure it’s well coated.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Then lay it in the breading.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Pull it out when the crunchy pork goodness has it all covered up.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Lay the strips on a parchment paper-lined baking sheet. Pop them in the oven for about 25 minutes or until cooked through.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Ta-da!

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

I recommend you plate with some crunchy vegetables and a side of Paleo-friendly ranch dressing.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Enjoy!

Crispy Buffalo Chicken Fingers

Serves: 4-6

Prep Time: 10 minutes     Bake Time: 25 minutes

Ingredients for Crispy Buffalo Chicken Fingers

Directions for Crispy Buffalo Chicken Fingers

  1. Preheat oven to 400°F (200°C).
  2. Whisk the eggs, vinegar, lemon juice, garlic, onion, paprika, cayenne and salt together in a medium bowl.
  3. Dip each chicken strip into the buffalo egg wash then lay in the pork rind breading, coating both sides.
  4. Place breaded strips on a parchment paper-lined baking sheet. Bake for approximately 25 minutes or until cooked through.

Follow Cassy on social media: Facebook, Instagram, Pinterest, and Twitter

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Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Questions for Cassy? Leave them in the comments below.

The Perfect Burger

The Perfect Burger | stupideasypaleo.com

Okay y’all…the perfect burger. It’s not every day you hear a burger claim to be “the one”, but this may very well be it. Perfectly flavored beef, parsnip crisps fried in coconut oil and a decadent avocado mousse…have I convinced you yet?

The Perfect Burger is just one of the awesome meaty recipes you’ll find in The Paleo Kitchen, a brand new cookbook coming out this June from none other than George Bryant and Juli Bauer. If you like the looks of The Perfect Burger, head over and pre-order their cookbook. And, if you do it before April 10, you can enter into a pretty sweet giveaway…a 3-day, all-expenses paid trip for 2 to San Diego. (Trust me, it’s an awesome city!)

Ingredients for The Perfect Burger

Serves 3.

For the Burgers

For the Shoestring Parsnip Fries

  • 2 medium parsnips, peeled
  • 1/2 cup (100 grams) coconut oil, melted

Garnish With

  • Sliced red onions
  • Avocado mousse (also from the cookbook)
  • Romaine hearts
  • Shoestring parsnip fries (from above)

Directions for The Perfect Burger

  1. In a medium mixing bowl, mix together all of the ingredients for the burgers without overworking the meat.
  2. Divide meat into 3 equal portions and form into ½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.
  3. Using a spiral slicer or julienne slicer, cut the parsnips into strings.
  4. Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
  5. Once grill is hot, place the burgers on the grill and close the lid. Cook 6 minutes.
  6. While the burgers are cooking, add the coconut oil to the saucepan. Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel-lined plate to drain.
  7. Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers from grill and let rest for 5 to 7 minutes.
  8. To assemble the burgers, place each on a bed of lettuce and top with sliced red onions, ¼ cup (60 mL) avocado mousse, and parsnip fries.

Click here to order The Paleo Kitchen!

Tasty Taco Salad by Living Loving Paleo

Tasty Taco Salad with Creamy Cilantro Lime Dressing | stupideasypaleo.com

Please welcome Kristen, my guest blogger and a special friend of mine, to the blog. I’ve come to know Kristen through her Instagram, and her story of sickness to wellness so touched my heart that I knew I had to share it on the blog. (Click here to read it, then come right back!) Kristen’s passion for food is clear in her super awesome blog, Living Loving Paleo, and her recipes are simple, approachable and nourishing. Take it away, Kristen!

One thing I super, duper missed when I first changed my diet to a Paleo diet was definitely sauces and dressings, especially creamy ones. I honestly thought I’d never see them again. I drew a blank when it came to making my own, as I never had before. Honestly, making my own dressings intimidated me, and I figured it would be difficult and time consuming (neither of which I’m a fan of). Then, I discovered just how easy and fast it is to make your own, and I knew I could never go back!

My life was completely turned around by changing the food that I put on my plate, and for the first time in a really long time I was healthy. I was determined to make recipes for my own sauces and dressings that fit my new lifestyle, and that were completely delicious! I love a great salad, and to me, a salad is completely made by the dressing. I must say, the dressing that I created for this taco salad makes it extra special. Store bought dressings don’t even compare! I hope you all love it as much as my family did. Happy cooking!

Ingredients for Tasty Taco Salad

For the base of the salad, I used romaine lettuce, diced tomatoes & avocado. Feel free to use any veggies you like.

Ingredients for Creamy Cilantro Lime Dressing

  • 2/3 cup avocado oil
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • 1.5 Tablespoons lime juice
  • 1/2 teaspoon fresh garlic, minced
  • 3/4 teaspoon salt
  • 2.5 teaspoons cilantro, minced

Directions for Tasty Taco Salad

  1. In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well.
  3. While the meat is cooking, make the simple dressing. Place the oil, egg, mustard powder, lemon juice, lime juice, garlic and salt in a tall container. (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Stir in the cilantro. [Steph's note: No immersion blender? Place the egg, mustard powder, lemon juice, lime juice, garlic and salt into a blender and let these come to room temperature. Run the blender for about 30 seconds, then with the blender on medium speed, very slowly (in a thin stream) drizzle in the avocado oil until the mayo has thickened.]
  4. Top your salad with the meat and dressing! Enjoy!

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taco salad 2

 

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.

Citrus-Garlic Marinated Steak

Citrus-Garlic Marinated Steak | stupideasypaleo.com I’ve just returned from a week-long trip to London and Paris, hence how quiet I’ve been on the site here. If you’ve left a comment or sent an email, it will take a bit longer than usual but rest assured I’ll get back to you. I love traveling and discovering new foods, but I also really like getting back to my kitchen so I can make my favorite recipes and think of new ones.

This simple marinated steak was great over a fresh garden salad – use any veggies you’d like – served with some guacamole on the side. Or it’d make an awesome filling for my Simple Paleo Tortillas! If you don’t like beef, you could use chicken or pork. I bought some inexpensive steaks and cut them into strips for quick cooking. Alternatively, you could keep the meat whole, marinate it, grill it and then slice into strips once it’s cooked.

Ingredients for Citrus-Garlic Marinated Steak

  • 1 lb. of steak, cut into strips
  • Zest and juice of 1 lemon, 1 orange and 1 lime
  • 1 Tablespoon olive oil
  • 2 or 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper

Directions for Citrus-Garlic Marinated Steak

  1. Put the steak strips in a large bowl.
  2. Add the zest and juice of the citrus fruit, olive oil, garlic, salt, smoked paprika and pepper. Stir the ingredients thoroughly.
  3. Let marinate in the refrigerator, covered, for at least 30-60 minutes for best results. Stir once or twice as it’s marinating.
  4. When ready to cook, heat a skillet over medium-high heat and add about half the steak. If it gets overcrowded it won’t brown. I cooked about 1.5 minutes on each side for medium.
  5. Repeat with the rest of the meat.