Tag Archives: snack

Paleo Mediterranean Meatza Pies

DSC_0023 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):

Makes 2.

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

Makes 2.

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)

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.

 

Dairy-Free Dark Chocolate Coconut Pudding

Dairy-Free Dark Chocolate Coconut Pudding | stupideasypaleo.com This dairy-free dark chocolate coconut pudding has 4 ingredients and is stupid-easy to make. Believe it!

Dark chocolate is one of those foods that is part of my Paleo because I know it fits in with my context, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse – which has eggs – I incorporated coconut milk and gelatin to firm up this pudding-esque treat. It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.

If you can’t find gelatin sheets, you can probably use another form as long as it will firm up two cups of liquid – definitely check the label for directions.

Ingredients for Dairy-Free Dark Chocolate Coconut Pudding:

Directions for Dairy-Free Dark Chocolate Coconut Pudding:

  1. Prepare the gelatin by following the directions on the package. Mine required soaking the sheets in cold water for five minutes, then discarding the water.
  2. Meanwhile, heat the coconut milk on medium-low in a heavy bottomed pot. You want to warm it enough to dissolve the gelatin but not boiling – that will make it harder for the gelatin to actually set.
  3. Once the coconut milk is very warm but not boiling, remove if from the heat and stir in the chopped dark chocolate until it melts. Add the vanilla extract.
  4. Then, add the softened gelatin sheets and stir thoroughly until they dissolve, 1-2 minutes.
  5. Pour into your desired glasses or cups and chill for at least 2 hours or until set.

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

 

Strawberry Vanilla Rhubarb Sauce

DSC_0729-2 I’ve been on a rhubarb kick lately since it’s in season and easier to find now than at any other time. Rhubarb is a very tart vegetable but is commonly paired with fruit for a sweet counterpoint. I included some chopped dates to lessen the bite, but this sauce is not predominantly sweet.

I served this sweet-tart sauce on top of a brined pork tenderloin – which I cut into medallions and pan-seared – but it would also be great on chicken or served with some chopped nuts on top as a snack.

Ingredients: DSC_0723-2

  • 6 pitted dates, soaked and chopped
  • 1 cup rhubarb, sliced
  • 3 cups strawberries, quartered (about 1 quart)
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon powdered ginger)
  • 1/2 teaspoon vanilla

Directions:

  1. Put the dates in a heat-safe bowl and cover with boiling water. Let stand for 10-15 minutes until they soften, then drain the water and chop until it becomes almost a paste. Set aside.
  2. In a large skillet, combine the rhubarb, strawberries and ginger. Cook over medium-low heat until the fruit gets very soft, about 10-15 minutes. You may have to reduce the heat to low to keep it from sticking or burning.
  3. Turn off the heat and stir in the dates and vanilla.
  4. Serve.

Raw Chocolate Hazelnut Almond Butter

chocolate hazelnut

The inspiration for this nut butter came from a popular brand that’s crammed with sugar. I made mine barely sweet but if you need a bit more, feel free to add some more honey. You can also roast the hazelnuts and remove the skins but those were two extra steps I wanted to avoid to make the process faster. It’s easy to halve the quantities if you’d like to make less.

Makes: ~2.25 cups

Ingredients:

  • 1 cup raw hazelnuts
  • 1 cup raw almonds
  • 1/4 cup cocoa powder
  • 2 teaspoons raw honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil, melted

Directions:

  1. Combine the nuts, cocoa powder, honey, vanilla and sea salt in a food processor.
  2. Drizzle in the melted coconut oil and process for several minutes or until smooth.
  3. Store in a tightly covered jar. For best results, keep in the refrigerator, though you’ll have to soften it before using.

 

Paleo Rocket Popsicles

DSC_0790 Do you remember the sound of the ice cream truck cruising around the neighborhood in summer when you were a kid? If you were like me, you conveniently didn’t hear your mom call for dinner, but you could hear that magical music from a mile away. Growing up, my siblings and I loved “rocket pops” – I looked it up and they’re officially called “Red, White and Blue Turbo Rockets” – a patriotic combination sugar and artificial food coloring in red (cherry), white (lemon) and blue (blue raspberry).

DSC_0780 While these Paleo versions have a bit of sweetness from the fruit and coconut water, they’re nothing like the sugar on a stick popsicles sold in stores. I added fruit to each layer and kicked up the flavors with citrus zest. You’ve got raspberry lime (red), coconut white peach (white) and lemon blueberry (blue). Perfect for a hot summer day! Don’t like raspberries? Use strawberries or cherries instead. You can also puree the fruit instead of slicing it.

Be creative and use your own fruit combinations or flavors. Let me know in the comments below what you tried!

[Note: I don't consider these a Paleo-ified dessert because it's essentially fruit and coconut water with no extra added sugar, but if you think you'd crack out on them, take that into consideration.]

Prep time: 15-20 min     Freeze time:  2-3 hours     Makes: 12 pops

Ingredients:

Red layer…raspberry lime

  • 2 cups coconut water*
  • 3 Tablespoons lime juice
  • 1 Tablespoon lime zest
  • 1 cup raspberries (about 6 oz), quartered

White layer…coconut white peach

  • 1 white peach, peeled and chopped [hint: squeeze lemon juice on them to prevent browning]
  • 1.5 cups full-fat coconut milk

Blue layer…lemon blueberry

  • 2 cups coconut water*
  • 3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup blueberries, halved

Equipment

  • 12 dixie cups (3 oz. size)
  • 24 plastic straws or 24 popsicle sticks

Directions:

  1. Place 12 dixie cups on a sheet tray or in a muffin tin (I used a mini muffin tray). Clear a space in the freezer that the tray will fit in.
  2. Mix the different coconut waters (coconut water + lime juice + lime zest and coconut water + lemon juice + lemon zest) in separate containers. DSC_0767 DSC_0769
  3. Build your red layer first. Equally divide the quartered berries into the cups (about 2 raspberries per cup). Add about 2 Tablespoons of the lime coconut water to each cup. Freeze until solid. DSC_0774
  4. Build the white layer next. Equally divide the chopped white peach into the cups. Add about 2 Tablespoons of coconut milk to each cup. *IMPORTANT: Only partially freeze this layer then stick the straws or popsicle sticks in! Return to the freezer until solid. DSC_0810 DSC_0812
  5. Build the blue layer last. Equally divide the halved blueberries into the cups. Add about 2 Tablespoons of lemon coconut water to each cup. Freeze until solid.
  6. Peel the paper cups away and trim the straws down to size. I like the double straw or double stick method because it makes them easier to hold.
  7. Try to eat it before it melts!

*You’ll have a bit of extra coconut water left over…drink up and enjoy.

Sometimes I just want a snack.

snacky bites…yes, with a bacon garnish

Having a lack of chips and crackers (thankfully) in my diet tends to limit my options, though, which can make social gatherings, parties, etc a challenge. Enter the sweet potato! Okay…the drier, yellowish-white variety is a sweet potato and the more moist, bright orange type is a yam…but no matter what you call it, be sure to choose the non-orange variety for this recipe. It will hold up better and not soften as much when you bake it. The sweet potato forms a nice foundation on which to pile your favorite toppings or to dip in salsa, guacamole, or Paleo-ified hummus. I used this recipe (beware…makes a very large serving size) and found it to be a dead ringer in terms of flavor.

Ingredients:

2 yellow sweet potatoes

Spices (use what you like…I used cinnamon, cumin and some ground red pepper)

Coconut oil

Sea salt and pepper

Hummus, sauerkraut, olives or any topping of choice…get creative!

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil.

2. Wash sweet potatoes and peel if desired. I left the peel on because I was feeling lazy. Slice into rounds a bit smaller than 1/4″.

ready to roast

3. Place sweet potato rounds on the baking sheet. Drizzle with oil and sprinkle spices on top. Toss until evenly coated.

4. Bake for ~15-20 minutes, checking frequently so that the bottoms do not burn.

5. Top with hummus and sauerkraut or olives or use as a chip substitute for salsa, etc.