Tag 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’!

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20 Paleo Super Bowl Recipes | stupideasypaleo.com

Strawberry Lemonade Gummies Recipe

Strawberry Lemonade Gummies | stupideasypaleo.com

Making homemade gummies with fruit and high-quality gelatin is one alternative to making lots of bone broth / soup stock for its gelatin content.

These Strawberry Lemonade Gummies are a recipe I develop for BreakingMuscle.com. The combo of the berries and lemon give it a sweet-tart flavor that’s really refreshing. (This is the high-quality gelatin I use.)

Click here to get the recipe >> Strawberry Lemonade Gummies

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Strawberry Lemonade Gummies | stupideasypaleo.com

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.

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Roasted Chestnut with Herbed Brown Butter | stupideasypaleo.com

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Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing Recipe

Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

Steph’s note: 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. Pick up a copy of her new cookbook, Nourish: The Paleo Healing Cookbook!

Jalapeño-Lime Chicken Wings Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • For the Wings
  • 2 lb chicken wings
  • 2 jalapeño peppers, deseeded and cut into chunks
  • ¼ cup coconut oil
  • 2 tbsp coconut aminos
  • 4 cloves garlic, peeled
  • 1 tsp ground cumin
  • Juice of 1 lime
  • ½ cup fresh cilantro leaves
Instructions
  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. 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. 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! (See below.)

 

Jalapeño-Lime Chicken Wings Recipe | stupideasypaleo.com

Paleo Ranch Dressing Recipe
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • ¼ cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
  • ½ cup coconut milk
  • Juice of half a lemon
  • 1 tbsp fresh chopped chives
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ½ tsp dried dill
  • ¼ tsp black pepper
Instructions
  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.

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Jalapeño-Lime Chicken Wings Recipe | 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 Recipe

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 award-winning book, The Performance Paleo Cookbook!

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 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. Another plus: They’re great as a pre-workout snack!

Paleo Breakfast Sausage Scotch Eggs
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6
 
6 medium eggs 1 pound (500 grams) lean ground pork 1 Tablespoon homemade gingerbread spice mix ( click for recipe ) 1-1/2 teaspoons salt ½ teaspoon black pepper 1 Tablespoon honey (optional)
Ingredients
  • 6 medium eggs
  • 1 lb lean ground pork
  • 1 tbsp homemade gingerbread spice mix (click for recipe)
  • 1-1/2 tsp salt
  • ½ tsp black pepper
  • 1 tbsp honey (optional, omit for Whole30)
Instructions
  1. Start by cooking the eggs. I steam them instead of hard-boil because the shell comes *right* off. To do that, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.
  2. Preheat the oven to 350°F (177°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 optional honey. 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 ⅓ 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.
  5. Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks and that the meaty suit of armor is uniform.
  6. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.
Notes
Use ground beef or chicken instead of pork.
Serve with any kind of dipping sauce. I like mine with a dollop of homemade Paleo sriracha or some easy Paleo ghee Hollandaise.
Use maple syrup instead of honey.
Double the recipe.

 

Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.comPaleo Breakfast Sausage Scotch Eggs | stupideasypaleo.comPaleo Breakfast Sausage Scotch Eggs | stupideasypaleo.comPaleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

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

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Paleo Breakfast Sausage Scotch Eggs | stupideasypaleo.com

Simple Paleo Tortillas

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 crepe), look no further.

These are 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.

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’re also perfect for making up some tasty lunches on the go, and word on the street is that the kiddos love them.

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!

5.0 from 1 reviews
Simple Paleo Tortillas
Prep time: 
Cook time: 
Total time: 
Serves: Three 8" tortillas
 
Ingredients
Instructions
  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.
  3. In a small (8") skillet over medium heat, pour in about ⅓ 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.
  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.
Notes
You can substitute tapioca flour for the arrowroot.

 

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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.comSweet 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

EPIC Giveaway Winners

epic bars giveawayThank you to all who entered the EPIC Bars giveaway!

The lucky winners are:

Carla Horne (3 cases)

Catherine Griffice (2 cases)

Tiffany Bastedo (1 case)

Ladies, you’ve been emailed about next steps. Please check your spam folder in case you don’t see any email from me in your inbox. You have 24 hours to respond or we’ll pick another name to claim your prize.

Look for more giveaways to come. I appreciate all the enthusiasm around this awesome product, and remember, the 10% off coupon code “STUPIDEASYPALEO” is valid until tomorrow, Monday June 24, 2013 on the EPIC Bar website.

EPIC Bars Giveaway

DSC_0241I’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.

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 Recipe

BLT Bites with Paleo Chipotle Mayo | stupideasypaleo.comGrowing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course. The BLT Bites with Paleo Chipotle Mayo totally blow regular BLTs out of the water.

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 thickly it’s cut, how wide the pieces are, etc—you may have to adjust your layering technique or the cooking time. Have fun with it!

5.0 from 1 reviews
BLT Bites with Chipotle Mayo Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 4 pieces of good-quality bacon
  • Coconut oil
  • 1 tomato
  • 1 cup chopped lettuce of your choice
  • Chipotle mayo for topping
  • *You will need 2 mini muffin tins for this recipe
Instructions
  1. Preheat the oven to 350F (177°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!

 

Slow Cooker Honey Mustard Spare Ribs

Slow Cooker Honey Mustard Spare Ribs | stupideasypaleo.comI have this thing about getting my hands sloppy and messy with finger food. It kind of freaks me out, and I’m not sure why. Back in college, I was a cake decorator at a local grocery store chain, and getting frosting all over my hands would make me come undone. True story. Luckily, these ribs are so tasty that I didn’t even notice I was tearing in with my paws until they were almost gone.

My amazing Australian pen pal (yes, I have a pen pal) Georgia sent me the most thoughtful care package last week, and inside was a super tasty brown mustard. I thought there was no better way to enjoy it then to make a sweet and spicy honey mustard glaze for the ribs. The ribs came out so tender.

Do you have not as much time to cook as you’d like? You’re not alone. Okay, now go and order yourself a crock pot if you don’t already have one (I recommend one with a digital timer and keep warm function) and make this recipe. Smile and enjoy your tasty meal knowing that it basically cooked itself. This recipe is a mashup between two non-Paleo one’s from Rachel Ray and the White On Rice Couple. I adapted them and put them together. Voila! This batch of ribs was relatively small (1.5 lb of meat) because, well, I’m a single person. Double your recipe (or more) depending on how many people you’re serving.

Prep time: 15 min     Cook time: 6 hours    Makes: 1-1/2 lb of ribs

Ingredients for Slow Cooker Honey Mustard Spare Ribs

For the Ribs

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce (look for gluten free options, I used Lea & Perrins)
  • 1 Tbsp honey
  • 2 tsp brown mustard
  • 1 tsp hot sauce
  • 1 cup broth, any kind
  • 1-inch piece of ginger, peeled
  • 1 star anise
  • 1.5 lb (700g) of spare ribs, pork or beef

For the Glaze

Directions for Slow Cooker Honey Mustard Spare Ribs

  1. Prepare the braising liquid for the ribs by combining the balsamic vinegar, Worcestershire sauce, honey, mustard, hot sauce, and broth in a small bowl. 
  2. Put the ribs in the crock pot. Cut to fit, if needed. Pour the braising liquid over and drop in the ginger and star anise.
  3. Cover, set to low, and cook for 6 hours. I flipped the ribs over once during cooking.
  4. For the sauce, combine the ingredients in a small saucepan and simmer over low heat until it has reduced / thickened a bit. Stir often.
  5. I kept it simple by removing the ribs from the crock pot (gently because they will probably fall apart) and basting them with the honey mustard sauce. I served with extra sauce on the side for dipping.

Chocolate Orange Naked Bars

Chocolate Orange Naked Bars | stupideasypaleo.comOkay, so these are actually called Cocoa Orange Nakd Bars, but I didn’t want to infringe on anyone’s trademark (and I figured I’d get more hits for having “naked” in the title) so I added the “e”. Clever!

When I was in Scotland, it became pretty clear that getting Paleo-friendly snacks on the go was as easy as it is here in the States. Read: virtually impossible. Craig and I were in Tesco or Sainsbury’s (Tesbury’s?) when he chucked a couple of these my way. A quick scan of the ingredients revealed nothing offensive…just a simple quartet of dates, cocoa, orange and almonds. Now, who knows if the orange is just orange flavoring or not, but they seemed pretty benign. Recently, though, I endeavored to recreate this treat, and I think the outcome is even better than the original. They’re kinda sorta Lara bar-y but better, I think. I’d file these under the “treat” category since they are high in natural sugar from the dates. Definitely not ideal for the Whole30 crowd, but an occasional indulgence for the rest of you.

Disclaimer: you’ll either need a food processor or the patience of a saint (if you chop the ingredients by hand) to make these.

Prep time: 15 min     Freeze time: 20 min    Makes: 8″ x 8″ pan

Ingredients for Chocolate Orange Naked Bars

  • 1-1/2 cups of nuts (I used 1 cup almonds + 1/2 cup macadamia…baller status, I know. Use whatever you like or is on hand.)
  • 20 Medjool dates (these are the big, fat, squishy ones)
  • 1/3 cup cocoa powder
  • Zest of one large orange
  • 1 Tbsp orange juice
  • Pinch of sea salt

Directions for Chocolate Orange Naked Bars

  1. Line an 8″ x 8″ baking dish with plastic wrap or wax paper. Set aside.
  2. Add the nuts to the food processor and pulse down until they become small, crumbly bits. Don’t let it go too long or it will become nut butter – er, not that there’s anything wrong with that but it won’t help this recipe. Some pieces may be a bit bigger and some might be tiny. That’s okay. Pour the nuts in a large bowl.
  3. Now, pit the dates and put them in the food processor. Pulse about 5 times until they are slightly broken down.
  4. Add the cocoa powder, orange zest, orange juice and sea salt.
  5. Process until the dates form a huge chocolatey ball.
  6. Now, with clean hands: add the chocolatey dates to the nuts and combine both together. You’ll have to knead pretty well but keep at it.
  7. Once all the nuts are blended in, you’ll take the lump of deliciousness and put it in the baking dish. Press the mixture into the dish until it’s packed down and smooth.
  8. Freeze for 20 minutes until firm.
  9. Turn out the mixture onto a cutting board and chop into pieces as big or small as you’d like. I usually make 12 bars from one dish.
  10. I individually wrap them. They can be frozen for a couple months if packed to withstand freezer burn. If not, store in the fridge for short term use.

Baked Nacho Kale Chips Recipe

Baked Nacho Kale Chips | stupideasypaleo.comRecently, I bought a pretty tasty bag of seasoned kale chips from Whole Paycheck. Whilst I sat munching them down, I thought, “I can make these. Why the heck am I spending $6 for a teeny tiny bag of something I can make myself?!”

Sadly, though, I now cannot eat plain kale chips ever again. This recipe for Baked Nacho Kale Chips has ruined me!

Baked Nacho Kale Chips Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 very large bunch kale
  • ¼ cup (~35 grams) coconut butter or cashew butter
  • Juice of 1 lemon
  • 12 ounce jar (350 mL) roasted red bell peppers, drained
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 300°F (150°F). Line two baking sheets with parchment paper (my preference...the kale will not stick) or foil.
  2. Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
  3. Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
  4. Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You're going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It's important that the kale be spread in one even layer and doesn't overlap. Repeat with the other half of the kale.
  5. Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
  6. Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.

 

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Baked Nacho Kale Chips | stupideasypaleo.com

 

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^^This is the original photo from April 2013! Getting better!

Blackberry Cinnamon Applesauce

Blackberry Cinnamon Applesauce | stupideasypaleo.comA couple weeks back,  I made a pretty tasty Apricot Ginger Applesauce, and it inspired me to make another variation on this classic favorite. When I was buying the apples, the cashier asked me what I was going to do with them. When I said I would be making applesauce, he told me about how his mother used to make cinnamon applesauce using Red Hot candies. That’s the first I’d ever heard of that! You could substitute any berries you like – blueberries would go really well and perhaps strawberries if you leave out the cinnamon.

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

Ingredients for Blackberry Cinnamon Applesauce

  • 3 pounds (~1.5 kg) apples
  • 2 cups blackberries
  • 1 tbsp cinnamon
  • 1 cinnamon stick, optional

Directions for Blackberry Cinnamon Applesauce

  1. Peel and chop the apples into large chunks. Put apples into a medium-sized pot.
  2. Add the cinnamon stick and about 1/2 cup of water.
  3. Heat the apples, loosely covered, on medium-low heat for about 20 minutes.
  4. Add the blackberries and cook for 10 more minutes.
  5. Place the fruit into a food processor, add ground cinnamon, and blend to desired consistency.