This page could go on forever. We will probably edit the structure as it grows. For now, please enjoy some of the basic primal meals we eat at home!
So satisfying when you’re itching for some ‘za. Not to be confused with Paleo Pizza, this crust is made of meat.
1 lb of ground beef
1 lb of ground pork
1 TBS of Oregano
1 TBS of Basil
Salt and Pepper
1 TBS Grassfed butter
1 Red Onion sliced
8 oz sliced mushrooms
Peppers or any other pizza toppings you like
3-5 TBS Balsamic Vinegar
1 small can of tomato paste
Preheat oven to 375. Combine ingredients for crust in a bowl, taking care not to “overwork” the meat. Roll out meat into a cookie sheet to form crust with even thickness. Place into oven for 15-20 minutes until it is cooked through to your liking. Pour off as much fat as you can.
While the meat is cooking, begin caramelizing your veggies in a frying pan. To do this, start with the butter and veggies on medium high heat for about 5 minutes, stirring and ensuring veggies are coated in butter. Turn your heat down to medium low and add 3 TBS of balsamic vinegar. Continue cooking down for another 5-10 minutes until your balsamic begins to reduce and your veggies have reached your desired texture.
Spread tomato paste on your meat crust and distribute your veggies evenly. Feel free to drizzle some of that left over balsamic. The balsamic is what cuts the acidity in the tomato paste. At this point you can also add cheese if you feel inclined. I find goat cheese and ricotta the best for this recipe. Place under high broil for 2-5 minutes to melt cheese and add another layer of texture to your veggies. Then, EAT!
This one is delicious hot or cold, reheats very well, and is great to prep for on the go meals. The contents are flexible. Be creative! Mexican, Greek, Pizza versions have been well received when I’ve experimented.
1 lb breakfast sausage or chopped bacon
1 clove of garlic minced
*any other veggies you have laying around, I like to add a can of diced tomatoes or a sweet potato
1 bag of frozen spinach, thawed and excess water pressed out.
1 ½ tsp of red pepper flakes
Salt and Pepper
Begin cooking your meat of choice in a large frying pan on medium heat. If you are using sweet potatoes, add them and cover. When it is about 1/3 cooked, add your veggies (except spinach) and coat with the fat in your pan. Sometimes I cover if I’m not getting my onions to soften as quickly as the meat is cooking. In the meantime, whisk your eggs, red pepper, salt and pepper in a bowl and set aside.
When meat and veggie sauté is almost done, add spinach (and if you’re using canned tomatoes, add them now). Salt and pepper to taste . Add whisked eggs and give the pan a good stir to incorporate all ingredients. Ensure ingredients are evenly distributed in pan, cover, and reduce to low heat for about 20 minutes or until most of the egg mixture has set. Once frittata is cooked through except for the soft spots on top, remove cover and place under high broil for 2-5 minutes. If you want to top with cheese, add and broil for another minute.
Hard to believe until you try it, but spaghetti squash gives you the satisfaction of an angel hair pasta. Mmmmmm…. Can be served with pesto, garlic butter, curry, stroganoff, or cream sauce. Absolutely amazing with the Bolognese recipe below.
1 Spaghetti Squash
Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out any seeds and pulp. Place flesh side down in a baking pan. Cook 30-45 minutes, or until the skin pierces easily with a fork. Separate the “noodle” strands using a fork and top with your favorite sauce.
Hearty meat and vegetable sauce will fill you up and hit the spot when you’re craving grandma’s spaghetti.
1 lb of ground beef
1/2 lb of chopped bacon
½ cup chopped carrots
½ cup of chopped onions
3 cloves of minced garlic
3 bay leaves
6 oz can of tomato paste
14 oz can of San Marzano tomatoes (or for faster prep, use 10 oz of no sugar added tomato sauce)
¼ cup of cream
In a large soup pot, cook your ground beef and bacon over medium heat until almost cooked through. If you want your bacon crispy, cook separately from ground beef. Remove meat to a bowl to strain, leaving about 3 tablespoons of fat in the pot. Cook carrots for about 3 minutes, then add your onions and garlic until all are cooked through. Return meat to pot, add bay leaves, tomato paste, and tomatoes. Simmer 45 minutes until tomatoes begin to break down when you stir pot. If you are using tomato sauce, simmer 15 minutes. If you are not opposed to dairy, add cream before serving to cut the acidy of the tomato sauce.
Roasted Garlic (Spreadable)
2 Whole Bulbs of Garlic
Preheat oven to 400 degrees. Remove outer flaky skins of the garlic bulbs, leaving the skins between each clove intact. Cut off ¼ to ½ an inch from the top of the bulb to expose the individual bulbs. Place bulbs on separate pieces of tin foil, and drizzle olive oil on top to coat each head. Wrap the tin foil around the bulb to cover it, and place into baking dishes (or muffin pans). Bake 30-40 minutes until cloves are soft when pressed. Then you can eat as is, spread on meats, paleo crackers, roasted veggies, or with spaghetti squash.
Brussel Sprouts with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.