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2 lbs cubed beef
2 handfuls fresh blueberries
2 C baby carrots, sliced in half lengthwise
Coconut oil for frying
1 large onion, sliced in semicircles
Optional: Red wine and Worcestershire sauce
Brown the beef in coconut oil, and put on a medium simmer with the onions while that all softens up. Once that’s done…
Throw in the seasoning. Season to taste, I personally use a LOT of garlic. The carrots can go in too. Add half a cup of red wine, and a splash of Worcestershire sauce. Add enough water so the meat is mostly covered.
Let this all stew for about 30 mins on a medium heat.
Add the berries in the last ten minutes, with a teaspoon of butter to coat.
When the carrots are fork tender…serve, and nom that deliciousness!
Paleo Mini Meatloaves
2 pounds ground meat – mixture of grass fed beef and/or pork and/or veal
10 ounces frozen, chopped spinach
1-2 teaspoons oil
1 medium onion, finely diced
6 ounces mushrooms, finely diced
2 carrots, grated or finely diced
4 eggs, lightly beaten
1/3 cup coconut flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon grated nutmeg
Preheat oven to 375 degrees F
Thaw the spinach, squeeze out the excess water and set aside.
Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)