salad and dinner is ready!
Prep Time: 10 minutes
Cook Time: 15 minutes
2½ pounds sirloin steaks cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon garlic powder
Cracked black pepper
1/8 teaspoon cayenne pepper
3 zucchini squash, cut into 1-inch chunks
3 cups cremini mushrooms
1 red bell pepper, cut into chunks
1. Place the chunks of steak into a large mixing bowl, add the extra-virgin olive oil, and generously sprinkle with the basil, oregano, garlic, and cracked black pepper.
2. Add a pinch or two of cayenne pepper and mix well until all the steak pieces are covered with the spices.
3. Take metal or bamboo skewers and alternate skewering pieces of the meat and veggies.
4. Cook over a medium-high grill for 7–10 minutes, turning often.
Everyday Meatloaf
I will not lie; as a child I was not a big fan of meatloaf. As a result, I never considered making it as an adult until John suggested I try to come up with a paleo meatloaf. John, having no idea that I had a meatloaf aversion, was unaware of the challenge that he had presented me with. Instead of turning down the idea all together, I considered what I would actually put into a meatloaf to make it taste how I wanted it to, and went ahead and gave it a shot. Again, I’m being honest here—after making my meatloaf and tasting it for the first time, I immediately decided that meatloaf rocks! Another true statement: my kids beg me for meatloaf. No joke, it’s that good. Paired up with my recipe for Brussels sprouts, found in the vegetable section, and some baked yams, nothing beats this total comfort food.
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 5
2 pounds ground beef
1 cup almond meal
2 eggs
1 (6-ounce) can tomato paste
1 red onion, finely diced
3 garlic cloves, minced
½ tablespoon sea salt
½ cup fresh basil, diced
1 teaspoon marjoram
2 teaspoons finely ground black pepper
1. Preheat oven to 350°F.
2. Mix all ingredients by hand in a large mixing bowl.
3. Place meat mixture into a large, glass baking dish and form into a loaf.
4. Bake for 1 hour or until the meatloaf is no longer pink in the middle.
Italian Rib Eye with Sun-Dried Tomato Topping
I’m not sure if the steaks or the topping make this recipe so great. Perhaps it’s just the fact that it’s sinfully easy to make. Either way, the first time I made this, Rowan sat on the counter and ate half of the Sun Dried Tomato Topping with a spoon before John could even get the steaks off the grill! Rowan likes to eat half of his food while helping me prepare our meals and the rest at the dinner table, but at least it’s all good food! In a paleo kitchen, one never has to worry about kids “spoiling their appetites.”
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4–5
1½ cups extra-virgin olive oil
Juice from 1 Meyer lemon
1 tablespoon dried basil
1 tablespoon dried oregano
Ground black pepper to taste
Sea salt to taste
4 big rib eye steaks
1. Mix all marinade ingredients together in a large mixing bowl.
2. Add steaks and mix together with your hands to make sure all the steaks are well coated. Leave in the fridge for at least 45 minutes.
3. For medium-rare, broil or grill the steaks for 7–10 minutes per side, depending on their thickness. For rare, cook for 4–6 minutes each side.
Sun Dried Tomato Topping
8½ ounces sun-dried tomatoes
1 cup canned artichoke hearts
½ cup garlic-stuffed green olives
1. In a food processor combine the sun-dried tomatoes, artichoke hearts, and garlic-stuffed green olives. Pulse until roughly chopped and serve on top of the steaks.
Dry Rub Burgers
My husband makes a mean rib-eye with a similar dry rub; therefore, John was my inspiration for this meal. I wanted those same flavors, but with the ease of making hamburgers, so I mixed up some of the key dry-rub ingredients that I knew he used, threw together some burgers, and
Prep Time: 10 minutes
Cook Time: 15 minutes
2½ pounds sirloin steaks cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon garlic powder
Cracked black pepper
1/8 teaspoon cayenne pepper
3 zucchini squash, cut into 1-inch chunks
3 cups cremini mushrooms
1 red bell pepper, cut into chunks
1. Place the chunks of steak into a large mixing bowl, add the extra-virgin olive oil, and generously sprinkle with the basil, oregano, garlic, and cracked black pepper.
2. Add a pinch or two of cayenne pepper and mix well until all the steak pieces are covered with the spices.
3. Take metal or bamboo skewers and alternate skewering pieces of the meat and veggies.
4. Cook over a medium-high grill for 7–10 minutes, turning often.
Everyday Meatloaf
I will not lie; as a child I was not a big fan of meatloaf. As a result, I never considered making it as an adult until John suggested I try to come up with a paleo meatloaf. John, having no idea that I had a meatloaf aversion, was unaware of the challenge that he had presented me with. Instead of turning down the idea all together, I considered what I would actually put into a meatloaf to make it taste how I wanted it to, and went ahead and gave it a shot. Again, I’m being honest here—after making my meatloaf and tasting it for the first time, I immediately decided that meatloaf rocks! Another true statement: my kids beg me for meatloaf. No joke, it’s that good. Paired up with my recipe for Brussels sprouts, found in the vegetable section, and some baked yams, nothing beats this total comfort food.
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 5
2 pounds ground beef
1 cup almond meal
2 eggs
1 (6-ounce) can tomato paste
1 red onion, finely diced
3 garlic cloves, minced
½ tablespoon sea salt
½ cup fresh basil, diced
1 teaspoon marjoram
2 teaspoons finely ground black pepper
1. Preheat oven to 350°F.
2. Mix all ingredients by hand in a large mixing bowl.
3. Place meat mixture into a large, glass baking dish and form into a loaf.
4. Bake for 1 hour or until the meatloaf is no longer pink in the middle.
Italian Rib Eye with Sun-Dried Tomato Topping
I’m not sure if the steaks or the topping make this recipe so great. Perhaps it’s just the fact that it’s sinfully easy to make. Either way, the first time I made this, Rowan sat on the counter and ate half of the Sun Dried Tomato Topping with a spoon before John could even get the steaks off the grill! Rowan likes to eat half of his food while helping me prepare our meals and the rest at the dinner table, but at least it’s all good food! In a paleo kitchen, one never has to worry about kids “spoiling their appetites.”
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4–5
1½ cups extra-virgin olive oil
Juice from 1 Meyer lemon
1 tablespoon dried basil
1 tablespoon dried oregano
Ground black pepper to taste
Sea salt to taste
4 big rib eye steaks
1. Mix all marinade ingredients together in a large mixing bowl.
2. Add steaks and mix together with your hands to make sure all the steaks are well coated. Leave in the fridge for at least 45 minutes.
3. For medium-rare, broil or grill the steaks for 7–10 minutes per side, depending on their thickness. For rare, cook for 4–6 minutes each side.
Sun Dried Tomato Topping
8½ ounces sun-dried tomatoes
1 cup canned artichoke hearts
½ cup garlic-stuffed green olives
1. In a food processor combine the sun-dried tomatoes, artichoke hearts, and garlic-stuffed green olives. Pulse until roughly chopped and serve on top of the steaks.
Dry Rub Burgers
My husband makes a mean rib-eye with a similar dry rub; therefore, John was my inspiration for this meal. I wanted those same flavors, but with the ease of making hamburgers, so I mixed up some of the key dry-rub ingredients that I knew he used, threw together some burgers, and
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