Nom Nom Paleo

Green Sliders (Spinach, Mushroom, and Beef Mini Burgers)

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I didn’t exactly reinvent the wheel with this recipe. I simply modified the one I had for Super Porktastic meatloaf, substituting grass fed ground beef for the pork and I formed the meat and veggie mixture into mini burgers. My kids love ‘em ‘cause they can eat them with their hands and they taste terrific dipped in marinara sauce. (Rao’s is my favorite jarred brand.) Even if you can’t finish them all, they make perfect on-the-go veggie+meat snacks.

Here’s what I assembled to make 30 mini sliders:

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground beef
  • 1/4 cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • coconut oil
  • Tomato sauce, warmed, for serving (optional)
  • Fleur de sel

Here’s how I made them:

First, I dumped a packet of frozen spinach into a Corningware container

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…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. (You can also let it defrost overnight in the refrigerator.) Then, I dumped the spinach into a colander and pressed out all the liquid.

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I heated the butter (or coconut oil) over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.

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The veggies were sautéed until the liquid had evaporated and the onions were softened.

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Next, the coconut milk, parsley, and celery said hello to my hand blender

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Once a puree was formed, I poured it over the ground beef in a large bowl, and then added the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.

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Afterwards, I added the beaten eggs and cooked ‘shrooms.

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I used my hands to gently combine all the ingredients…

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…and formed the meat mixture into small patties (about 2 inches in diameter).

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I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches. 

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I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.

I reheated a bowl of marinara sauce in the microwave and I sprinkled some fleur de sel on the mini burgers before we dug in.

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Yummy and easy!

Cheesy ‘N Beefy Mini Frittata Muffins

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This morning I asked Big-O what kind of mini frittata muffin he’d most like me to create. Without a second thought, he blurted out, “Meat and cheese. Like a burrito but without the salsa, beans, rice, or tortilla.” Little man, your wish is my command.

Here’s what I assembled to make 12 muffins:

  • 1 pound of grass fed ground beef
  • 1 small onion, minced
  • 1 tablespoon of Arizona Dreaming seasoning
  • 1 tablespoon of ghee
  • Kosher salt
  • Pepper
  • Coconut oil spray
  • 6 large eggs
  • Heaping tablespoon of full fat Greek yogurt
  • 1/2 cup of shredded Mexican blend cheese

Here’s how I made them:

I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.

Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.

I removed the seasoned beef from the skillet and let it cool to room temperature.

You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!

While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).

I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.

I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.

I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.

I know they’re kinda ugly but they were a big hit with the kids. See? You can make all sorts of mini frittata muffins! Just make sure the ratio of eggs to muffins is 1:2. Start cracking them eggs!

Paleo Eats: 2/13/11

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Tonight’s my hump day so I only have three more nights to work after tonight. Slowly but surely I’m eeking through this workweek. What’d I pack for my meals? I thought you’d never ask!

Here’s what I gorged on from midnight to midnight:

The first snack of the night was a can of sardines.

This imported brand has fancy packaging but my fishies had a few too many scales on them. Scales make me angry.

My “lunch” box was filled with leftover tandoori chicken, sauteed spinach and bacon, and winter squash puree.

To settle my grumbly stomach, I snacked on some macadamia nuts and coconut flakes at 4:00 a.m.

My last meal at work was a box of leftover kebabs and nuked green beans.

You know how there are some leftovers you look forward to eating again? Charred meats make me smile.

After work, I came home and hung with my family. An hour later, I met up at the Mountain View Farmer’s Market with my new CrossFit buddy, Erin. Even though I picked up my vegetable CSA box yesterday, I still bought a ton of produce and a couple boneless pork roasts to boot. Once you go Paleo, you can never have too many veggies and meat. Plus, my hubby set up our new chest freezer so I’ll be hoarding animal parts from here on out.

After snoozing the afternoon away, I woke up and made some chow for the family. I know it seems like I love to cook but sometimes it’s a real pain in the ass getting a Paleo meal on the table. Luckily, tonight’s dinner required minimal prep work and still turned out tasty. I didn’t even take out a knife and cutting board to chop stuff up. And it was on the table after only 40 minutes of me slowly puttering around the kitchen. Really.

I grilled up some Tabil-seasoned grass fed rib eye steaks

Tabil-seasoned sauteed shrimp

…and roasted broccoli.

Here’s my plate of surf ‘n turf:

X-mas With the In-Laws

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Tonight, we went to another potluck buffet bonanza at Fitbomb’s parents’ place. My contribution to the dinner was a platter of roasted cauliflower seasoned with Tabil.

I tossed the florets in macadamia nut oil, Tabil, salt, and pepper prior to roasting.

Here’s my paper plate piled with veggies and roast meats:

That’s a piece of vein-y turkey on top, not worm-infested meat.