Merguez Meatballs. Mar 29, 2012 Posted by Mel on Mar 29, 2012 in Blog , Meats/Eggs , Recipes | 24 comments Merguez Meatballs Merguez is a fresh sausage popular in North African cuisine. Usually made with lamb — or a mixture of lamb and beef — it’s spicy but not too hot, heady with earthy seasonings like cumin, garlic, fennel, paprika, and just a hint of cinnamon. Although it contains many of the same spices as Ras el Hanout , the flavor is completely different flavor because of the proportions of the spices.
Spice alchemy! Paleo Pineapple Upside-Down Cake. Download Primal Blueprint eBooks. I'm Speaking at Paleo f(x) April 11-13: Get Your Live Streaming Tickets Here>>The HelloBar - a little bar that gets noticed!
Close Open Protected: Download Primal Blueprint eBooks This content is password protected. To view it please enter your password below: Subscribe Premium Content. - Paleo Spirit. As a displaced Texan living in the Northeast I am always on the lookout for great barbecue, Tex-Mex and Mexican food.
I love where I live but there is a definite dearth of these types of restaurants – at least not with the quality I expect. Okay, I admit it, I am a food snob when it comes to barbecue and Tex-Mex. Even though it is considered fast food, I have grown to love the Chipotle restaurant chain. It fills a definite void. Chipotle’s Barbacoa is one of my favorites. Most recently I made this Barbacoa Beef recipe with the 12 pound beef tri tip I bought at Costco. Even though the beef was almost certainly conventionally produced, it was very lean. Ultimately the meat was cut into a total of 8 large pieces so that it could more easily be seared and fit into the crockpot and pressure cooker. Ingredients Instructions In a large pan heat 2 tablespoons of oil on medium-high heat and sear each side of the meat until browned – about 2-3 minutes on each side. Crockpot method Related posts: Chocolate Paleo Snack Cake. Gluten Free Ginger Snap Cookies. Craving gluten free Gingersnaps?
Here you go. Healthy yet tasty gingersnaps are a deliciously addictive traditional holiday cookie. Dinner with Julie - Part 3. Let’s say you went for a meeting one day at Starbucks, and that on this particular day you were already all coffeed out, and so you ordered a chai latte.
Which seemed like a good idea, but it was really too strong, and you only drank half of it and let the rest go cold in the car on your drive home. Hypothetically. And let’s say that was a $5 chai latte, and so you couldn’t bring yourself to pour the rest down the drain, but saving it to cut with milk and reheat the next day seemed a little extreme, to say nothing of the fact that by the next day you’ll need coffee again.
What would you do? I baked scones. A good, strong chai latte can take the place of milk in a scone recipe, poured directly into the bowl of flour-baking powder-butter, turning it into dough and making the whole batch taste like chai. Almost as if you planned it that way. I get a disproportionate amount of pleasure out of splattering drizzle back and forth over warm scones with a fork. Rhubarb Vinaigrette. This here is my new favourite salad dressing.
Mexican Chicken Lime Soup. Ingredients: 2 tablespoons extra-virgin coconut oil 1 onion, finely chopped 6 cloves garlic, thinly sliced 6 organic, free range, skinless, boneless chicken thighs, cut into 1/2-inch pieces 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce (read ingredients!)
6 cups low sodium, organic chicken broth 1 c carrots, chopped 1/2 cup chopped fresh cilantro Juice of 2 limes Salt and pepper. The Label Says Paleo. When I first told one of my Paleo-eating/Crossfitting-purist friends about my ‘nut cracker’ recipe, his response anything less than enthusiastic. ”Why do you need crackers?” Grain Free Almond Crackers. Sometimes you just want something crunchy, or you want something to spread your favorite dip on rather than just eat it with a spoon.
This is one of the banes of low carb/paleo existence. Luckily, it's dead easy to whip up some almond crackers to satisfy on both counts! You can enjoy them as is or use them as vehicles for other tasty food such as guacamole or pate. You could even make them into dessert by adding some cinnamon or pie spice to the dough and perhaps a touch of honey or maple syrup. ingredients:1 cup almond flour1 egg white1 pinch salt (that's it!) Preheat the oven to 325 degrees. In a bowl, mix together the almond flour, egg white, and salt until it forms a paste. Line a cookie sheet with parchment paper. Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want. Cool completely and store in an airtight container. You can make many variations on thee crackers by adding in different seasonings to the dough base. Gluten Free Quick Bread Recipes.