Most people who are paleo will tell you that at some point or another, they just really miss pizza. We’re no exception to this rule. Finding a good paleo pizza recipe, however, can be tough. It’s a lot of trial and error, and sadly, some not so good dinners along the way. Well, I happened upon this recipe from Paleo Spirit. I don’t have, and have never actually used Tapioca Starch, so I substitited arrowroot powder, since I’ve heard that they can be substituted for one another. I also always add some italian seasoning (oregano, basil, thyme, and a little rosemary) to my pizza crusts. I add the dried herbs on top of whatever liquid the recipe calls for. This refreshes the herbs so to speak and makes them a bit more flavorful. Here is a picture of the cooked crust.
I then topped it with some home made pizza sauce, cheese (we eat dairy) and some pepperoni. It turned out to be really tasty.
When I got my hands on Nom Nom Paleo’s book Food for Humans, this recipe jumped out at me. First, because it looks delicious (although maybe not in my picture), but secondly because it’s super easy to make. It only uses 3 or 4 (if you use the optional garlic) ingredients, and it takes maybe 10 minutes of prep work. The hardest part is going to be smelling it for the 16 hours that it takes to cook.
I tried some as I was shredding it, and then made my husband try some. Then we just stood there, eating it as we were shredding it. (Because we’re civilized like that….) Also, I couldn’t find Red Hawaiian Sea Salt, so I just used the highest quality sea salt that our grocery store carried. It was delicious nonetheless. For those of you that don’t have the book yet, the recipe also happens to be right here on their blog. Horray!
Some nights, nothing beats a good burger. For a long time, I didn’t like spicy foods, avocados, onions, or salt. As I’ve gotten older, my taste buds have changed, and now I like a much wider variety of things. I wasn’t sure how I’d feel about these garlic jalapeno burgers from Primal Palate, but they were delicious. They used ground bison in the recipe, but bison wasn’t in our budget this month, so we used the highest quality ground beef we could afford. (I’d love to say that we’re all grass fed, all organic, all the time, but that would be a lie. We do the best we can with what we have). We topped the burgers with cheese, because we eat dairy, and I paired it with mango and avocado salsa from NomNomPaleo. Fruit salsa usually gets paired with fish, but we had some mangos and avocados that needed to be used. It ended up being delicious.
Here’s another recipe from the Food Lover’s Primal Palate’s cookbook Gather. Generally, we don’t eat a lot of fried foods here, but I was in the mood for something different, and luckily had all of the ingredients for these bad boys on hand…..
I wish that I had taken more pictures of the process of making them (I’m still getting the hang of this blogging thing), but they were much easier to make than it first looks like. They came out deliciously as well. I did make a small change to their recipe. I didn’t have any lard on hand, and didn’t want to use that much coconut oil for one recipe (we were getting low, and I need to use it in the baby’s formula), so I use bacon grease that I had left over from baking bacon. I threw that into the deeper cast iron pan that we have, and it worked really well. It added another layer of flavor to the chicken nuggets that my husband really liked.
I also didn’t make their honey mustard dipping sauce. Their recipe calls for lemon juice, and with interstitial cystitis, I can’t have lemon juice. (Techincally, I can, but it’s not good for my interstitial cystitis, so I simply don’t eat it, or things made with it, when I can avoid it). Sometimes, I will leave it out of recipes, or try and substitute something else in it’s place, but I wasn’t sure how to substitute it. (I am certain that if I had sent a message one their blog or social media, the nice folks at Primal Palate would have given me some suggestions). Instead, I made my own my combining 1/4 cup honey (raw and local is best), 1/4 cup mustard (check the label to make sure there aren’t any crappy ingredients hiding in there), and 1 tsp sea salt and 1 tsp black pepper. I just whisked the ingredients together and it was pretty darn tasty.