Everyday Paleo (12 page)

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 what we ended up with was a juicy, but crispy on the outside, subtly spicy, and satisfying burger. Serve on crisp lettuce, with thick tomatoes and onions, and who on earth would ever miss the bun! My kids love to wrap two pieces of lettuce around these burgers so they can pick them up to eat them. Hint—make sure you prepare some Yummy Yam Spears (recipe in Veggie section) to go along with this meal.

Prep Time: 15 minutes

Cook Time: 8–10 minutes

Serves: 6–7

• 1½ tablespoons chili powder
  
• 2½ teaspoons paprika
  
• 1 teaspoon ground cumin
  
• ¼ teaspoon cayenne pepper
  
• ¼ teaspoon ground white pepper
  
• 2½ pounds ground beef (makes about 7–9 medium-sized burgers)
  
• Sea salt to taste