Friday, December 27, 2013

Tangy Apple BBQ Cocktail meatballs

Tangy Apple BBQ Cocktail Meatballs

These cocktail meatballs are the perfect combination of BBQ flavors with sweet tangy apple! They are
perfect as an appetizer since they will please most guests.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 3 (as a meal) or 6 (as appetizer)


1 pound ground beef
¼ onion, finely diced
1 egg
1 teaspoon garlic powder
½ teaspoon sea salt

½ onion, chopped
1 apple, chopped
1 teaspoon olive oil
1 cup tomato sauce
¼ cup apple cider vinegar
3 tablespoons coconut aminos
1 tablespoon honey
2 teaspoons mustard
½ teaspoon garlic powder
½ teaspoon sea salt
dash red pepper (optional

1. In a large bowl, mix together the beef, onion, egg, garlic, and sea salt. Form mixture into 1" balls and pan-fry them over medium-high heat. Fry for about 10 minutes, rotating every few minutes. Rotate them carefully so they don't fall apart. Set them aside

2. In a medium frying pan, add the olive oil, onion, and apple. Sauté over medium-high heat for 5 minutes. Stir in the tomato sauce, apple cider vinegar, honey, mustard, garlic powder, sea salt, and red pepper (if you like a little kick of spice). Simmer for 5 more minutes. Add the mixture to a blender and blend on high until smooth.

3, Add the sauce and meatballs back to the pan and cook over low heat until ready to serve. Enjoy!

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Friday, December 20, 2013

Paleo Peppermint Chocolate Dream

Happy holidays from Paleo Girls Kitchen. No matter how you are celebrating, this peppermint hot chocolate will add Christmas cheer to any plans (maybe leave out the vodka for the kiddos). Liz Wolf over at recently posted an awesome video about Paleo Happy Hour as well as this recipe card!
Also, if you are still looking for some last minute Paleo gifts, feel free to give my book :) . Also check out Sarah Fragoso's, from Everyday Paleo, must have healthy gift list here.
Have a fun filled safe holiday season!
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Monday, December 16, 2013

Roasted Orange-Chipotle Acorn Squash and Sweet Potato

This sweet and spicy side dish is a nice recipe for the fall season. The roasted veggies are warm, filling, and the perfect addition to any meal.

Roasted Orange-Chipotle Acorn Squash and Sweet Potato
Prep time: 10 minutes
Cook time: 20-35 minutes
Serves: 4

1 acorn squash
1 large sweet potato
⅛ cup fresh orange juice
¼ teaspoon ground chipotle chili pepper
1 tablespoon maple syrup
olive oil in a misto sprayer
sea salt

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and generously spray it with olive oil. Cut the acorn squash in half and scoop out the seeds. Slice it into ½-inch wedges.
2. Cube the sweet potato into 1 inch chunks. In a large bowl, toss the squash and potato with the orange juice, chili pepper, and maple syrup. Spread the mixture in single layer on the pan. Sprinkle with sea salt. Bake for 20 minutes. Flip or stir the mixture and return it to the oven for 10-15 minutes, or until it is nicely browned. Serve warm.

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Wednesday, December 11, 2013

Smoked Turkey with Fig Balsalmic

Smoked Turkey with Fig Balsamic

One of my favorite easy dinners is heating up one of Diestel Family Turkey Ranch's smoked turkey thighs. My sister works there so I am very lucky to get these often! It is nice to pair the savory turkey meat with this sweet and tangy sauce!

Fig Balsamic Sauce

Prep Time: 1 minute
Cook Time: 5 minutes
Serves: 2 ( we LOVE sauces, so we have generous portions, but it could possibly serve 4)

¼ cup onion, finely diced
½ teaspoon olive oil
¼ cup fig butter from Trader Joe's**
¼ cup chicken broth
⅛ cup balsamic vinegar

1. In a small sauce pan over medium-high heat, add the onion and olive oil. Sauté for 3 minutes or until it is translucent. Reduce the heat to medium-low and stir in the fig butter, chicken broth, and balsamic vinegar. Then, simmer over low heat for 2 minutes. Serve with the turkey thighs or even chicken!

**There are some added sugars in this product, but overall it is pretty much Paleo. If you are super-strict Paleo, you can probably make this with four really ripe figs. Add them to a  food processor with 1 tablespoon honey and pulse until it is a pureé. Add that to the sauce! I would have done that initially, but there are no figs in season where I am right now.
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Saturday, December 7, 2013

Creamy Tomato Soup

It is officially cold where I live now. So bring on the soup! This rich and creamy tomato soup is both satisfying and healthy! Plus it's a great way to get in a ton of vegetables without having to eat a cold salad.

Creamy Tomato Soup

Prep Time: 20 minutes
Coot Time 20 minutes
Serves: 6

1 large onion, chopped
3 large carrots, peeled and chopped
4 celery stalks, chopped
2 cloves of garlic
1 tablespoon olive oil
1 can whole tomatoes, 28 oz
1 can of chicken broth, 15 oz
1 cup light coconut milk
1 bunch fresh basil, thinly sliced
crushed red pepper
sea salt

1. In a large pot over high heat, add the onion, carrot, celery, garlic, and olive oil. Sauté for 5 minutes or until the vegetables are browned/soft. Add in the tomatoes, chicken broth, and coconut milk. Let this mixture simmer for 10 minutes. Add the soup to a blender (you may need to do this in batches depending on size of blender) and blend until smooth.Make sure the blender is ventilated so that the hot steam can escape.
2. Add the soup back to the pot over low heat. Season with sea salt and pepper to taste. To serve, top the soup with fresh basil and some crushed pepper if you want an extra spicy kick!
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