spicy taro chips

Happy day of birth!!! I can’t believe it…how quickly the time has flown by…PALEOdISH is 2 years young today! What started out as random postings of pics of facebook…has turned into a full-on passion that I am so happy to share with many through my website.  I just got in from being out while enjoying a stroll on the beach! While walking, I had time to reflect on how grateful I am for all that I have. To all of you ~ THANKS for your support, questions and feedback…you have continued to help me learn and grow. ♥ Cindy 

New food.  Taro.  As I mentioned in a previous post, we are making it a point to try to introduce a NEW food into the mix once a week.  Why?  Well…because there are just so many amazing foods out there that we have not tried as of yet.  Oh ya..and we want to…we LOVE trying new things!  They may end up being ‘one-hit wonders’ or perhaps frequent our plates, as ‘weekly hits’, within our rotation.  So there you have it…on deck this week (which was actually last week – sorry for the late post), was taro root.  I have heard many people speak of them, and have since been curious as to how they would taste/turn-out.

Similar to that of my beet and sweet potato chips recipes…this starchy tuber was sliced into thin coins, using the ever-so-handy mandoline.  I have said it before, and will say it again…if you don’t have one of these wee tools in your kitchen yet, get one!  You can pick them up for around 15 dollars…and you will be so happy you did.  I used 1 taro root…but it was massive.  There was actually enough to feed both of us.

We REALLY enjoyed their super-crispiness and ‘nutty’ type flavour.  They were a side to our ‘akuri’ (spicy scrambled eggs), but would be just as nice solo…or paired with homemade salsa or guacamole.  Next time, I think I may even make up a larger batch and serve them as the main contender on a ‘nacho’ platter, with loads of bacon.  Oh so good ~ can’t wait!  I also wanted to point out…not all grocery stores may carry them.  You might have to do a little hunteroo at an Asian market, if there is one in your town/city. Sidenote ~ these little rascals are highly addictive!  Crunch away!!!

4.0 from 1 reviews
spicy taro chips
appetizer, snack
  • 1-2 large taro roots - thinly sliced
  • 2-3 tbsp coconut oil or butter - melted
  • 3 tbsp - spice mixture (equal parts cayenne, paprika and red chili)
  • sea salt and ground pepper - to taste
  1. start by peeling your taro root
  2. using a mandoline, thinly slice into a large bowl
  3. pour in melted oil/butter and desired spices and mix together to coat, using your hands
  4. place slices on a foil-lined baking sheet
  5. cook in a pre-heat oven at 300 - 325 degrees, until browned and crispy
  6. during this process, use tongs to flip them a couple times
  7. remove, set aside and allow to cool on a wire rack
  8. enjoy!
• cooking time may vary depending on oven (keep a close eye) • feel free to experiment with your favourite spices • you will know that they are close to being finished when the edges start to 'curl up'

sweet potato aloo gobi

Indian food.  Love it.  We are very fortunate to live in a city where there are several really amazing and authentic Indian restaurants that serve incredible food.  But, what about making it at home I thought one day?!  From there, I decided to do a little research and ultimately came up with this aloo gobi recipe of my own.  We subbed the ‘usual’ white potatoes with sweet potatoes…well because I am just a bigger fan of these tubers.  However, you could also take this exact recipe and use white potatoes if you wish…it’s totally up to you!  Guaranteed to fill your kitchen with a blended and equally fantastic aroma of Indian spices.  Give it a go…and see (smell) for yourself.

sweet potato aloo gobi
  • 1 head cauliflower - chopped into florets
  • 2 large sweet potatoes - peeled and cubed
  • .5-1 cup water - depends on how dry or liquid-ey you want it!)
  • 3 tbsp coconut oil
  • 1 large onion - finely chopped
  • 2-3 small tomatoes - finely chopped
  • 4 cloves garlic - minced
  • 1 tbsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ground red chili powder
  • .5 tsp paprika
  • pinch or two of sea salt
  • fresh ginger - finely grated (1 cm or so)
  • a pinch or two of garam masala
  • handful fresh cilantro - chopped (for garnish)
  • .5 lemon - freshly squeezed juice and some for garnish as well
  1. start by heating the oil in a dutch oven or deep pan (heavy), on medium heat
  2. pour in your cumin seeds, stir and cook lightly (you do not want them to burn)
  3. add in your onion, garlic, tomato and lemon juice
  4. cook mixture on low-medium heat, until softened
  5. in a small bowl, pour in your water
  6. next, add in all your dry spices and mix well (adding to water makes the concoction smoother)
  7. then, add liquid spice mixture to the pan
  8. turn up your heat a little bit and bring to a slight boil
  9. then, add in your cauliflower and sweet potato
  10. drizzle a little bit more water on top of the veggies once they are in
  11. stir thoroughly to coat everything in the spices
  12. then, put the lid on your dutch oven/pan and let cook on low-medium heat for about 15-20 minutes
  13. take lid off, sprinkle with some salt and grated ginger - stir together
  14. return lid and allow to cook a little longer, until veggies are cooked to your preference
  15. finally, sprinkle with a pinch of garam masala
  16. garnish with fresh cilantro and a slice of lemon
  17. enjoy
• I used sweet potatoes in this recipe, but feel free to sub-in white potatoes if you can tolerate them. • We also like things spicy over here...so if you aren't a huge fan of spice, then you may want to play around with the amount and type of spice you add into your mixture. • This is a fantastic dish...that helps satisfy any craving for something with a little 'Indian-infused flair!'

spicy shredded beef tongue

“ICK!”  “GROSS!!”  “NASTY!!!”  “Are you really going to eat that?”  Damn right I am…come on now…gimme some tongue.  When I made this last week, I posted some photos on FB of the whole cooking process.  The comments above were some of the views expressed by folks out there.  I didn’t know that cooking beef tongue would honestly stir up such a buzz.  Aside from the FB banter, some other people even went to the lengths of texting, BBM’ing and calling me to see if I was out of my mind or indeed for real cooking this dish!?  LOL.

Having heard this…you may then wonder, what made you decide to give this dish a go in your own kitchen in the first place?  Well…the answer to that is, Dusty and I had eaten cow tongue a couple times before at this really nice Japanese restaurant.  I am fully up for trying pretty much anything once.  Worst case scenario…if I don’t like it…I won’t make it again.  Pretty simple.  When cooked properly, beef tongue is extremely tender, tasty and basically melts in your mouth.  I wanted to try making it myself.  Something many will never get to experience, because they are simply ‘too scared’ to try new things.  Come on…live a little.  Funny and ironic though, as many of those same people, are cool with eating things like processed hot dogs and other ‘crap food’ with a million and one ingredients in it, that they can’t pronounce!  YUM!!   ;)

Well would you lick at that!  (Thanks Amy Kubal for the pun)  Off topic already.  Okay, back to the tongue (all sarcasm aside).  Beef tongue is part of the cow that has been consumed by various cultures for many years now.  It is a fatty muscle, that is high in protein and B-12 and low in sodium and carbohydrates.  Super nutritious and even more delicious.  About a month ago, while roaming the farmer’s market one fine Saturday morning…I must have had tongue on my mind.  I decided to ask the farmer at the Green Gate stand if they had any tongue left for the taking.  I was indeed in luck, as she replied…’I think we have one left!”  I must have been up and at it earlier than usual that weekend, because they usual sell out quickly.  A minimal eight dollars and change later, and I was off to continue to rest of my shopping.

It came frozen in butcher paper…and stayed that way for a few weeks before I decided to cook this bad boy up.  A huge fan of shredded pork, I knew that I wanted to make this in a similar fashion.  I had also just made a huge batch of my homemade guacamole and salsa…so I thought the shredding of the meat would be the perfect technique to create some lettuce tacos.  The Crock-Pot…aka, the Original Slow Cooker (now my new BFF) had to be a part of this first time experience as well.  NOW, I want to take all of you a a visual and descriptive journey of how to make your own beef tongue…without being frightened.  Come along and have a read, as I break it down into easy-to-follow steps!

spicy shredded beef tongue
4 +
  • In the Crock-Pot
  • 1 beef tongue
  • 8 + garlic cloves - whole
  • 2 celery stalks - chopped in pieces
  • 4 shallots - chopped into quarters
  • small handful of whole peppercorns
  • 3 bay leaves
  • beef broth - enough to fill pot ¾ way full
  • In the cast iron pan
  • 2 tbsp coconut oil/butter
  • 2 medium onions - finely sliced
  • 1 large bell pepper - finely sliced
  • 1 hot red pepper - finely sliced (optional)
  • 2 tsp ground chipotle
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cayenne
  • sea salt and ground pepper to taste
  • garnish with fresh cilantro - chopped
  • top with homemade guac and salsa
  1. if frozen, start by de-thawing meat in the fridge. Open package and stare at the tongue for a few minutes
  2. continue by pouring in your broth (can use homemade or store-bought)
  3. next, add in loads of whole garlic cloves, some chopped up celery, several halved shallots, a sprinkle or two of whole peppercorns and finally a few bay leaves
  4. put the lid on and set it to cook on low heat for 8-10 hours
  5. when your beef tongue has finished cooking, take a pair of tongs and remove it from the liquid and place it on a wooden cutting board (or similar surface)
  6. take a very sharp knife and actually cut and sectioned the tongue into quarters and peel skin
  7. once you have removed and discarded ALL the skin, you are ready to start shredding the meat
  8. take a fork or two and basically start running them through the chunks of meat, to pull it all apart
  9. in a cast-iron pan (preferably), heat some coconut oil or butter on medium
  10. next, add in the thinly sliced onion, bell pepper, hot red pepper and cook until softened
  11. then, scoop out all the cooked garlic cloves, celery and shallots and transfer them into the cast iron pan to join the party
  12. continue cooking on medium-high heat for a few more minutes
  13. after that, take your shredded beef tongue and add it into the pan
  14. next, take a spoon and mix thoroughly, until all the ingredients are combined
  15. finally, sprinkle in your desired spices and continue to stir
  16. garnish with some fresh cilantro
  17. enjoy!

First step.  If frozen, start by de-thawing meat in the fridge.  Open package and stare at the tongue for a few minutes.  To be honest, I wasn’t exactly sure how I was going to react when seeing it for the first time.  I had seen photos before of what a cow’s tongue looks like, so I suppose I wasn’t surprised.  It didn’t really bother me in the least.  I actually thought it was kinda cool!  AND…YES, it totally looks like a tongue, because IT IS ONE. Skin and taste buds to boot.  Don’t worry, you don’t eat that part.  Sorta neat to run your fingers over though.  I wanted to totally take side profile shot with the cow tongue looking as though it was coming out of my mouth. Dusty fully caboshed the idea.  HA!  He said I was getting carried away (maybe he was right!?)  Next, I gave it a wee rinse, and threw it in the Crock-Pot.

Continue by pouring in your broth (can use homemade or store-bought).  I actually had some store-bought beef broth on hand, so I went with that.  Next, add in loads of whole garlic cloves, some chopped up celery, several halved shallots, a sprinkle or two of whole peppercorns and finally a few bay leaves.  As you can see, the bay leaves are not in the photo, because they were somewhat of a late addition.  I added them in after the pic was taken.  Once all the previously mentioned items are in and floating around and hangin’ with the tongue, put the lid on and set it to cook on low heat for 8-10 hours.  I originally set mine for 8 hours, but actually ended up leaving it on a little longer.  It cooked for a total of 9 hours!!!  I figured the longer the better in this case.  I was right…the beef ended up being so juicy and succulent.

Soooooooooooooo…after the 9 hours of cooking away in the Crock-Pot, the house smelled incredible.  We were in and out all day, and every time we walked in the door…we were welcomed with such a comforting aroma.  When your beef tongue has finished cooking, take a pair of tongs and remove it from the liquid and place it on a wooden cutting board (or similar surface).  I think this next little piece in the process is where some folks may get a little squeamish.  Dusty was fully game to eat the end-product, but truthfully wasn’t a huge fan of what needed to be done next.  Oh yes…the removal of the ‘taste buds’, aka taking the ‘skin’ off the tongue.  With a eye (and a hungry belly) focused on the meat inside, I took a very sharp knife and actually cut and sectioned the tongue into quarters.  This size of chunks was much more manageable to work with.  Again, I wasn’t exactly sure how I would do with such a task, but I was totally good.  The ‘skin’ actually peeled off super easy, with minimal effort to be honest with you.

Now…come on…take a look at this beautifulness.  What is not to love right?!?   Once you have removed and discarded ALL the skin, you are ready to start shredding the meat.  Take a fork or two and basically start running them through the chunks of meat, to pull it all apart.  Do so, until you have reach your desired shreddedness (new word).  This step is also quite simple, as the meat basically just falls apart, because of the slow/low temperature cooking time it spent in the Crock-Pot.  Chunk by chunk, continue the same thing, until the whole tongue turns into a nice yummy pile of meat on your cutting board.  Of course at this point I had to sneak a wee nibble and taste.  If somewhat walked into your kitchen and did the same, I assure you that they would probably mistake the tongue for a pot roast or something of that sorts.  Be patient…we are almost there.  At this point, you could eat it just like this (plain), if you so chose to…but we decided that we wanted to spice up our life a little further.

If you have two sets of hands in the kitchen…one of you could be shredding the tongue, while the other is slicin’ and dicing’, while getting prepared to sauté up the veggies on the stove-top.  In a cast-iron pan (preferably), heat some coconut oil or butter on medium.  Next, add in the thinly sliced onion, bell pepper, hot red pepper and cook until softened.  From there, I took a large slotted spoon and removed all the ‘original’ ingredients from the Crock-Pot cooking.  Why waste food right?!  So I scooped out all the cooked garlic cloves, celery and shallots and transferred them into the cast iron pan to join the party.  Continue cooking on medium-high heat for a few more minutes.  After that, take your shredded beef tongue and add it into the pan.  Take a spoon and mix thoroughly, until all the ingredients are combined. Finally, sprinkle in your desired spices and continue to stir.  Once everything looks good-to-go, garnish with some fresh cilantro.  Wash your lettuce leaves to get them ready as well.  Finally, FINALLY…load ‘em up with the spicy shredded beef tongue and top off with some homemade guac and salsa.  Enjoy!  “Be brave.  Try it.  You won’t be disappointed!”

spicy meat ‘cupcakes’ & ‘loaf’

When talking about meatloaf…I think there are two distinct camps.  You either loved it or you hated it growing up as a kid!  I am most def a huge fan. I remember that smell so clealy as a walked in the door from figure skating. Ohhhhh…that is such an unforgettable aroma. Toally warm and comforting, as I remember. During my childhood, I LOVED it when my my mom would make this comforting dish.  I never got tired of it…and looked forward to our weekly dinner of meatloaf with a sidekick of baked potato.  Her version was simple, yet amazing.  I have tried to re-create her recipe many times, but could never do it justice.  What an incredible cook she was…rest her soul.

Up until last year, I had not had ‘homemade’ meatloaf in several YEARS, until I discovered it at Rowe Farms.  I think we basically bought one of their store-made babies almost every week this past fall/winter.  Sadly, I was in there a couple weeks ago and ‘the dude’ told me they are no longer carrying them!  WHHHHATTTT!?!  So…with inspiration from their version, along with my mom’s…I decided to ‘wing it’ and make my own, with ‘the flair of Cyn’.  Of course I had to add some bacon in there for some extra flav!!! ;)  Kicking it up with some spice was my modus operandi…and topping it with my love of avocado was a purposeful touch.

WARNING…HIGHLY ADDICTIVE!  I CUT MYSELF OFF after 13 meat ‘cupcakes’…well maybe not that many, but you get my point.  Hope you love them!!

PS – I have used the same mixture for the meat ‘cupcakes’ and the ‘loaf’ alike.  Both turned out wicked.  A full-on meal or some scrumptious little appetizers…whatever your heart desires!

spicy meat 'cupcakes' & 'loaf'
4 +
  • 1 lb of ground beef
  • 1 lb of ground pork
  • 6 slices of bacon - cut into small pieces
  • 1 large carrot - shredded
  • 1 beet - shredded
  • 1 medium onion - chopped
  • .5 package of mushrooms - diced
  • 1 jalapeno pepper - finely diced (optional)
  • 2 eggs
  • 2 tbsp 'grainy' mustard
  • 4 cloves of garlic - crushed or finely chopped
  • 2-3 tbsp dried mixed herbs (Italian)
  • 1 tbsp of cayenne pepper (optional )
  • a few dashes of sea salt and ground pepper
  • toppings - guacamole (can spoon on or use a corner-cut ziplock to 'ice' them.
  • hot sauce (optional)
  1. in a large bowl, combine ground pork, beef and bacon
  2. add in all veggies to the mix
  3. crack and whisk eggs in a separate bowl and add into the large bowl
  4. next, add in all the herbs and spices
  5. using your hands (get in there), thoroughly fold all the ingredients together
  6. take picture and press firmly into a greased 'loaf pan' or 'muffin cups'
  7. preheat oven to 350 degrees and bake for approx 45 minutes (this is the time for the loaf, meat cupcakes bake quicker
  8. finally, broil for 5-10 minutes (watching carefully)
  9. remove from oven and let cool a little
  10. plate and serve with a dollop or two...or three of guac and hot sauce (optional)
  11. enjoy!
• if you aren't a fan of super spicy dishes, omit the jalapeno and ground cayenne pepper. • btw - aren't those wee meat 'cupcakes too adorable to resist?!? Try them at your next dinner party...

pesto and coconut zucc noodles

So…the topic of THIS spirally thingy came up when we were up North at a friend of the fam’s cottage a couple weekends ago.  While we were there, my mother-in-law mentioned it in conversation whilst (love that word, but hardly ever use it) on the dock chillin’ as pictured below..ahhhhhhhh – PURE BLISS!

It was seriously sooooo relaxing.  Totally awesome to spend loads of quality time with loved ones and then to have the opportunity to communally create some pretty amazing feasts in the evenings together.  We ate like Paleo kings and queens!  Workouts included swimming across the lake and back, kayaking, canoeing, aqua lily pad fun and of course, the inaugural adventure on the ‘newly popular’ paddle board (video coming soon…).  If you haven’t tried this yet…I strongly encourage you to give it a go!  I thoroughly enjoyed every single minute of it.  Even the near face-plant onto the dock right at the beginning!!!

Changing gears for a second (bear with me)…at the beginning of our 10 day, California Coast “expedition”, we were fortunate enough to meet and listen to some really incredible speakers at UCLA, throughout the 2-day 2011 Ancestral Health Symposium that we attended.  There was one presentation that really resonated and rang true to me at that present time.  Consequently, I have come to realize that I do in fact need more play in my life, after listening to Mark Sisson’ s presentation on ‘The Lost Art of Play’.  It was phenomenal in my eyes!

A huge ‘thank you’ to Mark for sharing his love of life with the audience.  Incorporating more play into my ‘everyday’ is def on the forefront for moi, having now listened to him share his infectious spirit and passion for ‘being in the moment’ and ‘detaching oneself from the outcome.’ (Okay…fully off topic now, but he seriously inspired me with his words of wisdom.  I am going to do a full/proper post on the importance of what he and others spoke of in a separate entry very soon!)  An amazing weekend we all had…filled with lots of PLAY!Alright…back the THIS spirally thingy!  Joannie (MIL), started telling my about it and it’s rave review that a friend of hers had excitedly conveyed to her earlier that week.  She went on to say that this cool device has the capacity to create these spirally noodles out of many different types of vegetables, such as: zucchini, yams, sweet potatoes etc…  At this point, I could kinda picture was she was talking about, but needed to see it in action to grasp it’s full beauty I think.  Nonetheless, I was super stoked to do a little researcheroo upon returning back to the city, to find out where I could pick-up something of the sort!?

A couple days later, after being back at home…I couldn’t stop thinking of the potential possibilities of such a damn clever sounding creation.  Soooooo, while not totally knowing the ‘exact brand’ that she was referring to, I decided to go on the computer and do some investigating for myself.  I read several reviews on various makes and then called up a couple local stores, in the neighborhood to see if they had something similar in stock!?  First one (Stack)…no dice!  Second one (Cook It!)…YES!  They had 2 different brands in-store.  The sun was a-shining, so I decided to take a wee stroll to hopefully (fingers crossed), find what I was looking for…which was of course…THIS spirally thingy!!!

Upon entering the shop, the owner greeted me and directed me towards the shelf, where they both sat.  She took both of them out of the package and laid them on the counter for me to have a closer peek.  It wasn’t even a contest!  The first one that she showed me was made of a flimsy plastic…I think something even fell off of it as she pulled it out of the box!  The second one was different.  A total beaut!!!  It was even grey and red!  Two of my favs (but that’s not why I bought it okay! Haha!)  I could just tell by looking at it, that it was well-made, durable and would stand the test of time.  I don’t splurge too often, but when I really want something I will not hesitate to get it.  It was the last one and was on-sale…bonus!  My days of over-thinking purchases and being wishy-washy on things are over.  I could tell right away that this new addition would be soooo helpful in making countless meals.  Without a second thought, I was over at the cash register buying up my new…well you know, sprially thingy – aka…the German-made, Westmark Spiromat!

BTW – I am sure there are several other wonderful spiral slicers out there too!  But, here are the photos of my ‘baby’ for your viewing pleasure! ;)  It has 3 different blade inserts, as shown below.

I have used this sweet little contraption twice now.  Both times I made zucchini ‘noodles'; the first being the ‘spaghetti’ style ones you see in the first 2 photos above (thick/thin) and the second time,  I tried the wide/flat style that is pictured in the third photo.  I am going to continue to experiment with different veggies, as the potential for more greatness is right at my fingertips.  Without further ramblings (sweet if you made it this far!), here are the 2 different versions that I have made to date…

Zucchini “Spaghetti” with Pesto Sauce (at top of page)

pesto and coconut zucc noodles
appetizer, main
  • 3 large zucchini - spiraled
  • olive oil
  • pesto sauce - you can use store-bought or homemade (I have done both before)
  • my homemade pesto: fresh cilantro, basil, cashews, garlic, olive oil, lime juice (squeezed), jalapeno peppers, sea salt and pepper, various dried spices - I apologize that I didn't pay much attention to amounts here...I was basically just 'eyeballing' and tossing the ingredients into the food processor! I will update with specifics, when I make it next!!
  • sea salt and pepper to taste
  1. wash your zucchini thoroughly
  2. secure in your spiral slicer and turn handle to create 'spaghettish noodles'
  3. using olive oil, sautee your zucchini on low heat on the stove-top (note - this doesn't take long! keep an eye on it, because no one likes mushy 'noodles'.)
  4. when you feel like the zucchini is almost cooked to your liking, add in a few spoonfuls of pesto sauce
  5. mix it in thoroughly and continue to heat for a couple more minutes
  6. plate and sprinkle with some sea salt and ground pepper
  7. enjoy!

Curly Coconut Zucchini and Carrot Ribbons (above ^)

  • 3 large zucchini – spiraled
  • 1-2 carrots – peeled and shredded
  • coconut oil
  • dried chili pepper flakes (optional)
  • sea salt and pepper


  • wash your zucchini thoroughly
  • secure in your spiral slicer and turn handle to create flat/wide ‘ribbonish noodles’
  • wash and peel your carrots
  • use a ‘regular’ peeler to shred them and then combine them in with the zucchini ‘noodles’
  • using coconut oil, sautee your zucchini on low heat on the stove-top (note – this doesn’t take long!  keep an eye on it, because no one likes mushy ‘noodles’)
  • when you feel like the zucchini is almost cooked to your liking, add in a few shakes of dried chili pepper flakes
  • mix it in thoroughly and continue to heat for a couple more minutes
  • plate and sprinkle with some sea salt and ground pepper
  • enjoy!

These 2 dishes are great grain-free ‘noodle’ recipes.  Zucc noodles are also a nice alternative to having spaghetti squash.  I choose to sautee the noodles in these sauce variations, but play around with whatever you like!  I probably wouldn’t get too carried away though with a heavy sauce – the simplicity of both dishes made for heightened flavours.  Next on the docket…spiral slicer + sweet potatoes and yuca!  Stay tuned…

1 meat mix = 6 dishes

MMMMMMMMM…meat!!!  This type of meat mix is a definite ‘staple’ at our place.  It is very affordable, super convenient to whip up and is basically ready in no time.  The other great thing about this mix is that it serves as a solid foundation for so many other meal ideas (sidebar – on occasion, we have been known to just eat it lone-star styles, as photographed above).  Have fun with it and I hope you enjoy creating and eating the various recipes that I have to share with you today!

To create this, all you need to do is grab your favourite type of ground meat (beef, bison, chicken, pork etc) from grass-fed/pasture raised animals is ideal, but don’t let this be your deal breaker.  Next, throw in some chopped veggies and season with your favourite herbs and spices.  Cook it all together on the stovetop…and you are laughing.  I usually brown the meat first by itself and remove.  Then, I continue by sauteing the veggies…and follow by re-adding the meat to the pan, while spicing it up as desired.

Start by getting a large quantity of good quality ground meat, so you have lots on-hand that can be used across a variety of meals.  Alright, enough banter…continue on by reading below to find out how to transform this meat mix into 6 different and delicious Paleo dishes, that can be eaten for breakfast, lunch or dinner.

First up, we have…

Meaty Taco Salad (full recipe post)

Short version:  if you are looking at the photograph, it is pretty easy to figure out how to create this bad boy.  Start by getting a variety of fresh greens.  Layer it up, by arranging them on the plate first.  Next, take a few huge spoonfuls of the meat mix and load that on top.  To add extra deliciousness, top with either store-bought or homemade salsa and finally some guacamole.  It looks so pretty doesn’t it?  Don’t be fooled…that presentation doesn’t last long, as this little number gets scarfed down quicker than two shakes of a monkey’s tail.  Oh…I should note, before I plated the mixed greens, I tossed them in a homemade balsamic/citrus vinaigrette dressing.  You can do the same too!  Adds a nice touch to this very satisfying meal.  PS – I have also topped it with some salsa Verde and that was incredible as well!

Spaghetti Squash with Meat Sauce (full recipe blog post)

Short version: okay…so you’ve had your meaty taco salad for lunch (and LOVED it BTW) but, are left with loads of leftover meat mix and not sure what to do with it!?!  Well, as a former, non-believer in the the usefulness of leftovers, my new self would not even hesitate for a second to toss that in with a homemade marinara sauce to cover some spectacular oven-roasted spaghetti squash.  A spaghetti squash virgin before starting to eat ‘Paleo’, I have to say that this is one of our favourite go-to meals, especially in the autumn and winter months.  So much more excited that boring ‘ol pasta!  What does that stuff even taste like anymore!?! P.S – I recently introduced this to my sister who has started serving up paleo dishes to her family as well, except I mistakenly told her to buy the ‘hour-glass’ shaped squash and she wondered why it it wasn’t coming out ‘stringy’!?  Opps…that’s butternut!! LOL!

Lettuce Canoes (full recipe post)

Short version:  meet L.C. (lettuce canoe)…a close cousin to T.S (taco salad).  Closer than cousins really, but a completely different eating experience.  Not gonna lie, these little buggers can be a wee bit messy to consume, but they are well worth the extra napkin or two…or three!  Hey…why not even bib it up???  Anyways, all you need to do is grab some nice big romaine or boston lettuce leaves, fill with the meat mix and top with whatever your heart desires!  We turned up the heat an extra notch with this number, by dressing them with some hot pickled peppers.  This same concept works extremely well with grilled chicken too!  Add some pickles, beets, radishes, cucumbers, avocado slices etc…to switch things up.  The options here are endless.   P.S – Trust me…you won’t even miss the bread one bit.  They leave you feeling completely full, but minus that nasty bloated feeling from grains.

Deep Dish Egg & Meat Frittata (full recipe blog post)

Short version:  time is moving on, and you have now enjoy lunch, dinner and are now waking up the next day with a gigantic appetite (plus some leftover meat mix – haha).  That spells frittata time folks!  The beauty of this one dish wonder is that a) it requires minimal dishes and b) it is basically a free for all – toss in and use up anything that you may have that is hangin’ out in your fridge.  This brunch style meal is also awesome if you are having people over, but don’t you want to be stuck in the kitchen!  Simply, grab your ingredients, beat lotsa eggs, pour in a pan…then set and forget.  PS – I am always amazed as to how quickly this show-stopper gets gobbled up.  People are fanatical about frittatas.  I like to serve it up with some farmer’s sausage or wild boar bacon on the side.  A dash of hot sauce has been noted as an awesome little finisher on this one as well.  Mixed berries to follow are also a nice touch!

Egg Muffins (full recipe blog post)

These bite-sized (depending on how big your mouth is haha) beauties are a fan favourite amongst children and adults alike.  They are terrific to have prepared and on-hand for those times that you are busy and on the go!  Also, they are extra convenient to pop in your mouth as you are on our way out the door for work.  The ones I have featured in the full blog post above, are assembled as ‘chicken fajita egg muffins’, but this is just one of many different variations.  You can pretty much toss in any leftover meat and diced veggies that you like.  They taste super yummy with the ground beef mixture, as it creates a nice consistency.  Have a go at making these…my guess is your family will love them!

Egg Scramble

Last, but not least…we have a complete no-brainer.  Egg scramble is among the most delicious (although it doesn’t always look so hot in photos), of all the recipes presented here.  I have not written a full recipe blog post on this one, because I think most people know how to whisk and scramble up some eggs on the stove.  I hope so anyways….=P  So, that’s what I did…scrambled up a few eggs in a bowl, adding the meat mix to it and garnished it with some curry spice along the way as it cooked.  Fluffy and flavourful in every bite, this dish is a definite winner in my books.  Finito in 5 mins, which makes it even more wicked!  Get crackin’…

Moral of the Story:

You DO NOT have to re-invent the wheel for every meal.  Take advantage of cooking big portions of meat on the BBQ, in the oven or crock pot…so that you have lots of leftovers to play with.  Finally, I have said this before and will mention it again…try not to over-think and over-complicate each dish.  Go with the flow, with what you have on-hand and also with what is in season.  You will surprise yourself.  Happy cookin’!!!