Praise the Meat
Recipe 1: Sweet Potato Avocado Sliders
Ingredients
- 2 pounds sweet potato, peeled and cut into 1-inch cubes
- Sweet Potato Red / Orangy Red Flesh
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- ½ teaspoon salt
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ yellow onion, roughly chopped
- Onions Yellow/ Brown
- 1 cup chickpeas, drained and rinsed
- 1¼ cups gluten-free organic rolled oats
- ¾ cup raw walnuts, crushed
- ¾ cup flaxseed meal
- 1 teaspoon smoked paprika
- 1 tablespoon Silk Unsweetened Original Almondmilk
- 2 tablespoons unrefined coconut oil or vegetable oil
- Whole-wheat or gluten-free mini slider buns
- Avocado, additional Worcestershire sauce, onion, kale, mustard and mayonnaise, for serving
Instructions
Preheat oven to 375°F.
Combine sweet potato cubes, olive oil, garlic powder and salt. Spread into a single, even layer on a large baking sheet and roast until golden brown (approximately 35-40 minutes).
Remove from oven and cool slightly.
Place the roasted sweet potatoes into the bowl of a food processor along with soy sauce and Worcestershire sauce. Pulse 15-20 times to combine.
Add onion and chickpeas and pulse until fully combined, occasionally stopping to scrape down the food processor bowl. Mix just until the chickpeas and onion are fully incorporated. NOTE: the mixture should have the consistency of mashed potatoes. Avoid overmixing.
Combine oats, walnuts, flaxseed meal and paprika in a large bowl.
Fold sweet potato mixture into the dry ingredients, then mix in Silk.
Measure out ⅓ cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
Heat the coconut or vegetable oil in a medium saute pan over medium heat. Add the patties and sauté until golden brown on each side, about 4 minutes per side.
Serve on slider buns with your choice of toppings.
Recipe from Eating Well by Silk
Recipe 2: Paleo Oven Baked Ribs
Ingredients
For the Ribs:
- 1 rack of Zaycon Foods Pork Loin Back Ribs membrane removed *
- 4 tsps Chinese 5 spice
- salt
- pepper
For the Sauce:
- 1/2 Cup Honey
- 1/4 Cup + 2 Tbsp Chicken Broth
- 1 tsp White vinegar
- 1 Tbsp + 2 tsps Coconut Aminos or Soy Sauce if not paleo
- 1/2 tsp Sesame oil
- 2 tsp Ginger diced
- 1 Tbsp Garlic minced
- Cilantro for garnish
- Diced Green onion for garnish
Instructions
1. Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5 spice (about 2 tsps per each side of the ribs) and salt and pepper. Wrap tightly in the foil and refrigerate overnight.
2. The next day, heat your oven to 250 degrees and line a roasting pan with tinfoil. Place a large cooling rack in the center.
3. Place the ribs, bone-side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 2 1/2 - 3 1/2 hours. Mine were perfect at 3 hours.
4. While the ribs cook, combine all of the sauce ingredients (not the cilantro or green onion) in a large saucepan and bring to a boil on high heat. The boil the sauce, stirring constantly, until it just begins to reduce, about 5 minutes. Remove from the heat, cover and let come to room temperature.
5. Once the ribs are cooked, remove them from the oven and preheat your broiler for 5 minutes. Once the broiler is heated, flip the ribs over so that the meaty side is up, and brush generously with half of the cooled glaze.
6. Place the ribs under the broiler and cook until a nice crust forms, about 5-6 minutes.
7. Remove the ribs from the oven and brush with remaining glaze. Cover the pan with tinfoil, and let the ribs rest for 10 minutes.
8. DEVOUR.
Recipe from FoodFaithFitness by Taylor
Recipe 3:
Ingredients
- 1 1/2 pounds skinless, boneless chicken breast meat - cubed
- 1/8 cup red wine vinegar
- 1/2 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
Instructions
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime 2. juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Recipe by Marissa Wright posted on allrecipes.com
I hope you enjoyed these recipes. If you think these were good, you should totally check out my other blog posts. I also hope this inspired you to cook. Keep cooking!