Super Bowl 2010….
Posted on February 06, 2010 by Sarah in Food, MealPlan, News | 7 Comments
I will officially admit that I WILL use tomorrow as an excuse, like everyone else in America, to sit on my arse, eat a lot of food, and partake in a couple of drinks…
So, here it is: My Paleo Super Bowl, sit on my arse while not really caring about the game, and falling asleep early menu:
Big Pot of Bean-less Chili
2 lbs of grass fed ground beef
1 lb of spicy italian pork sausage
7-10 celery stalks diced
6 carrots diced
1 white onion diced
6 cloves of crushed garlic
4 tbsp olive oil
1 16 ounce can of diced tomatoes w/ juice
16 ounces of chicken broth
2 big pinches of sea salt
2 tbsp dried oregano
2bsps dried basil
1 tbsps cumin
3-4 tbsps chili powder
1 tsp cayenne pepper (more if you like it spicy)
Saute veggies in olive oil for about a minute and add meat and brown. Season the meat mixture with all the spices. Add the tomatoes and chicken broth and simmer for 35 minutes. Taste and add more seasoning if desired. If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips. If you are keeping it 100% paleo for the big day, it’s good just like it is!!
Deviled Eggs
12 boiled eggs
1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise
1 tbsp of fresh dill – minced
small pinch of sea salt
1 tsp of garlic powder
crushed black pepper to taste
Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes. As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them! Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs and cut in half length wise. Carefully scoop out all the yolks into a mixing bowl and mash with a fork. Add remaining ingredients and mix until smooth. Fill the egg halves with the mixture and sprinkle with a little paprika if you like
Walnut Red Pepper Dip - I haven’t tried this yet but my dear friend Christina gave me the recipe and SWEARS by it, so tomorrow I’ll give it a go and I’ll serve this with an assortment of fresh veggies. – It sounds amazing and a big thanks to Christina for the recipe!
2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)
1/2 tsp. ground cumin
1/2 – 1/4 tsp. salt
1 jar (12 oz.) roasted red peppers – drained
1 garlic clove, minced
2 tbsp. olive oil
2 tsp. lemon juice
In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
Maybe some meatballs…
If we actually need more food, which I doubt we will, I’ll have some gluten free Trader Joe’s meatballs on hand if the kids really want them… I feel stuffed just thinking about it…
We tried the dip and it was AMAZING…who needs hummus when you have this.
sounds great i can’t watch the Superbowl (i thin they might replay it on tv tonight tho) but i’m gonna make this anyway & probably keep it for lunches.
Just want to say that I love, love, love your website! Your recipes are so delish! Thank you for sharing! Being a novice to Paleo/Crossfit, I am always searching for different (not to mention relatively quick and easy) recipes–you’re website is a blessing! =)
I am definitely going to add these new ones to my recipe file! Not sure if you’ve ever tried it, but last night I made Zucchini hummus and OMG!! It was delicious! You definitely do not miss chickpeas with the recipe!
Here’s the recipe:
1 large zucchini in summer or 2 small zucchini in winter (at least in PA)
1/2 cup Tahini
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika
Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.
Thanks Michelle! The “hummus” recipe sounds amazing, I can’t wait to try it! : )
One of the readers on my blog (Health Habits) is having trouble wrapping her brain around integrating Paleo eating into her student lifestyle.
She knows what she should do…she just doesn’t “think” she can do it.
One of her big stumbling blocks is lunch. I suggested she check out my fave Paleo food bloggers (yourself included)
During our discussion, I realized that she had raised a great question:
How does she “brown bag” her lunch “Paleo style”
What a perfect idea for a blog post.
And that is why I am contacting some of my favorite Paleo food bloggers to ask them that question:
How do you “brown bag” your lunch “Paleo style”?
If you are interested in participating, email (info@healthhabits.ca) me your ideas and I will include them in the article – with full credit going to you.
For your reference, I did a similar post last year on how to get fit and save money – http://www.healthhabits.ca/2009/03/26/how-to-get-fit-and-save-money/
[...] also make a bulk batch of the Walnut Red Pepper Dip recipe on Sundays. I take the whole batch to work because we have the luxury of a office [...]
[...] also make a bulk batch of the Walnut Red Pepper Dip recipe on Sundays. I take the whole batch to work because we have the luxury of a office [...]