Monday, November 18, 2013

Paleo Holiday Recipe Roundup

So it's the holiday season and you're worried your going to have to abandon ship on your grain-free Paleo/Primal diet. I've come up with a list of my favorite recipes from this site to keep you on track! From holiday brunches to ideas for using up leftovers, I have you covered. From this list, you can come up with meals for a small group or a buffet for larger gatherings. I hope this helps you stay on track towards your health goals during this festive time. Happy Holidays from Chow Bella!

Breakfast/Brunch: 

Spiced Pumpkin Yogurt Breakfast Bowl


*Serving ideas: add fruit salad and/or sliced tomatoes on the side. Salsa can make a great accompaniment for some of the egg dishes.

Appetizers/Starters:
Superstuffed Deviled Eggs
Fig Balsamic Vinaigrette on a basic salad-especially good with butter lettuce
Pistachio Pear Spinach Salad

*Other easy additions include a relish tray with pickles, olives, and cut vegetables with guacamole or other dip. If you eat cheese, a cheese tray with fresh seasonal fruit (pomegranate, apples and pears--be sure to toss them in a little lemon juice to keep from browning, clementines, and oranges) and nuts would make a pretty presentation.

Side Dishes:

Roasted Spaghetti Squash with Frizzled Brussels Sprouts

Pumpkin Casserole (can also be a dessert)
Twice-Baked Honey Nut Acorn Squash (can also be a dessert)

Main Courses:

*If you are short on space with each burner on the stove occupied and the oven full, why not prepare your protein in a crock pot? You can set it ahead of time and food takes minimal maintenance while it cooks so you can go do other things!

Desserts: 
Grain-Free Sweet Potato Crisp
Gluten-free Chocolate Coconut Cake with Chocolate Pecan Glaze

Leftovers:
Southwestern Turkey and Vegetable Soup (use leftover turkey or other roasted meat)
Chicken and Kale Salad  (can substitute leftover turkey)
Chicken and Vegetable Patties  (can substitute leftover turkey or other roasted meat)



Saturday, November 2, 2013

Greek Spinach Burgers

 

Things have been getting super serious here in Graduate School Land. Since my last post I finished my collecting data on my field study (last field season for this project ever!), getting back into lab (I work in three different labs to prepare my samples), writing my dissertation, taking my last class (ever!), and looking for jobs. Hence my absence. I also had a small injury in the beginning of August---I strained my rotator cuff---so I haven't been cooking as elaborately because I've had trouble lifting and using my right arm (I am right handed...I couldn't chop for a while). My arm is feeling a lot better so I've been getting back into the kitchen little by little.

Aren't they cute?
After that huge list of tasks I posted above, I had a comparatively huge craving for some comfort food. Therefore I indulged in a burger, fries, and a soda....Paleo/Primal-style, of course. I had a craving for the flavors of Greek food, so I whipped up these burgers flavored with oregano, sun dried tomatoes, and feta cheese. I topped them with homemade tzatziki (cucumber and yogurt sauce). My bun was rounds of iceberg lettuce. My fries were long green beans and crudites, and my soda was kombucha. Check out these cute kombuchas I found at my local store!:


This recipe would also make tasty meatballs to top veggies or as an appetizer. Adding the spinach helps stretch expensive meat and of course helps get more veggies into your meal.

Greek Spinach Burgers
Printable Recipe

For the burgers:
1 lb ground beef
1 10-oz pkg frozen spinach, thawed, squeezed of excess water, and chopped
2 tbsp finely chopped onion
2 cloves garlic, minced
2 oz crumbled feta cheese
2 tbsp chopped sun dried tomatoes (not oil-packed)
1 tsp dried oregano
1/2 tsp dried dill
1 tbsp olive oil (only necessary if your meat is lean)
salt and pepper, to taste

For the toppings:
1 small cucumber, peeled and coarsely grated 
1 7-oz container Greek yogurt (I used Fage 2%)

1 clove garlic
1/4 tsp dried dill
salt and pepper, to taste
1 lg head iceberg lettuce, outside rounded edges cut into bun-like rounds
1 tomato, sliced

1. In a bowl, combine all the burger ingredients and shape into 6 patties.
2. Add the oil, if using, to a skillet and brown the patties on both sides.
3. Meanwhile, make the garnishes. For the sauce: place the grated cucumber in a clean kitchen towel and squeeze out the excess moisture. Add to a bowl with the yogurt. Mince the garlic, then add a pinch of salt on top of it and use the side of your knife to rub it into a paste. Add to the yogurt along with dill, salt, and pepper.
4. Place one round of lettuce on a plate. Top with a burger, tomato slices, sauce, and another lettuce round. Serve.


  • Servings per recipe: 6
  • Per serving:
  • Calories: 334.9
  • Fat: 21.4 g
  • Saturated fat: 7.2 g
  • Cholesterol: 77.6 mg
  • Sodium: 388 mg
  • Carbohydrate: 8.4 g
  • Fiber: 2.7 g
  • Sugars: 3.1 g
  • Protein: 26.4 g
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