Today we’re going to put a twist on one of the most popular dishes in French cuisine: the crepe. If you’ve never tasted or seen a crepe in your life, they basically have the same texture and shape as a pancake but they’re paper thin. There are literally hundreds of different ways to prepare crepes, but the most popular way is to serve them as a dessert with sweet spreads, fresh fruits, ice cream, etc.
The recipe we’re going to show you is a savory, paleo friendly crepe. This spinach crepe with a creamy mushroom filling is easy to make, light and nutritious. Although the ingredients are fairly simple, the flavors and texture of this recipe are a match made in heaven for your taste buds.
Great Way to Squeeze in a Serving of Vegetables
With this recipe, it’s very easy to mask the taste and the appearance of the spinach since it’s blended with all the other ingredients to make the crepe. By adding more spices and flavors to the crepe filling, the taste of the spinach in the crepe will almost completely disappear which means you may be able to add more spinach. If you’re having trouble feeding your kids enough fruits and vegetables, finding ways to ‘disguise’ them is certainly helpful.
Making the Perfect Paleo Crepe
Let’s face it, cooking the perfect pancake isn’t easy and unfortunately, it’s even more difficult to make the perfect crepe. Since crepes are significantly thinner than pancakes, it’s very easy to overcook and burn them. Also, crepes are easily ripped as they are being turned over.
Use a Crepe Maker
One of the best ways to cook the perfect crepe is by using a crepe maker. A standard crepe maker will fit on any countertop and is easy to use. The shallow, rounded surface area of the crepe maker will ensure that your crepes are perfectly cylindrical. Additionally, there are a number of temperature options built in the appliance which will give users precise control for perfect results each time.
Most crepe makers are also non-stick. This will help cut down on the use of oil. Using oil while cooking will increase the calories in dishes so lessening it will be beneficial to those who are trying to lose weight. Obviously, it will take a bit of practice to perfect your crepes but we promise you that a crepe maker will be a very useful tool in the kitchen.
The spinach crepe with creamy mushroom filling is definitely a dish that the whole family will enjoy. There’s nothing quite like the soft, light texture of a crepe. The savory mushroom filling perfectly compliments the hint of coconut and spinach in the crepe batter. As stated earlier, blending the spinach in the batter is a great way to mask the flavor and still counts as a serving of vegetables.
What’s the first food item that comes to mind upon hearing the words “fast food”? I’ll bet you answered, “French fries.” I understand why; it’s salty, it’s oily, and it’s so easy to eat. Once you get started, it’s hard to stop, especially if you’re having your fries with a yummy sandwich or burger. Unfortunately, French fries have very little nutritional value. They also contain additives and preservatives which have been linked to certain health risks and diseases.
Roasted parsnip fries is an excellent, healthy substitute for French fries. They’re so good that your kids probably won’t be able to tell the difference. Did we mention that this recipe is paleo-friendly as well?
What are Parsnips?
For those who have never heard of a parsnip, it’s a root vegetable that is closely related to a carrot as they have a similar shape, structure, and texture. With regards to flavor, parsnips have a sweet flavor which works well with a variety of spices.
Parsnips are also loaded with nutrients. For every 100 grams of parsnip, it contains about 5 grams of dietary fiber. Most people have a difficult time hitting their fiber intake on a daily basis. Consuming food high in fiber such as parsnip will help relieve constipation and will improve overall digestive function, as well as helping balance your gut flora. (1)
Surprisingly, parsnips also have a high vitamin c content. Getting a sufficient daily dose of vitamin c will help boost your immune system to protect you from illnesses, will help maintain good eye health, and will improve the appearance of your skin.
Roasting and Baking VS. Frying
For obvious reasons, roasting and/or baking food is superior to pan-frying or deep-frying because of the lower fat content. When food isn’t fried properly or at the right temperature, it has a tendency to soak up even more oil than usual. Unlike baking or roasting, frying adds a significant amount of calories to your dish, which can help promote weight gain regardless if your food is healthy or not. Paleo dieters would do well to remember that cooking oil is high in fat, and therefore high in calories. Reducing fat intake by baking and/or roasting is recommended for individuals who are transitioning to a paleo diet not just for health, but for weight management as well.
Trainers and nutritionists agree that an effective way to eliminate excess calories from one’s diet is by cutting down on fried food and replacing them with more nutrient-dense food sources such as lean proteins, leafy vegetables, and fruits.
Parsnips VS. Potatoes
As mentioned earlier, parsnips have a sweet, spiced flavor which can be enhanced by many herbs and spices. This recipe makes use of honey, olive oil, coriander, cumin, and paprika. The heat and bold flavors of coriander, cumin, and paprika will balance out the sweetness of the honey as well as the richness of the olive oil. Be sure to use virgin olive oil and 100% organic raw honey.
Parsnips have a similar texture to potatoes when cooked, which makes it an ideal substitute ingredient for French fries. This healthy, paleo-approved alternative will not only provide you with essential nutrients to maintain a healthy body, it will also benefit individuals who want to lose weight and fat. It’s so versatile, too. Take this recipe for example. It incorporates the pungent aroma of truffle oil which instantly elevates the parsnip fries to gourmet status just like that. Don’t be afraid to get creative with your combinations.
Line a baking sheet with parchment paper. Set aside.
In a bowl mix the smoked paprika, coriander, cumin, honey and olive oil.
Add the parsnip and toss to coat.
Season with salt to taste.
Spread the parsnip out in a single layer on the prepared baking sheet.
Bake for 20-30 minutes, flipping once halfway through, or until crisp and golden-brown.
Serve with your favorite sauce.
Paleo Grubs http://paleogrubs.com/
PS. What are fries without a good dipping sauce? This roasted parsnip fries recipe should be paired with a delicious, savory dip. Here are some of my go-to paleo dip recipes for you to try pairing with this dish.
Whenever I’m really pressed for time in the mornings, I need something fast and easy to make for breakfast that still provides my body with plenty of fuel for the day ahead. Smoothies are the perfect breakfast choice for a fast-paced lifestyle as they can be made in about five minutes and taken with you easily right out the door. This strawberry banana smoothie recipe is one of my favorites to make as it combines the delicious flavors of both fruits into a thick consistency with a slightly nutty taste thanks to the addition of almond milk and almond butter.
Fresh Fruit Smoothies for Quick Assimilation of Nutrients
The smoothie really only comes down to four simple ingredients. First up is half of a medium-sized banana that’s been sliced up. Bananas make for an excellent smoothie ingredient because they are already naturally sweet and they add a depth of creaminess without having to use dairy-based milk or cream. There have been studies conducted that have shown bananas make a great energy source during exercise (1), so that definitely makes them perfect breakfast smoothie ingredient to keep you fueled up throughout your mornings. They provide your body with plenty of potassium, vitamin B6, and dietary fiber as well.
Then, of course, there are the fresh or frozen strawberries. In all honesty, strawberries are probably my favorite fruit to eat. They can be used in so many different ways, ranging from desserts, pies, all the way to smoothies like this. The best part is not only are they deliciously sweet, but they are absolutely loaded with great health benefits as well. Many studies have found them to be incredibly beneficial when it comes to lowering inflammation and reducing your risk of heart disease and cancers. (2)
To round out the smoothie and give it a somewhat thick consistency, you’ll also be adding almond milk and almond butter into the mix. They both add plenty of vitamins and minerals into the mix, as they are after all both made from healthy almonds. The almond butter, in particular, will leave you feeling nice and satiated after the smoothie as it provides your body with enough calories to complement the strawberries and banana due to the fat content.
Optional: Add Goji Berries
One final, but entirely optional ingredient you might like to add to this smoothie are goji berries. They are slightly sweet and provide you with an abundance of antioxidants and other great benefits. The only problem is they can be somewhat hard to find in local supermarkets, especially outside of a powder form. If you have access to fresh goji berries though, definitely consider adding them into the mix.
This smoothie recipe can definitely provide your body with plenty of fuel to keep you energized. The natural sugars found in the fruits help out with that big time without contributing to unwanted weight gain like more refined sugars do. And if you’re pressed for time when it comes to making breakfast but you want something with a little bit more protein, you can, of course, add a scoop or two of paleo-approved protein powder to up the protein content significantly.
Use a Single-Serve Blender for More Convenience
Even though this recipe only takes 5 minutes to prepare, using a full-sized blender can extend your preparation time due to the clean-up process. We highly recommend using a smaller blender instead such as this one so that you can use the same jug you blended your smoothie in as your takeaway cup. Zero clean-up required, and you’re out the door in seconds.
PPS. To maintain the strawberry-banana theme we have going on, you may want to have a look at these links. There’s a lot you can do with this combo, from pancakes, to smoothies, to breakfast bars, and many more.
If you have never tried a delicious bowl of gazpacho, you have definitely been missing out. Gazpacho is a type of soup that is traditionally prepared with raw blended vegetables and served cold. It originated in Andalusia and has a distinct Spanish flavoring to it. This recipe calls for a paleo style melon gazpacho. It’s incredibly easy to prepare and the only cooking required is to quickly fry some prosciutto for topping. If you’ve never had gazpacho before, you absolutely must try this recipe to see what you’ve been missing.
Flavorful Soup Ingredients
I’ve always been a big fan of eating melon. Watermelon, honeydew, muskmelons, cantaloupe — all juicy and delicious fruit that I can’t get enough of. The sweet component, combined with the tanginess of the apple cider vinegar, and the burst of saltiness from the prosciutto work well together even though the combination of ingredients may sound unusual at first.
Cantaloupe is extremely high in vitamin C, along with potassium, fiber, and choline. The choline, in particular, is important to include in our diets, as it’s an essential nutrient that helps with falling asleep, improves cognitive function, assists fat absorption, and reduces chronic inflammation. (1) Cantaloupes also have a high water content, making them a great fruit to eat on those hot summer days to help you keep hydrated.
Savory Cold Soup
It wasn’t until this recipe that I ever thought to make a soup using cantaloupe. It works perfectly though, as the melon provides a deliciously sweet taste that combines with the tomatoes, red pepper flakes and apple cider vinegar perfectly. They all blend to make a savory cold soup that has an ever so mild kick to it. The addition of cucumber and spring onion as a topping help balance the spicy kick slightly by adding a nice cool touch as well.
By frying a few slices of delicious prosciutto as the final topping, you add a wonderful crispy element to the whole thing. Add it all together and you have a super simple cold soup to prepare that will satisfy all of your taste buds without a doubt.
To be perfectly honest with you guys, when I first heard about gazpacho, I wasn’t exactly sure what it was either. Needless to say, it’s now become one of my favorite lunchtime dishes thanks to the fact it’s so simple to prepare. That and it includes so many of my favorite foods, especially this melon gazpacho with cantaloupe. Another great way to make gazpacho includes tomato and red pepper as well. Try them both out for yourself and you’ll see just how good these cold soups really are.
1 ½ pound cantaloupe melon, peeled, seeded and chopped
2 cups cherry tomatoes
3 garlic cloves, minced
3 ½ tbsp apple cider vinegar
4 tbsp olive oil plus extra for drizzling
¼ tsp red pepper flakes or to taste
4 slices prosciutto
1 small cucumber, finely diced
3 spring onion, thinly sliced
salt, black pepper to taste
Place the melon, tomatoes and garlic in a blender or food processor and blend until really smooth.
Add the apple cider vinegar, olive oil, red pepper flakes and season with salt and black pepper to taste.
Blend until combine.
Cover and refrigerate until ready to serve.
Heat a non-stick frying pan over a medium heat. Add the prosciutto and cook 1-2 minutes per side or until crisp.
Spoon the gazpacho into bowls and top with the cucumber, spring onions and crumbled crispy prosciutto.
Drizzle with extra olive oil and serve.
Paleo Grubs http://paleogrubs.com/
If you’re fond of having something light like soup and sandwiches for lunch, ne sure to check out these paleo-approved recipes. These are filling and nutritious without the bloat from artificial ingredients found in store-bought soups. My personal favorite is the roasted tomato soup (#4)!
I’ve always had a soft spot for Mexican food and burrito bowls in particular. Believe it or not, right after switching over to a paleo diet, a Chipotle actually opened nearby and it definitely tested my resolve on a near-daily basis. However, shortly after that, I stumbled upon this recipe that makes 100 percent paleo-approved shredded pork burrito bowls and now thoughts of stopping by Chipotle are a thing of the past. This recipe uses slow cooked pork coated with a delicious tangy sauce, a yummy homemade coleslaw with plenty of fresh veggies and flavoring, and it even replaces the rice with processed cauliflower florets. It’s an amazing alternative for regular burrito bowls that’s full of flavor without sacrificing nutritional value.
Deconstructing Your Typical Burrito Bowl
In order to enjoy a paleo-friendly burrito bowl, the first ingredient that needs to be replaced is obviously the rice. Thankfully, it’s possible to easily use cauliflower florets as a rice alternative. Simply place the florets in a food processor and pulse them a few times until they have the same consistency as rice. And unlike rice which is high in carbs and off-limits due to being a grain, cauliflower is a tasty low carb vegetable that’s full of healthy phytochemicals and antioxidants. (1) It makes the perfect ‘rice’ base for your burrito bowls.
The next step is adding in your shredded pork. The pork in this recipe is so tender that it’s falling apart after being slow cooked for eight hours. It’s bursting with taste as well thanks to being rubbed in paprika and coated in a tomato sauce including honey and apple cider vinegar. Chili flakes are also added to give it a bit of extra kick. It’s amazing how well this homemade sauce blend fits in with the burrito bowl to give it that authentic hot flavor.
All that’s left is then to add in your homemade coleslaw. It’s easy to make and features all the tasty veggies that you would expect to find in a slaw. It also includes a moderate amount of apple cider vinegar and olive oil to add some great flavor along with the right type of fats that protect your heart. (2) Once you’ve added in your coleslaw and shredded pork with your cauliflower rice, the final step is adding some freshly chopped pineapple to add a nice citrus flavor to offset the spiciness of the burrito bowl.
Once you try out this burrito bowl recipe, you’ll never feel the need to head out for Mexican takeout again. It’s about as authentic as you can get while still remaining healthy and paleo-friendly. It’s amazing how well cauliflower florets work as a rice replacement and the homemade sauce adds just the right amount of heat to this recipe. It’s also a good excuse to use a slow cooker which always makes great meals featuring perfectly tender meat. All of these factors combine to make an incredibly delicious dinner offering all of the great flavors that Mexico is famous for.
I get it — it can be challenging at best, and near impossible at the worst of times to get kids to eat enough green vegetables, especially broccoli. However, that could all be about to change with this fantastic paleo broccoli casserole recipe. It’s got plenty of healthy green broccoli florets stashed away underneath a thick and creamy casserole topping of mushrooms, garlic, egg, mayonnaise, mustard, and arrowroot flour. Enjoy a tasty paleo-friendly casserole while making sure your kids eat their veggies too. As an added bonus, it’s great for preparing in advance and serving to dinner guests.
The Importance of Eating Green Vegetables
It’s vital to get kids to eat enough fruits and vegetables as they grow up to keep them strong and healthy. Unfortunately, in the modern world of convenience, a lot of children these days fill up on processed junk food instead. Home cooked healthy meals have been replaced by microwavable TV dinners in far too many households. Worst of all, these bad eating habits can accompany children into their adult lives as well. Studies have shown that the earlier that you start kids with healthy eating habits, the more likely they will retain those habits throughout their lives. (1)
Part of healthy eating involves eating nutrient-dense fruits and vegetables. Of particular importance are green vegetables. They are incredibly nutritious, being packed full of vitamins, minerals, phytonutrients, and antioxidants that help to prevent serious conditions such as cancer, cardiovascular disease, and diabetes. (2) Cruciferous vegetables like broccoli, cauliflower, and cabbage, in particular, are excellent sources of these nutrients, especially when it comes to having cancer-fighting properties. (3)
This broccoli recipe has got plenty of flavor from the mushrooms and onion baked in with chicken stock and arrowroot flour. It even includes Dijon mustard and paleo approved mayonnaise to make this casserole extra creamy and delicious, so you won’t miss the cheese and cream.
Mixing and matching different food types in paleo recipes is a fantastic way to get your taste buds accustomed to foods that you may not initially enjoy. Much like roasting brussels sprouts can give some people a whole new outlook on them, so too can cooking broccoli in a casserole dish like this do the same. Give it a try — it could just be the first step to turning your family into lifelong broccoli fans.
1 cup homemade or paleo approved store-bought chicken stock
1 tbsp arrowroot flour
1 egg, beaten
1/3 cup homemade or paleo approved store-bought mayonnaise
1 tsp Dijon mustard
¾ pound broccoli florets
salt, black pepper to taste
Preheat oven to 350ºF.
In a saucepan heat the olive oil over medium heat.
Add the onion and cook 5 minutes.
Add the garlic and cook for 30 seconds.
Add the mushrooms and cook until tender, about 10 minutes, stirring frequently.
Add the arrowroot flour and stir until golden.
Add the stock and bring to a low simmer, stirring until combined.
Stir in the mayonnaise and egg and season with salt and pepper.
Layer the broccoli on bottom of baking dish.
Pour the saucepan mixture all over and toss to combine.
Bake until golden, 30 minutes.
Paleo Grubs http://paleogrubs.com/
PS. After you give this casserole a try, why not check out a few of the other awesome paleo-friendly casserole recipes that we have on the site? This amazing buffalo chicken casserole is high in protein and bursting with flavor. There’s also this great eggplant beef casserole that’s incredibly easy to make and perfect for anyone on a budget. Finally, check out this sweet potato paleo casserole. Just like the title says, it’s even better than Grandma’s.
If you’ve been searching for the perfect paleo style appetizer to serve with dinner, then look no further. This sesame grissini recipe is a gluten-free alternative to regular grissini made entirely from scratch using all natural ingredients. It’s super quick to prepare and cook, and thanks to some carefully selected seasonings, incredibly tasty as well.
Grissinis, also known as breadsticks, originated from Turin, Italy, but are now served in many restaurants in North America. You can now also find these in supermarkets either pre-made or frozen, however they’re not nearly as good as fresh grissinis.
Homemade Dough That’s Totally Gluten-Free
It’s not just individuals with Celiac disease who can’t tolerate gluten; there are many, many people out there who have non-Celiac gluten sensitivity. (1) In fact, as we learn more about the gluten protein, it’s becoming apparent that in spite of the benefits grains had during the agricultural era, most of us are probably better off not including it in our diet. This is unfortunate because fresh-baked bread, breadsticks, and pretzels are some of my favorite things to eat. Especially sesame grissini!
Thankfully, I can still enjoy paleo-approved sesame grissini that’s also gluten-free thanks to this great recipe. The sticks are made out of homemade dough using almond meal, arrowroot flour, baking soda, salt, sesame seeds, dried thyme, and almond milk. You also have the option of adding granulated garlic for added flavor if you’d like. These ingredients make a perfect replacement for bread dough and grissini. Serve them with your favorite paleo-approved dipping sauce for an out of this world appetizer before dinner.
Paleo Grassini Flavor Ideas
This recipe will teach you how to make sesame grissini, however, there are many other variations that you could try. Garlic and chives, balsamic vinegar and olive oil, and tomato and basil would make great bases for these paleo dips:
Even if you aren’t sensitive to gluten, you might end up feeling better by avoiding it altogether. That doesn’t mean that you have to give up delicious foods like bread or grissini though. Thanks to using all natural ingredients, you can make paleo-approved ingredient substitutions for just about anything you can think of. And despite what many people think, these “health foods” can actually be just as tasty as the original versions.
Preheat the oven to 350°F. Line a baking sheet with baking paper.
In a large bowl, mix together all the ingredients to make a smooth dough.
Divide the dough into 10 balls and roll each ball into 4 inch long stick. Place them on the prepared baking sheet.
Brush the grissini with extra olive oil and sprinkle with extra sesame seeds.
Bake for 12- 15 minutes or until they are just starting to turn golden.
Remove from the oven and allow to cool completely before serving.
Paleo Grubs http://paleogrubs.com/
PS. – If you’re looking for other paleo appetizers to mix things up a little bit, check out some of these great recipes featured on this list. It features everything from bacon wrapped olives to pumpkin nachos. You’ll end up with plenty of excellent ideas for your next meal.
I find that lamb is one of those animal products that is often criminally underused in the kitchen. I have no idea why; it’s delicious and tender, packed with protein, and readily available in most grocery stores. Yet still, most people tend to stick with the staple animal proteins like chicken, beef, and seafood. This roast lamb with tomato and caper salsa recipe might help turn the tide, however. Once you taste how juicy and tender a boneless leg of lamb is when roasted along with the homemade salsa, you’ll be skipping the chicken and beef and making a beeline straight for the lamb the next time you’re grocery shopping.
Lamb and Homemade Salsa – The Perfect Combination
It’s somewhat surprising to me just how niche eating lamb can be with a lot of people. I mean, it’s an excellent source of high-quality protein, it’s packed with essential vitamins and minerals like vitamin B12, iron, and zinc, and it’s flat-out delicious on top of it all. It’s a solid source of dietary fat as well, although, for this particular recipe, I like to trim the excess fat off my leg of lamb.
It’s not that I’m trying to avoid saturated fat, as I know by now that saturated animal fats in moderation can actually be beneficial (1), I just prefer a leaner cut of meat when roasting lamb.
Roasting a delicious juicy leg of lamb is only half of what’s required for this tasty recipe though. The homemade tomato salsa is really the star of the show here, and it can even be used in many other recipes as well to equally great effect. It has a distinctly Italian taste thanks to the ingredients used (tomatoes, capers, basil, parsley, and onion) that blends perfectly with the roasted lamb when they are served together.
2 pounds boneless leg of lamb, trimmed of excess fat
salt, black pepper to taste
For tomato salsa
3 tomatoes, diced
2 spring onions, sliced
1 tbsp small capers, drained
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
½ lemon, juiced
2 tbsp olive oil
To make the salsa, mix all the ingredients, season to taste with salt and black pepper and set side.
Preheat oven to 400ºF.
Season the lamb with salt and black pepper and place on a baking pan.
Cook for 40-50 minutes or until a meat thermometer inserted into thickest portion registers 130ºF (medium rare).
Remove from the oven and put the lamb on a platter.
Cover with foil and let it rest for 15 minutes.
Slice and serve with the salsa.
Paleo Grubs http://paleogrubs.com/
The next time that you have dinner guests over who don’t usually partake in eating lamb, then you should definitely try serving them this roast lamb and tomato salsa combo. I’ve seen it happen with a few of my friends; they had never tried lamb but after eating this meal they quickly became big fans of the animal. It’s juicy and full of contrasting flavors, not to mention so tender that the meat easily falls off the bone.
PS. Lamb is incredibly tasty especially when cooked right and when paired with the right sauce. Be sure to have a look at our extensive database of lamb recipes for more meal ideas.
Salsa verde is a delicious cool green sauce that is prepared raw or without cooking. The homemade salsa verde in this recipe complements a tasty grilled meal perfectly, as its flavors include a tangy bite from lemon juice and dijon mustard with a nice hint of seafood from anchovy fillets.
Paleo-Approved Sauce, No Cooking Needed
I love eating zucchini and make it a point to incorporate it into so many different paleo meals. I use it in salads, I spiralize them into veggie noodles to make delicious soups, and I even like to make tortillas out of zucchini. As a lifelong lover of barbecue though, something about grilled foods just resonates with me. Grilled zucchini is no exception, combining my love of the grill with my love of this healthy green veggie. Much like many other green veggies, zucchini is loaded with nutrients and antioxidants that have protective properties against diseases such as cancer. (1)
Grilling is One of the Healthiest Cooking Methods
Did you know that grilling is one of the healthiest cooking methods? It uses dry heat and requires little to no oil, so you don’t have to add unecessary calories to your dish. For those who aren’t a big fan of vegetables, grilling them helps caramelize their natural sugars and can really transform their taste and texture. Try grilling potatoes, onions, zucchini and carrots if you haven’t already. Fruits such as pineapple and peaches are also fabulous when grilled.
While grilled zucchini is enjoyable enough on its own, when you add in a salsa verde sauce, it becomes a meal that’s out-of-this-world good. The salsa verde in this recipe makes a sauce that has a distinct dill flavoring thanks to the use of cornichons and chopped dill. It doesn’t stop there though; by adding even more potent flavoring from the immune system boosting garlic cloves.
This salsa verde also uses anchovy fillets to add a nice and salty flavor to the sauce as well, so there’s no need to add more salt. Finally, to round it all out, the recipe calls for the addition of lemon juice and dijon mustard to add some tanginess to the sauce. All of these ingredients add up to make an unbelievable combination of distinct flavors, and when drizzled on the grilled zucchinis, make for an outstanding paleo meal.
My favorite thing about this recipe is that it’s incredibly easy to prepare a tasty paleo-approved meal in no time at all. In order to make the sauce, just process the ingredients and season it with salt and pepper until it has just the right taste that you’re looking for. Once the sauce is ready, it’s a simple matter of quickly grilling the zucchini and then drizzling it with the salsa verde. This is just one great example out of many on how making your own homemade paleo sauces really helps to enhance a meal.
Osso buco is a relatively gourmet-style meal that is actually a whole lot simpler to prepare than you might initially think. Originating in Milan, it takes a couple of hours to cook, but as far as making the actual osso buco, it’s nice and easy as this recipe will show you. You’ll be making your own bouquet garni with rosemary, thyme, and a bay leaf. The rest of the recipe is classic osso buco, using the veal shanks cooked in a simmering sauce of olive oil, onion, garlic, carrots, celery, tomatoes, apple cider vinegar, and chicken broth. The end result is a mouthwateringly osso buco that’s high in protein and loaded with flavors.
Tasty Veal Shanks That Fall Off the Bone
Veal shanks are one of my favorite ways to enjoy beef, and when cooked in this osso buco recipe, they are on another level entirely. It takes a homemade bouquet garni that you tie onto the shanks just to keep the meat on the bone in order to keep as much flavor as possible. Not only is the meat so tender that it falls apart on your fork, but it’s loaded with nutrients as well. Veal shanks are full of vitamins B3, B12, and zinc. They actually provide 100% of your daily recommended intake of these essential nutrients. (1)
For Best Results, Use a Dutch Oven
A Dutch oven is a heavy cooking pot that is used for braising. It’s usually made out of cast iron, but there are some that are made out of ceramic or aluminum. It takes a little longer to heat, but the results are well worth it, especially if you’re cooking for longer than an hour.
The shanks are first browned for a few minutes each, and then eventually cooked for between 90 minutes and two hours. They are cooked for an extended length of time in order to absorb even more flavor from the onion, garlic, carrot, celery, and tomatoes. It ends up tasting like quite possibly the best stew you’ve ever had. After mixing all of these ingredients together, the apple cider vinegar is added in along with water and chicken stock.
Apple cider vinegar makes a great replacement for wine in the osso buco, helping to keep it in line as a paleo-approved meal. It adds just a touch of sour flavoring to the whole thing while providing plenty of nutritional benefits as well. Apple cider vinegar has been shown to help support weight loss, improve digestion, and lower blood sugar and cholesterol levels to help reduce your risk of heart attack and stroke. (2) Once the osso buco is finished cooking, just sprinkle with parsley and serve.
4 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 2 ½ pounds)
4 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 small carrot, diced
1 stalk celery, diced
1 cup canned diced tomatoes
1 tbsp apple cider vinegar
1 cup water
2 cups chicken stock
3 tablespoons fresh parsley, chopped
salt, black pepper to taste
To make the bouquet garni, tie the rosemary, thyme and bay leaf with twine.
Pat dry the veal shanks with paper towels to remove any excess moisture.
Secure the meat to the bone with the kitchen twine.
Season each piece with salt and black pepper.
In a large Dutch oven pot, heat olive oil over medium heat.
Working in batches, add the shanks to the pot and brown all sides, about 3 minutes per side.
Transfer browned shanks to a platter and set aside.
In the same pot, add the onion, garlic, carrot and celery.
Cook until soft and translucent, about 8 minutes.
Season with a good pinch of salt.
Add the diced tomatoes and mix well. Return browned shanks to the pot.
Add the apple cider vinegar and water and cook for 5 minutes.
Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
Reduce heat to low.
Cover with a lid and cook for 1 ½ -2 hours or until the meat is very tender and the sauce thickens.
Remove and discard bouquet garni from the pot.
Serve sprinkled with parsley.
Paleo Grubs http://paleogrubs.com/
You won’t believe just how tender the veal shanks become after cooking them in this osso buco recipe. Not only are they mouthwateringly tender, but the flavors infused in them from cooking them with a delicious combination of chicken broth, vegetables, apple cider vinegar, and especially the bouquet garni all combine to make this one incredible gourmet paleo-approved meal.
P.S. – If you’re looking for more great meal recipes that are similar to this one, here are a few of my favorite slow-cooked paleo meals for you to check out: