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Beef mince pilaf recipe

Beef mince pilaf recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This dish came about then I had to make a quick dinner for our children with what I had in the cupboard and fridge and they loved it.

1 person made this

IngredientsServes: 4

  • 200g long grain rice
  • oil
  • 200g beef mince
  • salt
  • 1 teaspoon mild curry powder
  • 1 generous pinch cinnamon
  • 2 carrots, diced
  • 10 dried apricots, diced
  • 100g frozen garden peas
  • 30g cashews (optional)

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Cook rice in salted water following instructions on the packet.
  2. Heat oil in a frying pan and fry mince till brown and crumbly. Season with salt, curry and cinnamon.
  3. Add carrots and apricots and a few tablespoons water. Cover with lid and simmer for 10 minutes.
  4. Add peas and simmer for a further 5 minutes, covered. Add a little water if necessary, it should to be dry.
  5. In the meantime toast cashews in a non greased frying pan, then chop coarsely and add to the mince. Stir in the cooked rice and serve. If your children are picky you can also serve the rice separately.

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Lebanese Hashweh – Ground Beef with Pine Nuts

Hashweh (or hushwee) is a staple in Middle Eastern cuisine as a humble, flavor-packed dish made of ground meat cooked in clarified butter. Served with browned rice and seasoned with cinnamon and toasted pine nuts. It’s naturally gluten free and paleo.

You know how certain people have their specialties in every family? Well, in our family, my Aunt Paula is famous for hashweh. No matter how hard I try, mine never quite tastes like hers, Ironically, she always thinks hers is missing something too. (Trust me, hers is perfect. Every. Single. Time.)

Moroccan mince pilaf recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan mince pilaf recipe. Enjoy our quick and easy recipes and learn how to make Moroccan mince pilaf.

Feed the family with this tasty and nutritious dish on your next camping adventure.

2 tablespoons rice bran oil
1 brown onion, finely chopped
500g lean beef mince (see tip)
1 1/2 tablespoons Moroccan seasoning
2 x 37g boxes dried apricots and sultanas
1 tablespoon dried chives
1 1/2 cups white long-grain rice
2 chicken stock cubes
2 oranges, juiced
1/2 x 100g packet slivered almonds dried chives, to serve

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Cook mince, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add seasoning. Cook, stirring for 1 minute or until fragrant. Add dried apricot mixture, chives and rice. Stir to combine. Add crumbled stock cubes, 1 cup orange juice and 11/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Sprinkle with almonds and chives. Serve.

Tip: Take frozen beef mince and thaw in the esky.

Super Food Ideas - December 2010, Page 47
Recipe by Kim Coverdale

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This Beef Pilaf is great for a number of reasons: not just because it makes a cozy meal.

It’s easy to make. I know the name makes it sound kind of daunting. But I promise it isn’t. Just a few minutes for prep and a couple of hours to cook is all you need.

It’s a one-pot meal. Yup, that’s right. No having to saute/fry in a different pan. Just make it all in the same dish.

It’s hearty. Seriously, it is a very filling recipe. The combination of beef and rice will keep you filled and satisfied.

You can add whatever you’d like. I like adding carrots to my pilaf. But you can choose from a number of vegetables such as peas, bell peppers, or even potatoes.

Make this beef pilaf for the whole family to cozy up to! It’s a perfect winter meal.

Italian Farro Pilaf with Ground Beef, Fennel and Peas

Today is the first day I’ve ever cooked with or even tasted the grain, farro. I’ve been searching but have never found the product on local shelves. I just hit pay dirt! Not only does Arbor Farms carry farro (Italian farro, sem-pearled from Umbria, Italy $6.99 for 18 oz), they have made-from-scratch farro salads which rotate in their deli case: “Roasted Beets with Farro” and “Farro Salad with Arugula and Peppers” (both $8.99#).

I needed a “skeletal” recipe to make my own version. I first checked out Mark Bittman’s (copyright 1998) “How to Cook Everything“, always one of my first pit stops before cooking with an unfamiliar product. No luck. Is this grain not part of Bittman’s culinary “bible” for a reason? Does it take forever to cook? Is the flavor more suited for livestock?

Luckily there was a recipe on the back of the bag, but no cooking time for the grain was noted. From my experience with grains, the author of that recipe was wise. Cooking times for grains vary considerable according to how long the grain sits on the shelf.

I used the “traditional” recipe on the bag as a guide, changing ingredients according to my palate, substituting fresh fennel for the celery and adding frozen peas at the end of the cooking time. It was easy and exceptional. My husband and I loved the toothsome texture and nutty flavor, gobbling it down faster than we’d care to admit.

I don’t know why this ancient, nourishing grain is not more popular, and I’m hoping to introduce you to a grain you may not be familiar with as well. If you’re currently a “farro fan”, send me a recipe to share. Farro is well worth further investigation!


The recipe also includes lentils. Lentils are a pulse that is high in protein and very low cost. You can buy them at any major supermarket, health food shops and often local independent stores. Lentils (and other beans and pulses) are a healthy and low cost way of making meat go further and keeping the cost down. They also add texture and flavour.

Cooking For One or Two

The quantities in this recipe serve two generously so share with a friend or save half. Put half in an air tight container. Allow to cool and then place in the fridge for 3 to 4 days or put in the freezer where it will keep for a month. Defrost for 24 hours in the fridge before reheating

To reheat place in a pan and heat up gently in a pan, ensuring it is hot all the way through. Alternatively you could put it in a small casserole and put it in an oven heated to 180 degrees C for about 20 minutes.

If you only want to make enough for one then halve the quantities.

Beef mince pilaf recipe - Recipes

  • 250g beef mince
  • 1 onion
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 2 tomatoes
  • 50g dried apricots
  • 150g bulgar wheat
  • 1 chicken stock cube
  • 50g peppery salad leaves
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water

Set a large pan over a medium-high heat. Pour in 1 tbsp olive oil and crumble in the beef mince with a pinch of salt and pepper. Stir well with a wooden spoon to break the meat up. Fry for 3-4 mins till browned all over.

Peel the onion and the garlic clove and finely chop them both. Add to the mince along with 1 tsp each cumin, turmeric and coriander seeds, and the cinnamon stick. Cook for a further 2-3 mins, stirring frequently.

While the mince and spices cook, roughly chop the tomatoes and apricots. Slide them into the pan.

Crumble the stock cube into a large jug and add 500ml boiling water. Stir with a fork till dissolved.

Pour the bulgar wheat into the pan and cover with the hot stock. Stir everything together, reduce the heat to a gentle simmer then pop a lid on the pan and cook till the wheat is tender and fluffy, about 15 mins.

Remove the pan from the heat and allow to steam for a further 5 mins in the pan, with the lid on. Taste and add a little seasoning if required.

Use a ladle to heap the pilaf into deep bowls, and serve with the peppery salad leaves on the side.


Fish blaff or seafood blaff is to Saint Vincent and the Grenadines (and to the West Indies in general) what court bouillon is to metropolitan France. However it is spicier and more flavored.

In the heart of the Caribbean, the 32 islands of the beautiful archipelago of Saint Vincent and the Grenadines (SVG) are appreciated by stars and internationally renowned personalities. They have a natural beauty that most visitors describe with a word : idyllic. It is called “the country of the blessed”, a country where life flows slowly and calmly, between volcanic beaches and beautiful mountains covered with forests.

Saint Vincent and The Grenadines, this island state of the Lesser Antilles, is on the border between the Atlantic and the Caribbean Sea. It is located north of the island of Grenada and south of St. Lucia and is governed by the United Kingdom, Queen Elizabeth II is the head of state.

In the Caribbean, Creole cuisine is a women’s business. A cuisine for men who truly appreciate the good solid dishes and no West Indian woman loses sight that the way to the heart also goes through the way to the stomach!

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The cuisine of Saint Vincent and the Grenadines

The cuisine of St. Vincent and The Grenadines is essentially Creole and maritime, so there are many fish, seafood, and poultry.

The cuisine of the West Indies is a reflection of all those who lived there. It is characterized by a variety of dishes and gourmet styles from around the world.

With regard to St. Vincent and the Grenadines, the local specialty is lobster. It can be eaten grilled, steamed, baked or in sauce.

Among the most used ingredients in the gastronomy of Saint Vincent and the Grenadines, you can find different varieties of fish, among which: bonito, ruffle, dolphin, conch, buccini, prawns, lobsters and other seafood.

Maranta starch (from arrow root) is a kind of starch, just like tapioca or potato starch, which is widely used over there. It is extracted from the tubers of maranta arundinacea. The root can be consumed like potatoes: fried, roasted, steamed, mashed or sweetened.

Another tuber that is used in Creole cuisine is taro (Colocasia esculenta). But beware, as taro contains calcium oxalate crystals that makes it absolutely harmful and potentially fatal if ingested as is.

The oil down of Granada or the taro rösti of Palau are delicious recipes using this tuber.

Spicy seasonings, grilled meats, smoked meats and fish, or cassava flour in certain preparations are the legacy of the first inhabitants of the West Indies, the Arawaks.

As an example:
Dombrés, matete of crab (which is similar to the Spanish paella), or fish blaff are of Dutch origin.
The West Indian calalou, a dish made from crab and okra, is native to West Africa.
The congo soup, a Christmas specialty, made from beef and pork, comes from African ancestors from the Congo during the period of slavery.
Colombo, the emblematic West Indian dish, is a legacy of Indian cuisine.
The famous accras de morue (salt cod fritters) are a legacy of the Kingdom of Dahomey, an African kingdom encompassing Benin, Togo, and Ghana.

What is the origin of the word blaff?

Let’s go back to blaff. The word blaff comes from the Dutch blaffus, coming from the Latin blaffatis, which means “fish cemetery”.

Although the word blaff and even its recipe probably have more of a Dutch colonial origin, it is also said that its name would come, according to the legend, from the noise that the fish makes when it is thrown in the broth, a splash or “blaff”!

Fish blaff can be prepared with all varieties of fish and/or seafood. It is divinely scented with lime and white wine and spiced up with peppers and allspice.

What is rice pilaf?

Rice pilaf is the friend of the fish blaff!

Pilaf is more the name of a cooking method than that of a recipe. It is a common cooking method in the Balkans, the Middle East, Central Asia and South Asia, Africa, Latin America, and the Caribbean.

The word “pilaf” comes from the Turkish word pilav, coming from the Persian polow (پلو) and, even before, from the Sanskrit pulāka (पुलाक), literally meaning “piece of boiled rice”. The current term has been influenced by the Greek word pilafi. Due to the worldwide spread of the dish, the term has derived in plov, polou, palov, pilau, pilaw, etc.

Today, it is a dish that is popular throughout the Middle East. Variations exist among Persians, Arabs, Turks, Armenians and Azeris. It was introduced in Israel by the Jews of Bukhara (Jews from Central Asia) and Persian Jews.

In Afghan cuisine, kabuli palaw (kabuli pulao or qabili palaw) is made from basmati rice, mutton, lamb, beef or chicken. Kabuli pulao is cooked in large, shallow, thick dishes. Carrots and raisins are added. Chopped nuts, pistachios, or almonds can also be added. Kabuli pulao with carrots and raisins is also very popular in Saudi Arabia, where it is also known as roz bukhari which means bukhara rice.

Armenians do bulgur pilaf instead, called lapa. It is an Armenian word that has several meanings, including “boiled rice, thick rice soup, mashed potatoes”.

Azerbaijani cuisine offers more than 40 different pilaf (plov) recipes. One of the most famous dishes is the rice plov covered with saffron, served with various herbs and green vegetables.

Cooking pilaf has traveled to Brazil and is known as arroz de frango desufiado or risoto de frango.

In Central Asia, in Tajikistan and Uzbekistan, pilaf, palov, plov or oshi is cooked in a rich stew of meat, often lamb, and vegetables called zirvak, until the liquid is absorbed by the rice.

In Greek cuisine, piláfi (πιλάφι) is a soft rice cooked in a meat broth. In northern Greece, it is baked.

In Bangladesh and India, rice pilaf is known as pulao, polao, and pulav. Rice has been an integral part of Indian cuisine since ancient times. A pulao is a dish consisting of rice and a mixture of lentils or vegetables, mainly consisting of peas, potatoes, green beans, carrots and/or meat, mainly chicken, lamb, pork but also fish and shrimp. A pulao is often accompanied by raita.

In Iran, people eat polo, rice cooked in a broth while the grains remain separated, chelo, plain white rice, kateh, glutinous rice, and tahchin, slow cooking rice cooked with vegetables and meat.

In Pakistan, people eat pulao, a basmati rice cooked with camel meat accompanied by raita.

In Syria, traditional Levantine cuisine includes a variety of pilaf called maqlubah traditionally cooked with meat and eggplant.

Turkish cuisine consists of many types of pilav and is the inspiration for most variations in Armenia, the Balkans, Greece and the Arab countries because of their past under the ruling of the Ottoman Empire. Among these variations are pirinc pilav (rice), bulgur pilav and arpa şehriye pilav, made from orzo. Using mainly these three types, the Turks prepare many dishes such as perdeli pilla and etli pilav (cooked with cubed beef).

Any white fish can be used to make a fish blaff, the snapper would do very well but you can also use mahi mahi.

Begin by rinsing basmati rice. It only takes a minute or two — simply place the rice in a bowl with water and then swish it around to release any excess starch. Rinse the rice in several changes of water until the water runs almost clear.

Place the rice in a fine mesh strainer set over a bowl and let drain.

Melt the butter in a medium pot.

Add the onions and cook over gentle heat until soft and translucent.

Stir in the garlic and spices and cook until fragrant.

Next, add the rice and cook, stirring constantly, for a few minutes.

Add the water, salt, and pepper and bring to a boil.

Cover and simmer over low heat until the rice is cooked, about 15 minutes.

Sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (I use a combination of currants and chopped apricots, but feel free to use whatever you like.)

Toss the rice pilaf with a fork.

Transfer to a serving bowl and enjoy.

26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal

Ground beef is one food that you’ll want to make sure you have on hand. Always opt for grass-fed organic beef to insure the best quality. This means they won’t have been pumped full of antibiotics and hormones, and will have been fed grass instead of corn. Grass is the natural feed for cattle, so it only makes sense that that’s what we should be feeding them. As long as you have ground beef handy you’re halfway there to being ready to take on any of these recipes.

Paleo Ground Beef Bolognese Sauce

There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.

1 large yellow onion, coarsely chopped
1 large carrot, coarsely chopped
2 celery stalks, coarsely chopped
3 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil
2 lbs. ground beef
1 cup tomato paste
2 cups red wine (optional)
2 bay leaves
4 sprigs thyme
Salt and freshly ground pepper, to taste

1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.

2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.

3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.

Easy Paleo Burgers with Caramelized Onions

This easy paleo ground beef recipe is for a simple and delicious beef burger that you can add any of your favorite toppings to. Use high quality ingredients to make this dish shine. Serve with some Paleo ketchup and mustard, or alongside tomato and spinach.

1 lb. ground beef
Salt and pepper, to taste
1 tbsp lemon juice
1 small onion, sliced
1 tbsp extra virgin olive oil
2 cups fresh spinach
1 Roma tomato, sliced thin

1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly.

2. Meanwhile, preheat the grill to medium-high heat. Let the ground beef sit at room temperature for 30 minutes before cooking. Mix the beef, salt, pepper, and lemon juice together in a bowl and form into patties. Cook for 3-4 minutes per side until cooked to desired doneness. Serve with spinach and tomato.

Chipotle Paleo Meatballs

These smoky ground beef meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the ingredients are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro.

1 large onion, diced
2 tbsp extra virgin olive oil, divided
2 lbs. ground beef
2 chipotle chilies, seeded and finely diced
3 cloves garlic, minced
1 tsp cumin
1 tsp sweet paprika
1 tsp salt
1/2 tsp ground coriander
1/2 tbsp ghee

For the sauce:
3 chipotle chilies, seeded and finely diced
1 14.5-oz. can diced tomatoes
1 bay leaf
1 tsp cumin
1 tsp sweet paprika
1/2 tsp ground coriander
1/4 tsp salt

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and set aside the rest. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls.

2. Melt the ghee in the skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and ingredients for the sauce. Cook for 10 minutes, stirring frequently. Adjust salt to taste. Serve hot.

Paleo Ground Beef Sloppy Joes

No need to worry about how to enjoy Sloppy Joes without a bun. The saucy meat goes well served on top of baked sweet potatoes. The fun but messy meat mixture is made on the stove while the potatoes are baking in the oven. Ketchup or tomato sauce can be used for the saucy base, to which a little bit of honey is added for sweetness.

2 sweet potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 small carrots, finely chopped
1 lb. ground beef
1-2 cups Paleo ketchup
2 tbsp Palo spicy mustard
1 tbsp honey
1 tbsp apple cider vinegar
1/4 cup water
Salt and pepper, to taste

1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft. Stir in the carrots and cook for another 2 minutes. Add the ground beef and cook until browned, stirring regularly.

3. Add the ketchup, mustard, honey, vinegar, and water to the pan. Bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.

Best Paleo Ground Beef Recipes of 2019

Roasted tomatoes are cooked on a single oven sheet with the best ground beef paleo meatballs in this easy recipe that is guaranteed to delight your taste buds and make you satiated with belly-filling fiber.

These easy to make homemade paleo beef enchiladas are loaded with lean ground beef and offer just the right amount of spicyness.

This easy and soul-satisfying ground beef mexican meatball soup is the perfect family meal that also holds up incredibly well when frozen.

Looking for an easy and budget friendly paleo meal made with beef? Then you have got to check out this unbelievably good eggplant beef casserole.

This spicy beef tortilla soup has everything that you need in a balanced meal — a satisfying amount of ground beef, fresh veggies, spices, and avocado.

Are you looking for more ways to enjoy protein-packed beef on your paleo diet? This is the recipe for you, and are unbelievably good deconstructed beef paleo burritos.

These ground beef teriyaki meatballs is the best combination when you are looking for the perfect balance of sweet and savory. Satisfying to eat on its own or great on top of homemade cauliflower rice.

Low carb pizza? You read that right! These mini ground beef paleo pizzas are absolutely fantastic and they’re sure to satisfy your meaty paleo pizza cravings, without all the added carbs.

This is one of my family-favorites! If your a fan of cauliflower and want a protein-packed, low carb pizza that both paleo dieters and non-paleo eaters will love, try this easy recipe.

Paleo Sloppy Joes (easy homemade sloppy joe mix)

These paleo sloppy joes made with ground beef and sweet potatoes are an incredibly satisfying meal to enjoy for dinner any night of the week.

7 Low Carb Paleo Ground Beef Casserole Recipes for an Easy Meal

More of our Favorite Ground Beef Paleo Recipes

Paleo Ground Beef Recipes (2019 Must-Try List)

Old Favorites

Paleo Taco Salad with Creamy Avocado Dressing
Rebecca has cooked up a wonderful taco salad for us, and has created a creamy avocado dressing to go over the entire thing. It uses plenty of ground beef, and has distinct flavors you find in Mexican cooking like black olives, chili powder, and paprika. The avocado dressing will give you the health benefits of avocado, including healthy fat and potassium, while giving it the creaminess so you don’t have to use any dairy. This can make a great lunch or dinner on the Paleo diet, and the recipe shown makes two servings so it’s good for a couple.

Salisbury Steak
Bite into this juicy Salisbury Steak recipe and you’ll love being on the Paleo diet. It’s made with plenty of ground beef, and almond flour is used instead of general purpose flour that you’ll find in the traditional recipes. The result is a moist and juicy steak that’s smothered in a creamy sauce. Use coconut milk instead of whipping cream, don’t worry they say it’s OK in the recipe, and you’ll be getting a dairy free Salisbury Steak that can roll with the best of them. Even though it’s served with some mushrooms you’ll want to eat a full portion of vegetables along with your steak.

Paleo Cajun Burgers with Caramelized Onions
These burgers are served with caramelized onions on top, and no bun so you don’t have to worry about any grain issues. She leads you to her recipe for making a Cajun seasoning mix from scratch, and we recommend making a big batch of it so you can use it for other times when you need to add a little Cajun spice to a meat. She has this resting on a bed of creamed spinach, and you’ll want to serve it with a vegetable no matter which way you go. We might recommend putting it on a bed of baby spinach for a simple way to serve it up.

Stuffed Acorn Squash
Put your acorn squash to good use with this beef-stuffed recipe. By following their directions you’ll end up with a squash that is fully cooked and has an awesome texture, while still being firm enough to hold together all of the ground beef inside. The nice part about this recipe is that it fulfills both your meat and vegetable requirement for a balanced Paleo meal, so you don’t have to cook any supplemental dishes with it. Many onlookers think Paleo is just a meat diet, but that’s far from the truth since vegetables play such a big role in it.

Thai Beef with Basil
Get a taste of Thailand with this amazing Thai beef and basil recipe. It’s using grass-fed ground beef, carrots, lime juice, chiles, and garlic to bring you a nice assortment of flavors all in one bowl. You may have noticed that it’s served over a bed of rice, but this is actually cauliflower rice, keeping it within the realm of a Paleo meal. When you use cauliflower rice you are getting your vegetables along with your meat so it’s a more balanced meal and will keep you satisfied longer.

Finger Lickin’ Chipotle Meatballs
These meatballs have been dubbed finger lickin’, and for good reason, they have chipotle flavoring, and lots of it. There are plenty of ingredients just to make the meatballs, and plenty more to make the sauce that they go in. It’s fine because even though there are a lot of ingredients they’re all Paleo friendly so you can eat this without worrying that you’re doing anything wrong. The beauty is that it’s 20 minutes to prepare this and another 20 minutes to let it cook, so it’s a relatively quick meal you can make any day of the week.

Habanero Chili
This is the chili for those that like to live life on the hot side. They have added up to two habanero peppers to it, which will provide all of the heat needed. There is also plenty of ground beef, so you won’t be short on meaty yumminess. There’s onion, carrots, and celery so you’re pretty much covered as far as your vegetables go. They’ve even put bacon in this to give it a savory flavor. If you don’t like things really hot, just go with one habanero and add more the next time you make it if you didn’t think it was hot enough.

Pizza Pie Casserole
Nothing goes over better than this pizza pie casserole for a family that is begrudgingly going along with your Paleo plan. It’s made in layers and one of those layers is ground beef. The top of the casserole gets cheese if you want, but it’s optional so Paleo purists can make this dairy free by just opting out of the cheese. It will still taste really good, and taste like a pizza. There’s a veggie crust and plenty of pepperoni so you don’t have to worry if you’ll be getting that classic pizza taste, or if you’ll be missing out on your veggie serving.

Shepherd’s Pie
Traditional shepherd’s pie is off limits for Paleo followers because it uses white potatoes as the base, and those aren’t allowed on Paleo. To get around it they are using sweet potatoes, which has a similar consistency, but of course adds a different flavor to the dish. So while it might not taste exactly like the real thing, it also won’t do your body in harm by eating it. These are the types of trade offs you’ll need to make while on Paleo, and most people feel like it’s worth it because of the way their body responds.

Thai Meatball Curry
Most Thai curries will be in the form of a bowl of soup with a mixture of meats and vegetables swimming in a spicy and creamy broth. This Thai curry variation uses meatballs and a serving of sauce to do the trick. They have the recipe broken down into two lists of ingredients. One list is for the meatballs, and the other is for the curry. You then combine the two and delight in some delicious meatballs from ground beef, and an awesome curry that combines well with the meat. Serve this with a veggie and you’re all set.

Turkish Stuffed Eggplant
These stuffed eggplants are the way to go if you want to have a meal that you don’t have to serve a side with. They’re totally fit for a meal all by themselves, as you’ll be getting plenty of vegetables and a good portion of meat with each serving. We’re not quite sure what makes this dish Turkish, as there’s only a bit of salt and pepper and parsley used for flavoring, so maybe it’s dish that is often served in Turkey. Whatever the case, Paleo is great because you can borrow from all types of cuisine, as long as it keeps you in line.

Beef Jerky
Did you ever think you’d be able to make beef jerky with ground beef? It’s possible, as long as you follow the steps in this recipe. They’re using coconut aminos, which is a bit like soy sauce but is wheat free, so you’ll find it used a lot in recipes that would normally call for soy sauce. You set your oven at its lowest setting to dry out the beef and make it into jerky you can have on the go, or any time you need a snack and want to stay on the Paleo side of things. Conventional beef jerky is not Paleo thanks to all of the things they add to it during the process.

Indian Ground Beef Coconut Curry
With so many versions of curry across the globe, it’s always good to hop around and try different ones to see which you like best. Most people are torn between Indian style and Thai style, and this Indian coconut curry is something you just have to sample. It’s made with ground beef, and some select spices that give it a classic taste while keeping it within the Paleo realm of ingredients. They have the potato listed as optional, and that’s a good thing because you’ll want to leave it out to keep it purely Paleo.

Pumpkin Sliders with Honey Drizzle
A slider is another name for a mini sized burger that just plain looks cute on your plate. These pumpkin sliders are basically burgers that have pumpkin incorporated right into them, and come in smaller sizes. They’ve concocted a nice honey drizzle for the top which is just honey that you pour on top. Instead of a bun they serve this up on a slice of raw tomato. That works to get the wheat out of it and also add some more nutrition to the entire meal. You may need more than one of these to feel full if it’s a meal, and they also make great appetizers.

Paleo Italian Meatball Hoagies
These probably won’t look like any hoagies you’ve ever eaten before, but they’re totally meant to grab the taste of a hoagie, but put it in a form that is Paleo approved. You’ll notice there isn’t a big hunk of white bread that a hoagie is known for, and instead this is served on buns made from zucchini. The recipe for the meatballs is provided, so you’ll be able to cook these up properly without worrying if you are cheating on your diet. Nothing is worse than doing really well all week on a diet plan and then cheating and eating a meal you know you’re not supposed to have.

Meatball Sandwich with Zucchini “Bread”
This meatball sandwich uses i zucchinas the bread, so you don’t have to worry about wheat and grain issues and can just focus on how good the meatballs taste. There’s even a coconut sauce that is on this to make it taste even better, and Jodi has done a good job of making sure that all of the ingredients are Paleo friendly. It’s good to have a backup sandwich recipe like this one in case you ever crave a sandwich which will likely happen at some point if you used to eat them a lot before going Paleo.


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