Tag Archives: cooking

Quick and Easy Bacon Burgers

This recipe is one of our all-time favorite burger recipes.  Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet.  We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey.  Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.

These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill.  The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.

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Paleo Hoisin Sauce

Hoisin is a staple in a lot of Chinese cuisine, but is not exactly in line with the paleo diet, as it traditionally contains, legumes, soy, and gluten (and sometimes even MSG). We decided to take on this condiment and clean it up, and we’re very pleased with the results. You’ll even find a few recipes on our site that take advantage of it.

Not to mention this is super easy. Find a jar, add the ingredients, and shake it like a Polaroid picture. Done and done.

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Salmon Loaf

A few weeks ago we made these awesome Basil Salmon Burgers from Loren Cordain’s The Paleo Diet Cookbook, but we had so much basil-salmon mix that we chose to freeze some of it for a later date.

 
This weekend, I was feeling a bit creative and realized we could use the mix to make a salmon loaf. Why not, right? Toss in a little almond flour, some egg… shouldn’t be too hard.
I was so proud of myself–I thought I was being really quite clever and unique. Only later I called my mom to tell her about it, and she said “Oh! I have a great salmon loaf recipe from Grandma.” It deflated my spirits a tiny bit, but no matter. I was still excited to try it.
 
It really was quite easy!
 
I mixed together approx. 3 cups of the basil-salmon mixture, 1 egg and 1/4 cup of almond flour.
 

Then Brent suggested topping it with some of the shredded white sweet potato we had left over from other recipes, for the sake of texture.

 

I baked it at 350 for about 40 minutes.

 

It came out beautifully. It was not quite as salty as the basil-salmon burgers, and the crunch from the shredded sweet potato was really a nice touch.
 

Oh, and I forgot to mention: we didn’t bother greesing the pan. Salmon is such a fatty fish; if you’re starting with a salmon filet like we did (instead of from the can like my grandmother used to do), there should be plenty of natural oils to keep it from sticking.

Happy cooking!

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