Tag Archives: kid friendly primal

Cottage Pie Cupcakes

26 Jan

All ready

I know I said last week that a muffin is always a muffin, unless it’s made out of meat. Well, Parents magazine did an adorable little spread on “Cupcakes for Dinner” with meatloaf-esque recipes that inspired me to give them a try. Here is my version of their Shepherd’s Pie “Cupcakes.” My kids loved them because they were super easy to eat and said,”Mmmmm mashed potato icing!”

Sweet potato topping
4-6 sweet potatoes or a butternut squash, cubed
1-2 Tbsp coconut oil
salt, pepper and cinnamon
1/4 cup coconut milk

Meat mixture
2lb ground pork (or, turkey or beef)
1 small onion, chopped
3 large carrots, chopped
3 eggs
1/4 cup coconut flour
1/4 cup tomato paste
1 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
crushed pecans for garnish

Preheat oven to 375. Toss cubed sweet potatoes with 2 Tbsp coconut oil and sprinkle with salt, pepper, and cinnamon. Roast in oven for 30 minutes or until fork tender. Place in food processor, add coconut milk a little bit at a time, and pulse until smooth. Salt and pepper to taste, and set aside in separate bowl.

In same food processor bowl, add vegetables and pulse until finely chopped. Add meat and remainder of ingredients (minus crushed pecans) and pulse until well combined. Liberally grease muffin tins with coconut oil. Spoon meat mixture into muffin cups and then spoon and spread sweet potato mixture on top of meat mixture. Bake for 35-40 minutes until done. Let cool for a few minutes and remove from pan with narrow spatula. Top with crushed pecans and serve!

 

Fun Shaped Chicken Nuggets

11 Oct

It seems every time we go to the grocery store one of my kids manages to spot the dinosaur shaped chicken nuggets and begins to beg for them repeatedly. I’ll admit that sometimes I give in because they are kids after all, and chicken in the shape of anything is just plain fun!

Last week I stood my ground though and decided we’d make our own fun shaped nuggets for a change. We were enjoying Fall break off from school, so we had an afternoon of good ol’ fashioned  home economics. The result was delicious–not to mention grain and crazy chemical free!

Chicken Mixture:

1.5 lb chicken breasts, cooked (try boiling them and storing the leftover broth!)
1 small onion, roughly chopped
1 large apple, cored and sliced
1 tsp sea salt
1/2 tsp pepper
1 tsp garlic powder

Breading Mixture:

1 cup blanched almond flour
1/2 cup unsweetened coconut, finely shredded
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp garlic powder
olive oil, for brushing tops before baking

  1. Preheat oven to 375. Put all ingredients for chicken mixture into food processor. Pulse until nicely combined into a dough like mixture.
  2. Place mixture on parchment paper and press out flat until about 1/2 inch thick. Use cookie cutters to make shapes. Re-flatten and keep making shapes until mixture is gone. (My son kept sneaking the scraps and giggling as if he just snuck some cookie dough–hilarious!)
  3. Combine almond flour, coconut, and spices on large plate. Place chicken shapes in mixture and flip to coat both sides. Feel free to get creative here with different spices if you like!
  4. Place on parchment lined baking sheet. Brush tops with olive oil.
  5. Bake for 25-30 minutes until golden brown. Broil for a minute or two at the end if you want them extra crispy. Serve plain or with my kiddo’s favorite friendly ketchup.
  6. Leftovers can be stored in the fridge. They’re great lunchbox protein options or re-heat well in the toaster oven at home!

Recipe adapted from here.

Quick Kheema

8 May

I have acquired a recent love for two things:  ground lamb dishes, and Indian food.  I had 2 pounds of ground lamb due to expire in my fridge today, and it dawned on me that I could probably turn it into a quick Indian dish.  I did a little research and this is what I came up with.  This was so quick, and it’s truly unique and addictive!  It is so savory with a mysterious note of cinnamon that leaves hints of sweetness.

You have to try this.

2 pounds ground lamb (or any other ground meat you have on hand)
2 small or 1 large onion diced
4 cloves garlic, minced
3 tsp garam masala
2 tsp salt
1.5 tsp cumin
1 tsp coriander
1 tsp chili powder
3 tbsp tomato paste
2 c broth
juice of 1 lemon
Raita or greek yogurt

 In a large pot over medium heat, crumble the ground lamb until mostly cooked through.  Drain cooked lamb to a colander, and reserve 2 tablespoons of fat. Saute onion and garlic in the reserved fat on medium until translucent, about 5 minutes.  Stir in all the spices, and the tomato paste.  Return the browned meat to the pan, and add broth and lemon juice.  Reduce heat, and simmer for 10 to 15 minutes until liquid has evaporated.  Toss in green peas if desired, and top with yogurt.

Typically you would serve this over basmati rice.  I ate it in a bowl, chili style.  Also it would be delicious served over zoodles, spaghetti squash, or even riced cauliflower.  Also, it would make a delicious filler for an omelette, or served under a couple poached eggs.

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