2013 Delicious Low-Carb Paleo Superbowl Menu
New blog for all of you who are afraid there will be no yummy treats for you this Superbowl…you can still eat healthy and enjoy the 49er win this weekend! Southwestern Mini Turkey Meatballs, Rice-less, Soy-free Sushi, Parmesan Crusted Baked Zucchini, Chorizo Stuffed Mini Bell Peppers, Bacon Wrapped Figs (or Dates) and more! :)
Southwestern Mini Turkey Meatballs
1.In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.2.In another bowl mix together turkey, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.3.Serve meat balls on shredded lettuce with Greek sauce for dipping.
Parmesan Crusted Baked Zucchini
- Slice zucchini into 1/4” thick rounds.
- Coat in sifted coconut flour.
- Dip in a mixture of beaten eggs with a splash of heavy cream.
- Coat in grated Parmesan cheese. (Herbs in the mixture would be nice! But don’t add salt. The cheese is plenty salty.)
- Broil 7 minutes on each side.
Rice-less, Soy-free Sushi
Paleo California Rolls
This makes enough for one person for a meal or two snacks – if you’re around my size. If you’re a big, CrossFit dude, this is probably just a snack or half a snack for you. Adjust as necessary. I’ve included two versions below: Mango-Shrimp Roll and Avocado-Salmon Roll to get you started.
1 medium avocado
1/2 medium mango
1 medium red bell pepper
2-3 scallions, green tops only
1 medium cucumber
1/4 jicama (about 1/4 pound)
4 ounces shrimp, steamed and chilled (I used wild, cold-water salad shrimp.)
4 ounces smoked salmon
4 sheets nori
wasabi powder, coconut aminos (optional)
Prep your ingredients.
Avocado: Cut in half and remove the pit. Use a spoon to remove the fruit from the skin and slice the avocado lengthwise into thin slivers.
Mango: Peel the mango, remove the pit, and cut half of it into strips lengthwise. Reserve the other half for dessert!
Red pepper: Cut in half, remove stem and ribs, then slice into very thin strips lengthwise.
Scallions: Cut in half to separate the dark green tops from the white, then cut the dark green tops into strips lengthwise.
Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
Jicama: Cut in half, peel, then cut a slice into matchsticks.
Wasabi: If using, mix wasabi with water, following the package instructions, and set aside.
Lay a piece of nori on a rolling mat, shiny side down. With about 1/4 of the avocado, form a single layer of slices on the nori. Leave a naked 1-inch strip on the side closest to you. Use the back of a spoon to spread the avocado across the surface of the nori. It doesn’t need to cover it completely — just enough to help seal the roll and soften the nori. Repeat with all four nori sheets.
We’ll start with Mango-Shrimp. Place half the shrimp on the bare strip of nori closest to you and top them with a few of the scallion greens. Place a parallel stripe of mango on the far side front of the shrimp, and add a few strips of red pepper on top of the mango.
Time to roll. Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into the roll. When you get to the end, give it a gentle squeeze to help the avocado do its job. Repeat with the remaining shrimp and another sheet of nori.
Now the Avocado-Salmon. Place half the salmon on the bare strip of nori closest to you and top it with a few of the scallion greens. Place a parallel strip of jicama in front of the salmon, and add a few matchsticks of cucumber on top of the jicama. Roll, starting with the end closest to you, then repeat with the remaining salmon and remaining sheet of nori.
Slice and serve. Run a sharp knife under water and shake to remove the excess. Slice the roll crosswise into rounds about 1 inch thick and arrange on a plate, along with the remaining vegetables to eat on the side. If you’re dipping, add some coconut aminos to your wasabi and dig in.
I’ve made these with other seafood, and they were equally delicious…(Faux crab often contains wheat; use the real stuff!) real crab meat, tuna mixed with some homemade mayo and slapped that into a roll. It was delicious! Next time, I think I might try spicy mayo with the shrimp. Or some lobster!
Chorizo Stuffed Mini Bell Peppers
Serve over a salad and you are set with a delicious and easy to make meal.
8 mini bell peppers (multiple colors)
Heat a little olive oil in a pan over medium heat
Remove casing from sausage and crumble into pan
Brown sausage for 3-5 minutes
Remove from heat and allow to cool for a few minutes
Slice open side of bell peppers (or cut the top off each pepper.) Spoon sausage into each pepper trying to get a lot of the mixture inside without cracking the pepper.
Arrange peppers on a glass baking dish and place in oven. Cook for 15-20 minutes; peppers should be fork tender. Remove and serve.
Bacon Wrapped Figs (or Dates)
You’ll need: Figs (or dates) and Bacon
Step 1: Preheat your oven to 350.
Step 2: Cut each bacon strip in half .
Step 3: Wrap a piece of the cut bacon around each f ig and place seam down on a baking sheet.
Step 4: Bake in your pre-heated oven f or approximately 40 minutes or until the bacon is crisp. Make sure you baste the figs half way through the cooking time with the bacon grease.
Let them cool f or a few minutes before you chow down because the inside of each little fig treasure will be like searing hot molten lava. Not fun.
Green Slimed Eggs (My version of Deviled Eggs Minus the Mayo)
- 2 hard boiled eggs
- 1/2 avocado
- 1 teaspoon hot sauce (or more to taste)
- 1/2 teaspoon lime juice
- salt & pepper to taste
Peel and halve the eggs and spoon their yolks into a small bowl.
Mash the yolks with the avocado, hot sauce and lime juice; add salt and pepper to taste.
Refill egg white halves with yolk mixture, and enjoy!
Read more: http://www.marksdailyapple.com/fat-guacamole-devils/#ixzz2JImJBVb1