The Paleo Parents: How To Eat Like A Dinosaur

This month, we’ve asked Stacy and Matt, the Paleo Parents, to help us create some kid-friendly and uber-healthy recipes. Stacy, Matt, and their sons have been living the Paleo lifestyle since Spring 2010, with the awesome results to show for it. For even more recipes, be sure to check out their cookbook, Eat Like A Dinosaur.

 

Sweet Heart Jerky

If you’re looking for a good way to prepare your beef heart, here’s a great recipe for a savory-sweet curry flavored jerky!

Jerky

Ingredients

  • 1 beef heart
  • 3/4 C pineapple juice (we use a 20 oz can of pineapple chunks and use the drained juice)
  • 1/2 C water
  • 2 Tbsp fish sauce
  • 1 Tbsp vinegar
  • 1 tsp garam masala
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp ground coriander

Directions

  1. Take the heart(s) (we doubled the recipe to fill our dehydrator) out of the freezer and put into the refrigerator before you go to bed. This will allow them to partially thaw; heart is difficult to slice if not just right.
  2. When you wake up in the morning (8-10 hours later), slice hearts into ΒΌ inch slices, discarding pieces with thick, tough white tissue
  3. In a sealable container, whisk together remaining ingredients*
  4. Microwave marinade for one minute*
  5. Place heart slices in marinade, pushing down to completely submerge*
  6. Seal and store in fridge to marinate for at least 4 hours*
  7. Dehydrate in dehydrator for 6 hours at medium high (alternatively, you can cook in oven at lowest temperature until jerky is dry, but still flexible); be sure to rotate trays and flip pieces when they begin to dry, about every hour or two!

Steps marked with * are perfect for little sous chefs!

 

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Meatloaf Cupcakes

Want to impress your little ones? How about meatloaf “cupcakes” with vegetable “chocolate chips” and a tomato sauce “frosting!” This mini-meatloaves are not only attractive to kids — but they’re phenomenal tasting. Forget the meatloaf of your youth — this will have you coming back for seconds and thirds!

Meatloaf

Ingredients

Sauce

  • 2 C tomato sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp honey

Directions

  1. 1. Melt lard in large pan over medium high heat
  2. Sauté vegetables for about 8 minutes, until onions are translucent, stirring occasionally*
  3. Meanwhile, simmer tomato sauce, tomato paste and honey over medium heat for 15 minutes, stirring frequently*
  4. In separate bowl, combine meats, eggs, flour, spices, and cooked vegetables, incorporating by hand*
  5. Fill muffin tins (preferably silicone or silicone lined; do not use paper liners!) 4/5 full*
  6. Top each meatloaf cupcake with 1/2 tsp of sauce*
  7. Bake cupcakes for 30 minutes at 350 degrees; makes 36 "cupcakes"

Any step marked with a * is a step our littles enjoyed helping with. Feeds 6-8. I know it seems like a lot of meatloaves to make, but they were a big hit for our family of five. Only a few were remaining at the end of dinner, and those were begged for at lunch the next day!

 

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Licorice Sausage

Inspired by a stay at a local B&B using their neighbor’s pastured meat, this sweet and savory unsweetened breakfast sausage will shock you at how delicious and easy it is! You can make your own sausage without sweeteners, with a slight licorice flavor courtesy of anise seeds.

Licorice Sausage

Inspired by a stay at a local B&B using their neighbor’s pastured meat, this sweet and savory unsweetened breakfast sausage will shock you at how delicious and easy it is! You can make your own sausage without sweeteners, with a slight licorice flavor courtesy of anise seeds.

Ingredients

  • 1/4 C ice water
  • 1 Tbsp whole anise seeds
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp coriander
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 lb. ground pork
  • The US Wellness Meats pork is INSANELY GOOD — lots of great pastured fat

Directions

  1. In a small bowl, whisk together ice water and spices, let sit for 5 minutes *
  2. Pour spice mixture into pork and mix by hand until water is completely incorporated and spices are evenly distributed *
  3. Heat pan over medium-high heat
  4. Use an ice cream scoop (or scant 1/4 cup) to measure and form sausage into 1/2” thick patties — they cook down (makes about 15 patties) *
  5. Cook each side about five minutes until browned; drain pan in between batches or else the next batch won’t sear (save your grease!)
  6. Set on a micro-towel or other absorbent material, then eat warm!
  7. Any step marked with a * is a step your little licorice lover can assist with.

     

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Not Beanie Weenies

This classic “easy” canned lunch is reinvented with pastured uncured sugar-free hotdogs and a tomato & sweet potato sauce! We’ve taken it out of the factory and into the field.

Licorice Sausage

Ingredients

  • 1 Tbsp lard
  • 1 large sweet potato, diced
  • 1/2 onion, diced
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 2 Tbsp tomato paste
  • 1 14 oz can diced tomato
  • 3 uncured hot dogs, sliced water as needed

Directions

  1. In a large saucepan, melt lard over medium-high heat
  2. Add onions and sweet potato and sauté for 5 minutes*
  3. Add spices and stir for 1 minute*
  4. Add tomato paste and stir for three minutes*
  5. Pour in tomatoes (with juices) and reduce heat to medium low*
  6. Simmer for 20 minutes until “bean” sauce thickens and sweet potatoes are tender
    If your sauce gets too thick before the sweet potatoes are cooked through, add 1/4 cup of water at a time until you achieve your desired consistency
  7. Add hot dog slices and heat through for 3-5 minutes*
  8. Serves 3-4 kids. Remember, where there’s a *, there’s a step kids will love to help with!

     

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