2

votes

Your favorite Paleo-friendly meal

Answered on August 19, 2014
Created August 14, 2010 at 12:32 AM

Hi, I was just wondering what everyone's favorite paleo meal was. I just recently realized how much i miss papa john's pizza and need something to fill this void. I also miss cheese burgers...

ps. anyone know how to make a paleo friendly burger bun? I am guessing this will be a little tricky.

A81081d9fcb772c226b5e86b7e417c0d

on August 17, 2010
at 04:02 AM

We say in the blog post that you can use whatever meat you like, but we prefer to use turkey. Hayley (my girlfriend, and co-writer of the blog) chooses not to eat beef, so our meals together do not include any.

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on August 16, 2010
at 08:44 PM

I find turkey burgers to be tasteless. From a paleo perspective, wat's the point of using lean ground turkey instead of beef?

D251185e140e7f3d8df603a08fdbeabd

(95)

on August 16, 2010
at 03:52 PM

Like Alan says above, I use a Portabella mushroom for my "crust". I like to grill it for a few minutes (kinda hardens up a bit). My favorite is to use Pesto for the sauce & then top with whatever fixings sound good. I then throw back on the grill until everything is melty bubbly goodness.

95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on August 15, 2010
at 04:09 PM

Porterhouse for me. Nothin' like meat on the bone.

95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on August 15, 2010
at 04:08 PM

My experience with meatza is that it was better in theory than in practice. I decided it was better to seek a different treat altogether.

5de2fffda92c0bf2be7ede10cad55546

(1781)

on August 15, 2010
at 02:07 PM

Another excellent pizza base is a large field mushroom. Remove stem and scoop out as much gill material as you can, retain for topping. Heat in oven for 10 min or so to remove moisture then top with whatever you like including gills and chopped stem. Because of the cup shape you can pile lots of stuff on. Enjoy.

5230255cf203f1b22222b9742de98795

(0)

on August 15, 2010
at 01:44 PM

The neuro research is very interesting. Pasta was a staple as a teen and I wonder how that is related to current cravings. Once I discovered courgette 'pasta' meals I realized it was the sauce all along. And no-sugar homemade sauces hit the spot. Yum.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on August 15, 2010
at 01:29 AM

Omega 6 is why I quit the nuts other than macadamia

667f6c030b0245d71d8ef50c72b097dc

(15976)

on August 15, 2010
at 12:24 AM

mosdef, ribeye is the kind. period.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on August 14, 2010
at 08:48 PM

Go for meatza, the almond crust is high omega 6

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 06:37 PM

Oh yeah! Spaghetti squash is fun too but I prefer the texture and easy prep of the zucchini noodles, and none of my usual grocery stores sell spaghetti squash anyway...

77877f762c40637911396daa19b53094

(78467)

on August 14, 2010
at 06:44 AM

Spaghetti squash isn't bad once in awhile with a good meat sauce.

77877f762c40637911396daa19b53094

(78467)

on August 14, 2010
at 06:42 AM

And what about Meatza! Bake a hamburger meat crust, drain it, top it and bake again.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 03:57 AM

Philip: it definitely satisfies my pasta urge. You can even twirl it on the fork :) I run the zucchini down the slicer lengthwise, rotating and tossing the very middle with all the seeds. Eva: I've heard of those but haven't tried them! Does it work with creamy sauces?

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on August 14, 2010
at 03:15 AM

The best replacement for pasta that I have found is shiritaki noodles which are made from a fibrous tuber plant called Konjac.

Eed1118c6216954cdf17e07530eeb2fb

(90)

on August 14, 2010
at 02:56 AM

I'm definately gonna try zuchhini noodles. Hopefully its a good replacement for pasta.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 02:46 AM

Ditto this but I prefer the cauliflower/egg/mozzarella crust here: http://freetheanimal.com/2008/10/making-cauliflower-crust-pizza.html

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12 Answers

3
72a1e3ccf044c2fe1f994e10927e18a8

(183)

on August 15, 2010
at 12:32 AM

A little bit of philosophy/ strategy for ya: I can't say that I don't miss the diversity that bread/ cakes / wheat or flour products when I'mm out sometime but if I am really honest with myself, its the stuff on the bread/ cake/ whatever that I really liked to begin with. Have you ever sat down with a nice large piece of bread or one lb of plain pasta and dug in? Haha, I hope not... its not very tasty. There are arguments out there for the release of serotonin by the gut into your blood stream when it sees these types of food causing a 'happy' feeling, but hey your thoughts can cause these same feelings. Its all a cost-benefit analysis that your brain makes every second that dictates your desires.

I'm a neuroscientist and I've done some pretty extensive research into this stuff. Did you know that just being presented with a picture of some of this type of food can increase your cravings and make you unhappy? Some people like going cold turkey and some people like dialing it down slowly. But the reality is that the more you think about it and the more you are exposed to stimuli like it, the more you're going to want it.

Also watch the omega-6's in those nut flours (they are one of the primary reason the standard american diet kills)

Hope you find it helpful, Krish

5230255cf203f1b22222b9742de98795

(0)

on August 15, 2010
at 01:44 PM

The neuro research is very interesting. Pasta was a staple as a teen and I wonder how that is related to current cravings. Once I discovered courgette 'pasta' meals I realized it was the sauce all along. And no-sugar homemade sauces hit the spot. Yum.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on August 15, 2010
at 01:29 AM

Omega 6 is why I quit the nuts other than macadamia

2
5841391284e7af8c495c54bd90d3a795

(2764)

on August 14, 2010
at 02:15 PM

I've been making "Meatza" for years. I precook ground turkey or beef as the crust, drain off the juices and top with tomato paste - not sauce - herbs and spices (pepper, basil, rosemary, thyme, etc.), artichoke hearts, olives, multiple and various cheeses (feta, blue, grated Parmesan, cheddar, mozzarella, etc. though not necessarily all at once! (yeah, I know but I don't seem to be lactose-intolerant)), various meats (sausage, pepperoni, ham, etc.). Cook it until bubbly and brown.

The higher-quality the ingredients the tastier it is! Now, plain-old bread-crust pizza is too boring for me.

EDIT: I find that ground turkey makes a dryer crust. It's a little harder to eat if I overcook it.

1
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on August 14, 2010
at 03:23 AM

My favorite paleo food is nice fatty steak like ribeye. Sometimes I throw various things on top like blue cheese or soysauce or garlic seasoning or whatever. Tastes great and it's quick and easy after a long day at work.

As for pizza, I still eat it but I just eat the toppings and skip the dough. I still eat burgers but I just eat the middles and skip the dough, using mostly mayo and mustard and only a dash of ketchup. The dough does not usually actually taste good anyway, especially on hamburgers. It's a blah dry chemical like taste. IMO, the main reason people want it is for the carb rush it gives and the consequent pleasure inducing hormones that are released. Cuz hamburger buns are not good tasting at all!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on August 15, 2010
at 12:24 AM

mosdef, ribeye is the kind. period.

95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on August 15, 2010
at 04:09 PM

Porterhouse for me. Nothin' like meat on the bone.

1
Fc04cce7206ced2ab8a991b5976b796e

on August 14, 2010
at 02:36 AM

Make Primal Pizza. I missed the crust part of the pizza. And although crust made with almond flour doesn't compare, it tastes pretty good when you haven't had anything resembling bread for so long. Check out http://www.marksdailyapple.com/son-of-groks-primal-pizza-recipe/ for a good pizza recipe. You can put whatever you want on it and will most likely cure the temptations.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 02:46 AM

Ditto this but I prefer the cauliflower/egg/mozzarella crust here: http://freetheanimal.com/2008/10/making-cauliflower-crust-pizza.html

77877f762c40637911396daa19b53094

(78467)

on August 14, 2010
at 06:42 AM

And what about Meatza! Bake a hamburger meat crust, drain it, top it and bake again.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on August 14, 2010
at 08:48 PM

Go for meatza, the almond crust is high omega 6

D251185e140e7f3d8df603a08fdbeabd

(95)

on August 16, 2010
at 03:52 PM

Like Alan says above, I use a Portabella mushroom for my "crust". I like to grill it for a few minutes (kinda hardens up a bit). My favorite is to use Pesto for the sauce & then top with whatever fixings sound good. I then throw back on the grill until everything is melty bubbly goodness.

95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on August 15, 2010
at 04:08 PM

My experience with meatza is that it was better in theory than in practice. I decided it was better to seek a different treat altogether.

5de2fffda92c0bf2be7ede10cad55546

(1781)

on August 15, 2010
at 02:07 PM

Another excellent pizza base is a large field mushroom. Remove stem and scoop out as much gill material as you can, retain for topping. Heat in oven for 10 min or so to remove moisture then top with whatever you like including gills and chopped stem. Because of the cup shape you can pile lots of stuff on. Enjoy.

0
A81081d9fcb772c226b5e86b7e417c0d

on August 16, 2010
at 07:49 PM

your-favorite-paleo-friendly-meal

We just featured a "bunless" turkey burger on our Paleo/Primal-friendly food blog. Although, we actually used a big portabello mushroom cap as the bun, and left it open-faced. It was absolutely delicious!

I'll copy and paste the recipe, but for the full blog post, go HERE

Ingredients:

* 1lb lean ground turkey (makes 3-4 burgers)
* 1 large portabello mushroom cap per burger desired
* 1 large tomato, sliced thick
* 1 onion, sliced thick
* Lettuce

Process:

  1. Preheat grill on high
  2. Wash and cut up vegetables (slice tomato and onion to about 1/4 inch)
  3. Form turkey into approximately fist-sized patties. Feel free to mix in chopped onions, salt and pepper to your taste. Montreal steak seasoning is also tasty on burgers.
  4. Grill turkey burgers, onion and portabello caps on high. The portabello caps only require about 2-3 minutes a side, any longer and they'll end up a soggy mess.
  5. Serve with the Portabello mushroom as the base bun, and pile on the burger, lettuce, tomato and onion.

Enjoy!!
_The Food Lovers

A81081d9fcb772c226b5e86b7e417c0d

on August 17, 2010
at 04:02 AM

We say in the blog post that you can use whatever meat you like, but we prefer to use turkey. Hayley (my girlfriend, and co-writer of the blog) chooses not to eat beef, so our meals together do not include any.

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on August 16, 2010
at 08:44 PM

I find turkey burgers to be tasteless. From a paleo perspective, wat's the point of using lean ground turkey instead of beef?

0
1f70da0b737e9c6e7679a248f4228a01

on August 16, 2010
at 08:37 AM

My favourite Paleo meal is a lovely curry made with coconut cream and pretty much any meat I have around. I have a recipe here: Coconut Chicken Curry

I used to mess around with meatza and cauliflower pizza bases, but these days (especially when I'm avoiding dairy) I'll cut out the both of a base and just whip up a couple of eggs, fry them flat in a pan like an omelette, then pile on the toppings and bake in the oven, or fold & fry. Same great flavours, without the bother of making an unreliable base. It's not like cauliflower or meatza bases were always holdable anyway.

Same goes for burger bun replacements - if I really want something wrapped around the burger patty so that it's holdable, I'll use lettuce or an egg omelette (chilled) as described above.

What I would do is send myself on a bit of a worldwide culinary adventure, looking for paleo-friendly meals from different areas of the world, and wake your tastebuds up to REAL flavour, beyond pizza and burgers! As others have said, there are reasons why we crave the ultimately-bland refined carbs, but it's the other food that is served with/on the carbs that carries the flavour. Give yourself time to break the addiction...

0
95ab15c8ef50ff0daf87ccbdd52cd3b8

(2384)

on August 15, 2010
at 12:03 PM

Meat, preferably from a local farm. Sometimes with eggs. And fresh produce, again ideally from a local farm. Narrowing it down from there is way too big a challenge. I love (and cook) everything from doro wat (with homemade grassfed nit'ir qibe) to porterhouse seared over oak coals (occasionally, with fries cooked in tallow... best cheat ever). It's all good.

0
4b97e3bb2ee4a9588783f5d56d687da1

on August 14, 2010
at 04:57 PM

Stuffed Burgers. Veggies loaded inside ground beef patties, grilled

Onion, peppers, mushrooms pre-sauteed in kerrygold.

Optional grassfed cheese.

Just cook burgers halfway, slide veggies inside then finish to desired wellness.

Serve with side of sweet potato, with cinnamon and kerrygold

0
04293f705870e1837b8670d3c1cd5f67

on August 14, 2010
at 03:36 AM

Breakfast---eggs w veggies & bacon

Lunch- homemade soup broth w veggies

Dinner- hamburger (grassfed) w some cheese like blue cheese & sautéed veggie like Kale with bacon...or Steak with a sauce; I also love curries too

P.S. I had pizza yesterday...(80/20 rule)

0
03f5a69fde4012b827ebdb6d93b71e7a

on August 14, 2010
at 02:53 AM

Have cheeseburgers without the bun :)

Stuffed eggplant (http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html -- sub almond meal for breadcrumbs) is a great "comfort food" stand-in, or try a paleo meatloaf.

I also do zucchini "noodles" by making verrrry thin strips with a mandoline and sauteeing them. I love this with a garlic butter sauce and some chicken and whatever veggies you have around.

Hard to go wrong with steaks or roast chicken either. Pulled pork is also surprisingly easy to make paleo-style, if you make your own bbq sauce. I make a fair amount of ethnic foods, like Chinese bbq pork with egg drop soup, and Thai curry is a regular dish (over finely chopped cauliflower "rice").

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 06:37 PM

Oh yeah! Spaghetti squash is fun too but I prefer the texture and easy prep of the zucchini noodles, and none of my usual grocery stores sell spaghetti squash anyway...

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 14, 2010
at 03:57 AM

Philip: it definitely satisfies my pasta urge. You can even twirl it on the fork :) I run the zucchini down the slicer lengthwise, rotating and tossing the very middle with all the seeds. Eva: I've heard of those but haven't tried them! Does it work with creamy sauces?

77877f762c40637911396daa19b53094

(78467)

on August 14, 2010
at 06:44 AM

Spaghetti squash isn't bad once in awhile with a good meat sauce.

Eed1118c6216954cdf17e07530eeb2fb

(90)

on August 14, 2010
at 02:56 AM

I'm definately gonna try zuchhini noodles. Hopefully its a good replacement for pasta.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on August 14, 2010
at 03:15 AM

The best replacement for pasta that I have found is shiritaki noodles which are made from a fibrous tuber plant called Konjac.

0
14aa918d730371ed14f8e7e7d6eb6587

on August 14, 2010
at 12:51 AM

The great eggs, sausage, spicy salsa, peppers and avocado combo. Top off with some fruit. Also, if you're really craving pizza/burgers that bad, I say go ahead and eat them occasionally (80/20 rule).

0
1471beca8e3adff4ae2f89d10e5f7acb

on August 14, 2010
at 12:41 AM

Grass-fed steak and roasted asparagus. Green curry anything, but especially wild salmon with peppers and onions. Mussels steamed in coconut milk with ginger and cilantro. Raw oysters, with a bit of lemon, straight down. Grilled shrimp and steamed artichokes with homemade mayo.

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