It’s that time of year- Football and Food! But even with Super Bowl approaching this Sunday, you don’t have to err off your Paleo template!
That’s because Chef Caleb Summers of Evolve Paleo Chef’s has recommended some DEEEELISH Super Bowl Recipes with us. So now you can root for the Seahawks AND feel good about your diet too!
Here we go! Just click on the pics below to link to the recipes.
ASIAN MEATBALLS from nom nom paleo.com
(I can attest to these- these meatballs ARE the bomb!)
SPICY CURRY CHICKEN WINGS by vahuntergatherers
(These look yuuummy!)
PROSCUITTO WRAPPED ASPARAGUS from chow.com
(Meat and veggies all at once! That’s a win win!)
GUACAMOLE AND BACON STUFFED PEPPERS from healthbent.com
(I love anything with avocado and bacon- c’mon!)
STEAMED GARLIC & HERB MUSSELS from Food.com
(And you know I love anything with Herb!)
And from Chef Caleb…
STUFFED MUSHROOMS
Ingredients:
- 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
- 2 tablespoons olive oil 1
- /4 cup fresh parsley, roughly chopped
- 1 small red bell pepper, finely chopped – reserve a little for serving
- 1 small shallot, finely chopped
- 2 cloves garlic, finely minced
- 1/4 cup sun dried tomatoes, finely diced
- 3/4 cup walnuts, finely, roughly chopped
- 1 cup baby spinach, finely, roughly chopped
- salt and pepper, to taste
Instructions:
- Preheat the oven to 375ºF.
- Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
- In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
- Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.
And just in case you haven’t got enough recipes, think about joining us for our T School Paleo Potluck tomorrow at 1230 pm! We’re discussing Paleo Nutrition 101 and Supplementation when needed with Dr Jason Fechter!
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