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Simple, 4-Ingredient Beef Jerky [Paleo Recipe]

Posted on September 28, 2016 by PBC Admin | 0 Comments

Paleo Beef Jerky, 4 Simple IngredientsComing up with creative (and not boring) paleo snacks can be a big challenge, especially if you're going on the road and you can't pack a huge cooler. Have you ever tried to find a quick, paleo-compliant meal at an airport? It usually can't be done.

Fortunately, with the invention of meat drying came the opportunity to make healthy food portable. The Native peoples of North America learned to dry lean meat with smoke and sun until it could be pounded into a powdery consistency. The meat was then mixed with melted fat or grease from animals and sometimes dried berries. This tasty and high-energy meal was called "pemmican," and it allowed for long-term storage of summer food abundance, as well as easy portability of calories.

 

A few simple ingredients to make your own jerky!

Paleo Beef Jerky in a Porcelain Bowl

There isn't any meat-pounding or fat-mixing involved in this recipe, adapted from America's Test Kitchen's Paleo Perfected cookbook, but it is an easy and quick way to create a portable paleo snack. This paleo beef jerky recipe is designed to be simple with only four ingredients. You can create your own unique flavors by adding or altering the spices listed here.

Try adding ground coriander, black pepper, crushed red pepper, or any other delicious seasoning combinations that might be your personal favorites. The key is to ensure the meat has enough time to "soak up" the flavor before popping the jerky into the oven or dehydrator. You could add wet ingredients, too, like paleo ketchup, coconut aminos, or dijon mustard, but you might have to increase the drying time to make up for the additional moisture.

 

 

Easy-peasy paleo jerky made at home!

You may think it takes a lot of time and effort to make beef jerky at home, but it is surprisingly easy and fast. The trick to slicing flank steak without breaking your knife (or your hand) is to put your thawed flank steak into the freezer for 15-30 minutes before you cut it. This firms up the meat enough that it slices much more easily than if you were to pull it out of the refrigerator.

Safety tip! When drying meat at low temperatures you should always follow recommended temperature and drying times to ensure that all pathogens are destroyed.

Simple, 4-Ingredient Paleo Beef Jerky

Paleo Beef Jerky with Salt and Pepper

Paleo, gluten free, dairy free, and refined sugar free

Makes approximately 8 oz. dried beef jerky

Recipe adapted from America's Test Kitchen

Ingredients:

  • 1 lb. flank steak
  • 2 Tablespoons maple sugar
  • 1 Tablespoon sea salt
  • 1 Tablespoon paprika

Directions:

  1. Place flank steak in the freezer for 15-30 minutes to harden it. Remove from freezer and slice thinly against the grain (about 1/8th to 1/4 inch slices).
  2. In a large bowl, mix together maple sugar, sea salt and paprika.
  3. Add sliced flank steak to spice mixture and toss well to coat meat.
  4. Cover bowl and place it in the refrigerator for 12-24 hours.
  5. For oven preparation: Remove bowl from refrigerator and lay beef slices on wire racks positioned on cookie sheets. Bake at 225 degrees F for 2 hours.
  6. For food dehydrator: Remove bowl from refrigerator and lay beef slices on dehydrator racks. Dehydrate at 155 degrees for 4 hours.
  7. Jerky is done when it is dry, but not too touch. Do not over bake/dehydrate or you will get crunchy jerky.
Baking times may vary:
  • Oven: 225*F for 2 hours
  • Food dehydrator:  155*F for 4 hours

Jerky can be stored at room temperature for several weeks, but it will last longer when stored in the refrigerator or freezer. It's always a great idea to make a large batch and have it on hand - just in case!

Take a gander at Paleo Baking Company's products and other paleo recipes!

Paleo Beef Jerky Pinterest

Posted in gluten free, grain free, paleo, recipe, soy free

Smoked Salmon Sushi Rolls [Paleo Recipe]

Posted on September 20, 2016 by PBC Admin | 0 Comments

Paleo Smoked Salmon Sushi with Coconut Aminos

Sushi is often a much-missed food for anyone following a grain-free diet. While many other foods can be easily replicated on a paleo protocol, sushi is difficult because sticky rice grains act as the binder that holds all of the delicious sushi ingredients together.

 

Paleo Smoked Salmon Sushi with Root Slaw

Our PBC team has come up with a delicious alternative to traditional sushi using cauliflower "rice" paired with traditional sushi preparation techniques, and it's definitely worth the effort! The key is to use *rice vinegar in the preparation of the cauliflower "rice." This creates the slightly-sweet umami flavor that makes sushi so addictive.

 

Rolling paleo smoked salmon sushi with avocado

Filling the paleo sushi rolls with crunchy fresh vegetables and salty smoked salmon finished the sushi magic. These paleo sushi rolls are a crowd-pleaser, both tasty to eat and a beauty to behold. They make a perfect party appetizer, or an easy-to-fix weeknight meal.

 

Paleo Smoked Salmon Sushi

*A note about rice vinegar: Rice vinegar is made from fermented rice which is a grain. Generally, vinegars of all sorts are paleo-compliant, but if you feel strongly about avoiding rice vinegar just omit this ingredient.

Leftover tip: Store extra cauliflower rice in the fridge and reheat the next day in the microwave for 60 seconds. Fluff with a fork and you're ready to make a whole new batch of paleo sushi rolls.

 

Rolling paleo smoked salmon sushi 

Paleo Smoked Salmon Sushi Rolls

Ingredients

  • Nori seaweed sheets
  • 1 head cauliflower
  • 1/4 cup rice vinegar
  • 2-3 oz. smoked salmon
  • 1 cucumber, sliced into thin strips, seeds removed
  • 1 carrot, grated
  • 1 avocado, skin removed and sliced.
  • **wasabi powder (optional)
  • coconut aminos for dipping (optional)

Directions

  1. Remove stem from cauliflower and roughly chop it into pieces. Pulse cauliflower in a food processor for 30 seconds until it is "riced" into small grains.
  2. Pour cauliflower "rice" into a microwavable bowl and stir in 1/4 cup rice vinegar. Cover, and microwave on high for 3 minutes. Remove cover, fluff cauliflower "rice" with a fork, and set aside to cool.
  3. Slice cucumber into thin strips, grate carrot, and slice avocado. Slice smoked salmon into thin strips.
  4. Lay one sheet of nori seaweed on a flat surface. Using a spoon or spatula, spread a uniformly thin layer of cauliflower "rice" onto nori, leaving a 3/4 inch strip bare on the bottom (closest to you).
  5. Starting one inch from the top of the nori sheet (furthest from you), lay a thin line of salmon and veggies horizontally across the cauliflower-covered nori.
  6. Dip your fingers in water and moisten the bare strip on the bottom of the nori sheet. Starting at the top of the nori (furthest from you) roll the nori towards you as tightly as possible without breaking the sheet of nori.
  7. Complete the roll by ensuring the bare strip of nori is secured to the outside of the nori. Take a sharp non-serrated knife, and slice along the roll every 3/4 inches to create sushi pieces.
  8. Very carefully separate the sushi pieces and serve with coconut aminos and prepared wasabi for dipping.

**A note about wasabi: Prepared wasabi often contains gluten in some form or another. Look for dried wasabi powder that contains minimal ingredients. You can mix this bright green powder with a little water to make wasabi paste that is paleo-compliant.

Check out our other delicious paleo recipes on the recipes page. Browse Paleo Baking Company products here.

 

Smoked Salmon Sushi (Paleo Recipe)

 

Posted in aminos, grain free, paleo, recipe, soy free

Paleo Mediterranean "Pasta" Salad

Posted on July 12, 2013 by PBC Admin | 0 Comments

After trying this recipe you will wonder why you ever bothered to put pasta into your summer salads... it's that good.

Paleo Mediterranean" Pasta" Salad

Salad Ingredients:

  • 1 medium tomato, diced
  • 1 large cucumber, diced
  • 1 large green bell pepper, diced
  • 5 green onions, chopped
  • 2 medium zucchini, peeled and julienned into "noodles"
  • 1/4 cup sliced black or kalamata olives
  • 1/4 cup goat feta (optional) 

Mediterranean Dressing Ingredients:

  • 1/4 cup olive oil
  • juice from 1 fresh lemon
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried or fresh oregano
  • 1 teaspoon sea salt
  • cracked black pepper, to taste

Directions:

  • Combine dressing ingredients and stir until well-mixed.  Add to vegetables in a large bowl and toss to combine.  Serve fresh or chilled. Refrigerate for up to one week. 

Posted in basil, coleslaw, cucumber, delicious, dressing, gluten free, glutenfree, goat cheese, grain free, lemon, olives, paleo, pasta, primal, salad, side dish, vegetables, zucchini

Paleo Asian Dressing & Marinade

Posted on May 28, 2013 by PBC Admin | 0 Comments

This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!

Paleo Asian Dressing & Marinade

  • Zest and juice of 1 fresh lime (about 1/4 cup)
  • 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
  • 4 medium-large garlic cloves, minced
  • 1/2 cup coconut aminos
  • 2 tablespoons sesame oil
  • 2 tablespoons honey

Directions:

  1. Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
  2. Peel and grate fresh ginger. Mince garlic. Add to bowl.
  3. Add remaining ingredients to bowl and stir until well combined. 
  4. Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.

Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.

Posted in aminos, asian, basil, chili, cilantro, coconut, coleslaw, dairy free, dressing, garlic, ginger, gluten free, grain free, grill, grilling, honey, lime, marinade, meat, paleo, sesame, soy free, sushi, Thai, vegetables

Can you make your own paleo wedding cake?

Posted on May 17, 2013 by Hannah Dorn | 2 Comments

Hello! PBC founder, Hannah Dorn, here. 

So you're paleo... and getting married!  Sweet! Now... what the heck are you going to cut into after the nuptials?

Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.

WHAT?

Yes. 

It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well.  So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.  

The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.

So, can you make your own paleo wedding cake? Of course!  I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe.  I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE)

But what about the decorating?  I can't do that!

You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle. 

But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.  

OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations!  Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!

So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life. 

It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!

Hannah's Paleo Wedding Cakes

 

Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve. 

 

Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)

Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.

To your health!  

-Hannah

Posted in baked, baking, cake, chocolate, coconut, cupcake, dairy free, dark chocolate, decadent, delicious, dessert, Events, filling, frosting, gluten free, glutenfree, grain free, hazelnut, health, healthy, honey, lemon, orange, paleo, primal, recipe, soy free, sugar free, wedding

Paleo Bacon Alfredo with Wild Pheasant

Posted on May 15, 2013 by PBC Admin | 1 Comment

Let’s be honest.  Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods.   Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving.   This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs.  While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.

In our house, wild pheasant is a staple.  We hunt so we can provide a sustainable wild game food source and also because we enjoy it.  You can easily substitute chicken in this recipe.

Some will argue with me that goat cheese is not paleo.  The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well.  However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter.  This is a personal choice you will need to make for yourself.

Paleo Bacon Alfredo with Wild Pheasant

Prep time 30 mins. Serves 4.

Ingredients:

  • 1 large zucchini
  • 6 oz. goat cheese
  • 6 oz. coconut milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • 4 strips of bacon, chopped small
  • 2-4 wild pheasant fillets (or 2 chicken breasts)
  • 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
  • cherry tomatoes, sliced
  • fresh basil, julienned

Equipment:  If you don’t have a julienne vegetable peeler, I highly recommend you find one.  This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store.  Both devices make excellent paleo “noodles” out of many types of vegetables.

Directions: 

  • Peel zucchini lengthwise on all sides.  I usually stop when I get to the seeds in the middle.  Place in a microwave-safe bowl and set aside. 
  • Slice tomatoes and julienne fresh basil.  Set aside.
  • In  a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally.  Add garlic, onion powder, salt and pepper and stir until combined.  Add chopped bacon and stir.  Set aside.
  • Wash and pat dry pheasant fillets and salt on both sides.  Melt your fat of choice in a skillet over medium high heat.  Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness).  Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
  • Microwave zucchini noodles on high for 2 minutes.  Plate on individual dishes.  Top with warm alfredo sauce, sliced pheasant, tomatoes and basil.  Enjoy!

Posted in alfredo, bacon, basil, garlic, gluten free, goat cheese, grain free, paleo, pasta, pheasant, primal, recipe, sauce, soy free, wild game, zucchini

Paleo Bacon Breakfast Sausage

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

This is a great recipe for anyone following a paleo diet, but particularly for those paleo hunters out there.  We always have pounds and pounds of venison in our freezer, so finding creative ways to cook with this lean meat can a challenge.  As is the solution to many of life’s problems…. just add bacon!  You can also easily use ground pork if you don’t have access to venison.

  • 2 lbs. ground venison (or pork)
  • 1 lb. nitrate/nitrite free bacon
  • 1 tablespoon chopped dried (or fresh) onion
  • 1 1/2 teaspoon ground sage
  • 1 teaspoon ground ginger
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper

Directions:

  • Chop fine or grind bacon (if you have a handy-dandy meat grinder–which I highly recommend for you paleoans out there). 
  • Combine in a large bowl with ground venison.  I use my Kitchenaid 7-quart mixer because it’s awesome. Add spices and mix thoroughly until evenly combined.
  • Time to get dirty!  Using your hands, form golf ball-sized balls and flatten to form small 1/3″-1/2″ thick discs.  Set aside.  
  • Heat your choice of oil/fat (bacon fat, grassfed butter, coconut oil, olive oil, etc.) in a skillet to medium high and add 4-5 sausage patties to hot oil.  Do not overcrowd the pan.  You may want to cover the skillet to prevent spattering.
  • Cook 2-3 minutes per side until cooked through (no pink on the inside). Serve hot, or refrigerate/freeze for later.

This recipe would be awesome cooked in the ground meat state (don’t form patties) and added to paleo egg casseroles.  I like to make a batch on Sunday and have easy-to-reheat sausage patties in the fridge for breakfast all week. This sausage is AWESOME with a baked sweet potato and grass fed butter as a high-fat/carb post WOD (workout of the day) meal.

Cheers!

Hannah

Owner, Paleo Baking Company

Posted in bacon, breakfast, dairy free, gluten free, grain free, paleo, pork, primal, recipe, sausage, soy free, venison