Five-Ingredient Paleo Meals

Think all Paleo recipes are overly complicated? Think again!! Here are three easy and delicious Paleo recipes’each made with just five main ingredients (or less)

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Sweet Potato and Yam Crusted Spinach and Chorizo Quiche

Sweet Potato and Yam Crusted Spinach and Chorizo Quiche

Sweet potatoes and yams are terrific substitutes for traditional crust. Bonus: This quiche keeps well, making for tasty leftovers.

2 large chorizo sausages, sliced
4 large sweet potatoes or yams (or a mix of both), peeled
10 eggs
1 tbsp cooking fat or oil
1 cup water
2 cups spinach, coarsely chopped
½ tsp sea salt
2 tsp ground pepper
Freshly chopped basil

Preheat oven to 350°F. In a large skillet, cook the chorizo sausage coins over medium heat for 10 to 15 minutes, flipping them until they are slightly browned on both sides. Drain excess fat if needed.

Grate the sweet potatoes and yams into a large glass bowl using a food processor or stand grater. Whisk 2 eggs in a small glass bowl and combine them with the sweet potato. Using your hands, mix everything together to create a paste-like consistency.

Grease a deep (non-stick oven-safe) skillet with a cooking fat or oil, making sure it’s well coated. Take the potato mixture and press it into the bottom and sides of pan, creating a crust-like layer. This crust shouldn’t be too thick, but make sure there are no large holes in it, either. Bake crust in oven until edges become slightly brown, 35 to 40 minutes. Remove and set aside, and turn oven temperature up to 375°F.

While the crust is baking, whisk the remaining eggs together in a medium glass bowl. Add water and continue to whisk. Add spinach, salt and pepper.

Layer the cooked sausage coins on top of the crust first, then slowly pour the egg mixture into the skillet (do not overflow). Bake for 35 to 40 minutes, until middle of quiche is no longer liquid. (You can check this with a toothpick.) Remove from oven and let cool for 10 to 15 minutes before slicing. Garnish with basil.

Makes 4 to 6 servings

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Creamy Roasted Butternut Squash Soup with Ginger and Cilantro

Creamy Roasted Butternut Squash Soup with Ginger and Cilantro

This velvety soup will warm you up on a chilly winter day. Speed things up by peeling, cubing and boiling the squash instead of roasting it.

2 medium butternut squashes
2 tbsp coconut oil
1 [400 mL] can coconut milk
4 cups water
1-2 tbsp ground ginger, to taste
Handful of fresh cilantro, chopped
2 tsp sea salt
2 tsp ground pepper

Preheat oven to 350°F. Using a sharp knife, halve and remove the seeds from the butternut squash. Brush the flesh side with coconut oil and place face down on a baking sheet lined with aluminum foil. Roast in oven for 45 to 60 minutes, until fork tender.

Remove and spoon out squash into a Dutch oven pot. Add coconut milk (shake can well) and water. Using an immersion hand blender, puree for 5 to 10 minutes, until smooth and creamy.

Add ground ginger, fresh cilantro, salt, and pepper. Stir thoroughly, making sure all lumps are dissolved.

Makes 6 servings

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Burgundy-Braised Beef Cheeks

Burgundy-Braised Beef Cheeks

It’s easy to prepare this affordable cut of meat using a slow cooker. The end result is melt-in-your-mouth tender and flavourful.

3 tbsp cooking fat or oil
2 large beef cheeks (about 680 g)
2 large apples, skin on, cored and cut into wedges
1 large celery root (celeriac), peeled and cubed
2 cups (460 mL) Burgundy (or other red wine, such as Bordeaux)
4 sprigs fresh thyme
½ tsp sea salt
½ tsp ground pepper

In a large cast-iron skillet, melt 2 tablespoons of cooking fat or oil over high heat. Quickly sear beef cheeks on both sides for 3 to 5 minutes each. Remove from skillet and place in the slow cooker.

In the same skillet, add 1 tablespoon of cooking fat or oil. Add apples and celery root and sear for 3 to 5 minutes over high heat, until slightly browned. Remove from skillet using a slotted spoon and add to the slow cooker.

Deglaze the pan using ½ a cup of wine, making sure to scrape the bits that are stuck to the bottom of the pan. Add this liquid into the slow cooker, and pour in the remaining 1½ cups wine and the fresh thyme, salt and pepper. Cook on high for 4 to 6 hours in the slow cooker or on low for 8 to 10 hours. Divide the portions of meat into your bowls and ladle with a serving of the celery root and apple ‘gravy’.

Makes 4 servings

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