I will officially admit that I WILL use tomorrow as an excuse, like everyone else in America, to sit on my arse, eat a lot of food, and partake in a couple of drinks…
So, here it is: My Paleo Super Bowl, sit on my arse while not really caring about the game, and falling asleep early menu:
Big Pot of Bean-less Chili
2 lbs of grass fed ground beef
1 lb of spicy italian pork sausage
7-10 celery stalks diced
6 carrots diced
1 white onion diced
6 cloves of crushed garlic
4 tbsp olive oil
1 16 ounce can of diced tomatoes w/ juice
16 ounces of chicken broth
2 big pinches of sea salt
2 tbsp dried oregano
2bsps dried basil
1 tbsps cumin
3-4 tbsps chili powder
1 tsp cayenne pepper (more if you like it spicy)
Saute veggies in olive oil for about a minute and add meat and brown. Season the meat mixture with all the spices. Add the tomatoes and chicken broth and simmer for 35 minutes. Taste and add more seasoning if desired. If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips. If you are keeping it 100% paleo for the big day, it’s good just like it is!!
Deviled Eggs
12 boiled eggs
1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise
1 tbsp of fresh dill – minced
small pinch of sea salt
1 tsp of garlic powder
crushed black pepper to taste
Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes. As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them! Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs and cut in half length wise. Carefully scoop out all the yolks into a mixing bowl and mash with a fork. Add remaining ingredients and mix until smooth. Fill the egg halves with the mixture and sprinkle with a little paprika if you like
Walnut Red Pepper Dip – I haven’t tried this yet but my dear friend Christina gave me the recipe and SWEARS by it, so tomorrow I’ll give it a go and I’ll serve this with an assortment of fresh veggies. – It sounds amazing and a big thanks to Christina for the recipe!
2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)
1/2 tsp. ground cumin
1/2 – 1/4 tsp. salt
1 jar (12 oz.) roasted red peppers – drained
1 garlic clove, minced
2 tbsp. olive oil
2 tsp. lemon juice
In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
Maybe some meatballs…
If we actually need more food, which I doubt we will, I’ll have some gluten free Trader Joe’s meatballs on hand if the kids really want them… I feel stuffed just thinking about it…
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fashion therapist says
February 7, 2010 at 3:19 pmWe tried the dip and it was AMAZING…who needs hummus when you have this.
Davey says
February 8, 2010 at 12:54 amsounds great i can’t watch the Superbowl (i thin they might replay it on tv tonight tho) but i’m gonna make this anyway & probably keep it for lunches.
Michelle says
February 8, 2010 at 8:08 amJust want to say that I love, love, love your website! Your recipes are so delish! Thank you for sharing! Being a novice to Paleo/Crossfit, I am always searching for different (not to mention relatively quick and easy) recipes–you’re website is a blessing! =)
I am definitely going to add these new ones to my recipe file! Not sure if you’ve ever tried it, but last night I made Zucchini hummus and OMG!! It was delicious! You definitely do not miss chickpeas with the recipe!
Here’s the recipe:
1 large zucchini in summer or 2 small zucchini in winter (at least in PA)
1/2 cup Tahini
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika
Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.
Sarah says
February 8, 2010 at 10:04 amThanks Michelle! The “hummus” recipe sounds amazing, I can’t wait to try it! : )
Douglas Robb says
February 10, 2010 at 2:09 pmOne of the readers on my blog (Health Habits) is having trouble wrapping her brain around integrating Paleo eating into her student lifestyle.
She knows what she should do…she just doesn’t “think” she can do it.
One of her big stumbling blocks is lunch. I suggested she check out my fave Paleo food bloggers (yourself included)
During our discussion, I realized that she had raised a great question:
How does she “brown bag” her lunch “Paleo style”
What a perfect idea for a blog post.
And that is why I am contacting some of my favorite Paleo food bloggers to ask them that question:
How do you “brown bag” your lunch “Paleo style”?
If you are interested in participating, email ([email protected]its.ca) me your ideas and I will include them in the article – with full credit going to you.
For your reference, I did a similar post last year on how to get fit and save money – http://www.healthhabits.ca/2009/03/26/how-to-get-fit-and-save-money/
Cathy says
November 3, 2010 at 8:51 amFor Halloween we had many vegetarian friends coming over so I made a vegetarian chili and your chili recipe for my family and a few of the dad/kids that might want chili. I was totally surprised when two “vegetarian” moms were eating the Paleo chili with delight. In fact, one emailed the next day to tell me she was still thinking about the chili. 🙂 I was glad that it was liked by so many but a little sad for me because I was looking forward to leftovers the next day and there weren’t any!
Christina Brugger says
January 30, 2011 at 6:10 pmOmg the dip is amazing! It tastes like red pepper hummus! Yum so good! Thanks!
Amanda says
February 7, 2011 at 8:02 pmAwesome Chili recipe! it is also very yummy to add in some butternut squash 🙂
Sarah says
February 8, 2011 at 11:00 amLove the idea of adding butternut squash!
jaime says
March 8, 2011 at 7:10 pmthank you, thank you. this chili has saved me more than once.
Sarah says
March 9, 2011 at 1:41 pmI agree Jaime, it’s a life saving chili for sure, I’m so glad that it has helped!
Jayne says
March 23, 2011 at 7:52 amMade this dip for my new mini-processor’s inaugural run and used it as a topper for some roasted chicken I had…delicious! Another everydaypaleo success!
Sarah says
March 25, 2011 at 8:42 amHurray Jayne, so glad you liked it and thank you!! : )
Katie says
July 2, 2011 at 12:34 pmJust made the Walnut Red Pepper dip for a dinner party…first time made and it was such a success!! And lucky for me, I kept a stash in the fridge just for myself! Thanks for the great recipe.
Lauri Rottmayer says
November 12, 2011 at 2:06 pmThis chili is SO good. I’ve been making it since I found the recipe, probably close to a year ago. It’s a hit with paleo and non-paleo eaters alike. Thanks! 🙂
Sarah says
November 13, 2011 at 9:34 amSo glad you like the chili! It’s one of my favorites too, in fact I think I might just make it today!
sara barroso says
February 4, 2012 at 9:09 pmthe chili is also spectacular sitting atop a baked sweet potato!
Laura says
November 29, 2011 at 9:55 pmCould you make this in the crockpot instead? Would I just throw everything in raw/uncooked, or still brown the meat and sautee the veggies ahead of time and then throw everything in the crock pot?
Sarah says
November 30, 2011 at 5:40 pmYou could for sure just throw it all in the crockpot, no need to brown it first, just cook it all day until everything is done!
jamie says
January 17, 2012 at 4:12 pmsarah, did you ever make this walnut red pepper dip? i tried it tonight and the walnuts just clumped up in my food processor. i only have a mini one but noticed that another person said they made is in their mini processor. i had to make mine in batches because it wouldn’t all fit but it still has large chunks of walnuts and never really got anywhere near a “hummus” consistancy. was it supposed to be more smooth? it seems like it needs more liquid to thin it out. thx for your input.
Angelica says
January 27, 2012 at 9:58 pmMade the bean less chili for myself tonight I LOVED IT!!!! Seriously way better than any legume-centric chilis I once enjoyed =D . . . My secret ingredient was sun dried tomatoes canned in olive oil =D Each week I pick two of your recipes to try, so this past week it was the chili and “rockin moroccan chicken”. This way of eating has been the best thing for me!
Ruth says
September 11, 2012 at 7:20 pmI’ve never been much of a chili with beans kind of gal but this recipe beat just about any I’ve had before! Thank you!
Bethany says
January 15, 2013 at 7:08 pmLoved this!!!! Had two bowls too! I roasted chopped up butternut squash in the oven while it simmered and then tossed some in the bottom of my bowl and scooped this awesome chili on top. I also used my food processor to “dice” the veggies. Super simple and great flavor! Will make again!
Jasmine says
March 1, 2014 at 3:16 pmHoly Guacamole! I have made several versions of “Paleo Chili” and this was BY FAR absolutely the best! You are amazing. Thanks so much.
Sarah says
March 2, 2014 at 8:18 amThank you Jasmine!!!
Claire says
December 11, 2016 at 10:40 amI have been making this Paleo chili for the past five years and it is hands down the best chili recipe ever! My party guests always love it and I love that I am able to serve something healthy and delicious. Just wanted to share the love!! keep up the great work!
Sarah Fragoso says
December 11, 2016 at 10:59 amThank you so much Claire!!! So glad you love the chili – I make it all the time too, one of our favorites as well! 🙂