On the menu today was:
Buffalo Chicken Egg Muffins (see below)
Bacon Burger Meatballs with Paleo "Big Mac Sauce" (see below)
Veggies with Homemade Garlic Mayo (see below)
Homemade Guacamole with Trader Joe's plantain chips
Sweet Potato Almond Butter Fries
Knock-off Rolos *I doubled the recipe and altered it slightly, adding a little more peanut butter
I hope this list is helpful, especially for those of you who came to the party and wanted the recipes. :)
Without further ado....
Buffalo Chicken Egg MuffinsAdapted from Balanced Bites
Makes 48 mini muffins or 24 regular size muffins
My mom got me this awesome 48 cup mini muffin pan that I am using a lot lately to make egg muffins! This version is a great breakfast or appetizer recipe!
2.5 lb chicken breasts (or thighs), baked with salt, papper and garlic powder
1/4 c Frank's Red Hot
2 T grassfed butter
4-5 green onions, chopped
garlic powder (about 1 tsp)
1/4 c Frank's Red Hot
Immediately after chicken is done baking (I cooked frozen breasts on a foil lined baking sheet at 375 degrees for 35 minutes), immediately shred with forks or your hands. I also used some kitchen scissors to further chop the chicken up so it would fit well into mini muffin cups. Mix together 1/4 c Frank's Red Hot and 2 T grassfed butter. Pour over the chicken and refrigerate overnight to "marinate."
The next day, prepare your mini muffin tins by greasing them with some olive oil or coconut oil. If you're using standard size muffin tins, you could use liners for easier clean up! Divide chicken mixture evenly among muffin cups. Then sprinkle each cup with green onion. Next, whisk our eggs with garlic, pepper, and Frank's. Ladle the egg mixture into each cup, filling each almost to the top.
Bake at 375 degrees 20 min. (For standard size muffins you might need to bake them for 10 min. longer). Serve hot or refrigerate and serve cold later! They are great both ways.
Bacon Burger Meatballs
I don't know exactly how many meatballs this makes, but hopefully this picture is helpful! The amount pictured is roughly the number of meatballs it makes, depending on the size. I form mine about the size of a ping pong ball.
3-4 lb. grassfed beef
12 oz. bacon (use the kind without all the preservatives- Kroger Simple Truth is good, or Applegate Farms)
1/2 red pepper, diced
1/2 onion, diced
3 large pickle spears, diced
1/4 c tomato paste (about 1/2 a 5 oz. far)
garlic powder, crushed red pepper, salt, and pepper to taste
3/4 c almond meal
First, you will need to thinly slice the bacon and cook it over medium heat until you have brown and crispy pieces. Next, mix ALL meatball ingredients together- it works best if you mix it with your hands until everything is fully incorporated. You can prepare this mixture in advance and just refrigerate it for up to a day until you're ready to make the meatballs! When you're ready to cook them, form the meat mixture into balls and place on either a foil lined baking sheet OR a broiler pan with grates. (I like to use this because it helps drain some of the fat from the meatballs and helps the outside of the meatballs brown a little better). Bake at 375 degrees about 30 min.
Paleo "Big Mac Sauce"Honestly I have never had big mac sauce, but this is based on copycat recipes for big mac sauce, with substitutions to make it paleo. All I know is, this is GOOD.
1 recipe homemade mayonnaise (see below)
4 T tomato paste
1 T honey
1 pickle spear, diced
onion powder (1/4 tsp)
garlic powder (1/4 tsp)
salt to taste
Make homemade mayonnaise then add remaining ingredients and mix with immersion blender until tomato paste is incorporated throughout. Refrigerate, then serve cold.
Homemade Mayonnaise (*use this for the Paleo "Big Mac Sauce" and Homemade Garlic Mayo)This is the easiest mayo recipe ever, it just requires that you have an immersion blender. I asked for an immersion blender for Christmas a few years ago for the sole purpose of making homemade mayo (true story). I use it all the time to make mayo all the time. I often use mayo as a dressing, a veggie dip, or a dressing for chicken salad or cole slaw. It's easy and infinitely healthier than store-bought Miracle Whip or Mayonnaise.
1/2 T apple cider vinegar or lemon juice
1/4 tsp dry mustard (optional)
1 c avocado oil or light olive oil
Crack egg into cylindrical container that is wide enough to fit an immersion blender into. (I use the measuring cup that came with my immersion blender). Add apple cider vinegar/lemon juice and dry mustard. Pour in 1 c of oil (all of it at once). Then stick your blender over top of the egg and let it run, without moving it, for 30 sec. Then, gradually and gently, swirl the blade head around and bring it to the top of the mixture. It should be nice, thick, and creamy!
Homemade Garlic Mayo (Best Veggie Dip!)1 recipe homemade mayonnaise
handful fresh chives, chopped
1/2 tsp onion powder
1/2 tsp dried dill
1 garlic clove, minced (then sprinkle some salt on it and mash it up)
1/8 tsp paprika
Make homemade mayonnaise then add remaining ingredients and blend again until everything is mixed together.