Yum " />


Beef and Lamb Empanadas

Does this sound a little familiar?  This is the "dumpling" version of the awesome Stuffed Poblano Pepper recipe that I adapted from Julie at Paleomg.  Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet.  For my peppers I substituted out some beef for lamb and added squash.  Check out her website for seriously delicious recipes!

We ate them with a LOT of guacamole.  Check out my recipe for guacamole here.


  • 1/3 lb ground beef
  • 1/2 lb ground lamb
  • 1/2 white onion minced
  • 3 cloves of garlic minced
  • 1/2 8oz can tomato paste
  • 1 small can medium heat green chiles
  • 1/2 of a jalapeño, diced
  • 1 tsp garlic salt
  • ~ 50 wraps
  • 1 jar coconut oil


  1. This is stupid easy.
  2. Combine all of the ingredients in a bowl
  3. You're almost done!
  4. But actually, if you feel like it's too dry, add a little bit more tomato paste, but keep in mind both of the meats are fatty so it will moisten up a bit.
  5. Take one of your wraps in your hand, scoop a large teaspoon in the center of the wrap
  6. Dab your finger in warm water and wet the edges
  7. Carefully seal so it is a half moon with no meat coming out of it
  8. If you want to get fancy, there is about 1/4 of an inch of dough around the edge, and I fold it over itself in small increments so it kind of looks like a braid or a fancy crust
  9. Continue until you have stuffed and folded all of your dumplings
  10. Heat up your jar of oil in a small sauce pan
  11. Place your dumplings into the oil in small batches, try to fill the pan without them touching edges
  12. Cook for about 2-3 minutes each side until it is a nice golden brown
  13. Remove from the oil to drain, and add more dumplings
  14. Continue like this until all of the dumplings are fried
  15. Throw together some guacamole to dip them in, and Enjoy!

Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.



  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil


  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil


  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!

Stuffed Poblano Peppers

This is an awesome recipe that I adapted from Julie at Paleomg.  Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet.  For my peppers I substituted out some beef for lamb and added squash.  Check out her website for seriously awesome recipes!


  • 1/2 lb ground beef
  • 1/4 lb ground lamb
  • 1/2 yellow onion minced
  • 3 cloves of garlic minced
  • 1/2 yellow squash
  • 1 small can tomato paste
  • 1 small can green chiles
  • 1 tsp garlic salt
  • pepper to taste
  • 3 poblano peppers


  1. Pre-heat oven to 375 degrees
  2. Heat pan with your preferred cooking oil
  3. Add onion and garlic to pan and saute
  4. Once they are fragrant, add the meat 
  5. Stir until meat starts to brown
  6. Add squash, tomato paste, chiles, salt, and pepper
  7. Continue to stir until meat has been cooked through
  8. While cooking, cut off the top of the peppers and remove seeds
  9. Scoop meat into the peppers until full and place in a cooking pan
  10. Cover with tin foil
  11. Bake until the pepper looks a little bit wrinkly
  12. Take out of the oven and enjoy!