Before the lights go down on our summer fun, we will not go gently into the quiet night. Keep those freedom flags flying high and the good times rolling with a legendary Labor Day cookout that goes down in your guest’s history books. It’s time to pull out all the stops and get down on the grill, solidifying your grill master status for years to come.
You’ll need to think tactically, efficient and deliberate in putting together a Paleo-friendly menu that tastes as good as it sounds. So, to help guide you to victory we’ve scoured the interwebs for some of the most mouthwatering recipes on the planet… yes, planet. Check out these 5 healthy, hearty and full of flavor dishes that would even make Gordon Ramsey proud. Master the methods, perfect the presentations and you’ll be well on your way to Labor Day legend status. Dig in fellow carnivores, it’s your time to shine!
1. Chili Stuffed Sweet Potato’s (via @paleorunningmomma)
INGREDIENTS
– 4 medium sweet potatoes
– 1 tbsp cooking fat of choice
– ½ small onion, diced
– 1 lb 80-85 % lean ground beef
– ½ cup diced tomatoes (from a can, no salt added)
– ½ tsp fine grain sea salt
– ½ – 1 tsp chipotle chili pepper (I used ¾ tsp)
– 1 tsp cumin
– ½ tsp smoked paprika
INSTRUCTIONS
Step 1: Preheat your oven to 400 degrees and wrap each potato in aluminum foil, then place on a baking sheet. Bake for 1 hour and 15 minutes or until completely soft in the center.
Step 2: While baking your potatoes heat a large skillet over medium heat.
Step 3: Spread your cooking fat to coat and mix in the diced onions.
Step 4: Add ground beef, breaking up lumps to brown evenly.
Step 5: Add salt and spices while slowly stirring the beef. You’ll want to cook the beef for about 4 minutes until it’s evenly browned.
Step 6: Add in tomatoes and simmer for 5-10 more minutes. Make sure to lower the heat to avoid burning.
Step 7: Slice your sweet potatoes in the center and open them up allowing for the stuffing to begin.
Step 8: Stuff your potatoes with your cooked beef.
Step 9: Garnish your stuffed potatoes as desired. Ranch dressing and scallions are always a great option.
Step 10: Lick your chops and enjoy the feast!
2. Bacon Wrapped Guacamole Stuffed Chicken (via @closetcooking)
INGREDIENTS
– 4 (6 ounce) chicken breasts, butterflied or pounded thin
– salt and pepper to taste
– 1/2 cup guacamole
– 8 slices bacon
INSTRUCTIONS
Step 1: Lay the chicken flat & season the outside with salt and pepper.
Step 2: Spread 1/4 of the guacamole on each of the chicken breasts.
Step 3: Roll the chicken breasts up and wrap each in 2 slices of bacon.
Step 4: Preheat your grill to medium heat.
Step 5: Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes.
3. Coconut Crusted Fish Tacos With Honey Mustard Sauce (via @paleoglutenfreeeats)
INGREDIENTS
Paleo Tortillas
– 1 batch paleo cassava flour tortillas
Fish Nuggets
– 2 fresh fillets wild caught cod
– 1 large egg beaten
– 3/4 cup coconut shreds
– 1/4 cup coconut flour
– 1/4 cup arrowroot flour
– 1 1/2 teaspoon sea salt
– 1/2 teaspoon paprika
– 2 tablespoons olive oil
Slaw
– 1/2 head shredded green cabbage finely julienned
– 1 large red pepper finely julienned
– 1/2 cup fresh minced cilantro
– 1/4 cup black sesame seeds
Honey Mustard Sauce
– 1/4 cup paleo mayonnaise
– 1/4 cup dijon mustard
– 2 teaspoons yellow mustard
– 1 tablespoon white distilled vinegar
– 1/4 cup honey
– 1/4 teasoon paprika
INSTRUCTIONS
Fish Nuggets
Step 1: Preheat oven to 400F. Line a baking tray with parchment paper.
Step 2: Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
Step 3: Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
Step 4: Roll the egg covered cod in the coconut breading mixture.
Step 5: Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.
Honey Mustard Sauce
Step 1: Puree all the ingredients for the sauce in a food processor or blender until smooth.
Step 2 :Pour into a jar or dressing bottle.
Slaw
Step 1: Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
Step 2: Assemble the tacos by layering slaw, fish nuggets, and sauce.
4. EXTRA CRISPY GARLIC LIME SWEET POTATO FRIES (via @paleoglutenfreeeats)
INGREDIENTS
– 2 large white sweet potatoes
– 5-6 cloves garlic minced
– 2 tablespoons lime zest about 2 limes
– 4-5 tablespoons olive oil
– 1 1/2 teaspoons sea salt
– 1 tablespoon lime juice
– fresh cracked pepper to taste
– fresh parsley for garnish- after cooking
INSTRUCTIONS
Step 1: Pre heat oven to 350F.
Step 2: Cut the sweet potato into medium size wedges or strips. Toss them on a sheet pan with the olive oil and seasonings.
Step 3: Spread the fries out evenly on the sheet pan. Bake on 350F for 20 minutes then rotate the fries. Cook for another 30-40 minutes or cook until crisp. Cooking times may vary due to calibration of oven brands.
5. Fudgy Paleo Brownies (via @joyfoodsunshine)
INGREDIENTS
– ½ cup almond butter
– 1 TBS coconut oil
– 2 TBS honey (maple syrup for vegan)
– 2 TBS applesauce
– 2 TBS coconut sugar
– 1 TBS almond milk
– ½ tsp vanilla
– 3 TBS almond flour
– 2 TBS cocoa powder
– ½ tsp baking soda
– ¼ tsp baking powder
– ¼ tsp salt
– ¼ cup mini chocolate chips
INSTRUCTIONS
Step 1: Preheat your oven to 350 degrees F.
Step 2: Grease an 8×4” loaf pan** with coconut oil, set aside.
Step 3: In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
Step 4: In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
Step 5: Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.
Step 6: Add dry ingredients to wet ingredients and stir until well combined.
Step 7: Gently fold in mini chocolate chips.
Step 8: Spread batter in your prepared 8×4” loaf pan.
Step 9: Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.
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