A Three-course Paleo Meal
As the paleo diet becomes more and more popular, recipes abound for a variety of different meals and snacks. If you’re looking to put together a three-course meal for dinner at home or a dinner party, here is a set of ideas that you can try to keep the courses healthy and paleo while filling up your family and guests with delicious food.
Appetizer: Stuffed Mushrooms
To first engage your family or guests’ appetites, serve these yummy stuffed mushrooms, complete with a few different roughly and finely chopped veggies and herbs. They make for a perfect start to a three-course meal as they are filling enough to hold you over until the entrée while being light enough to not spoil the rest of the meal.
Stuffed Mushrooms (4 to 8 servings) from Tasty Yummies
- 1 1/2 lbs. mushrooms (baby portobellos, cremini or button)
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 small red bell pepper, finely chopped – reserve a little for serving
- 1 small shallot, finely chopped
- 2 cloves garlic, finely minced
- 1/4 cup sun dried tomatoes, finely diced
- 3/4 cup walnuts, finely, roughly chopped
- 1 cup baby spinach, finely, roughly chopped
- Salt and pepper, to taste
1. Preheat the oven to 375ºF.
2. Remove the stems from the mushrooms, and set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
3. In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender.
4. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes.
5. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
6. Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms.
7. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes.
8. Top with fresh, raw diced red bell peppers, and serve warm.
Entrée: Chile Lime Chicken Wings
Once your family and guests get their taste buds going with the appetizer, it’s time to get them some protein with a delicious meaty dish. Chicken wings aren’t just for football games and barbecues—they can be dressed up to be served as a great entrée as well. Just don’t forget the napkins!
Chile Lime Chicken Wings (8 servings) from Nom Nom Paleo
- ½ medium onion, roughly chopped
- 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
- 3 garlic cloves, peeled
- ½ cup cilantro, tightly packed
- Freshly ground pepper
- Zest from 2 limes
- ¼ cup lime juice
- 2 tablespoons Paleo-friendly fish sauce
- 2 tablespoons coconut aminos
- 6 pounds chicken wings and/or drumsticks
- 1-2 tablespoons melted fat of choice
- 4 limes, cut into wedges
1. Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed.
2. Place the chicken wings in a large bowl, and add the marinade.
3. Mix well with your hands.
4. Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinade the wings longer than 12 hours because the acid will make the meat mushy.
5. Take the wings out of the refrigerator 30 minutes before you intend to cook them.
6. You can cook these chicken wings either in the oven or on your backyard grill.
7. To stay indoors, arrange a rack in the middle of the oven, and preheat it to 400°F on convection roast (or 425°F on the regular setting). Line a rimmed baking sheet with foil, and place a wire rack on top.
8. Arrange the wings on the greased wire rack, and roast them for 30 minutes (flipping midway) or until the wings turn golden brown.
9. If you’re grilling the chicken wings, first use long-handled tongs to grease the cooking grate with a wad of paper towels dipped in melted fat.
10. Then, cook the wings over medium-hot coals (or with gas grill burners set to medium) for about 15 minutes, turning once, until the fat has rendered and the skin turns crisp and golden.
11. Serve with lime wedges.
Dessert: Molten Lava Cake
Now for the dessert course. After a light appetizer and filling serving of chicken wings, it’s time for the cherry on top: a decadent chocolate dessert that oozes out from the center. These cakes are a perfect ending to a great paleo meal, and they’ll have your guests wanting more even after the third course is complete.
Paleo Molten Lava Cake (four servings) from The Paleo Mom
- 4 oz Semi-Sweet or Bittersweet chocolate
- ½ tsp Vanilla Extract
- 1/8 tsp Salt
- 2 Tbsp Sugar/Sucanat (Muscovado Sugar is especially tasty here)
- 1 tsp Coconut Flour
- 2 tsp Cacao Powder
- 2 eggs
- 4 Tbsp extra virgin coconut oil (plus a little more for greasing the ramekins)
1. Preheat oven to 375F. Grease four 6-ounce ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).
2. In a 4-cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.
3. In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes.
4. Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.
5. Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.
6. Remove from oven, and serve immediately.