Paleo Recipes for Your 2016 Super Bowl Party

Rock Super Bowl 50 Paleo-style by including some or all of these awesome treats in your Super Bowl party spread!

Prune & Pine-nut Stuffed Meatballs w/Paleo Ketchup  | Baked Sweet Potato Chips  | Roasted Spiced Almonds | Whole Roasted Cauliflower  | Ground Beef Lettuce Tacos
Sweet & Sticky Steak & Cucumber Bites

Prune and Pine-nut Stuffed Meatballs with Paleo Ketchup
Yields 10-12 meatballs  |  Prep Time: 10 mins  | Cook Time: 12 mins

Perfect game day finger-food that’s crisp and salty on the outside – sweet and tender on the inside. And you won’t miss a play since they’re quick and easy to make!

Paleo Ketchup:

• 3 TBSP tomato sauce
• 1 TBSP coconut palm sugar
• 1 TBSP orange juice
• 1 TBSP apple cider vinegar

Meatballs:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 clove garlic, minced or pressed
• 1/2 tsp chili powder
• 1 TBSP paprika
• Sea salt and black pepper, to taste
• 1/2 cup prunes, diced
• 1/4 cup pine-nuts, diced

Directions:

1. Preheat broiler. Line a baking sheet with parchment paper. Set aside.
2. Make the ketchup: In a small saucepan over low heat, add all of the ketchup ingredients. Cook, stirring occasionally, until heated through. Turn off heat, cover and keep warm until meatballs are ready.
3. In a medium bowl, add the ground beef, almond flour, garlic, chili powder, paprika, and a sprinkle of salt and pepper. Mix until combined.
4. In a small bowl, stir together the prunes and pine-nuts.
5. Take a walnut-sized scoop of the beef mixture and press it into the palm of your hand to flatten it. Spoon about 1 tsp of the prune mixture into the center of the patty. Fold the edges up and over the filling, pinching together to seal it as you go. Roll it in your hands a bit to form a ball. Repeat with remaining meat and filling.
6. Place meatballs on prepared baking sheet. Broil 10-12 minutes or until golden brown and cooked through. Serves meatballs with warm Paleo Ketchup.

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Baked Sweet Potato Chips
Prep Time: 10 mins  | Cook Time: 20 mins

One of the most irresistible snacks during a Super Bowl has to be potato chips. They’re highly addictive but not so great for you. These Sweet Potato Chips might take a little bit more work then simply opening a bag, but they are definitely worth the effort, with a lot less guilt.

Ingredients:

• 4 medium sweet potatoes, peeled
• 2 TBSP coconut oil, melted
• Sea salt and black pepper, to taste

Directions:

1. Pre-heat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.
2. With a mandolin, thinly slice the sweet potato into rounds. You want them as thin as possible.
3. In a large bowl, combine the potato slices with the coconut oil and a sprinkle of salt and pepper. Toss to evenly coat all of the pieces.
4. Place potatoes in an even layer on the baking sheets, making sure slices aren’t stacked on top of one another. Bake 20 minutes, flipping slices over, and rotating trays part way through. If they aren’t quite crisp enough, cook an additional 5 minutes, keeping an eye out so they don’t burn. Let cool and serve.

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Roasted Spiced Almonds
Prep Time: 2 mins  | Cook Time: 20 mins

The nuts you find on the supermarket shelves are loaded with preservatives. Why not try some DIY with this simple, delicious recipe that delivers the perfect crunchy, sweet and spicy snack.

Ingredients:

• 10 oz raw almonds
• 2 TBSP coconut oil, melted
• 1 tsp paprika
• 1 tsp chili powder
• 2 tsp coconut palm sugar
• Sea salt and black pepper, to taste

Directions:

1. Pre-heat oven to 350° F. Line a baking sheet with parchment paper. Set aside.
2. Combine all of the ingredients in a medium bowl. Toss gently to evenly coat the almonds. Spread almonds into an even layer on the prepared baking sheet. Roast 20 minutes, or until almonds are lightly toasted. Let cool and serve.

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Whole Roasted Cauliflower
Serves: 6  |  Prep Time: 2 mins | Cook Time: 45 mins

Whole roasting a cauliflower is a delicious and impressive addition to a buffet table. This one is drizzled with tahini sauce, date syrup and pomegranate.

Ingredients:

• 1 head cauliflower, leaves and most of stem removed
• 1 TBSP coconut oil, melted
• 1 tsp apple cider vinegar
• 1 tsp paprika
• 2 TBSP tahini (sesame paste)
• 1 TBSP lemon juice
• 2 TBSP water
• 1 TBSP date syrup
• 1/2 cup pomegranate seeds
• 1 tsp sesame seeds
• 1/3 cup chopped fresh parsley

Directions:

1. Pre-heat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
2. Bring a large pot of water to a boil over high heat. Carefully add the whole cauliflower and simmer 10 minutes. Remove cauliflower and place on the prepared baking sheet.
3. Drizzle cauliflower with the coconut oil and vinegar, spreading it evenly over the whole head with a rubber spatula. Sprinkle with paprika. Place tray in the oven and roast 45 minutes or until it’s tender and golden brown on top.
4. Meanwhile, make the tahini sauce. In a small bowl, stir together the tahini, lemon juice and water. When cauliflower is done, remove from the oven and drizzle with the tahini mixture, followed by the date syrup. Top with pomegranate seeds, sesame seeds and parsley. Serve.

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Ground Beef Lettuce Tacos
Yields: 10 tacos  |  Prep Time: 5 mins  | Cook Time: 15 mins

Tacos are the perfect finger food and there’s no reason why your Super Bowl Sunday can’t double up as Taco Night with this quick and easy, carb-free taco recipe.

Taco Filling:

• 1 TBSP coconut oil
• 1lb ground beef
• 1 clove garlic, minced or pressed
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp chili powder
• Pinch of black pepper
• 1 tsp coconut aminos
• 2 tsp apple cider vinegar
• 2 heads romaine lettuce, hard, white end of stems removed

Garnish:

• 3 limes, quartered
• 1 green onion, chopped
• 1 red chili, finely chopped (optional)

Directions:

1. Heat oil in a large skillet over medium heat. Add ground beef, garlic, paprika, cayenne, chili powder and black pepper. Cook, stirring occasionally, until meat is browned and cooked through.
2. Add the coconut aminos and vinegar. Stir to combine and cook 1 minute or until liquid has evaporated. Remove pan from heat.
3. Arrange lettuce cups on a platter. Scoop meat into each and garnish with a squeeze of lime, green onions and red chilis.

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Sweet and Sticky Steak and Cucumber Bites 
Yields 10-12  |  Prep Time: 10 mins  | Cook Time: 10 mins

These are a bite made in heaven! The heat of the sweet and spicy steak is perfectly matched with the refreshing cucumber, making it easy to have another, and then another…

Ingredients:

• 1/2 pound rib eye steak, cut into thin slices 2-inches long
• Sea salt and black pepper, to taste
• 1 TBSP coconut oil
• 1 TBSP coconut aminos
• 1 TBSP orange juice
• 1/2 tsp chili flakes (crushed red pepper)
• 1 cucumber, peeled and cut into 10-12, thick slices

Directions:

1. Season steak with salt and pepper. Heat oil in a large skillet over medium-high heat. When the pan is very hot, add the steak and sear until browned on each side. (Be sure to not overcrowd the pan as this will prevent the steak from browning.)
2. Add the coconut aminos, orange juice and chili flakes. Stir to combine. Sauté 1-2 minutes or until sauce has thickened and all steak pieces are coated.
3. Arrange cucumber slices on a platter. Top each cucumber with a piece of steak. Garnish with sesame seeds, green onion and red chilis.

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