Adventures in Paleo Cooking~Gâteau de Viande

var _gaq = _gaq || []; _gaq.push([‘_setAccount’, ‘UA-24770815-1’]); _gaq.push([‘_trackPageview’]); (function() { var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true; ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘http://www’) + ‘.google-analytics.com/ga.js’; var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s); })(); My husband recently joined the fitness devotees of the CrossFit nation and adopted the paleo diet that’s suggested to improve training performance during the hard core workouts. As far as diets are concerned, we have a bit of a role reversal in my household. I’m pretty comfortable with my weight. I don’t eat a lot of fried or processed food, I never have. I’m French, I walk everywhere and eat what I want but in small quantities and that seems to have worked well for me so far. My heavier half, on the other hand, is from the South and has struggled to lose weight since adolescence. Over the years, I’ve had to adjust my kitchen to numerous fad diets I don’t really approve of, from slow carbs to South Beach and atkins. The problem I have with these low carbs, protein heavy diets is that they’re so high in fat and calories. In my opinion, the best way to lose a few pounds is to lower the amount of calories and fat that you eat and exercise regularly. But that’s not my husband’s opinion so I’ve learned to adapt and cook entirely separate meals for each of us. On a typical night, I might have a tofu red curry dish while he enjoys meat cake. Yes, meat cake (French lesson for today: gâteau = cake, viande = meat). I figured if he’s not going to change his mind about the kind of diet he’s going to be into, I might as well embrace it and have a little fun with it…

Cake for that special carnivore in your life…
I’m thinking I’ll just put candles on it for the husband’s birthday!



Paleo Meat-Cake
Recipe adapted from Health-Bent
6-8 servings

For the meat cake: 1 lb ground pork, 1 lb beef, 1 cup almond flour, 2-3 eggs, 1 cup of home-made fire roasted tomato sauce, 10-12 slices of bacon, salt and pepper.
For the fire roasted tomato sauce: 1 15oz can of fire roasted tomatoes, 1 yellow onion roughly chopped, 6 cloves of garlic (the husband likes garlic a lot!), a teaspoon of garlic powder.

Preheat your oven at 350ºF and start preparing the tomato sauce by blending all the ingredients together in a food processor. Add one cup of the tomato sauce to the meats, almond flour, and eggs and mix roughly with your hands. Season with salt and pepper and split the meat mixture in two loaf pans and top with the slices of bacon. I didn’t have a loaf pan for some reason, so I used a cheesecake pan, which actually worked out really well. The meat will shrink a bit during the 45 minutes that it’s in the oven, so you want to make sure you fill them up to the max. After the “cakes” have baked for 45 minutes, turn the oven to broil and cook for an additional 10 minutes or until the bacon is nice and crispy. While the bacon is broiling, heat the left over fire roasted tomato sauce on the stove top, to serve over the slices of meatcake when you’re ready to eat.

Bon appétit!

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