Last year, I shared a hearty beef chili recipe from Jennifer Robin’s Down South Paleo (which, coincidentally, is perfect as we gear up for fall and the merciless Texas sun is finally abating!). Well, Jennifer has written TWO cookbooks since then, including her latest, which releases TODAY: The Paleo Kids Cookbook! Today, I’m sharing the paleo meat pockets recipe from that cookbook so you can see just how much your kiddos are going to love every recipe it contains.
Just how much are your kids going to love this book? Let’s see… chocolate cake, s’mores, brownies, ice cream and cake pops- need I say more?! Best of all, the ingredients won’t make mama cringe, as they are ALL 100% grain, dairy, soy, peanut and shellfish-free (goodbye allergens!), and many of the recipes also exclude eggs and nuts.
Our family has already enjoyed the chocolate chip pancakes (shh… don’t tell Mr. Incredible, but my seven-year-old said they were better than his prized pancakes), the gummy worms (that was a fun, hands-on project), and last night, the brownies, which the kids polished off this morning before I even got out of bed. I’m pretty sure they woke up with them on their minds after having one before bed last night.
I could go on and on about how fun and well-done this cookbook is, but the fact that I have to go keep fetching it from my son’s room every time I can’t find it speaks for itself. He is so excited there is finally a cookbook geared towards him. And let’s be honest, it’s important for kiddos who need to stick with a strict diet to still feel like they can eat yummy and special foods.
The Paleo Kids Cookbook is chock full of yummy and special foods. My kids give it 7 thumbs up (2 from three of my kids… one from the toddler… he was picking his nose with the other hand).
Try the paleo meat pockets recipe below and let me know how you like it!
Then snag your own copy of The Paleo Kids Cookbook since it is officially out TODAY!
Paleo Meat Pockets from The Paleo Kids Cookbook
Yield 8 servings
- 1 cup - Otto's cassava flour
- 1/3 cup - melted ghee
- 1 tsp - Real Salt
- 2 tbsp - local honey
- 1 cup - warm water
- 1/4 cup - flax meal - (brown is preferable to golden.)
- 1 tbsp - psyllium husk powder
- 1/4 cup - chopped carrots
- 1/2 - medium onion, chopped
- 1/4 cup - chopped zucchini
- 1 lb - grassfed ground beef
- 1 tsp garlic sea salt
- `/4 tsp - black pepper
- 1/2 tsp - onion powder
- 1 tbsp - dried parsley
- 2 tsp - avocado oil, ghee, olive oil, or preferred cooking fat
- Preheat oven to 350*.
- Make the dough, by combining the ingredients in a bowl and kneading until you have a ball of dough. Divide the dough into 8 equal sized pieces and set aside, covered.
- Cook the veggies, beef and seasonings in a large skillet over medium/high heat in the cooking fat. Make sure meat is browned and no longer pink and the vegetables are slightly soft, around 10 minutes.
- Roll or pat out one piece of dough until it is about 1/8-inch thick. Place a couple tablespoons of the meat mixture into the center of the disc of dough. Bring the edges of the dough together to envelope the meat and twist to secure. Flip the meat pocket over onto a parchment-lined baking sheet so the sealed side is against the parchment paper. Poke a couple of holes in the top of the dough and bake for 30 minutes. Remove and allow to cool slightly before serving.