Category Archives: Meat

How to Make a Paleo Charcuterie Board

Learn how to build a delicious and gorgeous paleo charcuterie board that’ll wow your guests and keep them satisfied until dinner is ready!

Are you a charcuterie board fan? Who isn’t? It’s probably the first thing I go to if I see it at a gathering or a dinner party. I just love that you can pick and choose whatever you want to eat, and you also get to try out some fancy cured meats that you’ve never had before.

I try to make a paleo charcuterie board every year for the holidays for my family. It’s such a crowd pleaser every time and buys me some time to spend on cooking while the guests fill up on the appetizers and the charcuterie board.

While a charcuterie board usually consists of cheese and meats, a paleo version omits cheese, but you have more space to load up with fun ingredients like fruits, vegetables, and dips!

What is Charcuterie?

Charcuterie (pronounced shahr-koo-tuh–ree) is a French term for preparing cured and smoked meats like salami, prosciutto, pâté, ham, and sausages. It is usually accompanied with various cheese, jam, fruits, nuts, and more, and served on a wooden board, many times at gatherings, so you can taste the various flavors with your family and friends.

It’s actually really fun to prepare, and even better to eat. It’s one of my favorite things to eat, especially over the holidays.

How to Make a Paleo Charcuterie Board

A paleo charcuterie board is actually quite easy to make. Overall, you want various textures and flavors like: salty, sweet, and sour. The best thing about it is that it’s totally customizable and it’s so easy to make it look beautiful and delicious.

Here are some components you may want to add to your paleo charcuterie board:

Meats

Cured meats are the stars of the charcuterie board and they are what many people get excited about the most. I like to have about 2-3 oz of meat per person and at least 4 different kinds of meat per board. Here are some of my favorites:

  • Liver pâté: I try to include this in every board I make and it’s always the one that’s gone the fastest.
  • Prosciutto or speck
  • Salami like sopressata or coppa

Vegetables

I like to include a good amount of vegetables on my board, because I always crave something crunchy and refreshing as a palate cleanser after chomping on meats. Some great options are:

  • Carrots
  • Celery
  • Cauliflower
  • Radish
  • Cucumber
  • Broccoli

Fruits

A sweet component is important because the meat is usually on the salty side and you want to balance out the flavors. Plus, sweet ingredients like fruits add such a great color to the charcuterie board making it pop:

  • Fresh fruits like persimmon, grapes, pear, pomegranate, melons, apples, and berries
  • Dried fruits like mangoes, apricots, goji berries, figs, and dates
  • Fruit jams like this paleo orange blueberry jam
  • Chutney

Crackers

There are so many gluten free and paleo crackers out there, but my favorite and the ones I always have on hand are the Simple Mills Almond Flour Crackers. They are always loved by both paleo and non-paleo guests!

Something Sour

I always try to have something pickled or acidic on my paleo charcuterie board. It really ties all the flavors together and most people love pickled veggies and condiments! Here are some yummy options:

Other Optional Add-Ons

These are some other components that you may want to add to your board:

Tricks to a Beautiful Paleo Charcuterie Board

With all the components I mentioned above, it’s actually not difficult to make a paleo charcuterie board look beautiful. There are so many colors and textures when you bring all those ingredients together that you’ll find that they just look amazing when placed next to each other.

With that said, here are some tips and tricks to make sure your charcuterie board stands out and wows your guests:

  • Choose a board. You probably have a wooden cutting board already at home. They make a great base and it’ll make it easy for guests to slice into certain meats like salami if they need to. Some fancier boards can be slate or even marble.
  • Spread out each component across the board so you can easily reach for them no matter where you are sitting. For example, make sure there’s some kind of meat on all sides of the board so they are easily accessible.
  • Don’t be afraid to crowd all the ingredients together. The more crowded the board looks, the better the presentation. You want to overlap the components so they look cohesive once finished.
  • For wet ingredients like olives and dips, choose small bowl to put them in, and then replenish once they run low. I like to use ramekins.
  • When you are done arranging, fill up any blank spaces! I really love the look of a full charcuterie board, so I like to add crackers, fruits, or even more meat if I see any blank spots.

I hope these tips to making a paleo charcuterie board are helpful for when you host your next gathering. It may see a bit intimidating at first, but charcuterie boards are actually really easy and fun to make. It’s all about having the ingredients on hand and laying them out in a beautiful, appetizing way!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Apple Bacon Wrapped Pork Tenderloin (Paleo, Whole30, Keto)

There’s nothing more delicious and juicy than this Bacon Wrapped Pork Tenderloin with an apple filling. It’s a perfect Whole30 and keto holiday dinner that takes less than 30 minutes!Apple Bacon Wrapped Pork Tenderloin

True story: I never actually cooked with pork tenderloin until about a year ago. I only really knew bacon, pork shoulder/butt for pulled pork, and pork chops. Oh yeah, and prosciutto and pancetta! I can’t believe I’ve been missing out on this leaner and flavorful cut for years so now I’m making up for lost times by trying to eat it often and in various ways.

Apple Bacon Wrapped Pork Tenderloin Recipe

My newest favorite way to cook it up is this Bacon Wrapped Pork Tenderloin filled with a layer of delicious apple, mustard, balsamic, and garlic combo. The sweet taste of apple with the saltiness and crunchiness of bacon is just unbeatable with the tender and juicy pork loin.

Wrapping the Tenderloin with Bacon

Wrapping the pork tenderloin with bacon is actually really simple, even though it may look fancy and complicated. Here are some techniques to ensure that you have a beautiful, well wrapped pork for your end result:

  • Use thin cut bacon that’s stretchy.
  • Lay the bacon slices side by side lengthwise (photo below) slightly overlapping and then lay the pork tenderloin over in crosswise.
  • Do not wrap the pork tenderloin too tight, as the bacon will shrink during cooking.
  • If you can’t get the bacon to stay in place, use a toothpick to secure it.

Apple Bacon Wrapped Pork Tenderloin Apple Bacon Wrapped Pork Tenderloin

Best Place to Buy Meat

I’m so excited that I found a really amazing company that delivers grass-fed, pasture-raised, and humanely raised meat right to my door! Every month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, that are free of antibiotics and hormones. You can select from one of their plans, OR you can customize your box and select your favorite cuts and get 20% more meat.

The price works out to less than $6.00/meal and shipping is always free. You can also choose to receive it every month or every 2 months! They are seriously some of the best quality meats that I’ve ever cooked with, and both the tenderloin and the bacon were in my box this month.

And right now, they are having an amazing winter deal that you don’t want to miss out on: When you sign up, you will receive a free package of bacon in the first order as well as $20 off their ButcherBox subscription for 2 months (a total of $40)! 

ButcherBox bacon is uncured, free of sugar and nitrates, non-GMO verified, hormone free, made from pasture raised heritage breed pigs, and is Whole30 approved. It tastes amazing too.

Get free bacon + $40 off ButcherBox

Go take advantage of this awesome offer, and I hope you enjoy this delicious and juicy Apple Bacon Wrapped Pork Tenderloin once you receive your order!

Apple Bacon Wrapped Pork TenderloinApple Bacon Wrapped Pork Tenderloin

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Apple Bacon Wrapped Pork Tenderloin

There's nothing more delicious and juicy than this Bacon Wrapped Pork Tenderloin with an apple filling. It's a perfect Whole30 and keto holiday dinner that takes less than 30 minutes!
Course Main Course
Prep Time 5 minutes
Cook Time 24 minutes
Resting Time 5 minutes
Total Time 29 minutes
Servings 4 servings
Calories 342kcal
Author Jean Choi

Ingredients

  • 1 lb pork tenderloin
  • Salt and pepper to taste
  • 8-10 slices bacon thin cut & sugar free
  • 1/2 medium apple roughly chopped
  • 4 garlic cloves
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh thyme

Instructions

  • Preheat oven to 425 degrees F.
  • Pat dry the pork with a paper towel and sprinkle with salt and pepper. 
  • Place bacon slices next to each other on a baking sheet or an oven safe skillet, slightly overlapping each other so they are as wide as the length of the pork loin. 
  • Lay the pork on top of the bacon, but don't wrap the bacon around it yet.
  • Place apple, garlic, mustard, balsamic vinegar, and thyme in the food processor and process until they become a thick paste. I like to leave mine a bit chunky but you can process until smooth.
  • Coat the top and sides of the pork loin with the apple mixture. 
  • Carefully wrap the pork loin with the bacon slices, but not too tightly. The bacon will shrink as it cooks. Use toothpicks to secure, if needed.
  • Roast for 20 minutes, until the internal temperature reached 145 degrees F. 
  • Broil for 3-4 minutes until the bacon crisps up. 
  • Rest for 5 minutes, then cut into slices to serve. You can spoon some of the bacon/pork juice over the slices before serving. 

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 5g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 394mg | Potassium: 569mg | Sugar: 3g | Vitamin A: 0.3% | Vitamin C: 2.8% | Calcium: 1.2% | Iron: 7.7%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you’ll want over and over again! 

Sheet Pan Paleo Philly Cheesesteak

I grew up in the east coast in a small suburban town in New Jersey. I do identify myself as a New Yorker because I spent 10 years there starting in college, but throughout all that time, I’ve made several trips to Philadelphia which was close and convenient enough to jump on a bus and go.

There, I’ve had countless number of Philly cheesesteaks (half of them sober) and they were freakin’ delicious. What’s not to love about thinly sliced steak and veggies covered in cheese all nestled in a bun?

Sheet Pan Paleo Philly Cheesesteak Recipe

These days, I avoid cheese and bread so I decided to make my own allergen-friendly version, and this Sheet Pan Paleo Philly Cheesesteak takes me right back to my college days. This version is also super easy because everything is baked in one pan, making the cooking and cleaning process a breeze without sacrificing on the flavor. My husband, who is the dishwasher in the house, loves sheet pan meals especially!

Sheet Pan Paleo Philly Cheesesteak

Keeping It Dairy and Gluten Free

Philly cheesesteaks are usually served with melted provolone cheese, but I decided to make a delicious and creamy cashew cheese to drizzle over the cooked meat and vegetables instead. The combination of textures and flavors is just so delicious and you won’t miss the dairy at all!

As for the bread, I don’t really miss that part so I just eat this Paleo Philly Cheesesteak alone (the filling is the best part, after all), but if you want, you can get gluten free bread or even tortillas to eat it like tacos. I really love Canyon Bakehouse hot dog buns or Siete Foods Tortillas.

Just because you are avoiding dairy, gluten, or any other food groups, doesn’t mean you can’t enjoy delicious foods! You just gotta get a bit creative in the kitchen. Hope you enjoy this Sheet Pan Paleo Philly Cheesesteak, and please comment with your feedback because I love reading them.

Sheet Pan Paleo Philly Cheesesteak

Sheet Pan Paleo Philly Cheesesteak

Print

Sheet Pan Paleo Philly Cheesesteak

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you'll want over and over again! 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 318kcal
Author Jean Choi

Ingredients

  • 1 lb flank steak or ribeye steak
  • 1 onion sliced
  • 2 green bell peppers cut into strips
  • 8 oz mushrooms sliced

Steak and Vegetable Seasoning

Cashew Cheese

Instructions

  • Preheat oven to 400 degrees and grease a sheet pan or line it with parchment paper.
  • Place the steak whole in the middle of the sheet pan and spread the vegetables around it.  
  • Whisk together the steak and vegetable seasoning and pour it over the steak and vegetables. 
  • Gently toss together and massage the seasoning into the steak, and distribute evenly. 
  • Bake for 15 minutes.
  • While the steak is baking place all ingredients for the cashew cheese in the a blender and blend until smooth and creamy. Add more water for a thinner consistency. Set aside.
  • Once the steak and vegetables are done baking, turn on the broiler and broil for 5 minutes. 
  • Remove from the oven and let the steak rest for 5 minutes.
  • Slice the steak and serve drizzled with the cashew cheese sauce. 
  • Eat it alone, or with Canyon Bakehouse hot dog buns or Siete Foods Tortillas to keep it gluten free!

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 13g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 758mg | Potassium: 801mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4.4% | Vitamin C: 63.7% | Calcium: 3.9% | Iron: 16.3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.