A Paleo Family on a Budget

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Family Chow 9/17/13 – With Paleo Gyros & Primal Naan Recipes


Today for breakfast the girls had bacon, eggs, prunes and banana chips. Lunch was leftover Top Round With Star Anise for all of us. I’m really excited to tell you about the dinner I made. My hubby actually gave me the idea to use my beef jerky gun to make the strips of meat. He’s clever that way :) Traditionally, gyro is made with lamb or a combination of lamb and beef. Lamb is pricey so I went with a combo of beef and pork. This flavor combination along with the spices that I used made this taste like the real deal. I also made naan to wrap them in and baba ganoush (instead of tzatziki) to go on top. The naan was soft and pliable so it folded well and the garlic flakes gave it a nice subtle garlic flavor that went well with the meat. I made my baba ganoush with lots of tahini because I really love the richness it gives to the dip. This was incredibly good and I can’t wait to make it again.

Paleo Gyros


2 lbs grass-fed ground beef
1 lb pork breakfast sausage
2 tbsp smoked paprika
1 tbsp onion powder

Preheat oven to 375 degrees F. Combine all of the ingredients and let it marinate for about an hour. Fill your jerky gun and use the flat attachment. Squeeze out strips onto a parchment lined baking sheet like so:


Bake until browned, about 15-20 minutes. In the meantime, make the naan.

Primal Naan *makes 6
adapted from this recipe

1 1/2 cups tapioca flour
1/2 cup grated pecorino romano
2 tbsp of coconut flour
1 1/2 tbsp of baking powder
1/2 cup Greek yogurt (I used non-fat Fage)
4 pastured eggs
2 tbsp melted fat of choice (I used avocado oil)
2 1/2 tsp garlic flakes
1/4 cup of water
sea salt & pepper to taste

Combine all of the dry ingredients together, then add in the wet ingredients. Mix until there are no lumps. Let it sit for a few minutes to soak up the coconut flour and firm up a bit. Heat 1 tsp of butter in a nonstick pan (I have a new ceramic one that I love) over medium high heat and scoop out 1/6 of the mixture into the hot pan. Spread it out as best as you can to about 1/2 inch thickness and cook for a couple of minutes. The bottom should brown and crisp up. Flip over and cook for a couple more minutes. Fill with yummy gyro meat and top with baba ganoush, tzatziki, onions, tomatoes, etc.

Baba Ganoush

3 Filipino or Japanese eggplants
2 cloves garlic
1/2 cup tahini
juice of 1/2 meyer lemon
sea salt to taste
avocado oil

Preheat oven to 400 degrees F. Cut the eggplants in half, rub with oil, and place cut-side down on a parchment lined baking sheet. Place the garlic cloves in the corners of the baking sheet and bake until the eggplant is soft and the garlic is brown, about 35 minutes. Remove from the oven and let cool for about 15 minutes. Scoop out the insides of the eggplant and add to your food processor. Remove the garlic skins and add the roasted garlic to the processor along with the tahini and lemon juice. Pulse until blended, but not completely smooth. Season with salt to taste.

*If you like these recipes, please leave a comment below or β€œlike” to share with others on Facebook*

Category: Daily Eats, Recipes
  • Jacquelyn says:

    How would I do this without a jerky gun? Just flatten them out by hand?

    October 17, 2013 at 7:37 pm
    • Tanya says:

      I would say to flatten it out as thin as you can like a meatza, then once it’s cooked and cooled a bit, cut into strips.

      October 18, 2013 at 9:03 am
  • jerrod says:

    I just made this Naan recipe but cooked them on a waffle iron (not Belgian).. They are incredibly good! The possibilities are endless…

    October 18, 2013 at 10:12 am
    • Tanya says:

      Sweet! I’m glad you like them. I really need to get a waffle iron!

      October 18, 2013 at 8:24 pm
  • fitchick1968 says:

    Gosh! Tapioca starch is one of those food I avoid like the plague. The rest looks good though.

    October 21, 2013 at 2:12 pm
    • Catherine Hendry says:


      October 23, 2013 at 9:48 pm
  • Bob Burgess says:

    Could you supple a recipoe for the baba ganoush you made?

    February 2, 2014 at 9:05 am
    • Tanya says:

      I just added it in. Enjoy :)

      February 3, 2014 at 10:58 pm
  • Ann Worden Plummer says:

    I donot like tahini, is the flavor strong in this sauce?

    February 6, 2014 at 8:26 am
    • Tanya says:

      Yes, I made it with lots of tahini so you could either cut it back to a couple of tablespoons or just make some tzaziki instead :)

      February 6, 2014 at 11:53 am
  • sheila says:

    Is 1.5 tbsp of baking powder correct? Should it read 1.5 tsp?

    March 4, 2014 at 4:05 pm
    • Tanya says:

      Yes, it’s tbsp. I know it sounds like a lot, but that helps it poof up.

      March 4, 2014 at 4:29 pm
      • sheila says:

        Ok, thanks for the response. Also, is the cheese just for flavor or is it used as a binder? Just wondering if I could leave it out.

        March 5, 2014 at 2:54 pm
        • Tanya says:

          Sorry I’m just getting back. You can try it without the cheese and just don’t add the water. See how the texture is. It should be like a really thick pancake batter.

          March 6, 2014 at 9:05 am
          • sheila says:

            I made the naan both with and without cheese and they were both good. I’ll keep the cheese out when using with something sweet. Thanks for the recipe and for your input.

            March 6, 2014 at 9:49 am
  • Jody says:

    Is there a nd sub for the yogurt? I am allergic to milk.

    April 13, 2014 at 1:11 pm
    • Tanya says:

      You could use coconut cream. Stick a can of full fat coconut milk in your fridge overnight, open, and scoop out all of the cream on top. One can should yield you 1/2 cup of cream. As for the pecorino romano, can you tolerate sheep’s milk? If not, you’ll want to maybe add another tablespoon of coconut flour to hold it together nicely. Please let me know how this turns out for you :)

      April 13, 2014 at 1:36 pm
  • K Rillema says:

    Could you use coconut flour in place of the tapioca flour?

    November 3, 2014 at 11:24 am
    • Tanya says:

      Sorry that I didn’t get back to you right away. My internet has been down :( Unfortunately, you can’t use coconut flour in place of the tapioca. Coconut flour is a completely different animal. It soaks up moisture like crazy. The only sub for tapioca flour would be arrowroot. You could also try potato starch if you don’t have an issue with nightshades but I can’t guarantee how that will turn out. If you can’t have starches, let me know and I’ll point you to some of my flatbreads made with coconut flour.

      November 4, 2014 at 9:24 pm


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