Tag Archives: recipes
February 14th is just around the corner, so why not do something special this year? Nothing says romance like putting your own energy and attention into a delicious, home cooked, Paleo Valentine’s Day meal. We’ll help you with the concept and recipes; you tell your Valentine to get ready for a wonderful surprise.
It should go without saying, but make sure you create an intimate ambiance, including nice linens, soft lighting, candles, and music. Sit your Valentine down, raise your glasses with an organic, sulfite-free wine, and explain that tonight’s meal has three themes, each of which reflect upon your relationship.
SLOW COOKED PORK BELLY W. CABBAGE
- 1 and ½ pounds pork belly
- ¼ purple cabbage, sliced thinly
- 1 large carrot, cut into bite-size pieces
- 1 onion, diced
- 1-inch piece of ginger, peeled and sliced thin
- 3 cloves garlic, pressed
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon paprika
- Freshly milled black pepper
1. Put the pork belly pieces in the slow cooker with about 1 cup of water. Turn on high setting for about 2 hours.
2. Remove the pork belly pieces from the slow cooker, reserving the cooking water.
3. Bring a sauté pan to medium heat and cook the pork belly pieces until they are browned on all sides.
5. Return the browned pork pieces to the slow cooker with all remaining ingredients.
6. Cook on high setting for about 2 additional hours or low setting for 4 hours.
GARDEN SALAD W. WALNUT CILANTRO PESTO
- ¼ cup walnuts
- 1 large bundle of cilantro, washed and roughly chopped
- ¼ cup olive oil
- ½ clove garlic, pressed
- 1 lemon, juiced
- Freshly milled black pepper
- Your choice of salad greens and vegetables for salad
2. Start adding the cilantro, about 1 handful at a time, processing well.
3. Add the black pepper, taste, and adjust the flavors, adding more lemon if necessary.
CHOCOLATE RASPBERRY MOUSSE
- ¾ cup dates, pitted
- 1 cup coconut milk
- 2 eggs
- ¼ cup cacao powder
- ¾ cup frozen raspberries
- Desiccated coconut, for garnish
1. If the dates are very dry, soak them for about 20 minutes in the coconut milk.
2. Using a mini food processor, process the coconut milk and dates until you have a smooth mixture.
3. Mix in the eggs and cacao powder
4. Stir in the frozen raspberries, but don’t process them (leave them whole).
5. Pour the mixture evenly into four ramekins.
6. Position three or four raspberry halves on the surface of each ramekin after filling with the mousse mixture.
7. Place the ramekins in a baking dish with about 2 inches of boiling water.
8. Bake at 350°F for 15 minutes or until the mixture has firmed up. Alternatively, you can cook in the slow cooker for about 45 minutes, again with 1 to 2 inches of boiling water on the surface of the slow cooker.
9. Garnish with desiccated coconut to serve.
Christopher James Clark, B.B.A.
Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.
As winter nears and the days grow cold, a hearty, warming dinner begins to sound more and more inviting. Aren’t Paleo and hearty polar opposites? Substitutes for white potatoes and beans surely cannot compete with Paleo.
The key is to focus on the flavors and textures of the abundant seasonal produce and pair it with whichever wild proteins we can procure most easily. Then, we add our favorite herbs or spices, throw them into the slow cooker or Dutch Oven, and let time do its work.
By incorporating proteins, veggies and fats into one dish or pot, we save time and cleanup and end up with a meal for the whole family that is not only in keeping with True Paleo, but is also tasty and satiating, without filling you up so much you feel like you need to roll into bed.
How do wild game chili or pulled pastured pork sound? Slow cook one, and Dutch oven the other. Mix and match modalities, proteins, and veggies. Thankfully this fork in the road doesn’t have a “wrong way!”
WILD GAME CHILI
A lovely wild game chili meal, best made the day before serving to allow flavors a chance to develop.
- 1 tbsp coconut oil
- 1 lb free range venison boneless loin, cubed
- 1 lb free range ground bison
- 1 medium yellow onion, chopped
- 4 garlic cloves, smashed
- 1 jalapeno pepper, minced (omit seeds and pith for less heat)*
- 2 cups homemade chicken or beef broth
- 1 cup red wine*
- 1 large, ripe tomato, crushed*
- 1 tbsp ground cumin
- 1 tbsp paprika*
- 1 small bunch fresh cilantro and/or scallions, chopped finely, including stems
- Lime wedges, for garnish
- 4 cups wild mixed green lettuces of your choosing
2. Add cubed loin and sear on each side until browned, then remove from pot.
3. Add ground bison and cook, stirring, until browned, and then remove from pot.
4. Add onion to pan and sauté until soft, about 5 minutes.
5. Add garlic and jalapeno and cook one more minute.
6. Add broth and wine and bring to boil, using wooden spoon to scrape any browned bits stuck to bottom.
8. Cover and reduce heat to low and simmer one hour, stirring occasionally.
9. Add cumin and paprika and simmer one hour longer.
10. Serve hot with cilantro or scallions and lime wedges on top, with greens placed in a mound on top of each bowl.
PINEAPPLE PASTURED PALEO PORK
A fattier cut from a naturally raised animal is perfectly paleo, not to mention delicious, from time-to-time. Make this at least a day ahead to experience the full decadence.
- 2 tbsp coconut oil
- 3 lbs pastured pork shoulder
- 1 large sweet onion, chopped
- ½ small pineapple, cored, peeled and cut into chunks
- 2 large, ripe red tomatoes, halved*
- 1 cup dry white wine*
- 1 – 2 cups homemade chicken broth
- 4 cups organic baby kale
2. Place pork in oven and brown for two minutes on each side.
3. Remove pork from oven and place on plate, covered.
4. Add onion to oven and sauté five minutes.
5. Add pineapple, tomatoes and pork.
6. Pour in wine and broth (use more if you prefer more liquid, less if more of a stew).
8. Remove from heat, let cool completely and refrigerate overnight.
9. The next day, place the oven over a medium flame and cook one more hour; pork will easily pull apart with two forks.
10. Shred all pork with two forks and serve on a bed of raw baby kale to enjoy the jus.
Lorrie Cordain’s Roasted Wild Colorado Pheasant and Blue Grouse, The Cordain Kitchen
Pining for a new culinary addition to your dinner menu? Leave the seeds for the birds and mix up your poultry creations with this protein-packed Paleo Diet recipe.
- 1 wild pheasant
- 1 wild blue grouse
- 4 large oranges, juiced
- 4 garlic cloves, pressed
- ¼ fresh sweet onion, chopped
- 2 sprigs fresh thyme leaves, stems removed
1. In 4 cup measuring container, combine orange juice, garlic, onion, and thyme.
2. Pour over birds and coat thoroughly.
3. Refrigerate for 30-60 minutes.
4. Preheat oven to High Broil.
5. Place birds on foil covered broiler pan and broil on high 5-8 minutes.
6. Turn birds and broil for an additional 5-8 minutes.
8. Remove from oven and baste one final time before serving.
9. Serve with locally grown, sauteed organic broccoli, grilled mini peppers, onions and garlic in olive oil with dried, salt-free spices until tender.
10. Bon Appétit!
Live Well, Live Longer.
The Paleo Team
Each year, October 31st seems to mark the start of the junk food season. Most of us have fun childhood memories of dressing up in costume, attending parties, and spending hours Trick-or-Treating in our neighborhoods. Returning home with a bag full of candy and sugary snacks meant an evening spent sampling the hard, soft, or chewy treasures we had collected. Unfortunately, most of us probably went to bed with a tummy ache and awoke within a few days with a sore throat, cold, or flu virus due to the negative impact on our immune systems after overindulging. It occurred to me years ago that the cold and flu season really seems to get ramped up and into high gear beginning around Halloween and continuing well into Spring when the junk food holidays finally end at Easter time.Why not try out a Paleo Halloween this year and see where it can lead?
So, what’s a Paleo parent to do? How do we help our children enjoy the festivities and traditions of our special holidays, while maintaining healthy eating habits? Over the past 10 years or so, there has been more and more awareness regarding these issues. Conscientious parents have tackled this problem in a variety of ways. Some have done away with Halloween altogether, while others have found new and creative ways to celebrate the day and start new, healthy traditions. Fortunately, the internet has become a fantastic place to search for special, healthy treats. Just last week, I found a darling creation making ghosts from ½ banana using small currants or raisins for eyes and mouth. Another site demonstrated making “Jack-o-lanterns” from oranges, carving out the skins to make the face. Check out just a few of the links to help you and your children get started. Be sure to include the kids in the search and make it fun and exciting to plan for your special day.
But, what to do with all that Trick-or-Treat candy? Again, it’s time to get creative and think outside the box. Several approaches to this dilemma should be considered. Some parents allow their children to choose a small amount of candy to enjoy as a special treat over the next few days, throwing the rest in the trash where all the junk belongs. Others, strike a deal with their kids and agree to buy all of the candy from the child. The child is then allowed to spend the money on a toy or other non-food item of their choice. We know of a family who puts on a wonderful, healthy costume party for their children and their friends every year. There is no Trick-or-Treating, just healthy snacks, traditional games like bobbing for apples, and a fun time for all. If you don’t want to throw your own party, many community organizations offer alternatives for kids. As for what to throw in those sacks when the neighborhood goblins come calling?
How about this treat: The Paleo Diet Bar in either Cinnamon Raisin, or Cranberry Almond! This is a special and fun time of year when lasting childhood memories are created. Start your own family traditions and enjoy the celebrations!
All the best,
Lorrie Cordain, M.A.
The Paleo Diet Team
The aromas of this simple-to-prepare fall treat fills your house with sweetness and will have your kids drooling. Be sure to choose locally grown, organic apples when preparing this sweet treat.
- 1 large, fresh pie apple
- 1 medium orange, juiced
- 1 tbsp raisins
- ¼ tsp cinnamon
- Pinch allspice
- olive oil
1. Preheat oven to 350°F
2. Core the apple
3. Mix orange juice, raisins, cinnamon, and allspice together in small bowl and fill the cavity of the apple
4. Pour remaining liquid over apple
6. Bake 30-40 minutes or until soft
7. A small paring knife should easily puncture the apple skin to cavity center
8. Better get lots, the little goblins will certainly be begging for more!
Roasted Pumpkin Seeds
From jack-o-lanterns to pies, pumpkins have become an American tradition during this time of year. But, what to do with all those seeds after carving your spooky creation? This simple recipe has become a favorite of Paleo dieters everywhere.
- 1 large pumpkin
- 2 tbsp extra virgin olive oil
- 1 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp chili powder, to taste
1. Preheat oven to 350°F
2. Carve pumpkin, remove seeds
3. Thoroughly rinse pumpkin from seeds and pat dry with paper towels
4. Put seeds in a bowl and mix thoroughly with olive oil and spices
5. Spread seeds evenly on non-stick baking pan
6. Bake for 30 minutes, turning seeds every 10 minutes
Dr. Cordain’s protein packed and flavorful scrambled eggs are guaranteed to jump start your energy levels for the day. Healthful fats and nutrients combined, this dish is one no Paleo breakfast menu should be without.
- 3 Cage-free, non-antibiotic/hormone eggs
- 1/4 – 1/2lb Breakfast sausage, ethically-raised, preservative-free
- 3 Bacon Strips, preservative-free
- 1/2 Onion, diced
- 1/2 – 1 cup Fresh green chilli or salsa (optional if you are avoiding nightshades)
2. Layer bacon, sausage bits, and diced onions in a small, non-stick 6-inch frying pan.
3. Stir frequently with a wood spatula for 8-12 minutes or until cooked evenly.
4. Whisk three eggs in a small mixing bowl.
6. Stir frequently to avoid burning for 2-4 minutes or until eggs are set.
7. Plate egg scramble and garnish with fresh green chili or salsa
Live Well, Live Longer.
The Paleo Team
The cookbook based on the bestselling The Paleo Diet.
Dr. Loren Cordain’s The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health by following the diet of our Paleolithic ancestors and eating the foods we were genetically designed to eat. Now this revolutionary cookbook gives you more than 150 satisfying recipes packed with great flavors, variety, and nutrition to help you enjoy the benefits of eating the Paleo way every day.
- Based on the breakthrough diet book that has sold more than 100,000 copies to date.
- Includes 150 simple, all-new recipes for delicious and Paleo-friendly breakfasts, brunches, lunches, dinners, snacks, and beverages.
- Contains 2 weeks of meal plans and shopping and pantry tips.
- Features 16 pages of Paleo color photographs
- Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits.
- From bestselling author Dr. Loren Cordain, the world’s leading expert on Paleolithic eating styles.
Put The Paleo Diet into action with The Paleo Diet Cookbook and eat your way to weight loss, weight control maintenance, increased energy, and lifelong health-while enjoying delicious meals you and your family will love.