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Paleo Recipes

Paleo Recipes

The Best Chicken You Will Ever Eat. Ever. Jun 9, 2009 Posted by Mel on Jun 9, 2009 in Meats/Eggs, Recipes | 241 comments The Best Chicken You Will Ever Eat. Ever. I grew up in my dad’s restaurant, and cooking (and the associated eating) is the one activity on which my whole family can agree. My dad owned the Country Squire until I graduated from high school. I love the science of following recipes (much to my dad’s chagrin), and Cook’s Illustrated magazine has, hands-down, the best recipe for just about anything you might want to make… where “best” does not take into consideration the health of the eaters nor the potential time constraints of the cook. Thanks to CrossFit and Spartan Challenges and Mission 17 and my desire to do pullups and to look as awesome as possible, I don’t indulge in my Cook’s Illustrated stash very often anymore. Now I’m going to share the secrets with you… enjoy! The Best Chicken you Will Ever Eat Secret #1: Brining You will think it’s not necessary. Secret #2: Spice Blend Secret #3: Moroccan Dipping Sauce

Food Archives Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit. Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day.

Paleo Diet Recipes | Home of delicious paleo recipes Paleo recipes by topic Red meat Poultry Pork Fish & Seafood Eggs Salads Snacks Vegetables & Sides Soups Treats/Desserts Drinks Vinaigrettes, sauces & dips How the media sensationalizes paleo | Hunter-Gatherer Sometimes all you can do is laugh. I love this new piece at Time: Should you eat like a caveman? It's a perfect example of how this whole paleo concept can be sensationalized — by the press AND by practitioners. It all went down at the De Vany book-signing a couple weeks ago. Evolution stopped 40,000 years agoThere was one single paleolithic diet and lifestyleWomen did not contribute very much to the tribe Sigh. What's odd about the article is that we offered up nearly every counter-point she uses to de-bunk the ideas above. Evolution did not stop 40,000 years ago I can't think of a single paleo blogger or author or claims this. There is no one, single paleolithic diet and lifestyle Duh. That said, it's a common technique in mainstream peer-reviewed evolutionary psychology to talk about an Environment of Evolutionary Adaptedness (EEA), an environment containing the selection pressures that led to specific adaptations. Women are essential providers to the tribe

The Healthy Housewife » Paleo Cookies Between 8 new clients, end of the month paperwork, and throwing a bridal shower at Cassis American Brasserie- I have a crazy week ahead! Doesn’t sound like the wife of a housewife very much does it? So here is just a quick post on some yummy paleo cookies I made last week. Dark Chocolate-not healthy in large amounts, but in comparison to regular chocolate, the less processed dark chocolate is low in sugar, contains antioxidants, and contains the good fats: oleic and linoleic acid.Almond Butter- rich in heart healthy monosaturated fats, can lower blood pressure, aids in balancing blood sugar levels, and rich in antioxidants. Craving something sweet? Go make these cookies now! from Health-BentIngredients 1 c almond butter 1/4 cup dark chocolate, chopped 1 egg 1/4 cup cocoa powder 2 tsp vanilla extract 1/4 cup honey (or stevia if not paleo) Directions Preheat your oven to 350ºF. Tags: almond butter, chocolate, COCOA, paleo, stevia

Peanut Butter Ice Cream - Vegan and Dairy-Free It is hot and steamy here in New England. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. Who am I to argue? It is indeed fabulous. The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream. It. So I decided to try my hand at re-creating it. Here's what I came up with. I started with chilled full fat coconut milk (my favorite go-to vegan alternative to cream). The result? Bliss. We've made it three times now. Yes, it is decidedly not low calorie. So what are you waiting for? Whip up a batch. Recipe originally posted August 2012. The blend of creamy coconut milk and natural peanut butter gives this vegan ice cream a truly decadent richness many dairy-free ice creams lack. Ingredients: Instructions: Add in the shaved dark chocolate.

Nom Nom Paleo Recipes - Utah County Extension - USU Links >> All Publications Extension Programs Recipes Home › Family & Consumer Science › Food Preservation & Canning › Recipes Low-Sugar or No Sugar Jams Recipes using Pomona Pectin Generic Salsa Salsa Recipes for Canning Fresh Salsa Recipes (not for canning) Canned Lemon Curd Frozen Lemon Curd Zucchini Relish Strawberry Lemonade Concentrate Banana Bread Bake-off Recipes Zucchini Bread Bake-off Recipes Utah State University is an affirmative action/equal opportunity institution. © 2014 Utah State University Recipes Start Here Post | Hunt.Gather.Love. Welcome to version 2.0 of HuntGatherLove. I started this site four years ago as a place for my thoughts about food and diet. Turns out my views have evolved quite a lot since then and this page has gone through several versions. I used to recommend a lot of diet books, overlooking some of the huge flaws in them because I felt that overall their message was positive. But the more time I spent in the health and diet community, the more I realized that those flaws end up acting like a virus, spreading stealthily through the internet with their flaws increasingly magnified. A good diet book is hard to find. Some of my more popular recommendations on different diets and their flaws: Veganism- LetThemEatMeat interview, I recommend Denise Minger's take on The China Study Paleo- Breaking Up With Paleo, Paleofantasy, Paleo & IBS This page is a work in progress so check back often for more links and useful information.

Gluten Free and Grain Free Multigrain Cracker Recipe The recipe for these gluten free crackers comes from my friend Betsy Don’t be confused by these gluten free Multi “Grain” Crackers. Because they are in fact gluten free and grain-free. That’s right, these crackers don’t contain grains. So as you can see, even though these are called Multi “Grain” Crackers, I have not started eating grains again. Multi “Grain” Crackers printer friendly Pulse almond flour, macadamias and coconut flour in a food processor until well groundPulse in seeds, flax meal and salt until almost fully ground (leave a little texture for crunch)Pulse in shortening, then water; dough will form a ball in food processorRoll out dough between 2 pieces of parchment paper to ¼ inch (or less) thickCut into 2-inch squares, 5 rows each wayBake at 300° for 20 to 25 minutes (or dehydrate; haven’t tried so you will need to experiment)Serve Makes about 25 crackers The idea for these gluten free crackers is from my dear friend Betsy. These crackers were the first thing we made.

Girl Gone Primal: Recipe: Easter's Fruit Buns Gone Primal! (Before I begin, please let me apologise for the SUCKY quality of the following pics - the food was delicious, but the time of night was far from ideal for phone-cam photography :( For the last two years, there have been many a delicious aroma flooding the air of the staff corridor at school: buttery popcorn, pizza, crepes... Yet, no delicious scent tugged at my nose hairs (...ew) so much as that of freshly toasted Hot Cross Buns! Both years, I have planned to try my hand at a grain-free, sugar-free version, and somehow missed the boat. Not this year! Despite my punishing holiday schedule of play rehearsals, holding choir auditions, hosting visitors, supporting friends' Melbourne International Comedy Festival shows, and recovering from a post-term stress flu, I put today aside as a cooking day, making a huge batch of Nola for the beau, and a pile of cauliflower pizzas for tonight's dinner and tomorrow's lunch. Then - bun time! Ingredients: Method: 1. 3. 4. 5. 6.

blog – The Foodee Project Thursday: Flipnotics & Bar Chi Matt’s dad is coming in this weekend and so we wanted to get an earlier start on our last full workday. We headed over to Flipnotics, a 2nd story coffee shop just south of Lake Austin, to put some ideas down on paper. It was sprinkling as we left, but as we settled in on the deck with our mugs, we had front row seats to a full-on downpour. We took down our first cup just watching the rain, and then settled in to work. Personally, I thought the setting was very Swiss Family Robinson, which was fun, but that the coffee was a little too bitter for my taste. After leftover ”okra gruel” we watched game 5 the SF Giants vs. Matt, Scott and I went out for a celebratory dinner at Barchi downtown. Friday: Austin City Limits Festival Today was the kickoff for Austin City Limits and we were excited to be a part of our first music festival. We scanned in with our wristbands and were welcomed in to a sea of 8 stages and roughly 70,000 people. But it didn’t.

Goat Cheese Making Basics Goat cheese making was never a hobby I anticipated taking an interest in during my younger years. In fact, I was nearly forty years old before I ever tasted goat cheese, and the first that I tasted own! That's right--I never tasted goat cheese until I made it myself. It was love at first bite, and since I had my own goats, I made cheese regularly, mostly chevre, at least every other day during that first milking season. And it was eaten by the kids and me almost as soon as I made it. Since then, I've gained much more experience in both making and tasting different varieties, though I still think homemade cheese tastes better than any I've ever bought! History of Cheese Making As far as history is concerned, goat cheese making was likely one of the first processes developed by nomadic cultures for preserving food. Photo credit: Unlike cattle, goats can survive in arid, rocky regions with little forage, and are hardier and more resistant to diseases. Process of Cheese Making

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