Attention Los Angeles readers! We’re shooting a SamePlate commercial on Monday in Encino from 10am-3pm, and we still need some extras. There is no pay, but there is FREE PIZZA!!!! Definitely not paleo. Please message me if you’d like to participate! Thanks!
Hey, Jeff! Awesome stuff! I have a question about flour- coconut flour makes me a little too 'loose' in the digestive front, and I need to stop using it. Almond meal/flour is out of the question because I suffer from nut allergies. Are there any paleo flours I can use? I sooooo want to make those matzo balls! Thanks. - Rick
Hi Rick. Yes, I warn people all the time that coconut is a natural laxative, and should be aware what’s coming. But it’s completely healthy, so maybe you shouldn’t give up on it so quickly.
I feel bad for your nut allergy, because I use almonds, almond butter, and almond flour quite often (but in moderation too, because nuts aren’t great for us in bulk). I’ve never used other flours to cook with besides those two (actually I’ve tried other nut flours, but that doesn’t help you), although there are other paleo flours I’ve seen online. Tapioca flour seems to be very popular, but I’ve never used it. Flax seed is another one (not thrilled with the taste personally). I’ve used arrowroot as a thickener, but I bet you could use it as a flour too. There’s also plantain and sweet potato flours. Just do a little research, do a little experimenting, and try to find a flour that works for you! Then come back here and let us know the results. Good luck!
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For all of my readers in the UK and Ireland. Henry Croft of GymTalk, a site that focuses on fitness and nutrition, has announced that GymTalk partnered with a butcher to offer an amazing deal on premium Irish Grass Fed Steak Mince – 4kg for just £10. Being a stupid American, I have no idea if that’s a good deal or not, or what steak mince is for that matter. But Henry assures me it’s a great deal, so check it out!
As I talked about before, my grandmother used to make farfel (see article below) almost every Friday night. But when Passover rolled around, there were extra dietary restrictions than the usual Kosher laws (I wasn’t and still am not Kosher, but my grandmother was). Foods had to be Kosher for Passover, and regular farfel wasn’t. So she’d make something called matzoh farfel, which I absolutely HATED! Anyway, even if you are Kosher, my paleo farfel has no leavened bread in it, or any grains whatsoever, so it’s still Kosher anytime of year! If you’re cooking this Passover, I highly recommend it as a nice side dish. Check it out, from my original recipe of a few years ago.
Basically it’s pellet shaped egg pasta made from wheat or barley flour (definitely not paleo). It’s a favorite side dish for a traditional Jewish meal, and it was a Friday night staple in my Grandmother’s kitchen. Usually combined with caramelized onions and mushrooms, it’s one of my all-time favorites. The first time I tasted my cauliflower couscous, the texture immediately reminded me of farfel, so I used it as a base to recreate farfel caveman style. Simple to make, just follow the recipe for paleo couscous, and add in sauteed mushrooms and caramelized onions and you’re done (I sauteed them in olive oil, but for even more authentic flavor use pasture raised chicken fat). I’ll be making this one a lot. Check it out:
Mr. Nimoy, I apologize for bothering you on your cooking page. This is the only way I knew how to reach you. I'm writing because I was wondering if there was any way I could get you to sign a few Trigun DVDs? I can pay you. If you're appearing at any upcoming conventions, that would be great.
No worries, Anon. Unfortunately you’re going to have to wait until I do another tour of anime conventions and Comic Cons, and appear at a city near you. I am currently writing a book about my time on Digimon, and will go on tour after that. There will be some stories about Naruto, Bleach, and Trigun as well in the book. Hopefully this fall or next spring. I’ll definitely announce it here and on twitter @jeffnimoy, so stay tuned! Thanks for watching!
Well, you shouldn’t drink any alcohol really on the paleo diet (if you want to get technical), but on the rare occasion that I do drink, I try to keep it to organic wine, or organic apple cider. But either way, it’s definitely a cheat.
Hey Caveman, loved your bread video & can't wait to make this bread today!!… Do you think it would work with Sunbutter instead? I'm just wondering because I have a huge container of it? Oh yea I'm having me a sandwich today…thanks!
There’s only one way to find out if the recipe works with sunbutter… give it a try! A little less paleo (it takes many sunflower seeds to make sunbutter, so much so, that the omega-6 fatty acids are at an unhealthy level, but the same really goes for almonds too, so…) , but could turn out to be even tastier. Let me know how it comes out. Good luck!
Older cave-holes like me will remember the commercial for Shake ‘N Bake that I’m referencing in the title of this post. I used to love that sodium laced shit. I’d beg my grandmother to use it on our Friday night chicken as an occasional switch from her regular chicken seasoning of garlic powder, salt, and paprika. Every once in a while, maybe two or three times a year, she used it, and I was in heaven! I don’t know why, but shaking food in a bag to coat it is fun! When I got older and started cooking for myself, pork chops in Shake ‘N Bake was one of the few things I could cook. That’s right folks, the ol’ Caveman wasn’t the gourmet he is today. The need for cooking on paleo has turned me into a good cook. Since the day I decided to go paleo, the biggest obstacle was overcoming my fear of the kitchen. My knife skills still suck, but the food tastes gooooooood!!!! So four years into my paleo journey, recreating Shake ‘N Bake is something that comes relatively easy for me. Not as easy as using Shake ‘N Bake itself, but still pretty easy.
So here are the main ingredients for real Shake ‘N Bake for pork chops:
enriched wheat flour salt partially dehydrated soybean and cottonseed oil sugar (less than 2% of the following) paprika dextrose dried onions spice (whatever the hell that means) caramel color (Mmm, yum, color!) yeast food coloring natural flavoring
Read labels, folks. According to the government, you can call practically anything “natural” simply because it exists in nature. Natural flavoring is usually nothing more than chemicals, imported from New Jersey. Dextrose, or anything -ose, is usually sugar. So they use sugar, and sugar as two ingredients. No sugar on the caveman diet, folks. One of the worst things you can put in your body. That includes the raw organic honey I use from time to time, as well as any other fake paleo sugar, like coconut sugar, agave, maple, etc. It’s all just sugar, so stop looking for approval to use it in your meals from the paleo police. If you want though, by all means, use it, just understand that it’s a cheat ingredient.
And if you want to know my thoughts on salt, just go to my page and search for salt (or click HERE, you lazy bastards). I’m tired of talking about salt, so read about it yourself. All I recommend is, if you DO eat salt, use an organic salt, like sea salt, that doesn’t require major chemicals in its production, like most conventional table salts.
As far as “coloring” goes, I just used spices that mimic the color of Shake ‘N Bake.
My paleo Shake ‘N Bake has the following ingredients (and they’re all organic, all the time):
almond flour (from sprouted almonds if possible) arrowroot paprika sage onion powder black pepper garlic powder cayenne pepper parsley turmeric
And this is how it turned out:
Ugga-Bugga! Served it with some lemon broccoli rice. Delicious. The cooking instructions remained the same as on the box:
"Directions: Preheat oven to 425 degrees F. Moisten with water 6 to 8 (1/2-inch thick) bone-in or boneless pork chops.
1. Shake moistened chops, 1 to 2 at a time, in shaker bag with one packet of coating mix. Discard any remaining mix and bag.
2. Bake at 425 degrees F in ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through.
1/2-inch thick bone-in or boneless: 15 minutes. Do not cover or turn pork during baking. Bake thicker chops 5 to 10 minutes longer.”
My pasture-raised boneless chops were thicker (like 1 inch!), so I baked them longer. The trick is to not go so much by 50 year old cooking instructions on a box, but go by meat temperature. The old days of pork cooked to 140 degrees or more are gone! Cook them to 130 degrees and they’ll be juicy and tender. It’s a trick my buddy Jonathan taught me, when I made a pork loin back in 2010.
My Paleo Shake ‘N Bake Pork Chops were so good, I had 2!!!!! That’s a little more meat than I’m normally comfortable eating in one sitting, but I couldn’t stop myself. I thought, “I’ll just have one bite of a second chop…” and before I knew it, GONE! Maybe I’ll try this cooking method with chicken in the future, or just mix up the spice blend from time to time according to my mood. Give it a try yourselves and let me know how it comes out!
Can you tell me how long garlic cloves last for? Got some last weekend. Used a few and have some left. Or is there anything I can do to make them last longer? Thank you.
I usually leave garlic in the bulb, and break off cloves as I need them. I keep them in the crisper draw, along with my onions, and they all seemingly last forever. They last longer than I use them up anyway. Every now and then a portion of an onion will be a little rotten, but I just cut around it when that happens. Once I cut an onion, I wrap the leftovers in paper towel and then put it in one of those Debbie Meyer Green Bags (see the link for more info on these great bags that make fresh produce last for weeks instead of days).
The only time garlic ever went bad on me is when I bought a few cloves that have already been peeled. They only lasted a few days, but I bet in a Green Bag they would last longer. My advice is don’t peel them until you need them, keep them unwrapped in the crisper draw of your fridge, and it should last you a long long time.
Dear Jeff! I am just wondering how your body does work on paleo lifestlye. So I've really craving tonnes of food on and off. As I am not aiming to be killer strict I have one treat yummy feast once a week. Do you experience the same things/increased appetite? Like not on a daily basis but occassionally.If so, what are your experiences on this topic? Thanks for replying!
I also enjoy a cheat meal once a week, so maybe I’m not as strict as you think. As far as an increased appetite goes, one meal usually does it for me per day (usually a big dinner), but sometimes I just eat more out if boredom, or stress, or weakness because the food is in front of me and available. But on paleo, one large meal of clean eating usually curbs my appetite for 24 hours. But the simplest way to put it is, if I’m hungry, I eat. I won’t deny myself just stay on my fasting schedule. An egg, or a handful of almonds, or a small salad, plus lots of water usually tides me over nicely until dinner. Thanks for writing!
Hi Caveman Minions. My internet has been out for over a week now so I haven’t been posting. Here are some recent meals you missed.
Here are some leftovers from my brisket dinner last week. I added cayenne powder to the celery root mash, and it was outrageously good. Added the perfect amount of heat to the dish (the jalapeños from my apricot sauce seems to lose a bit of its punch after being in the freezer all fall and winter).
And here are some grass-fed meatballs, rolled with red jalapeño, scallions, garlic, cilantro, and parsley. Slow cooked in my Plum Loco Sauce, which I added a couple of spoonfuls of coconut butter to, and served over lemon broccoli rice, and topped with scallions. It may look weird, but it tasted delicious!
I bought some daikons! Did you soften the strands alone in a pan on the stove? Or boil them like regular noodles? Can't wait to try them!
I softened them alone in the pan by sautéing them in a little olive oil, but I bet boiling them would work too. Not too long though I would think, probably a minute or less in the water. Do a test and see. Let me know how it works out!
Salami, and for that matter hot dogs, goes back to my earliest memories of food. Is there anything more fun for a kid than a hot dog? And growing up in Brooklyn, hot dogs, along with pizza, was the official food of the borough. We had Sabrett carts on many corners, and hot dog stands everywhere. But Brooklyn is also the home to the original Nathan’s, and going there was like a religious experience. I’ve had a lot of great hot dogs in my life, but they ALL finish second to Nathan’s in Coney Island (yes, Coney Island is in Brooklyn, folks).
But as much as I love Nathan’s, Hebrew National Salami also has a very special place in my heart. It was my grandfather’s favorite food. ”Poppy” was a Polish immigrant, and for my entire youth, my family lived in his and my grandmother’s house.
He didn’t just love salami, he used it as a medical treatment. If he had a cold, he cured it by eating a hunk of salami. If he hurt his arm, he healed it by eating a hunk of salami. When he was very old, he developed stomach cancer, and one particularly painful night, I suddenly stopped hearing his kvetching (moaning) from the pain, and assumed he went to sleep. In the morning I asked how he finally fell asleep, and he said, he ate a hunk of salami, the pain stopped, and he instantly fell asleep. See, salami even cures stomach cancer. Lol. Today, we know salami probably led to his stomach cancer. But even back then, processed meat wasn’t as bad as it is today. Still, no one can say salami was a health food.
My grandmother did all the cooking in the house, but every now and then, as a special treat, my grandfather would make me salami & eggs for dinner, the one thing he could cook. I’d watch him slice up the Hebrew National salami, cube up the slices, then put them in the frying pan, and while it browned, he mixed the eggs in a Yahrzeit glass (on the anniversary of a relative’s death, a candle, called a Yahrzeit candle, was lit to remember the dearly departed. When the candle burned down, you’re left with a glass, which we used to drink out of. Our entire collection of drinking glasses were old Yahrzeit candles). He’d add the eggs, and scramble them up with the salami, serving them while they were still a little wet, the way I still like my scrambled eggs today. He’d put a little dab of deli mustard on it and serve it up to me, just me and him enjoying a little breakfast for dinner together. My grandfather and I were inseparable when I was a boy, and salami & eggs is one of my greatest memories of him. I enjoyed it many times over the years since his passing, making it for myself just like he made it for me (except for the Yahrzeit glass). He also used to take me to the beach (people don’t realize Brooklyn is a beach town, but it is, with Coney Island, Brighton Beach, and Manhattan Beach), and for lunch he’d always bring salami sandwiches, and a piece of seasonal fruit, like a plum. To this day, it’s what I crave when at the beach.
But when I went paleo, processed meat was one of the first things to go. No more Hebrew National salami for this cavejew. As I’ve mentioned before, one of the worst things you can eat these days are conventionally made processed meats, like bologna, and salami. But I have been searching the Internet for an affordable grass-fed beef salami for the last 4 years, and could not find one that meets my anal strict paleo requirements, which are organic, low salt (and natural salt), preservative free, and grass-fed.
But I finally found some! And although it is affordable, unfortunately the farm is located in Wisconsin, so the shipping makes it a pretty expensive salami. But as a once in a while treat, I think the price is totally worth it to re-live one of my favorite childhood foods. The company/farm is called Uncured Natural Meats, and as I said, they are in Wisconsin. I’ve spent a good deal of time in Wisconsin (great place), and they actually call salami there Summer Sausage. Uncured Natural Meats calls their’s Summer Sausage too, and the Garlic flavored one tastes almost identical to Hebrew National’s salami to me! This salami is all grass-fed beef and it’s uncured and gluten-free. It’s also nitrate and nitrite free, with no preservatives, no hidden MSG, using only a little Himalayan salt (less salt than any other paleo processed meat I’ve found so far), and it’s all organic! Frankly, I don’t see the downside, and I’m even leaving out more impressive details about it, that you can read on their website for yourself.
Anyway, the salami was great, and as an added bonus with your order, they usually throw in a free sample of another of their products. Once they sent some smoked beef sticks, and I made a sort of chorizo & eggs dish from them. Delicious!
And once they sent me a sample of their all-grass fed beef hot dogs (they call them wieners, and in NY we also call them franks, or frankfurters, but they’re all hot dogs!). So I cooked them up with some organic low-sea salt sauerkraut, some onions, and some jalapeño, and gave them a try.
Holy cave-shit, they tasted so much like Nathan’s!!!! Until now, I’ve been eating grass-fed hot dogs from Applegate Farms, available in most health food stores. Applegate Farms dogs are delicious, but more like Hebrew National franks, than Nathan’s. Not that there’s anything wrong with that, but the difference between Nathan’s and all the rest, is the SNAP! Nathan’s uses a sheep casing, and gives the hot dog a great SNAP, or crunch, when you bite into it. Other franks are skinless, and although delicious, they don’t have that same SNAP. The Uncured Natural Meat wieners also use sheep casings (from healthy sheep), and that makes them remind me of Nathan’s a lot! Plus, they use half the salt that AppleGate Farms use, and it’s a much smaller company, with each batch of meat product being made on a date they put right on the package, so you know it’s a lot fresher.
I asked the company for a shipping discount for my readers, but they have not responded to any of my emails. I don’t think they have anything to hide, because their website is full of info, I just don’t think they’re that Internet savvy. Still, if you order enough, I think the shipping price is worth it. Not only do they have the best paleo salami and hot dogs I’ve tasted so far, but they also have a lot of other pasture raised meat products, like cuts of grass-fed beef, lamb, and chicken. Check them out!
After a particularly “binding” cheat weekend, I needed a little coconut in my diet (coconut is a natural laxative) to get things right again for the upcoming week. So I made a quick cookie using a portion of my paleo pie crust, and it came out delicious. Simple to make: egg, coconut flour, coconut oil, and honey (use one egg per cookie). I’m pretty impressed with myself that I can make a delicious cookie in a few minutes, with little cleanup after, and bake it in about 30 minutes.
I made two last night. They came out big, like a black and white cookie (and the same soft texture too).
Looking for a paleo love, but can’t find a caveman, or cavegirl? Try SamePlate.com, the dating site that matches people by the food they eat. Perfect for foodies, dieters, allergy sufferers and even picky eaters. By the way, I’m on there too, so if you’re female, live in L.A., you’re paleo, and you want me to potentially cook for you every day, hit me up! And here’s an idea for Valentine’s Day if you already have a paleo partner.
Date wrapped strawberries. The feel and decadence of chocolate dipped strawberries, but still 100% paleo. You can wrap some assorted nuts in dates too if you want, delicious! Warning though, don’t make them too far in advance or the sugars will break down and make it a gooey mess. How do I know? Read about it here. Make them the day of, and you should be fine. Until then, enjoy your dates on your Valentine’s Day dates, you prehistoric lovers!