Posts tagged caveman
Posts tagged caveman
Paleo Wraps are a great way to replace those carb filled flour or corn tortillas you may have been eating. Paleo Wraps are Raw, Vegan, Starch Free, Gluten Free, Grain Free, Yeast Free, Soy Free, GMO Free, Salt Free (No Added Salt)
I just wrote them and asked if they’d send a pack for me to try, it should be here by Tuesday (along with a $5 off promo code for my readers). Looks promising with only two ingredients, coconut meat, and coconut water, both organic. My review after I try them!
What to do with leftover turkey? Make Turkey Ramen Soup! I used the carcass to make the broth, and zucchini noodles to make it paleo. I didn’t have any wild caught shrimp, so I used wild caught langostino tails instead!
All ingredients, all organic, all the time!
Anyone want some Turkey leftovers? This gorgeous organic bird was naturally raised in a pasture, eating only what it found on the ground. It took him a long time to mature, and then we ate the cave-shit out of him!
My cousin Melanie cooked the turkey, and I paleo’ized her favorite recipe. She normally coats the bird with soy sauce and then sprinkles on Lawry’s Seasoning Salt. So instead, I gave her a bottle of organic coconut aminos to replace the soy sauce, and then made my own blend of Lawry’s using all organic ingredients:
Lowry’s has corn starch, so that’s what the arrowroot was for, and it also has sugar, which I omitted completely. If you smelled my blend next to the actual Lowry’s, mine actually smelled much better!
I’m using the carcass to make turkey ramen soup this weekend! Ugga-Bugga!
Organic Gluten Free Stuffing. Made with Almond Butter Bread, onions, garlic, celery, mushrooms, olive oil, homemade chicken stock, block pepper, and a ton of fresh herbs. Thyme, Rosemary, and LOTS of Sage. Here’s the original recipe.
Happy Paleo Thanksgiving!
Love mashed potatoes, but don’t want the carbs? Try Mashed Celery Root! I made these with roasted garlic! I cut the peel off of celery root (they look gnarly with the peel on, but underneath they look like potatoes), and roasted them in olive oil for 30 minutes at 400 degrees F. Then I added whole garlic cloves, sprigs of thyme and rosemary, and roasted for another 30 minutes. I let it cool, and then put it all in the food processor until smooth. Then I drizzled in some more olive oil, added black pepper, and chopped celery leaves, and mixed it all together. I never miss potatoes on the paleo diet!
…Is the ability to get 8 hours of sleep a night. Might not seem like much, but to a lifelong insomniac, it means the world! The combination of a sleep mask, a white noise machine, and the biggest factor, a strict paleo diet, and I wake up happy everyday (every day I do strict paleo, that is)!
I like to post this every Thanksgiving, right before people shop for their holiday groceries. This year my Thanksgiving will be as paleo as it’s ever been, and I’ll be making all of these recipes, including my first time eating/cooking a pasture-raised heritage turkey. And for the price I’m paying, it better be amazing! Take a gander at this article from 2 years ago, and hopefully it will inspire you to have a paleo Thanksgiving too! Ugga-Bugga!
Last year at the traditional non-paleo Thanksgiving I went to, I ate until I was about to burst, and felt completely disgusting. This year, however… I’ll probably do exactly the same thing (sigh). BUT, you don’t have to! Especially if you’re doing the cooking where you can control the recipes.
I was a guest blogger for Beetnik Foods last week, writing about gluten free bread, and Thanksgiving stuffing. Or read the original articles here:
Dinner last night: Meatballs, and for dessert, Mocha Almond Chip paleo “ice cream.”
New recipe for the meatballs (here’s the old recipe), thanks to tumblr ThereVickiGoesAgain. I sautéed some finely chopped mushrooms, celery, onions and garlic until they were slightly soft. Then I drained the liquid, and threw the mixture in a bowl. Added a little almond flour, and some finely chopped fresh basil and parsley, along with black pepper. Once cool, I added the grass-fed ground beef, and a pasture-raised egg. Form into balls and simmer in the sauce. I’ll add some kind of paleo noodles to the leftovers tonight.
For the frozen banana treat, I added raw cacao nibs, almonds, some cacao powder, and some old organic decaf coffee grinds. Ugga-Bugga!
Ugh, I hate cravings sometimes, they can be so detrimental to paleo strictness. I’ve been craving mac ‘n cheese for some time now (about 47 years to be exact), so I planned on having it for my next cheat meal. Well, I had some, and it was just not great mac ‘n cheese. I felt like it wasn’t worth a cheat meal. So did I wait a week for my next cheat meal and try it again somewhere else? Nah, I cheat the next day too, looking to satisfy some fictitious craving, that’s a total creation of my foodie imagination anyway. There’s no real physical evidence my body is craving mac ‘n cheese due to some real inefficiency in my diet! Now I’ve added a second cheat day for no reason. Guess what happened with that second cheat night… bad mac ‘n cheese again. So, last night I had my third mac ‘n cheese in 10 days. At least it was good last night, and I’m finally “satisfied,” which is also a creation of my imagination. If I wanted to justify it in my warped mind, I could keep the craving going forever, and being satisfied is totally up to me anytime I wanted to re-justify it to myself. So remember, next time you’re binging because you’re craving something, try to realize you’re not really physically craving it, there’s something psychological behind it that you’re not confronting. So, confront it before you have that third plate of mac ‘n cheese. And also realize, when you fall off the paleo wagon, you can get back on whenever you want. Even if you’re weak, you’re still in control anytime you want to take it.
I don’t know if this Chunky Chili looks good to you, but it was Ugga-Bugga-licous! Made with grass-fed beef stew meat, as well as ground beef, so there’s a meaty bite in every spoonful! Also with bell peppers, onions, celery, tomatoes, garlic, and more jalapeños than I could count! I also added cilantro, black pepper, oregano, cumin, and coriander, and topped it with cubed avocado when serving.
Amazingly, jalapeños are still in season here in LA despite the autumn air. On the heat scale, I would say this was a 4 alarm chili. I measure it by how many tissues I used to blow my running nose. In this case, 4 tissues per bowl. I use the term “4 alarm” though because with all this food porn, people might get the wrong ideas about “this was a 4 tissue meal!”
Sunday morning Steak and Eggs. Grass-fed roast beef and sautéed yellow onions, scrambled together with pasture-raised eggs. With loads of black pepper. All organic.
The temperature has dipped below 70 here in LA, so that only means one thing: winter’s here! I would say autumn’s here, but there’s very little difference between autumn and winter here, so let’s jump right to winter. Besides, the first time I feel the need to put on a hooded sweatshirt is usually the time I feel the need to make my favorite winter dish, a paleo version of my grandmother’s mushroom barley soup! The pictures didn’t come out well, but it was still delicious, so I’m going to repost my original article. Enjoy!
My grandmother made five or six signature soups and this was one of them. When word got out on our block in Brooklyn that she was making it, people would line up on our stoop with jars begging for some to take home. It was a nice time when Jews, Catholics, Protestants, Italians, Irish, Germans, Pols, and Russians, all lived on one block together, shared each others’ food, and said extremely nasty and racist things about each other behind their backs. Ah, to grow up in Brooklyn!
There was nothing better to come home on a cold day, especially after shoveling snow, to find a hot bowl of this magic waiting for you. Obviously, barley, a grain, is not paleo, but the texture of cauliflower rice seems to feel a lot like barley to me, so I just replaced the barley with it, and it worked out quite well. To make the soup thick though, the way my grandma made it, I had to replace the starchiness of the barley with arrowroot, which I dissolved in some water first and it thickened the soup up nicely. The richness comes from the wonderful fat in the grass-fed short ribs. I tried to get flanken short ribs, which is what my grandmother used, but my grass-fed beef rancher at the farmers market was all out, so short ribs was a great substitute (if you want to know the difference between flanken and short ribs, look it up on Google, you lazy bastards). Nothing better than pulling up your spoon and finding a nice juicy hunk of the slow cooked meat.
The picture doesn’t really do it justice, because it tastes much better than it looks. I guess I should’ve posted this in winter, but if there are cold days still ahead in your area, this will hit the spot! Ugga-Bugga!
PALEO MUSHROOM BARLEY SOUP (all ingredients, all organic, all the time)
Grass-fed short ribs or flanken
Water and/or broth (beef, chicken, veggie)
A shitload of Mushrooms
Slow cook in a crock pot or a soup pot for as long as you can resist the smell! To thicken, dissolve some arrowroot in water, and add to soup until desired thickness. For best results, refrigerate overnight and remove fat (saving it for later meals).
Caramelized Brussels Sprouts with olive oil, garlic, and onions, with a splash of lemon juice to brighten it all up. All organic.
If this photo gives you enjoyment, please donate $5 to my SamePlate.com fund. Thanks!
Patricia Kara welcomes Jeff Nimoy, the Cooking Caveman, into her home to make a deconstructed paleo-ish Greek Salad on her web series “Dish with Trish.”
I’ll tell you, it doesn’t suck to hang out with a model all day!