Posts tagged crossfit
Posts tagged crossfit
made the cooking caveman’s mint chocolate chip ice cream and it was DELICIOUS!!!!!
my boyfriend all but freaked out when he saw how it was made. i think he told about 10 of his friends and even called his mom (who’s a health freak) to tell her about it because she loves ice cream.
SO GLAD it tastes so good! thank you tons, cooking caveman!!!
here’s a link to the recipe:
Paleo Mint Chocolate Chip Ice Cream
Another satisfied customer! Glad it worked out for you! Check out the video to see how I make healthy ice cream from frozen bananas! CLICK HERE!
Paleo Thai Fried Rice! Super delicious, and not that long to make considering all the ingredients (which are all organic, all the time).
Ground Beef (you can use any meat, or none, this was the only kind I had in the house)
2 eggs (scrambled in at the end)
Coconut or Olive Oil
Coconut Aminos (a bit of a mini cheat due to the salt content, but nowhere near as bad a cheat as soy sauce)
I steam the cauliflower rice first, while I do my cutting, and stir frying. Put the items in first that need the most cooking, like the broccoli and carrots, and then keep adding in terms of items that need the shortest cooking time. Then, add in the “rice” and coconut aminos. Finally, scramble a couple of eggs into the middle, and then mix it all up.
You can make this with any combination of items, all you need is the cauliflower rice, and coconut aminos, and the rest can be up to you! Ugga-Bugga!
Shrimp and Broccoli in garlic, lemon juice, and olive oil. Made in a case iron skillet to get that nice char I love so much. With black pepper, onion powder, oregano, and crushed red pepper flakes. All ingredients, all organic, all the time.
Ugga-Bugga! Caveman like! Grass-fed brisket. Sometimes I go to great lengths to add flavor to my brisket, but this time I went so simple, and it still came out great!
I browned the brisket in a cast iron skillet, then while it was warm I liberally sprinkled black pepper, garlic powder, and onion powder on both sides (all ingredients all organic, all the time), and then put it in a dutch oven over a bed of celery and carrots (I was out of onions). Cooked for 3 hours at 350F degrees. No onions, no sauce, no stock, no water. And the meat still came out super tender and juicy. No, it wasn’t as good as when I make it with my apricot sauce, or other preparations, but it was still amazing! Sometimes you don’t need to go through a whole production to cook great food. It’s the simplest things that make me the happiest. :-)
Interesting question. I buy whatever organic almond butter is the cheapest, and it changes from week to week at Whole Foods. I guess I could make my own, and save money, but I just don’t have the time or patience, even a Caveman has his limits to how much cooking he can do. Plus, I’m a lazy bastard.
I usually buy one of two brands depending on what’s on sale, the Whole Foods brand is creamier and the Artisana brand is more granular. The more granular brand makes for better bread, but the creamier brand makes for better almond butter to eat with fruit, or to add to my frozen banana ice cream.
But really, I buy whatever’s the cheapest every time (I’m also a cheap bastard). The loaf is already super expensive with all those pasture raised eggs I buy ($6 a dozen!), so if I can save a dollar or two a loaf, I don’t care what almond butter I use, as long as it’s organic!
By the way, you can’t see the back of this sandwich, because I devoured it before talking a photo. And the best part, I still have another day or two of leftovers!
Cooking Caveman with Jeff Nimoy - Almond Butter Bread (by TheCookingCaveman)
For those who missed it earlier, my new video!
I definitely think I will have to try this very soon. And it’s Whole30 compliant. Woot!
Jeff, would this keep well in the freezer? I feel like I may fall in love with this and want to make a lot of it, and I love making extra to freeze for easy use later.
Yes Gab, the bread freezes GREAT! I make a loaf, use what I want, and freeze the rest for when I need it again. It only takes a few minutes to defrost! And sometimes I save the ends in the freezer for when I want to make my paleo stuffing!
I finally made something that looks like how it’s suppose too!! I did something right! ….might have left it in the oven 10 minutes too long….
Mad props to Cooking Caveman aka Jeff for doing the whole paleo world a huge solid and hooking us up with this recipe. http://cookingcaveman.tumblr.com/post/34301863677/new-video-cooking-caveman-with-jeff-nimoy
Can’t wait to try this with some tuna salad. Nom nom nom.
Nice going, Red! Here’s that tuna salad sandwich for you:
You may remember my review of Go Raw Bars from last June. This is a great company that makes pretty pure paleo ingredients. I’m not a fan of the bars, but I’m addicted to their Flax Snax!
Once you go paleo, one of the things you long for are snacky things like crackers or chips. Especially with guacamole, which I eat all year round (California rules!). Kale Chips just aren’t sturdy enough, and even though I love my chips made from root veggies like rutabaga and beets, it’s just takes so friggin’ long to make, and when you want to crunch on something, you want it now!
These flax crackers are 100% paleo, but the only drawback is they’re tiny. Still, I manage to scoop up some guac with them, and when their tininess gets too frustrating, I just throw some in a bowl with the guac and eat it all with a spoon.
I wrote the company and asked if they were planning on making bigger ones, and they wrote me back (always a sign of a quality food company with nothing to hide) explaining that they tried, but they would break while shipping. Bummer. Still, these are a quality paleo product (there aren’t that many out there), that provides really good crunch satisfaction.
They taste pretty plain, but I like that when dipping them into something, so I don’t mind. But my friend who turned me on to them claim the pizza flavored Flax Snax are outrageously good. I checked out their ingredients, and if you don’t mind some sea salt in your diet, it’s 100% paleo (you know me folks, it’s got to be 100% organic for me to consider it paleo, and this company really holds itself to my high standard), so those could be the go-to paleo snack for when I want something crunchy. I can’t wait to try them. They also make a sunflower flavor that has coconut amino, which also contains sea salt. I’m not big on salt, but if I eat it, it HAS to be sea salt, and a little in your diet won’t kill you.
Let me know if any other cavemen out there have tried it and what do you think!
The one on top is the end piece from my paleo almond butter bread (not toasted), with some arugula salad on top, and paleo chopped liver on top of that. Bottom piece is toasted, with the chopped liver on first, and then topped with arugula salad. Click the links to see recipes.
I fried the liver and onions in duck fat! So this is an ultra rich meal! It doesn’t take many of these to fill you up. And believe it or not, all that luxurious organic fat is REALLY good for you!
By the way, if you’ve ever had pate, or foie gras, but you say you hate chopped liver, that means you’ve never had chopped liver, because the taste is near identical. Don’t judge it by the name and look, this tastes AMAZING! Ugga-Bugga!
No trick, sometimes my bread splits, and sometimes it don’ts. Either way it tastes delicious!
I never get tired of taking pictures of paleo almond butter bread. This baby will be cut into slices, toasted, and treated to a bed of arugula salad, and a dollop of paleo chopped liver, made fresh this morning. Dinner is made for the next few days! Pictures soon! Ugga-Bugga!
Paleo Mint Chocolate Chip “Ice Cream!” I never liked this flavor much before I went paleo, because the mint always tasted to me like chemical food dye and perfumed “mint flavoring.” But I love this, using fresh organic mint, raw organic cacao nibs, and frozen organic bananas, all whipped up in the food processor until smooth. Check out MY VIDEO on how to create any paleo “ice cream” flavor using frozen banana as a base. Perfect for those who are lactose intolerant too!
Tuna on Paleo Toast. Topped with guacamole, and sitting on a bed of arugula, lightly dressed in paleo Italian dressing.
What is it about tuna on toast that makes me drool?! And this paleo almond butter bread toasts up so nicely! But watch it close or the edges will burn (I kind of like a little burned flavor, even though I hear that’s where all the carcinogens are)!
After falling off the caveman wagon almost daily since starting this new job at the beginning of February, I have definitely noticed some weight gain, so rather than buy a whole new wardrobe, I am re-dedicating myself to paleo, which makes my whole life better. I’ve written this before, it’s about control. When my life feels out of control, it reflects on my diet, and I eat whatever I see. But when I take control of my diet (and you can’t get more control than strict paleo, where you shop, cook, eat, and clean for every scrap of food), my life seems like it’s in more control too (whether it is or not), and it calms me down. It also seems to provide me with more serotonin, so the less depressed I am, the better chance I won’t be cheating. ”If you’re a control freak, maybe paleo is the perfect diet for you!” I wouldn’t consider myself a control “freak,” I love nothing more than collaborating with competent people, but as a writer/director/producer, you do have to be comfortable being the person in control, and I definitely fit that description.
These recipes change with my mood and what’s in season, so here’s the recipe for this version.
Wild Caught Albacore Tuna packed in Spring Water
Homemade Paleo Mayo
Chopped Red Spring Onion (in season now at the farmer’s market)
Red Spring Onion
Crushed Red Pepper (jalapeños aren’t in season yet, and you can taste the flat difference)
2 parts olive oil
1 part lemon juice
All Ingredients, All Organic, All the Time! That’s a lot of work for a little old sandwich, so I had about 12 of them. Not all at once, you fat bastards, just one (or 3) at a time. Baking the bread, making the mayo, making the tuna salad, making the guac, making the Italain dressing, on top of shopping for all the ingredients, and the massive clean up afterwards, was exhausting… but therapeutic. I feel like Captain Caveman once again! Ugga-Bugga!
P.S. - I’m off to New Orleans this weekend, so let’s see how paleo I can stay. There will be two cheat meals I know of (an oyster po’ boy and fried chicken plate with my name on them), so I’m staying ultra strict this week especially!