Most of the low-carbers I know end up experimenting with intermittent fasting at some point in their...
This is a guest post from George Bryant, New York Times best-selling author of The Paleo Kitchen and founder of CivilizedCavemanCooking.com.
Pancakes, they were my favorite comfort food as a child and then turned into an enabling food for my bulimia. After overcoming my 12-year struggle with bulimia, I realized it was empowering to reintroduce some old comforts and eat them in a healthy space relating to food.
After that realization, I dove right in to start creating the perfect Paleo Pancake that looked, tasted, and cooked just like traditional pancakes and we nailed it. This was my favorite recipe to retest a few times to make sure it was perfect. Honestly, it was always perfect but I wanted more reasons to photograph it again and of course eat them.Read More
Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.
A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.Read More
This a guest post from Kim and Amanda of PaleoSchmaleo.
Kim and I were gifted with a glorious bottle of pre-made paleo approved (REAL FOOD) mayo from Primal Kitchen. I say glorious, and I don’t use that term lightly, mostly because of the word pre-made AND also the fact that it’s all clean ingredients! SCORE! Let me share a little something with you…as much as I enjoy cooking, I am not above a pre-made or chopped shortcut on occasion, especially during a busy workday. As long as it’s ingredient list passes my inspection of course, I’m in even if it costs a little extra money. I figure sometimes, the money is worth the time I’ll be saving.
In other-words; yes, the juice is worth the squeeze.Read More
With most of the country getting hit with severe winter weather, I thought a number of you might appreciate a little tropical break—even if it’s in your kitchen. This week’s recipe is from the new Primal Fuel Recipes booklet featuring over 20 delicious and energizing recipes made with Vanilla Coconut Creme and Chocolate Coconut Primal Fuel. Some of you may have already gotten your hands on one of these books when you signed up for the 21-Day Transformation Program.
The Primal Fuel Recipes booklet includes a wide variety of recommendations, including nutritionally packed shakes like Heart Healthy and Berry Green, sweet indulgences like Banana Bread and Creamsicle, and a Primal Fuel pancake recipe created by my own daughter, Devyn. But today I’m taking you to paradise with this delicious Hawaiian Primal Fuel smoothie.Read More
Hey, primal pals. Leslie Klenke here! You may know me from Primal Blueprint Publishing’s 2014 release Paleo Girl, my MDA Success Story, the Primal Blueprint Certified Expert Directory, or maybe you took one of my workshops at last year’s PrimalCon. I was so excited when Mark asked me to write a guest post today that I decided I was going to treat you all to two recipes!
Let me start by saying I love breakfast, and I have no shame in admitting that I’ve eaten breakfast food for every meal of my day on more than one occasion. My go-to favorite is eggs over medium paired with bacon and avocado?but sometimes it’s fun to be a little indulgent. Sometimes you just need pancakes.Read More
Carpaccio is little more than thinly sliced raw meat, but the dish is so delectable it’s hard to believe that’s all there is to it. In a dish as simple as this, high quality (ideally grass-fed) beef tenderloin is a must for its fresh, pure, meaty flavor. Sliced paper thin, the meat will practically melt in your mouth. Beef carpaccio is about flavor and texture.
Of course, along with the great flavor and velvety texture of grass-fed beef comes a bonus; all that omega-3 content. Which makes this light but satiating starter appealing in every way.
Because it’s a starter, not a main course, you’re buying a smaller amount, which makes it a bit easier on the wallet to buy high quality – so go for it. Serve beef carpaccio at a special occasion, or not. Accompanied by a simple salad with Dijon vinaigrette, beef carpaccio is as appropriate on a holiday table as it is at a casual outdoor summer meal.Read More