Slice bacon into small pieces and fry until crispy in a large wok. Remove bacon and set aside. Be sure to give the pan a quick rinse, you do not want any bacon crumbles leaving you with a burnt after taste. Cook the kale in the coconut oil for 2 minutes. Once you kale has wilted down, add the 2 tbsp of cranberry citrus dressing, bacon, salt and pepper. Be sure to massage and mix everyhting together. Enjoy!
This was a recipe that happened by mistake.I took 2 leftover dishes and threw them together and bam, creamy spaghetti was born!We also happened to feature this meal at crossfit whistler this week to help feed our athletes.This recipe is packed full of protein, fat, and the right carbs.Creamy spaghetti is great for taking on the go, all your dinner is in one bowl!
Preheat oven and cook spaghetti squash around 25 mins. (Depending on your oven, squash should flake away easy.) Don't know how to cook a squash? Check out this video.
While your squash is cooking you start on the sauce. Sautee the onions until transparent. Add in your mushrooms and cook for another 2-3 minutes.
Add in your garlic and sauté for under a minute; be sure not to burn your garlic!
Add in ground beef, stirring occasionally, and cook meat through.
Add in your chopped tomatoes and fresh herbs. Bring to a boil and simmer for 1-2 hours. The longer you simmer, the better it will taste! Remember to simmer is to cook with love! The more love, well, you get the point.
Once your sauce has simmered down to about 3/4 of what you started, you are ready to add in the creamy sauce
For the Creamy Sauce
·Place avocados, olive oil and spinach and blend until smooth consistency.
·add cream sauce into tomato sauce
Now that you squash is cooked and has had time to cool down, flake away the squash making your spaghetti strands. Add all of the squash to your sauce and mix thoroughly. Add salt and pepper as you like it.
***Make a big batch of this as this is a really easy leftover and great item to freeze and eat for later!
We were very lucky to get some wild venison stew meat from a friend of ours. Local and wild, whew, I'm so paleo! Ah, ok enough. This is another great slow cooker recipe that can make you look like a paleo chef. You can substitute the venison for pastured bison or beef.
I have been spending a lot of time in the kitchen. Currently we are experimenting, getting our line of paleo foods ready for the farmers market season. When I am in the kitchen, I love listening to "latest in paleo" by Angelo Coppola. If you haven't listened to his podcast yet, click here. For those that have, you will know he is a huge fan of a good bone broth. Our house too has jumped on the bone broth band wagon. It's so great to have on hand in the kitchen. Why eat bone broth?
-It's delicious and will become your base of soups, stews, chilis or even curries. This stuff is even great to sip on. Seriously, throw out that garbage you call broth you buy from the store, it's defintely not paleo!
-Its full of colagen, glucosamine and gelatin, minerals which are hard to find in our main diet. Why should you eat gelatin? Minerals such as collagen or gelatin help fix digestive problems, for example, leaky gut. Collagen also helps in the aid of hair and nails.
-Because the caveman ate the entire aninmal, so should you!
-It's cheap- ding ding! There's a word I don't get to use to often when bloggin on the paleo subject. As mentioned before, offal is not highly sought (yet, give it some time, you too will jump on the band wagon), so grass fed bones are going to be far cheaper, tastier and healthier than any organic, wolfgang whomever brand on the market.
Look for the gelatin - You are cooking the collagen out of the bone. You should see the fat and oil at the top of your broth. This is good! If you do not have an oil top or visible fat you may need to add a little more vinegar and try cooking longer.
fat- some broths will produce more fat on the top than others. Depending on your preferred taste will be wether you leave it on there. Wait for the broth to gel. Ontop will be a hard crust. Using a spatula, scrape off the top and place extra fat in a glass container. Keep this fat to use for any need for a lard/oil.
Cool your broth right away - Most food borne illnesses come from food being improperly handled, which usually happens in the cooling period. As soon as your broth is ready, submerge your pot in an ice bath, stirring occasionaly to realease your trapped heat.
Split broth into thirds - I split this broth three ways when I make it. I use one part immediately (i usually drink on its own), and freeze other two parts in 2 seperate freezer bags for later. You can also use an ice tray to make your own boiullon cubes and have small portions for use later. If freezing any of your broth, remember to let the broth completly cool before to prevent freezer burn.
When making any soups, stews, or curries, always wait until the end of the cooking process to add salt and pepper. When simmering you are condensing the liquid, adding salt and pepper at the beginning can leave you with to much!
Take all of your ingredients and add to your crockpot.
Fill with water, ensuring your bones are covered with water.
Set your slow cooker to 12 hours on low.
After 12 hours you should have a caramilk like colour and lots of gelatin! (If no gelatin, try cooking for an additional 4 hours.)
Using a strainer, transfer into a bowl sepertaing the bones, veggies and herbs from the broth. (some keep the veggies and eat them or puree into soups.)
Cool soup in a large ice bath.
Using a crock pot/slow cooker makes this recipe totally fool proof! You can use a stove, but this will require you to be home all day. I have also read that paleo blogger, Michelle Tam of "Nom Nom" is a big fan of the pressure cooker when making a bone broth. I have yet to try this method. I do know that I just love coming home to that sweet aroma!
Check out some helpful sites if you still need convincing:
This is a super easy, super satisfying dessert. It's main ingredients are also my new obsession which is probably why these two found eachother.
1 tbsp of coconut oil
Cut and core your pineapple. I prefer to cut my pieces into strips. Take your cinnamon and sprinkle generously over your pineapple. Heat your grilling pan, add coconut oil and then pineapple. You will know your pineapple is cooked once it is soft and a fork can easily go through.
Once your pineapple is cooked, top with coconut butter. The butter will soften up and melt all over your pineapple. Yummm!
This recipe is a great way to hide offal. We even taste tested this on a very picky six year old and she did proclaim "wow, this is a good burger!' No, she did know what was in the burger. The best thing about this recipe is getting creative with your toppings. I chose bacon and pineapple (I seem to have a new obsession with pineapple). You can top it with paleo ketchup, home-made mayo, saurekraut or even a fried egg.
Take your livre and puree into your blender. In a bowl mix all of your ingredients together, get your hands dirty! The mixture will be wet, you are welcome to add more almond flour if your mixture isn't sticking together. Take your mixture and make your patties. I prefer smaller size patties as I can ensure even cooking throughout the pattie. Make sure your grill is hot and be sure to cook through the patty. Once cooked, feel free to add your bacon, egg, saurekraut, or whatever floats your boat!
I am loving this pizza crust and can't believe it has only just come into my life now. Pizza was the hardest thing to give up and every other paleo pizza crust out there I have tried has left me unsatisfied. The crust will crisp on nicely! Make sure to use parchment paper underneath or this will stick to the pan, no matter how much coconut oil you use. You can add whatever toppings you like! My favourite combination so far is bacon, pineapple and onion. I did sneak on some goat cheese on these pizzas. I couldn't help myself to a little treat, had I known how yummy this pizza would be, I would have known it didnt need it!
For the crust:
1 medium sized head of cauliflower
1 cup of almond flour
salt & pepper
For the sauce:
tomato paste (make sure no sneaky ingredients show up!)
salt and pepper
It's ur pizza, get creative!
Preheat your oven to 425°
Remove the stems from the cauliflower and cut into quarters. Throw your caulifower into your food process and blend until you get small pieces (similar to when you are making cauliflower rice).
Mix all of your ingredients for the crust together. Depending on what size pan you have used will dictact how many pizzas you make. Take the mix and press down into your pan, allowing for a thickness of around 10cm's (to precise for ya?)
Bake your crust for about 15-20 minutes until u see it just starting to brown. Once your crust is baked, pull it out, add your pizza sauce and whatever toppings you like. Put the pizza bake in the oven and bake for another 5 mintues. Make sure to let the pizza rest for a couple minutes before you dig in.
Now the question is should I really be sharing this? The
reception that we have had has been overwhelming and a part of me really wants to
keep my cards close to my chest and keep it all to myself! We had this at the
farmers market all summer and it was a big hit! We were asked to showcase the
Paleo pad Thai at the taste of Asia night market at Cornucopia in Whistler. HOWEVER
after much deliberation and a little bit of arm twisting (thanks Kara), here is
the recipe for our Paleo Pad Thai.
1 Brown onion diced
2 crushed garlic cloves
1tsp crushed ginger
1/8th cup coconut oil
¼ cup almond butter
1 Tbs coconut vinegar
1 Tbs Fish sauce
1 tsp Chilli
To make the zucchini “noodle” we use a spirooli but you
can also use a mandolin or knife. If you are using a knife carefully cut the
zucchini length ways nice and thin to make your noodle.
Heat coconut oil in a wok and add the onions, cook until
opaque and add the ginger and garlic once they have cooked off slightly add the
lime juice, coconut vinegar, fish sauce and chilli (add as little or as much
chilli as you like!). Add the almond butter whilst continually stirring until
you end up with a paste.
Add the zucchinis and mix through the almond butter paste
continually to coat all the zucchinis. As the zucchini cook down they will release
some of their water content and make the paste turn into a sauce. Cook for approx.
8 mins until the zucchinis are al dente.
Note: Chicken or Shrimp make a great accompaniment to
Cooking up our Paleo Pad Thai at the taste of asia night market for Cornucopia in Whistler.
So I got this recipe from paleomg.com. The spicy avocado cream has really changed my life. I had no idea such an amazing paleo cream would exist. I really do see myself putting this stuff on everything. Though I must say, not quite sure what other combination is going to work so well. This was another meal we used for making ahead. I mixed the ground beef together and pressed out the patties. I grilled the pineapples, and onions. I put the onions and pineapple in a glass Pyrex and put in the fridge with another container holding the patties. When we were ready to cook i just threw the patties on our grill pan and put the glass container in the oven to heat up the pineapple and onions. While the burgers cooked, I made the avocado cream sauce, which was a snap! Dinner was ready in no time and was delicious!
1 pineapple, cored and sliced (see my fantastic pics below)
1 yellow onion, sliced thin
1 tablespoon chipotle chili powder
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon coarse sea salt
1/2 teaspoon black pepper
For the cream
juice of 1 lime
juice of 1/2 lemon
1 tablespoon hot sauce (your favorite will do)
1 teaspoon chipotle chili powder
1 teaspoon olive oil
pinch of salt
Core your pineapple, dont know how? See this video:
Then slice your onions.
Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there.
Make 4 burger patties and flatten them out a bit.
Place onions, burgers, and pineapple on the
grill at the same time. Try not to place pineapple over direct flame
because it can burn pretty easily, being sugar and all.
Flip when grill marks become present, after
about 5 minutes and cook about the same amount of time on the other side
of until burgers are cooked to preference and pineapple is a bit
charred and soft.
While the ingredients are on the grill, make your avocado cream!
Cut avocados in half, remove the seed, then scoop out the insides and place in your food processor.
Turn food processor on and let the avocado begin
to break down. After about a minute, while your food processor is still
running, add the rest of the ingredients for the avocado cream and keep
pureeing until smooth: about 1-2 minutes.
Place a burger down, top it with pineapple, then a grilled onion, and then a dollop of avocado cream on top!
Some of you may have read our previous post on the carrott banana pumpkin muffins. While they are good and very low in sugar, they were looking for a little love. Here is our revamped version. Feel free to omit the coconut nectar. I do recommend a little as it can act as a great binder when mixing the wet ingredients.
These are also a great option for a make ahead meal/snack as we like to make extra and save them in the freezer. Its a super easy go to snack you can pull out of the freezer and throw into the toaster, throw a little cacao bliss and now were talking!
2.Using your food processor, blend the bananas, coconut nectar, eggs and vinegar together.
3.In a separate bowl, sift in your almond flour and coconut flour - (This is an importnant step for flufiness and rounded flavouring. When using almond and coconut flours they tend to bind together into clumps, just like other flours, so dont skip this step!)
4.Mix in the rest of your dry ingredients and mix well.
5.Pour wet mix into dry mix and fold in carrots and walnuts.
6.Mix all together, we are looking for a cake like batter
7. Line muffin tin with muffin cups and poor batter two thirds of the cup. If you make your muffins to big, they well get quite doughy in the center and not cook through properly.
8.Bake for 20-25 minutes. You will know they are finished when you can put a toothpick in and it comes out clean.
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Food is our passion and we have sourced for you the highest quality of ingredients for the everyday caveman. We strive to offer great prices while offering the highest quality of product.
Allow us to do the research for you. All products must meet our strict standards void of gluten, dairy, soy and refined sugars. So in short, if you can't spell it or read it, guaranteed, the caveman did not eat it.