This paleo Shepherd’s pie always brings me back to England, where my husband and I went to graduate school, spending many a long night deep in the academic trenches of anthropology and biology. It was good fuel for our studious brains, especially on spring nights, when the weather […]
Ingredient: olive oil
This cauliflower couscous is a refreshing alternative to the wheat-based dish.* It still has all the elements of a Moroccan flavored side dish, while being light and delicate enough for spring. And its good for mopping up sauce of your lamb or chicken stew. This […]
Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of “paleo pizza.” But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does it really matter if the end result is delicious, and still fits within your dietary principles? So if you tend to eat like a caveman, go ahead and have a little fun with your food! No need to feel guilty about chowing down on this wholesome, grain-free paleo pizza crust.
Most grain-free pizza crusts I’ve come across are either made with cauliflower (which I can’t eat because of the FODMAPs), are too eggy, are too bready, or are too much like a cracker. I’m not saying this pizza crust is perfect. Its hard to reach perfection in a pizza crust without grains. But its definitely a good runner-up to the gluteny pizza crusts we used to know and love. This one is light without being too bready, it crisps on the edges nicely without being too dry and is not doughy in the middle. You can even pick up a slice with your hands (if you want) without it falling apart.
Of course, you can add whatever toppings you like to this crust, but one of my favorites is chicken sausage, red peppers and spinach. It makes for a complete meal (pictured above). Goat’s cheese is optional.
If you try this crust, please leave a comment in the suggestions. I want to know how it turned out for you!
This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added […]
By the time spring rolls around, salads start to look more appealing than cold greens on chilly winter nights did. This salad is one of my favorites to make this time of year. Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.
This salad can work with any cut of steak. Find the one that matches your budget. Obviously, the more expensive you go, the more tender your steak. The cheaper ones tend to be fattier (which is ok! Fat is actually healthy for us, we are all learning), but you will then have to plan in advance and marinate for several hours. It only takes a few extra minutes of actual prep time. Since I’m feeding a hungry family of four, those are the cuts I usually go with. Cutting the steak in thin strips (and against the grain) also makes it more delectable.
This paleo New England Clam Chowder is a gluten-free, dairy-free, healthier version of the traditional soup.
When my husband and I first met, we experienced one of the coldest winters on record in Washington, DC. We had the romantic idea of going to New York City to watch the New Year’s Eve ball drop but quickly changed our minds when we realized just how cold it was going to be, and no amount of people huddled together could change that. So we took the train back to DC, got in our pajamas and watched the ball drop from the comfort of our couch, under a warm blanket. That same weekend, I made a huge batch of New England clam chowder. The bacon, the heavy cream, the potatoes…. warming comfort food, that lasted for much of the deep cold spell. Even though fat was considered unhealthy back then in the late 90’s, we didn’t care. We were young and not worried about our waistlines, especially because the soup was so satisfying. My husband still talks about that soup today, twenty years later.
These days I cannot consume cream or potatoes, so I went many years before I had that gastronomic, soul-warming experience again. However, I have now found away to get around those two obstacles. The celeriac acts as both the “cream” as well as the potatoes. The bacon still remains. 🙂 In fact, I use a little extra, to make up for the loss of fat from the cream.
While that first soup might have been heady, gushing, heart-swelling love in a pot, this new soup is a wiser, more sustainable, life-fulfilling love.
This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up […]