OUR PALEO FOOD BLOG
Ginger-Glazed Carrots 2 tablespoons (30 ml) coconut oil or ghee 1 pound (454 g) carrots, peeled and cut diagonally into ¼-inch slices ½ cup chicken or vegetable stock 1 teaspoon (5 ml) minced fresh ginger 1 teaspoon (5 ml) ground ginger ½ teaspoon chili powder ½...
Ginger Garlic Scallion Crusted Chicken 2 pounds (907 g) boneless, skinless chicken breasts ½ cup coarsely chopped scallions 2- to 3-inch piece of fresh ginger, peeled 4 cloves garlic, peeled Salt and freshly ground black pepper, to taste 2 tablespoons (30 ml) olive...
Plantains With Coconut 1 large egg ½ cup shredded coconut 2 large very ripe plantains, peeled and cut diagonally into ¾-inch slices 2 tablespoons (30 ml) coconut oil Place the egg in a small bowl and the coconut in a separate small bowl. Beat the egg and dip each of...
This green turkey chili simmers ground turkey with tomatillos, poblano and jalapeno peppers, and bite-size butternut squash in a smoky cumin and chipotle broth. It is brothy, bright, and hearty without any beans at all. A squeeze of lime and fresh cilantro finish each...
This roasted butternut squash dip blends caramelized squash with tahini, lemon, garlic, and smoked paprika into a silky, savory spread. Roasting the squash first draws out its sweetness against the nutty tahini. Serve it warm from the food processor or chilled -...
These garlicky buttered cabbage noodles turn half a head of cabbage into silky, noodle-like ribbons that eat like pasta. The cabbage sautes in coconut oil, then finishes in ghee with a double dose of garlic. It is a 10-minute side that goes with practically anything....
These fried chicken tenders get their crunch from a paleo breading of pork rinds and coconut flour spiced with chipotle and garlic. Pan-fried in coconut oil until golden, they taste like the drive-through version without a grain in sight. Serve them with avocado...
Not Nutella is a three-ingredient hazelnut chocolate spread you can make at home: roasted hazelnuts ground into butter, good dark chocolate, and a little coconut butter. It tastes like the jarred classic without any dairy or emulsifiers. Smear it on fruit, or eat a...
This Greek salad is everything the classic should be: crisp romaine, cool cucumber, juicy Roma tomatoes, thin-sliced red onion, and kalamata olives under a garlicky oregano vinaigrette. No feta required - the dressing does the heavy lifting. Toss it just before eating...
These jalapeno poppers are stuffed with a smoky mix of finely diced shrimp and bacon, seasoned with sesame oil and black pepper, then roasted until the bacon crisps. They are two-bite appetizers with real kick and no breadcrumbs anywhere. One batch makes two dozen,...
These curry noodles swap wheat noodles for ribbons of zucchini and yellow summer squash, all swimming in a fragrant coconut curry broth. Red or panang curry paste blooms in hot oil first, then coconut milk turns the sauce rich and silky. The whole dish cooks in one...
Eggs benedict florentine stacks poached eggs and Canadian bacon over garlicky wilted spinach, all crowned with hollandaise. It is the brunch classic rebuilt grain-free, with no English muffin in sight. A pinch of nutmeg in the spinach makes the whole plate taste like...