6

votes

What popular Paleo foods have you not tried/tried recently? Which ones would you recommend to others?

Answered on September 12, 2014
Created August 29, 2012 at 11:30 PM

I got into Paleo/Primal mostly by cutting out/back unhealthy/nonPrimal foods like legumes and grains. I've taken it pretty slow on adding new things into my diet, but the last month I've been pretty adventurous, taking advice from you wonderful PHers and trying some new stuff. So far, I haven't tried anything I haven't liked and now I have some new favorites.

Stuff I've tried in the last month:
- Sardines. Where have they been all my life? Love them in olive oil on salads and in marinara sauce for fisherman's eggs.
- Almond butter. I was never a big peanut butter eater, and I don't like whole almonds much, but Justin's Maple Almond Butter goes down really great on Granny Smith apple slices. Great dessert.
- Larabars. They're like candy! I eat them a few times a week as a dessert or quick work-snack. Some of the flavors I've tried have peanuts, so they're not 100% Paleo friendly, but I have liked all that I've tried so far. I like Cherry Chocolate Chip Torte best so far.

Popular Paleo foods I haven't tried yet:
- Coconut oil. I know, right. I used to get hives when I was a kid and I ate things with that dried sweetened coconut on them, like some granola bars, trail mixes, and (ew) Snowballs, but I have used products with coconut oil like lip balm and that doesn't seem to be a problem. I just feel itchy at just the thought/smell/taste of coconut and hate it, whether I actually itch or not. So I'm leery but am coming around to trying it.
- Liver. I want to like it and try it, cause I know it is good for me, but fried chicken livers have kinda soured me on the idea. I like hearts, beef tongue, and other stuff, though, so I'm willing to give it another shake.

What popular Paleo foods have you just recently tried, or thinking of trying, but haven't gotten to yet? What popular Paleo foods would you recommend to others? Variety is the spice of Paleo life, after all, so let's sell each other on our favorite foods!

UPDATE: Bought my first jar of coconut oil. Used it to brown a roast last night and sautee some brussels sprouts before braising. Not bad! I finally got it because I was cooking for my parents, who are SDA so can't eat my usual bacon fat, I won't eat their canola oil, and my mother doesn't like the taste of butter.

Also, I'm currently eating chicken liver mousse. To be honest, I'm kinda pigging out on chicken liver mousse. So here's at least one way to get some liver, and a nice dose of fat too. It's pretty tasty stuff.

UPDATE 2: Tried spaghetti squash for the first time. ABSOLUTELY DISGUSTING. I hated the texture and it was just so sweet. I don't think I am capable of making a face bad enough to express my feelings toward it.

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on February 10, 2013
at 11:44 PM

Luckie; you can get dried, unsweetened, unsulfered dark sweet cherries at Trader Joe's.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on February 10, 2013
at 10:45 PM

LOL wow! I just Pinned that exact recipe to try the other day!!!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on February 10, 2013
at 10:45 PM

I did try parsnips! They aren't popular around here, but I liked them. I roasted them in bacon fat and coconut oil with carrots, potatoes and sweet potatoes.

Medium avatar

(10611)

on February 10, 2013
at 08:49 PM

? Coconut oil has a low smoke point. OK for sautéing and adding to stews but very bad for hot frying.

7c9f81d68c78de1a31eab9c91c17b4b8

on October 05, 2012
at 03:53 PM

Try spaghetti squash and eat like noodles or zucchini cut like noodles. One of my favorites.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on October 05, 2012
at 03:36 PM

There is no freedom in the boonies! Just a bunch of rednecks eating McDonald's in the Wal-Mart parking lot. I'm back to the suburbs... with farmer's markets and Whole Foods and nice restaurants around... it's wonderful.

Acf3f15ef2f914d0684960ed21a81bd5

(155)

on September 14, 2012
at 04:56 PM

Coconut is the only sweet cheat I allow myself, because it is the ONLY thing that doesn't cause brain fog and kick me out of ketosis.

77877f762c40637911396daa19b53094

(78467)

on September 14, 2012
at 02:19 AM

Noooooo.... Stay in the boonies, be free, be free....

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on September 14, 2012
at 12:32 AM

That sounds good... if I can work my way into trying the coconut stuff!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on September 14, 2012
at 12:32 AM

I have only had grass-fed a few times, and haven't tried Kerrygold yet, either! I'm in the midst of moving out of the boonies to the suburbs so I will definitely have more food-choices available soon.

D3921bf1a4e27fdf65c52e98f845dd45

(100)

on August 31, 2012
at 04:19 PM

Pumpkin Pie Ice Cream recipe can be found on the Fast Paleo website. It called for liquid stevia and I used coconut sugar and I adjusted the spices to my liking. It uses coconut milk, almond milk (I used vanilla flavored almond milk to make up for the vanilla flavor in the stevia) but I imagine you could just add vanilla. Good luck

0382fa263de4c83328dc34a56e25437f

(4238)

on August 31, 2012
at 02:55 PM

Second the sardines recommendation -- I bake mine with onions, shallots and Kerrygold, topped with eggs and black pepepr. Sort of a fisherman's eggs dish. Very cheap, very satisfying, especially in colder months.

707342e3cb97e0fc088917919a154b8a

(1657)

on August 31, 2012
at 02:37 AM

I use zucchinis as a pasta substitute-- but you have to prepare them properly, here's my method: www.livefabuLESS.com/zoodles

0382fa263de4c83328dc34a56e25437f

(4238)

on August 31, 2012
at 12:36 AM

I sneak liver into my meatloaf, it's awesome.

A3a4696c919e916ec971691559e9c942

(2043)

on August 30, 2012
at 10:34 PM

I agree I love the cartilage too!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 05:59 PM

Marrow I do like! - but stuff with a "snotty" texture, I don't think I can do. Soft-cooked scrambled eggs are definitely on my "ew-mouthfeel" category! Most of my food pickiness is more texture based than flavor based, I think. :) I have had beef tendon though, and loved it, but I didn't think it had a slimy texture.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 05:54 PM

Fair enough. :) I am probably about 90/10 Primal compliant and I don't eat a whole lot of packaged food, but I like to view my food choices on a spectrum rather than on a pass/fail basis. To me, Larabars maybe get a C+, a minor cheat. I do want to make my own, but my local WholePaychecks only have -sweetened- dried cherries; I haven't found unsweetened yet and I love the cherry flavors best. I haven't given up, though! And thanks for the heads up on the GMO thing - that I DO care about! If you run across the link, I'd like to take a look if you don't mind posting it.

0382fa263de4c83328dc34a56e25437f

(4238)

on August 30, 2012
at 04:05 PM

Yes, this. I eat marrow and boil bones for broth year-round -- I also recommend the soft, snotty connecty bits of cartilage. I put it in a bowl after it's slow cooked for at least 36 hours, grind some sea salt on it and slurp it down. Bone porridge. Sometimes I'll toss in some very soft-cooked scrambly eggs with it -- heaven.

0382fa263de4c83328dc34a56e25437f

(4238)

on August 30, 2012
at 04:02 PM

I'm with greymouser on this one, but I'm notorious for taking a hard line. I eat a few Larabars a year, but consider them a serious 'cheat.' Also, I'm trying to find the link I saw this morning, but I just read that the company may be funding efforts to strike mandatory GMO ingredient labeling. For those who care about such things.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 30, 2012
at 03:19 PM

I'm not usually such a hard-ass about this stuff, but Larabars are **not** paleo. They are a "paleo-ified" candy bar made from natural ingredients. The paleo version of a larabar would be eating the stuff they are made from, in fresh, not dried, form. There, I've said it, and it's finally off my chest. ;-)

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:53 PM

Preparation makes a huge difference! Thanks for the tip!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:52 PM

Valid points! I like that about Paleo and PH, though - so many tweaks and experiments that can be done. I can see how others might not find it as entertaining as I do, though.

65333605eb0e62ccdb9ffaac00727bc6

(150)

on August 30, 2012
at 01:23 PM

There are some posts on pinterest that are for oven made jerky...Might get you by until you make the purchase :-)

65333605eb0e62ccdb9ffaac00727bc6

(150)

on August 30, 2012
at 01:22 PM

It was delicious...In every way...I would use it as a base for anything that would usually have rice or noodles beneath it...However, I'm finding conflicting information about how "low carb" it is...It seems to be something that would be good for low carb, but not for zero carb...But boy is it good :drool:

76c885d7d27e6c83542ea493ca866dcd

(2178)

on August 30, 2012
at 12:28 PM

Luckie, I don't really think of spaghetti squash as a "substitute" for pasta (mostly because it just doesn't taste/feel at all like pasta) -- just a different kind of dish! Definitely try it.

77877f762c40637911396daa19b53094

(78467)

on August 30, 2012
at 07:33 AM

Mine also. But I must say that paleo is so diverse - and at times so removed from ancestral dietary practice - I sometimes think it should be called poly-o or person-o or whatever-i-think-is-cool-this-month-o..

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:44 AM

Was it a good pasta substitute? I don't get into "Paleo substitutes" for the most part but spaghetti squash is one of those that don't need a lot of doctoring up, from what I hear, and I've been thinking of trying it, too!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:43 AM

My list of wanted kitchen equipment is pretty long! I'd love some homemade jerky... when I get my braces off! :D

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:42 AM

I eat the heck out of some butter! I want to try it.. and foie gras for sure!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:41 AM

I guess that depends on whether you're going for caveman diet re-enactment or just optimal nutrition from today's available foods. My Paleo (well, Primal for me) is definitely the latter! :)

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:40 AM

Yeah, you can't tease like that! :)

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:39 AM

<--- sauerkraut junkie! I'm also looking forward to trying red palm oil. I think I've had a few dishes prepared in it but would love more.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:38 AM

I feel you there. When it comes to cooking, I always like to try new things that are prepared by someone else rather than cooking it myself - that way if I don't like it, I know it isn't just because I didn't know how to prepare it properly.

06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 04:16 AM

I'm right on the borderline of ordering one myself, just haven't pulled the trigger yet, soon . . .

06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 03:32 AM

I feel beef in general has a better flavor and when I've prepared the liver in beef fat (as opposed to butter), it takes on more of that "beefy" flavor. I don't mind eating it just like that on occasion, it has the consistency of a VERY dense steak. The Liver and Onions still seems to be the "classic" approach though.

103a639b040a17bb579084287f2a5307

(608)

on August 30, 2012
at 02:48 AM

Pate is the most delicious way to enjoy liver... If you eat butter

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:11 AM

Thanks! I think I will try "sneaking" liver into my food. If it works for five year olds, it should work for me! I'm not grossed out by organ meats in general, just the remembered taste of fried chicken livers that got pretty overwhelming. Do you think calf liver is perhaps a little milder than chicken ones? Perhaps that might work better for starting out and working my way up to the stronger tastes.

Medium avatar

(1029)

on August 30, 2012
at 01:00 AM

Recipe please pretty.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 12:14 AM

Absolutely! When I say they're like candy... I mean it! They really are like dessert, and if I had insulin issues I'd certainly moderate them to less than a few times a week. They are pretty "Paleo" but that doesn't mean they should be binged on.

Bdf98e5a57befa6f0877f978ba09871c

on August 30, 2012
at 12:03 AM

I too like Larabars, but beware of thee high sugar. It has thrown me for a doozie!

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15 Answers

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3
06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 12:00 AM

Congrats on being more adventurous and trying some new things. The sardines are like canned health food and I could eat almond butter by the tub if it were in front of me! As to the other foods you mentioned, my wife felt very similar concerning coconut oil and liver. Here's what we found out:

Coconut oil-has a super high smoke point so it won't burn in the pan. The initial concern was that it would make everything taste like coconut, that is not the case. I can't really describe the flavor, but it's definitely not coconutty. Coconut oil, grass-fed ghee, and animal fats are the only ones we cook with.

Liver is what I like to call an acquired taste. It's very dense and has a unique flavor. Again, my wife was just put of by the thought of it (and raw, it definitely looks like an organ). It pairs well with strong flavors (i.e. liver and onions). I also "snuck" some diced liver into a homemade tomato sauce with a 2:1 ground beef to liver ratio. I browned the ground beef (with some grass fed butter), cooked the liver in the rendered beef fat, and then transfered it all to the saucepan for the tomato sauce. It seemed to be about the right ratio to hide the liver from those who may not find it appetizing. It's a wonderful food, and people would be significantly healthier if it were consumed more.

Hope this helps!

-Matt

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:11 AM

Thanks! I think I will try "sneaking" liver into my food. If it works for five year olds, it should work for me! I'm not grossed out by organ meats in general, just the remembered taste of fried chicken livers that got pretty overwhelming. Do you think calf liver is perhaps a little milder than chicken ones? Perhaps that might work better for starting out and working my way up to the stronger tastes.

06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 03:32 AM

I feel beef in general has a better flavor and when I've prepared the liver in beef fat (as opposed to butter), it takes on more of that "beefy" flavor. I don't mind eating it just like that on occasion, it has the consistency of a VERY dense steak. The Liver and Onions still seems to be the "classic" approach though.

0382fa263de4c83328dc34a56e25437f

(4238)

on August 31, 2012
at 12:36 AM

I sneak liver into my meatloaf, it's awesome.

Medium avatar

(10611)

on February 10, 2013
at 08:49 PM

? Coconut oil has a low smoke point. OK for sautéing and adding to stews but very bad for hot frying.

3
Fb677d93955eb0fac597e3d94db92980

(1115)

on August 30, 2012
at 12:50 AM

Just bought a dehydrator. Homemade jerky! :)

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:43 AM

My list of wanted kitchen equipment is pretty long! I'd love some homemade jerky... when I get my braces off! :D

65333605eb0e62ccdb9ffaac00727bc6

(150)

on August 30, 2012
at 01:23 PM

There are some posts on pinterest that are for oven made jerky...Might get you by until you make the purchase :-)

06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 04:16 AM

I'm right on the borderline of ordering one myself, just haven't pulled the trigger yet, soon . . .

3
Bdf98e5a57befa6f0877f978ba09871c

on August 30, 2012
at 12:09 AM

Wife and I are experimenting with other ways to add fat into our diet, so a lot more olives, etc - including busting out a Mediterranean cookbook for antipasti recipes. Also we're setting out to try red palm oil for cooking, and some offal. I'm a big fan of chicken hearts, so we're hoping to find some chicken hearts and liver soon.

Things we've tried recently include cultured sauerkraut (very refreshing!), cultured butter, Hawaiian black salt, Himalayan red salt, seaweed and other sea veggies, raw honey, and raw cacao powder.

We've both been paleo for a while now, so at this point we are trying to broaden our diet and tweak macronutrient ratios. It's a fun challenge. Plus, I love adventurous cooking!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:39 AM

<--- sauerkraut junkie! I'm also looking forward to trying red palm oil. I think I've had a few dishes prepared in it but would love more.

2
Acf3f15ef2f914d0684960ed21a81bd5

(155)

on September 14, 2012
at 12:21 AM

Whole Foods has been sold out of their brand new raw coconut water for a week...been biding my time to try some out. Sounds a lot better than the bullshit kind I usually get for my hangovers.

My favorite paleo kryptonite is this raw organic coconut ice cream, also sold at Whole Foods. I get the plain vanilla kind; all it has is coconut meat, coconut sugar and ground up vanilla beans. Not too many carbs to make me feel shitty, but just enough for a proper post-workout dessert. I'm on cloud 9 after a pint of that deliciousness.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on September 14, 2012
at 12:32 AM

That sounds good... if I can work my way into trying the coconut stuff!

Acf3f15ef2f914d0684960ed21a81bd5

(155)

on September 14, 2012
at 04:56 PM

Coconut is the only sweet cheat I allow myself, because it is the ONLY thing that doesn't cause brain fog and kick me out of ketosis.

2
A3a4696c919e916ec971691559e9c942

(2043)

on August 30, 2012
at 03:16 PM

Bone marrow...try it and you will be hooked. Then when you are done with the bones make bone broth.

A3a4696c919e916ec971691559e9c942

(2043)

on August 30, 2012
at 10:34 PM

I agree I love the cartilage too!

0382fa263de4c83328dc34a56e25437f

(4238)

on August 30, 2012
at 04:05 PM

Yes, this. I eat marrow and boil bones for broth year-round -- I also recommend the soft, snotty connecty bits of cartilage. I put it in a bowl after it's slow cooked for at least 36 hours, grind some sea salt on it and slurp it down. Bone porridge. Sometimes I'll toss in some very soft-cooked scrambly eggs with it -- heaven.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 05:59 PM

Marrow I do like! - but stuff with a "snotty" texture, I don't think I can do. Soft-cooked scrambled eggs are definitely on my "ew-mouthfeel" category! Most of my food pickiness is more texture based than flavor based, I think. :) I have had beef tendon though, and loved it, but I didn't think it had a slimy texture.

2
77877f762c40637911396daa19b53094

(78467)

on August 30, 2012
at 12:55 AM

Variety is the spice of Paleo life, after all, so let's sell each other on our favorite foods!

Actually, a distinct lack of variety would have existed in paleo times, so too much variety is not consistent with paleo.

My latest paleo-ish concoction is a salad of coleslaw mix, low fat fetta (more protein), olive oil and mixed nuts with oregano and salt.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:52 PM

Valid points! I like that about Paleo and PH, though - so many tweaks and experiments that can be done. I can see how others might not find it as entertaining as I do, though.

77877f762c40637911396daa19b53094

(78467)

on August 30, 2012
at 07:33 AM

Mine also. But I must say that paleo is so diverse - and at times so removed from ancestral dietary practice - I sometimes think it should be called poly-o or person-o or whatever-i-think-is-cool-this-month-o..

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:41 AM

I guess that depends on whether you're going for caveman diet re-enactment or just optimal nutrition from today's available foods. My Paleo (well, Primal for me) is definitely the latter! :)

2
D3921bf1a4e27fdf65c52e98f845dd45

on August 30, 2012
at 12:39 AM

I made the Paleo Pumpkin Pie Ice Cream tonight. It was definitely a hit and will probably be made again....and again in this house.

Medium avatar

(1029)

on August 30, 2012
at 01:00 AM

Recipe please pretty.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:40 AM

Yeah, you can't tease like that! :)

D3921bf1a4e27fdf65c52e98f845dd45

(100)

on August 31, 2012
at 04:19 PM

Pumpkin Pie Ice Cream recipe can be found on the Fast Paleo website. It called for liquid stevia and I used coconut sugar and I adjusted the spices to my liking. It uses coconut milk, almond milk (I used vanilla flavored almond milk to make up for the vanilla flavor in the stevia) but I imagine you could just add vanilla. Good luck

2
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 29, 2012
at 11:57 PM

Offal. I love it to be prepared for me, but it's one of the few things I just cannot cook myself.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:38 AM

I feel you there. When it comes to cooking, I always like to try new things that are prepared by someone else rather than cooking it myself - that way if I don't like it, I know it isn't just because I didn't know how to prepare it properly.

1
3985479f67c0aefe8789cc876683a774

on February 10, 2013
at 10:40 PM

I like to slice up an onion and put it in the bottom of a medium sized baking dish with some butter, then slice some zucchini and yellow squash, toss them with olive oil, pepper and fresh dill, and lay them alternating overtop the onions. Bake at 375 until the veggies have softened. The dill really elevates the veggies.

This was my inspiration: Vegetable Tian. I don't like cooked sliced tomatoes so I left them out, and you could always try adding sliced sweet potatoes too. I haven't tried that yet but I probably should!

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on February 10, 2013
at 10:45 PM

LOL wow! I just Pinned that exact recipe to try the other day!!!

1
D87cf7bb07cfc85acf7203c17065d239

(268)

on February 10, 2013
at 10:22 PM

I really liked the parsnips, they were roasted. Buckwheat boiled in coconut milk was tasty too. The worst thing I tried was kelp noodles-hint- they did Not taste like pasta : p

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on February 10, 2013
at 10:45 PM

I did try parsnips! They aren't popular around here, but I liked them. I roasted them in bacon fat and coconut oil with carrots, potatoes and sweet potatoes.

1
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on October 05, 2012
at 03:38 PM

Answering my own question - I have now added zucchini and yellow squash to my list! Not bad when sauteed in a shit-ton of butter or cubed and roasted with a pork tenderloin. Not going to be my favorite vegetable, but it's good to branch out.

7c9f81d68c78de1a31eab9c91c17b4b8

on October 05, 2012
at 03:53 PM

Try spaghetti squash and eat like noodles or zucchini cut like noodles. One of my favorites.

1
77877f762c40637911396daa19b53094

(78467)

on September 14, 2012
at 12:02 AM

I'm an awful person. I've never had Grass Fed meat. I'm broke and can barely afford store bought so I've never had the Grass Fed Goodness. Nor have I ever had Kerry Gold butter.

I feel like such a poser.

I do however gobble 90% dark chocolate, coconut oil, yams, and berries so I hope that makes up for my failings.

77877f762c40637911396daa19b53094

(78467)

on September 14, 2012
at 02:19 AM

Noooooo.... Stay in the boonies, be free, be free....

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on September 14, 2012
at 12:32 AM

I have only had grass-fed a few times, and haven't tried Kerrygold yet, either! I'm in the midst of moving out of the boonies to the suburbs so I will definitely have more food-choices available soon.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on October 05, 2012
at 03:36 PM

There is no freedom in the boonies! Just a bunch of rednecks eating McDonald's in the Wal-Mart parking lot. I'm back to the suburbs... with farmer's markets and Whole Foods and nice restaurants around... it's wonderful.

1
7278560e76901ded4081022b54c6e165

on August 30, 2012
at 03:55 PM

I've done sardines in olive oil with avocado in salad, chicken liver, gizzard, neck, bone, marrow, and quail, meat skin and bones plus fat. Lamb, beef,

Olives, eggplant, tuna, are good as well.

Next is lamb and beef liver, lamb spleen, heart

But after seeing the head that is where I draw the line, someone can prepare it for me but I personally won't but and prepare the sheep's head for myself.

Also have tried Shanklish cheese and hated it, but this week I will be checking how my body reacts to Jeddal Cheese

That is the awesome part of visiting Jordan, more selection in some products for Paleo people although all the falafel and rice with pitas and hummus is mighty tempting!

0382fa263de4c83328dc34a56e25437f

(4238)

on August 31, 2012
at 02:55 PM

Second the sardines recommendation -- I bake mine with onions, shallots and Kerrygold, topped with eggs and black pepepr. Sort of a fisherman's eggs dish. Very cheap, very satisfying, especially in colder months.

1
75e8ceee00e2459860ea38220a3a8118

on August 30, 2012
at 01:15 PM

Grass-fed-only organic ground beef, lightly cooked in coconut oil! Pricey, but it tastes like much pricier roast beef! We get it from a local (an hour from Toronto) farm.

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 01:53 PM

Preparation makes a huge difference! Thanks for the tip!

-1
65333605eb0e62ccdb9ffaac00727bc6

(150)

on August 30, 2012
at 01:24 AM

Spaghetti squash! I can't believe I haven't tried it before now...It is amazing! The smell of it roasting was enticing and then when I put homemade meat sauce on it...OMG! I feel like I've missed out for so long!

76c885d7d27e6c83542ea493ca866dcd

(2178)

on August 30, 2012
at 12:28 PM

Luckie, I don't really think of spaghetti squash as a "substitute" for pasta (mostly because it just doesn't taste/feel at all like pasta) -- just a different kind of dish! Definitely try it.

707342e3cb97e0fc088917919a154b8a

(1657)

on August 31, 2012
at 02:37 AM

I use zucchinis as a pasta substitute-- but you have to prepare them properly, here's my method: www.livefabuLESS.com/zoodles

65333605eb0e62ccdb9ffaac00727bc6

(150)

on August 30, 2012
at 01:22 PM

It was delicious...In every way...I would use it as a base for anything that would usually have rice or noodles beneath it...However, I'm finding conflicting information about how "low carb" it is...It seems to be something that would be good for low carb, but not for zero carb...But boy is it good :drool:

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on August 30, 2012
at 04:44 AM

Was it a good pasta substitute? I don't get into "Paleo substitutes" for the most part but spaghetti squash is one of those that don't need a lot of doctoring up, from what I hear, and I've been thinking of trying it, too!

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