A few weeks ago, I ran across a blog post by Amy Kubal on RobbWolf.com titled "52 Pick-Up Paleo Style." Her basic premise was this, if we fall into a rut in the kitchen, we often become bored with our meals. And when we get bored with our meals, we may end up falling into less-than-optimal food choices. In other words:
Ruts -> Boredom -> FAIL!
So I have decided to take up Amy's challenge... Eat 1 new fabulous meal per week for an entire year. 52 NEW RECIPES/MEALS in 1 YEAR.
But I need your help! Surely, you must have a "Paleo" or "Primal" meal or side that was just fabulous. I have too (BULLETPROOF COFFEE, MAPLE BLUEBERRY BACON CARNITAS, MINI EGG PIZZAS), but I am running out of ideas.
So here is your place to make suggestions for me (and the rest of our community) to try. Let's see if we can get 52 AWESOME MEAL SUGGESTIONS for each other to try.
Please provide (1) the name of the dish & (2) where we can find this AWESOME-NESS!
asked byPaul_Mirek (610)
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on February 22, 2013
at 08:03 PM
Stracciatella Soup! Just tried it a few weeks ago for the first time. Basically, an Italian version of egg drop soup. Super fast, super easy, and pretty inexpensive. Pro-tip: don't add even littlest bit of veggie broth to the chicken broth; I don't understand how, but it completely killed the flavor. http://www.epicurious.com/recipes/food/views/Spinach-Stracciatella-Soup-236395
Parmesan Brussels Sprouts. A-MAZE-ING. Pro-tip: leave the sprouts whole, and don't make the mistake of adding more cream in hopes of more sauce. It will get grainy. http://www.bhg.com/recipe/vegetables/creamy-brussels-sprouts/
Any smoked meat with Lexington Dip barbecue sauce. This style sauce completely changed my outlook on bbq sauce - I've always hated that nasty, supersweet, tomatoey thick stuff. Lexington dip sauce is vinegary, spicy, and thin. It has a teeny bit of sugar but I am okay with the small of an amount. It is definitely meant to be served with smoked meat - it is way strong on it's own. Best served after a few days in the fridge to let the flavors combine well. http://www.seriouseats.com/recipes/2011/05/sauced-lexington-dip-barbecue-sauce-recipe.html
Fisherman's eggs! One of my favorite ways to eat sardines and one of my favorite breakfasts. The umami is out of this world. Great with hashbrowns. I kinda prefer to fry the egg and then put it on top because I feel I get better control of the doneness of the egg, but give it a try as is. I like the sardines in tomato sauce/marinara best for this, or add a little to the sardines in olive oil. http://www.chow.com/food-news/47126/7-things-to-do-with-canned-sardines/
I don't like cauliflower. I JUST DON'T. Never have, and apparently never will. But this cauliflower, I will eat and I don't HATE it. I add a little garlic, cause I like garlic in pretty much everything. http://heathereatsalmondbutter.com/2011/04/13/cauliflower-comes-calling/
Pear Pancetta Crisps -these are a yummy dessert or party appetizer. I actually prefer them with fig honey instead of real honey. Just not a honey fan. http://www.eat-drink-smile.com/2010/11/pear-pancetta-crisps-with-goat-cheese-and-honey.html
on February 28, 2013
at 06:32 AM
I love this post! I just made some plaintains fried in coconut oil tonight with my cilantro burger (just ground beef mixed with cilantro, an egg, a bit of almond flour wrapped with lettuce)...I am obcessed with them now! I got the recipe from Bodybuilding.com
Ingredients for Ecuadoran patacones 1 plantain
2-3 tablespoons of coconut oil
- Cut plantain into thick slices (each slice about one inch long).
- Place oil in skillet and turn stove to medium heat. Oil should cover skillet???s surface and over 1/4 inch of plantains.
- Place plantains in oil and fry for two minutes. Should be crisp, but not burnt at the bottom. Turn plantains over and fry another two minutes.
- Remove plantains from oil and use paper towel to remove excess oil.
- Smash plantains with bottom of a glass and then sprinkle each with a little salt.
- Fry both sides of plantains again for 1-2 minutes.
- Remove from oil, pat dry with a paper towel and serve.
on February 25, 2013
at 12:56 AM
Slow-cooked shreddeed pork topped with green salsa and thinly sliced avocado. I think it would be great wrapped up in a lettuce taco shell. I've linked to the pork recipe below and pasted the recipe for the salsa underneath it since I don't have a link (I think it came from epicurious.com, but I'm not sure).
Nom Nom Paleo's Kalua pork: http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
For tomatillo salsa 1 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered 3 fresh green serrano chiles, coarsely chopped (including seeds) 1/4 cup chopped white onion 3 garlic cloves, quartered 3/4 teaspoon salt, or to taste splash of water 2 tablespoons vegetable oil (subbed in olive oil) 4-6 tablespoons finely chopped fresh cilantro
Make salsa: Pur??e tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo pur??e (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
on February 25, 2013
at 12:29 AM
Here's another 2 recipes that I posted on Mark's Daily Apple forum:
Greek Anyone? link text
on February 24, 2013
at 11:55 PM
Paleo Choco Pudding
- 1 avocado
- can coconut milk (drained and discard water)
- small pinch sea salt
- honey or real maple syrup (sweeten to your own taste)
- tsp almond or vanilla extract
- 2 tsp cocoa powder
Mix all ingr in food processor and you have paleo chocolate pudding
on February 22, 2013
at 11:21 PM
Pad Thai Frittata- http://punchfork.com/recipe/Pad-Thai-Frittata-Health-Bent
It's easy and quick to make, and delicious!!
I also recently made this frittata and loved it- http://everydaypaleo.com/easy-and-delicious-sausage-frittata/
I swear we eat foods that aren't frittatas as well...