9

votes

What are your staple, go-to meals?

Answered on August 19, 2014
Created January 26, 2011 at 11:53 PM

Even those of us who get real fancy in the kitchen have go-to meals that we make at least once every week or every other week--delicious, generally easy things that we don't have to think about. What are your staple meals?

  • Beef stew/boeuf bourguignon with carrots, mushrooms, and onions.
  • Roast chicken, stuffed with lemon, garlic, thyme, basted with butter. + green veg and starchy veg
  • Beef/lamb chili. Local yogurt on top and grassfed cheddar cheese.
  • Tamari/mustard/honey/balsamic glazed salmon. + green veg and starchy veg
  • Roasted chicken thighs with butter and sage. + green veg and starchy veg
  • Pot roast with carrots, parsnips, and turnips, + green veg
  • Salmon or shrimp green curry with peppers and onions, possibly on cauliflower rice.
  • Shrimp creole with cauliflower rice.

Green veg is usually collard greens, artichokes, spinach, chard, broccoli, or a green salad. Starchy veg is usually beets, turnips, sweet potatoes, winter squash, or cauliflower.

Warning: posting in this thread means you may have to supply recipes!

5841391284e7af8c495c54bd90d3a795

(2764)

on January 30, 2011
at 05:23 AM

Interesting. Do you cook it at all?

5841391284e7af8c495c54bd90d3a795

(2764)

on January 30, 2011
at 05:22 AM

Those egg "cupcakes" would last me a couple hours! LOL

03281912f1cb9e4e771a8a83af302e3a

(1204)

on January 30, 2011
at 02:04 AM

Either way, es Pollo Loco!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 28, 2011
at 02:38 PM

Poultry prostitute sounds a lot nicer than fowl floozy!

94577e0344bb1671288ccee96083baf2

(363)

on January 28, 2011
at 05:07 AM

oh sorry. i didn't organize my response well. posted looking like i put all that stuff in pot. Def not.

0bcefaa82dc94f93ce705f86e235f335

(1591)

on January 28, 2011
at 04:13 AM

Thanks!! I appreciate you taking the time.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on January 28, 2011
at 01:17 AM

Bacon makes everything better.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 07:44 PM

Everything sounds wonderful, but I definitely think I'm going to borrow that salmon recipe tonight.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 07:44 PM

Oh, I forgot about mini quiches. Those are a breakfast staple for us, too.

154d799847153f5589f99496a9bdbb71

(992)

on January 27, 2011
at 07:30 PM

+1 for coffee as a meal; not sure if that's what you meant but still :)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 05:09 PM

Gorgeous! Thanks so much!

E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 04:41 PM

Elizabeth, it's too long for a comment, so I'll add it as an answer. The way I make it is less paleo than some might make it, but the most important elements of it are very paleo.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 04:13 PM

Oh, and for the green curry, I sautee the veggies in coconut oil, set them aside, sear the salmon like I did in the first recipe, and then add a to-taste mixture of coconut milk, fish sauce, and green curry paste that I get from the Asian market. Add the veggies back in and simmer until nice and done.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:35 PM

I've been paleo for almost a ear and still constantly discover new things...it's part of the fun, really.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:34 PM

I keep meaning to try out that butter chicken recipe. Good to know it is as tasty as it looks!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:34 PM

I will eat herring however it comes. No hate here!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:32 PM

When I first read this, I thought you put all that stuff in your Crock-Pot. It sounded OK until you got to frozen berries and kippered herring and tea.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:30 PM

I'm from the South--so many of my recipes start with "so you fry up some bacon..."

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:29 PM

I've been trying to figure out what meat to put in my butternut squash soup...I think I'll try this sausage thing y'all are suggesting. Oooh. With sage on top. Yes.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:28 PM

Mmm-- that sounds good!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 27, 2011
at 12:40 PM

I'll have to try it with raisins next time; sounds good!

0bcefaa82dc94f93ce705f86e235f335

(1591)

on January 27, 2011
at 05:33 AM

Recipe for GG dressing, please? :)

E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 01:42 AM

Something you might want to try with chicken thighs is a recipe given to me by the Iranian owner of a Persian restaurant. Only a few ingredients, but fabulous! Marinate the thighs overnight in garlic, fresh lemon juice, saffron, salt, pepper and some water to cut the lemon. It's best grilled, but good baked, too. He served it with rice with sour cherries and saffron, but I'd be happy now to have it just with the cherries and the leftover juices. I haven't made it in ages - I think I need to change that!

E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 01:38 AM

The butter chicken sounds a lot like a traditional Indian dish called chicken makhani, and it's been one of my favorites for a long time. It usually includes some golden raisins and onions. I often throw in peas or whatever vegetable I have on hand as well.

D30ff86ad2c1f3b43b99aed213bcf461

on January 27, 2011
at 01:23 AM

Mmmmm I must try this browned liverwurst idea. Anybody with a nationally-available brand of liverwurst to recommend?

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on January 27, 2011
at 01:20 AM

i am peeking in my fridge and under my table to see if you are hiding in my kitchen...seriously, this, with the exclusion of the chicken thighs and the inclusion of bison chili would be almost exactly my list! additionally, have you ladies ever added browned liverwurst to squash or pumpkin soup? I tried it last week (browned in bacon grease) and it is one of my new favorite things.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 12:22 AM

For the glazed salmon, I generally just mix about a tablespoon of honey with a quarter cup of tamari or balsamic and a spoonful of dijon mustard, sometimes adding ginger or garlic. I taste it and tweak it. Sear the fish in coconut oil on the skinless side and then on the skinned side, pour the glaze over the top and stick in in a 400º oven until it is cooked but not overdone.

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 27, 2011
at 12:21 AM

I made Pumpkin soup with sausage this week! I used an handmade italian chicken sausage from a local meat shop. It was awesome! And so easy!

Ceda025d1f349bc43be115a5f9199fb1

(501)

on January 27, 2011
at 12:12 AM

recipes needed for your salmon dishes, if you please

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19 Answers

4
Ceda025d1f349bc43be115a5f9199fb1

(501)

on January 27, 2011
at 12:10 AM

Recurring meals for me:

  • coffee, black or with cream
  • eggs, uncured bacon, potatoes
  • NY strip or ribeye steak, grass fed or dry aged
  • beef or lamb stewed in slow cooker with tomatoes, onions
  • chicken breast or thigh with bone and skin, baked
  • chili with ground beef or lamb

Greens, or other vegetables, and potatoes or yams with the above.

154d799847153f5589f99496a9bdbb71

(992)

on January 27, 2011
at 07:30 PM

+1 for coffee as a meal; not sure if that's what you meant but still :)

4
D30ff86ad2c1f3b43b99aed213bcf461

on January 27, 2011
at 12:05 AM

Some that I like:

  • Chicken thighs and Brussels sprouts all in one pan, drizzle with tamari, roast @ 400 F about an hour.
  • Beef roast in crock pot with potatoes and carrots, season with tamari OR green curry paste + salt to taste, 4 hours on high or longer on low.
  • Butternut squash/pumpkin soup. To soft cooked and blended squash and/or canned pumpkin, add coconut milk or heavy cream, curry powder, caramelized onions, and a precooked protein (salty proteins like sausage or leftover beef brisket are good).
  • Mashed boiled eggs. Boil eggs for 15 minutes, plunge in icy water for just a minute or two. Then shell them, mash them while still steaming hot, add salt, pepper, and liberal amounts of Kerrygold or other pastured butter. NOM.
  • Spaghetti squash with meaty marinara. Spaghetti squash, halved baked 1 hr. @ 400 F. Top with a bolognese sauce - marinara + ground beef and/or sausage.
  • Roast a whole chicken, oiled up or buttered up and seasoned with salt and garlic powder, 350 F, 1.5-2 hrs.
  • Bacon and mushroom sauteed kale. Cut up a whole onion and a pack of bacon into 1/2" pieces. Cook all in a large pan on high (optional: a tsp. of blackstrap molasses at this point caramelizes the onions and adds a smoky depth), drain off about half the grease. (Can use the drained-off grease in future ventures.) Add mushrooms, sautee for a few more minutes until tender, then add entire bunch of kale minus the stems. Cook until kale is wilted and just past the bright green stage, about 5 minutes or so.
  • Liverwurst. 'Nuff said.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:29 PM

I've been trying to figure out what meat to put in my butternut squash soup...I think I'll try this sausage thing y'all are suggesting. Oooh. With sage on top. Yes.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on January 27, 2011
at 01:20 AM

i am peeking in my fridge and under my table to see if you are hiding in my kitchen...seriously, this, with the exclusion of the chicken thighs and the inclusion of bison chili would be almost exactly my list! additionally, have you ladies ever added browned liverwurst to squash or pumpkin soup? I tried it last week (browned in bacon grease) and it is one of my new favorite things.

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 27, 2011
at 12:21 AM

I made Pumpkin soup with sausage this week! I used an handmade italian chicken sausage from a local meat shop. It was awesome! And so easy!

D30ff86ad2c1f3b43b99aed213bcf461

on January 27, 2011
at 01:23 AM

Mmmmm I must try this browned liverwurst idea. Anybody with a nationally-available brand of liverwurst to recommend?

3
E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 05:08 PM

Here is the Green Goddess dressing recipe that I make. GG was developed in the 1920s at a restaurant in San Francisco when Americans weren't so scared off by things like anchovies. The base was all mayo. This is my take on it, and it started as part of my attempt to get more yogurt into my diet. Please note that I don't follow recipes, I just throw this stuff together to make about a quart, so results will vary. Of course, if you don't do dairy or prepared mayo, just use whatever substitute you would normally use. It's great on salads, salmon and strangely compelling with fruits like pineapple!

Blend all of the following with a stick blender or in a blender or food processor, unless you really love a lot of fine chopping and smashing by hand. Start with about half of what ever base you use and add the rest at the end. This is mostly copied from my gluten free blog, so it's not written for a paleo crowd. Just substitute with what you like.

  • 2.5-3 cups base. I use yogurt and mayonnaise (I don't think it tastes as good without mayo, but it's not very paleo with soybean oil) or whatever coconut product you like as a substitute, or silken tofu, sour cream, vegannaise, cottage cheese, ricotta, or even 1/4 c softened cream cheese with 1.75 oz of something wetter. I've never made this with coconut milk, but I'm sure it would work, it would just be very thin (of course you could add some flax meal to change that). Start with a cup or two, and top off after everything is blended to make a quart.

  • 5-8 coarsely chopped green onions (scallions) or about 3/4 cup chopped chives. More tends to be better if you like a dressing that packs a punch.

  • 1 bunch Italian flat parsley leaves, chopped without stems (as much as possible anyway). I used the leaves from a little more than half the bunch I bought. Like many of the ingredients, the measurements don't have to be precise. More will make it greener and wetter (thinner) but won't alter the taste much. As I continue to make this, I find more is better so I use the whole bunch.

  • 4 or so cloves garlic, crushed. Use your discretion here. I feel like more is better, and I like the garlic to stand out. In fact, the way I make this, garlic will linger in my mouth for hours without a palate cleanser or brushing!

  • 1/4 - 1/2 t dried tarragon, or about 1.5 T fresh, chopped. This ingredient is a MUST as it adds very subtle flavor, but too much isn't a good thing. It's that secret ingredient in a lot of creamy dressings, If you're not sure, or haven't used it much before, start with the smallest amount and see how it tastes the next day. You can add more if it needs it. If you don't know what tarragon tastes like then chew on it!! This is how we all learn what those special ingredients in mysteroius foods might be!

  • Juice of one fresh lemon. Yes, fresh. Don't cut corners on this one. Also add some fresh lime if you have it.

  • 1-2 T capers, drained. More or less to taste - the anchovies and capers are the only sources of salt in this recipe, so use accordingly.

  • 1 can anchovies. I like the King Oscar brand the best. You can add some or all of the oil, too, especially if you're using a stick blender or other kitchen power tool which will help to emulsify this into the mixture. By hand, it might separate, which is no big deal.

  • Freshly cracked pepper to taste.

  • optional - pinch of dill (i always do this now, but didn't with the first batches), pinch of sweetener of choice.

The dressing is ready to use when you make it, but the flavors will develop overnight. Don't be afraid to tweak it with the flavors/nutrients you like most. This recipe could handle more anchovies or capers. The taste should be bold, but difficult to pinpoint. I started making this about 3-4 months ago, and I'm rarely without it now. the great thing about it is that instead of the dressing being the "bad" thing we put on top of the good salad or fish, it's nutritious and healthy. It will last about 2 weeks, too. Enjoy!!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 05:09 PM

Gorgeous! Thanks so much!

0bcefaa82dc94f93ce705f86e235f335

(1591)

on January 28, 2011
at 04:13 AM

Thanks!! I appreciate you taking the time.

3
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on January 27, 2011
at 06:02 AM

Steak for dinner. Leftover steak with melted cheese on top for lunch.

3
94577e0344bb1671288ccee96083baf2

on January 27, 2011
at 03:35 AM

some sort of Crock-Pot creation consisting of grass fed or conventional ground beef and veggies. -sweet potatoes. -pre-soaked white rice* -yogurt -guacamole and salsa (goes great on.. well everything!) -frozen berries. -coconut milk. -grass-fed beef tallow -steak. -kippered herring. -some fruit. -tea. -Almost forgot about Bacon!

*rice not too paleo but i feel much better on more carbs. Yes there are moderate carb Paleo's out there! Follow more of a Perfect health Diet philosophy. Learned from Whole Health Source about soaking grains.

1:

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:32 PM

When I first read this, I thought you put all that stuff in your Crock-Pot. It sounded OK until you got to frozen berries and kippered herring and tea.

94577e0344bb1671288ccee96083baf2

(363)

on January 28, 2011
at 05:07 AM

oh sorry. i didn't organize my response well. posted looking like i put all that stuff in pot. Def not.

3
531db50c958cf4d5605ee0c5ae8a57be

on January 27, 2011
at 03:23 AM

Fry some bacon and use the grease to saute scallops. (Or salmon.)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:30 PM

I'm from the South--so many of my recipes start with "so you fry up some bacon..."

03281912f1cb9e4e771a8a83af302e3a

(1204)

on January 28, 2011
at 01:17 AM

Bacon makes everything better.

3
626a0ddca599721f53b2c698a1a99f87

(181)

on January 27, 2011
at 01:20 AM

A big staple in our house for those hectic, don't feel like cooking, days is some sort of tomato based ground beef or pork dish. I will make the sauce ahead of time and keep it in the fridge.

  • Diced onion
  • Diced sweet peppers
  • Garlic
  • Huge can of diced tomatoes (from Sam's Club, Costco, etc)
  • A bit of honey
  • Mustard (yellow, brown, whatever)
  • Apple cider vinegar
  • A few dashes of Worcestershire sauce

Saute the first 3 ingredients til tender. Add the rest of the ingredients and cook off most of the liquid, stirring occasionally.

With this recipe, you can brown the meat, add the sauce and serve it on a bed of spinach. Quick and easy.

2
9dbfedbe21eae2a65093f8774ba8ad4d

on January 31, 2011
at 04:24 PM

I like very simple flavors. These are quick and easy. Now that I don't fret over dinner I have so much free time!

SMALL MEALS
Coffee and heavy cream
Bacon with eggs fried in the bacon grease
Berries and whipped cream: just put heavy cream in a blender till it thickens
Avocado slices, grape tomatoes, and a bit of canned mackerel dressed with apple cider
vinegar and sea salt

LARGE MEAL
Eggs and bacon over a small amount of white rice
Broiled steak or fish over greens
beef or shrimp stew with garlic, coconut milk and lemon juice
shrimp and avocado wrapped in bacon
shrimp scampi with garlic, butter, and red pepper flakes (shrimp brains are delish!)

TREATS (eaten in moderation but oh-so-yummy)
sharp cheddar cheese slices with grape tomatoes and apple slivers
mashed sweet potatoes with heavy cream and a little coconut oil
warm bananas and cream topped with cinnamon

2
A68f24168bc0de414a038037e287b581

on January 30, 2011
at 03:15 AM

eggs - easy, fast.

I am not a fan of spending a lot of time in the kitchen, and I am fine with simple foods. I use slow cooker a lot, very often some versions of stew or brisquet or other cheaper meat that I later eat by itself or with simple side dish. Recently I did a combination that I really loved and will be doing more often - beef kalky and some stew meat with beats,onions, sweet potatoes and cubed tomatoes in simple marinade with vinegar and spices (all spice and bay leaves very important).

oh, and grass fed beef franks are very, very often on my plate - no preservatives, simple, ready and delicious.

2
D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 30, 2011
at 03:03 AM

I could eat a ground beef patty topped with pepperjack cheese and bacon everyday for my 2p feeding and not get tired of it.

For my main dinner meal, everyday Sunday we have a beef roast with roasted carrots, celery, onions and brussel sprouts smothered in garlic butter; it is always fantastic!!

2
03281912f1cb9e4e771a8a83af302e3a

(1204)

on January 28, 2011
at 01:55 AM

I am a Poultry Prostitute. I eat 2 dozen eggs a week, and I love the little Cornish Rock Game "hens." My regular breakfast (at noon) is three eggs sunny side up, 4 slices of bacon, an avocado, and a handful of grape tomatoes. Cinque Colores.

At least once a week I roast a Cornish Rock hen stuffed with mirepoix, garlic, sometimes lemon, and dusted with cajun seasoning and rubbed with olive oil. The hardest part is letting it cool down!

I also make chicken stock pretty regularly (the hens come in 2fers), and make soup with the portions.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on January 30, 2011
at 02:04 AM

Either way, es Pollo Loco!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 28, 2011
at 02:38 PM

Poultry prostitute sounds a lot nicer than fowl floozy!

2
9722850c9a1c47b79edf7c4233040248

(1276)

on January 27, 2011
at 06:21 PM

We make a roast chicken w/ root veggies every week or so.

Sauteed meat with creamy pan sauce, every week.

Thyme, sage, and garlic-encrusted pork loin maybe every other week. Unfortunately the leftovers can be overwhelming for 2 people. Fortunately freezers exist!

Weekend breakfasts are usually a cheese quiche. Made with cream, not milk! Bless Julia Child's little heart for that recipe. Bacon and coffee and cream while it cooks.

Chicken breasts baked with fontina, prosciutto, and sage. Topped with mushroom-cream sauce. This is becoming weekly, takes less than a half hour or so.

Salmon baked with creme fraiche, honey, mustard, and dill. Our easiest "fancy" recipe. Your stir the stuff together, put it on the salmon and bake 1-15 minutes. This is every 2-4 weeks.

Cream of X soup. Makes great leftovers if you know you're going to be too busy to cook later in the week.

For quick meals, like tonight, I dig pre-made curry sauce out of the freezer and simmer it with a meat.

Beef stews - chili, goulash, beef daub, beef burgundy, etc.

Those are my winter dishes. Summer is usually any meat on the grill, with an herb-butter sauce melted on top at the end. Sides are veggies and potatoes, either grilled directly or in a foil packet. Grilled portobellos are my favorite.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 07:44 PM

Everything sounds wonderful, but I definitely think I'm going to borrow that salmon recipe tonight.

2
77f83ec328459dce702216709762e202

(571)

on January 27, 2011
at 04:35 AM

Frittata - gluten free sausage/grass fed ground beef, eggs, spinach, sundried tomatoes, artichoke, & onion: cook the sausage (out of the casing) then throw in the veggies, the add the eggs, cover and cook on mod heat for 5 minutes or so

Steak + veggie (usually spinach or a green salad with peppers)

Balsamic/Tamari glazed salmon (like above)

Beef Stew with Cauliflower mash - Grass fed beef stew meat, garlic, small can tomato paste, onion, some beef broth in a slow cooker for the day, add some carrots towards the end. Steam cauliflower then puree in a processor with a big hunk of butter (I like Kerrygold)

Egg Cupcakes/Mini Quiches: cook up a pack of bacon put it in a processor with zucchini, spinach, green onion/onion, sundried tomato, peppers. Take the mixture and throw it into a bowl with a dozen eggs, mix together then pour into a cupcake pan, cook on 350 for about half an hour or so. These last us all week.

If it's been hard week with working out we'll throw some sweet potatoes into our diet with a protein source (usually elk or beef) usually in the form of fries (cut into fries, toss with sea salt and EVOO and throw into the oven for 30 minutes or so)

Most of the recipes that have become staples for us came from the everyday paleo blog (www.everydaypaleo.com)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 07:44 PM

Oh, I forgot about mini quiches. Those are a breakfast staple for us, too.

5841391284e7af8c495c54bd90d3a795

(2764)

on January 30, 2011
at 05:22 AM

Those egg "cupcakes" would last me a couple hours! LOL

2
E69fc4b74778d59acf738721fb44d048

on January 27, 2011
at 01:36 AM

My goto recipe recently has been a mix of canned salmon, plus coconut milk, plus package of frozen broccoli and cauliflower florets, plus frozen mixed greens(kale, spinach, etc)

Just basically mix everything together throw in some red curry powder, turmeric, salt, thai red curry paste, cayenne pepper, and cumin.

5841391284e7af8c495c54bd90d3a795

(2764)

on January 30, 2011
at 05:23 AM

Interesting. Do you cook it at all?

2
E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 12:36 AM

Fritattas with potatoes, (preferably smoked) cheese and artichokes have been one of my favorites lately. I use a small cast iron pan (not sure if it's 5" or 6") and first fry the diced potatoes in butter until they are crispy, grate some onion over that, then pour in two eggs whisked with yogurt on low flame. Next, I fire up the convection toaster oven to about 350 while I add the other veggies (whatever I have but artichokes are a favorite, mushrooms, red bell pepper, spinach, etc.). I let it set for a few minutes on the stove, then put it in the toaster oven for about 10 minutes where it puffs up nicely, the cheese melts and the eggs cook through.

I like liverwurst (poor man's pate) too, but I haven't found it without nitrites. I'd prefer a lower sodium version, but I do like it occasionally.

My non-paleo staple is pickled herring. It's a family tradition and I'd need a very good reason, besides "Grok didn't have it" to give up pickled foods! I love just about anything pickled.

Egg salad is another favorite of mine, although prepared mayo (something else I'll never give up) falls short of paleo. I did make my own once with lemon juice (don't remember what kind of oil) but I just didn't like it as well. I may have a go at that again, because I didn't hate it. I also like turkey, chicken, tuna, crab (not krab) or ham salad a lot, too. I can eat any of it by the spoonful.

Always in my frig: eggs, onions, hard cheeses, quality lunch meat, ginger, potato flakes (living by myself, a whole bag of potatoes can go to waste since I don't eat them every day), gluten free Patak's curry paste, yogurt (I know not everyone does dairy), good leafy salad greens and my fabulous home made Green Goddess dressing that everybody loves and is packed with nutrition. I often have cabbage and mushrooms, as well.

Always in the freezer: shrimp, spinach, broccoli, salmon, tilapia and a variety of beef and pork.

Always in the pantry: coconut milk, soup stock, anchovies, dried unsweetened coconut, nuts, pumpkin seeds, garlic, and an arsenal of spices.

Sometimes I just throw some veggies and fish together, sometimes it's a soup or curry, sometimes a roast. If the roast is chicken or turkey, then it's likely to be chopped and made into salad.

E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 04:41 PM

Elizabeth, it's too long for a comment, so I'll add it as an answer. The way I make it is less paleo than some might make it, but the most important elements of it are very paleo.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:34 PM

I will eat herring however it comes. No hate here!

0bcefaa82dc94f93ce705f86e235f335

(1591)

on January 27, 2011
at 05:33 AM

Recipe for GG dressing, please? :)

2
Dbb6872f139877fe1a94aeb471baa7d1

on January 27, 2011
at 12:27 AM

I'm a big fan of eggs, so my go-to meals are almost always Sisson's Chicken Curry Clafouti http://www.marksdailyapple.com/chicken-curry-clafouti/

Hubs and I like salmon often (I fry in butter on low heat with lots of spices, he bakes it with tons of butter and garlic), chicken parm (non-breaded), and chili chili chili.

Plain yogurt with some dark chocolate shavings in it is my go-to snack.

We're still new at this, so we're still experimenting and finding new things all the time :)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:35 PM

I've been paleo for almost a ear and still constantly discover new things...it's part of the fun, really.

2
24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 27, 2011
at 12:21 AM

My go-to sides are definitely roasted sweet potatoes & roasted broccoli. For breakfast I sometimes like to make pancakes out of mashed banana, egg, almond butter, chopped apple, & a couple TBS of coconut flour. They break up the ol' bacon n egg routine, and they helped me transition the boyfriend off Bisquick!

I made this eggplant lasagna all the time over the summer; I omitted the ricotta layer sometimes, and it was still great http://freetheanimal.com/2009/05/noodless-lasagna-recipe.html

Also, Butter Chicken is a crowd-pleaser; I serve it over roasted cauliflower. http://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce/

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on January 27, 2011
at 02:34 PM

I keep meaning to try out that butter chicken recipe. Good to know it is as tasty as it looks!

E7be2ce38158357f5dacae07b43d1b29

on January 27, 2011
at 01:38 AM

The butter chicken sounds a lot like a traditional Indian dish called chicken makhani, and it's been one of my favorites for a long time. It usually includes some golden raisins and onions. I often throw in peas or whatever vegetable I have on hand as well.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 27, 2011
at 12:40 PM

I'll have to try it with raisins next time; sounds good!

0
Bfa0694461384c44309bfcf02557b7b5

on January 28, 2011
at 01:18 AM

My main meals are a HUGE salad with meat, Eggs in coconut oil w/smoked papkeria and salsa, and Stir fry with venison, broccoli and root veggies

0
3ff1d99d7cdd1e55ac424da91cbc1ea0

(255)

on January 27, 2011
at 09:13 AM

A good one for lunch if you don't have a kitchen - make mini burritos using prime roast beef from the deli counter as the tortilla. Fill it with some unpasteurised cheese/cottage cheese/ sundried tomatoes.

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