Herb-Crusted Pork Loin
I love to roast large hunks of meat. It’s easy and quick to prepare, the meat lasts several nights (yay for leftovers!), the meat is usually much cheaper per pound than more …
I love to roast large hunks of meat. It’s easy and quick to prepare, the meat lasts several nights (yay for leftovers!), the meat is usually much cheaper per pound than more …
When I cut into our big pumpkin to make a jack-o-lantern this year, the pumpkin smelled so good! It’s a funny thing about eating very strictly Paleo: foods that used to …
Recipes for quick weeknight meals are so essential when following the Paleo diet. Knowing what you can quickly whip up when you get home late from work starving, or when the …
What do I love most about roasting whole chicken? It’s easy, takes very little time to prepare, makes several meal’s worth (I always cook two at a time), the cooked meat …
Indira Pulliadath is a nutritional therapist, cooking instructor and a passionate foodie and food blogger who blogs at ‘Cook 2 Nourish’. Indira has a Master’s degree in …
Samantha Jo Teague is that feisty, uncensored friend you gravitate towards when you’re looking for healing answers. She’s a Certified Paleo Nutritional Coach, Health …
Lately, I’ve been on a creative kick in the kitchen. This probably has something to do with all of the recipe development I’m doing for my new microbiome book …
Scientific studies demonstrate that the more vegetables we eat, the more protected we are. For example, for every serving of vegetables or fruit we consume, we reduce the risk of …
Tourtiere is a French Canadian meat pie dish, and one that was a staple of my childhood. There are regional recipes (and much debate over which versions are the most …
Samantha Jo Teague is the blogger behind The Unskilled Cavewoman, and is the author of AIP Sheet Pan Recipes (an AIP ebook with 40 recipes that can all be made on a sheet pan, …
The flavor combination of Asian pears, caramelized onions and pork chops is magical. Asian pears have an apple-meets-pear flavor with an apple-like crispness; they stay firm and …
Can you tell that I love salmon? I do. I love the flavor and how healthy it is! And wild caught pink salmon is especially easy to find inexpensively (check the …
Decadent, delicious, nutrient-dense and, while it seems like crusted chicken breast would be a pain to prepare, this recipe is actually very straight-forward! I …
The first time I made this dish, I was just throwing random ingredients into a wok, remembering a favorite cashew chicken dish from a Chinese restaurant I frequented as a graduate …
It’s hard to compete with the intense and just plain ol’ amazing flavor of Tandoori Chicken, a traditional South Asian dish where chicken is seasoned with yogurt and …
Recipe perfection for me is any recipe that doesn’t require much hands-on time, uses inexpensive ingredients, and provides a sophisticated and amazing flavor that my whole …
Short ribs are a traditional cut of meat in Asian cooking. They’re cheap and, thanks to all that collagen and cartilage (the good stuff in bone broth!) they’re super …
Risotto is traditionally made with a high-starch rice that is first cooked in oil and then hot broth is slowly added with near constant stirring for approximately 20 minutes to …
This simple soup achieves its rich creamy flavor by using the whole asparagus, yes even the tough ends that you normally snap off and discard, plus a few other veggies pureed into …
Alaena Haber of Grazed & Enthused developed the AIP taco beef recipe for our collaborative AIP cookbook and guide, The Healing Kitchen. I was blown away by Alaena’s …
The idea for this recipe came simply from buying both mint and cilantro on a whim at the Farmer’s Market. Initially, I was thinking about making Green Salad with Thai …
Winter squash is coming into season and there’s something about this delightful Fall weather that has me inspired to come up with new dishes featuring this oft …
Lately, I’ve been experimenting with more complex flavor combinations, with balancing acidity and umami, and combining different textures. I guess it’s been a while …
Hmmmm, curry…. it’s a flavor that I never thought I’d be able to recreate with the more limited collection herbs and seasonings available on the autoimmune …
“Spatchcock” is a vaguely rude-sound word dating back to the 1700s to describe a chicken (or other fowl) that is split open and cooked flat (as opposed to stuffed …
My mom used to make Spanish Rice when I was a kid. It was one of those great meals for stretching the dollar, especially because we all loved it. My mom basically made a …
I think pork shoulder is quickly becoming my favorite cut of pork, maybe even my favorite cut of any meat. It’s so full of flavor, and when cooked low-and-slow, it becomes …
My first iteration of these burgers was to spruce up ground bison. The bison I had was quite gamey, and I was looking for a seasoning to complement the meat and the tone down the …
The Paleo Approach Cookbook has been on bookshelves for not quite two weeks and people are loving it!!! WOOT! It has even already made a Bestseller List!!!!! Don’t forget to …
I am so honored to be the US Wellness Meats’ Featured Chef for August, 2014!!! I have been a huge fan of US Wellness Meats for almost as long as I have eaten a Paleo diet! …
I am SO excited to share this special sneak peek preview recipe from my new book, The Paleo Approach Cookbook! I know that many of you already know what this book is about and are …
Curry lasagna. It’s actually a thing. I’ve spent the last few days thinking my idea to do a curry version of my popular pastelon recipe was all innovative and …
I owe a debt of gratitude to Paleo Parents for the 50/50 Burger. Their original recipe, featured on their blog and in their first book Eat Like a Dinosaur (read my review here), …
This recipe was inspired by a “cream” sauce that I created for a recipe in The Paleo Approach Cookbook. Similar to this recipe, the sauce uses cauliflower blended …
I used to be quite famous (er, among my family members but I’m still sticking with the word “famous”) for my Yorkshire puddings. My father-in-law was British and …
There’s something glorious about fall that makes me want cranberry sauce smothered chicken or turkey. Maybe it’s an association with Thanksgiving? Regardless of the …
My very fist summer job, almost two and a half decades ago, was at a Fish & Chips shop. It was a little hole in the wall, that served mostly take-out but had three tables for …
This salmon is my family’s current favorite. The day a few weeks ago that I, on a whim, decided to throw a little truffle salt over our salmon fillets before broiling was …
When I bought half a pig, I ended up with two ham roasts. I’ve never been the biggest fan of ham, so I wasn’t too thrilled about having to find a way to cook it that …
Over the past year and a half of my autoimmune protocol journey, I have frequently lamented over the fact that spaghetti and meatballs are not something I can enjoy anymore. Not …
I received an InstaPot for Christmas this year, which I am absolutely in love with. It’s a pressure-cooker and slow-cooker in one. It can sear, has a timer, can keep things …
My tarragon is going crazy in a pot in my backyard, which is a good thing because I happen to love tarragon. It’s delicious with pork, chicken, fish, mushrooms, and …
When I bought half of a pastured pig from my local farmer this winter, I was challenged with cooking some cuts of meat that not only had I never cooked before, but I had never …
I love curry, but traditional curry powders contain nightshades which are a big problem for me. So, after a little experimentation, I found a great nightshade-free homemade curry …
This simple chicken dish is quick to put together and makes a perfect mid-week meal when time in the kitchen is not the easiest thing to find. It has a …
This recipe is a Paleo adaptation of one of my grandmother’s famous dishes, the steak and kidney pie that she made every year for New Year’s Eve. It is actually a …
Plantain lasagna? Really? Yes! And what a delicious and comforting meal! Perfect for this time of year! This is another recipe modified from one that Gloria sent me (thank you …
This is now one of our favorite meals. Just typing up this recipe is making my mouth water. I used pepitas to crust the lamb chops because I made these for the first time while …