Watercress, Hearts of Palm, Avocado & Olive Oil Salad- totally easy to prepare and totally Paleo! Combine freshly washed and spun-dry Watercress with some sliced hearts of palm, avocado and olive oil- feel free to use black truffle oil instead or in addition to! Press into small bowls, cover with plastic wrap and let sit […]
Read More ›Inspired by one of the offerings on the menu at one of our new fave Italian eateries in Venice, CA…Their version came topped with a dollop of Burrata and accompanied by Focaccia- but who needs that?! Those of you who have the cookbook I coauthored with Dr. Cordain may have already tried the Paleo version […]
Read More ›I'm afraid not. I must admit that when I saw the subject line of an email advert this morning, I was thrilled! The idea of a powdered beef product (if it were JUST beef), was fantastic- finally a Paleo option that I could suggest for my clients who are following an Auto Immune Paleo Diet […]
Read More ›Dear Nell, I can't tell if some of the foods I'm buying are Paleo because I don't recognize some of the ingredients on the label. For example, I'm not sure what guar gum and sorbitol are. Are they Paleo? Thanks, Debbie, Kansas City Excellent question, Debbie! Easy answer- first off- in a true Paleo […]
Read More ›If you're like me, you LOVE garlic! Sometimes raw (perfect for helping fight off a cold) in my raw kale salad, sometimes crushed (ideal for making Paleo Pesto) or sometimes eating alone- if you're eating the Korean, Black variety (so delish!). Roasting it is a method that one can utilize which is easy, and allows […]
Read More ›As of yesterday, only 98 tickets remained! Click HERE for tickets to attend what Dr. Cordain has dubbed "The Woodstock of Evolutionary Medicine". For more info on the symposium itself, which will be held this August @UCLA, click HERE . I have the honor of speaking, along with Paleo greats including Dr. Cordain, Art DeVany, Boyd Eaton, John Durant, […]
Read More ›Like broccoli? Try broccolini, which is a green veg like broccoli but with smaller florets and longer, thin stalks. It's a cross between broccoli and kai-lan, Chinese broccoli. The flavor is a bit more mild and because it's also more delicate, it cooks more quickly. Mince (A LOT!) of garlic and heat with olive […]
Read More ›*Must say first off- yes, it LOOKS like dairy on top of the meat, but what you're seeing is a coconut tzatziki I've made to top off the lamb dish we ate for dinner the other night… I often ask my husband for requests for dinner, and the more challenging, the better! I never turn down a […]
Read More ›Got a mandoline? Not the instrument, the kitchen tool? (I LOVE my de Buyer Mandoline from Williams- Sonoma…) If so, you can do this: Simply julienne fresh, organic zucchini, then give it a VERY quick saute in the cast iron skillet in which you've already sauted olive oil & garlic. Serve hot, with freshly ground black pepper, […]
Read More ›Following is a notice (this is not a joke) that was sent home with a blog reader's kids from school, asking for parent participation in donating 'healthy' snacks…. Note the McDonald's 'free breakfast- great way to start the day' mention at the bottom….. All Paleo aside, how can animal crackers, gold fish crackers and fruit […]
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