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If you've chosen a fattier cut of meat that you normally would, and are using in a braising or stew recipe, there's an extremely easy way to literally CUT the fat! Make the dish a day before you plan to serve it.  After it's cool enough, refrigerate and keep overnight. Here's a step by step […]

NOT to be confused with the candy, of course! I tried this Chinese Date for the first time yesterday- and LOVED it!  I'd only ever tried dried dates before, as in Medjool dates.  These had a similar taste with a lot more crunch, and a lot LESS sugar (as do all fresh vs. dried fruits). […]

Simply because we follow the #PaleoDiet, there's no need to assume that on the protein front, one has to be confined to broiling or steaming with zero flavor.  True, gone are the days when you might have doused your steak with A1 Sauce, or soaked your Salmon Fillet in teriyaki, but, that doesn't leave the […]

One easy way to check that you're doing a good job balancing out your foods on the #PaleoDiet, is to think 'colors of the rainbow'. (NOTHING white (except cauliflower!)). Here's a great example of part of tonight's dinner:   Yellow Heirloom Tomato with fresh bail & olive oil, Mache salad with chopped fennel, avocado and […]

I received the following question from a regular reader/poster to the blog who is abroad for the year; a challenge is presented that I'm up for: I have a hotplate for sauteeing, along with cast iron skillet…Unfortunately, no oven. Also a consequence of having no oven is that I can't bake sweet potatoes or true […]