If you thought that eating Paleo is expensive, think again! In Ciarra’s upcoming book, the Frugal Paleo Cookbook, she’ll show you that you can eat delicious and healthy meals without breaking the bank.
To give you a taste of the recipes in Frugal Paleo, make this sweet and savory Teriyaki Stackers today. I can guarantee it will transport your tastebuds to the tropics after that first bite. This meal took me no more than half an hour to prepare and cook so I give it 2 thumbs up! I used canned pineapples in lieu of fresh ones and cooked them on a cast iron pan instead of an outdoor grill. The different flavors worked well together my husband and I ate two patties each so there were no leftovers!
The Frugal Paleo Cookbook will be released on Dec 2, 2014 and if you pre-order, you get some awesome bonus materials such as:
1.) Ciarra’s 20 Frugal Finds at Costco
2.) 10 Paleo Diet Myth Busters
3.) 7 special offers to some of Ciarra’s favorite Paleo products, services and brands like Barefoot Provisions, Exo Protein Bars, Fat Face Skincare, TX Bar Organics grass-fed beef, PrimalPal online meal planner, Pure Indian Foods and WholeMe!
If you already pre-ordered, get your bonus material HERE.
Teriyaki Stackers from Frugal Paleo
- 1 lb (454 g) grass-fed ground beef
- 1 tbsp (15 g) seeded jalapeño, finely diced
- 1 clove garlic, minced
- 2 tbsp (5 g) cilantro, chopped
- ½ tsp kosher salt
- 1 tsp (4 g) sesame seeds
- ½ tsp onion powder
- 4 quarter-inch (6 mm) slices of red onion
- 4 half-inch (1 cm) slices of fresh pineapple
- ½ cup (118 mL) coconut aminos
- ¼ cup (60 mL) raw honey
- 1 tbsp (15 mL) rice wine or coconut vinegar
- Mix together the burger patties and get them on the grill. By hand, combine the ground beef, finely diced jalapeño, minced garlic, chopped cilantro, salt, sesame seeds and onion powder. Grill to your desired doneness over medium-high heat alongside the fresh pineapple and red onion slices. I like to grill the pineapple and onion for just 2 to 3 minutes per side, just to get the char-marks but enough to change them much, texturally speaking.
- While the grill is going, mix up the quick teriyaki dipping sauce. This is meant to be super straight forward. Combine the coconut aminos and vinegar, then stream in and whisk the honey to emulsify. Portion the dipping sauce into equal amounts for the number of people eating and hold at room temperature.
- Grab the burgers, pineapple and onion off the grill. Stack them pineapple then onion then burger on your plate or serving tray and serve alongside the teriyaki dipping sauce. Eat these with a fork and knife making sure to get each layer in every bite!
This has been my go to side dish for the past month when I haven’t had much time to prepare dinner during busy weeknights. It can be enjoyed with any type of grilled, roasted or baked chicken, pork or beef. I usually make enough since it refrigerates really well and we can eat the leftovers for lunch.
I used my favorite Flavorgod Everything seasoning, a very small dollop of mayonnaise and a good amount of bacon to make this scrumptious and easy dish. Make sure not to overcook the potatoes so they are not mushy but still tender with a nice bite. For sure, this will make an appearance at my family and work potluck events this holidays season!
Herbed Bacon Potatoes
Author: Jenny Castaneda
Recipe type: Side Dish
- Add potatoes to a pot. Add water until it covers the top of the potatoes about an inch. Bring it to a boil and reduce heat to simmer uncovered for 25 minutes.
- Remove pot from heat and drain off the water. Add cold water and ice to quickly cool the potatoes immediately. Let it sit for 3 to 5 minutes. Transfer potatoes to a large colander to drain excess water and dry the potatoes.
- Quarter each potato and place them in a large bowl.
- And mayonnaise, seasoning, green onions and bacon. Stir gently until everything is fully incorporated. Serve immediately or chill in the fridge before serving.
* I highly recommend the Flavorgod seasonings for their great quality but any seasoning that you have available will work just as well.
Mediterranean cuisine is exotic, unique and packed with so much flavor. Aside from the usual kafta/kefta that i’ve made a couple of times, my husband and I opt to frequent a local restaurant whenever we have a craving for Mediterranean food. I’ve always been intimidated to make it at home due to the long list of (unknown) ingredients and I knew it would be time consuming and needed tweaks here and there to make a dish Paleo compliant.
The Mediterranean Paleo Cooking cookbook is like a dream come true for me. Finally, healthy Paleo recipes such as Fig and Ginger Chicken Tajine, Harissa-Spiced Chicken Wings, Baba Ghanoush, Falafel and Moussaka just to name a few. There’s a wide variety of tajine recipes in this book though the actual tajine pot is not required. The recipes can easily be cooked in a stockpot or dutch oven but I think getting my very own tajine pot would be a good addition to my kitchen!
The recipes in Mediterranean Paleo Cooking have modifications for Autoimmune Protocol (AIP), GAPS and SCD, Low Carb, Nut and Egg free so there is something for everyone.
I started off by making the Strawberry Coffee Cake last night because my husband and I wanted some dessert to enjoy after dinner. As a baking novice (and someone who avoids baking as much as possible) this was super easy to prepare and I managed not to botch it up!
I made some minor modifications based on what ingredients I had on hand and substituted grass-fed butter for the coconut oil, 15 drops of liquid stevia for the honey and lemon zest for the orange blossom water. I sprinkled 1 tablespoon of coconut sugar on top after I took it out of the oven to mimic that sugary crust found on regular coffee cakes. I also baked it in a loaf pan instead of an 8-by-8 baking dish and we loved how it tuned out even after all the modifications!
Strawberry Coffee Cake
Author: Mediterranean Paleo Cooking
Recipe type: Breakfast
- Preheat oven to 350F. Grease an 8-by-8 inch baking dish with coconut oil.
- Sift the coconut flour and baking soda into a medium bowl.
- In a large bowl, beat the eggs and flax together and let sit for 2 minutes. Then add coconut oil, orange blossom water and honey, and mix until well combined.
- Slowly add the dry flour mixture to the egg mixture and stir until thoroughly combined. Gently fold the strawberries into the batter.
- Pour the batter into the prepared baking dish.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes before slicing and serving.
This recipe also makes great muffins, which are especially easy to transport if you use paper muffin liners. For muffins, fill 10 lined muffin wells two-thirds full. Don't skip the sifting of the coconut flour - it makes for a fluffier texture. If you do not ave a flour sifter, you can use a wire-mesh strainer for the same effect.
Buy organic strawberries. Conventionally grown strawberries top the Environmental Working Group's annual list of most contaminated produce, also referred to as the "Dirty Dozen", because their thin skin easily absorbs toxic pesticides.
Its been years since I’ve enjoyed some good Mongolian beef and knowing there’s really no Paleo compliant Chinese restaurant out there, I was pretty excited when I saw this recipe from Paleo Parent’s latest book, Real Life Paleo. I knew I HAD to make it and boy, it didn’t disappoint! It was sweet, savory and rivals its gluten and soy laden counterpart. I added a hefty pinch of red pepper flakes for a little bit of kick and doubled up the green onions because we love that stuff at home. Yes we ate it with white rice and it was so worth it!
I’m happy to share this sneak peek recipe with all of you. Don’t forget to pre-order your copy of Real Life Paleo if you haven’t done so already. It will be released on November 4, 2014.
Author: Paleo Parents
Recipe type: Main Dish
- In a wide-bottomed bowl, combine the tapioca flour with a pinch of salt and pepper. Dredge each piece of beef in the flour mixture, shaking off the excess. Set aside.
- In a large skillet over medium-high heat, melt enough lard to reach halfway up the meat pieces. Preheat for about 8 minutes until it reaches 350°F.
- Fry the beef in batches until browned on both sides, about 3 minutes per side. Transfer to a paper towel–lined plate.
- In a separate skillet, heat 3 tablespoons of lard over medium heat until melted and hot. Add the garlic and ginger and sauté for 90 seconds. Any longer than that and you will burn the garlic.
- Pour in the coconut aminos and water and simmer for 3 minutes.
- Stir in the molasses and palm sugar until dissolved. Continue to simmer for 5 minutes, until the sauce is thickened.
- Add the cooked beef and onions to the skillet and stir to coat. Continue to cook for 6 minutes, stirring frequently.
- While still warm, garnish with green onions, if desired, and serve with Plain Cauli-Rice.
1 batch Plain Cauli-Rice (page 246)
Note: If your family likes green onions, like we do, we suggest doubling or tripling the amount called for in the recipe so that you aren’t fighting over who gets the greens.
Sisig is a dish that is near and dear to (almost) every FIlipino’s heart. Usually, it is eaten with heaps of rice or with copious amounts of alcohol, particularly ice cold bottles of beer. The smell alone will make your mouth water and crave for that porky goodness!
It was one of Anthony Bourdain’s favorite when he visited the Philippines for his No Reservations show and Andrew Zimmern is a really big fan of it. In fact, Andrew even posted his own version last month on his blog. This is nowhere near the original version but its nice to see a different culinary take on a well loved dish.
Traditionally, sisig is made out of pig’s ears, face and snout which gives it that crunchy texture and unique taste. Liver is added as a flavor enhancer and brain to make it creamy and luxiourious. Those ingredients are not always easily accessible (unless you have an Asian market close by) so using pork belly from a reputable source is a good alternative. Besides, I’m sure theres quite a few out there that wouldn’t touch it with a ten foot pole after knowing what its actually comprised of! Sisig is not for the faint of heart especially for those who have never ventured towards the wonderful world of offal. (Seriously, you don’t know what you’re missing!)
I’ve toyed with this recipe for a while and decided to finally share it with all of you. Don’t fret, aside from pork belly, I only added chicken liver to reap its nutritional benefits and made substitutions to the other ingredients without compromising flavor. If you’re iffy about liver, I swear you can’t even tell it’s in there because it crumbles as it cooks with the pork. There are no unique ingredients lurking in this sisig so don’t hesitate to give it a try.
Sizzling Pork Belly Sisig
Author: Jenny Castaneda
Recipe type: Main Dish
- In a large pot, add water, apple cider vinegar, pork belly and sea salt. Turn on heat and bring to a boil. Reduce heat to low and cook for an additional 5 - 8 minutes. Turn off heat, drain water and let it cool for at least 20 minutes until cool enough to handle. Chop into ½" (1.5 cm) pieces.
- On a cast iron pan over medium heat, add chicken liver. Cook for 5 minutes until no longer pink. Mash it into smaller pieces using the back of a wooden spoon. Add pork belly and cover. Let it cook for 15 - 20 minutes, stirring occasionally to prevent the bottom from burning. (NOTE: Take the pan off the heat before removing the lid to stir the pork belly. This will prevent unexpected splatters!)
- Remove cover and add onions, jalapeño, garlic, coconut aminos, fish sauce, onion powder and black pepper. Saute for 2 - 3 minutes. Turn off heat and mix in the coconut cream and lime juice. Crack an egg on top and mix well before serving.
*** Mayonnaise can be substituted for the coconut cream in this recipe.
These sexy chicken legs caught my eye and had me drooling! It is one of the recipes in Cindy’s upcoming book, Paleo Takes 5 -or- Fewer which is scheduled to be released on October 21, 2014.
The ginger, balsamic and dates on its ingredient list sounded like a stellar combination so I knew I had to make it for dinner. Paired with a simple kale salad for a complete meal, it was a very simple yet flavorful dish. My husband who hates ginger absolutely loved this one and told me it’s a keeper. Good job Cindy!
Cindy is the brains behind PALEOdISH and I met her and her husband Dustin in Berkeley when she was in California for the AHS back in July. She’s a down to earth lady with a very infectious smile!
Paleo Takes 5 -or- Fewer contains delicious recipes that can be made with less than 5 ingredients. What an incredible way to make eating Paleo easier! Recipes such as Pork Belly with Creamy Garlic Mashed Potatoes, Bacon Crusted Chicken Strips, Mushroom and Sausage Beef Roll, Lamb Chops Infused with Mint and Lemon sound fancy but Cindy makes it easy as 1-2-3 (or in this case, 3-4-5 ingredients) so you can prepare and enjoy these healthy and nutrient dense meals in no time.
Today I’m sharing with you her Ginger Balsamic Date Glazed Chicken Legs, a sneak peek recipe from Paleo Takes 5 -or- Fewer. You know how I love quick and easy week night recipes and this is definitely one of them.
Ginger Balsamic Date Glazed Chicken Legs (Paleo Takes 5 -or- Fewer)
Author: Cindy Sexton (PALEOdISH)
Recipe type: Main
- 6 chicken legs/drumsticks, skin-on
- 3 tbsp (33 g) cooking fat (we used butter/ghee)
- 8 fresh dates, pitted and finely chopped
- 3⁄4 cup (180 mL) balsamic vinegar (good quality)
- 1 tbsp (15 g) fresh ginger, grated
- 1⁄2 tsp salt
- ground pepper to taste
- Preheat oven to 375°F (190°C).
- Start by brushing chicken legs with some melted cooking fat. Place the chicken on a rack in a roasting pan and bake for 35 minutes, or until skin becomes crispy (internal temperature of 175°F (79°C)).
- In the meantime, puree dates, balsamic vinegar, ginger, salt and pepper in a small food processor. Pulse these ingredients together until a paste has formed. You may have to stop it occasionally and scrape the mixture off the sides, as sometimes the dates can stick.
- Transfer the mixture to a small saucepan and heat over medium heat on the stovetop, stirring occasionally until it becomes the consistency of a honey-like glaze. If it is too thick you may have to add in a little bit more balsamic.
- Remove the chicken when cooked and brush generously with the date glaze, making sure the entire drumstick is coated. Return to oven and broil for approximately 5 minutes, watching closely. You can use tongs to turn, and broil opposite side if you wish. Let them sit and cool for 5 to 10 minutes before serving.
- Side note: The glaze is sweet, so a little goes a long way!
- Nutrient Density Fact: Dates are a good source of copper.
I’ve always made Chicken Adobo without measuring the ingredients because I can just eyeball the right ratio of coconut aminos to apple cider vinegar and make adjustments as it simmers. This is a good one pot meal that can be enjoyed with cauliflower rice or regular white rice and usually lasts up to a week in the fridge due to the amount of vinegar used in cooking it.
Im excited to be guest posting on The Paleo Mom today with my Filipino Chicken Adobo recipe. I wrote down the exact measurements I used so that it can easily be replicated. Don’t skip frying it at the end after simmering because that makes adobo really delicious!
Filipino Chicken Adobo