Testing adding a featured entry

These cookies were very much an emergency need-a-treat-now creation. They also don’t have the typical grainy texture of a cookie, and are much more silky and creamy. I personally found them very light on the tongue, but incredibly flavorful. Made with wholesome foods, you will feel zero guilt over these treasures!


I started off with a one pound bag of baby carrots and steamed them. I put a steamer basket in a pot, filled it with about an inch of water, and brought it to a simmer for about 10-15 minutes, or when the carrots were slightly tender.


Yummy Coconut Raisin Carrot Cookies

These cookies were very much an emergency need-a-treat-now creation. They also don’t have the typical grainy texture of a cookie, and are much more silky and creamy. I personally found them very light on the tongue, but incredibly flavorful. Made with wholesome foods, you will feel zero guilt over these treasures!


I started off with a one pound bag of baby carrots and steamed them. I put a steamer basket in a pot, filled it with about an inch of water, and brought it to a simmer for about 10-15 minutes, or when the carrots were slightly tender.


Preserved Lemon

Learn what other sites won't tell you about Preserved Lemon, and other tips and tricks for cooking delicious food on the Paleo diet.

I’ve recently decided that I will reveal a bit more about how things actually are here in the home of Original Eating. I have two wonderful children who adore it when it’s picture time, and they always want to help and participate somehow. Even if my son “holds” a glass to keep it steady, or simply puts items in the trash for me, I always find some small task. They are very much a part of the Original Eating process, and I felt it would be great to have your family and mine become more familiar!


Learn what other sites won't tell you about preserved lemon, and other tips and tricks for cooking delicious food on the Paleo diet.

How to Make Preserved Lemon

Today I want to share with you the glories of preserved lemon. My husband Tim bought a whole sack of lemons, and I knew straight away what I wanted to do with them! This ingredient is so luscious and is often found in foodie recipes.  Preserved lemons are often celebrated in Moroccan cooking, in salad dressings, in vegetable dishes, tagines, sauces, and more.

The silken texture and unique pickled taste cannot be duplicated. Sometimes other spices are added to give an even more fragrant result, but for today we’ll start with the basics. As exotic as this ingredient may seem, they’re quite easy to prepare. I even had two very helpful assistants! One of them did take a large bite into a lemon however.

What you need to make preserved lemon is a pint jar, about 5-6 lemons, and salt. That’s all you need! Make certain you put your mason jar in a hot steamer for 10 minutes to sterilize it first. It would be a darn shame to throw out all of the lemons only to find it’s gone bad.

You also won’t need any water or extra lemon juice as far as I’ve experienced. I always wondered how in the world enough juice would possibly be produced, but sure enough it does! Have faith!

Begin by sprinkling about a tablespoon of salt in the bottom of your sterilized jar.

Learn what other sites won't tell you about preserved lemon, and other tips and tricks for cooking delicious food on the Paleo diet.

Starting from the ends, simply cut along the length of each lemon to about half an inch from the other end and stop. You’ll cut an X or almost quarter the lemons. Then gently pry the lemon just enough to generously sprinkle salt in to the slots – about a tablespoon each lemon. I performed all of this over a bowl in hopes of harvesting any lemon droplets that might escape. Really though, it wasn’t necessary as I didn’t drip much juice.

Learn what other sites won't tell you about preserved lemon, and other tips and tricks for cooking delicious food on the Paleo diet.

Then just press the lemons into the jar until you’ve managed to cram them all in the jar. By forcing all 5 or 6 of the lemons in the jar, there will be plenty of juice to cover them. To help me along the mashing process, I used a wooden spoon to help me press effectively into the jar. Don’t use metal utensils including when you’re taking out lemon pieces later.

Make sure that all of the peel is covered with the juice and store in the pantry for about a month. You’ll need to shake the jar every day to make sure the salt and juices are evenly distributed. Then it will be ready for use in recipes and will stay good in the pantry for about a year. You can expect to see some recipes utilizing these preserved lemon in the coming months! If you noticed a stringy, white substance in the jar, it’s harmless and can simply be rinsed off.

If you’ve imagined beautiful whole lemons floating in a clear jar, you’ll have to let go of those images and buy some fake fruit. That was what I imagined in my mind before I realized that just was a magazine fantasy. The good thing is, the reality of preserved lemon is they are way more tasty than the  perfect images of lemons you see in expensive catalogs.

5.0 from 2 reviews
Preserved Lemon
  • 1 Sterilized Pint Jar with Lid
  • 5-6 Lemons
  • ¼ Salt
  1. Sprinkle a tablespoon of salt in the bottom of the jar.
  2. Cut each lemon in quarters, but leave half an inch intact on one end.
  3. Salt into the slits of each lemon using about a tablespoon.
  4. Press the lemons into the jar with a wooden spoon.
  5. Squash them all firmly enough to cover them completely with their own juices.
  6. Seal and let rest in the pantry for one month, with daily shaking.

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Sweet Maple Onions with Ginger and Shaved Garlic


Sweet Maple Onions with Ginger and Shaved Garlic
Recipe type: Side
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: About 2 cups
Caramelized onions with fire-roasted red pepper, maple, ginger and nutmeg. Shaved to paper-thin slices, garlic releases aromatic oils for that stick-your-nose-in-the-pan factor. Cooking times vary for desired levels of caramelizing and leftovers are insanely good ... but unlikely.
  • 1 tablespoon extra-virgin coconut oil + 1 teaspoon for deglazing
  • 1 tablespoon butter
  • 1 large sweet onion
  • Freshly ground Hawaiian black lava sea salt, if available (Hiwa Kai)
  • (Substitute Himalayan Pink sea salt, or plain sea salt)
  • Whole nutmeg for grating (or pinch ground nutmeg)
  • ½ teaspoon freshly grated ginger or ginger powder
  • 2 cloves garlic
  • 1 shallot
  • 1 large roasted red pepper (jarred, packed in water)
  • 2 teaspoons organic pure maple syrup
  • 2 tablespoons water or stock

  • Special Gizmos:
  • Fine zester/grater microplane
  • Mandoline
  • Truffle/chocolate shaving tool
  1. In a large cast iron or stainless steel skillet over medium heat, melt coconut oil and butter. Halve the onion vertically, trimming the ends. Place the cut-side down and cut into long ¼” slivers. Add the onions to the skillet, toss gently to thoroughly coat and spread evenly. Grind a light amount of the sea salt over the onions, do not stir at this point. Cover for 5-10 minutes, stirring when the onions become translucent and begin to wilt. Using a handheld microplane grater, grate the nutmeg directly onto the onions and sprinkle the ginger evenly - again do not stir, and cover.
  2. Meanwhile, using a chocolate/truffle slicer, shave the garlic cloves into paper-thin slices, set aside. Using a sharp knife or mandoline, slice the shallots very thin. Drain the red pepper well and cut into chunky strips or pieces. By approximately 20 minutes, onions begin to release their sugar and brown. Add the garlic, shallot and red pepper, stir and cover. When browning deepens, add the maple syrup, stirring all ingredients thoroughly to coat. Leave uncovered at this point, stirring more frequently as caramelizing occurs and ingredients bond. Using a wooden spatula scrape up any sticky charred bits at the bottom of the pan, they add incredible flavor. If necessary, add water, stock or one teaspoon coconut oil to loosen those bits and deglaze the pan. Continue to desired golden consistency. Heat adjustments may be necessary throughout if browning is either too slow or burning.
Four Variations
  1. Pan-seared Brussels sprouts amidst this flavor mixture are fantastic. Halve the sprouts and place cut-side down in the pan approximately 15 minutes into the cooking time. Allow charring before blending well. Adding more oil or a small amount of water may be necessary.
  2. Thinly sliced apple or pear, peeled and drizzled with a bit of lemon add crunchy sweetness. Add only in the last 5 minutes to retain texture.
  3. Sliced mushrooms add super-food substance. Brown any variety separately in coconut oil and/or butter; add to the onions along with the red pepper, shallot and garlic.
  4. Chipotle pepper flakes lend a sassy kick that really brightens roasted red pepper. Add along with garlic, shallot and red pepper.
Kitchenology Tip
  1. Pungent odors of onion, garlic and fish adhere to our skin long after handling. Rubbing a stainless steel utensil over your hands and fingers completely neutralizes those odors by attracting and transferring those molecules to the stainless steel. It's a chemistry-thing that works wonders.
  2. Substitute garlic paste for a more subtle mild flavor. To make your own, sprinkle a generous pinch of sea salt over smashed and coarsely chopped garlic cloves. Set the blade of a chef’s knife on top of the cloves with the cutting edge away from you. With the heel of the other hand, scrape the blade across the garlic and salt with a pushing motion several times until a smooth paste is achieved. Keep in mind that other salt additions need to be adjusted accordingly.
Nutrition Information
Serving size: 2-3

Lemon Garlic Zucchini Noodles

Lemon Garlic Zucchini Noodles

Lemon Garlic Zucchini Noodles

Lemon Garlic Zucchini Noodles

Lemon Garlic Zucchini Noodles are a great way to get that pasta craving satisfied! Here is a great video full of tips for how to substitute your beloved pasta with a delicious Paleo alternative. It helps that he also has a lovely accent!

We’ll be using zucchini, lemon, parsley, garlic, butter, salt and pepper to create the lemon garlic zucchini noodles.  Use a simple potato peeler to create the “noodles” out of the zucchini. There are also other tools that create julienne strings too. At 2:25 he shows the tricks for showing how deep to press into the zucchini to give a real pasta feel.

At 3:00 he starts to get to the seeds. Now this is the time to flip that zucchini over and continue on the other side. Now that the underside is flat, you can really put some speed into it. Continue in until you reach seeds and then do go ahead and do the remaining two sides.

He suggests that this is a great meal for introducing kids to Paleo. This is especially since they’ll usually accustomed to pasta dishes.

He says the texture of the raw zucchini noodles even feel like real pasta that is “al dente”. They look like a great noodle for lasagna!

Garlic Tip:

At 6:10 he demonstrates incredible knife skills for finely chopping the garlic. First you’ll notice that he whacks the garlic clove firmly with the knife. This not only gets the enzymes going that really transforms the flavor into a rich taste, but also helps to immediately shed the exterior garlic paper for easy peeling. If you’ll notice as he begins to dice up the garlic, he keeps the knife firmly on the cutting board at all times. This makes the knife’s motions very fluid, smooth, and controlled.

Parsley Tip:

At 7:05 he demonstrates a trick for chopping parsley easily. The trick is to fold up the parsley several times in a tight little package. This makes the chopping super quick and efficient. Again, just like with the garlic, you will want to keep the tip of the knife in contact with the cutting board at all times to have better control.

8:00 He has the skillet with the melted butter and adds the garlic for a quick sauté. He warns that you will not want to overcook the garlic so 2 minutes max!

Now for the moment we’ve been waiting for, adding the Paleo pasta (8:52)! For only two minutes you’ll get all of the garlic and butter all over your noodles.

Lemon Trick:

9:25 Giving a firm roll of the lemon on the cutting board will give you double the juice! Cut the lemon in half to squeeze the juice onto your sautéing noodles. To prevent the seeds from going into your meal, but the cut end against your palm while squeezing! Why didn’t I think of that?!

10:02 He adds the parsley and stirs it through for loads of flavor. After only thirty seconds of cooking time he plates up the pasta for a super healthy and quick meal!

I don’t recall any specific measurements being suggested for the recipe, so I think the amounts are quite flexible.

Lemon Garlic Zucchini Noodles

Lemon Garlic Zucchini Noodles
Cook time: 
Total time: 
Serves: 1
  • 2 zucchinis
  • 1 lemon
  • grass-fed butter
  • garlic clove
  • fresh parsley
  1. Using a vegetable peeler, first peel the zucchini until the green peel is no longer visible. Then slice in firmly the entire length of the zucchini with the vegetable peeler to create long lasagna-like noodles.
  2. When you get to the seeds stop and rotate the zucchini until all the flesh is used.
  3. Melt a pat of butter in a skillet while you finely dice the garlic and parsley.
  4. Saute the garlic for 30 seconds stirring constantly. Then add your zucchini and start your timer for 2 minutes. Mix well.
  5. Meanwhile, rub a lemon firmly on the cutting board. Cut in half, and use half of the lemon to juice directly onto the pasta.
  6. Add the parsley and mix well until the 2 minute timer expires. Remove from heat and serve immediately.

Need a side dish to add to this Lemon Garlic Zucchini Noodles recipe?

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Lemon Garlic Zucchini Noodles


What other sites won't tell you about tips and tricks about cucumber, and more foods on the Paleo diet food list and Paleo diet recipes at Original Eating.

The cucumber is the quintessential symbol of coolness a midst the summer heat. It’s refreshing, full of water, and usually enjoyed fresh or pickled.

There is more to this Paleo vegetable than just salads and pickles though. I’ve got so many tips and tricks I really think you’ll never look at cukes the same way!

Ever wonder why you always see people with slices of cucumber on their eyes for spa treatments? There is a phytochemical in the cucumber that causes the collagen in your skin to tighten, which firms up the eye area. This little trick can also be used on problem areas for cellulite before going to the pool. Just rub a couple of slices on those areas for a few minutes before going out.

Fresh fruit juice is often used for nourishing the skin. It gives a soothing effect against skin irritations and reduces swelling. Cucumber also has the power to relax and alleviate the pain of a sunburn.

Cucumbers have lots of health benefits such as it being a potential anti-diabetic, as well as having lipid lowering and antioxidant activity. Cucumber also has a cleansing action within the body by removing accumulated pockets of chemical toxins and old waste materials. It’s like a shower for the inside of your body!

The fruit is refrigerant, haemostatic, tonic and useful in hyperdipsia, thermoplegia etc. The seeds also have a cooling effect on the body and they are used to prevent constipation. Keep this in mind when making your drinks or smoothies out of cucumber. Several bioactive compounds have been isolated from cucumber including cucurbitacins and many others[1].

Gardening tip: Keep pests away from your garden by keeping a few slices of cucumbers wrapped inside of aluminum foil. The cucumber reacts with the tin foil and lets off a scent that keeps garden pests like slugs away. While I’ve never tried this myself, I do wonder about animals just eating the cucumber! Let me know if you’ve tried this trick!

Headache/Hangover remedy: Eating a few slices of cucumber being going to bed will give you enough electrolytes, B vitamins, and sugars to help replenish the body and regain its equilibrium.

Banish bad breath: Ran out of mints or can’t brush your teeth and need to rid that muck mouth? Put a slice of cucumber on the roof of your mouth for half a minute and the phytochemicals in the cucumber will kill the bacteria making the bad breath.

Bathroom cleaner: A slice of cucumber can remove tarnish from your faucets, but it will not remove the actual grime if there is any.

There are a few other tricks and tips floating around the internet, so I thought I would save you a little headache by giving you this link for debunking the ones that don’t work.

Paleo cucumber tuna sandwichesAvailability of Cucumber

While cucumber is available year-round at most grocery stores, cukes are in their prime during the warmer months of the year for the Northern Hemisphere from May through August.

Choose the Best Cucumber

This will depend on what use you will have for your cucumbers. If you’re planning on eating them raw in salads, then you’re looking for what is called a “slicing” cucumber like garden, Japanese, English, Armenian, and lemon varieties. These types of cucumber will have a thicker skin and the garden is the most common type of cucumber you’ll seen in grocery stores.

The types of cucumbers for pickling are often referred to as gherkins, but also include Kirby and lemon.

If you’re set against getting seeds in your salad or whatever you’re creating, choose an English or Japanese cucumber. These varieties are more expensive, wrapped in plastic wrap, very long, and are often seedless or have very tiny seeds. Some people find that seeds lend a slightly bitter taste, so chefs tend to choose this variety of cucumber.

rainbow chicken sandwichesPrepare Cucumbers

Need a mid-afternoon pick me up? Reach for a cucumber because it has a great mixture of B vitamins and carbohydrates that will keep you going for hours. I like to add one to a smoothie, or slice it and add it to your water bottle.

You can even use it as a bread substitute like I did on these sandwiches. All you do is scoop out the soft centers, and even use the scooped out part as a refreshing drink!

Common ways to prepare cucumbers are to use a vegetable peeler, and peel a strip down the length of the cucumber. You can alternate stripes down the length of the cucumber for an interesting presentation.

Store Cucumbers

I have found that wrapping up your (un-waxed )cucumbers in plastic and storing them in the crisper will keep your cucumber as long as two weeks. If your cukes start to get a slightly wrinkly-looking skin, You can revive them slightly by placing a moistened paper towel with them in the plastic bag.

Cook Cucumbers

While cucumbers are usually eaten raw in everything from smoothies to sandwiches. They can be enjoyed as a soup, sauce, or even fried. Just like people fry slices of green tomato or zucchini, you can also fry up slices of cucumber.

Alternatives to Cucumber

I have found that zucchini, green tomato, or even beets make nice alternatives to cucumbers.

Nutrition Facts of Cucumber

One cucumber (8-1/4″) (301g) has 45 calories, 11g of carbs, and has two grams of protein. The caloric ratio is 83% carbs, 6% fats, and 11% protein. Cucumbers have an estimated glycemic load of 3, and are mildly inflammatory with an inflammation factor of -2.

Cucumbers are low in Saturated Fat, and very low in Cholesterol and Sodium. This Paleo food is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.
Cucumber peel is rich in manganese, zinc, phosphorous, calcium and sodium [2,3].

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[1] Phytochemical and therapeutic potential of cucumber http://www.ncbi.nlm.nih.gov/pubmed/23098877

[2] Assessment of by-products from fresh-cut products for reuse as bioactive compounds.

[3] Nutrition data http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2439/2

4 Best Oil Pulling Myths & Facts

4 Best Oil Pulling Myths & Facts 4 Best Oil Pulling Myths & Facts

4 Best Oil Pulling Myths & Facts

In case you’re unfamiliar with what oil pulling is (also called oil swishing), it’s where people recommend putting some type of oil mixture or coconut oil into their mouth, swish it around in the mouth for about twenty minutes, and dispose of the oil. There are all types of health claims that are being tossed around the internet of what this is supposed to do ranging from pulling toxins to whitening teeth.

I’ll explain why people are being mislead by many (but not all ) of these claims. It pains me a bit just because mislead folks are wasting 30 tablespoons of highly valued coconut oil every month trying to get oil pulling to do something it can’t do. I also can’t put much faith into companies or websites where their main focus is to sell their oil. I need scientific studies to back up these claims which I will provide, and I don’t have any stocks in coconut oil companies!

4 Best Oil Pulling Myths & Facts

#1 Myth of Oil Pulling: Draws Toxins from the Blood

The idea is that the oil can draw out toxins directly from the bloodstream. The oil is supposed to bind the toxins to itself and then you simply spit it all out. Well the binding part is where this is getting hung up. The blood vessels do not leak toxins. Our bodies aren’t made that way and loose toxins in the body cavity would have us all keeling over dead from toxic shock. Secondly, basic chemistry knowledge teaches that oil and water do not mix. The only types of toxins that would be “drawn” to the oil would have to be fat-soluble toxins. Where are fat-soluble molecules stored in the body? In fat cells-NOT in the blood stream. So your fat cells is where the fat soluble toxins in your body are stored. Since you’re swishing oil around in your mouth, it’s impossible for the couple of veins that are in your mouth and under your tongue to expose all of the fat cells in your body to the oil pulling.

So if we take the concept of pulling and think about water-soluble toxins, then we should be able to just swish around some water in our mouths for 20 minutes a day and be done with the water-soluble toxins right? See it just doesn’t work that way. Your mouth is not a holy grail of toxin pulling from the body-unless of course you control what you’re actually eating by limiting the intake of toxic foods like processed junk and pesticides.

4 Best Oil Pulling Myths & Facts

#2 Myth of Oil Pulling: It Loosens Dental Fillings

Because there is no detox action to oil pull, it will also not pull mercury from your fillings. Think about how you normally eat oil throughout the day. Sometimes you eat a salad with an oil-based salad dressing, or you might simply eat oily food. This alone tells me that there is nothing about oil pulling that will make amalgam, or any other dental work fall out anymore than simply eating oily food.

Sesame seed and sunflower oils are the oils commonly used for oral health, so focus on these oils if that is your goal.

4 Best Oil Pulling Myths & Facts

#1 Fact of Oil Pulling: It Improves Oral Health

Swishing oil in the mouth for 20 minutes has been shown to be helpful for oral health in several scientific studies. It has been used traditionally in Ayurvedic medicine for strengthening teeth, gums, and jaw. It also is used to prevent bad breath, decay, bleeding gums, cracked lips, and dryness of the throat. A study recorded that a significant improvement in the reduction of plaque index, total colony count of aerobic microorganisms in the plaque, and modified gingival scores [1,2].  I also see reports of reducing tooth sensitivity.

Oil pulling has shown to reduce bacteria in the mouth that causes both strep and cavities [3,4].

Sesame oil has been specifically studied on its ability to lift contaminants from the teeth.  This action could possibly remove stains from the teeth [5].

4 Best Oil Pulling Myths & Facts

#2 Fact of Oil Pulling: It Improves the Skin

It is perfectly reasonable to assume that a high quality oil that contains essential fatty acids will improve your skin among others. The standard American diet is lacking in some of these healthy fats and the tissues in the mouth can absorb the oil while you’re swishing. Not to mention I think it’s impossible that some of the oil isn’t swallowed accidentally during and after the swishing process. If you were to put a small amount of oil on your skin and rub it in, it will be absorbed. The same thing can happen in your mouth. If you expose your mouth to oils or water, your skin in your mouth can and does absorb them.

Because oil pulling uses plant oils, they provide linolenic and linoleic acid which cannot be synthesized by the body. Any number of health issues can stem from deficiencies in these fatty acids such as dryness of the skin, decreased immunity, depression, abnormalities in the liver and kidneys, and reduced growth rates.

The health benefits of a well-balanced  amount of omega-6 fatty acids with omega-3 fatty acids (1:1 or 4:1) have enormous health benefits. Health improvements may be seen if doing oil pulling with the right oils for your individual needs.

Looking for more information on the Paleo diet?

I hope you enjoyed the 4 Best Oil Pulling Myths & Facts! To learn more about the Paleo diet check out the health articles at Paleo 101. Check out my fabulous Paleo diet recipesSubscribe to my newsletter and discover more foods on the Paleo diet food list.


[1] Amith, H., et al. (2007). Effect of Oil Pulling on Plaque and Gingivitis. Journal of Oral Health & Community Dentistry http://www.johcd.org/pdf/Effect_of_Oil_Pulling_on_Plaque_and_Gingivitis.pdf

4 Best Oil Pulling Myths & Facts

[2] Effect of oil pulling on plaque induced gingivitis: a randomized, controlled, triple-blind study

4 Best Oil Pulling Myths & Facts

[3] Effect of oil-pulling on dental caries causing bacteria

4 Best Oil Pulling Myths & Facts

[4] Effect of oil pulling on Streptococcus mutans count in plaque and saliva using Dentocult SM Strip mutans test: a randomized, controlled, triple-blind study.

4 Best Oil Pulling Myths & Facts

[5] Mechanism of oil-pulling therapy – in vitro study.

4 Best Oil Pulling Myths & Facts

Top 10 Paleo Poached Chicken Recipes


Poached chicken is one of the most convenient ways to enjoy a healthy lean protein. Usually you’ll see plenty of Paleo recipes calling for poached chicken for various recipes such as chicken salad and sandwiches. There are many more ways to use this meat of course if you’re creative, but there are also many different ways to poach chicken to suit your tastes.

I have compiled these flavorful poaching recipes to appeal to a varied set of tastes, and to open your mind to the possibilities of instilling interesting and new flavors while poaching your chicken.

#1) Ginger Sherry Paleo Poached Chicken recipe

This Paleo poached chicken recipe boasts a refreshing flavor that is unique and bright, while always delivering a moist chicken breast every time. Conveniently you can use this recipe for just one breast, or multiply it as you need. They even suggest poaching the whole chicken and then stock them in the freezer for later. This recipe is simple and convenient for throwing together if you don’t have much time on your hands.

Ingredients: 1 breast, Sake or Sherry, a fresh piece of ginger, salt, and water.

read here for the full instructions….


#2) Chardonnay Paleo Poached Chicken recipe

Of course I have to include my own creation on the best list! My Paleo poached chicken recipe has a few more ingredients because I also enjoy keeping the broth for a very flavorful addition to soups, sautéing vegetables, or whatever else I might have planned that day. Simply strain out the spent vegetables after the chicken has fully cooked and save that flavorful broth for another creation! I always try to keep a reserve of this in my freezer or in the fridge.

Ingredients: 4 boneless/skinless chicken breasts, Chardonnay or chicken broth, celery, carrots, onion, bay, garlic, peppercorns, salt and water.

read here for the full instructions…..


#3) Easy Slow Cooker Paleo Poached Chicken recipe

This is a fantastic Paleo poached chicken recipe for those of us without a lot of time, but plenty of planning tricks! With only a few minutes of quick prep work either the night before, or the morning before you head out for the day, and you’ll come home to a beautifully cooked whole chicken waiting for you to use in a variety of Paleo meals!

Ingredients: 1 whole chicken, various vegetable scraps, apple cider vinegar, and filtered water.

read here for the full instructions….


#4) Herb and Butter Paleo Poached Chicken with Vegetables recipe

Inspired by Julia Childs, this recipe expands from a succulent poaching recipe to adding the flavors of zucchini and tomatoes to create an easy one-dish meal. This method ensures a juicy and tender poached chicken with mountains of flavor that will please everyone.

Ingredients: 4 boneless/skinless chicken breast halves, butter, shallots, herbes de Provence, dry white wine, zucchini, tomatoes, salt and pepper.

read here for the full instructions…


#5) Hainanese Paleo Poached Chicken recipe

Inspired by the exotic flavors you’d find in Malaysia, this poached chicken recipe combines the succulent flavors of Paleo soy sauce, ginger, garlic, and sesame oil. You can take this recipe a bit further (if you eat rice) and follow their included recipe for a spicy chili sauce or a ginger sauce. If you’re needing something new to bring to the table, this recipe is for you.

Ingredients: 1 whole chicken, spring/green onions, carrots, garlic, ginger, Paleo soy sauce, coarse salt, and sesame oil.

read here for the full instructions….


#6) Szechuan Paleo Poached Chicken recipe

This recipe has heaps of flavors to ensure that your poached chicken isn’t the typical bland chicken you always see. I think this is probably the most impressive spice list for poached chicken I’ve ever seen. For the bold and the bored this recipe will not let you down. Exotic flavors such as galangal, anise, cloves and more, this isn’t your Auntie May’s poached chicken! You can almost see the bustling Asian markets in your mind as the aromas waft throughout your home while making this recipe. They also offer three dish ideas after the poaching is complete.

Ingredients: 1 whole medium chicken, carrots, yellow onions, celery, ginger, galangal, star anise, cloves, Szechuan peppercorns, black peppercorns, red chilies, rice wine vinegar, and cooking Sherry.

read here for the full instructions…


#7) Cold Paleo Poached Chicken Tenderloins with Ginger and Green Onion Sauce

This recipe was inspired from restaurants in Hawaii that had ginger and green onion chicken dishes. Rubbed with oil and chopped fresh ginger and tenderloins craftily skewered onto bamboo sticks for a clever serving option for dipping and serving. This also makes a beautiful presentation for parties or luncheons.

Ingredients: Chicken tenderloins, bamboo skewers, olive oil, green onions, ginger, and sea salt

read here for the full instructions….


#8) Cinnamon Paleo Poached Chicken and Rice recipe

Many people enjoy the flavor of cinnamon in savory dishes, not just sweet. Akin to fruits accompanying meat (think pineapple and pork), this dish expands the taste buds to enjoy spices in a new way. The Lebanese flavors  of almonds, cinnamon, black pepper and more combine together in surprising a mixture to make your mouth come alive.

Ingredients: 4 bone-in chicken breast halves, cinnamon stick, bay leaf, ground cinnamon, butter, onion, parsley, pine nuts, toasted almonds, white or black pepper, and salt.

read here for the full instructions….


#9) Lemongrass Tea Paleo Poached Chicken recipe

This interesting recipe is actually used on chicken thighs, but I see no reason why it can’t be used on any other chicken part or even the whole chicken if you choose. A complimentary mix of green tea and stalks of bright and delicious fresh lemongrass are great for the foodie who happens to grow this luscious herb. They also suggest to add Thai basil, ginger, or even green onions if you so desire.

Ingredients: 3 small boneless/skinless chicken thighs, fresh lemongrass stalks, good quality loose leaf black or green tea, and salt

read here for the full instructions….


#10) Paleo Soy Poached Chicken

A classic Asian taste that can be served with steamed bok choy or over cauliflower rice. This is a great dish for those who love the flavors of the more traditional American Chinese cuisine. You can choose between my Paleo Soy Sauce recipe, or traditional soy sauce.

Ingredients: chicken breasts, chicken stock, soy sauce, honey, one chili, ginger, garlic clove, star anise, and juice of a lime.

read here for the full instructions….


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Top 6 Paleo Foods for St. Patrick’s Day



Today is the day that the luck of the Irish are on everyone’s mind and everyone suddenly says “Kiss me I’m Irish”. To get everyone in the mood for all things green, Leprechauns, and pots of gold, I’ve put together this list of some of the best Irish food and festive treats to share with the family.

Some people have raised the question of what the ancestral diet of the Irish would have looked like. There is some speculation that people of Irish decent have the most incidence of Celiac disease [1], which is the auto-immune disorder where your body isn’t compatible with gluten.

Other sources highlight fatty fish, oats, butter and milk, lamb, seaweed, leeks, onions, garlic, apples, strawberries, turnips, parsnips, carrots, and kale as the staples. Lots bits about barley and other random grains as well. While corned beef is what most people envision as  traditional St. Paddy’s day meal, the Irish typically ate more pork! I have also read that chestnut was a staple.

Some of the most famous foods that come to mind are potatoes, cabbage, corned beef, and green beer. While some of those things may seem appealing or not, we still would like to stick to our Paleo path as much as possible! Here are some naturally green and Paleo-friendly Irish fare that can be enjoyed to ensure the luck of the Irish stay with you!

#1 Cabbage Rolls – Reuben Style

I love these little cabbage rolls because I love corned beef, and I love corned beef because I love Reuben sandwiches! I love the flavors with the sauerkraut, so this one is topping my list. It’s interesting to learn that corned beef and sauerkraut is not a traditional Irish meal on St. Patrick’s day. Pork is what they traditionally eat in Ireland on this day. Apparently when Irish immigrants came to New York, they used the low cost corned beef because pork was too costly. While this recipe teeters on the Primal edge (optional Swiss cheese), I think this is a fine treat for those Reuben cravings on this holiday.

Recipe Ingredients: cabbage, corned beef, sauerkraut, (optional) Swiss cheese.

Learn more here….

cabbage rolls reuben style

#2 Irish Soda Bread

Bread is definitely one of those challenges in the Paleo diet that is constantly tinkered with. Good luck would bring us this very good bread with just the right density, crumb, and flavor that has become a beloved Irish staple. This Irish soda bread is gluten free, dairy free, gum free, and high in protein! Since traditional Irish soda bread typically contains buttermilk, this creation usually eludes people. With the crafty use of apple cider vinegar, we’re able to bake this quick bread without buttermilk due to the acid content.

Recipe Ingredients: almond flour, sea salt, baking soda, raisins, eggs, honey, apple cider vinegar, and caraway seeds.

Learn more here….


#3 Cabbage & Sausage Soup

If soup is appealing to you, then this is a great pick. Cold and blustery days that sometimes still linger in March are an open invitation to a bowl full of steaming comfort food. This Cabbage and Sausage soup is simple, hearty and very filling. This soup also freezes incredibly well, or even can it as all the ingredients are perfect for canning. This soup may also appeal to the thrifty folks out there, because it utilizes any mixture of left over vegetables you might have left over and just don’t know what to do with. I think I’ll be making this tonight for my family, and arming myself in a green shirt to not get pinched!

Recipe Ingredients: lemon, cabbage, sausage, butter, spices, (Paleo) bouillon cubes

Learn more here….

Cabbage and Sausage Soup info

Cabbage and Sausage Soup

#4 Shamrock Shake Green Smoothie Recipe

This green smoothie is a great alternative to green beer, and frankly I’m sure it’s way better tasting too! This fabulous green smoothie uses frozen banana to give a creamy smooth milkshake consistency. It’s flavored with all things green like mint, kiwi, and spinach. The great thing about green smoothies is you can never really strongly taste the greens contained in them because of the fruit! You’ll taste a refreshing amount of mint, and sweet banana kiwi flavors.

Recipe Ingredients: kiwi, banana, spinach, almond milk, and mint.

Learn more here….


#5 Lean Green Chicken Salad

Even though poultry was one of the more rare delights enjoyed by the Irish on their festival day, I’ve decided to include this creamy and delicious chicken salad. This creation is very protein rich and mayo-free. The added bonus of luck to your day is this creation is full of healthy omega-3′s. It’s a quick lunch to whip up and delights even the most finicky eaters. If you save the avocado pit, you can also store this salad for several days without oxidation.

Recipe Ingredients: Chicken, avocado, onion, bell peppers, celery, and spices.

Learn more here….

Lean Green Chicken Salad

#6 Luck-O-the-Irish Corned Beef and Cabbage Stew

If you’re searching for a thick and delicious stew for your traditional American-Irish festivities, then this is for you. While this recipe isn’t Paleo strict, you can substitute the potatoes for peeled parsnips or taro, and the flour for arrowroot. It has lots of hearty vegetables that you have come to know and love as a traditional hearty stew. It also gets serious with some Guinness added in the recipe!

Recipe Ingredients: corned beef, cabbage, mushrooms, onion, carrots, celery, red potatoes (sub parsnips or taro), Guinness, beef stock, butter, and spices.

Learn more here…


I hope you enjoyed these delicious Top 6 Paleo Foods for St. Patrick’s Day, and that it brings many more days of cheer for you and yours!

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Source: [1] http://www.ncbi.nlm.nih.gov/pubmed/11482004

Ranch Kale Chips

ranch kale chips

Ahh Kale chips, how I love you.  I think I may love you just a tinsy more as Ranch Kale Chips though! After much debate on which flavor to start crafting, this classic is first to start the list of Paleo snack time. After a few batches of getting the blends just right, here is how I finally created the perfect blend of spices for that classic taste we all have come to know and love.

First the spices must be fresh because they really do lose so much flavor if they’re over a year old. I do try to go through my pantry once a year and change out the spices. I simply buy a little at a time from a shop that has them in bulk so I can get a teaspoon at a time if I find that I really don’t use it often, but I’d like to have a little on hand just in case. It’s really frustrating to be in the middle of a recipe and you somehow didn’t notice that you need something slightly rare like juniper berries. Also keep your spices in opaque containers, or if they are clear keep them in a dark drawer or pantry. Just a little sidetrack there.

ranch kale chips spices

The spices I combine for the Ranch are parsley, dill, chives, onion & garlic powder, basil, and salt & pepper. I am now keeping this blend of dry spice mix for creating Ranch Kale chips because I sprinkle the blend onto the prepared kale. I prefer the powdered forms of onion and garlic, but I also give the option of fresh if that’s what you have. Then in a large bowl, add a tablespoon each of lemon juice, apple cider vinegar, and olive oil. The oil helps the spices stick to the leaves.

Since kale leaves vary quite a bit in size it’s really hard for me to say how much we’re making here, but one recipe is meant for about 6-10 leaves of varied sizes.  This will make about two cookie sheets full of Ranch kale chips. All you do is wash your kale, tear out the large stem in the center of each leaf, and I break the leaves into five or six pieces in the large bowl. Really don’t get crazy with making a bunch of little pieces because they shrink down quite a bit in the oven, and bigger is nicer than crumbs!

At this point, I turn the oven on to preheat at 250 F and get out two cookie sheets. You don’t want to be rummaging around for these things after your hands are messy. Now just roll up your sleeves, and dive into the bowl with your hands massaging the liquid mixture very well into on the leaves. It can be a strangely therapeutic experience. After getting all of the leaves sufficiently covered, you can sprinkle on the mixture of spices as much as you desire- I use the whole thing. Some people like less, some people like more, and like I said this is a hard thing to measure easily. Really don’t fret over the exact proportions just yet, we’re making a snack not a doctoral thesis! You’ll know pretty well how the ratios and sizes work for you after a batch.

In a single layer, put the Ranch kale chips on the cookie sheets. If any are sandwiched in half, do go ahead and open those up. Just put them in the oven for about 15-20 minutes depending on your oven and the pans you use. Keep an eye on them until you’re certain about your own cooking conditions. Since kale chips are so thin they over cook quickly so the first time you’ll want to know for sure what you’re dealing with at home.

So the first thing people do after putting these chips in the oven is wash off all the stuff of their hands right? Hot soapy water right? Wrong! Since we’re dealing with “clean” food (not raw meats) I simply wash off the spices with cold water and leave the olive oil on my skin. After you’re done rinsing off the last piece of dill clinging to your hands, just rub that olive oil into your hands, arms, and elbows. No reason to waste such a great moisturizer right?!

Ranch Kale Chips
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp parsley, chopped
  • 1 tsp fresh dill
  • 1 tsp chopped chives
  • 1 tablespoon onion powder or ¼ cup fresh minced
  • 1 tablespoon garlic powder or 2-3 cloves fresh
  • ½ teaspoon dried basil
  • ½ tsp fine ground sea salt, or more to taste
  • Pinch fresh ground pepper
  • 10 leaves or so fresh Kale
  1. In a large bowl add lemon juice, olive oil, and apple cider vinegar.
  2. In a small bowl, add all dry spices and mix well. Break the kale leaves away from the main stalk, then into 5-6 pieces adding them to the large bowl.
  3. Massage the leaves well with the liquid mixture until completely covered. Then sprinkle the dry spices onto the kale leaves to desired potency, and mix very well again.
  4. Place the leaves in a single layer on two cookie sheets and cook in 250 F oven for 15-20 minutes. Serve.

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