Something about this Scallion and Coconut Rice with Pork recipe snagged my attention and wouldn't let it go. But cauliflower is a great low-carb substitute for rice in my opinion, so I made that upgrade happen in my version: Coconut Ginger Cauliflower Pork. The result was a steaming, fragrant, savory bowl of real food deliciousness. I enjoyed it for dinner and again for a late-night snac[...]
I've had a ramen obsession for the past week, and San Francisco is a great place for it: there are interesting ramen joints in a variety of styles in every part of the city. But no Paleo ramen to be found, which is why I set out on a journey to make my own. Ramen (paleo ramen or not) is all about the broth. If you're unable or unwilling to make a gorgeous, nutrient-rich broth... time to[...]
Maybe Paleo Pad Thai is an oxymoron. But if this is wrong then I don't want to be right. ;) Although ingredient substitutions have been made due to dietary consideration (this is Paleo Pad Thai, after all) I've made every effort to adhere to a traditional Pad Thai recipe in every other way. I did a bit of research in preparation for developing my own Paleo Pad Thai recipe and discovered t[...]
Compared to baking, cooking is an imprecise exercise. A simple beef stir fry in particular benefits from a free-form technique and a willingness to experiment, so while I have provided measurements for the ingredients I used in this particular combination... feel free to play fast and loose with flavors and adapt this recipe to whatever you have on hand. This is definitely a "until it look[...]
I'm a bit of a baking addict, but this is my effort to cook more savory dishes. Meet a gorgeous, aromatic riff on beef massaman curry that's paleo (goodbye potatoes, sugar, and peanuts) and is a good introduction to cooking with ingredients you may not have much experience with, such as star anise, green cardamom pods, and kaffir lime leaves. It's worth noting that everything in this reci[...]
I haven't posted many salads on this site, in fact, this may be the first one ever. It makes use of one of my favorite ingredients: shirataki noodles. They're thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word "shirataki" means "white waterfall", describing the appearance of these noodles. L[...]