It doesn’t make sense!

But it tastes so good

Curried Cauliflower cooked on the grill!  So here’s the deal, you’ll need some olive oil, salt, pepper, curry powder and a head of cauliflower.  A good friend of mine was visiting last summer and he turned me onto this idea that he came across on a blog somewhere else out there.  We tried the preparation which calls for cooking it in the oven at 400 degrees and it was pretty good!  It’s almost summer time here in Montana – well at least the snow has melted, so that means I use the grill whenever possible.  I was making some spare ribs, blog post on that coming soon, and I wanted to have some cauliflower so I threw it on the grill as well.  Dang was it good.  Cut up the head of cauliflower into florets, I try to keep them the natural size and maybe cut each floret into two pieces if they are large.  The idea is to get uniform size, that’s all that’s really important.  Toss the florets with olive oil and a generous amount of curry powder. I’ve never measured but I would estimate maybe 1TBLS of currypowder.  season with salt and pepper as well.    My grill has a thermometer and I get the temp up to bout 400-450 degrees and grill the cauliflower for about 20 minutes.  I turn it a few times but the grill marks are really tasty so don’t be afraid to let it just sit and grill!

It’s that easy! Cut, toss, grill and enjoy!

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Red Cabbage Huhaw!

I used to cook in a French cafe’ in Seattle – awesome little place called Cafe Campagne.  If you’re ever down in the Market; you’ve gotta do yourself a favor and eat a meal there. It’s completely worth throwing out whatever food vices you have because to walk through their door is to get on a plane, fly to France and drive out into the country and eat at one of those local joints that everyone knows about but never tells a tourist about.  The food is just fantastic!  This little dish is inspired by the Duck Confit Salad that is has seasonally been on the menu for over 14 years!

1 Head of Red Cabbage

1 Onion

4 Strips of peppered bacon

2 Tbls Minced Garlic

1 Tbls Dried Thyme

Salt and Pepper

1 Tbls Clarified Butter

Start by cutting the julienning the onion (cut into thin strips) and cook in about 1 tbls of clarified butter.  Cook until they turn lightly brown or begin to caramelize.  Remove from the pan and cook down the bacon which have been cut into bite size pieces.  Don’t cook the bacon to crisp, but to about the point of being chewy. Add back the onions, the garlic, thyme and some salt and pepper.  Stir and cook for a minute or two.  You’ll smell some crazy good smells about now.  While the onions and bacon are cooking, you can cut the head of cabbage into quarters and cut the stem from each quarter. Then slice the quarters into thin slices. You’ll want them about 1/8th of inch thick.  This is like chiffonade which means to cut in thin strips.  Usually, as thin as you can make it.  We don’t want the cabbage ultra thin or it will break down too much when cooking.  Add the cabbage to your pan with the awesome smelling onions, bacon and thyme, stir and cover.  Cooking for about 20 minutes stirring several times.  I adjusted seasoning with a bit more salt and pepper and then to give the dish a little bit of complexity, I added a splash of vinegar. I only had some Truffled Champagne Vinegar on hand, but apple cider or red wine vinegar would work just as well.  And really, when I say a splash, I mean a splash.  You’re adding just a touch of acid to the dish which really rounds out the whole deal.  I had already eaten dinner and wasn’t that hungry but ended up eating half of what I made it was so good!!   Start to finish about 30 minutes.  Serves 4 realistically.



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I scream, you scream, we all scream for ice cream!!!

Coconut Coffee Ice Cream


3 Eggs Yolks

1  14oz Can Coconut Milk

2 TBLS Instant Coffee (decaf or caffeinated)

1/2 cup Pure Maple Syrup (This can become pretty sweet in my opinion; I think this could be dropped back even as much as 1/4 cup depending on used to no sugar in your diet you are.)

Combine these ingredients in a sauce pan and while whisking bring to a low boil.  Remove from heat and allow to cool for 2 hours.  Transfer to ice cream maker and spin until smooth and able to hold its shape.  In my ice cream maker, this takes about 20 minutes if the mixture is refrigerator cold.

I came across this recipe in the “Make it Paleo” cookbook by Bill Staley and Hayley Mason and have been making it A LOT since!!!


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Eggs Benedict a la The Paleo Kitchen

For this classically inspired dish, you will need the following ingredients:

Perfect Poached Eggs!

3 Poached Eggs

4 slices of Black Forest Ham or a ham of your choice

3 slices vine ripe tomato

Hollandaise Sauce

Steps for the Hollandaise Sauce:

2 Egg Yolks

1 TBLS Lemon Juice

1/2 cup of clarified butter (melted)

Pinch of Cayenne and Salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.  The sauce should be thick enough to coat the back of a spoon, that is called “nappe`.”

To serve:

Heat the ham slices and tomatoes in the microwave. I folded my slices of ham into quarters and placed in a circle on the plate and nuked for 20 seconds. I added the tomato slices on top of that and nuked another 25 seconds.  I placed the tomatoes in such a way that each was the base for the poached egg.  I seasoned the tomatoes lightly with salt and pepper.  After poaching the eggs, I placed the eggs on top of the tomatoes and then spooned the sauce over the top generously.  I sprinkled a touch of cayenne pepper over the top of the sauce and served.

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Dinner tonight was pretty good!

Again, I’ve created a single pot dish that’s been repeated several times in my meal planning over the past few months.  Tonight’s version was pretty good so I figure I’ll share it with the masses, I’d love to get feed back on any of my ideas in regards to how you might change them up to suit your own tastes!

6 Strips of Peppered Bacon

2 lbs Ground Beef 85/15

10 baby Portobello Mushrooms

1 Red Pepper

1 Green Pepper

1 cup diced yams

2 tsp oregano

2 tsp onion powder

1 tbls minced garlic

2 cans Fire Roasted Diced Tomatoes with Green Chilis (14.5 oz can)

1/2 chipotle pepper (Minced)

Render the bacon until almost crisp. Remove from pan, leave all that good fat in there and brown the hamburger, remove from pan, leave all that good stuff in the pan again and saute the mushrooms.  remove from the pan.  Add some olive oil if needed and saute the peppers and yams together.  once the peppers are beginning to soften, add the minced garlic and saute for a minute or two add tomatoes.  add 1/2 can water.  bring to a simmer and add the meat, spices, chipotle peppers, and the mushrooms – cook for another 30-40 minutes.  adjust seasoning with salt and pepper.

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Not to be repetitious or anything; but how bout some Pumpkin Spice Muffins?!

Sure, Why not!

1 Very Ripe Banana

4 Eggs

1 Cup Canned Pumpkin

1 3/4 Cups Almond Flour

3/4 cup Coconut Flour

1/4 Cup Water

1/4 Cup Coconut Oil or Clarified Butter (I prefer clarified butter)

1 tsp Vanilla Extract

1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp nutmeg

2 tsp Pumpkin Spice

1/2 tsp salt


Preheat Oven to 350 degrees

smash up the banana into a puree. Add the eggs and pumpkin, whisk together.  Add the spices, baking soda, vanilla, water, and coconut oil/clarified butter, mix well. Add almond and coconut flour, mix well.   Oil/butter (with clarified butter) your muffin tin and fill to about 3/4 full.   Will make 10-12 muffins depending on size of tin and how full you fill each muffin mold.   Bake for 17-19 minutes or until a tooth pick pulls out clean.  Store in covered Tupperware in fridge. Enjoy!

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Vanilla Blueberry Muffins

1 3/4 Cups Almond Flour

1 cup Coconut Flour

4 Eggs

1 Very Ripe Banana

1/2 tsp Baking Soda

1 Cup Fresh or Frozen Blueberries (Huckleberries would be a GREAT substitute)

1/3 Cup Water

1/4 Cup Coconut Oil or Clarified Butter (I prefer clarified butter and have been using that in all my muffins batches lately)

2tsp Vanilla Extract

1 TBLS Cinnamon


Preheat Oven to 350 degrees

smash up the banana into a puree. Add the eggs, baking soda, vanilla, water, and coconut oil/clarified butter, mix well. Add almond and coconut flour and cinnamon, mix well.   Add blueberries.  Mix .    Oil/butter (with clarified butter) your muffin tin and fill to about 3/4 full.   Will make 10-12 muffins depending on size of tin and how full you fill each muffin mold.   Bake for 17-19 minutes or until a tooth pick pulls out clean.  Store in covered Tupperware in fridge. Will last up to 5 days.  These too can be enjoyed with a hot cup of black coffee!

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Not sure what to call it…

But it was really good.

Tonight, I cooked half an onion with clarified butter, added butternut squash, salt, pepper and cumin.  Covered and cooked on the stove top for about 8 minutes or until the squash was nearly cooked through.  In a separate pan, I rendered down 4 slices of bacon and then added about 8 oz of ground beef and 8oz of chorizo sausage.   I didn’t drain any of the fat and let it all cook together for a few minutes.  Then I added the squash and onions and about 4 cups of spinach.  Covered for a minute to allow the spinach to wilt and then mixed it all up.  Seasoned with a touch more salt and pepper and proceeded to over eat it was so good.

You’ll need

1/2 onion, medium diced

2 cups of butternut squash, large diced

3 tbls of clarified butter or olive oil

1/8 tsp cumin

salt and pepper to taste

Sauted the onions first in about 1 tbls of butter, add the squash and the rest of the butter. Cover and cook on medium heat for about 8 minutes, stirring occasionally.

4 slices of bacon – I used peppered bacon from Costco because it’s so dang good.

8 0z ground beef

8 0z chorizo

4 cups of spinach

Render the bacon, add the beef and chorizo, brown them up. Add the veggies, cover for a minute or two to steam the spinach, stir together, season and enjoy!


No pictures because I ate most of it tonight. =)


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Cinnamon Peach Muffins

I constantly play with the almond muffin recipe as I tend to make a batch of these a week.  I typically eat two of these a day as my “sweet pastry” with my daily double shot black Americano.   I think I have another winner.  This batch might edge out the raspberry version even!

2 3/4 Cups Almond Flour

1/4 Cup Coconut Flour

1 Banana – Smashed up into paste

1 Peach – Small Diced

4 Eggs

1/2 tsp Baking Soda

1 Heaping TBLS Cinnamon

1 Tsp Pure Vanilla

1/3 Cup Coconut Oil

1/4 Cup Water

1/3 Cup Apple Sauce

2 tsp Coconut Sugar for Sprinkling on top of the muffins. That will be plenty for 12 muffins.

Preheat  Oven to 350 Degrees.  Liberally grease your muffin tins with Coconut Oil.  Combine Eggs, Banana, Water, Oil, Apple Sauce, Vanilla and Baking Soda; mix well.  Add Cinnamon and Flour mixing well.  Stir in diced peaches.  Fill up your muffin tins and then sprinkle a very small amount of Coconut Sugar on top of each muffin.  Coconut Sugar is simply the dried d sap of Coconut Trees.  It tastes like Molasses, is dark and only scores 35 on the glycemic index.

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30 Day Challenge – Take Two! Day 13

Food Log:

Eggs, Spinach and Bacon.  Almond Raspberry Muffins. Banana, Coconut Red Curry Pork left overs.  Cashews.  Apple. Coconut Strawberry Ice Cream.

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