Liver is so good for us, but the taste even gets me sometimes! So I sneak them into things, and burgers are great candidates. Then you add some great spices to cover it up even more. Of course, if you love the taste of liver, then there’s no need to do any of this!
This is such a versatile pot roast! You can cook it and then freeze it for a few weeks so that it’s available whenever you’re out of food. It’s also great to use in random stir-fries with some vegetables or in a salad. My favorite use is to shred the meat and then to add it to the cauliflower rice (recipe here) when the “rice” is nearly done.
If you’re eating the pot roast by itself, it’s delicious when served cold (just keep it in the fridge and then use a sharp knife to carve off really thin slices – serve these slices with a drizzle of coconut aminos).
Additional tip: You can also add some root vegetables like carrots or asian radishes to the slow cooker to cook with the meat – it’ll create some really flavorful veggies.
I love sushi and kimbap (which is the Korean version of sushi, usually without raw fish), but they’re both laden with quite a bit of rice. Although I’m not that sensitive to rice, I generally try to avoid it (to the utter incredulity of my Asian friends). So what to replace the rice with in sushi?? Avocados of course! I already love avocados in sushi (think california rolls and of course, there’s even the avocado roll), and when avocados are mashed up, they have a very similar texture to the soft sushi rice.
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Sometimes drinking plain water gets just a bit too dull for me. So, I like to make various iced teas (herbal, green, and black) and non-tea drinks.
I have quite a stash of cucumbers in my fridge having fallen in love with the amazing simple cucumber salad (recipe here), and so I decided to add some more cucumbers into my diet. This time though, it would be drunk, not eaten.
I had a bunch of uncooked bacon left over from when I made the avocado bacon explosion, and I wanted to use it in a dish that didn’t involve frying more bacon! And so I turned to the slow cooker. But what would it go well with in the slow cooker, I pondered…chicken!
I always find chicken breast rather dry (I wasn’t even all that impressed with the white meat of Thomas Keller’s Poulet Roti!), and so I thought the fat from the bacon would help moisten the chicken. I was not wrong. The bacon (and the olive oil) kept the chicken moist and flavorful!
This was one of the fastest dishes I have ever made – I dumped 5 raw chicken breasts, 10 slices of bacon (raw), 1 tablespoon of rosemary, 2 tablespoons of thyme, 1 tablespoon of oregano, 2 tablespoons of olive oil (I really like this olive oil), and 1 tablespoon of salt into the slow cooker (I use the Hamilton Beach slow cooker) and mixed everything together briefly, then set it to cook for 8 hours on low. This was the result (after pouring out the liquid).
Then I shredded the meat and added a bit more olive oil.
There are a lot of great paleo mayo recipes out there (e.g., Paleo On A Budget, Paleo Spirit, Fast Paleo), and the ingredients can vary a bit, but the most basic paleo mayo involves:
With those 3 ingredients and a whisk (or blender or food processor or a Vitamix), you can create your very own Paleo mayo! I tried this for the first time today, and it wasn’t too bad, although I have to say that I highly suggest using a blender/food processor for the job rather than a hand whisk! I went ahead and made the very basic mayo, but you can spice it up with mustard, salt, or more exciting spices!
[If you want to buy a ready-made Paleo mayo instead of making your own, then try this Paleo Mayo sold on Thrive Market online or you can buy this avocado Paleo mayo directly from Mark Sisson’s website.]
I used egg yolks instead of whole eggs so that the mayo would be less runny. You can separate out the yolk from the white by simply tapping the long-side of the egg gently on the table until it cracks slightly, then pulling the shells apart into two equal halves. I then shift the egg yolk from one half shell to the other while letting the egg white flow into a bowl below. I used 2 egg yolks, which produced about 1 cup of mayo.
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It’s another evening after crossfit and the perpetual question of “what to eat” crosses my mind yet again! I had some tuna fish salad for lunch (packed in my handy pyrex containers), and now it was time to make a decision about dinner. I had ropa vieja (shredded beef) in the fridge, cooked the day before in the slow cooker (recipe here), but I wanted something to go with it. As I scanned the contents of my fridge, my eyes fell on the carrots. Carrot hash…simple…quick…yum (especially when spiced with both paprika and cumin)!