Living paleo empowers my body, emotion, and spirit. I’m quite true to no-grains/minimal-dairy, but you’ll see that I’m not a purist. With Paleo plates, I share my cooking hacks that maximize health, physical satisfaction, and simplicity while being frugal and healthy. I encourage you to try them, share your results, and ask questions!
Dip into the magic of Asian spices that transform these colorful vegetables into a light stir fry that’s bursting with ginger/garlic/coriander flavor and pairs beautifully with a stout Lung ching or Oolong. The chewy creamy eggplant is a nice foil for the crunchy broccoli, and the colors make a delightful plate.
Note that I never use corn starch or other grain-based additives for sauce. My hack is the bit of turmeric powder thickens the sauce slightly while blending so harmoniously with the ginger and coriander that it’s undetectable unless you’re looking for it. It adds beautiful earthy mid-tones to the flavors.
Did you know that baked eggplant turns into a delightful creaminess as it infuses with herbs, spices, and oils? It’s a virtual sponge with a light and creamy texture that really shines here. It is ideal when you want a zesty dish that’s also healthy and light, and that pairs exceptionally with a full range of hearty red wines. I have made this platter many times, and it has me levitating each time I make it: it’s earthy, amazingly flavorful, and filling without being overly so. It also makes great leftovers. Continue reading “Eggplant Boats Stuffed with Free-Range Beef and Chorizo”→
One of the best things about working from home is eating at home!
This blue plate special costs about a buck and takes 15 minutes to make. Add 30 cents and 7 minutes if you front it with a salad. I had one with 1/2 sliced carrot, 1/2 daikon radish, and green cabbage sprightly dressed in dill/caraway honey mustard vinaigrette.
This sweet, sour, savory, creamy, crunchy salad will get your senses dancing and put a spring into your step!
Imagine… creamy avocado chunks, crunchy green cabbage, and sweet pineapple in a this jazz septet vinaigrette: ginger, basil, turmeric, apple cider vinegar, soy sauce, honey, and evoo (extra virgin olive oil).
This Asian-inspired salad is also extremely healthy and even frugal (costs about 60¢ if you score avocados on sale as I often do, i.e. 49¢ a piece). In addition, it has no animal ingredients if that is important to you (I love meat, but I oft eat vegetarian).
Here in Paleoland, I usually avoid potatoes that are not of the sweet potato/yam variety as they have high starch and a toxin called saponin. Tortillas, as Spaniards make them, have potatoes, onions, and eggs as their main ingredients, so I often use green cabbage instead of potatoes, and it’s delicious while serving as well as potato as the bulk of the tortilla. I love cabbage for its texture, nutrition, frugality (it’s consistently top five in the Clean 15, so very few pesticides and you can buy conventional).
When you’re facing the forever-seeming dank days of winter, replete with on again, off again snow and rain that are ever-chaperoned by gray clouds, this meatball and sausage platter is just the tonic; its deep luscious sauce invites pairing with a robust red, bistro music and low lights.