https://preview.redd.it/70naqt2kl7861.jpg?width=1000&format=pjpg&auto=webp&s=1918788d5bb5c47c7e61664f86ca4978a9b10d5f
A recipe for an easy paleo mole sauce that tastes like it’s been simmering all day, done in 20 minutes, and boosted with health benefits from Chaga Mushroom extract.

Ingredients for Paleo Chaga Mole

1-2 TB avocado oil
3-5 garlic cloves, minced (about 3 TB)
1 small yellow onion chopped
optional: one sliced and cored jalapeño (could also use 1/2 to make it less spicy or omit altogether)
1/4 tsp chili powder
1/2 tsp cinnamon
1 tsp cumin
1 tsp dried oregano
pinch of ground cloves
pinch of coriander
2 TB cassava flour (to thicken)
2 ¼ cups vegetable broth or bone broth
2 TB of your favorite nut or seed butter (we used almond butter)
1 TB tomato paste
1 TB cacao powder
1/2 TB Real Mushrooms Chaga Extract Powder
1 tsp sea salt
optional: if you like it a bit sweet, drizzle in some honey or your favorite sweetener

Directions for Paleo Chaga Mole

Heat the avocado oil in a medium saucepan over medium-high heat. Add your onion, garlic, and jalapeño (if using) and sauté until they’re tender. Should take about 5-7 minutes.
Then add your chili powder, cinnamon, cumin, oregano, cloves, coriander, and cassava flour and mix until everything is combined.
Add your broth.
Add your nut butter, tomato paste, cacao powder, Chaga, and salt. Stir until combined on medium-high heat. Bring the sauce to a simmer and stir until it’s thickens a bit.
Blend the mixture until it’s smooth. You can use an immersion blender or put the mixture into a blender. Be very cautious when blending, making sure the sauce has cooled to a lukewarm temperature.
Carefully taste. Add your sweetener if you’d like it a bit sweet.
Serve and enjoy!

Full recipe w/ video: https://www.realmushrooms.com/paleo-mole-with-chaga/
Cheers.

Im starting to make homemade chocolate bars and need some info. What is a good ratio of cacao butter to cacao powder for making a chocolate bar?
Backstory, found a recipe on a paleo site, with above ingredients and had some coconut oil. Overall it was good but melted quickly.

Guys, I've been a mess the last few months. In all the years I've been doing this, I've never missed this many weeks. I don't know how many people just randomly grab recipes vs actually look forward to it and cook the whole week's plan, but I'm sorry for missing so many lately. Things may get crazier before they get calmer, but I think some normality and routine may be heading my way soonish.
If you happened to use your amazon/twitch prime subscription on my channel before and it's expired, you can do it once a month! It's over at Http://www.twitch.tv/pentharian. If you have amazon prime and don't use twitch and want to send me a few dollars at no cost to you each month, shoot me a message and I'll help you set it up.
Crockpot Tom Ka Yum soup - One of my favorite soups ever.
Buffalo Chicken Tenders (Keto) - Adjust the hotness as you like. I'd make this one fresh so it's nice and crispy!
Double-Pea Sauté with Ground Pork - Heck...throw in some snow peas and it'll be TRIPLE PEA!
Indian Spiced Brussels & Carrots - Another one of my favorites. Pretty easy and lots of flavor.
10 MINUTE PALEO AVOCADO MOUSSE - Some dessert this week :)

Grocery List Baking Goods ☐ 1-1/4 cup almond flour ☐ 4 tbsp unsweetened cacao powder Canned and Jar Goods ☐ 2 cups chicken broth ☐ 2 14oz cans full-fat coconut milk ☐ 14 oz can diced tomatoes Dairy ☐ 2 tbsp almond milk ☐ 2 tablespoon grass-fed butter or ghee ☐ 1 egg Frozen Foods ☐ 1 large banana (peeled, frozen) ☐ 1/2 pound fresh shelled or thawed frozen peas International Cuisine ☐ sweet curry, to taste ☐ 2 tbls red curry paste ☐ 2 tbls fish sauce ☐ garam masala, to taste Meat ☐ 1 lb. organic boneless, skinless chicken breast or tenders ☐ 1 lb chicken tenders, cut into bite-sized pieces ☐ 1/2 pound ground pork Miscellaneous ☐ coarse ground sea salt, to taste ☐ Pinch of Himalayan pink salt ☐ 3-4 tbsp raw honey/ maple syrup/ coconut syrup ☐ 1 tsp of pure vanilla powder ☐ Finely grated zest and juice of 1 organic orange Oils and Dressings ☐ 1/4 cup avocado oil ☐ avocado oil, to taste ☐ 2 tablespoons oil ☐ 1/2 cup + 1 tablespoon hot sauce, divided Produce ☐ 1 ripe avocado (straight from the fridge) ☐ 1 cup chopped basil ☐ 3lbs Brussels sprouts ☐ 2 carrots, peeled & sliced ☐ 1 bunch cilantro, for serving ☐ 2 tablespoons finely chopped garlic ☐ 2 tablespoons finely chopped peeled fresh ginger ☐ 2” ginger, peeled and sliced ☐ 1.5 tsp freshly squeezed lemon juice ☐ 2 tablespoons fresh lime juice ☐ 2 tbls lime juice ☐ 2 cups mushrooms, sliced ☐ 1/2 large sweet onion, sliced ☐ Rind of 1 orange ☐ 1/2 pound snap peas Snacks ☐ 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water) Spices and Seasonings ☐ 1/4 teaspoon cayenne ☐ 0.5 tsp of cinnamon powder ☐ coriander (ground seeds), to taste ☐ 1/2 teaspoon garlic powder ☐ 1/4 teaspoon onion powder ☐ 1 teaspoon paprika

Crockpot Tom Ka Yum soup
Chicken, Crockpot
Source Plaidandpaleo.com Ingredients

1 lb chicken tenders, cut into bite-sized pieces 2 14oz cans full-fat coconut milk 2 cups chicken broth 14 oz can diced tomatoes 1/2 large sweet onion, sliced 2 tbls red curry paste 2” ginger, peeled and sliced 2 tbls fish sauce 2 tbls lime juice 2 cups mushrooms, sliced 1 bunch cilantro, for serving

Directions

Place chicken into bottom of crockpot then add all other ingredients into crockpot except mushrooms and cilantro.
Cook for 5-6 hours.
Put mushrooms in 20 minutes before end of cooking time.
Serve with a handful of cilantro.

Buffalo Chicken Tenders (Keto)
Uncategorized
Makes 2 Difficulty Easy Source Lexiscleankitchen.com Ingredients

1 lb. organic boneless, skinless chicken breast or tenders 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 egg 1/2 cup + 1 tablespoon hot sauce, divided 1-1/4 cup almond flour 1/2 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon cayenne 1/4 cup avocado oil 2 tablespoon grass-fed butter or ghee

Directions

Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.
Whisk egg with 1 tablespoon hot sauce.
In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.
Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
In a large skillet, heat avocado oil for 2-3 minutes until hot.
Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.
Add in chicken and toss until coated.
Remove to plate and serve immediately.

Double-Pea Sauté with Ground Pork
Pork
Cook 30 MIN Source Foodandwine.com Ingredients

2 tablespoons oil 1/2 pound ground pork 2 tablespoons finely chopped peeled fresh ginger 2 tablespoons finely chopped garlic 1/2 pound snap peas 1/2 pound fresh shelled or thawed frozen peas 2 tablespoons fresh lime juice 1 cup chopped basil Kosher salt Pepper

Directions

In a large nonstick skillet, heat the oil. Add the pork, ginger and garlic and stir-fry over moderately high heat until the pork is browned, about 2 minutes. Stir in the snap peas and shelled peas and stir-fry until crisp-tender, about 3 minutes. Stir in the lime juice and basil and season with salt and pepper. ___

Indian Spiced Brussels & Carrots
Side Dish
Makes 5-6 Servings Source Paleoporn.net Ingredients

3lbs Brussels sprouts 2 carrots, peeled & sliced garam masala, to taste sweet curry, to taste coriander, to taste coarse ground sea salt, to taste avocado oil, to taste

Directions

Preheat the oven to 400°F.
Chop the ends off the brussels sprouts and remove the outer peel if they're damaged and non-edible looking. Chop the sprouts in half and either quarter or slice larger pieces into chunks of equal size. Transfer cut brussels sprouts to an 8x8 glass baking dish.
Add sliced carrots to brussels sprouts and season with garam masala, curry, coriander and sea salt. Drizzle with avocado oil and toss to combine.
Transfer dish to the oven and bake for 20 minutes, toss veggies around, and bake for another 20-30 minutes or until tops are browned and crispy.
Remove dish from the oven, let rest a couple minutes, and serve.

10 MINUTE PALEO AVOCADO MOUSSE
Desert
Difficulty Easy Source Silkandpine.com Ingredients

1 large banana (peeled, frozen) 1 ripe avocado (straight from the fridge) 4 tbsp unsweetened cacao powder 3-4 tbsp raw honey/ maple syrup/ coconut syrup 1.5 tsp freshly squeezed lemon juice Finely grated zest and juice of 1 organic orange 1 tsp of pure vanilla powder 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water) 0.5 tsp of cinnamon powder Pinch of Himalayan pink salt 2 tbsp almond milk Rind of 1 orange

Directions
Put all the ingredients into a food processor and mix until smooth. Be prepared to add more/ less almond milk depending on the consistency – this depends on the ripeness of the avocado. Spoon into ramekins and top with freshly grated orange rind and serve. Simple as that.

Hey there!
I created a list of 75+ gift ideas for Paleo/primal folks and thought I'd share the full list here. Let me know if you have any ideas or suggestions, I'm all ears!
Also, check out my list of low-carb/keto gifts for more ideas!

Best of the best

For Fitness Freaks

Mindfulness & Zen

CAVEMAN-FRIENDLY COFFEE

TEA TIME

Gifts for Cookbook Connoisseurs

DIY Must-Haves

GIFTS FOR THE FRUGAL CAVEMAN

Kitchen Staples

THE BEST PALEO BOOKS

Paleo-Friendly Gift Cards

Snacks, Goodies, and Treats

Primal Bodycare

Keto corner

Superman Supplements

For the Biohacker

Primal oils, spices, and fats

Paleo-friendly Wine

Paleo Stocking Stuffers

What's up, ya'll!?
Almost June. ALMOST. JUNE.
I'm still looking for a new job, but I unfortunately haven't filmed any new videos. Some of it is that I just have been cooking in the evening, often with my son, and it doesn't end up with good video for the kinds of videos I've been doing. However, doing one with him may work out, so I'm trying to figure out which recipe to do with him.
Meanwhile, if you'd like to donate to help me out with groceries, you can do so at http//www.patreon.com/primalmealplan OR if you happen to use twitch, you can help out by watching my stream at https://twitch.tv/pentharian (I'd appreciate any follows/autohosts/etc, as well). Once I hit Affiliate, people can use their Amazon Prime/Twitch Prime to subscribe, which I imagine many people don't actually use! I mostly stream just whatever game I happen to be playing -- anything from RPGs to Fortnite to Doom. Something for everyone!
I've been thinking of livestreaming cooking more, though it would probably be to http://www.facebook.com/primalmealplan rather than twitch.
Please please feel free to let me know what you think by responding, commenting, whatever!
Crockpot Tom Ka Yum soup - I absolutely love thai soups, and this version is no exception.
Buffalo Chicken Tenders (Keto) - Who doesn't like buffalo chicken? If you aren't into spice, you can just leave out the hot sauce and still have it be tasty. I would recommend you not make this ahead of time as the coating doesn't really keep the crispness. You can definitely reheat it in the oven and it will be okay, but not as good as fresh.
Double-Pea Sauté with Ground Pork - Haven't had this one in a while...super easy!
Indian Spiced Brussels & Carrots - I'm on a huge indian kick. I recently bought "660 curries" and I'm sorting through it trying to find good recipes for you guys. I really hate my cookbooks to be e-books (I like the feeling of leafing through real cookbooks) but I realized that I actually cook most of my recipes from my recipe app, so an ebook would have made it easier to put the info into the app. Oh well!
10 MINUTE PALEO AVOCADO MOUSSE - I don't remember if I've put this on before, but it's quite easy and rather tasty. Avocado lends a nice creamy texture to all kinds of things, and this is no exception.
Grocery List
Baking Goods
☐ 1-1/4 cup almond flour ☐ 4 tbsp unsweetened cacao powder
Canned and Jar Goods
☐ 2 cups chicken broth ☐ 2 14oz cans full-fat coconut milk ☐ 14 oz can diced tomatoes
Dairy
☐ 2 tbsp almond milk ☐ 2 tablespoon grass-fed butter or ghee ☐ 1 egg
Frozen Foods
☐ 1 large banana (peeled, frozen) ☐ 1/2 pound fresh shelled or thawed frozen peas
International Cuisine
☐ sweet curry, to taste ☐ 2 tbls red curry paste ☐ 2 tbls fish sauce ☐ garam masala, to taste
Meat
☐ 1 lb. organic boneless, skinless chicken breast or tenders ☐ 1 lb chicken tenders, cut into bite-sized pieces ☐ 1/2 pound ground pork
Miscellaneous
☐ coarse ground sea salt, to taste ☐ Pinch of Himalayan pink salt ☐ 3-4 tbsp raw honey/ maple syrup/ coconut syrup ☐ 1 tsp of pure vanilla powder ☐ Finely grated zest and juice of 1 organic orange
Oils and Dressings
☐ 1/4 cup avocado oil ☐ avocado oil, to taste ☐ 2 tablespoons oil ☐ 1/2 cup + 1 tablespoon hot sauce, divided
Produce
☐ 1 ripe avocado (straight from the fridge) ☐ 1 cup chopped basil ☐ 3lbs Brussels sprouts ☐ 2 carrots, peeled & sliced ☐ 1 bunch cilantro, for serving ☐ 2 tablespoons finely chopped garlic ☐ 2 tablespoons finely chopped peeled fresh ginger ☐ 2” ginger, peeled and sliced ☐ 1.5 tsp freshly squeezed lemon juice ☐ 2 tablespoons fresh lime juice ☐ 2 tbls lime juice ☐ 2 cups mushrooms, sliced ☐ 1/2 large sweet onion, sliced ☐ Rind of 1 orange ☐ 1/2 pound snap peas
Snacks
☐ 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water)
Spices and Seasonings
☐ 1/4 teaspoon cayenne ☐ 0.5 tsp of cinnamon powder ☐ coriander (ground seeds), to taste ☐ 1/2 teaspoon garlic powder ☐ 1/4 teaspoon onion powder ☐ 1 teaspoon paprika
Crockpot Tom Ka Yum soup
Chicken, Crockpot
Source Plaidandpaleo.com Ingredients

1 lb chicken tenders, cut into bite-sized pieces 2 14oz cans full-fat coconut milk 2 cups chicken broth 14 oz can diced tomatoes 1/2 large sweet onion, sliced 2 tbls red curry paste 2” ginger, peeled and sliced 2 tbls fish sauce 2 tbls lime juice 2 cups mushrooms, sliced 1 bunch cilantro, for serving

Directions

Place chicken into bottom of crockpot then add all other ingredients into crockpot except mushrooms and cilantro.
Cook for 5-6 hours.
Put mushrooms in 20 minutes before end of cooking time.
Serve with a handful of cilantro.

Buffalo Chicken Tenders (Keto)
Uncategorized
Makes 2 Difficulty Easy Source Lexiscleankitchen.com Ingredients

1 lb. organic boneless, skinless chicken breast or tenders 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 egg 1/2 cup + 1 tablespoon hot sauce, divided 1-1/4 cup almond flour 1/2 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon cayenne 1/4 cup avocado oil 2 tablespoon grass-fed butter or ghee

Directions

Cut chicken into strips if using a whole breast. Pat chicken dry and season with salt and pepper.
Whisk egg with 1 tablespoon hot sauce.
In a medium bowl, whisk almond flour, garlic powder, onion powder, paprika and cayenne until combined.
Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
In a large skillet, heat avocado oil for 2-3 minutes until hot.
Place chicken in the skillet, in batches, and let fry for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown, but juicy in the center. Place on towel to drain excess oil.
In a saucepan, heat butter until melted. Whisk in 1/2 cup hot sauce and bring to a simmer.
Add in chicken and toss until coated.
Remove to plate and serve immediately.

Double-Pea Sauté with Ground Pork
Pork
Cook 30 MIN Source Foodandwine.com Ingredients

2 tablespoons oil 1/2 pound ground pork 2 tablespoons finely chopped peeled fresh ginger 2 tablespoons finely chopped garlic 1/2 pound snap peas 1/2 pound fresh shelled or thawed frozen peas 2 tablespoons fresh lime juice 1 cup chopped basil Kosher salt Pepper

Directions

In a large nonstick skillet, heat the oil. Add the pork, ginger and garlic and stir-fry over moderately high heat until the pork is browned, about 2 minutes. Stir in the snap peas and shelled peas and stir-fry until crisp-tender, about 3 minutes. Stir in the lime juice and basil and season with salt and pepper. ___

Indian Spiced Brussels & Carrots
Side Dish
Makes 5-6 Servings Source Paleoporn.net Ingredients

3lbs Brussels sprouts 2 carrots, peeled & sliced garam masala, to taste sweet curry, to taste coriander, to taste coarse ground sea salt, to taste avocado oil, to taste

Directions

Preheat the oven to 400°F.
Chop the ends off the brussels sprouts and remove the outer peel if they're damaged and non-edible looking. Chop the sprouts in half and either quarter or slice larger pieces into chunks of equal size. Transfer cut brussels sprouts to an 8x8 glass baking dish.
Add sliced carrots to brussels sprouts and season with garam masala, curry, coriander and sea salt. Drizzle with avocado oil and toss to combine.
Transfer dish to the oven and bake for 20 minutes, toss veggies around, and bake for another 20-30 minutes or until tops are browned and crispy.
Remove dish from the oven, let rest a couple minutes, and serve.

10 MINUTE PALEO AVOCADO MOUSSE
Desert
Difficulty Easy Source Silkandpine.com Ingredients

1 large banana (peeled, frozen) 1 ripe avocado (straight from the fridge) 4 tbsp unsweetened cacao powder 3-4 tbsp raw honey/ maple syrup/ coconut syrup 1.5 tsp freshly squeezed lemon juice Finely grated zest and juice of 1 organic orange 1 tsp of pure vanilla powder 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water) 0.5 tsp of cinnamon powder Pinch of Himalayan pink salt 2 tbsp almond milk Rind of 1 orange

Directions
Put all the ingredients into a food processor and mix until smooth. Be prepared to add more/ less almond milk depending on the consistency – this depends on the ripeness of the avocado. Spoon into ramekins and top with freshly grated orange rind and serve. Simple as that.

This was originally posted on /keto, but was removed by AutoModerator after an edit. As the /keto mods didn't reinstate the post even after messaging them, I'm reposting this on my profile.
This thread is meant to help those who are just starting a keto diet or are considering it. However, even if you are on a non-keto /lowcarb diet (as I kind-of-sort-of am) or no low-carb diet at all, you can still get some use out of this thread. This thread is a collection of resources covering the ketogenic diet in general, low-carb foods, and some common questions/concerns involving the ketogenic diet. This thread also provides some recipes I've used and recommend as well as some good resources for more recipes, and ends with a few of my own tips and reminders. The goal is to not only allow for education with scientifically-supported information, but to help provide a smoother start. All-in-all, this thread can save you a lot of time that would otherwise be spent googling, and help you to more-easily decide what to include in your diet.
This thread is divided into these sections, in order: General info and guides, The beginning weeks - fat-adaptation, Food, Concerns/health/various topics, Some recipes online I suggest, My own recipes, Good resources for recipes and info, Some general tips
This thread will be updated over time as I see fit.

General info and guides

If you are new to keto, I suggest going through these in order.
Dr. Stephen Phinney's Introduction to Nutritional Ketosis
Nutritional Ketosis and Ketogenic Diet FAQ (Their stance on counting total vs. net carbs is respectable, but not one I think you should fully subscribe to. The only "fiber" I know of that can have a glycemic impact is IMO sryup, and sugar alcohols' role is quantifiable and using erythritol completely avoids sugar alcohol role altogether)
The Ten Defining Characteristics of a Well-Formulated Ketogenic Diet
/keto FAQ (MOST IMPORTANT READING)
/ketogains wiki (for keto in the context of muscle building)
Other info (still recommended reading):
Ketogenesis, Measuring Ketones, and Burning Fat vs Being in Ketosis (some biological background info, though not very deep)
Will This Kick Me Out Of Ketosis?

The beginning weeks – fat-adaptation

Note: you don't really need to read these, but they do cover what happens to the body and when while adapting to using primarily ketones for energy. Read if curious.
Keto-Adaptation
The Keto Adaptation Process (site undergoing redesign, images missing and page often 404’s. If you get a 404, use this archive of the page)

Food

If you are new to keto, I suggest first going through the first 5 links, in order, before looking at the others.
Antranik: Here's a detailed list of keto-friendly foods I eat on a regular basis with pics, tips and recipes [Pics, FP]
Lucavious: Here it is, the unofficial "tell me what to eat" post with dozens of easy to make things for first-time ketoers!
Ketogenic Diet Low Carb Cheat Sheet
Low Carb Guide to Understanding Nutrition Labels
Low Carb Grocery Shopping Guide
The Best Low Carb Vegetables for Keto
Low Carb Vegetables List: Searchable & Sortable Guide
Best Low-Carb Fruits (and Which to Avoid)
Low Carb Fruits List: Searchable Guide to Carbs in Fruit
Going Nuts on a Ketogenic Diet? (a guide to nuts in the context of a keto diet)
A Comprehensive Guide to Micronutrients
Complete Guide to Keto Drinks & Beverages
50+ Healthy Keto Snacks to Help with Ketosis
Low carb and keto on a budget (mostly recipes appropriate for low-budget)
Eating Keto on a Budget
A bit of a shameless self-plug here, but it's very relevant: An overview of common “low-carb” sweeteners: Usefulness, relevance to low-carb diets, and potential health impacts.
Keto Flour Substitutions
Complete Guide to Alcohol for Low-Carb Diets
Keto and Fast Food: On the Go
https://mrskinnypants.com/blog/ (has some restaurant-by-restaurant guides for buying low-carb fast food)
Also,
Guide to Going Dairy-Free on a Ketogenic Diet
A Comprehensive Guide To The Vegan Ketogenic Diet
Is a Vegan Ketogenic diet Possible?
If you find this all overwhelming and want to start off with a meal plan, there's plenty of pre-made keto meal plans out there. A lot of them include meals that only someone with a specific "taste" could enjoy, so I unfortunately don't have any specific suggestions.

Concerns/health/various topics

(This section is not meant to be all-encompassing. If it were, it’d take up the bulk of this thread)
Muscle retention while losing weight
Very-low-carbohydrate diets and preservation of muscle mass
High sodium intake bad for health?
Conflicting Evidence on Health Effects Associated with Salt Reduction Calls for a Redesign of the Salt Dietary Guidelines
A/Prof. Andrew Mente - 'Dietary Sodium Consumption and Cardiovascular Disease and Mortality'
Inflammation
Dr. Stephen Phinney - 'Inflammation, Nutritional Ketosis and Metabolic Disease'
Protein
Dr. Benjamin Bikman - 'Insulin vs. Glucagon: The relevance of dietary protein' How Much Protein Do You Need In Nutritional Ketosis? More Than You Ever Wanted to Know About Protein & Gluconeogenesis Is a High Protein Intake Bad for Bones?
Red and processed meat causing colorectal cancer?
WHO Says Meat Causes Cancer? Association between red meat consumption and colon cancer: A systematic review of experimental results
High fat (esp. saturated) consumption bad for health?*
The Sad Saga of Saturated Fat Dr. Paul Mason - 'Saturated fat is not dangerous' Fat: The New Health Paradigm
Exercise/athletics
Ketogenic diets and physical performance I didn’t just beat my best time running on a keto diet — I crushed it How To Use The Ketogenic Diet for Physical Performance
Brain energy source?
Ketones: Your Brain’s Preferred Fuel Source
Body requirement for carbohydrates?
Metabolic Effects of the Very-Low-Carbohydrate Diets: Misunderstood "Villains" of Human Metabolism
Kidney health
Impact of low-carbohydrate diet on renal function: a meta-analysis of over 1000 individuals from nine randomised controlled trials. Reversal of Diabetic Nephropathy by a Ketogenic Diet Dietary protein intake and renal function Does Protein Harm the Kidneys?
Miscellaneous
Are Keto and Low Carb Diets Suitable for People with Thyroid Disease? Does a ketogenic diet confer the benefits of butyrate without the fibre? Can the Ketogenic Diet Help with Migraines?
Also, here's a decently comprehensive list maintained by Dr. Sarah Hallberg of studies and meta-analyses involving low-carb and ketogenic diets between 2000 and 2017.
*IMPORTANT NOTE: A minority of people (estimated 10-20% or so by Dr. Peter Attia) experience increasing LDL-p and C-reactive protein, as well as increasing cholesterol synthesis biomarkers, even though they all usually decrease or at least don’t change on a ketogenic diet [source]. They also experience increasing total cholesterol. For these people, decreasing saturated fat consumption to <25g a day (very difficult if maintaining a ketogenic diet) fixes this within months. Keto communities usually call these people “Hyper responders”.

Some recipes online I suggest

(Sorry about all the dessert recipes - these are just recipes I've personally tried and recommend, and most of the actual meals I eat are fairly simple in nature so I rarely use dinnelunch/breakfast recipes.)
Gourmet Girl Cooks: CHEESE HEAD PIZZA - My Take on Fat Head Low Carb Pizza
TryKetoWithMe: Easy Keto Mozzarella Sticks
Ketogasm: Keto Pancakes Recipe with Almond Flour (I use Log Cabin brand sugar-free syrup on top. It's not the easiest to find, however. I've also heard good things about Lakanto brand and Torani brand sugar free syrup as well)
epicurious: Papa John’s Style Garlic Butter Sauce (can be useful)
gnom-gnom: Low Carb & Keto Chocolate Ice Cream
gnom-gnom: Paleo & Keto Vanilla Ice Cream
gnom-gnom: Keto Mint Chocolate Chip Ice Cream-For-1
gnom-gnom: Chocolate Keto French Silk Pie For-1 (remember: you can put a granular sweetener in a blender to powderize it so you don't need to buy confectioners)
All Day I Dream About Food: Classic Chocolate Cake Donuts
gnom-gnom: Gluten Free & Keto Double Chocolate Chip Cookies
How To This And That: Keto Fathead Rolls
Keto Connect: Keto Cookie Dough Fat Bombs (Use a 2:1 ratio of butter to cream cheese, not the 1:1 ratio they suggest. 1:1 makes it taste like cheesecake, 2:1 makes it taste more like cookie dough. Make sure you use unsalted butter or it will be very salty)
gnom-gnom: Paleo & Keto Shamrock Shake
Sugar-Free Mom: Sugar Free Frozen Coconut Daiquiri Slushie (this fills 2 full 16 oz glasses. A full can of coconut milk that has ~1/2 cup water in it like Chaokoh coconut milk works best)
Butter Is Not A Carb: Cheesy Cheddar Bites
cheeseisthenewbread: Blackened Chicken Sandwich on Cheesebuns
Culinary Lion: Cheesy Broccoli & Bacon
ruled.me: Low Carb Pancake Sandwich
How To This And That: Keto Chicken Tenders (I recommend using some spices/seasonings beyond just salt and pepper, like oregano, garlic powder, cayenne pepper, and paprika, to name a few)
Peace, Love and Low Carb: Low Carb Chocolate Mason Jar Ice Cream (In my experience, the erythritol didn't fully dissolve for some reason, so consider powderizing it first before adding it in)
TJ's Taste: Chocolate Chip Cookie Dough Shake
Sugar-Free Mom: Keto Fathead Low Carb Pizza Rolls
KetoDiet Blog: Frozen Keto Berry Shake
Headbanger's Kitchen: Keto Cauliflower Mash (you might need to press out water from the cauliflower or use half heavy cream to avoid getting it too watery)
KetoDiet Blog: Brownie Batter Smoothie
Cast Iron Keto: Keto Chicken Soup
Cast Iron Keto: Easy Keto Naan
cheeseisthenewbread: Keto Tatertots
KetoGasm: Keto Egg Roll in a Bowl
SexualRex: Zero-Carb Fried Chicken
Diet Doctor: Keto Caesar salad

My own recipes

Quick and easy 1 or 2 meal pizza:
Crust:
• 1 cup mozzarella shredded
• 0.5 cup almond flour
• Seasonings, for flavor (lite salt, garlic powder at least are suggested)
Mix together along with whatever seasonings you want, and microwave for 50 seconds (with an 1100 watt microwave) or until the cheese is all melty. Set your oven to preheat (I do 410 F). Use something like a fork and thoroughly combine it all into one big ball. On a baking sheet or pizza pan or whatever with parchment paper on it, place the dough on it and press the dough to whatever thickness you like. I personally press it to as thin as possible. You don't even have to use your hands, just use a fork. It's a personal pizza meant to be made quickly, it doesn't need to be fancy. Cook in the oven until dough starts turning golden brown, then take out, add cheese and whatever toppings and other seasonings, then shove back in oven until done.
The net carb count will vary depending on your cheese, sauce (if you used any) and how much cheese you use on top of the crust as well as what you use for toppings, but based on the almond flour there will be at least 6g net for the whole thing. Expect the final result to be closer to 10g - 12g net carbs.
Easy cheesy buttery garlic bread
Do everything the same as you would with the above pizza, but definitely do press the dough as thin as possible before you start seeing parchment paper and don't add sauce or anything but mozzarella cheese on top of the crust. Use 3 cups of mozzarella on top. It's best to cook this on something quadrilateral in shape and won't let cheese melt off the side.
After initially putting in the crust, start making 1/2 portion of the epicurious Papa John's style garlic buttery sauce, occasionally checking to see if the crust is starting to turn golden brown. Once it is, take it out and add your generous amount of cheese. Put back in the oven until done (a bunch of spots all over the cheesy bread where cheese is turning brown).
The garlic buttery sauce can be used for dipping, but I personally like to just pour it all over the cheesy bread.
The net carb count will, like with the easy personal pizza, depend on your cheese and how much you use. Again, expect the final result to be closer to 10g - 12g net carbs. But this might not be too big a problem, as there is a decent chance you'll feel full before you actually finish it.
If you want more details and/or want to see what it looks like, see my post on /ketorecipes.
Simple, cold, tasty drink (base with flavor options):
• 2 handfuls ice (I never measured exactly how much to be honest, likely around 2 cups), adjusting in future attempts according to desired thickness
• Either ¼ cup heavy whipping cream + ¼ cup unsweetened almond milk, or ½ cup heavy whipping cream (more carbs, but also more fat). Coconut cream might also work in place of the HWC, but I haven't tried.
• Low net carb sweetener to taste (I use 2 tbsp + 1 tsp of erythritol)
• Something to get ice off the inside of blender cup*
Blend ice, preferably handful at a time, until no chunks remain. It’s important to do this first, as blending the ice before adding anything else greatly reduces the risk of an unexpected ice chunk in the end result. Depending on your blender, it may help to blend in bursts, giving remaining ice cubes/chunks the chance to rest on the blades, then turning the blender on again, as ice might jump around constantly rather than getting shaved away by the blades. Scrape the ice off the blender cup. A metal tablespoon is effective for this job. Add either the half-and-half mixture of almond milk and heavy whipping cream, or ½ cup heavy whipping cream. Add sweetener then blend. Once again scrape ice sticking to the walls of the blender cup, usually at this point some remains at the bottom and almost always some in the corners. Be thorough. Now blend to incorporate the liberated ice.*
That whole procedure isn't necessary, but not doing it will usually leave one or two bits of ice left which can be a little jarring. If you don't want to do all that, just throw in all your ingredients, ensuring you aren't forgetting the sweetener, and blend as much as reasonably possible.
You may also add unsweetened, unflavored protein powder (I use BulkSupplements' Casein), as long as you use more sweetener and a little more flavoring to adjust (maybe skip the chocolate protein powder in the first flavor option if you do this).
Now the drink base is done, it’s time to add some flavor.
*As a potential add-on, you may use 1/4-1/2 tsp of xanthan gum. This offers a more consistent, kind of fast food milkshake-like texture and consistency, while not using it leaves the texture and consistency more like a homemade milkshake. If you do this, there is little benefit to following the procedure above - when you add the xanthan gum and it starts doing its job, any unblended ice will be blended fine. If you plan on adding xanthan gum, just blend what ice you reasonably can with all other ingredients, then add the xanthan gum, preferably mixed in with some other powder (I suggest holding back on protein powder a little at first and adding the rest alongside the xanthan gum). Blend to incorporate, then stop blending. Go get your cup, then blend on a slower speed. The xanthan gum should start working and any remaining ice should be blended.
Some good options:
Use about 15-20g OR (my preference) ~40g of a low-carb chocolate protein powder (usually around a half a scoop, I use either Isopure, Body Fortress, or Optimum Nutrition – check serving size to find out how big a scoop is) and about a tablespoon of Hershey's special dark baking cocoa or other decent-quality unsweetened cocoa/cacao to get a chocolate shake.
Use about 25g of a low-carb vanilla protein powder and a couple teaspoons of vanilla extract to get a vanilla shake.
Use (I might be mis-remembering here since I haven't done it in a little while) 1.5 teaspoons of root beer "concentrate" and 3 teaspoons of vanilla extract for a root beer float flavored slushie that tastes kind of like an A&W root beer freeze.
Use 1/2 teaspoon of sugar-free liquid drink flavoring for a slushie of whatever flavor. I personally use Crush grape or orange flavored water enhancer. The grape gives a result similar to a Sonic grape ice cream slush. Some Crystal Light brand blue raspberry flavor mix will give a result similar to a Sonic blue raspberry ice cream slush, which tastes like blue cotton candy.
Use 4 teaspoons of unsweetened cocoa powder and about 30g (usually a scoop's worth) of vanilla protein powder (Optimum Nutrition vanilla ice cream flavor works well) to get something that tastes sort of like a store-bought chocolate ice cream.
Some almond butter if you’re making a chocolate version of this could make a nice add-on.
Now blend to incorporate the flavor and you’re done.
Almond breakfast shake
• 1/3 cup heavy whipping cream (coconut cream might work, but I haven’t tried) • 1/3 cup almond milk • 1 and a half cups ice (adjust to thickness preference) • 2 tbsp unsweetened almond butter • ~30g unsweetened, unflavored protein powder* • 2 tbsp + 1 tsp erythritol**, or sweetener of choice to your preference • Pinch of salt • Dash of vanilla extract • Dash of cinnamon (optional, for flavor) • 1 tbsp coconut oil (optional, for satiety)
Blend everything together, and that’s it. Don’t forget to taste test before pouring and also see if the thickness is to your preference.
*In regards to protein powder, I suggest using unsweetened and unflavored protein powder (i.e Isopure’s, or BulkSupplements’ casein). A good low-carb chocolate protein powder also goes good, but will add probably about 2 grams to the net carb count (exactly how much will vary). If you don’t have a low-carb chocolate protein powder and want a chocolate component to the flavor, you can also add a couple tsp - a tbsp of unsweetened cocoa/cacao. As with a low-carb chocolate protein powder, that will add ~2g to the net carb count.
**If using a chocolate protein powder, don’t add the extra tsp of erythritol because the protein powder will be sweetened already.
The net carbs of this will be about 6-7 grams, being affected mainly by what exactly you use in heavy cream, almond butter, and sweetener, + ~2g if you add cocoa/cacao powder or a scoop of chocolate protein powder.
Berry Protein Smoothie (20g+ net carb! Only here for quick access)
• 1/2 cup frozen strawberries + 1 1/2 cups frozen mixed berries (suggested), OR 2 cups frozen strawberries • 1/3 cup heavy whipping cream (baseline) • 1/3 cup unsweetened unflavored almond milk (baseline) • 7-8 teaspoons erythritol, or equivalent • 1 + 1/2 scoops vanilla protein powder (as long as it's not French vanilla) • 1-2 teaspoon unsweetened almond or peanut butter (optional) • Handful of almonds or other low-carb nut (optional, recommended) • 1-2 tablespoon flax seed (optional, recommended)
Flax seed would be a good, healthy add-on without a large impact on flavor. I suggest whole flax seed, as once ground the healthy fat begins to degrade. If you get pre-ground flax, make sure it's kept in the fridge/freezer in a dark container constantly. With whole flax, grind it up in the blender before adding any other ingredients, and make sure the blender is dry. Scrape off any extra that might be on the inside of the blender.
Pour the liquid into the blender.
If adding nuts, throw your nuts in there. Blend the nuts with the liquid on low speed (this still works fine even with ground flax seed in there). Some bits may stick to the sides of the blender cup.
Now, add the rest of the ingredients and blend.
This is good for someone on a low-carb diet, though perhaps not a keto diet unless the carb intake is necessary for your exercise regimen. Makes a tasty, decently healthy meal replacement.

Good resources for recipes and info

Note: If you are lactose intolerant (dairy-free), vegetarian, or vegan, some (not all) recipe sites listed here may have the ability to sort by or see a page of recipes that fall under those descriptions.
Recipes sites/resources
https://old.reddit.com/ketorecipes/ - For recipes (mostly ones you can find on recipe sites, but some unique).
https://www.gnom-gnom.com/ - For recipes, especially dessert-type recipes.
https://cavemanketo.com/ - For recipes, especially meaty ones.
https://www.dietdoctor.com/low-carb/recipes - For recipes, especially lunch and dinner recipes (and a bonus of an obnoxious, hard-to-follow website design).
https://www.ruled.me/keto-recipes/ - Even more recipes.
https://kalynskitchen.com/ - Low-carb (but not all very low-carb) recipes, many of which are vegetable-based.
http://www.butterisnotacarb.com/recipe-index/ - For recipes, many of which are meat/egg/cheese based and relatively simple.
https://www.ibreatheimhungry.com/blog - For recipes, with a bunch of theme-specific recipe collections and some half-decent unique recipes.
https://peaceloveandlowcarb.com/recipes/ - More recipes as well as some theme-specific recipe collections, with by-category sorting.
https://howtothisandthat.com/category/low-carb-recipes/ - For recipes (these are mostly treat-type recipes and some dinner-appropriate recipes).
https://ketogasm.com/recipe-index/ - Recipes, many of which make good meals or meal sides.
https://www.skinnytaste.com/recipes/keto/ - Ditto.
https://alldayidreamaboutfood.com/blog/ - For recipes (mostly treat-type recipes here, as well as some theme-specific recipe collections).
https://www.lowcarbmaven.com/recipes/ - For recipes, especially dinnelunch/side dishes (note: they tend to be a tad ingredient-intensive).
https://www.wholesomeyum.com/recipe-index/ - More recipes with by-diet-restriction and by-course sorting.
https://www.youtube.com/useAnnasKitchen63/videos - More recipes (mostly lunch/dinner-type recipes, NOT ORIGINALS but still can be useful).
https://www.castironketo.net/recipe-index/ - Recipes, many of which are fairly simple besides seasonings and tasty blends of meats and vegetables.
https://ketodietapp.com/Blog/category/Recipes - More recipes with by-diet-restriction and by-course sorting.
https://www.mincerepublic.com/category/ketogenic/ - More recipes, as usual.
https://mymontanakitchen.com/category/recipes/ - Some decent recipes (not all here are low-carb).
http://www.djfoodie.com/ - You get the idea.
https://headbangerskitchen.com/category/keto-recipes/ - Recipes, many of which are savory in nature.
https://www.sugarfreemom.com/recipes/category/diet/keto/ - Recipes, many of which are snacks and treats.
https://mindovermunch.com/recipes/ - Recipes, many of which are fruit/vegetable-based, including plenty of dips and snacks.
https://lowcarb-vegan.net/ - As you can infer from the name of the site, low-carb vegan recipes.
Info and discussion
https://www.youtube.com/uselowcarbdownundevideos - Many presentations involving biology or health that are related in some way to low-carb diets and sometimes fasting. I recommend watching Stephen Phinney, Jeff Volek, Benjamin Bikman, Jason Fung, Ivor Cummins, Doron Sher, and Dave Feldman.
https://old.reddit.com/ketoscience/ - Research, opinion articles, news articles, and videos that are relevant to ketogenic or low-carb diets in some way and/or go against the "status quo". Some discussion and questions relevant to ketogenic diets involving health, as well. I am hesitant to link this, though, as the moderators and a few of the users do zerocarb and take every possible opportunity to push a "fruits and vegetables are terrible for your health, all of the studies indicative of benefits are lying and the very few harmful things far outweigh all the benefits of the phytonutrients and micronutrients in them, and also we are obligate carnivores because reasons" agenda.
http://www.ketotic.org/ - A good blog with some emphasis on biology.
https://ketogenic.com/articles/ - Some keto-related info.
http://www.tuitnutrition.com/ - Another good blog by the well-regarded Amy Berger.
https://old.reddit.com/FrugalKeto/ - Keto in the context of a low budget.
https://old.reddit.com/xxketo/ - Keto in the context of being a female.
https://old.reddit.com/1200isplentyketo/ - Low-calorie keto recipes and discussion.
https://old.reddit.com/vegetarianketo/ - Keto in the context of being a vegetarian.
https://old.reddit.com/veganketo/ - Keto in the context of being a vegan (mostly just recipes there).
https://old.reddit.com/ketodrunk/ - Alcoholic drinks in the context of keto, mostly discussion and ideas.

Some general tips

• In your first few weeks, it helps to keep the things you eat simple. As tempting as they are, it’s best not to go straight for the low-carb-version-of-whatever-food recipes right off the bat. Especially if you have trouble with cravings and self-control, you're going to want to go a while without them, and potentially sweet stuff in general if that is a weak spot.
• If you don’t already have one, get a kitchen scale. Useful both for putting recipes into use and for measuring your macronutrient intake.
• If you don’t already have one, it helps to use a strong blender, especially if you plan on making some low-carb beverages. I personally use a Biolomix 2200W which you can get off Ali Express for a good price.
• Make sure to put some attention towards electrolytes, especially if you feel tired (or just "like crap") a lot. This is especially a concern while still in the fat-adaptation stage.
• When it comes to making recipes such as those in this thread and others online, your best friends are going to be: Non-hydrogenated refined coconut oil, almond flour, coconut flour, heavy whipping cream, coconut milk (I use cans of Chaokoh brand and Aroy-D brand, the latter in cases where a thickecreamier result is desired), psyllium husk powder, xanthan gum, and erythritol, which I believe is the overall best sugar substitute (glycemic index of 0 while sucrose sits at 63, 90% of it is urinated out so it takes a large amount at once to get diarrhea, it is good for dental health, even more so than xylitol, and evidence indicates that erythritol is an effective antioxidant with protective effects on blood vessel walls. The downside is that it’s only 70% as sweet as sugar and usually a tad pricey). Xylitol is also useful to have on hand, but, personally, I only rarely use it.
• As another reminder, ketone-measuring urine strips are best not bothered with. This is a topic already discussed in the /keto FAQ. Also see Amber O'Hearn's article involving this.
• As always, when checking nutrition facts of a product, be wary of how much makes up one serving. Sometimes a product might show a very low carb content per serving, but then the serving size is also very small.
• If you struggle to get potassium, using lite salt makes it easier since it uses potassium along with iodized salt. Or, you can combine No Salt (just the potassium salt) and some iodized salt to effectively make your own. You can also use this to make some "Ketoade" by taking a 1/4 teaspoon of lite salt, dissolving it in a glass of water, and mixing in a liquid flavoring of your choice. Drinking that will make it easier to get both more potassium and more sodium in your diet.
• After some time on a ketogenic diet, you will eventually gain some insulin resistance marked by an increasing fasting blood glucose. Don't be alarmed by this as long as you didn't cheat enough to nullify the diet - it is not dangerous or pathological in nature. It is an adaptation so your muscles, which don't need glucose for energy, don't soak up what little glucose the body gets/makes so it can be used for the cells that actually need glucose. It is often called "adaptive glucose sparing" or "physiological insulin resistance" in low-carb and keto communities. Eating a lot of carbs for a few days should "fix" this, if you so wish.
• Your favorite diet soda + heavy whipping cream = makeshift sugar-free float. Doing this with diet A&W will taste just like a root beer float with the ice cream melted. Or, make a batch of low-carb vanilla ice cream and use that to make an actual sugar-free float.
• If you are using either Firefox or Google Chrome as a browser, use the Recipe Filter extension (original, Chrome version here and SargeZT's version for Firefox here) so you don't have to scroll through some lady's entire autobiography and about how the recipe changed their life before finally seeing the recipe you wanted to see.
• On Reddit you will commonly see 20g net carbs being used as the maximum you should eat to stay in ketosis. It's worth knowing that 20g is not a maximum limit to stay in ketosis for everyone - it's merely a blanket "if you eat under that many net carbs in a day you're in ketosis" guarantee. Though not even that necessarily means constant ketosis, it does mean ketosis almost all day. Depending on many factors, including but not limited to your physical activity level (possibly the most important factor), protein intake, age, insulin sensitivity, and whether you are past the keto-adaptation phase, your body will have a varying ability to burn off glucose quickly. Remember that your body is producing ketones as long as your liver glycogen is depleted (well, not exactly, but that's a general rule), and you will go through 4-5 grams' worth of glucose per hour. See Will This Kick Me Out Of Ketosis? as linked at the beginning of this thread.
• If a recipe calls for sugar-free chocolate chips (pretty much always Lily's brand), but you either don't want to use them or they are too expensive/difficult to get and you have access to unsweetened chocolate bars such as Baker's baking chocolate, you can smash a little bit of the unsweetened chocolate into little chunks and use them instead. Be sure to compensate with extra sweetener if you do this.

Hey everyone!
So while I've had a couple interviews I was excited about, none of them have resulted in an offer. One was a sort of "we may have openings early next year", so we'll see what happens in the mean time. I'm still staying as positive as possible, applying a bunch positions every week, etc.
Due to how the waitlist worked out, the baby will be going to daycare starting next week. While that's an expense we were hoping to avoid, it does mean that I'll be able to make cooking videos uninterrupted during the day. I've tried to make a couple for you, but pretty much every time the baby woke up in the middle and I'd have to run off and things would get crazy and ruined and so forth...didn't make for good footage!
That said, I continue to appreciate and thank from the bottom of my heart my Patreon supporters! Most of them have been supporting me at just a dollar or two a week, while a couple have really invested in me at higher pledges. While none of them have asked for specific rewards, I'm always willing to figure something out for anyone who pledges and wants something, like an extra recipe per week, or even something like a live cooking class or whatever. I'll repeat that I'm not licensed or anything, I just love food and cooking :) If you used to drink a bunch of sugary starbucks but I've convinced you to clean up your cooking, consider supporting my patreon with just one day of your old habit...1-2 dollars per week helps me a lot with my groceries! Check me out at www.patreon.com/primalmealplan
This week I tossed in two "side dishes" that are a breakfast food and a dessert food. I almost always do main and side dishes, so I wanted to toss you a couple more things you could try out to cover all your bases!
Enjoy!
Instant Pot Picadillo - Sort of like a chili, but with somewhat more saltyness. If you don't have an instant pot, just toss this in a slow cooker for the usual 8 hours on low.
Paleo Sweet Potato Gnocchi in Spinach Cream Sauce - I love gnocci, and starting paleo was a sad day when I found that I'm not good enough to make it with no flour like some of the masters. However, using cassava flour seems to work pretty well! Give this a shot! If you want those trademark ridges, lightly press the back of a fork into the top of the gnocci.
Garlic Butter Meatballs - My wife sent this to me on Pintrest...and I'm glad she did! The title pretty much says it all.
Pumpkin Apple Breakfast Bake (Paleo, Whole30) - I've seen pumpkin chia recipes, and it makes me wonder why we don't have more pumpkin for breakfast as a society. This is very good!
Dairy-Free Fudgesicles (Vegan, Paleo) - Creamy and chocolaty....not quite the real thing, but still very tasty!
Grocery List
Baking Goods
☐ 2/3 cup cacao powder
Canned and Jar Goods
☐ 1 can full fat coconut milk ☐ 1/2 cup full-fat canned coconut milk ☐ 2/3 cup full fat coconut milk ☐ 1 cup pumpkin puree ☐ 4 oz (1/2 can) tomato sauce
Dairy
☐ 4 tbsp. butter ☐ 1 egg, beaten ☐ 3 large eggs ☐ 1/2 c. grated Parmesan, plus more for garnish
Meat
☐ 1-1/2 lb 93% lean ground beef ☐ 1 lb. ground chicken
Miscellaneous
☐ 2 tbsp alcaparrado (capers or green olives would work too) ☐ 1 large apple peeled and diced ☐ 2 large ripe Avocados peeled and diced ☐ 1/2 cup cassava flour ☐ 1 cup mashed sweet potato cooked-boiled until soft ☐ 1 tablespoon tapioca flour optional- as a thickener ☐ 1 lb. zoodles
Oils and Dressings
☐ 2 tbsp. extra-virgin olive oil ☐ 1 tablespoon olive oil ☐ 2 teaspoons olive oil
Produce
☐ 1 large ripe banana mashed ☐ 1/2 red bell pepper, finely chopped ☐ 2 tbsp cilantro ☐ 2 cloves garlic, minced ☐ 2-3 large garlic cloves ☐ 5 garlic cloves, minced and divided ☐ Juice of 1/2 a lemon ☐ 1 small red onion minced ☐ 1/2 large chopped onion ☐ 2 tbsp. freshly chopped parsley ☐ 1 tablespoon fresh rosemary chopped ☐ 1 tablespoon fresh sage chopped ☐ 1 cup fresh spinach ☐ 1 tomato, chopped
Sauces and Condiments
☐ 1/2 cup pure maple syrup to taste
Snacks
☐ 3/4 cup chopped pecans
Spices and Seasonings
☐ 1-2 bay leaf ☐ optional red chili pepper flakes to taste ☐ 1 tsp cinnamon divided ☐ 1/4 teaspoon ground cinnamon ☐ 1 tsp ground cumin ☐ 1/4 tsp. red pepper flakes ☐ 1 tsp pumpkin pie spice ☐ 1/2 teaspoon pure vanilla extract
Instant Pot Picadillo
Uncategorized
Cook 30 minutes Makes 6 servings, serving size Source Skinnytaste.com Ingredients

1-1/2 lb 93% lean ground beef 1/2 large chopped onion 2 cloves garlic, minced 1 tomato, chopped 1 teaspoon kosher salt 1/2 red bell pepper, finely chopped 2 tbsp cilantro 4 oz (1/2 can) tomato sauce 1 tsp ground cumin 1-2 bay leaf 2 tbsp alcaparrado (capers or green olives would work too)

Directions
Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!
Paleo Sweet Potato Gnocchi in Spinach Cream Sauce
Uncategorized
Prep 20 minutes Cook 10-15 minutes Makes 2-4 servings Source Paleoglutenfree.com Ingredients

Gnocchi: 1 cup mashed sweet potato cooked-boiled until soft 1/2 cup cassava flour 2 teaspoons olive oil pinch of sea salt optional Sauce: 1 tablespoon olive oil 1 small red onion minced 2-3 large garlic cloves 1 can full fat coconut milk 1 tablespoon tapioca flour optional- as a thickener 1 tablespoon fresh rosemary chopped 1 tablespoon fresh sage chopped 1/2 teaspoon sea salt 1 cup fresh spinach optional red chili pepper flakes to taste

Directions
Gnocchi
In a bowl stir together the cooked mashed sweet potato and flour for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
Sauce
In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.
Garlic Butter Meatballs
Uncategorized
Prep 0 Cook 0 Makes 4 servings Source Delish.com Ingredients

1 lb. ground chicken 5 garlic cloves, minced and divided 1 egg, beaten 1/2 c. grated Parmesan, plus more for garnish 2 tbsp. freshly chopped parsley 1/4 tsp. red pepper flakes Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 4 tbsp. butter Juice of 1/2 a lemon 1 lb. zoodles

Directions
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.
In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.
Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.
Pumpkin Apple Breakfast Bake (Paleo, Whole30)
Uncategorized
Prep 10 minutes Cook 40 minutes Makes 6 Source Wholesomelicious.com Ingredients

1 cup pumpkin puree 3 large eggs 2/3 cup full fat coconut milk 1 large ripe banana mashed 1 tsp pumpkin pie spice 1 tsp cinnamon divided 1/4 tsp salt 1 large apple peeled and diced 3/4 cup chopped pecans

Directions
Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
Sprinkle the pecans along the top of the dish, and place in the oven.
Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!
Dairy-Free Fudgesicles (Vegan, Paleo)
Uncategorized
Prep 10 min Makes 6 fudgesicles Source Theroastedroot.net Ingredients

2 large ripe California Avocados peeled and diced 2/3 cup raw cacao powder 1/2 cup pure maple syrup to taste 1/2 cup full-fat canned coconut milk 1/4 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/4 teaspoon sea salt

Directions
Add the ingredients for the fudgesicles to a food processor and process until completely smooth - you may need to stop the food processor to scrape the sides with a rubber spatula a few times.
Spoon the fudgesicle mixture into your popsicle mold. Stir the mixture around in the molds and tap it gently on the counter to ensure the molds are completley filled and to avoid air pockets.
Cover the popsicle mold with its lid and insert popsicle sticks. Freeze for at least 3 hours, until completely set up.
When ready to eat, thaw the popsicles 5 to 8 minutes, or run the outside of the mold under hot water to help release the fudgesicles. Enjoy!

So I'm a junior in college and have some tricks to make eating Paleo both fast and quick. Lets get started.
Breakfast: Paleo Mug Brownies 500-700 calories
1-2 Large Bananas
1 serving raw organic cocoa powder (http://www.amazon.com/Healthworks-Certified-Organic-Cacao-Powdedp/B00EKLPLU4)
2 servings raw organic shredded coconut (http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC/ref=sr_1_7?s=grocery&ie=UTF8&qid=1440889041&sr=1-7&keywords=coconut)
1 large brown egg
1 serving cinnamon
1-2 servings cashew/almond butter
Mash up everything in a large mug or cup. Microwave for 2 minutes and enjoy this delicious breakfast. You can add honey and nuts if you want. I recommend eating in the morning because cocoa seems to keep me up and wake me up. Usually I also eat an orange with this.
Lunch:
Green smoothie
2 bananas
1 large avocado
1 serving shredded organic coconut
10 ice cubes
1/2 cup raw organic sunflower seeds
Blend all together, eat.
I then will eat 2 cups of raw veggies and two oranges with this.
I love these recipes and eat them almost everyday. Thought I would share. This usually comes out to about 1200 calories or so since I tend to eat large bananas. For dinner I'll usually eat about two cups of kale, 1 cup of green beans and 8-10 oz of meat.

Guys. GUYS. I got an Instant Pot. I'm really excited about this, more than I probably need to be. See, I have a Cuisinart crockpot that you've seen in my videos, but recently I noticed the enamel is cracked on the bottom. This wouldn't be such a big deal...except that there was a matching crack on the inside, which highly suggests that it's actually a crack all the way through the cooking pot. While it hasn't leaked so far, I really didn't want to take the chance I'd come home to a shattered cooking pot with hot burnt food stuck to the inside.
Cuisinart wasn't willing to replace it, and if they only expect their items to last a few years, I'm not really keen on replacing it with another one.
As a result, I took the plunge and picked up an InstantPot, which is an electric pressure cooker. It also does slow cooking, yogurt making, rice making (probably not using that!), steaming, sauteing...all kinds of stuff! Primarily, I'll be using it to make crockpot recipes in about 1 hour instead of 8, so watch out in the next few weeks for maybe a full week of crockpot/pressure cooker recipes.
It's very nearly April 1....don't be fooled by silly news stories on Saturday!
Also, take a look at the recipes this week. I've included a dessert, so if you don't want that you can strike out some of the items on the grocery list.
Also please note "three day marinated skirt steak". It needs 3 days to marinate!
The Jambalaya is -SPICY-. hold back on the cayenne in the cajun seasoning and the hot sauce if you want it less spicy.
Grocery List
Baking Goods
☐ 1/4 c Almond flour ☐ 2 cup almond meal or almond flour (flax meal makes a great substitution) ☐ 4 tbsp unsweetened cacao powder
Canned and Jar Goods
☐ 5 c. chicken stock. ☐ 1 large can of organic diced tomatoes (leave the juice) ☐ 2 cans Tuna
Dairy
☐ 2 tbsp almond milk ☐ 1/2 stick of butter ☐ Grass fed butter (for frying- primal not paleo) ☐ 5 eggs ☐ Optional: 1 tbsp fresh Parmesan cheese*
Frozen Foods
☐ 1 large banana (peeled, frozen)
Meat
☐ 1 pkg spicy Andouille sausage ☐ 4 oz. chicken, diced ☐ 4 lb. organic boneless chicken breasts
Miscellaneous
☐ handful of fresh cilantro ☐ 1/4 c. Frank’s Red Hot (or hot sauce of your choice) ☐ 3-4 tbsp raw honey/ maple syrup/ coconut syrup ☐ 4 peppers – any color you want, chopped ☐ 1 tsp of pure vanilla powder ☐ Finely grated zest and juice of 1 organic orange
Oils and Dressings
☐ 1/2 cup olive oil
Produce
☐ 1 ripe avocado (straight from the fridge) ☐ 1/2-1 head of cauliflower ☐ 5 cloves garlic ☐ 2 tbsp garlic (minced) ☐ 1 Jalapeño pepper (diced, ribs and seeds removed) ☐ juice of half a lime ☐ 1.5 tsp freshly squeezed lemon juice ☐ 2 c. okra (optional) ☐ 1 large onion, chopped ☐ 1/2 c White onion (diced) ☐ Rind of 1 orange ☐ 1 c Sweet potato (mashed) ☐ tablespoon of chopped tomato
Seafood
☐ 1 lb large shrimp, raw and de-veined.
Snacks
☐ 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water)
Spices and Seasonings
☐ 1/4 c Arrowroot powder ☐ 2 bay leafs ☐ 3 tbsp Cajun Seasoning* (see below for how-to or use your own) ☐ 1 1/3 tablespoons cayenne pepper ☐ 1 1/4 tsps chili powder ☐ 0.5 tsp of cinnamon powder ☐ 2 2/3 tablespoons garlic powder ☐ 4 tsp Italian Seasoning ☐ 1 tablespoon onion powder ☐ 1 tablespoon dried oregano ☐ 2 5/6 tablespoons paprika ☐ 1 tsp red pepper flakes ☐ 1/2 teaspoon smoked paprika ☐ pinch of smoked paprika ☐ 1 tablespoon dried thyme
Recipe: Paleo Crockpot Jambalaya Soup
Ingredients:
• 5 c. chicken stock. • 4 peppers – any color you want, chopped • 1 large onion, chopped • 1 large can of organic diced tomatoes (leave the juice) • 2 cloves garlic, diced • 2 bay leafs • 1 lb large shrimp, raw and de-veined. • 4 oz. chicken, diced • 1 pkg spicy Andouille sausage • 1/2-1 head of cauliflower • 2 c. okra (optional) • 3 tbsp Cajun Seasoning* (see below for how-to or use your own) • 1/4 c. Frank’s Red Hot (or hot sauce of your choice)
*How to Make Your Own Cajun Seasoning (from Emeril!):
• 2 1/2 tablespoons paprika • 2 tablespoons salt • 2 tablespoons garlic powder • 1 tablespoon black pepper • 1 tablespoon onion powder • 1 tablespoon cayenne pepper • 1 tablespoon dried oregano • 1 tablespoon dried thyme • (Yields about 2/3 c.)
Directions:

Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours.
About 30 minutes before it’s finished, toss in the cut up sausages.
While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
Enjoy clear sinuses!!

Source: http://www.lifeasaplate.com/2012/02/17/paleo-crockpot-jambalaya-soup/
Three day marinated skirt steak with smokey tomato butter
Prep Time: 20 | Cook Time: 6
Ingredients:
Marinade:
• 3 cloves of garlic minced • handful of fresh cilatro • 1/2 teaspoon smoked paprika • juice of half a lime • pinch of kosher salt and pepper • 1/2 cup olive oil
Tomato Butter:
• 1/2 stick of butter • tablespoon of chopped tomato • pinch of smoked paprika • pinch of kosher salt
Directions:
Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor)
Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium low heat. Strain into a bowl and keep warm before serving.
When it's time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get you cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.
Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a real nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happen. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.
Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important.
The Tuna Burger
Ingredients:
• 2 cans Tuna • 1 c Sweet potato (mashed) • 1/2 c White onion (diced) • 1 Jalapeño pepper (diced, ribs and seeds removed) • 2 tbsp garlic (minced) • 1/2 tsp Sea salt • 1/4 tsp Fresh cracked black pepper • 1/4 tsp Chili powder • 1 Egg (whisked) • 1/4 c Almond flour • 1/4 c Arrowroot powder • Grass fed butter (for frying- primal not paleo)
Directions:
Strain and empty tuna into a medium-sized mixing bowl.
Mash pre-cooked sweet potato and add to the tuna.
Mix in diced onion, jalapeño, garlic, salt, and spices.
Whisk egg in a bowl and set aside.
Sprinkle almond flour and arrowroot powder on a plate, mix well, and set aside.
Using your hands, form the tuna “dough” into fist-sized patties. These patties are delicate, so try to keep the size manageable. If the patties are too large they are more likely to fall apart. Set patties aside on a plate or baking sheet.
Once all the patties are formed (this recipe makes about 8), set them in a fridge or freezer for a couple of hours, so that they harden up a bit and stay solid while frying.
Melt butter in a pan on medium heat.
While butter is melting, gently dip the patties in the egg wash and then in the flour mixture. Then shallow fry them in butter until the edges are golden brown and cooked through.
Set each patty down on a paper towel-lined plate to cool.
Serve with fresh steamed veggies and/or a spinach salad to round out the meal.
Source: https://ultimatepaleoguide.com/recipe/tuna-burge
Zesty chicken bites
Prep Time: 8 min | Cook Time: 27 min
Ingredients:
• 4 lb. organic boneless chicken breasts • 4 egg • 1 tsp water • 2 cup almond meal or almond flour (flax meal makes a great substitution) • 4 tsp Italian Seasoning • 1 tsp cayenne pepper • 1 tsp paprika • 2 tsp garlic powder • 1 tsp red pepper flakes • 1 tsp Himalayan sea salt • 1 tsp chili powder • Optional: 1 tbsp fresh parmesan cheese*
Directions:

Preheat oven to 400 degrees and line a baking sheet with tin foil- spray the foil (or grease with oil of choice)
In a bowl, combine almond meal and all spices
In a separate bowl crack 1 egg and add 1/4 tsp water- whisk together well
Cut chicken into bite size pieces
Drop the chicken pieces into the egg and mix until fully covered
Transfer chicken pieces to the spice mixture, coat evenly and place on baking sheet; repeat until all are coated
Bake for 12-15 minutes then flip chicken bites over and cook for another 10-12 minutes until golden and crispy
Serve hot with your favorite dipping sauce (I like homemade tomato sauce)

Source: http://lexiscleankitchen.com/2014/01/05/zesty-chicken-bites/
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10 MINUTE PALEO AVOCADO MOUSSE
Difficulty: Easy
Ingredients:
• 1 large banana (peeled, frozen) • 1 ripe avocado (straight from the fridge) • 4 tbsp unsweetened cacao powder • 3-4 tbsp raw honey/ maple syrup/ coconut syrup • 1.5 tsp freshly squeezed lemon juice • Finely grated zest and juice of 1 organic orange • 1 tsp of pure vanilla powder • 1 tsp of finely ground espresso/ instant coffee (mixed in a splash of water) • 0.5 tsp of cinnamon powder • Pinch of Himalayan pink salt • 2 tbsp almond milk • Rind of 1 orange
Directions:
Put all the ingredients into a food processor and mix until smooth. Be prepared to add more/ less almond milk depending on the consistency – this depends on the ripeness of the avocado. Spoon into ramekins and top with freshly grated orange rind and serve. Simple as that.
Source: http://silkandpine.com/nutrition/10-minute-paleo-avocado-mousse/

Hey! This is my new fav treat. I sent the recipe out to my newsletter this week, but thought I'd share the love here. Happy Friday folks!
4 Ingredient No Bake Cookie Dough Bites Two Ways: Mocha & Salted
Makes 6 Bites
2 heaping tbsp of cashew butter, like big spoonfuls (I like Artisana Organics)
2 tsp date syrup (or honey), more to taste, up to half a tbsp.
2 tbsp raw cacao nibs (or dark chocolate chips. minis)
*pinch course sea salt (for salted bites)
*1/2 tsp coffee grounds (for mocha bites)
-If you want to make both flavors, and I recommend it... set out two small bowls.
-In one bowl add 1 tbsp of cashew butter, 1 tbsp nibs, 1 tsp syrup, and a pinch salt.
-In another bowl add the remaining ingredients.
-Mix each bowl well.
-Use a a small spoon or scoop to make 3 dollops from each mix, six total. Use cold, wet finger tips to shape into small balls. Our just use a 2" scoop.
-Place on a plate and pop in the freezer for at least 10 minutes. Up to 30.
-Then keep them in the fridge in a jar for quick access snacking and treats.
-Or you can just take a spoon the the mix and enjoy it room temp. I like them cold so they have more bite to them!
more paleo recipes thecastawaykitchen.com if you're interested :)

Hi all,
Since the SCD was developed, there seems to have been a huge expansion in the realm of GF alternatives and substitutions. Has anyone here been playing with them? I've found they keep things fresh and minimize the tedium of adding beans.
Examples: paleo English muffins (egg, 1 T coconut flour, psy. husk, baking powder, apple cider vin., coconut oil or butter), black bean brownies (with black bean flour, use raw cacao that has no sugar, and sub stevia for sugar), and chickpea crackers (2 T chickpea flour, 1 t EVOO, pinch salttastes almost like a parmesan crisp).
anyone have similar recipes or experiences? My goal has been to get interesting textures and flavors to keep up with the emphasis on beans as filler food but without the tedious texture.

Well, I successfully navigated Chicago without overdoing it! I did end up having more than one slice of some Giordano's, but I didn't have FOUR like one guy I work with. Even back before I ate primal, I don't know if I could have put away that much pizza. I kept the sweets to an absolute minimum and kept everything else to meat and veggies. Now it's back to "real life" and some great food for the week!
crockpot buffalo chicken eggplant lasagna - this is a pretty heavy dish and isn't very "soupy" like many crockpot meals. Don't overdo it with portion size since it's so dense.
Bacon Wrapped Chicken Breasts - I love these things. The water chestnuts give it a great texture and the smoked paprika is a fantastic flavor.
Copycat Bang Bang Shrimp® - This one is a little bit on the edge of paleo/primal, but it isn't too particularly bad. Feel free to leave off the corn starch "breading" and to use your own homemade mayo.
Thai Beef Chili - Very little work here other than browning the beef. Pour it all together and simmer!
Almond Cherry Power Cookies - I've been back to weightlifting a bit more consistently lately and I've been craving a bit of sweetness afterward. These are pretty good in terms of a small carb bomb along with a good amount of protein.
Remember: the recipes are not really scaled, they're just set at however many servings the recipe called for when I found them. If you want to make more, just add more meat most of the time. If you want to add a LOT more meat, double up on the other ingredients as well to make sure there's enough topping/sauce/whatever.
Grocery List
Baking Goods
☐ 1/2 teaspoon baking soda ☐ 1/2 cup cornstarch, or as needed
Canned and Jar Goods
☐ 1/2 cup unsalted almond butter, unsweetened ☐ 1/2 cup unsweetened applesauce ☐ ½ can (3-4 pieces) artichoke hearts, chopped ☐ 2 to 3 cups chicken stock ☐ 1 cup coconut milk ☐ 50g sundried tomatoes, finely chopped
Dairy
☐ 1c crumbled bleu cheese
International Cuisine
☐ 4 tsp. red curry paste
Meat
☐ 2 large skinless, boneless chicken breasts (450g each) ☐ 2 pounds boneless chicken breasts ☐ 2 lbs. ground beef
Miscellaneous
☐ 1/2 cup unsulfured and unsweetened dried cherries, chopped ☐ 2 tablespoons ground chia seeds ☐ ¼ tsp Himalayan or unrefined sea salt ☐ 3 dashes Sriracha hot chile sauce, or to taste ☐ 10 slices organic, sugar free bacon ☐ 1/4 cup Thai-style sweet chili sauce
Oils and Dressings
☐ 1/2 cup mayonnaise ☐ oil for frying ☐ 15 oz. tomato sauce
Produce
☐ 1 green bell pepper, chopped ☐ 1 red bell pepper, chopped ☐ 1/4 cup fresh cilantro, chopped ☐ 1 large clove garlic, minced ☐ 1 large eggplant, sliced medium thin ☐ 4 garlic cloves, minced ☐ 1 bunch green onion, chopped, or to taste ☐ 1 teaspoon lemon juice ☐ 8 lettuce leaves ☐ 1 lime, cut into wedges ☐ 1 medium onion sliced thin ☐ 4 green onions, chopped ☐ 1 large sweet potato, peeled and cubed ☐ 1 tsp fresh rosemary, finely chopped ☐ 4c fresh spinach ☐ ½ cup sliced water chestnuts, chopped ☐ 1 large zucchini, chopped
Sauces and Condiments
☐ 1 cup frank's red hot sauce (or less if you want less spice) ☐ 1 tablespoon pure maple syrup
Seafood
☐ 1 pound medium shrimp, peeled and deveined
Snacks
☐ 1/4 cup sliced almonds ☐ 1/4 cup dark chocolate pieces (80% cacao) ☐ ¼ cup pine nuts
Spices and Seasonings
☐ 1/2 cup arrowroot powder ☐ 2 teaspoons ground cinnamon ☐ 2 tsp. ground cumin ☐ 1/2 cup ground flaxseed ☐ 1/2 teaspoon ground ginger ☐ 3/4 teaspoon ground nutmeg ☐ ½ tsp smoked paprika
crockpot buffalo chicken eggplant lasagna
Ingredients
2 pounds boneless chicken breasts 1 large eggplant, sliced medium thin 1 cup frank's red hot sauce (or less if you want less spice) 1 medium onion sliced thin 4c fresh spinach 1c crumbled bleu cheese 4 garlic cloves, minced salt, pepper, and parsley to season chicken
Directions
Slice your eggplant. I use my mandoline to do this. Much faster and yields uniform slices. Place slices in a large bowl of water to soak.
Cut your chicken breasts into chunks and use your meat mallet to pound them as thinly as possible. Season with salt, pepper, and parsley.
Strain your eggplant slices and allow them to dry between clean kitchen towels or paper towels.
In a large bowl, mix your hot sauce, minced garlic, onion slices, and chicken. Toss to coat everything well.
Begin to layer your bomb. Start with some sauce at the bottom of the crock, then follow the list and repeat. If using cheese, save some to make sure you have it for the top layer.
Layer as such: Sauce, eggplant slices (try to overlap slightly to cover the whole layer), chicken with onions and hot sauce, spinach (jam it in), cheese, then repeat!
Recipe is ideally for a 6-quart slow cooker. Cook on high for 3 hours or low for 5.
If you want to serve this pretty like I did, do the following. Remove ceramic crock from your slow cooker and let it sit on your stovetop to cool. Remove excess liquid at the bottom with a turkey baster and discard. Once the dish has cooled for an hour or so, use 2 spatulas to attempt to get things out in one piece. Enjoy!
Bacon Wrapped Chicken Breasts
Ingredients
2 large skinless, boneless chicken breasts (450g each) ¼ tsp Himalayan or unrefined sea salt 10 slices organic, sugar free bacon ½ can (3-4 pieces) artichoke hearts, chopped ½ cup sliced water chestnuts, chopped 50g sundried tomatoes, finely chopped ¼ cup pine nuts 1 large clove garlic, minced 1 tsp fresh rosemary, finely chopped 1 tsp freshly cracked black pepper ½ tsp smoked paprika
Directions

First, make the stuffing by mixing all the ingredients in a small mixing bowl. Set aside.
Preheat your oven to 375F.
Now slice your chicken breasts open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the breast and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
Lay the chicken breasts open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
Place your now flat chicken breasts on your cutting board, sprinkle with salt and deposit half the stuffing in the middle of each breast. Spread the stuffing as evenly as possible but don't go all the way to the edge; you want to leave about one inch all around.
Roll the breasts as tightly as you can then carefully wrap each one with the bacon strips. I like to put 4 around and 1 across.
Place the breasts seam side down in a baking dish, cover loosely with aluminum foil and bake at 375F for 40 minutes.
Remove foil, drain pan juices (do not discard, this is tasty stuff!) and return to the oven, uncovered, for 15-20 minutes or until bacon is crispy.
If you want your bacon really crispy, you can set your oven to broil for the final 5 minutes or so. Keep a close eye on the prize, though. You wouldn’t want your precious bundles to burn!
Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.

Copycat Bang Bang Shrimp®
Ingredients
1/2 cup mayonnaise 1/4 cup Thai-style sweet chili sauce 3 dashes Sriracha hot chile sauce, or to taste 1/2 cup cornstarch, or as needed 1 pound medium shrimp, peeled and deveined oil for frying 8 lettuce leaves 1 bunch green onion, chopped, or to taste Directions
((You can use store-bought mayo if you want, though it isn't strictly paleo/primal. You could also use this recipe: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/))

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Thai Beef Chili
Ingredients
2 lbs. ground beef 2 to 3 cups chicken stock 1 large sweet potato, peeled and cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 large zucchini, chopped 1 cup coconut milk 15 oz. tomato sauce 1/4 cup fresh cilantro, chopped 4 green onions, chopped 1 lime, cut into wedges 4 tsp. red curry paste 2 tsp. ground cumin Sea salt and freshly ground black pepper Directions

Brown the beef in a large saucepan placed over a medium-high heat.
Add the curry paste, the cumin and the stock and stir until well combined.
Add the sweet potato, zucchini, and bell pepper.
Bring the chili to a boil; then reduce the heat to low and let simmer for 20 minutes.
Stir in coconut milk and tomato sauce. Cook, uncovered, for 7 to 10 minutes.
Let the chili cool for 10 to 15 minutes.
Stir in the cilantro and season to taste.
Serve topped with green onions and lime wedges.

Almond Cherry Power Cookies
Ingredients
2 tablespoons ground chia seeds 1/2 cup unsalted almond butter, unsweetened 1/2 cup ground flaxseed 1/2 cup arrowroot powder 1/2 cup unsweetened applesauce 1 tablespoon pure maple syrup 2 teaspoons ground cinnamon 1 teaspoon lemon juice 3/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup unsulfured and unsweetened dried cherries, chopped 1/4 cup dark chocolate pieces (80% cacao) 1/4 cup sliced almonds Directions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Whisk together 1/2 cup hot water and ground chia seed and let sit at room temperature while you prepare the remaining ingredients.
Meanwhile, in the bowl of a stand mixer, combine the almond butter, flaxseed, arrowroot, applesauce, maple syrup, cinnamon, lemon juice, nutmeg, ginger and sea salt. Mix on medium speed to combine fully.
Add the thickened chia mixture to the bowl with the baking soda and beat again until fully combined. Stir in the cherries and chocolate pieces.
Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly. Sprinkle the tops of the cookies with sliced almonds.
Bake for 15 minutes, until golden brown around the edges and the almonds are lightly toasted. Cool on a wire rack completely before serving.

I understand transitioning to an unprocessed kitchen can seem overwhelming, especially if you’re just learning about things like organic whole cane sugar and coconut oil. I assure you — you can do it!
There is a simple and practical way to make the change. The first step is to go through your pantry and fridge and read every label, identifying the foods with processed ingredients (see list below) as well as preservatives and additives. This will begin to help you identify the foods you will eventually eliminate. You may want to start with the foods in the pantry wrapped in cardboard or plastic – those probably have the most preservatives, additives, etc. When you’re ready to start the change, begin by making one change every week. Discard one item and replace it with one new organic/unprocessed item in your pantry. After six months you’ll be amazed at how much change has occurred, and in a year or so, your entire pantry and fridge will be completely transformed. This was the approach I took because at the time I had two little kids and trying to convert everything at once was too daunting.
https://preview.redd.it/0qeb8ukku9z01.jpg?width=682&format=pjpg&auto=webp&s=cf042d8d49dca339f2af5f7789e827b40186b98a
Having a well-stocked pantry and fridge is the first tool to help you cook nutritious meals at home and resist the temptation to purchase quick, take-out foods.
Butternut Squash Soup is a creamy, slightly sweet soup that's perfect for the cooler months.
Here’s a photo of my pantry. I buy a few jars every couple of months so I can store all of my dry foods/ingredients in them.
Below you’ll find a few checklists to help you clean out your kitchen and replace those foods with nourishing, whole, organic ingredients. For these lists, I’m not going to zero in on one certain diet (grain free, paleo, gaps, etc.) nor is this a complete comprehensive list. Instead, I’m going to focus on getting rid of processed foods and replacing them with unprocessed foods. You can choose which foods you add to your pantry according to the diet you follow.
Ingredients/Foods to Avoid:
Hydrogenated oils and trans-fats
White flour
White sugars
Agave (click here to read more about this sweetener)
High fructose corn syrup or corn syrup
All vegetable oils (corn, canola, etc.)
Soybean oil
Any food with ingredients you can’t pronounce.
Any food with ingredients that weren’t around a few hundred years ago – If your great-grandma wouldn’t recognize it, consider removing it.
Foods/Ingredients to Add:
Oils and Fats:
Extra-virgin, cold-pressed olive oil
Virgin coconut oil
Raw, unsalted butter
Red palm oil (make sure to purchase from a company that uses sustainable practices)
Sesame oil
Ghee (click here for an easy homemade recipe)
Lard or Tallow from grass-fed, organic cows
In the Fridge:
Fresh fruits and vegetables
Pastured, organic meats
Organic eggs (pastured preferred)
Raw, organic cheese
Nut and seed Butters
Whole plain yogurt
Pastured unsalted butter
Raw milk and cream
Crème fraiche or a cultured sour cream
Kombucha
Ohsawa nama shoyu fermented soy sauce, tamari sauce or coconut aminos
Raw apple cider vinegar
Chicken Stock (Homemade preferred)
Unprocessed condiments such as homemade ketchup, mayonnaise, dijon mustard, etc.
Sweeteners:
Raw honey
Maple syrup
Molasses
Maple sugar
Whole cane sugar or Sucanat
Coconut Sugar
Coconut Nectar
Dry and Other Pantry Ingredients:
Almond Flour
Coconut Flour
Whole wheat berries to grind for flour (preferably ancient grains such as emmer wheat, but only if your body can tolerate grains)
Gluten Free flours (if you can tolerate grains)
Raw cacao powder
Pure vanilla extract
Almond extract
Aluminum-free baking powder
Arrowroot powder (I use this as a 1:1 substitute for cornstarch)
Unflavored Gelatin (I use this as a binder in many gluten-free/grain-free recipes)
Celtic sea salt
Dried Beans
Nuts such as almonds, cashews, pecans, etc.
Loose leaf tea
Dark chocolate (preferably without soy)
Herbamare is a fantastic all-purpose seasoning mix
A few favorite spices and herbs: Dried Italian seasoning, dried thyme, ground cumin, ground cinnamon
Coconut Milk
Onions, Garlic, Squash
As you make the change to unprocessed foods, you’ll need jars or containers in which to store your ingredients. I store my foods in Mason jars or the flip top Bormioli Jars. Mason jars can be found at most grocery stores and the Bormioli Jars can be found at Sur La Table (they frequently have sales!) or I hear they carry them at World Market.
Butternut Squash Soup is a creamy, slightly sweet soup that's perfect for the cooler months.
During the cooler months, I make a pot of soup at least twice a week. They’re easily put together – utilizing many pantry and fridge staples – are full of nourishing ingredients, and the leftovers make for a fantastic lunch the next day. I usually go for a creamy soup and this butternut squash concoction fits the bill. The shallots (they can be found near the onions at the grocery store) are cooked slowly in unsalted butter, the squash is roasted to bring out the sweetness and then it’s combined with chicken stock, a bit of coconut milk, and thyme to round out the flavors.
If you’d like to download the above lists in a pdf format, click here.
BUTTERNUT SQUASH SOUP
Ingredients
4 tablespoons ghee, divided ( click here for an easy homemade recipe)
4 shallots, chopped
1 large butternut squash, peeled and cut into large bite-size pieces
1/2 teaspoon Celtic sea salt plus more for seasoning
1 teaspoon dried thyme
6 cups chicken stock ( homemade preferred )
1/2 cup coconut milk
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Place 2 tablespoons ghee in a large pot over medium heat. Add shallots and stir. Reduce heat to low, cover pot with a lid and cook for 20 minutes.
Toss butternut squash with remaining 2 tablespoons melted ghee and spread evenly on a large baking dish. Season with sea salt. Roast for 15 minutes. Using a spatula, flip the butternut pieces and then roast for an additional 15 minutes, or until the squash is golden brown on the outside and soft on the inside.
Stir dried thyme into shallot mixture until fragrant, about 30 seconds. Pour in stock and add butternut squash. Bring to a simmer and cook for 15 minutes. Using a hand-immersion blender, blend soup until smooth (or you can spoon the soup into a blender and blend until smooth). Stir in coconut milk and season with sea salt. Serve.
Source

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The original post can be seen here!
First I want to thank everyone that gave feedback, it was incredible useful. You guys gave me so many great ideas!
As of right now, I am moving forward with my chocolate business. I will not be marketing it as Paleo chocolate, mostly to allow for the most flexibility. This will allow me to use peanuts, cashews, and beer(I have interest from a local Belgian brewery in a collaboration) in my chocolates.
The chocolate itself will be made primarily with cacao, coconut milk, and honey. In certain varieties I will be using coconut sugar, and sunflower lecithin.
I am also working on a number of flavors:
-84% cacao
-70% cacao
-50% cacao(both dark and 'Milk')
-Dried cherries, almond and sea salt
-coconut and almond filled
-cashew, coconut, and brown butter filled (contains dairy)
-white chocolate and apricot
-and many others
I am currently waiting on estimates and samples from several venders in order to find the best ingredients and price. I believe that I can be better than competitive with other 'paleo' chocolate companies in quality and price.
My Chocolate will be mostly bean-to-bar. It will not be 100% bean-to-bar due to the difficulty of working with non traditional sweeteners. I find that I get better results when starting with honey and cocoa butter.
I will be largely focusing on local. I am using as many local ingredients as possible, collaborating with local businesses, and will start selling at a large farmer's market in the area while working on getting into locally owned stores. I will be making online orders available, but limited until I get a clear picture of the demand.
I am also working with the local chapter of the Crohn's and Colitis foundation of America to donate a portion of my pre-sales to sponsor their running teams.
You guys have been so incredibly helpful in giving constructive feedback that I want to thank you in some way. So I set up this simple landing page to collect emails of anyone that may be interested in my chocolates, with a field where you can request samples. Once I feel that I have perfected my recipes I will randomly select groups of emails and contacting you so I can send samples.
Free chocolate samples doesn't begin to express how thankful I am for all of your help, but it's a start!
edit: line spacing

I want it to be a strict pegan recipe. Please point out the mishaps.
Original recipe for small individual ones: 100g chocolate 100g butter 12.5ml brandy 55g castor sugar 3 large eggs 5ml vanilla essence 30g flour
250ml milk 250ml cream 1 vanilla pod 125ml sugar 4 egg yolks
My recipe 240g Organic cacao paste [http://www.faithful-to-nature.co.za/Superfoods-Raw-Organic-Cacao-Paste-p-2213.html] 170g Vegan butter [https://www.youtube.com/watch?v=GHQGGAY0vo8] No brandy. I might consider red wine though. If so, 30 ml 115g Stevia or coconut sugar 4 tablespoon Chia seeds for the egg (12 T of water)/or Lecithin vanilla beas/pods 75g coconut/almond flour
500 ml almond/coconut milk 500 ml almond/coconut cream 2 vanilla pod 250 ml stevia/coconut sugar 8 tablespoons chia seeds for egg (24 T of water)/ or Lecithin
+pegan ganache
Pretty sure everything on my recipe is vegan, not sure if paleo though. Please confirm it with me. I wonder if I should replace the canola oil with avocado oil?

Hey everyone!
Quick tip this week on saving on dish washing time: https://youtu.be/zMPMB67KVNI
This week instead of a side dish, I threw in a dessert I saw on Against All Grain that I've been wanting to try. I thought instead of ALWAYS having a side dish, sometimes I'd put in a dessert or maybe a breakfast recipe as the fifth recipe. Let me know if that sounds like a good idea!
Remember: the recipes are not really scaled, they're just set at however many servings the recipe called for when I found them. If you want to make more, just add more meat most of the time. If you want to add a LOT more meat, double up on the other ingredients as well to make sure there's enough topping/sauce/whatever.
Grocery List
Baking Goods
☐ 1/2 teaspoon baking soda ☐ 1/2 cup cornstarch, or as needed Canned and Jar Goods
☐ 1/2 cup unsalted almond butter, unsweetened ☐ 1/2 cup unsweetened applesauce ☐ ½ can (3-4 pieces) artichoke hearts, chopped ☐ 2 to 3 cups chicken stock ☐ 1 cup coconut milk ☐ 50g sundried tomatoes, finely chopped Dairy
☐ 1c crumbled bleu cheese International Cuisine
☐ 4 tsp. red curry paste Meat
☐ 2 large skinless, boneless chicken breasts (450g each) ☐ 2 pounds boneless chicken breasts ☐ 2 lbs. ground beef Miscellaneous
☐ 1/2 cup unsulfured and unsweetened dried cherries, chopped ☐ 2 tablespoons ground chia seeds ☐ ¼ tsp Himalayan or unrefined sea salt ☐ 3 dashes Sriracha hot chile sauce, or to taste ☐ 10 slices organic, sugar free bacon ☐ 1/4 cup Thai-style sweet chili sauce Oils and Dressings
☐ 1/2 cup mayonnaise ☐ oil for frying ☐ 15 oz. tomato sauce Produce
☐ 1 green bell pepper, chopped ☐ 1 red bell pepper, chopped ☐ 1/4 cup fresh cilantro, chopped ☐ 1 large clove garlic, minced ☐ 1 large eggplant, sliced medium thin ☐ 4 garlic cloves, minced ☐ 1 bunch green onion, chopped, or to taste ☐ 1 teaspoon lemon juice ☐ 8 lettuce leaves ☐ 1 lime, cut into wedges ☐ 1 medium onion sliced thin ☐ 4 green onions, chopped ☐ 1 large sweet potato, peeled and cubed ☐ 1 tsp fresh rosemary, finely chopped ☐ 4c fresh spinach ☐ ½ cup sliced water chestnuts, chopped ☐ 1 large zucchini, chopped Sauces and Condiments
☐ 1 cup frank's red hot sauce (or less if you want less spice) ☐ 1 tablespoon pure maple syrup Seafood
☐ 1 pound medium shrimp, peeled and deveined Snacks
☐ 1/4 cup sliced almonds ☐ 1/4 cup dark chocolate pieces (80% cacao) ☐ ¼ cup pine nuts Spices and Seasonings
☐ 1/2 cup arrowroot powder ☐ 2 teaspoons ground cinnamon ☐ 2 tsp. ground cumin ☐ 1/2 cup ground flaxseed ☐ 1/2 teaspoon ground ginger ☐ 3/4 teaspoon ground nutmeg ☐ ½ tsp smoked paprika
crockpot buffalo chicken eggplant lasagna
Chicken, Crockpot
Difficulty Easy Source x
Ingredients
2 pounds boneless chicken breasts 1 large eggplant, sliced medium thin 1 cup frank's red hot sauce (or less if you want less spice) 1 medium onion sliced thin 4c fresh spinach 1c crumbled bleu cheese 4 garlic cloves, minced salt, pepper, and parsley to season chicken
Directions
Slice your eggplant. I use my mandoline to do this. Much faster and yields uniform slices. Place slices in a large bowl of water to soak.
Cut your chicken breasts into chunks and use your meat mallet to pound them as thinly as possible. Season with salt, pepper, and parsley.
Strain your eggplant slices and allow them to dry between clean kitchen towels or paper towels.
In a large bowl, mix your hot sauce, minced garlic, onion slices, and chicken. Toss to coat everything well.
Begin to layer your bomb. Start with some sauce at the bottom of the crock, then follow the list and repeat. If using cheese, save some to make sure you have it for the top layer.
Layer as such: Sauce, eggplant slices (try to overlap slightly to cover the whole layer), chicken with onions and hot sauce, spinach (jam it in), cheese, then repeat!
Recipe is ideally for a 6-quart slow cooker. Cook on high for 3 hours or low for 5.
If you want to serve this pretty like I did, do the following. Remove ceramic crock from your slow cooker and let it sit on your stovetop to cool. Remove excess liquid at the bottom with a turkey baster and discard. Once the dish has cooled for an hour or so, use 2 spatulas to attempt to get things out in one piece. Enjoy!
Bacon Wrapped Chicken Breasts
Chicken, Pork
Prep --- Cook --- Makes Each Chicken Breast Serves 2 Difficulty --- Source Thehealthyfoodie.com
Ingredients
2 large skinless, boneless chicken breasts (450g each) ¼ tsp Himalayan or unrefined sea salt 10 slices organic, sugar free bacon ½ can (3-4 pieces) artichoke hearts, chopped ½ cup sliced water chestnuts, chopped 50g sundried tomatoes, finely chopped ¼ cup pine nuts 1 large clove garlic, minced 1 tsp fresh rosemary, finely chopped 1 tsp freshly cracked black pepper ½ tsp smoked paprika Directions

First, make the stuffing by mixing all the ingredients in a small mixing bowl. Set aside.
Preheat your oven to 375F.
Now slice your chicken breasts open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the breast and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
Lay the chicken breasts open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
Place your now flat chicken breasts on your cutting board, sprinkle with salt and deposit half the stuffing in the middle of each breast. Spread the stuffing as evenly as possible but don't go all the way to the edge; you want to leave about one inch all around.
Roll the breasts as tightly as you can then carefully wrap each one with the bacon strips. I like to put 4 around and 1 across.
Place the breasts seam side down in a baking dish, cover loosely with aluminum foil and bake at 375F for 40 minutes.
Remove foil, drain pan juices (do not discard, this is tasty stuff!) and return to the oven, uncovered, for 15-20 minutes or until bacon is crispy.
If you want your bacon really crispy, you can set your oven to broil for the final 5 minutes or so. Keep a close eye on the prize, though. You wouldn’t want your precious bundles to burn!
Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.

Copycat Bang Bang Shrimp®
Seafood
Prep 15 m Cook 10 m Source Allrecipes.com
Ingredients
1/2 cup mayonnaise 1/4 cup Thai-style sweet chili sauce 3 dashes Sriracha hot chile sauce, or to taste 1/2 cup cornstarch, or as needed 1 pound medium shrimp, peeled and deveined oil for frying 8 lettuce leaves 1 bunch green onion, chopped, or to taste Directions
((You can use store-bought mayo if you want, though it isn't strictly paleo/primal. You could also use this recipe: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/))

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Thai Beef Chili Recipe
Beef
Source Paleoleap.com
Ingredients
2 lbs. ground beef 2 to 3 cups chicken stock 1 large sweet potato, peeled and cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 large zucchini, chopped 1 cup coconut milk 15 oz. tomato sauce 1/4 cup fresh cilantro, chopped 4 green onions, chopped 1 lime, cut into wedges 4 tsp. red curry paste 2 tsp. ground cumin Sea salt and freshly ground black pepper Directions

Brown the beef in a large saucepan placed over a medium-high heat.
Add the curry paste, the cumin and the stock and stir until well combined.
Add the sweet potato, zucchini, and bell pepper.
Bring the chili to a boil; then reduce the heat to low and let simmer for 20 minutes.
Stir in coconut milk and tomato sauce. Cook, uncovered, for 7 to 10 minutes.
Let the chili cool for 10 to 15 minutes.
Stir in the cilantro and season to taste.
Serve topped with green onions and lime wedges.

Almond Cherry Power Cookies
Desert
Cook PREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 mins Source Againstallgrain.com
Ingredients
2 tablespoons ground chia seeds 1/2 cup unsalted almond butter, unsweetened 1/2 cup ground flaxseed 1/2 cup arrowroot powder 1/2 cup unsweetened applesauce 1 tablespoon pure maple syrup 2 teaspoons ground cinnamon 1 teaspoon lemon juice 3/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup unsulfured and unsweetened dried cherries, chopped 1/4 cup dark chocolate pieces (80% cacao) 1/4 cup sliced almonds Directions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Whisk together 1/2 cup hot water and ground chia seed and let sit at room temperature while you prepare the remaining ingredients.
Meanwhile, in the bowl of a stand mixer, combine the almond butter, flaxseed, arrowroot, applesauce, maple syrup, cinnamon, lemon juice, nutmeg, ginger and sea salt. Mix on medium speed to combine fully.
Add the thickened chia mixture to the bowl with the baking soda and beat again until fully combined. Stir in the cherries and chocolate pieces.
Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly. Sprinkle the tops of the cookies with sliced almonds.
Bake for 15 minutes, until golden brown around the edges and the almonds are lightly toasted. Cool on a wire rack completely before serving.

I want it to be a strict pegan recipe. Please point out the mishaps.
Original recipe for small individual ones: 100g chocolate 100g butter 12.5ml brandy 55g castor sugar 3 large eggs 5ml vanilla essence 30g flour
250ml milk 250ml cream 1 vanilla pod 125ml sugar 4 egg yolks
My recipe 240g Organic cacao paste [http://www.faithful-to-nature.co.za/Superfoods-Raw-Organic-Cacao-Paste-p-2213.html] 170g Vegan butter [https://www.youtube.com/watch?v=GHQGGAY0vo8] No brandy. I might consider red wine though. If so, 30 ml 115g Stevia or coconut sugar 4 tablespoon Chia seeds for the egg (12 T of water)/or Lecithin vanilla beas/pods 75g coconut/almond flour
500 ml almond/coconut milk 500 ml almond/coconut cream 2 vanilla pod 250 ml stevia/coconut sugar 8 tablespoons chia seeds for egg (24 T of water)/ or Lecithin
+pegan ganache
Pretty sure everything on my recipe is vegan, not sure if paleo though. Please confirm it with me. I wonder if I should replace the canola oil with avocado oil? Would you recommend the almond flour or the coconut flour more? What if I want refined coconut flouoil? What replacement is there?

This is actually my version of a recipe from the 21DSD

2 Bananas
2 Avocados
3/4 cup of cacao
pinch of pure vanilla powder
pinch of pink himalayan sea salt
5-6 table spoons of melted grassfed butter or if you are super paleo use grassfed ghee

Throw it all in a high powerblendefood processor blend it, put in in some serving bowls and put it in the fridge for an 45-60 minutes and enjoy!

I started the new year (January) with just "cutting back" - nothing specific, not keto. Immediately lost 4 pounds that week (probably water weight). Since that week (early-mid January), I've been doing a ketogenic paleo(ish) diet. I've only lost another 6 pounds since then.
A typical day for me:
Breakfast (biggest meal, calorically): 2 sausage patties (frozen, cooked on the George Foreman for convenience) Shake (8 oz coconut milk, 1 tbsp unsweetened cocoa powder, 1 tsp truvia, 1 tbsp chia seeds, and ice)
Lunch and Dinner (usually pretty equal): A meat + veggies (e.g. chicken with broccoli and cauliflower; steak and brussel sprouts; paleo chili; beef stew with onions and carrots; taco salad with homemade guacamole, or some kind of recipe that incorporates meat and vegetables - all carbs counted).
Occasionally a dessert of a square of 85% cacao chocolate with a smidge of almond butter on it (like 1/4 tsp) - probably every other day.
I don't drink anything except water, and the only artificial sweetener that I use is the teaspoon of Truvia in my morning shake. Oh, and I occasionally buy an herbal tea so I can study at the coffee shop. I cook almost exclusively with coconut oil, and occasionally olive oil. No vegetable oil.
Exercise: I do Les Mills classes at my gym - Body Pump (lifting) Monday/Wedsnday/Saturday and Body Combat (kickboxing, but high intensity for me) on Tuesday/Thursday, and Body Attack (basically plyometrics) on Friday. I'll usually do a casual walk on Sundays around my neighborhood. Otherwise, I have a very sedentary lifestyle (sitting most of the day).
I drink a ton of water. I'm in steady ketosis according to my Ketostix. According to My Fitness Pal, I get about 1300-1400 calories per day of food intake, ~25 net carbs (up to 35 if I have something with carrots/tomatoes). I set my macro goals using MFP, and I'm usually spot on with carbs and fat, and protein varies (occasionally low, occasionally high). However, I don't always trust MFP's counts.
Anyway - the slow weight loss is disheartening. My pants are a little looser, but not so much so that I need to buy new ones. I have a lot of weight to lose, and I was expecting it to come off faster in the beginning.
What advice would you give me? And for the record (I know it's blasphemy) - I don't like bacon.
Thanks guys! It's really great to have this community to look to for advice and motivation!

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Thanks for all the help with my paleo chocolate(original post and sign up for samples inside)

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