One - Pot paleo

One-Pot Paleo SIMPLE TO MAKE, DELICIOUS TO EAT and GLUTEN-FREE TO BOOT

Jenny Castaneda

founder of Paleo Foodie Kitchen

Begin Reading Table of Contents About the Author Copyright Page

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To my mom, Marly. This one’s for you.

Foreword From the moment Jenny told us she was writing One-Pot Paleo we were impressed and excited about the concept! After running our own website and writing several bestselling cookbooks, we know first-hand how much people struggle to make this lifestyle work for them in the long haul. Navigating those difficulties and figuring out how to make it work in real life is how Paleo becomes a lifestyle, instead of just a diet. Having a resource to help us make Paleo easier provides a life line for so many busy people—and One-Pot Paleo does just that! It won’t be a surprise to anyone that one of the hardest parts of going Paleo is moving away from simple, pre-made foods toward making everything from scratch. But using the method of cooking entire meals in one pot simplifies something that can be overwhelming to many. Not only does it save time and effort when cooking, but having a meal on the table without a huge mess in the kitchen is an amazing accomplishment! All of that does you no good, however, if the food isn’t satisfying once made. I’m here to tell you, that is not a concern with the recipes you’ll find in the pages to follow. We knew we’d like the recipes from having followed Jenny and her blog, Paleo Foodie Kitchen, on social media for years. What we didn’t anticipate, however, is how well the book would come together and be packed with gorgeous, drool-worthy, inventive, bold, flavorful, colorful, rich, deliciousness! When the family sat down and paged through the recipes in One-Pot Paleo we couldn’t narrow down which we wanted to try to a list of even less than a dozen. With a seemingly genius approach to international cuisine, we’re thrilled to try out the Japanese Hot Pot, the Japchae Noodles and the Peruvian Chicken Lime Soup. Our favorites ranged from nut-free, dairy-free Plantain Pizza to the incredible Dutch Baby and the Hawaiian Meatballs. And how could we go wrong with Aromatic Mussels or Fifteen-Minute Ginger Chicken Noodles? Furthermore, we love Jenny’s progressive approach to defining Paleo. Unlike the rigid rules of yesteryear, Paleo is now viewed as a template for each of us to tailor to our own body’s ever changing needs. For some of us that means absolutely no grains but inclusion of high-quality dairy, for others, safe starches like white rice help us regulate hormones and maintain health without derailing gut health. In One-Pot Paleo you’ll find nourishing, healing true superfoods like broth, organ meats, vegetables and seafood as well as recipes using rice and butter to expand your Paleo template. And the Allergen Index will allow anyone with food sensitivities (like our family) to find recipes that work for their particular needs. We found comfort and joy in reading Jenny’s recipes. The photos are spectacular and

with each page we found ourselves more and more impressed with what was able to be accomplished in one dish. Don’t be afraid to sit down and curl up with a mug of something warm (perhaps the Chicken Broth) to read the whole book cover to cover— we recommend you grab a big pile of sticky notes first; you’ll wanna flag all the recipes to try later! —Stacy Toth and Matthew McCarry, authors of Real Life Paleo, Beyond Bacon, Eat Like a Dinosaur and bloggers at the popular website PaleoParents.com

Introduction All of my fondest memories growing up involved food, from weekly Sunday lunches after church to the 12 dishes my family cooked in a day to ring in each New Year. On Saturday mornings at 11:00 a.m., my mom and I would tune in to our favorite cooking shows on TV. She always had her pencil and notepad ready to jot down recipes that looked good and were worth trying. I particularly liked those that were easy to make so I wouldn’t have to wait too long to eat! Living in a traditional Filipino household, we had our usual fare that could be deemed unhealthy because it involved a lot of frying, packed seasonings and mixes with MSG. What a lot of people don’t know, though, is that there’s a wide variety of Filipino food involving vegetables and protein that are fairly nutritious. Yes, I did eat junk food and sweets, but my mom always made sure that I ate a balanced diet to make up for those times that I ate poorly. After I got married, my eating habits took a nosedive. Most of our meals came from a box in the form of Hamburger Helper and macaroni and cheese. We ate out a lot, and fast food was part of our weekly rotation. Tired of feeling sluggish all the time, I started calorie counting and restricted myself to 1,200 calories a day in order to shed the excess pounds I had gained. I ate low-fat foods and did basic cardio exercises 3 times a week, and within 6 months I was at a healthy weight and had dropped 3 dress sizes. I’d found something that finally worked for me, and eating healthy became my new obsession. My low-fat, calorie-counting diet had been consistent for years when in 2011 I was first introduced to Paleo. My kettlebell teacher, Junior, at NDS Athletics handed out reading materials about this eating lifestyle after class one day. I read it twice and didn’t think that I could give up a lot of things I am used to eating, so I put it away. After all, I was able to maintain my weight by keeping my calorie intake in check, and the thought of eating more fat instead of carbohydrates turned me off. A year later, while I was doing some online research on how I could live a healthier lifestyle and eat more whole foods and less processed products, I crossed paths with Paleo once again. I spent countless hours reading sites, blogs and forums, overloading my mind with all the information I could find. It was then that I finally decided to give it a shot. I had nothing to lose, and if it didn’t work for me, at least I knew I was eating in a way that was good for my body. Honestly, it was a gradual introduction that took months of trial and error. My husband was still eating fast food, chips and gluten-based products, so trying to eat Paleo amidst the food temptations in the house was my biggest challenge. Instead of forcing him to embrace Paleo, I figured I would lead by example and cook exciting dishes that were

colorful, filled with flavor and totally satisfying. After a while, meal planning became easier and making the right choices became a no-brainer. This has become a way of life. I eat close to 85 percent Paleo and my husband is at 70 percent and I couldn’t be any happier! I went through a few rounds of eating strictly Paleo and felt the positive effects of eliminating processed food, gluten, dairy, sugar, legumes and alcohol. I slept better and deeper, averaging 6 to 7 hours each night, so I had consistent energy throughout the day. All the things that I thought were normal became better: the bloating disappeared, the migraines got better and the cravings lessened. I also had more stamina for agility drills, tabata and intense conditioning at kettlebell class. I progressed to a heavier set of weights and felt stronger swinging a 48.5 pound (22 kg) bell. For my petite 5 foot (152cm) and 112 pound (51-kg) frame, this was definitely a big achievement. After reading books and educating myself further, I came up with my own modified approach that incorporates occasional white rice, grass-fed butter and safe starches such as arrowroot and tapioca. My body tolerates these pretty well. I found that rice, especially, gave me more endurance and energy when I worked out. I also gave myself some leverage to enjoy life by partaking in a gluten-free treat or two and making the best choices based on what is available at family gatherings and special occasions so I don’t feel left out and deprived. I do not strive for Paleo perfection, and this is the protocol that works for me. I always advise people to experiment and find their own protocol, since Paleo clearly isn’t a one-size-fits-all lifestyle. From my pre–Paleo days until now, I view good food as one of the simple pleasures in my life. To me, it is the center of great conversations, it brings family and friends together and it is a firsthand experience in learning about a culture. I hope the recipes in this book will be an inspiration and a good resource not just for those interested or starting out on Paleo, but also for those currently living this lifestyle. May each recipe serve as an invitation to enjoy more home-cooked meals while gathered around the dinner table with family and friends. From my kitchen to yours, happy cooking!

“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.” –JULIA CHILD

What Is One-Pot Paleo? Sometimes even the simplest recipe calls for multiple pans—a cast-iron pan to cook and sear meat, plus a skillet to sauté sides and a saucepot to create a reduction. Three extra pans are now piled on your sink next to the tower of dishes that are already begging to be washed. Imagine preparing a meal without having to figure out which sides to pair with what entrée. A complete meal consisting of protein, vegetables and the right amount of carbohydrates with just one cooking pan to clean up! It’s certainly a win-win situation. This book does not focus on just one type of cooking vessel, rather it expands to those that each household regularly uses such as a cast-iron pan, wok, skillet, casserole/baking dish, stockpot, Dutch oven pan, braiser, baking sheet and even a charcoal or gas grill. Using any or even all of these opens a whole world of possibilities in terms of one-pot cooking. Of course if you do not possess the one mentioned in a recipe, get creative and substitute what you have available. No wok—how about a skillet? No braiser—a Dutch oven pan will do. No casserole—a cast-iron pan or skillet work as well. You get the drift. Use your best judgment and don’t go out and buy additional pots and pans unless you absolutely need to. From what I’ve read and heard, one of the biggest misconceptions about one-pot cooking is it can taste bland and boring because ingredients are generally tossed into a pan and set on a stove to cook. You definitely wont find that here! Each recipe is

packed with flavor that I can guarantee will be well received by the palate. As you skim through the recipes in this book, you’ll find some that are quick and easy and come together in less than an hour, which are perfect for weeknights. Those that are simmered or braised for hours to achieve maximum flavor are ideal for weekends, and those that are marinated overnight can be prepared the night before, therefore transitioning into a quick-and-easy meal the next day. Another goal I had for this book was to make use of ingredients that are commonly found in regular grocery and health food stores so you wouldn’t have to hunt down that one special ingredient just to make a dish. The spices and seasonings used are those that you probably have in your spice cabinet already; if not, they are easily accessible. Even my Chicken Biryani recipe with the most spices has been toned down without sacrificing flavor. If all of this sounds good to you, then find a chapter to cook from, pick a recipe and start cooking!

The Story Behind the Recipes in This Book I’ve always looked at food not just as a way to nourish the body, but also as something that delights the senses and comforts the soul. Behind each dish is a story, a meaning and a way of life. A large part of my cooking style is influenced by my Filipino heritage and Spanish ancestry. Filipino food can be characterized as a melting pot of flavors reflecting 333 years of colonization by Spain back in the 1500s, as well as adaptations of American, Chinese and other Asian cuisines. Aside from the usual adobo, pancit and lumpia that almost everyone knows about, there are a lot of other delicious dishes that have never gone mainstream. I wanted to showcase the healthier side of Filipino food so I created Paleo versions of the dishes that I grew up eating. Surprising to some, I only had to make minor tweaks since many ingredients are already Paleo compliant. Of course there are a few that needed a total overhaul such as the Filipino Chicken BBQ, but I’m proud of the end result because it still tastes pretty close to the real thing! There are also recipes that were travel inspired. My husband and I are avid travelers, and we make it a point to visit 1 to 2 new countries each year. We forgo the overpriced touristy restaurants for hole-in-the-wall joints and even food carts along the street so we can get firsthand experience of what the locals like to eat. It’s also a good way to learn and understand a new culture, which contributes to a deeper appreciation for its food. While we’ve really enjoyed a ton of dishes, not all of our favorites are in this book. I focused on dishes that we’ve eaten multiple times on each trip, like the Irish Stew and

Moorish Skewers. The remaining majority of the recipes are a combination of dishes from our favorite places to eat as well as quick-and-easy meals that I prepare at home on a regular basis. When eating out, I have a habit of dissecting my meal and taking mental notes on how I can recreate it using a few substitutions. I remember a time when I even quizzed our server on my entrée’s exact ingredients! I also added a section that lists the basics used in recipes throughout this book. From 3 different types of broth (make them all and you’ll never run out!), to sauces and my tried-and-true method for cooking white rice, because being Filipino I’ve mastered this technique from childhood. Each recipe in this book is unique and will take your senses on a journey as you cook one-pot Paleo!

Ingredient Swaps and Substitutions Below is a table you can use as a guide if a specific recipe calls for an ingredient that is not strictly Paleo. These are used in small amounts throughout the book and don’t pose an issue with most individuals, but if you have a major intolerance to any of these ingredients, use the appropriate alternative or omit it from the recipe.

INGREDIENT

ALTERNATIVE

White Rice

Cauliflower Rice

Butter

Ghee or Coconut Oil

Red/White Wine

Chicken/Beef Bone Broth

Worcestershire

Coconut Aminos

Arrowroot

Omit

Tapioca Flour

Omit

chapter one

SIZZLING CAST IRON The wonderfully delicious sound coming from a sizzling cast-iron pan will be enough to make your tummy grumble and your mouth water. A delectable aroma teases your senses, giving you an idea of what’s to come. In a short amount of time, good food will make its way to the table, and you will be able to immediately dive in and feast while it’s still piping hot. I almost always reach for my cast-iron pan when I am preparing meals at home. It can cook up almost any meal (well, except soup). From my Salmon Scramble, to Pan-Seared Steak with Caramelized Shallots and Mushroom Meat Pizza—this versatile pan can handle it all. The recipes in this section are one-pot meals that you can make using a cast-iron pan. Some can be cooked together and some are cooked in batches, where the protein is cooked first followed by the vegetables. I’ve even thrown in 2 sweet pancake recipes (here and here) that are perfect for breakfast or as a dessert to share!

Pan-Seared Steak with Caramelized Shallots SERVES 2

On my blog I have a go-to steak recipe that is part of our dinner rotation because it’s so easy to make and steak for dinner always makes my husband happy. Who doesn’t love steak anyway?! This is a different variation that uses a combination of fragrant rosemary and thyme. It adds an earthy and aromatic flavor to the butter and caramelized shallots as it reduces into a rich and decadent sauce, turning a good cut of steak into something amazing. The addition of sautéed asparagus spears rounds this up to a simple yet gourmet meal! 2 (10 oz [300 g]) rib eye steaks, 1ʺ (2.5 cm) thick ½ tsp coarse salt, I prefer Himalayan ½ tsp cracked black pepper 2 tbsp (30 ml) ghee or tallow 1 tbsp (15 g) salted butter 1 c (160 g) shallots, sliced 1 tsp dried rosemary, crushed ½ tsp dried thyme, crushed ½ lb (225 g) fresh asparagus spears, woody ends trimmed off ¼ c (60 ml) Beef Bone Broth Bring the steaks to room temperature at least 30 minutes before cooking so they won’t be cold in the middle and overcooked on the outside. Season the steaks with coarse salt and black pepper on both sides. Heat a cast-iron pan over high heat. Once the pan starts smoking, add 2 tablespoons (30 ml) of ghee and place the steaks on the pan. Cook 4 minutes on the first side for medium rare. Flip to the other side and cook for another 4 minutes. Remove cooked steaks from the pan and place them on a plate. Cover with foil to rest. Reduce the pan’s heat to medium. Add the butter, shallots, rosemary and thyme. Cook for 5 minutes until the shallots begin to caramelize. Add the asparagus and sauté for 2 minutes. Add the Beef Bone Broth and simmer for 5 minutes until the asparagus is

cooked. Scoop the shallots and pan drippings over the cooked steaks and serve the asparagus on the side.

Skirt Steak Fajitas SERVES 4

I order fajitas all the time when I eat out because they’re Paleo compliant. When I make this dish at home, I forgo the premade seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade. Ordinary skirt steak comes out tender with a warm, citrusy flavor and a little bit of a kick thanks to some cumin, chili, cilantro and lime. You’ll know you’re in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables and you won’t even miss the tortillas or beans! MARINADE 6 cloves garlic, minced ¼ c (60 ml) extra virgin olive oil ¼ c (60 ml) coconut aminos 1 ½ tsp (5 g) cumin 1 tsp chili powder ¼ c (10 g) cilantro, chopped Juice and zest of 2 limes 1 ½ lb (675 g) skirt steak Sea salt Black pepper 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 green bell pepper, sliced into strips 1 large onion, sliced into strips 2 jalapeños, stem and seeds removed, sliced into strips 2 avocados, sliced 1 beefsteak tomato, chopped ¼ c (10 g) cilantro, chopped

Combine all the marinade ingredients in a gallon-sized (3 ¾ L) zip-top plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place it in the fridge to marinate for 1 hour. Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest. While the skirt is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and sauté vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place it on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato and cilantro.

Portobello Sandwich SERVES 4

Who says sandwiches should only be made with bread? Not me! Eating Paleo means thinking outside the box most of the time, and I love using meaty portobellos instead of bread for sandwiches. They are extremely versatile and can hold up to high heat without falling apart. Plus, don’t they look super cool? For a small fee, some burger places will gladly grill them up as a substitute for bread buns. Try this sandwich with sautéed vegetables and prosciutto slices for a portable snack or filling lunch on the go. 8 large portobello mushrooms 6 tsp (30 ml) bacon fat 1 large onion, thinly sliced 1 ½ c (85 g) sun-dried tomatoes, cut into strips 2 bunches spinach Black pepper 4 tsp (20 ml) whole grain Dijon mustard 4 strips prosciutto Clean the portobello mushroom caps by gently wiping with a damp paper towel. Using a small spoon, scrape off the gills from each cap and remove the stem in the middle. Add 2 teaspoons (10 ml) of bacon fat to a cast-iron pan over medium heat. Add the onions and sun-dried tomatoes. Sauté for 5 minutes until the onions are soft. Add the spinach and sauté until wilted, about 1 to 2 minutes. Season with black pepper and set aside. Lightly oil the top and bottom of the portobello mushrooms with the remaining 4 teaspoons (20 ml) of bacon fat. Due to their size, cook the mushrooms two at a time. Place the mushrooms cap side down on the same pan over medium-high heat. Cook for 3 minutes, flip and cook the other side for another 3 minutes. Remove and set aside. To assemble each sandwich, take a cooked portobello mushroom cap side down and spread 1 teaspoon of mustard. Add the sautéed vegetables, a strip of prosciutto and top with another mushroom, cap side up.

Cut in half before serving.

Loaded Spanish Tortilla SERVES 6

My husband and I first had this dish, fondly called Tortilla de Patata, at a tapas bar in Seville located in the Andalusian region of Spain. Paired with aromatic slices of jamón ibérico de belotta and a strong cup of coffee, this dish was something we looked forward to each morning. I enhanced the original version with prosciutto and sun-dried tomatoes for an added flavor dimension and to make it a complete meal while preserving its authenticity. Preparing it is a little bit involved and requires an extra bowl to hold batches of cooked potatoes and whisk the eggs, but it is worth it. This tortilla will take your taste buds on a culinary adventure to Seville! ¼ c (60 ml) ghee or tallow ½ c (65 g) onion, thinly sliced 1 c (55 g) sun-dried tomatoes, chopped 1 ½ lb (675 g) potatoes, thinly sliced 12 large eggs, room temperature ½ tsp sea salt ¼ tsp black pepper 6 slices prosciutto In a cast-iron pan over medium heat, melt 1 tablespoon (15 ml) of ghee. Add the onions and sun-dried tomatoes. Sauté for 6 minutes until the onions are soft and translucent. Remove from the pan and set aside in a bowl. Fry the potatoes in 3 batches using 1 tablespoon (15 ml) of ghee for each one. Cook each batch for 5 minutes and set aside. Turn off the heat. Move the cooked onions and potatoes to the pan. Crack and whisk the eggs in the same bowl used to store the onions and potatoes. Season with sea salt and black pepper. Add the potatoes, onions and sundried tomatoes to the whisked eggs and gently mix everything together. Pour this mixture back into the pan and reduce the heat to low. Cover and cook for 6 to 7 minutes or until eggs are firm and set on top. Turn the broiler on high. Add the prosciutto slices on top of the tortilla and broil for 5 minutes to crisp up the prosciutto. Remove the pan from the broiler and cool for a few

minutes before slicing and serving. note: Use a mandolin to quickly and evenly slice the onion and potatoes.

Dutch Baby SERVES 2

It took me multiple tries and more than a dozen eggs while channeling my inner baking goddess before I nailed the right liquid-starch combination to get this Dutch Baby to produce some height. Though it doesn’t overflow from the pan like its gluten-based version, this comes out light and puffy, crispy on the outside and custardy on the inside just the way it should be! 3 large eggs, room temperature ¾ c (180 ml) Coconut Milk ¼ tsp vanilla extract 3 tbsp (20 g) coconut flour, sifted ½ c (60 g) tapioca flour ¼ tsp cinnamon powder ½ tsp baking powder 3 tbsp (45 g) butter, unsalted 2 tbsp (25 g) coconut sugar ½ lb (225 g) strawberries, tops removed and quartered Juice and zest of 1 lemon Place a cast-iron pan inside the oven and preheat it to 425°F (220°C). Crack the eggs in a large bowl. Using a handheld mixer or immersion blender whisk them for 15 to 20 seconds. Add the coconut milk and vanilla extract. Blend for 10 seconds. Add the coconut flour, tapioca flour, cinnamon powder and baking powder. Blend continuously until the lumps are gone. Scrape down the sides when needed. Let it rest for 5 minutes to give the coconut flour time to absorb enough liquid. Add the butter to the pan and return it to the oven for 3 minutes until the butter melts and becomes frothy. Pour the batter into the center of the pan and place it in the oven to cook for 30 minutes. It is ready once it has puffed up with a golden brown color. To make powdered coconut sugar, place the coconut sugar crystals in a coffee grinder and pulse until it is pulverized.

Combine the strawberries, lemon juice and zest and spread it on top of the Dutch Baby. Top with powdered coconut sugar and serve immediately.

Mushroom Meat Pizza SERVES 2

The meat crust on this pizza uses shiitake and oyster mushrooms as the secret ingredients that make it lighter than regular all-meat-based crusts. Plus, they pack enough umami-ness to complement the freshness of heirloom tomatoes and basil. This meat pizza will make you go mmmm! A perfect summer meal so flavorful you won’t even miss the cheese! 3 oz (85 g) shiitake mushrooms, wiped clean and hard stems removed 3 oz (85 g) oyster mushrooms ¾ lb (340 g) ground beef 2 large eggs ½ tsp sea salt ½ tsp black pepper 2 tsp (10 ml) ghee, melted ½ c (120 ml) Marinara Sauce 2 large heirloom tomatoes, sliced ¼ c (40 g) shallots, thinly sliced 6 basil leaves, torn into pieces Pinch of red pepper flakes 2 tbsp (30 ml) extra virgin olive oil In a food processor, add the shiitake and oyster mushrooms. Pulse for 20 seconds or until the mushrooms look like grains of rice. Combine the mushrooms, ground beef, eggs, sea salt and black pepper in a large bowl. Mix by hand until every ingredient is well incorporated into the beef. Lightly coat the bottom of a 12-inch (30.5-cm) cast-iron skillet with ghee. Press the beefand-mushroom mixture into the pan to create a meat crust the same size as the pan. Turn the heat to medium-high, cover and cook for 5 minutes. Remove from the heat and top with marinara sauce, heirloom tomatoes and shallots.

Turn the broiler on high. Place the pan under the broiler and cook for 8 to 10 minutes until the tomatoes and shallots start to caramelize. Remove the pan from the broiler. Top with fresh basil leaves and pepper flakes, and drizzle with extra virgin olive oil before serving.

Hamburger Steak SERVES 2

Found on the menu of a famous Filipino fast-food chain, hamburger steak is a novelty and a must try for first timers. I revamped it by omitting the gluten fillers, and created a thick, rich gravy made with onions, mushrooms and those yummy brown bits left over from panfrying the burgers. It turns the humble patty into a savory and comforting meal that tastes like a cheat but is not. I prefer to serve it with green beans instead of rice so I can eat more of the hamburger without getting too full. A quick simmer in the gravy cooks the green beans while preserving a little bit of crunch. 2 (8 oz [225 g]) beef burger patties Sea salt Black pepper Onion powder 1 tbsp (15 ml) ghee or bacon fat ½ c (75 g) onion, chopped ¼ lb (115 g) white button mushrooms, sliced 2 c (450 ml) Beef Bone Broth 2 tbsp (30 ml) coconut aminos 1 tbsp (10 g) arrowroot dissolved in ¼ c (60 ml) warm water 1 lb (450 g) green beans Bring the burger patties to room temperature at least 30 minutes before cooking. Generously season both sides with sea salt, black pepper and onion powder. On a cast-iron pan over medium-high heat, place the burger patties. Cook each side for 5 minutes. Remove from the heat, set aside on a plate and cover with foil. Melt the ghee in the same pan; add the onion and mushrooms. Sauté until the onion becomes translucent, about 3 minutes. Reduce the heat to low, add the Beef Bone Broth and coconut aminos and simmer for 8 minutes. Add the dissolved arrowroot and stir until it starts to thicken. Add the green beans and stir to coat them with the gravy. Cover and cook for 5 minutes.

Move the green beans to one side and return the burger patties and any juice that has seeped out to the pan. Spoon the mushroom gravy on top of the patties and simmer for 3 more minutes. Let them rest for a minute before serving.

Open-Faced Sloppy Joes SERVES 4

Leftover ground beef can be a good base for sloppy joes if you let it soak up the Sweet-and-Tangy BBQ Sauce while simmering over a low flame. Serve openfaced on a portobello bun and eat it with a fork or double up the portobello for a true sloppy joe experience. Keep a stash of napkins close-by or wear a dark shirt, as this can get a bit messy and fun at the same time! 4 portobello mushrooms 2 tbsp (30 ml) ghee or tallow 1 lb (450 g) ground beef 1 large green bell pepper, chopped 1 large onion, chopped ¼ tsp sea salt ¼ tsp black pepper ½ c (120 ml) Sweet-and-Tangy BBQ Sauce 1 c (225 ml) tomato sauce 2 tbsp (5 g) chives, chopped Clean the portobello mushroom caps by gently wiping with a damp paper towel. Using a small spoon, scrape off the gills from each cap and remove the stem in the middle. Working in 2 batches, add 1 tablespoon (15 ml) of ghee to a cast-iron pan over mediumhigh heat. Set 2 of the mushrooms cap side up on the pan. Fry for 3 minutes. Flip to the other side and fry for another 3 minutes. Remove from the pan and set aside on a serving platter. Use the remaining 1 tablespoon (15 ml) of ghee to cook the remaining mushrooms. Add the ground beef in the same pan and cook for 5 minutes until it starts to brown. Break apart big pieces with the back of a wooden spoon. Add the bell pepper, onion, sea salt and black pepper. Cook for 4 minutes, stirring halfway. Add the Sweet-and-Tangy BBQ Sauce and tomato sauce. Mix together until all the meat is well coated with the sauce. Reduce the heat to low, cover and simmer for 10 minutes. Place each cooked portobello mushroom cap side down on a serving plate and add a

generous scoop of the meat mixture to each one. Top with chives before serving.

Hawaiian Meatballs SERVES 3 AT 4 MEATBALLS/SERVING

Meatballs made without fillers usually end up being tough and dry. Even when they’re simmered in sauce, they usually need to be chased, bite-by-bite, with a glass of water. I’ve found that using a combination of beef, veal and pancetta yields a really flavorful and moist meatball. Eureka! Adding a sweet pineapple sauce and spiralized butternut noodles makes this dish festive and fun to eat. This meatball base is versatile and can be used for other dishes, so double it up and freeze one batch for ready-made meatballs anytime. MEATBALLS ¼ lb (115 g) pancetta, diced into small pieces ½ c (60 g) uncooked Cauliflower Rice 2 tbsp (20 g) onion, finely chopped 1 large egg ½ tsp sea salt ¼ tsp black pepper 1 tsp onion powder ½ tsp garlic powder ½ lb (225 g) ground veal ¼ lb (115 g) ground beef 2 tbsp (30 ml) ghee or tallow ½ lb (225 g) sweet bell peppers, quartered 15 ¼ oz (435 g) can pineapple chunks in pineapple juice ½ c (120 ml) Beef Bone Broth Pinch of pepper flakes 1 tbsp (10 g) arrowroot dissolved in ¼ c (60 ml) warm water 1 lb (450 g) butternut squash, spiralized In a large bowl, add the pancetta, cauliflower rice, onions, egg, sea salt, black pepper, onion powder and garlic powder. Mix well to combine. Add the veal and beef and gently mix everything by hand. Be careful not to overmix to prevent dense meatballs.

Shape the mixture into 2-ounce (60-g) uniform-sized meatballs. Melt the ghee on a cast-iron pan over medium heat. Add the meatballs and brown each side for 2 minutes. Remove from the pan and set aside. Drain the excess fat from the pan. Add the bell peppers and pineapple chunks. Sauté for 2 to 3 minutes. Add the pineapple juice, beef bone broth and red pepper flakes. Deglaze the bottom of the pan with a wooden spoon. Once the liquid starts to simmer, reduce the heat to low. Mix the sauce and return the meatballs to the pan. Cover and let it cook for 30 minutes. Pour in the dissolved arrowroot and stir until the sauce begins to thicken. Add the spiralized butternut squash. Mix with the sauce and let it simmer for 4 to 5 minutes until the butternut squash slightly softens. Let it cool for 3 minutes before serving.

Veal Liver with Caramelized Shallots and Spinach SERVES 2

When I was in my teens, my mom would prepare liver-based meals because I was anemic and needed to increase my intake of iron-rich foods. It took me a while to get used to liver, but now I really enjoy its flavor and even seek out the infamous foie gras from time to time. Of all the varieties of liver I’ve tried, veal tastes the mildest, so it’s a good choice for those who haven’t had liver before. When seared just right, it develops a nice brown crust on the outside while remaining tender and lightly pink on the inside. ½ lb (225 g) veal liver, cut into 2ʺ (5 cm) pieces ¼ tsp dried sage ¼ tsp sea salt ¼ tsp black pepper 3 tbsp (45 ml) ghee or bacon fat 2 garlic cloves, sliced ½ c (75 g) shallots, cut in half ½ lb (225 g) whole baby bella mushrooms 2 tbsp (30 ml) balsamic vinegar 1 bunch spinach Season the liver pieces with sage, salt and black pepper. Melt the ghee in a cast-iron pan over medium heat. Add the garlic and fry for 2 minutes until crispy and lightly browned. Remove and set aside. Add the liver and fry for 2 minutes each side. Make sure there is enough space between each piece so that they will cook evenly. Remove and set aside. Do this in 2 batches if necessary. Reduce the heat to low. Add the shallots and panfry until they start to soften, about 3 minutes. Add the mushrooms and balsamic vinegar. Sauté for 1 minute. Cover and cook for 5 minutes. Adjust sea salt to taste. Add the spinach and cover to let it wilt for 1 minute. Turn off the heat. Return the liver

to the pan and mix everything together. Top with fried garlic before serving.

Pork Chops with Swiss Chard SERVES 4

I like cooking with center-cut bone-in pork chops because it comes out moist. And who doesn’t like gnawing on the bone to get every bit of pork? Let your inner caveman shine through! This dish is the perfect end of a long week reward because it requires minimal preparation and cooks in a short amount of time. 4 (8 oz [225 g]) center-cut bone-in pork chops, about 1ʺ (2.5 cm) thick 1 tsp sea salt ½ tsp black pepper ½ tsp onion powder ½ tsp garlic powder ½ tsp paprika 3 tbsp (45 ml) tallow or coconut oil 8 cloves garlic 2 bunches Swiss chard, chopped into 2ʺ-(5 cm-) wide pieces Bring the pork chops to room temperature, about 30 minutes before cooking. Preheat the oven to 425°F (220°C). Combine sea salt, black pepper, onion powder, garlic powder and paprika. Evenly sprinkle the mixture on each piece of pork chop and press it in so that the seasoning sticks to the meat. Add 2 tablespoons (30 ml) of tallow to a cast-iron pan over high heat. Once it is smoking, add the pork chops and sear for 3 minutes. Scatter the garlic cloves around the pan and flip the pork chops to the other side. Sear for another 3 minutes. Turn off the heat and remove the pork chops and garlic from the pan. Toss the Swiss chard with the last tablespoon (15 ml) of tallow. Arrange it at the bottom of the same cast-iron pan and place the pork chops and garlic cloves on top of it. Place pan in the oven and cook for 8 minutes until the internal temperature reaches 145°F (63°C). Remove the pan from the oven and cover with foil. Let it rest for 10 minutes before serving.

Pineapple Chicken SERVES 4

The coconut milk and pineapple in this summery chicken recipe will instantly transport you to the tropics. It’s super-easy to prepare, so you’ll be slurping the creamy and tangy sauce in no time. Chances are you already have the ingredients available in your fridge and pantry, so get cooking! 1 tbsp (15 ml) tallow or coconut oil 3 cloves garlic, minced 1ʺ (2.5 cm) ginger, peeled and cut into strips ½ c (55 g) onion, thinly sliced 1 ½ lb (675 g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 tsp fish sauce 20 oz (567 g) can pineapple chunks, drained, 1 c (225 ml) of the juice set aside 2 c (450 ml) Coconut Milk ½ lb (225 g) mini sweet peppers, quartered 1 small head cauliflower, cut into florets Add tallow to a cast-iron pan over medium-high heat. Add the garlic, ginger and onions. Sauté for 2 minutes until fragrant. Add the chicken, season with fish sauce and cook until browned. Lower the heat to medium and add the pineapple juice. Simmer for 8 to 10 minutes until it’s reduced by half. Add the coconut milk, drained pineapple chunks, mini sweet peppers and cauliflower. Simmer for 10 more minutes, stirring occasionally until the cauliflower is cooked and the sauce has slightly thickened. Serve hot.

Chicken Cacciatore with Zoodles SERVES 4

This is a classic comfort food that has a rich tomato sauce accentuated by the woody notes of dry white wine. Not to worry; once it’s reduced and has simmered for a long time, its alcohol content becomes next to nonexistent. Adding zucchini noodles lightens it up and won’t leave you feeling stuffed after devouring a generous serving! FOR DREDGING 3 tbsp (75 g) arrowroot powder ½ tsp sea salt ¼ tsp black pepper 1 lb (450 g) chicken breast tenders 3 tbsp (45 ml) ghee ¼ lb (115 g) pearl onions, peeled 5 cloves garlic, minced ¾ c (180 ml) dry white wine ½ c (120 ml) Chicken Bone Broth 1 (28 oz [795 g]) can diced unsalted tomatoes ½ tsp sea salt ¼ tsp black pepper Pinch of red pepper flakes 5 basil leaves 15 oz (425 g) can pitted black olives, drained ½ lb (225 g) zucchini, spiralized into noodles Combine the arrowroot, sea salt and black pepper on a plate. Pat the chicken tenders dry with a paper towel and lightly coat each piece with the arrowroot mixture. Melt 2 tablespoons (30 ml) of ghee in a cast-iron pan over high heat. Panfry the chicken tenders for 2 to 3 minutes on each side until golden brown. Remove from the pan and set aside.

Reduce the heat to medium. Add the remaining tablespoon (15 ml) of ghee to the pan. Add the onions and garlic. Sauté for 3 minutes until the garlic becomes fragrant. Add the dry white wine and simmer until it starts to reduce, about 1 minute. Add the bone broth and diced tomatoes. Season with sea salt, black pepper and red pepper flakes. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes. Add the chicken tenders and distribute the sauce evenly around them. Cover and simmer for 45 minutes. Add the basil, olives and zucchini noodles. Cover and simmer for 5 more minutes before serving. note: If omitting the dry white wine, increase the amount of the bone broth to 1 cup (225 ml). If using salted canned tomatoes, reduce the amount of salt according to preference.

Savory Vegetable Pancake (Okonomiyaki) SERVES 2

I’ll never forget the first Okonomiyaki I ate at this one hole-in-the-wall joint on a cold and rainy night. The pancake was thick, fluffy and drizzled with mayonnaise and a very sweet sauce. Now that I eat Paleo, I make my own, top it with goodies and forgo the sweet stuff. Gluten-free deliciousness in every bite! ½ c (60 g) tapioca flour 3 tbsp (25 g) coconut flour ¼ c (60 ml), plus 3 tbsp (45 ml) water ¼ tsp sea salt 2 c (200 g) cabbage, shredded ½ c (25 g) carrot, shredded ¼ c (10 g) green onions, chopped 1 dozen baby scallops, patted dry 2 large eggs 1 tbsp (15 ml) ghee or tallow 3 strips bacon, cut into 2ʺ (5 cm) pieces TOPPINGS 3 tbsp (45 g) Mayonnaise 1 tbsp (15 ml) apple cider vinegar 2 tsp (10 ml) raw honey Masago eggs Nori strips Dried bonito flakes Sesame seeds In a large bowl, add the tapioca flour, coconut flour, water and sea salt. Mix to combine. Let it rest for 5 minutes to allow the coconut flour to slightly thicken the batter. Add the cabbage, carrots, green onions, baby scallops and eggs. Gently mix until everything is coated with the batter.

Add ghee to a cast-iron pan over medium heat. Add half of the bacon to the pan. Immediately pour the mixture on top of it and even it out. Place the remaining pieces of bacon on top. Cover and cook for 5 minutes. Flip to the other side and cook for another 5 minutes. Remove from the pan and place on a serving plate. In a small bowl, combine the mayonnaise, apple cider vinegar and raw honey. Whisk until well incorporated. Drizzle it on top of the pancake and top with masago eggs, nori, dried bonito flakes and sesame seeds. note: Potato starch works as a good substitute for the tapioca flour in this recipe. The batter can also be mixed in a blender or a stand mixer.

Austrian Pancake Bites SERVES 2

When my husband and I crave pancakes for brunch, I like to make this Austrian pancake called Kaiserchmarren and enjoy it with a nice hot cup of strong coffee. It brings back memories of the beautiful treats that we enjoyed in Vienna but without the gluten or refined sugars. When I talked to our Austrian friend Gregor about making this Paleo version, he mentioned that beating the egg whites is key to making it really fluffy, similar to how his mom makes it. Once cooked, the pancake develops a nice caramelized crust, and cutting it into bitesized pieces makes it a breeze to eat! 3 large eggs at room temperature, yolks and whites separated 4 tbsp (50 g) coconut sugar 5 tbsp (75 g) unsalted butter, softened ½ c (120 ml) Coconut Milk Zest of 1 lemon ¼ c (30 g) coconut flour, sifted ¼ c (30 g) tapioca flour 1 tbsp (15 ml) lemon juice ¼ lb (115 g) fresh blueberries ¼ lb (115 g) fresh raspberries Preheat the oven to 375°F (190°C). Whisk the egg yolks, 2 tablespoons (25 g) of coconut sugar and 2 tablespoons (30 g) of softened butter until creamy. Add the coconut milk and lemon zest. Whisk to combine. Slowly add the coconut flour and tapioca flour while continuously whisking until there are no more lumps. Set aside to let the coconut flour absorb the liquid. In a glass or stainless steel bowl, whisk the egg whites using a hand or stand mixer on the low to medium setting until they start to froth. Add the lemon juice and increase the speed to medium-high. Whisk until stiff peaks form. Gently fold into the pancake batter until combined, but do not overmix. Preheat a cast-iron pan on medium heat. Add the remaining 3 tablespoons (45 g) of

butter and swirl it on the pan so the butter evenly coats the bottom. Pour in the batter, place the pan in the oven and bake for 25 minutes. Remove the pan from the oven and check to make sure the top of the pancake springs back when pressed lightly. Cut the pancake into bite-sized pieces using 2 wooden spatulas. Top with fresh blueberries and raspberries, then return to the oven to heat the fruit for 5 minutes. Place the remaining coconut sugar in a coffee grinder and pulse until they are pulverized. Remove the pan from the oven and sprinkle with powdered coconut sugar and serve immediately. note: You can use a mortar and pestle to make the powdered sugar instead of a coffee grinder or just sprinkle the granulated coconut sugar on top.

Red Flannel Hash SERVES 4

Hash reminds me of lazy Sunday brunches while hanging out in the backyard, soaking up some vitamin D and enjoying a nice pot of French press coffee. This particular hash is a conversation starter because the beets give it a deep red color that is pleasing to both the eye and the palate. The smoky, savory bacon and sweet potatoes really take this over the top! ¾ lb (340 g) bacon, cut into bite-sized chunks 2 leek stalks (white parts only), quartered and thinly sliced 1 lb (450 g) sweet potatoes, peeled and cut into ½ʺ (1.5 cm) cubes ½ lb (225 g) red beets, peeled and cut into ½ʺ (1.5 cm) cubes ½ tsp black pepper ½ tsp garlic powder 8 large eggs Add the bacon to a cast-iron pan over medium-high heat. Panfry until lightly browned and crispy. Add the leeks and fry for 1 to 2 minutes. Add the sweet potatoes and beets. Continue to cook for 10 minutes or until the sweet potatoes can easily be pierced with a fork. Stir the hash often to avoid burning the bottom. Season with black pepper and garlic powder. Create 8 crevices on the hash and carefully crack one egg into each one. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the eggs are cooked to desired doneness.

Salmon Scramble SERVES 4

There are different types of salmon from both the Atlantic and the Pacific, and their hues range from pale pink to bright orange. It’s best to buy wild versus farmed because wild varieties have higher concentrations of omega 3s and don’t have artificial color additives to make them more visually appealing. Personally, I love salmon and default to it as my go-to fish for a typical meal. Yes, it can even be eaten for breakfast, and, yes, it tastes amazing with eggs! A quick balsamic marinade before sautéing infuses the salmon with a slightly sweet and tart flavor that even a non–fish eater will enjoy. ½ lb (225 g) grape tomatoes ¾ lb (340 g) wild salmon, cut into 1ʺ (2.5 cm) cubes ¼ c (40 g) shallots, sliced 3 tbsp (45 ml) ghee or tallow, melted 2 tbsp (30 ml) balsamic vinegar ½ tsp sea salt ½ tsp black pepper 1 lb (450 g) sweet potatoes, peeled and cut into ¼ʺ (¾ cm) cubes 8 large eggs Combine the tomatoes, salmon, shallots, 1 tablespoon (15 ml) of ghee, balsamic vinegar, sea salt and black pepper in a medium bowl. Marinate for 10 minutes. In a cast-iron pan over medium heat, add the remaining 2 tablespoons (30 ml) of ghee. Add the sweet potatoes and sauté for 3 minutes. Add the marinated salmon and tomatoes to the sweet potatoes. Sauté for 4 to 5 minutes. In the same bowl used to marinade the salmon, crack the eggs and whisk until frothy. Reduce the heat to low and pour the whisked eggs on top of the salmon and potatoes. Let the eggs set for a minute, and then gently stir until the eggs are not runny anymore, about 2 to 3 minutes. Let it cool for a few minutes before serving.

Seared Scallops with Pancetta and Brussels Sprouts SERVES 2

A plate of seared scallops set atop a bed of seasoned sprouts is a fancy-looking meal that doesn’t take much effort and is sure to please. You’ve got something good going on when you see that beautiful golden brown crust develop on each flaky scallop! It is the crowning glory that enhances the delicate flavor of the scallops without overpowering them. As a finishing touch, fresh lemon juice and zest perk up the entire dish and tie everything together. Shredding the sprouts will add a few minutes to your prep time, but it will cut the cooking time in half because doing so makes them soften easily after a quick stir-fry. ¼ c (60 ml) ghee 4 oz (115 g) pancetta, chopped 1 lb (450 g) Brussels sprouts, shredded ¼ c (60 ml) water Zest of 1 lemon 1 lb (450 g) large scallops, rinsed and dried thoroughly with a paper towel ⅛ tsp paprika ¼ tsp sea salt ¼ tsp black pepper Juice of 1 lemon Add 1 tablespoon (15 ml) of ghee to a cast-iron pan over medium-high heat. Add the pancetta and sauté until it starts to turn crispy, about 2 minutes. Reduce the heat to medium. Add the shredded Brussels sprouts, mix, cover and cook for 5 to 8 minutes. Add water to deglaze and scrape off the brown bits from the bottom of the pan. Season with lemon zest. Remove from the pan and set aside on a serving plate. Season one side of the scallops with paprika, sea salt and black pepper. In the same pan used for the Brussels sprouts, melt the remaining 3 tablespoons (45 ml) of ghee. Cook the scallops in 2 batches to avoid overcrowding them. Once the pan is hot, add the scallops seasoned side down and sear for 3 minutes until they develop a brown crust. Flip to the other side and sear for another 3 minutes. Remove from the pan and arrange on top of the shredded Brussels sprouts.

Drizzle with lemon juice before serving.

Calamari with Marinara SERVES 2

One day when I was in San Francisco for work, I was lucky enough to nab a seat during happy hour at a seafood restaurant in the Ferry Building. On the menu was a seasonal calamari dish that I ordered with a dozen half-priced oysters. The chef made my order in 5 minutes tops, and in no time I was scarfing down a smoking hot plate of super-fresh calamari. I’ve had that dish in the back of my mind ever since, so when I finally had the chance, I gave it a whirl. I tossed sliced squid with marinara sauce and served it with wilted chard finished off with a squeeze of fresh lemon juice. Voila! It tastes exactly the way I remember it—perfectly cooked calamari with a garlicky tomato sauce. This complete seafood meal can be ready in less than 10 minutes! 1 lb (450 g) squid, cleaned and cut into ½ʺ (1.5 cm) rings 1 tbsp (15 ml) ghee or coconut oil 2 cloves garlic, minced 1 c (225 ml) Marinara Sauce 1 bunch Swiss chard, torn into bite-sized pieces Sea salt Black pepper 1 lemon, cut into wedges Blot and dry the squid pieces using a paper towel to remove excess water. Heat a cast-iron pan over high heat and melt the ghee. Add the squid and garlic. Sauté for 1 minute. Reduce the heat to medium and add the marinara sauce and Swiss chard. Season with sea salt and black pepper. Sauté for 2 more minutes until the squid is opaque and cooked through. Turn off the heat and season with freshly squeezed lemon before serving.

Lemon Butter Swordfish SERVES 2

Swordfish has a firm and meaty texture that can withstand frying without falling apart. I like to make it when we’re craving something other than steak or I see wild swordfish on sale. I jazz it up a little bit with a light aromatic marinade that accentuates its mild flavor. Creamy butter and the bright zest of lemons create a luscious sauce that is pleasantly light. Remember not to cook each side longer than necessary. You don’t want to end up with rubbery swordfish for dinner! Juice and zest of 1 lemon 2 cloves garlic, minced 1 tbsp (15 ml) extra virgin olive oil 2 tbsp (30 ml) coconut aminos ¼ tsp sea salt ¼ tsp black pepper ⅛ tsp red pepper flakes 2 (8 oz [225 g]) swordfish steaks 2 tbsp (30 ml) ghee or coconut oil ½ lb (225 g) fresh asparagus spears, woody ends trimmed off 3 tbsp (45 g) unsalted butter Combine the juice of half a lemon, garlic, extra virgin olive oil, coconut aminos, sea salt, black pepper and red pepper flakes. Pour over the swordfish steaks and marinate for 1 hour. Add ghee to a cast-iron pan over medium-high heat. Add the swordfish and set aside the excess marinade. Sear each side for 3 minutes. Remove from the pan and set aside. Scrape off any browned bits that may be stuck to the bottom of the pan. Add the asparagus to the same pan and fry for 3 minutes. Sauté until they turn dark green. Move the asparagus to one side and return the swordfish to the pan. Lower the heat to medium-low and add the marinade used for the fish, unsalted butter, lemon zest and

juice of the remaining lemon half. Swirl it around, scoop up the seasoned melted butter and drizzle it on top of the asparagus and swordfish. Simmer for 3 minutes to let the flavors meld together. Remove from the heat and serve.

Stuffed Squid SERVES 4

Squid is a mild-tasting seafood that can be filled with any type of meat or vegetable, making it a Paleo-friendly alternative to breaded calamari. Cleaning fresh squid is really easy to do at home, or if you prefer not to, see if your fishmonger is willing to do it for you. Individually stuffing each squid takes a little bit of work, but I can guarantee that the end result will be worth all the extra effort! FILLING ½ lb (225 g) ground pork ¼ c (45 g) bell peppers, finely chopped ¼ c (45 g) carrots, finely chopped 2 tbsp (30 ml) coconut aminos ½ tsp sea salt ½ tsp black pepper ¼ c (60 g) green onions 1 large egg, room temperature 1 lb (450 g) medium-sized squid, cleaned, heads removed 2 tbsp (30 ml) coconut oil ½ lb (225 g) carrots, sliced 1 small head cauliflower, cut into florets 3 tbsp (10 g) chives, chopped ¼ tsp Aleppo pepper (optional) DIPPING SAUCE 2 tbsp (30 ml) coconut aminos 1 tbsp (15 ml) lemon juice 1 bird’s eye chili pepper In a cast-iron pan over medium-high heat, add the ground pork. Sauté for 3 to 5 minutes until the pork is no longer pink. Add the bell peppers and carrots, and sauté for 5

minutes. Season with coconut aminos, sea salt and black pepper. Add the green onions and cook for 1 more minute. Turn off the heat and set aside for 10 minutes to cool. Crack an egg onto the ground pork mixture and mix gently to combine. Spoon the pork filling into each squid leaving a ½-inch (1.5-cm) space toward the opening, and seal each one with a toothpick. This will prevent the filling from spilling out when fried. Wipe off the same pan and turn on medium heat. Add the coconut oil and stuffed squid. Fry for about 1 to 2 minutes each side. Remove from the pan and set aside. Add the carrots and cauliflower next, and sauté for 5 to 8 minutes until the vegetables are soft. Carefully slice each squid into ½-inch (1.5-cm) rings, top with chopped chives and Aleppo pepper. Serve with sautéed vegetables and dipping sauce on the side. To prepare the dipping sauce, combine the coconut aminos, lemon juice and bird’s eye chili pepper in a small bowl.

chapter two

COMFORTING CASSEROLES Casseroles can be tough to make when eating Paleo because dairy, pasta and grains are the main components. Gone are the days when I can make a hodgepodge meal by plopping canned ingredients and seasonings from mysterious boxes into a baking dish that will eventually turn into a melted pile of ooey gooey goodness. Nowadays, I’ve changed my view on how I look at casseroles. I have embraced the idea that there are recipes that come together and cook in the oven, and there are also those that are cooked stove top but still emulate the richness of a baked casserole such as my No Clay Pot Chicken. I also consider quiches, like my Breakfast Pizza Quiche, as casseroles since they are a comforting breakfast staple.

No Clay Pot Chicken SERVES 4

Clay pot dishes containing salted fish or chicken simmered in dark soy sauce were my entrée selections when we used to eat out at Chinese restaurants. For this healthier version of chicken and rice, you don’t need an actual clay pot. A Dutch oven pan or any deep pot will do. Marinated chicken infuses the rice as it slowly steams, and fresh shiitake adds a robust and earthy flavor. The drizzling sauce mimics the sweetness and saltiness of the original clay pot dish sans the soy and preservatives. 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 c (400 g) uncooked white rice, rinsed 2 c (450 ml) cold water 3 oz (85 g) fresh shiitake mushrooms, hard stems removed and sliced 1 bunch spinach ¼ c (10 g) green onions, chopped CHICKEN MARINADE 2 tsp (10 g) fresh ginger, grated 2 tsp (10 g) fresh garlic, minced ¼ c (60 ml) coconut aminos 1 tbsp (15 ml) sesame oil ½ tsp sea salt 2 tbsp (20 g) arrowroot powder DRIZZLING SAUCE 3 tbsp (45 ml) coconut aminos 1 tbsp (15 ml) raw honey 1 tsp sesame oil 1 tsp chili paste In a large bowl, place the chicken and the marinade ingredients together. Mix well so that all pieces of the chicken are coated with the marinade. Cover and set aside in the

fridge for 30 minutes. In a Dutch oven pan, add the uncooked white rice and cold water. Cover and turn on the stove to medium heat and cook the rice for 10 minutes. After 10 minutes, the rice will be partially cooked. Stir in half of the shiitake mushrooms with the rice and add the chicken and marinade on top of the rice. Add the rest of the mushrooms. Cover, reduce the heat to low and cook for 12 to 15 minutes. Once the chicken is cooked, add the spinach and green onions. Mix everything together with the rice. Combine the drizzling sauce and pour it on top. Cover and cook for an additional 5 minutes. Top with more chopped green onions and serve hot. note: For more detailed instructions on how to rinse uncooked rice, check out the Stove Top Rice recipe.

Balsamic Sausage and Vegetables SERVES 4

Putting together a dish that does not require any additional sautéing is a necessity when I’ve had a really busy day. Blending basil and oregano with some extra virgin olive oil and balsamic vinegar creates a classic Italian flavor that makes anything and everything taste good. Sausages and any vegetables that need to be cleaned out of my fridge become a one-pot casserole weeknight staple! 2 tbsp (30 ml) balsamic vinegar 2 tbsp (30 ml) extra virgin olive oil ½ tsp dried basil, crushed ½ tsp dried oregano, crushed ½ tsp black pepper ½ tsp sea salt 4 links (340 g) cooked sweet Italian sausages, cut into 1ʺ (2.5 cm) thick slices 1 lb (450 g) cherry tomatoes 1 lb (450 g) yellow sweet potatoes, peeled and cubed into 1ʺ (2.5 cm) pieces 1 large onion, cut into 1ʺ (2.5 cm) pieces 3 tbsp (10 g) chives, chopped Preheat the oven to 375°F (190°C). Combine the balsamic vinegar, extra virgin olive oil, basil, oregano, black pepper and sea salt in a small bowl. Whisk to combine. In a 9 x 13-inch (23 x 33-cm) baking dish, combine the sausages, tomatoes, sweet potatoes and onions. Drizzle in the balsamic seasoning and mix everything together to make sure it coats the sausages and vegetables. Cover with foil and bake for 35 minutes. Remove from the oven and stir to prevent the bottom from burning. Return to the oven uncovered to bake for another 15 minutes. Top with chives and let it cool for 5 minutes before serving.

Chicken and Eggplant Parmigiana SERVES 4

I like chicken parmigiana at Italian restaurants, but sometimes I find the breading unnecessary. This is the easiest parmigiana recipe you will find because it’s bread-free. In fact, it doesn’t have any coating at all, aside from a generous sprinkling of savory spices. Panfrying flattened chicken pieces locks in their juices, and browning the eggplant makes the parmigiana bake superfast. The end result is moist chicken and softened eggplant bathed in rich tomato goodness from the sauce. Totally satisfying! 4 (4 oz [115 g]) boneless, skinless chicken thighs, pounded to ½ʺ (1.3 cm) thickness 1 medium (225 g) eggplant, sliced into ½ʺ (1.3 cm) thick pieces Garlic powder Sea salt Black pepper 2 tbsp (30 ml) ghee 2 c (450 ml) Marinara Sauce ½ tsp dried oregano Preheat the oven to 350°F (180°C). Generously season the chicken and eggplant slices with garlic powder, sea salt and black pepper. Add ghee to a braiser or Dutch oven pan over medium-high heat. Fry the chicken until lightly browned, about 2 minutes per side. Remove and set aside. Fry the eggplant slices next, 1 minute per side. Turn off the heat and arrange the eggplant in 2 layers. Add 1 cup (225 ml) of the marinara sauce, spread it evenly on top of the eggplant and sprinkle in half the oregano. Return the chicken pieces to the pan and add the last cup (225 ml) of marinara sauce and sprinkle the remaining oregano. Cover and place the pan in the oven to bake for 20 to 25 minutes.

Plantain Chilaquiles SERVES 3

My hairstylist, Angie, planted this idea in my head about making a Paleo version of chilaquiles. We always talk about food whenever she cuts and colors my hair, and we end up feeling hungry all the time! Crushed plantain chips make a great substitute for regular tortilla chips in chilaquiles due to their similar crunchy texture and taste. This is also another way to use up leftover chicken from a previous meal. The eggs act as a binder to hold everything together, and a 50:50 ratio of 2 types of salsa provides a balance of heat and zest. It’s the ultimate breakfast food that is crispy, savory and bursting with flavor. ¾ lb (340 g) plantain chips, crushed ½ c (120 ml) mild red salsa ½ c (120 ml) tomatillo salsa 8 oz (225 g) cooked boneless, skinless chicken, shredded 2 large eggs, beaten 1 avocado, chopped ¼ c (10 g) cilantro, chopped ¼ c (10 g) chives, chopped Extra salsa to serve on the side Preheat the oven to 375°F (190°C). Combine the plantain chips, mild red salsa, tomatillo salsa, chicken and eggs in an 8 x 8-inch (20 x 20-cm) baking dish. Mix well. Even out the top with the back of a spoon and bake uncovered for 30 minutes until bubbly around the edges. Let it rest for 8 minutes. Top with avocado, cilantro and chives. Serve with extra salsa on the side.

Buttered Leek Quiche SERVES 3

Leeks are milder and sweeter than their onion cousin, and they pair really well with eggs and butter without overpowering them. The thinly sliced pieces soften easily and almost dissolve into the eggs, creating a distinctly creamy texture. For this recipe, I add shredded potatoes and bake until crispy before adding the eggs. The result? A golden hash brown crust baked into the buttery eggs. Mmmm, sinfully good. FOR THE CRUST 2 lb (900 g) potatoes, shredded 1 tbsp (15 ml) ghee, melted ½ tsp black pepper ½ tsp sea salt 8 large eggs ¼ c (60 ml) Coconut Milk ½ tsp paprika ½ tsp sea salt ½ tsp black pepper ½ tsp garlic powder ½ tsp onion powder 2 leek stalks (white parts only), quartered and thinly sliced 2 tbsp (30 g) cold butter, cut into small cubes Preheat the oven to 425°F (220°C). Using a nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes. Season the potatoes with ghee, black pepper and sea salt. Arrange and press the potatoes on the bottom of an 8 x 8-inch (20 x 20-cm) baking dish until it’s about 1ʺ (2.5 cm) thick. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary. Bake in the oven uncovered for 45 minutes until the top is light brown. Remove from the oven and set aside for 5 minutes.

Reduce the oven temperature to 375°F (190°C). Crack the eggs into a large bowl. Add the coconut milk, paprika, sea salt, black pepper, garlic powder and onion powder. Whisk until light and frothy. Add the leeks to the egg mixture and stir to combine. Pour the mixture on top of the baked potatoes. Randomly distribute the cubed butter pieces on top. Return the baking dish to the oven and bake uncovered for 25 minutes until the eggs are set. Turn off the heat and leave the quiche in the oven for 5 to 8 minutes. Cool slightly before cutting and serving.

Breakfast Pizza Quiche SERVES 4

Pizza for breakfast? That may not be a bad idea! Loading up an egg crust with yummy toppings, such as mushrooms, roasted bell peppers and pepperoni, makes it look and taste legit without the added gluten. The best part? Swirling pizza sauce on top before baking locks in that pizza flavor, and you have none of the guilt because there is no cheese involved. Plus, it’s super-easy to prepare! 1 tsp ghee, melted 8 large eggs ¼ c (60 ml) Coconut Milk ½ tsp garlic powder ½ tsp onion powder ¼ tsp sea salt ½ tsp black pepper ¼ tsp dried oregano 1 ½ c (165 g) mushrooms, sliced ½ c (90 g) roasted red peppers, sliced 3 oz (85 g) sliced pepperoni, quartered ¼ c (10 g) green onions, chopped 2 tbsp (30 ml) pizza sauce Preheat the oven to 375°F (190°C). Grease a round 10-inch (25-cm) springform pan or 8 x 8-inch (20 x 20-cm) baking dish with ghee. Crack the eggs into a bowl and add the coconut milk. Whisk until light and frothy. Season with garlic powder, onion powder, sea salt, black pepper and oregano. Whisk to combine. Add the mushrooms, roasted red peppers, pepperoni and green onions. Mix until well combined. Pour into the greased springform pan. Swirl the pizza sauce on top. Bake uncovered for 25 minutes. Let it cool for 10 minutes before cutting and serving.

Chicken Biryani SERVES 4

Don’t be intimidated by the long list of ingredients in this biryani recipe. Most of the ingredients are the herbs and spices that pack this dish with so much flavor. My Indian classmates from grad school shared their recipes with me, giving me an idea of complementary flavors, and my very own biryani recipe was born! This recipe requires marinating the chicken overnight, so it’s best prepared the night before you plan to cook it. Once that’s done, all you need to do is sauté the herbs and throw everything together. I’ve also included a refreshing cucumber mint sauce that goes well with the biryani, but you can easily omit it if you wish. CHICKEN MARINADE 1 c (225 ml) Coconut Milk ¾ tsp coriander 1 tsp paprika 1 tsp cumin 1 tbsp (10 g) garlic, minced 1 tbsp (10 g) ginger, grated 1 tbsp (15 ml) lemon juice ½ tsp sea salt 1 lb (450 g) boneless, skinless chicken thighs, quartered CUCUMBER MINT SAUCE 1 c (225 ml) coconut cream 1 medium cucumber, peeled, seeds removed and finely chopped 10 mint leaves, chopped Pinch of sea salt 2 c (400 g) basmati rice 4 c (1 L) water 3 tbsp (45 ml) ghee ½ c (75 g) shallots, chopped

1 tbsp (10 g) ginger, grated 1 tbsp (10 g) garlic, grated ¼ tsp turmeric powder 1 tsp (10 g) coriander powder 2 tsp (10 g) cumin seeds ¼ tsp sea salt Pinch of red pepper flakes 2 cinnamon sticks 2 jalapeños, seeds removed and finely chopped 1 ½ c (345 ml) Chicken Bone Broth ¼ c (10 g) cilantro, chopped ¼ c (30 g) cashew nuts, toasted Combine the chicken marinade ingredients in a bowl. Add the chicken pieces and mix. Cover and place in the fridge to marinate overnight for maximum flavor. Prepare the Cucumber Mint Sauce by combining the coconut cream, cucumber, mint leaves and sea salt in a bowl. Cover and place in the fridge to marinate overnight. Preheat the oven to 375°F (190°C). Soak the basmati rice in water for 30 minutes. Melt ghee in a braiser or Dutch oven pan over medium heat. Add the shallots, ginger and garlic. Sauté for 2 minutes. Add turmeric, coriander, cumin seeds, sea salt, red pepper flakes, cinnamon sticks and jalapeños. Sauté until fragrant, about 5 minutes. Add the chicken pieces and marinade to the pan. Cook the chicken for 3 minutes each side. Add the basmati rice and mix until everything is combined. Pour in the broth and bring to a simmer. Turn off the heat, cover and move the pan to the oven to cook for 30 minutes. At the 15-minute mark, check the rice and mix it while scraping the bottom to make sure the rice does not stick to the pan. Add the cilantro and cashews on top. Serve with the Cucumber Mint Sauce on the side.

Cajun-Style Shrimp Feast SERVES 4

My in-laws love Louisiana-style Cajun shrimp, so I’ve always wanted to create a Paleo recipe for them that is as good as the real thing. I must say this is pretty spot–on, and it got their seal of approval! Adjust the cayenne pepper to make it milder or spicier, and add crab legs if you are feeling fancy. 4 c (1 L) water 1 lb (450 g) fingerling or baby potatoes ½ c (115 g) salted butter 8 cloves garlic, minced 1 tbsp (15 g) seafood seasoning, I like Old Bay 1 tbsp (15 g) any Cajun spice blend 1 tsp cayenne pepper 1 tbsp (15 g) paprika ½ tsp black pepper 2 cooked sausages, sliced into 1ʺ (2.5 cm) pieces—I like to use andouille sausage 1 lb (450 g) medium raw shrimp, head on, washed and drained Zest of 1 lemon 3 lemons, quartered Boil water in a Dutch oven pan and add the potatoes. Reduce the heat so the water simmers, and cook the potatoes until fork-tender, about 25 minutes. Drain and set aside. Using the same pan, melt butter over medium heat. Add the garlic and sauté for 3 to 4 minutes or until fragrant. Add the seafood seasoning, Cajun spice blend, cayenne pepper, paprika and black pepper. Stir to mix the seasonings together. Add the cooked potatoes and sausages. Stir to combine. Cover and simmer for 5 to 8 minutes. Add the shrimp and mix to make sure it is coated with the seasoned butter. Simmer for 4 to 5 minutes until they turn pink. Season with lemon zest and serve with lemon slices on the side.

Seafood Dynamite SERVES 2

Seafood dynamite is a mixture of shrimp, scallop and squid smothered in sweet mayonnaise, and it is often found on sushi menus. It is hands down one of my favorites. To make this a complete meal, I add an equal ratio of mushrooms and potatoes to the seafood that this recipe calls for. A few minutes of broiling at the end slightly browns and caramelizes the mayonnaise topping so that scrumptious first bite will feel like a party in your mouth! MAYONNAISE TOPPING 1 ¼ c (285 g) Mayonnaise 1 tbsp (15 ml) apple cider vinegar 1 tbsp (15 g) coconut sugar ½ tsp chili sauce 2 tbsp (30 ml) tallow or coconut oil 1 c (325 g) raw shrimp, peeled and cut into ½ʺ (1¼ cm) pieces 1 c (325 g) raw baby scallops 1 c (325 g) raw squid, cut into rings ½ lb (225 g) button mushrooms, sliced ½ lb (225 g) sweet potatoes, peeled and cut into ½ʺ (1.3 cm) cubes ¼ c (10 g) green onions, chopped 1 piece toasted nori sheet, cut into thin strips Preheat the oven to 400°F (200°C). Combine the mayonnaise topping ingredients in a small bowl and set aside. In a braiser or Dutch oven pan over medium-high heat, add 1 tablespoon (15 ml) of tallow. Add the shrimp, baby scallops and squid. Sauté for 3 to 4 minutes, until the shrimp turns pink and the scallops and squid are opaque. Remove from the pan and set aside in a large bowl. Drain any excess liquid. Add the remaining tablespoon (15 ml) of tallow to the pan. Add the mushrooms and

sweet potatoes. Sauté until cooked, about 5 to 8 minutes. Turn off the heat and return the seafood to the pan. Add the green onions, nori strips and ¼ cup (60 g) of the mayonnaise topping and mix everything together. Distribute the mixture evenly on the pan and drizzle the rest of the mayonnaise topping on top of it. Place the pan in the oven and bake uncovered for 5 minutes. Set the oven to broil on high and cook for an additional 5 minutes until the topping is slightly golden brown. Let it rest for 5 minutes. Top with more green onions and nori pieces before serving. note: Frozen seafood mix can also be used. Thaw and drain the excess liquid so the mixture will not be watery when sautéed.

chapter three

SCRUMPTIOUS STIR-FRIES I’ve always associated stir-fries with Chinese food, and they brings back memories of family visits to Chinatown, where as a young kid I would marvel at the sight of roaring flames engulfing black-bottomed woks. Serious-looking chefs would effortlessly flip each dish, and I would watch with bated breath as each ingredient slowly and perfectly landed back onto the wok every time. Through the years I realized that I can stir-fry anything, and having a handy dandy wok makes stir-frying a breeze. I also look at it as a way to clean out the fridge because, let’s face it, those forgotten vegetables lurking in the deepest recess of the fridge are holding on to their last breath. Who would want to throw them away anyway? Not me. It’s like throwing money in the trash, especially if the vegetables are organic. Stir-fries to me are fast meals, and that’s exactly what you’ll see here. Each recipe is ready in 45 minutes or less (plus marinating time, if any), making stir-fries a popular go-to at our house.

Cauliflower Pork Fried Rice SERVES 4

I regularly eat cauliflower rice because it’s filled with essential vitamins, but it has to be cooked and seasoned just right or else it looks and tastes blah. Use the same ratio of cauliflower to ground pork, and say bye-bye to bland rice. I make a big pan of this so we have enough for days—if it lasts that long! Once the pork and vegetables are ready, riced cauliflower cooks fairly quickly. Keep a close eye on it so it doesn’t end up getting mushy. 1 tbsp (15 ml) ghee or bacon fat 3 cloves garlic, minced 1 c (130 g) sweet onion, chopped 1 lb (450 g) ground pork 1 c (50 g) carrots, chopped 3 tbsp (45 ml) coconut aminos 1 tsp fish sauce ¼ tsp coarse ground black pepper 2 large eggs 4 c (480 g) Cauliflower Rice ½ c (20 g) green onions, chopped Add ghee to a wok over medium-high heat. Add the garlic and onions. Sauté for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon. Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy. Top with more green onions before serving.

Korean Noodles (Japchae) SERVES 4

There are quite a few Asian dishes that are almost Paleo and just needed a few tweaks. Korean noodles, or japchae, is one of them. Ditch the vermicelli and soy sauce for kelp noodles and coconut aminos without sacrificing authenticity. Noodles made from sea kelp are a good source of iodine, and they’re low in calories. Low-calorie noodles sounds like an oxymoron, but this is the real deal, my friend. These have a crunchy texture right out of the bag and can be eaten as is, but softened up they turn into guilt-free strands of silky noodles. 3 c (675 ml) water 3 bunches spinach 2 tbsp (30 ml) toasted sesame oil 1 tbsp (15 ml) tallow or coconut oil 3 cloves garlic, minced ½ c (65 g) onion, thinly sliced ½ lb (225 g) flank steak, sliced into ½ʺ (1.5 cm) thick pieces ½ c (120 ml) Beef Bone Broth 6 oz (170 g) shiitake mushrooms, sliced 2 large eggs, scrambled and thinly sliced 1 c (50 g) carrot, peeled and julienned 3 tbsp (45 ml) coconut aminos 1 tsp fish sauce 12 oz (340 g) kelp noodles, rinsed and drained ¼ c (10 g) green onions, chopped 1 tbsp (15 g) white sesame seeds Boil water in a wok, then turn off the heat. Add the spinach and blanch for 30 to 45 seconds until it’s bright green and wilted. Immediately drain in a colander and set aside to cool. Using your hands, gently squeeze out the excess water. Place in a bowl and toss with 1 tablespoon (15 ml) sesame oil. Set aside. Drain the water from the wok and wipe it dry. Add tallow to the wok over medium-high

heat. Add the garlic, onions and flank steak. Sauté for 3 to 4 minutes until the beef starts to brown. Add the bone broth, mushrooms, sliced eggs, carrots, coconut aminos and fish sauce. Stir and bring to a simmer. Add the kelp noodles and stir to coat it all with the sauce. Reduce the heat to low and cover. Let it cook for 15 to 20 minutes until the kelp noodles are soft. Remove from the heat. Mix in the spinach, green onions, sesame seeds and the remaining sesame oil.

Vegetable Medley SERVES 4

A great way to use up vegetables that are about to go bad is to chop and stir-fry them with some type of protein. In this recipe, nutrient-dense chopped liver vanishes into the vegetables as it cooks, so the picky eater won’t even notice it’s there. Quail eggs are fun to eat, especially for kids, but sometimes they can be hard to find. In those cases, simply substitute with sliced hard-boiled eggs, and you’re all set! 2 tbsp (30 ml) tallow or coconut oil 2 cloves garlic, minced 1 small onion, sliced ½ lb (225 g) boneless, skinless chicken breast, cut into bite-sized pieces ¼ lb (115 g) chicken liver, chopped Sea salt ½ lb (225 g) button mushrooms, halved ½ lb (225 g) cauliflower, cut into bite-sized pieces ½ lb (225 g) snow peas 1 large carrot, sliced ¼ c (60 ml) coconut aminos ¼ lb (115 g) baby bok choy, quartered 2 dozen quail eggs, hard-boiled, shells removed 1 tbsp (10 g) arrowroot dissolved in ¼ c (60 ml) warm water Add tallow to a wok over medium-high heat. Add the garlic and onions. Sauté for 1 minute. Season the chicken and liver pieces with sea salt, then add to the wok. Sauté with the garlic and onions. Cook for 6 minutes until slightly browned. Add the mushrooms, cauliflower, snow peas and carrots, then season with coconut aminos. Stir-fry for 5 minutes. Once the cauliflower and carrots have softened slightly, add the baby bok choy, quail eggs and dissolved arrowroot. Adjust the sea salt to taste

and stir-fry for 3 more minutes. Serve immediately.

Stir-Fry Rice Noodles (Pancit) SERVES 4

Almost every non-Filipino I know has tasted or heard of pancit. It’s basically stir-fried seasoned rice noodles with protein and vegetables, and it’s commonly eaten as a main meal or mid-afternoon snack. A staple at any Filipino celebration, pancit symbolizes long life and prosperity. Preparing the vegetables is sometimes a laborious chopping process, so I selected the basic ingredients for this one. I recommend a generous squeeze of lemon before digging in. ½ lb (225 g) rice noodles 6 c (1.42 L) water ½ lb (225 g) thin pork belly, sliced into 1ʺ (2.5 cm) pieces Sea salt 1 small onion, sliced 3 cloves garlic, minced 1 large carrot, julienned ¼ lb (115 g) baby bok choy, cut in half and into 2ʺ (5 cm) pieces 1 c (100 g) cabbage, shredded ¼ c (60 ml) coconut aminos 2 tsp (10 ml) fish sauce 1 tsp black pepper 1 ¼ c (285 ml) Vegetable Broth TOPPINGS ¼ c (10 g) green onions 2 hard-boiled eggs, sliced 2 lemons, quartered Soak the rice noodles in water for 20 minutes until the strands are soft. Drain and set aside. Generously season the pork belly with sea salt. In a wok over medium heat, add the pork belly and fry until crispy, about 10 minutes. Stir constantly so that each piece

cooks evenly. Drain the excess oil after cooking the pork belly. Add the onions and garlic. Sauté for 2 minutes until the onions are translucent Add the carrots, bok choy and cabbage. Sauté for 2 minutes. Season with the coconut aminos, fish sauce and black pepper. Add the vegetable broth. Cover and simmer for 3 minutes. Add the softened rice noodles and mix until the noodles are coated with the broth. Cover and cook for 10 minutes. Stir halfway so the noodles cook evenly. Adjust the fish sauce and black pepper to taste. Top with the green onions and hard-boiled eggs, and serve with lemons on the side.

Fifteen-Minute Ginger Chicken Noodles SERVES 2

I made this dish for dinner one night when the original menu I had planned didn’t push through, so I had to use ingredients that I always have available in my fridge. The sweet potatoes held up to stir-frying, and they absorbed the seasonings really well. You won’t be able to tell at first bite that there are no noodles in this light and savory dish. 2 tbsp (30 ml) tallow or coconut oil 1 tbsp (10 g) ginger, grated 2 cloves garlic, minced 1 c (130 g) onion, sliced ½ lb (225 g) boneless, skinless chicken thighs, cubed 3 tbsp (45 ml) coconut aminos ¼ tsp black pepper ¼ c (60 ml) Chicken Bone Broth 1 lb (450 g) sweet potatoes, spiralized 1 green bell pepper, sliced into strips 1 tsp toasted sesame oil 1 tsp sesame seeds Add tallow to a deep skillet or wok over medium heat. Add the ginger, garlic and onions. Sauté for 2 minutes until fragrant. Add the chicken and sauté until it is cooked and no longer pink, about 5 minutes. Add the coconut aminos, black pepper and chicken bone broth. Mix to combine. Add the sweet potato noodles and green bell pepper to the pan and mix with the chicken. Reduce the heat to medium-low. Cover to let the sweet potatoes soften. Check after 3 to 5 minutes if the sweet potatoes are cooked to desired doneness. Turn off the heat and season with sesame oil. Toss to combine. Garnish with sesame seeds and serve immediately.

Chicken Pesto Zucchini SERVES 2

Zucchini has become a popular vegetable to turn into noodles thanks to tools such as the spiralizer and julienne peeler. It may look like a lot before cooking, due to its high water content, but it shrinks in half so don’t skimp on the zucchini. Dress it up with sun-dried tomato pesto so fresh and aromatic you’ll want to eat it on its own. BASIL AND SUN-DRIED TOMATO PESTO (YIELDS ¾ C [170 G]) 6 oz (170 g) basil leaves ¼ c (30 g) raw pine nuts, toasted 3 tbsp (5 g) sun-dried tomatoes 2 cloves garlic ½ tsp black pepper ¼ tsp sea salt ½ c (120 ml) extra virgin olive oil 1 ½ lb (675 g) zucchini, spiralized 1 tbsp (15 ml) ghee ½ lb (225 g) boneless, skinless chicken breast, sliced into bite-sized pieces Sea salt Black pepper ¼ c (60 g) Basil and Sun-Dried Tomato Pesto Prepare the pesto by combining the basil leaves, pine nuts, sun-dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside ¼ cup (60 g) and store the rest in a glass container in the fridge. In a wok over medium heat, add the zucchini and sauté for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes. Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat

the chicken and zucchini with the sauce. Serve immediately.

Garlic Beef with Wilted Greens SERVES 4

Most people would shy away from garlic-based dishes for fear of ending up with dreaded garlic breath strong enough to clear a room. But, hey, this dish is nothing like that. Garlicky tender slices of sirloin take on a deep, bold taste as they quickly brown in a hot wok, and the garlic turns into soft, caramelized, flavor-packed tidbits. The addition of greens turns this dish into something scrumptious without having to spend a lot of time in the kitchen. 1 lb (450 g) thinly sliced sirloin ¼ c (60 ml) extra virgin olive oil 8 cloves garlic, minced 1 bunch Swiss chard, cut into 2ʺ (5 cm) pieces 1 bunch spinach ¼ tsp red pepper flakes 2 tbsp (30 ml) coconut aminos Sea salt Black pepper Marinate the sirloin in extra virgin olive oil and garlic for 30 minutes to 1 hour. In a deep skillet or wok over medium-high heat, add the marinated sirloin and stir-fry for 3 minutes. Add the Swiss chard and spinach. Mix together and season with red pepper flakes, coconut aminos, sea salt and black pepper. Sauté continuously until the vegetables are wilted, about 2 to 3 minutes. Let it rest for 5 minutes before serving.

Cashew Beef SERVES 4

I have a weakness for anything crunchy, and whenever the craving hits, Cashew Beef definitely fits the bill. Toasted cashews add a nice crunch and smokiness to ground beef, plus red and green bell peppers give it a colorful hue. I highly recommend using raw cashews and toasting them on a dry wok for better flavor rather than the prepackaged ones that may contain added oil and salt. It also gives you control over how toasted you want the cashews to be. 1 c (115 g) raw whole cashews 2 tsp (10 ml) tallow or coconut oil 1 ½ lb (675 g) ground beef 2 tbsp (20 g) ginger, grated 1 tbsp (10 g) garlic, minced ¼ c (60 ml) coconut aminos 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 1 small onion, sliced 1 (8 oz [225 g]) can water chestnuts, sliced Sea salt Black pepper In a wok over medium heat, add the raw cashews. Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Remove and set aside. Add tallow to the same wok. Add the ground beef and stir-fry for 5 minutes until browned. Add the ginger, garlic and coconut aminos. Stir-fry until fragrant. Add the bell peppers, onion and water chestnuts. Cook until the vegetables start to soften but are still crisp, about 5 minutes. Season with sea salt and black pepper. Turn off the heat and mix in toasted cashews before serving.

Pork and Green Beans SERVES 4

Butternut squash is a good source of starchy carbohydrates, fiber and vitamin A. Enjoy it in abundance during fall and winter when it’s widely available and locally sourced. Reap the benefits of butternut squash with this no-fuss meatand-vegetable sauté that is sweet, savory and hearty. Leftovers are great for breakfast with a fried egg on top! 1 lb (450 g) ground pork 4 cloves garlic, minced 1 small onion, sliced 1 beefsteak tomato, sliced ¼ c (60 ml) coconut aminos 1 tsp fish sauce Black pepper 1 lb (450 g) butternut squash, cubed 1 lb (450 g) green beans Sea salt Add the pork to a deep skillet or wok over medium-high heat. Sauté for 5 to 6 minutes until it is cooked and no longer pink. Add the garlic and onions. Sauté for 1 minute. Add the tomato slices, and cook for 5 minutes until they are soft. Gently press the tomato slices to extract their juices. Season with the coconut aminos, fish sauce and black pepper. Reduce the heat to medium-low and add the butternut squash. Mix, cover and cook for 10 minutes. Check at the halfway mark to make sure the bottom doesn’t burn. Give the pork and butternut squash a quick sauté. Add the green beans and mix. Cover and cook for another 10 minutes. Season with sea salt and black pepper to taste. Remove the cover and sauté everything for 3 more minutes before serving.

Sweet-and-Sour Pork SERVES 4

In a world of convenience, we see recipes that make use of little packets of sauce mix. These require very little preparation and turn into a quick meal for the entire family. Pork bits coated in flour, deep-fried in vats of oil and then coated with these sauce packets may just be one of the unhealthiest foods out there. No need to settle for that! There is no gluten breading in this recipe, but you won’t be left hanging. A light dredging of tapioca and coconut flour gives this dish an airy texture and absorbs the sweet-and-sour sauce. With the right balance of sweetness and tanginess from the pineapple, you’ll be coming back for more. PORK MARINADE ¼ c (60 ml) coconut aminos 2 tbsp (30 ml) rice vinegar 2 cloves garlic, minced 1 lb (450 g) thin pork chops, cut into bite-sized pieces Black pepper Sea salt ¼ c (30 g) tapioca flour 2 tbsp (15 g) coconut flour 1 c (225 ml) tallow or coconut oil ½ head cauliflower, cut into florets 1 bell pepper, sliced 1 large carrot, sliced 1 (20 oz [570 g]) can pineapple chunks, drained, 1 c (225 ml) of juice set aside 2 cloves garlic, minced 2 tbsp (30 ml) apple cider vinegar 4 tbsp (60 ml) coconut aminos 1 tsp tapioca flour dissolved in 2 tbsp (30 ml) warm water Combine the pork marinade ingredients in a bowl, add the pork and marinate for 1

hour. Remove the pork pieces from the marinade, pat dry and season with black pepper and sea salt. Combine the tapioca and coconut flour in a bowl. Lightly dredge each piece of pork in the flour mixture and shake off the excess. Heat tallow in a wok on medium-high heat. Add the pork and fry in 2 batches to avoid overcrowding. Once golden brown, after 4 to 5 minutes, remove and set aside on a serving plate. Drain the excess oil from the wok, leaving about 1 tablespoon (15 ml) for stir-frying. Add the cauliflower, bell pepper, carrot and pineapple chunks. Stir-fry for 3 to 4 minutes. Add the garlic and stir-fry until fragrant, about 1 minute. Reduce the heat to low and add the pineapple juice, apple cider vinegar and coconut aminos. Let it simmer for 8 minutes. Pour in the dissolved tapioca and stir until the sauce begins to thicken. Turn off the heat and return the fried pork pieces to the pan. Mix together until covered with the sauce. Serve immediately.

Sweet Pepper Shrimp Sauté SERVES 4

There is no better way to showcase the flavor of fresh shrimp than to lightly complement it with the sweetness of bell peppers and the zest of lemon. This quick-and-easy dish takes less than half an hour to prepare and cook, making it perfect for a weeknight meal. 2 tbsp (30 ml) tallow or coconut oil 2 lb (900 g) raw jumbo shrimp, shell on, deveined 1 yellow bell pepper, sliced into 3ʺ (7.7 cm) strips 1 red bell pepper, sliced into 3ʺ (7.7 cm) strips 2 c (260 g) sweet onions, sliced 1 tsp dried thyme, crushed ¼ tsp sea salt ½ tsp black pepper Juice and zest of 2 lemons 3 tbsp (10 g) fresh flat-leaf parsley, roughly chopped In a wok on medium-high heat, add 1 tablespoon (15 ml) of tallow. Add the shrimp and stir-fry until they turn pink, about 2 to 3 minutes. Remove the cooked shrimp from the wok and set aside in a bowl. Add the last tablespoon (15 ml) of tallow to the wok, and then add the yellow and red bell peppers, onions, thyme, sea salt and black pepper. Sauté until the onions become translucent, about 4 to 5 minutes. Add the cooked shrimp back to the wok and mix them with the onions and peppers. Reduce the heat to medium and let them cook for 2 to 3 more minutes. Remove from the heat, drizzle with fresh lemon juice and top with lemon zest and chopped parsley.

Balsamic Sardines SERVES 2

I like eating sardines straight from the can as a snack, and when I want to enjoy this as a quick meal, I whip up this balsamic sauté in no time. If you haven’t braved canned sardines before, season them with balsamic vinegar to make it easier on the palate. 1 ½ lb (675 g) zucchini, spiralized 1 tsp ghee ½ lb (225 g) cherry tomatoes, cut in half 2 (4.30 oz [125 g]) cans sardines, oil or water drained 1 tbsp (15 ml) balsamic vinegar ¼ tsp sea salt 2 tbsp (10 g) parsley, chopped In a deep skillet or wok over medium-high heat, add the zucchini and sauté for 2 minutes until it starts to soften. Remove and set aside. Drain the excess liquid from the pan and add ghee. Add the cherry tomatoes to the pan and sauté for 2 minutes. Add the sardines and balsamic vinegar. Season with sea salt. Return the zucchini noodles to the pan and cook for another 2 minutes. Sprinkle the chopped parsley on top before serving.

Brussels Sprouts Favorite SERVES 4

This is a versatile one-pot meal that I make when I’m in a pinch for time. I use vegetables depending on what’s in season, so feel free to make your own version once you’ve tried this base recipe. It’s easy and packed with flavor, and I’m sure it will become one of your favorite meals as well! 1 tbsp (15 ml) ghee or coconut oil 1 medium sweet onion, cubed 1 c (55 g) sun-dried tomatoes, sliced into strips 1 lb (450 g) grass-fed beef hotdogs, sliced into ½ʺ (1.5 cm) pieces 1 lb (450 g) Brussels sprouts, medium–sized, cut into halves ½ lb (225 g) sweet potatoes, cubed ¼ c (60 ml) water Juice and zest of 1 lemon 3 cloves garlic, minced ½ tsp black pepper ¼ c (60 ml) hot cayenne sauce Add ghee to a wok or skillet over medium-high heat. Add the onions and sun-dried tomatoes. Sauté until the onions are soft, about 3 minutes. Add the hotdogs and cook for 5 minutes until lightly browned. Remove the onions, sun-dried tomatoes and hotdogs from the pan and set aside in a bowl. Add the Brussels sprouts and sweet potatoes to the wok. Lower the heat to medium-low and add water. Cover and simmer until the sprouts turn bright green and the sweet potatoes can easily be pierced by a fork, about 10 to 12 minutes. If the water has completely evaporated before the sprouts and sweet potatoes are cooked, add another ¼ cup (60 ml) of water. Return the hotdog mixture to the wok and season with lemon juice, lemon zest, garlic, black pepper and hot sauce. Mix everything together and cook for 3 more minutes until all the flavors are incorporated.

Lettuce Wraps SERVES 2

Butter lettuce has elegant leaves that are strong enough to transport heaps of protein from your plate to your mouth. At home, we eat this for dinner on weeknights, but they can also be served as finger food appetizers or snacks at your next party. These wraps are packed with flavor thanks to the coconut aminos and fresh shiitake mushrooms. Carrots and bamboo shoots give it an extra crunch! 2 tsp (10 ml) tallow or coconut oil 1 lb (450 g) ground beef ¼ lb (115 g) shiitake mushrooms, sliced 1 c (50 g) carrots, julienned 1 (8 oz [225 g]) can bamboo shoots, julienned 2 tbsp (20 g) ginger, grated 2 cloves garlic, minced ¼ c (60 ml) coconut aminos 1 tsp red pepper flakes (optional) 1 tsp fish sauce Black pepper Butter lettuce leaves Add tallow to a wok over medium-high heat. Add the ground beef and sauté for 5 minutes until browned. Add the mushrooms, carrots, bamboo shoots, ginger and garlic. Sauté for 4 to 5 minutes until the carrots begin to soften. Add the coconut aminos, red pepper flakes (optional) and fish sauce. Season with black pepper and mix until well combined. Reduce the heat to low and let it cook for 5 more minutes. Remove from the heat and serve with butter lettuce leaves.

chapter four

BAKE, BROIL OR GRILL I’m not much of a baker. In fact, I probably use my oven to make treats only once every couple of months. Instead, I delegate it solely to roasting or broiling main meals that require minimal prep work. I like to give my oven free rein to cook our meals all on its own because it does a pretty good job. I simply set it and forget it, knowing there’s magic happening in there, transforming ingredients into something mouthwatering. I simply cannot complain about that! Another appliance that works wonders is an outdoor grill. I’m thankful to be living in California, where we can use the grill year-round. Grilling gives meat a nice char and vegetables a caramelized and smoky taste thanks to the fat that drips from the meat and fuels the open flames. Charcoal, gas or electric—any of these will cook food fairly quickly, so it’s important to keep a watchful eye on your food or set a timer as a reminder to check in on what’s cooking. No one wants to end up with a rock-hard burned piece of meat or disintegrated vegetables! This section gives you one-pan/one-grill recipes such as the Simple Braised Short Ribs and my very own Paleo version of Filipino Chicken BBQ that will enable you to spend less time in the kitchen and more time relaxing with your family.

Plantain Pizza SERVES 2

Pizza crust made with plantains is much better than those made with cauliflower or nut flours because it doesn’t crumble or break. Once baked, it has the same consistency as a crispy thin crust pizza. I’ve lost count of the number of times I’ve made this. Probably at least once every other week, if I’m not mistaken! I prefer green plantains to the yellow ones because they have a neutral flavor that doesn’t clash with the pizza toppings. Go ahead; make this one and experiment with whatever toppings you want. The possibilities are endless. CRUST 2 green plantains, sliced ¼ c (30 g) tapioca flour 2 tbsp (30 ml) extra virgin olive oil 2 large eggs ½ c (120 ml) Marinara Sauce ½ c (90 g) roasted bell pepper, sliced into strips ¼ c (35 g) red onion, thinly sliced 3 strips cooked bacon, crumbled ½ tsp dried oregano 6 slices prosciutto, roughly chopped 2 handfuls arugula Extra virgin olive oil Preheat the oven to 375°F (190°C). Combine all the crust ingredients in a food processor. Pulse until smooth, about 30 seconds. Line 2 baking sheets with parchment paper. Equally divide the crust mixture between the 2 baking sheets and form a round crust on each sheet that is 10ʺ (25 cm) in diameter. Make sure to make the edges thicker so they do not burn while baking. Place the plantain crusts in the oven and bake for 35 minutes. Remove and cool for 2 to

3 minutes. Add the marinara sauce and even it out on the entire surface of each crust. Top with the roasted bell peppers, red onion, cooked bacon and dried oregano. Return to the oven and bake for an additional 10 to 12 minutes. Top with the prosciutto slices and arugula. Then drizzle with the extra virgin olive oil before serving.

Grilled Mayan Pork Chops SERVES 4

This recipe is inspired by the different variations of pork chops (poc chuc) that my husband and I have eaten every time we’ve visited the Yucatan region to explore ruins deep in the jungle. Poc chuc is a Mayan phrase that means “to grill over hot charcoal.” Marinating pork overnight in citrus tenderizes the meat and prevents it from becoming dry once it hits the grill. Chargrilled onions with fresh vegetables and a spicy habanero salsa are great accompaniments to the marinated pork chops. And, yes, the salsa is a must! MARINADE 1 lb (450 g) center-cut boneless, thin-cut pork chops ¼ c (60 ml) lime juice ½ c (120 ml) orange juice 2 tsp (2 g) dried oregano, crushed 2 tbsp (30 ml) extra virgin olive oil 1 tsp paprika ½ tsp sea salt ¼ tsp black pepper 1 tsp coconut oil Sea salt Black pepper 4 large onions, quartered 2 tsp (10 ml) ghee or bacon fat 1 head green cabbage, shredded 2 avocados, sliced 1 bunch radish, sliced ½ c (120 ml) Habanero Salsa Season the pork chops with lime juice, orange juice, dried oregano, extra virgin olive oil, paprika, sea salt and black pepper. Place everything in a gallon-sized (3.75 L) ziptop plastic bag, press out the excess air and seal. Let it marinate in the fridge overnight.

Preheat the grill on high for 8 minutes and reduce the heat to medium. Lightly brush the grates with coconut oil. Remove the pork chops from the marinade and pound each one to flatten. Generously season the pork chops with sea salt and black pepper. Grill for 2 minutes on each side. Remove from the grill and cover with foil to let it rest. Brush the onions with ghee and place them on the grill. Cover and cook. Flip occasionally until lightly charred. Serve the pork chops with the grilled onions, shredded cabbage, avocados, radishes and habanero salsa.

Filipino Chicken BBQ SERVES 4

The ubiquitous Filipino BBQ gets a major makeover with a Paleo marinade. The secret is marinating the chicken overnight to let it soak up the aromatics, which gives it the unique taste that can only be found in authentic Filipino BBQ. Family and friends won’t even notice they’re eating healthy! I’ve kept a little bit of the sweet flavor that it’s known for and swapped out ingredients such as soy sauce and lime soda for coconut aminos and coconut sugar. This slightly sweet, tangy and garlicky chicken is something you’ve got to try. Oh, you’re welcome, by the way. MARINADE ¼ c (60 ml) coconut aminos ¼ c (60 ml) apple cider vinegar 2 tbsp (30 ml) tomato ketchup 2 tbsp (25 g) coconut sugar 6 cloves garlic, minced ¼ c (40 g) red onion, finely chopped ⅛ tsp red chili flakes 1 lb (450 g) boneless, skinless chicken thighs, cut into 1ʺ (2.5 cm) strips Bamboo skewers Sea salt 3 tbsp (45 ml) extra virgin olive oil 1 tbsp (15 ml) tomato ketchup ¼ tsp black pepper 1 zucchini, cut into ¾” (2 cm) thick pieces 2 medium red onions, quartered 1 yellow squash, cut into ¾” (2 cm) thick pieces ½ lb (225 g) white button mushrooms 2 tsp (10 g) coconut oil 2 tbsp (30 ml) salted butter, softened at room temperature

Combine all the marinade ingredients in a gallon-sized (3.75 L) zip-top plastic bag. Add the chicken strips to the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats the chicken. Place it in the fridge to marinate overnight. Thread the chicken onto the bamboo skewers and season with sea salt. Set aside. Prepare the basting sauce using the excess chicken marinade in the bag. Add the extra virgin olive oil, ketchup and black pepper. Reseal the bag and shake to combine. Thread the vegetables onto the skewers, alternating the zucchini, onion, yellow squash and mushrooms. Preheat the grill on high for 8 minutes, and then reduce the heat to medium. Lightly brush the grates with coconut oil. Baste the chicken skewers with the marinade and place them on the grill. Cook for 2 minutes. Baste and flip to cook the other side for another 2 minutes. Repeat basting and flipping every 2 minutes until the chicken is cooked and lightly charred. Remove and set aside on a serving plate. Baste the vegetable skewers with the remaining marinade and softened butter. Place on the grill, flipping every couple of minutes until cooked and lightly charred.

Oven-Roasted BBQ Ribs SERVES 4

I roast BBQ ribs in the oven when I don’t feel like using the grill (and scrubbing it after), or if I don’t have time to keep a close watch on it. Using the oven gives me peace of mind that I won’t end up weeping over burned ribs that cannot be salvaged. Really, nobody wants that. Boiling the ribs before basting with the Sweet-and-Tangy BBQ Sauce tenderizes the meat and removes excess moisture, resulting in finger-licking racks of ribs. You won’t be able to keep your hands off them as they come out of the oven. Watch out, they’re hot! 2 racks of baby back ribs Sea salt Garlic powder 2 c (450 ml) water 1 lb (450 ml) potatoes, cubed into 1ʺ (2.5 cm) pieces 2 tbsp (30 ml) ghee or bacon fat ½ c (120 ml) Sweet-and-Tangy BBQ Sauce Preheat the oven to 350°F (180°C). Generously season the ribs with sea salt and garlic powder on both sides. Cut each rib in half and place them side by side on a 15 x 10-inch (38 x 25-cm) rectangular baking dish. Pour water into the bottom of the dish and cover it with foil. Bake the ribs for 45 minutes. Drain the water and remove any scum that is left behind in the pan. Coat the potatoes with ghee and evenly distribute them under the ribs. Increase the oven temperature to 375°F (190°C). Generously spread ¼ cup (60 ml) of the Sweet-and-Tangy BBQ Sauce over the ribs. Cover the baking dish with foil and bake for 30 minutes. Baste with more sauce and bake uncovered for another 15 minutes. Set the oven to broil on low. Broil for 5 minutes until the top of the ribs starts to caramelize. Let them cool for 5 to 8 minutes before serving. Serve with more BBQ sauce on the side.

Roast Chicken SERVES 4

Ready-made rotisserie tastes good, well, most of the time. Depending on how long it’s been sitting under that heat lamp, it can either be juicy or drier than the Sahara. Yikes! Why go that route when you can make this fool-proof roast chicken right at home? Massaging a generous amount of ghee over and under the chicken skin makes it extra crispy. Crispy skin for the win! Using dark meat, such as legs and thighs, makes it easier to eat and super-juicy. Chicken drippings permeate the root vegetables with so much concentrated flavor that you’ll want to face-plant into your plate. Now will you still go back to that rotisserie? I didn’t think so. 2 medium red onions, quartered 3 medium golden beets, peeled and quartered 2 medium parsnips, peeled, halved and cut into 1ʺ (2.5 cm) pieces 2 medium carrots, peeled, halved and cut into 1ʺ (2.5 cm) pieces 2 sprigs fresh rosemary 10 sprigs fresh thyme 4 tbsp (60 ml) ghee, melted 2 ½ lb (1 kg) chicken legs and thighs, skin on 8 to 10 garlic cloves, peeled and smashed Sea salt Black pepper Preheat the oven to 425°F (220°C). In a deep skillet, add the red onions, golden beets, parsnips, carrots, rosemary and thyme. Drizzle with 2 tablespoons (30 ml) of melted ghee and toss to combine. Distribute it evenly at the bottom of the pan. Arrange the chicken pieces on top of the vegetables with the skin side up. For each piece of chicken, lift the skin and rub the remaining melted ghee underneath it and tuck in a piece of smashed garlic clove. Generously season with sea salt and black pepper. Roast it in the oven uncovered for 20 minutes.

Reduce the heat to 375°F (190°C). Cook for another 45 minutes until the skin is crispy and golden brown. Let it cool for 5 minutes before serving.

Grilled Pork Belly SERVES 4

The sight, sound and smell of pork belly on the grill are enough to make my mouth water. The pork belly skin turns crispy and gets a light smoky char as the fat drips onto the red-hot open flame. Watch it like a hawk, or else it will end up in dark smithereens. We call this dish inihaw na liempo in Tagalog, and ask any Filipino you know, the general consensus will be to eat this with rice. I do, however, prefer it with grilled vegetables. Shocking hmm? Once cooked to your liking, chop it up into bite-sized pieces, and serve it with some buttered vegetables. Trust me, it’s a good combo. ½ c (120 ml) extra virgin olive oil ½ c (120 ml) Worcestershire sauce 2 tsp (10 g) black pepper 2 tsp (10 g) sea salt, plus more for grilling 3 lb (1.35 kg) boneless pork belly, skin on, ½ʺ (1.5 cm) thick 2 tsp (10 ml) coconut oil 4 bell peppers, sliced into strips 1 lb (450 g) broccoli, cut into florets ¾ lb (340 g) button mushrooms 1 ½ c (195 g) onions, sliced 8 cloves garlic, smashed ¼ c (60 g) salted butter, cut into chunks ½ tsp garlic powder Whisk together extra virgin olive oil, Worcestershire, black pepper and sea salt. Place the pork belly in a gallon-sized (3.75 L) bag and pour the seasoning on top. Remove the excess air when securing the bag. Let it marinate overnight in the fridge. Preheat the grill on high for 10 minutes and reduce the heat to medium. Lightly brush grates with coconut oil. Prepare the vegetable packets by cutting four 8 x 8-inch (20 x 20-cm) pieces of heavy-

duty foil. Evenly distribute the bell peppers, broccoli, mushrooms, onions, garlic and butter chunks among the 4 pieces of foil. Season with garlic powder. Fold each packet until the vegetables are secured inside. Poke holes on the outside to release steam as they cook. Place the vegetable packets on one side of the grill and cook for 15 to 20 minutes. Season the marinated pork belly with sea salt. Place the pork belly on the grill and cover. Cook the first side for 4 to 5 minutes and check to see if it no longer sticks to the grill. Flip to the other side and cook for another 4 to 5 minutes. Keep a close eye on it to make sure it does not get burned. Remove from the grill and set aside to rest for 5 to 8 minutes before chopping into bitesized pieces. Serve with the vegetable packets on the side. note: A vegetable grilling basket can be used in lieu of the foil packets.

Simple Braised Short Ribs SERVES 2

Braising makes meat so tender it literally falls off the bone. In this case, you can practically eat these short ribs with a spoon, but you have to be patient. After the initial searing and braising, the dish needs to sit in the oven undisturbed for an hour. Resist the urge to peek and you will be richly rewarded with delectable short ribs and full-flavored carrots and sweet potatoes. This braising thing is truly phenomenal. You’ll want this recipe in your repertoire! 2 lb (900 g) short ribs Sea salt Black pepper 1 large onion, sliced 4 cloves garlic, smashed 1 c (225 ml) Beef Bone Broth, plus an additional ½ c (120 ml) if needed 2 tbsp (30 g) tomato paste 2 pieces dried bay leaf 10 sprigs fresh thyme ½ tsp whole peppercorn 1 large sweet potato, cubed ½ lb (225 g) baby carrots Preheat the oven to 375°F (190°C). Generously season the short ribs with sea salt and black pepper. Heat a Dutch oven pan or braiser pan over medium-high heat. Sear the short ribs 3 minutes per side until it develops a brown crust. Add the onion and garlic. Sauté for 1 to 2 minutes until fragrant. Turn off the heat and add the bone broth, tomato paste, bay leaves, fresh thyme and peppercorn. Lightly stir to dilute the tomato paste in the broth. Cover and place the pan in the oven for 30 minutes. After the 30-minute mark, check to make sure there is still enough liquid left. Add ½ cup

(120 ml) of the bone broth if all the liquid has evaporated. Add the sweet potatoes and carrots. Cover and return to the oven to cook for 15 minutes. Turn off the heat and leave the pan in the oven for an hour. Serve warm.

Braised Asian Chicken SERVES 4

Ever had an accidental recipe that turned out great? Thankfully, I am never without chicken thighs, shiitake and bok choy in my fridge. In a last minute attempt to make dinner one night, I grabbed these and added my top 3 aromatics—garlic, onions and ginger—after searing the chicken. It yielded a delightful result. You’d think I’d ordered this from a Chinese restaurant! 1 ½ lb (675 g) bone-in, skin-on chicken thighs ½ tsp sea salt 1 tbsp (15 ml) tallow or coconut oil 3 large cloves garlic, minced 1 small onion, sliced 1ʺ (2.5 cm) ginger, thinly sliced 3 oz (85 g) shiitake mushrooms, wiped clean and hard stems removed ½ c (120 ml) Chicken Bone Broth 6 tbsp (90 ml) coconut aminos 1 tsp toasted sesame oil Pinch of chili flakes ½ lb (225 g) baby bok choy, cut in half 1 tsp sesame seeds Preheat the oven to 375°F (190°C). Season chicken thighs with sea salt on both sides. Add tallow to a Dutch oven pan or braiser pan on medium-high heat. Sear the chicken thighs skin side down for 5 minutes. Flip to the other side and sear for another 3 minutes. Move the chicken to one side of the pan and add the garlic, onion and ginger to the other side. Sauté for 5 minutes until fragrant. Add the shiitake mushrooms. Sauté and cook for 2 minutes. Pour in the broth, coconut aminos, sesame oil and chili flakes. Mix to combine. Turn off the heat and arrange the chicken, distributing it evenly in the pan. Cover and cook in

the oven for 45 minutes. Add the bok choy, cover and return to the oven for another 5 to 8 minutes. Top with sesame seeds before serving.

Braised Oxtail (Afritada) SERVES 2

It’s amazing how tomato sauce and a few spices can be transformed into thick, luscious gravy. How can that be possible? Simmering it low and slow mellows the tangy tomatoes and allows the heartiness of the meat to shine through. Tougher cuts such as oxtail will melt in your mouth after braising and letting the oven work its magic. Afritada made with either chicken or pork is much more common and an ideal option for those who aren’t brave enough to go for the oxtail. 2 tbsp (30 ml) bacon fat or coconut oil 1 ½ lb (675 g) oxtail pieces 3 cloves garlic, minced 1 ½ c (195 g) onion, sliced 2 tsp (10 ml) fish sauce 2 c (450 ml) Beef Bone Broth 1 (14.5 oz [410 ml]) can tomato sauce 2 pieces dried bay leaf 1 large sweet potato, cut into 1ʺ (2.5 cm) pieces 2 large carrots, cut into 1ʺ (2.5 cm) pieces 1 green bell pepper, cut into 1ʺ (2.5 cm) pieces Black pepper Sea salt ¼ c (40 g) frozen green peas Preheat the oven to 375°F (190°C). Add the bacon fat to a braiser pan over medium-high heat. Add the oxtail pieces and sear for 2 to 3 minutes each side. Lower the heat to medium. Add the garlic, onion and fish sauce. Sauté until fragrant. Add the bone broth and bring to a simmer. Stir in the tomato sauce and bay leaf. Cover the pan and place it in the oven to cook for 1 hour until the sauce is no longer tangy.

Flip the oxtail pieces to rearrange them on the pan. Add the sweet potatoes, carrots and bell peppers. Cover and return to the oven for another hour. Season with black pepper and sea salt. Stir in the green peas. Turn off the oven and keep the pan in there for 30 minutes. Serve warm.

Moorish Skewers SERVES 4

At the Barrio Santa Cruz tapas bar in Seville, skewered meat, or pinchitos morunos, is popular local fare that has Moorish origins. Cubed meat, typically beef, is marinated overnight in a blend of more than 10 spices, then grilled to perfection. I took the guesswork out of the spice combination and came up with one that tastes just like the one we had in Seville! Take note that these are small servings, which is what tapas is usually about, so it’s ideal as a light meal or heavy snack.

MARINATED BEETS 4 cooked beets, sliced 2 tbsp (30 ml) red wine vinegar 2 tbsp (30 ml) extra virgin olive oil 2 cloves garlic, minced Sea salt SPICE SEASONING ½ tsp sea salt 1 ½ tsp (10 g) dried oregano, crushed ¾ tsp turmeric powder 1 tsp cumin ¼ tsp black pepper 1 piece star anise, ground ½ tsp garlic powder ⅛ tsp cayenne pepper ⅛ tsp nutmeg ⅛ tsp paprika 2 tbsp (30 ml) extra virgin olive oil 1 tbsp (15 ml) apple cider vinegar 1 lb (450 g) beef sirloin, cut into 1 ½ʺ (4 cm) pieces

½ lb (225 g) pearl onions ½ lb (225 g) button mushrooms ½ lb (225 g) carrots, sliced into (1.3 cm) pieces 2 tsp (10 ml) coconut oil In a small zip-top bag, combine all the ingredients for the Marinated Beets. Seal and let it marinate for an hour in the fridge. Combine all the ingredients for the spice seasoning in a gallon-sized (3.75 L) zip-top plastic bag. Add the extra virgin olive oil and apple cider vinegar. Shake to combine. Add the cubed beef to the marinade, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every piece of beef. Place it in the fridge to marinate for an hour. Thread the beef on wooden skewers and set aside. Skewer the pearl onions, mushrooms and carrots, and set aside with the beef. Preheat the grill for 10 minutes on high, then reduce the heat to medium. Lightly brush grates with 1 teaspoon of coconut oil. Place the beef skewers on the grill and cook for 8 to 10 minutes, turning each skewer every 2 minutes to avoid burning and overcooking one side. Once cooked, remove from the heat and set aside to rest for 5 minutes. Baste the vegetable skewers with the remaining coconut oil. Place on the grill, flipping every couple of minutes until cooked and lightly charred. Serve together with the beef skewers and Marinated Beets. note: Cooked beets vacuum-sealed and ready to use can be found in any grocery store. Another side alternative to the grilled onions, mushrooms and carrots is alternating pitted green olives, roasted red peppers and pepperoncini on bamboo skewers and serving them cold.

Charcoal Grilled Skewers (Yakitori) SERVES 4

Yakitori is fun, interactive and best enjoyed outdoors, especially during grilling season. We have a terracotta tabletop charcoal grill shaped like a pig that is a permanent fixture on our picnic table, and we use it specifically for yakitori. Using a charcoal grill may seem old school, but it imparts a smoky flavor that’s hard to replicate using a regular gas grill. Basting each skewer a couple times while grilling and one last time before serving creates a lip-smacking sweetand-savory finish. 1 lb (450 g) boneless, skinless chicken thighs, cut into 2ʺ (5 cm) pieces 5 stalks green onions, cut into 2ʺ (5 cm) pieces Sea salt 1 lb (450 g) skinless salmon, cut into 2ʺ (5 cm) pieces ¼ lb (115 g) grape tomatoes 3 oz (85 g) shiitake mushrooms, wiped clean and stems removed ¾ lb (340 g) asparagus, hard ends trimmed off and cut into 2ʺ (5 cm) pieces ½ lb (225 g) smoked bacon strips, cut into 3 equal pieces BASTING SAUCE ¾ c (180 ml) coconut aminos ¼ c (60 ml) raw honey 2 cloves garlic, minced 2 tbsp (20 g) shallots, chopped 1 tsp ginger, grated ¼ tsp red pepper flakes 1 tsp coconut oil Beginning with the chicken and green onions, hold a piece of green onion perpendicular to the skewer and pierce it through the middle. Alternate it with a strip of chicken skewered lengthwise. Work this way until the skewer is full with about 4 to 5 pieces of chicken and green onions. Season with sea salt and set aside.

Next, alternately skewer the salmon with the green onions. Season with sea salt and set aside. Skewer the grape tomatoes and shiitake mushrooms. Pierce both from the side so that they won’t fall off during grilling. Set aside. Wrap each piece of asparagus with a piece of bacon. Skewer it perpendicularly and pierce through the edge of the bacon flap to secure it. Use a chimney starter to prepare the charcoal for the grill. While this is heating up, prepare the basting sauce. Combine the coconut aminos, honey, garlic, shallots, ginger and red pepper flakes in a deep bowl. Using a handheld immersion blender, puree the sauce until smooth. When the grill is ready, brush some coconut oil on the grate to prevent the meat from sticking. Grill the chicken and salmon skewers for 2 to 3 minutes on the first side. Flip and then baste it with the sauce. Cook for 1 minute. Flip and baste again. The skewers are cooked once they are lightly charred, the chicken pieces are no longer pink and the salmon is firm. Grill the vegetables for 1 to 2 minutes on each side and baste with the sauce after flipping. Baste all the skewers with some more sauce and let them cool for a couple of minutes before eating. note: No charcoal grill? This can also be cooked on a gas or electric grill. The cooking times should roughly be the same.

Honey Dijon Salmon Steaks SERVES 2

I could eat salmon every day, but I prefer simple seasonings that are not overpowering. Honey with Dijon mustard is a sweet tease that delivers a sharp and spicy kick, so a little bit goes a long way! Slather it on top of each salmon steak for an easy meal that looks so fancy you’ll feel like a gourmet chef. 1 tsp ghee, melted 1 lb (450 g) sweet potatoes, skin on and cubed 1 ½ tbsp (20 g) whole Dijon mustard Zest of 1 lemon ¼ tsp sea salt ¼ tsp black pepper 1 tbsp (15 ml) raw honey 1 tsp lemon juice 2 (4 oz [115 g]) salmon steaks, about ¾” (2 cm) thick Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with melted ghee, ½ tablespoon (10 g) of whole Dijon mustard, lemon zest, salt and pepper. Arrange them evenly on the baking sheet and cook for 8 minutes. Meanwhile, rinse the salmon and pat dry with paper towels. Combine the remaining 1 tablespoon (15 g) of whole Dijon mustard with raw honey and lemon juice in a small bowl. Once the sweet potatoes are partially cooked, remove the baking sheet from the oven and flip them to cook on the other side. Push them to one end of the baking sheet and place the salmon steaks next to them. Generously coat each piece of salmon with the honey mustard seasoning. Bake for 15 minutes or until the salmon flakes easily with a fork and the sweet potatoes are cooked through.

Blackened Trout with Mango Papaya Salsa SERVES 4

Trout fillets are great because they do not have as many bones as whole trout. In this recipe, they take on a Southern flair when coated with a bold and sassy blackening seasoning that will make you say, “Hey y’all!” Generously top them with a Mango Papaya Salsa for that extra special touch. MANGO PAPAYA SALSA 2 c (330 g) ripe mango, chopped 2 c (330 g) ripe papaya, chopped 1 jalapeño, seeds and stem removed, chopped 1 medium cucumber, chopped 1 small red onion, chopped Juice of 1 lime Sea salt 1 lb (450 g) trout fillet, skin on 1 tbsp (15 ml) ghee, melted BLACKENING SEASONING ½ tsp cayenne pepper ½ tsp black pepper ½ tsp sea salt 2 tsp (10 g) paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp cumin ½ tsp dried oregano, crushed ½ tsp dried thyme ¼ tsp dried sage Preheat the oven to 350°F (180°C).

Prepare the salsa by combining mango, papaya, jalapeño, cucumber, red onion and lime juice in a bowl. Season with sea salt, cover and refrigerate to chill. Lightly coat both sides of the trout fillets with ghee and place them skin side down on a baking sheet. Combine the blackening seasoning ingredients in a small bowl. Generously season each fillet, pressing gently so that it evenly covers every exposed surface. Bake in the oven for 12 to 15 minutes. Let them cool for 5 minutes before topping with the Mango Papaya Salsa.

Crab and Shrimp-Topped Salmon SERVES 4

Ready-made stuffed salmon may seem convenient, but they are filled with a paragraph-long list of questionable ingredients that make my head spin. The topping in this recipe is chock full of plump crabmeat and shrimp with a little bit of onion, mayo and spices. That alone makes it restaurant worthy! For fresh fish and seafood, there’s no need for unnecessary add-ons other than a squeeze of lemon juice for that extra zing. ¼ lb (115 g) lump crab meat ¼ lb (115 g) raw shrimp, chopped ¼ c (10 g) onion, minced 6 tbsp (90 g) Mayonnaise 1 tsp paprika Sea salt Black pepper 4 (6 oz [170 g]) wild salmon fillets, skin on 1 tbsp (15 ml) ghee, melted 1 ½ lb (675 g) asparagus, woody ends trimmed off Lemon wedges Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Prepare the topping by combining the crab meat, shrimp, onion, mayonnaise and paprika in a bowl. Season the salmon llets with sea salt and black pepper. Place the llets next to each other on one side of the baking sheet. Top each one with equal amounts of the crab mixture. These are generous portions so don’t worry if the topping overflows! Coat the asparagus with ghee and place them next to the fish. Bake in the oven for 20 to 25 minutes until the salmon flakes easily with a fork. Switch to broil and cook for an additional 2 minutes until the topping is lightly browned. Serve with lemon wedges on

the side.

Shrimp-Stuffed Baked Sweet Potato SERVES 4

Inspired by a quaint café tucked in a corner at Disneyland that offers shrimp salad on a gigantic baked potato, this recipe features sweet potatoes loaded with a big helping of shrimp. Combining the fleshy pulp of the sweet potato with mayonnaise, paprika and seafood seasoning produces a creamy stuffing that’s made even creamier when topped with avocado. 4 large sweet potatoes 2 tbsp (30 ml) ghee, melted 1 lb (450 g) cooked medium shrimp, shells removed ¼ c (60 g) Mayonnaise ¼ tsp paprika ¼ tsp seafood seasoning, I like Old Bay 2 tsp (10 ml) lemon juice ⅛ tsp sea salt 1 avocado, chopped 2 tbsp (10 g) chives, chopped Preheat the oven to 375°F (190°C). Lightly coat the sweet potatoes with 1 tablespoon (15 ml) of ghee and place them on a baking sheet. Bake for 45 minutes. Cut them in half and coat with the remaining 1 tablespoon (15 ml) of ghee. Return to the oven and bake for 30 more minutes. Once cooked, scoop the middle portion of the sweet potatoes into a bowl and leave ¼ʺ (1.3 mm) in the shells. Mash the sweet potato pulp. Add the cooked shrimp, mayonnaise, paprika, seafood seasoning, lemon juice and sea salt. Gently mix until combined and fill each sweet potato half shell with the mixture. Top with chopped avocados and chives, and serve immediately.

Aromatic Mussels SERVES 4

One of the very first recipes I mastered when I was young was aromatic mussels. Once the mussels are steamed open, I add a dollop of herbed garlic butter on each one and cook them by batch in our tiny toaster oven. I’m in garlic heaven once the butter starts to melt because it smells oh so good! Of course, I always have to sneak a few bites, just to make sure everything tastes right. That’s my excuse to justify having more than my fair share! I’m happy to share this easy oldie-but-goodie made especially for garlic lovers. 2 lb (900 g) fresh black mussels 1ʺ (2.5 cm) ginger, sliced ½ c (120 ml) water 1 lb (450 g) baby red potatoes, quartered 1 lb (450 g) frozen pearl onions, thawed and drained ½ lb (225 g) grape tomatoes 2 tbsp (30 ml) ghee, melted Sea salt 5 tbsp (75 g) salted butter, softened 4 cloves garlic, minced 2 tbsp (10 g) parsley, chopped, plus more for garnish Preheat the oven to 375°F (190°C). In a cast-iron pan or skillet over medium-high heat, add the mussels, ginger and water. Cover and let them steam for 7 minutes. Once the mussels are open, remove the top half of each shell. Save the broth and freeze it to use later in other recipes. Set the mussels aside in a bowl. Wipe down the pan and add the potatoes, pearl onions and grape tomatoes. Add ghee and season with sea salt. Toss to combine. Roast the vegetables uncovered in the oven for 45 minutes, stirring halfway. Combine the softened butter, garlic and parsley in a small bowl. Top each mussel shell

with the garlic butter mixture. Once the vegetables are cooked, remove the pan from the oven and carefully arrange the mussels on top. Turn the broiler on low and return the pan to the oven to broil for 8 minutes. Top with more fresh parsley before serving.

chapter five

WARMING SOUPS AND STEWS It’s true that a nice steaming bowl of soup keeps the doctor away. When I’m feeling sick or under the weather, I make a big pot with some chicken or beef bone broth as a base to nourish my body with minerals and combat any illness that has crept up on me. During the colder months, soups and stews are served to warm the body and comfort the soul. They truly make the dreary weather bearable by evoking feelings of sunshine and a better season to come. This section has recipes, like my Seafood Coconut Stew, that showcase fresh seafood and can be enjoyed during the summer months. You’ll also find spicy and hearty soups like Meatball Minestrone that will immediately ward off the chill that wintertime brings. Each one is deliciously filling and thoroughly satisfying.

Weeknight Gumbo SERVES 4

Gumbo is usually simmered for hours to allow the flavors to fully develop. This one comes together in a flash and tastes even better the next day. Who knew gumbo could be so easy? Frying the chicken and spicy andouille creates a seasoned base that enables the gumbo to be cooked in a short period of time. This earned rave reviews from my husband who ended up eating all the leftovers for 2 days in a row! 6 tbsp (90 ml) tallow or bacon fat 4 links (340 g) cooked andouille sausage, sliced into ½ʺ (1.3 cm) rounds 1 lb (450 g) boneless, skinless chicken breasts, cubed into ½ʺ (1.3 cm) pieces 2 cloves garlic, minced 1 medium onion, chopped into ½ʺ (1.3 cm) pieces 1 green bell pepper, chopped into ½ʺ (1.3 cm) pieces 5 tbsp (40 g) arrowroot powder 2 c (450 ml) Chicken Bone Broth 2 ½ c (675 ml) water 2 tbsp (30 ml) Worcestershire sauce Sea salt Black pepper ¼ lb (115 g) okra, chopped into ½ʺ (1.3 cm) pieces 1 ½ tsp (10 g) filé powder ½ c (60 g) Cauliflower Rice In a Dutch oven pan over medium-high heat, add 2 tablespoons (30 ml) of tallow. Add the andouille sausage and chicken pieces. Fry for 5 minutes until lightly browned. Remove and set aside in a bowl. Add the garlic, onions and bell pepper in the same pot. Fry for 3 minutes or until the onions are translucent. Remove and set aside in the same bowl as the sausage and chicken.

Reduce the heat to medium-low and add the remaining 4 tablespoons (60 ml) of tallow. Add the arrowroot powder and stir constantly for about 7 to 10 minutes until lightly browned. Slowly pour in the chicken bone broth while stirring to avoid any lumps. Once the arrowroot mixture has been fully incorporated with the broth, add water and Worcestershire sauce. Simmer for 10 minutes. Add the sausage, chicken, garlic, onions and bell peppers back into the pot and season with sea salt and black pepper. Cover and simmer for 10 minutes. Add the okra and filé powder. Stir until the filé has completely dissolved. Add the cauliflower rice and stir. Cover and simmer for 5 more minutes. Ladle into bowls and serve.

Japanese Hot Pot (Sukiyaki) SERVES 2

This was one of my dad’s favorite dishes. When I was growing up and my dad requested it, my mom would bust out her wok and fill it up with meat, vegetables, tofu and noodles. This dish has a sweet and fragrant beef broth that flavors everything in the pot to produce a soothing soup. This Paleo version is equally comforting and satisfying despite the absence of tofu and regular noodles. ¼ lb (115 g) sweet potato noodles 8 c (2 L) warm water 1 tbsp (15 ml) tallow or coconut oil ½ lb (225 g) sirloin, thinly sliced 3 oz (85 g) shiitake mushrooms, sliced and stems removed 2 ½ c (570 ml) Beef Bone Broth ¼ c (60 ml) dry white wine 6 tbsp (90 ml) coconut aminos ¼ c (50 g) coconut sugar ¼ lb (115 g) baby bok choy, cut in half 1 beefsteak tomato, quartered Soak the sweet potato noodles in warm water for at least half an hour to soften the noodles and make them easier to cook. Melt tallow in a large wok over medium-high heat. Add the sirloin and sauté for 1 minute until it starts to brown. Remove and set aside. Add the shiitake mushrooms and sauté for 2 minutes. Add the beef bone broth, white wine, coconut aminos and coconut sugar. Stir and bring to a boil. Reduce the heat to medium. Add the sweet potato noodles and return the cooked beef to the wok. Simmer for 2 minutes. Add the baby bok choy and tomato quarters. Simmer for 5 more minutes until the bok choy is cooked yet crisp and the tomato quarters are soft. Remove from the heat and serve immediately.

note: Sweet potato noodles, or dang myun, can be bought from any Asian market. If you omit the dry white wine, increase the amount of beef bone broth to 2 ¾ cups (630 ml).

Meatball Noodle Soup (Almondigas) SERVES 2

I remember my mom making this soup we fondly call Almondigas or bola-bola. As a young kid, I’d always count how many shrimp pieces I’d find in each bowl. Today this hearty, filling soup feels like a hug in a bowl. Biting into each meatball reveals hidden morsels of shrimp amidst the pork. The blend of these 2 types of protein produces a succulent meatball that you’ll love. ¾ c (115 g) raw medium shrimp, peeled and roughly chopped 2 large eggs ¼ c (10 g) green onions, chopped ¼ c (15 g) carrots, chopped ¾ tsp sea salt ¾ tsp black pepper 2 tbsp (15 g) coconut flour 1 lb (450 g) ground pork 1 tbsp (15 ml) coconut oil 3 cloves garlic, minced 1 c (150 g) onion, chopped 2 c (450 ml) Vegetable Broth 3 c (675 ml) water 2 tsp (10 ml) fish sauce 12 oz (340 g) sea kelp noodles 1 bunch spinach Prepare the meatballs by combining the shrimp, eggs, green onions, carrots, sea salt, black pepper and coconut flour in a food processor. Pulse until combined. Add this mixture to the ground pork and mix well. Form the pork mixture into 1 ½ʺ (4 cm) meatballs and set aside. Add coconut oil to a Dutch oven pan over medium-high heat. Add the garlic and onion. Sauté until fragrant, about 3 to 4 minutes. Add the vegetable broth, water and fish

sauce. Cover and bring to a boil. Season with salt and pepper to taste. Reduce the heat to medium-low until the broth mixture is just simmering. Drop in the meatballs one by one, about 5 seconds apart so that they do not stick to each other. Simmer uncovered for 5 minutes. Gently stir and add the sea kelp noodles. Cover and simmer for 25 minutes. Add the spinach to the soup. Mix for 1 to 2 minutes until it wilts. Turn off the heat and serve hot. note: Sweet potato noodles can be used as a substitute for sea kelp noodles. Soak them in warm water half an hour before cooking to soften them up and reduce the cooking time of the noodles from 25 to 5 minutes.

Hearty Sausage and Kale Soup SERVES 4

I love kale, I love sausages, and together in a soup they taste simply divine. If you’re not a fan of kale in its raw state because of its bitterness, I can guarantee this will change your mind! Simmering mellows it out by softening the leaves and creating a meaty texture and neutral taste. Butternut squash gives this chunky soup an extra touch of creaminess. 4 links smoked Italian chicken sausage (or sausage of your preference), sliced 2 leek stalks (white parts only), halved and diagonally sliced 2 (14.5 oz [410 g]) cans of diced roasted tomatoes 1 c (225 ml) Chicken Bone Broth 3 c (675 ml) water 1 lb (450 g) butternut squash, cubed into ¾” (2 cm) pieces 1 bunch lacinato or curly kale, stems removed and leaves torn into pieces Black pepper In a Dutch oven pan over medium-high heat, add the sausages and leeks. Sauté for 5 minutes until the sausage edges are browned and the leeks begin to soften. Add the diced roasted tomatoes, chicken bone broth and water. Stir and bring to a boil. Reduce the heat to low and add the butternut squash and kale. Season with black pepper. Stir and cover. Simmer for 15 minutes until the butternut squash can easily be pierced with a fork and the kale is soft. Ladle into bowls and serve.

Meatball Minestrone SERVES 2

Go to most any Italian restaurant and the minestrone will contain more bits of wheat-laden pasta than tomatoes and vegetables. Worse, it may even have a high concentration of sodium! Create your own nutrient-dense minestrone and skip the extra salt by using homemade chicken bone broth. Minestrone without pasta is made even better with mini sausage meatballs and lots of vegetables. You’ll think twice about ordering restaurant minestrone again. 1 tbsp (15 ml) ghee or bacon fat 2 large cloves garlic, minced 1 small onion, sliced 1 medium carrot, chopped 1 rib celery, chopped 3 ½ c (875 ml) Chicken Bone Broth 1 (14.5 oz [410 g]) can diced tomatoes 1 piece dried bay leaf ¼ tsp dried oregano, crushed Sea salt Black pepper 1 lb (450 g) ground turkey 1 link raw Italian sausage, casing removed 1 small zucchini, chopped ¾ lb (340 g) butternut squash, chopped 1 tbsp (5 g) chopped parsley for garnish Add ghee to a Dutch oven pan or stockpot over medium-high heat. Add the garlic, onion, carrots and celery. Sauté for 3 minutes. Add the chicken bone broth, diced tomatoes, bay leaf and dried oregano. Season with sea salt and black pepper. Stir and bring to a boil. Combine the ground turkey and sausage and form into 1ʺ (2.5 cm) mini meatballs. Carefully drop them into the boiling soup one at a time. Add the zucchini and butternut squash. Stir and reduce the heat to low. Cover and simmer for 30 minutes.

Ladle into bowls and top with chopped parsley before serving.

Irish Stew SERVES 4

This stew tastes so close to the one we had at a restaurant in the Temple Bar in Dublin. That one was made with Guinness, but using hard cider makes this equally delicious. The secret is to fry the ingredients in batches, then simmer low and slow to produce a hearty and savory stew. 12 oz (340 g) bacon, cut into 2ʺ (5 cm) strips 1 lb (450 g) chuck roast, cubed Sea salt Black pepper 1 tbsp (8 g) arrowroot powder ½ lb (225 g) baby carrots ¼ lb (115 g) parsnips, cubed 1 c (150 g) red onion, chopped ½ lb (225 g) pearl onions ½ lb (225 g) button mushrooms 1 (12 oz [375 ml]) bottle hard cider 1 ½ c (375 ml) Beef Bone Broth ¾ lb (340 g) baby potatoes In a Dutch oven pan over medium-high heat, add the bacon and fry until crispy. Remove from the pan and set aside. The remaining ingredients will be fried using the bacon fat produced so don’t drain it. Generously season the beef with sea salt and black pepper. Evenly coat the beef with arrowroot powder. Fry it for 2 minutes on each side until browned. Remove and set aside. Fry the carrots and parsnips for 2 minutes. Remove and set aside. Next fry the red onions and pearl onions for 2 minutes, remove and set aside. Lastly, fry the mushrooms, also for 2 minutes, and set aside. Drain the excess oil from the pan and pour in the hard cider. Once it starts to simmer,

deglaze the bottom of the pan. Return all the previously fried ingredients back into the pan. Add the beef bone broth and bring to a boil. Reduce the heat to low. Cover and let it simmer for 1 hour. Add the potatoes and simmer for 45 more minutes. Potatoes are cooked once they can easily be pierced with a fork. Spoon into bowls and serve hot.

Pork Belly Stew (Puchero) SERVES 4

Another Filipino dish that has Spanish origins, puchero is a traditional tomatobased stew loaded with meat and vegetables. What sets it apart from regular stews is its slightly sweet taste due to the addition of ripe plantain. I like to make this during the colder months to ward off the chilly weather. 1 lb (450 g) pork belly, skin on, cut 1 ½ʺ (4 cm) thick 3 cloves garlic, minced 1 medium onion, quartered 1 piece cooked andouille sausage, cut 1 ½ʺ (4 cm) thick 2 c (450 ml) water 1 c (225 ml) Chicken Bone Broth 1 large potato, cubed ¼ c (60 g) tomato paste 2 pieces dried bay leaf 1 piece ripe plantain, cut 1 ½ʺ (4 cm) thick ¼ lb (115 g) baby bok choy, cut in half Sea salt Black pepper In a Dutch oven pan over medium heat, add the pork belly and panfry for 15 minutes. Sauté constantly until lightly browned. Drain the excess fat. Add the garlic, onions and sausage and sauté for 5 minutes. Add the water and chicken bone broth and bring to a boil. Reduce the heat to low. Cover and simmer for 20 minutes. Add the potatoes, tomato paste and dried bay leaf. Stir and cover. Let it simmer for 25 more minutes. Add the plantain, baby bok choy and season with sea salt and black pepper. Cover and cook for 10 minutes. Serve hot.

Chunky Chili SERVES 4

I don’t know about you, but to me, bite-sized chunks of beef taste so much better than ground meat in chili. I like to be able to chew it, rather than just swirl it in my mouth and gulp it down! This has a bit of heat with just a smidge of cayenne, so it’s not really spicy at all. Fire-roasted instead of regular tomatoes give it a smokiness that is fantastic with the beef. Topped with onions, avocados and plantains, each spoonful is guaranteed to be a delight. 1 tbsp (15 ml) tallow or bacon fat 1 lb (450 g) beef chuck, cut into ½ʺ (1.5 cm) cubes ½ c (65 g) onion, sliced ½ c (25 g) carrots, sliced 3 cloves garlic, minced 2 tbsp (30 g) tomato paste ½ tsp cayenne pepper 1 tbsp (15 g) chili powder 1 tbsp (15 g) cumin ½ tsp dried oregano, crushed Sea salt Black pepper 1 (14.5 oz [410 g]) can diced fire-roasted tomatoes ½ c (120 ml) Beef Bone Broth TOPPINGS ¼ c (40 g) onion, chopped 1 medium avocado, chopped ¼ c (40 g) plantain chips, crushed In a Dutch oven pan over medium heat, add the tallow and beef. Brown for 3 to 4 minutes. Add the onions, carrots and garlic and sauté for 5 minutes until onions are translucent. Add the tomato paste, cayenne pepper, chili powder, cumin, oregano, sea salt and black pepper. Stir together and cook for 1 minute. Add the diced tomatoes and

broth and reduce the heat to low. Cover and simmer for 2 hours stirring occasionally. Spoon into bowls and serve with onions, avocados and plantain chips on top.

Easy Cioppino SERVES 4

Cioppino always brings me back to San Francisco and this one restaurant at Fisherman’s Wharf. Since I have access to fresh and affordable seafood all yearround, homemade cioppino is relatively easy to make. The soup base takes a little bit of time to prepare, but once it’s ready, it doesn’t take long to cook the fish and seafood, so I’m always ready on the side with my big soup bowl! 1 tbsp (15 ml) ghee 1 c (130 g) onion, sliced 3 cloves garlic, minced 1 c (225 ml) dry white wine 1 tbsp (15 g) dried parsley 1 tsp dried oregano Pinch of red pepper flakes (optional) 2 c (450 ml) Vegetable Broth 3 ½ c (875 ml) Marinara Sauce 2 lb (900 g) black mussels 1 lb (450 g) crab legs ½ lb (225 g) halibut fish (or any white fish) 1 bunch Swiss chard, chopped 5 sprigs fresh parsley, chopped Melt ghee in a Dutch oven pan or stockpot over medium heat. Add the onions and garlic. Sauté until fragrant, about 2 minutes. Add the white wine and simmer until reduced by half. Season with dried parsley, oregano and red pepper flakes. Add the vegetable broth and marinara sauce. Stir and bring to a boil. Reduce the heat to low and simmer for 1 ½ hours, stirring occasionally. Add the mussels, crab legs and fish. Cook for 5 to 8 minutes. Remove the unopened mussel shells and add Swiss chard. Turn off the heat, cover and let it sit for 2 minutes until the Swiss chard is wilted. Top with fresh parsley and serve.

Peruvian Chicken Lime Soup (Aguadito de Pollo) SERVES 4

My first taste of Peruvian food was at this place in Gardena that my husband took me to years ago. It’s a small chain that serves great Peruvian food, and I’m thrilled to finally be able to create my own version of its Aguadito de Pollo. I gave it some pizazz by loading it up with tidbits of colorful vegetables, such as green beans, carrots and potatoes. Amidst its bone broth goodness, the cilantro and lime shine through, giving it a refreshing taste that will definitely make you crave more. I burned my tongue a couple of times when I made this because I couldn’t wait for it to cool down! 1 bunch cilantro ½ c (120 ml) water 3 cloves garlic 1 tbsp (15 ml) tallow or coconut oil 1 lb (450 g) boneless, skinless chicken thighs, chopped into ½ʺ (1.5 cm) cubes Sea salt 1 medium onion, chopped ½ tsp fish sauce 5 c (1.25 L) Chicken Bone Broth ¼ lb (115 g) green beans, chopped into ½ʺ (1.5 cm) pieces ¼ lb (115 g) carrots, chopped into ¼ʺ (6 mm) cubes ¼ lb (115 g) potatoes, chopped into ¼ʺ (6 mm) cubes 2 tbsp (25 g) uncooked white rice 2 tbsp (30 ml) lime juice Lime wedges for serving Place the cilantro, water and garlic in a blender. Pulse until it is a pasty consistency. Add tallow to a Dutch oven pan over medium heat. Generously season the chicken with sea salt and brown for 8 minutes, stirring occasionally. Add the cilantro puree, onions and fish sauce. Mix and let it cook for 5 minutes. Add the bone broth and bring to a boil.

Reduce the heat to low. Cover and simmer for 35 minutes. Add the green beans, carrots, potatoes and rice. Cover and simmer for 15 more minutes. Add the lime juice before serving and serve with lime wedges.

Glass Noodle Soup (Sotanghon) SERVES 4

Sotanghon reminds me of rainy days when I was growing up. My mom would make this, and its wonderful aroma would fill our house. Swapping regular glass noodles for ones made with kelp makes this a good choice if you are looking for a low-carb meal. Slurp this soup with gusto and don’t be shy to go for that extra helping! 2 tbsp (30 ml) tallow or coconut oil ½ lb (225 g) boneless, skinless chicken thighs, cubed Sea salt 5 cloves garlic, minced ½ c (75 g) onion, chopped 3 oz (85 g) shiitake mushrooms, sliced ½ c (25 g) carrot, julienned 1 dozen medium shrimp, peeled and cut in half 3 c (675 ml) Chicken Bone Broth 2 c (450 ml) water 12 oz (340 g) kelp noodles ½ tsp fish sauce ½ tsp paprika Black pepper ¼ c (10 g) green onions, chopped Add tallow to a Dutch oven pan over medium heat. Generously season the chicken with sea salt. Fry for 2 minutes. Add the garlic, onions and shiitake mushrooms. Stir-fry until fragrant, about 3 minutes. Add the carrots and shrimp. Cook for another 3 minutes. Add the chicken bone broth, water and kelp noodles. Bring to a boil. Season with fish sauce, paprika and black pepper. Adjust the sea salt if necessary. Cover and reduce the heat to low. Let it simmer for 10 minutes until the kelp noodles soften. Top with green onions before serving.

Seafood Coconut Stew (Ginataan) SERVES 4

During Thanksgiving and Christmas at our relative’s house, one of our aunties brings a gigantic pot of Seafood Coconut Stew. The lucky ones who are there on time get first dibs on the prime pieces. Cooking with coconut milk enhances the flavor of seafood and gives it a wonderful finish. For the chili lovers out there, add a little bit of red pepper flakes for that extra kick. 1 tbsp (15 ml) coconut oil 1 ½ c (195 g) onion, sliced 2ʺ (5 cm) ginger, sliced 2 lb (900 g) blue crabs, cut in half 1 lb (450 g) littleneck clams 1 lb (450 g) medium-sized shrimp, heads on 2 c (450 ml) Coconut Milk 1 lb (450 g) butternut squash, cubed into 1ʺ (2.5 cm) pieces 1 bunch spinach 4 stalks green onions, sliced into 2ʺ (5 cm) pieces Add coconut oil to a large Dutch oven pan on medium-high heat. Add the onions and ginger. Sauté for 3 minutes. Add the crabs, clams and shrimp. Cover and cook for 5 minutes. Stir in the coconut milk. Once it simmers, add the butternut squash. Cover and reduce the heat to medium-low. Let it cook for 20 minutes, stirring halfway so that it cooks evenly. Check if the butternut squash is cooked by piercing it with a fork. Cook for 5 to 8 more minutes if needed. Add the spinach and green onions. Stir and simmer for 3 minutes. Serve immediately.

Chicken and Rice Porridge (Arroz Caldo) SERVES 4

When I feel like I’m coming down with something, I make this thick and comforting porridge to make me feel better. It is similar to Chinese congee but the ginger and fish sauce make this uniquely Filipino. Load it up with any toppings you like for the ultimate comfort food! 1 tbsp (15 ml) ghee or coconut oil 6 cloves garlic, minced 1 c (150 g) shallots, chopped 3ʺ (7.5 cm) ginger, grated 1 ½ lb (675 g) chicken wing drummettes, skin on Sea salt Black pepper 1 tbsp (15 ml) fish sauce ¼ tsp paprika 5 c (1.25 L) water ¾ c (150 g) uncooked white rice 2 tbsp (30 ml) lemon juice TOPPINGS 4 large hard-boiled eggs, sliced ¼ c (10 g) green onions, chopped Lemon wedges for serving Pork cracklings, optional Add ghee to a Dutch oven pan over medium heat. Add the garlic, shallots and ginger. Sauté for 2 minutes until fragrant. Generously season the chicken pieces with sea salt and black pepper. Add to the pot and fry for 3 to 4 minutes until the skin is lightly browned. Season with fish sauce and paprika, and sauté. Add water and bring to a boil. Cover the pot and reduce the heat to low. Simmer for 20 minutes. Add the white rice and stir. Cover and cook for 35 minutes,

stirring occasionally to make sure the rice doesn’t stick to the bottom as it cooks. It is ready once the broth has thickened and the rice is very soft. A little bit of liquid is okay since the rice will continue to absorb it. Stir in the lemon juice and adjust the sea salt and black pepper if desired. Ladle into serving bowls and top with hard-boiled eggs and green onions, and serve with lemon wedges on the side. note: If you can find it, pork cracklings make a great topping in addition to the hardboiled eggs and green onions.

chapter six

SENSATIONAL SALADS Bright and colorful salads remind me of warm summer days and lazy summer nights. They are wonderful as a light meal or a filling entrée, depending on how much protein is added. A well-crafted salad exudes freshness and vibrancy, making it such a wonderful treat for the senses. Homemade dressing is the perfect complement and takes only a few minutes to make a fresh batch every time. It tastes so much better and definitely beats the bottled and preservative-laden ones from the grocery stores. The salads in this section include a fresh take on all-time classics such as Chicken Salad Wraps and Antipasto. If you don’t feel like turning on the stove, make a big bowl of salad to savor and enjoy!

Chicken Salad Wraps SERVES 2

If you have leftover chicken, using it in a chicken salad is the perfect way to repurpose it and create a brand-new meal. People won’t even suspect they are eating leftovers when they try this classic with a twist. It is loaded with fruits, vegetables and nuts to turn the ordinary into something extraordinary! 8 oz (225 g) boneless, skinless cooked chicken, chopped ½ c (90 g) red seedless grapes, halved 1 rib celery, chopped 1 small shallot, chopped 3 tbsp (20 g) dried cranberries 3 tbsp (45 g) Mayonnaise 3 tbsp (20 g) raw almonds, chopped ⅛ tsp sea salt ¼ tsp black pepper 1 head butter lettuce leaves In a bowl, add all the ingredients except the butter lettuce and mix thoroughly until well combined. Cover and chill for at least half an hour. Serve with the butter lettuce leaves.

Grilled Romaine SERVES 2

Grilled salads scream summer. Who knew grilled romaine could taste so good? Red-hot flames caramelize the vegetables and give them a sweet and smoky flavor that goes so well with chicken. Drizzled with a sweet-and-tangy maple lime vinaigrette, this makes for a light and refreshing meal. 2 (4 oz [115 g]) boneless, skin-on chicken thighs ¼ tsp paprika 2 tbsp (30 ml) lime juice Sea salt Black pepper 1 tsp coconut oil 2 romaine hearts, cut in half ½ lb (225 g) carrots, tops removed 1 medium red onion, quartered 2 limes cut in half MAPLE LIME VINAIGRETTE 2 tbsp (30 ml) lime juice 2 tbsp (30 ml) maple syrup ¼ c (60 ml) extra virgin olive oil Zest of 1 lime 1 tsp whole mustard 1 tbsp (5 g) chives, chopped In a bowl, combine the chicken with paprika and lime juice. Marinate for 15 minutes. Preheat the grill on high for 8 minutes and reduce the heat to medium. Remove the chicken from the marinade and season with sea salt and black pepper. Lightly brush grates with coconut oil. Arrange the romaine, carrots, onions and limes on one side. Add the marinated chicken skin side down on the other side.

Grill the vegetables for 5 to 6 minutes, turning occasionally until they start to caramelize. Remove and set aside on a serving plate. Grill the chicken thighs, turning once until the skin is crispy and the meat is no longer pink. The internal temperature should be around 170°F (76°C). Place them on the same serving plate as the vegetables. Let them rest for 5 minutes. Prepare the maple lime vinaigrette by combining all the vinaigrette ingredients except the chives in a deep bowl or cup. Using an immersion blender, pulse until it becomes smooth and creamy. Mix in the chives and drizzle the vinaigrette on top of the grilled vegetables and chicken. Serve immediately.

Antipasto SERVES 2

I’m a fan of make-ahead salads, especially those that can easily be tossed together, and then chilled overnight in the fridge. When you only have a few minutes and no time to cook, prepare this the night before and you’ll have a ready meal the next day. Pop open a bottle of chilled sparkling water and pour it into a tall glass with a slice of lemon to sip while you eat the antipasto for a quaint Italian feel. 1 (14 oz [400 g]) can artichoke hearts, drained and quartered 6 oz (170 g) pitted black olives, drained 3 oz (85 g) sun-dried tomatoes 15 cornichons 6 oz (170 g) uncured pepperoni, quartered 10 pepperoncini 2 tbsp (5 g) flat-leaf parsley, chopped BALSAMIC RED WINE VINAIGRETTE 1 tbsp (15 ml) balsamic vinegar 1 tbsp (15 ml) red wine vinegar ¼ c (60 ml) extra virgin olive oil 1 tsp whole mustard 1 clove garlic, minced ¼ tsp sea salt ¼ tsp black pepper In a large bowl, combine the artichoke hearts, olives, sun-dried tomatoes, cornichons, pepperoni, pepperoncini and parsley. Prepare the balsamic red wine vinaigrette by combining all the vinaigrette ingredients in a deep bowl or cup. Using an immersion blender, pulse until the vinaigrette becomes smooth and creamy. Drizzle the balsamic red wine vinaigrette on top of the antipasto and mix to combine. Chill in the fridge for 30 minutes before serving.

Berries and Spinach SERVES 2

There’s just something about berries and spinach that appeals to me. The vibrant and enticing colors in one bowl means my eyes get their fill too. This spinach salad, rich in antioxidants and vitamin C thanks to the berries, is topped with roasted chicken, crunchy cashews and a light poppy seed dressing. Bring it to your next gathering or potluck as an instant crowd-pleaser. No one will even know it’s Paleo! 6 oz (170 g) bag baby spinach 8 oz (225 g) roasted chicken, sliced 3 oz (85 g) blueberries 3 oz (85 g) strawberries, sliced ¼ c (30 g) raw cashews HONEY MUSTARD POPPY SEED VINAIGRETTE 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) raw honey ¼ c (60 ml) extra virgin olive oil 2 tsp (10 g) whole mustard ½ tsp poppy seeds ¼ tsp sea salt ¼ tsp black pepper Divide the spinach into 2 bowls. Top with the roasted chicken, blueberries, strawberries and raw cashews. Place in the fridge to chill for 15 minutes. Prepare the honey mustard poppy seed vinaigrette by combining all the vinaigrette ingredients in a deep bowl or cup. Using an immersion blender, pulse until the vinaigrette becomes smooth and creamy. Drizzle on top of the chilled salad and serve.

Tuna Ceviche SERVES 4

Ceviche is something that my husband and I enjoy in abundance on our yearly trips down to Mexico. From the street carts to the sit-down restaurants, we find a wide variety with shrimp, octopus or mackerel, and each one is as tasty as the next. I find that a one-hour lime marinade for fresh tuna is just right and yields an opaque exterior without cooking the fish completely. Adding avocado, jalapeño and tomatoes livens up the ceviche by bringing a spicy and creamy contrast to its lime flavor. Plantain chips are a good alternative to corn or flour chips, so load them up with ceviche to make your taste buds dance to the tune of Mexican salsa! 1 lb (450 g) sushi-grade tuna, cubed into bite-sized pieces ¼ c (40 g) red onion, thinly sliced 2 tbsp (10 g) cilantro, roughly chopped Juice of 3 limes Zest of 1 lime 1 avocado, cubed 1 jalapeño, seeds removed 1 c (175 g) grape tomatoes, quartered 1 tbsp (15 ml) hot sauce ½ tsp sea salt Plantain chips Combine the tuna, red onions, cilantro, lime juice and lime zest in a bowl. Mix until the tuna is well seasoned with the lime juice. Cover and place in the fridge to marinate for 1 hour. Stir at the halfway mark to redistribute the fish and lime juice. Add the avocado, jalapeño, tomatoes, hot sauce and sea salt. Mix everything together and adjust the seasonings if desired. Serve with some plantain chips on the side.

Ahi Poke Bowl SERVES 2

The freshest tuna I’ve ever had was courtesy of my husband’s retired coworker who went on a fishing trip to Mexico. We were chowing down on this poke bowl the same day the fish was caught! Seasoned with coconut aminos and garnished with a little green onions and sesame seeds, it tastes exactly like its soy sauce counterpart but without the allergens. 1 lb (450 g) sushi-grade tuna, cubed into bite-sized pieces ¼ c (60 ml) coconut aminos 1 tbsp (15 ml) toasted sesame oil ¼ c (10 g) green onions, thinly sliced 1 tsp sesame seeds Pinch of sea salt ¼ tsp red pepper flakes 1 romaine lettuce heart, chopped 1 medium cucumber, chopped 1 medium carrot, shredded Masago eggs Nori flakes In a large bowl, add the tuna, coconut aminos, sesame oil, green onions, sesame seeds, salt and red pepper flakes. Gently stir together to combine. Cover and refrigerate the ahi poke for an hour. Fill individual serving bowls with lettuce, cucumber and carrot. Spoon the ahi poke into each bowl and top with masago eggs and nori flakes. Serve immediately.

Smoked Salmon SERVES 2

My husband isn’t a salad person, but he has requested this twice because he really enjoyed it the first time and has been thinking about it ever since. That definitely says a lot! Smoked salmon has a very strong flavor profile that needs to be tempered with a light and citrusy lemon dill vinaigrette to provide the right contrast. I recommend preparing the vinaigrette the night before to allow it to fully develop, but it also tastes great when prepared an hour before serving. LEMON DILL VINAIGRETTE 2 tbsp (30 ml) lemon juice Zest of 1 lemon ¼ c (60 ml) extra virgin olive oil ½ tsp onion powder ½ tsp whole grain Dijon mustard Sea salt Black pepper 2 tbsp (5 g) fresh dill, chopped 1 head butter lettuce 8 oz (225 g) smoked salmon 1 avocado, sliced 2 tbsp (20 g) capers 2 tbsp (20 g) red onions, thinly sliced Prepare the vinaigrette the day before to allow the flavor of the dill and lemon to blend. Combine all the vinaigrette ingredients except dill in a deep bowl or cup. Using an immersion blender, pulse until the vinaigrette becomes smooth and creamy. Mix in the dill, cover and refrigerate overnight. Divide the butter lettuce into 2 bowls. Add the smoked salmon, avocado, capers and red onions. Drizzle the lemon dill vinaigrette on top and serve.

chapter seven

THE BASICS Here are a few basics to stock your kitchen with when cooking one-pot meals. I make sure that I always have 3 kinds of broth (here, here and here) in my freezer, some fresh Mayonnaise and two types of rice (here and here) that I can eat with any recipe, especially when I’m feeling extremely hungry.

Chicken Bone Broth MAKES 4 TO 5 CUPS (900 ML TO 1.25 L)

A pressure cooker with gelatinous chicken pieces such as feet and necks produces the most nutrient-dense broth in less than an hour. I am never without bone broth in my freezer because store-bought doesn’t even come close! 1 lb (450 g) chicken necks or feet 1 lb (450 g) chicken backs 1 onion, quartered 1 carrot, cut in half 1 rib celery, cut in half 1 tsp whole peppercorns 2 tsp (10 ml) apple cider vinegar 1 tsp sea salt Water Large glass jar Place all the ingredients into a pressure cooker. Add enough water to cover the top of the bones. Secure the lid and let it boil on medium-high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and set the timer for 35 minutes. Turn off the heat and let it sit for 10 to 15 minutes to naturally release the pressure. Once it is cool enough to handle, place a sieve on top of a glass jar and pour the broth in it. Cover tightly and keep in the fridge or freezer.

Beef Bone Broth MAKES 4 TO 5 CUPS (900 ML TO 1.25 L)

Once in a while, I buy bone marrow and roast it so we can enjoy the rich, decadent marrow packed with omega 3s and minerals. I save all the bones in the freezer, and once I have enough I repurpose them to make some broth. That’s how you get more bang for your buck! 2 lb (900 g) leftover roasted beef bone marrow 1 onion, quartered 1 tsp whole peppercorns 1 dried bay leaf 2 tsp (10 ml) apple cider vinegar 1 tsp sea salt Water Large glass jar Place all the ingredients in a pressure cooker. Add enough water to cover the top of the bones. Secure the lid and let it boil on medium-high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and set the timer for 35 minutes. Turn off the heat and let it sit for 10 to 15 minutes to naturally release the pressure. Once it is cool enough to handle, place a sieve on top of a glass jar and pour the broth in it. Cover tightly and keep in the fridge or freezer.

Vegetable Broth MAKES 6 CUPS (1.42 L)

Sometimes a recipe calls for broth, but neither chicken nor beef broth will work. For that reason, I always have some vegetable broth handy. It’s relatively easy to make on a stove top. Just a few vegetables seasoned with spices become a delicious broth in less than an hour. 2 leek stalks (white parts only), quartered 2 carrots, quartered 2 celery stalks, quartered 1 tsp whole peppercorns 1 dried bay leaf 4 garlic cloves, peeled and smashed 1 tsp sea salt 6 c (1.42 L) water Large glass jar Place all the ingredients in a stockpot. Turn on the heat to high and wait until the water starts to boil. Reduce the heat to low and cover. Let it simmer for 45 minutes. Uncover, turn off the heat and let it cool for half an hour. Once it is ready, place a sieve on top of a glass jar and pour the broth in it. Cover tightly and keep in the fridge or freezer. note: A nut milk bag is also useful and filters much better than a sieve by keeping smaller particles out of the filtered broth.

Mayonnaise MAKES 1 CUP (225 ML)

It’s next to impossible to find a brand of mayonnaise that does not contain soybean oil and additives, so your best bet is to make it from scratch. Eggs, apple cider vinegar and plain olive oil are the basic components and take only minutes to come together, so don’t be intimidated. Keep in mind that drizzling olive oil a little at a time is the trick to making it really thick and fluffy. 1 egg yolk, room temperature 1 tbsp (15 ml) apple cider vinegar ½ tsp sea salt ½ tsp Dijon mustard ¾ c (180 ml) olive oil or avocado oil Add the egg yolk, apple cider vinegar, sea salt, Dijon mustard and 2 tablespoons (30 ml) of olive oil to a food processor. Pulse for 5 to 8 seconds. Slowly drizzle in the remaining olive oil 1 tablespoon (15 ml) at a time. The mayonnaise will start to emulsify and thicken. Once there is no more olive oil left, pulse for a few more seconds. Transfer to a glass jar and store in the refrigerator for 5 to 7 days. note: Olive oil has a milder flavor compared to extra virgin olive oil. Avocado oil can also be used instead of olive oil, but it’s a little bit pricier.

Coconut Milk MAKES 2 CUPS (450 ML)

It only takes 2 ingredients to make a fresh batch of coconut milk and no presoaking or additional prep work is needed. Hot water and coconut flakes in a high-speed blender turn into preservative-free coconut milk! 2 c (450 ml) hot water, about 160°F (70°C) 1 ½ c (115 g) shredded unsweetened coconut flakes Combine the hot water and coconut flakes in a high-speed blender. Cover and blend on medium-high for 1 minute. Cool for 10 minutes and strain using a nut milk bag or cheesecloth. Pour into a glass jar and cover tightly. Store in the fridge for up to 4 days.

Stove Top Rice MAKES 4 CUPS (800 G)

I grew up cooking stove top rice so I forgo the rice cooker method, which is one less appliance that will clutter my kitchen. Here is the foolproof method that I’ve been using for as long as I can remember. 2 c (400 g) uncooked white rice 2 ¼ c (510 ml) water Place the uncooked rice in a 2.5-quart (2.5-L) pot and add enough water to submerge the rice. Gently swirl it around with your hands to wash until the water is no longer clear. Drain most of the water and repeat. Drain it completely and add water. Give it a few more swirls with your hand. Place the pot uncovered on the stove over high heat. Once the water starts to boil, reduce the heat to low and cover. Cook for 10 to 15 minutes until the rice is tender and fluffy.

Variation: Garlic Rice 1 tbsp (15 ml) tallow or coconut oil 4 cloves garlic, minced 2 c (400 g) day-old cooked rice Sea salt Add tallow to a wok over medium-high heat. Add the garlic and fry until it starts to brown, about 1 to 2 minutes. Add the cooked rice and stir-fry until the rice softens. Season with sea salt. Stir-fry for another minute and serve.

Cauliflower Rice MAKES 6 CUPS (600 G)

The low-carb and grain-free alternative to white rice, cauliflower rice is rich in vitamins and minerals. 1 head cauliflower, leaves removed 1 tbsp (15 ml) tallow or coconut oil Cut off the florets of the cauliflower, removing as much of the core and stem as possible. Chop them in smaller pieces and place the florets in a food processor 3 cups (300 g) at a time. Pulse for 25 to 30 seconds until it turns into a rice-like consistency. Use raw cauliflower when adding to recipes. To cook cauliflower rice, add tallow to a wok over medium-high heat. Add the cauliflower rice. Sauté for 3 to 5 minutes until cooked but not mushy.

Marinara Sauce MAKES 2 ¼ CUPS (510 ML)

This versatile sauce can be used in a pinch on Plantain Pizza and Easy Cioppino. It also works well as a meatless sauce on zucchini noodles and as a more flavorful alternative to canned tomatoes in tomato-based dishes. 1 (28 oz [875 ml]) can tomato sauce 3 tbsp (45 ml) tomato paste 5 garlic cloves, peeled ½ tsp dried oregano 1 small onion, quartered 1 dried bay leaf ¼ c (60 ml) extra virgin olive oil 5 fresh basil leaves ¾ tsp sea salt Combine all the ingredients except the fresh basil and sea salt in a stockpot. Turn on the heat to low and cover. Let it simmer for 30 minutes. Add the basil leaves and season with sea salt. Cover and simmer for an additional 15 minutes. Turn off the heat and let it cool. Remove garlic, onions and bay leaf. Transfer to a glass jar and store in the fridge or freezer.

Bolognese Sauce MAKES 2 QUARTS (2 L)

Bolognese is one of my freezer staples, and I always have it readily available. When I need a sauce for roasted spaghetti squash or eggplant lasagna this comes in handy without having to create it from scratch all the time. 1 ½ lb (675 g) ground beef 1 c (150 g) onion, chopped 8 cloves garlic, minced 1 c (50 g) carrots, grated 1 c (50 g) celery, diced ¼ c (60 ml) tomato paste ½ c (120 ml) red wine 2 (28 oz [875 ml]) cans diced tomatoes 1 c (225 ml) Coconut Milk 1 tbsp (15 g) dried basil, crushed Sea salt Black pepper In a Dutch oven pan over medium heat, add the ground beef. Sauté for 5 minutes until halfway cooked. Add the onions, garlic, carrots, celery and tomato paste. Mix everything together and reduce the heat to low. Cover and simmer for 5 minutes until the vegetables begin to soften. Add the red wine and simmer until it reduces by half. Add the tomatoes, coconut milk and dried basil. Season with sea salt and black pepper and stir. Cover and simmer for 1 ½ to 2 hours. note: If omitting the red wine, substitute it with ½ cup (120 ml) of Beef Bone Broth.

Sweet-and-Tangy BBQ Sauce MAKES 1 ½ CUPS (345 ML)

You wouldn’t think this BBQ sauce is Paleo because it looks and tastes exactly like bottled brands but without the high fructose corn syrup and other ingredients that are hard to pronounce! Try it with Oven-Roasted BBQ Ribs or Open-Faced Sloppy Joes. ½ c (120 ml) tomato paste ½ c (120 ml) balsamic vinegar ½ c (120 ml) raw honey 3 tbsp (45 ml) molasses 1 tbsp (15 ml) apple cider vinegar 1 ½ tsp (10 g) cayenne pepper 2 tsp (10 g) garlic powder 2 tsp (10 g) onion powder 2 ½ tsp (15 ml) liquid smoke ¼ tsp sea salt In a small pot over low heat, add all the ingredients and whisk until everything is combined. Simmer for 10 minutes, stirring occasionally. Remove from the heat and let it cool before pouring it into a glass jar. Store in the fridge for up to 3 days.

Habanero Salsa MAKES 2 CUPS (450 ML)

Inspired by a local recipe from a family-owned restaurant my husband and I frequented in Puerto Morelos, Mexico, this salsa packs a lot of heat so a little goes a long way! It goes great with Grilled Mayan Pork Chops and any dish that needs some extra fire. 4 beefsteak tomatoes 2 habanero peppers 1 tsp coconut oil 3 tbsp (45 ml) apple cider vinegar ¼ tsp sea salt Brush the tomatoes and habaneros with coconut oil and place them on the grill. Cover, cook and flip occasionally until lightly charred. Remove the habaneros first, as they tend to cook the fastest, followed by the tomatoes. Place the grilled habaneros, tomatoes, apple cider vinegar and sea salt in a high-speed blender. Blend until they are liquefied. Store in a glass container and refrigerate for up to 3 days.

Appendix WEEKEND PREP FOR WEEKNIGHT MEALS Have a Weekly Meal Plan The old adage that “preparation is key” always rings true, especially when you have a busy week ahead. Spend a little bit of time on the weekend to create a meal plan for each day of the upcoming week and you won’t have to rush and panic at the last minute. Once you have a meal plan prepared, head over to the grocery store to get everything on your list.

Prepare and Chop Vegetables Ahead of Time Now that you know what your daily menu will be, make your preparations ahead of time. If a couple of recipes call for chopped onions, prepare the right amount so you can immediately grab as much as you need. It takes half the amount of time to cook a meal when all the ingredients have been prepared ahead.

Maximize Leftovers Cooking enough plus a little bit more for each meal means you will have leftovers for breakfast or lunch. A good example is to roast a 5- to 6-pound (2.25- to 2.70-kg) chicken with root vegetables for dinner. It can feed the entire family, plus you can freeze and save the bones to make mineral-rich bone broth. Besides, depending on what you cook there are some meals that taste so much better the next day.

Emergency Staples Can Save the Day Having the essentials and some emergency staples available in your pantry can be a lifesaver when you haven’t been able to prepare ahead or do not have enough time to cook a meal. You will be less likely to order takeout and make unhealthy food choices. Items such as canned sardines and tuna can be eaten with a simple side salad drizzled with olive oil and balsamic vinegar. Nitrite-free cured meats with guacamole packs, fresh vegetables and fruit make a great work lunch. For snacks and unexpected cravings, some meat jerky, dried fruit, coconut chips, nuts and seeds usually do the trick.

Resources Whether you are looking for answers or just interested in learning more about Paleo, here is a list of experts and their blogs that will be helpful in giving you an in-depth explanation. Drs. Paul and Shou-Ching Jaminet (The Perfect Health Diet) provide information on the Paleo way of eating that is backed by years of scientific research. They include a rationale as to why safe starches and white rice are part of a healthy diet. Robb Wolf (Robb Wolf) is a Paleo pioneer who explains the basics and health benefits of the Paleo diet. Chris Kresser (Chris Kresser) is a leading Paleo expert who explains the science behind the Paleo diet and shares articles to help individuals tailor it according to their personal needs. Mark Sisson (Mark’s Daily Apple) spearheads the Primal movement and provides a set of definitive guides on the important concepts of a healthy Primal lifestyle. His site also has an interactive community forum where anyone can ask questions and share their experiences with others. Sarah Ballantyne (The Paleo Mom) is an expert on how to modify the Paleo diet for those with an autoimmune disease. Her blog also contains recipes, articles and research materials that an individual can use to attain success in living a Paleo lifestyle. Stacy Toth and Matthew McCarry (Paleo Parents) show a real life approach to Paleo and how their family has successfully transitioned into this lifestyle through the years.

Recipe Allergen Index This section gives you a bird’s eye view of each recipe in the different chapters of this book to help you easily identify which recipes have potential allergens as part of its ingredient list. For those that use small amounts of ghee, there is an alternative cooking fat recommended in each recipe to make the dish dairy free. All of the recipes in this book contain nightshades which are identified as allergens for individuals following the Autoimmune Protocol (AIP). Necessary ingredient substitutions or omissions are needed to make the recipes AIP compliant. SIZZLING CAST IRON

COMFORTING CASSEROLES

SCRUMPTIOUS STIR-FRIES

BAKE BROIL OR GRILL

WARMING SOUPS AND STEWS

SENSATIONAL SALADS

THE BASICS

Acknowledgments Danilo, I can’t thank you enough for all your help during the entire recipe development and book-writing process. Thank you for playing a major role by testing and giving me feedback on all the recipes, helping me edit, holding my bounce cards when I photographed tricky dishes, taking care of the never-ending pile of dishes and pans in a partially working sink, doing extra chores around the house because I was busy cooking almost every night and cheering me up when a recipe failed. I am forever grateful for your love and support. Solly and Dan, thank you Mom and Dad for your cheerfulness and enthusiasm in testing my recipes and for giving me ideas. I love you both. Byron, I couldn’t ask for a better coworker and friend than you. Thank you for listening to my constant chatter as I brainstormed and thought about each recipe for this book. Thank you for your enthusiasm and eagerness to give me your honest feedback on the recipes that you’ve tried. To your wife, Maria, and children, BJ and Mali, thank you for helping out. Amy and Jennifer, thank you for your thorough and honest feedback in testing my recipes. Your input and suggestions were a tremendous help in fine-tuning the important key elements that I would have missed. It makes me happy to know that you both have enjoyed the recipes and have shared the meals with family and friends. Jerome, thank you for the headshots, for lending me your macro lens and for helping me with everything else that I needed to take the recipe photos. Wilma, thank you for sharing your beautiful kitchen and for letting me mess it up a little bit. I hope you enjoyed being part of this book! Ron, this book’s chapter opener photos wouldn’t have been possible without you. Thank you for taking them for me. Arsy, thank you for the gentle nudge to get this book going. I’ve learned a lot from your expertise, and the knowledge that you’ve shared with me has been invaluable. Steph, Ciarra and Sarah, thank you for giving me tips and ideas and for sharing your thoughts during the developmental process of this book. Stacy and Matt, both of you have been an inspiration to me, and it is truly an honor to have you write the foreword for this book. Thank you so much. Will Kiester, Marissa, Christine, Meg B., Meg P. and everyone at Page Street Publishing

Co., thank you for your guidance and for patiently answering my never-ending questions. To all my family and friends, thank you for all the words of encouragement and for checking in on me. The e-mails, texts and phone calls were truly appreciated.

Index The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest. For your reference, the terms that appear in the print index are listed below.

A artichoke hearts: Antipasto arugula: Plantain Pizza asparagus Charcoal Grilled Skewers Crab and Shrimp-Topped Salmon Lemon Butter Swordfish Pan-Seared Steak with Caramelized Shallots avocado Grilled Mayan Pork Chops Plantain Chilaquiles Shrimp-Stuffed Baked Sweet Potato Skirt Steak Fajitas Tuna Ceviche B bacon Charcoal Grilled Skewers Irish Stew Plantain Pizza Red Flannel Hash Savory Vegetable Pancake

bamboo shoots, Lettuce Wraps Basil and Sun-Dried Tomato Pesto BBQ sauce beef Beef Bone Broth Bolognese Sauce Braised Oxtail Brussels Sprouts Favorite Cashew Beef Chunky Chili Garlic Beef with Wilted Greens Hamburger Steak Hawaiian Meatballs Irish Stew Japanese Hot Pot Korean Noodles Lettuce Wraps Moorish Skewers Mushroom Meat Pizza Open-Faced Sloppy Joes Oven-Roasted BBQ Ribs Pan-Seared Steak with Caramelized Shallots Simple Braised Short Ribs Skirt Steak Fajitas beets Marinated Beets Red Flannel Hash Roast Chicken bell peppers Braised Oxtail

Breakfast Pizza Quiche Cashew Beef Fifteen-Minute Ginger Chicken Noodles Grilled Pork Belly Hawaiian Meatballs Open-Faced Sloppy Joes Plantain Pizza Skirt Steak Fajitas Stuffed Squid Sweet Pepper Shrimp Sauté Sweet-and-Sour Pork Weeknight Gumbo blueberries Austrian Pancake Bites Berries and Spinach bok choy Braised Asian Chicken Japanese Hot Pot Pork Belly Stew Stir-Fry Rice Noodles Vegetable Medley broccoli: Grilled Pork Belly Brussels sprouts Brussels Sprouts Favorite Seared Scallops with Pancetta and Brussels Sprouts butternut squash Hawaiian Meatballs Hearty Sausage and Kale Soup Meatball Minestrone Pork and Green Beans

Seafood Coconut Stew C cabbage Grilled Mayan Pork Chops Savory Vegetable Pancake Stir-Fry Rice Noodles Calamari with Marinara carrots Braised Oxtail Cauliflower Pork Fried Rice Grilled Romaine Irish Stew Korean Noodles Lettuce Wraps Moorish Skewers Peruvian Chicken Lime Soup Roast Chicken Savory Vegetable Pancake Simple Braised Short Ribs Stir-Fry Rice Noodles Stuffed Squid Sweet-and-Sour Pork Vegetable Medley cashews Berries and Spinach Cashew Beef Chicken Biryani cauliflower Cauliflower Pork Fried Rice

Cauliflower Rice Hawaiian Meatballs Pineapple Chicken Stuffed Squid Sweet-and-Sour Pork Vegetable Medley Weeknight Gumbo chicken Berries and Spinach Braised Asian Chicken Charcoal Grilled Skewers Chicken and Eggplant Parmigiana Chicken and Rice Porridge Chicken Biryani Chicken Bone Broth Chicken Cacciatore with Zoodles Chicken Pesto Zucchini Chicken Salad Wraps Fifteen-Minute Ginger Chicken Noodles Filipino Chicken BBQ Glass Noodle Soup Grilled Romaine No Clay Pot Chicken Peruvian Chicken Lime Soup Pineapple Chicken Plantain Chilaquiles Roast Chicken Vegetable Medley Weeknight Gumbo clams: Seafood Coconut Stew

coconut milk Austrian Pancake Bites Bolognese Sauce Dutch Baby Pineapple Chicken Seafood Coconut Stew cornichons crab Crab and Shrimp-Topped Salmon Easy Cioppino Seafood Coconut Stew Cucumber Mint Sauce D Dutch Baby eggplant, Chicken and Eggplant Parmigiana eggs Austrian Pancake Bites Breakfast Pizza Quiche Buttered Leek Quiche Chicken and Rice Porridge Dutch Baby Korean Noodles Loaded Spanish Tortilla Plantain Chilaquiles Salmon Scramble Stir-Fry Rice Noodles Vegetable Medley

F fish. See specific types G green beans Hamburger Steak Peruvian Chicken Lime Soup Pork and Green Beans H Habanero Salsa halibut, Easy Cioppino hotdogs, Brussels Sprouts Favorite I ingredient substitutions K kale, Hearty Sausage and Kale Soup kelp noodles Glass Noodle Soup Korean Noodles Meatball Noodle Soup L leeks Buttered Leek Quiche Hearty Sausage and Kale Soup Red Flannel Hash lettuce Ahi Poke Bowl

Chicken Salad Wraps Grilled Romaine Lettuce Wraps Smoked Salmon liver Veal Liver with Caramelized Shallot and Spinach Vegetable Medley M Mango Papaya Salsa Marinara Sauce Masago eggs Mayonnaise meatballs Hawaiian Meatballs Meatball Minestrone Meatball Noodle Soup mushrooms Braised Asian Chicken Breakfast Pizza Quiche Charcoal Grilled Skewers Easy Cioppino Filipino Chicken BBQ Glass Noodle Soup Grilled Pork Belly Hamburger Steak Irish Stew Japanese Hot Pot Korean Noodles Lettuce Wraps

Moorish Skewers Mushroom Meat Pizza No Clay Pot Chicken Open-Faced Sloppy Joes Portobello Sandwich Seafood Dynamite Veal Liver with Caramelized Shallot and Spinach Vegetable Medley Mussels, Aromatic N noodles Fifteen-Minute Ginger Chicken Noodles Glass Noodle Soup Japanese Hot Pot Korean Noodles Meatball Noodle Soup Stir-Fry Rice Noodles O okra, Weeknight Gumbo olives Antipasto Chicken Cacciatore with Zoodles onions Aromatic Mussels Balsamic Sausage and Vegetables Charcoal Grilled Skewers Chicken Cacciatore with Zoodles Filipino Chicken BBQ

Grilled Pork Belly Irish Stew Moorish Skewers Roast Chicken Savory Vegetable Pancake Oxtail, Braised P pancakes Austrian Pancake Bites Savory Vegetable Pancake pancetta Hawaiian Meatballs Seared Scallops with Pancetta and Brussels Sprouts Papaya Salsa, Mango parsnips Irish Stew Roast Chicken peas: Braised Oxtail pepperoncini pepperoni Antipasto Breakfast Pizza Quiche peppers. See bell peppers Pesto, Basil and Sun-Dried Tomato pineapple Hawaiian Meatballs Pineapple Chicken Sweet-and-Sour Pork pizza

Breakfast Pizza Quiche Mushroom Meat Pizza Plantain Pizza plantains Plantain Chilaquiles Plantain Pizza Pork Belly Stew pork Cauliflower Pork Fried Rice Grilled Mayan Pork Chops Grilled Pork Belly Meatball Noodle Soup Oven-Roasted BBQ Ribs Pork and Green Beans Pork Belly Stew Pork Chops with Swiss Chard Simple Braised Short Ribs Stir-Fry Rice Noodles Stuffed Squid Sweet-and-Sour Pork portobello mushrooms. See mushrooms potatoes. See also sweet potatoes Aromatic Mussels Buttered Leek Quiche Cajun-Style Shrimp Feast Irish Stew Loaded Spanish Tortilla Oven-Roasted BBQ Ribs Peruvian Chicken Lime Soup prosciutto

Loaded Spanish Tortilla Plantain Pizza Portobello Sandwich Q quail eggs quiche Breakfast Pizza Quiche Buttered Leek Quiche R radish, Grilled Mayan Pork Chops raspberries, Austrian Pancake Bites red peppers. See bell peppers ribs Oven-Roasted BBQ Ribs Simple Braised Short Ribs rice Cauliflower Rice Chicken and Rice Porridge Chicken Biryani Garlic Rice No Clay Pot Chicken Stove Top Rice Rice Noodles, Stir-Fry S salmon Charcoal Grilled Skewers Crab and Shrimp-Topped Salmon Honey Dijon Salmon Steaks

Smoked Salmon salsa Habanero Salsa Mango Papaya Salsa Sardines, Balsamic sausage Balsamic Sausage and Vegetables Cajun-Style Shrimp Feast. see also sweet potatoes Hearty Sausage and Kale Soup Meatball Minestrone Pork Belly Stew Weeknight Gumbo scallops Savory Vegetable Pancake Seafood Dynamite Seared Scallops with Pancetta and Brussels Sprouts seafood. See specific types shallots Chicken and Rice Porridge Pan-Seared Steak with Caramelized Shallots Veal Liver with Caramelized Shallot and Spinach shellfish. See specific types shiitake mushrooms. See mushrooms shrimp Cajun-Style Shrimp Feast Crab and Shrimp-Topped Salmon Glass Noodle Soup Meatball Noodle Soup Charcoal Grilled Skewers Crab and Shrimp-Topped Salmon

Honey Dijon Salmon Steaks Salmon Scramble Seafood Coconut Stew Seafood Dynamite Shrimp-Stuffed Baked Sweet Potato Sweet Pepper Shrimp Sauté snow peas: Vegetable Medley spinach Berries and Spinach Garlic Beef with Wilted Greens Korean Noodles No Clay Pot Chicken Portobello Sandwich Seafood Coconut Stew Veal Liver with Caramelized Shallot and Spinach squash: Filipino Chicken BBQ, See also butternut squash squid Calamari with Marinara Seafood Dynamite Stuffed Squid steak. See beef strawberries Berries and Spinach Dutch Baby substitutions sun-dried tomatoes Antipasto Brussels Sprouts Favorite Chicken Pesto Zucchini Loaded Spanish Tortilla

Portobello Sandwich sweet potatoes Balsamic Sausage and Vegetables Braised Oxtail Brussels Sprouts Favorite Fifteen-Minute Ginger Chicken Noodles Honey Dijon Salmon Steaks Japanese Hot Pot Red Flannel Hash Salmon Scramble Seafood Dynamite Shrimp-Stuffed Baked Sweet Potato Simple Braised Short Ribs Swiss chard Calamari with Marinara Easy Cioppino Garlic Beef with Wilted Greens Pork Chops with Swiss Chard Swordfish, Lemon Butter T tomatoes Aromatic Mussels Balsamic Sardines Balsamic Sausage and Vegetables Charcoal Grilled Skewers Chunky Chili Habanero Salsa Japanese Hot Pot Marinara Sauce

Mushroom Meat Pizza Salmon Scramble Tuna Ceviche Trout with Mango Papaya Salsa, Blackened tuna Ahi Poke Bowl Tuna Ceviche turkey: Meatball Minestrone V veal Hawaiian Meatballs Veal Liver with Caramelized Shallot and Spinach Vegetable Broth vegetables. See specific types vinaigrette Balsamic Red Wine Vinaigrette Honey Mustard Poppy Seed Vinaigrette Lemon Dill Vinaigrette W water chestnuts, Cashew Beef Z zucchini Balsamic Sardines Chicken Cacciatore with Zoodles Chicken Pesto Zucchini Filipino Chicken BBQ Meatball Minestrone

About the Author

A foodie at heart, Jenny Castaneda has great appreciation for different types of cuisine and is willing to try anything at least once. Her recipes and cooking style are mainly influenced by Asian and American flavors while also showcasing simple Filipino recipes that can be adapted to Paleo. She is the founder of Paleo Foodie Kitchen, a gluten-free food blog that shares quick-andeasy recipes complete with mouth-watering photos. Her blog is a way for her to share recipes with family and friends while connecting with others who have provided daily doses of inspiration and motivation along her journey toward a Paleo lifestyle. After years of calorie counting and eating a low-fat diet, she turned to Paleo on her quest to live healthier and eat real whole foods. She saw significant effects in about a month such as improved sleep, reduced cravings and fewer migraines. She has written numerous guest posts for top Paleo blogs, sharing simple recipes that cater to every palate. Aside from cooking, Jenny enjoys traveling, photography and obstacle course racing. You can sign up for email updates here.

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CONTENTS FOREWORD INTRODUCTION WHAT IS ONE-POT PALEO? THE STORY BEHIND THE RECIPES IN THIS BOOK INGREDIENT SWAPS AND SUBSTITUTIONS

Sizzling Cast Iron

PAN-SEARED STEAK WITH CARAMELIZED SHALLOTS SKIRT STEAK FAJITAS PORTOBELLO SANDWICH LOADED SPANISH TORTILLA DUTCH BABY MUSHROOM MEAT PIZZA HAMBURGER STEAK OPEN-FACED SLOPPY JOES HAWAIIAN MEATBALLS VEAL LIVER WITH CARAMELIZED SHALLOTS AND SPINACH PORK CHOPS WITH SWISS CHARD PINEAPPLE CHICKEN CHICKEN CACCIATORE WITH ZOODLES SAVORY VEGETABLE PANCAKE (OKONOMIYAKI) AUSTRIAN PANCAKE BITES RED FLANNEL HASH SALMON SCRAMBLE SEARED SCALLOPS WITH PANCETTA AND BRUSSELS SPROUTS CALAMARI WITH MARINARA LEMON BUTTER SWORDFISH STUFFED SQUID

Comforting Casseroles NO CLAY POT CHICKEN

BALSAMIC SAUSAGE AND VEGETABLES CHICKEN AND EGGPLANT PARMIGIANA PLANTAIN CHILAQUILES BUTTERED LEEK QUICHE BREAKFAST PIZZA QUICHE CHICKEN BIRYANI CAJUN-STYLE SHRIMP FEAST SEAFOOD DYNAMITE

Scrumptious Stir-Fries

CAULIFLOWER PORK FRIED RICE KOREAN NOODLES (JAPCHAE) VEGETABLE MEDLEY STIR-FRY RICE NOODLES (PANCIT) FIFTEEN-MINUTE GINGER CHICKEN NOODLES CHICKEN PESTO ZUCCHINI GARLIC BEEF WITH WILTED GREENS CASHEW BEEF PORK AND GREEN BEANS SWEET-AND-SOUR PORK SWEET PEPPER SHRIMP SAUTÉ BALSAMIC SARDINES BRUSSELS SPROUTS FAVORITE LETTUCE WRAPS

Bake, Broil or Grill PLANTAIN PIZZA

GRILLED MAYAN PORK CHOPS

FILIPINO CHICKEN BBQ OVEN-ROASTED BBQ RIBS ROAST CHICKEN GRILLED PORK BELLY SIMPLE BRAISED SHORT RIBS BRAISED ASIAN CHICKEN

BRAISED OXTAIL (AFRITADA) MOORISH SKEWERS CHARCOAL GRILLED SKEWERS (YAKITORI) HONEY DIJON SALMON STEAKS BLACKENED TROUT WITH MANGO PAPAYA SALSA CRAB AND SHRIMP–TOPPED SALMON SHRIMP-STUFFED BAKED SWEET POTATO AROMATIC MUSSELS

Warming Soups and Stews WEEKNIGHT GUMBO

JAPANESE HOT POT (SUKIYAKI) MEATBALL NOODLE SOUP (ALMONDIGAS) HEARTY SAUSAGE AND KALE SOUP MEATBALL MINESTRONE IRISH STEW PORK BELLY STEW (PUCHERO) CHUNKY CHILI EASY CIOPPINO PERUVIAN CHICKEN LIME SOUP (AGUADITO DE POLLO)

GLASS NOODLE SOUP (SOTANGHON) SEAFOOD COCONUT STEW (GINATAAN) CHICKEN AND RICE PORRIDGE (ARROZ CALDO)

Sensational Salads CHICKEN SALAD WRAPS GRILLED ROMAINE ANTIPASTO BERRIES AND SPINACH TUNA CEVICHE AHI POKE BOWL SMOKED SALMON

The Basics

CHICKEN BONE BROTH BEEF BONE BROTH VEGETABLE BROTH MAYONNAISE COCONUT MILK STOVE TOP RICE CAULIFLOWER RICE MARINARA SAUCE BOLOGNESE SAUCE SWEET-AND-TANGY BBQ SAUCE HABANERO SALSA APPENDIX WEEKEND PREP FOR WEEKNIGHT MEALS RESOURCES RECIPE ALLERGEN INDEX ACKNOWLEDGMENTS

ABOUT THE AUTHOR

Copyright © 2015 Jenny Castaneda First published in 2015 by Page Street Publishing Co. 27 Congress Street, Suite 103 Salem, MA 01970 www.pagestreetpublishing.com All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher. Distributed by Macmillan; sales in Canada by The Canadian Manda Group; distribution in Canada by The Jaguar Book Group. 18 17 16 15

1 2 3 4 5

eISBN: 978-1-62414-131-7 eBooks may be purchased for business or promotional use. For information on bulk purchases, please contact Macmillan Corporate and Premium Sales Department by writing to [email protected]. Library of Congress Control Number: 2014950224 Cover and book design by Page Street Publishing Co. Photography by Jenny Castaneda Printed and bound in China Page Street is proud to be a member of 1% for the Planet. Members donate one percent of their sales to one or more of the over 1,500 environmental and sustainability charities across the globe who participate in this program.