paleo

Easy Sous Vide Wild Alaskan Cod

black pepper

Aleppo chile finishing salt

coconut oil

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

garlic,

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

extra virgin olive oil

red wine vinegar

soy sauce

honey

flank steak

These portable spicy tuna cakes filled with sweet potato and jalapeño peppers are delicious, tender and Whole30-friendly!

Spicy Tuna Cakes

ghee

tuna

scallions (thinly sliced (about ⅓ cup))

cilantro

potato

finely grated zest from ½ medium lemon

jalapeño pepper

eggs

red pepper flakes

Kosher salt

lemons

Heat oven and line the muffin pan.

Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)

Combine tuna, sweet potato, and herbs.

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Mix in the seasoning.

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&amp;P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

Use hands to combine.

Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.

Scoop into the muffin tin

Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.

Bake tuna cakes

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Cool the tuna cakes.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. 

Serve with lemon wedges.

Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.

https://content.jwplatform.com/videos/tKDQKO2n.mp4

These portable tuna, sweet potato, and jalapeño peppers are delicious and Whole30-friendly! They’re tender and subtly sweet, with a wickedly peppery bite!

The BEST quick Almond Flour Bread. Low carb, Paleo and gluten free, this easy bread comes together quickly. Great toasted or simply sliced for breakfast.

Almond Flour Bread

coconut oil, unsalted butter, or ghee

almond flour

flaxseed meal

baking soda

cinnamon (optional)

salt

apple cider vinegar (NOT sweet apple cider

In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.

In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.

Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

Sautéed Chicory recipe | Epicurious.com

chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

zucchini squash

yellow onion, diced

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

Quick-Pickled Cherry Peppers

cherry peppers, washed well

white vinegar

peppercorns

With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.

Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they&#x27;ve cooled or store for up to a week in the refrigerator.

Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

beef brisket

low-sodium beef broth

Worcestershire sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

A quick and easy low-carb, paleo, keto, or whole30 meal made quick and easy in a skillet with ground turkey, teriyaki sauce, and vegetables!

Teriyaki Ground Turkey Skillet with Vegetables

Tbsp avocado oil

red onion (finely chopped)

carrots

radishes (chopped)

turkey

teriyaki sauce (see note*)

zucchini squash (chopped)

baby spinach

tsp sea salt (to taste)

chives (chopped)

Tbsp sesame seeds

Heat the oil in a large (12-inch) skillet with deep sides over medium heat. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add the carrots, radishes, and ginger. Cover and cook 3 minutes.

Scoot the vegetables off to one side of the skillet and add the ground turkey. Brown on one side for 2 to 3 minutes, then flip and continue browning another 2 minutes. Give everything a big stir to combine it all together.

Add the teriyaki sauce, chopped zucchini, spinach, and sea salt. Cover and cook until turkey has cooked through and vegetables have reached desired done-ness, about 4 to 5 minutes.

Serve with chopped chives and sesame seeds.

Meal Prep Turkey Taco Bowls are a healthier version of takeout that's lower in calories and big on flavor! Made with homemade seasoning for an EASY and filling veggie-protein-packed lunch or dinner. Paleo + Gluten Free + Low Calorie

Meal Prep Turkey Taco Bowls

turkey breast

tbsp extra virgin olive oil

green bell pepper

yellow bell pepper

salsa

salt and pepper

taco seasoning

Heat a large skillet to medium heat with extra virgin olive oil.

Place bell peppers in the skillet and sauté 5 minutes or until slightly tender.

Add the ground turkey breast with salt, pepper and homemade taco seasoning.

Use a spatula to break up the meat and mix in the seasonings.

Cook until the meat is browned, stirring it frequently.

Stir in the salsa then transfer to 4 meal prep containers filling with lettuce and peppers.

How To Cook Frozen Shrimp

paprika

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

Here&#x27;s the best, easiest way to cook a sweet potato in the microwave, including how to prep it, how long to cook it for, and how to get crispy skins.

How to Cook a Sweet Potato in the Microwave

potatoes

Olive oil

Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.

Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.

Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.

Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.

Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.

Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. 

How To Make Homemade Sauerkraut in a Mason Jar

green cabbage (about 3 pounds)

caraway seeds (optional,

Clean everything. When fermenting anything, it&#x27;s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You&#x27;ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you&#x27;d like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it&#x27;s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There&#x27;s no hard-and-fast rule for when the sauerkraut is &quot;done&quot; — go by how it tastes.While it&#x27;s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don&#x27;t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she had to cook it! Her secret is simple, she cooks with only quality ingredients, like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has on hand, a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jars them to use throughout the year.

Filetto di Pomodoro

28 oz cans imported crushed tomatoes (Tuttoroso)

garlic (smashed)

onion

carrots (finely chopped)

chicken stock

Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.

Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

This is the fastest, smartest — most delicious way to cook frozen salmon filets for dinner without thawing. 

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