Finally, the Day Has Arrived!

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I’m super pumped! The cookbook I’ve been waiting for FOREVER went on sale for preorders today, and as if that weren’t awesome news enough, the preorders are almost 50% off!!


Needless to say, I picked that up pretty quick-like. Come October, I’ll be the proud owner of Michael Symon’s new book, “Carnivore“!



365 Paleo Recipe Project: DAY 26 – Herbed Carrots and Jicama

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Salt and the Paleo Diet

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My newest article, “Salt and the Paleo Diet” was published yesterday. Here’s a blurb, but you can check out the whole thing here


“Because the long-term effects of high-sodium consumption have been linked to such diseases as stroke, cardiovascular disease, high blood pressure, edema and stomach cancer, many experts believe that stricter guidelines are need for healthy consumption.

The FDA recommends that the average person consume no more than 2300mg of sodium per day (1500mg for people over 51, African-Americans or people with hypertension, diabetes or chronic kidney disease), but studies show that the average American gets between 3400 and 4700mg per day, and that an “estimated 75 percent of the average consumer’s intake comes from packaged foods.” (according to Food Navigator-USA )


Sodium is a mineral, and an essential one at that. It regulates blood volume and blood pressure and our primary source of sodium is salt. For minimal function, the body requires at least 500mg. Too little sodium in the body can lead to muscle cramps, dizziness, neurological problems, or even death. Increased water consumption with insufficient sodium levels can cause a condition known as hyponatremia, or water intoxication.

In the average diet, eliminating sodium is an unwise decision, but for paleo dieters, a large population of which are athletes, the elimination of sodium from the diet can be life-threatening. When you sweat, you lose sodium deposits in your system, and when you rehydrate on a sodium-deprived system, your risk of water intoxication goes way up.”

Article Source: 

365 Paleo Recipe Project: DAY 25 – Bacon and Mushroom Brussels Sprouts

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Up until then, I had never had brussels sprouts, but I fell in love. I got my book (I collect autographed cookbooks – because I’m a weirdo like that) and I started making them for every holiday. Everyone I know loves them. 

When I first started on the paleo diet, I still wanted to make my brussels sprouts, but the original recipe calls for a ton of heavy cream, and since I obviously can’t have cream, I had to tweak the recipe a bit. What you see before you is my paleo version of Tyler’s masterpiece. PS – Thank you Tyler Florence for showing me what yummy is. 😛


1 lb brussels sprouts, ends cut off and halved

4 strips of bacon, diced

1 pint of mushrooms, sliced

2 tbsp spicy brown mustard

1/2 c chicken stock

salt and pepper

Heat a large skillet over medium and add your bacon. Allow to cook, stirring occasionally, until fat has rendered out and bacon is crispy. Drain all but 1 tbsp of bacon fat out of the skillet and add your mushrooms. Cook until mushrooms have browned and softened.

While your bacon is cooking, bring a large pot of salted water to a boil. Fill a mixing bowl with water and ice and set aside. When water is at a rolling boil, add your sprouts and blanch (boil for 3-4 minutes). Transfer the sprouts from the boiling pot to the ice water to shock them and stop the cooking process. 

When your mushrooms/bacon is ready, add your mustard and chicken stock, and whisk until well-combined. Add in your sprouts, turn the heat up to med-high, stir and cook until chicken stock has mistly evaporated out. Serve.

Just a warning, these are crazy addictive. My sister doesn’t like mushrooms or mustard, and I’ve seen her put away two bowls. They also reheat well, though I rarely have leftovers,

365 Paleo Recipe Project: DAY 24: Dark Chocolate and Blackberry Smoothie

May 16, 2012

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365 Paleo Recipe Project: DAY 23 – Zucchini Crudo Over Pork Burger

May 16, 2012

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For the paleo dieter, this is really a great side dish (or sandwich filling or meat topper – as I’m using it here), because it contains both almonds and olive oil, which offer up protein and heart healthy fats. When I make it, I omit the dill, because I’m not a dill fan, but I’m writing the original recipe, so it will be included. I also like to serve mine over a ground pork patty; I find it to be a delicious combination.

To make your pork patties, take 1lb ground pork (or any ground meat) and divide into 1/3s. Roll each third into a ball and pat down to form a patty. Season each side with salt and pepper and cook in a large skillet over med-high heat for 4 minutes per side. 

Michael Symon’s Zucchini Crudo – From “Live to Cook”


2 zucchini (about 3/4 lb), thinkly sliced

2 yellow summer squash (about 1 1/2 lb), thinly sliced

1 tbsp plus 1/4 tap kosher salt

1 tsp minced garlic

1 shallot, finely sliced

grated zest and juice of 3 lemons, or to taste

1/2 c extra virgin olive oil

1/3 c slivered or sliced almonds, toasted

1/3 c chopped fresh dill

Combine the zucchini and yellow squash in a colander in the sink and sprinkle with 1 tbsp salt. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 tsp of salt and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). 

Add the zucchini and squash to the dressing, toss and serve as a side or over your pork patties.

365 Paleo Recipe Project: DAY 22 – Crazy Tasty Salad

May 15, 2012

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