Stir-Fried Chicken Livers w/Curry and Caramelized Onions

Ingredients:
1/2lb Chicken, Duck, or Goose Liver (though I've never tried it, I would add lamb liver to this list)
4T. Lard, Duck Fat, or Coconut Oil (I used Duck Fat, but think that Coconut Oil would be really good)
1/2 Medium Sweet Yellow Onion, sliced to 1/4" thickness
2tsp. Curry Powder* (I used a blend that I found at Target, but make your own or use your favorite)

1. Pat the liver(s) dry and cut into 1/2" slices. Heat a wok or saute pan until it's smoking.
2. Add 1T. of the fat and let it melt briefly. Add onion and stir-fry for 2 minutes, rapidly moving the pieces around so that they touch the entire surface area of the pan or wok, until it begins to brown on the edges but is still crisp. 
3. In the last 20 seconds of stir-frying, add 1/2 tsp. of the curry powder and toss evenly with the onion. Remove mixture from the pan and set aside.
4. Add remaining fat and let it melt briefly. Stir-fry liver pieces for 1-2 minutes, rapidly moving them around so they touch entire surface, until they begin to brown on the edges but are still tender inside. In the last 20 seconds, add the remaining curry powder and toss evenly. 
5. Reintroduce the onion to the pan and toss together with the liver, being careful not to break up the meat more than is necessary.
6. Plate and serve immediately. **

**I like this garnished with chopped fresh cilantro. 

Curry Powder*

2 T. Coriander

1 tsp. Ground Cumin

3 Cloves, ground

2 tsp. Black Peppercorns, ground 

1 T. Brown Mustard Seeds, ground

1 Dried Red Chili, ground

1 tsp. Fenugreek Seeds, ground

2 tsp. Ground Turmeric

I bought a pound of chicken livers from my favorite local farm and, after perusing my new cookbook, "Primal Cuts", decided to use this recipe (taken from page 19 of the book). Okay, so...these are crazy good! And, I'm not really much of an onion person, but they add the perfect balance of sweetness to this spice-filled dish. If you've been wanting to try livers, because you've heard about their many health benefits, this is a great recipe to experiment with. As for the curry powder, I'm sure that making your own just enhances the flavors of the curry, but my curry powder had these ingredients and tasted just fine.

On a final note...buy this book! It will not disappoint. Well, the only thing that would've made this book better would've been pictures of the final, cooked product...something that I appreciate in a cookbook. Other than that, it's well-written, easy to follow, with plenty of unique and flavorful recipes. Take a peek inside, here.

Actually, I'm pretty sure you'll thank me.

Breakfast Squash

Ingredients:
2 Delicata Squash, cut in half and deseeded
1T. Coconut Oil
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
6oz Ground Pork Breakfast Sausage (you can use any ground meat you like, just make sure it's flavorful)
4 Eggs, whisked (I use a blender to whip air into mine, but a bowl and whisk work just fine)
Ground Fennel and Fennel Fronds, for garnish (optional)

1. Preheat oven to 415F.
2. Place squash on a baking sheet, skin-side down.
3. Evenly distribute the coconut oil amongst the four squash halves and transfer the baking sheet to the oven to melt the oil, about 15 seconds.
4. Remove the sheet from the oven  and spread the oil to coat the flesh of the squash (I use a pastry brush). Sprinkle each squash half with sea salt and cinnamon, evenly distributing the mixture. 
5. Place the sheet back in the oven and bake until squash is tender, about 15-20 minutes.
6. While squash is roasting, brown sausage and set aside. 
7. Remove from oven and fill or let cool and refrigerate for future use.  
8. Turn oven temperature down to 375F.
9. Fill each squash with about 1.5oz of the browned sausage, to fill evenly.
10. Top with whisked eggs and transfer back to the oven. 
11. Bake until eggs are puffed slightly and cooked through, about 10-15 minutes. 
12. Sprinkle with ground fennel and fennel fronds or your favorite seasoning. Enjoy!

 

Steps 1-7 can be done in advance, making breakfast super simple to create. Just let the squash and meat cool, before storing in the fridge until ready to use (I would say up to a few days).

Bacon-Roasted Cauliflower

Ingredients:

Head of Cauliflower, cut into florets

1T. Bacon Fat or Olive Oil or Coconut Oil

3 Pieces of Bacon, cut into 1" slices

1T. Bay Seasoning (you can also use Old Bay Seasoning or your favorite spice blend)

Chopped Parsley, for garnish (optional)

1. Preheat oven to 425F.
2. Add cauliflower to a bowl and toss with oil, to coat.
3. Add seasoning and toss, to coat. 
4. Add bacon and toss. 
5. Spread cauliflower mixture onto a baking sheet and transfer to preheated oven. 
6. Bake about 25-30 minutes, until bacon is crispy and cauliflower is browned. 
7. Sprinkle with parsley to garnish, if using. 

Paleo "Sliders"

Makes 30 "Sliders"

Ingredients:

2lbs Ground Meat (Buffalo, Beef, Venison, Elk...)*

30 Paleo Buns, recipe follows

Toppings:

-Bacon

-Arugula or Mache

-Tomato (use Roma tomatoes and slice horizontally)

-Avocado or Guacamole 

-Shallots (I like to use thinly-sliced shallots for sliders, instead of red onions, for their small size)

-Dill Pickles

-Mustard, Homemade Mayo

*This should create about 30- 1oz burgers, after cooking. I just use sea salt and pepper for my burgers, but make them how you like. Use a small ice cream scoop for even size. They can be grilled, cooked in a pan, or baked in a 400F oven (my choice when making large batches for a party). 

Paleo "Slider" Buns:
3/4 Cup Coconut Flour
2T. Arrowroot Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
6 Eggs, beaten
1T. Braggs Raw Apple Cider Vinegar
1/2 Cup Melted Ghee (if you don't do ghee, try coconut oil...but, know that I haven't tried it, so don't know how it will work)

For topping:
1 Egg, whisked
1 T. Sesame Seeds

1. Preheat oven to 325F.
2. Sift coconut flour, arrowroot powder, baking soda, and sea salt into a bowl. 
3. Add beaten eggs and mix to combine. 
4. Add melted ghee and vinegar, mix until smooth.
5. Scoop batter onto a silpat or parchment paper- lined baking sheet, in 1 T. balls (I used a small ice cream scooper). You should have about 30 buns. 
6. Brush the tops of the buns with whisked egg and sprinkle with sesame seeds. 
7. Bake for 15-20 minutes, until golden brown and slightly puffed. 
8. Remove from oven and transfer to a baking rack, to cool. 
9. Slice in half and serve with "slider" patties and toppings. 

Before baking.

This bun recipe is inspired by this bread recipe that I recently discovered; I modified it quite a bit, but since this is where it all began, I thought it worth mentioning. We host an "Annual Super Bowl Party" at our house and, though we're going to Portland this year, I thought that it might be nice to share a few recipes that I would've liked to make this year. I usually serve burgers, in some form, but like the idea of actually getting to eat a bun and offering a bun that other non-Paleo eaters would actually enjoy. And, I really like that it's has a coconut flour base, versus an almond (which I've been limiting) flour base. This bun and burger is awesome and I'm so excited to share it with you! 

Eggs in a Chicken Hash "Nest"

Last night my friend, Lisa, sent me a recipe for Salmon Hash that she wants me to try, so this morning I woke up with hash on the brain. I have plans to make her recipe this week, but like to use what I have on-hand before adding any additional food to my fridge. I had some leftover chicken hanging out in my fridge, but I really like to incorporate eggs in to my breakfast, so...I decided to create this:

Serves 1-2

Ingredients:

1/2 of Chicken Hash recipe or leftovers from this Chicken recipe, chopped

1 Slice of Bacon, cut into 1/2" pieces

1 Egg

Parsley, for garnish (optional)

1. Add bacon to a hot pan and cook until browned.
2. Leave the bacon and fat in the pan and add hash or leftovers. Toss to incorporate bacon and coat with bacon fat. 
3. Create a "nest", for your eggs, with the hash mixture.
4. Crack the egg into your "nest".
5. Cover your pan with a lid and cook egg(s) to desired doneness.
6. Use an oversized spatula to scoop the nest onto your plate or just slide it onto your plate. Sprinkle with parsley, if using, and enjoy! 

Mini Frittatas

Makes 4-6 Mini Frittatas*

Ingredients

6 Eggs, whisked

4oz Browned Sausage, Ground Buffalo, Bacon, or other meat

Veggies* 

1 tsp. Coconut Oil, for greasing muffin tins

*Yams and/or potatoes should be par cooked; any other veggie can be sliced small...think pea or dime-sized.

1. Preheat oven to 350F.
2. Grease muffin cups with coconut oil. 
3. Evenly distribute meat amongst muffin tins (4 sections of an oversized tin, 6-8 of a regular sized tin). I use an oversized muffin tin, with 6 cups/sections. 
4. Add veggies, if using. 
5. Top the meat and veggies with whisked eggs, filling just over 3/4 of the way full.
6. Transfer the muffin tin to the heated oven and bake for 12-15 minutes, depending on muffin tin size. 
7. Mini frittatas should slide right out but if they don't, slide a butter knife along the sides to loosen.

Feel free to mix up your ingredients (sausage and yams, bacon and asparagus, buffalo and zucchini, or throw leftovers in the bottom and just top with whisked eggs); the key is to have your ingredients prepped (veggies sliced and meats browned), so that in the morning, you just need to fill the tins and pop them in the oven and set a timer. You can also make a few extras in advance, store them in your fridge, and just reheat them before eating. Easy. 

*This recipe serves the two of us. Scott eats 2.5 and I eat 1.5.  Increase the recipe as needed. 

Fish en Papillote

I posted this in 2009, but made it tonight and felt it worth reposting. I love this meal and also love that it's so easy to make. Make sure that you use a buttery fish that will withstand the cooking and you'll be good to go. 

Fish en Papillote

2- 6oz Chiliean Seabass or Black Cod* Steaks or Filets

1.5 T. Extra Virgin Olive Oil

2 tsp. Sea Salt

1 tsp. Ground Fennel Seed

1 Carrot, sliced at an angle (1/2" thick)

1 Fennel Bulb, halved and thinly sliced

1 Medium Leek (white/light parts), halved and thinly sliced

1/2 C. Butternut Squash, cut into 1/2" cubes

Fennel Frond

3 T. White Wine

*The key is to use a buttery fish, that will withstand the high heat and that will not dry out as you cook the veggies to doneness. 

Parchment Paper (about 1' in length) or Aluminum Foil

Cooking Twine (about 18"), if using parchment

1. Place parchment paper (you can also use aluminum foil) onto a baking sheet. Toss the vegetables in 1T. of EVOO, 1.5 tsp. sea salt, and fennel seed and mound onto the parchment. 
2. Place seabass on top of veggies. Drizzle wine on fish and veggies and sprinkle with remaining salt. 
3. Place a few pieces of fennel frond, if using, on top of fish. 
4. Wrap like a package, making sure that the contents are well sealed, and tie with twine. 
5. Bake for about 20-25 minutes at 400F, until veggies are tender and fish is cooked through.

Watercress Pesto
Handful of Watercress
1/4 C. of EVOO (add more as needed to create a smooth consistency)
Sea Salt, to taste


Puree until smooth.

Fennel, Watercress, and Leeks:

Fish and veggies on parchment paper:

Or, wrapped in foil:

Wrapped in parchment and tied with twine:

Beef Stock and "Rock Soup"

Makes About 3 Quarts

Ingredients (inspired by this WS recipe):

6lbs Meaty Beef Shanks (or Soup Bones)

1 Yellow Onion, chopped

1 Bulb Garlic, cut in half horizontally (exposed cloves but leave skin intact)

2 Carrots, chopped

1 Leek, chopped (optional)

1 Bunch Fresh Parsley

5 Fresh Thyme Sprigs

8 Peppercorns

Sea Salt, to taste

1. Preheat an oven to 450°F. Place the shanks in a roasting pan. Roast until browned, about 1 1/2 hours. Transfer to a stockpot but do not clean the roasting pan. Add water to cover the bones by 4 inches and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 to 2 hours.
2. Meanwhile, brown the onions, carrots, garlic, and leek (if using) in the roasting pan over medium-high heat until caramelized, 15 to 20 minutes. Add to the stockpot. 
3. Pour the 2 cups water into the roasting pan and deglaze over medium-high heat, stirring to remove any browned bits from the pan bottom. Set aside.
4. When the shanks have simmered for 1 to 2 hours, add the deglazed juices to the stockpot along with the parsley, thyme, and peppercorns. Cover partially and simmer gently for at least 4 hours or for up to 8 hours.
5. Remove from the heat. Scoop out and discard all the solids, then pour the contents of the pot through a fine-mesh sieve lined with damp cheesecloth into a large bowl (make sure it will fit into your fridge). Refrigerate, uncovered, until well chilled and the fat has solidified on top. Lift off and discard the fat. Use the stock at this point or cover and refrigerate for up to 4 days or freeze for up to 3 months.

This is my new favorite...why did it take me so long to make this!? I've just gotten so used to using chicken stock in everything and have never actually tried real, homemade, rich, flavorful beef stock...I feel so deprived. 

My last memory of beef stock (or broth, actually) is of a "Rock Soup" my sister and I made when we were little, which consisted of Beef Bouillon Cubes, Water, and yes...Rocks. So, needless to say my experience, although memorable, may have left me thinking that there may be better options with regard to stock. I blame the broth, because our rocks...they were always perfect. One could only imagine what "Rock Soup" would taste like with this stock...

We were getting ready to make "Rock Soup" or save the world...either way, ready for anything!

Have you made Beef Stock? And, more importantly...have you made "Rock Soup"!?

Tagine Spice-Rubbed Pork Tenderloin w/Cinnamon-Bacon Pears

Ingredients:

12oz Pork Tenderloin (I tie up the little ends, to make the tenderloin the same size throughout)

3 Carrots, peeled and sliced 1" thick

1T. Coconut Oil

1T. Tangine Spice (recipe follows)

1/4 tsp. Sea Salt

1/2 Pear, sliced into small pieces lengthwise and then horizontally 

1/2 tsp. Ground Cinnamon

3T. Bacon Slices*

Squeeze of Fresh Orange (about 1T.), optional
Fresh Parsley (for garnish), optional

*Remember those bacon pieces you cooked up and have sitting on your counter? You didn't eat them...did you!?

1. Preheat oven to 415F.
2. Heat an oven-proof saute pan over medium-high heat. Add coconut oil to heated pan.
3. Add carrots and toss to coat. Sprinkle with seasoning.
4. Season the pork tenderloin with spice rub and sea salt and transfer to heated pan. You'll need to move the carrots to the side of the pan, to make space in the middle for the pork.
5. Brown the pork on one side, about 5 minutes, and then flip. Transfer the pan to the preheated oven.
6. Cook the pork and carrots until done (remember that it will continue to cook once you take it out of the oven to rest), about 20 minutes. 
7. Remove the pork and carrots from the pan and set aside to rest. 
8. Move the pan to a burner and turn on the heat to medium (be careful...the pan and handle will be HOT!). Add the sliced pears and bacon pieces to the pan and sprinkle with cinnamon. If your pears aren't very sweet, add a squeeze of fresh orange juice to the pan. Cook until tender, about 7 minutes.
9. Slice the pork and serve topped with the pears. If the carrots aren't hot enough, at this point, add them to the pan, toss, and reheat, about 1 minute. 

This another recipe that I created using ingredients that I had on-hand. I think that this would be really good with yams. I'd also like to try it with blueberries, instead of pears, as was recommended by my friend, Juli. And, really...you could just use cinnamon and cayenne in place of the Tangine Spice or a little cocoa powder, cinnamon, and ancho chili powder...I just love the combination of salty bacon with the spicy-sweetness of the cinnamon and the sweetness of the fruit (in this case, pears). So, get creative. 

Tagine Spice Rub:

Ingredients:

2 teaspoons paprika 

1/4 teaspoon ground turmeric 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

1 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/2 teaspoon ground cardamom 

1 teaspoon kosher salt 

1/2 teaspoon ground ginger 

3/4 teaspoon garlic powder 

3/4 teaspoon ground coriander

I didn't want to fork over the money to buy a pre-made spice mix, knowing that I had all of the ingredients in my cupboard to make my own. So, I found a mix that I wanted to buy and then searched the internet for one that sounded pretty close. This is the one I found...adjust to your taste or just trust me when I say this is really good! :)

Chicken and Veggie Hash w/Bacon (or Leftovers in a Pan)

This is one of those meals that I literally just threw together, using what I had in the fridge. I catered a party this weekend and had roasted a chicken so that Scott wouldn't "starve", so the leftovers were shredded up and waiting for me in the fridge. I also had a fennel bulb, the end of a butternut squash, and a few carrots, but you can use really any combination of veggies that you've got on-hand. So, here's what I decided to do:

Ingredients:
8oz Cooked Chicken (rotisserie, roasted, boiled, or baked and can be shredded or cut into chunks)
6 Strips of Bacon, sliced into 1" pieces*
1 Cup Butternut Squash chunks (cut into 1-2" cubes)
1 Fennel Bulb, trimmed, quartered and then each piece cut into 2-3 pieces (keeping the bulb root intact)
3 Carrots, peeled and sliced (I like to cut my on the diagonal)
2T. Coconut Oil
1T. Ground Fennel Seed (I LOVE fennel, but fell free to use another seasoning)
Sea Salt and Black Pepper, to taste

*I like to cook my bacon in large batches, so that I have bacon fat and bacon bits ready when I need them. Just be sure to keep it out of sight...it will get eaten.

 

Roasting the Veggies**:

1. Preheat oven to 415F.
2. While oven is preheating, chop your veggies.
3. Once the veggies are chopped, spoon the coconut oil onto your baking sheet and transfer to the oven to melt, about 15 seconds. Remove pan from the oven and add veggies to the pan, toss with oil to coat, sprinkle with fennel seed, salt, and pepper, and transfer back to the heated oven. 
4. Roast until caramelized, about 15-20 minutes (depending on the size you've cut your veggies). 

 


**This can be done in advance, with a larger quantity, so that your veggies are ready for hash, frittata, salads, or just reheating and eating with a piece of meat. Just let them cool before transferring to a tupperware container or aluminum foil and then to the fridge.

The Hash:

1. Heat a saute pan over medium-high heat. 
2. Add bacon and cook until fat is rendered and bacon is crispy (add about 1T. of bacon fat and a handful of bacon pieces to the pan, if you've already done this).
3. Add the chicken the pan and toss to coat with bacon fat. Cook until browned, about 2 minutes.
4. Add roasted vegetables and toss to coat. Sprinkle with 1/2T. ground fennel and toss or stir. Cook until everything is heated through, about 3-5 minutes. 
5. Serve garnished with chopped fennel fronds, fresh parsley, and olive tapenade (I chopped up a Greek olive mix and some capers to make mine)...or just eat it as is. 

This recipe can be made in a matter of minutes, if you have vegetables prepped and chopped in your fridge...something to consider if you've got a day with some extra time to do so. I like to do this on the day that I do my grocery shopping...bring home my vegetables, clean them, chop them, and transfer them to ziploc bags or tupperware containers. I also chop up my herbs and store them the same way, so that it's just a matter of sprinkling...if i don't do this, I find that I've got a sad, wilted bunch of parsley that was purchased with good intentions, but never actually put to use. Sad. It can make a huge difference when hunger strikes and you think you've got "nothing to eat".

Beet Ravioli w/Macadamia-Tarragon "Cheese" (Paleo AND Vegan)

You may, or may not, know this about me, but I was a vegetarian from the age of 10 until about the age of 25 (I can't remember the exact age, but I started incorporating a little fish into my diet around this time). I also love to cook and create beautiful food. So, when a friend of mine asked me to cater a party for her vegan, vegetarian, and pescetarian (fish-eating) friends...I was prepared. 

One thing that I've discovered (during a short stint with raw-eating) is that there are a lot of raw food recipes that, with a tiny bit of tweaking, are Paleo-friendly. I bought the book, Raw Food Real World by Matthew Kenney and Sarma Melngailis, and though many of the recipes are really involved I've gotten some great inspiration for Paleo-friendly recipes. This is one of them (read the recipe before you begin...raw food requires soaking):

Ingredients:

Beet "Pasta" (recipe follows)

Macadamia-Tarragon "Cheese" (recipe follows)

Bell Pepper Puree (recipe follows)

Handful of Raw Pistachio Nuts, chopped

Tarragon Leaves, for garnish

Served with Mache tossed with Lemon Juice, Toasted Hazelnut Oil, and Chopped Pistachios. 

Beet "Pasta"

2 Beets, thinly sliced* and cut into squares (you can also leave them round, but would want to peel first)

Juice of 1/2 Lemon

3T. Toasted Hazelnut Oil (any nut oil would be fine...or just use EVOO)

1T pus 1/4 tsp. Sea Salt

1. Bring a large pot of water to a boil and add 1T. salt to water. Add beet slices and boil for about 1 minute, until tender. Remove from water and strain. 
2. Toss blanched beets with lemon juice, oil, and 1/4 tsp. salt. Marinate for at least 2 hours and up to overnight (the longer the better, to get all that good flavor).

*I used a mandoline and sliced using the lowest setting possible, while still keeping the beet slices intact. I decided to blanche the beets, rather than leave them raw and think it's way better in flavor (more neutral and less earthy) and texture (tender and pasta-like, versus crisp in it's raw form). 

Macadamia-Tarragon "Cheese"

1 Cup Raw Macadamia Nuts (you could also use Pine Nuts or Cashews), covered with water and soaked for at least 2 hours

1T. Lemon Juice

1tsp. Lemon Zest

1/2 tsp. Sea Salt

1 Green Onion, sliced

2T. Fresh Tarragon, chopped

2T. Fresh Parsley (flat leaf), chopped

The recipe calls for 1T. Nutritional Yeast (adds a nutty, cheesy flavor), which I have omitted. 

1. Add all ingredients to a food processor and puree until smooth and fluffy, the texture of ricotta cheese. You'll need to add water, a little bit at a time, to get to this consistency. This will take a few minutes of pulsing and scraping.
2. Test the flavor as you go and add more lemon juice and/or salt, if needed.

 

Bell Pepper Puree
1 Bell Pepper (orange or yellow, for their sweetness and contrasting color)
1tsp. Lemon Juice
1 Green Onion (white part only)
1/4 tsp. Sea Salt
1 tsp. Olive Oil
1/8 Cup Pine Nuts (or use whichever nuts you used for the "cheese"), soaked at least 1 hour
Pinch of Ground Tumeric (not necessary, but it makes the color more intense)

1. Add all ingredients to a blender or food processor and puree until smooth. I strain mine through a sieve, so that it's super smooth, but you can leave it as is. 

To Assemble

1. Decorate your plate with Bell Pepper Sauce
2. Arrange beet slices (the number of raviolis that you would like to create) on the plate.
3. Place a dollop of "cheese" on top of each beet slice, top with a drop of pepper puree, and top with another beet slice. Continue this process 1+ times, until they are a height you'd like (I used four slices per ravioli); the last beet slice will not be topped with "cheese".
4. Garnish the top of the ravioli with chopped pistachios and a tarragon leaf. You can also sprinkle the plate with pistachios for added color and texture. 

You can also make this recipe using butternut squash, which will create larger "pasta" and can try roasting the bell peppers for a more rich-tasting sauce. The nice thing about this recipe, besides it being so good, is that it's super easy to assemble (once the prep is done) and can sit out without any worry of it getting cold. It's a great first course that is sure to impress dinner guests. 

I'm Going On a Trip...What Should I Take?

We just got back from Phoenix, AZ where we met up with friends to cheer on The Oregon Ducks...they didn't win, but we had a great time, nonetheless. But, this post is about food, not football so here we go. We flew from Dallas to Phoenix and knew that we would be on the go for most of the trip. We also knew that we would be traveling with friends, would be hanging out in heavily-populated areas, and may not always get to eat when we wanted. So...since I like to be prepared, this is what I packed*:

• Leftover Chicken (for the flight there)
• 1lb Homemade Beef Jerky
• Smoked Oysters in Olive Oil (3 cans)
• Hard-Boiled Eggs (12)
• Avocado (smashed with fresh lemon juice)
• Raw Almonds and Currants 
• Terra Sweet Potato Chips (not the best choice, but better than many other options and...Scott loves them)
• Flaked Coconut
• Apple
• Tea (if you bring loose-leaf tea, bring a tea ball)

You can also take along:

• Turkey or other Lunch Meat
• Lettuce (wrapped in paper towel, for wrapping turkey or other meat)
• Sliced Cucumber, Jicama, Celery, and/or Carrots (for dipping)
• Salsa
• Guacamole
• Baba Ghanoush

*You can bring food, as long as it fits in your carry-on, and liquid (i.e. dressings, vinaigrettes, sauces...), as long as they are in <3oz containers and will fit in a quart-sized Ziploc bag. 

Since I empathize with my fellow passengers, I refrain from eating the oysters and/or eggs while in-flight. Since I don't eat them on the plane, I pack them in my checked luggage. I seal the eggs in FoodSaver bags and pack them away for later. 

Other than food, I pack the following:

• Insulated Bag/s (for carrying my food on the plane and/or in my checked luggage)
• Ice Pack (for the plane ride to my destination)
• Ziploc Bags (for ice in my hotel room and for keeping food cool, on the go)
• Klean Kanteen Water Bottle
• S/S Insulated Coffee Mug
• Camping Spork (AKA Foon...yes, I've seen them called Foons...)

We traveled with friends and stayed in four hotels, in four days...it can be done. We had a mini fridge in 3/4 of our hotels so I was good to go, but know that this is not always the case. Call the hotel where you'll be staying and request to have a fridge in your room; if you don't have access to a fridge, just pack everything on ice using the Ziploc bags you've brought along with you. 

What do you take along for the ride?

But, What Am I Supposed to Eat When We Go Out!?

This is another post dedicated to my mom. As I mentioned before, she has recently joined me on my Paleo journey...Jen's Mom's Gone Paleo! I know, you're probably wondering..."What took her so long!?"...me too. But, on a positive note, she's done it and I'm excited! So, back to the issue at hand. While she and Mark usually eat at home, they like to go out on the weekends...their food of choice...Mexican or Thai. Perfect! But, the Thai restaurant was closed, so they ate Mexican and both visits, they ordered salad...sad. 

There are so many options for the Paleo-eater, options that I'd like to share with you. Scott and I eat out semi-regularly and we have a few places that we really enjoy and we rarely, if ever, order salad. Not that there's anything wrong with salad, there are just so many more exciting options out there. So, here we go:

Burger Joints or Places That Serve Burgers

Burger Patty (I'm finding a lot more places are serving buffalo or other "exotic" meats, so get "wild" with your burger!)

Bacon

Avocado

Tomato

Onion (I don't care for raw onion, but order it if you like)

Jalapeno

Add Egg...if they've got it!

Extra Lettuce Leaves (order romaine or iceberg if you want to wrap your burger)

-No Bun

-No Cheese

-No Ketchup (or Catsup)

-No Mayo or Other Sauces

Sushi

Sashimi (raw fish)

We order a roll that consists of the following:

   -Seaweed Wrapper (Nori)*

   -Spicy Tuna (inside)

   -Cucumber (inside)

   -Jalapeno (inside)

   -Spicy Salmon (on top)

   -Avocado (on top)

   -Sambal (on top)

   -Tobiko (on top)

Some sushi restaurants also offer grilled fish and/or a tasty raw beef dish that you cook on a rock. 

Appetizer: Tuna tartare with thinly sliced cucumbers, instead of fried wontons.

Sauce: Since soy sauce is off limits, create a mixture of sesame oil, wasabi or sriracha, and fresh lemon or lime. 

*Rolls can be made without rice or soy paper...you just have to ask. You can also request that your sushi be rolled in cucumber or daikon (see below: not my favorite, but some people like it), just expect to pay a little more.

Mexican (or Tex-Mex, as we have down here in Texas)

Fajitas (the meat is the most flavorful part of any taco or burrito...you really won't miss the wrapper)

Guacamole

Salsa

Extra Side of Shredded Lettuce (to make your own little salad of sorts) 

Lettuce Leaves (to use in place of the tortillas)

Order a side of Sliced Cucumbers (like we did with the tuna tartare...see above) for dipping in your guacamole and salsa. 

Thai

You pretty much can't go wrong with Thai Curry (a mixture of curry paste, coconut milk, and sometimes fish sauce), but know that Panang has peanuts. Here's what I order:

Red/Green/Yellow Curry w/Chicken

No Potatoes (usually in the Yellow)

Extra Vegetables or Side of Steamed Veggies

No Rice

BBQ/Rotisserie 

Meat 

No Sauce*

We went to Cowboy Chicken the other day and ordered Chicken (just remove the skin) and two Sides; we ordered:

-Yam (it's half of a baked yam...that's it)

-Butternut Squash (steamed and pureed)

-Tomato, Cucumber, and Onion Salad w/Oil and Vinegar

*Always ask about sauces (the major place that you'll find hidden sugars and additives) and never be afraid to ask if you can order something without it (the "Sauteed Veggies" are doused in a soy dressing...the menu doesn't mention that).

Other

Meat (grilled or seared, without sauce) and Veggies (ask for them steamed or grilled sans sauce)

Egg Scrambles, Omelets, or Frittatas (some places add pancake batter to their omelets...I know...it's true)

And, yes...Salads. Add some Grilled Meat, omit the cheese and croutons, and order Olive Oil and Vinegar or Lemon on the side. 

We've also had good luck at Mongolian Stir-Fry places, like Ghengis Grill; just be sure to leave off the sauces (or use a mix of lime, sesame oil, hot sauce, and seasoning) and ask for an extra bowl for shredded cabbage...I give this to the stir fry guy and have him add it to my mix (or, you can leave it raw for a little extra crunch). 

Fast Food

I'll leave you with this post from MDA (just remember to eliminate the dairy). 

Never be afraid to ask, "What's in ___?". And, remember...
Meat+Veggies-Sauce = Good Eats