Kousa Mahshi (Stuffed Squash)

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The history of the Cucurbitaceae (gourd) family is surprisingly complex, as I recently found. They are one of the first cultivated foods; there is indication they were domesticated as far back as around 15,000 years ago. The Cucurbitaceae family is broken into five main groups, all important to humans for different reasons: 1) the Lagenaria genus, indigenous to Africa, includes bottle gourds (aka calabash), used as a container and musical Read more


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I’m currently sitting at my computer with a blanket and a cat on my lap, and wearing a hoodie and house slippers for the first time this year. Sounds like the perfect time to break out a stew recipe. Pichelsteiner is a very typical stew, found in similar shapes and sizes all over the world. There are several stories to explain its invention, a common trait among stews. One folk tale details how a farmer’s wife fed the stew to a Read more

Oven-Roasted Pork Adobo

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Greetings from Virginia! We made it to our new home in one piece, and no worse for the wear. I’m still in the process of organizing our new kitchen, and acclimating to my new stovetop and oven, but I figure by next week’s recipe this new kitchen will feel like old hat to me. Along with our other belongings, we ended up hauling up some frozen meat that we just didn’t have a chance to cook through before the big move. I’ve Read more

IBIH 5 Day Keto Soup Diet – Low Carb & Paleo

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This 5 day keto soup diet is built around the delicious Turbo Atkins Diet Soup that I developed for Women’s World magazine last summer.  Designed for quick weight loss, this plan is easy to execute and doesn’t require a lot of time in the kitchen – and who doesn’t love that idea?! 🙌 👍🏻 💯 ; ;... Read More » The post IBIH 5 Day Keto Soup Diet – Low Carb & Paleo appeared first on I Breathe I'm Read more

Mixed Greens

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Every time I make a pot of these greens, it feels like cheating. I make them pretty often for potlucks and gatherings, and everyone always wants to know “my secret”, as if there is some special, sneaky method to make this dish work. The truth is I simply make the dish as it had been made throughout history – with smoked, lesser cuts like ham hocks or neck bones, some liquid, and a bit of cider vinegar – and let the Read more

Pressure Cooker (Instant Pot) Basmati Rice

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The other day, as I was experimenting with pressure-cooked rice to enjoy with my recent Simple Saag recipe, I thought it was long overdue to discuss the merits of white rice in my diet. I usually mention this every year or two, and I’ve touched on it in each of my books, but it’s always good to open up the discussion from time to time. The use of rice on a Paleo-friendly website might seem counterintuitive, since most Paleo resources Read more

Pressure Cooker Pot Roast

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As far as I can tell, one of this year’s most popular gadgets was the Instant Pot, an electronic pressure cooker that doubles (triples, etc) as a slow cooker, rice pot, steamer, yogurt maker, and more. I’m most frequently asked to develop recipes for it by my readers, followed closely by folks looking for slow cooker (crockpot) recipes. So this week’s Pot Roast recipe is the best of both worlds – a pressure cooker recipe Read more

Skillet-Roasted Winter Vegetables

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The other weekend, I was killing it in the kitchen. I had just finished off development and photos for a couple new recipes (my recent Curried Beef Stew and Garlic Smashed Potatoes dishes), and I was digging into two new creations: this week’s Skillet-Roasted Winter Vegetables, and next week’s Center-Cut Pork Rib Roast. Everything was going well, and my timing was just right – the dishes were going to finish just as the Read more

Five Years Paleo – 10 Lessons Learned

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2015 really flew by, huh? I had quite a crazy ride over this past year: I released an eBook, a New York Times-bestselling cookbook, a smartphone/tablet app, embarked on a 12-week book tour, and welcomed our second son into the world. At the same time, this little website reached over 2.5 million readers, and a Yahoo news article about my health journey went viral. More so than in previous years, I’ve caught myself reflecting on that Read more


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Currywurst is a popular German dish, and a staple of fast-food eating in the country. Its influence is so far-reaching that the dish is even served at McDonald’s, and is almost always accompanied by its own iconic fork (I used a spork in my photo, a fair alternative). Currywurst was first served in the 1950s, in Berlin, as an object of Western influence; ketchup was introduced from the UK following World War II, and later paired with Read more

Smothered Pork Chops

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This month marks my six-year anniversary of food blogging. My mind reels when I think of how much of myself is embedded in this website, in its 400+ recipes. To be honest, running this site has its ups and downs. Sometimes there’s no better feeling than the flurry that comes with creating a new recipe–the smells and tastes during development, the colors that enliven my photography sessions, the relief that comes from editing Read more


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Like I mentioned last week, I’m on travel for work – right now I’m enjoying sunny (but a little chilly) Naples, Italy. And just like last week, I’m using today’s post as an opportunity to share a favorite recipe from one of my cookbooks; this time I’m sharing one from my debut, The Ancestral Table. From the book: Borscht (Борщ) is a hearty soup most commonly associated with Russia, Poland, and Ukraine. Its Read more

Lettuce and Leek Soup

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It’s been a couple months since my last soup post, so this one is long overdue. Soups are a vital part of my diet; they are versatile, easy to prepare, and a seamless way to integrate more homemade broth into my eating routine. Today’s lettuce soup is a nice change of pace, and a unique way to avoid the incessant crunching and chewing that comes from eating a plateful of lettuce. There are two main cuisines with a history of Read more

Dan Dan Noodles from Well Fed Weeknights

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I recently reached out to my good friend, Melissa Joulwan, to ask if I could share a sneak peek of one of the simple, flavor-packed recipes from her upcoming cookbook, Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less. Mel graciously agreed to reveal the recipe for her Paleo-fied Dan Dan Noodles (one of my faves from the book!) AND a bunch of tips and tricks for getting tasty weeknight meals on the table pronto. Longtime Nomsters Read more


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It’s been a while since I shared a recipe from one of my cookbooks, and now seems like a perfect time to share one of my favorites from Paleo Takeout: Gyudon! It has nothing to do with the fact that I’m super busy with work stuff right now, promise. Gyudon, a donburi (rice bowl) dish, first became popular in the 1800s as Japan westernized and started eating more beef. Today, this dish is associated with quick meals. Nearly every Read more

Coconut Chia Pudding

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Ch-ch-ch-chia! Oh, come on: I know I’m not the only child of the 80s who wanted my own ’fro-rocking pottery animal. But who knew that the seeds that grew into the fuzzy green pelt on your favorite clay animal figurines would morph into popular media’s latest anointed super food? Personally, I’m not convinced that chia seeds are a miraculously nutrient-dense food (you can read what these smart folks have to say about them here and here), but I do Read more

Pressure Cooker Summer Italian Chicken

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Many of you who follow me on Instagram know that last winter, we bought a house in Portland, and since then, we’ve been splitting our time between Oregon and the San Francisco Bay Area. For the past few years, our family’s been gradually eating our way through this beautiful city (which is one of the reasons we decided to set down roots in Portland), but now that we’ve established an outpost here, our pace has picked up. With the exception of Read more

Liar Balls

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Balls. Balls, I tell you. BALLS.Liar Balls, to be precise.Those of you who have thumbed all the way to page 252 of our first cookbook, Nom Nom Paleo: Food For Humans, may remember our Liar Bars. These bars are my affectionate riff on a certain addictive brand-name snack bar that starts with the letter “L” and made with dates and nuts. My boys constantly remind me that although my tropical version is delicious, it’s still a knock-off. “Yours Read more

Seasoned Southern Fried Chicken

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About four years ago, I posted a recipe for Southern Fried Chicken, which quickly became one of the more popular recipes on this site. I liked the recipe so much that I ended up adding it to my first cookbook, The Ancestral Table, and then improving it for my second cookbook, Paleo Takeout, to incorporate seasonings similar to those you’d find at a certain famous fried chicken chain restaurant (you know, the kind that comes in a Read more

Roasted Cabbage Steaks

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I’ll admit it – sometimes it’s hard to get excited about cabbage. I think this recipe will change your mind a little bit. Roasting the cabbage provides for a subtly sweet flavor, and slicing it into thick steaks gives them an unexpected heft. That’s not to say that cabbage is without merit. For starters, it’s very affordable, and mildly-flavored. Next, it’s easy to prepare: this dish literally takes seconds Read more