Recipe: Bring on the Produce!

At The Paleo Diet, we look forward to August when our local farmer’s markets are stocked with a plentiful array of fresh-picked produce. We love visiting the various vendors to pick up a bounty of heirloom tomatoes, squash, onions, peppers, lettuce, spinach, peaches, strawberries, melons, and just about anything that grows in our neck of the woods. Right through October, there is little need to visit our local grocery chain, as you can’t beat the Read more

Guineitos en Escabeche (Pickled Green Bananas)

Image img_4330.jpg

One of my new favorite discoveries while developing recipes for my next cookbook is the versatility of green bananas. I’m definitely comfortable cooking with plantains, both as a hearty side (see: Mofongo and Mangú) or as a complement to dishes like Jerk Chicken, Picadillo Cubano, and Ital Stew. As I started to dig a bit more deeply into Caribbean cuisines, I grew to appreciate the simplicity of just grabbing a few unripe bananas and Read more

Easy Coconut Shrimp with Fresh Cilantro

Fresh, wild caught shrimp is a favorite staple around The Paleo Diet dining table.  This dish is perfect for those busy summer nights and is fast and easy to prepare.  We took advantage of our organic garden to snip some rosemary and  cilantro and toss in along the way.  Enjoy! 1 pound wild caught large shrimp 1 tablespoon coconut oil 2 cloves fresh garlic, minced ½ fresh lemon cut into thin slices Juice from ½ fresh lemon 2 teaspoons fresh Read more

Coffee-Rubbed Steak Recipe + FREE Ribeye Steaks and $10 Off from ButcherBox!

So many goodies in this post: (1) a recipe for our favorite Coffee-Rubbed Steak, (2) an introduction to ButcherBox, and (3) how to save money with a coupon and get free steaks (no strings attached!) if you want to try them out! BREAKFAST FOR DINNER HAS NEVER LOOKED BETTER! ♥♥♥ When we first dipped our toes into the world of Paleo seven (7!!!) years ago, along the way we also made the switch to grass-fed and pastured meat as much as we could. Read more

Boeuf Bourguignon

Image beef-bourguignon2.jpg

Today’s recipe is one that long-time The Domestic Man readers will recognize, a couple times over. I first tackled the dish in 2012, and again in 2013; and then in 2014, during a spurt of creativity, I went back and thoroughly researched the dish, including the individual histories of every ingredient used in the dish (you can find that post here). I think this dish is the perfect introduction to my new blogging approach, wherein I post Read more

Ham & Broccoli Pasta: Our Favorite Family Comfort Food

Once upon a time in the 1960s, there was a family of six in a snowstorm. The father, who did much of the cooking, didn’t know what he would be making for dinner, since the pantry was all but bare. The only things he found were some leftover ham, some pasta, and a few heads of broccoli. And thus, a family legend was born. That was the story of Ham and Broccoli Pasta growing up in my family. The father in question was my grandfather, who was Read more

What We Ate: Real Life Meal Plan – Week of March 8

Our family really does thrive when we make and stick to a meal plan for the week – so after quite a bit of instability over the last few months, we’re excited that life has us in a place where putting together a meal plan comes naturally again! And with warmer weather on the way, our meal plans are inspired by what we find fresh and in-season at the local farmer’s markets. We love all of the fresh produce and tend to build part Read more

DIY Natural Pre-Shave Oil

Image preshave-oil-diy-200x133.jpg

Last month I posted a few different DIY Shaving Cream recipes, so today I thought I’d talk about another important element of a good shaving regime… Pre-shave Oil! Does Pre-shave Oil really Make a Difference? Before we start on the “how-to” side of things, we have to address the big elephant in the room: is pre-shave […] The post DIY Natural Pre-Shave Oil appeared first on Rubies & Radishes. SOURCE: Rubies & Read more

Center-Cut Pork Rib Roast

Image img_69572.jpg

As I mentioned in last week’s recipe for Skillet-Roasted Winter Vegetables, I recently had quite an adventure photographing a couple dishes in the middle of a Florida storm. This week’s recipe for Center-Cut Pork Rib Roast is the last dish I photographed during that session, and I was lucky enough to get a pretty good shot of the meal. In hindsight, a tripod would have helped stabilize the photo above, but I’m so used to Read more

Pressure Cooker Pot Roast

Image img_08932.jpg

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

Basic Mashed Potatoes

Image img_9954.jpg

I recently completed some housekeeping on the blog, long overdue; I redeveloped the categories on my sidebar navigation, to include specific ingredients (like shrimp and other sub-categories instead of just seafood), as well as certain types of dishes (like soups & stews) or preparations (pressure cooker recipes). I hope this makes this website a little more user-friendly, and please be sure to share any feedback in the comments below. In Read more

Smoked Paprika Coconut Chips

Image smoked-paprika-coconut-chips-5eng-200x133.jpg

Lately I’ve been a bit addicted to coconuts. I’ve always loved coconuts. Coconut water is the one refreshing, non-water drink that I could sip on every day. At one time, it was actually the only reason I would ever really want to buy a fresh coconut. After buying a few too many bad coconuts, I […] The post Smoked Paprika Coconut Chips appeared first on Rubies & Radishes. SOURCE: Rubies & Radishes - Read entire story Read more

Sous Vide Salmon

Image img_9946.jpg

I’m relatively new to the sous vide world, but it’s something that has always intrigued me. Sous-vide cooking involves placing food items in a sealed plastic bag and immersing the bag in a water bath for an extended time, set at a specific temperature, to evenly cook the food. This method was first popularized in the 1960s, as a method of cooking foie gras (fattened goose liver) to the desired temperature without losing any liquid Read more

Recipe: Picadillo Stuffed Squash

Image Picadillo-squash-2.jpg

Recipe by: Ariel of http://thepaleologic.com/ Picadillo is a traditional dish in many of Latin America countries. It’s made with ground beef and other local ingredients. I like the Cuban version that includes green olives to the mix of flavors. I also made it with 2 kinds of meat to make things more interesting: pork and beef. Delicata winter squash is a striped long-shaped squash and is very common this time of the year in farmers markets and Read more