Monthly Archives: July 2012

Carrot Raisin Salad

Okay, so Carrot Raisin Salad isn’t real glam…it’s more old fashioned southern comfort food.  I can recall having this as a child at family get togethers and dinners on the grounds after church services.  This is the paleo version…it tastes as good as I remember.



  • 4 cups shredded carrots (use a food processor…way easier!)
  • 1/2 cup raisins
  • 1/2 cup finely diced pineapple
  • 1 cup mayonnaise, preferably homemade
  • salt and freshly-ground black pepper, to taste

Toss the carrots, raisins and pineapple in a large bowl with the mayonnaise until thoroughly mixed. Taste; season as needed with salt and pepper.

Refrigerate for an hour to allow the flavors to blend. Serve cold.

This recipe hails from a site called Fast Paleo


Mark Sisson’s Beef Burgundy



This recipe takes about four hours to finish.  Trust me, it is totally worth it!  Not only does it taste amazing with the melt in your mouth beef, but the smell as it is cooking is worth every step.  Also, if you buy one of those really big bottles of wine, you can drink a glass or two after you use the three cups called for in the recipe.  Not too bad for a Sunday afternoon.  I am serving this with a nice salad for dinner tonight.  I’m freezing the leftovers for easy lunches during the work week.

Here is the recipe.  I found it at:



–         ¼ pound bacon

–         4 tablespoons butter

–         2 ½ – 3 pounds of beef cut into 2 inch cubes

–         1 and ½ teaspoons salt

–         ¼ teaspoon pepper

–         2 tablespoons almond flour

–         2 carrots, sliced (honestly, I forgot to get carrots, so I left it out – still fabulous!)

–         1 onion, sliced

–         1 tablespoon tomato paste

–         2 cloves garlic, finely chopped

–         1 tablespoon fresh thyme (or 1 teaspoon dried)

–         1 tablespoon fresh parsley, finely chopped

–         1 bay leaf

–         3 cups full-bodied red wine

–         2 ½ cups beef stock

–         1 pound white or brown  crimini mushrooms




–         Preheat the oven to 425 degrees.

–         Cut the bacon into short strips.  In a deep saucepan, sauté the bacon in 1 tablespoon butter until bacon is cooked but not crispy.

–         Pat beef dry with a paper towel and add it to the bacon in 3 to 4 batches.  Brown each batch and then remove from the pan.

–         Set bacon and meat aside in the casserole baking dish you will use in the oven.  Sprinkle salt, pepper, and almond flour evenly over the meat.  Bake the meat in the oven without a cover for 10 minutes so the flour is absorbed into the meat and hopefully creates a slight curst on the outside.  Remove from the oven and turn the heat down to 325 degrees.

–         In the saucepan on the stove, add 1 tablespoon of butter to the remaining fat from the bacon and meat and sauté the carrots and onion until soft, about 8 minutes.  Add the tomato paste, garlic, thyme, parsley, and bay leaf.  Stir in the wine and beef broth and bring to a gentle boil.  Simmer for 3 – 5 minutes, then pour over the meat in the casserole pan.  Cover the dish and cook in the oven for about 2 ½ hours.  The liquid should be gently bubbling the whole time.  You’ll know it’s done when the meat is so tender that it easily pulls apart with a fork.

–         While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons of butter.

–         When the meat is done, remove the casserole from the oven.  Put a bowl under a colander and pour the meat and liquid into the colander so the liquid drains out.  Bring the liquid to a gentle boil and simmer for 8-10 minutes.  Pour over meat and mushrooms.  Garnish with parsley and serve.

Roasted Shrimp and Broccoli

Boo!  I’m ghost writing this post!  Okay, I guess that technically I am not ghost writing this post, but you know what I mean… My husband made this recipe and I have to admit that I did not try it.  The thing is, I just can’t eat shrimp unless it is Bonefish Grill’s Bang Bang Shrimp.  That is a totally different story – one that involves a martini or two.   One of my husband’s coworkers gave him this recipe.  It just happened to be paleo, and it just happened to be fabulous  – according to my spouse.  Try it and see what you think.


1.) Heat the oven to 425 degrees

2.) On a large cookie sheet, toss together

–         2 pounds of broccoli cut into florets

–         2 Tbsp olive oil

–         1tsp whole coriander seeds (or ½ tsp ground)

–         1 tsp whole cumin seeds (or ½ tsp ground)

–         1 tsp salt

–         ½ tsp pepper

–         1/8th tsp hot chili powder

3.) Spread it all into a single layer and pop into the oven for 10 minutes

4.) Meanwhile, toss together

–          1 pound large shrimp, shelled and deveined

–         2 Tbsp olive oil

–         Lemon zest from one lemon

–         ½ tsp salt

–         ½ tsp pepper

5.) When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully).

6.) Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges”

Red, White, and Blue Salad

Peace, everyone, and I hope you had a happy Independence day.  I ate some amazing barbeque ribs and lots of other amazing food prepared by some amazing friends, and I brought this to the party:

Red White & Blue Salad

  • Spinach
  • Blueberries
  • Sliced Strawberries
  • Toasted Pecans
  • Gorgonzola Cheese
  • Strawberry Vinaigrette


It’s my own recipe.  Okay, it isn’t much of a recipe, but it beautiful and gives me a chance to introduce you to one of my favorite things:  flavored vinegar.

I go to a local oil and vinegar shop (yes, there are such things) called Navidi’s Olive Oil and Vinegars.  Most of my relatives are familiar with Navidi’s, because they get vinegar for Christmas.  Navidi’s and similar specialty shops sell a variety of olive and nut oils, and about thirty flavors of balsamic vinegar – from Sicilian Lemon to Blackberry Ginger.  A word of caution:  Some balsamic vinegars have added sugar (Navidi’s purportedly does not), so read your labels.

I grew up in East Tennessee, and like most Appalachians, I absolutely love greens and vinegar.  Old-timers used to boil greens, strain the juice, add red wine vinegar, and drink the “pot liquor.”  I’m not quite that bad, but I love cooked greens, and I love salads with vinaigrette.

I made this vinaigrette dressing with Navidi’s Strawberry Vinegar, olive oil, and salt and pepper.  It was tangy and delicious.  I encourage you to try flavored vinegars yourself this summer – they are so good with peaches, strawberries, or as a marinade for chicken or pork.

Omit the cheese from this recipe to make it paleo and vegan!

Korean Chicken Thighs



This one is a keeper.  So good and so cheap!  We figured the cost to be ~ 50 cents per piece.  The recipe called for thighs, but we used a mixture of bone-in thighs, breasts, and legs.  The recipe does use honey in the marinade so once again, this one is primal, not paleo.

Here’s where I found the recipe:



–         2 chicken thighs, bone-in and skin on

–         1/8 cup soy sauce (we used coconut aminos)

–         1 Tbsp dark sesame oil

–         1 Tbsp finely grated fresh ginger

–         1 Tbsp Agave nectar or honey

–         1/8 tsp pepper

–         3 cloves of garlic, minced




1.) Put the chicken in a zip lock bag, toss in all the other ingredients, and let it marinate for 1 to 24 hours.

2.) When you are ready to eat, preheat the oven to 375 degrees, and get a skillet hot on the stove.  Brown the chicken, both sides.  Add the rest of the marinade and then cook it in the oven for 30 to 45 minutes, until the chicken reaches 170 degrees.  Enjoy!