Delicious Paleo Recipes

Tuesday, 6 December 2016

Bacon-Wrapped Brussels Sprouts with Mustard Sauce

With the holidays in full swing, so are the festive parties and gatherings. Skip on the pricey bacon-wrapped scallops and...

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Breaking Bread with Dr. John Douillard – PMR #145

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The fact that gluten is bad is one of the pillars of Paleo and any Paleo person worth their sea salt knows that hunter gatherers didn’t eat grains and that of all the grains, gluten containing ones, like wheat and rye, are the worst.

But what if grain brain and wheat belly got it wrong? What if Paleo man did consume cereal grasses and what if there were actually benefits to eating grains?

If you’re feeling skeptical right now, we don’t blame you, when our Editor in Chief Cain Credicott forwarded the contact information for Dr. John Douillard, author of Eat Wheat, we thought that this had to be a hoax, but after talking to Dr. John, we realized that his approach towards consuming grains has a lot more in common with Paleo than we initially thought, and that it might not be a crazy idea after all.

In our conversation we discuss:

The 400 billion pounds of toxic chemicals that might be the root cause of our digestive health issues.
How to reboot your digestive system.
How digestive irritants like lectins may actually help to detoxify your digestive system.
The right time of year to eat wheat.
Which ancient grains are the best.
What you can do to bring bread back into your life without compromising your health.

CLICK HERE for the full transcript.

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Monday, 5 December 2016

The Case for (Occasional) Extreme Effort in Weight Loss

“Don’t go to extremes – you’ll just end up rebound binging” “It’s a marathon, not a sprint. Crash diets don’t...

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Beef Stew

Cooking a good beef stew is like painting a picture. There are so many delicious layers of flavor that come together to make the stew: the saltiness from the bacon, richness of the broth, umami from the meat, sweetness from the root vegetables, and a touch of acidity from the tomatoes. A good beef stew is a fun project with amazing rewards; don’t rush the cooking of this dish; rather enjoy the process!

Yield: 5 servings | Prep: 45 minutes | Cooks: 2 hours

Download Recipe

Ingredients

2 slices bacon, finely diced
3 lb beef chuck roast, trimmed and cubed (reserve bone)
1 medium yellow onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
4 cups beef or chicken broth
1 (14-oz) can diced tomatoes
1 tsp Worcestershire sauce, optional, (be sure to look for gluten free, soy free varieties)
12 oz white button mushrooms, halved
1 medium sweet potato, peeled and cubed
1 large parsnip, peeled and cubed
2 large carrots, peeled and sliced
1 tsp dried rosemary
1 tsp dried parsley
Sea salt and black pepper, to taste
2 TBSP arrowroot starch
2 TBSP cold water

Directions

Heat a large soup pot or Dutch oven over medium heat and and add the bacon. Cook, stirring occasionally, until crisp. Removed from the pot and set aside.
To the pot add about half of the cubed roast plus the reserved bone. Sprinkle in some salt and pepper and sear meat on all sides. Remove the seared meat and bone to a plate and repeat with the remaining cubed roast.
To the pot add the onion, celery, and garlic. Add additional cooking oil, if needed. Sauté 5 minutes or until the onions are softened.
Add the beef, bone and bacon back to the pot and stir.
Add the broth, tomatoes and Worcestershire sauce, along with some additional salt and pepper to taste. Stir to combine.
Add the mushrooms, sweet potato, parsnip, carrots, rosemary and parsley. Stir to combine. Bring to a boil, cover, reduce heat to medium-low and simmer for 1-1/2 to 2 hours, or until the meat and veggies are tender.
Remove and discard the bone.
In a small bowl, make a slurry with the arrowroot and water. Stir into the stew and simmer until slightly thickened. Season with additional salt and pepper, if needed and serve.