Served with a bison burger and "Bubbies" pickle.

It is rare that I post a Veggie only recipe which is odd because I love to get creative with my veggies.  Whole Foods has a pre-made root veggie cake that looks amazing (and apparently tastes pretty good too based on FPH’s feedback), but contains some questionable ingredients so I’ve never touched them.  I decided to try making my own version.  This one is definitely going into my book of favourites…..I am addicted to these suckers now.  You can use any root veggies, but I like the celery root because it’s not as starchy as some of the other root veggies and it pairs nicely with the carrots and parsley.

*Note: This recipe requires a food processor.  If you do not have one, I am sure you could grate the veggies if you’re up for an arm workout.  Hey, maybe you could sub this in favour of your shake weight routine.

Ingredients:
– 1 large (or 2 small) celery root – outer skin/knobs removed
–  3 large carrots or 12 baby carrots – peeled (if regular carrot)
– 3 parsnips – peeled
– 1/2 Cup parsley – chopped
– 1/2 red onion
– salt and pepper
– 1 Tbsp coconut oil
– 2-3 egg yolks

Directions:

1. Grate all the root veggies and onion in the food processor.
2.  Mix them together with the parsley and salt/pepper in a bowl.
3.  Add the egg yolks…start with 2 and then add a 3rd if needed.  You should be able to mould the mixture into patties and if it is not sticking together, add another egg.
4.  In a large skillet, heat the coconut oil.  Also, heat your oven to 375.
5.  While the pan is heating, make patties with the root veggie mixture.  Squeeze out the excess moisture while you are shaping them.
6.  Fry them in the skillet for about 2 minutes per side, until they are brown.
7.  Transfer them onto a parchment paper lined baking sheet and pop them in the oven for about 10-15 minutes.  This helps to finish cooking the veggie all the way through.
8.  Enjoy!

Fully Primal Husband gave the following testimonial, “These are really good!  They taste better than the Whole Foods patties.”  Nice.

Served with roasted butternut & acorn squash with apples

“She’s got legs….She knows how to use them…”  ZZ Top anyone?  We bought 1/2 of a lamb from my friend’s farm back in August and have had the leg sitting in the freezer for the past few months.  I had never cooked a leg of anything before, so I was hesitant to try it out for fear of messing up the entire chunk of meat.  Then we found a good recipe for Crock Pot lamb shoulder in a local magazine, so we used that as inspiration for this dish.  The meat was so tender and amazing!  It’s the perfect winter dish and I am now officially a leg girl.  Bonus points if you rock out to ZZ Top whilst doing the reduction.

NOTE: You don’t need a crock pot to do this recipe.  You can easily braise it in the oven and I’ve provided some guidelines for this in the instructions.

Ingredients (serves 6-ish)
–  1 bone-in leg of lamb (pastured)
– 1.5 Tbsp of butter or coconut oil
– 6 cloves of garlic – peeled
– 1 onion – sliced
– 1 celeriac (aka: celery root) – peeled and cut into bite size chunks
– 1 leek – sliced
– 1 can of diced tomatoes – 796mL
– 1/2 Litre chicken stock
– 1 Bottle of red wine
– 1/2 cup red wine vinegar
– 4 sprigs of rosemary
– 4 sprigs of oregano
– 2 bay leaves
– salt and pepper

Directions:

  1. Leave the meat out of the fridge and let it come up to room temperature.
  2. Generously salt and pepper the entire leg.
  3. In a large and deep skillet (we used a large cast iron skillet) heat the butter/oil.  Once it starts to smoke, add the lamb and sear it for 3-5 minutes on each side or until you get a nice brown crust.  Make sure you sear it everywhere….this may require you holding the leg with tongs in an awkward position, but you do not want to leave any piece un-seared.  NOTE:  It’ll get smokey, so removing your fire alarm is recommended.
  4. Put the seared leg into the Crock Pot or into a large/deep baking dish
  5. Let the pan cool down for a couple minutes.  Then add the garlic and onions, sautéing for 2 minutes.
  6. Add the celery root and leeks and sauté for another 2 minutes.
  7. Add the red wine and deglaze the pan.  Let the red wine reduce until it is almost like a paste – Simply let it simmer for about 10 minutes or longer.  Stir and scrape the bottom every minute or so.  Don’t get anxious….let it reduce!
  8. While the wine is reducing, add the tomatoes to the Crock Pot on top of the lamb.  Also add the herbs and bay leaves.
  9. Once the wine has reduced, add the red wine vinegar and stock.  Bring it up to a simmer and then pour it into the Crock Pot or baking dish. The liquid should just cover the leg.  If it doesn’t, you may need to add a bit more stock.
  10. CROCK POT: Let it cook on high for 8 hours or low for 12-ish (we used high, so I don’t know the exact time for low).  It is done when the meat is tender.  Not completely falling off the bone, but you should be able to tear it apart pretty easily with forks.
  11. OVEN: Cover the baking dish with foil and braise it in the oven at 300 for about 4-6 hours (I think…you’ll have to check it every hour to get the right time).
  12. Try your best to pick out the rosemary, bay leaves and oregano stems.  Serve with the celery root sauce on top
  13. Enjoy!

Fully Primal Husband provided the following testimonial, “Oh man, this is good.  This might be my new favourite dish.  The flavours are amazing.”

One thing I sometimes miss is a sweet BBQ sauce….especially when it comes to ribs.  I’ve made ribs before using spice rubs and/or other Paleo/Primal BBQ sauces, but I haven’t found the perfect recipe that gives me that sweetness without using sugar.  UNTIL NOW!!!  This is by far the BEST Rib sauce EVER….And there is zero added sugar in it.  I didn’t make this sauce recipe up myself….a quick google search for “Paleo Slow Cooker Pulled Pork” lead me to this Paleo Eats blog.  We first made a slightly modified version of the pulled pork recipe (which is amazing), but then decided to use the same type of sauce for ribs. The combination of the Orange juice and Chipotle peppers makes this recipe amazing.

Ingredients (serves 2-4)
– 2 racks of ribs
– 2 tablespoons coarse salt
– 1 tablespoon cumin
– 1 tablespoon freshly ground black pepper
– 1 tablespoon dried oregano
– 2 teaspoons ground cinnamon
– 1 teaspoon cayenne pepper, or to taste
– 8 whole cloves garlic, smashed
– 4 chipotle peppers – we used canned
– 1 28 oz can of crushed tomatoes
– 2 cups of FRESH squeezed orange juice
– ~1-2 cups of beef broth

Directions:

  1. ALERT! You need 3-4 hours for the braising, so make sure you’ve got time.  You can do it 1 or 2 days before then pop it in the fridge until you’re ready to grill.
  2. To braise, pre-heat oven to 200. Yes, 200.
  3. Prepare the rub by mixing together all of the spices.  Spread the rub over the ribs to create a light layer.
  4. Put the ribs in a baking/casserole dish.  Pour the tomatoes, chipotle peppers, orange juice and garlic into the baking dish on top of the ribs.  Mix it around to combine the mixture.  You want the ribs to be slightly covered with liquid, so use the beef broth to make sure they are covered.  You’ll have to modify the amount you use based on the size of the baking dish and # of racks of ribs.
  5. Cover tightly with foil and pop in the oven for 3-4 hours.  You want to take it out as soon as the meat starts to feel tender and come away from the bone.
  6. Once it’s finished braising you can grill it right away or let it cool, pop it in the fridge and grill it another day.
  7. Grill the ribs at medium-high heat for ~5 min per side.  Depending on whether you had them in the fridge or not will impact the cooking time.  Ours were in the fridge so it took 5 min per side with the bbq lid down.
  8. While the ribs are BBQ’ing, pour the sauce into a saucepan and let it simmer and reduce.  Apply some extra sauce to the ribs before you serve.
  9. Enjoy!
Fully Primal Husband lost his mind after eating these….“Wow, these are amazing.  These are by far the best ribs that we’ve ever made.  This sauce tastes like actual BBQ sauce.”
Sitting pretty

Once you shove a can of beer up a chicken’s butt you will never go back…I mean, you will never handle a chicken the traditional way or “missionary style” again.  This recipe made the most AMAZING chicken I’ve ever had….it was equivalent to eating a succulent steak or plate of ribs.  It tasted so indulgent, yet it is just plain old chicken.  It also looks really cool, so that makes the whole experience fun.  Fully Primal Husband took the reins and did this entire recipe without me.  He cooked it on the BBQ as that is his domain, so all I needed to do was eat the final creation.  This recipe was so easy and takes no longer than a normal roasted chicken.  You can do it on the BBQ or in the oven.

Warning: I have no idea whether this is entirely gluten-free.  The beer never comes into contact with the chicken….it is the evaporated moisture from the beer that seeps into the chicken so I’m thinking it’s probably OK.  I read a few blogs of people with Celiac saying they were OK after consuming it.  However, if you are a celiac or have a severe gluten sensitivity, then I would proceed with caution or do this with a gluten-free beer.
Ingredients (Recipe inspired by Bob Blumer from The Food Network):
– 1 Whole Chicken – quality is KEY!  We used a Fenwood Farms naturally raised chicken from The Healthy Butcher.  Remove the giblets and rinse with cool water inside and out. Dry with a paper towel.
– ~2 Tbsp of olive oil or avocado oil (or coconut oil, but that might taste a bit weird)
– A generous amount (~3 Tbsp) of any spice mix – My go-to is Emeril’s Essence Spice Mix…BAM
– if your spice mix did not include salt and pepper, add this
– 1 can of Beer – we used Steam Whistle
Directions:
  1. Spark up the BBQ to 350 on either the Right or Left side only (the bird will be cooked on the opposite side on indirect heat).  If you are doing this in the oven, pre-heat to 375.
  2. Pour oil on chicken and then cover it in spice mix.  Rub it thoroughly to make sure every inch is covered.
  3. Open beer can and empty out half – or drink it (if it won’t kill you)!!
  4. Sit the chicken on top of the beer can – grab it by the legs and sit it down over the beer can so that the can goes into the chicken’s rear and up the cavity.  The legs should touch the ground….like a tripod
  5. Transfer to the non-heated side of the BBQ and place it standing up like a tripod on the grate.
  6. Cook for about 1 hour or 1.5 hours….until internal temperature is 160.  Then remove it from the heat and tent it for 10 minutes.
  7. Enjoy!
Fully Primal Husband devoured this chicken….he said, “Oh man….this is a like a Saturday night kind of meal.  This is the best chicken I’ve ever had.  It’s so easy to make too!”  

I made a green curry a few weeks ago using only green curry paste (Thai Kitchen brand) and coconut milk….I found it a bit bland, so decided to kick it up a notch by adding more fresh ingredients.  The combination of the fresh Kaffir lime leaves, lemongrass and spice from the curry make this naturally sweet and spicy….and it’s super easy to make.  Sweet, spicy and easy….just how I like my men;)

Ingredients (serves 2)

– 2 pieces of Cod or another white fish
–  1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1 inch chunks
– 3 Kaffir Lime leaves – roughly chopped – I found dried leaves in the ethnic section of my Whole Foods
– 1 Tbsp green curry paste
– 1 can of coconut milk
– Greens!!! Kale, Chard, Collard…whatever.
– 2 tsp of coconut oil (to cook the greens in)

Directions:

  1. In a large skillet, heat coconut milk and curry paste.  Stir around to blend curry paste and coconut milk
  2. Add lemongrass, kaffir lime leaves and ginger.  Bring to a simmer.
  3. Add fish and turn heat to medium.  Cover and let it simmer for about 7 minutes or until the fish is cooked (flakey).
  4. Meanwhile, in a large wok or skillet, heat coconut oil and add your greens. Saute until they are cooked.
  5. Serve the greens and top them with the fish and curry sauce (strain the lemongrass and lime leaves out!).
  6. Enjoy!
Fully Primal Husband, who is usually ho-hum on my fish recipes, gave the following testimonial, “This fish is really good!

I posted this one to my Facebook page a couple weeks ago and people seemed to like it (including a marriage proposal:)), so I’m posting it here.  Excuse the pic as it was taken with my iphone.  This is one of those recipes that I threw together with no thought….I just grabbed a bunch of spices and threw them together.

I completely stole the Taro Chip idea from Chris Kresser from The Healthy Skeptic….he was talking about it when he was on Robb Wolf’s podcast and it peaked my interest.  Coincidentally, they had a big box of Taro Root at my Whole Foods, so I decided to try them out for the first time.  They are a Hawaiian root veggie and that makes me very happy because I massively heart Hawaii.   I realize it’s far from local, but sometimes you need to support the islands too!

Ingredients (serves 2):
Turkey Cutlets

– 2-3 turkey cutlets (or chicken or veal or whatever cutlet)
– 1 Tbsp coconut oil
– 1 Tbsp Cumin
– 1 Tbsp Coriander
– 1.5 tsp Paprika
– 1 tsp ground mustard
– 1 tsp ground garlic
– salt and pepper

Taro Chips (serves 2)
– 2-3 taro roots – peeled and sliced in a Mandolin to thin slices.  Or you can finely slice them yourself
– 1.5 Tbsp of coconut oil
– sea salt

Directions for Turkey Cutlets:

  1. Mix together spices and rub liberally onto both sides of turkey cutlets.
  2. Heat a non-stick skillet with the coconut oil.  Once the pan is at a medium-high heat, add each cutlet.
  3. Cook for 2-3 min.  Flip and cook the other side for 2-3 minutes.
  4. I served mine on a bed of arugula with some cherry tomatoes and an olive oil/balsamic dressing

Directions for Taro Chips:

  1. Pre-heat oven to 350
  2. Melt coconut oil.
  3. On a baking sheet lined with foil, spread out sliced taro – pour coconut oil over top and sprinkle with salt.  Mix around thoroughly to ensure both sides of each taro piece is coated.
  4. Bake for 20-30 minutes or until they start to brown.
  5. Enjoy

Fully Primal Husband gave the following testimonial, “The turkey is good….it’s nice to have something light.  But I LOVE the Taro Chips.  Oh my god, those are good. They taste just like potato chips!” Agreed.  These are easily a new favourite of mine and when I go to Kauai in August I am going to find some local Taro and go nuts.

Lately I’ve been loving avocados….I go through phases where I can eat them everyday and then can’t stand them.  I’ve recently been capitalizing on their versatility and using them as a substitute for mayo to make chicken/tuna salads.  I love cold curried chicken salad, so I decided to try making it using avocado as the cream base.  This recipe is super easy and tastes awesome in lettuce wraps or on a bed of greens with some extra lemon juice.

Ingredients (makes 3 servings):

– 1 whole cooked chicken – meat removed from the bone and shredded/chopped
– 3 celery stalks – chopped
– ¼ onion – chopped
– ½ red pepper – chopped (you could use a fruit here instead…pineapple or apple would work well)
– 1 + ½ or 2 avocados – very ripe
– 2 Tbsp curry powder
– 1 tsp ground ginger
– 1 tsp turmeric
– Juice of ½ a lemon
– Salt and pepper to taste
– Romaine leaves for the wraps (optional)

Directions:

1. In a large bowl, combine chicken and veggies.
2. In a small bowl, mash the avocado with the spices and lemon juice – mash/mix well to create a creamy texture
3. Mix together the mashed avocado curry mixture with the chicken and veggies.  Mix thoroughly.
4. Add salt and pepper to taste
5. Serve in lettuce wraps or on a bed of greens.  When I served mine on  a salad I used extra lemon juice to liquefy it a bit more.
6. Enjoy!

No Fully Primal Husband testimonial this time…I hogged these all to myself:)