One of the most practical things I learned in culinary school is implementing the term 'Mise En Place"; literally 'putting in place'. In other words, getting every little prep portion done before you actually cook. Chop ALL the onions, dice all the garlic, press ALL the ginger, cut ALL the kale (of course- had […]
Read More ›Certain ingredients in recipes are simple to adapt to Paleo. Sauteed mushrooms in butter? Use olive oil! Breakfast smoothie made with dairy milk? Try coconut water! A vessel upon which to serve your favorite marinara? Go with spaghetti squash instead of… spaghetti! What to do, though, in place of ingredients like bread crumbs, or corn […]
Read More ›Slice red delicious apples into thin wedges. Toss with lemon juice to prevent oxidizing (browning). Sprinkle with cinnamon. Doesn't get much easier than this!!
Read More ›Buying your prawns or shrimp intact (shell on!) is not only more cost effective, it renders a more tender and moister shrimp when cooking. However, if you've got a picky eater in the house, they might be put off by the messiness of having to peel their shrimp as they eat. Technique tip to the […]
Read More ›
Sign up for our newsletter today and get the latest updates about The Paleo Diet.