Nov
21

Paleo Pumpkin Pie Theory

People, there are literally a jillion ways to make a good pumpkin pie. I have been making ultra-low-carb paleo pumpkin pies for over a year now, so if anybody knows about low carb variations on pumpkin pie, it’s THIS girl.

However, I couldn’t decide which one I liked the best. They’re all pretty good, honestly. So the pumpkin pie and crust I’ve written up for you for this Thanksgiving is one that seems somewhat unique in the paleo and low carb worlds: FRIKKIN HUGE.

Huge deep paleo pumpkin pie with crumbly crust

Yep, my Massive Pumpkin Pie recipe makes either one huge deep pie, or two smaller, regular pies in 9″ shells.

I’ve also made as many different crusts as I have made fillings, and I like them all for different reasons. The Low Carb Graham Cracker Crust I’ve decided to put on display here makes it feel like you’re eating a crispy cinnamon cookie with pumpkin custard on top.

The filling, meanwhile, couldn’t be more basic or more modifiable to your particular needs. Instead of telling you, “here’s the best pumpkin pie ever!” (and being wrong about it, because let’s face it, this isn’t the Iron Chef), I want to teach you how to make YOUR best pumpkin pie ever.

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Nov
14

How to Punish a Chicken (also, an ultra low carb pizza recipe)

Have your chickens been BAD?

Here is the best way possible to punish them for their transgressions, and also make pizza.

Punished Chicken Pizza

Chicken Crust Pizza - a slice of pesto-mozzarella-spinach

pesto, spinach, and mozzarella


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Nov
11

Thermogenic Brisket

Coffee-braised brisket, sliced in the pot

What do you with excess amounts of coffee sitting in your fridge? OK, maybe that never happens to you, but I sometimes wind up wanting less than my usual 3 cups of coffee in the morning, and I dump the remainder into a jar in the fridge. Usually it gets emptied via repeated, questionable decisions regarding cold coffee in the afternoon.

But sometimes… coffee needs another place to go. We can’t just let all that caffeine go to waste, can we?
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Oct
02

Lazy Ass Kale Chips

Kale Chips: there's really no way to make these look good, but they ARE good.

Kale chip recipes abound on the interwebs, and with proliferation usually comes overcomplication.

“Remove the stems”

“Pat the leaves dry”

“Put through a salad spinner”

Sure, whatever. You guys do realize that water evaporates under heat in an oven, right?

And that nobody who’s willing to eat a kale chip in the first place will begrudge a stem?

So let’s not make kale chips so complicated. After all, the more complicated the recipe, the less likely someone will be to ever make it.

And that’s a damn shame. Kale chips neatly preserve extra bounty from the farmer’s market and turn what can often be a tough ingredient into a remarkably light, sweet, and savory snack.

Besides, the fall harvest is the perfect time to get started on the all-kale diet.

All you need is salt, some kind of oil, and some kind of spice blend that you bought thinking how great it would be for grilled chicken before realizing that no amount of seasoning would make you want to eat more chicken breast.

My favorite kale chip spices:

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Sep
06

Coconut Milk Beef Curry Stew

Hi all, this paleo-approved recipe comes from Adam Fiddler. I only just got a chance to try it out this past weekend, and let me be the first to say: it is deceptively simple and simply delicious, not to mention ultra satisfying.

Adam also does a great job of breaking down the costs of this recipe so you can see it’s actually pretty damn cheap for the high quality nutrition you get.

OK, I’ll let Adam introduce you to his creation. He even wrote a FAQ and an ingredient sourcing guide! Overachiever!

Coconut Curry Beef Stew by Adam Fiddler

Adam Fiddler writes: If you’re anything like me, there are three things in life you value above all else: your family, your deadlift, and great tasting low-carb foods (though not in that order of course, because such would be insulting to the deadlift).

Simply put, the following recipe promises to deliver on all three fronts. It’s inexpensive and eminently suitable for batch-style cooking days to feed a group of people for days. It’s packed with enough high quality fat to get extremely high amounts of protein per serving (without running the risk of an insulinogenic response), and as for the taste, this recipe is so delicious that multiple Asian countries have used it as a staple dish for centuries.

(Ed’s note: turmeric actually lowers insulin response! –Naomi)

So… how do you make it? The results are astounding and the process is simple, so let’s get started.
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