I’ll admit that I have been craving pizza lately.  This Cauliflower Crust Pizza was an amazing replacement for the pizza dough.  I love how the cauliflower picked up the flavor the herbs.  It satisfied my cravings for the pizza.  The next time we make this I am going to try flipping the dough during the baking process to get the bottom a bit crisper.  The crust even held up as a leftover meal!  I was impressed by this Cauliflower Crust Pizza.

Cauliflower crust:

• 1 medium head cauliflower (2 lbs of florets)
• 1 tbs. coconut flour
• 1 tbs garlic powder
• 2 tbs thyme
• 2 tbs tarragon
• 1 tbs onion powder
• 1 tbs salt
• 1 tbs pepper
• 2 tbs oregano
• 3 whole eggs beaten
• 2 cups of shredded mozzarella cheese
• ½ cup of grated Parmesan cheese

Toppings:

• 6 ounces of tomato sauce
• 1 cup shredded mozzarella cheese
• 8-10 slices of pepperoni
• 3 slices of prosciutto torn apart
• 1 cup cherry tomatoes, quartered
• ¼ cup Parmesan cheese
• 6 ounces mozzarella sliced

Instructions

1. Preheat oven to 425
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I have to admit; I don’t like mayo, not even a little bit.  Years ago a patient was talking about baking a piece of fish covered in mayo.  The thought of it grossed me out. 

Well, I had mayo leftover from the paleo approved sides post so I thought I would finally give it a try.  This was a quick paleo garlic mayo baked cod that I whipped together one afternoon for lunch.  The paleo mayo I made with Macadamia nut oil, so it had a great nutty flavor.  That nutty flavor added a great taste to the cod.  While I am still not a fan of mayo as a side, it did an excellent job of keeping the cod moist and tender!  The great part was that the kids loved it for lunch!  You can also add a crust to the Mayo by turning the broiler on and moving the cod closer to the broiler for about 3-5 min.

• 4 Cod filets
• Pepper and Salt to taste
• 5 cloves Garlic minced and turned into paste
• 2/3 cup Paleo Mayonnaise
• ½ Tbs Butter

1. Preheat oven to 400 F. 
2. Place Cod on a buttered baking dish.
3. To prepare th
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I get asked all the time what about Paleo Condiments.  While we could argue if our ancestors would have made mayo. I tend to have the mindset that if it doesn't have any extra chemicals, isn't genetically modified, and is minimally processed it probably pretty safe to eat! So here are a few of the Paleo condiments that people have wanted to see.  I have to admit the ketchup needs to be perfected but I like the garlic in this one.

Paleo Mayonnaise

I have to confess that I don’t like mayonnaise, not even a little bit.  I think it’s a texture thing. That being said the flavors that the macadamia nut oil added makes it palatable, especially if you mix it into things.  While it is a bit of a pain to make your paleo mayonnaise, if you love mayonnaise it is well worth it to make your own. This one is so much better than store bought.  I seriously have to wonder about something that can be stored at room temperature or hotter before it's opened.  What kind of chemicals do they have to put ...

Whew! We made it through the holidays alive and healthy!  Now its time to get all of our diets back on track and do a bit of a sugar detox.  So I thought it might be a good idea to lay out my top 5 Paleo meals of 2013.  These recipes will help you get your diet back on track and give you a great start into the New Year.  Hope you enjoy them!

Paleo Asian Flank Steak

This is honestly one of the best meals I’ve ever made.  It started my love affair with coconut aminos.  The marinade was fantastic and is still one of my favorite meals of all time.    

Balsamic Chicken Drumsticks & Butternut Squash Slaw

This was one of my most viewed recipes of the year.  This is one of the best marinades I’ve ever used!  The combination of the balsamic, honey and coconut oil surprisingly marries well.  It was a close second to the flank steak marinade.  It is well worth a try again!    

Paleo Chicken Thai See Ew

The kids loved this one!  We usually use the leftovers for lunch or dinner the next...

I don't often post or make dessert dishes and I always leave them up to Erin.  This was an amazing holiday treat that Erin whipped up last night.  This Paleo Toffee was absolutely amazing.

Ingredients:

• 1 tsp. pure vanilla extract
• 1/3 cup almond butter
• ¼ cup coconut sugar
• ½ cup coconut nectar
• ¼ cup water
• 1 cup dark chocolate pieces (chocolate chips or chopped bars)
• 3 oz. square unsweetened dark chocolate
• 1 tbsp. butter or palm shortening

Directions:

1. Have your vanilla and almond butter measured and ready to go on the side
2. Line a 9 x 13 baking pan with either parchment paper or a Slat
3. Mix and heat the coconut sugar, coconut, nectar, and water in a small saucepan over medium/medium-high heat, stirring occasionally.  Bring it to a boil, and continue to boil and stir until it reaches 285 degrees.
4. Remove from the heat and immediately mix in the almond butter and vanilla
5. Spread the mixture in your baking pan. covering the bottom of the pan.
6. Cool completely for about 2 or
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I have to admit that I don’t like mayonnaise, not even a little bit.  I think it’s a texture thing. That being said the flavors that the macadamia nut oil added makes it palatable, especially if you mix it into things.  While it is a bit of a pain to make your own paleo mayonnaise, if you love mayonnaise it is well worth it to make your own. This one is so much better than store-bought.  I seriously have to wonder about something that can be stored at room temperature or hotter before its opened.  What kind of chemicals do they have to put in there to “preserve” those flavors and keep them from rotting?

1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil 

Add all the ingredients except the oil in a bowl and whisked until the yolk thickened. Then added 1/4 cup of the oil in a slow steady stream while I whisked vigorously, this should take about a min. I used a towel around the base to keep the bowl from...

Apparently, paleo ketchup is pretty easy to over spice.  If you like big garlic flavor in your ketchup, then this one will be perfect for you.  If not you may want to think about cutting back on the garlic or using a small amount of garlic powder.  Also, I put a bunch of the other spices that you might want to try in future recipes.  Otherwise, this makes a good ketchup, but you also need to be careful not to overdo the honey as it may become too sweet.

Ingredients 

• 1/2 cup organic tomato paste
• 1/4 cup organic honey
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 3/4 teaspoon fine grain sea salt
• 2 garlic clove
• 1/4 small onion

Optional:

• ½ tsp clove
• ½ tsp allspice
• ½ tsp Ground mustard

Directions

1. Puree the garlic and onion in a food processor. 
   1. This is important because you don't want any bits in your ketchup; it has to be very smooth. 
2. In a saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic, and onion.
3. Whisk until ve
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Living in Texas this may be one of the most dangerous recipes I have ever posted.  For those that live in other parts of the country, let me breakdown barbecue.  It isn’t just slathering a piece of meat with some kind tomato sauce and throwing it on the grill.  There truly is an art form to true barbecue, of the wood you choose to dry rub or marinade, vinegar vs. tomato sauces to the choice of meat.  So, like I said I am bound to step on someone’s toes on what they think true “cue” is but here is my version of a paleo barbecue sauce.

Ingredients:

• 1/3 cup Coconut Sugar
• 1/3 cup honey
• ½ cup apple cider vinegar
• 1 medium onion diced
• 1 tbs butter
• ¼ cup Smoked Paprika
• 2 tbs garlic powder
• 1 tbs mustard powder
• 12 oz tomato paste
• 12 oz water
• Salt and pepper to taste

Directions:

1. In a pot or large saucepan melt the butter and sauté the onion until translucent. 
2. Then put the Tomato paste, water, cider and honey into the pot over med-low temperature and simmer.  
3. Mix the dry in
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This was a super fast, and simple, primal maple salmon filet.  This only took me about 20 minutes total from start to finish.  The flavors were awesome!  The maple syrup added a great sweetness to the salmon, and the mustard added some tangy flavors that complemented it.  

This made a great meal on a late night at the office when we didn’t have much time to cook.  If you can cook this on the grill, you may shave some time off, and the girl will add a crispy outer crust to the salmon that would be amazing.  Hopefully, you like it as much as we did!

Ingredients:

• 4 skin-on salmon fillets
• Salt and ground black pepper
• 1/4 cup maple syrup
• 2 tablespoons grass fed butter, melted
• 2 tablespoons Dijon mustard
• 2 teaspoons apple cider vinegar

Directions:

1. Preheat the oven to 400 degrees, grease a glass baking dish with butter.
2. In a small bowl mix the syrup, butter, mustard, and vinegar. 
3. Pour over the salmon letting it marinade for 30 min skin side up; I did this part while I got t
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One of the most common question I'm asked when it comes to diet is why grass-fed beef is so much better for you than conventionally raised beef.

There are actually several reasons, but it all relates to how the animals are raised and fed.  So let's look at this in detail.

All cows are born and raised with their mothers, drinking milk and eating grass until they turn about one year.  It's after that first year, where their fate is determined.  As my friend, Matthew, over at Local Yocal in McKinney Texas says, the cows then either go off to “cow college” (feedlots or CAFO Confined Animal Feeding Operations), or they stay with their family and continue eating grass and living in the fields where they were born.

Conventionally raised (feedlot), grain-fed, beef is really a lot like the typical college experience.  There usually are a lot of drugs, consumption of pretty low-quality food, and exercise is more of an afterthought.  I know for me the college diet consisted of a couple of case...