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Paleo Bibimbap

In each issue of Paleo Magazine, you’ll find my column in which I tell the story of a traditional international recipe and share a paleo-friendly version so you can make it at home. Here’s my take on the Korean classic bibimbap. Enjoy! Every culture has it’s own version of a culinary hug in a bowl – a comforting pile of food that showcases local ingredients and is designed to feed the... read more

MMM: Gyoza Soup With Pork Broth

Today’s recipe is courtesy of Karen Phelps, a.k.a.,@feralization, and the beautiful brain behind Paleo Periodical. Get cozy with luscious homemade pork broth studded with Gyoza Meatballs and tender vegetables. This recipe is part of March Meatball Madness; get all the recipes right here. Going Whole Hog Of all the bone broths I’ve loved before, there was one I hadn’t yet tried — pork. For... read more

MMM: Gyoza Meatballs

With Asian flavors in every bite — ginger, sesame, Shiitake mushrooms, water chestnuts, and more — these Gyoza Meatballs are as close as we can get to dumplings without getting gluten-ed. I promise, you’ll never miss the wrapper. This recipe is part of March Meatball Madness; get all the recipes right here. Gyoza Meatballs from Well Fed 2 Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min |... read more

Substitute For Soy Sauce & Coconut Aminos

I don’t want to be a big baby or anything, but sometimes I get really tired of the fact that my “special food” — i.e., food that is healthy and real and not poisoned with unpronounceable ingredients — costs twice as much as the crappy, regular version. The target of my ire recently was coconut aminos. Don’t get me wrong: I love coconut aminos for the way they healthily replace... read more

Savory Paleo Granola

You know what says “New Year’s Eve”? Chex Mix! You know what I’m not eating on New Year’s Eve? Chex Mix! Need something spicy, crispy, crunchy, flavorful, and totally snackable for a special occasion or, ya know, a random Wednesday? Let me introduce you to Serundeng Katjang, or what I like to call Savory Granola. Traditionally, serundeng katjang is an Indonesian condiment made... read more

Vietnamese Chicken Salad

One of my favorite word nerd activities is making up new words. Where would we all be without frexcitement, fouscous, opkeptical, and now: jicamadas. What the devil is an jicamada? A tostada made of jicama, of course. However… my pal Tim Huntley at My Athletic Life gave me an SEO 101 class today, and if I want new readers to find my recipes, I need to give the recipes titles that regular people can... read more

5-Spice Slow-Cooker Pork Ribs

I don’t know what’s gotten into me this week, but I’ve been on a serious Asian food kick. My poor cumin has been languishing in the spice cabinet as I reach for the Chinese five-spice powder and ginger. We recently got a new delivery of grass-fed beef that just about filled our freezer, so I’ve been working my way through back inventory of frozen meat. Tucked into far left corner of... read more

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