A practical paleo cheat sheet for real humans in the modern world.

Hello again, Hash.

I’ve been getting a few Blue Apron meal deliveries here and there, whenever the menus for the week look easily-adaptable to be paleo-ish.

Last week’s delivery had a few throwaway items, but the above meal was freakin’ awesome. Here’s Blue Apron’s recipe: Seared Salmon & Tomato Chutney

In regards to the cranberry beans… Originally, I was planning on omitting them, but there weren’t very many in the package I was sent. They were so pretty when I popped them out of their pods that I figured a legume or 7 wouldn’t hurt.

I had no clue what brand the tamarind concentrate they sent me was, but a cursory browse online made me feel comfortable using it, as it does seem like most popular tamarind concentrates out there are a-ok.

This turned out to be a freakin’ delicious meal. I’d dollop that tomato chutney up top on just about anything. 

Let me know if you want a free week of Blue Apron. I have a few invites left and I plan to cancel my membership soon. Their meals are awesome and it’s super convenient that they pre-package and send everything your way - especially for me up here in the mountains. They’ve regularly sent me tons of ingredients I’d never be able to find in any stores here, and a whole lot of produce that’s way fresher than what I’d be able to find.

But lately, I’ve been finding that I’ve been skipping more weeks than not, mostly due to travel, but also often when I feel like it’d be too much work than it’s worth to try to adapt their recipes. (Case in point: their fresh ramen noodle supplier makes the best noodles I’ve ever eaten, but you just can’t make those ramen recipes both paleo AND satisfying, knowing that there’s an artisan package of fresh noodles just SITTING there off to the side.)

But at the end of the day, most of their recipes are super easy to adapt and have the added benefit of forcing me to try cuisines from places in the world I’d never even considered trying.

Smoked salmon, where have you been all my life?

Oooohhhh man. This was yummy.

A cod fillet, seasoned with some salt and pepper, and dipped in a very runny slurry of water and arrowroot powder, then pan-fried in EVOO.

Served up with 2 sliced up red potatoes (yeah, I eat those sometimes), roasted in a 450 degree oven and seasoned wth salt and pepper and a frisée salad. 

The salad’s dressed with some lemon juice, salt, pepper, and a small amount of olive oil, then I sprinkled the top with some radishes, chives, and capers. 

Anyone know a good paleo tartar sauce recipe? I dipped bits of my cod fillets in some paleo mayo mixed with capers and lemon juice. It was a pretty adequate substitute, actually, but next time, I think I’ll grate in some garlic and onion, too.

Adventures in Tri Tip

Seasoned this tri tip with salt, pepper, and a little coriander and cumin. Seared it in a super hot pan on both sides, then tossed it in the oven to roast, fat side up, at 450 degrees for about 20 minutes. Overcooked it a smidge.

Your mileage may vary. I’ll be trying this again tomorrow.

I’m not a big fan of fake food, but tonight I wanted meatballs and I needed a suitable vehicle for them.

These balls were SO delicious. Grass-fed ground beef, mixed with minced garlic and onions, a bit of tomato paste, some mashed cauliflower (the moistmaker!), a small amount of minced bacon (because, of course), all seasoned with salt, pepper, and a bit of dried oregano.

I browned the balls on the stove on all sides, then drowned them in homemade marinara to finish cooking over medium-low heat. In the meantime, I spiral sliced some zucchini and tossed the strings into a frying pan with a bit of extra virgin olive oil, salt, pepper, and crushed red pepper.

Satisfying and delicious. But I’m still not a fan of fake noodles.

Breakfast for dinner.

Sweet potato, spinach, onion, bell pepper, and bacon hash topped with chopped heirloom tomatoes and 2 fried eggs. Seasoned with chili powder, smoked paprika, salt, pepper, and cumin.

All that’s missing is an avocado.

I also gave myself a slightly nasty burn involving bacon grease and a rogue sweet potato.

Put together a quick little brunch while watching the Chargers. It didn’t bring them any luck, but I’ll have leftovers for lunch for the next couple days.

Putting that spiral slicer to good use here.

On Halloween night, I was in pure ZOMBIE MODE and didn’t get around to making dinner until about 9pm. So, starving and pretending to ignore the bag of fun-sized candy bars sitting on the counter in my peripheral vision, I scrambled to make myself something good to eat before I accidentally ate all the chocolate in the house. And all the cheese, too.

Fried up some chopped bacon with onions and mushrooms, then added some curly spiral-sliced zucchini, a some garlic, a pinch of crushed red pepper, salt, and a ton of freshly cracked black pepper.

And of course, there’s nothing in the entire world that can’t be improved by the addition of a fried egg and some leftover steak. 

Overcooked the egg a bit, unfortunately… Too hungry to care.

It still oozed out of there and all over my bacon-y zucchini goodness as desired. 

Quick, easy, WAY more delicious than I expected, and in my belly in under 20 minutes.


Early in our relationship, I offered to cook dinner for my boyfriend and when he asked what we’d be eating, I responded with the typical “whatever you want.” He suggested a majestic rack of lamb.

At the time, I probably laughed and fixed us up some grilled cheese sandwiches.

Prior to this, I’d thought the easiest way to make lamb is to toss a few shanks on a pile of canned tomatoes, chopped celery, and slices of carrot in a crock pot all day. An actual roasted rack of lamb still sounded incredibly out of reach. Turns out, though, rack of lamb is stupid-simple to make, and it doesn’t take all day to turn from ingredients into food.

All you need is… 

- A package of frenched rack of lamb. I bought a 1-pounder on mega sale, which is really the only time I tend to buy lamb.
- Salt + pepper to season the meat with.
- A palmful each of cumin and coriander
- Enough ghee to melt in a big heavy pan

Pre-heat the oven to 420° while you prep your lamb. Cut the package open, recoil from the funky lamb odor (I still can’t get used to this), slap some salt and pepper on that sucker, and rub the outside with equal amounts of cumin and coriander. 

Heat some ghee in a big heavy pan and once it’s super-hot, sear both sides of the lamb. About 2 minutes on each side should be enough to make a crispy, crunchy sear. 

Pop the lamb into the oven for about 15-20 minutes (depending on how rare you like your lamb… I like my closer to the rare side of medium-rare). I used a digital thermometer stuck into the middle part of the lamb and pulled it out right when it hit about 130°. After a brief rest under a cozy tin foil tent, while I scrounged up some veggies, the lamb got sliced into 4 big ol’ chunks.  

Served up with some celery, onions, and carrots that I roasted in the oven alongside the lamb + some leftover steamed broccoli and cauliflower, this was a fancy-pants-looking meal in just about 30 minutes.