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  1. Hi all! I've been kind of absent from the forums lately, but I had to return to ask this all-important question: what is the best way to cook a brisket? I've got one in the freezer and I'm eager to cook it, but I've never cooked one before and I know there are some Opinions™ about brisket here on the forums. Do you have any favorite recipes? I'm hoping for something in the tender and delicious category.
  2. I've got a bag of vital wheat gluten and some besan and I think seitan for dinner would be lovely! Anyone have a recipe you've tried and loved? Thanks in advance!
  3. Here's something I've been making. What do you think? Ingredients 1 package of fresh spinach 250 grams of ground chicken breast 100 grams of grated cheese crushed red pepper to taste Directions 1. Cut the spinach up small. 2. Mix everything in a big bowl. 3. Make patties and cook them in a frying pan. Subsitutions If ground chicken breast doesn't exist near you, just use eggs. The point is simply to keep the spinach all together in a patty. If you don't want to make it spicy you can skip the red pepper and just us
  4. I made a video for you guys. Enjoy and get healthy!
  5. Since meatballs are such a convenient food for meal prep and are relatively fast to make, I've decided to test a bunch of meatball recipes and see which one comes out on top! I'm sticking to primal recipes here, so while cheese in some might be ok, I'm avoiding any grains or sugars in the recipes. I'll update this first post with the rankings! Current Rankings 5 Napkin Meatballs (contains cheese) Carrot Ginger Meatballs Fried chicken meatballs Emergency meatballs Mini turkey meatballs in spicy tomato sauce Thai mini meatballs C
  6. Welcome to the Scout Tavern Kitchen ... here we talk about fooding. It can be something paleo, just plain clean eating, or even snacks for that much needed energy when you're out running/swimming/biking/hiking. Here's something the wife and I have been doing recently to help Burrito Bowl1/2 cup black beans1 teaspoon chicken brothPinch of cuminPinch of cayennePinch of garlic powder1/2 cup red cabbage, sliced thin6 ounces grilled chicken breast, sliced thin2 tablespoons salsaMicrowave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 secon
  7. All right nerds, I need food ideas. I have a little one who is cute as can be...but boy does she have a sensitive tummy. To make a long story short; because I am nursing right now I can no longer eat the following. Dairy (substitute almond milk and earth balance cheese sub. Are too depressing) Peanut Wheat Beans Broccoli Cauliflower Cabbage Brussel sprouts Chickpeas Or anything really spicy. I am really struggling to find recipes that my whole family can eat while mixing it up. Any suggestions would be appreciated.
  8. I dislike vegetables. Since learning about nerd fitness I've tried kale and asparagus. Didn't like both. So i'm looking to try more vegetables and hopefully find one I like! So, what are your favourite vegetables and how do you cook them?
  9. aalex

    [PALEO] Bigos

    Hey! I wanted to share a recipe for a traditional Polish dish which also happens to be Paleo and delicious. It's called bigos (pronunced bee-gohz) and it's sometimes referred to as the hunter's stew. Preparing it takes some time, but it's definitely worth it. This is what it looks like: You can find a recipe here. If you don't eat meat, simply don't add it. It tastes awesome anyway! Smacznego!
  10. I found this recipe here and it looked absolutely amazing8 Thought I might share it with you, so it's in the oven now ^^ Ingredients 8 slice Nitrate Free, Uncured, cooked bacon1 small butternut squash2 cups spinach6 eggs1/2 cup canned whole fat coconut milk1/2 tsp. dried oregano1/2 tsp. sea salt (optional)1 tsp. pepper1 tsp. coconut oil, meltedInstructions Preheat oven to 350 degrees. Prepare a pie dish or tart pan by coating with melted coconut oil. Chop up half the cooked bacon and cut the other four strips in half. Peel and de-seed butternut squash then thinly slice into 1/4 inch disks.
  11. So I'm doing some prep work getting ready for my first challenge in April, and I decided to put together a sort of personal recipe binder/nutrition guidebook. (Which is actually a challenge in itself for me, if you saw how I lived you would know organization isn't my forte!) Using recipes from cookbooks I love, stuff I've pinned on interest, and other sources, I'm attempting to organize a easy reference for myself. The thing is, doing this from scratch is a pretty big task. I've got a publisher format I like, as well as a binder ready to hold all of my print-outs, but I'm still sorting some
  12. Hello everyone! It is time for a vegetable of the week thread in honor of the vegetable challenge and to take us into the next six week challenge! What I'm going to do: Every week I will take one vegetable, usually a less loved one, give a recipe for it, along with any interesting facts I find. What you'll need to cook along: For these recipes you will need some basic equipment. I suggest having a good knife, a cutting board, a colander, one good pan and one cookie sheet. Having those will get you through most of my recipes. Who is it for: My recipes will not be specifically paleo or vegetaria
  13. LENTILS! I started eating them and they are awesome. Also split peas. I noticed that when you cook them down they have a thick, paste-like consistency. This makes me think that one could be very creative with them in various recipes. Anyone have any good lentil and/or split pea recipes? Anyone else willing to experiment? For those not in the know, lentils and split peas have huge amounts of protein and fiber. Something like 18-24 grams of protein in a cup. They're basically meatdgetables.
  14. I chose my username for good reason, because breaking news: students have very little money. As I stick to a (mostly) paleo diet, a breakfast/lunch of this on toast or that in a sandwich wasn't an option for me, and I had to devise my own meals. After some time of scouring for paleo meals that were ideal for my muscle-focussed diet (using a protein:carb:fat macro ratio of 40:30:30 as a basic guideline), I had trouble finding many that fit my food budget (read: not much). I stumbled across the famous 2-ingredient pancake recipe (blend 2 eggs + 1 banana, fry, flip), this was fairly ideal for my
  15. So I was helping my dad clean out the freezer in the garage to make room for some fresh deer and hog meat from a recent hunt. Inside the freezer was a lot of still good frozens that can be used for meals. The only problem is I don't know what to cook with what I have. I'm fine with running to the grocery store for any extra ingredients, but I just want to cook what I have before going and buying more meat. Here's what we have so far: chicken (lots of it)sausage linkspork loin chopsback strap, deerhamburger meatchili meatbroccoli (way too much)If anyone has any recipes please post a link to i
  16. I made this recipe last weekend, and it is AMAZING. It tastes like someone pureed fall! Adapted from this recipe. Prep: ~30 min. Cook: ~45 min. Ingredients: 1 medium butternut squash, cubed 1 medium acorn squash, cubed 3 medium sweet apples, diced 1 medium onion, diced 4-6 cloves garlic, diced 1 medium carrot (or 5-6 baby carrots), diced 3 cups low sodium chicken stock 1 cup almond milk (or coconut, or rice, or...) 2-3 tbsp EVOO Curry Powder (to taste) Salt and Pepper (to tast) 1. Preheat Oven to 350 2.. Place squash cubes on a greased baking sheet, roast for 30-40 minutes until easi
  17. Hi everyone! I’m looking for some good recipes of protein bars. To my knowledge there is no protein bar in the market that is not saturated with extra stuff that’s not good for you. Plus making them is cheaper than buying a whole pack of it! So what recipe(s) do you recommend?
  18. I found this really awesome recipe for pumpkin butter here: http://nickyintheraw.com/2010/10/27/pumpkin-butter/ It's really good and really versatile! It's not super thick but if you kept it on the stove longer it definitely could be! I've used this on numerous things like a fruit salad, as a fruit dip, banana pancakes, chicken, as a salad dressing, and in shakes! I didn't add the apple cider to mine and it still tastes awesome. It makes a lot so it will last for a week or two. Recipe: Nicky in the Raw Pumpkin Butter - 2 cups pumpkin puree - 1/4 cup apple cider - 1/4 cup maple syru
  19. Anyone have any recipes for paleo-friendly comfort foods? Have been le sick for a couple weeks, and honestly as much as I love ribeye/salad/meat/bacon, it just doesn't sound good right now and I'm pretty chicken-souped-out lol. Thanks!
  20. I love cooking, but roasting a chicken seemed like a lot of work until I made one and now its my goto recipe. The key to this recipe is to keep the chicken as dry as possible and while many recipes call for liquid on the bottom or cut up root veggies this one does not. You may be asking yourself why not just go buy one of those pre-roasted hot chickens at the grocery store, I just think about what was added to that chicken on an industrial level so that it's crazy moist and salty? It was most likely injected with water, salt, sodium phosphate, modified food starch, potato dextrin, carrageenan,
  21. As part of my 2014 goals, I've decided to start a thread here called "Recipe a Week" or RAWT. Week 1: Mock Ramen Noodles For those of us who love ramen noodles and pasta-y junk foods of all kinds! Ingredients: shirataki noodles (also called miracle noodles)cooking oil (butter, coconut oil, olive oil)seasonings (Mrs. Dash, Chinese 5 Spices, chicken, beef, or seafood bullion or broth)Optional Ingredients: Srachi or Rooster SauceOyster SauceSoy SauceRaw HoneyPeanut ButterCream CheeseCheddar CheeseHeavy CreamFrozen VeggiesBasic Recipe: Drain and rinse noodles according to package directions.
  22. Here's a recipe I came up with for post-ride recovery that isn't neon yellow and loaded with sugar. Unlike commercial electrolyte drinks, this has protein, more vitamins, and anti-inflammatories. 8 oz. Coconut water 8 oz. Toasted pumpkin seed milk and (or) almond milk 4 oz. Tart cherry juice I make the toasted seed milk myself, and I like using multiple milks to increase the nutrient profile. Plus then I can use the nut/seed meal in other recipes. I normally don't use a lot of fruit juices; they pack on the calories (and would you ever sit and eat 7 oranges in a sitting??). But, this recipe
  23. Just threw this together tonight as my first paleo dish, and it turned out to be pretty nice! It makes 2 decent size servings, depending on the amount of veg you throw in. I kind of just chopped up as much of everything as I thought would be nice, so feel free to experiment! Anyway, you will need: 500g diced chicken breast 1 small onion 3 cloves of garlic 1 chilli (this is optional, I prefer my dishes spicy but feel free to leave it out/add more!) Quarter of a red pepper 3 pak choi leaves A few thin strips of butternut squash A small bit of red cabbage A few green beans (not strictly pale
  24. I'll be posting recipes I've tried and liked. I will tweak them sometimes, because onions make my belly very unhappy. I will link to the original also. FIRST RECIPE: APPLE PORK BREAKFAST SAUSAGE PATTIES Original Recipe is from Steph over at Stupid Easy Paleo I did make it her way at first, and it's good. I like the sweet apple pieces in the patty. It makes me not miss the syrup I used to drown my sausage in. However, as stated above, onions don't like me. Also, I felt like it was wanting more spices. So here's my tweaked version. 1 lb ground pork 1 apple peeled and minced as smal
  25. Spinach Saag Paleo style (if you like Indian food, this will rock your world) Large colander full of baby spinach, cleaned and trimmed. (I bought a 5 lb bag, I'm guessing 2 of the small bags would work for this - the stuff shrinks) In food processor (or your handy dandy Nutribullet, if you have one, and if you don't, I highly recommend it) pulse until ALMOST pureed 1 medium onion, 3 cloves of garlic, 2 inch piece of ginger. Melt 2 T of coconut oil in a LARGE pan. Add one T of quality curry powder and stir until fragrant. Stir in onion mixture until translucent. Add spinach and stir occasi
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