I'm getting back from a family trip to Asia soon, and since paleo has been so difficult here, I want to get home and cook one of the most amazing paleo meals ever. If anyone has found any unbelievably good recipes, please share them. I really eat... (more)
I tried eating a Paleo diet for 10 days, but the problem was that I got bored eating that amount of meat every day (about 400g-500g per day ~ 0.8lb-1.1lb). I ate chicken breast, pork, beef and swordfish for lunch and dinner. Also, I don't know how... (more)
I spend a little over an hour each morning and evening driving to and from work. I pass many drive throughs along the route and in the past I have conquered the urge to pull through by packing food to nibble on as I drive. Does anyone have good... (more)
Looking to switch from plastic to glass food storage containers to avoid. Are all the brands the same?? Is there a safer brand or all they all pretty safe as far as chemicals and toxins?
Heya Hacky folks! I get a meat share from a farmer at the market. We get beef, pork, and lamb, all cared for in pastured environments and considered "grass-fed." I love the pork and beef but I'm having a hard time eating the lamb. It just tastes... (more)
Hello. I am generally a very good cook with a gas stove. I can cook foods through to a very particular specified doneness, and they have very good texture. Recently, due to concerns over natural gas and carbon monoxide--improper fiters, no fan,... (more)
Hey guys i eat a lot of beef but only seem to roast it and then have it with veg or if its a steak i fry it or grill it! Is there any interesting or wacky recipes out there that you've tried and would recommend? I would like to make a curry but... (more)
Hey guys a bit of an unusual question for you!! I really wana make blueberry muffins but have had 3 failed attempts! They will NOT bloody rise lol... This is the recipe's ingredients: 1 cup almond flour ??? tsp baking soda pinch of salt 2 tbs... (more)
Yo PaleoHackers! Clark here. I LOVE me some fermented foods. Been getting super into fermenting my own lately. Kombucca / sauerkraut / the whole 9. What do you guys think is the best food to ferment? If you have any sweet recipes out there,... (more)
Do I need to worry about using butter (grass-fed, if that matters) in high heat cooking, i.e., searing meats, roasting, etc.? I know this is an issue with olive oil where the high heat causes the PUFAs (I think) to become oxidized or unstable... (more)
The question is in the title really, i remember reading something & i'm sure the author said mixing butter with extra virgin olive oil protects it under high heat.
Cooking oils like butter, olive, coconut, avocado, palm and macadamia oils did not exist in the the Paleolithic era. Rendered animal fats like tallow, duck fat, chicken fat and lard seem more paleo than those other man made processed oils. So why... (more)
I'm trying to find a Non saturated fat animal oil that I can make mayo, salad dressing, etc with. I could resort to using olive or Mac nut oil but I'd prefer to use an animal product. I've heard lard or bacon fat might fit the bill, but the lard I... (more)
Coconut cream has more coconut solids in it. It's delicious to eat on its own, but not right for cooking. It melts, but it will make everything taste much more like coconuts than oil will, and it will probably mess with the texture of whatever you... (more)
The skin is my favorite part of eating chicken no doubt about it. But some recipes instruct you to "remove excess fat and skin" Is this for a genuine culinary purpose, does it cook differently in some recipes if its not skinless chicken? Or more... (more)
If it's grocery store conventional chicken, yes, ditch that sh**. If it's a good free-range chicken that you know has been running around eating bugs and grass? Eat the skin. Good source of selenium.
A new international grocery store opened up in town. They had pre-peeled taro, sweet potato leaves, and smoked goat heads. Needless to say, my wife and I felt at home there. We went to the African section and it was walled with red palm oil. We... (more)
How do I cook a roast to medium rare? I roasted a cross rib roast for dinner this evening, and though the meat thermometer said it was ready, when we cut it open, is was all red and bloody and so rare it was practically mooing at us, and nobody... (more)
Hi my husband and I have been doing the Paleo diet for over 3 months. He's lost over 20lbs and I've lost over 10lbs. The problem is the amount of cooking prep and clean up. The SAD diet was a lot easier on my time ie throw a frozen pizza or... (more)
For the next few weeks i am planning on cooking my lunch in the morning (along with breakfast), then taking it out and eating it cold later. Normally steamed veggies, fried meat and baked sweet potatoes/ tubers. Do you reckon the food will lose... (more)
I'm trying to balance my new found interest in cooking & healthy eating with efficiency and not spending soo much time in the kitchen. I discovered a new term recently: OAMC ("once a month cooking": spend one day per month a do a ton of... (more)
I am starting to wonder if the biggest benefit of the paleo diet is that we stop relying on processed stuff. The whole n=1 thing shows that no one macro ratio works for everyone. Yet the positive benefits of the paleo diet persist and are hard to... (more)
After losing my fear for saturated fats, I've realized that I am eating 1 block (250g) of butter every 3 days. Is that too much? Now days I am cooking mostly with just butter and I wonder if eating so much of it is a symptom that I should be using... (more)
Hey all, My amazing partner is Chinese and every Sunday we have an awesome family gathering where his mom cooks FANTASTIC authentic Chinese feasts (forget everything you've ever seen at a Chinese buffet -- that's not real Chinese food) for us to... (more)
My favorite method for cooking steak and burgers is to sear both sides in a cast iron skillet then put the whole thing in a 450 oven for a few minutes. However, despite looking at dozens of recipes, I've never seen a recommendation for how hot... (more)
I recently got some cubed frozen goat meat on sale from my local Middle Eastern market, my brother and I are both excited to try it, but I've heard that cooking goat meat can be tricky because unless you cook it slowly at a low temperature unless... (more)
Braise it: saute in coconut oil (or lard) with some the holy trinity (onion, celery, bell pepper) until brown, then simmer in some liquid until it's falling apart.