Paleo Diet and Paleolithic Diet Questions & Answers

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Edit; Sorry, it sounded like I was asking for people to plan my meals for me. I'm really inept at properly asking what I wanted, and it's not anyone's job here to take a lot of time to plan my meals. Sorry again, I'll get a cookbook! Thank you, everyone for the suggestions, especially the one about the cookbook.

I would delete this, but it won't let me... I'm sorry again!

edited Jun 10 at 1:58

asked Jun 9 at 20:45

itcutsbothways
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PaleoDel · Accepted Answer · 2012-06-10 00:20:38Z UTC

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I would suggest investing in some good primal/paleo cookbooks, like Mark Sisson's quick and easy version, "Make it Paleo" and "Paleo Lovers Cookbook" for starters. You can also subscribe to many paleo blogs online for recipes. Asking people here to design meals for you may be expecting a lot of others. Google is your friend. ;-)

answered Jun 10 at 0:20

PaleoDel
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	+1 There is also a free, downloadable cookbook on the www.marksdailyapple.com site, full of readers recipes. – Dragonfly Jun 10 at 1:12
	Thank you for that suggestion, I can't believe I didn't think of it. I suppose I never thought I'd have much use for a cookbook, because I like really simple food about 98% of the time. I just thought someone here who liked experimenting with different things might have had fun with it, I'm not trying to depend on someone for my meal plans. Now that I think about it, it does sound like that's what I was asking, though. You're right though, I should have just Googled, my bad. – itcutsbothways Jun 10 at 1:46

Jan · Answer 2 · 2012-06-09 21:16:46Z UTC

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Oh my goodness. What a lot of shopping. How many people do you have to feed? Let's just think about 6lbs of carrots first. Unless you are feeding loads of people, blanche and freeze 5lbs of those little sweeties. Same with the celery, broccoli and the beef.

The Asparagus is easy! Fry some onions til soft (damn, you forgot to but onions!), and add the asparagus. Fry them in butter (damn, you forgot the butter). Add lots of lovely chicken stock and cream. And then ZAP it with your magic zapper. Magic Cream of Asparagus soup.

You do have a Magic Zapper don't you?

(I'm just being silly. I wish you were my shopper!) I hope you come up with more sensible suggestions.

answered Jun 9 at 21:16

Jan
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	I adore silly! I'm getting onions tomorrow, and there is never a time when I am without butter :) I'll pick up some cream and chicken stock, as well, because asparagus soup sounds heavenly. I'm going to edit my question to include how many people I'm cooking for. Thanks! – itcutsbothways Jun 9 at 21:23
	epicurious.com/recipes/food/views/… – Jan Jun 9 at 21:38
	I have a recipe for ground beef! Oh yes I do. It's moussaka. Usually it is made with ground lamb but who cares? Nobody. Fry your little onions (remember to get them tomorrow) and then add the beef. Fry until browned. Then add a glass of red wine and keep the it bubbling until the wine has almost gone. Now add a huge dollop of tomato paste, 2 tins of chopped tomatoes, 2 cinnamon sticks, a teaspoon of allspice. Oh, and a handful of oregano. That is so simple right? – Jan Jun 9 at 21:47
	Do you remember the old days; the old days when we used flour to make a roux sauce? Those days are gone. – Jan Jun 9 at 21:48
	For the cheese sauce one has to get a pan of boiling water with a cute little pyrex bowl over. Six egg yolks go into that bowl, one at a time. Whisk those babies. Whisk in some cream too and a little bit of water. Add loads of Parmesan. And Cheddar if you like. – Jan Jun 9 at 21:51

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Karen · Answer 3 · 2012-06-09 22:22:29Z UTC

Dulse is great sprinkled on salads and stirred into soups. If it's in flakes, it handy to have in a hot pepper shaker. You can also mix it with sesame seeds, bonito flakes (optional but tasty) and salt. That makes a furikake - usually sprinkled on rice, but wonderful on fish.

Chard is great. Remove the toughest parts of the lower stems and the cut across the leaves into @ 1 inch ribbons. If they are large leaves cut across the middle also. Chop up an onion and cook it down until it starts to brown in coconut oil or ghee or the fat of your choice. Add some garlic, stir and pile the leaves on top. Put a lid on your pot just for minute, till the leaves start to wilt. Add seasonings if you want. I like to add some hot pepper flakes. Bacon pieces would be great and if you used the bacon fat as your cooking fat even better. Toss the leaves around a few times, put the lid back on it need be for a few minutes. When they are nice and wilted down and soft, time to eat with some vinegar on top. I like balsamic.

Chard is basically beets without a storage root. It's also related to spinach. A good bit firmer, although nothing like as firm as kale, collards and such. You can use it almost anywhere you can use spinach. Just remember that it won't cook as fast or shrink as much as spinach.

Bill1102inf · Answer 4 · 2012-06-10 02:13:53Z UTC

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1/2 lb roast beef, the more red the better.

1 container rasberries

olives

answered Jun 10 at 2:13

Bill1102inf
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Mike · Answer 5 · 2012-06-21 01:49:24Z UTC

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I've been preparing recipes out of Nikki Young’s Paleo cookbooks and they have been a life saver. I wrote a review about it here if anyone is interested.
http://mikeshonestreviews.com/paleo-cookbooks-review/

answered Jun 21 at 1:49

Mike
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Design me some meals

5 Answers