We bought this Instant Pot from Amazon around 5 months ago, and it’s been put to some amazing uses – like making this super tender beef short ribs recipe.
Plus if you’re deficient in vitamin B12, which many of us could do with more of, there’s 220% of your daily value of B12 in just one crab (around 140 calories).
And here’s an easy and delicious way to cook Dungeness crab:
Why I Used To Hate Steak
I used to hate steak. At first, it was just because I didn’t like things that had blood coming out, and then once I got over that hump, it was because I was too scared to cook steak. Steak is often expensive, and I was terrified that I would ruin it.
Finally, I decided to take a chance and try cooking steak (using the pan-frying method). It was easy!
Maybe my steaks don’t taste quite as juicy as Gordon Ramsay’s, but I still love it.
My Simple Way of Cooking Steak
My simple way of cooking steak is to salt it before hand, then heat a frying pan with lots of ghee in it. Then carefully put the steak in, cook it for 3 minutes on high heat, then flip it and cook it for another 3 minutes on high heat. Then I’ll gently feel the steak with a spatula to see how firm or soft it is. Usually, it’s about medium rare at this point, and I cook it for 1-2 minutes longer to get it to medium. After cooking, I rest the steak on a plate for 5 minutes (some of the blood and juices will flow out) and then serve it.
Note – this is for a thin steak (for a thicker steak, it’s much better to stick it into the oven for a few minutes on 450-500F after pan-frying it on high heat for 30-60 seconds on each side).
My Easy Paleo Steak Salad Recipe
There are plenty of ways of eating steak, but salads are always delicious (and I love how easy they are too). So, here’s my easy Paleo steak salad recipe with some peaches fried in coconut oil. (If you omit the ghee and cook with coconut oil, then it’s AIP compliant too.)
Coleslaw is really easy to make and a great side dish!
One of the main issues of enjoying Paleo coleslaw is the mayo in coleslaw (most store-bought mayo uses canola oil). Of course you can make your own Paleo mayo (recipe here), but it’s sometimes too much of a hassle or you may be on the Paleo Autoimmune Protocol (AIP) and can’t eat eggs.
That’s when this easy no-mayo coleslaw recipe comes in handy.
I never knew broccoli beef was a Chinese dish until I had it in the US! But now, I love it, and it’s easy to make at home too.
I made this dish with leftover Korean shortrib (Galbi), which I found at Costco, but you can use any beef sliced thin and cooked.
I saw a similar broccoli bacon salad in the pre-made food section of my local Whole Foods last week, but the problem I have with buying pre-made food in Whole Foods is they typically cook everything with canola oil!
So, I created a similar salad with broccoli, bacon, red onions, and coconut cream. If you prefer more crunch, you can use raw broccoli instead (I blanched the broccoli first).
I got a Thermomix over a year ago as a wedding gift from some family in Vancouver, and I’ve only just opened the box to use it!
Quite a few readers have emailed me about recipes using the Thermomix as well (if you are in the US, then you probably haven’t come across the Thermomix so read below to find out about it, but it’s become very popular in Australia, Germany, Canada, and Taiwan among other places).
I’ve got quite a lot of kitchen equipment, and so I wasn’t sure what the Thermomix would add. I was quite wrong apparently, and I found it fantastic to use to make soups (although if you have a Vitamix or Blendtec, then those work just as well for this purpose). The blender is very powerful and making soups and mash is easy with this.
Spaghetti squash is a fantastic grain-free noodle that’s super easy to cook. I love sloshing some Paleo sloppy joes on top of spaghetti squash.
What is Spaghetti Squash
According to Wikipedia, “spaghetti squash (Cucurbita pepo var. fastigata) (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash.”
There are seeds in the middle (which you can roast to eat as a nice Paleo snack) and the “meat” of the squash is hard when raw (like all other squash), but falls apart into spaghetti-like strands.
I’m loving these baby squash from Costco – they’re just so cute! But you can make this recipe with zucchini instead.
It’s such a simple recipe!
This Paleo root vegetable mash is easy to make and really delicious. The apple and the turnip add a lot of flavor to it – but there are lots of options for changing this up too.
I’ve made several variations of this dish over the past few months, and I still love it. It’s just so easy and so tasty – it’s great as a side dish (I’ve served it as a side dish with steaks and with sausages).
Vivian Cheng is the amazing blogger behind The Real Food Guide (she’s also a Registered Holistic Nutritionist and has studied biochemistry and design). Vivian is a firm believer that “you need to be your own advocate for your health and wellness and figure out where you are in your own journey,” and you’ll find great articles about nutrition and delicious recipes on her website to help you with your journey. Vivian is also the co-author of the delicious AIP ice-cream cookbook, We Can All Scream For Ice Cream. In this guest post, she’s shared with us this delicious Paleo Chinese BBQ recipe (along with AIP options).