Here’s a really simple and quick meatball soup recipe – you can use whatever type of meat you have handy.
If so, just Click Here.
Summer is near for many of us in the Northern hemisphere! So, I wanted to share with you this really really easy Paleo sorbet recipe for cooling off. You don’t need an ice cream maker for this recipe – just a blender will do. And it takes just 5 minutes to make.
As soon as Jeremy tasted these Paleo chicken nuggets, he looked up at me with a mouthful and said, “Wow, everyone is going to love this!”
It’s really easy, delicious, and perfect for kids (young or old!).
I made a baked version of this before (recipe here), but I really think my new Paleo chicken nuggets recipe below (shallow fried in ghee) is even better!
Our time in India was fantastic (3 Indian cooking classes, a camel ride in the Thar desert, meeting random travelers, seeing the beautiful Lakes of Udaipur, marveling at the amazing colors in Jodhpur, and so much more). It’s definitely gotten me excited about cooking more Indian dishes too.
One of the most common things we had in India was Masala Chai (Tea). We drank it with fresh goat’s milk in the middle of the Thar desert with some villagers, we had it at a random deserted road-side stall, and we made it in every single cooking class we attended.
This dish was so good I had to make it twice in the same day! It’s so easy and uses very common ingredients. The mustard works really well with the celery and ground beef to create a really flavorful and nutritious meal.
This is especially fantastic for whenever you’re short on time – it takes just 20 minutes from start to finish (prep time is really short because there’s so little to chop).
I’m a big fan of soups, especially during the winter months. And the best thing about soups is that they’re really really easy to make and can be an entire meal!
This easy seafood soup is so nutritious and filling – it’s packed with vegetables, coconut milk, and your choice of seafood.
I love cooking my Brussels sprouts with bacon (recipe here), but I had cooked that same dish for several weeks already, and it was losing some of its appeal. So, I came up with a new fast and easy way of cooking Brussels sprouts.
This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring.
It’s so simple (3 ingredients) and has a really great clean feel – I love it.
In case you missed this, I released a Paleo Desserts Cookbook last week. It’s in Kindle and Print format, and you can get a free Kindle copy Today and Tomorrow ONLY. Go grab your copy free now by clicking here.
And a HUGE thank you to everyone that reviewed the book There are 64 Five-Star reviews and counting! You are making all my dreams come true.
If you’ve read some of my other liver recipes, then you’ll know that I’ve been trying to find a way to make liver delicious even for people (like my husband) who dislike the taste of liver.
So, here’s another one – this time with oranges. The orange flavor, along with the cinnamon, really helps to cover the taste of liver!
Jeremy’s response to the dish: “This may be your best one yet!”