This Paleo meatloaf was really delicious and super easy to make. It went perfectly with my Paleo ketchup (recipe here), and instead of the regular wheat-filled bread crumbs, I made a quick batch of my microwave Paleo bread (recipe here), crumbled it, and then toasted it to make some Paleo bread crumbs to go into the meatloaf mixture.
I’ve found that cabbage and pork go really well together, and this dish combines those flavors along with the slightly tangy flavors of cardamom and apple. It’s a fantastic one pot meal (in fact, I often make double the recipe at the same time with 2 large saucepans)!
This is a remarkably easy recipe, and it’s absolutely delicious! The recipe is my guest post on Ditch The Wheat and also features my 3 Little-Known Secrets for Cooking Authentic Chinese Meals (that are Paleo/Gluten-Free)!!
I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.
Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.
Elana’s Pantry was actually one of the first Paleo blogs I recall reading. Elana Amsterdam already has several cookbooks under her belt, and she’s coming out with a new one (Paleo Cooking from Elana’s Pantry, which you can pre-order from Amazon) on June 18th!
And here’s one of the recipes from that cookbook (another one will be coming later this week):
Mu shu pork (also known as moo shu, moo shi, or mu xu) is a traditional northern Chinese dish typically served with little pancakes (especially in American-Chinese restaurants).
The traditional dish typically has wood ear mushrooms, eggs, some form of meat, bamboo shoots and day lily buds. The wood ear mushrooms and the day lily buds were a bit too hard for me to go and find (i.e., they weren’t in my local grocery store), and so I used shiitake mushrooms and napa cabbage as substitutes. Instead of the pancakes, I used lettuce leaves, although honestly, the dish tastes pretty damn good just by itself!
I’m vacationing in the beautiful and sun-filled (and fun-filled) country of Costa Rica right now but really wanted to share this pork tenderloin recipe with everyone!
I have never had great success with pork tenderloin before now…somehow it always seemed to end up dry and not very tasty. But I was inspired to try again by a recent meal my neighbor cooked for us and also by a video of Michael Mina showing Tim Feriss how to cook pork tenderloin in a frying pan (edit- I removed the link to the video since that website disappeared!). Ok, so my pork doesn’t look quite as pretty as Michael Mina’s, but I’m not feeling too bad that my cooking isn’t quite up to Michelin-star chef standards!
This dish requires zero prep and uses very very few ingredients. So, how do you cook delicious pork in a frying pan?
It was so easy to make the slow-cooker pork recipe I posted earlier that I went and made 4 lbs of it! Unfortunately (or rather, fortunately), this meant that I had a ton of leftovers.
While the pork is quite delicious to eat straight out of the slow cooker or dipped in some coconut aminos and Paleo Chinese chili sauce (click for recipe), I wanted some other options for taking down this 4 lbs of PIGliciousness!
I had gone out grocery shopping only to return to this amazing smell in my apartment. I was wondering who was cooking on my floor and whether the aroma was flowing through my vent system when it hit me that it was MY PORK! I had put it into the slowcooker earlier in the morning, and completely forgotten about it. Of course, that’s the beauty of the slow cooker – you can totally just forget all about it!
As with all my slow cooker recipes, this one is pretty dang simple!
I have no idea who originally came up with this absolutely fabulous concoction, but she/he must have been a genius! I first had bacon wrapped blue cheese stuffed dates at Traif in Brooklyn, NY, and I have been in love with them ever since.
If you’ve never tried these, then you are seriously missing out. I love serving them at dinners as a passed appetizer – everyone always loves them. But sometimes, I make them just for myself as a treat.