The Food Lovers Kitchen is the most interactive Paleo recipe and meal planning website on the internet!

Main Site Components

- Browse our collection of over 350 recipes, organized by category

- Filter recipe results by a variety of dietary restrictions (Dairy-Free  /  Egg-Free  /  Nut-Free  /  Nightshade-Free  /  FODMAP-Free  /  Sugar-Free)

- Menus for special occasions, organized seasonally

- Full menu for 21 day sugar detox

- 30 Day Intro to Paleo ebook guide (full month of paleo meals to help you get started)

- the Primal Palate Blog, which has been running nearly 3 years, originally “The Food Lovers Primal Palate” – thus where our name came from.

- Community Forums

- Store with shirts, books, ebook, our favorite products, ingredients, and much more

- Answers to Frequently Asked Questions, About Paleo, About Us, and additional resources.

Our Cookbooks

- Make it Paleo - over 200 recipes fit for any occasion (October 2011)

- Gather – The Art of Paleo Entertaining (April, 2013)

- The 30 Day Guide to Paleo Cooking - a whole month of paleo meals with a meal plan, shopping lists, and guides (June, 2013)

- The 30 Day Intro to Paleo eBook (July 2012)

myKitchen Meal Planner Tool (FREE)

myKitchen is a powerful interactive meal planner that allows you to drag and drop your recipes into a fully customizable meal planner and generate tailored shopping lists. Here’s how it works!

1. Register for/Login to the site (it’ll only take a second, and it’s free)

*You will receive a verification email, which will contain a special link you’ll need to click before you can login.*  This helps us prevent spam accounts from registering.

2. View any recipe on our site and click “Add to myKitchen”

These will be stored as favorites (so to speak), which you can use in the meal planner. These recipes also sync to our free companion app for iPhone and Android!

3. Click “myKitchen” in the middle of the menu bar to access the meal planner

myKitchen is now front and center on the website. Click myKitchen to see your favorite recipes and any meal planning you’ve been working on. You can even save what you’ve been working on by clicking “Save all menus” under myMenus.

4. Drag and drop recipes from myRecipes (left column) into myMenus (center column)

myRecipes are organized by category, and provide you with quick information to help make meal planning easier. You’ll see how much each recipe makes (and don’t worry, you can change it later), how long it’ll take to make the recipe, and there is also a quick link to view the recipe easily. Hover over a recipe to reveal an “X” which will allow you to delete it. To add recipes to the meal planner (center column), just drag and drop! 

5. Change serving sizes, rearrange days, and add or delete days in myMenus.

In the meal planner, you can change serving sizes of recipes, and it will reflect updated values in your shopping list. You can also add or delete days, and rearrange them. If you want to do a whole month’s meal planning in one shot, go for it! It could also be equally useful if you are planning a large get together. Simply add recipes to myKitchen, drag them into the meal planner, increase the serving size, then print or email the shopping list to yourself. It couldn’t be easier!

6. Delete any ingredients you have, then print (or email) your shopping list and meal plan.

In the right column, you’ll see ingredients you need organized by type. If you know you have a certain ingredient, you can delete it from the shopping list to avoid confusion. Once you’re ready, click Print or email it yourself. If you want an even more mobile-friendly user experience, download our free companion app, called myKitchen, available for iPhone and Android.

7. Click “Save All Menus” at the top of the center column if you want to save your work!

Keep track of what you’ve been working on by clicking save. It’s located in the center column, right below myMenus.

myKitchen App for iPhone and Android (FREE)

Download the iPhone App 

Download the Android App

The “myKitchen” app is a highly interactive paleo meal planning app for iphone and android that you can take anywhere with you. myKitchen can work alone, or as a companion app to your account on The Food Lovers Kitchen. The recipes you save as favorites on the website will automatically sync to the app on your phone (and vice versa!) That means that you can browse our website on your computer and then when you go to the store, you’ll have everything at your fingertips on your phone with the myKitchen app: our entire catalogue of recipes, your saved recipes, a customizable meal planner, and it will even generate shopping lists for you.

myKitchen is the easiest way to take your favorite Paleo, Primal, and Gluten-free recipes with you wherever you go. You can save your favorite recipes, create daily meal plans and unique menus, and even generate shopping lists.

Features:
· Browse our collection of (350+) gluten-free, paleo recipes
· Save your favorite recipes
· Create your own daily meal plans and unique menus
· Generate customized shopping lists,
· Enjoy instant access at your fingertips, anywhere – even when you don’t have a signal!
· Automatically sync to your own personal workspace on primal-palate.com

Pulling from our website’s database of grain-free recipes, myKitchen is perfect for people who are following the paleo diet, families on the go, Crossfit athletes, those who are striving for weight loss, people with a gluten allergy such as Celiac Disease, and anyone interested in a natural, safe and effective means of achieving fat loss through a healthy diet.

Best of all, we have released myKitchen as a FREE app! We could not have done this without the partnership of our friends at US Wellness Meats. We spoke with John Wood back in May when we visited US Wellness Meats. He was very excited about the idea of teaming with us to provide a free meal planning app to the paleo community, and took a huge leap of faith by partnering with us to create this app. To thank the US Wellness Meats family making such a generous contribution to the greater good of our community we want toencourage you all to consider giving them your business when you want to buy good quality food. They offer grass-fed, free-range meats and a great variety of other products in their virtual storefront. They ship these meats and foods right to your doorstep! Visit US Wellness Meats and put in an order to say “thanks” to the amazing folks that helped make this free app possible.

[here are some screen shots from the iOS version!!]

   

   

Why did we write this book?

We wrote this book while we were also working on Gather. Sounds like a great way to go insane, but it actually made a LOT of sense to us to work this way. Each week, we would plan recipes for our elaborate dinner menus for Gather. During the weeks of recipe development, the two of us ate squeaky clean Paleo meals, followed by the dinner parties we threw for Gather on the weekends. It made perfect sense to chronicle these strict paleo meals from our weeknights, and store them up for a new book on clean paleo cooking. Thus, our third book was born!

The 30 Day Guide to Paleo Cooking is aimed squarely at getting more people acquainted with the Paleo lifestyle in an easy-to-manage package. We hear it all the time (and some of us even say it), “try Paleo for 30 days…” and you know how the rest goes. The thing is, how can we expect people to try it for 30 days without a clear road map? Our new cookbook is the perfect guide for people looking to adopt a Paleo lifestyle.

What’s in the new book?

• Part 1 covers the basics of the Paleo diet. We have tailored the information in this section to include some of the many topics we’ve been asked to discuss over the last few years; the questions people actually need answers for. How do I build a meal? How do I go grocery shopping? What can I eat and drink? What sort of ingredients do I need to stock my kitchen? 
• Part 2 provides the actual meal plan, which guides the reader through their first 30 days of Paleo. This isn’t meant to be trial by fire in the kitchen. Rather, the meal plan is geared towards busy people who need to find the balance between creating delicious AND easy meals. This section contains easy-to-follow weekly meal plans accompanied by handy shopping lists, all of which are available as tear-outs in the back of the book.
• Part 3 of the book is a presentation of 75 of our best new recipes, which are squeaky-clean Paleo. You won’t find any desserts or sweet treats in this book. The recipes are tasty, easy to execute, and won’t put a strain on your wallet either. We’ve put a lot of thought into the recipes, and hope it shows.

We think this book not only has the ability to benefit anyone that cooks, but even change lives!

Whether you are new to Paleo or have been doing it a while. The recipe ideas are fresh and creative, so we think long time Paleo folks will appreciate the new meal ideas too. If you have loved ones or friends in your life you want to adopt a healthier lifestyle, this book is the perfect guide to get them started.

How is this book different from our other two books?

That’s a great question! Here’s how this one is different from Make it Paleo and Gather:

• 75 ALL NEW RECIPES. That means you wont find overlap between the recipes in Make it Paleo and Gather. There are a few very basic recipes that are necessary to repeat (like mayonnaise), but the real food recipes are all different, and we think you guys are going to love them.
• The recipes are the most straightforward and “cleanest” out of our three books. The recipes are about as easy as those in Make it Paleo, but you won’t find any desserts in this book. (The closest we get to an indulgence is a lone recipe for almond flour pancakes.) 
• 30 Day Meal Plan with Weekly Shopping Lists and tear-out guides. This book lays out a full month long meal plan, which makes adopting a Paleo lifestyle easy and fun.
• Accessible, easy to understand info on the Paleo diet. While the basic stuff hasn’t really changed, we’ve added a ton of information to this section to make things plain and simple.
• Tear-out Guides. Take the meal plans and shopping lists with you to the grocery store!
• 24 bonus “Express Eats” recipes in the back of the book to help you build additional meals on your own.
• Meal building tips and shopping tips
• Success Stories (will yours be in the next printing!?)
• Answers to frequently asked questions about topics such as Cholesterol, Gluten, Carbohydrates, Soy, Fats, Calcium, and much more!

How is this different than your current eBook?

The structure and general layout are very similar, but the content in the book is all new and/or expanded. The current eBook is going to be retired this summer, and will be replaced by a digital version of this book. We will provide more details about this transition closer to the release date, but the print book will be available first.

Here’s the bottom line: you should get this book

Whether you’re just starting your Paleo journey or are a multi-year veteran of grain-free eating, this book is going to be a great addition to your bookshelf. The easy, approachable style we take towards the Paleo diet is super simple for people to adopt and see great results. This isn’t some over the top, crazy program…. the goal is simply to get you to try eating real, Paleo meals for 30 days. The results will speak for themselves. Maybe you have someone in your life that could benefit from this book, or maybe you just want the new recipes we’ve provided. No matter what the case may be, you’re going to be happy you bought this book.
Pre-order your copy now on Amazon or Barnes & Noble! It comes out June 11th (just one month from now!)

 Pre-order the book here: http://bit.ly/30Paleo

Now the part of this post you are REALLY looking for… THE DONUTS

Is it a little ironic that we are sharing a recipe for a very serious dessert while promoting our book for clean Paleo eats? Yep, we thought it was perfectly hilarious to share this recipe along with information on our new book, not just because  you will need to do a strict 30 days of clean Paleo eats after eating these donuts, but because yesterday when our first copy of the book arrived we said…“WOOHOO it’s here, it’s beautiful. Let’s make donuts!!”

The truth is, one of our favorite bloggers (and people in general) Jenni, author of The Urban Poser, has been taunting us with her ridiculously good looking donuts lately. If you don’t already follow Jenni, she is a miraculous Gluten Free/Paleo success story, and also happens to make beautiful food. Like, really beautiful food. So beautiful in fact that I tried my best to persuade her to publish a cookbook. Hopefully one day my wish will come true and she will. Also, she is a mom of two super cute boys with super cool names, and has an awesome husband who makes it very clear how in love he is with her (could you blame him?). She might be the grain free baking super woman. There are a few of those out there, and she is totally one of them.

I first found out about Jenni from our friends Stacy and Matt of Paleo Parents, because they always make her amazing marshmallows, and since I fail at making them every time (I blame our industrial KitchenAid mixer, but I know it’s really a user problem), I am known for begging Stacy and Matt to make them for me any chance I can get. True story.

Anyway, the other night I had a dream about making Jenni’s donuts. In my dream I made them, but they didn’t look anything like donuts. Some looked like cinnamon rolls, and some looked nothing like food at all, and I had to share them with everyone so I didn’t get to eat much. We had a donut pan from Crate & Barrel sitting in one of our prop shelves, so I figured I would take this as a sign to test it out with my own donut recipe. I do want to try Jenni’s donut recipe, but I will wait until I can get my hands on a donut maker. Yes, I just said donut maker.

For this recipe I used my own knowledge of baking with almond and arrowroot flour, as well as gazed over a few baked donut recipes on the web, and came up with my own donut trial. It worked really well! I’m positive they would be better in a donut machine, but we really enjoyed them baked in the oven. I made two topings for the donuts, a simple dark chocolate ganache using Dagoba dark chocolate drops and organic palm shortening, and I also was very sinful and made a glaze using Whole Foods organic gluten-free and cornstarch-free powdered sugar and lemon juice. AH-MAZE-ING. When I sent my future sis-in-law a photo of the donuts her response was…”umm wedding cookie table, get on it!” Don’t worry sis, I’m already on it!

Anyway, we hope you all enjoy this recipe for grain free donuts, and forgive us for our sinful use of powdered sugar. And if you hate our recipe, go try Jenni’s!

Grain Free Donuts

Lemon Glaze

KitchenAid is a sponsor of the Senior PGA Championship every year, which is being held at Bellerive Country Club in St. Louis, MO. They asked us to work with them again, and make a recipe that would showcase our gorgeous 7qt mixer and also tie into the regional cuisine. Our knowledge of St. Louis food was limited to BBQ, so we were a bit stumped on that one. How in the world were we going to do that? Then, after some internet sleuthing, we found out that “Gooey Butter Cake” is a sweet staple in the area, and we set out to make a grain-free version.

We decided to make this new recipe to share with everyone who could make it out to celebrate the release of Gather. We took the basic idea of the St. Louis Gooey Butter Cake, and sort of flew with the idea to come up with our own recipe. This ended up being a deliciously moist vanilla cake with a smooth, creamy, and of course gooey layer of sweet cream cheese topping. We are sure this recipe is not exactly as the original, but it was quite a hit. We are lucky we got a bite before the party because by the time we were done signing books it was completely gone!

St. Louis Gooey Butter Cake

The Giveaway:

To celebrate the Senior PGA Championship and the release of our new cookbook Gather, we’ve teamed up with KitchenAid to give away a 7 quart stand mixer to one lucky winner!

The Grand Prize: The KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer in Candy Apple Red

3 Runners Up: Each runner up will receive a signed copy of our new cookbook, Gather – The Art of Paleo Entertaining

Enter below.

Don’t miss the share button for extra entries! 

a Rafflecopter giveaway

Today, April 30th, is the official release date for our second print cookbook, Gather – The Art of Paleo Entertaining! Inside this book, you’re going to find everything you need to throw a wicked Paleo party for your family and friends. There are themes of all sorts, menus for major holidays, and a wealth of recipes that will even spice up your weeknight meals. You don’t have to entertain to use this book, but if you do – the extra care and attention to planning the party and timing the meal go a long way towards ensuring perfection.

In Gather, you’ll discover that following a grain-free, Paleo lifestyle can benefit anyone, especially those who feel confined by the idea of a “diet.” The wealth of recipes and inspiring menu ideas in Gather aim to make the Paleo diet easy, accessible, and delicious for everyone and any special occasion.

Here are some recipes you WON’T want to MISS!

SPRING MENUS

• General Tso’s Chicken, from “Takeout Fake-Out” Menu
• Braised Pork Belly – from “Casual Sunday Brunch”
• Cranberry Scones and Orange Scones – from “Springtime Tea Party”
• Meyer Lemon Tart – from “Easter Lunch”
• No’tato Salad – from “Backyard Picnic”

SUMMER MENUS

• Margherita Pizza – from “A Night in Tuscany”
• Apple Pie with a Lattice Crust – from “Midsummer Garden Party”
• Stuffed Red Snapper – from “Tropical Getaway”
• Yuca con Mojo (Yuca with Garlic Sauce) – from “A Taste of Cuba”
• Pan Seared Lamb Chops with Rhubarb Chutney – from “Urban Escape”

FALL MENUS

• Pumpkin Chicken Chili – from “Harvest Dinner”
• “Bleeding” Cupcakes – from “Spooky Supper”
• Apple Veal Stuffing – from “Thanksgiving Feast”

WINTER MENUS

• Sweet and Tangy Venison Meatballs – from “Hunter-Gatherer Feast”
• Checkerboard Cake – from “Birthday Celebration”
• Yorkshire Puddings – from “Winter Holiday”
• Crostini with Goat Cheese and Fig Compote – from “New Year’s Cocktail Party”

And those are just a few of the 100 recipes you’ll find in this book. 

If you haven’t ordered the book yet, do it now! Orders are shipping from Amazon, and we just got word that the top COSTCO stores in the US may be carrying the book. Call ahead and check to see if they have it (sorry, we don’t have a list of stores yet). If your store does not have it in, ASK for them to carry the book! It never hurts to ask. We would LOVE to make a run at the New York Times Bestseller list, so please, please, please – encourage your friends to go out and get the book. IN-STORE purchases are especially important, so call your local bookstores to see if they carry it! 

We’re thrilled to get this book in your hands. If you’re on Instagram or Twitter, use #GatherCookbook to tag your photos and tweets! We want to see what you’re making!

If you like what you see, please head over to Amazon.com and leave a review of the book so that others are encouraged to buy the book. This helps us keep making free online tools for you, because book sales keep us buying groceries… and that’s pretty important for us!

We hope you enjoy the new collection of recipes. Thank you all for your endless support. Keep spreading the word about this book!

Cheers,

Hayley and Bill

Introducing myKitchen – the first free, online Paleo meal planner!

myKitchen is a powerful interactive meal planner that allows you to drag and drop your recipes into a fully customizable meal planner and generate tailored shopping lists. Here’s how it works!

1. Register for/Login to the site (it’ll only take a second, and it’s free)

*You will receive a verification email, which will contain a special link you’ll need to click before you can login.*  This helps us prevent spam accounts from registering.

2. View any recipe on our site and click “Add to myKitchen”

These will be stored as favorites (so to speak), which you can use in the meal planner. These recipes also sync to our free companion app for iPhone and Android!

3. Click “myKitchen” in the middle of the menu bar to access the meal planner

myKitchen is now front and center on the website. Click myKitchen to see your favorite recipes and any meal planning you’ve been working on. You can even save what you’ve been working on by clicking “Save all menus” under myMenus.

4. Drag and drop recipes from myRecipes (left column) into myMenus (center column)

myRecipes are organized by category, and provide you with quick information to help make meal planning easier. You’ll see how much each recipe makes (and don’t worry, you can change it later), how long it’ll take to make the recipe, and there is also a quick link to view the recipe easily. Hover over a recipe to reveal an “X” which will allow you to delete it. To add recipes to the meal planner (center column), just drag and drop! 

5. Change serving sizes, rearrange days, and add or delete days in myMenus.

In the meal planner, you can change serving sizes of recipes, and it will reflect updated values in your shopping list. You can also add or delete days, and rearrange them. If you want to do a whole month’s meal planning in one shot, go for it! It could also be equally useful if you are planning a large get together. Simply add recipes to myKitchen, drag them into the meal planner, increase the serving size, then print or email the shopping list to yourself. It couldn’t be easier!

6. Delete any ingredients you have, then print (or email) your shopping list and meal plan.

In the right column, you’ll see ingredients you need organized by type. If you know you have a certain ingredient, you can delete it from the shopping list to avoid confusion. Once you’re ready, click Print or email it yourself. If you want an even more mobile-friendly user experience, download our free companion app, called myKitchen, available for iPhone and Android.

7. Click “Save All Menus” at the top of the center column if you want to save your work!

Keep track of what you’ve been working on by clicking save. It’s located in the center column, right below myMenus.

8. TELL EVERYONE YOU KNOW, because this is HUGE!

We want everyone to know about and to enjoy this free tool! You won’t find a better FREE meal planner online!

And now, THE GIVEAWAY

We are so excited to offer this new tool to the community for free, because we think its going to make people’s lives easier… much easier! The next feature we are working on is allowing you all to upload your own recipes to our website. So, before you know it, you’ll be able to do meal planning with your own recipes (and your friend’s recipes), and our recipes! It’s going to be great!
We know you’re going to be sharing this anyway, so why not get rewarded for doing so? Follow the steps below to be entered for your chance to win a beautiful new Le Creuset 5 quart oval French Oven in their new color, Soleil!

a Rafflecopter giveaway

Now, a little disclaimer to this ingredient is that it is NOT Paleo in our mind. It is a grain free alternative to pasta, but just like our desserts, it is NOT Paleo. Just a healthier option than the classic gluten-laden pasta. Also the pasta is pretty pricey (as it should be!) so even if you wanted to eat it every night, you probably wont just because of the price. Another reason that this specific food is great for that rare occasion that you just want something that really resembles real pasta. If you get fat from eating too much of this almond flour pasta then you can bet your butt that your bank account will be empty. Chunky and broke does not sound like fun.

Our first idea when we ordered the Cappello’s was to play an “evil” trick on Bill’s family, specifically his parents and maybe his sister. We laughed to each other at the thought of Bill’s mom’s mouth hitting the floor and her gasping at the idea of us actually making real pasta! I can hear it now…”What? Billy! Pasta???!!” Bill and I often think we are really hilarious, usually when others don’t. I guess it’s good that we at least both agree that we are funny. Also, we are both horrible liars, so that trick wouldn’t have lasted long, and Bill actually ended up telling his parents about the idea of tricking them before we could even do it…whoops!

Now for the bolognese…this is the real star of the show, and can be made and enjoyed without the Cappello’s noodles. You can enjoy this recipe with summer squash noodles, spaghetti squash, kelp noodles, or even just on it’s own! It definitely was fun eating this meal with noodles that looked and tasted like the real deal, but it’s absolutely not necessary! For this recipe I also hid half a pound of pastured chicken livers in the sauce and nobody even knew. Hooray for hiding sort-of-funky-tasting super foods in a yummy meal! Mmmm liver (not really)…

This meal was a lot of fun to eat. I doubt we will be making it again any time soon, but on the rare occasion that we decide to eat Cappello’s pasta we will enjoy it (which is what indulging is all about, right?)

Bolognese Sauce

Do us an enormous favor, and please order both books if you haven’t already!

Order Gather here, and The 30 Day Guide here.

Gather is due out April 30th, and “30 Paleo” is due out June 11th. If you pre-order the books, you’ll be guaranteed the lowest price between time of ordering and time of shipping. Pre-ordered books also typically ship on or before the release date.

The good news about all of this is that we can get back to blogging!! Yay! We are so excited to get back to blogging. This is how it all started for us anyway! Things you can expect to see on our blog in the coming months will be, (tons of) shameless book promotion for our two new awesome books (seen above), new fun recipes, gardening things from Bill mostly-because he’s the expert on plants having graduated top of his class in Landscape Architecture (I’m marrying a smart cookie), and maybe some wedding stuff. Our wedding is going to be strictly gluten free, and as grain free as possible. We think we have upset a few non-Paleo people by not allowing for bread at our wedding, but tough gluten free cookies. This is who we are, and we are not going to budge on this one. It’s our big day, one of the most important days of our lives, and it’s also JUST two meals out of our guests entire lives that they wont be served bread. More importantly, we have many guests who get extremely ill if accidentally glutened and since most weddings don’t cater to gluten intolerance it’s really important that our guests can eat freely at our wedding. If you really want to hear my rant, let me tell you how many times Bill and I have gone to an event and not been able to eat the food (or the dessert). Many times. A little lack of bread wont kill anyone, in fact it will only help their health! Did I mention we will have a gluten free cake at our wedding, AND a gluten free cookie table? AND we are making sure to have a gluten free vegetarian option…I’m pretty sure nobody will leave our wedding saying “Man that meal just wasn’t the same without the rolls…” /End rant.

Speaking of our wedding, I’ve come into a bit of a dilemma with the whole wedding thing. And I’m going to get really real with you here…I, like any bride, would like to be thinner for our wedding (or at least a little leaner, or in better shape, or whatever), however…I don’t feel like doing the work to get there. Yeah, totally. I said on a recent podcast that when I first started Paleo I was super into being lean and thin, of course I was really happy that this way of eating made me feel better than I had ever felt before, and it was the first time I didn’t have to really try to keep weight off. But now I couldn’t care less if I am the leanest chick out there. Now, I just want to be healthy, and I don’t really think skinny is healthy for woman. I don’t know if healthy for me is a size much smaller than I am now. I do want to look my best for our wedding, and I wont deny that. So that is my dilemma, not something I’m obsessing about by any means, but it’s definitely in the back of my mind. Pretty much like “Ugh, do I really have to try to look better for this whole thing??” My first dress fitting is in July, so maybe I’ll just try not to eat Jeni’s Grass Fed Ice Cream or Hail Merrys and make sure I go to yoga. That probably will be good enough…

Now for the recipe. The other day we were shopping in Whole Foods and I spotted kelp noodles near the tofu. Don’t ask me why I was looking at tofu, but for whatever reason I was. I think I may have been looking for kelp noodles and figured they might be with tofu, but I can’t really remember. Anyway, we had yet to try kelp noodles, but have many friends who love them, so we figured why not give it a shot! Our first try was adding them to our super yummy Italian Wedding Soup from The 30 Day Guide to Paleo Cooking. I absolutely love this recipe. Wedding soup was one of my favorite soups as a kid, and making this soup also made me realize that I have a huge obsession with escarole, really huge. It’s awesome. Anyway, I decided to toss a bag of kelp noodles into the soup while it simmered at the end just for some added texture to the soup. I had heard that you want the kelp noodles to sit in warm liquid or under hot food for a little while so they soften. This seemed to work great. I added the noodles at the end, and just let the soup simmer for about an hour. The kelp noodles were awesome! We slurped up big bites of the long noodles like angel hair pasta, and Bill couldn’t stop saying how much he was loving that soup! Success.

Tonight for dinner I decided to throw together a simple Korean inspired beef and vegetable noodle bowl using the kelp noodles again. If you cannot find kelp noodles near you, then spaghetti squash or zucchini noodles would work fine in it’s place. Next time I’m going to try zucchini noodles since we just got the super fun spiral slicer! A few of our friends used zucchini noodles from a spiral slicer in their cooking demos at Paleo FX and they looked amazing!! As soon as we came home we ordered one, and a Berkey water filter system (sweet).

We hope you guys enjoy this easy stir fry dish. We love adding coconut aminos to our stir fry’s for that delicious Asian flavor, it’s fantastic every time!

Korean Beef and Vegetable Noodle Bowl

Since so many awesome things happened at Paleo FX we figured rather than try to recount it all with words, we should just make a video to share. Sooooo that’s what we did.

Enjoy!

For those of you runny yolk lovers out there we bring to you, “how to poach an egg perfectly.” This is one of those food science projects that can seem almost as complicated as making marshmallows (which I have failed at twice due to an inaccurate candy thermometer…) I will also admit that I have failed several times at trying to poach eggs, and thought I would be using an egg poacher forever. Then I made Bill help me, and we had success! Something you might not know about me is that I really don’t like reading instructions…like really. I get super distracted and my anxiety of having to learn how to do it keeps me from actually absorbing the information. Eventually I allow myself to learn, but often this happens, so I make Bill figure it out and then he can tell me what to do It’s a little sad, but true…

After some research on poaching eggs we found some instructions that seemed to be the easiest yet. Fill a skillet with water, and add some vinegar. Heat the water to 180 degrees, place the lid to a mason jar in the water (if you desire), and pour a room temperature egg into the water. 2 minutes later, voila! You have a super gooey, runny yolk. Nommmm. We served ours over some Brussles sprouts because we had to reshoot a photo for our soon-to-be released cookbook (#3, for those of you keeping track), The 30 Day Guide to Paleo Cooking, but you can enjoy poached eggs with your choice of veggies, bacon, hash, sausage… really whatever you desire! Oh and if you haven’t pre-orderd our 3rd book yet, you must! It is a fantastic guide that is great for beginners, as well as Paleo veterans that would like to do a 30 day clean eating plan. We do all the work for you with a 30 day meal plan, and shopping lists in the book! Plus we have made some really tasty new recipes for that book… about 75 previously un-released, brand spanking new ones!

Okay, now for the eggs….

Step 1: crack a few room temperature eggs into separate ramekins. This makes it much easier, and less risky when you pour the egg into the hot water.

Step 2: Fill a large skillet with water, and add about 1/4 cup of vinegar. We used organic white vinegar, and aren’t positive apple cider vinegar would work, but you could give it a shot. We have read to add a splash of vinegar, and then also have heard to add 2 tablespoons of vinegar for every cup of water in the pot/skillet. We figured we had about 5-6 cups of water in our stainless skillet, so we just added 1/4 cup of vinegar. It worked just fine.

Step 3: Heat the water until it reaches 180 degrees. You don’t want it to boil, you want it to be just around a simmer. Once the water reaches the proper temperature, place the lid rings of mason jars into the hot water if you would like your eggs to be secure and keep their shape slightly. The vinegar should do this as well, so the mason jar lid rings aren’t necessary, but definitely help.

Step 4: Pour one egg into each mason jar lid ring, and allow to poach for 2 minutes. If your eggs are still cold, you will want to poach them for 3 minutes. Remove the mason jar lids with tongs, and remove the eggs from the skillet with a slotted spoon.

Step 5: Drain the eggs on a paper towel, and then serve with your choice of veggies.

We loved these eggs. They take a bit more effort than just frying an egg in some bacon fat, but they are fun for a special food project. This may even be a fun science food project that you can do with your kids. It’s pretty exciting to see how the eggs turn out, and a great way to involve little kiddos in the kitchen!

Hey ALL!

It’s Day 2 of Paleo Fx, and we’re super excited to head on over to the Palmer Convention Center to join our friends for a day of learning (okay, more or less “hanging out”). Yesterday was a great time, as it was the first time many of our friends got to see our new book Gather!

George, Juli and James flipped through Gather and really liked what they saw. We’re so excited for Juli’s new book (coming out in April!), and we heard about some other projects George has in the works too. These guys are all crazy talented, so their praise for the book was amazing to hear!

Michelle Tam (Nom Nom Paleo) also got to see it for the first time, although we shot our Easter Menu for the book at her house! We’re giving everyone who pre-orders the book a download of the menu we shot at her house, but we’re only doing that through Sunday. So hop on it! Pre-order the book here: http://bit.ly/GatherCookbook  – then email your proof of purchase to PrimalPalate@gmail.com with the subject line “Gather Easter Download”  – and you’ll instantly get the PDF!

Our dear friend Jill was hanging with us most of the day, excitedly promoting her amazing new book “Fermented” which is due out in August. We are so jazzed for this book because it makes fermentation far less affronting, and we also shot the photos for the book too!

As much as we loved hanging at the conference, we had to duck out and get some legit Texas barbecue, at La Barbecue.

It looked like a sure thing that Hayley was NOT going to share with me, but I made her.

We had brisket, “hot gut” sausage, and pulled pork.

Sean and Suzanne got some of the pulled pork too, and drizzled some of their tangy bbq sauce on it.

Then some random dog jumped up on our neighbor’s table. Despite being a bit disgusted and confused, this guy still petted the dog.

Then he ran off to get some barbecue.

We also ran into Sarah Fragoso and her husband John at the BBQ joint, thus validating how good of a tip we got on the place. We had a great time chatting with them about their travels in Italy, learning about the many regional cuisines, and hearing about their new book – “Paleo Around the World: Italian Cuisine“. They are every bit as friendly as they look, and if you haven’t seen Sarah’s blog “Everyday Paleo” before, you have some catching up to do. Jason Seib was also at lunch with us, and shared some of his fatty brisket with us…. so Jason and I are buds now. Now that we have more time in our schedules (due to our two books being turned in), look for a review of Jason’s book “the Paleo Coach” on our blog in the near future! 

After our day at the conference, many of us bravely ventured over to the Congress St. Bridge to check out the colony of 1 MILLION BATS emerging from the underside of the bridge.

I didn’t count, but it looked like a few less than a million bats.

Nonetheless, the spectacle was pretty impressive.

The bats flew away and ate bugs in the distance, which was great, because none of us wanted to get bat shit on us. HA!

Pete and Sarah are new friends to us, and we immediately saw a lot of ourselves in these two. Pete is working on building a business (“Pete’s Paleo“) of mail-order paleo meals. Check out his facebook page. They are wonderful, honest, hard working people that want to help others and change the world a bit. We love these two!

Then, we just started a random portrait session with the bat bridge. That’s not weird, is it? Yep, this is the same Jill that wrote “Fermented” – due out in August.

Hey, there’s us! Thanks to Sean for the pic!

And here are Jenni and Ben, of The Urban Poser! We hope we get to talk to them more today. We LOVE Jenni’s marshmallows.

And of course you all know Stacy and Matt! Who is excited for their new book, Beyond Bacon?!?!

And we met Kelly of The Spunky Coconut for the first time and her beautiful little girl Ginger!

And we also invited out our amazing friends from Victory Belt – OUR AMAZING PUBLISHERS!

Then we went out to dinner at the Salty Sow. I’m holding everyone up from leaving for the conference today, but we had a great time and suffice it to say the dinner and conversation were great. We loved our dinner crew!  OKAY, off to Paleo FX! Come see us today!