Paleo Spicy Pork Tacos

Taco Tuesday is a big deal to Southern Californians, and I bet if you survey any random local they could list a dozen places that have a taco tuesday, and then let you know which is their favorite and why.   Here is a recipe that will allow you to host your very own taco Tuesday at home, and keep you away from those dangerous flour tortillas. 

I'm lucky enough to live close to an awesome Mexican market (shout out to El Toro Bravo) and I buy my spices from them in bags.  If you can't find the ground annato, just add a little more chili powder. 

1 lb ground pork

1 small jalapeno, diced

2 cloves garlic, minced

1 small yellow onion, diced

2 tbs olive oil

1/2 bell pepper, diced (I used yellow, but any color will do)

2 Roma tomatoes, chopped

1/2 tsp salt

1 tsp pepper

1 tsp dried ground chili pepper

1 tsp dried ground annato pepper

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp cayenne

1/2 cup water

2 tsp Tapatio

Butter lettuce leaves

Diced red cabbage

In a large pan heat the oilve oil and add onions, garlic and jalapenos.  Cook until onions are translucent. Add bell peppers and stir, then add pork and brown.  Add tomatoes, water and spices, and simmer for 10-15 minutes until most of the water has reduced.  Stir in Tapatio.  Serve in a butter lettuce leaf and top with some cooling cabbage.  

Paleo Rock Hard Berry Lemonade

Since the last caveman cocktail was so well received, and we do have a holiday weekend coming up, I thought I'd post another one!  This tart, refreshing little number, while pink, is hardly girlie.  

1 shot silver tequila

1/2 c berries - I used raspberries and blackberries

Juice from 2 large Meyer or sweet lemons*

club soda

In a shaker muddle tequila, berries and lemon juice.  Add agave and ice and shake well.  Pour into a glass and garnish with a lemon.  It's delicious as is, but I like to top it off with a little club soda for the refreshing bubbles.  Cheers! 

*If you can't find Meyer or sweet lemons, add a tsp (+/-) of agave to sweeten it up a bit.  It'll make you pucker if you use regular lemons.

Paleo Lemongrass & Butter Grilled Salmon

Wild Alaskan Sockeye salmon was on sale at the market,  so of course I jumped.  The color and texture of good, fresh wild salmon puts its farmed siblings to shame.  Salmon is a great way to get protein, good fats (Omega-3's) and even Vitamin D (if you can't get your 15 minutes of sun a day).

1 lb salmon fillet - to figure out what to choose, check here

2-3 lemongrass stalks

1 tsp sea salt

1 tsp pepper

1 tbs butter
cilantro for garnish


Preheat grill on high and rinse/dry your fish.  Peel the lemongrass stalks and then beat them until they're a pulp.  You can use a meat mallet or the back of a heavy ladle.  Pulse in a food processor with a few drops of water*.  Place fish on a large sheet of foil and top with salt & pepper, lemongrass paste, and butter (you can also marinate the fish for 1-2 hours prior if you like), and place the foil on the grill. Turn heat down to med-high.  I like to use foil because fish can fall apart on the grill and it just makes my life easier.  Cook for 6-8 minutes on each side.


*You can also buy lemongrass paste in a tube in the produce sections of most grocery stores now if you're not into taking out your aggression on those pretty stalks.

Paleo Challenge Recipe: Lasagna!

This challenge came in from Facebook, and to be honest, while tasty this is a pretty labor intensive dish (there's a LOT going on), but each step builds your dish, so invest the time.  It's pretty impressive and amazingly delicious when it's done!