Thursday, September 29, 2016

Paleo Keema Kari

Bringing over Northwest Cavegirl Recipes. Cavegirl Stephanie here:
I love Indian food, don't you? This is a version of keema kari minus the potatoes. Trust me, you'll like it without them, too. Last night was a busy one. I had about 30 minutes to make something amazing out of a package of PCC's wonderful ground beef. I was wanting curry. I recalled a blend of spices that made me run to the computer for some help. After reading through SEVERAL recipes, I put together this blend.

Everyone had a large helping and I still had about two cups of it leftover! Yay! Leftovers!

Paleo Keema Kari
1/2 medium onion, finely chopped
1lb organic grass-fed ground beef
1/2 tbsp minced garlic
1 tbsp or more freshly grated ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1/2 t. freshly ground black cardamom seeds
1/2 tsp chili powder
14.5 oz can diced tomatoes or crushed tomatoes
1 cup stock (whichever sort you have on hand)
salt and pepper to taste
1 bunch of spinach, washed and chopped or a bag of frozen spinach
1 T. minced fresh mint (I was out, but this is my plan for the summer and you should try it if you have some!)

First, brown the ground beef. Add onion and saute along with the beef.
2. Add garlic, ginger and spices, fry for 2 - 3 minutes.
3. Add tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until flavors are well melded.
4. Season to taste with salt and pepper and stir spinach through. Turn heat off and wilt the spinach. Serve!

Serve with cauliflower rice.
I actually used mixed greens (mustard, collards, kale) from my stash in the freezer that I'd put away from the summer Root Connection bounty instead of spinach. I'd guess that most people have access to spinach, though, so that is how I recorded the recipe. I also added about 1/2 a package of Trader Joe's Healthy 8 Veggie Mix, just because I had it and wanted more vegetables in it. The cavekids gobbled it down and hubby was so pleased to be eating something nicely spiced.

Monday, September 26, 2016

Paleo Shepherds Pie

Bringing over recipes from Northwest Cavegirls. This is from Cavegirl Kate

Oh my giddy Aunt!
You just have to make this recipe! Us Brits like nothing better than a hearty meal of Shepherd’s Pie and YAY… I made a Paleo/Primal one.
Kids LOVED it and asked for seconds! Packed with nutritious veggies and prime ground bison (buffalo) this dish warmed us up a treat and made our tummy gauges reach full and satisfied!
This Shepherd’s Pie is actually called Farmer’s Pie and it is made with cauliflower mash rather than potatoes!


Make the cauliflower mash!
This recipe was originally published in Paleo Comfort Foods.


  • 1 head fresh cauliflower
  • 1/2 cup chicken stock
  • shake of pepper
  • 1 tbs. minced garlic


  1. Cut cauliflower head into small florets and chunks of stem and steam.IMG_3102
  2. Place all ingredients in a medium saucepan and bring to the boil.IMG_3103
  3. Reduce heat and simmer for about 20 mins or until the cauliflower is very tender and can me mashed with a fork.
  4. Beat cauliflower in either a food mixer or use an electric hand whisk. You can use a potato masher but it won’t be as smooth.IMG_3104
  5. If your cauliflower is too dry just add a little more stock.
Now you’re ready to make the Shepherd’s Pie Smile
Here’s the recipe…
The following recipe is an adaptation of the one in the Paleo Comfort Foods cookbook.


1 tbs. coconut oil
1tbs. minced garlic
2 pounds (900 g) ground bison
2 cups (300 g) onions chopped
2 cups (250 g) carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
2 cans/tins of diced tomatoes
2 tbs. balsamic vinegar
2 tbs. Worcestershire sauce**
6 cups (1½ L) Mashed Cauliflower


1. Preheat oven to 350°F (175°C).
IMG_30982. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the bison and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the bison/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pIMG_3099an, and stir in the tomatoes, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9? x 13? (23 cm x 33 cm) baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

Thursday, September 22, 2016

Butter Chicken - Chicken Makhani and Homemade Garam Masala

Bringing over Northwest Cavegirl Recipes.  

Oh my, do I love my crockpot! After THIS recipe that I tried from A Year of Slow Cooking, I'm even more in love with that device. We've had this one several times now.
So, the first time I made it, I started out with the recipe that she has and only changed using chicken breasts tenders instead of thighs. I put the chicken in while it was still frozen. Here's what the whole lot looked like before starting the cooking cycle:
I put it on a 6 hour high cooking cycle. At about 3.5 hours, I did open the crockpot to stir the sauce. I also tore the chicken into more bitesized pieces.
Add some cauliflower rice and you've got a meal that is cooking FOR you! That was so yummy. I've make it again and again. Use whatever chicken you'd like. Last night, I used thighs and breasts from Costco's organic chicken packages. Yummy!
IF you do dairy, serve this with a side of raita or just plain yogurt.
If you do not have any garam masala, make your own.
Garam Masala:
Place all in a spice grinder/coffee mill and pulverize to a fine powder.
1/3 cinnamon stick
1 1/2 t. black peppercorns
1 t. black cardamom seeds
1/2 t. green cardamom pods
1 t. cloves
1 pinch of nutmeg
You can dry roast the mixture in a skillet before grinding if you have the time. IF not, just put it in the grinder and zip it! Strain out the cardamom pod fibers and you're good to go with a supply of garam masala that should last you a few weeks.

Monday, September 19, 2016

Buffalo Chili

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate.

Since becoming a cavegirl my family and I have bought, cooked and eaten ground bison/buffalo instead of ground beef. We all actually prefer the taste of buffalo compared to beef and check this out…
Benefits of Buffalo Meat are:
  • Fewer calories and less cholesterol than chicken or fish.
  • 76% less fat than beef and 68% less fat than chicken, so you get more edible meat for your money.
  • 35% more protein than beef so you can eat 1/3 less and still come away satisfied.
  • Eating 5 oz. of buffalo, 3-4 times per week can help most people reduce LDL cholesterol 40-50% over a 6 month period.
  • Can be used interchangeably with beef in most recipes, so enjoy all your favorite dishes made healthier - buffalo chili, buffalo lasagna, buffalo stew - the list is endless
Source: Montana Buffalo Meat
This being said, dinner last night was buffalo chili made by my Caveman Dave (he goes by David but Caveman Dave has a ring to it, don’t you think? :)
photo (115)
Here’s what’s in it…


  • 4/5 slices of organic bacon
  • 1 large of Onions
  • 2 tsps. of minced Garlic
  • 2lbs of ground extra lean buffalo
  • 2 cups of whole button mushrooms
  • 1 tbsp. of chili powder
  • 1 tbsp. oregano, dried
  • 1 tbsp. paprika
  • 1 can of Diced Organic Tomatoes
  • 1 tsp. of Cocoa Powder
  • 1 tsp. of Apple Cider Vinegar
  • 1 medium red bell pepper, chopped.
  • 1 medium green bell pepper, chopped


  1. Fry bacon until some of the oil is released
  2. Add the onion and sauté.
  3. Add garlic and fry for a minute or two longer
  4. Add buffalo and fry until meat is browned
  5. Add remaining ingredients
  6. Cover and cook for an hour (stir every 20 mins to prevent sticking)
  7. 20 minutes before the end add the vinegar and cocoa powder.
  8. Add hot sauce, salt and pepper as desired.
This recipe is a favorite of ours and is made on a weekly basis. If you are a chili lover this is a “must make”!


Thursday, September 15, 2016

Moroccan Chicken and Apricot Stew

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Click HERE for directions on how to make great cauliflower rice :)
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Monday, September 12, 2016

Paleo Curry on a Bed of Cauliflower Rice

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate

Is it just a British tradition to make curry with left over Christmas Day turkey? I would imagine with Thanksgiving and Christmas Dinner, Americans have even more leftovers… right?
There is nothing nicer than a “Ruby Murray" (that’s cockney rhyming slang for curry, BTW)  during the week after the big day.
These curries are tried and tested and are super YUMMY! My wonderful hubby made these with chicken and they turned out fantastic. Note that I have amended the recipes to allow for turkey Winking smile
Would ya Adam and Eve it. Sit yerself down and have a butcher's at our Paleo Ruby Murrays!
(Would you believe it. Sit yourself down and have a look at our Paleo curries)
photo (98)

photo (99)
With a side of Cauliflower Rice we have 3 curries and three recipes to share…
The darker curry to the left is…

Chicken Turkey in Cashew Sauce.


  • 2 chicken breast lots of leftover turkey
  • coconut oil
  • 2 onions
  • 5 cloves of garlic
  • 1 inch of ginger root, chopped
  • 2 green chilies, chopped
  • curry powder
  • 2 tsp. garam Masala
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • 1/4 C raw cashew nuts (ground)
  • 2 cups (no salt) chicken stock
  • 1 1/4 can of diced tomatoes
  • chopped fresh coriander


  1. Dice the chicken breast turkey
  2. Using a little coconut oil to sauté onions, garlic, chilies and ginger over a medium heat until browned.
  3. Add the curry powder, garam masala, salt, turmeric, paprika and cashews and cook for 5 minutes, stirring until the oil appears on the surface.
  4. Stir in the stock and simmer for 3 minutes.
  5. Stir in the tomatoes and chicken turkey, cover and simmer until piping hot, stirring occasionally.
  6. Garnish with coriander and serve hot over cauliflower rice.

Mixed Vegetable Curry


  • coconut oil
  • 1 onion chopped
  • 5 cloves of garlic
  • 1/2 inch of ginger root, chopped
  • 1 green chili
  • 1 cinnamon stick
  • 1 tbs. curry powder
  • 1/2 tsp. ground turmeric
  • 1lb broccoli spears
  • 2 carrots
  • 1 small cauliflower, cut into florets
  • 3/4 of can diced tomatoes
  • 1 C water


  1. Heat the oil and sauté the onion, garlic, ginger and cinnamon until the onion is browned
  2. Stir in the curry powder and turmeric and fry for 1 minute.
  3. Add the vegetables and stir well.
  4. Add the water, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender, stirring occasionally.

Chicken Turkey Madras

(lighter creamy colored curry)


  • 2 tsp. chili powder
  • 2 tsp. ground turmeric
  • 1/4 tsp. ground ginger
  • pepper
  • 1 1/4 C coconut milk
  • coconut oil
  • 3 cloves of garlic
  • 2 chicken breast cubed lots of leftover turkey
  • 1 1/4 C chicken stock
  • 1 tsp. lemon juice


  1. Mix the spices and pepper to a paste with a little of the coconut milk.
  2. Heat the coconut oil and fry the onion and garlic until golden.
  3. Add the paste and fry for 3 minutes, stirring.
  4. Add the chicken turkey and stock, bring to the boil, cover and simmer gently for 11/2 hours until tender.
  5. Stir in the remaining coconut milk and the lemon juice and simmer for about 10 minutes until thickened.

Cauliflower Rice


  • 1 Cauliflower


  1. Cut cauliflower into small florets & steam.IMG_2901
  2. Grate cauliflower. IMG_2904
I wish there was smell’ovision because my house smelt just like an Indian restaurant and the curries were so SO flavorsome. I’m sure there is something to say for the aromatherapy benefits that we get from these smells and the properties in the spices. It certainly makes me feel good!
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Another benefit of paleo friendly curries is that we don’t get that gorged uncomfortable feeling which we would normally experience after eating a curry. You know that “OMGosh I am SOooo full” feeling followed by that morning after feeling. You know you had a curry the night before right?
We have no rice, no breads and no beer = NO GRAINS!


No bloating, NO digestive discomfort and NO morning after the night before curry feeling!!
I love curry and NOW we can all Red heart it even more!

Best scarper now, Ta-Ta!

(I best be off – good bye)

Thursday, September 8, 2016

Virtues of Coconut Oil

Bringing info over from Northwest Cavegirls. Cavegirl Beth here… 

Just read an article and wanted to share with everyone. While a tad lengthy, this article is a must read! Dr. Peat discusses the benefits of using coconut oil in our daily lives… touching on the ill effects of unsaturated oils found in many "main streamed" diets, how it effects the physiology and endocrinology of human beings, and how metabolism inhibition can be reversed simply by making coconut oil a primary fat staple in the diet (while eliminating the commonly found unsaturated oils from the diet).
Simply fantastic!!!

Monday, September 5, 2016

Herb Chicken Sliders with Sweet Potato Fries

Bringing recipes over from Northwest Cavegirls. This one is from Cavegirl Kate.

YES! They taste as good as they look.
Found the recipe for these delicious burgers and buns HERE at Multiply Delicious. Their site is fantastic and well worth a look… go on then. OK! please read my post first and then head on over :)
This meal took quite a while to make and comes in many parts but between my hubby and I we nailed it. I made the buns and the sweet potato fries and hubby made the burgers and the mayonnaise.
If you want the recipe please head over to Multiply Delicious. We made no alterations to the recipe other than adding a few spicy herbs. We already had a rub mix made up (4 tbsp. paprika, 1 tsp. salt, 2 tbsp. chili powder, 2 tbsp. ground cumin, 1 tbsp. black pepper, 1 tbsp. dried oregano, 2 tsp. cayenne pepper) and we used a little of this to spice up the burgers for the adults, which made them taste even nicer. Hubby and I also added a jalapeño to each of our too… we like it spicy ;)
Here's some of our best moments...
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Sweet Potato Fries
I peeled and sliced into matchsticks, 2 lrg. sweet potatoes. Try and make them all the same size as this will make baking them easier! Throw them in a ziplock bag and add some mixed dried herbs of your choice and a couple of glugs of olive oil. Shake well :) Place parchment paper onto a baking sheet and spread fries evenly and not touching each other. Bake for around 20 mins. If you are looking for a crispy fire then you may want to deep fry them. I liked them oven baked :)
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The burgers call for ground chicken, bacon and sun-dried tomatoes and a bunch of fresh herbs.
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Garlic Herb Aioli
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Hey Presto!

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For all the full recipes please head over to Multiply Delicious HERE and scroll down to find everything you need to be able make your own Paleo Sundried Tomato Herb Chicken Sliders.
Thank you Multiply Delicious for the motivation and inspiration to get creative in my paleo kitchen. From making these sliders, hubby and I have a desire to make some buffalo burgers and to try making the buns without the herbs to see if we can make a regular bun for use in sandwiches. I'll keep you posted :)


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