Author: Paleo on the Go

Mmmm… Chocolatey without the chocolate: Carob Ganache Mini Tortes

This week we headed to Georgia to help Sarah Ballantyne kick off the release of her new book The Paleo Approach Cookbook. Sarah asked us to make one of the desserts from the book to serve her guests, the Carob Ganache Mini Tortes (page 360). If you want a chocolatey tasting decadent dessert that doesn’t use chocolate this is an excellent option! This recipe combines coconut, vanilla, cinnamon and carob into a divinely chocolate-like experience.    Carob Ganache Mini Tortes Recipe 2015-12-27 00:12:25 Serves 2 Write a review Save Recipe Print Cook Time 5 min Cook Time 5 min...

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Whole Carrot “Tabouleh” by The Paleo Mom

I love the fresh mint flavor of a traditional Tabbouleh salad, it’s actually one of a few things I miss from my pre-paleo days. However, traditional Tabbouleh (or Tabouleh) is a vegetarian dish which originated in arabic cultures and contains bulgar wheat (or couscous) and tomato, making in a no go for paleo and auto immune paleo alike. This is one of the dishes from Sarah Ballantyne’s new book The Paleo Approach Cookbook that we are making here at Paleo on the Go to take with us next week to Sarah’s book release party! This dish combines the fresh flavors of lemon, olive oil and mint with carrots to provide the same satisfying elements of its original namesake.  Whole Carrot "Tabouleh" Recipe 2015-12-27 00:07:18 Serves 2 Write a review Save Recipe Print Ingredients 3-4 Large Carrots with the greens still attached (roughly 1 1/2 lb.) 1 1/2 teaspoons fresh mint, minced. 2 tablespoons raisins 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons of finely grated lemon zest a pinch of sea salt Instructions 1. Cut the greens off the carrots. Remove the main stems (unless they are very tender) and finely chop the leaves. Cut the carrots into large chunks. 2. Place the carrots in a food processor fitted with an S-Shaped blade. Process until couscous-sized, 30 seconds to 1 minute. 3. Toss the...

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Let’s BBQ! Barbecue Sauce recipe from The Paleo Approach

Tuesday we posted the Garlic Roast Pork from the newly released Paleo Approach Cookbook by Sarah Ballantyne, PhD. A great way to serve that, is as pulled pork with this barbecue sauce, also from the book.  We’re located in the south and we take barbecue pretty seriously. In addition, it’s also summer here almost year round, so, as you can imagine, we’re out grilling most nights!  Going paleo can put a damper on your holiday barbecues and pool parties when you cut out the sauces that contain rancid cheap oils and high fructose corn syrup or other added sugars....

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Garlic Roasted Pork Shoulder

  This Garlic Roasted Pork Shoulder has become one of my favorite meals to set & forget, then come back to perfection every time. It’s also an inexpensive cut of meat that yields a lot of bang for the buck, which is important when you have 3 kids that eat more than most adults!    Garlic Roasted Pork Shoulder (page 214 in the book “The Paleo Approach Cookbook” by Sarah Ballantyne, PhD): Garlic Roasted Pork Shoulder Recipe 2015-12-27 00:21:33 Serves 6 Write a review Save Recipe Print Cook Time 6 hr Cook Time 6 hr Ingredients 1 small head...

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AIP “Wonton” Soup… YES!

Following the Autoimmune Protocol shouldn’t feel like committing to eating food that’s bland and boring.  It’s not designed to be restrictive or limited but helpful and aide in digestion.  That’s why we were stoked when our good friend Sarah Ballantyne, also known as “The Paleo Mom” released her AIP “Wonton” Soup recipe.  DIY or have it delivered by us!   AIP Paleo "Wonton" Soup Recipe 2015-12-27 00:00:51 Serves 4 Write a review Save Recipe Print Prep Time 30 min Prep Time 30 min Ingredients 3 dried or fresh shitake mushrooms 1 (5 oz) can of sliced bamboo shoots (drained &...

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