Apr 27, 2016
Baking powder is a must for anyone that bakes. It’s used as a way to leaven baked goods by releasing CO2 bubbles, thereby decreasing the density. Baking powder is used in the place of yeast, because certain products would be ruined by the yeasty flavor. The...
Apr 26, 2016
Recipes like this exemplify how awesome it is to have a paleo executive chef around the POTG headquarters. While some grass-fed beef and steamed broccoli might cut it on some nights, sometimes you just want something unique that isn’t usually paleo. And, a...
Apr 26, 2016
The best part of waking up, for me, USED to be getting to eat a Pop Tart. This was when I was 12, but I remember them being so awesome. It felt so much like a dessert, yet somehow it was for breakfast. I didn’t care, because I was a kid and had no concerns...
Apr 25, 2016
There’s not much that can replace the fun of eating tater-tots just like when we were a kid. The crunchy outside and the soft, starchy center is a delectable snack that pleases nearly everyone. The History Of Tater-Tots and Where Paleo Comes In Tater-tots have...
Apr 24, 2016
When it comes to barbeques and warm weather, the sides can really make the meal. One of the best sides to have is coleslaw, but this is not your typical, creamy slaw. This coleslaw has a bit of tang and a whole lot of flavor! Tangy Coleslaw Coleslaw is one of those...
Apr 21, 2016
Originally from our “Ask Chef Ann” series, this recipe combines a juicy grass-fed steak, a classic french vinaigrette and fresh salad greens to create the ideal quick dinner. You’ve got high quality protein, fats, not to mention all the...
