Everyday Paleo (32 page)

1.
Place stew meat into a slow cooker and add the red curry paste. Mix well until the stew meat is coated with the paste.

2.
Pour in the coconut milk and chicken stock and mix well.

3.
Top with the sweet potatoes and cabbage, cover, and cook on low for 6–8 hours or until the stew meat is tender and falling apart and the potatoes are soft.

Béarnaise Sauce

This sauce is yum yum yum over my poached eggs and asparagus in the morning. Oh how it warms my heart to hear Jaden ask me if he can have that asparagus breakfast again. His request should be a commercial—not the sugar-laden cereal commercials blasting obnoxiously about “necessary fiber intake” or a “guaranteed way to start your kids’ day off right.” Kids
will
eat healthy paleo foods—and they feel like super heroes when fueled with meat, veggies, and good fats. Trust me; sometimes it’s as easy as making a great sauce to get the kiddos asking for an “asparagus breakfast.”

Prep Time: 5 minutes

Cook Time: 30 seconds–1 min

• 3 egg yolks
  
• 3 tablespoons extra-virgin olive oil
  
• 2 tablespoons hot water
  
• 1 tablespoon lemon juice
  
• Pinch of sea salt
  
• Pinch of cayenne pepper
  

1.
In a medium metal mixing bowl, gently whisk the egg yolks. Continue whisking the yolks while adding the hot water, extra-virgin olive oil, lemon juice, salt, and cayenne pepper to the egg yolks.

2.
Place the bowl over a pot of boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds–1 minute).

3.
Serve immediately over eggs, fish, chicken, or vegetables.

Baba Ghanoush

I made this to pack in the kids’ school lunches as a dip for their veggies. The only problem is that we almost ate it all before we even had a chance to use it for this very purpose. Therefore, I suggest doubling this recipe so that you can eat some of it right when it’s done and save the rest for later.

Prep and Cook Time: 50 minutes

• 1 eggplant
  
• 3 tablespoons extra-virgin olive oil
  
• Juice from ½ lemon
  
• 3 tablespoons parsley
  
• ½ tablespoon balsamic vinegar
  
• Pinch of sea salt
  
• Black pepper to taste
  

1.
Preheat oven to 425°F.

2.
Prick the eggplant all over with a fork and bake on a foil-lined cookie sheet for 40 minutes.

3.
Remove the eggplant from the oven, slit the eggplant open with a knife, and scoop out the insides of the eggplant into a food processor.

4.
Add the remaining ingredients to the processor and blend until smooth.

5.
Serve with sliced jicama or other veggies to your liking.

Walnut Red Pepper Dip

My friend and faithful NorCal client Christina e-mailed me this recipe last fall, and, of course, I can never just leave anything alone, so I revised it a bit. This dip is a huge hit at parties and just to have at home for the boys. It offers the same delicious texture and flavors of hummus, but without the legumes!

Prep Time: 5 minutes

• 2 cups raw walnuts
  
• 1 teaspoon ground cumin
  
• ½ teaspoon salt
  
• 1 (12-ounce) jar roasted red peppers—drained
  
• 2 garlic cloves
  
• 4 tablespoons extra-virgin olive oil
  
• 2 tablespoons fresh parsley
  
• 2 teaspoons lemon juice