heal with fabulous food
Eating out while paleo, we often have to resort to the standard “naked burger” (i.e., burger-no-bun) when faced with a menu that is predominantly grain-based. I’ve had too many dry, tough, bland bunless burgers in restaurants, especially while travelling. So, when I make burgers at home, I make sure they stay luscious and juicy by using grass-fed medium…
Making jerky is about slowly dehydrating thin strips of meat with low heat. This can be done in an oven or dehydrator, but I have found that my wood stove works great for jerky. Choose the most ultra-lean cuts of beef, since the fat will go rancid over time. Stay away from anything with marbling, and when…
It takes a whole day to prepare this slow-BBQ’d pulled pork and it is worth the wait! Try pairing with a pineapple summer salad.
Fresh scallops, fished right here the same day, are one of our favourite meals. We like to take the scallops down to the shore with some butter and lemon and fry them up in a nice heavy cast iron pan over the fire. One of the retired scallop fishers here says he used to…
Lisa is a medical science writer and certified health coach. She lives in a small fishing cove in Nova Scotia, Canada with her husband and 3 cats. Lisa spends her time writing, running, kayaking, watching Corrie, and making a big primal mess in the kitchen.
