Recipes

 Great Links that should take a look through.

BIG ASS LIST of Paleo recipes. There is more than you can shake a stick at.
(Courtesy of Mr. Freedom)
Sample recipes!

Another BIG ASS LIST of Paleo recipes. This one from liveprimal.com
(Courtesy of Trinity)
More sample recipes!

Surf a bit, learn a lot.
http://paleodietlifestyle.com/paleo-diet-recipes/

More great recipes herein.
http://everydaypaleo.com/

Here is a sample week that I painstakingly put together.
It is meant to give you an idea on how easy, and not so drudgerous,  being Paleo can be.

Week # 1

Day 1

Breakfast: 2-4 poached eggs, almonds, small piece of fruit or berries

Lunch: Chicken Fajita Salad*

Snack: 2 oz chicken, apple, few avocado slices

Dinner: Grilled Salmon*, Roasted Green Beans*, side salad

Day 2

Breakfast: Leftover Salmon, walnuts

Lunch: Lettuce, tomato, onions, and condiments of your choice over 1-2 Burger Patties*, orange, almonds

Snack: Jerky, macadamia nuts

Dinner: Rotisserie chicken, Steamed Broccoli*, side salad

Day 3

Breakfast: Leftover chicken w/salsa, ½ avocado

Lunch: Tuna and Cabbage Salad*

Snack: Remainder of Tuna and Cabbage salad

Dinner: Crock-Pot Pork Lion, tomato sauce, zucchini, chopped cauliflower, basil. Make a large portion, leftovers will be used for several meals!

Day 4

Breakfast: Slice of ham, 2-3 scrambled eggs, fruit

Lunch: Leftover pork loin

Snack: 2 hard-boiled eggs, almonds

Dinner: Stir-Fry Beef Salad*. Serve over bed of greens with balsamic vinegar

Day 5

Breakfast: Sausage Stir Fry Breakfast*

Lunch: Easy Ceviche*

Snack: 2 oz chicken, apple

Dinner: Spaghetti Squash or Kelp Noodles Spaghetti*: cook either choice with marinara sauce, ground meat, olive oil.

Day 6

Breakfast: Chicken Apple Hash*

Lunch: 5-6 oz deli turkey, ½ lb steamed broccoli, drizzle with olive oil

Snack 2-3 oz oz turkey, carrot sticks, almonds

Dinner: Indian Style Slaw*, leftover pork loin, side salad with olive oil

Day 7

Breakfast: Western Omelet*, Sweet Potato Hash

Lunch: Lamb Patties*, tomato, lettuce, strawberries

Snack: Turkey, avocado

Dinner: Halibut*, Roasted Asparagus*, berries with balsamic vinegar*

Week #1 Cookbook

Chicken Fajita Salad

1. 1 tbsp olive oil
2. ¾ cup sliced onions
3. 1 lb skinless chicken breast
4. ½ tsp cumin
5. 2 tsp of oregano
6. 1 cup chopped bell peppers
7. red leaf lettuce
8. 1-2 tomatoes
9. 1 avocado

Add olive oil to a skillet. Heat over medium. Add sliced onions, saute until soft. Add the chicken, cut into strips. Add the cumin and oregano, saute tossing often. Add the bell peppers when the chicken has been browned.

Wash and shred the lettuce. Add the tomatoes, toss. Serve the salad on two plates, top with the chicken fajita mix. Add the sliced avocado.

If you are taking this to work, assemble the salad into a container with a lid. Save some of the fajita mix for leftovers. Use only ¼ to ½ of the chicken saute for each of the salads you prepare.

Grilled Salmon

1. coconut oil
2. 1 lb salmon (wild-caught)
3. 2 tbsp pecans
4. 2 tsp rosemary
5. sea salt

Preheat the oven to 350 degrees. Add a bit of coconut oil to a baking pan, coat well. Lay the salmon in the pan skin side down.

Chop the pecans. Sprinkle the pecans, rosemary, and sea salt over your fish, then bake for 12-15 minutes. Make sure it flakes easily with a fork; be sure to check the middle portion of the salmon.

Roasted Green Beans

1. 1 lb green beans
2. 1 tbsp olive oil
3. 1 tbsp thyme

Chop the ends of the beans. Place them into a roasting pan, add the olive oil and thyme. Toss until they are coated well, then roast in the oven at 350 degrees for 20 minutes. Check them occasionally, tossing several times.

Burger Patties

1. 1 lb ground beef or turkey
2. 1 tsp olive oil

Form the meat into 4 patties. We’ll keep these simple, not adding eggs or spices, but you do this if you like. Add the oil to a skillet over the medium heat, then cook the patties, turning often. Add the veggies and condiments of your choice.

Steamed Broccoli

1. 1-2 lbs broccoli
2. water

Cut the broccoli into individual florets. Add to your steamer basket, then add water to the bottom. Cover and cook over medium high until softened, around 8-10 minutes. Remove and serve. Frankly, I am quite surprised that you have gotten this far into life and actually require instructions for steaming broccoli.

Tuna and Cabbage Salad

1. 3-4 cups shredded cabbage
2. 1 can of tuna (6.5 oz)
3. 1 tbsp toasted sesame oil

Shred the cabbage int a bowl. Top with the tuna, drizzle with the oil - bada-bing, bada-boom, you’re done. Nope, that wasn’t rocket science.

Slow Cooker Pork Loin

1. 3 lbs pork loin
2. 1 can of tomato sauce (12 oz)
3. 2+ cups sliced zucchini
4. 4 cups chopped cauliflower florets
5. 1-2 tbsp basil

Add all of the ingredients to a large Crock-Pot. Cook on low for 6-7 hours, then enjoy. This is as remedial as it gets, I have many more Crock-Pot recipes that are Paleo friendly, get at me sometime and we can share.

Stir-Fry Beef Salad

1. 2 tsp olive oil
2. ¾ cup sliced onion
3. 1lb beef tip steak, sliced into thin strips
4. 1 tbsp wheat-free tamari soy sauce
5. 1-2 cups sliced bell peppers
6. 1 bag of mixed greens
7. balsamic vinegar

Add olive oil to a skillet. Heat over medium. Add sliced onions, saute until soft. Add the beef and the tamari, tossing often. Add the bell peppers when the beef is browned. To save time, use a bag of mixed greens. Add to your plates, then top with the fry meat. Add balsamic vinegar and more olive oil to taste.

Sausage Stir-Fry Breakfast

1. 1-2 tsp olive oil
2. ½ cup diced onions
3. ½ lb sausages, sliced (no nitrates)
4. 4 cups of spinach or other greens

Add the olive oil to a skillet. Heat over medium. Add diced onions, saute until soft. Add the sausage, cook until browned, tossing occasionally. Add the greens, reduce the heat to medium-low and cover. Serve when the greens are wilted and soft.

Other option: top with 1-2 effs over easy, or serve with salsa. Ole

Easy Ceviche

1. 10 oz tail-off, precooked shrimp
2. 2 cups low-sugar marinara sauce
3. 2 tbsp olive oil
4. 2 tbsp lemon juice
5. 1 tsp basil

Rinse the shrimp, divide between two bowls. Pour half of the marinara sauce over each bowl of shrimp, then drizzle each with 1 tbsp of both olive oil and lemon juice. Sprinkle with the basil. Enjoy. Once you get this down, we can step up your ceviche game. Ceviche is better with a medley of seafood, including (but not limited to) scallops, monkfish, and calamari.

Spaghetti

1. 1 lb ground beef or turkey
2. 1 tbsp olive oil
3. 1 (12 oz) package of kelp noodles, or one spaghetti squash
4. 1-2 cups marinara sauce
5. 1-2 cloves crushed garlic
6. fresh ground pepper to taste

Brown the meat in the olive oil using a large skillet. Once the meat is browned, add the noodles (or cooked spaghetti squash, see below) and the marinara sauce. Stir and bring to a simmer. Add the crushed garlic just before serving to maximize the health benefits.

If using spaghetti squash: Preheat the oven to 375 degrees. Carefully split the squash lengthwise, then dig out the seeds. Place both halves face down on a baking pan, add ¼ cup of water. Bake for 30 minutes. Dig out the squash with a fork and add to your skillet with the meat. Variations, try adding antioxidant-rich spices such as oregano, parsley, and dried basil. For the spicy food lovers: cayenne, ancho or any other type of dried/ground pepper.

Chicken Apple Hash

1. 2 tsp olive oil
2. 6 oz leftover chicken
3. 1 apple
4. 2 tsp either cinnamon or allspice (choose your favorite, I do both)

Heat the olive oil in a saucepan over medium heat. Shred and add the chicken. Grate the apple and then add to the pot with your spice(s) of choice. Cover and cook on medium-low, stirring frequently. Once the apple has cooked down and become soft, it is ready to serve.

If you aren’t having fruit, substitute ½ cup of bell peppers and ½ cup of vidalia (or any other sweet type) onion. Cook as you would the apple.

Indian Style Slaw

Here is an easy, cheap veggie idea. If you a bag of ready-made broccoli slaw, you can really save time.Tomatoes are optional. Though this is a stand-alone veggie dish, you can add some leftover meat to this for a complete meal.

1. 1 tbsp olive oil
2. 1 tsp mustard seeds
3. 1 bag of broccoli slaw
4. 1 cup of fresh diced tomatoes (optional)
5. 1 tsp cumin
6. ¼ tsp turmeric
7. 1tbsp lemon juice

Heat 1 tbsp of olive oil over medium heat in a skillet, add 1 tsp of mustard seeds. Cover and cook until the seeds stop popping. Next, add the whole bag of slaw, the tomatoes (if using), plus 1 tsp cumin and ¼ tsp of turmeric. Saute for 3-5 minutes, tossing occasionally, until the slaw is soft. Add 2 tbsp of lemon juice. Stir and serve.

Western Omelet

This may seem overtly elementary, but I have no idea where your culinary pursuits reach their limits. So, here is a basic recipe. You can substitute veggies and ham with other things at will.

1. 6 eggs
2. olive oil
3. ⅓ cup chopped onion
4. ⅓ cup chopped bell peppers
5. ½ cup chopped tomato
6. 1 cup spinach
7. 4 oz diced ham
8. sea salt and black pepper to taste

Crack all of the eggs into a bowl, beat well. Pour half of the eggs into a nonstick skillet coated with a dash of olive oil. Cook over medium. When the eggs have begun to set, add half the chopped veggies and ham to one side of the eggs. Using a spatula, fold the empty half over the ham and veggies. Cook for 1-2 minutes longer, season with salt & pepper, and then serve. Repeat the process with the remaining ingredients.

Sweet Potato Hash

Like I said - If you really, really, really need a starchy food or if you are about to run 15 miles or more, sweet potatoes are awesome and allowable.

1. 2 tsp olive oil
2. ½ cup chopped onions
3. 1 medium sweet potato or yam, diced into small cubes
4. ½ cup chopped bell peppers (optional)
5. 1 tbsp of water
6. fresh ground pepper

Heat the oil in a skillet over medium heat. Add the onions, saute for 2-3 minutes. Add the sweet potatoes and bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until the potatoes are soft. Toss often to prevent burning. Serve, sprinkling with fresh ground pepper.

Lamb Patties

Simply prepare these the same as the Beef Patties above, using ground lamb, bitches! However, if you want ideas on how to spice up a burger/patty, let me know and I’ll learn ya some great burger recipes.

Halibut

1. 1 lb halibut or other white fish
2. 2 tbsp chopped almonds
3. 2 tbsp Dijon mustard

Prepare in the same fashion as the baked salmon above, except season by spreading Dijon mustard and chopped almonds over your fish.

Roasted Asparagus

1. 1 bunch asparagus
2. 1 tbsp olive oil
3. 2 tsp thyme

Break the tough ends off the asparagus. Place in a roasting pan, pour the oil and thyme over the asparagus, then toss until well coated. Bake at 400 degrees for 10 minutes, then reduce the heat to 250 for 15 more minutes. Don’t be afraid of asparagus, it is easy, just like brussel sprouts.

Berries with Balsamic Vinegar

1. 2 cups frozen berry mix, thawed
2. 4 tsp balsamic vinegar

Divide the berries between two bowls. Pour two teaspoons of balsamic vinegar over each. Yes, it is that easy. If you manage to fuck this up, then we’ll really need to give you some type of pep talk. A simple, nutritious dessert! Fresh berries would be even better if you have the time to prepare them.

Week #2 

Day 1

Breakfast: Slice of ham, 1 cup unsweetened applesauce w/cinnamon, 1oz walnuts

Lunch: Make a big salad: toss chicken strips, lettuce, olives, tomato, chopped almonds, and carrot strips. Add olive oil and vinegar of your choice.

Snack: Pack extra salad; save 1/3 of the lunch salad for your snack if you want one

Dinner: Tip Steak* and Steamed Vegetables

Day 2

Breakfast: Leftover steak, 1-2 oz macadamia nuts

Lunch: Chicken Breast*, Indian-Style Slaw*

Snack: Leftovers from lunch, plums

Dinner: Pork Curry*

Day 3

Breakfast: Slice of ham, unsweetened applesauce, spoon of almond butter.

Lunch: Leftover tip steak, sliced into strips. Serve on a salad of mixed greens, tomato, bell pepper, balsamic vinegar, and olive oil.

Snack: Jerky, ½ avocado

Dinner: Leftover pork curry, Chilled Cucumber Soup*

Day 4

Breakfast: Ginger Eggs*

Lunch:  Beet Apple Salad*, Tilapia*

Snack: Jerky, ½ avocado

Dinner: Chicken and Cauliflower*

Day 5

Breakfast: 2-3 eggs over easy, served over Sautéed Zucchini*

Lunch: Smoked Turkey Salad*

Snack: Jerky and macadamia nuts

Dinner: Quick Chicken Curry*

Day 6

Breakfast: Slice of ham, Quick Paleo Pancakes*

Lunch: Rotisserie chicken, steamed veggies of your choice (such as broccoli, cauliflower, carrots)

Snack: Leftover chicken curry

Dinner: Lamb Sausage with Artichokes*

Day 7

Breakfast: Peach ‘n’ Pecan Scramble*, leftover chicken

Lunch: Burger, no bun, over greens, side salad

Snack: Orange, leftover meat or tuna, celery or carrot sticks

Dinner: Paleo Chicken Alfredo*

Week # 2 Cookbook

Tip Steak

• 4 lb tip steak
• Seasonings of your choice

Bring a skillet to a medium heat; add a dash of olive oil. Season the steak, and then cook it to your desired done-ness. I prefer to allow the meat to look at the fire and whisper sweet nothings to it. I kid, I kid – many people like to cook the meat just a couple of minutes per side, then plate and cover for 10 minutes. Remember that cooking too long with excessive browning or burning creates carcinogens! Besides, if you want a well done piece of meat, you may as well have some jerky.

Steamed Vegetables

• 4 cups chopped cauliflower florets
• 2 cups sliced yellow squash
• 1 cup sliced carrots
• Olive oil
• Sea salt and pepper
• 1 tsp thyme

Chop the vegetables. Add to your steamer basket, then add water to the bottom. Cover and cook over medium high until softened, around 8-10 minutes. Remove and serve. Drizzle with olive oil, and add salt, pepper, and thyme to taste. Veggies, steam, time – that is all it takes.

Chicken Breast

• 2 lbs chicken breasts, thawed
• Spices of your choice - Try any combination of spices you want.

Place the chicken in a baking dish, bake at 350 degrees until done – around 25 minutes. Check to ensure your meat has been cooked all the way through, but be careful not to overcook as well. Have some for lunch, save the leftovers for use later.

Indian-Style Slaw

Refer to week 1 cookbook

Pork Curry

• 1 lb ground pork
• 1tsp olive oil
• 1-2 tbsp curry powder
• 1 bag baby spinach (roughly about 14oz)
• ½ can coconut milk (7oz)
• 2-3 cloves garlic

In a pot large enough to hold the spinach, brown the pork in the olive oil. Add the curry powder as the pork browns, mix well. Break up any large lumps of pork. Once the pork has browned, add all of the spinach and the coconut milk. Heat until the spinach has cooked down and wilted. Add the garlic at the end, either mincing it or using a garlic press to crush it. Mix well, remove from the heat, and serve.

This recipe works well with stew beef, chicken, or lamb as well.

Beet Apple Salad

• 1 lb beets
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 apple
• ½ cup finely chopped red onion
• ½ to 1 tsp tarragon

Cut the tops off the beets, and then place them in a pot and cover with the water. Cover and simmer over medium-low heat for 1 ¼ hours. Allow the beets to cool. Sidenote: beats are delicious.

Drain the beets, cut off the root, and peel the skin. Slice the beets crosswise into thin slices, and then place them in a bowl. Pour the oil and lemon juice over the beets, then chill in the refrigerator.

Core and chop the apple. Chop the onion. Mix into the beets, sprinkle some tarragon on top, and serve.

Tilapia

• 2 tsp olive oil
• ½ tsp lemon peel
• garlic powder to taste
• Onion powder to taste
• 1 ½ lbs tilapia fillets

Heat the oil in a skillet over medium heat. Add the lemon peel and spices to the tilapia fillets. Cook the fish, turning once, until it flakes easily with a fork. Remove some to a container, preferably ceramic, to bring with you for lunch. Save the rest for an easy dinner.

Chilled Cucumber Soup

• 2 medium cucumbers
• ½ cup chopped onion
• ¼ cup fresh cilantro leaves
• ½ cup coconut milk
• ¼ cup chicken broth 

Peel the cucumber, then chop it into small chunks. Load the onion, cucumber, and cilantro into your blender. Add the coconut milk and chicken broth. Blend until smooth, but not too fine. Refrigerate, then serve cold. Garnish with some cilantro. Damn, that was simple.

Makes 4 servings

Ginger Eggs

• 1 tsp chili oil
• ½ cup green beans
• 1 tbsp minced ginger
• 1 small clove garlic, minced
• 3 eggs
• 1 tbsp chopped chives or green onions
• ¼ tsp coriander
• Pepper to taste

Heat the oil in a small skillet. Add the green beans, sauté for 2 minutes. Add the ginger and garlic, cook 3 minutes more. Meanwhile, crack the eggs into a bowl, whip well. Add the beans, ginger, and garlic, plus the chives or onions and coriander. Mix well, then return to the skillet. Cook until the eggs set. Serve topped with fresh ground pepper.

Smoked Turkey Salad

• 10 oz smoked turkey (from the deli section)
• 1 bag mixed greens
• ¼ cup pine nuts 

You can mix this dish and then store it in the refrigerator. Make sure to thoroughly rinse the greens. There is no way you can mess this up.

Chicken and Cauliflower

Here is a quick one-pot meal. You can also prepare this one in a slow cooker, simply add the same ingredients and set to low. If you choose this route, the cooking time will be around 5 hours.

Use whatever tomato sauce you prefer. Robb Wolf is sings praises of El Pato tomato sauce. It all depends on how mild you like your sauce. Check the Hispanic foods section of your grocery store for El Pato. If you can’t find it, any good tomato sauce will work. 

• 1 tsp olive oil
• 1 ½ lbs chicken thighs or breast
• 1 head of cauliflower
• 8 oz tomato sauce (El Pato with jalapeno)
• 1 red bell pepper
• 1 tsp cumin
• 1 tsp thyme
• ½ tsp garlic powder 

Heat the olive oil over medium heat in either a large skillet or a soup pot. Brown the chicken on all sides. Meanwhile, chop the cauliflower into small pieces and add to the pot. Add all of the remaining ingredients to the pot, then reduce to medium-low. Cover and cook for 45 minutes, stirring occasionally.

Makes 5 servings, don’t be piggy and eat all of it in one sitting.

Sauteed Zucchini

• 2 small zucchinis
• ¼ cup either sliced shallots or red onion
• 2 cloves garlic, sliced
• 2 tbsp olive oil
• Dill
• Pepper

Slice the zucchini crosswise into small discs about ¼ inches thick. Slice the shallots or onion and garlic.

Sauté all of the ingredients together in a medium pan with the olive oil. Add dill and pepper to taste. Stir and turn often, cooking for 5 to 7 minutes. Try not to allow too much browning. Enjoy warm, or these can be used cold in salads.

Quick Chicken Curry

Pressed for time, you can make use of curry sauce. Look in a better markets for curry sauces that are made from quality ingredients and do not contain added sugars. An alternative is to use coconut milk and a teaspoon of yellow curry paste. You can either use fresh or leftover chicken with this recipe.

• ½ cup chopped onion
• 1 tbsp olive oil
• 1 diced chicken breast or thigh
• ¼ cup curry sauce
• ¼ cup of cashews
• 2 cups chopped spinach

Sauté the onion in the olive oil until translucent. Add chicken, heat until cooked through. Add the curry sauce and cashews, continue heating for 3-4 minutes. Remove from heat, stir in the spinach.

Quick Paleo Pancakes

That’s right, bitches, pancakes! Of course it is without the usage of grains.

• 2 eggs
• ½ cups unsweetened applesauce
• ½ cup nut butter (NOT peanut butter! – cashew/macadamia nut butter works well)
• ¼ tsp cinnamon
• ¼ tsp vanilla extract
• Coconut oil

Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non-stick skillet. Spread some of the batter into the skillet to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them!

Once you’ve cooked all of your pancakes, you can serve them with a variety of toppings. A few that I like: chopped apples and cinnamon; heated blueberries; real maple syrup; the dreams of children with some diced strawberries; unsweetened applesauce.

Lamb Sausage with Artichokes

This is a simple, delicious breakfast. Don’t worry if you can’t find Moroccan lamb sausages anywhere, simply use some sausages of your choice, and then add some Moroccan spices. Moroccan seasonings include cinnamon, coriander, allspice, ginger, cloves, and (contrary to popular belief) no jihad. Try adding any combination of these spices – about 1/8 tsp of each should do fine.

• 1 oz bacon, chopped
• 2 Moroccan lamb sausages, sliced
• 1 (14 oz) can artichoke hearts (can be found at Trader Joe’s)
• 1-2 omega-3 eggs
• Sea salt to taste
• Fresh ground pepper to taste

Chop the bacon, place in a skillet over medium heat. Meanwhile, slice the sausage and chop the artichoke hearts. Once the bacon has softened, add the sausage and artichoke hearts. If using the spices, add them at this point. Stir well, cooking until soft.

Poach your eggs in the meantime. Cover the bottom of a skillet with about 1 inch of water, then place over medium heat. Once the water is warm, crack your eggs carefully into the skillet, cook until set.

Serve the artichoke hash topped with either 1 or 2 eggs. Add sea salt and fresh ground pepper to taste.

Peach and Pecan Scramble

This is a very unusual combination, but it is surprisingly delicious. It’s almost like dessert at breakfast, and way better for you than stopping by the donut shop!

Here, this recipe is a one-person snack or light breakfast; increase the quantities if you like, but don’t eat too much of it at once – moderation.

• 1 tsp olive oil
• ½ peach, diced 2 tbsp chopped pecans
• 2 eggs
• 1 tbsp unsweetened applesauce
• 1/8 tsp cinnamon

Heat the olive oil in a small skillet over medium heat. Dice half of a ripe peach, and chop the pecans. Add the peaches and pecans to the skillets, stir-fry for 2-3 minutes, or until the peaches soften a bit.

Meanwhile, crack the eggs into a bowl, add the applesauce and cinnamon, and beat well. Add to the skillet, mixing often. When the eggs have set, serve and enjoy.

Paleo Chicken Alfredo

Alfredo sauce and pasta is a far cry from Paleo nutrition, I am aware. Although, here is a simple way to create a Paleo verion. This one is using kelp noodles here, but if you cannot find them where you live, spaghetti squash is a nice seasonal alternative. See the Week 1 Spaghetti recipe above for basic spaghetti squash preparation. Or do it like Squirt mentioned in her blog-post.

• 2 tsp olive oil
• 4 cloves of garlic, chopped
• 1 lb chicken breast
• 1 (12 oz) package of kelp noodles
• 2 tsp tarragon
• 1 cup cashews
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp mustard powder
• ¼ tsp sea salt
• ¼ tsp pepper
• 1/8 tsp paprika

Add the olive oil to a large skillet. Sauté the garlic over medium heat for 3-4 minutes. Chop the chicken into 1 inch cubes, then add to the skillet and cook until browned on all sides.

Rinse and chop the kelp noodles. Add them to the skillet along with the tarragon, cover and cook in low for 30 minutes. Then, pour the liquid from the skillet carefully into a small container for use in the sauce.

Add the cashews, onion powder, garlic powder, mustard powder, salt, pepper, and paprika to a blender.

Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce. You’ll have to use a spatula to scrape down the sides of the blender periodically. Add the juices until the mixture reaches the desired consistency.

Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.

Credit: The Paleo Solution, written by Robb Wolf