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Friday Funday = Recipe day + Bonus Pictures!

A picture is worth a thousand words, or so they say. I thought it would be fun to showcase a few Evernote pics from a few folks in the BTB45 to share with all of you on our recipe days. Maybe some photos will inspire you - you can look for more in the future!

Photo courtesy Mark "The Grizz" Adams

But before we do thatl, let's toss out a recipe. This one is straight out of our cookbook (Paleo Comfort Foods - maybe you've heard of it?). The story behind it goes something like this: I (Jules) was up in Philly visiting my family, and my sister-in-law, Shada, had made this amazing kale salad. I'll be the first to admit that I'm not a super big fan of cooked kale. I think it kind of tastes like dirt. However, this salad totally changed my perspective on kale. And, it has a ton of fresh parsley and fresh mint, which gives me ample opportunity to use the goods from our garden.

The great thing about this salad is that you can get all sorts of creative with it. When my sister-in-law made it, she had used some of her homegrown sundried tomatoes, along with some feta cheese and other delicious mix-ins. We've made this with lime vs. lemon juice, pears instead of apples, pine nuts instead of pecans. Even without any mix ins, just the mint and parsley with olive oil and lemon juice, this salad is super tasty! Get creative and have fun!



  • 1 bunch kale washed and tough stems removed
  • 4 radishes, chopped
  • 3/4 cup (75 g) sundried tomatoes, minced
  • 2 granny smith apples, chopped
  • 3/4 cup (20 g) flat leaf (Italian) parsley, chopped
  • 3/4 cup (12 g) mint, chopped
  • 1 cup toasted pecans
  • 1/2 cup (125 mL) fresh lemon juice
  • 1/2 cup (125 mL) olive oil
  • Salt and pepper to taste


  1. Chop the kale into very small pieces.
  2. Mix all the greens, herbs, veggies and fruit in a large bowl.
  3. Whisk together lemon juice and olive oil, then pour over salad and toss (I like to massage it all with my very clean hands).
  4. Refrigerate until ready to serve.

So there's a new way to get some veggie matter into your life/mouth.

As promised, here are some photos from all of you to give you some other mealtime ideas!

Just like last week, share your own recipes and food fun ideas! Got a good restaurant suggestion for paleo eats? Feel free to share that too! I know some of you eat out *a lot,* so I'm guessing you might have some dining out ideas?

Beef stew. Tasty comfort food!Chipotle. Double meat. Yummm. Rabbit and sauteed spinach.Meatloaf "cupcakes", roasted veggies and cauliflower mash
Eggs, smoked salmon, tomatoes and guac

Reader Comments (7)

With Friday night movie nights and NFL Playoffs this weekend I thought this Paleo pizza alternative fitting....

Mexican Meatza


January 19, 2012 | Unregistered CommenterLindsay


Made a meatza this week. My suggestion, make the meat crust THIN, or else it is just SO heavy.

For everyone else,
If you want suggestions for where to eat out, just check out my Food Journals, I eat out all the time and it's almost perfect paleo. I ask the managers that i know how they make the food so I know what is in it and what it's cooked in. The majority of the restuarants in Virginia Highland serve 90-100% paleo meals. I am also a fixture in the majority of those restaurants, Noche and La Tavola being the main two. See you there...and feel free to buy me a tequila on the rocks :)

DonnaMBurke is my journal. Feel free to leave notes.

January 20, 2012 | Unregistered CommenterATLActivewearDonna

I made a frittata on Thursday that was pretty good. I basically made it from leftovers. I had cooked a turkey breast in the croc on Tuesday so diced that up and put in the bottom of a tarte dish-adjust quantities to fill your dish of choice. Then sauteed in coconut oil: left over roasted brocolli diced, half an onion diced, artichoke hearts from TJ and about half a container of fresh salsa from TJ that needed using up. Add veggies as next layer and I wisked about 8 eggs and poured on top and baked at 350 for about 30 minutes or so. Yum- I basically followed the recipe in Jules and Charles' cookbook and you can alter based on ingredients you have on hand.

January 21, 2012 | Unregistered CommenterAnne

Very simple and possibly my favorite side dish so far...

Roasted sweet potato chucks at 450 until they were soft and had a bit of color. I seasoned mine with olive oil, salt, pepper, chili powder, garlic powder, onion powder and some cumin. Then transferred chucks to a food processor and pureed while adding coconut milk until it reached a desired texture. Mine was very smooth and creamy with a few soft bites left for texture. I recommend doubling or tripling as you are gonna want leftovers. It looked like baby food, but tasted like a healthy/savory dessert.

January 21, 2012 | Unregistered CommenterAustin

chunks, not chucks. but chucks are cool too...

January 21, 2012 | Unregistered CommenterAustin

This, I shall make this week:

Flank Steak Pesto Rollups

Time: 20 minutes

• 7 garlic cloves
• 1/3 C olive oil
• 1/3 cup pine nuts
• 1/2 bunch of parsley
• 1 C arugula
• pepper to taste
• 1 1/2 lb beef flank steak, preferably grass fed

In a blender, puree the garlic, pine nuts and the olive oil. Add the parsley and arugula, continue blending until a creamy pesto has formed.

Cut the steak into strips about 2-3 inches wide. Lay them out on a plate, then top each steak strip with the pesto. Roll up the meat, starting at the smaller end. Shove a toothpick thru the roll to hold it tight.

Place on the grill, cooking for around 3 minutes. Turn the roll over, cook around 3 minutes more. Remove and serve.

January 22, 2012 | Unregistered CommenterAllen

Sausage N’ Cabbage “Noodles”

(source: http://everydaypaleo.com/2011/02/25/sausage-n-cabbage-noodles-with-fried-apples/)

1 lb mild Italian pork sausage or other ground meat of your choice

1 red onion, thinly sliced

½ head or 5 cups thinly sliced green cabbage

2 tablespoons grass fed butter (or ghee, or coconut oil)

½ teaspoon caraway seeds

½ teaspoon paprika

Fresh ground black pepper and sea salt to taste

In a large skillet brown the sausage. Once the sausage is fully cooked, remove it from the pan and set aside. Add the butter to the same pan with the sausage drippings and add the onions and cook for about 5 minutes or until the onions start to brown a bit. Add the cabbage and cook for another 7-10 minutes or until the cabbage is soft and “noodle-y.” Add the sausage back to the pan, add the spices, mix well and serve! Serves 4.

January 27, 2012 | Unregistered Commentersharee

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