Earlier this week I made it out to The Meat Shop of Tacoma. Aside from the two (not one!) flat tires I got somewhere along the journey, the rest of the trip was a success! I was already familiar with their products from perusing their website numerous times, but until now had not had the ...
Once you’ve decided to adopt a Paleo lifestyle, a question that often comes up, is what to do with all your “bad” food? Well, here is a photo of items from my current pantry. As you can see, none of them are Paleo. Now, in the back of my mind, I know that it all ...
Cauliflower Rice Recipe Use as substitution for cous cous or rice grains INGREDIENTS: 1 head of fresh cauliflower roughly chopped into 1-1.5″ pieces. Place cauliflower in microwave safe dish and microwave on high for 1 minute. Do not add any water! There is enough moisture in the cauliflower to achieve perfect results. Check the cauliflower to ...
Beef Jerky INGREDIENTS: 3 LBS. Grass Fed Beef Flap Meat 4 CUPS Water 2 TBS. Cumin –ground 2 TBS. Garlic Powder 2 TBS. Onion Powder 2 TBS. Paprika 1 TBS. Black Pepper – ground 1 TSP. Sea Salt 1 TSP. Cayenne Pepper SPECIAL EQUIPMENT: Food dehydrator (aprox $60) PROCEDURE: Bring water to boil on ...
JERKY – Ground Bison/Buffalo INGREDIENTS: 3 LBS. Ground Buffalo or Bison (Grass Fed) 2 TBS. Cumin –ground 2 TBS. Garlic Powder 2 TBS. Onion Powder 2 TBS. Paprika 1 TBS. Black Pepper – ground 1 TSP. Sea Salt 1 TSP. Cayenne Pepper SPECIAL EQUIPMENT: Food dehydrator (aprox $60), Jerky Gun (Aprox $15) PROCEDURE: Combine all ...
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Have I told you that I love my day job? Well I do! As many of you know, part...
Have I told you that I love my day job? Well I do! As many of you know, part...
"Cavemanbistro is NOT a restaurant, catering company or food service production facility. It IS a virtual online café where I discuss Paleo food preparation techniques and enjoying a healthy active lifestyle. Here we touch on topics such as CrossFit, locavoring, sustainability, and urban farming techniques like backyard chickens. Grab a Paleo snack, pull up a virtual chair, and join the conversation!" Craig O'Hanlon, Former Executive Chef
