Warm Brussels Caesar

This dish makes a fantastic warm salad for a night when you *want* the virtue of being able to call at least half of dinner a “salad” but you don’t actually want to *eat* a cold salad. It counts: it has dressing.

Gluten-free, paleo, primal


Warm Brussels Caesar
Based on Warm Brussels Caesars with Bacon Ciabatta Croutons from How Sweet Eats

1 lb. brussels sprouts
2 ounces (4 slices) bacon
4 large cloves garlic
3 Tbsp. almond, cashew or coconut milk (I used cashew)
2 Tbsp. parmesan cheese (optional. I used sheep parm)
1 Tbsp. dijon mustard (I used Maille whole grain)
2 tsp. rice wine vinegar
1-1/2 – 2 tsp. anchovy paste (equals to about 4 anchovies)
Juice of 1/2 a lemon
1/3 – 1/2 cup oil (I used walnut)
Big pinch Kosher salt
Few cracks black pepper
Optional but appreciated by bread eaters: Fresh croutons

Chop the bacon and put in a large, heavy skillet over medium heat.

While the bacon is browning, slice the root end off your brussels, halve lengthwise and cut each half into about thirds. Set aside.

When the bacon is browned, remove to a paper towel to drain. Add the brussels to the fat left over in the pan (1 – 2 Tbsp. if more fat; drain some, if less; add some). Sprinkle with salt and pepper.

While the brussels are cooking, prepare your dressing. In the carafe of a blender, bowl of a food processor, or cup of an immersion blender combine the milk, mustard, vinegar, anchovy paste, lemon juice, a big pinch of salt and a few cracks of pepper. Mince the garlic and throw in. Blend, drizzling in the oil as you go until an emulsion forms. Taste. Add the cheese if you’re eating it and buzz again to combine.

Serves 3 for dinner as a side (for something like nice pan-sauteed pork chops), with more dressing left over. If you want to serve this salad as a stand-alone dish, add a couple handfuls of leftover rotisserie chicken and top with a fried egg. As a stand-alone, this amount should serve 2.  

Instant Pot Primal Chicken Enchiladas

This dish references a Mexican favorite, enchiladas, with much fewer carbs than the original dish. This version is more stew-like and makes a delicious (and quick) winter meal.

Gluten-free, paleo (with no cheese), primal


Instant Pot Primal Chicken Enchiladas
Based on Chicken Enchilada Lasagna by PaleOmg

1 lb. chicken thighs
14 ounce can diced tomatoes/green chilis
14 ounce can enchilada sauce
1 yellow onion, halved
4 cloves garlic
1 Tbsp. fat
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. cayenne
1 kurabota squash or other hard winter squash (4 – 5 cups)
1 jalapeno
1 – 2 c. shredded cheddar (optional. I used Kerrygold Dubliner)

Dice half the onion and mince the garlic. Plug your Instant Pot in and set to sauté. Sauté the onion and garlic until the onion is translucent.

Add the chili powder, cumin and cayenne and stir. Sauté until fragrant. Hit the cancel button to turn off.

Peel and chop the squash.

Add the chicken, squash, tomatoes, and enchilada sauce to the Instant Pot. Seat the lid and hit the poultry button.

Let cool to release the lid.

Dump into a large baking dish, and shred the chicken.

Top with shredded cheese if desired and bake on 375 for 15 – 20 minutes.

Top with diced jalapeño.

Serves 4 


Silky Eggplant Puree

This is a primal riff on a Middle Eastern classic, and is the perfect accompaniment to broiled lamb steaks.

Gluten-free, primal


I swear. On day 1 this lumpy glob was silky and smooth. Even bumpy, this purée tastes amazing.

Silky Eggplant Puree

1 large eggplant
2 Tbsp. grass fed unsalted butter
1/4 c. sheep pecorino
Kosher salt
Optional: lemon juice and pepper

Set your broiler to high and cover a baking sheet with foil.

Take the ends off your eggplant, and quarter. Lay face-down on the baking sheet.

Broil 15 minutes or until the skin is blackened and starting to burn in spots.

Flip. Broil until the flesh is soft, 5 – 10 minutes (I did 5 minutes for the thinner top pieces and 10 for the thicker bottoms).

When your eggplant is done, add to the bowl of a food processor. Add the butter and cheese and blend until silky.

Taste. Add salt as needed (I did 2 big pinches). Taste again. If needed, add a dash of lemon juice or a couple cracks pepper.

Serves 4 as a side

Primal Eggplant Meatballs

I love it when I successfully trick my DH into eating foods he doesn’t think he likes. This recipe contains a vegetable he just can’t get into – eggplant – and if he noticed it, he didn’t mention it.

Gluten-free, primal


Primal Eggplant Meatballs

1 lb. grass fed ground beef
1 large eggplant
2 large cloves garlic
Fresh parsley
1 lemon
1/4 c. hard cheese (I used sheep pecorino)
1 tsp. ground cumin
1 tsp. ground coriander
1 Tbsp. dukkah
1/2 tsp. ras el hanout
Kosher salt & black pepper

First, bake the eggplant. Cube, toss with fat and sprinkle with salt and pepper. Bake at 375 F for 45 minutes, flipping once during cooking.

Pull and cool.

When cool, combine 1.5 cups of the eggplant with the ground beef, minced garlic (2 Tbsp.), chopped parsley (2 Tbsp.), the zest of the lemon, the juice of the lemon, cheese, and spices. Hit with a big pinch salt and a few grinds black pepper.

Turn into golf ball sized meatballs and brown over medium-high heat.

Serves 3 – 4, depending upon what you serve these with.