This month features a few recipes and ideas for traveling or taking to seminars. Even if you are not traveling, these ideas will save time in the kitchen.

It also is the first of a new monthly feature in this column - one recipe each month will feature an unusual vegetable, meat, fruit, or other ingredient to help expand your menu choices a bit. I have long felt that one of the big drawbacks to the modern version of the Paleo diet is lack of variety. Most Paleo enthusiasts hang on tightly to the Standard Western Diet practice of only consuming socially acceptable foods. For example, most folks I see still only eat chicken, beef, pork, turkey and salmon as protein. Remember, hunter-gatherers ate a huge variety of foods!

This month, I introduce the ñame root. It's a tuber similar to taro.

Ñame

Ñame is a Costa Rican root that is available in places in the US. I see it more often in the Eastern and Southern parts of the country. It's a hairy root that resembles the smaller varieties of Taro. Ñame has a pleasant taste, almost a bit like baked plantains.

Ñame can be prepared as you would potatoes: boil, steam, or bake. The following is a very simple way to prepare them.

Poke the ñame with a knife a few times to let out steam. Add to a pot of water; bring to a boil. Allow to boil, covered, for 40 minutes. Remove and allow to cool.

Cut them in half; then remove the peel with a knife. Top with sea salt, pepper, or any other seasonings of your choice.

Nutritional info: 1 small name is ~20g carb.


African Smoke Lamb Chops

When traveling, we always like to stay in extended stay hotels where there is a rudimentary kitchen. This saves time, and makes eating well cheaper and easier.

Coming up with good tasting recipes while traveling without spices can be a challenge. This recipe is a simple idea making use of 2 ingredients to make a delicious meal on the road. I used a pre-mixed spice blend available in most areas, as I had no spices on hand. Not traveling? Use this idea anyway for a fast meal at home.

Time: 10 minutes

• 1 lb lamb chops
• South African Spice Blend (Trader Joe's)

Heat the skillet to medium. Dust the meat on both sides with the spice blend. Once hot, add the lamb and cook for around 4 minutes each side, depending on how well you like your meat done.

This spice blend has sea salt, pepper, and a blend of paprika if you'd rather make your own mix.

Nutritional info: 2 servings at 40g prot, ~28g fat.




Rollup Snacks

Here is an easy snack to prepare for seminars or conferences on the road. As long as you have access to a bowl and fork, you can prep this anywhere. It's a complete, balanced mini-meal - and tasty, too.

Time: 6-7 minutes

• sliced deli meat (I used smoked turkey)
• 1/2 avocado
• 1/2 banana
• cashews

Scoop the avocado and banana into a bowl. Mash and combine well. Add the cashews.

Lay out the deli meat slices. Add some to each slice, then roll up and place in a bag or container for storage.

If you use a little thicker and tougher meat slices, this will be easier and less messy!

Nutritional info: each rollup will be roughly 4g carb, 6g prot, 4g fat. (depending on ingredients)




Sweet Potato Hummus

This is a simple recipe that tastes a bit like cheese dip. I like it with sliced jicama.

Active time: 10 minutes
Total time: 1 hour

• one orange sweet potato, peeled
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil
• 1/4 to 1/2 tsp red pepper flakes
• sea salt to taste

First, peel and cube the sweet potato. Boil for 30 minutes, or until soft. Alternatively, pressure cook for 4 minutes at pressure. Drain the water.

Mash well, or add to your food processor. Add the remaining ingredients and mix well. Remove to a dish for serving.

Nutritional info: 4 servings at ~20g carb, 8g fat.


Broccoli Salad

Time: 8 minutes

• 2 heads broccoli
• 1/4 cup hazelnuts
• 1/4 cup golden raisins
• 1-2 Tbsp extra virgin olive oil
• 1-2 Tbsp balsamic vinegar
• smoked sea salt (or plain)

Cut the stalks off of the broccoli; then cut the florets into large pieces that will fit into your food processor. Use the shredding attachment and process the broccoli florets and hazelnuts into a fine slaw. Remove to a large bowl. Add the remaining ingredients to taste; then toss.

Nutritional info: 4 servings at 10g carb, 11g fat. (1 Tbsp extra virgin olive oil)