This month features a few simple odds and ends. It also marks a slight shift in the recipes, as I will occasionally be using some ingredients that may be outside of what would be pure "Paleo". I think many would agree that certain non-Paleo foods are beneficial to health, such as organic grassfed butter. On the other hand, Paleo done wrong could be detrimental to health - e.g.. concoctions containing copious fruit and nuts. Don't worry, I will always offer a substitution option for the purists.

We'll also look at an eggless mayo this month. This can open doors for those with egg sensitivities, and it's also a way to avoid omega-6 fat common in most mayo.

Eggless "Mayo"

Here is a very simple, eggless version of mayo. I like it better for it's better fatty acid profile, ease of preparation, and the fact it doesn't contain eggs (which I seem to no longer tolerate).

Time: 2 minutes

• 1/2 cup coconut milk
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp fresh ground pepper

Combine all in a mason jar. Mix well.

Nutritional info: 4 servings at 1g carb, 6g fat


Potato Salad

A basic recipe for classic potato salad. Use the tuber of your choice. I used the eggless mayo in this recipe, but you can also use an olive/coconut oil mayo.

Time: 15 minutes

• 1 large yam, sweet potato, or even Russet potato, peeled
• 1/3 cup finely chopped onion
• 1/2 cup chopped celery
• 1/4 cup "eggless coconut" mayonnaise
• 1 Tbsp relish
• 1/2 Tbsp mustard
• sea salt
• fresh ground black pepper

Peel and dice your tuber of choice into 1/2 inch squares. Use a pressure cooker to cook at pressure quickly, about 4 minutes. Drain and allow to cool. You can also boil the yam for 12-15 minutes.

Mix all ingredients in a bowl. Serve cold.

Nutritional info: 5 servings at 16g carb, ~1g fat (using yams)


Soy Glazed Sweet Potatoes

Time: 10 minutes

• 1 large sweet potato, peeled
• 1/3 cup water
• 2 Tbsp wheat-free Tamari soy sauce
• 1/8 tsp ginger
• sea salt
• 1-2 Tbsp either organic grassfed butter or coconut oil

Chop the sweet potato into cubes. Add all of the ingredients to a pressure cooker. Cook for 5 minutes once at pressure, then de-pressurize and return to the stove over medium. Allow the water to evaporate until it becomes a thick sauce, about 2 minutes. Serve topped with organic grassfed butter or coconut oil.

If you don't have a pressure cooker, why not? If you must do it the hard way, boil the sweet potatoes for 20 minutes. Drain some water, then thicken as above.

Nutritional info: 3 servings at 26g carb, 7g fat (with 2 Tbsp butter)


Parsnip And Celery Root Puree

Time: 15 minutes

• 2 large parsnips
• 1 large celery root
• 1/2 cup beef broth
• 1/2 tsp sea salt
• 1 tsp Italian seasoning
• 2 Tbsp coconut oil or organic grass-fed butter

Peel and cube the parsnips and celery root. Add the veggies, broth, and salt to your pressure cooker. Cook at pressure for about 7 minutes, then de-pressurize and pour everything into a food processor. Add the seasonings and either butter or coconut oil. Process into a puree.

Boil for 20 minutes as an alternative.

Nutritional info: 3 servings at 22g carb, 9g fat (with coconut oil)


Turmeric Chicken & Cauliflower

Time: 20 minutes

• 1 Tbsp coconut oil, lard, or bacon grease
• 1 lb. chicken breast or thighs, cubed
• 1/2 tsp turmeric
• 1 head cauliflower, cut into small florets
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• sea salt to taste

Warm a large skillet over medium heat. Add the turmeric and stir for 1 minute, then add the chicken and cauliflower. Toss well. Add the remaining ingredients, cover and cook for around 10 minutes. Uncover and reduce the liquid. Serve when the broth begins to thicken.

Nutritional info: 3 servings at 5g carb, 37g port, 10g fat