Paleo Lunch at Cinnamon Grand, Colombo With Dinesh Chandrasena

hey guys we're at cinnamon which is a beautiful Saturday as you this is comes here and also on the friendly are on today my jewelry is some wearing some Cartier Bulgari the Rolex Oyster Perpetual are my earrings are and my glasses are shut out so we're the follow up as we get going to the food which is what I'm about to do here we have some starters which is a fun way to get absolute going right here I have some cream sauce we have a few types of cheese including Brie and then there is a little chicken salad fish Part A over here I'm plated some of the pork items which is sausage we have a book pate we also have a little bit of smoked lamb sun-dried tomatoes jalapenos bacon and over here I have my sashimi which is which is another great fun way to start off your meal I had some napa tuna and of course the wasabi and the soy sauce so I'm gonna get my food because it's that time thank you as we get to the main courses and here we have my main course because I usually definitely probably two or three times at least going through my mains because I usually have the proteins and maybe some very good we say high-fiber vegetables thrown in which I love so as you can see here I have the lab casserole which is a beautiful all exhibit broccoli which I absolutely love and I'll be taking more that as we go on some chili chicken with cashews we have the roast pork cracklin which is one of my all-time favorites this is chicken here which is kind of Indian style chicken so generally for me the first time I dish my face almost like a tasting session because then I can move it to what I really enjoy and go for round 2 I'm gonna get to my one of the added pluses of this beautiful hotel and restaurant a prominent city my friend which is part of cinnamon hotels and resorts is that is extraordinarily wonderful not only with the cuisine that we have here but also it's special for us every time that we come in for lunch which I said is very often which is prawns and and it's beautifully sliced so this is what I'm getting to next all so what we do is we end up having three t as we are I have just got my mid horse Rome 2 which is like I said first course we generally check what we're going to commit you and for my round two of the mains I've got two more euros for the delicious Marathi the wonderful cashew chili chicken some of the lamb casserole along with the I guess they did spiced chicken something to get to this right now again with my flavorful green t-shirt under preteen and then as I get to round 3 are about things my mains round 3 I've chosen to feel very encouraged so this is my mentors from three along with my PT and I'm also taking some of the this wonderful dessert which is a tradition these systems repair your job which as you can see on and .

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Paleo Lunch at Cinnamon Grand, Colombo

Dinesh Chandrasena Fashion Designer /Lector
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How to cook cabbage vegetable soup. Paleo and gluten free.

today we're going to be making vegetable cabbage soup and you can add beef to this if you want which I do but my girlfriend doesn't eat beef so I make a vegetarian and make a beef on the side this is just something I made up this whole recipe so here's what you're going to need one head of cabbage garlic carrots I don't really have measurements i'll just do whatever there's some carrots ask some Yukon yellow potatoes I like to use yellow onions poblano peppers some roma tomatoes I like to use butter always use grass-fed butter you can use whatever you want you can use olive oil whatever I like to taste the butter and I like grass-fed butter I said it's better for you if that's true but whatever salt beef broth some tomato juice here we have time which is a key ingredient crushed red pepper and some parsley so got some butter in the pan I keep this on like a medium to high sort of heat as medium about that much butter it's a big old chunk of it everything I make try to do healthy stuff I like to work out a lot and eat right now you might be looking at this big pool of melted butter and think I can I'm a complete dumbass for saying that but this is going to feed me and my girlfriend for a whole week it'll Bart probably about 14 or 15 bowls where the soup so it's not a whole lot of butter per serving when you break it down like that then we like to eat everything pretty natural so here comes you give those a nice stir you let those sweat down nice and caramelize there so as you can see these onions are cooking for a few minutes now getting nice and soft in that butter so now I'm gonna add in the garlic I love garlic so use a shitload of it this is probably I don't even know like 12 cloves all right so we got the onions and garlic cooking here the next ingredient I'm gonna add in is some carrots now I don't like a whole ton of carrots in my soup I like carrots with just too much overwhelms the flavor in my opinion I usually get it in there to where it looks about like that right so that onion carrot and garlic has been cooking down nicely so what I have next is the poblano pepper and you can use whatever kind of pepper you want here he's a bell pepper you don't even have to use pepper if you don't want but poblano peppers are my favorite and nary there's about two pretty small poblano peppers finely chopped just stir that in the mixture there all right next I'm gonna add in the chopper roma tomatoes a little deranged so stir this up all right so bottle that cooking here time to add in the potatoes I use these nice beautiful yellow Yukon potatoes I would definitely recommend those you can use what I always say you use whatever you want you could use red potatoes but these are the best kind of a nice like little bite-sized potions so now I'm going to do them a stir these bad boys in there put some yellow green red orange okay now here's the part I pretty much got most of the stuff chopped up here now what I'm going to do crank up the heat on high I'm to start at NEX more add in this tomato juice now and add the rest of this beef broth stir it up so now this is all heating up when i add in the star of the show the cabbage you can see it some of you might not know how to cut a cabbage not to fear I'm going to show you how a real quick right here get it in there cut that bugger off and what I do now like I said I'm not a professional chef I just kind of taught myself all this cut it in the force I kind of find this little knob of right here and I kind of scoop cut it out like that throw that in the group garbage and then I just kind of cut it in this kind of fashion cabbage cabbage is really good for you low in carbohydrates high in fiber and then I kind of the way I wanted to go into the soup is kind of like these long little skinny strands like this so that's generally how I try to cut it and appear like a ridiculous amount of cabbage first but once it cooks down he comes out nicely so here comes that in there all this cabbage is going to bring the temperature down I'm going to stir this up making a mess Oh okay so it's been about five minutes or so and as you can see this cow that just cooked down a little bit now as I move my spoon through this I can see that it's pretty damn thick a little thicker than I'd like it to be so all I'm going to do here is add about eight ounces of water boy full them is going to add this in and I find that it's always safe to add two little than too much so to start with eight and if I need more I can add more so now that I got that in them a stir it so now I like the way my spoons of it through this a lot more already so now I'm going to add my spices this is the key to making this tastes good mersing the add salt and I'm just gonna kind of no no put that much in there whatever that is kind of kind of add these to your liking I like stuff salty next time a crushed red pepper you can add black pepper if you want I just prefer crust red I'm just going to add about that much my girlfriend and I like stuff spicy so about that much we'll stir that in this is a secret the key is time and with this I kind of just eyeball it it's pretty strong so you want to be careful not to put too much but hey like a chunk like that and kind of sprinkle it over see kind of looks like that on top cry out a little bit more about half that amount this time there you go sprinkle it in and that's probably about good for that even though it's my favorite ingredient in there I've definitely done this before put too much time in and kind of ruined it some Italian parsley dried parsley if you had fresh parsley be even better but I don't that just takes up too much time I do about the same amount of parsley about half as much as time put in there stir it up I almost forgot I'm an idiot this has been sitting here the whole time and I totally forgot can of diced tomatoes go ahead and add that in I just added it in as you can see i'm going to reduce the heat now to a medium low and i'm going to let that simmer for an hour this is the most important part you got to let it simmer for an hour but all those flavors come together like i said you want an hour and you want to give it a stir every 10 or 15 minutes just like this this is going to be really good in our ito when I stir just let it go for an hour so I'm going to turn the camera off now for an hour all right so it's been about an hour as you can see everything is done here soup looks amazing nice and thick and just hearty and delicious paleo gluten-free healthy soup super cheap super easy you can do whatever version of it you want hope you enjoy have a wonderful wonderful day .

Video Description:

This is my own recipe for cabbage/vegetable/tomato soup. It's paleo, and gluten free. I think its vegetarian unless you consider beef broth not to be vegetarian. The beef is optional and delicious if you choose to use it.

Paleo Asian Beef and “Rice” Meal Prep

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This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It's paired with cauliflower "rice" and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Paleo Nachos with Chipotle Beef, Yam, and Avocado

other opilio nick here right now i'm going to show you how to make paleo nachos who doesn't love him not tonight right shooting a while back with my buddy Kyler and Vinny and Gus my buddy is I should say we we just threw together a little snack while we were kind of between things with some leftover food and since then it's progressed into this nacho concept so to get right into it I've got the flame on this pan here large saute pan I'm just going to get some oil in here and then some yams here red yams I uh you can pre cook these guys peel them but today all I'm gonna do order them this way this way and chop them across something like that and what I like to use is one yam per pound of beef we have a pound and a half a grass-fed beef here so I will do one and a half Y and we go three on this one two on that one so those are ready we'll also use one onion now these were similar size to our our yam chunks or sweet potato chunks so quick hack through this like this 1 2 1 2 3 4 1 2 1 2 he's got that so we'll start in here depende good and hot before you add the veggies and then hit it with some salt and pepper keep it over a high flame then just toss that every minute or so all right so it's been about two minutes it's gonna toss this give it a quick spin then we'll come back over the cutting board I've got three cloves of garlic and the garlic you can add this with the potatoes or the beef I'm gonna add this stuff to the beef this time if you pre cook the sweet potatoes and you just leave those out start the pan with garlic and onions and then go in with the beef right away so three cloves garlic and a half of these and if we do our math that's one clove of garlic per half pound of beef kind of a math guy you couldn't tell there we go so we got this other things that are going to go in there some Chipotle and then an avocado in the avocado you can make a guaca-- what I'll encourage you to do add this in at the end we'll fold this stuff in kind of heat it up a little bit and then this method here I'm doing this avocado no spoon it's not really working out so let me grab a quick moon that out we're cooking let's go back over here and take a look there we go nice and dark you know the pan is hot you give it a little bit more oil just to make sure I'm gonna say maybe three to four more minutes on these we're just kind of par cooking them and then we'll finish everything together once the beef is cooked so just stay tuned I'll guide you guys to all the walk you right through hand and head me and you all right let's do it all right so we're gonna call our potatoes good at this point they're nice and they're played ninety percent eighty ninety percent over gonna pour them onto a sheet pan here just let them rest in that same pan olive oil salt and pepper on our beef organic grass-fed beef and if you read my shirt here kind of in line with what's going on with this beef can make those decisions or you know whatever either gonna eat the conventional stuff and get cancer or you can just pay up now and have a lot more fun doing it so season side down and then as always we'll hit the top with salt and pepper right away so we know how much we're getting in there and then how's that going I'm gonna rock a little bit of this oil to the side or just some oil out on the side and we'll get our garlic in there then we'll just watch that garlic till it Browns a little bit then we'll start to mix it in with with the meat and that'll stop it from overcooking cool check back in a minute then we've got a couple chipotle peppers I'm gonna dump some of the juice in here and then pound and a half I'm gonna go one large one let's go too large and too small see that there's the one too small one too medium to large then we'll break that up kind of mix it in probably about 60 to 70 percent of the way on our meat so at this point put this over quick and then we'll dump our potatoes back in okay so I'm gonna pull a piece off here mmm nice salt the smokiness from the Chipotle just a perfect time to add our spinach and this is an addition I don't think it was in the first one that we did but we've kind of done one with mushrooms it's kind of whatever you have on hand that you think would go well with this this will bring some green for the more nutrients get those over as soon as you get the spinach covered it'll wilt down I'll give that a little fold to at this point we'll also cross my avocado the neck there's one last toss avocados and their spinach is in there got a platter now all right over here like that baby mmm spread our plantain chips on the top mmm here's the kicker this is the one secret ingredient want to tell your friends about this one but a little drizzle of maple syrup there we go then we'll finish it with cilantro right so they're behalf of you guys our paleo nachos if you've gone paleo it's probable that you haven't had a nacho night in quite some time so this makes that possible once again I'm paleo Nick there's always doing what I can to help you keep it paleo all right so you may be wondering how to eat this thing I'll show you how I do it grab a chip some meat sweet what else you want on the avocado gotta get a chocolate Otto ready me mm-hmm yeah buddy .

Video Description:

The evolution of this dish began in December while Vin-Diesel, Kyler Robert William Allison, G-Squared, and I were shooting some videos. We had tenderloin, chipotle, sweet potatoes, and avocado as leftover ingredients and this is what I came up with.