Paleo Meal Planning :: 20 Dishes (Prep a Week of Meals in 60 Minutes)

hi guys I'm so excited to show you a sneak peek at the brand new dashboard that 20 dishes is launching for their members this is going to be launching in the very near future probably in the next few days to a week at the most we're really really excited about it because it is going to make managing your weekly meal plans your prep list your shopping list and everything so much easier so essentially you're going to have your own custom dashboards so when you log in you're going to see your pretty little dashboard with your menu your step-by-step prep your shopping list and your options over here so the cool thing about this plan on how this is laid out here is you can do a lot of adjusting you can add recipes you can add notes to your days and really customize what you want for your meal plan for the week so say you wanted to use this recipe for the crock pot roast and you want to actually do that on Wednesday you would just write it down throw it on Wednesday and it moves it down there say you wanted to come over here and you want to maybe add a new recipe in or add a note so you would just click on this little plus sign here and it's going to bring up the recipe section say you wanted to add maple chili chicken to that day you would just click on the plus sign to throw that into your menu so we'll just do that for a quick example and boom there you've got maple chicken chili and then say you want to make a note you would click on the plus sign again and go over here to add notes and say you wanted to make extra for leftovers you would just type in whatever your notes need to be here it could be pull the chicken out of the freezer or make extra for guests that I whatever your notes need to be you're going to click the add notes and that's going to put that in that day so you could go through and really customize your meal plan for the entire week so that you're organized everything is streamlined and it's going to save you a lot of time so we also have this step-by-step instructions which we have provided for all of the menus that 20 dishes creates but that's going to be on this own tab now and all of this stuff your meal plan your prep step-by-step prep your shopping list everything is printable with this print icon so you can just click on the printer and it'll print everything out all nice and pretty so you have your step-by-step instructions going to have your shopping list which is really cool too because we've added some features here where say you need to get four avocados that week maybe for some other recipes or just for snacks you would just type in the little boxes there and you can add whatever you need to add so you can go through here and really customize your shopping list so that you don't forget anything at the store because there's nothing more frustrating than going shopping getting the stuff for the week getting home and realizing that you've left a few things at the store that you completely forgot to get I hate doing that so you can go through here and customize anything that's on the pre-made shopping list and then if you have some stuff that's not on the list you can also add in your additional items here and all of this will print out whenever you print it off a little print icon and the last thing that's really cool is this option section so you can go through here and you can set the recipes say you have a really big family and you need all of the servings for our or you need all of the recipes to come out to 10 servings for every recipe you can easily adjust that or if you're a small family or maybe just cooking for yourself you can alter that down to you know just one or two or three servings so this is a really cool feature on also you have the ability here to choose which menus you see in your meal plan area so you can choose to see the paleo the AIP or the fodmap meal plans so that's another really cool feature that's going to help you really streamline your meal planning experience our whole goal with 20 dishes is to get you in and out of the kitchen as fast as possible so I can't wait for the sash board to roll out for all of our members it's going to be really really soon and I know it's going to make your life so much easier if you have any questions make sure you leave me a comment down below and let me know or you can always shoot me an email I would be happy to answer all of your questions but I'm super excited about this and I hope you are too I will talk to you again soon .

Video Description:

Following the paleo diet? Feeling frustrated with all the meal planning and prep on the paleo diet?

Trust me, I know how much time it take to prepare all this food from scratch. That is why I LOVE 20 Dishes where you can learn how to prep a week of meals in 60 minutes.

It's time to spend MORE time living and LESS time slaving in the kitchen!

Learn more about 20 Dishes:

The Paleo Way - Mum's Bolognese

mum used to make or still does make the best spaghetti bolognaise you taught me how to cook and and how to appreciate flavors I want to show you what now I make for my kids so let's get started I'm going to do the chopping you can do the stirring and cooking how's it go out the deal mum would make this with you know regular pasta and you don't do it anymore do you know I'd serve all the pasta rip okay so a little bit of garlic some onion yep I grew up and I wasn't one of these kids that spend every day in the kitchen with his mum underneath the a teach me I was out surfing every day so mum did all the hard work it wasn't until I moved out of home that I thought I'm trying to teach the kids now how to cook and you like cooking for the grandkids now my grandkids because I wish I had spent more time in the kitchen with me - yeah I used to hate mushrooms I couldn't think of anything worse I used to fight about it with you didn't my mum yeah now I love mushrooms mommy did a funny happiness change teamwork one big change from your holidays mum is the type of mints that we use now Amy means very high and iron it's native to this country and it's absolutely delicious and the kids love it you could do this with lamb mince or ground lamb you can do it with beef mince or ground beef craft auntie Mames onto the grass-fed now - she actually goes and searches our butchers that have grass-fed meat I've got three so we've got some thyme some rosemary a nice beautiful absolutely beautiful so important potential kids where the food comes from yes herbs in we're need some seasoning some salt and some pepper just enough so it brings out the flavor of the food some red wine I did actually wishful thinking and we're gonna add some tomato paste organic tomato paste yes well why even use hot my tomatoes I might let you do you want to mess them up okay I'll mash it up in with the hand squeeze the whole peeled tomatoes careful not to get it on mom's clothes yes okay in there go I've got some hot chicken stock here to mum I know that you like to put some in your follow those always it helps to make it a little bit more saucy alright that looks marvelous we need Kyle we need some kale them so alright I'm Kyle a couple of sticks of these no no you know what to do with that you go rake the leaves in only you give that a stir so what you're doing that I'm gonna make the noodles now this is what I want to learn okay it's really really simple you need a good sized oooh Keaney yes and you need a mandolin I mean you can do it by hand with a knife or the chopping board couldn't really find one way and then the other way though these mandolins are great cuz they've got the little blade in here but just be careful of your hands and have a look at the thickness of what we're looking for is for it to resemble spaghetti so look at that oh that's beautiful what I like to do is just pop it on the plane or because the heat from the sauce will lightly cook it so we're ready to serve we've got the pastor we've got some salt sequence here so let's plate this up okay Wow Amy Ebola no actually it looks pretty good and for a little trick what we'll do is just macadamia nut let's braid it over the top so it looks like powers it please you're getting great fans out of these should we try them up right that's high right it's better than a hi mom it's bloody good it is .

Video Description:

Pete Evans is in the kitchen with his mum to cook up his Paleo Bolognese.

To see more recipes visit www.thepaleoway.com

How to Make a Paleo and Gluten-Free Tortilla

you hi Trina for PETA the Navy and recently I was craving a taco so I went to the grocery store in search of a paleo or gluten-free tortilla or something close it didn't happen I picked up two name-brand tortillas the first one I picked up had 29 ingredients it's a brand that we've all had at home at one time or another in our pantry and the second version was an authentic Mexican version that had 22 ingredients which was a little better but it ended with soy and we if you're paleo or gluten-free you know that's a no-no so we decided that we would develop our own version of a figlio or gluten-free tortilla and we have it right here it's a paleo newbie tortilla it's got six ingredients it has eggs coconut milk coconut flour tapioca flour olive oil and salt so once you lift up the ingredients from our recipe you can find it on paleo Nuvi calm take about 1/3 cup of the batter and pour it right in the pan once you pour the batter into the pan you just wait a couple of minutes you want to see it browned on the other side you don't want it too light you just flip it and then you have another minute on the other side and you're good to go so the end result is you've got your paleo Mubi tortilla here your store-bought here you have relatively the same size same thickness and they're both very soft which would you rather feed your family I vote for this one so here's just one example what you can do with our tortillas you can use these for breakfast burritos you can fill them a chicken pork beef whatever you want today we have a little bit of fish we've got some awesome lime slaw and a little Oh avocado sauce we're going to top this puppy up and I'll show you what it looks like so here's our tilapia taco recipe from paleo newbie calm if you've ever had a taco fresh off the grill in Mexico or anywhere where they make great fish try this out you won't be disappointed it's awesome you you .

Video Description:

Looking for tortillas that are paleo and gluten free? Good luck finding them in your grocery store! Now you can make your own at home using all-natural ingredients in minutes with this super-simple recipe. Download this free recipe here:

Paleo + Whole30 Coconut Chicken Thai Curry

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Video Description:

For the full recipe visit:

Paleo + Whole30 Coconut Chicken Thai Curry - a flavorful and healthy chicken and vegetable thai curry recipe. Ready in under 30 minutes! Gluten free, grain free, keto, dairy free, sugar free, clean eating, real food.

Paleo Recipe: Soup, Stock and Two Roasted Chickens (Part 2)

okay here's the soup right out of the fridge it's still cold and you'll notice it's kind of jiggly like jello so that means you've gotten a really good stock and consequently a really great soup so that's a very good sign don't be grossed out .

Video Description:

How to know you've created a healthy stock and soup. To see the recipe, visit

Air Fryer Paleo Chicken Nuggets

no oh oh m 1 the .

Video Description:

Our EASY recipe for Paleo and Whole30 friendly Chicken Nuggets using an Air Fryer (note the honey mustard sauce is not Whole30, but you can sub in a Whole30 friendly condiment in its place).

RECIPE:

Paleo Italian Wedding Soup- Paleo Recipe

hey what's up Jason Yun LVN online fitness com lion tamer online com coming to you from the kitchen once again we got a healthy paleo meal for you again today we're making paleo Italian Wedding soup so let's get it going so it's coming from our fast paleo cookbooks top 100 so the ingredients you're going to need I don't I'm all set up here but you're going to need coconut flour a half a cup and you'll need oregano 1 or for the four meatballs you'll need quarter cup teaspoon dried oregano quarter cup teaspoon dried basil 1 egg 1 clove garlic grated you'll need 2 tablespoons of parsley you convince that two tablespoons grated onion you'll need ground turkey so we have trader joe's butcher shop alright and salt and pepper to taste and then for the soup you will need 12 cups of chicken broth ok we have a trader joes organic free-range chicken breath today and you need tbsp olive oil 1 stalk celery one diced carrot 1 diced medium onion and quarter teaspoon dried basil or teaspoon dried oregano 5 ounces of spinach and two eggs beaten and that's salt and pepper to taste so that's all for the ingredients I will get to work on the first step and get to shown it to you alright so the first thing I can do is heal up your oil chop up your vegetables put those the onion carrot and celery into the olive oil and click that till the vegetables are nice and tender and then while that is happening I will show you the next step so once you get that started then you're going to add the ingredients for the meatballs all together so add your meatballs grated onion parsley garlic powder bag coconut flour basil and oregano and salt and pepper to taste and then you form your little meatballs out of here so depends on how big you want to make them so it's up to you how big you want to make them so I'll put those meatballs together and get to the next step okay so that's what we've been talking about seven minutes now so look pretty good I am going to add them into the big pot of chicken broth and cook that up or bring it up to a gentle simmer still working on the meat battles over here and then once I got the big pot up to a general sooner i will add the meatballs and then i'll show you the next step also don't forget to season with your basil and oregano as you're bringing that up to the center all right so while you're a soup is boiling up finished all the meatballs you want to get your spinach ready and also your two eggs so you're going to add that at the very end after you add the meatballs but we'll get to that and make sure you the next step back to that alright so the soup is starting to simmer so I'm going to be adding the meatballs in here so should take about 7 10 minutes for the meatballs to cook and they'll start rising to the top once they are done all right and then I will show you the next step with the eggs and the spinach and that should be the last step for the paleo Italian Wedding soup so all right so the meatballs come into the top looks like they're done pretty much now we're going to add the fish ok so I'll write a speech let it cook and soften for about a minute whoopsie there we go do that a couple handfuls here spinach awesome super food and the greatest foods healthiest foods on the planet all right we'll let that cook a minute and then I'll show you the last step which is the eggs you can also salt and pepper to taste now as well all right last step is you can take the eggs sure they were whisked up Hank and you're going to put it into the soup as the egg yolk hits you want to be stirring in as well so here we go all right that is last step so we will be able to give this a taste test and let you know how much turned out good alright so it is all done as you are doing the taste test let's get to work yummy yummy school down a little bit get some onion some spinach that's it some broth so that's good it's very good it's very good right it's yummy soup goodbye you to request for more so very good recipe very delicious give it a try and let me know what you thought of the recipe remember it's from the best paleo top 100 recipes so I'm going to link down below get that yourself don't forget you can download a free 30-day paleo challenge ebook that I wrote so download that dude paleo challenge by the wise rate comment like this video you know I subscribe got a lot more videos coming for you it's all I stands Jason Young from the kitchen saying stay strong stay positive be the improvement war you today have a great day you .

Video Description:

This recipe is from the Top 100 Fast Paleo Recipe Book:

Jason Yun makes the Paleo Italian wedding soup. Very tasty recipe. Let me know what you think of it.

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Mushroom Hungarian soup keto low carb paleo version

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Video Description:

Hungarian mushroom soup paleo keto low carb version

Paleo Split Pea Soup Recipe Using Ham Hock

little Internet welcome to another exciting week here on the farmer neck YouTube channel so Indian summer is here we've got three markets left open we have up town on Thursdays which is on the north side Chicago at Boise Memorial Hospital we have two more weeks at schaberg October 31st and of course we have the Green Lake fall farmers market which is every Saturday till Christmas from 10:00 to 2:00 so be sure to come out and grab all your goodies this week we're going to talk about a forgotten cut of pork the pork hock which is basically above the knee or elbow joint and up to the shoulder or hip there for them on a pink usually smoked film of course we do a no nitrates smoked on them and they're most often used for making soup or beans and this week I'm gonna give you a recipe I'm making split pea soup using a Oh check it out alright so here we have our pork hock 2 onions 1 potato 3 carrots three celery two and a half cups of split peas pinch of salt pepper and marg or Jim spice just a pinch we're gonna put that all together and toss it in our crock pot for the day with two quarts of water we took all our ingredients and we put it in our crock pot with 2 quarts of water now we're gonna let this go on low for 8 hours here is our finished split pea soup made using ham hocks I've taken the bones and the ham hock skin out so all that's left is meat I left it in the crock pot on high for eight hours so they had time to cook the peas down and it's all done if you want to do it all paleo then don't use the little bit of potato just omit that and there you go that's how you make split pea soup using a hot now if you don't my Hawk makes a little squeamish because it does have a big chunk of skin on it and whatnot you can use a piece of ham or even bacon if you wanted to bacon is a little bit more salty than the hocks are but it would work either way so thanks for watching the video this week be sure to come out to a farmers market like comment share and do all those things that you do so well this week if you share the video we will choose one name at random and they will win a free package of their choice for making soup either hocks or chicken soup bones or beef soup bones or pork neck bones their choice one random person for sharing the video so once again thanks for watching be sure to come out to a farmers market don't forget to sign up for your Thanksgiving turkeys and the winter CSA program and you guys take care we'll see you at the farmers market .

Video Description:

Paleo Split Pea soup recipe using a no nitrate ham hock

Paleo Sweet & Sour Chicken

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Video Description:

In this video, I make a delicious paleo sweet and sour chicken. It requires a little bit of work, but the end result is totally worth it.

Recipe:

You can make this dish a lot easier by merely not coating the chicken. This will save in time and make the recipe quite a bit healthier. The downside is that you won’t end up with lovely crispy chicken.

One of the best things about this dish is how well it is the next day. You can quickly reheat it in either a frypan or microwave. Both will work just fine, but the frypan is the way to go if you don’t like using microwaves.

This dish is great by itself, but if you are looking for something to go with it, then you should try coconut rice. It’s super easy to make, and the end result is incredibly tasty.

If you need a list of ingredients for this paleo-friendly sweet and sour chicken, then you can find all you need to know right below.

440g (15 ½ Oz) can Pineapple Pieces with unsweetened juice (Don’t drain)
1 onion, quartered
1 tsp ginger, minced
1 large red bell pepper, chopped
3 Tbsp honey
4 Tbsp tomato Paste
2 Tbsp coconut Aminos
¼ cup apple cider vinegar
500g (1.5 lb) chicken thigh, cubed
2 eggs
1 cup tapioca starch
1 tsp salt
½ tsp pepper

Coconut aminos are pretty important, so if you're able to pick it up, you will be glad you did. It's just a soy alternative since soy sauce is not allowed on the paleo diet.

You might think this dish is a bit light in vegetables if this the case, then feel free to add more. There are quite a few different vegetables you can add, such as carrots, bok choy, and much more.

That’s all I really have to say for this paleo sweet and sour chicken recipe. I really hope that it works out to be as great as it was for me. If you have some tips, suggestions or something else that you would like to mention, then please don’t hesitate to leave a comment below.

Paleo Tomato Egg Breakfast On Paleo Bread

good morning everybody this is damn it I leave em time of your life yeah and we're going to be making a breakfast sandwich this morning so we're going to start off with the one and only Julianne bakeries paleo bread this stuff is tasty and it's gluten-free and sky tree starts free does it have G we three dozen of GMOs yeah no way Jose it's got fiber which keeps you fuller longer it has only one carb low calorie and believe it's dairy-free yes dairy-free as well this is the stuff so we're going to throw two of these in our toaster oven we're going to get some eggs cooking and a nice thick slice of tomato with some sauerkraut for some added probiotics right there and some anti-inflammatories from the garlic okay so let's get this cooking up and we'll be right back ok so our paleo brand is all done nice and crispy turn off my burner eggs are done with likes slivered garlic and let's see how do I want to top this I'm going to put the camera down okay so thank you thanks for the spoon okay we're gonna throw let me do the egg first I'll do this yeah a little bit let's do it tomato second and I already salt and peppered it uh-huh using only the finest sea salt going your sea salt sauerkraut the love my sauerkraut super healthy for you just like the paleo bread just like the tomato and just like the locally raised eggs maybe I'll throw a little one just for a little there we go that's cool then want to over so and we'll get some of these little garlic chunks I'm going to leave it off just for the photo so let me put them down at the camera there we go so we have a paleo bread coconut flavor sandwich with two eggs sauerkraut tomato and one clove of garlic some salt and pepper and that's it we have a super healthy breakfast very easy to make and as we stated before low carb high in fiber now GMOs no dairy no gluten and no soy so this is phenomenal for breakfast and I'm gonna dig in and I'm sure Ali's going to want to bite so we will see you soon make sure you order up your bread from Julian bakery calm / paleo and check out all their other fine products that will keep you full happy and healthy all right folks have a great day this is dan rival for life you .

Video Description:

Paleo Tomato Egg Breakfast On Paleo Bread Recipe


Paleo Bread:
Paleo Store:

This is Dan from Primal4Life bringing you a "Tomato, Egg & Sauerkraut Breakfast Sandwich." After a week of being away from home on a trip, I totally am craving another Paleo Bread™ sandwich!! I cannot wait to get right to business here; with a couple slices of the low-carb, gluten-free, NON-GMO coconut Paleo Bread™. I'm looking to top this one with some fresh ingredients, as natural as possible, like some locally raised eggs that are hormone and antibiotic free... cause we don't want any of that! Some fresh sauerkraut filled with probiotics to promote good gut-flora, and keep us healthy and happy.... A sliced up clove of garlic for some anti-inflammatory properties, to keep those nasty bugs away! And a thick slice of tomato for some lycopene and other beneficial nutrients to give us that extra edge that we all need. And to add the benefits of the Paleo Bread™, like healthy fats from the coconut oil, and protein and fiber to keep us fuller longer and able to perform, we have a sandwich that should be considered a super-food!

Gourmet Cooking for the Paleo Diet (part 2) — In Pauli's Kitchen

this is just at the point where you can see the it started to brown on the bottom of the pen it's really clear clear liquid that's what you want and then once it gets to that that stage what we do is we just pour it through a strainer and that filters out the rest of the will residue on the top there this is peak moment we are living at a peak of human innovation information wealth and health but we're also at a peak of population and consumption with rising temperatures and declining resources fueled by cheap oil and gas peak moment television bringing you examples of positive responses to energy decline and climate change through local community action Paul you had said that the the Paleo people ate their fat first I mean it's the most treasured part of the animal and I feel like fat has been so maligned in this culture it's like that is bad news so I want you to give us a little introduction to what's good fat and you know show us and talk about all right well I would say I've lined up a lot of the fats that I use every day in my cooking and in dessert making I use coconut oil every day and a lot of times I I mix these fats during the day so I get all of the the really good stuff we have coconut milk that goes into some of the dessert recipes and also some of my Thai soup recipes this is coconut cream I just heard of this it's wonderful and you can just eat it out of the jar if you want really that helps if you're if you're trying to get off the carbs to just a little bit of this it's naturally sweet it's just coconut pulp and so you can include that into some dessert recipes it goes into the the sort of you know netball truffle recipe yeah survival food yes when you get hungry okay yeah definitely here we have sesame oil which is a high heat oil so you can saute in it you cannot saute and butter because it will burn so we're gonna make some ghee while we're here I have it in the pan and that's true oil you shouldn't heat no it'll smoke and burnt so it is recommended you don't actually saute with olive oil so you just use it it's a finishing oil you know on your bowels and on your vegetables and things like that but you really shouldn't heat heat olive oil okay let's see we have wonderful butters here we have pasture butter from grass-fed cows that's gonna have more than mega threes that yes uh-huh yes definitely pasture butter is the key when you're going to this store Straus doesn't say pastured it's from Marin but it is postured butter european-style better and it tastes so much better it tastes like that European kind of good tasting better this is Sierra Nevada butter it's a cultured cultured butter which means it's been fermented a little bit this is G that I've already made and I always tell folks what ski Yi is clarified butter actually and will clarify some on the stove it takes about 15 minutes but it separates out the casein and salts and so it just turns basically into an oil that then you can saute with it won't burn so the French have been doing this forever they call it clarified butter the Indians call it ghee and so what you're saying is by the time you take those other solids out this you really can't saute with yeah and I always keep a jar right by the stove I keep all my oils right by the stove so they're all right there you know ready to go into the pan this is like almost homemade sour cream it's it I made it myself and you put a little culture in there and it sort of sits out overnight and turns into this wonderful thick cream that then you can spoon I want to taste here we go it's just spins are here that you know spreads drop some of that onto your berries oh you know okay it's creme fraiche creme fraiche from the French again yeah Oh now is that heaven oh yeah you put oh I'll give you some to take home you put it in your cream let it sit overnight and the next day you have this I love it okay I will yes creme fraiche is it's like a mild sour cream a mild sour cream but isn't that that is good that's divine I mean you know what if you get a little bit hungry just go in the refrigerator and that's um and of course what that says is we can also have among the fats good dairy cream yeah Danny yeah the grass-fed preferably Roth you can find it your cream yes and cream from grass-fed cows so there you go olives are really high in fat and they're wonderful to put in different foods or just eat as a snack so they're they're very satisfying as as far as fat goes we eat at least in Auto picado a day each avocados are huge good good food for us walnuts any kind of nuts but weed a lot of organic walnuts do you Steve soak them a little young salt water yeah you can soak them and then dry them and then you can use them just you know just as a snacking nut or in baking or whatever cuz my understanding is it that way the some of the fighter toxins yeah get soaked out that's right and I explained how to do that in my book it's real easy thank you now this is the only pork that we buy it is organic grass-fed humanely raised pork from Chico California and it's it's one of the only organic porks that I know of United yeah it really is so it's a little on the expensive side but to be ethical I really try to get pork that's humanely raised you can go on their website though pigs get to run around so they're not the way they're not kept in pins and actually that is an emphasis in your book I wanted it to bring that up about finding foods that are not only sustainable for us but sustainable for the earth yes you really you're really strong on that very strong because since we are still eating animals I feel like we really have to be kind to them kind to the environment it's really important so I really stress that in my book the other thing about the bacon if once you cook the bacon is you can save the fat and cook with the fat you know they've been doing this forever the French are big on pork fat I will make it a confession you can have a little German we eat that with we eat it with the bacon we eat the fat with the bacon it tastes so I mean when after you cooked the bacon oh yeah oh yeah he did all the same it was wonderful i roasted a spaghetti squash the other night I had some leftover bacon fat in the pan right on on the spaghetti squash because fat lissa fat makes it taste wonderful just well as a friend of mine said that is a vehicle of flavor and have so all the additional fats that I'm talking about in my book help help all the recipes taste better and when you're trying to get off grains and sugar what you're looking for is taste yes so the more you can spark up the taste then you're gonna feel really satisfied like you've eaten something special and you're not deprived so that this can you but a lot of things giving you the good taste yeah right so it's also your energy source right and as you say the beginning helping our brain and probably our joints in our heart and all kinds of things yes to work better well we were talking a few minutes ago I'm gonna be 67 I I now have more energy than I did when I was in my 20s I pretty much drag myself through my entire life until I started the Paleo diet and all I said before oh that's what that's feeling alive feels like I feel great now yes it's incredible that's amazing and and a wonderful story that you don't have I mean you'd want this for children you'd want this for infants oh yeah this way yeah it's not too late it's not too late but don't wait I mean if you're watching this done don't wait until you're in your sixties start now start now and because I mean and because it tastes good disinviting you again you just have to get over the brain that says and the programming I should say from our culture that says fats especially saturated fats are bad that's that's a hard one to shake yes well one thing I didn't mention and I started early on in my life I had an eating disorder bulimia and and so at that time I started doing all this low-fat food you know because I was totally afraid of how recent that and all this it made the bulimia worse and yeah I I believe my health really took a dive in my late teens because of this and I started eating less fat so that sort of exacerbated the bulimia so I just wanted to mention that yeah fear of bat get over it get over it yeah yeah and look at the fact that our ancestors we wouldn't be here if our ancestors didn't love the fact it wouldn't be here that's what that's what vegetarians don't get we wouldn't be here if it wasn't successful yes and and and mmm the longest period in evolution or tau million years yes with only this little experiment yeah uh-huh would you show us how to make ghee I will it's very simple what are you starting with Oh a pound of butter a pound of butter yeah and that'll last you a while okay okay so I'm gonna just stick it on simmer on the back of the stove well we do some other recipes here and don't leave the kitchen while you're making it because it can burn if you walk away from it so what temperature you're putting it on well it's sort of media and we'll get it so it's sort of simmering and then it'll take about 15 minutes for it to bubble and then and then we'll see that it clarifies it separates and then we'll strain it with a student yet okay how about making something a recipe from your book okay great well I picked out well since I used to be a caterer and I made a lot of hors d'oeuvres and did a lot of parties I chose my very favorite dip from the book magical muhammara we made magical muhammara okay and the recipe is from Aleppo Syria it's very wonderful and spicy this secret ingredient is pomegranate molasses which we use a little bit of but it really adds the the secret flavor mm-hmm and I call it the thinking man's hummus yes it has it has no garbanzo beans the base of it is walnuts toasted walnuts and then we have roasted red pepper no those those who I use a jar can yeah if you want to roast your own peppers and peel them you can do that but you can use the Mazetti roasted peppers those work great and what else do we have in here we have garlic beaucoup and you know these are all my favorite flavors I love garlic I love cumin I love the women and well I like Mexican food for that reason to whine garrick and then you know so it's cumin this is straight toasted cumin okay tiny bit of salt in there and this has about a teaspoon of crushed red pepper you can add more the nice thing about this recipe is you can tweak it if you want more cumin more garlic or more to lemon you can do that a little bit of a knife here and lemon juice and then three or four tablespoons of the pomegranate molasses so that's a sweetener yeah but this has a particularly the tang to it which you will see and you can get this at Whole Foods or you can order it online what it tastes very it is it feels like I mean totally exotic it is it's very exotic and these are kind of the flavors I like I like ethnic foods well I saw that in looking through your book part of what made it exciting to me was I felt like it was sort of a a taste tour around the world paleo style yes yeah you can this French influence and I see the South American and yeah Mexican and the little bit of Asian song yeah in a sense the traditional foods that arose out of the Paleo yes um that many of them yes as you go around the world each each culture has its special special foods the way they do it but you can still stay paleo where wherever you go we've got here olive oil this was olive oil so I'm just going to turn this on this is how easy it is and about a quarter of a cup of olive oil that's it you see that is believe me folks make this for a party and everybody will rave I bet it goes quick yep and you can get some gluten free green free crackers or you can use it as a vegetable a little vegetable dip and the other nice thing about this you can use it on grilled chicken or fish Omega kind of marinade or sauce or going to thing mm-hmm what's interesting I taste the cumin mm-hmm right and the peppers yeah but everything else sort of just all muscles around it really yeah it does blend well and this this palm read yeah you don't taste it in here no seems it's a little sort of a tangy yeah it ends at there's undercurrent but yo it's a is definitely a special taste that makes that this could make a nice topping on a salad - yeah I mean yeah yeah mm-hmm thank you yeah you can put it on a lot of things well you know it reminds me that when I look through your book I wanted to add that you know thinking about who is this book for right and I thought well it's for people who like what you've done is is that the flavors on each dish the several that I've tried each dish have some of these distinctive flavors not it's really hard to find that's what that's what makes this a notch above ordinary yeah you know the spices are the line where the particular herbs that you've added to things so it feels like that's why this is cuisine this is not a recipe book this is cuisine because you have flavors that are memorable and special yes well that's the thing I looked at a lot of the Paleo books out there and because I have the strong culinary ground I just felt like I wanted to use the word cuisine with paleo because this is a notch up I believe yes it really makes the Paleo diet really special for foodies for families whatever but I guess the other thing that you did is you made it not take forever yeah the recipes I the other night I made your salmon salad nicoise right oh yeah so you know with some nice flavoring on the salmon as well as the dressing salad dressing that goes on there and I made the whole dish all of it in a half an hour that's doable yeah that's not it is you know making it for somebody who's going to spend three hours in the kitchen and that in these days find a difference if I can't make dinner in 20 minutes forget it you know I and actually from being a caterer and everything I always chose the recipes that were easiest and the most efficient to make so that's the way I did the cookbook a lot of people say oh I don't cook well I say assemble I said Flambeau this is not the kind of cookbook that says and sit here for 20 minutes stirring the sauce this is not deal Julia Child yeah yeah isn't it wonderful so I don't know whether we can get a little shot of this but it's bubbling like it's bubbling away and making a little bit of noise but that's what we want it to do in a few minutes it'll be it'll be gay and now it do you in but you leave it it's still at that medium temperature um yeah okay okay you can turn it down if you want but it just sort of hurries it along the main thing is that 20 me you don't want to leave the kitchen I've been there and come back and it turns really fast and then you've got burned butter so yeah and what I always do I like to actually save what's at the bottom you know and then I use it on steamed vegetables so it has a little bit of the salty kind of from the butter okay but don't throw that away so what are you looking for well it'll separate seat the milk solids are gonna separate and some of them are gonna sink to the bottom and some of them we're gonna skim off the top it separates itself and then what's left in the middle is the golden oil that we call ghee or clarified butter okay okay thank you yeah and you can see I have my huge super duper sized coconut oil which actually I I used so much coconut oil in my cooking and sometimes I mix them all I'll throw a little bit again a little bit of coconut well don't be afraid of that just yeah do your own thing so mix and match all the oils well they give you all the different flavors all the different flavors and each oil has a different quality that adds a healthy component all oils are not the same so that's why you eat some of them every day each one of them so while we wait while we wait for the ghee I'm gonna have another Lee this is really good it is really good isn't it I just love this stuff I'll definitely send some home so while we're waiting for the key any less things we haven't talked about about the cuisine or its effect or your recipes well I would say the most important thing in in beginning anything like that because it's really scary to kind of change your diet you know stop eating grains all that just try some recipes at least eliminate the the really problem things the gluten if you can do it all processed food clean out your cupboards and just begin eating a more natural foods that actually look like food you know and haven't been changed into something else the more natural your food diet is that you can adhere to the better so if you can't call it paleo if you can't actually go totally paleo yet don't let that stop you from adding some nutritious fats some good grass-fed meat to your diet and see what that feels like I mean your body will be your guide I didn't dive in totally all at once it's been a learning curve but you know what as you go along your body will speak to you like minded it said oh I'm not depressed anymore oh I don't have hypoglycemia anymore oh I have more energy you know what and you're gonna notice these things so yes yes yeah yes I think that too for a person to when I think about French that I've brought this up too and I think the big hurdle that a lot of them have here is is that those carb foods are such an important part of their reward system the personal psychological reward and and I think the research has shown that that they're addictive I mean the grains actually have a addictive structure addictive very similar to what well gluteal morphine that's like a more nice substance in the gluten yes absolutely you know it doesn't wanna let go and I think a lot of friends have a theory that if they let go of the glutens as well as the sugars there's nothing left yeah well that's true you know we say a lot of time in our culture oh you know I'm gonna give myself a treat I'm gonna love myself I'll I'll have that carb I'll have that sugar as a way to love my but you know the craving I believe comes from a nutrient deficient diet and our body is going to continue to crave until we give it what it needs and what it needs our nutrients it needs the right vitamins and minerals in the right combination it needs the nutritious fats when you start giving your body what it really needs which is love I believe then it's going to respond love the love in physical form inyart yeah you're doing and part of the thing too that I really want the book to inspire and I talked about this is take your kids to the farmers market show them how to make the dressings and the special dips because part of all of this is about connection it's about family connection connection with friends our culture has gotten away from cooking and to me isn't the missing thing you know the cooking and the love that goes into the cookie the picking out of the foods and the sharing you know it is the pictures the pictures in your book share that like it's like oh it's beautiful beautiful person I've always loved food i I loved catering I loved the presentation I love the beautiful food going to the farmers market all of it it was all one huge you know thing for me it's been a wonderful wife food so here we go oh yeah yeah yeah I would say it's almost there so yeah so now what we can see yeah it's clearing up and I'm gonna turn it off and it'll sit there for a few minutes and continue to clear and then we'll just strain it into a cup okay how easy is that a lot of people say Oh to make it I show how to make it in my cooking class and that's everybody's favorite class the class on the fats how to make mayonnaise and how to make deep well we'll find out how to do well we've learned one of the two yeah so in about a couple minutes that'll be ready to just drain into the jar and then here's my jar that I've almost gone now yeah you just got it on top yeah this stays there it doesn't have to be refrigerated how long how long that's oh it's stable I mean that's part of a totally stable it won't go rancid I'll make a couple jars I'll keep one in the fridge but that one just sits out until I use it for weeks well knowing you it's yeah well take two hours become a couple of weeks maybe okay all right so this is just at the point where you can see the it started to brown on the bottom of the pen it's really clear clear liquid that's what you want and then once it gets to that that stage what we do is we just pour it through a strainer and that filters out the rest of the little residue on the top there and then I let it sit for a while and some of that stuff sinks to the bottom and then I just pour it into a little mason jar yeah there you go that is easy isn't it I think it is to stuff see it's all clear now it's all clear it's so easy and you know what it's so delicious so thank you yes really the trees the food with Bali instead who is paleo Paulo Paulo primal cuisine what's the rest of it cooking for the Paleo diet good thanks for joining us thank you you .

Video Description:

You'll wish you could taste this video! Longtime caterer Pauli Halstead makes her famous Magical Muhamara dip from her cookbook Primal Cuisine: Cooking for the Paleo Diet. Using toasted walnuts instead of chickpeas, she credits its authentic Middle Eastern flavor to a touch of pomegranate molasses. Noting that fat is what makes food taste good, she shows a rich array of healthy natural fats and oils like coconut, olive, and avocado. Meanwhile on the stovetop, she makes a batch of ghee (clarified butter) start to finish. According to Pauli, "Cravings come from a nutrient-deficient diet. Our body is going to continue to crave until we give it what it needs... The right vitamins and minerals—and nutritious fats." Episode 237. [theprimalcuisine.com and www.facebook.com/PrimalCuisineCookingForThePaleoDiet]

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The Paleo Way - Chicken Bone Broth with Anthia Koullouros

as a hopeless I know that additional value so we're actually adding in medicine food as medicine Anthea Caloris is a naturopath and herbalist the owner of Ivo organics are the heir champions food as the ultimate medicine and is passionate about educating and inspiring people to take care of their minds and bodies with natural sustainable solutions Thank You jokey nice to have a little herb garden smell oh yeah today after you and I will be making her classic healthy chicken soup - the whole thing I've taken the liberty of actually making a chicken stock and boiling a chicken so we've done a bit of the hard work which it's not really hard to work in oh it's so easy when we make a good chicken stock I usually keep all the kitchen scraps tops of celery on your carrots these are the basic vegetables and remembering our bone stock we put garlic which is good for a cold and flu yeah with lots of girl like in there the other thing to mention when we make a bone stock if we put some apple cider vinegar and salt which I did what you did perfect that extracts all the minerals and nutrients put in bones chicken carcasses or whole chicken and we let that simmer 4 to 6 hours some people use a slow food cooker and then we've basically strained it separated the chicken from the whole shook where you can turn this into any number of meals when it's back into a chicken soup or whether it's a chicken salad or pop it into a curry exactly I think everyone should know how to make a good basic stock a soup okay what's first so we bring this up to the simmer our lovely stock which is full of good nutrition and we will finally dice one carrot nice and small nice and small and we're keeping the skin on for extra nutrition normally you'd be peeling the exterior part which might contain a pesticide fertilizer etc so as long as we're starting off with good organic produce we don't need to really peel so much so we're gonna keep all this goodness and all that goodness continues from the stalks of celery and silverbeet right up into the leaves do you eat soup or broths all the time pretty much I don't take supplements and so I see it as my multivitamin essentially into a soup that's half a zucchini honey does keep the skin on keep the skins on the zucchini keep the skins on the pumpkin do you see a pattern here so we're going to use parsley and I have a feeling you go this stands in all of it oh that nothing goes to waste nothing we've got sage with some time for me thinking chicken soup we're thinking cold flu so sage and thyme are antiseptic I know you're gonna use the stalks and the stems yes I like this type of cooking nothing to waste nothing waste if no so we got over there you're some ginger we've got some ginger which actually encourages circulation to all the extremities it's anti-inflammatory that's going to work so well with our lemon that we'll be using at the very very end I guess we're ready to see them yeah we can put a little bit the salt now perfect and this is great because this gelatin is the gold in bone stock so anti-inflammatory and healing and it's good for musculoskeletal health that's the stuff that we want that's the jelly that's the jelly the gelatin beautiful so put some of that into the falls I'm loving this recipe it's so simple that's so fresh look at the colors in there it's great to cook with a naturopath because it got so much information about every ingredient I know I could keep talking but alright so we'll add some lemon zest lemon zest have lovely antioxidant properties antibacterial and it's the essential oils that yield better the lemon zest so you can smell that to start and then lemon juice because ginger lemon and garlic always go so well together and with the addition of sage and thyme you've got such a good medicinal soup so what else those sales rid of their whole food I love it but it's real food it's not a tablets not a potion it is just a good honest - I assure you you've got the big girl thanks Peter well are you I like eating good food lots of it he loved this everybody would love this .

Video Description:

Pete Evans is in the kitchen with Anthia Koullouros of Ovvio Organics, making her classic healthy chicken soup.

To see more recipes visit www.thepaleoway.com

Watermelon Coconut Cooler

he's tired of drinking iced water as your only beverage in the summer well I have a delicious mocktail fee that is super perfect for when watermelon is plentiful so just grab a watermelon some coconut water a little bit of live and you got my watermelon coconut cooler which is my favorite mocktail which you can turn into a cocktail if you're kinda naughty like you do with the watermelon it's gonna cut it up into pieces that are roughly the same size and obviously if your blender is not super heavy-duty you may have to cut them a little bit smaller and my whiskey makes enough for about 8 cups so again if your lender does not have that capacity just cut this recipe in half and bless it twice and I I really do like living on the edge I will push it right up to the max line because I think you can blend once you should do that and then to this you add a cup of coconut water fresh coconut water is best but I think second best is this harmless coconut water this one is my favorite and I'm gonna cut this lime up this is just a pinch of salt let stuff on grab your plunder because you're gonna have to make sure that you get charade then it with it just like this voila and you can make this head keep it in the fridge until you're ready to serve it just make sure that you shake it really well or start really well before you serve it or if you're impatient like me perhaps money and serve it right away so after you pour a glass for you you can save the rest in a mason jar just shake shake shake before you serve and it'll be perfect I'm gonna swear I won't tell anyone it's bad alcohol to this but it would be amazing so head on over to my website nom nom paleo calm to the recipe you .

Video Description:

This refreshing summer mocktail is paleo and Whole30-friendly!

Here's the step-by-step recipe:

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Paleo Chicken BLT's

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Video Description:

Find the recipe here: — Try eMeals free for 14 days at www.emeals.com

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.

Pulled Chicken Stuffed Avocado | Paleo Recipe for Filled, Baked Avocado

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Video Description:

High quality fats and sustainably farmed meat are two pillars of the Paleo diet which are deliciously combined in this healthy recipe from Nico and Michaela from Paleo360.

Ingredients for 2 servings:
300 g chicken breast
3 avocados
1 tsp paprika powder
½ tsp chili
8 tbsp coconut milk
1 lime (juice)
1 handful parsley
1 l vegetable stock
2 cloves garlic
2 tbsp olive oil
salt and pepper

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Easy Paleo Low Carb Recipe - Savory Cabbage and Chicken

today I'm going to be making some cabbage and onions with shiitake mushrooms some bacon we're actually going to be cooking it in the bacon fat and just some chicken thighs with the mix of peppers and poblano peppers uh fresh nose garlic and onions okay so first thing we're going to do is take out this bacon so for the chicken we start with the onion first thought saying that he is having onion for the chicken and yellow top boy cabbage good take some girl butter okay I was like using the goat butter because I don't have any kind of digestive issues it's like go get from house single I feel don't believe me but Stewart stop if you have an issue with dairy like cow dairy then you probably have issue with the cow butter as well even though it's mostly just fat not the not protein which is easy the sort of issue now I would take this campano pepper the number a spicy so if you're that person that doesn't like spice then you get half this peace out if these little covers the friends off every their little spicy I'll stay here for more than a jalapeno but less than like a habanero some like that I'll put two of these because I like it spicy my stove I just separated out the garlic I'm using for the chicken I'm gonna actually put garlic them both look who's the bacon pretty well because we're really just me he is to get the fat out of it you gonna have the bacon back into the cabbage and onion once it's mostly cooked oh right now we're just trying to get the fat so let's start preparing that this for the cabbage and onions over start chopping carrots and onions you can cook it kind of as long as you want depends on how slops you wanted at house we do have onions to be the longer you cook them the more sweet we're gonna caramelize them okay and where the cabbage really cooks down a lot so you can really feel the and as all of you can editor cook down if you take this take it out now it's not fully cooked as I'm upset once a week but I'm gonna put it back just before it's completely done it's gonna cook more you ice so you're gonna make sure that's not too hot so it's not smoking now first we're dump and just cabbage now you can check the peppers immense over here a little Hut now we're fix this one around so that they can breathe really gets in there and like I said before this is going to cook down a lot so don't worry if it looks pretty full right now gonna let that cook a little bit before I add the shiitake mushrooms because I just only did it cook the mushrooms quite as long but if you prefer you can out of it right the beginning sup to you let's cover that one also it's got a second batch of garlic ready so let's do the mushrooms nice then you just kind of twist off the stems like that okay just grab it here just like twist easy I learned that you can actually make vegetable stock out of the stems so this time around I'm going to save those and now I'm just gonna cut up the pieces of bacon and add them back into this yeah that would be pretty good very savory with the mushrooms of the bacon onions so I like letting this cook for a while just to soften everything out get the flavors mixed in got to make sure it's not too hot so it doesn't start to burn and just mix it every not in it again you can really cook it as long as you want that's up to your preference you see the cabbage starting to turn dark green and yeah let me see that starting to turn dark green you know that it's starting to get quick pretty good the bacon already makes it something but it's gonna add a little more now that I'm done shopping everything else I'm just gonna put the chicken on this one I know it's not like official kitchen sanitary procedure but now this is like the boneless skinless chicken thighs I usually like just getting the whole if I'm getting chicken thighs usually like get in the whole chicken thigh with the bone and the skin but this just seemed like is a better deal today so I got this instead and this trick there we go I'm gonna cook down so we're gonna throw the chicken right in there I think I had a little bit of cumin powder too and a little chili powder all right so this is looking just about done everything's put together nicely as long as I see those little pieces that garlic are just mash it up a little bit so the flavor gets blended together I think is better than like mincing the garlic ahead of time it tends to burn if you mess it in and put in the pan but the be here at home did you have any problems that chicken looks pretty done the skinless chicken thighs don't have the same amount of fat as obviously was with the skin so I'm usually not gonna cook them as long alright so there you have it we got our chicken thighs with poblano peppers sweet onion Fresno peppers and garlic cumin salt and a little bit of chili powder and Deborah shiitake mushrooms scream cabbage saw the same onion bacon and like the bacon grease was used to cook it all together as well alright that's all we got .

Video Description:

Here's an easy, tasty, and inexpensive recipe that fits well with a low-carb type diet.

Ingredients:

-Chicken thighs
-Cabbage
-Onion
-Bacon
-Garlic
-Shiitake Mushrooms
-Fresno Peppers
-Poblano Peppers
-Salt, pepper, spices

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I've got more videos on the way! I'll make sure to kill that annoying refrigerator hum next time.