Acorn Squash Molcajete with Shrimp and Scallops - Paleo Cooking with Nick Massie

hey what's up guys we're about to get radical it's a Mexican classic you're gonna want to stick around for this one it's an acorn squash molcajete haiya we're gonna start with two acorn squash and I'm gonna cut these in half as best I can right down the center then I'm gonna scoop these out scoop the seeds out for that I just use a spoon all right the sharp kind of the the edge of a spoon is sharp enough to get in here kind of scrape away the fibers and the seeds stringy stuff next thing I'm gonna do is just grab some oil give a little drizzle olive oil on top salt and pepper I'm gonna throw these in the oven at 375 for about 15 minutes while our squash is cooking I'll just explain quickly what molcajete means this is a mortar and pestle in Spanish molcajete is mortar and pestle so what they'll do is they'll make a mixture they'll put it in here and then they'll bake that thing in an oven comes out bubbling and super hot and kind of dangerous but we're just gonna make a mock one using our squash that's what we're getting that par-cooked now we're gonna make the mixture to go actually inside our little mortar if you want to do that I've got a link of sausage here take out of the casing then I'm going to break it up into little bits so that it these cook at about the same time it takes to cook shrimp or scallop okay from there I'm gonna add some tomato sauce I'll say 1 cup and then I have to Pho I got 8 shrimp and 8 scallops we're gonna put two shrimp and two scallops in each half squash these are wild shrimp I pulled the mussel off the side of the scallops make sure to do that and then always just check for the veins on your shrimp I'm gonna smash 2 cloves of garlic put a knife through them that in there and then a couple sprigs of cilantro okay to that we're gonna add maybe two teaspoons this is straight California chili powder and when you're doing chili powders I recommend you get the pure chili powder not the mixture of chilli cumin salt that type of stuff it's looking like that I'm add a little bit of water so there we have it guys there's our stuffing mixture there we are 20 minutes in there about halfway cooked part you know partially soft and now we're just gonna take our mixture here and divvy it out glove back on we're going back in the oven for about 20 more minutes do we are guys we want 25 minutes so 40 40 45 total minutes beautiful look at that so you're gonna expect it to kind of overflow when you see the molcajete in the Mexican restaurant a lot of times its bubbling over and they're stuffed crust and down the sides and we got that same effect here all right so nice soft squash all right then to finish plating kind of garnish it up we're gonna go with some mass email for the crema effect little sound effect in there too and then a couple sprigs of cilantro okay so there we are with our acorn squash molcajete it's a little work to get it started but after that it's pretty hands-off get out there give this one a try happy cooking and we'll see you next week .

Video Description:

It's been awhile since I posted a video, so I am excited for today. Even if it hadn't been awhile, I would be pumped up because this is one of my new favorite withdrawals from the Paleo Bank Account. 

While I use shrimp, scallops and sausage, you can use any protein you prefer. This one is hearty, sweet, savory and memorable, so give it a go and "Keep It Paleo!"

Sea Scallops, Bacon, Asparagus, Roasted Red Peppers - Paleo Cooking with Nick Massie

all right so we're cooking we got some ingredients like some leftover ingredients coming together so we're going to throw down a quick little 10-minute meal I'm gonna start by dropping some bacon and do my cast-iron skillet over here so the rendered fats and that bacon is provided cooking agent for scallops and veggies all right the bacon is just finishing up but I'll take my scallops here here where Scouts are coming along last one is overcook these guys make sure there's cooking ages between the scallop in the pan and you'll be able to get a nice fire all right Billy take a minute second side we use the pepper here garnish anyways did you get the idea stewed scallops with bacon asparagus and roasted red peppers once we had a bacon done it probably was a 10 minute meal so keep it simple clean four ingredients tough to beat I'm paleo Nick my new to keep the paleo .

Video Description:

I meant to get this up last week, but my in-laws were in town, I was in Pismo Beach for Mind Body University, and the ocean view kept drawing me away from the computer... However, like the Titanic taught us 101 years ago, "Better late than never." Or, maybe it was, "Better on-time than late..."

As I've expressed before, I love sea scallops. They are a food that NEVER finds it's way into my garbage can. This video shows a quick and dirty preparation that looks good and tastes better.

Pan Seared Pork Chops Braised Red Cabbage Apples and Onions - Paleo Cooking with Nick Massie

a couple pork chops here they're not super thick but they're thick enough to get a sear on them but still have them be moist in the middle we are gonna pair that with some balsamic braised red cabbage and there's some caramelized apple and onion yeah it's kind of like that you can use this more like a paring knife and start around the top right I'll do the same thing on the bottom and then good way to attack it and then over here I'm gonna get after the cabbage and I'm gonna start that I got three slices of bacon I'm just gonna put a little oil in this pan preheated cast-iron skillet get my Bacon's on we got some garlic here when the knife is a quickly that's a good I guarantee that's gonna smell yeah bacon fat and garlic so olive oil after that we'll add a little onion going in there very nice I'm gonna cut flat here kind of get rid of that that that looking good so there's no seeds in there I'm just gonna take these okay got that apples are good no do you think this is sugar in apples a little bit so what we're going to do is draw those sugar out and caramelize apples we've got this pan going here make it hot go those out for you right what's up I'm like and all that cabbage the war oil pepper little throw some salt on top of this cabbage here back trapped in that moisture well this is really where the brave begins once we start to contain some of the moisture it will help break down the cabbage there we go so your job to kind of keep an eye on this cat as soon as you get our apples caramelized the point that we like them we'll just set them aside on a plate and then we'll hit up the onion you take a look at the cabbage okay go ahead and give that a stir she always started to break down a little bit we get some bleeding of the color into the center right the eventually that will bleed all the way to the middle dark purple check our apples oh all right now I got a hot pan here I'm gonna salt these pork chops liberally oil in the pan see the side down very crew so that you have a hot pan at least 350 degrees that way we can get a hard sear on these before the center is dried out these are the top so let's go ahead and transfer them to that in with the onions that be careful then you just want to kind of let them sit there for a minute all right let's take a look at our pork chops here not bad you let this thing go a little bit longer check Kat onions over here how they looking going through that Oh the ball write it for me I'm gonna pull that let this one cook a little bit longer so actually gonna tilt the pan all right we're gonna call this one good pull them off just let them rest in the beginning I did call this balsamic braised red cabbage so we're gonna give it a little balsamic right now hold that in a little bit more salt onions are done check those good apples are ready let's plate I'm gonna see if we can build that instead of kind of right across here Apple go right on top of the pork let's see if we can get a couple more let's show the car libation so you might want to turn these people Munya those will super can kind of like drape across here there you go cat it's good a couple more that tape down here and then when I'd look at picked maybe a nice little drizzle of balsamic they've got no car pull it all together so there it is balsamic braised red cabbage with a pretty hard seared pork chop some caramelized apples and onions and a drizzle of balsamic on paleo Nick this is Belmont Stakes bail me and we're doing what we can to help you keep it paying yo .

Video Description:

There is no question that Catherine Belme is a Culinary Ninja and this video is proof! She joins me to make a Paleo version of a dish I used to make at The Kincaid Grill in Anchorage, AK. Our chops were twice as thick and we served it with buttered black pepper spaetzle, but I'd argue that the Paleo preparation is as tasty and filling.

Thai Turkey Throwdown - Paleo Cooking with Nick Massie

oh hey guys what's up I was just playing around and now we're going to do this Thai turkey Throwdown so this is one that I love to make for my bankaccount great meals great snacks great all-around so grab all these ingredients that you see here and come right back because we're going to Thai town okay guys I'm just starting into some ginger here I got a half of a nub they're peeled I'm gonna peel the other half this backside or I guess the front side of the spoon I'm just going to kind of give it a rough chop okay Ginger's done guys on the garlic I'm just going to hammer it with the side of my knife good and then from there again just a rough chop this is going to cook down so I'm not too worried about having a big chunk this is a great start to any meal I'm going to get some salt and pepper on our turkey get that seasoned side down and you got it and then garlic and ginger like onion so half in here so I'll take a wooden spoon or bamboo school to start breaking that up and if you look over here I've got my food processor set up with the shredding blade and then from there I'm just going to turn this thing on as this thing fills up just take it out dump it in okay our guys carrots are rocking back over here time to get radical on some shrooms I just rip these off you can slice these you can quarter them let me just give this a little flip got some good color on our turkey underneath these carrots are going to break down terms will break down to give us some room we need to go in with some water chestnuts the bamboo shoots just going to help these guys along run my knife through life okay guys you can see which flame was hotter see over here the de color difference a little bit darker and some caramel is Asian happening this one's a little bit brighter return this flame up a bit but we just got to make sure that our turkeys cooked shrooms are raw and confident on that so I'm going to add coconut milk and some ball it's good a little healthy maybe a third of a cup fish sauce optional of course but I love it give it ten smooches one two three four five six seven eight nine ten probably need a little greenery in there so we're going to rely on cilantro for that but what I want to do I'm going to chill all this down first and then we'll add the cilantro at the end and I'll let you know when that happens show you how it goes our guys are going to retire turkey Throwdown chilled down see how I rhymes is down pretty creative huh anyways looking like this and as we said we're going to chill that down before we add our greenery obviously we're going to eat this right away go ahead and get the cilantro in but one of the ninja moves is to cool stuff down so that this green stays vibrant bright I'm not going for Oscar the Grouch we're going for like something more like this cilantro stir it in and man they're just getting a little pop all right guys so this I'll finish this up with some some ball-like day if I'm at a place I'm the reheat where I don't have some ball I'm all set I like a little heat mine but set yours up how you like great way to stock your bank account and just great all the way around so I'm paleo Nick thanks for watching and don't forget to keep it paleo .

Video Description:

I love this dish. It is practical, economical, ultra tasty, and an all around solid lesson in Culinary Ninjahood. Speaking of Culinary Ninjas, I've been reading a book by Rick Bayless and I love everything about the guy. He is an amazing writer, chef, historian, Spanish speaker, restaurateur, philanthropist, etc... They guy wears so many hats, they'd be difficult to count. He gives a ton of credit to his team, who helps him create endless, "top notch" products.

"It's Not Gourmet, Bro!" Oxtail Stew - Paleo Cooking with Nick Massie

hey guys can do Nick here with the next episode it's not your mail bro one of the best series on the site we got slow-cooker action today we're going to be throwing down to the oxtail the only thing is I haven't seen any auction around for pretty much my whole life so where do these babies come from stay tuned we'll discuss it we'll get our slow cooker rollers I guess octo stew is kind of a classic French preparation you know there really aren't oxen around nowadays for kind of beef production right or oxygen production so these are actually just details they still label them octave just follow them alright anyways we're going to get into it what I got is two packs I think this is about six pounds I'm going to start my slow cooker with a cup of garlic and then I'm going to season these guys it's about 20 grams of kosher salt like that and some black pepper about how much tablespoon or so no we'll get those in there and then all around I've got this here is turnips four cups of turnips this is actually about six cups turnips and two cups of parsnips just dice those babies up and then we've got some mirepoix I'm going to sneak down in here as well carrots onions celery they'll all be in the recipe get a couple babies down in there and about two cups of red wine it's going to dump this and the goal here this slow cooker is going to take all the collagen the connective tissue kind of the bones and you know all the crazy stuff going on in the cocktail and it's going to break that down into gelatin we're going to get a nice kind of Demi gloss looking softer they forms it chill so what I'm going to do is throw the lid on this guy we're going seven hours on high so I'll cook down be beautiful and it's going to taste great too so check this new box whoa whoa hey hey yeah okay that's that you go I had an empty anyways this is what it's going to look like right so we cook that off and then poured it in here what I want to show you is kind of that gelatin type structure this is like actually the best jello in the world sugar free hmm red wine they're awesome so next step I'm just going to take my containers here give you them out label then I'm going to give you this stuff up but once it's all too difficult I'll show you what it looks like okay guys here with our oxtail stew all divvied up we've got six healthy portions put a little greenery on the top of each one just so that doesn't look kind of barbaric but it tastes really good I promise you that oxtail soup slow cooker style it's not gourmet it just tastes that way and paleo Nick is always here doing what he can to help you guys keep it paleo Oh .

Video Description:

Oxtail is popular in many cultures around the world, but it's fair to say that the USA is behind the ball on tail consumption. It has become more popular recently and I even find it now at Costco and Sam's Club. Is this a sign that Americans are coming around? Or, is this a sign that more immigrants are shopping at America's big box stores? Either way, all cows have tails and we should eat them!

Nicaragua Culinary Adventures 2014

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Video Description:

Words cannot describe what I experienced over the past week. However, I will do my best to recount the experience through pictures and a poem. I had the opportunity to meet many new friends and we all explored Nicaragua together. I worked on a poem throughout the week and read it to the group before dinner on the final night. While you may not understand all that is said, I think you'll get the gist of it and I'll use pictures to help. On a few occasions, one of them during a morning yoga session, a truck drove by outside of the gate to our property. It was a produce truck with a guy on a loud speaker with the craziest sounding monotone voice you've ever heard. One of the phrases he called out was, "Platanos maduros, manzanas y cebollas." That means "ripe bananas, apples and onions".

It's Not Gourmet, Bro! Southwest Slow Cooker Chicken - Paleo Cooking with Nick Massie

hey paleo Nick here right now I'm going to show you the next dish in our it's not gourmet bro theory this is going to be a whole chicken we're going to cook it in the crock pot and if you're looking for a meal that cooks while you're away for the day then you'll want to stay tuned for this one first we'll just take a quick look at our ingredients we've got green chillies tomatoes sweet potato poblano peppers onions garlic cumin chili powder this is bacon you guys excited about that one and then a whole chicken well see you salt pepper and bay leaves and it only took like two minutes to cut all this stuff up right so it's going to be super simple but know this is how I recommend setting it up meson plus getting everything ready before you go to do the cooking so I'm going to start with the chicken and just get that out of the actually let's start the other way just to keep things safe I'm going to dump the bacon in the bottom of my crock pot spread that out and then I'm going to put the garlic right on top of that that'll provide the base okay from there I'll take one of my bowls put all the other ingredients in it onions poblanos or pasilla yams or sweet potatoes green chilies and crushed Tomatoes let's grab my spoon and mix this stuff up from there I'm going to take two scoops boom boom right in the bottom crock pot and then I'll take put my chicken the second Bowl inside the chicken is like the neck and the gizzards I'm going to drop that in the bottom and then I'll get a good amount of salt here start with the salt all the way around inside the carcass and pepper you can put rubber gloves on - if you're scared of touching raw chicken but I don't mind I'm just going to wash my hands well when I'm done here and then I have chili powder and cumin right here so we're going to blast the outside of fat to inside the bottom let's take the extra sprinkle it over here sprinkle a little bit of salt pepper on those guys and then I'll take this guy and couple scoops inside the chicken chicken goes in just like that these spices on top there right and we want to throw those away we paid for them and then the rest of our let me just pull this guy up here all the goods in there just like that you might have a good wash and I'll be right back all right so my hands are clean and actually got called out on touching the handle with the with my hand I had an unanticipated lift of the crock pot up to the cutting board and there's probably some Salmonella in this area so I'm just going to bleach that right here just so you guys know look at that boom I won't get seven teen emails that says spread something all over right okay last thing here a couple let's go with three bay leaves or the sneak-up kind of right on the side as the juices come out of here these will sink down I should have maybe put these in on the bottom but that's it let's throw the lid on plug it in and eight to ten hours so if you start this at 7 a.m. it'll be ready by 5:00 most crock pots are slow cookers have the warm features so as soon as they're done cooking they'll just keep it warm and so get home from work so I'm gonna plug this guy in over here so here we are ten hours later and you can see here I just scooped this breast right off the bone nice and tender actually it's not really ten hours later if you look right over here it's just but you know we're on video right the magic of TV I'm just going to serve this up quickly so I scoop this off one breast right in the bowl and then what you might want to do is render or kind of skim off some of this fat but I'm not too worried about it I'm just going to get a good you know good ladle full right there mainly a protein source there is some veg in there little sweet potato to add some sweetness wipe this little avocado in there maybe some fresh tomato cilantro it's all good let me just get a little mmm that's what I call not gourmet it just tastes that way I'm finna do Nick thanks for watching and as always keep it paleo .

Video Description:

The whole chicken! It's the true test of any cuisinier and, while I prefer it roasted, today's preparation shows us a no nonsense, slow cooker approach. While this is mainly a protein source, I paired it with some flavors of the Southwest and a few veggies to make it a one pot meal.

Chicken Tinga - Paleo Cooking with Nick Massie

now that we're warmed up alright counting Jackson back in the house number tail and we crush it we're going to make a meal that's so good you'll want to lick your finger come right back for some paleo chicken finger yeah v paleo alright so we got this concept of of what I like you know complete meal is a kind of meat potatoes and soft and we need some good yep protein carbs and hourly fat with sauce frozen conscience ah so we're going to go with we've got some pretty cookie em that'll be our carbs proteins are going to be like a braised style Mexican super awesome things and then we'll just work together quick sauce again okay so go sounds great alright so here we got our crock pot when you keep it super simple we've got four piles of chicken breast already in here you think taken aback big chicken breast go ahead put these two carrots you can kind of tuck these in your kiddies break them to see what kind of getup no dicen yeah we don't have to do it cut up so it's kind of nice for what this one I can't break that yeah that's fine set that guy in there okay and then onion let's go with this guy you get into that one for me just loosens it skin off and cut it in half do I start with a cutting and a half I know you have like a technique minor that's exactly what I was going to do so you cut it that way then it's a little bit easier to peel and then sets you up if you are going to cut it but the way that you were going to do it with a work totally strike is all we're gonna do is cook this baby hopefully nice throwing it in there so so we got that if you want to peel that second half we're going to use that in a little bit give me a nice healthy pinch of salt kind of spit over here one more of those live hinges are smaller than your school my pincers are smaller that's right all good and then a little sensitive cilantro okay now water go ahead if you want to grab that one other right the poor water in here it's kind of like a chicken stock chicken broth room for shredded chicken covering it up right about a little bit more sometimes I can move it about there how much is less we have 40 ounces of water we're going to put this on low for 12 hours and let her rip okay magically boom we've got our chickens up yeah let's get the carrot looks cooked I'm going to cook through translucent onion like we're talking about okay we're to pull these out and then we're going to shred them a little bit warm it's a little bit warm but all we're going to do right now is just shred this up so that everything looks this is really good Kelly's doing great looks kind of like that all the chickens shredded we got a pan preheat it over here on lap Kelly show us her saute still in a second I'm going to go ahead and give a skew the oil into that pan we're a julienne 1 and 1/2 onion go ahead and start that in there if you're doing a little pinch of salt in it get yourself another how about it we're all happy well this is just some granulated garlic we'll go one teaspoon and that's Capote Lake how do you have to regulate your heat with this one all right it's pretty hot pretty fast so we'll just start with that that looks good or well now again okay okay now we're going to add our chicken hold it right in there you want to kind of put a full those onions in or out up and then I'm going to use some of our bra stock whatever you want to call it consuming to add the bra it kind of opens up that chili and Express that Colorado let me send yeah even I want you to go there and then crops also I'm going to work that at the state pie tomato puree bring in some of our block again and whisk this off would you pull a in here we go to fit this bowl well guys there it is super simple chickens done salsas ready we're going to grab our yeah you want plate this up all right Kelly good job on the plate up thank you awesome we played it up as you might be it immediately and then here kind of for meal prep standpoint Kelly Jackson in the house the awesome job Octavio Nick this has been our chipotle chicken Tinga and as always we're here helping you keep it a video .

Video Description:

Nick and Kelley are kickin' it down with this finger lickin' slow cooker meal in the Paleo kitchen. See just how easy it is to make this delicious dish at home yourself.

This meal can also be ordered as one of our Ice Age Meal options.

Paleo Shrimp Chow Mein - Paleo Cooking with Nick Massie

you hear that sound - tugging up the flavor train you don't want to miss this next one so come right back to my paleo shrimp chow mein v paleo like most of the Asian dishes that I do we're going to start off with fresh ginger and garlic all right I've got a little maybe a half of a index finger of ginger well here let's go words there if you run the knife one more time through there gingers ready and then four cloves of garlic one two three four go in there hot pan there little olive oil garlic and ginger I want to toast it up we're going to julienne some snow peas we'll just line these up flatten them out cut them like this all right and then I have three peppers it kind of partially used but we're going to get another third of a pepper right there yellow let's go red we're just finished making our what well those it was bang bang shrimp with cilantro slaw so we have these peppers I check adapted over here you toast them going on now we've got 16 shrimp it's going to be about a pound maybe a little bit less olive oil here I'm going to go on and that there goes into garlic and ginger and when I hit that with a little bit of vinegar Temari hey another minute you guys will be done lose a little bit of water I'll just help finish these off and then pull any of the pond there like a little sticky pull that off of the pan go here the trench will use to a bowl all right we'll toss in our snow peas a little bit of oil and then we'll get through these peppers maybe we just stack them all up check this out take it those in the pan and then I got about six mushrooms that I sliced up we'll get those in there too little pinch of salt all right so just a like stir fry on those about 60 to 90 seconds then I've got one can of water chestnuts we're going to ask and then we're going to be our chow mein spaghetti squash we're going to say one you go far enough for two people I'm thinking one it is to like that by the time that cooks down actually just going to go all in if there's leftovers we'll eat them tomorrow right boom okay then just like we did with the shrimp we're going to add some vinegar and tomorrow alright then at this point I will do it is just kind of warm into cooking it through everything you probably cooked at this point we're just warming it through that's what we're going for I think we're looking good right there so I'm going to add our shrimp got some bean sprout and then it's kind of up to you but I'm going to go about 1 out of ssam ball right there all right then we'll stir this all in all right this is just about there so to garnish we're going to use some scallions to pull those off line these up and go for my best Asian bias cut ever let's see what we can do I'm gonna grab some bowls and we'll plate this up our guys there we are our paleo shrimp chow mein pretty simple and straightforward a good amount of food boom for me this would be perfect right after a workout I can crush this good for meal prep make it ahead of time having it ready in the fridge get in the in the kitchen give this one a go and as always I'm Nick here helping you keep it pay the Oh you .

Video Description:

Spaghetti squash is the saving grace in today's epic offering. 

If you like lo mein, chow mein or just visiting Maine, then this recipe is right up your alley. 

Click on and keep noodle night alive all while "Keeping It Paleo!"

"How To" Anchor Your Board, Brah! - Paleo Nick

guys its how to Tuesday and right now I'm going to show you how to anchor your cutting board all right the number one fault that I find when I go to cook with people is that they're cutting boards are sliding all around when they're cutting right and the ones that have the grippy little feet are nice but as soon as water comes into place again the board is is sliding around so what we're gonna do take our sanitizer bucket here with our solution we learned last week right we're gonna dampen a cloth not too wet fold it a couple times here just like that boom okay good you go nice and solid and the key with this is you don't want any ratty edges from your towels hanging out over the edge of your board that's why I folded that one this one will be fine if we I'm gonna do it again boom boom just like that boom look at this look at this okay not move it anchor your cutting boards this has been how to Tuesday paleo Nick and we'll see you next week .

Video Description:

How do you become a Culinary Ninja? 

One Tuesday at a time.

Today, I show you the one fault that I see most often. I mean, sure, I don't often see a homemade bleach solution in people's kitchens, but I have seen an attempt with bleach cleaners and the like. However, anchoring down a cutting board is something I never see.

Volcano Style Ahi Poke - Paleo Cooking with Nick Massie

all right guys we got Kelly Jackson hello hello in the house we're going to chef it up no Kelly I'm going to teach you how to make a Hawaiian fish dish okay come right back for my volcanoe style okay fifth Paleo tele I was just in Hawaii okay and imagine you go to the jet you go to the deli section to get some sliced turkey but all you see is all this cubed up fish that'd be kind of weird yeah cool Oh so anyways po ke is kind of like that right did you have some sliced up for the most part and why wouldn't you choose that over ham or turkey anyways we're going to give that one I'm going to show right now I think we have one other recipe on the sides just a regular traditional pumpkin volcano Sal what I saw there was like with a mayonnaise mixture so we're going to give that one a shot okay how's that so sounds delicious all you need to do is stand there and say okay okay alright so first thing let's get our mass emails going if you can crack this egg and then on mine I'm going to take out one of the white now Kelly when did we meet you remember how we met you were I was working at Reebok and you came in and did the civil chef experience cooking tonight yeah and then you've brought us over to the store to get our house right here there oh yeah and then we were so enveloped into the store experience that we showed up like five minutes before the seminar school but I mean it all turned out again okay so go ahead cut that in half like that oh that is magical yeah good and sharp and then hold one hand here we don't want to get any seeds in there so if you can squeeze it over your hand attached and you see Joe and they've got one little clove of garlic just do that give that a smash get that in there and then have you made Mayo before no it was like paleo male hey the Oh male cat call it mass email super clean so go ahead with the oil just drizzle it in the top and then all we're watching for here is with the Steve creamy them looks like you know separated eggs floating and oil then that's so good it in a picture fall to the top and in your pictures oh yeah hey Jenny one more way so for me I need them I'll play give it the rest of this lemon I'm kind of like really fatty tasting yeah go chill this will help cut through that all right so the Mayo is done we're going to set this aside and cut up our fish okay okay nailed it okay what do you take it so far pretty Hawaii I'm not been drinking okay okay okay yourself mayonnaise is more of a French thing but now is where it's all going to change okay sorry so it's naturally happening right now okay I'm going to cut up so when we look at the fish these this is kind of a lower grade tuna we didn't get the fresh stuff this is around eight bucks a pound instead of twenty-five dollars a pound right when you go to the deli there they can sell this for the prepared po'pay for ten bucks a pound how they're going to do that if the fish alone is 25 bucks a pound just tells you they're using this same product we also I also make it with high grade oh so senior grade ahi but I think this is a little bit more approachable for the general public and then when we look at it like this is going to be a superior piece to this could you tell why see these little lines in here is kind of like this connective tissue yeah harder to cut through and hard to chew through and so that's the only reason or not because of that my coloring make a difference it does you know this is going to be a better color than that yeah yeah right so there's a lot of different things that they grade but this is kind of from the center cut of the loin and then this is towards the outside and that's where this connective tissue comes in a lot of times they'll chop this up and make like your spicy tuna roll right that'll be the kind of connected stuff so anyways I'll use the easier ones for you I'll cut you here I'm going to go there you're just into like maybe half inch cubes 3/8 inch and we got the second cutting board here just to keep things clean once we're done we'll remove this wash up our knife and then we'll cut our veggies on the lower pork chop which you know Kelly gu meal prep or what do you tell me a little bit about your diet I currently follow a macros based diet which does a lot a little bit more flexibility one to two meals a day is currently an ice age meal oh sweet yeah little plug there um and then I do enjoy cooking but it's like very meat potatoes basic nothing nothing like out of the ordinary gorilla stew meat put potato me on slope in the oven yeah fish is cut up now we're going to take kind of tag-team these veggies with scallions and cilantro so I'm going to go here okay then cilantro what I like to do is always cut it here and stack those and then so I have a question I know that's what my husband has a thing with cilantro where it tastes like soap and it's a Florida so any of these any of these items you can just either like put the font on the sides you can add later you've got like friends you don't really have to add this I just love cilantro right you don't only have to be faster you got to be fast I'm trying it through it just like a CrossFit workout cool so that what I want to do then is I'm just going to set this aside we'll kind of use maybe use that for some garnish I just want to make sure we don't have too much in here and then go ahead and toss that in there all right so then ah what I want to do we're going to fold the Mayo in at the end to kind of give it this creamy look texture cool stuff I like to use tobiko or masago the teeny little orange fish eggs a few Mo's does it pull up a solution yeah those folding it would be good we weren't having today but just an idea so to get some flavor to the fish let's go with using it not all of it just gently start by point something this is just a gluten free soy sauce you can use a coconut aminos about that keep going on that let's start there and then use that spoon over there or kind of fold that together and then here toasted sesame oil what we could have done on our Mayo is finished it with a little bit of this right then we kind of a sesame male so now some heat leg heat or what do you think I do like he I'm kind of baby but I like you okay so the start goes out like a tablespoon was that just ground red chili like sambal you could use sriracha or you could take some red jalapenos and just smash them in the mortar and pestle or they laughs get some of this there and I don't really know the volcano style I just think that sounds cool hey yo Nick Kelly Jackson here helping you guys keep it paleo .

Video Description:

Kelley Jackson of CrossFit Gambit joins Nick to make some Hawaiian Ahi Poke. There's Massie Mayo involved and the result will "break da mouf, brah!" Check out the full video and recipe at

Paleo Mayonnaise Three Ways - Paleo Cooking with Nick Massie

let's throw this together we're gonna put some some jalapenos in this food processors stems everything right in there they wonder why are we gonna do that a little bit of water gonna be the start for a mayonnaise all right we're gonna make a couple different kinds of male 1 I'm gonna be jalapeno in order to do that we need some jalapeno juice called a xinhua fine mesh strainer like China cap chinois me here's how we're gonna do this lemons eggs and oil I'm going to use we just come to the sink I'll show you a couple ways you can separate the yolk just by passing it through your fingers that video one run two three you can use a Michelle's alright see what this funnel does for us to feel like I just ran one-handed right forearm all right starting to come together see that what we'll do I'm just going to keep adding this will use some lemon juice and some warm water and a balances so it doesn't get too thick a couple drops at a time the beauty a camera that you guys didn't see was that our first male actually broke and this is it here let's start it over and now I'm adding the broken egg yolk oil mixture to our solid man and now we're at about five yolks which is quite a bit but we'll just make a big batch from there get really thick so I'm gonna add a little bit of water and add a little bit of lemon now kind of help start to cut into that fat over very fat flavor that we're getting from the oil it's gonna get our base going right now and then in a minute I'll start flavoring it you can also use olive oil it's gonna be a lot more bitter I love the flavor of avocados all right we're just about there we're trying to get that jiggle pick yourself when you're brushing your teeth and your budgie goes a little bit we lift it out comes with us a little bit I'm just gonna finish it off it's gonna be five yolks and two 16.9 okay we're making a big batch we'll use some of this right away for recipe we'll make some jalapeno and they won't have some Mayo in our fridge we got our Mayo kind of where I like it doesn't have that white color that you're probably used a lot better we're gonna take some of it get it in this jar how we gonna do that use a funnel it's not really going to flow through that funnel very quickly we're gonna use some suction if you take and squeeze the bottle push the funnel against it and then pull it so back the jar mayonnaise looks a little bit more like Dijon mustard but will do the trick then you can make fancy designs on your plates all kinds of fun stuff right so we're back here with our Mayo we've got our large jar just regular mail we're gonna make two other variations got some lime juice I'm squeezing into this one and then we'll take that jalapeno some of that jalapeno cheese I like it okay so you get the fat right away and then sneaks up from behind the jalapeno at the end a little kick this is gonna be a little bit thinner but will go well with some tuna that we'll make here in a little bit and then set that one aside we'll go with sriracha sriracha mayo you see this a lot in sushi sushi restaurant I'll make up decorate the plate and a little bit more and some lime there there you have just a couple different variations of what you can do you could also add your to this your roasted garlic puree have a roasted garlic mayo we got jalapeno Mayo regular Mayo sriracha mayo time for some BLTs .

Video Description:

Mayonnaise!! The mother sauce of the cold kitchen. In this video, Nick teaches how to prepare a traditional mayo. He shows you what to do if it breaks, and then finishes with a few tasty variations.

Paleo Mayo - 5 Cups in 5 Minutes for Around 5 Dollars - Paleo Cooking with Nick Massie

my goal is to make it not as bitter you know I went to Sam's Club I had the option that he's buying two drives and Hillman's but that's like hopping on the treadmill when you can be doing hill sprints you know what I'm saying you follow me I was looking at price different so it's kind of battling is like you know I don't want to feed these guys a bunch of soybean oil I'm hooking them up so here's what's happened the male Namal ish Jason was recording me and now he's gonna take what I taught him and do his first batch of mail ever let's rip it up you ready yep we're three in the - great to meet you I watched I started Billy Howard yeah there's always afraid of doing that because of the shell factor okay so now we got some mustard powder tablespoons all right whole lemon going down more later just put happen Oh see I did the whole lemon we just thought but the thing is that the lemon of babies in general we gotta get it going yeah it's hitting that seat alright I tell you about a four account or on or off yeah that's exactly that's exactly overlooking for what hot so okay so starting to kind of like go-go-go-go fire bottle beautiful three pinches two pinches there's been no girls in any of the videos yeah so they know it's okay I'm just four guys everybody else oh that's good .

Video Description:

Mayonnaise, referred to in the above picture as "salad dressing", is a beautiful thing. Unlike the "cheese products" next to it, it is a two-ingredient foodstuff that works wonders in the cold kitchen. I grew up with Miracle Whip in the fridge and because of this, did not like mayo. It wasn't until later in life that I was exposed to real, handmade mayo, that I started to enjoy it.

"Paleo Surf and Turf" - Feast of Femurs! - Paleo Cooking with Nick Massie

i in English but they spit ah sad or not in writing na instead also admired ah oh why European the gulf now is 1 to me and without change d are other projects yes I see and lic It is done how I work well some hardware partners of great quality but .

Video Description:

The stars aligned for this one. I was going to show how to prepare marrow bones and happened to be prepping king crab when a light bulb illuminated above my brow.

I am fascinated with Alaskan King Crab and even moreso with the traditional Thermidore preparation.

SFH Pumpkin Protein Prestige - Paleo Cooking with Nick Massie

here we are guys you got the Vitamix sfh is in the house all over the logo it out and roll with the protein pumpkin refuge going to be sick so stick around and we'll do that back okay we'll crack open the blender here a little ice going a couple of healthy scoops pure pumpkin go with half of them which is 15 ounces yeah it's about seven butter cup cup of pure pumpkin puree so speaking over here this is our coconut sfh coconut fuel get that in there and then we'll just use water as needed that looking good but we got a little pumpkin sticking to the side lid back on okay here we have it put in here we're going to leave a little space okay both there at the top just one nice scoop of homemade coconut ice cream check out the recipe on the site so thing I can think of when I see this only word that comes to mind when I look at it press EJ all right guys we've been rocking the sfh my buddy Matt a porta is the man to support these guys go over here to the right side click on the sfh link and order some of the stuff up and then get out there and give this a go but when you're not using sfh keep it a meal .

Video Description:

Chorizo Sunrise - Paleo Cooking with Nick Massie

okay guys last video of the day we're fired up and we're going to finish with a breakfast so if you're looking to start your morning strong from your biceps to your thighs come right back for our sure reason sunrise fit pay the up Kelly go ahead and fire up that burner what we're going for here your Therese Oh sunrise it's going to look like a Sun when we played it okay so I got a sweet potato we're going to pull the skin off just roast this off cooled it so that it's still it's not like falling apart I'm going to cut out an angle as possible what we're done we lay these out on the plate you see how bunch of those two the quickest on so here let's get some oil in there alright so these are in all we're looking to do is kind of caramelize that bottom layer we'll flip it over to make sure they're heated through but as they're in the pan we might push them and just make sure that there's some oil between the sweet and the pan and maybe have a little pinch of salt and pepper as well beautiful look at this girl we got a spoon down there then ski and into here we're going to throw together a quick little block about here let's check these bones we go we'll turn it down now you can see it's a little dark so not too dark yeah like that I'm going to go ahead and finish flip them and then kind of roll into the oil there you go are you want to go ahead and roll that lime out for me I get a little red iron going and then how about in the morning do you track like your macros in your breakfast and use this fattier meal or it is actually my fattiest meal it's almost always a eggs egg white some gluten free toes or some oatmeal a cup of fruit and then eggs what you do there how many eggs egg white I'm one to two eggs and then three to five egg whites depending on today and depending on what I'm doing with them but and then if you want to squeeze it in here and it feeds in mine typically not okay grab little bigger suppose it and start mashing this up on this tomato here took a soma cut this on a watery Center Punto here would do that yeah I don't think that posting salt hello's in cilantro everything I'll do that's good I will step out of five now is where the are cheaper comes in so I'm just going to give this is good placement so we want the out side you see how that's the outside angle yep that makes sense looks like that now let's turn this back on the trees on there it's thrown in there yeah perfect there's plenty of fat in there right so the edge of fat renders that'll provide that we call the cooking agent and again it to be a high fat meal we cook these in olive oil side in there and then we're going to finish the walk but it's no good good okay once about halfway cooked maybe two minutes he's going to crack the eggs right into the pan and then I want you to try to make them look as scrambled as possible by the external up crazy yeah okay now let's talk about Ice Age meals awesome meals right yeah this one and this is one of them right for the most part we serve it over sweet potato or yam we'll fry it like this which roasted looks a little bit lower fat but a great way to start the day huh yeah and or my favorite breakfast meal make a pile the middle we don't want to cover up our sunrise if you can help it okay we have some of our sausage of pote lay at the recipe for that on the site we have some happen to have some on hand so we're going to use that give a little round about a little more moisture and then use the whole avocado so maybe a quarter of what's in here a little bit less it on top how's that okay guys our Torino sunrise with Kellie Jackson thanks for being here works great for meal prep or breakfast any day of the week so get out there give this one a try and as always we're here helping you keep it video .

Video Description:

If you are looking to start your morning strong from your biceps to your thighs, check out our Chorizo Sunrise. Nick and Kelly thrown down on this legit sun shaped breakfast meal.

How to cut an Onion

welcome back to paleo Nick calm i'm viviane Nick and I'm going to show you how cotton onions I get a lot of requests on my site for how to Zoar show me what your pantry looks like or how to stock your kitchen so we're going to start a series with with some how to's this one goes out to Robin and a lighting to people who are looking to learn how to cut onion so Robin noticed in two different videos of mine that the onions were being cut differently so I'm just going to give you a quick run-through with the onion we have the root side and then the side that shoots up through the ground up to the sky towards the Sun right because the Sun draws it out so I'm just going to cut the the sky end off and then we're going to cut right through the center of the root end just like that and you can see how it all stays attached by the root down here so on one of them we'll start with the right way to do it just going to peel off the woody outer layer and on that always err on the side of peeling one extra layer because this stuff when you cook it it won't break down it's really woody it will always stay that way okay once we get inside then you can things will break down as we cook so from here we're going to do I think we'll call this one a 10 for onion we're going to cut across it ten times one two three four five six seven eight nine nine it's going to be a nine four oven onion nine crop nine across and then we will cut it into four sections going up and then I'll take three cuts there so it is actually a ten for onion if you think about right because we have nine cuts now these ten sections we have three cuts that leaves four sections okay I'm going to shave these guys off to the side and then we'll cut across the face one two three four five so once I get about here where I where the onions are not ITAT or haven't been cut yet I'll just check that push these aside and then on this one I'll just cut across maybe three and then cut across like this and then just come straight down here and maybe this is one more so boom there okay so when you go to culinary school Wow you this is how they'll teach it right the proper way gives the most uniform dice and I'd say this is this is probably a small dice right here okay so I'm just going to push this to the side and then show you the quicker version so we have the top already cut off of this half we're going to cut the top off the other half that makes peeling easier so and we'll go here I'm just going to cut across one two three four five and then here one kind of add a little bit of an angle one two three four okay so if we take a look there may be a little less uniform maybe also a little bit bigger but not a huge difference okay and that's why this one takes a little bit more time a little bit more skill with a knife this one's just faster cuts both ends off cut it in half peel it and you can get right through it so there we are how to cut an onion robin a Lyday here you have it proper purist way to do it here kind of a hacks version here not a big difference do what works for you eat a lot of onions they're good for you they're paleo and I'm paleo Nick thanks for watching and don't forget to keep it paleo .

Video Description:

I love onions! Caramelized, rings, whole roasted, raw, you name it. If you think about it, the onion is often involved in our first exposure to a microscope when we look closely at the cells of onion skin. Garlic, of the same Allium species, is good for warding off vampires and kisses. I used to run a beer battered onion ring vendor booth and my hands smelled like garlic for most of my high school days.

Som Tom - Green Papaya Salad - Paleo Cooking with Nick Massie

hey guys we're back right here we got do you talked I going on we're going to go with a dream papaya salad they call it soul come stick around because we're about to get fresh with some Thai style highest balanced Oh continue is the big thing here is the green papaya maybe you probably haven't worked alone before unless you've made this but this is what they look like they have them in most big chain grocery stores we're going to start off by peeling it and I'm just going to peel half just like that what we see at most of the markets and where they'd make this is they do the same thing keep that half sealed up with the peel until you're ready to use it okay from there I have a couple different peelers that I've purchased this is the more common one in Thailand what they'll do is they'll kind of hold it here and just pull we'll do a couple strips with this guy just so you can see a little bit finer it was definitely sharper and then one of the things I notice it clogs up you're not careful but this one doesn't always cut through over all right now this baby is the star of the show we need a couple more pulls we'll call that good enough to get our salad going check this baby out all right another thing a nice big clay Thai style mortar and pestle they also make these out of wood or start off with two long beans again go to your agent Groh sure to get these they're essentially just long green beans get those in there three cloves of garlic one two three and some chilies we're going to go with two four six of them now cut them across like this careful with your fingers don't do scratching your eyes after this we get that in there then we're going to use a wooden pestle just kind of bash this up next in we're going to go to the papaya once we have the papaya in there we want to bruise the papaya and kind of infuse bash those flavors in but we also need to scoop the flavors on top as we do that okay kind of looks like this all right we kind of fold that in make sure we're doing whoo oh yeah she's looking good catch let's go with some shrimp whether they just got some large dried shrimp and I threw them through the food processor so maybe a little pinch of that I like that much some fish sauce get nothing most everything slimes look at all that juice a one line going back in with it you can use instead of papaya to use cantaloupe carrots cucumber I recommend all that stuff we didn't do it I haven't done it yet but I imagine be pretty good get a cantaloupe that's that's still green not ripe yet and you can make a similar style salad roast we got a little usually they use palm sugar I think it is I'm just going to use a little maple syrup and then our tomato can't remember how they did it but like I think you throw this away because bad luck or something like that here here here and then on the wooden it's kind of cool on the wooded one I watched one guy use the edge of his mortar and pestle to cut his Tomatoes let me just populated always give that a couple bashes you want to keep those Tomatoes together the final thing that a peanuts we're going to throw some almonds add some toasted almonds in here I plated this up here in a garnish with a couple little toasted almonds just like that alright putting a little paleo twist on the tie classic song Tom I'm paleo mix the spicy salad it's looking kind of lonely so stay tuned because we got chicken satay up next as always do what I can to help you guys good payout .

Video Description:

Let's make this a good week, people. Get your butts in gear and don't make excuses.

I love today's preparation because it is the most unbelievably delicious tasting salad in the history of the world. I at it, learned how to make it, and saw several different preparations of it on my recent trip to Thailand and today, I'm sharing my rendition with you!

Pork Chop Dinner for Two - Paleo Cooking with Nick Massie

hi guys we're getting behind schedule in the shoot so we're going to throw together a quick meal I'm going on the clock come right back for my dinner for two v paleo my guys got my phone out on the start two o'clock boom we roll for less than 10 minutes I've got one small onion 2 cloves of garlic we've got a hot cast-iron skillet right here little olive oil garlic and onion pinch of salt let that go that I've got one yellow squash winter squash summer squash whatever you want to call it kind of like the sister instead of zucchini all right so let's go here zucchini sits out in the pan so they got five large mushrooms slice those babies this goes in there and around a little bit of water is to help this cook and throw a lid on there while this is cooking we're going to put together the sauce when I learn to cook was kind of like veggies is typically potatoes some kind of starch and then there was like a side of add your salad and then a protein now I'm kind of morphed into protein over some carbs and then a sauce on top so three things in each meal kind of old-school but it's just the way that I like to do and I think the average person likes that right you got to have a nice sauce so let's work with some sun-dried tomatoes so I've got one about four of them here and I'm going to run my knife through them these ones have been cured in olive oil and they're going to need the most help we're going to use this mortar and pestle put that in there and I'm going to hit one thing a garlic kind of start bashing that up and then I've got some roasted bell peppers put those in there about two teaspoons of whole-grain mustard let's go 2 teaspoons of capers so if we take a look that's what we got just some color strong flavor we won't need a lot of this stuff kind of like a gremolata they call it gremolata I'm going to give it a little acid to help cut through those flavors all right we'll check in on our veggie looking good we got some caramelize Asian I'm going to ditch the lid a little bit of salt and then some coarse ground black pepper into that check the time about 7:40 so we got to get cooking here we go I'll bring in our to plate and give you this up and back on the burner keep that pan hot now we have some pork chops for pork chop some Gaga garlic patio grinds up a video grind calm for that one the shaker side just like that little oil to the pan and then seasoned side down okay about a minute into it we're going to flip these babies cut my pork chops I like them medium medium rare and we're just about there right now going to pull these off and go and stop 12 minutes go over by 2 minutes 12 minutes on the nose there we go guys dinner's only 12 minutes away it's going to be super tasty so this has been Nick here with the quick Food Show and as always I'm here to help you keep it .

Video Description:

After last week's super fast lemon pepper roasted salmon, we're kind of on a roll with this quick dinner thing. Because here comes a pork chop and veggie recipe with a flavorful sauce, and it all comes together in twelve minutes. Seriously. We timed it.

Paleo Crab Artichoke Dip with Veggie Chips - Paleo Cooking with Nick Massie

I can do a handstand did you guys hear that let's see it Jane's gonna make an entrance let's see what come on Jay oh that's okay I'll catch your legs yeah let's do it here we go Jane Payne everyone Jane Payne look at that what an entrance toes pointed one leg down and then the next ready go whoa who is this crazy lady this is Jane Payne from CrossFit South Bay her daughter is a gymnast at Studio West all right and Jane is crabby a lot of the times so today she's gonna help me make a crab artichoke dip and let's get started what we have here is a bunch of vegetables right the bulk of this is veggies and then we've got some protein here in our crab and some fat with some coconut milk and everybody likes like spinach and artichoke dip but it's always full of cheese right so like on the Paleo diet we kind of stay away from that so you can you can add cheese and I sometimes do that but today we're gonna make a version using the coconut milk as kind of our creaminess so we're gonna do our best to keep it as thick as possible one of the things that will help us do that is we're gonna pre cook our spinach and then wring it out all right so the veggies you see here the colorful ones the celery carrots peppers we're gonna use those to dip the around our chips so our first step I'm going to turn this middle burner on and I like to have some roasted peppers in my dip so we'll get that going we just want to blister that skin so we can separate it this time skin and seed them we've got our our pan here nice and hot we don't need any oil or anything we're just going to load off our our spinach our next step is to take a look at our veggies and we're going to just peel these parents so as you can see this is for the most part it's all cooked down and I'm just gonna pull it here will shock it cut the ends off a little bit more surface area than the carrot stick degree like they're dependent upon that look at this poblano is done I've got a ziplock bag I'm gonna throw this in here that'll trap the moisture he's gonna be our platter serve in our dip all right let's check our peppers again I think they're done and if they're not they don't have to be completely black the steam that's trapped in here so this one we got to get that side now we'll take a look at the peppers I'm gonna show Jane how we cut one you want to look between two indentations see that right in the middle in and then turn your knife sideways and then you're just gonna roll just like that okay then you cut the bottom off and that looks like a pretty good chip to me we'll kind of we'll break these down into I mean what do you think if we weren't like that fine if you're going for presentation and you want a little richer color you can cut away some of that membrane but the broccoli the same idea we're just just going to be a little bit more something like that right so you could scoop up some stuff on there all right so we got our peppers we're going to pull those out of the bay to the side now from here I'll take this one get into it cut it in half and then I just peel around the part that has I'll just put a bulb of garlic in this towel and we'll do this job here and then from there you can do each one individually kind of press it and then this pin will easily come play and then with our spinach now we're going to take it I want you to ring this out I want you to squeeze to like a five-second squeeze it gets you know liquid I'm gonna come over here chop up an onion I'll quarter up these artichoke hearts boom Oh like that and then chop up these oyster mushrooms a little bit so big old bag of spinach condensed down to this we're gonna leave these these whole just because it's mini its baby spinach the garlic is good if you want to be picky you can cut these little patch meat off to see that but I'm not worried we're just gonna crush these down run the knife through my couple times okay oh that good do we are we're gonna add some oil to our pan garlic in the pan alright so we don't want to let that it's starting to toast a little bit right here we don't want to let that go too far way to stop it from what we're cooking at Ricky's onions in there stir it up and then I'm gonna hit it with a little salt and that'll also draw the moisture from the onions so we use that as our base layer and then right away I'm gonna go in with our our mushrooms these are kind of cook with the onion provide some moisture and then all this stuff is already cooked with our spinach so we're gonna fold that in at the end it's been about two minutes right we're gonna get these in there just get them warm we want it just when those mushrooms are done cooking that we're kind of folding everything in and finishing this up pull back all right I'm gonna add some salt here get our secondary seasoning or the second time for salting a little pepper now now I'm gonna put this lid on there that'll help trap some of the moisture will do this for about 60 seconds I will take that off there we go artichokes in there gonna stir those in keep going the guy and then we'll put our crab in one pound the crab and then their coconut milk yeah you can kind of give it a little stir there no but we don't really want to boil this we're just gonna bring it up to temp see how that we're getting a little bit of dirtier color then just serve this warm I'm gonna give it a little sample right now what it tastes like vinegar they're not too good all right so Jen and I had a conversation she wants to put a little paleo meal in there so let's give her how much about that much a little bit more body cream in this some fat and then I'm gonna give a little pinch of some crushed red chili a little bit more black pepper a pinch of salt down there oh then just stuff you know call your call your friends for lunch what do we go as we said it's called it's a crab artichoke dip hey Neal crab artichoke dip with veggie chips I'm paleo Nick and this is James Payne we did an awesome job today thanks James and we're doing everything we can to help you guys keep it paleo .

Video Description:

Jane Payne is awesome! She is one of my favorite athletes at CrossFit South Bay and I was privileged to have her join me in the kitchen for this one. She makes a grand entrance with a hand stand and helps me cook up some unforgettable food.

This dish is inspired by three experiences which I explain below. Here is the video, I hope you add this one to your culinary quiver...