Paleo Dinner Recipes

Cracked Spice Steak with Fig, Pignolia & Kalamata Olive Salad

This deceptively simple yet decadent dinner shines with natural flavors and textures to please even the most jaded of palates. Cracked spices lend a fragrant air to a high-quality, perfectly

Two Recipes for National Watermelon Day

Happy National Watermelon Day! We’d like to celebrate by giving our readers two awesome watermelon recipes. Each of these recipes is also available in print, on newsstands now, so be

Creamy Broccoli & Chicken Casserole

Ingredients: 5 cups broccoli florets (about 2 large heads) 1 TBSP ghee or butter 1/2 medium-sized white onion, diced 10 cremini mushrooms, roughly chopped 1/4 tsp sea salt 1/4 tsp

Caffeinated Flank Steak

Serves 3 Cook Time: 8 to 12 minutes Prep Time: 10 minutes (plus 2 hours to marinate) Ingredients 1-1/2 lb flank steak 2 TBSP olive oil 1/4 tsp sea salt

Butternut Squash Curry

This is a simple and delicious dish that’s full of flavor and texture. Best served with fresh coriander on a bed of cauliflower rice. Serves 4 Prep time: 10 min

Cumin-Scented Bison Meatballs with Gingered Beef Broth

Makes 12-15 meatballs Ingredients For the meatballs: 1 lb ground bison 2 tsp minced garlic 1 tsp minced fresh ginger 1 tsp ground cumin 1 large egg 2 TBSP almond

Crab Salad Stack with Basil Dressing

This recipe creates a fresh and light crab salad that makes a great summer starter or, alternatively, a light lunch when served with some salad leaves. We used claw meat,

Vegetable Stew

Serves 4 Prep Time: 10 minutes Cook Time: 50 minutes Ingredients 2 TBSP coconut oil 12 baby onions, peeled but kept whole 1/2 medium red pepper, cut into large chunks

Seasonal Eating

There’s nothing more nourishing than consuming foods in their freshest forms, and that means eating seasonally. Perhaps you’ve heard “health experts” or news reports, or read claims on local restaurant

Use the Whole Vegetable: Bringing “Nose-to-Tail” Cooking to Your Produce Drawer

We all know food waste is a huge problem; about one-third of food produced for human consumption is wasted or lost per year worldwide.1 That’s 35 million tons of food