Kettlebell Kitchen (and recipes!)


New Yorkers, as a group, don’t like to cook. And why would we, with a wealth of cheap, delicious, and convenient meal options on every block, shoebox-sized kitchens, and the proliferation of time-saving food delivery services like Seamless. Yes, I am making excuses for myself here, but that’s another issue—the one at hand is simply this: how can we get high-quality, delicious Paleo meals delivered, so we can continue to eat healthy meals without doing any work? Enter Kettlebell Kitchen.

Brothers Andy and Joe Lopez, both army veterans and fitness buffs, worked for a time in high-stress corporate jobs before deciding on their new endeavor, a Paleo-meal delivery company: “We saw a need for convenience [and healthy options]in the New York market, where CrossFit has tremendous growth with over 30 gyms,” says Andy. “Since the Paleo diet is engrained in the CrossFit culture, we knew a meal service could add value to the members experience.” Not quite a year into business, they deliver to more than 60 gyms in New York and have grown from delivering 200 meals a week to more than 3,000.

And the folks at Kettlebell Kitchen know their audience: an educated group with a discerning palate. Says Andy, “We focus on a gourmet approach to cooking Paleo. Some people may believe that the diet is bland and mirrors an Atkins or bodybuilder-type diet. We add a lot of flavor and infuse ethnic spices into our meals.”

Now, as a card-carrying member of the “I want to eat Paleo without making my own grass-fed beef meatloaf” I can say that the meals from Kettlebell Kitchen are the real deal. They are hearty, nourishing, and simple enough while still looking and tasting like something you’d order at a sit-down restaurant. They leave you with the feeling a quality meal should: nourished and energized, with a satisfied belly and taste buds—and best yet, it arrives at your gym for some convenient post-workout recovery. My suggestions? Joe’s Special (an egg scramble with juicy beef, onions, and sautéed spinach) for breakfast; the bison burger with Brussell’s sprouts and apple slaw for lunch; and the wild salmon and sesame ginger bok choy for dinner. Oh, and the Paleo pumpkin brownies for dessert, snack time, and any other time you feel like putting food in your mouth.

Hungry yet? Check out a few of Kettlebell Kitchen’s seasonal recipes below and try them for yourself this holiday!


Grilled leg of Lamb with Persimmons     lamb-tn

1 small (2-3 pounds) boneless leg of lamb (ask your butcher to butterfly it)

Sea salt

1 tablespoon of smoked paprika

6 cloves of garlic, crushed

2 tablespoons of fresh rosemary, minced

3 tablespoons of fresh thyme, off the stems

½ cup extra virgin olive oil

3 persimmons cut into small cubes

1 lemon


  1. Preheat a grill or grill pan.
  2. Place lamb in a bowl and season it liberally with salt and paprika. Massage in the garlic, rosemary and thyme and coat it with ½ the olive oil.
  3. Cook it on the hot grill for 10 minutes on one side, flip it, cover it with aluminum foil and cook it for another 10 minutes.
  4. Remove it from the pan and let it rest for 10 minutes.
  5. Add the remaining olive oil to the pan, and add persimmons and a pinch of salt. Cook until just softened and add lemon juice.
  6. Carve the lamb and spoon the persimmon au jus over it.


White Asparagus with Prosciutto and Pink Pepper 

2 bunches of white asparagus, trimmed and bottoms peeled.

6 ounces of prosciutto, cubed

Olive oil

Sea salt

1 tablespoon of pink pepper

Zest of 1 lemon

1 tablespoon of fresh thyme


  1. Preheat oven to 450°F.
  2. Drizzle baking sheet with olive oil, and arrange asparagus.
  3. Place prosciutto of to the side on the baking sheet, drizzle asparagus with olive oil, thyme and sea salt and bake until tender, about 15 minutes.
  4. Arrange asparagus on a platter, sprinkle the prosciutto on top.  Zest the lemon on top of the asparagus (using a microplane) and add the pink peppers.


Pecan Pumpkin Coconut Custard Pie     pumpkin pie-tn

Pecan Crust (enough for a 9-inch pie or 4 individual pies)

2 ½ cups roasted pecans, ground

4 tablespoons of coconut oil, melted

Pinch of salt

Custard Filling

3 eggs

15 ounces pumpkin puree (not pumpkin pie puree)

12 ounces coconut milk (full fat)

½ cup maple syrup (grade B)

Pinch of salt

2 teaspoon of ground ginger

2 teaspoon of ground cardamom

¾ teaspoons of allspice

1 tablespoon of vanilla extract

1 teaspoon of nutmeg


  1. Mix all crust ingredients together until they become “crumbly”. Press it onto the bottom of pie pan and refrigerate it for 30 min.
  2. Preheat oven to 350F.
  3. Mix all custard ingredients together until there are no lumps.
  4. Pour custard into the chilled pie pan and bake it until set. Around 25 minutes for individual pies and 35-40 for large pies. They should still jiggle slightly in the middle.
  5. Serve with whipped coconut cream.




About Author

1 Comment

Leave A Reply

/* Post Affiliate Pro click tracking */