These lettuce cups are a knock-off of the super-popular P.F. Chang’s appetizer, and I think the reasons to love them are obvious. But just in case, let me elaborate: You eat them with your hands. The cool lettuce contrasts with the warm, succulent chicken. The sauce is sticky and savory and sweet and then—pow!—there’s the crisp snap of water chestnuts. Asian Lettuce Cups with Almond Green Beans Serves 2–4 | Total time: 35–40 minutes | Whole30 compliant ..read more

I sing the General Public song “Hot You’re Cool” when I make this dish. It’s the yin/yang of Vietnamese cooking! Vietnamese meals balance the five flavors (sour, bitter, sweet, spicy, salty), colors (green, red, yellow, white, black), nutrients (carbs, fat, protein, minerals, water), and the five senses—all while paying attention to the contrast between hot and cool. In this recipe, “hot” is represented by the lamb and jalapeño, while the mint, cilantro, and lime juice are “cool.” So cool, they’re hot. Vietnamese Lamb with Scallion Rice Serves 2–4 | Total time: 30–35 minutes ..read more

Sure, Friday is great, but have you ever tried… FRY-day?! With these paleo- and Whole30-friendly recipes for french fries and dipping sauces, you can capture that exhilarating feeling of Friday any day of the week! Spicy Nigerian Beef Street Fries Spicy Yuca Fries Herb Parsnip Fries Crispy Oven-Baked Sweet Potato Fries Classic Diner-Style Home Fries Dipping Sauces Kickass Ketchup Homemade Mayo Sunshine Sauce Ranch Dressing Tahini Dressing Southwestern Cumin-Lime Dressing Lizard Sauce ..read more

On the surface, it can seem like paleo ingredients are kinda boring: meat, veggies, fruits, fat. Taken as a list like that, it’s not very exciting. But… Think of paleo ingredients like paints in a palette! Suddenly, a colorful world of flavor opens up before you. These recipes from around the world show you how to mix-and-match simple ingredients to create exciting meals that are easy to cook, pretty to look at, and fun to eat. Mofongo Where It’s From: Puerto Rico What It Is: A side dish made from cooked plantains, crushed chicharrones (or crumbled bacon), garlic, salt, and lusc ..read more

In each issue of Paleo Magazine, I team up with Steph Gaudreau to bring you the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. (I make the food; she makes the gorgeous photos.) This time, we take your taste buds to Ethiopia for earthy spices and bold flavors. There is so much to love about Ethiopian cuisine: Eating with your hands! Hearty stews and butter-infused vegetables! Spicy-hot, bright red berbere seasoning! Bread that doubles as a plate! And gursha, an intimate sign of friendship and hospitality. At a traditional Ethiopian meal, veget ..read more

This is like an omelet made of fried eggs! I made it for my husband David and I by accident one morning. I was weary of scrambled eggs and wasn’t up for the finicky technique of trying to make a proper omelet, so I browned some sausage coins and cracked the eggs into the pan around it. The result had lovely gelled yolks and a pleasantly browned, crisp bottom—the best of everything in the world of eggs. Dave took one look at it and happily said, “Is that pizza?!” and here we are. Brunch compliant, dinner approved. Eat this on lazy weekends and busy weeknights because it’s crazy-delicious, very ..read more

This recipe is like an order of Chinese spare ribs that have been thoughtfully deboned, chopped, and rolled into an amiable, no-chopsticks-needed meatball. The classic Chinese BBQ sauce is usually based on soy and hoisin sauces. This recipe uses just one dried date, a handful of spices, and nut butter to recreate that sticky, tangy-sweet sauce. Ready faster than take-out can be delivered, it’s super satisfying and very healthy—but you can keep the ‘healthy’ part a secret, if you want. Chinese BBQ Pork Meatballs with Snap Peas Serves 2–4 | Total time: 45 minutes | Hands-off time: 15 minutes ..read more

The first written mention of pancakes—the ultimate breakfast treat—may have been a description of warm pancakes written by a Greek poet around 600 BC. I like to think of a portly gentleman in a toga, lolling in a post-brunch haze, reminiscing about the lovely pancakes he’d just eaten. (And his haze might have been more than a food coma: Prior to the 1800s, brandy and wine were just as common in pancake batter as milk.) These paleo-friendly ‘pancakes’ will give you that eons-old feeling of comfort, but energize you for the day, thanks to the combo of carbs and protein in the batter, and the fla ..read more

I lived in Austin, Texas for 13 years, and during that time I learned that BBQ is practically religion there. But I’m no purist! My barbecue and slaw recipes are a mash-up of flavors from Texas and Southern barbecue experiences. (True barbecue is never just a meal; it’s a deliciously messy experience.) The spice blend for the burgers is Memphis-influenced, but the sauce is sorta Kansas City style, and the Hawaiian coleslaw is a tribute to the light, crisp slaw served at The Salt Lick BBQ in central Texas. You’re probably going to want to make a batch of Classic Potato Salad with Bacon, to ..read more

Let’s talk about bland salad… It’s an issue that needs addressing. And lettuce celebrate healthy eating with these protein-packed, super-colorful salads drizzled with flavorful dressings. It’s a party in a bowl! I’m totally rooting for you to succeed in the kitchen and to love yourself from your head to your tomatoes. Moroccan Steak Salad with Fig & Pistachio Dressing   Thai Satay Salad Plate   Hamburger Salad   Tarragon Chicken Salad   Cobb Salad   Curry Chicken-Salad Salad   Italian Hoagie Salad   Reykjavik Salmon Salad   Buffalo Chicken Chopped Sa ..read more