The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Paleo Cod and Shrimp Jambalaya

The only word I can think of to describe this recipe is: YUM! This is a great recipe that my whole family loves.  We like to add some hot sauce on it, but leave it off on the kids portions.  I also served mine with a side of cauliflower rice.  Here’s what I did:


  • 1.5 lbs wild caught cod fillets
  • 1 lb wild caught shrimp, peeled
  • 1/4 cup pastured butter (or ghee)
  • 1/2 lb chopped carrots
  • 2 bell peppers- I used red and orange
  • 1 leek, sliced (any onion would work)
  • 1/2 tsp sea salt (or to taste)
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 Tbsp chili powder
  • 2-3 cups chicken broth
  • hot sauce (optional)

Melt butter in a soup pot and saute the carrots for 5 minutes.  Add the peppers, leeks, and garlic and cook for 4-5 minutes.  Add all the spices and the broth and bring to a boil.   In the meantime, cut the fish into bite size pieces and make sure fish and shrimp are fairly dry.  Add fish and shrimp to pot.  Simmer until the shrimp are pink and the fish begins to flake.  Add hot sauce, if you’d like.  Serve and enjoy!

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Paleo Shepherd’s Pie

This is one of our favorite meals!  We probably have it at least once a week.  I’ve also made this for large groups of non-paleo people and everyone loves it!


  • 1 lb grass-fed ground beef
  • 1 onion diced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp lime juice (or 1 lime)
  • 1 head of cauliflower
  • 2 Tbsp ghee (or butter)

Brown ground beef with onion and spices in pan.  Remove from heat and stir in lime juice.  Place in glass pie plate.  In the meantime, steam cauliflower until soft.  Put it in food processor with ghee and blend until smooth.  Top beef with cauliflower.  Cook  at 350 for 15-20 minutes. Enjoy!


Asian Pork Ribs in the Slow Cooker

These ribs are lick your fingers, fall-off the bone amazing!  They are one of my 6 yr olds favorites!  Here’s what I did:


  • 1 rack of  pork ribs (mine was ~13 ribs)
  • 2 Tbsp sesame oil
  • 1/2 cup coconut aminos
  • 1/4 cup honey
  • 1/4 marsala wine
  • 1 tsp chinese five-spice blend
  • 1/2 tsp ginger powder
  • 3-4 cloves of garlic, crushed
  • 4 Tbsp lime juice
  • salt and pepper

Season the ribs with salt and pepper.  Place into slow cooker.  (I put mine in frozen).  In a bowl, mix together all the other ingredients.  Add to slow cooker and coat all the ribs.  Cook on low for 4-5 hours (or longer is fine, too!).  At any point, I usually cut the ribs apart and let them continue cooking so that the marinade gets on all of them.  You can do this from the beginning if your ribs aren’t frozen. ENJOY!


Beef Tongue with Topping

I know this is the post you’ve all been waiting for!  I cooked my first beef tongue!…. and it was really good!!  If you can get past the prep, the actual meat is quite tender and tasty!  Even my 5 and 6 year olds both liked it!  Here’s what I did:


  • 1 grass-fed beef tongue
  • 2 onions
  • 2 carrots
  • 1 stalk celery
  • 1 clove garlic
  • 2 Tbsp ghee (butter or coconut oil would be fine, too)
  • 1/3 cup raisins
  • 1/3 cup chopped almonds
  • 1/3 cup white wine vinegar
  • 1 roma tomato chopped
  • 1/3 cup marsala wine
  • salt and pepper

Rinse the tongue well.  Coarsely chop one onion, carrots, celery, and garlic.  Using a large pot, cover the tongue with water and add the chopped veggies.  Bring to a boil, then reduce the heat and simmer for 3 hours, covered.  After the tongue is tender enough to be pierced with a fork, remove pot from heat and let it sit in the broth until the tongue is cool enough to handle.  While that is cooling, finely chop the other onion.  Heat a skillet with ghee and saute the onion until tender.  Add raisins and almonds.  Keep frying until the almonds are toasted and fragrant.  Stir in the vinegar, tomatoes and wine.  Add 2/3 cup broth from the large pot.  Simmer, uncovered,  for 10 minutes or until sauce reduces.  Add salt and pepper to taste.  Then remove tongue from the broth and remove the  membrane that covers the tongue and discard it.  Thinly slice the meat into medallions.   Place on plate and top with sauce.  Enjoy!!

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Microwave Sweet Potato Chips

Well, I don’t usually do product reviews… but maybe I should start!  Paleo-friendly reviews, hmmm, not bad!  I bought this chip maker, because I love sweet potato chips, but I can’t find any that aren’t made with vegetable oil.  It works pretty well!  It comes with a small mandolin that slices the potatoes very thin.  You place them on the silicone tray, add salt (if desired), and cook.  It’s actually a very easy process!  The only down side is that you can only make a few at a time, but they are crunchy and yummy!  The box says that it “only takes 3 minutes”, but each tray took 5:45 in my microwave.  I think I will be happy with my purchase!

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Beef and Sweet Potato Casserole in the Slow Cooker

I’ve seen recipes similar to this posted on several other sites, so I thought I’d try one myself!  Here’s what I did:


  • 7 small sweet potatoes
  • 2 lbs grass-fed ground beef
  • 2 red onions
  • 8 eggs
  • 10 oz bacon
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 2 tsp black pepper
  • 2 Tbsp oregano

Peel sweet potatoes then microwave them for ~3 minutes.  Slice them into 1/4″ rounds.  Dice bacon and fry in a large frying pan until crispy.  Remove bacon pieces and save for later.  Cook beef, onions, and seasonings in same skillet until fully browned.   Grease slow cooker with some coconut oil.  Place a layer of sweet potatoes on bottom and top with some of the meat mixture, then some bacon.  Repeat until all ingredients are in slow cooker.  Beat eggs in medium bowl and pour on top of casserole.  Cook on low for ~6 hours.  Let cool or put in refrigerator over night to set.  Enjoy!

This is a great dish, we really enjoyed it and it made a ton, so we ate leftovers for awhile, too!  The next time I make this I would definitely spice it up a bit more (we thought it was on the bland side)… I would add some salt and some spicy red pepper probably!

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