New Years 2012 – A Departure From The Norm

WhiteWineCoconutShrimpHow to ring in the year with a Paleo-style New Years finger-food feast!

In my experience, New Years Eve parties are all about finger food; and often you find yourself well over-done by the time the party ends. Well, hopefully I can suggest a few alternatives (though similar) to the standard New Years fare. And yes, these will be on display at my own party, and hopefully they’ll have been completely consumed before the Midnight Bell rings!

Cocktail Shrimp

Instead of cocktail shrimp, try my White Wine Coconut Shrimp recipe. I realize that the cocktail shrimp is all about the cocktail sauce, and I really don’t want to invent a Paleo Cocktail Sauce, since there are tons of them already posted, and a quick google search will find you one or another version. Instead, I’ve suggested one of my household favorites, which I’ve already posted. And to make it even better: it’s quick and easy!

Veggies and Dipping Sauce

CilantroSauceStylingI love good dipping sauce as much as the next Paleo-guy, and have tried my hand (mostly successfully) at creating my own. For tonight, though, I’m going to recommend a tried and true recipe, already posted on my blog: Cilantro Sauce. It’s quick enough to make, and quite delicious. Also, it’s all-diets friendly, so anyone can enjoy it as much as you do!

For the veggies: I recommend long-cut zucchini, long-cut carrots, and long-cut cucumbers. These are great options, because most people can enjoy them, and they don’t lose their flavor very quickly. Also, they have a mild flavor, so they’ll showcase the sauce nicely! If you need a few more veggies, you can easily fall back on the standards: broccoli, cauliflower, and red peppers.

Meats and Cheeses Platter


Steckler Grass-Fed Raw Aged Cheddar

While cheeses are not strictly Paleo, there are times when bending the rules a little is appropriate, and cheese can be an incredibly satisfying treat. The tricks to finding the highest quality cheeses, with the most valuable fats and least additives is to look for artisan raw-milk cheeses. Also, to make sure to avoid any lactose issues, always choose hard cheeses like cheddar and parmigiana.

For the meats portion of the platter, go with the less-processed meats when possible like roast beef, roast ham, or smoked meats. Smoked meats make great finger foods! If you’re set on a processed meat like sausages, choose your sausages and processed meats with care, and ALWAYS read the ingredients (I’ve seen both wheat and soy in some sausages, so be careful). Some really high quality artisan sausages are perfect for this kind of special occasion, and like the cheeses, can be a real treat for the occasional party (once a year on New Years Eve is occasional enough, right?).

Drinks and Alcohol

I’ll be keeping it simple this year. But that doesn’t mean you have to, right? For some good, comfortably healthy guidelines, follow the guidelines set out by Urban Paleo Chick in her New Years Eve Partying Paleo Style post from earlier today. For quick reference: stick to wine, rum, and tequila; avoid grain alcohols, sugary drinks, and energy drinks. Here’s what I’ll be serving:

Paleo Hot Chocolate

I’ll be making this from scratch using baking chocolate, honey, coconut cream, water, and seasoning to taste with salt, nutmeg and cinnamon. I will likely end up writing up a recipe for this eventually, but for now just loosely follow this recipe for 4 servings:

  • 2 cups water
  • 1 cup coconut cream
  • 1 cup melted chocolate, unsweetened
  • 6-8 tablespoons honey (start with 6, and sweeten to taste)

Heat all of the above until steaming, but not boiling. Mix and let cool to tasting temp; add salt, nutmeg and cinnamon in small amounts, stirring and tasting until it’s good. Add more honey after adding the salt and spices if it needs it.

Paleo Limeade Margaritas

  • 2 whole limes (with the skins)
  • 6-8 ice cubes
  • 2 tablespoons honey
  • Several sprigs of mint

Blend the limes, ice, and honey. Finely chop the mint. Pour 2/3 of a cocktail glass with above mixture, fill the remaining 1/3 with a good tequila (please don’t use the cheap stuff), add mint on top and stir.

And the champagne:

I love all the different versions of grape alcohol. I am, by no means, an expert on these, but I do follow some people who are. If you want some ideas about how to put together a good champagne spread for New Years, take a look at one of my personal favorite Wine Gurus: Mark Oldman and his video-blog post about champagne: $14 or $80 Champagne where he describes a few champagnes, and ends up recommending that it’s not necessary to break the bank for a good glass of champagne. Thanks Mark!

And finally: Enjoy the party!!

Feel free to fill up my comments section with other finger-foods you’ve chosen to enjoy – I love hearing from you readers!

Post Workout Meal – Paleo Power Bar!


I had a great workout this afternoon. I get in a decent workout almost every day, but today was a great workout. And I have to say, when I finish up a really good workout, there is little else on my mind than a quick-fix for energy and some water. Strangely enough, I am almost never actually hungry immediately after working out, which might contribute to the craving for a quick-fix, like a Power Bar. And what could possibly be better for you after a solid Paleo style workout than a Power Bar, right? As long as “Power-Bar” is short-hand for a Paleo mini-meal in your house, then yes! And by that, of course, I mean some good quality fat, some highly nutritious complex carbs, and some really good quality protein, and all of them whole foods!

Here’s how I did it, and made it timely:

Last night I put the steak in the freezer. This causes it to take longer to cook, and I then have to modify my cook style to use lower heat, and cook longer. Almost like cooking a roast. Then, just before heading out for my workout, I put the steak on the stove at low heat, about a 2 on the 10 scale. I sprinkled it with some spices (black pepper and turmeric), added some coconut oil to the pan, and a little more on top of the steak, and covered it to cook while I was out exercising.

As soon as I got back from my workout, I cut up a sweet potato, put it on a baking sheet with some coconut oil and some rosemary, and set it to 425 to bake. This gave me time to cool down a bit, take a quick shower, and be back in the kitchen in time to serve up a great post-workout meal – after adding that one last ingredient: avocado. You have got to have some good, healthy fats in there!

If you have any other Paleo Power-Bar recipes, tips, and tricks that you use, share them in the comments section!

10 Reasons Why I Love Paleo Holidays!

WellnessFXdotcom-CavemanDietPhotoHappy Holidays to all readers! The above picture is courtesy of, a fellow wordpress paleo blogger; so a big thanks to Wellness FX for the amazingly awesome picture!

10. Holiday Cheer

Who doesn’t love the holiday cheer? It’s almost elemental to our very being. We celebrate. Not only do we celebrate, but the holidays are one of the most open and welcoming times of the year. We are all so overwhelmed with our happiness that we share it openly. I love seeing big lit up Menorahs on front lawns. I love seeing pictures of the tree lighting in central park. I love all the lively and colored lights that everyone has hanging everywhere. And most of all: I love to celebrate!

9. Eating, Fitness, & Health

The feeling of eating Paleo food is amazing. Every Paleo person I have ever met is obsessed with their food: food quality, food taste, texture, the over all experience. Going Paleo is akin to going “Foodie” if there is such a thing, and I love it! And the holidays intensify that focus, and satisfy it!

You can’t really mention “Eating” in today’s world without the Fitness and Health portion of the discussion coming shortly afterward. But that’s one of the primary beauties of Paleo eating! Paleo eaters don’t have to worry about the “Holday 15”; the weight that people gain over the holidays, and obsessively attempt to lose during the month of January at the gym. We eat to our heart’s content, stop eating at that moment, and are satisfied without the concern of gaining unnecessary pounds. It’s the most wonderful expression of freedom: to have a healthy lifestyle, to actually want the food which is part of that lifestyle, and to be satisfied when you’re done!

Now, I will be starting the New Year with my next set of fitness goals, like so many other people I know. And I couldn’t be happier with my starting point! Being Paleo has helped me enjoy my food, without sacrificing my self-image or fitness goals as a result.

8. Visiting with family and friends

How is this not “Holiday Cheer”? Well, I am glad you asked! Holiday cheer, for me, is walking by a home with candles in the windows, a Christmas tree up and visible, and some decorations out front to share their joy in the season with all passers-by. Visiting with family and friends, on the other hand, is something we choose to do in order to intensify our celebrations of the holiday. It’s about the sharing: sharing the good times with the people most important to you. And that is most definitely Paleo!

BaconWrappedAsparagus7. Hors d’oeuvres

If I love eating, then you can bet that I love hors d’oeuvres! And the Paleo hors d’oeuvres that are being shared on the internet are mouthwatering and wonderful! I saw a post recently with a picture of bacon wrapped asparagus – WOW! The amazing things that people can, and will, do to entice finger-food behavior is wonderful, and the results are amazing. And eating with your hands: that’s definitely Paleo!

Image courtesy of


6. Holiday Cocktails

I love to drink the Paleo alcohols. I love my rum, tequila, and I really really love my wine. So, when people go to the effort of putting together a Christmas Cocktail, I love to give it a try!

The image to the right is courtesy of Putney Farm, a fellow wordpress blog.

5. Holiday Writing

Ok, call me sentimental. No, really, take a moment and send your teasing thoughts my way. It’s ok; I can take it. But it’s the truth when I say that I really enjoy seeing other people’s holiday thoughts, written down and shared. Other bloggers, facebook posts, you name it and I find it entertaining. I love to see the holiday cheer spread, I think it’s funny when people share their holiday jokes. I even enjoy it when I see holiday humbug. And there’s no question that enjoying things is Paleo! I mean, that’s practically what Paleo is all about!!

Take a quick look at two of the more interesting pieces I’ve read this holiday season:
A fellow WordPress Blogger, Noah Matthews wrote this poem and shared it just before Christmas: The Search.
Already mentioned above, Putney Farm wrote a hilarious Humbug post in their Mixology Monday a week ago.

4. Coconut

Wow, where to start?!? Coconut water, coconut milk, coconut cream, coconut butter, coconut oil, shredded coconut, coconut chips, coconut chunks, coconut mana, toasted coconut… The list goes on, and this wonderful fruit comes through for Paleo eaters with the highest marks in all categories!!

Three cheers for Coconut: Coconut! Coconut! Coconut!

3. Bacon

You all already know how I feel about bacon; or how any Paleo feels about bacon… I basically have a mini-shrine set up for Bacon on my blog, as my Bacon Project page. But that doesn’t fully encompass my love of the food. Nor is this the place to sing the praises of bacon fully; but it is most assuredly deserving of a #3 position on my top 10 list!

2. Roasts

The holidays here in the United States start out with Thanksgiving (or perhaps Halloween, but that’s not a foodie holiday). And Thanksgiving is all about roast turkey. So we start our holidays with a roast, and carry that through the remainder of the holidays! Roast turkey, roast ham, beef roast… I can’t think of a more enjoyable way to cook the meat that we Paleo eaters love than roasting. Crock-pot roasts, oven roasted, smoked, stove-top roasts, stewed roasts… When the meat melts in your mouth like a quality chocolate bar, you know you’ve done a great job! And I can’t get enough!


1. Chocolate

I know it may be difficult to believe that meat does not occupy the #1 position, but mmmmmmm…. Chocolate. It’s one of those things that everyone can agree on. I don’t think I’ve ever met someone who doesn’t like chocolate – maybe not the extremely dark chocolate that Paleo people tend to go for; but everyone loves chocolate! My favorites for this holiday season are sea salt chocolate, and raspberry chocolate!

This year’s favorite: The Sea Salt Chocolate bar from Hu Kitchen. If you’re a NYC local, and you haven’t been to Hu Kitchen, you MUST GO!!

Image courtesy of

Think there are some things that are worth mentioning? Let’s hear about it in the comments!

Holiday Meal Planning


First: a thank you to for the above photo. It’s a great example for today’s post!

Take the above photo as the “stereotypical” holiday meal. Unless you’re a truly gourmet chef, with staff, who can hope to put together a meal that looks like that, while still managing to get a full night of sleep? And this is mixed in with all the fun and games of hosting, serving normal meals the rest of the day, as well as snack foods during the day, and whatever other holiday activities are happening. And then there’s the desert… Sounds daunting, right? Well, it is!!

In addition to the above, we haven’t even started to consider the meal from the different dietary choices that any individual is likely to have made: about 30 million vegetarian-inclined people, gluten free people, lactose intolerant people, and the full-on paleo people… There’s a lot to keep track of as the chef of “the big meal” isn’t there?! In my experience, the meal planning is one of the biggest causes of stress during the holiday season, for any of the holiday meals. Deserts, sides, entrees; how to please everyone and not offend anyone.

Well, hopefully I can offer a few suggestions, some recipes, and some ways to keep the spread looking and tasting good while giving a little bit of respect to each of the dietary traditions out there. And I really hope that you’ll love them! Even if you can’t or don’t want to follow my meal plan, I’ll be just as happy if it gives you some ideas that you can take away for your own meal and meal planning.

The Meal:

Roast “Holiday” Ham, Urban Paleo Chef Coconut ‘Slaw, All-Flavors Greens, Urban Paleo Chef Sweet Potato Mash, Crumbled Bacon, And Stir Fried Veggies

That’s quite a line-up, right? Well, there are two different kinds of people who may be (still) reading this: you may actually be the chef putting together the full holiday meal for a large group of people. In that case, you’ll want to think about putting together the entire line-up I have listed above, or perhaps incorporate the above in with your already existing plan. Or you’re cooking for a smaller audience (or bringing a dish to a pot-luck style meal). In that case, you’ll want to consider a smaller version of the above, perhaps the ham, the ‘slaw, and the greens. Or another variation, as it suits you.

What you’ll need:

Roast Holiday Ham:

  • A roasting ham (and a roast dish or crock pot that it fits in!)
  • 1 inch Fresh Ginger
  • Several sprigs of sage
  • 6-8 oz blueberries (I use frozen wild blueberries)
  • 2 oz dried cranberries
  • 2 oz raisins
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut butter

Ok, so the instructions will be quick, since there’s a lot to get to here! First, whatever size ham you chose, remember the roast rules: 20 minutes per inch of thickness. Make sure to plan ahead for that! Now, lightly coat the inside of the roast pan with coconut oil, and roast the ham, uncovered for half the total roast time at 375 (if 3 inches thick, total time will be 60 minutes, so half is 30 minutes). At half, make a basting sauce with the coconut oil, coconut butter, sage, ginger, and blueberries (put them all in a sauce pan, cook on low heat until they are well combined and thickening, then turn the heat off). Baste the ham lightly every 10-15 minutes (paint the exposed portion of the ham with the sauce you made). Be sure to use all of the basting sauce throughout the remainder of the ham cook-time.

Urban Paleo Chef Coconut ‘Slaw

What you’ll need:

  • 1 cup shredded Red cabbage
  • 1 cup shredded Green cabbage
  • 1 can coconut cream
  • 2 tablespoons Coconut butter
  • 1 cup raisins
  • 2 large carrot, shredded
  • 1/2 cup broccoli sprouts (shredded broccoli or clover sprouts will work too, in a pinch)
  • 1/2 cup shredded coconut
  • Spices: Sea Salt, Turmeric
  • 1 teaspoon apple cider vinegar

The ‘slaw sauce first: warm the coconut cream, coconut butter, and shredded coconut in a pan, mix until the sauce is fully mixed, then let cool. In a mixing bowl, combine the shredded veggies, the spices, and the apple cider vinegar, and let it sit for at least 20 minutes (60 minutes is better, if possible). No more than 20 minutes before serving, combine the shredded veggies with the ‘slaw sauce and mix thoroughly.

All-Flavors Greens

This is so-named because it is intended to be a vegan friendly salad, so it should be served to people of all dietary flavors!

What you’ll need:

  • 1 Bunch of carrot greens, finely chopped
  • 6-8 oz “Baby Bella” mushrooms, chopped
  • Green onions, chopped
  • Clover sprouts (broccoli is an acceptable replacement)
  • Arugula (or any salad greens, if arugula is not available)
  • 4 oz Almond chips
  • 4 oz Coconut chips
  • 4 oz dried cranberries
  • 4 oz raisins
  • 2 tablespoons coconut butter

In a saute pan, combine the coconut butter, chopped carrot greens, chopped green onions, and chopped mushrooms, and saute for 4-5 minutes on medium heat, or until the green onions start to uniformly darken. In a salad serving bowl, combine all ingredients, and the sauteed ingredients, and mix thoroughly. Add more almond or coconut chips, as desired for flavor. Add more dried cranberries as desired for color.

Urban Paleo Chef Sweet Potato Mash

What you’ll need:

  • 3-4 medium sized yams or sweet potatoes, peeled and chopped
  • 3-4 medium sized parsnips, peeled and chopped
  • 1 inch ginger peeled and finely diced thin
  • 4 tbsp coconut butter

Like the All-Flavors Greens, this dish may be enjoyed by all! Peel and chop the parsnips, potatoes, and ginger and boil them down to a mash, then add coconut butter and mash with a potato masher.

Crumbled Bacon

This needs no directions! I, personally, will be adding this to my Sweet Potato Mash; but if you serve them together, then the Sweet Potato Mash is only available to meat eaters. If you serve them separately, though, then the Sweet Potato Mash can be enjoyed by all takers! Another possibility: the bacon could be added to the salad. Oh the possibilities of bacon…

Stir Fried Veggies:

  • Young Carrots (NOT Baby Carrots) with the greens removed
  • Parsnips
  • Zucchini
  • Red Pepper
  • Garlic finely chopped
  • Ginger finely chopped
  • Rosemary and Sage
  • Whole Black Olives, crushed

Slice the vegetables, garlic, and ginger. Put some coconut oil in a frying pan, and heat the pan on medium heat. The pan should be hot when you add the vegetables. I suggest using long slices for the carrots, parsnips and zucchini, so that they are similar length to the red pepper. Add the carrots and parsnips to the pan first, and fry them for 3-5 minutes, or until they start to soften, then add the zucchini. Continue to heat for another 2 minutes, stirring regularly, then add the garlic and ginger, and reduce the heat to medium-low for another 2 minutes. Stir constantly; you want these to be “toasted” but not cooked through, and definitely not burned. Once the vegetables start to have some toasting marks on them, little brown spots from the heat, turn the heat off, but leave the pan on the burner. Add the rest of the spices, mix thoroughly, and leave this to cool. Now take out the black olives and drain them. Put them on a cutting board, and with your thumb, crush each one so that it’s crushed in to halves or quarters. Add these to the pan and mix again.


In my home, holiday meals like this are served in a spread, and we all take our dishes to the spread and serve ourselves. So the only additional instruction, over and above the instructions already given: slice the ham before adding it to a serving dish. And enjoy!!

I wish you all the best with your holiday meal preparations, and I hope that my above thoughts and ideas have helped! As a note: “What’s For Dinner?” will be less regular through the Christmas to New Years week, as I am travelling. I will make sure to have other meal-related posts up for you to enjoy.

Happy Holidays!


Frittata_PlatedSo how many of you tried the Breakfast for Dinner “What’s For Dinner?” post last night? If you didn’t get a chance, you should definitely try it as soon as possible! The recipe on the post serves about 4, and since it’s just me and my wife eating here, there was about 2 servings left over when we were done. So we had it for breakfast this morning too! It was so good, in fact, that my wife even asked me to put together another serving of it for her to take with her for lunch today. It was the perfect version of quick, easy, and amazingly delicious!

Here are the changes that I made:

I added ham. Since the primary flavor had changed, I needed to create a new primary flavor. So I heated up some ham in some bacon oil on the side and threw that in with the rest of the dish. It was the new primary flavor, and because it’s ham it didn’t overpower the rest of the veggies.

I made some changes to the veggies. I switched out the sun dried tomatoes for red and yellow peppers. You should be able to see that fairly clearly in the picture above, and it’s a funny story (for another time) why I ended up changing them. Ok, the short version: I was hungry in the mid afternoon and went for a quick snack of sun-dried tomatoes and salmon. Believe it or not, I ended up eating all of my remaining sundried tomatoes in that snack. So, rather than run out and get some more, I used the red and yellow peppers that I had. The flavor was great! Because I was working with red peppers, I decided that celery would support the flavor of the peppers better than kale, so I switched the kale for celery.

And that’s it. Otherwise, I followed my steps in yesterday’s post exactly. And it was great!

What’s For Dinner?


Coconut Crisped Veggies Egg Frittat, Steak, and Urban Paleo Chef Twisted Greens

Welcome to another Urban Paleo Chef “What’s For Dinner?” post. So far this week, we’ve put together a couple of seriously exciting, and interesting meals. We started the week out with a Lime Herb Roasted Chicken, and Urban Paleo Chef Coconut ‘Slaw. We moved on from there to Baked Chicken Breast with Cilantro Sauce on Tuesday, and then yesterday we did a Carrot Ginger Soup. If you’ve been following along with me, you’ve had a busy week. And if you, like me, need to take a break from time to time from the complicated, but exciting meals, then tonight will be a pleasure. Tonight, we’re doing Breakfast For Dinner! The picture above was selected from, located while I was searching for a decent picture of a fritata (I don’t have a good one of my own yet).

What you’ll need:

  • 6 eggs, whisked/beaten
  • 1/2 cup chopped kale
  • 1/2 cup chopped sun dried tomatoes
  • 2 sprigs parsley, finely chopped
  • 1 tablespoon coconut oil
  • Salt/pepper as needed

Serves about 4
Takes approximately 30 minutes to prep/cook

The Urban Paleo Chef (UPC) Twisted Greens can be pre-made and set aside.

What you’ll need:

  • Salad mix, your favorite (for this flavor, I prefer Arugula)
  • Celery
  • Button Mushrooms
  • Lime
  • Olive Oil

In a salad bowl, add all ingredients and mix. This side salad is quite simple, and quite tasty. It will compliment the “Greek” ground beef very well. This is similar to a full salad meal recipe I make called the “Twisted Salad”, but as a side salad, I will use fewer ingredients, and will tone back the flavors a bit so that it’s not too primary in it’s flavoring. That said, if you want to scale up the flavor a bit, feel free to add any of the following optional ingredients: Parsnips (chopped), Cilantro, Ginger. Again, the flavor of this side salad should be supporting, not primary for this meal, so use the strong flavor ingredients sparingly.

Start the steak before the frittata, letting it cook longer on a low setting. In a frying pan, add a tablespoon of coconut oil and the steak. Cover and cook on a medium-low heat (3 out of 10).

Now start the frittata. First, preheat the oven to the broil setting, or as close to 500 as your oven gets. While your oven is heating up, beat the eggs in a mixing bowl, adding a pinch of salt and pepper (as desired). Now heat up an oven-safe fry pan on the stove top, and melt the coconut butter in the pan. Chop the kale and sundried tomatoes, adding them to the pan as they are ready. Saute them in the coconut oil for about 3 minutes on a medium-low heat (3 on a 10 scale), making certain to get them well coated with the coconut oil, and fully warmed.

Pour the egg mixture in to the pan, stirring immediately to ensure the kale and tomato are well mixed in to the eggs. Now leave this alone for 4 minutes, or until the egg has set fully on the bottom of the pan, and starts to firm up on the top of the pan. If you haven’t done this already, this is a perfect time to turn the steak.

Turning our attention back to the frittata: There should still be a bit of liquid egg on top of the frittata. Now sprinkle the chopped parsley across the top of the frittata, making sure there is an even coverage of parsley. Place the pan in the oven to broil for about 3 to 4 minutes. It is ready as soon as the top starts to brown and crisp. Make sure to check regularly, because you don’t want this to overcook. Both the steak and the frittata should be ready at the same time.


Serve the Twisted Greens first, and then the Frittata, as it holds it’s heat much better. Separate the plate in to thirds, serving the Twisted Greens in one third, and the frittata in the second third. The steak is served last, filling the remaining space on the plate. Now enjoy!

For more meal ideas, check back weekdays daily at Urban Paleo Chef for “What’s For Dinner?”. If you have questions, comments, thoughts, or any recipes you would like me to try, please comment! Thank you for reading!

What’s For Dinner?


Carrot Ginger Soup

Continuing the theme of winter comfort food, I decided that today’s dinner would be a quick, easy meal, made to please any and all readers! And what could be a better winter comfort food than a nice, thick, creamy soup? Well, a steak, of course…

What you’ll need:

  • 3 cups carrots, peeled, chopped
  • 1 carrot, peeled, grated (keep separate)
  • 1/2 cup parsnip, peeled, chopped
  • 2 cups water
  • 1 cup beef broth
  • 1/2 cup coconut cream
  • 4 tablespoons coconut butter
  • 1 cups finely chopped celery
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 tablespoon finely chopped peeled fresh ginger
  • 2 teaspoons minced garlic
  • 1 fresh lime, squeezed/juiced (or lemon)
  • 2 teaspoons grated lime peel (or lemon)
  • 2 tablespoons finely chopped cilantro
  • Sea salt

Serves about 4
Prep and Cook time: about 40 minutes

In a large cook pot, melt the coconut butter on medium-high heat (about a 7 on a 10 scale). As soon as the butter is melted, add the chopped celery and onion to the pot and saute them until they are translucent. This should take about 4 minutes. Once the celery and onion are getting clear, add the ginger and garlic and continue to saute for another 1-2 minutes. Not too long, though, because you don’t want the ginger and garlic to start to crisp, so keep a close eye on them. Next add the chopped carrots and parsnips and the lime peel, and continue to saute for another minute, at most.

Add 2 cups water and 1 cup beef broth as soon as the carrots and parsnips have been on the heat for a minute. Don’t wait; because waiting too long will crisp the ginger and garlic, which we don’t want. Keep this on medium-high until it is boiling, then reduce the heat to medium-low (3 out of 10) and cover. This should simmer until the carrots and parsnips are tender, it should take about 20 minutes. Now take this off the heat to cool; you’ll be pureeing this in a blender as soon as it’s cool enough. If you have a mixing bowl large enough, pour this in to the mixing bowl. It will cool faster by transferring it to the bowl.

Puree the soup in a blender. This will have to be done in batches, since most blenders are not large enough to accommodate this volume of soup. As each batch is pureed, return it to the cook pot. Once the first batch is in the pot, turn the heat on medium-low (about 3 out of 10) and start heating. Add each new batch to the pot, stirring slightly to spread the heating out. As soon as all the soup has been pureed, add the lime juice and sea salt (as needed) to taste.


Just before dinner time, bring the soup to a simmer (if pre-made, or leftovers). Ladle the soup in to bowls separately. Once the soup is in the bowl, add about a tablespoon of coconut cream in the center of the bowl, and sprinkle some grated carrot and chopped cilantro over the top of that. And enjoy!

For more Urban Paleo Chef recipes, or dinner ideas, check back weekdays daily for my “What’s For Dinner?” posts! Also, please comment if you liked this, have questions, or if there is a particular meal you would like me to prepare!