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Summer Recipes!

Discussion in 'Summer Paleo Recipes' started by Team Kruse, Apr 12, 2013.

  1. Team Kruse

    Team Kruse Super Moderator

    Hi Everyone!

    We’ve got a fun community project in the works, and we need YOU to make it awesome! We are going to build a community cookbook of epi-paleo recipes (woo hoo!), and we’re hoping you’re jonesing to chip in. :)

    We’ve set up a special forum on the site for you to submit your recipes (by season, of course!). Please follow Dr. Kruse’s guidelines for epi-paleo seasonal eating. Pictures of your finished dishes are welcome, but no links, please!

    Once we’ve compiled the submissions, we will have the community vote on their favorite recipe to feature for each season. The winners will receive a free copy of the new cookbook!

    View the Seasonal guidelines

    Hurry and submit your favorite epi-paleo recipes! All submissions are due by April 30, 2013. (We’ll leave the forum open, however, so you guys can keep submitting to your heart’s content until the apocalypse!)

    See you online!

    Misty & Dr. Kruse
     
  2. Nathan

    Nathan New Member

    Ribeye; Roasted Red Cabbage, Cilantro; Brussels Sprouts

    Ribeye
    Roasted Red Cabbage, Cilantro
    Brussels Sprouts

    Ribeye
    Preheat over to 450F with your cast iron pan in the oven
    Lightly coat the steak with extra virgin olive oil (EVOO) and season both sides liberally with smoked maldon sea salt and black pepper (any high quality sea salt will work but the smoked has an extra element of flavor)
    When the oven comes to temperate put the cast iron pan on the stove top on med-hi heat. Put the steak on the pan for 2-3 minutes (depending on thickness) and do not touch! Flip and leave for another 2-3 minutes and do not touch. Put the pan back in the over for 2-3 minutes depending on thickness and how well you like your steak cooked. These times work for medium rare for a 1-1 1/4" steak.

    Roasted Red Cabbage
    1 head of red cabbage
    1/4 cup of EVOO
    2 tbsp fennel seeds
    1 large handful of cilantro
    1-2 limes
    salt
    pepper

    Preheat oven to 450F
    Quarter your cabbage and remove the core. Slice each quarter into thin strips (kind of like the consistency of cole slaw). Put the cabbage in a glass or ceramic roasting pan and coat with EVOO, fennel seeds, salt, pepper. Put in the over and stir every 10 minutes for a total of 30 minutes. Remove and add chopped cilantro and juice of 1-2 limes

    Brussels Sprouts
    8 oz. of Brussels Sprouts
    2 tbsp EVOO
    1 tbsp of dried mustard powder
    1 tbsp of dried ginger
    salt
    pepper

    Quarter the Brussels Sprouts. In a frying pan on med-high heat add the EVOO and saute the Brussels Sprouts for a few minutes and then add the mustard powder, ginger powder, salt and pepper. Cook to desired tenderness (about 10 minutes)

    Plate, Serve & Enjoy!
    Ribeye, red cabbage, brussels sprouts.jpg
     
  3. Christina Gagnon

    Christina Gagnon New Member

    Has anyone come up with a way to eat seafood exoskeltons in a pallatable way. I crunched down on some shrimp shells but it was pretty grim…
     

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