Cuban Ground Beef – Picadillo de carne

So this time we thought that we would share a different way to prepare ground meat…Cuban Style. This dish is not only extremely delicious, easy to make, but also very light.  We served ours with some white cauliflower rice (without bacon), and some traditional Colombian Patacones, twice fried green plantains; watch for our recipe. We’d love to hear your thoughts! Ingredients for 4 servings 1 lb grass fed ground beef 1 lb ground pork sausage 2 Large Yellow Onions 6 Cloves of Garlic 2-4 Serrano Peppers (depending on how hot you’d like this) 2 Limes 2 Large Tomatoes or 1 cup … Continue reading Cuban Ground Beef – Picadillo de carne

Rockfish Ceviche

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips. This makes about 4 servings 2 … Continue reading Rockfish Ceviche

Platanos Maduros Caldenses – Colombian Sweet Plantains

This is a modified version of a very typical dish from the Caldas region of Colombia.  This may seem like a dessert, but it is always served as a side dish and usually accompanied  by rice and meat.  We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion.  We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms.  Delicious! (thank you Nancy, Rob and Kelly) Ingredients for 6 servings (1/2 plantain per serving) 3 large and very ripe (black and … Continue reading Platanos Maduros Caldenses – Colombian Sweet Plantains

Coconut Frog Legs

This is one of our favorite things to eat. The meat is very tender and tastes a little like Halibut cheeks meets super tender chicken. We purchase ours from a local Asian market as they otherwise sometimes difficult to find. The frog meat is very lean and will work well with more complex side dishes if you so choose. Our recipe yields 18 pair…yummmm! What will you need? several packages of frog legs, you’ll have to thaw them out as they are most likely frozen plenty of coconut oil some sea salt 2 eggs plenty of coconut flour (at least … Continue reading Coconut Frog Legs