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Index
Foreword by Terry Wahls, MD Preface: My Love of “Weird Stuff” Acknowledgments Introduction Part 1: The Basics Chapter 1: The Paleo Approach Basics What to Eat The Quality of Your Food Matters Variety Matters “Where Do I Buy These Foods?” “How Do I Eat This Way on a Budget?” Know Where Your Food Comes From Some Gray Areas A Few Last Food Rules Chapter 2: In the Kitchen Stocking the Pantry Storing Foods The Language of Cooking Cooking Tools Managing Your Time in the Kitchen Useful Guides Chapter 3: Meal Plans and Shopping Lists Week 1 Week 2 Week 3 Week 4 Week 5 (Low FODMAP) Week 6 (Low FODMAP) Part 2: The Recipes Chapter 4: Kitchen Staples Tallow and Lard Handy-Dandy Spice Blends Bone Broth Sauerkraut Green Tea and Garlic Pickles Coconut Milk, Cream, and Whipped Topping Coconut Milk Yogurt Crispy Bacon and Bacon Bits Homemade Fruit and Vegetable Flours Applesauce Cauliflower Gravy Barbecue Sauce Salad Dressing Chapter 5: Breakfast Foods Homemade Sausage (9 Variations) Bacon Fruit Cups Taro Hash Plantain and Apple Fritters Carrot-Raisin Muffins Superfood Smoothie Breakfast Brew Cinnamon Broiled Grapefruit Banana “Nut” Pancakes Chapter 6: Appetizers, Salads, and Snacks Plantain Crackers Ahi Tuna Ceviche Lox Canapé Bacon and Bison Liver Pâté with Fresh Fig Jam Shrimp and Avocado Skewers Bacon-Wrapped Scallops Har Gow–Inspired Shrimp Balls Pot Sticker Meatballs Crab-Stuffed Mushroom Caps Garden Salad Radish Salad Sardine Salad Cran-Apple Coleslaw /164 Kale Chips Pork Rinds Sweet Potato Chips Dehydrator Plantain Chips Guacamole Veggies and Dip Prosciutto-Wrapped Melon Smoked Salmon and Roe Endive Boats Smoked Salmon and Mango Salsa Nori Wraps Vietnamese-Style Fresh “Spring Rolls” Sweet-and-Sour Beef Heart Jerky Chapter 7: Soups and Stews “Cream” of Broccoli Soup “Wonton” Soup Lobster Bisque Garden Green Vichyssoise Carrot-Ginger Soup Seafood and Leek Soup Oxtail and Pearl Onion Soup Beef Heart Borscht Vegetable Soup with Chicken Sausage Asian-Inspired Noodle Soup New England Clam Chowder Beef Cheek and Daikon Radish Stew Rabbit and Wild Mushroom Stew Chapter 8: Meat and Poultry Garlic and Rosemary Roast Beef Leg of Lamb with Mint Vinegar Tarragon Roasted Pork Roasted Chicken Whole Turkey with \ Stuffing Rustic Bison Pot Roast Garlic-Roasted Pork Shoulder BBQ Pork Ribs Greek-Inspired Lamb Chops Simple Grilled Steak with Rhubarb Chutney Braised Pork Chops with Apple and Fennel Bacon-Apple Chicken Burgers with Maple-Cranberry Sauce “Spaghetti” Sweet Potato Linguine with Bolognese Sauce Burgers with Caramelized Onions and Portobello “Buns” Lemon-Thyme Broiled Pork Chops Pork Pie–Stuffed Acorn Squash Lamb “Biryani” Pork Pad Thai Chapter 9: Fish and Shellfish Pomegranate Molasses–Glazed Salmon Baked Whole Fish Lemon and Thyme Broiled Salmon with Blood Orange Salsa Simple Baked Whitefish Salmon with Maître D’ “Butter” Mediterranean Mahi Mahi Scalloped Hake and Oysters Teriyaki-Poached Trout Smoked Salmon Pan-Fried Sardines Steamed Clams Bacon-Braised Whitefish and Brussels Deep-Fried Whole Shrimp with Cocktail Sauce Calamari with Tzatziki Sauce Tuna Salad Wraps Asian-Inspired Salmon en Papillote Oysters on the Half Shell Chapter 10: Offal Marrow Spread with Parsley Salad Fried Kidney with Kumquat and Cranberry Chutney Beef Tongue with Celery Root and Fennel Slaw Hidden Liver Meatloaf Steak and Kidney Pot Pie Stuffed Heart Roast Beef Heart “Chow Mein” Thai-Inspired Pork Jowl Liver and Onions Hidden Offal Swedish Meatballs Oxtail-Braised Greens Deep-Fried Fish Heads French-Inspired Stewed Tripe with Saffron Rocky Mountain Oysters 50/50/50 Burgers Honey-Garlic Roasted Pork Trotters Chapter 11: Side Dishes Cauliflower Mash Perfect Steamed Vegetables Cauliflower Rice—Three Ways Braised Greens Roasted Broccoflower Garlicky Artichoke Hearts Balsamic-Roasted Beets Wild Mushrooms and Tarragon Easy Broiled Asparagus Mashed Acorn Squash with Forty Cloves of Garlic Roasted Butternut Squash Maple-Braised Butternut Squash Mint Pesto Zucchini “Pasta” Fiddleheads Roasted Sweet Potato Bacon-Braised Savoy Cabbage and Apple Whole Carrot “Tabouleh” Vegetable Terrine Kufu Savory Roasted Taro Bacon-Braised Brussels Sprouts Roasted Radishes French Fries Spiced Kabocha Squash Roasted Parsnips Russ’ Flatbread Root Vegetable Biscuits Chapter 12: Sweet Treats and Beverages Honey-Candied Ginger Spa Water—Six Ways Fruit Salad Strawberry Fro-Yo Honeydew Ice “Cream” Berry Terrine Gingerbread Ice “Cream” Orange and Banana Sorbet Mulled Wine and Pear Sorbet Banana Bread Squares Apple Pie–Stuffed Apples Parsnip Vanilla Custard Blueberry Crisp Piña Colada Popsicles Olive Oil Ice “Cream” Carob Brownie Bites Maple Shortbread Cookies Carob Ganache Mini Tortes Applesauce Spice Cake with Caramel Sauce Carob Layer Cake Resources Reading Labels Recipe Top Ten Alphabetical Yes-No-Maybe So Selenium Health Benefit Values of Fish and Shellfish Recipe Index Tear-Out Guides Shopping Lists and Meal Plans Reading Labels
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