Sweet Paleo BBQ Sauce

 

Sweet Paleo BBQ Sauce

 

With summer just around the corner, a recipe for a good Paleo BBQ sauce is absolutely crucial to have! Continue reading

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Strawberry Caprese Bowl

Strawberry Caprese Bowl

A super fresh version of Caprese salad that goes just as well as breakfast, as dessert, as an appetizer, as a BBQ side dish, as lunch, as…yes, pretty much as anything you’d like!
It does contain dairy, but if you’re up for it you should definitely give it a try…it will only take 5 minutes of your time to prepare, but the satisfaction will linger for a long time.
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Honey/Garlic/Rosemary Glazed Chicken Breasts

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Experimented a bit again, and I think it turned out pretty awesome this time!
I think this is a recipe that…
• …call for ingredients that you are likely to already have at home.
• …is both super fast and dead simple to make, perfect for a Friday dinner!
• …that provide a result that that makes the minimal effort almost hard to believe.

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Kitchen Gadgets: Heard of iPinium?

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Last week it was my birthday, and my wonderful kid-o’s got me an iPinium GFB (“Grill/Fry/Bake”) oven plate for present (well…given they’re 1.5 and 3.5 years old I’m suspecting L. had some involvement in the purchase too…), a kitchen gadget that I’ve been kinda curious about for a while…
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Pork Tenderloin BBQ

I recently posted a recipe for a Smokey BBQ Glaze, and thought I should give you some inspiration on what to do with it…

Ingredients:
• 2 Pork Tenderloins, washed and trimmed.
• 1 batch of Smokey BBQ Glaze.
• A few tbsp of your favorite spice rub (I used the same old mix of Smoked Paprika powder, Chipotle powder, Fennel Powder, Onion Powder, Garlic Powder, Black Pepper, Cumin, dried Oregano, dried Marjoram and Salt).

Equipment:
• Grill with lid, set up for indirect grilling (coal in piles at the sides).
• Wood chips of choice, soaked in water for a few hours before grilling (I used pecan wood chips this time).
• A paintbrush with a long handle.
• Butchers string.

What to do:
Fire up the grill and drain the water from the wood chips.
Fold the thinner end of the tenderloins and tie it up with a piece of butchers string, making them evenly thick.
Also tie up the “head” of the loin (i.e. the other end).
Coat them in the spice rub, and then cover them in a quite generous amount of glaze using the paint brush.
When the coal has got an ashy surface, place the tenderloins in the middle of the grill grid, put a handful of damp wood chips on each pile of coal and put on the lid.

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After about 20 minutes, put on a new layer of glaze using the brush, add more wood chips if needed and put the lid back on for another 15 minutes.
Then put a final layer of glaze on and finish off for 10 more minutes.

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When done, let rest for some 10 minutes before cutting into thick nice slices.

I served this with a zucchini/cucumber/broccoli salad + a vinaigrette and chipotle mayonnaise.

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Would say it’s both Paleo and LCHF compliant…

Enjoy, and as always…please let me know what you think!