10 PALEO FOODS I ALWAYS HAVE IN MY KITCHEN
Today, we’ve got a great guest post that every Paleo-follower should read! Written by the talented (and might I add stylish?) Melissa Joulwan! She is actually one the amazing bloggers that has contributed her delicious and healthy recipes to our app!:
I like rules. Mostly because I can feel virtuous when I follow them and because occasionally breaking them is deliciously fun. Which partially explains why I enjoy following the paleo diet.
Sometimes called the “caveman diet” or primal diet, paleo eating is based on the idea that we feel our best when we mimic the nutrition of our hunter-gatherer ancestors. I know! It sounds a little groovy or like sometime from science fiction. But what it boils down to for everyday meals is avoiding grains — esp. the ones that contain gluten — dairy, legumes, and excess sugar. These foods, while often delicious, can make most people feel less than optimal. That’s a lot of favorite foods on the “no” list, right?
That’s why it’s important to focus on the “yes” list instead. Think of every kind of meat, seafood, vegetable, and fruit you can. Go on! Imagine your list… keep going. Now think of fat sources like coconuts and avocados and olives… that’s a lot of delicious food. And that is what makes up the paleo diet.
I’ve been eating paleo for three years, and I don’t think I would have been able to stick with it if I hadn’t learned how to cook food that’s every bit as delicious as “regular” food. I play around with spices and have developed paleo versions of family favorites so I never get bored.
Another big key to success is being prepared — which means keeping a well-stocked kitchen. These are the foods I never let run out. They’re always on my shopping list, and I have backups for the backups in my cabinets.
My Paleo Kitchen Must-Haves
1. Unrefined Coconut Oil
For cooking, organic unrefined coconut oil is my first choice. It lends a somewhat buttery flavor to dishes and can be used at pretty high temperatures without oxidizing (which means it remains good for you, even if you turn up the heat). Because it’s saturated, it’s solid at cooler temperatures, so it’s a good stand in for butter in baked treats. I know lots of paleo people prefer clarified butter or ghee, but once I tried coconut oil, I was hooked.
2. Organic, Unsweetened Coconut Flakes
Eaten on their own as a snack (like Caramelized Coconut Chips) or sprinkled into and on top of dishes, coconut flakes add another dimension of flavor and texture. They’re lovely, little wisps of good-for-you fat that can go savory or sweet. I like to toss a few on top of Thai curries or sprinkle them on a bowl of fruit and coconut milk for dessert.
3. Full-fat Coconut Milk
Equally at home in sweet and savory dishes, coconut milk is an excellent replacement for heavy cream or yogurt in curries and creamy sauces. It’s also luscious when whipped into a creamy cloud and served over fresh fruit. Organic brands are best — and definitely go for the full-fat version. It’s okay if the ingredient list includes guar gum, but avoid brands that include sulphites or added sugar.
4. Organic, Grass-fed Ground Beef
If I have a few pounds of grass-fed ground beef in the fridge, I know I’m only about 10 minutes away from a delicious dinner. Browned and seasoned with garlic and spices, ground beef is like a blank canvas that can be turned into just about any ethnic-inspired meal. Stir-fried with veggies and five-spice powder, it’s instantly Asian. Formed into a burger and piled on top of a big salad, it’s all-American. Wrapped in a lettuce leaf with cucumbers, jalapeno, lime, and garlic, it’s a Thai wrap. And don’t even get me started on the meatball possibilities.
5. Sardines Packed in Olive Oil
These little fish are perfect on-the-go food. My super-secret lunch weapon is a can of sardines, a red bell pepper cut into strips, a cucumber cut into coins, and a small handful of fresh blueberries or cherries. Just a little oily and not too fishy, the sardines are power food — and the leftover oil is perfect for dipping raw veggies. I like Crown Prince, boneless, skinless the best.
6. Collard Greens
Kale seems to be the superstar of the paleo world, but I’m here to make a case for collard greens. They’re a little sturdier and tenderize during steaming and sautéeing without disintegrating into mushy territory. They can be braised in a coconut milk curry, wrapped around meat fillings and baked in tomato sauce, or sautéed in oil with seasonings to make a vitamin-packed side dish. They’re also mild enough to taste great at breakfast with eggs and leftover protein. I like cut them into 1-inch strips, steam ’til tender-ish, then sauté them with coconut oil until they get a little dry and crispy.
Cauliflower might be the most versatile vegetable in the kitchen, so I always have two heads in the fridge at all times. Grated in a food processor and sautéed with fat and spices, it’s instant “rice.” Or boiled in broth and mashed with coconut milk (or a dollop of homemade mayo), it transforms into mashed “potatoes.” It also adds a big crunch when chopped raw in salads, and becomes crisp-tender when roasted in the oven.
8. Frozen, Unsweetened Blackberries
Low in fructose and high in anti-oxidants, blackberries are loaded with nutrition and flavor. I like to eat them frozen with coconut milk drizzled over the top as a go-along with eggs for breakfast, or as dessert after a paleo dinner. Because they’re not too sweet, they don’t trigger the sugar demon, but they’re sweet enough to feel like a treat.
To be fair, jicama isn’t a nutrition powerhouse, but it’s not doing any harm either. I love its crisp texture and almost-sweet taste. Peeled, cut into matchsticks, and kept in the fridge, jicama is a cool addition to a crudité platter — julienned, it makes a lovely salad mixed with lime juice, diced avocado, and slivers of red bell pepper. Its mild taste makes it great at breakfast, too!
10. Free-Range, Organic Eggs
Great any time of day, eggs are quality source of fast protein. I like to keep a dozen hard boiled on hand for egg salad or devilled eggs made with homemade mayo. When my day has been long, and I want something comforting, an omelet (or egg foo yong) does the trick — and gently scrambled eggs with zucchini noodles are amazing comfort food in a flash.
BONUS: Turn it up to 11 with Spices and Herbs
Spices and seasoning can transform ordinary ingredients into magical meals. I have an extensive collection of spices, but these are the ones, in addition to sea salt and black pepper, that are absolutely essential. (Here’s a lengthy list of almost everything in my spice cabinet.)
Ground Cinnamon: A must-have basic for sweet and savory foods in just about every ethnic cuisine. Add to Chinese stir-fry, roasted butternut squash or sweet potatoes, or beef chili.
Ground Cumin: My favorite spice, cumin adds a rich, earthiness to North African, Middle Eastern, Greek, Mexican, and some Chinese dishes. Try it with ground beef or lamb, cauliflower “rice,” mixed with chili powder in Mexican dishes, or baked sweet potatoes.
Garlic: Put garlic in everything you eat. The end.
Ground Ginger: Ginger adds a warm, spicy bite to coconut milk curries and stir-fries. Scrambled with eggs, it’s a paleo home remedy for a cough.
Dried Mint: Fresh and tangy, mint adds sunshine to Middle Eastern and Mediterranean cooking. Try it on roasted carrots, tossed with raw onions, or stirred into tuna salad with lemon juice.
Dried Oregano: The “pizza herb” for everything Italian, oregano is great with tomatoes, green beans, and zucchini. Mix it into ground meat with garlic for instant Italian sausage.
Ground Paprika: Paprika is another equal-opportunity spice that adds zing and rich color to Moroccan, Middle Eastern, and Eastern European dishes. Sprinkle it on fresh melon for a treat.
Chili Powder: Used in Tex-Mex, Indian, Chinese, and Thai foods, chili powder is a blend of peppers, cumin, oregano, garlic, and salt. Mixed with paprika and salt, it transforms into BBQ seasoning.
So there you have it: the foods I need to keep my paleo kitchen stocked so it’s easy to keep saying “yes” to the good stuff and “who needs you?!” to sugar, grains, legumes, and dairy.
Melissa Joulwan is the author of the cookbook Well Fed: Paleo Recipes For People Who Love To Eat and the blog The Clothes Make The Girl, where she writes every day about her triumphs and failures in the gym, in the kitchen, in life.