Offal | Paleo Parents

TPV Podcast, Episode 18: Paleo 102

Posted by Stacy on Dec 14, 2012 in 2012, Featured, Podcasts | 3 comments

Our eighteenth show! Ep. 18: Paleo 102 In this episode, Stacy and Sarah continue to talk about the basics of paleo in hopes of helping those that are getting on board. What do these paleo ladies actually do to stay healthy and strong? What foods are they actually eating? They share their tips in this episode! Click the picture above to be taken to iTunes or download and listen by clicking the PodBean player below Podcast Powered By Podbean If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 18: Paleo 102 0:00 – Introduction 1:07 –...

Winter Is Coming

Posted by Matthew on Oct 1, 2012 in 2012, Featured | 7 comments

Where we are, in the temperate Mid-Atlantic region of the US, I’ve noticed that the long pants are coming back. Stacy pulled out boots and cardigans from the back of the closet. I almost put on a sweater the other morning. The hooks outside the preschool classroom are beginning to be populated by coats. Yep, it looks like winter is coming. But all is not lost! We do gain something in the autumn: cold weather recipes. You know what I’m talking about, right? All of a sudden everyone starts using winter squash, like butternut, acorn, and pumpkin. People pull out the slow cooker or...

Beef Bacon 50/50 Braunschweiger Burger Sliders

Posted by Matthew on Sep 11, 2012 in 2012, Featured | 11 comments

Probably the most difficult task most paleo and ancestral health advocates advise you to do is to eat organ meats, particularly liver. Frankly, I just have a really hard time stomaching the preparation of organ meats. One time, I made this with both liver and kidneys and felt so nauseous afterwards that I couldn’t eat it, even though the rest of my family scarfed it up. There is a mental block there, I think, where a liver looks exactly like what it is: an organ from an animal that was once alive. Most of us grew up so separated from the life and death of our food that we are not...

TPV Podcast, Episode 2: The Autoimmune Protocol

Posted by Matthew on Aug 21, 2012 in 2012, Featured, Podcasts | 9 comments

Our second show! Ep. 2: The Autoimmune Protocol In this episode, Stacy and Sarah are both on the autoimmune protocol of the paleo diet for their various health issues. This has been a topic of much discussion among blog readers and pod listeners! The ladies breakdown why they are on the protocol, what it is, and who it can help. We hope this answers your questions! Remember: we are giving away an iPod Touch on Friday! See below to enter! Click the picture above to be taken to iTunes or download and listen by clicking the PodBean player below If you enjoy the show, please review it in...

Sweet Heart Jerky

Posted by Matthew on Mar 24, 2012 in 2012, Featured | 9 comments

It’s MARCH! That means Eat Like a Dinosaur is just around the corner! In honor of our book’s release, we are the Featured Chef this month over at US Wellness Meats. We’ll be sharing a brand new recipe every week this month featuring products from the preeminent online pastured meat distributor. We’ve tried a BUNCH of US Wellness Meat items and can tell you two things: (1) We’ve never been disappointed (2) Their customer service is phenomenal! Heart. It’s not just for Captain Planet anymore! You’ve heard all the hype about how heart is high in iron and...

Lamb Neck Stew

Posted by Matthew on Feb 22, 2012 in 2012, Featured | 13 comments

As we mentioned earlier, we’ll be making an effort to teach you how cook more unusual cuts of meat. That’s because we’ve committed to only buying pastured, humane meat from now on. And that’s not cheap. Guess what? Unusual cuts are much more affordable! Today, we’ll share how we made braised lamb necks and turned them into an amazing nutrient dense stew full of healthy, healing grass-fed gelatin! Remember, cooking these things may be foreign to you, but meat is meat and once it’s cooked, I defy you to tell the difference. After all, what is a neck but the...

Mount Vernon Farm: Humane, Sustainable and an Affordable How-To

Posted by Stacy on Feb 7, 2012 in 2012, Featured | 16 comments

Remember this post, where I mentioned Mount Vernon Farms and their on-site bed and breakfast, the Inn at Mount Vernon Farm? As soon as Matt and I were back to the “real world” (post-honeymoon), I contacted them. I was so excited to have found another quality meat source and wanted to make arrangements to visit sometime. And then Molly Peterson, wife to the Farm Manager and Paleo Magazine contributor Mike Peterson, posted videos of brand new baby calves and baby chick photos on the farm’s Facebook wall. That was all it took for me to immediately schedule an appointment for a...

Spaghetti Squash with Meat and Offal Sauce

Posted by Matthew on Jun 17, 2011 in 2011, Featured | 6 comments

The other day we acquired some beef liver and lamb kidneys from ye olde pasture farm and didn’t know how to use them. After some discussions and research we decided that the best use would be to grind it up and cover it with acid (tomatoes). The result has been our awesome Organ Meat Pie and now we present to you spaghetti squash with offal sauce. Spaghetti Squash with Offal Sauce 1 Medium spaghetti squash 1 lb ground round or ground lamb 2 lamb kidneys and/or 1 beef liver (optional) 2 t salt 1 t black pepper 4-8 basil leaves, chiffonade* 1 t dried oregano 1 t dried thyme 1 T...

Organ Meat Pie

Posted by Matthew on May 26, 2011 in 2011, Featured | 3 comments

Like Shepherd’s Pie, this slow roasted ground lamb and beef pie adds a dash of organ meat to the ground-meat-mix, then is layered with shredded carrots and broccoli, topped with mashed cauliflower. Super nutrient-rich dinner with a natural sweetness had the boys devouring 3rd helpings! Organ Meat Pie 1.5 lbs ground beef, lamb, venison or pork 1 beef liver 1/2 lb ground or finely chopped cleaned lamb kidneys 1 tsp salt 1/2 tsp pepper 1 tsp cumin 1 tsp paprika 1/2 C carrot, shredded 1/2 C celery, shredded 1/2 C broccoli, shredded 1 tsp fresh basil, chopped 1 tsp fresh rosemary,...