Before I begin, I want to give credit to a few other blog posts out there. I had never made this, or anything like it before, but when it came up in a discussion I had with a co-worker, I knew I had to make curry. I asked around online if anyone could point me in the direction of a good Primal recipe for coconut curry and 3 people shared links with me of their own recipies. All 3 of these looked awesome and I used them as a template and took ideas from each one. Here they are:

Girl Gone Primal’s Creamy Coconut Beef Curry

Yummy Gatherer’s Thai Coconut Curry

Annika’s Coconut Curry 

Here is the list of ingredients I used. Of course I encourage you to mix, match, and use your choice of meat and vegetables. As Girl Gone Primal told me, it’s hard to make anything NOT taste good in here.

1 Can of Coconut Milk

Curry Paste – I used green

Meat – I used beef stew meat

Vegetables – I used celery, broccoli, green peppers, thai chilies, mushrooms, onions, couple cloves of garlic & fresh basil.

1 lime.

Cauliflower – I used about half a head.

I started by seasoning the beef. I seasoned it with curry powder, cumin, paprika, garlic salt, thyme, sea salt, & pepper. I cut the lime into quarters and squeezed the juice out of one of the pieces on the meat and put it to the side. I chopped up all the vegetables and mixed them together in a bowl and squeezed the juice out of another piece of lime over them. I let everything sit for a while as I put my daughter to bed for the night.

When I came back I opened the can of coconut milk and combined it with a teaspoon of the green curry paste and heated it up in a wok, mixing it together really well. It got a little frothy, then I added the raw, seasoned meat and cooked for a few minutes until the meat started to brown. Then I added all of the raw vegetables and squeezed the rest of the lime juice into everything and left it to simmer for a while, stirring every few minutes. I didn’t keep track of time, but you can keep an eye on it and remove the heat when all of your meat and vegetables are cooked to the way you like them. While cooking, I grated the cauliflower to turn it into “rice.” When the curry was done, I served it on the bed of cauliflower rice.

I was very happy with the way this turned out. It was exactly what I had been craving and it hit the spot. There are a few things I would do differently next time. I could’ve gone a little heavier on the spices, and since I like things very spicy, I could’ve added a couple more Thai chilies than I used. Maybe use a little more of the curry paste too. Of course those are things you’d want to adjust based on your personal preference as well.

Enjoy!

-Roger De Rok

Enchiladas Dressed

Alright, it is about time I put this recipe up. I think it still has room for improvement which is why I have held off on posting it but I have not gotten around to developing that yet so here it is in its current yummy state. Those of you that are adventurous can play around with it. I think that adding some organic sour cream to the beef before baking would make it even better as creamy enchiladas but have not yet tried it. This is an enchilada plate and not “rolled” enchiladas which are what you may be familiar with.

Primal Enchiladas:
Ingredients:
Crust option 1: (This is my favorite. It sounds a little odd but its delicious).
- Eggs
- Ground coconut

Crust option two:
- Eggs
- Shredded zucchini

Other ingredients:
Beef (grass fed preferably)
- Onions (white, yellow or red. Pick your favorite. I prefer white in my enchilades)
- Green Chile (if you have it available which I know that those that aren’t New Mexican natives often dont).
- Salsa ( make my own special for enchiladas that is heavy on tomato paste)
- Shredded Cheese (I like a mixture of mozzarella, pepper jack and cheddar)

Toppings:
- Shredded Lettuce
- Organic sour cream
- Guacamole or avocado

Directions:
1. In a baking dish we will first create our crust.
Crust option one.
- Make some SoG coconut griddle cakes and line the bottom of your baking dish with them. Fill in the in-between spots with some egg.

OR

Crust option 2.
- Mix shredded zucchini with egg and line the bottom of the pan.

2. Season and brown your ground been in a skillet. I recommend a lot of garlic and spicy seasonings.
3. pour your browned beef on top of your crust.
4. Top your beef with chopped onion, green chile (if you have it of course) and a layer of salsa.
5. Top with your shredded cheeses.
6. Bake in the oven at 350 degrees until a slight crust starts to form on the top of the cheese. About 30 minutes to 45 minutes.
7. Serve on a plate and top with shredded lettuce, organic sour cream and guacamole or avocado slices. delicious.

For my next recipe, I am working on an idea I have for Primal goat cheese manacotti. I know.. awesome right?!?!?

Yummy Waffles

I was perusing through my kitchen cabinets the other day when I came upon a waffle iron. Of course I immediately got a huge craving and decided that I had to create some Primal Waffles.

Here is what I came up with and it will definitely not disappoint. These were quite good. It has been long enough since I had a “normal” waffle so it is hard for me to compare but I would say that these are easily as good if not better!

Old… OLD World Waffles

Ingredients:
- 8oz Organic Cream Cheese
- 1 cup almond flour
- 1 half cup shredded coconut.
- 4 eggs
- 1-2 teaspoons vanilla
- dash of cinnamon

Waffle Syrup:
- Fruit! Any you like but I have found that frozen strawberries that are put in the microwave and then chopped and mashed makes a great natural syrup!

Directions:
1. Pulse half cup of shredded coconut in a food processor or blender until you have a kind of coconut flour. (some people may remember this from some of my other recipes) This makes a great coconut flour that is full fat and less dry than pre-made almond flour which is usually de-fatted.
2. In a mixer or mixing bowl, combine all ingredients and mix well to create a batter.
3. Cook your batter on the waffle iron. If you dont have a waffle iron, you could probably make them pancake style in a pan on the stove.
4. Enjoy them how you like them! We did some organic butter and the heated frozen strawberry natural syrup.

Came out perfect!

I give you... the McSoG

Do you ever miss yourself a good breakfast sandwich?Yummy bacon and pork sausage and egg with a gooey runny yolk. All able to be eaten without a fork? Well here is an option for you. The Sausage egg and bacon McSoG.

These turned out tasty AND filling… almost too filling lol.

Ingredients:
SoG Coconut Griddle Cakes
- 1 cup finely ground unsweetened coconut. Easy to make by throwing shredded coconut in a food processor.
- 1 egg

Sandwich Fodder:
- Bacon
- Sausage patties
- Eggs any way you want em. I like fried.
- Or any other of your favorite breakfast foods

Directions:
1. First you will need to make the Coconut griddle cakes. These can be eaten on their own like pancakes but warning: they tend to be a little dry (great with butter and fruit though!). Mix the fine coconut and the egg together in your bowl. This will give you a nice batter. Cook on the stove in a little bit of evoo like pancakes. See picture below.

2. Next, cook up your innards. Pretty self explanitory on the bacon and sausage. Cook the eggs however you like em. See picture below.

3. Stack it in a sandwich. See picture below.

4. Enjoy your pile of deliciousness!

These are easy to make and kick the crap out of McDonalds breakfast any day!

Piece of Cake

I binged a bit this weekend. You heard right… the SoG and a binge… not often you hear that put together. By binge, I mean that I had about 50g extra carbs this weekend and a little extra natural sugar from fruit…. so nothing too bad but for me a binge none the less. The culprit was this… Gorilla Cake. I could not help myself. I ate 5 pieces!

I had some leftover bananas from making the Caveman BNBs and I decided that I wanted to make a pie/cake with them. Wow… this… one.. is… good. I used these quantities to make 1 batch which i divided into 9 pieces. Each piece worked out to (by my calculations) about 180 calories, 10g carbs, 15g fat, 4.5g protein. A little high in natural sugar so I wouldn’t make too much of a habit out of eating these but they are definitely a great option for treating yourself or even a visiting or resident grain/sugar addict.

Ingredients:
Crust
- Dash of Cinnamon
- 2 Tblspoons organic butter (or coconut oil if you prefer)
- .5-1 cup almond flour

Filling
- 3 bananas
- 2.5 cups of unsweetened shredded coconut
- 1/4 cup coconut milk
- 2 eggs
- Dash of cinnamon

Directions:
Crust
1. Melt butter or oil and mix almond flour and a dash of cinnamon into a dough.
2. Press your dough very thinly into your baking pan. (I used the Pyrex one you see in the picture below).

Filling
1. Process 2 of the cups of shredded coconut until fine. (I used my food processor.
2. Combine fine coconut, unprocessed coconut, bananas and eggs in a mixer (I was trying out my new kitchen aid) Mix until liquid pudding texture. (if you don’t have a kitchen aid, you may need to uses a blender or processor to goo up your nanners.

Put it together
1. Pour your filling into your pan with your crust
2. Sprinkle top with a dash of cinnamon
3. Bake at 350 degrees until done (mine took about 30 minutes).
4. Serve warm or cold! Enjoy

Ready to go in the oven

This recipe seems similar enough to Caveman BNBs but is delicious enough to deserve its own post.

I need to learn to take better pics

I have often said that bananas would make some wicked Caveman Cookies (see Caveman Cookies here and here). I decided to put that to the test. Instead of cookies though, I made bars as it is even a little easier.

I generally try to avoid bananas as they are higher than I like in natural sugar. This came out to where they are packed with a delicious banana flavor but actually have little enough banana in them to where they are like 1.5g of natural sugar each… not to shabby. (Bee, maybe these are easy enough to solve your bar dilemma?)

Ingredients:
- 2 Bananas
- 3 cups nuts. I used 2 cups almonds and 1 cup cashews
- 1 cup unsweetened shredded coconut
- 2 eggs

Instructions:
1. Combine all ingredients except eggs in a food processor.
2. Pulse until well mixed. You want it pretty well chopped but chunks are delicious so not too much.
3. In a mixing bowl, combine mixture with eggs.
4. Press into an 8×8 pan.
5. Bake at 350 degrees until done. Mine took about 30 minutes.
6. Cut 4X4 so you have 16 bites/bars. (or however you want to divide it up.
7. Enjoy!

I think these are absolutely delicious. Let me know what you think!

Carrot Cake Caveman Cookies

Got a new flavor of Caveman Cookie for you… Carrot Cake. These are less sweet and more savory which means that I like them a lot. Best I can figure, each of these bad boys only has about 1g of sugar (natural from the carrots) in them.

Ingredients:
- 2 cups mini carrots
- 2 cups almonds
- 1 cup shredded coconut
- 1 teaspoon nutmeg
- 1 teaspoon vanilla. (I think it would actually be better with 2 tsp vanilla but I have not tried it yet).
- 2 teaspoon Evoo or Coconut Oil
- 3 eggs

Directions:
1. Combine all ingredients except eggs in food processor. Pulse until small but a little chunky.
2. Combine mixture with eggs in a large mixing bowl.
3. Form into “patties” and place on a baking sheet. I made 10 with this batch.
4. Bake at 350 degrees until done. Mine took about 40 minutes.
5. Enjoy!

As I said, I really enjoyed this version as I tend not to be too big on sweet. You could probably find a way to sweeten these up a bit if that is what you are looking for though. Maybe that 2nd teaspoon of Vanilla or some berries would do the trick.

P.S. I am convinced that banana caveman cookies would be absolutely amazing. I haven’t made them myself because of the sugar content in bananas but if you eat bananas then I would definitely recomend giving that one a try! Actually bananas would probably be pretty darn good in these carrot cake caveman cookies.

Have you made you some Caveman Cookies yet? If they weren’t so easy, I would package them and sell em! lol

Sorry for the blurriness

In the tradition of primal peach patties, I bring you Caveman cookies. These are a little more moist than the peach patties for those of you that were looking for something more moist. Once again the wife is enamoured with them while I am not overwhelmed (although I do admit they are pretty tasty).

The flavors shown above are Apple, Apple Strawberry and Apple Blueberry.

Apple Caveman Cookies:
Ingredients
- 1 granny smith apple de-seeded
- 1 cup almonds (or other nut)
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon evoo
- 1 Egg

Directions:
1. Combine all ingredients except for egg in a food processor and pulse.
2. Mix in egg.
3. Form into patties. (I made 5 per batch)
4. Bake at 350 degrees until done. (Mine took 45 minutes. These definitely have more moisture than the peach patties)

Apple Strawberry, Apple Blueberry or Other:
- Add in 1/2 cup of berries for pulse. (I used freeze-dried because I had them).

These were very easy and turned out quite good. The wife is happy.They would be pretty good with a dash of cinnamon or nutmeg as well.

Actual shot slightly burnt

We already pointed out that Larabars tend to be a little high in natural sugar. So what can you do when you get a craving for a mobile, portable slightly sweet snack? Grab a SoG Primal Peach Patty.

These bad boys have about 110 calories each and less than 6 grams of natural sugar. That means that you could get away with eating 3 or 4 of these without reaching the sugar in a Larabar. they are also very very easy to make.

They are slightly sweet with a pretty awesome texture (it is VERY similar to bread for those of you trying to kick the grain habit.

Ingredients:
1 cup dried peaches (the chewy kind… not freeze dried)
1 cup roasted almonds
1/2 cup shredded unsweetened coconut
1 tablespoon olive oil
1 egg

Directions:
1. Put peaches, almonds and coconut in a food processor. Pulse until nicely broken down.
2. Drizzle in olive oil while pulsing mixture.
3. In a mixing bowl, combine mixture with egg and mix thoroughly.
4. Make 10 “patties” by rolling and pressing this “dough” with your hands and place on a baking sheet
5. Bake at 350 degrees for 20 to 25 minutes.
6. Enjoy!

These are a little sweet and “bready” for my liking but my wife absolutely loves them and I have had a few friends give them the thumbs up.

Try it and let me know what you think!