L+D Week 4

Where does the time go? Week 3 was all about surviving off leftovers and whole foods hot bar. There was a trip to C-Springs which set me back with cooking but I did eat the best pork chop I will ever have at Euclid Hall in Denver. Has anyone had a Kurobuta porkchop?

Not a lot of cooking happened except for bacon and eggs last week but it was still a strict paleo week. See how being prepared pays off (or just allows you to cling to a strict paleo lifestyle w/o falling off the wagon).

Several weeks and no alcoholic drinks later…brings us to week 4. By now you shouldn’t be having cravings unless 1 – you cheated or 2 – this is your first time doing paleo and its just taking a little longer.

Menu for week 4


Kale (see week 2)
Slow cooked pork butt
Braised red cabbage
Chicken liver and heart pâté


Slow cooked pork butt

1 pork butt (between 3-6 lbs)

In a slow cooker, place between a pork butt (make sure the fatty side is facing up). Salt generously. Add a cup or two of water to the slow cooker (don’t pour it on top of the pork and undo all the salty goodness). Cook for between 6 – 9 hours. You’ll know it’s done b/c the meat will basically fall apart like a pulled pork BBQ.

Braised red cabbage (modified from Cook With Jamie, p358)

Coconut oil
1 lb of bacon, chopped
1 onion, chopped
1 large red cabbage, chopped
1.5 cups balsamic vinegar
Salt and pepper to taste

Add a few tablespoons of coconut oil to a heated saucepan. Add the bacon a cook till browned. Add the onion and cook till translucent. Add the cabbage and vinegar. Reduce heat to low and let cook for about an hour or until cabbage is softened.


Chicken liver pâté (modified from Practical Paleo p384)

1 lb chicken livers and hearts
1 small onion, chopped
2 tblspns + 1/2 cup butter or bacon fat
1/2 cup apple cider vinegar
2-4 cloves garlic
1 tsp Dijon mustard
1 tblspn fresh lemon juice
Salt and pepper to taste

In a large pot, sauté the liver, hearts and onions in 2 tblspns of butter until meat is browned and onions are tender. Add the vinegar, garlic, mustard, and lemon juice and cook uncovered till most of the liquid is gone.

Transfer the mixture to a food processor and blend to a smooth paste along w/ the rest of the butter until it reaches a smooth, creamy consistency. Mmmmm, so creamy. Add salt and pepper to taste.

Put pâté in a shallow dish and refrigerate. Enjoy with sliced veggies.



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