Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Paleo Recipes’
Posted: April 24th, 2014

Elimination diets are everywhere: Sugar-free, carb-free, gluten-free, vegan and “paleo” (in which followers eliminate processed foods and grains) say nothing of food-allergy sufferers.
I understand that it has become a point of pride and/or prestige for people to say they follow one of these dietary regimens, and that they’ve banished cravings, improved digestion, lowered cholesterol and blood pressure, etc.
I wholeheartedly support my friends and family members who’ve chosen one or the other.
But I have no desire to eliminate anything in my personal diet. For one thing, I’m passionate about exploration and enjoyment of all kinds of food, and have no desire to arbitrarily eliminate half my audience by turning into one of the other half myself.
With the spirit of adventure, however, I went mining for gold in a new cookbook “The Paleo Foodie Cookbook,” and found several dishes that I’d enjoy regardless of its paleo-ness.
The recipe for Chorizo Cauliflower Rice looked like luscious comfort food in its gorgeous photo. I have nothing against cauliflower, as long as its cooked and unrecognizable.
I’ll admit I did have to adapt the recipe to fit my nonpaleoness. It was too spicy and not enough depth.
So I added salt and a smidgen of sugar, halved the red pepper flakes, added more chicken broth. I couldn’t get chorizo at my little grocery store, so settled for andouille.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your name, mailing address and name of the book you want. I don’t use or store this information for anything else.


Serves 4
Meal type Main Dish
Misc Serve Hot
From book adapted from The Paleo Foodie Cookbook


  • 1 head cauliflower
  • 1 tablespoon butter
  • 1/2 large red onion (diced)
  • 1 red bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 1/2lb chorizo (chopped)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried red pepper flakes
  • 3/4 teaspoons salt
  • 1/2 teaspoon sugar
  • cilantro, avocado, sour cream (for garnish)


Step 1
Remove stem of the cauliflower and put through food processor until it resembles rice.
Step 2
Heat the ghee over medium-high heat in a heavy bottomed pan.
Step 3
Saute onions and bell pepper until soft, about 5 minutes. Add garlic and chorizo. Saute for a few minutes, until chorizo starts to lightly brown. `
Step 4
Add cauliflower, paprika and red pepper flakes. Saute for a minute or two, until all the ingredients are well combined.
Step 5
Add chicken broth and cook until cauliflower is tender and broth has evaporated. Serve topped with cilantro and sliced avocado
Posted in: Uncategorized
Posted: January 30th, 2013

paleo First, I need to invite you to upload your recipes for healthy food to GoErie for a chance to win gift cards to Frankie & May Fresh Grocer at West 12th and Peninsula. The prizes are $250 for the winner, and $50 each for runners up.
To enter, visit the GoErie website. The popular vote will determine the three winners and judges will try the dishes to determine the ranking of the top three. You have until Feb. 6 to enter.

Also, check out our new bi-weekly video, “Healthy At Home” video with Melissa Wilson, which launched today. Find it at

Meanwhile, thanks to everyone who entered to win “100 Recipes for Microwave Mug Cakes,” by Stacey J. Miller. The winner is Lynne Pontzer. I’ll pop it in the mail today.

If you are not Lynne Pontzer, you are eligible to enter the drawing for “500 Paleo Recipes: Hundreds of Delicious Recipes for Weight Loss and Super Health,” by Dana Carpender. The author also penned “1,001 Low-Carb Recipes,” if you’re familiar with that. And even if you aren’t.
The paleo diet (aka the caveman diet) is based on what some think humans evolved to eat, meaning no processed food or artificial sweeteners. It’s based on meats and fish, nuts and seeds and naturally grown fruits and vegetables.
The book isn’t so exotic that noncavemen and noncavewomen can’t use it for healthier takes on favorites, including Super Bowl-worthy Guacamole:

GUACAMOLE, Paleo-style
2 tablespoons minced red onion
1 garlic clove, crushed
2 ripe avocados
1/2 lime
4 dashes hot sauce
2 pinches salt
1 tablespoon minced fresh cilantro, optional

1. Have your onion minced and garlic crushed and in a bowl first.
2. Halve your avocados and use a spoon to scoop the flesh out into the bowl.
3. Use a fork to mash up the avocado. Don’t go for super-smooth texture; leave some little lumps of avocado.
4. Now squeeze in the juice of the half lime and add the hot sauce and salt and cilantro if using.
5. Stir and serve immediately. Guacamole doesn’t hold up very well.
Serves 4
PER SERVING: 167 calories, 15 grams fat, 2 grams protein, 9 grams carbohydrate, 3 grams fiber, 6 grams net carbs.
– “500 Paleo Recipes,” by Dana Carpender

Posted in: Uncategorized

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