Tag Archives: kale salad

Cultured Caveman- Epic Paleo Only Food Cart!!

If you live anywhere near Portland, you know that we are obsessed with food carts (among many other things….).For some odd reason, roach coaches have been transformed into magical places to eat. I personally had never eaten at one until Erica and I decided to make our way to Alberta and pay a visit to Cultured Caveman!

Nestled away is a bright orange food cart artistically painted with a very cultured caveman (ipod and latte in hand) as well a giant dinosaur on the back.

Joe and Heather are the masterminds behind this pre-historic venture. They are awesome and really friendly!

We got to ask lots of questions about their delicious grain/sugar/legume/dairy free offerings.

After drooling over everything but the bone broth (not quite there yet…), we decided on:

-Kale Salad

-Beet, Carrot and Walnut Salad

-Chicken Tenders (dipped in coconut flour and fried in beef tallow!)

-Rainbow Fries

and of course, coconut water to drink.


It was amazing how small the portions looked, but how incredibly filling everything was!! It was all really delicious and really well priced!

Next time I am definitely looking forward to trying the beef chili! Heather and Joe are constantly coming up with new menu items too! If you follow them on Facebook, you can see what new surprises they come up with!

So, be sure to go to Alberta and 14th to visit Cultured Caveman- Portland’s first Paleo only food cart!!

My Christmas Veggie Recipes!

This Christmas, we will be hanging out with the Ludeman Fam. I have chosen to bring most of the veggie dishes. Trying to deicde what to bring was tough, but I decided to stick with some of my favorites. So, here are the winners for our Christmas Dinner(s):

Red Pepper Walnut Dip

  • 2 cups raw walnuts (soaked in hot water for about ten minutes, then drain)
  • ½ tsp. cumin
  • 1 12 oz. jar roasted red peppers (drained)
  • 2 garlic cloves – chopped
  • 4 TB EVOO
  • 2 TB fresh parsley
  • 2 tsp. lemon juice
  •  (For best results, soak walnuts overnight and rinse before grinding)
  • In a food processor (or high powered blender), place walnuts, cumin, and salt. Pulse until walnuts are finely ground.
  • Add peppers, garlic, olive oil, parsley, and lemon juice.
  • Process until smooth, like the consistency of hummus.


Kale Salad

  • 5 stalks kale, cut into smaller pieces
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 1 avocado, chopped
  • 1/2 daikon radish, shredded
  • 1 carrot, shredded
  • 1 cucumber, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup goji berries/raisins
  • 1 Bell pepper, diced

Dressing Ingredients

  • 1/4 cup Tahini (I use peanut/almond butter!)
  • 2 garlic cloves (I love using roasted garlic)
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup Nutritional yeast
  • 1 tsp. kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp. water, or as needed

Put cut veggies in a bowl. Put dressing ingredients into food processor until smooth. Add to veggies and let sit for about 15 minutes to soak it up and soften the lettuce. Make sure to stir the dressing in well so it coats all the kale. Serve and enjoy!!


Butternut Spinach Salad

1 butternut squash, peeled and cubed
salt and pepper
2 bacon strips – cooked to crispy, patted dry, and crumbled
bunch of spinach
Unsweetened dried cherries/cranberries
Olive oil + balsamic vinegar

Preheat oven to 400 and layout the squash on a sprayed sheet. Spray the top, salt and pepper, (or salt and cinnamon) and cook for 30 min. For salad, in large bowl mix spinach, 1 cup of the hot cubed cooked squash, cherries, bacon crumbles and dressing.

Roasted Brussels Sprouts

20 Brussels sprouts washed and halved
8 strips of bacon
4 small shallots thinly and evenly sliced
1 1/2 Tbsp. of Olive Oil
Sea Salt
Black Pepper

Dried dill

Preheat the oven to 350 degrees F. Put Brussels sprouts salt pepper and a bit of olive oil in a bowl and toss. Place in baking dish and roast for roughly 15-20 minutes. (until edges are brownish and glassy)
Fry the bacon until crispy. Drain and chop.
Fry shallots in bacon fat until light brown and caramelized.
Toss with roasted Brussels sprouts and enjoy!


Ginger Molasses Cookies

Makes 2 dozen

  • 3 cups almond flour
  • 1/2 cup molasses (if you have an aversion to molasses, another option would be to use yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.)
  • 3 tablespoons coconut oil
  • 1 tablespoon coconut milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Preheat oven to 350 degrees F.

  • In a sauce pan, heat molasses to a boil.
  • Add coconut oil, and coconut milk to sauce pan.
  • Stir ingredients until combined, then remove from heat.
  • In a small bowl, combine all dry ingredients.
  • Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
  • Drop tablespoon size amounts of dough onto parchment paper lined cookie sheet.
  • Wet fingers and smooth edges to form a circle.
  • Bake for 10-12 minutes

 I hope you enjoy spending time in the kitchen this holiday season!! I know I will :0) Now, off to Whole Foods for more coconut oil (only $5.99!!!)


Pick Me Up Off the Floor Chicken Salad

We survived South Sister!! It was cold, cloudy, windy, treacherous and glorious! We didn’t make it to the summit due to intense cloud cover (which burned off as soon as we got down, of course) but we get dang close! Personal victory was doing it all Paleo style!!

Here’s a summary of what I took to eat:

Dinner Saturday:

Turkey, bacon, tomatoes and avocado wrapped in red leaf lettuce

Organic Butternut Squash Soup

Breakfast Sunday:

Paleo Banana Bread, banana, almond butter  and hot coffee :0)


Apple, sweet potato (actually an amazing hiking food!)

Lunch on the mountain:

Albacore, tomatoes and a hard boiled egg

Dinner in Bend:

Salad with chicken, avocado, mango (not my idea) and cucumbers

Drive home:

Carrot Cake Lara Bar (iffy on the Paleo side because of raisins), cucumbers/carrots, zucchini hummus and beef jerky.

I had so much energy and felt so great! I noticed that even though we gained 5,000 feet in 6 miles, my soreness was like a 1 on a 10 scale!! I’m thanking the Paleo lifestyle for that!!


So, after having my butt handed to me @ Crossfit this morning and spending almost 5 minutes on the floor gasping for air, I was suuuper hungry and wanting something to help my poor muscles recover! And this is what I came up with!! I hope you love it is as much as I do!!

Pick Me Up Off the Floor Chicken Salad


Leftover Kale Salad (If you don’t have any, chop up some veggies and kale and mix together)

Chicken Breast (I like to saute mine in 1 inch of water for about 4-5 minutes on each side)

1 heaping tablespoon Nutritional Yeast (or more if you like it cheezey!)

2-3 teaspoons red curry powder, to taste

1-2 tablespoons olive/coconut oil (omit if using leftover kale salad)


Cook chicken (bake, saute, grill) and cut into strips. Add to kale salad. Add nutritional yeast and red curry powder (and oil if using fresh veggies) and mix thoroughly. Put on your plate and dive in!! (The heat of the chicken help soften the kale a bit, which I like).

I added a cooked sweet potato too. They are so easy to make fast!! Wash (I leave the skin on) and poke with a fork a few times. Wrap in a paper towel and microwave for 2.5 minutes. I like to wrap mine in tin foil after to let it cook a little more. Just be careful not to do it too long or you will end up with a flat, dry lump.

The health benefits of sweet potatoes are numerous to be sure! Though the primary nutrient in a sweet potato is carbohydrate, they are also good sources of fiber, beta carotene (vitamin A), vitamin C, and vitamin B6 — and despite being primarily carbohydrate, some studies have shown that sweet potatoes can help stabilize blood sugar levels and lower insulin resistance.  They are high in fiber and have a lower glycemic index rating (50).

Research has also shown that phytonutrients in sweet potatoes may be able to help lower the potential health risk posed by heavy metals and free radicals.  This is helpful not only for digestive tract problems like irritable bowel syndrome and ulcerative colitis, but also for anyone who wants to reduce the potential risk posed by heavy metal residues (like mercury) in their diet.  Other benefits of sweet potatoes may include anti-inflammatory effects.

Have an amazing day!!

I Heart Salad!

I looove salad! There is nothing more exciting to me than coming into the kitchen, opening the fridge and seeing what wonderful ingredients I can put together to make a salad.

Here are some of my favorite salads:

Green and Green:

Spinach/kale mix, edamame, snap peas,cucumber and avocado

Sweet and Sassy:

Spinach, Dried cherries (no sugar added please!), walnuts, feta cheese and chicken

The Fibermaster :0)

Romaine, Broccoli, carrots, peas, ground turkey, tomatoes, diakon (grated)

Kale Salad:

Kale, shredded carrots, peppers, black beans, almonds, zucchini and cucumber

The Cobb:

Romaine, hard boiled egg, turkey bacon, avocado, black beans and chicken

The Summer Delight:

Spinach, strawberries, sliced almonds, feta cheese and poppyseeds

The Orriental:

Cabbage, carrots, diakon, sugar snap peas, dried cranberries and chicken

Some of my salad staples include:

-Homemade balsamic dressing (Extra Virgin Olive Oil and Balsamic Vinegar)

-Feta or Goat cheese

-Walnuts or almonds

-Lots of lettuce: romaine, boston, spinach,kale, cabbage

-Lot’s of meat: gound turkey, tuna, turkey bacon, chicken

Don’t be afriad to try somethingnew! Experimenting with salads can be a lot of fun!

Happy Salading!


Grain Free Goodness

Hi Friends! Happy 4th of July!!! I started my morning off bright and early with a full fouor hours of training! It’s soo fun to see people sweatin it out before the bbq mania that is sure to follow :0) Nicely done!

I snuck home and made a picnic lunch for Tim and I on our little patio. I love picnics!! Our spread currently includes fresh strawberries, carrots, cucumbers, snap peas, kale salad and a lettuce wrap for me with a sandwich for Tim (and possibly some cheezits for him too :0) I made some fresh brewed iced tea and am rockin out to DMB waiting for him to get home. Now if only I could stop snacking before he gets here….

I’m sure some of you remember my post a week ago on the Blood Type Diet. Since I read that, I have decided to go Grain Free. Yikes!  What does that mean, you may be musing. I mused too and decided to steer clear breads, pastas, grains (ie: kasha, bulgur, barley and yes, quinoa). And honestly, it has been one of the easiest most natural transitions for me!! I am not craving any sweets or carbs! I have more energy, I need less sleep, my tummy is flatter (hurray!), my headaches are gone, my tummy aches are no more and I don’t have any gas.

I thought it would be the hardest thing ever, but my body knows what it needs and wants! So, the question I am getting the most is: What on earth do you eat????

Here are some of my favorite snacks:

– Kale Salad (check out Ohsheglows.com)

– Veggies (seriously!!!)

– Black beans

– Lot’s of meat!! (ie: turkey, turkey bacon, low sodium natural deli meat, some beef, chicken and fish)

– Hummus

– Egg whites (although tonight Clean Deviled Eggs are on the menu!)

– and lots of nuts and nut butters (pretty sure I took down half a small jar of almond butter yesterday- woops!)

– I am baking with almond flour that I make here at home.

– Some fruit (limiting it to berries and apples though- except the occasional banana)

I feel sooo good guys, I can’t even tell you! Now, this won’t work for everyone and unless you have an extreme personality like moi, you may want to simply try limiting your carb/grain intake for awesome results. I have always found going cold turkey works for me, but I am me, not you.

This does not mean that I am not going to stop posting recipes with grains in them, it just means that you might see a bigger swing toward more grain free recipes (Tim is still pro grain, lol). If you have ideas or suggestions for recipes with or without grains, feel free to let me know!

Some grain free recipes I have been digging this week include:

Oh My Bars(Still tweaking the recipe, but it’ll get there)

Blueberry Banana Bars(I just made a Raspberry version too!!)

Most Increedible Broccoli Leek Salad (Tim ate most of this one)

Kale Salad (BIG hit @ bbqs)

Flourless Chocolate Cupcakes from Elanaspantry

Lettuce Wraps- Take big romaine leaves and fill them with meat, hummus, feta cheese, beans- soooo yummy!!! I do these at night especially because I don’t want a heavy dish before bed.

So, all that to say, keep the recipe requests and fitness questions coming! I love hearing from you guys!!

Keepin’ it Clean,


Amazing Kale Salad!

I was checking out Ohsheglows again and read her recipe for Weekend Kale Salad. I was sooo excited to make it! It was probably the best salad I have had!! I am so excited to share it with you!

First we had to start with some roasted veggies! (A little sea salt and olive oil go a looong way! I like to use the Misto so that I don’t drench the veggies)

Next came the awesome kale salad!

Kale Salad

Stolen from Ohshelgows (I made a simpler version)


5 stalks kale, cut into smaller pieces

1 tomato, chopped

1 zucchini, chopped

1/2 avocado, chopped

1 daikon, chopped

10 stalks asparagus chopped and steamed for 2-3 minutes


Dressing Ingredients:

1/4 cup Tahini (I used almond butter and it was fab!)

3 garlic cloves

1/2 cup fresh lemon juice (about 2 lemons)

1/4 cup Nutritional yeast

2 tbsp Extra virgin olive oil

1 tsp kosher salt + freshly ground black pepper, or to taste

3 tbsp water, or as needed


Put cut veggies in a bowl. Put dressing ingredients into food processor until smooth. Add to veggies and let sit for about 15 minutes to soak it up and soften the lettuce. Serve and enjoy!!

I also put together some wheatberries, ground turkey and vegetable sauce. It was delicious!!

Have a great weekend!

Kim (and Tim!)