We follow some very simple guidelines when it comes to making meals. First, we really only cook one big meal a day, dinner. Breakfast is usually eggs/meat and berries or fruit, or in my case during the week, I’ll often eat canned or smoked fish and berries or fruit. Lunch is leftovers from previous dinners. On many weekends I’ll cook a bunch of dishes at once (usually for the blog) and we can also use those leftovers throughout the week. That’s it – super simple, and definitely cuts down having to spend long hours in the kitchen.
But to be fair, there are some drawbacks to the type of recipes I often post on this site: they require a sizable time commitment. Not everyone has time to braise a hunk of meat for several hours, or the inclination to thaw and marinate something overnight. I try to combine some of my involved recipes with other, faster recipes (my Maldivian Fish Curry recipe comes to mind). I’m also very thankful for other like-minded sites that come up with quick, delicious creations using both ingenuity and talent (see: The Clothes Make the Girl’s Turkey & Cranberry Meatballs and Nom Nom Paleo’s Paleo Sausage Egg “McMuffins”).
Along those same lines, I still appreciate the use of pre-made sauces when in a hurry, like tomato sauce and Thai curry pastes. So when Steve from Steve’s Paleo Goods offered to send me a sampling of their PaleoChef sauces and marinades, I was intrigued.
Many of my own recipes call for marinating; just look at my Harissa-Marinated Steak or Gluten, Grain, and Garbage Free Chick-fil-A Nuggets (marinated in pickle juice!). Some are easy, while others would require a lot of preparation and a stop at the grocery store. Steve’s PaleoChef sauces make this process even easier, and we had a good time trying them all out. They’re shelf-stable (up to six months) and tasty, and each sauce is distinctly flavored from the other. These sauces also double as salad dressings, which is a nice bonus. (Note that these sauces contain either honey or wine, so they wouldn’t be Whole30-friendly, but are fine by other Paleo standards.)
To test the marinades, we would cut up a protein (chicken, pork, or beef pieces) and marinate it in about 1/2 cup of the sauce for an hour, then grill, sauté, or bake until cooked through. It couldn’t be easier, and as it cooked we would whip up a quick salad (like in the first picture) or pair it with some root vegetables.
So at the end of the day, even though I think that making dishes from scratch is ideal (and a satisfying experience), using pre-made sauces like these sure beats trying to navigate a fast food menu for healthy options.
Steve was also kind enough to offer a giveaway of their PaleoChef Sampler, which has six different sauces and carries a $33 value.
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends at midnight EST on January 11th 2014, and I will pick a winner on January 12th. Giveaway limited to US residents. Good luck!