I’ll admit it – sometimes it’s hard to get excited about cabbage. I think this recipe will change your mind a little bit. Roasting the cabbage provides for a subtly sweet flavor, and slicing it into thick steaks gives them an unexpected heft.

That’s not to say that cabbage is without merit. For starters, it’s very affordable, and mildly-flavored. Next, it’s easy to prepare: this dish literally takes seconds to prepare, and then you toss it in the oven until it’s ready to be devoured.

Cabbage has a long history in Europe, traced back at least 3,000 years as a cultivated vegetable. Its English name is derived from the Latin word caput (“head”); ironically, the actual Latin word for cabbage is brassica, derived from the Celtic word bresic. Quite a journey for one word to make!

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2015 really flew by, huh? I had quite a crazy ride over this past year: I released an eBook, a New York Times-bestselling cookbook, a smartphone/tablet app, embarked on a 12-week book tour, and welcomed our second son into the world. At the same time, this little website reached over 2.5 million readers, and a Yahoo news article about my health journey went viral.

More so than in previous years, I’ve caught myself reflecting on that fateful day in December 2010, when I first stumbled upon the ideas behind the Paleo diet. A lot has changed since then, and the movement has greatly expanded from the few forums that existed when I first changed my diet and restored my health. Here are 10 ideas on food and nutrition I’d like to share.

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Bobotie is a baked mincemeat dish and one of the more recognizable foods to come out of South Africa. It’s commonly believed that Bobotie was first derived from the Javanese dish Botok, as Dutch colonists brought the dish to South Africa from their settlements in Indonesia (née Dutch East Indies) in the 17th century. While Botok is made with minced meat wrapped in banana leaves, Bobotie is often seasoned with curry powder and dried fruit and baked with a egg custard topping – a reflection of both local ingredients and European colonial tastes.

This dish joins the ranks of other dishes on my blog, like Mulligatawny Soup and Sukuma Wiki, as exotic-tasting meals that can be created using items you likely already have in your pantry. These are some of my favorite dishes to create and share, as they have a fairly low barrier to entry but can expand your palate and culinary repertoire.

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Hi everyone, just in time for Christmas, I'm happy to announce that I have launched a smartphone app. It features all 300+ recipes from this site, organized and compiled in a beautiful, easy-to-use format. Better yet, it'll update every week with a new recipe! It works natively on tablets as well. This app has been in the works for some time, and I'm really excited to let you have a crack at it.

There are still some bugs to be worked out (for example, the ingredients aren't appearing in bullet-format yet), but I wanted to get this out to you folks now as my gift to you for the holidays.

The app is 100% FREE and available on both iOS and Android. I think it will be a great resource to consult when meal planning, grocery shopping, or in the heat of the moment while cooking. Enjoy!

As far as I can tell, one of this year’s most popular gadgets was the Instant Pot, an electronic pressure cooker that doubles (triples, etc) as a slow cooker, rice pot, steamer, yogurt maker, and more. I’m most frequently asked to develop recipes for it by my readers, followed closely by folks looking for slow cooker (crockpot) recipes. So this week’s Pot Roast recipe is the best of both worlds – a pressure cooker recipe that also includes instructions for slow cookers. Heck, I even threw in Dutch Oven instructions while I was at it.

Don’t let the lengths of these instructions scare you away. Each recipe is essentially four parts: brown the roast, cook the roast (and vegetables), broil the roast (and vegetables), and reduce the sauce. It’s a bit more involved than dumping everything in a pot, but well worth the extra effort: tender meat, roasted vegetables, and tasty sauce all at once.

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Many mornings, I wake up in the mood for eggs…but also not in the mood for eggs, you know what I mean? The consistency and flavor of traditionally-prepared eggs are both a godsend for predictability and a major exercise in patience for discerning eaters like yours truly. And it’s not just me who is sometimes bored with eggs; it’s a global pheomenon, demonstrated by the myriad of ways to prepare eggs – scrambled, fried, flipped, deviled, basted, roasted, poached, shirred, boiled, and scotched. I feel like a cast member of Forrest Gump right now, but you get my point.

Egg Bhurji is a recent favorite, as it combines exotic South Asian flavors with an egg scramble for delicious effect. All it takes is a bit of prep to chop and soften the vegetables before adding in the eggs; it’s definitely worth that extra few minutes of effort.

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After first watching The LEGO Movie last year, our son Oliver started asking about the mysterious phenomenon known as “Taco Tuesday“. So we started a new tradition of what we call “Taco Bowl Tuesdays”; as you may have seen on my Instagram feed, we make them pretty regularly now. I thought it would be pretty fun to write up our Taco Bowl Tuesday recipe as a change of pace and a glimpse into our everyday lives.

The base of the recipe is simple: equal portions of seasoned ground beef, rice, and lettuce. There is some variation in which rice we use; sometimes we make Mexican Rice, and other times we make Cilantro-Lime Rice. The toppings themselves are usually a combination of what we have on hand and what we’re feeling at the moment.

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Chicken Cacciatore (Pollo alla Cacciatora) is a traditional Italian dish. The word “Cacciatora” translates to “Hunter” in English, as this dish was originally used to prepare rabbit and gamefowl. Today, variations that feature rabbit meat still abound.

The story goes that this “hunter’s stew” consisted of ingredients you could find in the forest or open fields. Many American versions of this dish have been altered considerably from their source material; breaded, fried chicken cutlets are often smothered in a marinara sauce (not unlike Chicken Parmesan, really). Italian versions often feature tomatoes but not overwhelmingly so; instead they’re a complement to other vegetables like onion, mushrooms, carrot, and bell pepper. Northern Italian variations of this dish use white wine, while Southern Italians use red wine.

Typically, this dish is prepared with a broken-down whole chicken. I’m down for that, but at the same time, I’m always concerned about the different cooking times for dark meat and finicky chicken breasts; instead, I prepared this recipe to feature thighs and drumsticks, so that everything comes together naturally.

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One of my favorite parts of moving to the South last year is that I can now dive head-first into a new food culture. For example, take today’s New Orleans-Style Barbecue Shrimp. A local friend asked me if I had tried “BBQ Shrimp” yet; I immediately thought of shrimp doused in smokey-sweet KC-style barbecue sauce, which sounded a bit weird (but not altogether terrible, honestly). My friend then explained that BBQ Shrimp here in the South is not like your typical barbecue experience. Instead, it’s a crispy shrimp dish flavored with hot sauce, butter, and rosemary, typically served as an appetizer.

Barbecue Shrimp was first popularized by Pascal’s Manale Restaurant in New Orleans during the 1950s. This dish has an “old timey” feel to it today, mostly because of its liberal use of Worcestershire sauce (made famous by Lea & Perrins back in the 1830s). The end result is a little tangy, a bit spicy, and very robust in flavor. One thing I really appreciate about this dish is that it lets the shrimp take center stage. Moreover, it’s relatively cheap to throw together once you get your hands on some high-quality shrimp (especially when you consider the fact that this dish will set you back $26 at the original restaurant!). Head-on shrimp is traditionally used, but I won’t tell on you if you use shelled shrimp.

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I have a long history with Bill and Hayley of Primal Palate. We first met online on, of all places, a Paleo diet forum in early 2011. I had recently changed my eating habits and was looking for a place to share my thoughts on the burgeoning movement; I remember that someone on the forum asked for a jerky recipe, and both Bill and I posted the recipes from our freshly-minted blogs, and the connection was made. If someone had told me that a few years later I’d be a guest at their wedding, I would have laughed them out of town. But I was! Over the years, we’ve both been at it nonstop – I’ve kept this little blog trucking (and wrote a cookbook or two along the way), while B&H wrote four cookbooks, created an iOS app, redeveloped and redesigned their blog multiple times, started their own frozen Paleo cookie dough, and have now begun a really neat project which I’m excited to share today: organic spices.

While their landing page will give you all the info you need to know on these newly-announced spices, I wanted to share a bit about them from my experience. I was lucky to be one of the first to taste-test the spices, and I was immediately impressed with their quality. The ginger, garlic, turmeric, and oregano are extremely potent and fresh – they put the spices in my spice rack to shame. The spice blends they developed (Adobo, Barbecue Rub, and Meat & Potatoes) are impeccably balanced, with distinct aromas and flavors that aren’t overbearing. I’ll admit it, I’m not the type of guy who gets excited about pre-made spice blends (I tend to make my own from scratch), so I think it means a lot when I say that I will likely be ordering replacements for my test bottles pretty soon.

If you’re interested in upgrading your spice cabinet, or if you are looking to stock up on some of the spices that are featured in Paleo Takeout, I encourage you to check out their selection.