Recipes posted a year ago:
Sorry for being slow on the posts. We went to Seattle this last weekend. We had a great time and ate some Chinese food and some Moroccan food. It is always fun to try dishes traditional of other countries. It gives us a lot of inspiration! We went to the Space Needle of course and also Pike Street Market, although it was a bummer we weren’t cooking ourselves last weekend as I definitely would have been buying some fish to watch the guys toss it back and forth. Next time!
This is another quick and tasty recipe, inspired by flavors traditionally used in Thailand.
Gather Up:
- At least 4 pork chops
- 1 stalk of lemon grass, chopped
- 1 tablespoon of honey
- 2 tablespoons of coconut aminos
- 1 tablespoon of fish sauce
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon Thai red curry paste
- 4 cloves of garlic, chopped
- 2 tablespoons of olive oil
- 1/2 teaspoon of black pepper
Heat grill for chops to about 450 to 500. Meanwhile, put all ingredients except for chops in a food processor and pulse until chopped and blended. Spread on top of pork. Grill approximately 5 to 8 minutes each side or until cooked through to temperature of 140 degrees. Make sure to use your handy meat thermometer to test! You can also bake them at 400 for about 30 minutes.
Purely Primal 
Hi! I included this article in the inaugural issue of Paleo Weekly (http://paleo-weekly.com/issue-1)