Apparently, paleo ketchup is pretty easy to over spice.  If you like big garlic flavor in your ketchup, then this one will be perfect for you.  If not you may want to think about cutting back on the garlic or using a small amount of garlic powder.  Also, I put a bunch of the other spices that you might want to try in future recipes.  Otherwise, this makes a good ketchup, but you also need to be careful not to overdo the honey as it may become too sweet.

Ingredients 

• 1/2 cup organic tomato paste
• 1/4 cup organic honey
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 3/4 teaspoon fine grain sea salt
• 2 garlic clove
• 1/4 small onion

Optional:

• ½ tsp clove
• ½ tsp allspice
• ½ tsp Ground mustard

Directions

1. Puree the garlic and onion in a food processor. 
   1. This is important because you don't want any bits in your ketchup; it has to be very smooth. 
2. In a saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic, and onion.
3. Whisk until ve
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I have to admit that I don’t like mayonnaise, not even a little bit.  I think it’s a texture thing. That being said the flavors that the macadamia nut oil added makes it palatable, especially if you mix it into things.  While it is a bit of a pain to make your own paleo mayonnaise, if you love mayonnaise it is well worth it to make your own. This one is so much better than store-bought.  I seriously have to wonder about something that can be stored at room temperature or hotter before its opened.  What kind of chemicals do they have to put in there to “preserve” those flavors and keep them from rotting?

1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil 

Add all the ingredients except the oil in a bowl and whisked until the yolk thickened. Then added 1/4 cup of the oil in a slow steady stream while I whisked vigorously, this should take about a min. I used a towel around the base to keep the bowl from...

This was a super fast, and simple, primal maple salmon filet.  This only took me about 20 minutes total from start to finish.  The flavors were awesome!  The maple syrup added a great sweetness to the salmon, and the mustard added some tangy flavors that complemented it.  

This made a great meal on a late night at the office when we didn’t have much time to cook.  If you can cook this on the grill, you may shave some time off, and the girl will add a crispy outer crust to the salmon that would be amazing.  Hopefully, you like it as much as we did!

Ingredients:

• 4 skin-on salmon fillets
• Salt and ground black pepper
• 1/4 cup maple syrup
• 2 tablespoons grass fed butter, melted
• 2 tablespoons Dijon mustard
• 2 teaspoons apple cider vinegar

Directions:

1. Preheat the oven to 400 degrees, grease a glass baking dish with butter.
2. In a small bowl mix the syrup, butter, mustard, and vinegar. 
3. Pour over the salmon letting it marinade for 30 min skin side up; I did this part while I got t
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One of the most common question I'm asked when it comes to diet is why grass-fed beef is so much better for you than conventionally raised beef.

There are actually several reasons, but it all relates to how the animals are raised and fed.  So let's look at this in detail.

All cows are born and raised with their mothers, drinking milk and eating grass until they turn about one year.  It's after that first year, where their fate is determined.  As my friend, Matthew, over at Local Yocal in McKinney Texas says, the cows then either go off to “cow college” (feedlots or CAFO Confined Animal Feeding Operations), or they stay with their family and continue eating grass and living in the fields where they were born.

Conventionally raised (feedlot), grain-fed, beef is really a lot like the typical college experience.  There usually are a lot of drugs, consumption of pretty low-quality food, and exercise is more of an afterthought.  I know for me the college diet consisted of a couple of case...

"Nobody Knows Beans About Chili 'Cause Chili Ain't Got No Beans."

I may lose my Texas residency by making this claim, but in my opinion, a true Texas chili should be made without beans.

Chili is a shortening of chili con carne, which means meat and chili. 

So here is a great recipe for a true (in my opinion) Texas Chili, and is Paleo!

Last Friday we had a massive ice storm here in Dallas that shut the city down for the weekend.  I started this meal at about 7 in the morning, and it made a great dinner at 3.  The leftovers were amazing too! 

If you would like to add some different flavors before you dice the peppers, you can roast them on the grill or in the oven just to where the skin blisters, it adds just a bit more smoky flavor. 

We served this to the kids, so I kept the spice down and didn’t add any cayenne.  If you want it spicy, then add in the cayenne or possibly habanero or more jalapenos.  Hope you enjoy this as much as we did!  If you can tolerate, dairy shredded cheese...

A patient recently told me that they hated traveling, especially around the holidays and asked if there was any homeopathy that they could take to help with their travel-induced anxiety.

The good news is that homeopathy can work amazing well on a first-aid basis while traveling.

First, what is homeopathy?

The great power of homeopathy is in its ability to stimulate the inborn ability of your body to heal itself.  The homeopathic remedy is given based on what homeopaths call the “Law of Similars”, where a substance taken in excess causes symptoms in a healthy person.

The same remedy will cure those same symptoms in a sick person when given in dilution.  This can sound a bit foreign at first, but it is a similar thought process to the vaccine theory. Since homeopathy works off a set of symptoms and each remedy produces a very unique but often overlapping set of symptoms, picking the correct remedy can be very challenging.  

You should consult with a well-trained homeopathic physicia...

Paleo Spaghetti This is a simple meal that was great.  Pasta has never been one of those things that I just had to have or have really missed since starting the paleo diet.  Hopefully if you are one of those people who just loved their pasta this fills at least part of that gap in your diet.  The flavors in the sauce were great.  Hopefully you enjoy this as much as we did!  If you want to add some different flavors you can throw diced green bell pepper and or sliced mushrooms.  I had full intentions to throw

Ingredients

• 1 lb grass-fed beef
• 2 tbs butter
• 2 tbs oregano
• 3 cloves of minced garlic
• 1 tbs thyme
• 2 tbs basil
• 3 tbs Italian Seasoning
• 1 onion diced
• 8 Roma tomatoes Chopped
• ½ cup chicken stock

Directions

1. Pre-heat the oven to 400
2. Cut the spaghetti squash in half removing the seeds, bake for 45-60 min cut side down. Sauté the onion and garlic until the onions are translucent.  Then brown and remove the meat from the pan. 
3. Sauté the onion and garlic until the onions
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Bacon is proof that I could never live a kosher lifestyle. 

If you pay attention to some paleo bloggers then you've read that bacon is proof that God loves us, but bacon still gets a bad wrap in mainstream circles. My general take on bacon is that if the pork is raised properly, meaning, if it's fed a proper diet and without hormones or antibiotics, or screw up the  meat with nitrates and other chemical additives/enhancers, and if you can manage to cook it properly (not burned to a crisp), you actually have a pretty good food! 

A food that I consider somewhat healthy.  The problem with bacon occurs when shortcuts are taken along this path. All in all, bacon may be as good as green vegetables, but, like the veggies, needs to be well cared for and raised properly.

I've been asked to share what my family and I will be eating this Thanksgiving, and I'm happy to share that information! Obviously, turkey is on the menu!  I picked a nice bird up from our friends at Local Yocal on Tuesday.  

I'll brine the turkey with some fresh sage, thyme, and tarragon along with a brine kit I purchased from Whole Foods.  The turkey will brine for about 24 hours.  I feel like brining makes the turkey juicier and keeps it from drying out during the cooking process.  Brining may make the turkey juicier, but less flavorful, that's why I add the sage, thyme, and tarragon to push the flavor back into the turkey.  I'll cook the turkey on the grill with a bit of smoke from hickory.  I don't like a fully smoked turkey so I only use it for the first hour to encase that smokey flavor.

Thanksgiving wouldn't be the same without stuffing.  And this paleo stuffing is flat-out amazing!  Can't say it enough - I really can't tell the difference between this stuffing and the tradit...

My babies have softened and rounded me out in life and made me a much better person. I am forever thankful for my parents.   

Without their loving guidance and support, there's no way that I could have made it as far as I have!  I'm very blessed that they, along with my sister, will be making the trip to join us for Thanksgiving this year. I'm very aware how fortunate I am to have both my parents still living and healthy enough to make the trip.

As in every year, I'm thankful to my patients!  They teach me every day just how amazing the body is and how it can heal itself without massive amounts of intervention.  They teach me courage, strength, and hope as I see their trust in me as a healer. 

I'm especially thankful for Lisa.  She is an asset I never knew I needed.  She keeps the office organized and keeps me focused, as much as she can, on the goals and tasks at hand. I'm looking forward to what next year will bring with her on my team. Not to sound preachy or trite here, but I am...