Paleo on the Fly


When the trees start to lose their leaves, the caveman starts to lose his marbles.

We’re way overbooked this week. Not entirely due to the fact that my husband is… otherwise occupied. But these stunts are definitely a contributing factor. Shockingly, his application with the Chinese Circus is still pending. But we expect to hear something any day now.

I must apologize. This is a shameful approach to blogging. But, I couldn’t help myself. I told you at the beginning of this journey that there would be some awkward moments. I think this qualifies. No sense in keeping you in the dark corners of the cave. Fly that primal flag for all to see, Winston!

Anyway, because of these antics and various other commitments that, I assure you, are far less entertaining, I’ve found myself a bit pressed for time this week. Undoubtedly, you’ve been here. (Well, maybe not exactly where Wilson is right now, but in a comparable time-suck. But hey, if you’ve got photo evidence of your own flag poling, you better be submitting that business for the site. You know you wanna…) And if there’s one lesson I’ve learned through practicing paleo, it’s that a lack of preparation will lead you down a dark and scary path of preservative and chemical-ridden processed “food”. It’s tricky to navigate your way outta that jungle once you’ve become lost in it.

But, the reality is, life ain’t always almond flour flap jacks and nitrate-free bacon. However, even on your busiest days, with a little foresight and creativity, you can stay out of the grain bin. The first step is keeping a paleo pantry. For a head start, check out my list of must-haves. And secondly, do your best to make it work. Don’t sabotage your lifestyle because you don’t have exactly what a recipe calls for. Guess what? Just because some yey-who (ahem… yes, this undoubtedly goes for me) on the World Wide Web posts a recipe, that doesn’t make it the be-all, end-all of food prep. Use what you have. Don’t be afraid to swap out pork for chicken and spinach for kale. Don’t have beef stock? Use chicken stock. Don’t have that? Turn on your kitchen tap. There’s this awesome stuff called water.

It’s not a science. And it’s not perfect. But it can be fun, and educational and (corn ball alert) inspirational. Just get in there, and see what you can make happen.

All that being said, and taking into account my lack of time, I threw together a crockpot soup today. It’s simmering away as I am plinking away at the keyboard, throwing together this deplorable fodder. Right. Let’s just get to the soup.



Thai Coconut Chicken Soup, Crockpot Style



What you’ll need:

1 onion, sliced

2-3 two-inch pieces of lemongrass, bruised

2 one-inch pieces ginger, peeled

3-4 Thai chili peppers, finely chopped*

Zest of two limes

Juice of the two limes you just zested

2 tablespoons fish sauce*

1-2 cups sliced mushrooms

2 lbs chicken breast, thinly sliced

2 cans coconut milk

3 cups chicken stock

1 large crockpot


What you’ll do:

This is super complicated, so just take a deep breath and trust that you CAN do this.


Okay, plug in the crockpot. Put everything, yes everything, into said crockpot. Affix lid to top. Turn to low.


I understand how intimidating this may seem. I’ve been there, after all. But, bear with me. Once you get that lid on, you’re in the clear. Let simmer for 6-8 hours on low. Or, if you’re especially pressed for time, 3-6 hours on high.


*A few notes. If you don’t have fish sauce, who cares? Add some salt. If you don’t have thai chili peppers, I could give a flip. Sprinkle in some red chili flake or even use black pepper… throw in some hot sauce, for crying out loud. Don’t let someone else’s food determine your own.