sunday has become a serious meal prep day in our household. i like that.

once his sole purview, kitchening has become a shared and much enjoyed activity.

not only do we create a huge variety of tasty, healthy and easy meals-to-go for our family, we sometimes get to overlap our kitchening time. i especially like this.

we have a small, narrow galley kitchen — the working space is 7 feet long & there is a scant 26 inches between the two parallel counterspaces. kitchening has become, in the finest highly cooperative mutually pleasing sense, a contact sport.

because i am now largely eating ‘paleo’ (primal, ancestral, low allergen, etc), he has become my [willing] paleoslave.

indian cuisine is amongst our favourites. here are two indian recipes he’s paleoprepared for us.

shish kabobs


  • 1lb ground meat (he used beef but lamb would be sooo good here)
  • fresh cilantro, finely chopped
  • 1 med onion, finely chopped
  • 2 green chilies, finely chopped
  • 2tbsp coconut milk
  • 1tsp ginger root, finely chopped
  • 1tsp garlic, crushed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp salt
  • 3/4tsp chili powder
  • 1/2tsp ground allspice
  • 1tsp garam masala


mix onion, green chilies and cilantro in a bowl. set aside.

in another bowl, mix coconut milk, ginger, garlic, cumin, coriander, salt, chili powder, allspice and garam masala. add to and blend into the onion mixture.

add onion and spice mixture to the ground meat. mix thoroughly with your fingers.

divide into 12 equal portions, shaping into an oblong and skewering two per skewer.

broil until done.mmmmm.

stuffed tomatoes


  • 6 large, firm tomatoes (we have a bell pepper for a tomato-averse daughter)
  • 4tbsp ghee
  • 1 med onion, finely chopped
  • 5tbsp coconut oil
  • 1tsp ginger root, finely chopped
  • 1tsp garlic, crushed
  • salt & pepper to taste
  • 1/2tsp garam masala
  • 1lb ground meat
  • 1 green chili


rinse tomatoes, cut off tops and scoop out innards (which i later used in my breakfast fry pan).

grease oven dish (coconut oil or butter) and place tomatoes in.

heat oil in fry pan, saute onion until golden. lower the heat, add ginger, garlic, salt, pepper and garam masala. stir fry for 3 – 5 minutes.

add ground meat to the fry pan. cook 10 – 15 minutes.

add green chili and fresh cilantro. cook an additional 3 – 5 minutes.

spoon ground meat filling into tomatoes. replace tops. bake in a 350 oven for 15 – 20 minutes.

these were really easy, super tasty and filling, take alongs. clients mentioned how good the studio smelled after i had eaten.