Articles by Scott Hagnas
Showing 1 — 10 of 112
Recipes: Issue 114


Quick Red Curry w/Lamb Time: 15 minutes • 1 Tbsp. coconut oil • 1/2 onion, chopped • 1 lb. lamb, diced • 1/2-cup coconut ... Continue reading
Recipes: Issue 113


Vigoron Back in my August 2009 column, I featured a number of Nicaraguan recipes. Most of those were Paleo versions of my wife's great-grandmother'... Continue reading
Recipes: Issue 112


Beef Neck Stew Active time: 30 minutes Cooking time: ~11 hours • 2 lbs. beef neck • 3 Tbsp. coconut oil • 1 large onion, chopp... Continue reading
Recipes: Issue 111


Single Pot Lamb and Quinoa Time: 40 min • 2 lbs. lamb shoulder (with pre-cooked lamb, see below) • 2 Tbsp. coconut oil • 1 med ... Continue reading
Recipes: Issue 110


Orange Amaretto Eggs This unusual but delicious combination is great for a Sunday morning! Time: 10 minutes • 3 eggs • 2 tsp. coco... Continue reading
Recipes: Issue 109


Sautéed Veggie Topping This is a template for a delicious topping for burgers or really any kind of meat. Use your favorite veggies to accom... Continue reading
Recipes: Issue 108


Basic Meal Template This really isn't a recipe; it's a simple way to begin to cook without needing a recipe. For some of you, this is already a no-... Continue reading
Recipes: Issue 107


Leg of Lamb with Mint Time: variable; approximately 12 minutes + 20 minutes per lb. of meat • de-boned leg of lamb (3-4 lbs.) Sauce: &b... Continue reading
Recipes: Issue 106


Non-Stick Cast Iron Cookware This isn't really a recipe, but a technique of making your cast iron cookware non-stick. 1) Coat the pan with coco... Continue reading
Recipes: Issue 105


Moroccan Stew with Yams Time: 1 hour 15 minutes • 2 Tbsp. butter (or coconut oil, tallow) • 1 medium onion, chopped • 2/3 lbs. ... Continue reading
Showing 1 — 10 of 112
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