Culinary Ninja: Paleo Nick
Who is Paleo Nick?
He’s a cook. He’s a CrossFitter. He’s a master of, and your ultimate guide to, culinary fitness.
Nick was born in Minnesota, bred in North Dakota, and currently resides in both Colorado and Alaska. His passion is innovating and teaching creative ways to cook clean, nutrient-dense meals, using sustainably sourced whole foods. Preferring the title cuisinier, meaning someone who cooks well, to chef, meaning chief, Paleo Nick’s down-to-earth, boy-next-door approach to cooking blends seamlessly with his voracious appetite for the culinary arts.
What are Nick’s deepest culinary Paleo passions? They’re rooted in, though not limited to, wild game, organic grass-fed beef, and most notably, fresh Alaskan seafood. On his website www.paleonick.com, he sounds more like a poet than cuisinier, with Alaskan seafood as his muse when he describes angling Alaskan salmon and pulling Alaskan shrimp from local waters, and then enjoying the succulent fruits of his labours. “Even if I fall off the Paleo wagon and end up with Alzheimer’s, I’ll still be able to recount pulling the leg from the body, fresh out of the steam jacketed kettle, the quarter pound knuckle of steaming hot, fresh, Alaskan King Crab staring me in the face and the garlic-infused drawn butter… I’ll stop there.” If you must, Nick.
Luckily, the Paleo cuisinier won’t stop – can’t stop – using his gift to create culinary ninjas out of average CrossFitters with a penchant for delectable, whole food. Visit his website for delicious Paleo recipes, instructional cooking videos, and information about Paleo Nick’s upcoming cooking classes.
Nick’s Ahi Poké
– 1 Pound Ahi Tuna, large dice
– 2 Cloves Fresh Garlic, minced into a paste
– 1 Tablespoon Toasted Sesame Oil
– 1/2 Cup Seaweed Salad
– 1/2 Cup Fresh Cilantro, chiffonade
– 2 Healthy Tablespoons Masago
– 2 Healthy Tablespoons Sambal
– 2 Tablespoons Low Sodium
– Nori Chips
1. Combine all ingredients except Nori chips in a mixing bowl and mix well.
2. Serve with Nori chips and finish with a light drizzle of sesame oil.
3. Share with your friends and Tanoshimu! (Japanese for “enjoy!”)
“Keep It Paleo!”
Three Pepper Turkey Chili
– 5 pounds Ground Turkey
– 2 Large Yellow Onions, large dice
– 3 Zucchini, large dice
– 3 Poblano Peppers, large dice
– 2 Green Bell Peppers, large dice
– 2 Red Bell Peppers, large dice
– 7 Hatch Chiles, large dice (optional)
– 1 Bulb Garlic, peeled and smashed
– 2 Tablespoons Kosher Salt
– 1/3 Cup Chili Powder
– 2 Tablespoons Ground Cumin
– 1 28oz. Can Crushed Tomatoes
– 1 28oz Can Diced Tomatoes
1. Place turkey in the bottom of a 4” hotel pan or slow cooker and chop into chunks.
2. Add Kosher salt, chili powder, ground cumin and garlic.
3. Combine onions, peppers, chiles and zucchini in a large bowls and toss until
4. Pour veggie mixture over turkey.
5. Pour cans of tomato product over turkey and veggies and stir lightly to combine.
6. Cover hotel pan with foil and cook at 290°F for 8 hours, or in the slow cooker on
7. This recipe yields 8 quarts of chili, so plan accordingly. If you have a 6 quart slow cooker, then cut the recipe in half or cook two batches back to back.
8. However you choose to do it, make sure to have fun, use a sharp knife, share with your friends, and, above all…
“Keep It Paleo!”