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Cooking Caveman with Jeff Nimoy: Roasted Acorn Squash. Olive oil, black pepper, garlic granules. All organic.

Cooking Caveman with Jeff Nimoy: Roasted Acorn Squash. Olive oil, black pepper, garlic granules. All organic.

Roast Chicken dinner! All paleo and organic. Clockwise from 12 o'clock we've got roasted delicata squash, paleo stuffing, roast chicken wing and breast, and in the middle are roasted Brussels sprouts. For recipes and more visit CookingCaveman.com!

Roast Chicken dinner! All paleo and organic. Clockwise from 12 o'clock we've got roasted delicata squash, paleo stuffing, roast chicken wing and breast, and in the middle are roasted Brussels sprouts. For recipes and more visit CookingCaveman.com!

Cast Iron Skillet. Rutabagas, Golden Beets, Brussels Sprouts, Meyer Lemon slices, fresh Rosemary, Olive Oil, Black Pepper, Garlic Granules, Thyme, Parsley. Roast at 350F for an hour or so, until things start turning nice and brown. Enjoy.

Cast Iron Skillet. Rutabagas, Golden Beets, Brussels Sprouts, Meyer Lemon slices, fresh Rosemary, Olive Oil, Black Pepper, Garlic Granules, Thyme, Parsley. Roast at 350F for an hour or so, until things start turning nice and brown. Enjoy.

Din din last night was an organic vegetable medley omelette. Rainbow Chard, Mushrooms, Onions, Garlic, Green Bell Pepper, Red Jalapeño, Red Serrano Peppers, and Black Pepper, cooked in Olive Oil. Made with 3 pasture raised eggs. For more visit CookingCaveman.com!

Din din last night was an organic vegetable medley omelette. Rainbow Chard, Mushrooms, Onions, Garlic, Green Bell Pepper, Red Jalapeño, Red Serrano Peppers, and Black Pepper, cooked in Olive Oil. Made with 3 pasture raised eggs. For more visit CookingCaveman.com!

Cast Iron Skillet. Rutabagas, Golden Beets, Brussels Sprouts, Meyer Lemon slices, fresh Rosemary, Olive Oil, Black Pepper, Garlic Granules, Thyme, Parsley. Roast at 350F for an hour or so, until things start turning nice and brown. Enjoy.

Cast Iron Skillet. Rutabagas, Golden Beets, Brussels Sprouts, Meyer Lemon slices, fresh Rosemary, Olive Oil, Black Pepper, Garlic Granules, Thyme, Parsley. Roast at 350F for an hour or so, until things start turning nice and brown. Enjoy.

Cooking Caveman with Jeff Nimoy: Organic Pork Chop with Paleo Shake ‘n Bake seasonings, and organic rutabaga cut into flat noodles, dripping in duck fat and seasoned with black pepper, garlic granules, and onion granules, with parsley from my garden.

Cooking Caveman with Jeff Nimoy: Organic Pork Chop with Paleo Shake ‘n Bake seasonings, and organic rutabaga cut into flat noodles, dripping in duck fat and seasoned with black pepper, garlic granules, and onion granules, with parsley from my garden.

Chicken Leg, Rosemary Rutabagas, and Brussels Sprouts, all roasted together in one pan. For details visit CookingCaveman.com!

Chicken Leg, Rosemary Rutabagas, and Brussels Sprouts, all roasted together in one pan. For details visit CookingCaveman.com!

French Roasted Chicken Leg (pasture-raised), black kale with onions, jalapeño, and mushrooms, and golden beets, all roasted together in the same pan.  The chicken is seasoned with olive oil, black pepper, fresh rosemary, fresh thyme, and fresh garlic.

French Roasted Chicken Leg (pasture-raised), black kale with onions, jalapeño, and mushrooms, and golden beets, all roasted together in the same pan. The chicken is seasoned with olive oil, black pepper, fresh rosemary, fresh thyme, and fresh garlic.

Baked organic Delicata Squash. Rubbed in olive oil, sprinkled with Holy Trinity (black pepper, garlic powder, onion powder), and baked skin side down in a 350 oven for 45 minutes to an hour, just until the bottom and edges get caramelized. For more visit CookingCaveman.com!

Baked organic Delicata Squash. Rubbed in olive oil, sprinkled with Holy Trinity (black pepper, garlic powder, onion powder), and baked skin side down in a 350 oven for 45 minutes to an hour, just until the bottom and edges get caramelized. For more visit CookingCaveman.com!

Last of the roast chicken leftovers. An organic salad with chicken breast, romaine lettuce, onions, tomato, broccoli, and homemade croutons from my paleo bread. Not pictured is the homemade creamy garlic-jalapeño salad dressing I used. All I did was throw a clove of garlic, a jalapeño, and some extra lemon juice into the mix when I made my homemade mayo. Yum! For more recipes visit CookingCaveman.com!

Last of the roast chicken leftovers. An organic salad with chicken breast, romaine lettuce, onions, tomato, broccoli, and homemade croutons from my paleo bread. Not pictured is the homemade creamy garlic-jalapeño salad dressing I used. All I did was throw a clove of garlic, a jalapeño, and some extra lemon juice into the mix when I made my homemade mayo. Yum! For more recipes visit CookingCaveman.com!

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