The Best Thing Strictly Paleo…ish Ever Ate!

BTIEA General BannerThis week Peter from Strictly Paleo…ish is dishing out his favorites from the cozy country known as oh… SWEDEN! I couldn’t wait to hear what his personal favorite recipe from his own archive would be!

He makes some seriously gorgeous food. And I’ll just say that his Truffle Mayo makes me want to whip up some parsnip fries and dip away. Hello, Paleo Pommes Frites! Reminds me of Belgium… *swoon.

Strictly Paleo…ish imageWhat was the best thing you ever ate?
I’ve been giving this a lot of thought and it’s not an easy question to answer at all. First thing I need to decide upon is “best thing” in terms of… Best tasting? Best cooking experience? Best for my life situation? Etc… So, I decided the choice must rate high in all categories and based on that I have to go with “Balsamic And Rosemary Chicken” from the wonderful cookbook Make It Paleo by Bill Staley and Hayley Mason of The Food Lovers Kitchen.

I absolutely love this recipe because it’s:

  • Quick and easy to cook
  • Packed with mouthwatering flavors
  • Fancy and simple at the same time… goes just as well served on a weekday as on a Sunday dinner.
  • Providing leftovers that’ll make your colleagues jealous in the lunch room the next day, hahaha!
  • With all of above in mind, a fun dish to cook!

If you don’t have the book and want to see what it looks like, there’s a pic of my go at it in my review post of Make It Paleo. But of course, both for your own and their sake, I’d rather see you getting a copy of the book and make it yourself!

What’s the best thing you ever made?
The answer to this question changes almost by the day and if you asked me tomorrow it’s very likely you’d get a completely different answer. However, today I have to go with my “Ribbensteg” (Danish crispy skin pork roast). That is one awesome roast! It has great flavors and an amazing combination of textures… and it must be eaten with applesauce! To me, that is comfort food–the type of food that puts a smile on my face and makes me feel at home.

RibbenstegLet us know a little bit about yourself.
I’ve been Paleo for maybe one and a half years. Prior to that I was eating LCHF (“Low Carb High Fat”), which is huge in Sweden. I thank a long-time friend of mine for opening my eyes to Paleo. He had been riding the Paleo train for a while when he told me about it. I got curious, did some research and instantly got hooked. It all made perfect sense right away!

One thing that really helps me stay in control is the blog. I have to make proper food to be able to post—and to not feel like a total hypocrite while doing it. I feel maintaining the blog also helps me make wiser decisions in daily life.

I started the blog as a just-for-fun side project while on paternity leave with my youngest daughter. Thanks to the great response I got, I decided to continue writing it. I’m really glad I did because it’s a great ride and an experience that I wouldn’t want to be without!

Find Strictly Paleo…ish on the following:
Twitter: @Strict_Paleoish

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. says

    I lived in DK for a couple of years, as an American ex-pat and ribbensteg is an acquired taste. I loved the crisp skin, but the amount of fat on the roast (which is more than the meat) turned me off, since I don’t generally eat the solid pieces of fat off the meat (a texture thing for me). One of the most interesting things I’ve found about Danish food is for a country that has more pigs than people, it exports what most Americans consider the prime pieces of pork and keep the ones that we generally process into other products.

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