Long-winded plea to hear about your favorite recipe resources

[abyssinia]

I've been reading about Primal/Paleo for a while now, and while I'm skeptical about some of the evolutionary arguments, some of the biochemical arguments are convincing and I know over the years I tend to feel better when I eat more vegetable/protein/fruit proportional to carbs/grain. I already cook the majority of my food from "real" ingredients, so it's not an overly huge leap for me, at least in terms of dropping processed food.

I've been dabbling with paleo-style meals for a while now, and I'm considering attempting to try a month of more pure paleo and see what happens. I can see giving up bread and pasta without much trouble, but I'm pretty nervous about losing cheese, yogurt, milk and beans and about battling my sweet tooth.

Anyway, Passover (in two weeks) seemed like a good time to start, since it forces me to get partway there anyway. What I'm looking for is recipe resources. Are there any paleo recipe websites you love? Cookbooks? Things which are quick and easy, or make large batches so you can enjoy leftovers? Any tricks for fighting sugar cravings? Any easy breakfast suggestions - I'm not afraid of eating non-traditional breakfast foods, but I prefer breakfast that is quick and low on dishes - my habit is a yogurt. Since I don't eat pork, I'm particularly interested in paleo recipe resources that don't put bacon in every other recipe (I do like turkey bacon, but it doesn't always work the same).

Comments

one of my fave meals and makes a lot

[mschaos]

one of my fave meals is what I call artichoke stew that I throw into a crock pot

as this is a crock pot thing, all measurements are estimates

this batch consisted of
one bag TJs pearl onions, browned in cast iron (16 oz)
2 cans diced tomato
~one jar (tj's sized) roasted pepper, diced (12 oz?)
~one can artichoke hearts - diced
4 chicken thighs
a bunch or torn up kale
~ 1 tbs thyme
juice of quarter of lemon
salt and pepper to taste

method - the only prep I do with this is to brown up the onion in a bit of butter or olive oil. toss that with everything but the kale and lemon and cook 5-7 hours on low (a bit more if the chicken is frozen)

during the last hour I add the kale. I pull the chicken out and shred it and put it back in. finish it with a bit of lemon to brighten everything up

I also use spinach in this instead of kale - but I only put it in right at the end to wilt down - otherwise it just become gray

you can go veg/vegan by taking the chicken out and sub chickpeas