Cook du Jour: Jill Morris says paleo diet delivers healthy benefits

Name: Jill Morris

City: Ventura

Specialty: Paleo cuisine

Secret: Creativity

Like a cave man: When Jill Morris was in need of a healthier diet, she was surprised when her search took her back to an early ancestor — the cave man. In fact, she said her health has improved dramatically thanks to her "paleo" diet, which is based primarily on the consumption of meats, seafood, vegetables, fruits and nuts. Morris adopted her Paleolithic lifestyle about four years ago, preparing tasty and imaginative meals from organic free-range meats, her favorite being Bacon-Wrapped Goat Cheese Jalapeño "Poppers," which doubles as a popular party dish. "With the paleo diet I have less illness, no colds, no flus," she said. "I'm less tired, and less prone to injuries." Her husband, Paul, and children, Kindra, Kendall, Grayson and Parker, also have enjoyed paleo diet's healthy benefits. In fact, Kindra's children have adopted the paleo and gluten-free lifestyle. "They are all feeling so much better because they have fewer colds," Morris said.

Without limits: The paleo lifestyle isn't limiting, Morris explains. "I'm organic, and I open my cupboard and try be creative." This outside-the-box theory can be enlightening — even liberating. Yes, the popular russet potato is relegated to the forbidden category. But yams are a terrific substitute in recipes calling for potatoes. Fried chicken may not be acceptable, but there's no need to despair. Morris dredges chicken in coconut milk, coats it in non-gluten cracker crumbs, then bakes it in the oven. Stews are an easy answer to quick dinners. So are Mexican dishes, which generally feature cumin, cilantro, onions and poblano peppers. Her resourcefulness has produced exotic combinations such as a Thai-based soup featuring pork, chicken, coconut milk and lemon grass.

Artistic endeavors: Morris knows what combinations work well in the kitchen. When a Far Eastern dish is desired, Morris begins with an Asian cabbage slaw of thinly sliced cabbage, thinly sliced cucumbers, onions, red bell peppers, purple cabbage, diced chicken, and a mixture of red chili paste, rice vinegar, apple cider vinegar and Asian seasonings. Her curry dishes feature red or green curry paste, coconut milk, chicken stock, garlic, eggplant, cauliflower, beans, pea pods and carrots. Italian dishes without pasta are a challenge, she concedes. Morris replaces it with spaghetti squash and a sauce of olive oil, fresh herbs from her garden, garlic and roasted tomatoes. Reduce the sauce down for three to four hours, then purée. "It's a fabulous sauce, and with my bounty of tomatoes everything just works well," she said.

Bacon-Wrapped Goat Cheese Jalapeño "Poppers"


6 jalapeños, halved

5-ounce pack of goat cheese

1 tablespoon and 2 teaspoons of chopped scallions

1 teaspoon of garlic powder

1 teaspoon of dried basil

6 strips of bacon, cut in half

Note: When handling jalapeños, it is advisable to wear gloves.


1 Preheat oven to 400 degrees.

2 Prepare jalapeños by halving them and removing the seeds. Set aside.

3 In a small bowl mix the goat cheese, green onion, garlic powder and basil.

4 Stuff each pepper half with the goat cheese mixture (about a teaspoon, but will vary depending on the size of the pepper), and then wrap in bacon. It's important to make sure carefully wrap the bacon around the peppers to prevent them from splitting when they're in the oven. Make sure the bacon strips overlap the pepper when you wrap them.

5 Place the jalapeño halves on a baking sheet and heat them in the oven until the bacon is cooked and crispy, about 13-15 minutes.
