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Caveman Truck: Worth the Detour

17 Jul

Ed Note: I’m off with JetSet in Malaysia. Enjoy this awesome post from the OTHER gluten-free Greek named Kristina– yes, two of us exist! –ChefKefi, RN

When making a conscious effort to eat remotely healthy, one thing is clear: the struggle to find appropriate food on the go is REAL. As a travel blogger with a foodie streak, it only makes sense that one of my favorite restaurants is one that never quite stays in one place. Caveman Truck is an Indianapolis food truck notorious for serving the highest quality of locally-sourced ingredients with its own paleo twist on American dishes. And it is, without a doubt, a top recommendation.


Shelby Malaterre is the Founder and “Chief Caveman” of the Caveman Truck that patrols the Indianapolis area serving healthy, organic, and Paleolithic-approved meals. His story is a rather unorthodox and unexpected one: what initially began as a competitive weight loss bet ended in a drastic lifestyle change that revitalized not only his health but also his career.  The goal was to lose 10% of his body weight and maintain that level for two straight weeks. As a lifelong yo-yo dieter, Shelby anticipated an easy win followed by a quick weight regain–when he started, this was just about bragging rights. He began researching his approach and was quickly introduced to the paleo diet. But this was not your average “quick fix”–though Shelby lost 21 pounds in the first ELEVEN DAYS of the challenge, he gained an immediate increase in energy and wellness and knew he wasn’t going back. With a new-found awareness of how his body could feel by avoiding the grain-heavy Standard American Diet (SAD) Shelby combined his childhood love for food, 20 years of food service experience, and this new-found paleo lifestyle by creating the Caveman Truck in early 2012.


The menu features only gluten-free, casein-free, soy-free, organic, non-GMO, and paleo ingredients that are rotated by on the season. This alone is truly a blessing for those families with food allergies or special dietary needs– not many places can say they accommodate all of those criteria!

According to The Daily Meal, the Caveman Truck is ranked in the Top 10 Paleo-Friendly Hotspots in the US. Shelby is notorious for cooking a mean batch of “Barnyard Chili,” which is a delicious combination of three different organic meats, organic tomatoes, and organic sweet potatoes. That’s it. Plain and simple. Another dish that has gained popularity is the Chicken Breakfast Taco which contains shredded chicken, eggs, and guacamole. Now, you may be wondering, “How on earth you can have a paleo-friendly taco?” Shelby gets quite creative with his taco shells and rightfully so, since he offers several different breakfast and lunch variations. The shell is actually sliced jicama, you know, one of those pieces of produce that you simply overlook at the grocery. It is an edible tuberous root vegetable that is low calorie, low sodium, high in fiber, and full of vitamin C. Check out the photo of the Chicken Breakfast Tacos that was featured in an Indianapolis Star article below:


caveman brkfst taco

If you are like me and enjoy eating healthy while trying new things, then definitely make sure the next time you are in Indianapolis to stalk the Caveman Truck on social media (he posts and tweets his location daily on Facebook and Twitter). He may park downtown for lunch and in the suburbs for dinner. Wherever he is, you can be sure that he is serving the highest of quality local ingredients in a unique dish. He also provides the ability to order ahead and get “take out” upon your arrival instead of waiting in line and eating curbside. As a traveler, whenever I make a recommendation on anything it is based on whether or not something is worth deviating from your original route. The Caveman Truck is definitely worth a detour.

Kristina Keltner is the author of Seize the Globe. Long after discovering her passion for travel she decided to share her experiences with others who understand its value. Her goal is simple: to inspire and empower those who wish to explore the world.

Virtual Thanksgiving Menu

28 Nov

Okay- so y’all already know that I love the NYT Vegetarian Thanksgiving. This year they have totally outdone themselves and have included a GLUTEN FREE section. God is good, all of the time.

In other news– I’m headed to BFKef’s family homestead this year, but if I were making Thanksgiving dinner for my loved ones (who include a few gluten-free/sugar-free eaters, a few ALL MEAT ALL THE TIME eaters, a few traditionalists, and a few vegetarians), this is what I’d make to please us all:

The Starters:

Baked Kataifi-Wrapped Goat Cheese

If there were lobsters present at the birth of Jesus, there was definitely phyllo served at the first Thanksgiving.

Thai Red Curry Pumpkin Hummus


What better to whet the appetite than spicy fall flavors?

and how about some Roasted Corn and Tomato Soup?


Mmmm corn. The most delicious non-nutritive filler since soy.

The Sides:

 Beet-Fennel-Heirloom Carrot


Are we warmed up yet?

Sweet Potato and Apple Cakes


I could probably just eat a batch of these and be very, very grateful.

Roasted Brussels Sprouts with Lemon and Pomegranate


Just yum.

Paleo Jalapeno Cornbread


Not exactly sure how corn bread can be made without corn– but I’d love to find out.

Roasted Beets and Carrots with Tahini Dressing


It was a poor choice to make this list on an empty stomach.

The Main Event:

Portobello Mushrooms with Roasted  Pumpkin Mash and Caramelized Walnuts


Is your belt unbuckled yet?

Cornish Game Hen with Clementine Glaze and Cranberry - Almond Quinoa Pilaf

Gotta give the meat lovers something to look forward to–those wine glasses in the back are for me, after all this cooking!

The Sweets

Chocolate Almond Cookie Pumpkin Ice Cream Sandwiches


And how could I choose between these two final desserts? Since this is a virtual meal and I don’t actually have to prepare anything, I think I’ll cook both.

Pumpkin Pie Caramel Biscoff Cheesecake


Bourbon Vanilla FIG Bundt Cake


You really didn’t think we’d have a feast without FIGS, did you?

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