Author Archives for Heather Gerum

Balsamic Pork Pizzaiola

This past weekend, we moved into our new home. It was a long but exciting weekend. Admittedly, we ate out or ordered in a few times, much more than we normally would. Then, Sunday afternoon, we realized our stovetop was not working.

So, today’s recipe came from a necessity to be creative with our cooking plans. While we wait for the stove to be fixed under our home warranty, we’ll be using our Instant Pot a lot this week—Tomato SoupSplit Asparagus Soup, maybe an adapted version of our Hearty Stovetop Chili, and we might even make this recipe again. We hope you like it, too!

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Our Redesigned Site and the Best Paleo Recipes of 2015 eBook

Today is a very special day. Late last night, we redesigned our website to That Paleo Couple and, this morning, the Best Paleo Recipes of 2015 eBook—to which we contributed—published!

Brent and I have been exploring the world of paleo cooking and food blogging since February 2011. We were living in Virginia and determined to find a healthier lifestyle while enjoying one of our favorite activities: cooking.

Now, we’re newlyweds and first-time homeowners. The redesign, That Paleo Couple, is a cheeky nod to the fact that many of our non-paleo family and friends still have trouble fathoming that we live a gluten- and dairy-free lifestyle. Over the past five years, our lives have been enriched by new friends, new adventures in fitness, and much more.

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Cranberry Brussels Sprouts

With the holidays upon us, I have been eager to cook festive foods that reflect the cheer of the season. We recently bought cranberries with the intention of making cranberry sauce, Orange-Cranberry Bread, and Thanksgiving Leftovers Turkey Salad. One day, I noticed the bag of leftover cranberries next to a bag of brussels sprouts and I realized they might work well together.

Most recipes online that combine cranberries and brussels sprouts involve using the sugar-sweetened dried cranberries or add lots of sugar or honey to mix to counter the tartness of the cranberries. I was determined to create something that tastes great without the added sugars.

This recipe came together after just one less-than-perfect experiment and a few recommendations from Brent. As the whole dish cooks, the balsamic reduces and adds its own sweetness. Coupled with the sweet and nutty pecans, the whole dish comes together with a nice balance of sweet, savory, and tart. Plus, it’s beautiful!

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Bacon-wrapped Lamb Roast

When I was a young girl, my parents served lamb with mint jelly literally every time we had it. Plus, the lamb was often overcooked. (Sorry, Mom and Dad!) Of course, I didn’t realize that at the time. I thought lamb was supposed to be like that; and the mint jelly actually helped counteract the bland, dry, chewiness of it.

Lamb can be so much more, though. From lamb chops to lamb shanks, there are a variety of preparations and flavor combinations that work with this delightful meat. This roast recipe is super simple, moist, and delicious. Plus, it looks super fancy and feels very appropriate for a big holiday dinner with lots of friends and family.

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Balsamic Flank Steak

Of all the vinegars in the world, there’s something really special about balsamic vinegar. It’s great with proteins, vegetables, even many fruits. It can be used in salad dressings, marinades, sauces, and more. One of the easiest ways to enjoy this dynamic condiment is on steak.

Prepare this recipe the night before, and you’ll have most of your dinner cooked in 10 minutes or less! We recommend you serve the flank steak over lettuce greens for a salad, or with our oven-roasted brussels sprouts for a delightfully quick and easy to prepare dinner that won’t disappoint!

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