• Spinach and Tomato Egg Bake

    I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up … Continue reading

  • Paleo Instant Pot Cowboy Chili

    A couple of weeks ago, we finally hired a professional to come investigate, treat and seal our house against the mice that seem to have taken residence in our walls and attic. It turned out, they had also made themselves … Continue reading

  • Lomo Saltado (plus FREE bacon)

    Lomo Saltado is a Peruvian dish that resembles both a stir fry and steak and potatoes. Often served with rice as well, it consists of marinated steak, onions, spices, and french fries. We were excited to try this recipe because … Continue reading

  • Paleo Breakfast Pizza

    Pizza for breakfast—every college student’s dream (and nightmare). My college years, and pre-paleo days, often consisted of pizza for breakfast, or whatever takeout was leftover. An adage of mine that survived this period of life is, “if it isn’t good cold, … Continue reading

  • Baked “No-tato” (Eddo/Taro) Chips

    Potato chips are one of our favorite indulgence foods; salty, fatty, and crunchy, they satisfy a lot of cravings. Growing up with refined-oil chips in the house, it has been a transition away from keeping them around. This isn’t our … Continue reading

  • Sweet Potato Tater Tots

    Growing up, there were a handful of treats in the house that we had as an occasional appetizer or a late night snack. Often the answer was Lay’s potato chips with sour cream and onion dip. Less often, but much … Continue reading

  • Salted “Caramel” Chocolate Pudding

    Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a … Continue reading

Easy Shrimp Stir Fry

Sometimes, we’re really organized and batch cook on Sunday for the whole week. Most weeks, though, we are lucky to get enough food cooked on the weekend to get us through Monday. The rest of the week is a bit of a scramble. So, if I want us to have dinner as a family, before Otto goes to bed, I need something super quick and easy.

This recipe is just that—and it’s also fairly economical. We love the bags of frozen vegetables at Costco (this week, we got the stir fry blend). The bags of raw, frozen shrimp are also much more affordable than buying shrimp fresh or even defrosted at the regular grocery store. The rest of this recipe consists of things we always have in the pantry.

I tossed it together tonight half hoping it would be good and that Otto would eat it, and half feeling fairly confident because “who screws up stir fry, right?”. Otto did enjoy it as did Brent and I. We hope you will, too!

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Macadamia and Curry Crusted Salmon

When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.

Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!

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Chilled Watermelon Curry Soup

As summer is drawing to a close on the calendar, I’m eagerly awaiting the fall weather. Unfortunately, it seems we’ll have to wait a while. The temperatures here lately have been in the 90s and humid.

This soup brings together my love for curries and my need for light, refreshing meal options that the whole family will enjoy. (Yes! Otto loves it, too. He’s such an adventurous eater.) It’s sweet and spicy, bright and (oddly) thirst quenching. Admittedly, it eats a little more like an appetizer than a main course; that said, you could easily serve it for lunch or dinner. Enjoy!

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Spicy Chicken Tagine

Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.

We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.

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Olive and Artichoke Stuffed Chicken Breasts

This week’s recipe is inspired by something Heather and I had when visiting my parents earlier this year. These chicken breasts were stuffed with a combination of kalamata and Spanish olives, marinated artichoke hearts, and garlic.

We decided to take on the task ourselves at home this weekend, and it did not disappoint. Normally, we’re more likely to prepare an entire chicken and stuff the cavity with aromatics, but this is a great option for batch cooking meals for the week or if you are strictly counting calories and macronutrients for health and performance goals. I’m dialing in my food at the moment to prepare for a couple of races in the fall, so we’ll see how it goes! More on that in a future post, but for now, enjoy the food!

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