• 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 →

Fall Butternut Squash Frittata

I can’t tell you how frequently I walk through the produce section of the grocery store at this time of year, and I day dream of a table full of sweet and savory selections made with the various squash and gourds on display. I will admit, though, that I’m not very brave when it comes to cooking with gourds and squashes.

This dish may be a bit safe (in that butternut squash isn’t a difficult food with which to work), but it’s layers of flavor are complex and delicious. There’s the sweetness from the squash, the tang from the balsamic, and the earthy savoriness from the spinach. I’m so excited to share this creation with you, and I hope you enjoy it for a weekend brunch or make-ahead for weekly breakfasts!

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Curried Pork Belly with Vegetables

This past weekend, we decided to pick up a full pork belly—if you can find it, it’s a great savings, and we hope to make our own bacon on the smoker at some point. We haven’t cracked that code yet, but for this week we made a delicious curry recipe that resulted in super tender, flavorful pork belly with vegetables.

Cooking this dish was a bit of an adventure, as the liquids didn’t reduce as quickly as I expected. Kudos to my good friend and cooking sensei Russ for sous cheffing via iMessage on a Saturday night.

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Autumn Latkes

I love latkes but we don’t often think to make them because we don’t often have potatoes in our pantry. The fall weather makes me crave sweet potatoes, though, so I recently picked up a few at the grocery store. I don’t recall exactly what inspired this recipe. I’ve seen latke recipes with various ingredients beyond the potatoes—from other vegetables to cheeses. I chose to incorporate apples because I had them the house. I was pleasantly surprised by the flavor: slightly sweet and tangy. We ate the whole batch in one sitting. We hope you enjoy them as much as we did!

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Creamy Chicken Marsala

Chicken Marsala is a recipe that has been known to us by name, but we couldn’t recall having had it in the past nor had we tried to cook it. After a bit of research, in light of Otto’s love of mushrooms and all things umami, we were impressed to give it a try.

This creamy Chicken Marsala recipe was amazingly easy, and flavorful to boot. It is chicken breast heavy, but this has meant lots of leftovers for Heather, Otto, and me. One last note: Technically, Chicken Marsala is made with marsala wine, a fortified wine from Sicily. We were unable to find it easily, and so used a dry red wine instead. According to our research, this is acceptable; and, frankly, we don’t feel like we were missing anything. We know you’ll enjoy it, too!

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Pumpkin Spice Banana Pancakes

With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.

You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!

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Braised Steak with Brussels Sprouts and Mushrooms

Braised Steak with Brussels Sprouts and Mushrooms Recipe [paleo, primal, keto, gluten-free]

We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!

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Harvest Bake

It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.

After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!

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