• 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

Spinach Tomato Salad with Creamy Greek Dressing

Brent brought home two packages of Campari tomatoes from Costco last weekend. We planned to use some in one meal but Brent bought more than needed because we both enjoy eating Campari tomatoes as a snack (yes, sometimes I eat them like small apples). That said, we somehow managed to get through the week without eating most of them. So, this weekend, I asked Brent to make a salad with them to serve along side burgers when we had friends for lunch on Saturday.

The salad he crafted is simple but packed with great flavor. It’s light and refreshing, but the meaty-ness of the Campari tomatoes makes it very satiating. It was so good, I had him make again on Sunday so I could eat it again. You can serve it as a side or mix in a protein (such as shredded chicken) to make it an entree in and of itself. The salad will be tasty right away, but letting it rest a while in the fridge helps the flavors meld and develop. We hope you enjoy this salad as much as our friends and we did!

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Reverse-Seared Pork Chops

We haven’t made pork chops in a long time. A really long time. When I think of pork chops, I think of dry, chewy white meat smothered in apple sauce or gravy. That’s how they were served (at least to me) when I was a kid. But it doesn’t have to be that way!

Our new favorite method of cooking steaks is reserve searing, and it worked beautifully for these pork chops. It does take a while, but most of that time is the baking process. I like that because it means I can spend time reading to or playing with Otto while dinner cooks—parenting win!

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Creamy Roasted Cauliflower and Mushroom Sauté

This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.

Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.

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Strawberry Salsa

This week, we have a summery, strawberry salsa. Two weekends ago, we had our good friends over for a lunch-time barbecue, and they introduced us to “fire and ice” salsa. To the uninitiated, a fire and ice salsa is a salsa that—stating it simply—substitutes the standard tomatoes for watermelon. On a hot and humid day after standing in front of the grill, this was one of the best things I’ve ever tasted.

Inspired, we decided to use a different red fruit for our salsa. This strawberry salsa tastes great on a corn tortilla chip, a pork rind, or spooned over eggs at breakfast. We hope you incorporate this spin on salsa into your summer menus!

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Avocado, Beet and Strawberry Smoothie

While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.

So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.

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