• 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

Spring Pea and Prosciutto Soup

The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.

A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!

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Brazilian Diced Tomato Salad (Vinagrete)

So far this year, a high-fat, low-carb diet has been my modus operandi; it’s great for mental clarity, has eliminated hunger, and helped me a lot with losing weight. All of this has been awesome, but it has also meant going without many salads. It is much easier to focus on low carbs by avoiding them altogether, but that isn’t always the best solution for health and performance. As I’ve started running more, and dipped my toe in the water of racing, it has become apparent that my diet warrants some modifications.

This vinagrete was such a great surprise, and reminiscent of a pico de gallo. Even though spring is avoiding us here in the Washington, D.C., area, the mix of fresh tomatoes, cucumber, oil, vinegar, and herbs is refreshing and simple. It is great on top of your favorite protein (meat, fish, chicken) or on its own as a side salad. We bet it’s great over scrambled eggs, too.

However you choose to enjoy this vegetarian/vegan dish, we know you’ll love it.

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Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

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Taco-Inspired Chicken Salad

Chicken salads have become a staple in our house ever since we started purchasing shredded chicken breast from Costco from their rotisserie chickens. It’s not perfectly “paleo,” but it’s pretty close and saves us a lot of time in an otherwise busy environment. We quickly chop up the chicken and accessories, make some homemade mayonnaise, season, and we have food for several meals. After a few chicken salads in a row, we wanted to mix things up beyond our standard. We found a curry chicken salad recipe in a keto cookbook and we wanted to try another variation.

This recipe has a mild heat to it, but is by no means a scorcher. If you’d like some more heat, consider adding chopped up jalapeño as a garnish or adding additional hot sauce to your individual serving. Put this on your menu for next week’s taco Tuesday and you won’t be disappointed.

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Homemade Dairy-Free Irish Cream

It’s after St. Patty’s Day, but I’m sure you won’t mind a post about a delicious drink that’s inspired by a commonly imbibed beverage—Baileys Irish Cream. We didn’t celebrate much this past weekend; we kept a fairly low profile, doing the typical weekend activities of grocery shopping, cooking, and laundry. We also managed to tidy up the garage a bit and spend some time enjoying the lovely spring weather. Still, I found myself inspired and whipped this up as a celebratory treat. I hope you enjoy it!

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