• 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

Chicken and Vegetables in a Coconut Cream Sauce

This is one of those recipes we threw together using what we had in the fridge and freezer, unsure if it would work. I told Brent, “I want to use those chicken breasts and vegetables in the freezer. Can you help me figure out what else we can cook them with to make it more than just a basic chicken and veggies sauté?” He said, “Sure. I can try,” and got to work.

When he first pulled out the rosé and coconut cream, I was skeptical. But it worked rather well. In fact, this dish reminds me slightly of chicken marsala. I think that’s because of the combination of truffle (a very umami flavor, like mushrooms), wine, and cream.

It’s kind of magical how sometimes he has a rough idea and I can execute it perfectly, but other times I’m the one with the vague idea and he execute a delicious dish. Still other times we bounce ideas off each other, split the prep and cooking work, and even make edits to our original plan as we’re cooking. Ultimately, what matters is that the food we make is delicious—for us, for our son, and for you.

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Beef and Mushroom Ragù

We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.

Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!

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Spiced Mango Strawberry Banana Ice Cream

We have been hosting a lot of family and friends lately to celebrate Otto’s first birthday, the start of summer, and the first birthdays of Otto’s little baby buddies. For the most recent barbecue, I wanted to serve a fruity adult beverage.

Instead of buying a pre-mix that would be loaded with added sugar or preservatives, we bought a bag of frozen fruit at Costco: Organic Mangolicious Blend by Nature’s Touch. Of course, we didn’t use the entire bag for the frozen drink, and the next day I was craving ice cream. We didn’t have any on hand so I made my own using the frozen fruit!

This recipe is so simple but I think the flavors are pretty fantastic. I hope you will agree!

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Pork Belly Buffalo Keto Bites

A few weeks ago Heather and I decided to pick up a large package of pork belly at Costco (never go to Costco hungry, folks). We had no plan for what to do with it at the time, but we went ahead and picked it up. Our eyes were bigger than our stomachs that shopping trip, so we ended up with way more food at home than we needed and it came to a point where we needed to cook or freeze this pork belly. Since I’ve been mainly following a keto diet for the past 5 months, I decided to pan fry some of the pork belly for fun. As a fan of spicy foods, I quickly tossed the fried pork belly in some Frank’s Red Hot, and I was blown away with how much these taste like tiny, boneless buffalo wings. They’re addictive and super easy—my favorite combination. My only warning is to wear an apron and use a splatter guard, as they kick up a bit of hot grease (especially if you’re making multiple batches).

Enjoy these as buffalo bites, or experiment with your favorite buffalo wing flavors (barbecue, curry, asian sweet and sour). We’ll do a follow up post some time soon with some variations. Happy eating!

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Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

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