• 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

Ambrosia (Yum Yum) Salad

One of my aunts makes a summer fruit salad that everyone in my family calls “yum yum salad.” It wasn’t until sometime in my college years that I realized her salad is more commonly known as ambrosia salad. As a kid, I loved this salad. It felt like having dessert during dinner. What kid doesn’t like that?

But, as I got older, my tastes changed. Ambrosia (yum yum) salad, with it’s mini marshmallows and cool whip dressing was cloyingly sweet. Now that I think about it, I wonder if my aunt actually balanced it out with sour cream like most ambrosia salad recipes require. However, she made it, I stopped eating it at family functions a long time ago (even before I started eating “clean” with Brent in 2012) simply because I could no longer stomach it.

This version leaves out the marshmallows and replaces the cool whip/sour cream combination with a dairy-free yogurt. It’s still sweet from all the fresh fruit, but it’s much lighter and healthier! The best part for me? My parents are in town and give it their stamp of approval. We hope you’ll enjoy it, too.

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Creamy Coconut-Dill Dip

Back in May, 2012 (over FIVE years ago!), Heather and I posted a recipe for a coconut-dill veggie dip. The dip was a huge hit with friends and family alike, and it was one of our first encounters where we didn’t carefully read the label and ended up with a brand of coconut cream that was also loaded with sugar. It was a good lesson learned, and we remade the recipe with better ingredients to make sure the recipe held up.

Since 2012, a lot has happened for us: we changed jobs, got married, bought a house, had our son, and we also improved our cooking and photography. With a dinner guest planning to come over Monday evening, it seemed an appropriate time to revisit this recipe and try to make it better. In this we’ve succeeded. This dip is creamy (and protein packed, thanks to Great Lakes Unflavored Gelatin) and runny straight out of the food processor and has the same texture as store-bought French Onion Dip when allowed to rest in the refrigerator. We devoured it with veggies and our favorite olive oil potato chips while our beef and eggplant curry simmered on the stove. Our guest particularly liked it with the chips.

Thanks for joining us over the past five years, and we hope you’ll continue to stick around. Let us know in the comments what has been your favorite recipe!

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Bacon & Broccoli Salad

The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.

We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!

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Chicken a la King

Over the past few weeks, Heather and I have been home with our newborn son, Otto, and this past week we spent some time at my parents in an attempt to transport some nursery furniture home from their house. Long story short, the trailer hitch I purchased was damaged in transit and a local auto parts store ordered us a replacement arriving the next day, only to then say the next day it would be a week or two.

While we spent time relaxing with Grandma and Grandpa, we also decided to cook up a recipe. Chicken a la King has a complicated history, with competing ideas as to how it was created. What is known is that this recipe is made with chicken, a cream sauce, and vegetables, and often served over rice, bread, or pasta. We’ve created a dairy-free cream sauce and served this on its own. That said, you can easily put this over rice, cauliflower rice, or some homemade gluten-free bread.

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Heather’s Strawberry Salad

Sleep deprivation makes me crave sugary things. Couple that with the hot summer weather we’re experiencing, and all I want to eat are salads and fruit. This strawberry salad was inspired by a salad at our favorite local restaurant. My version, however, doesn’t include any dairy and I chose to use romaine lettuce because it’s one of my favorite greens. The result is something light and refreshing, and you can easily add grilled chicken for a more substantial meal. I have a feeling we’ll be making this pretty regularly this summer. We hope you enjoy it, too!

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