That Paleo Couple

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 →

Gluten Free Walnut and Zucchini Bread

Last week, we shared with you a recipe for Zucchini Fritters, which we developed using a large home-grown zucchini given to us by a friend who recently visited us to meet Otto. Today, I’m excited to share with you the second recipe that we created using that same zucchini. (Seriously, it was a really big zucchini.)

This zucchini bread is a twist on a childhood favorite of mine—a twist that’s specifically good for lactating moms, like myself. Now that I’m back to work and Otto is with his nanny, it would be easy to for stress and lack of contact with my baby allow my body to stop producing breastmilk. But I’m determined to give Otto breastmilk as long as I possibly can, so I’m pumping regularly and consuming galactagogues whenever possible. (A galactagogue is a substance that increases milk supply; common ones are oats, walnuts, and fenugreek.)

Whether you’re a lacking mom or not, I hope you’ll enjoy this unique zucchini bread recipe. Oh, and one last thing: Yes, I realize that oats are not “paleo” in the strictest sense; but we aren’t paleo perfectionists. For me, gluten-free oats are close enough!

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Zucchini Fritters

We recently hosted a brunch for a group of friends so they could meet Otto and we could spend time catching up with each other. Everyone brought something to share and it was a lot of fun. We served bacon and sausage, someone brought an egg bake, someone brought fruit, and someone even made cinnamon buns!

One of our friends also brought a large zucchini from her garden. I was so excited, I couldn’t wait to cook with it. Brent and I agreed we didn’t want to simply make zoodles. A homegrown zucchini deserves to be made into something special. It was so large, I was able to make two recipes in fact! We will post the second one another time. For now, we hope you enjoy this super simple recipe for fritters—a delicious snack or side dish for any meal.

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Piña Colada Sorbet

Summer doesn’t end until September 22 this year, and even though we’ve had a few days of cooler weather here in the D.C. area, I want to savor every last bit of summer. We had a lot of pineapple on hand a few weeks ago, so I decided to freeze some of it to make Piña Coladas.

As it turned out, I haven’t been in the mood for drinking, even when we were visiting the beach with Brent’s family two weekends ago. So, instead of making an adult beverage with the frozen pineapple, I decided to make a family-friendly dessert in honor of the drink for which that iconic 1979 song, “Escape (The Piña Colada Song),” was named. Cheers!

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10 Family-Friendly Paleo Recipes

Our first summer as parents is coming to a close. So, I thought it might be fun to share a round-up of recipes that is focused on bringing parents and their kids together. I’m sure you know by now that getting kids into the kitchen to help prepare meals is a great way to help them establish life-long healthy eating habits. But did you know the National Institutes of Health (NIH) has put together a handy-dandy reference sheet of parenting tips for involving your children in meal prep?

Otto is just over 12 weeks old, so we have quite a long wait ahead of us before he can start helping make meals. But, it’s never too early to plan ahead, right? Assuming the world doesn’t end before he turns 2, I’ll be coming back to this post as well as referencing some of our favorite cookbooks, like Eat Like a Dinosaur, Nom Nom Paleo, Paleo Takeout, and Real Life Paleo, for ideas on how to get him involved.

Without further ado, here is a collection of recipes that are delicious and fun to make as a family! (Plus, at the end, a bonus list of my three favorite lactation cookie recipes for breastfeeding moms like myself.)

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Asian-Inspired Chimichurri Roast

Chimichurri is one of my favorite marinades for steak, especially cuts that typically are less tender. The combination of fresh herbs, garlic, vinegar, and oil provide a vibrant smell and satisfying taste. Having experimented with variations over the past few weeks, we’re excited to share this Asian-inspired version with you. Adding Thai basil and Thai chilies adds a great depth of flavor and spiciness we know you’ll love.

When cooking this pot roast slowly in a skillet, the bottom gets a hard sear, similar to burnt ends on smoked meats (without the dryness). That said, if you’d like to minimize that hard sear, I recommend adding 1 cup of beef or chicken stock to the skillet. This may accelerate the cooking time; so checking the temperature at 10 minute intervals will be important. However you choose to cook this meal, we hope you’ll enjoy it.

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