• 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

Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

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Holiday-Spiced Butterscotch Sauce

During the holidays, if there’s time to watch TV, I prefer to watch holiday baking shows and competitions. OK, truth be told: baking shows are my guilty pleasure all year round. It just seems more acceptable to watch them during the holiday season when baked goods abound.

The other day, I watched someone create a spicy caramel sauce. Salted caramel I’ve seen, but habanero spiced caramel sauce? It got me thinking about what else you could do to jazz up dessert sauce. I started looking through my pantry. With the holidays upon us, I knew I wanted to do a holiday spice blend; but we didn’t have regular coconut sugar on hand. Instead, we had brown coconut sugar.

Butterscotch and caramel sauce are essentially cream, butter and sugar; but butterscotch uses brown sugar. Since that’s what we had on hand, that’s what I tried to create. Brent, his parents (who were visiting), and I all agreed—it’s delicious. We hope you will think so, too!

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Roasted Ranch Cauliflower

We have been on a cauliflower “kick” lately. Truth be told, I didn’t actually realize it until I sat down to write this post, but this is the third cauliflower-featuring recipe in a row. Whoops! I hope you’re finding it as versatile and delicious as we are. I promise the next recipe will be completely different.

This recipe takes a childhood favorite of mine—ranch dressing (I wouldn’t eat vegetables without either ranch dressing or melted cheese!)—and dresses it up a bit, while removing the dairy. The flavors are subtle, but work perfectly with the sweet roast-y goodness of the cauliflower. Serve it as a side with any chicken, pork, beef or even game meat, and enjoy!

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Simple Cauliflower Curry Soup

Cauliflower is an extremely versatile vegetable, which is one of the reasons I love it so much. We’ve roasted it, steamed it, and pan sautéed it. We’ve served as a substitute for rice, orzo, and potatoes in recipes like Lobster Cauliflower Risotto and Sour Cream and Chive Cauliflower Mash.

Lately, we’ve been experimenting with using cauliflower as a thickening/cream-like agent. (If you missed last week’s Bacon and Cauliflower Creamed Spinach, go check it out.) We get really excited when we’re able to “sneak more vegetables in” like this. Plus, the spicy curry flavors of this particular soup are perfect for warming up on these ever colder late-fall days. Better yet, there’s nearly no work involved in making this recipe! We hope you enjoy this recipe as much as we did!

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Bacon and Cauliflower Creamed Spinach

The past five months have flown by with a newborn, and it has hit us that next week we will be flying out to Wisconsin to celebrate Thanksgiving with family. Turkey Day is the first of many opportunities to over-indulge (in food and drink) with friends and family on a regular basis through the end of the year. There’s nothing wrong with making a conscious choice to treat yourself. However, we’ve learned that going off the rails has its consequences and is less and less appealing each holiday season.

As a result, we are always trying to create more options for our holiday tables, and this time we think we’ve really struck gold. This creamed cauliflower, spinach, and bacon medley has the heartiness of mashed potatoes, plenty of spinach, and bacon for days. It’s a great option for anyone looking to stay low-carb during the holiday feast, but it won’t leave anyone else feeling deprived. We hope it makes its way to your table as well, no matter the season.

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