• 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

Creamy Chicken and Asparagus Bake

Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.

This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!

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Breakfast Taco Bowl

In college, pizza was a perfect breakfast food. I never tried breakfast tacos, but breakfast burritos were amazing when we had them at home. This week is my first attempt at taking care of Otto without the help of Heather (she’s away at a work conference), so we planned a recipe that would take some of the meal planning off my plate for the week.

This is kind of a deconstructed breakfast burrito, and the plantain chips gives it the crunch of a taco. If you include dairy in your diet, feel free to also serve this with high-quality cheese and/or sour cream. Sliced jalapeños are great, too!

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Chicken Parmesan

Many moons ago, we made an “angry chicken parm” bite for the blog, and its one of our unsung favorite recipes. Since then, we’ve experimented with different types of dairy-free cheese with varying degrees of quality. This week’s chicken parmesan recipe doesn’t have to have cheese, dairy-free or otherwise, as it tastes delicious either way.

While it has been at least 6 years since I last had a standard chicken parmesan at an Italian restaurant or home made, this tastes even better than I had remembered it. We hope you’ll feel the same way.

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Roasted Tomato and Olive Mediterranean Salad

As summer turns to fall, I find myself wanting roasted things—Roasted Adobo Chicken, Roasted Root Vegetables, etc. But, as is usual for the Mid-Atlantic region, we still have warm and humid days occurring regularly. So, cold salads still hold their appeal for me.

This recipe takes deliciously roasted tomatoes and olives and blends them, chilled, with refreshing cucumber and artichoke. It seemed only natural to take a mediterranean turn, and somehow it feels like the perfect late-summer/early-autumn side dish. We hope you enjoy it!

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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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