• 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 →

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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Roasted Adobo Chicken

With a new baby, we haven’t had much energy to spend a lot of time in the kitchen. More than ever we’re looking towards big, batch cooking options to get us through the week. This weekend, I realized that we had not roasted a whole chicken in a while, and whole chickens are a great way to make multiple meals from one dish. This whole chicken recipe uses our take on the Latin American spice mixture, Adobo. It’s straightforward and delicious. Serve it with Cauliflower Rice and/or sautéed peppers for a complete meal. Leftovers can be shredded for lettuce boats or stir-fried with mixed vegetables.

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Creole Seafood Soup

A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.

This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!

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Pork Shoulder with North Carolina-ish Barbecue Sauce

Today we’re particularly ecstatic about batch cooking. The reason this pork shoulder recipe is so timely is that Heather gave birth to our son Otto early Sunday morning. Labor was relatively quick (about 7 hours) and mom and baby were healthy enough to leave the hospital early. We’re getting less sleep than normal, so having large amounts of pre-cooked food has been a life saver.

This pork shoulder is another iteration of cooking pork shoulder in the Instant Pot. Normally we submerge the shoulder in broth or water, and this time we decided to use just a small amount of water in the bottom. We ended up with a tender meat with a spicy, vinegar-based sauce. This isn’t a traditional North Carolina barbecue sauce, but we think you’ll like it all the same.

Also, at the bottom of the post you can catch a glimpse of our newest family member.

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Baked Bratwurst with Sauerkraut

Bratwurst have been a family food since before I can remember. Growing up in Sheboygan, Wisconsin, my father remembers being relegated to the basement with other children at the Stayer’s house for cocktail parties. You may not know the Stayers, but they named their family business, a butcher store, after the town they lived in—Johnsonville, Wisconsin. That small butcher shop, opened in 1945, is the same Johnsonville’s known nationally for their sausage offerings.

The standard midwest protocol for bratwurst is to grill it over charcoal and then simmer in a bath of beer, butter, and onion. We do this often, and you can check out our recipe here. Today’s recipe skips the grill and uses the oven, a healthy amount of sauerkraut, and a Granny Smith apple. Made in about an hour in the oven, it’s perfect for rainy days or any time you’d like to make bratwurst without as much active attention. Whether on the grill or in the oven, we love brats. Let us know in the comments how you like your bratwurst!

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