• Spinach and Tomato Egg Bake Recipe [paleo, primal, gluten-free]

    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

  • Instant Pot Cowboy Chili Recipe [paleo, primal, gluten-free]

    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 Recipe [paleo, primal, gluten-free]

    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 Recipe [paleo, primal, gluten-free]

    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) Potato Chips Recipe [paleo, primal, gluten-free]

    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 Recipe (paleo, primal, gluten-free)

    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 (Paleo, Vegan, Nut-Free, Gluten-Free)

    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

“Nashville” Hot Garlic Chicken

Near our house, en route to the local metro station, is a Kentucky Fried Chicken. While I love their commercials, and their coleslaw, it’s been a very long time since I’ve eaten at one. I also don’t appreciate all the chicken bones littered on the streets in the immediate area (admittedly not their fault). Walking by the restaurant lately, I’ve seen advertisements for Nashville Hot Chicken. I love chicken, and I love hot things—this was a no-brainer to try.

Our recipe is not an exact replica, and we’ve never tasted KFC’s, but we guarantee it’s finger lickin’ good. Fun fact: when KFC first expanded to Asia, one of the translations of their slogan didn’t go quite as planned. As it turned out, the translation was the equivalent of, “so good you’ll eat your fingers off.” Not exactly an appetizing proposition. Don’t worry, you’ll have a full stomach and all of your fingers after this meal. We served it with cauli-mash from Real Life Paleo and it hit the spot.

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Chicken and Fig Tagine

Having a tagine, or tajine, was always a lofty dream for us—it is a piece of cookware historically from North Africa, and is super cool looking. If you’d like a more in depth review of its history and use, check this out. Imagine our surprise when we received one for Christmas, and our dreams came true. We hadn’t asked for one, but it’s had good use since. You can use a tagine on your cooktop as well as in the oven, and it’s a great conversation piece when hosting dinner.

Do not fear, those of you who are tagine-less, you can cook similarly in a covered dutch oven or crock pot. There is some magic lost in the appearance and cooking process (the conical shape of the tagine collects and condenses steam back down the center), but you’ll still be able to enjoy this recipe. That said, if this is the impetus to go buy a tagine, DO IT! We guarantee you’ll enjoy this new way of making food at home.

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Deli-Style Cucumber Salad

On more than one occasion, I’ve walked past the deli counter green with envy over the variety and quality of the salad offerings. There’s something magical about the thin slices of cucumber, the finely shredded vegetables, and the perfectly-positioned garnishes.

This particular cucumber salad came to be after seeing a deli-style cucumber salad for sale at Costco. It was a great idea, but had about as much sugar as a candy bar and preservatives. This has neither of those downsides, and has a crunch, spice, and flavor that is a winner. We know you’ll enjoy this salad.

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Fully Loaded Potato Soup

Fall has arrived, as well as pumpkin-spiced everything, and with it comes cooler weather and earlier sunsets. It didn’t take more than a week to start to feel the change in a big way here in the Washington, DC area. Thankfully, we were mentally prepared to make a hearty soup that would warm our bellies. Ever since the paleo/primal community has relaxed on white potatoes, as well as sweet potatoes, we’ve had to remind ourselves to add them back to our menu.

Fully loaded potatoes are an indulgent side I occasionally had growing up when we went out to eat. Making a fully loaded potato soup was a fun challenge, and it came out great. By adding cauliflower to the recipe, it gave us a lightness that didn’t leave us ready for a nap after a bowl. We also cooked with Daiya cheese for the first time. These cheese shreds are dairy-, lactose-, and casein- free, as well as gluten- and soy-free. If you can’t find or don’t tolerate high-quality dairy, these shreds kicked up the flavor of the soup, and were a great addition—we recommend it. Imagine what you could do with a pizza or nachos inspired recipe (stay tuned). Now, on to the soup…

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Cider-Braised Boneless Short Ribs With Figs

If you’re like us, you often put extra meat into the freezer and then promptly forget. We try to be good about this, but when we received a great selection of meats from Butcher Box, we could only use so much at once! One of the remaining cuts we had were these boneless short ribs. Boneless short ribs are not a regular buy for us, but we are now loyal converts. See for yourself how you can get high quality, sustainable beef, chicken, and pork on a regular basis without buying a full side of beef with Butcher Box.

We decided to braise these short ribs with raw apple cider vinegar, onions, and fresh figs. Our tree won’t stop producing these figs, so we keep using them. If figs aren’t your cup of tea, or are not in season, feel free to substitute figs for an equal amount of peaches, apricots, or plums. These tender, delicious short ribs will allow you to eat like royalty for the entire week, and smell fantastic while cooking. We know you’ll enjoy.

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