weekly paleo recipes, health tips, and more from a couple on the go
We really love cooking with pork. It’s not uncommon for us to have a good supply of bacon in the house, and we even did a crown roast for Easter this past year. One of the things I’d always been interested in is doing a roulade. We’ve done it before with chicken thighs, but the result was small individual pieces rather than one larger piece to serve from.
Salad is a healthy option that most of us know only a few ways. It typically consists of some greens, vegetables, and then probably a salad dressing. We are always on the lookout for easy recipes, easy cooking, and healthy food. Luckily salad is a much more diverse world that just leaves and veggies.
Sorry this week’s post is somewhat short on dialogue (or you’re welcome to those who just want the recipe!). Things are a bit crazy on our end, but we hope to get back to sanity somewhat soon. We’ve been preparing and organizing for the upcoming P3! Paleo, Polyface, PorkFest! There are lots of giveaways going on, so you’ll want to check it out. If you’re in the MD/DC/VA area, you should come! We’re super grateful to be sponsored by none other than Polyface Farms, and we hope we do them proud. But that’s bacon, and this is cod…
Cod is a fish that we hadn’t been very familiar with, but after conquering fritters we decided it was something we would like to have more often. Especially when it goes on sale wild-caught at Costco. This is a pan fried/poached rendition with a tasty glaze.
Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
This recipe was born somewhat as an accident; we were going to split a chicken to put on the grill, and decided that rather than season the exterior of the chicken, we would try to season underneath the skin. This was an amazing decision.
Don’t get me wrong, it looks and feels a little different at first if you haven’t done it before, but the result is totally worth it. We cooked this on our grill with indirect heat, and made a similar recipe in the oven with a grill pan. Both are delicious, but it is the time of year to grill–so if you can get outside and grill, get some vitamin D and chicken on!
that paleo couple 