weekly paleo recipes, health tips, and more from a couple on the go
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 whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.
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 comfortable inside the insulation of our oven range. Gross! Plus, all of their nesting and rummaging around in there, broke the gas pipe connections in the range.
So, we bought a new oven! Something we’ve wanted to do but were putting off until the “right time.” Well, that time suddenly became now. Meanwhile, though, we couldn’t use our oven range. This week’s recipe ingenuity was born out of necessity. Thank goodness for our Instant Pot!
Just over a year ago, Brent and I took our first vacation since 2011 to attend my German cousin, Steffi’s wedding in southern Germany. We had an amazing time exploring Munich, nearby Augsburg, and even took a quick flight up to Berlin for a couple of days. We enjoyed meeting my family, the scenery, the culture, and the food.
Less than two weeks ago, Steffi and her husband Andi came to the U.S. and spent a couple days with us. Our time together exploring D.C. reminded Brent and me of our time in Deutschland and inspired us to try (again) to create one of our favorite Bavarian meals—schweinebraten.
This flavorful, crispy-skinned pork roast is traditionally served with potato dumplings, sauerkraut and gravy made from the pork roast drippings. We decided to serve it with sauerkraut and sautéed greens. Whatever you chose to have on the side, I’m sure you’ll enjoy it as much as we did.
Once upon a time, in seventh grade, I had a friend from Ethiopia. Dinners at her house were the most flavorful and spicy I had ever experienced. She recently found me on Facebook and I have daydreamed a few times about the delicious meals we had together as children.
This recipe was inspired by that experience. It also came about because I was in the mood for chicken and stew a few weekends ago, but didn’t want to wait hours on end for a chicken stew to cook. We had experienced chilly, rainy weather for a few days straight and I needed comfort food.
Braising allowed me to get some aspects of a hot, rich stew without all the wait-time. I hope you’ll find this Ethiopian-inspired meal as comforting and enjoyable as I did!
More often than not, when we have pork, we simply have a large pork shoulder slow cooked and shredded or a huge rack of ribs. I love to make our barbecue sauce for it or add it to salads with a basic dressing of olive oil and balsamic vinegar. Sometimes, though, I like to change it up.
This recipe is a wonderful way to make a meal that is packed with flavor. It simply requires a little planning because it’s best to let the pork and spices sit overnight. I think it’s perfect for a dinner party on the weekend. We hope you enjoy this savory and juicy pork tenderloin recipe.
that paleo couple 