weekly paleo recipes, health tips, and more from a couple on the go
Curry is one of our favorite spices that we’ve found since finding paleo—our spicy beef curry recipe is a big hit, but we wanted to pack in some vegetables as well. By slicing our cabbage with a mandolin, we effectively created “noodles” with the cabbage that really hit the spot.
Cocktail smokies are one of the recipes that stand out most from my childhood. Not only were they one of my favorite appetizers whenever we had company over, or there was a special occasion, but it was one of my most memorable childhood cooking experiences. Aside from the time I cut my finger open pretty mightily trying to slice my own summer sausage, this is my most vivid kitchen memory.
When it was time to make the cocktail smokies, my mom pulled out the grape jelly and yellow mustard (two things I didn’t particularly enjoy), and explained these were all there was beyond the little smokies. I called shenanigans, and she made me cook it to prove her point. I still remember how blown away I was when the bright yellow and purple combined to form the brown sauce I knew and loved. This experience is one of the few that really sparked my love of cooking, and I hope you’ll also give these cocktail smokies a try.
I did not like meatloaf as a kid. It was bland. It was dry. It was grayish brown and completely unappetizing. I needed a lot of ketchup to get it down; and I liked ketchup, but the experience wasn’t ever truly satisfying.
Then, a few weeks ago, Brent suggested we make a meatloaf. Thankfully, at this point in my life, I know there are a lot of foods that I didn’t like as a kid, that I love now. Plus, he didn’t want to make regular meatloaf. He wanted to make a meatloaf that reflected one of my favorite kinds of burgers: the western burger. Bacon, barbecue sauce, onion rings, yum.
This western meatloaf is savory, tangy, and super moist. I love it and I know you will, too!
Are you ready for fancy homemade burgers? We hope so! We love burgers, all kinds of burgers. Regular beef burgers. Salmon burgers. Bacon burgers. Matt and Stacy’s 50/50 burgers. Bison burgers. I could go on, but you might get bored. So, instead, I’m just going to tell you about our latest experiment so we can get down to business: sharing with you a recipe for fancy homemade burgers!
A couple weekends ago, I was hankering for burgers but Brent was simply not in the mood for more beef. (Admittedly, it had been a week of steak, chili and roast beef.) So, we were staring at the selections of meats available at our local Whole Foods, hungry and indecisive. Finally, he grabbed ground pork, ground veal, and ground lamb. My eyes lit up. I couldn’t wait to get home and put them together.
This recipe seems “fancy” because, growing up in my house, veal and lamb were special foods for special occasions. But these fancy homemade burgers are actually quite simple to make! We hope you’ll enjoy this casual and delicious new twist on an old favorite.
A Review: The Ancestral Table
The time has come where we may share our thoughts and love for our friend Russ Crandall’s book, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle. We met Russ just before he started the journey towards crafting this book at a get-together hosted by The Paleo Parents, and the time has surely flown by. If you don’t yet know of Russ, he is the brain and talent behind The Domestic Man. We’ll wait while you go check that out…
that paleo couple 