weekly paleo recipes, health tips, and more from a couple on the go
As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins!
Early fall is the season of apples for me, and I get excited to use all kinds in every way possible. So, when Brent suggested we try to create our own Waldorf salad–in which apples are a main ingredient–I was completely on board. The original Waldorf salad recipe is attributed to the dinning room manager of New York’s Waldof-Astoria Hotel in the late 1890s. It contained apples, celery, and mayonnaise, and was served on a bed of lettuce.
Soon thereafter, walnuts became another main ingredient and over the decades other ingredients have come and gone. Some common additions are chicken, turkey, dried fruits, and yogurt. I imagine that yogurt plays an integral role in helping the dressing stay light and flavorful. So, I wanted to recreate that experience, but keep it dairy-free.
This Waldorf salad is sweet and light, and can be served as a refreshing lunch, appetizer, snack or even dessert. (Yes, I said dessert. I had the leftovers as “dessert” for three straight dinners.) We hope you will enjoy it, too!
It’s late summer and that means the heat and humidity are high in the metro DC area. Still, with fall just around the corner, I have been eager to enjoy the comfort of soup. This weekend, we created a slightly sweet and tangy gazpacho. It’s hearty but smooth and bright, so you can eat it as an appetizer or a meal. We hope you savor our sweet potato gazpacho as much as we did!
We brew coffee every morning. For years, we used an inexpensive french press. However, about 3 or 4 months ago, we retired the french press and decided to try something new: the Chemex Coffee Maker. We love it! The coffee is never bitter and we never get bits of coffee grinds in our coffee. It’s wonderful and we highly recommend it.
In addition to coffee, we usually make a few eggs with sauteed greens and bacon. Yet, sometimes we do not have time for all of that. So, on these hot summer days, we simply turn our coffee (which we tend to chill before drinking) into a breakfast smoothie. This coffee and banana smoothie is simple and fast. Plus, it provides a rich flavor and a caffeine boost we enjoy while filing our stomachs.
One of the main rebuttals for going on a gluten free or a paleo diet is how difficult it is to get by without noodles and pasta. We appreciate that those foods have been a staple and mainstay in a lot of households, and losing them is a bit jarring. Although we’re slightly behind the curve here with the “spiralizer” kitchen gadget, now that we have one, we can’t get enough of it! This cucumber salad was our first adventure, and there are plenty more to come.
that paleo couple 