weekly paleo recipes, health tips, and more from a couple on the go
We often make a lot of large meals in bulk in order to get through the week with minimal cooking during the week—especially pulled pork, chili, and salmon. When it comes to snacks, we haven’t done much in terms of specific meals; instead, if we’re feeling peckish, we generally just have small portions of the other larger meals.
This past weekend we were lucky to get together with a few of the local paleo food bloggers in the greater DC area. A long, long time ago (or at least it feels that way), we went to a get-together at Matt and Stacy’s house—otherwise known as the Paleo Parents—and happened to socialize and hang out on the couch with Russ and family over at The Domestic Man. All of that was over two years ago, and we’ve had countless fun get togethers and encounters since then. Adding to the fun, we got to meet Jennifer and family of Predominantly Paleo. It’s great to have so many like-minded families in the area, and hope to have more time hanging out in the future.
Since a young age, I’ve really enjoyed pickles. Dill pickles were always the clear winner, where bread and butter made me want to run screaming (I know, fighting words.. still not a fan of those or sweet gherkins). I’ve come to appreciate them, though, as well as the burgeoning artisan fermented foods. These small “craft brewers” of pickles and other vegetables are great—often local—options. We were lucky enough to meet Number 1 Sons (a local DC area operation) when Russ had his book release party, along with the Paleo Parents and Primal Palate.
That being said, I was inspired to try my own hand at this cuisine. Brussels sprouts seemed like a great candidate for pickling, and when we saw some pickled brussels sprouts at a local store, I decided it was our fate. These have a great pickle flavor, and still have the awesome crunch of brussels sprouts.
It’s that time of year for those of us here in the mid-Atlantic area where the weather is starting to warm, the flowers and trees are in bloom, and summer is on its way. During our holiday time together over Easter weekend, my mom was at it again with another tried and true recipe. If you haven’t noticed, she’s often providing, or giving the inspiration for, new recipes on our blog: here are a few examples (1, 2, 3, 4, 5).
Growing up, I loved having a slice of watermelon here and there, but was never a fiend for it. That being said, this salad has me coming back for seconds and thirds every time. I’m a big fan of refreshing, healthy, and simple; and this hits all three right on the head.
This weekend we had the pleasure of doing some cooking, and hanging out, with our friend Russ of the Domestic Man. We cooked for almost a solid 5 hours, and came up with some great recipes to share with you all as a result.
This first piece is a Thai soup based off of what I had ordered from a local Thai restaurant, Tom Kha Hed (ต้มข่าไก่). This soup, sometimes also known as Tom Kha Gai, Kai or just Tom Kha, is literally “chicken galangal soup.” We forwent the chicken itself, but one could easily add chicken and or prawns for a heavier soup.
that paleo couple 