vegetarian – Page 9 – that paleo couple

Roasted Mustard Brussels Sprouts

July 6, 2016July 5, 2016by Brent SchraderLeave a comment

Roasted vegetables are some of my favorite side dishes, especially at wood-grilled restaurants where the vegetables are both roasted and smoky. It’s no secret on this blog that we are crazy about Brussels Sprouts. While they’re great on their own, a slow roast with seasoning is a treat.

These Roasted Mustard Brussels Sprouts are great on their own sprinkled with sea salt, or paired with the protein of your choice. We think you’ll love this recipe and hope you’ll add it to your meal plan this week.

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ABC² Pesto

June 22, 2016June 22, 2016by Brent SchraderLeave a comment

Months ago, there was outrage and chaos when the internet suggested we add peas to guacamole. We might have a similarly sacrilegious recommendation when it comes to pesto. Pesto, traditionally defined, is: pesto ˈpestō/, noun, a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. We’ve made some different pestos in the past, and you can find them here on the blog, but this version is a bit more controversial.

First, we’ve added clove. Basil and clove might sound like a strange combination, but the sweet and spice of each play off of each other really well. Also, we’ve substituted pine nuts for raw cashews. We completely skipped the cheese, and instead added a ripe avocado. You heard it here, folks. Avocado added to pesto is absolutely amazing. It makes for a creamy sauce that is to die for. Follow the recipe below and you’ll see how to make it yourself.

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Greek “Orzo” Cauliflower Salad

June 8, 2016June 7, 2016by Brent SchraderLeave a comment

If you work in a traditional office, you’re aware of the catered meeting that is often built around: cheese, wheat, and more cheese, with some vegetables and soy for those who don’t eat meat. For those who would rather just have some meat and vegetables, this can be a challenge. Normally, I pack my own lunch, but this can be an awkward situation when you’re “that person” bringing in your own food to a catered meeting.

That said, this Greek “Orzo” Cauliflower Salad is in homage of a orzo salad that was at a catered meeting at my office. Colleagues were nice enough to ask me if I wanted anything special, but I had packed my own salad for the day. The only thing that isn’t in our version, which was raved about, is the crumbled feta. Feel free to add 1/2 C of quality, crumbled feta if you enjoy and can tolerate cheese. I’m looking at you, primal folks.

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Spicy Thai Eggplant and Basil

May 4, 2016May 3, 2016by Brent Schrader3 Comments

We’ve commented before that our local Thai restaurant is one of our favorite places to dine out or get delivery when we’re not in the mood to cook or eat leftovers. A recent favorite of ours is a spicy eggplant and basil. At first I thought this would be too difficult to figure out, but SURPRISE—this is pretty straightforward.

I hope you’ll give this spicy Thai eggplant and basil a try. If you’re not a big fan of spice, halve the Thai chilies and remove the seeds. If you like it hot, enjoy the recipe as is. It starts with a slow burn and a lingering heat, but never gets too out of control. It won’t leave you with tears or sweats, but will certainly light up your taste buds. We think you’ll enjoy this paleo Thai eggplant and basil.

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Kale Salad with Pomegranate Vinaigrette

April 6, 2016April 5, 2016by Brent SchraderLeave a comment

Kale salad. It’s nearly impossible today to go to a restaurant or pre-made salad section of a grocery store without running into a kale salad. We now have the added gift of kale growing in our yard! We’ve taken advantage of this, and brought this nutrient-dense, leafy green with us to my parents’ house for Easter dinner. What we put together is pretty great, and it’s ridiculously easy to boot.

Even my dad, who does not like kale at all, liked this salad. Part of it is the freshness of real vegetables, but the other half is the salad dressing. Even if you can’t stand kale, make this pomegranate vinaigrette and keep it in the refrigerator for your weekly salads. It isn’t hard, and you’ll thank us later.

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