Tag Archives: cooking

Strawberry-Lime Margarita

Heather and I recently wrapped up our summer vacation. For our time away, we took a road trip from the Washington, D.C., area to the Northwoods of Wisconsin to celebrate the 50th wedding anniversary of Heather’s parents. The road trip, celebrations, and time with family were all wonderful, and we had many reasons to celebrate.

We might typically keep our libations simple for celebrations—Bold Rock cider is a favorite. But, sometimes, we want to add a little more flare. Nothing says flare in the summer better than a frosty, festive beverage. This strawberry-lime margarita takes advantage of frozen and fresh strawberries, lime juice, and tequila. If avoiding alcohol, or making for the whole family, this works great with seltzer or mineral water. We know you’ll enjoy this refreshingly tart drink the next time you choose to celebrate. It is not something to drink quickly, or in large amounts, but it is a lip-smacking treat.

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Tangy Cajun Cabbage Slaw

The world has a funny way of getting smaller and smaller as you get older; before you know it, you’re connected with people personally and professionally that would have boggled your younger self. In this instance, a roommate of mine from a job training some 3 years ago now happens to work for Blue Apron. We’ve tried a couple of meal delivery services before, and have been impressed across the board by their ingenuity, and applaud the idea of bringing convenience and quality ingredients to those who feel they don’t have the access, time, or capacity to make meals on their own. When I received a surprise invitation to try Blue Apron, I was excited to give it a shot.

One of the dishes in our box was a pan-fried catfish with a cajun slaw. I’ve never been particularly adept at pan-frying, and the words catfish and YUM did not have a strong correlation in my mind. That said, I was blown away by this recipe, and the slaw sealed the deal. Today’s recipe is an homage to that fantastic salad.

Blue Apron has not created paleo-friendly ordering options yet, so we did a fair amount of adapting their recipes to our preferences. If they go that direction, we’ll strongly consider signing up. The convenience and variety of the options available are fantastic.

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Spinach and Tomato Egg Bake

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.

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Roasted Mustard Brussels Sprouts

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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Amatriciana Sauce with Miracle Noodles

Browsing the halls of Whole Foods, or other natural markets, we’ve often come across Miracle Noodles, which seemed weird and probably out of science fiction. For those of you who are unaware, these “miracle noodles” are actually Shirataki noodles or yam noodles, and advertise as EVERYTHING-free: gluten, soy, carbohydrate, and calorie. Sounds too good to be true, right? While they work for us on occasion, they’re probably not the best everyday staple. Sarah Ballantyne did a write up on the subject recently, and I recommend it as a good primer on the noodles and their potential up- and downsides. That having been said, we picked these up on a whim and decided to make a sauce to try them.

Amatriciana sauce is an Italian pasta sauce traditionally made with cured ham, cheese, and tomatoes. We’ve taken some liberties with the recipe, including basil, red pepper flakes, and always more garlic than you might find in other recipes. If you tolerate cheese, feel free to use a high quality parmesan to top your pasta and sauce, and feel free to substitute these miracle noodles for something more up your alley, like homemade zoodles or sweet potato noodles. However you choose to serve this sauce, we think you’ll enjoy it. Also, if you sign up for Butcher Box, you can get a free pack of paleo bacon delivered to you to make this recipe!

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