dairy free – Page 10 – that paleo couple

Fig Coconut Yogurt

September 7, 2016September 6, 2016by Heather SchraderLeave a comment

Have I mentioned that we have a fig tree? Two, actually! But one is still a baby. The mature one started bearing beautiful, plump fruit in mid-August and it keeps on giving. On Saturday of this past weekend alone, I picked 31 fresh figs! I gave most of them away to neighbors, but I experimented with some in our kitchen as well. (True story: My second experiment did not fare well but I hope to perfect it soon!)

Thankfully, this super easy treat was a success—it’s almost hard to go wrong with delicious, fresh fruit and coconut milk—you may to our Meyer Lemon Chia Pudding. The orange zest, married with the slight tang from the skins of the fig fruits, along with a thinner consistency remind me of yogurt. So, that’s why I’m calling it a “yogurt.” Enjoy it as breakfast on-the-go, a refreshing snack, or light dessert. Whatever its name, whenever you eat it, I think it’s really quite good and I know you will, too!

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Spicy Baba Ghanouj (Spicy Eggplant Dip)

August 31, 2016September 2, 2016by Heather SchraderLeave a comment

As you may have noticed from our posts on social media, we bought a house in December and that house came with wonderful things growing in gardens all around the yard. In addition, quite a few of our neighbors have plots at a local community garden. A couple of weeks ago, our neighbors harvested more tomatoes, jalapeños, eggplants, and other vegetables from their plot and they kindly shared their bounty with us. I cannot explain to you how delicious the tomatoes were! That said, this recipe is all about the eggplant and jalapeño.

As soon as we saw the eggplant, we knew we wanted to make something special with it. Brent loves the heat that jalapeños add to any dish, so of course we had to incorporate them. We hope you enjoy this twist on the traditional eggplant dip, Baba Ghanouj, as much as we did!

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Spinach and Tomato Egg Bake

July 20, 2016September 7, 2016by Heather SchraderLeave a comment

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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Celery Seed Cabbage Slaw

July 13, 2016July 12, 2016by Brent SchraderLeave a comment

Making salads has become a new hobby for us in recent months because we’ve trying to increase our vegetable intake without buying the same 3 salad blends from Costco. While we took initiative and recreated one of those staple Costco salads at home, we were still running thin on ideas. Enter: Savoy cabbage.

Growing up, I didn’t think there was any more than one type of cabbage, and I was perfectly fine having nothing to do with it. Ham hocks and sauerkraut and corned beef were the only times in my life I smelled or saw cabbage, and it did not appeal to me. Thankfully, my palate (or stubbornness) evolved and now these are among my favorite foods. This creamy celery seed cabbage slaw is a refreshing and light salad that has a slight tang. It’s been just what the doctor ordered this summer, and we think you’re going to love it. Let us know in the comments how you like to prepare your cabbage!

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Schweinebraten

June 1, 2016May 31, 2016by Heather SchraderLeave a comment

Just over a year ago, Brent and I took our first vacation since 2011 to attend my German cousin, Steffi’s wedding in southern Germany. We had an amazing time exploring Munich, nearby Augsburg, and even took a quick flight up to Berlin for a couple of days. We enjoyed meeting my family, the scenery, the culture, and the food.

Less than two weeks ago, Steffi and her husband Andi came to the U.S. and spent a couple days with us. Our time together exploring D.C. reminded Brent and me of our time in Deutschland and inspired us to try (again) to create one of our favorite Bavarian meals—schweinebraten.

This flavorful, crispy-skinned pork roast is traditionally served with potato dumplings, sauerkraut and gravy made from the pork roast drippings. We decided to serve it with sauerkraut and sautéed greens. Whatever you chose to have on the side, I’m sure you’ll enjoy it as much as we did.

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