dairy free – Page 9 – that paleo couple

Dairy-Free Pumpkin Cheesecake

December 7, 2016December 26, 2016by Brent Schrader6 Comments

One of our dirty, little secrets is that we have always had a weakness for cheesecake. There’s something about it that helps us celebrate or cope with stressful situations. Despite our love, it does not love us back; congestion and an overall feeling of lethargy are common side-effects. This Thanksgiving, we decided to give this staple a shot with Kite Hill Cream Cheese. This stuff is awesome and it allowed us to celebrate with a great dessert to finish up a great meal.

This is definitely a special occasion treat, but it was too good not to share. With more holiday celebrations to come this month, we hope you’ll give this a try.

Finally, it’s worth noting that Heather didn’t add a lot of sweetener to the batter of this cheesecake. The cheesecake was perfectly savory with a hint of sweetness. If you prefer a slightly sweeter dessert, you could easily serve it with a sweet whipped cream of coconut milk (or real heavy cream, if you can tolerate it) or a light drizzle of maple syrup.

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Bacon, Kale & Onion Sauté

November 2, 2016November 1, 2016by Heather Schrader1 Comment

When I was a kid, breakfast foods were for breakfast and everything else was for lunch or dinner. As I’ve grown up, I’ve slowly come to find that all foods taste good all the time. I love “brinner” (breakfast for dinner) and dinner foods for breakfast.

This is one dish that can be served any time of day, on its own or as a side dish. I love this recipe for its simplicity and its ability to use in a variety of situations. It’s so fast and easy to make—it’s perfect for a quick meal any time of day. I’ve eaten it alone for dinner and with eggs (scrambled, fried over hard, and even poached) for breakfast. You might also want to serve it as a side with a roast chicken or pork tenderloin or even steak. We hope you enjoy it as much as we do!

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“Nashville” Hot Garlic Chicken

October 26, 2016October 26, 2016by Brent Schrader6 Comments

Near our house, en route to the local metro station, is a Kentucky Fried Chicken. While I love their commercials, and their coleslaw, it’s been a very long time since I’ve eaten at one. I also don’t appreciate all the chicken bones littered on the streets in the immediate area (admittedly not their fault). Walking by the restaurant lately, I’ve seen advertisements for Nashville Hot Chicken. I love chicken, and I love hot things—this was a no-brainer to try.

Our recipe is not an exact replica, and we’ve never tasted KFC’s, but we guarantee it’s finger lickin’ good. Fun fact: when KFC first expanded to Asia, one of the translations of their slogan didn’t go quite as planned. As it turned out, the translation was the equivalent of, “so good you’ll eat your fingers off.” Not exactly an appetizing proposition. Don’t worry, you’ll have a full stomach and all of your fingers after this meal. We served it with cauli-mash from Real Life Paleo and it hit the spot.

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Arugula and Fresh Fig Salad

September 21, 2016September 20, 2016by Heather SchraderLeave a comment

Did you know that figs are a flower, not a fruit? It’s actually the “infructescence” or “false-fruit” in which the flower and seeds are born. Fruit or not, I think figs are delicious! If you pick them a little green, they are plump, firm and almost savory or tart. Pick them once they’ve ripened to a deep purple, they are soft, luscious and incredibly sweet.

This salad plays the sweetness of the figs against the peppery arugula and subtly sharp red onion. The walnuts add a nice earthy flavor and crunch. The creamy, slightly cream-cheesy dressing rounds out the whole thing. I hope you love it as much as I do!

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Pork Spring (Un)Rolls Sauté

September 14, 2016September 13, 2016by Brent Schrader1 Comment

Spring rolls are a guilty pleasure that I could eat for days; thankfully, they only send a limited quantity when we occasionally order in. If this describes you, too, I recommend Russ Crandall’s Paleo Takeout to satisfy all your cravings. You can check out our review here.

We were inspired to add to the flavorful offerings, and this recipe was a result of our brainstorming. Pairing meat and cabbage is a great way to put together a one-pot meal (this one, too), and we think you’ll agree that this belongs in a regular rotation.

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