weekly paleo recipes, health tips, and more from a couple on the go
It’s the day before Thanksgiving! Are you hosting guests? We won’t have as many family members as last year, but we are hosting again and we’re been planning what to cook for breakfasts, lunches and dinners around the Thanksgiving feast tomorrow. This recipe requires more time and effort than most omelette recipes, but it’s a perfect way to impress your special holiday guests the Friday or Saturday after turkey day.
Applesauce was something that I grew up enjoying, but only out of small, plastic containers. As I grew older, I stopped enjoying the treat, and assumed I didn’t like it anymore. Heather encouraged me for almost a year to try her homemade applesauce, but I always turned it down saying I wasn’t “an applesauce person.” That was stupid on my part.
Thankfully, last autumn, she made it anyway. This applesauce is delicious, and I look forward to the times when she cooks it up at home. Better yet, it’s really easy. I hope you’ll take the time to make it as well; it’s a delicious homemade treat that’s way better than the stuff that’s pre-packaged in plastic.
Last Thanksgiving, we were brave and hosted both of our families in our little house. It was a fabulous time, albeit pretty cramped. We made everything within our food choices, and even brewed some homemade cider for the occasion. You can read a little more about it here.
One of the creations from that holiday was this stuffing. It’s made with my corn-less corn bread, and US Wellness Meats sugar free pork breakfast sausage. I’m sure you could buy some ground pork and season it and come up with a decent stuffing, but I’m fairly confident that this is the secret ingredient. I was a bit baffled by the response to this stuffing (it’s good, but I totally made it up), but after returning to the recipe a year later, it still holds up. Sometimes you just get lucky. I hope you’ll enjoy it as well.
Growing up, corn was a regular part of my diet. Corn was my favorite vegetable; little did I know it was actually a grain. We ate it all sorts of ways–grilled corn on the cob, frozen corn microwaved and seasoned with salt and butter, creamed corn over mashed potatoes, cornbread, etc. My absolute favorite was cornbread. Those dense, slightly sweet squares of golden goodness never lasted long.
We love ribs. They’re great on the grill and in the oven, and are something you can make nearly year round. It’s always a little awkward for me to eat them at my desk, but it’s worth it. These ribs were inspired by the leftover apricots we had in the house from our cooking at the Farm to Consumer Legal Defense Fund’s Baconpalooza. Our apricocity didn’t take the prize, but it was an awesome time with new and existing friends.
that paleo couple 