weekly paleo recipes, health tips, and more from a couple on the go
A few weeks ago, Heather and I threw together a bunch of ingredients we had in the house to roast a chicken. We found some chickens at Whole Foods that are pasture raised, and aren’t horribly expensive, so we decided to put together a quick dinner. We threw the picture out on Instagram, and someone on our Facebook page asked for a recipe.
Short ribs are one of my favorite things. They’re juicy and tender, and often fall off the bone. We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.
One Saturday night, Brent and I watched episode after episode of Anthony Bourdain’s show, A Cook’s Tour. I was nearly asleep when episode 7 of season 1, “Cod Crazy,” began. Anthony was traveling in Portugal, where salted cod has a historical and cultural significance. I woke up at the word cod. It caught my attention because just that afternoon we had bought cod. We didn’t have the slightest idea of what to do with it.
The other day on our Chicken & Shrimp Paella recipe, someone asked how it is that we make the cauliflower rice that goes with the recipe. We realize that there are probably a million other cauliflower rice recipes out there, but I wanted to add my two cents into the proverbial arena. (Google confirms 8.84 million results for “cauliflower rice”)
When in a pinch, I will occasionally visit the local Chipotle for a quick lunch; their carnitas or barbacoa salad with extra salsa, hot sauce, and guacamole is extremely filling, and not too hard on the wallet when it comes to healthy eat-out options. The other day, I wanted to attempt to recreate some of what I love about barbacoa at home.
that paleo couple 