diet – Page 7 – that paleo couple

Winter Vegetable Soup

March 2, 2016March 2, 2016by Heather Schrader2 Comments

Despite the 60-degree and sunny weather this past weekend, I was craving soup. I think my body subconsciously wants winter to stick around a little longer; with snow in the forecast for this Friday, it just might get its wish. How do we have balmy weather one weekend and snow the next? I don’t know—that’s the mid-Atlantic region and global warming for you. But I digress.

This hearty soup is sweet and savory; and, like most soups, it gets better with age. So, make a batch of this on a Sunday and enjoy it through the week (if you can keep yourself from slurping it all up in one sitting!).

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Zucchini Spaghetti alla Puttanesca

February 24, 2016February 23, 2016by Brent SchraderLeave a comment

Puttanesca sauce has been an occasional dinner item when dining out in the past, but I hadn’t had this sauce in years; it is a tangy, flavorful sauce that is bright and refreshing. When I learned the history of this sauce, I knew it was time to make the recipe our own.

The not so family-friendly etymology of puttanesca (allegedly) is from the Italian word puttana, meaning, well, “lady of the night.” Some digging into this folk-lore unravels the story as this sauce was so easy, anyone could make it, or that it was a recipe that these women would make between clients. Another version of this story is that it’s many ingredients (capers, anchovies, olives) is promiscuous, like its namesake. Regardless of the truth behind this name, we think you’ll love this puttanesca sauce. It’s delicious by the spoonful or served with zucchini noodles or your favorite gluten-free noodle.

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Roasted Asparagus Salad with Shallot-Basil Vinaigrette

February 10, 2016February 9, 2016by Brent SchraderLeave a comment

Asparagus is one of the greatest vegetables out there, if you ask us. As our first recipe in our new house (still full of boxes), this was a grand slam. This salad is delicious on its own, and pairs nicely with a seared piece of steak, chicken, or fish. Throw this into your regular salad rotation and mix up your salad game.

Despite eating asparagus constantly while in Munich and Berlin, we still can’t get enough. Spargel, as it’s known, is most popular in its white variety, and is available almost everywhere. This was reverse of our experience here in the US, as they made a point to call out “green asparagus” where we would assume the vegetable was green, unless otherwise described. It was truly remarkable.

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Spicy Bloody Mary Mix

January 27, 2016January 26, 2016by Brent SchraderLeave a comment

This past week the east coast, and our area in Washington DC, experienced a significant snow storm unlike anything we had seen in recent years. We were hit with over 2 feet of snow, and it caused the federal government to close for 2.5 days. When we realized we were stuck in the house with nowhere to go, we decided to experiment with a few recipes—this bloody mary mix is one of them.

We used the amazing buffalo sauce from Tessemae’s, a local Maryland company, to put this mix together. It has amazing flavor with or without the vodka. Make it for your next Sunday brunch, and savor the goodness.

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Chicken Tetrazzini

January 20, 2016January 19, 2016by Brent SchraderLeave a comment

A fairly uncommon, but amazing, meal I had growing up was Chicken Tetrazzini. I loved the flavor of the chicken, mushroom, and peas—yes, peas—in this creamy sauce with noodles. The smell filled the house like nothing else. “But, Brent,” you insist, “aren’t peas a legume, and a sacrilege to all things paleo?” Technically yes; but, in practice, it depends on your philosophy. We believe that perfect can be the enemy of good, and the occasional grey area food (for many people) will not cause much upset, but your mileage may vary. That said, you can always leave the peas out and/or substitute diced carrots. If you’re curious as to why we are comfortable with fresh/frozen peas in our diet on occasion, you can read this thorough explanation from Mark Sisson.

We hope you’ll give this recipe a try—and maybe even give peas a chance. Chicken Tetrazzini is delicious, and we think you’ll enjoy our paleo spin on this classic.

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