weekly paleo recipes, health tips, and more from a couple on the go
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.
About two weeks ago, I realized, we haven’t cooked anything with cauliflower in quite a while. That weekend while at the grocery store, I saw a big, beautiful head of cauliflower and suddenly all I wanted was a huge helping of cauliflower fried “rice.” So, I brought it home and a few days later we experimented. It wasn’t quite right the first time–the chicken pieces were too big and the ginger wasn’t fresh. The second time, however, I think it worked much better.
Pulled pork sandwiches were one of my terrible downfalls growing up; not so much that they made me feel sick, or that they made me gain weight, but because I would put down several pounds of pulled pork before I knew what hit me (this may still be partially true today). There are many recipes out there for this delicious dish, but we’ve always struggled with dry pork on and off. This is probably due to our inability to read directions, but nevertheless this recipe is the result.
We dressed this pulled pork with our homemade barbecue sauce, tripling the recipe. Don’t feel confined to that, though; it was equally delicious plain, or with hot sauce. We’ve made use of this for breakfast, lunch, and dinner. This, along with chili, has become one of our staple weekend meals to take advantage of cooking in bulk.
This post is just-in-time for Halloween, but might still be a great addition to any of your fun zombie themed show parties or birthday celebrations as well. Jello was definitely a favorite thing of mine growing up, but I’m fairly sure the impetus was because of the bright colors and abundance of sugar (the jiggling didn’t hurt, either). This combination of blood orange juice and apple cider mixes just the right amount of tart and sweet, without any added, concentrated sugar.
We wanted to bring along something fun to the Paleo Parent’s Halloween party, as we had been warned they do not mess around. The rumors were true, and you can read more about the fun we had with many like-minded foodies, authors, and bloggers. This brain was a pretty big hit, and we sent home leftovers with a few friends. We love brains, but even this is a treat we don’t want to overindulge!
that paleo couple 