weekly paleo recipes, health tips, and more from a couple on the go
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.
Meatballs were a favorite of mine growing up. Just the other day, Heather and I realized that we have never actually made meatballs and pasta (zoodles or otherwise). Having been together almost 3 years, I immediately found this unacceptable and wanted to make things better.
We probably all have a family version of meatballs, usually including some combination of ground beef, lamb, veal, or pork, but as I’m trying to make 2013 less meat-focused, I added mushrooms. I “hated” mushrooms as a kid until I realized that I didn’t automatically hate everything my dad did (sorry, mom). You’ll enjoy these meatballs with marinara, on their own, or in the traditional sense with the “noodles” of your choosing.
Mussels are something that I’ll get occasionally at a restaurant, but rarely have we made them at home. Especially since changing my eating habits, I’ve found that mussels are rarely super contaminated with sugar, grains, or legumes, so they’re a standard go-to if we’re out to eat at an Italian restaurant. What I never really connected the dots on was how easy they are to make at home. I make littleneck clams for my mom and me on the grill, but this was my first attempt at mussels at home. This will be a more regular thing from now on.
If you’re on the fence, know that this went from start to finish in under 30 minutes.
Brent loves buffalo wings, and while I love his Zesty Buffalo Wings, I’ve always preferred wings with other flavors—sweet barbecue, teriyaki, honey barbecue, jerk, spicy barbecue… (Hi, my name is Heather and I have a problem: I love barbecue.) So, with all the big football games lately, I’ve been itching to experiment with the wings.
I’ve been trying to incorporate more greens into my diet lately–I love my chili and ribs, but I often find myself short on the green stuff. This was somewhat inspired by the traditional American macaroni salad, but came out much creamier and sweeter.
As an added bonus, this shouldn’t take more than 10 minutes to make if you already have mayonnaise on hand; add another 5 if you need to make some. I think you’re going to like it. It’s light enough to go with your grilled or baked meats, or just on its own as a great snack.
that paleo couple 