weekly paleo recipes, health tips, and more from a couple on the go
This is inspired by a cucumber salad my mom makes, and I have to give kudos to her for inspiring me to always take her ideas and try to make my own, or more recently spin it to remove the SAD ingredients while still having a delicious dish.
[Updated September 12, 2013]
These chicken parm bites are something that Heather came up with back in June of 2012, very early into our real food journey. Lucky for us, we had started this blog, so the recipe was kept documented. Unlucky for us, we were very new with our presentation, so neither our directions or pictures were especially helpful.
Another win in our favor is that we have since made great friends in the community who led us to take better pictures and inspired us to do better work. As this is one of our favorite recipes, we updated it recently to share with you. This is absolutely fabulous, and I think you will really like it. These little “parm poppers” are delicious on their own, but definitely are well suited to the zoodles and red sauce. I would gather you could likely use this wash and coating on larger cuts of chicken as well, but we haven’t tried it just yet. Either way, we hope you’ll love this creation. Let us know what you think!
This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance. Feel free to add some other spices in to mix and match your favorite entrees.
Ingredients
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
2-3 stalks of celery
1/4 of a red onion
3/4 tablespoon coconut vinegar
3/4 tablespoon extra virgin olive oil
Salt and pepper to taste
1 Tbsp minced garlic
Method
Slice the peppers, celery stalks, and the onion thinly using a mandoline. After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
Mix the sliced items and the rest of your ingredients in a large bowl. I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously–mixing is lame.
Mix your olive oil, coconut vinegar, salt, pepper, and garlic in a small bowl to create your dressing.
Allow the salad to rest for at least 15 minutes. (The longer it can rest, the better the flavors will blend.)
Serve and enjoy!
We’ve been making a lot of recipes from the 21 DSD program and our favorite Paleo sites lately (PaleOMG, Primal Palate, Mark’s Daily Apple, etc.). So, tonight for dinner, I wanted to be a little creative. Ok, maybe creole tilapia isn’t all that creative… but at least it isn’t something we’ve found on any other specifically Paleo website, so there!
The best part is, this recipe is really quick and easy.
Ingredients
This recipe is one of our all-time favorite burger recipes. Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet. We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey. Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.
These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill. The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.
that paleo couple 