gluten free – Page 13 – that paleo couple

Amatriciana Sauce with Miracle Noodles

June 29, 2016June 29, 2016by Brent SchraderLeave a comment

Browsing the halls of Whole Foods, or other natural markets, we’ve often come across Miracle Noodles, which seemed weird and probably out of science fiction. For those of you who are unaware, these “miracle noodles” are actually Shirataki noodles or yam noodles, and advertise as EVERYTHING-free: gluten, soy, carbohydrate, and calorie. Sounds too good to be true, right? While they work for us on occasion, they’re probably not the best everyday staple. Sarah Ballantyne did a write up on the subject recently, and I recommend it as a good primer on the noodles and their potential up- and downsides. That having been said, we picked these up on a whim and decided to make a sauce to try them.

Amatriciana sauce is an Italian pasta sauce traditionally made with cured ham, cheese, and tomatoes. We’ve taken some liberties with the recipe, including basil, red pepper flakes, and always more garlic than you might find in other recipes. If you tolerate cheese, feel free to use a high quality parmesan to top your pasta and sauce, and feel free to substitute these miracle noodles for something more up your alley, like homemade zoodles or sweet potato noodles. However you choose to serve this sauce, we think you’ll enjoy it. Also, if you sign up for Butcher Box, you can get a free pack of paleo bacon delivered to you to make this recipe!

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ABC² Pesto

June 22, 2016June 22, 2016by Brent SchraderLeave a comment

Months ago, there was outrage and chaos when the internet suggested we add peas to guacamole. We might have a similarly sacrilegious recommendation when it comes to pesto. Pesto, traditionally defined, is: pesto ˈpestō/, noun, a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. We’ve made some different pestos in the past, and you can find them here on the blog, but this version is a bit more controversial.

First, we’ve added clove. Basil and clove might sound like a strange combination, but the sweet and spice of each play off of each other really well. Also, we’ve substituted pine nuts for raw cashews. We completely skipped the cheese, and instead added a ripe avocado. You heard it here, folks. Avocado added to pesto is absolutely amazing. It makes for a creamy sauce that is to die for. Follow the recipe below and you’ll see how to make it yourself.

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Paleo Instant Pot Cowboy Chili

June 15, 2016September 7, 2016by Heather Schrader1 Comment

A couple of weeks ago, we finally hired a professional to come investigate, treat and seal our house against the mice that seem to have taken residence in our walls and attic. It turned out, they had also made themselves comfortable inside the insulation of our oven range. Gross! Plus, all of their nesting and rummaging around in there, broke the gas pipe connections in the range.

So, we bought a new oven! Something we’ve wanted to do but were putting off until the “right time.” Well, that time suddenly became now. Meanwhile, though, we couldn’t use our oven range. This week’s recipe ingenuity was born out of necessity. Thank goodness for our Instant Pot!

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Greek “Orzo” Cauliflower Salad

June 8, 2016June 7, 2016by Brent SchraderLeave a comment

If you work in a traditional office, you’re aware of the catered meeting that is often built around: cheese, wheat, and more cheese, with some vegetables and soy for those who don’t eat meat. For those who would rather just have some meat and vegetables, this can be a challenge. Normally, I pack my own lunch, but this can be an awkward situation when you’re “that person” bringing in your own food to a catered meeting.

That said, this Greek “Orzo” Cauliflower Salad is in homage of a orzo salad that was at a catered meeting at my office. Colleagues were nice enough to ask me if I wanted anything special, but I had packed my own salad for the day. The only thing that isn’t in our version, which was raved about, is the crumbled feta. Feel free to add 1/2 C of quality, crumbled feta if you enjoy and can tolerate cheese. I’m looking at you, primal folks.

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Schweinebraten

June 1, 2016May 31, 2016by Heather SchraderLeave a comment

Just over a year ago, Brent and I took our first vacation since 2011 to attend my German cousin, Steffi’s wedding in southern Germany. We had an amazing time exploring Munich, nearby Augsburg, and even took a quick flight up to Berlin for a couple of days. We enjoyed meeting my family, the scenery, the culture, and the food.

Less than two weeks ago, Steffi and her husband Andi came to the U.S. and spent a couple days with us. Our time together exploring D.C. reminded Brent and me of our time in Deutschland and inspired us to try (again) to create one of our favorite Bavarian meals—schweinebraten.

This flavorful, crispy-skinned pork roast is traditionally served with potato dumplings, sauerkraut and gravy made from the pork roast drippings. We decided to serve it with sauerkraut and sautéed greens. Whatever you chose to have on the side, I’m sure you’ll enjoy it as much as we did.

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