gluten free – Page 17 – that paleo couple

Paleo Breakfast Pizza

January 13, 2016February 8, 2016by Brent Schrader4 Comments

Pizza for breakfast—every college student’s dream (and nightmare). My college years, and pre-paleo days, often consisted of pizza for breakfast, or whatever takeout was leftover. An adage of mine that survived this period of life is, “if it isn’t good cold, it isn’t good,” and I still use this for food and recipes today. We don’t often splurge for pizza these days, paleo or otherwise; but when Heather asked for breakfast this Sunday morning, I had an urge to be creative. About 30 minutes later, we were full and this recipe was born.

We made this paleo breakfast pizza fairly plain, with a topping of pepperoni and fresh basil, but don’t let that stop you from making it your own. We’ll likely update this post as we move forward with additional ideas, but feel free to add veggies, additional meats (…bacon?!), or cheese, if you tolerate it. Let us know in the comments how you personalize this paleo pizza, and enjoy!

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Split Asparagus Soup

January 6, 2016January 6, 2016by Brent Schrader5 Comments

Split Asparagus Soup is a hat-tip to the split pea soup we enjoyed growing up. Our paleo remake substitutes asparagus for peas, and makes use of a pressure cooker to get you amazing soup in no time. This past year we picked up an Instant Pot when it was on sale. We had heard great things from friends and bloggers alike, and decided it was time for us to make the investment as well. The Instant Pot is a “7-in-1 Multi-Functional Cooker—Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer.” If you’re missing just one of these items in your kitchen, or would like to replace 4 or 5 for one master machine, this is your ticket to efficiency.

We first experimented with this recipe on the stove top, and it was a 3-hour project with fantastic results. Remaking it with our Instant Pot reduced the time by 2 hours! We’ll be using this gadget rather often on busy days. Be sure to give this recipe a try and let us know how you like it.

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Cranberry Brussels Sprouts

December 23, 2015December 22, 2015by Heather SchraderLeave a comment

With the holidays upon us, I have been eager to cook festive foods that reflect the cheer of the season. We recently bought cranberries with the intention of making cranberry sauce, Orange-Cranberry Bread, and Thanksgiving Leftovers Turkey Salad. One day, I noticed the bag of leftover cranberries next to a bag of brussels sprouts and I realized they might work well together.

Most recipes online that combine cranberries and brussels sprouts involve using the sugar-sweetened dried cranberries or add lots of sugar or honey to mix to counter the tartness of the cranberries. I was determined to create something that tastes great without the added sugars.

This recipe came together after just one less-than-perfect experiment and a few recommendations from Brent. As the whole dish cooks, the balsamic reduces and adds its own sweetness. Coupled with the sweet and nutty pecans, the whole dish comes together with a nice balance of sweet, savory, and tart. Plus, it’s beautiful!

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Bacon-wrapped Lamb Roast

December 16, 2015December 16, 2015by Heather Schrader6 Comments

When I was a young girl, my parents served lamb with mint jelly literally every time we had it. Plus, the lamb was often overcooked. (Sorry, Mom and Dad!) Of course, I didn’t realize that at the time. I thought lamb was supposed to be like that; and the mint jelly actually helped counteract the bland, dry, chewiness of it.

Lamb can be so much more, though. From lamb chops to lamb shanks, there are a variety of preparations and flavor combinations that work with this delightful meat. This roast recipe is super simple, moist, and delicious. Plus, it looks super fancy and feels very appropriate for a big holiday dinner with lots of friends and family.

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Balsamic Flank Steak

December 9, 2015December 8, 2015by Heather SchraderLeave a comment

Of all the vinegars in the world, there’s something really special about balsamic vinegar. It’s great with proteins, vegetables, even many fruits. It can be used in salad dressings, marinades, sauces, and more. One of the easiest ways to enjoy this dynamic condiment is on steak.

Prepare this recipe the night before, and you’ll have most of your dinner cooked in 10 minutes or less! We recommend you serve the flank steak over lettuce greens for a salad, or with our oven-roasted brussels sprouts for a delightfully quick and easy to prepare dinner that won’t disappoint!

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