weekly paleo recipes, health tips, and more from a couple on the go
We really love cooking with pork. It’s not uncommon for us to have a good supply of bacon in the house, and we even did a crown roast for Easter this past year. One of the things I’d always been interested in is doing a roulade. We’ve done it before with chicken thighs, but the result was small individual pieces rather than one larger piece to serve from.
Salad is a healthy option that most of us know only a few ways. It typically consists of some greens, vegetables, and then probably a salad dressing. We are always on the lookout for easy recipes, easy cooking, and healthy food. Luckily salad is a much more diverse world that just leaves and veggies.
If you haven’t had something with coconut and lime this summer, then you haven’t had a real summer. Coconut and lime are a classic summer combination and I love them. The tangy, bright and refreshing taste of lime with the smooth, slightly sweet coconut and just a touch of spice (implied), it makes everything nice! Shrimp, chicken, drinks, veggies—I could do a lot with coconut and lime. Perhaps I should do a series…?
The coconut’s origins are debated by botanists and food historians, but in my personal history meals involving coconut and lime were a rare and special treat with no particular regional history. Whether the recipe was inspired by Hawaiian, Thai or Caribbean flavors, I loved it and savored every bite. And the coconut and lime pairings have ranked among my favorites: coconut-lime shrimp skewers, coconut-lime granita, curry over coconut-lime rice, etc.
Sorry this week’s post is somewhat short on dialogue (or you’re welcome to those who just want the recipe!). Things are a bit crazy on our end, but we hope to get back to sanity somewhat soon. We’ve been preparing and organizing for the upcoming P3! Paleo, Polyface, PorkFest! There are lots of giveaways going on, so you’ll want to check it out. If you’re in the MD/DC/VA area, you should come! We’re super grateful to be sponsored by none other than Polyface Farms, and we hope we do them proud. But that’s bacon, and this is cod…
Cod is a fish that we hadn’t been very familiar with, but after conquering fritters we decided it was something we would like to have more often. Especially when it goes on sale wild-caught at Costco. This is a pan fried/poached rendition with a tasty glaze.
Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
that paleo couple 