health – Page 48 – that paleo couple

Colonel Cole Slaw

November 21, 2012January 21, 2014by Brent Schrader11 Comments

This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed. I really hope the reaction to this recipe doesn’t result in a similar style of exile and anger. We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.

My mother was kind enough to share such a cole slaw recipe from a book that suggested using 1/2 cup of sugar for cole slaw. I think back to my fond memories of this delicious side, and I felt betrayed. To me it feels like the equivalent of lacing your food with some addictive substance and just non-chalantly accepting the accolades of how “addicting” it is. Here is our take, sans sugar and dairy.

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Coq au Vin (sans Vin)

November 7, 2012July 24, 2013by Brent Schrader1 Comment

While visiting my parents in Virginia, we were lucky to visit the local farmer’s market. We found some great local produce as well as a few local farmers. This chicken (and our turkey on its way for Thanksgiving) is from Moving Meadows Farm, and it was absolutely delicious. I really am looking forward to the turkey later this month, as well as visiting them more often when we go to visit my parents.

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Hearty Stovetop Chili

October 21, 2012November 2, 2014by Brent Schrader19 Comments

It may come as a surprise, but Heather and I are huge fans of chili. Even in the peak of summer, it’s likely that we have plans to make chili, are making chili, or are eating leftover chili. Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day. While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour. This worked out quite well, and I think this may be my preferred method of making chili. We also experimented with a faux-corn bread, which is so close to being ready. We will link to it as soon as it’s perfected.

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Supreme Pizza Pasta

September 26, 2012June 2, 2014by Brent Schrader7 Comments

Supreme Pizza Pasta Recipe

After helping some family members chop up mushrooms, onions, and bell pepper for their lasagna preparation, Heather mentioned that her hands smelled like pizza. As we, mostly I, used to spend a lot of late nights eating the better part of a supreme pizza and maybe also some wings, pizza is something that I hold near and dear to my heart and stomach. Her statement made me realize most of the awesome things on pizza are meat and vegetables, not the other stuff! With a little bit of ingenuity we were able to recreate the pizza taste without the grains or cheese. This also inspired another recipe, but you’re all going to have to wait for that one.

Ingredients

2 yellow squash (peeled into zoodles)

2 Spicy Cilantro Chicken Sausages (or another clean Italian style sausage), crumbled

14 oz container of pizza sauce

1 cup diced yellow onion

1 cup diced mushrooms

1 cup diced bell pepper

1/4 cup sliced black olives

4 crushed garlic cloves

1 tsp coconut oil

Method

Heat onions and garlic in a medium heat pan with coconut oil until onions are translucent.

Add in mushrooms, onions, and black pepper and mix thoroughly for 3-5 minutes.

Add in ground sausage and zoodles and mix for 2 minutes. Our sausage is precooked, so of course add time to cook through if sausage is raw.

Add pizza sauce and stir until heated through.

Serve and enjoy! You can now satisfy that pizza hankering without feeling destroyed from the grains and dairy the next day.

Asparagus, Bacon and Broccoli Soup

August 16, 2012November 20, 2013by Brent Schrader6 Comments

Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.

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