paleo – Page 17 – that paleo couple

Easy Pesto Egg Bake

November 23, 2016November 28, 2016by Brent SchraderLeave a comment

If you’re like us, you’ll have a full house this Thanksgiving for the holidays. This means you need more food for each meal of the day—breakfast, lunch, dinner (and snacks). Most days I don’t eat breakfast, so Heather makes something for herself. With at least two more people in the house, we love having options for bigger and easier breakfast meals.

This pesto egg bake is one of the easiest things we’ve ever put together, and it’s awesomely tasty. Regardless of whether you use a pre-made pesto, or make one of your own (we have a few!), you’ll be ready to go in no time.

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Lamb Jalfrezi

November 16, 2016November 15, 2016by Brent SchraderLeave a comment

Jalfrezi is an Indian dish that can range from mildly spicy to eye-watering. After not being able to tolerate spicy foods growing up, I trained myself to eat very spicy foods. That said, this recipe has nice heat without causing tears or needing a tissue. If lamb isn’t available, substituting some chuck roast would also work well.

We used our handy tagine for this recipe, but it will cook just as well in a crock pot. Enjoy with cauliflower rice, a cool cucumber salad, or on its own!

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Homemade Fig Jam

November 9, 2016November 8, 2016by Heather SchraderLeave a comment

There’s something magical about fruit trees. In our experience, which admittedly is very little, they don’t require much work and reap many benefits. Our fig tree produced a great harvest, more than either of us expected between early August and mid-October. In case you missed our other recipes, we had a lot of fun creating Chicken and Fig Tagine, Cider-Braised Boneless Short Ribs with Figs, Arugula and Fresh Fig Salad, and Fig Coconut Yogurt.

Today, even though we’re away on vacation, we bring you another fig recipe: homemade fig jam. It is great on rice crackers; you might also enjoy it with a soft cheese like brie (if you can tolerate high-quality dairy) or Kite Hill almond-based Cream Cheese Style Spread. Brent’s mom used it with almond butter on sprouted bread (a new twist on PB&J!) and plans to use it instead of store-bought fruit spread in her Linzer cookies for Christmas. Whether you have your own fig tree or find them at the store, we hope you’ll enjoy making and eating this fig jam or any of our other fig recipes. Let us know what you decide to do—we would love to hear from you!

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“Nashville” Hot Garlic Chicken

October 26, 2016October 26, 2016by Brent Schrader6 Comments

Near our house, en route to the local metro station, is a Kentucky Fried Chicken. While I love their commercials, and their coleslaw, it’s been a very long time since I’ve eaten at one. I also don’t appreciate all the chicken bones littered on the streets in the immediate area (admittedly not their fault). Walking by the restaurant lately, I’ve seen advertisements for Nashville Hot Chicken. I love chicken, and I love hot things—this was a no-brainer to try.

Our recipe is not an exact replica, and we’ve never tasted KFC’s, but we guarantee it’s finger lickin’ good. Fun fact: when KFC first expanded to Asia, one of the translations of their slogan didn’t go quite as planned. As it turned out, the translation was the equivalent of, “so good you’ll eat your fingers off.” Not exactly an appetizing proposition. Don’t worry, you’ll have a full stomach and all of your fingers after this meal. We served it with cauli-mash from Real Life Paleo and it hit the spot.

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Chicken and Fig Tagine

October 19, 2016October 18, 2016by Brent SchraderLeave a comment

Having a tagine, or tajine, was always a lofty dream for us—it is a piece of cookware historically from North Africa, and is super cool looking. If you’d like a more in depth review of its history and use, check this out. Imagine our surprise when we received one for Christmas, and our dreams came true. We hadn’t asked for one, but it’s had good use since. You can use a tagine on your cooktop as well as in the oven, and it’s a great conversation piece when hosting dinner.

Do not fear, those of you who are tagine-less, you can cook similarly in a covered dutch oven or crock pot. There is some magic lost in the appearance and cooking process (the conical shape of the tagine collects and condenses steam back down the center), but you’ll still be able to enjoy this recipe. That said, if this is the impetus to go buy a tagine, DO IT! We guarantee you’ll enjoy this new way of making food at home.

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