Tag Archives: paleo

Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

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Taco Tuesday Keto Taco Bowl Recipe

Last week we shared with you our homemade habanero guacamole. While it’s great on its own, we also put together this great taco bowl for your taco Tuesdays (and other days that end in -y). This taco bowl is saucy and flavorful without being overly sweet or complicated.

Whether you have the spiced ground beef over a bowl of iceberg lettuce or with guacamole, you’ll easily keep your net carbohydrates low (so long as you don’t eat the full recipe with guacamole in one sitting!) if you’re following a ketogenic diet. Although you’ll be tempted to eat it all in one go, we know you’ll manage your moderation.

Keto or no, you’ll feel full and ready to get after it.

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Homemade Habanero Guacamole

I recently had a craving for Mexican food, and one of my favorite things is a good guacamole. It’s delicious, satiating, and guilt-free. Frankly, I’m surprised it’s taken us this long to share our recipe with you. We were first going to share it as part of a larger taco bowl recipe, but we realized this is too good to not stand alone.

It’s simple and perfect for snacking with veggies (celery, bell pepper sliced, etc.), pork rinds or gluten-free chips, and it makes a great topping for scrambled eggs and homemade tacos or burrito bowls. Note: The habanero has me nervous the first day because it’s flavor was punchy. But it mellowed by the second day and added just the right sweet heat to the guac. We hope you enjoy it!

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Almond Butter Curried Chicken

True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.

Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)

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Spring Pea and Prosciutto Soup

The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.

A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!

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