Tag Archives: paleo

Strawberry Salsa

This week, we have a summery, strawberry salsa. Two weekends ago, we had our good friends over for a lunch-time barbecue, and they introduced us to “fire and ice” salsa. To the uninitiated, a fire and ice salsa is a salsa that—stating it simply—substitutes the standard tomatoes for watermelon. On a hot and humid day after standing in front of the grill, this was one of the best things I’ve ever tasted.

Inspired, we decided to use a different red fruit for our salsa. This strawberry salsa tastes great on a corn tortilla chip, a pork rind, or spooned over eggs at breakfast. We hope you incorporate this spin on salsa into your summer menus!

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Sloppy Joes

If you read our post last week, you’ll know that we went to Wisconsin to visit my parents for the Fourth of July holiday. Two of my sisters and their families and one of my Aunts gathered with us at my parents’ home. One of the many meals my parents made was Sloppy Joes. It took me back to my childhood. So, of course, the first thing I wanted to do upon getting home was create a version that’s a bit cleaner. It’s a simple recipe, but we think it packs in a lot of good flavor. We hope it helps you reminisce about your childhood with a smile the way it did for us.

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Chipotle Potato Salad

Happy Fourth of July to our American readers! We’re spending the holiday in the north woods of Wisconsin with family, and Otto has made his inaugural journey into the lake behind Grandma and Grandpa’s house. He even got himself out to the floating raft (with the help of a floatation device and mom and dad), setting the record for youngest grandchild to do so.

We’re mightily looking forward to the food and festivities that go along with summer holiday cookouts. Potato salad has always been a mainstay at family gatherings, and we wanted to add some variety to the salad that provided some kick and keeps the great flavor. We know you’ll enjoy it. There’s still time to get out to the store for this afternoon’s BBQs—you can do it!

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Shrimp, Mushroom, and Asparagus Sauté

Heather and I are almost 13 months into our parenthood journey, and we’ve continued to learn about the need to have great time management skills (and to function on dysfunctional levels of sleep). While we enjoy cooking, and cooking together, the hazards of trying to do that with a waddling one-year-old in the kitchen or keeping him occupied has been a new challenge. As I write this, Otto is walking and crawling around the room and is anxious for me to be done.

We love this recipe because it is made quickly  in one pan and almost entirely with ingredients available at Costco. Taking advantage of frozen and bulk ingredients allows us to streamline our meal planning without sacrificing flavor or quality. We know you’ll love it. Even our little guy had seconds.

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Beef and Mushroom Ragù

We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.

Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!

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Pork Belly Buffalo Keto Bites

A few weeks ago Heather and I decided to pick up a large package of pork belly at Costco (never go to Costco hungry, folks). We had no plan for what to do with it at the time, but we went ahead and picked it up. Our eyes were bigger than our stomachs that shopping trip, so we ended up with way more food at home than we needed and it came to a point where we needed to cook or freeze this pork belly. Since I’ve been mainly following a keto diet for the past 5 months, I decided to pan fry some of the pork belly for fun. As a fan of spicy foods, I quickly tossed the fried pork belly in some Frank’s Red Hot, and I was blown away with how much these taste like tiny, boneless buffalo wings. They’re addictive and super easy—my favorite combination. My only warning is to wear an apron and use a splatter guard, as they kick up a bit of hot grease (especially if you’re making multiple batches).

Enjoy these as buffalo bites, or experiment with your favorite buffalo wing flavors (barbecue, curry, asian sweet and sour). We’ll do a follow up post some time soon with some variations. Happy eating!

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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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