Tag: primal

Mexican Layered Casserole

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Today’s post is a celebration (yes, I’m still celebrating) our awesome collaboration with US Wellness Meats.  We’re so excited to be their featured chefs of the month, and this is one of the recipes we prepared for the honor.  This was first born as something to bring along to the Paleo Parent‘s for a get together, and since grew into a delicious casserole.  I think my favorite thing about this is that there’s enough flavor to enjoy it, but if you like to slather things in hot sauce (like I do), you can do so without fear.

If you’re in the small realm of people who haven’t already stumbled upon US Wellness Meats, be sure to take a moment to check out their offerings.  I’m especially fond of their sugar free beef franks, sugar free bacon, and the whole rabbit.  Also, if you can rack up 40 pounds of stuff, you get a discount.  We always wait until our freezer is empty and then go to town.  So worth it.  Anyways, enough with that and on with the food!

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Spinach, Bacon & Artichoke Dip

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Whenever Heather and I go out to eat, whether for work, or the rare occasion that she and I actually take the time to go eat out rather than cook at home, we’re typically pretty hard pressed to find healthy appetizer options.  One of our favorites for the occasional treat (which we then regret) is every restaurant’s creamy spinach and artichoke dip.  This past weekend in preparation for having neighbors over, I decided to finally give this a shot, and I’m happy to report that it’s not as difficult as you might think to recreate without the dairy.

I do also want to take a quick second to celebrate that Heather and I were selected as the featured chefs for U.S. Wellness Meats for the month of July.  This was a great experience, and I think you will enjoy the recipes we put together for their blog.  Most of them are new, and we’ll cycle in step-by-step with photos here on the blog over time.  Please check out their great, grass-fed and pastured products and our write up!

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Midwestern-Style Beer Bratwurst

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bratwurst

As a Wisconsin-born American, I grew up loving three things: the Green Bay Packers, cheese, and bratwurst.  I still avidly participate in two of these three things (cheese, while delicious, usually makes my body sad).  We used to do a brat fry every weekend, even in the winters with average temperatures many degrees below freezing.

We always would grill the brats, and then cook them down in a beer sauce with butter and onion.  This delicious broth added flavor to the bratwurst while cooking them all the way through after browning them on the grill. After a conversation with my dad, he mentioned that at the weekend cook-outs at church functions, they were unable to cook with the beer because there are kids eating.  We all know the alcohol cooks off when boiled, but nevertheless, they would substitute beer with chicken broth.  This was a great find, and surprisingly just as awesome.

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Alex Boake’s Super Garlic Cabbage Salad

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Over the past year or so, we’ve been really fortunate to make friends in the “paleo” community, and today’s recipe is from our friend Alex Boake.  She actually learned this from her boyfriend’s dad, but nonetheless, this recipe caught my eye for a few reasons.  Garlic and cabbage were reasons one and two.  I love making cabbage slaw and cole slaw, but they are admittedly more time consuming.

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Supreme Quiche

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supreme quiche

We used to order delivery pizza a couple times a month–it was either that or Chinese food–whenever we were over-stressed by work and grad school or simply just too tired and lazy after an excessively long day. It was easy. It was fast. It was tasty. But delivery doesn’t save you money and it definitely doesn’t help you stay healthy. So, we created the supreme pizza quiche after the pizza we used to order most often. It’s like eating pizza for breakfast, but a way healthier version. Who wouldn’t want that on occasion? YUMM.

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