weekly paleo recipes, health tips, and more from a couple on the go
This stuffed mushroom recipe came about somewhat in a “kitchen sink” experiment. We had crab meat in the refrigerator we wanted to use and mushrooms that we bought and needed to be used.
These little crab stuffed mushrooms are delicious, and make a great finger food. We hope to make it again as soon as we have an opportunity to go to or host a gathering of friends and family.
I’m so excited to share with you this review of Food For Humans, the freshman cookbook debut from Michelle Tam and Henry Fong (also known as Nom Nom Paleo and Fitbomb). As I’ve gushed before, this pair was one of my original go-to resources when I first started researching this whole “paleo diet” thing. After following along for the past couple of years, and an iPad app later, these two creatives have put together a great cookbook. If you enjoy their style on the web, you’ll love this book.
If you would have told me 3 years ago I would enjoy cooking or eating a chicken gizzards, I would have bet you good money to call your bluff. You would have been victorious, however, because I am now a big fan. Beyond the nose (or in this case, beak) to tail movement, I’ve found that offal meats are actually quite delicious. This is also a fairly easy recipe that your whole family will enjoy (trust me). We made this with our homemade applesauce, and that is a great treat as well.
This recipe uses both chicken hearts and gizzards, and is served as a pate you can scoop up with your favorite vegetables. We have also stuffed mushroom caps with this pate, and it’s scrumptious. I’ll add the directions and photos for the stuffed mushroom caps as a bonus how-to next time we get a chance to make this.
The blog recently has been somewhat busy with things inspired by or created by my mom, and this chocolate fudge recipe is no different. In that spirit, I’ve adapted one of her favorite holiday sweets to suit our preferences: 100% dark chocolate, no added sugars, and no dairy (sweetened condensed milk).
This is a fairly easy recipe that requires a good amount of patience and “hurry up and wait” skills. We condensed coconut milk in place of condensed milk, and while it wasn’t very difficult, it certainly took some time. Trust us, it’s worth the wait.
Sausage breakfast casserole is one of my favorite ways to add meat to breakfast. Don’t get me wrong, we love bacon, but we wanted to diversify our egg recipes. This easy casserole takes very little time, and went over really well with family and as leftovers.
For this casserole, all you’ll need is ground breakfast sausage (or ground pork with some seasonings), eggs, onion, and spinach. You could easily add in some mushrooms or bell peppers to suit what’s on your mind or in your refrigerator. We hope you’ll add this egg recipe to your regular breakfast rotation.
that paleo couple 