Tag: recipe

Harvest Carrot-Apple Muffins

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When we began our focused journey on more healthful living through food, we did what many people did (and do)–we started juicing.  With a nice food processor/juicer that we found on sale at the local department store, we went to work with Costco sized bags of carrots with some lemon.  This was delicious, and was certainly a step in the right direction.  While carrot juice ends up being liquid calories without the same satiating effect, it was better than our previous habits.

We still occasionally take out the juicer, and when we do, Heather always feels guilty about not using the pulp.  Through several attempts, we’re happy to report a way to put that pulp to use.  Don’t worry–we’ve suggested a substitution if you don’t have a juicer or don’t want to juice.

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French Hamburgers (Bifteck Haché)

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Hamburgers are one of our favorite go-to meals.  We often serve them with bacon, or in a lettuce wrap.  Occasionally we are challenged to go well outside our standard definition of a hamburger (thanks to our pal, Russ, for example) and have yet to have a negative experience.

This recipe was partially to pay homage to some ground beef we picked up from a local farmer we’ve gotten to know over the past year or so, nearby my parents house in Virginia.  We’ve enjoyed eggs, chicken, and turkey from our friends at Moving Meadows, and were excited for them (and us) when they expanded their offerings to beef.  The ground beef was especially tasty, and we will be heading out toward them again soon to restock.  We hope you’ll check them out if you are local, as they really are nice people with a quality product.

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Mustard and Dill Crusted Salmon

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Salmon is one of my favorite foods.  It’s fish, but not fishy. It’s delicious with nothing more than lemon and strong enough to withstand a battery of spices. Most of the time, we keep it simple: lemon slices and dill with a little garlic or ghee or onion.

Last week, I wanted to do something different but still simple. I wanted to give our salmon a little crunch. I have seen others slather the fish with mustard; but I wondered to myself, what if I use mustard seeds? Could I make a crunchy, mustard-y crust? The answer was yes! So, here it is: mustard and dill crusted salmon. I hope you enjoy this new twist on an old favorite as much as we do.

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Haddock Fish Sticks

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paleo breaded fish sticks

One of my guilty pleasures growing up was always fish sticks and those breaded fish patties.  They’d occasionally have them at school lunches, and my dad has always been a fan of the frozen fish from our local freezer section.  I haven’t purchased anything of the sort in quite a long time, and shudder to think how (and from what) they’re produced, but they sure were tasty.

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Marinated Herbed Lamb Chops

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Pan Seared lamb loin chop

Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork.  It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program.  I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.

Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe.  It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen.  We used a mixing bowl, and a skillet, and that was dinner.  We hope you’ll give this recipe a try; it’s delicious.

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