Tag Archives: whole30

Creamy Coconut-Dill Dip

Back in May, 2012 (over FIVE years ago!), Heather and I posted a recipe for a coconut-dill veggie dip. The dip was a huge hit with friends and family alike, and it was one of our first encounters where we didn’t carefully read the label and ended up with a brand of coconut cream that was also loaded with sugar. It was a good lesson learned, and we remade the recipe with better ingredients to make sure the recipe held up.

Since 2012, a lot has happened for us: we changed jobs, got married, bought a house, had our son, and we also improved our cooking and photography. With a dinner guest planning to come over Monday evening, it seemed an appropriate time to revisit this recipe and try to make it better. In this we’ve succeeded. This dip is creamy (and protein packed, thanks to Great Lakes Unflavored Gelatin) and runny straight out of the food processor and has the same texture as store-bought French Onion Dip when allowed to rest in the refrigerator. We devoured it with veggies and our favorite olive oil potato chips while our beef and eggplant curry simmered on the stove. Our guest particularly liked it with the chips.

Thanks for joining us over the past five years, and we hope you’ll continue to stick around. Let us know in the comments what has been your favorite recipe!

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Bacon & Broccoli Salad

The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.

We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!

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Roasted Adobo Chicken

With a new baby, we haven’t had much energy to spend a lot of time in the kitchen. More than ever we’re looking towards big, batch cooking options to get us through the week. This weekend, I realized that we had not roasted a whole chicken in a while, and whole chickens are a great way to make multiple meals from one dish. This whole chicken recipe uses our take on the Latin American spice mixture, Adobo. It’s straightforward and delicious. Serve it with Cauliflower Rice and/or sautéed peppers for a complete meal. Leftovers can be shredded for lettuce boats or stir-fried with mixed vegetables.

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Creole Seafood Soup

A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.

This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!

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Baked Bratwurst with Sauerkraut

Bratwurst have been a family food since before I can remember. Growing up in Sheboygan, Wisconsin, my father remembers being relegated to the basement with other children at the Stayer’s house for cocktail parties. You may not know the Stayers, but they named their family business, a butcher store, after the town they lived in—Johnsonville, Wisconsin. That small butcher shop, opened in 1945, is the same Johnsonville’s known nationally for their sausage offerings.

The standard midwest protocol for bratwurst is to grill it over charcoal and then simmer in a bath of beer, butter, and onion. We do this often, and you can check out our recipe here. Today’s recipe skips the grill and uses the oven, a healthy amount of sauerkraut, and a Granny Smith apple. Made in about an hour in the oven, it’s perfect for rainy days or any time you’d like to make bratwurst without as much active attention. Whether on the grill or in the oven, we love brats. Let us know in the comments how you like your bratwurst!

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