weekly paleo recipes, health tips, and more from a couple on the go
Last week, a coworker of mine got a gigantic paella pan for Christmas from his mother-in-law. This event reminded me of how delicious paella is, and how I’ve never actually attempted to make it. It was a great time for us to finally venture out to the local international market, as well. We were able to find everything we needed there, and all for much less than what we typically pay at the local grocer.
While at Costco a couple of weeks ago, Heather and I decided that we should get some brussels sprouts. I, of course, grabbed two bags. With about 1.5 bags left, I knew something had to be done.
This zesty, ranch inspired version of brussels sprouts came out really nicely, and I think you’ll enjoy it. It is inspired by the herbs traditionally found in a ranch dressing, which was one of my favorite dips for buffalo wings and flavor of Doritos (which may soon be made a flavor of Taco Bell taco shell). This mix of herbs and olive oil would also go well on pork or chicken if you make enough to coat the meat and let it marinate for at least an hour.
Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued. I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions. This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try. It turned out really well, so we wanted to share the love. We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands.
A few weeks ago, we had the pleasure of hanging out with The Domestic Man and his family as they did some cooking, and we brought along our Orange-Cranberry Bread, which continues to be a great hit. During the cooking escapades, we also did some work on computers, played with our cameras, and needed a snack. Russ had some steak out defrosted, so we decided to fire up the grill and make something quick and easy as finger food. We also had a head of cabbage, so here’s what we came up with.
Welcome to our new internet home! We thought this crab cake recipe would be a great way to kick off the new site, as it’s a delicious and easy dish that will win hearts and stomachs. We do make our own mayonnaise, and for this recipe, our mayonnaise consisted of: 1 egg, 1/4 tsp black pepper, 1/4 tsp mustard, 1/2 C coconut oil, 1/2 C olive oil. Even though we do that, you should be alright with the clean mayonnaise of your choosing–just try and stay away from the canola or corn oil supermarket mayonnaises.
that paleo couple 