Current category: 'Blog.'

Visiting Vermont

We’re exploring our future home in the Upper River Valley of Vermont this week, so please forgive me if I’m slow to respond to blog comments. We’re looking for a place to live, trying out the local gym and maybe a CrossFit box, buying groceries in the co-ops, and just generally trying to get a sense of what our new lives might be like. It’s frexciting! This is Main Street in White... read more

Tropical Tacos With Jicama Slaw

I can hold two conflicting thoughts with equal conviction, and I have no problem with that whatsoever. For example: I generally like people who are educated and well-groomed, but I have a soft spot for Kid Rock (Sorry!). I like to dress in black, but can’t resist the colors pink and orange together. (like this) I like bananas — but not banana-flavored things — and the texture of pudding makes me... read more

Mediterranean Chicken Salad

I’m recovering from the “visit with all of my favorite paleo people mania” of PaleoFX this weekend by cooking and typing while still wearing my pajamas (camo flannel bottoms and a black t-shirt, in case you’re curious). I keep meaning to get dressed and maybe even workout, but it’s 4:00 p.m. and it still hasn’t happened and Jeopardy! is on in 30 minutes, so… I knew... read more

Austin Book Signing – Thursday Night!

Just in case you forgot or misplaced your calendar or missed my original annoucnement… this is a loving reminder that I’m doing a book signing/paleo chat at Barnes & Noble in Austin with some big-time paleo superstars. Come out and play with us! The Authors Diana Rodgers will be signing her book Paleo Lunches and Breakfasts On the Go. Learn more about Diana at her site Sustainable... read more

Paleo Bibimbap

In each issue of Paleo Magazine, you’ll find my column in which I tell the story of a traditional international recipe and share a paleo-friendly version so you can make it at home. Here’s my take on the Korean classic bibimbap. Enjoy! Every culture has it’s own version of a culinary hug in a bowl – a comforting pile of food that showcases local ingredients and is designed to feed the... read more

Slow Cooker Osso Buco Stew

I’ve mentioned before that I’m not a huge fan of slow cooker stews because I think they get too watery — but sometimes, like now, when we’re packing and traveling and generally FREAKING OUT IN A GOOD WAY about moving to Vermont, it’s nice to just toss some quality ingredients in the slow cooker and let it do its thing. I’m happy to report that a short simmer, uncovered in a... read more

CA vs. TX Grass-Fed Beef

TX Bar Organics is a family-owned farm in northern California and one of the places where I often order grass-fed meat. (US Wellness Meats, Tendergrass Farms, Rocky Mountain Organic Meats, and Lava Lake Lamb are the others.) TX Bar Organics is conducting a survey to see if their California-raised beef tastes different than beef raised in other parts of the country, and they asked me to play along. I love... read more

We’re Moving To Vermont

Whew! There’s been a lot of waiting and hoping and daydreaming going on around here, and now I can finally make an official announcement! I’m super proud to let you know that my talented husband Dave — photographer and illustrator for both of the Well Fed cookbooks — has been accepted into the MFA program at the Center for Cartoon Studies. He visited the school for a week-long camp last... read more

MMM: Cuban Meatballs

These meatballs were inspired by the pastel palette and tropical rhythms of Cuba. Tender and lush with sweet raisins, briny black olives, and savory blanched almonds, these Cuban Meatballs are like a mini vacation for your taste buds. Served with pan-fried plantains, they’re a meal-time alley-oop. This recipe is part of March Meatball Madness; get all the recipes right here. Cuban Meatballs from... read more

MMM: Gyoza Soup With Pork Broth

Today’s recipe is courtesy of Karen Phelps, a.k.a.,@feralization, and the beautiful brain behind Paleo Periodical. Get cozy with luscious homemade pork broth studded with Gyoza Meatballs and tender vegetables. This recipe is part of March Meatball Madness; get all the recipes right here. Going Whole Hog Of all the bone broths I’ve loved before, there was one I hadn’t yet tried — pork. For... read more

MMM: Gyoza Meatballs

With Asian flavors in every bite — ginger, sesame, Shiitake mushrooms, water chestnuts, and more — these Gyoza Meatballs are as close as we can get to dumplings without getting gluten-ed. I promise, you’ll never miss the wrapper. This recipe is part of March Meatball Madness; get all the recipes right here. Gyoza Meatballs from Well Fed 2 Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min |... read more

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