Current category: 'Recipes.'
You can call it paleo, but around our house, we call it dino-chow.
I don't (generally) consume grains, sugar, dairy, legumes, caffeine, or alcohol, so almost all of my dino-chow recipes are squeaky clean and paleo/Whole30/primal-approved. My standards are high, and I only post recipes that I've personally tested. My goal is to give you tasty food you can eat EVERY DAY, so you won't find a lot of recipes for "paleo treats." But meat, veg, and yummy, yummy (YUMMY!) fats? I've got you covered. Dig in!
Apr 25, 2013
Dig this cover from Men’s Health:
Harumph, I say.
I’ve got The Best Chicken You Will Ever Eat right...
Apr 20, 2013
A few months ago, I had the great pleasure of collaborating with Nom Nom Paleo and FitBomb on a magazine piece about egg foo yong. The magazine went kerfluey and the story never got published, but I wanted to share it with you. Dig in!
Things weren’t often exotic in rural Pennsylvania. I was seven years old, and my family lived in Orwigsburg, a small town tucked in the mountains between Amish farm...
Apr 7, 2013
Not this one:
If you’ve cooked recipes from my blog or my cookbook Well Fed, you know I’m quite smitten with spices. Where would we be without Ras el Hanout, Turkish Baharat, Kebab Spice Mix, and Rogan Josh?! I’ve written extensively about my spice collection, weighed in on herbs vs. spices, shared my pilgrimages to Penzeys and the Savory Spice Shop, and declare proudly...
Mar 30, 2013
I’m doing a cooking demo at the PaleoFX conference today, sautéeing up a batch of the sweetly-spiced Cauliflower Rice Pilaf from Well Fed, while wearing a microphone headset like Madonna. I may or may not vogue while on stage; the jury is still out.
Since you all can’t be there with us, I thought I’d share the recipe, just in case you want to stir up a batch yourself. Vogue-ing...
Mar 14, 2013
It’s 3/14, a.k.a., Pi Day, a.k.a, an excuse to eat pie. But we’re not eating any pie. Oh, no! We’re eating paleo-approved, protein-packed pie. Or should I say π?
Here are three recipes that will cure your craving for pie and won’t leave you feeling remorseful tomorrow, in a pie-induced hangover, filled with gluten regret. Instead, you’ll feel powerful, positive, proficient,...
Mar 5, 2013
Clearly, I’ve got balls on the brain. We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed: Bora Bora Fireballs.
These meatballs came to me in a dream. I woke up with...
Mar 1, 2013
In college, I had a 100% Italian-American boyfriend, and I was partially adopted by his very traditional family. His mom was about 4’10″ and a spitfire, and every week, she had a cooking schedule. A certain day of the week meant soup, another day was always a roast, and Sunday was spaghetti and meatballs. She’d make the sauce on Saturday afternoon so it could simmer until after mass on...
Feb 20, 2013
Meatballs are the most playful food you can pile on a plate. (And it’s pretty fun to say “balls,” too. Am I right?! Of course I’m right. Try it: Balls!)
Meatballs can be so cute and round and friendly — and despite their humble appearance, they’re often packed with flavor explosions like spices and seeds, or doused in a luscious sauce that inspires licking the plate.
Feb 14, 2013
Sure, you can celebrate Valentine’s Day with something chocolatey (like dairy-free mousse or grain-free fudge bombs) — and I 100% approve. But you can also show the truest form of love with some badass beef and vegetables. Nothing, and I mean nothing, says I adore you more definitively than a meal that’s delicious and healthy. (These adorbs valentine cards from Nom Nom Paleo are a close...
Jan 27, 2013
As I mentioned a few weeks ago, I was invited to compete in the Sous Video Paleo Recipe Showdown, sponsored by SousVide Supreme and TX Bar Organics. The deadline for submitting our recipes has arrived, so I can finally share what I cooked up in my kitchen — and then you guys get to weigh in by voting in a Fan Favorites contest. Voting starts tomorrow (!), so I’ll be sharing details on that as soon...
Jan 2, 2013
I like my music to be either upbeat or angry (or, in rare cases, heart-wrenchingly sad), but never middle-of-the-road mellow.
I like most of my clothing to be black or, alternately, vibrant colors like orange, neon green, hot pink, or red, but never pastels.
And I like my soups to be either big, chunky bits of meat and vegetables — cooked separately then arranged in a bowl and covered with broth — or...