Mar 13, 2014
Today’s recipe is courtesy of Russ Crandall, author of The Ancestral Table and the blog The Domestic Man. Russ is the kind of cook I like: totally committed to exploring international flavors and making the traditional recipes fit into a healthy template. This recipe introduces us to the flavors of Indonesia with ginger-infused meatballs snuggled in an aromatic broth.
This recipe is part of March...
Mar 10, 2014
What do you say to juicy beef meatballs with bacon and jalapeños dropping dimes on dinner?! I say you can eat these all day long… especially when they’re topped with Awesome Sauce. That’s right: Awesome Sauce.
This recipe is part of March Meatball Madness; get all the recipes right here.
Bacon-Jalapeño Burger Balls w/ Dill Relish & Awesome Sauce
Serves 2-4 | Prep 10 min | Chill...
Mar 8, 2014
March Madness, an American college basketball competition, is celebrated in office betting pools and beer-soaked bars across the U.S. Although I am firmly an NFL football girl — and a Fug Madness girl — I’m also a girl that cannot resist alliteration.
So, along with my husband Dave (tall enough for basketball but really more of a reader) and some paleo friends, I shared paleo...
Mar 6, 2014
As a kid, I never liked ketchup, an opinion that wasn’t helped by the fact that my brother ate a ketchup-and-peanut-butter sandwich once to gross me out. As an adult, I learned I loved it on fried things — french fries, onion rings, fried pickles — but never, ever, ever on meat. Then I started eating paleo and battered-and-fried things went away. Ketchup was forgotten… until I started...
Mar 1, 2014
I don’t want to be a big baby or anything, but sometimes I get really tired of the fact that my “special food” — i.e., food that is healthy and real and not poisoned with unpronounceable ingredients — costs twice as much as the crappy, regular version. The target of my ire recently was coconut aminos.
Don’t get me wrong: I love coconut aminos for the way they healthily replace...
Feb 7, 2014
A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-
cute, tiny cabbages. So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach...
Jan 31, 2014
Tacos versus nachos. It’s a timeless rivalry with no clear winner. I think we can all agree that a basket of crispy things, ready to be smothered in tender, spicy meat and fresh toppings can perk up the most mundane Monday or woeful Wednesday… or Super Bowl Sunday! So why choose?
This recipe combines the best of tacos and nachos — crispy, salty, spicy, sloppy — while ditching the soy, sugar,...
Jan 16, 2014
I call bullsh*t on anyone who says, “Spaghetti squash tastes just like spaghetti.”
No, it doesn’t.
Is it delicious? Sure.
Do I love to eat it? You bet.
But it does not. taste. like. pasta.
It does, however, meet oyther delicious criteria:
It’s easy to cook
It’s paleo and Whole30 approved
It’s packed with good-for-you stuff like fiber, Vitamin C, Niacin, B6, and Pantothenic...
Dec 30, 2013
This year, for the first time in ages, Dave and I have plans to go out to dinner on New Year’s Eve — to Lambert’s! — then on January 1, we’re hopping on a plane to San Francisco for a book signing with Michelle Tam and Diana Rodgers, plus Nom Nom Paleo’s book launch party and Chris Kresser’s book release. Whew!
But usually, we stay home. We watch a feel-good movie and eat...
Dec 28, 2013
I like to think that all of my recipes are winners because I love them all equally. But my site stats have something to say about that! Here are the 15 most popular recipes on my blog from 2013. Bonus! They’re all 100% paleo and Whole30 approved. And delicious. And winners.
15. Moroccan Meatballs
14. Caramelized Coconut Chips
13. Comfort Noodles
12. Mexican Meatza
11. Bora Bora Fireballs
Dec 19, 2013
I’m super excited to have a special guest blogger today! I got an email from 15-year-old Abby months ago, and my first reaction was “No way is this girl 14 years old!” She’s articulate, polished, and dang! she can cook. Today, she’s sharing some smart thinking on smart starches and a luscious recipe for Sweet and Savory Pot Roast. (And after you get your protein, don’t...