Over the past year or so, we’ve been really fortunate to make friends in the “paleo” community, and today’s recipe is from our friend Alex Boake. She actually learned this from her boyfriend’s dad, but nonetheless, this recipe caught my eye for a few reasons. Garlic and cabbage were reasons one and two. I love making cabbage slaw and cole slaw, but they are admittedly more time consuming. Continue reading
We used to order delivery pizza a couple times a month–it was either that or Chinese food–whenever we were over-stressed by work and grad school or simply just too tired and lazy after an excessively long day. It was easy. It was fast. It was tasty. But delivery doesn’t save you money and it definitely doesn’t help you stay healthy. So, we created the supreme pizza quiche after the pizza we used to order most often. It’s like eating pizza for breakfast, but a way healthier version. Who wouldn’t want that on occasion? YUMM. Continue reading
This Mother’s Day, we were able to take over my mother’s kitchen and really go to town on cooking some recipes not just for food for the week, but for me to pay homage to my mom, who really turned me on to cooking. One of my favorite recipes she used to always make for me is her seafood fettuccine alfredo, which is absolutely to die for. It is also full of dairy and wheat. While I love that recipe, it definitely doesn’t fit into my current lifestyle, and I would hate to remember it for how it would inevitably make me feel now than how great it tasted. Continue reading
Several people have asked how to make zoodles, as we use them for a lot of recipes and they’re a nice grain-free alternative to pasta. Like the post we did on cauliflower rice, this is a quick how-to for your reference.
Taking a zucchini (or yellow squash), use a julienne peeler to create noodle-like strands. Stop peeling when you start to hit the core of the plant, as that doesn’t make great zoodles. You can chop up the remainder in breakfast scrambles or other types of casseroles.
Heat up 1 tablespoon of your favorite fat (ghee, coconut oil, olive oil) and sauté for 5-ish minutes, until some color comes out. We often leave ours raw, but to get an al dente experience, a few minutes over heat can help.
Allow to sit in the sink in a colander and toss with a pinch or two of salt. This allows any excess liquid to leave the zoodles so you don’t end up with a runny plate.
Toss with olive oil and herbs and garlic, or add pasta sauce and or meatballs! The possibilities are endless.
The following is a guest post we did about a week ago for Nom Nom Paleo. Michelle, who maintains the blog with her family, is a cooking/blogging sensation and are one of the handful of places we first turned to when trying to figure out how to “be paleo” [more gushing below]. Be sure to check out her regular posts and giveaways, as well as download her iPad app–it’s beautiful, full of great content, and worth buying an iPad (or iPad mini) for if you don’t already have one.
Once upon a time, when Heather and I first started our own documented cooking adventures, we were pretty lost. Still in the initial sticker shock/grief period of, “but what can I eat,” we spent a lot of time scanning the internet looking for “paleo-friendly” recipes and meal ideas. Michelle’s blog was one of the first I came across, as I was a pretty intense tumblr addict. Once I moved to Virginia and was juggling two jobs, tumblr went away, but nomnom stayed. I later found out the connection between fitbomb and nom nom paleo, and I was excited to see a pair that really thought about fitness and health when it comes to movement and diet. Plus, there’s the added benefit of following the family adventures since I’m not quite ready to enlist my own little army of helpers. Continue reading