Pumpkin Pie Bars with Gingerbread Crust Recipe (paleo, primal, gluten-free)

Pumpkin Pie Bars with Gingerbread Crust

The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.

Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).

This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!

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Bolognese Sauce Recipe (paleo, primal, gluten-free)

Bolognese Sauce

As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.

Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.

We hope you enjoy our rendition of bolognese over zoodles or other veggies!
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Fall Breakfast Muffins Recipe (paleo, primal, gluten-free)

Fall Breakfast Muffins

As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins!
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Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Sweet Potato Gazpacho

It’s late summer and that means the heat and humidity are high in the metro DC area. Still, with fall just around the corner, I have been eager to enjoy the comfort of soup. This weekend, we created a slightly sweet and tangy gazpacho. It’s hearty but smooth and bright, so you can eat it as an appetizer or a meal. We hope you savor our sweet potato gazpacho as much as we did!
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Chicken Shawarma (paleo, gluten-free, primal)

Chicken Shawarma with Tahini Sauce

We were recently invited to a friend’s house for a cookout to which everyone was asked to bring something to grill and share. Inspired by Tony’s book (Read our review here!) to expand our grilling repertoire, we wanted to do something other than our typical, but quite delicious, Quick and Easy Bacon Burgers.

This mediterranean recipe took some advanced preparation, but was otherwise simple. Still, our friends were really impressed and they loved the flavors. We hope you will, too!
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