Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you.
Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!
We brew coffee every morning. For years, we used an inexpensive french press. However, about 3 or 4 months ago, we retired the french press and decided to try something new: the Chemex Coffee Maker. We love it! The coffee is never bitter and we never get bits of coffee grinds in our coffee. It’s wonderful and we highly recommend it.
In addition to coffee, we usually make a few eggs with sauteed greens and bacon. Yet, sometimes we do not have time for all of that. So, on these hot summer days, we simply turn our coffee (which we tend to chill before drinking) into a breakfast smoothie. This coffee and banana smoothie is simple and fast. Plus, it provides a rich flavor and a caffeine boost we enjoy while filing our stomachs. Continue reading →
TIP: Make sure you read all the way to the bottom because we’re giving away a copy of this hot commodity!
A grill in the backyard, filling the air with sweet and savory smoke foretelling of delicious meats, veggies, and more to eat has been a staple of summer in our families. That being said, at our house, grilling is a year-round cooking option. We love to grill our food, whether it’s hot and sticky or cold and dry outside or anywhere in between. Just thinking about a grill makes me drool.
We couldn’t wait to get a copy of Paleo Grilling by Tony Federico and Chef James Phelan (with a forward by Amy Kubal). Published earlier this summer, this book is the perfect compliment to any bookshelf of healthy cookbooks. Did you get yours? If not, keep reading—we’re going to give you a shot to win a copy! Continue reading →
This Pork Takeout Fake-Out recipe came about as the result of needing to use up vegetables we had in the refrigerator and my mom’s desire to have Chinese food Friday night.
My parents were scheduled to visit this past weekend. So, Thursday evening of last week, I took two packages of thinly sliced pork out of our freezer so I could cook it on Friday. I didn’t have a plan for that pork, but I was tired. I told myself “I’ll figure it out later” and went to bed.
Friday was a busy day with my parents, and soon enough it was dinner time. My mom suggested we just get Chinese food, but I had defrosted pork! Plus, we had a bunch of veggies in our refrigerator that needed to be eaten soon. So, I quickly formulated a plan for some “takeout fakeout” and got to work. My parents loved it. I did, too. Continue reading →
In case you’ve been living under a rock lately, a new Paleo cookbook is out and we know it’s going to do very well. The Paleo Kitchen: Finding Primal Joy in Modern Cooking by Juli Bauer (of PaleOMG) and George Bryant (of Civilized Caveman Cooking) is an exciting new addition to the Paleo cookbook sphere. We’ve been enjoying reading and cooking through our advanced review copy. If you haven’t purchased your copy yet, here’s my top three reasons why you should right now. (Plus, keep reading to the bottom for your chance to WIN a FREE COPY!) Continue reading →