Squid is an ingredient that I vilified for a large portion of my life—probably until I was in my early teens. My mom’s insistence that I try all foods at least once, as well as a friend whose parents owned a restaurant, turned me on to calamari. There’s also been some recent news chatter about a certain substitute that some restaurants have allegedly been using as a cost savings measure (tldr; some claim pig rectum is being used, but current evidence points to hearsay and urban legend).
When our local supermarket had organically sourced squid, we couldn’t pass up the opportunity to make a dish that didn’t include frying this delicious cephalopod. This salad is light and refreshing, and would easily work as an appetizer or first course, but can also work as a full meal itself. If you’re looking to put together a more exotic meal without a lot of effort, this is certainly a great way to go. Just note that cleaning and preparing squid can be a little time intensive, so if there is an option to buy them pre-cleaned (and you’re in a hurry), take advantage of it.
If you’ve been near an internet-connected device in the past week, you’ve noticed a big welcome back to white potatoes from the folks at Whole9, including them in their Whole30 protocol. Heather and I have read (and gifted) their NY Times best-seller It Starts With Food as well as done Whole30 challenges on several occasions. Definitely check out their resources if you haven’t come across them yet.
That being said, when push comes to shove, we’ve been more lenient with certain starches in our lives than some other things—if one food option has dairy and the other a starch (potato or white rice), we’ll almost always go with the starch. Both of us have family back in Wisconsin, so avoiding cheese isn’t our favorite thing, but the fact of the matter is that it makes us (with the rare exception of the occasional raw cheese) feel worse rather than better. That hasn’t been the case with potatoes, so we’re excited to see them gain more attention and come back into the fold for those of us advocating a real food diet.
Several people have mentioned their rationale behind allowing potatoes in their diet (e.g. The Domestic Man, Primal Palate, Nom Nom Paleo, Mat Lalonde, Paul Jaminet, Mark Sisson, among others), so I won’t beat a dead horse here and hope you won’t call the uber-strict paleo police on us. At the end of the day, we’re advocates for eating with a health-focused perspective, and starches aren’t antithetical to health for all people. When dialing in on the right diet for you, listen to your body, performance, and overall well-being and make adjustments as necessary. Beyond eating real food, I don’t believe there’s only one diet that is healthy for everyone. Ok, on to the stuff you want to see… Continue reading →
One of the main rebuttals for going on a gluten free or a paleo diet is how difficult it is to get by without noodles and pasta. We appreciate that those foods have been a staple and mainstay in a lot of households, and losing them is a bit jarring. Although we’re slightly behind the curve here with the “spiralizer” kitchen gadget, now that we have one, we can’t get enough of it! This cucumber salad was our first adventure, and there are plenty more to come. Continue reading →
I have to admit, the 4th of July is one of my favorite holidays, hands down. It’s mainly because of the fireworks, but I also love the warm weather, grilling, and spending time with friends. We’ve been scratching our heads a little bit, as we didn’t know what to do for our food this year—furthermore, we’re not sure if we are having family over, how many people, etc.
Still, I procrastinated getting things done here by putting together this: a list of helpful hints for those who don’t have the same fervor for the grill and for the 4th of July (or simply need advice on grilling) as well as a collection of drinks, starters, main dishes, and desserts. We hope you have a fun and safe 4th!
We often make a lot of large meals in bulk in order to get through the week with minimal cooking during the week—especially pulled pork, chili, and salmon. When it comes to snacks, we haven’t done much in terms of specific meals; instead, if we’re feeling peckish, we generally just have small portions of the other larger meals. Continue reading →