The story of this epic sweet potato mash goes back to July, when Heather and I ran the Spartan Super in Wintergreen, Virginia. Nearby in Nellysford, there is a cidery by the name of Bold Rock. They have some fantastic hard ciders, and we have admired their product for a long time. Made with apples grown right in Virginia, we were happy to support a local business with a great product.
Following the race, we took our bruised, muddied, and exhausted selves to the cidery for a tasting. During our visit, we found ourselves in a conversation with John “Johnny Apple Cider” Washburn, Bold Rock’s Chairman and CEO. John radiates positive energy and seems utterly in love with the venture and creating a great product locally with minimally processed ingredients.
When in a pinch for a quick meal, I will often go to the local supermarket to find something healthy to eat. Most of the time, I end up either picking up some no-filler meats, e.g. Applegate hot dogs, or the salad bar. More often than not when going for the salad bar, I end up with mixed greens, cucumber, hardboiled egg, and olive oil with salt and pepper. This was somewhat bland, but pretty satisfying, until I came across an artichoke salad. I started putting this atop mixed greens, and I haven’t gone back since.
Determined to remake this at home to save money and time, we developed the following recipe. I love how this improves as it sits in the fridge, and it is fantastic on its own or on a bed of greens. Plus, it is ready in under half an hour. This is a must-have to improve your salad game. Continue reading →
As long as we’ve been on our paleo journey, we have been fortunate to not find ourselves specifically reactive to anything beyond standard grains, dairy, and legumes. Because of this, we have had the terrible habit of visiting friends, such as the Paleo Parents, with homemade treats that those following an autoimmune protocol (AIP) can’t enjoy. After 2-plus years of embarrassment for spacing out on this fact, Heather made a commitment to put together something that all could enjoy. That’s how she came up with today’s co-post of AIP-Friendly White Barbecue Sauce.
To go with this barbecue sauce, I put together these wings. They have a sweet and savory flavor that won’t have you missing the fiery spice of traditional barbecue wings. I’ll be honest—at first I was really intimidated by the restrictions of AIP but thankfully I found an exhaustive listing of what can, might, and can’t be used on the protocol (Thanks, Sarah!). These are great for game day, or for any other occasion where you want finger foods and want to make sure everyone can enjoy them. Continue reading →
Let me tell you about my first interactions with Real Life Paleo. It was late on a Saturday evening, after another fun event at Matt and Stacy‘s house. Stacy asked Heather and I, along with Russ and Janey, if we wanted to see the new book. Let me just say that their fantastic book, Beyond Bacon, had recently released; so to hear that they already had another book in the works was surprising, to say the least. (We barely keep up with writing one post each Wednesday!) Lo and behold we were presented with a clipped stack of printed paper that was the rough outline for what is today’s release. It’s been so much fun to watch this project come together (and even help with shooting the front cover), and we think this book is going to do a lot for the paleo community. Even if you have all the other books out there, don’t think this is just another generic paleo cookbook. It’s not. Let me explain… Continue reading →
This week I’m excited to share with you a recipe perfect for game-day, potluck, or holiday. Meatballs are a fun and delicious way to start off a meal or serve along other small foods during a gathering (we’re no stranger to meatballs). This time of year, between Halloween, Thanksgiving, Christmas, and football parties, we end up being a lot more social and therefore need to cook food that is easily shareable.
Our sweet and sour meatballs are great in the small 1-inch variety, but would also be good in a larger size for a more traditional entreé serving at home. They could also be cooked and kept warm in a slow cooker, rather than a skillet, if you’re planning ahead and hosting a get-together with multiple items on the menu. Whether you use buffalo and ground beef or a combination of different meats (be cautious with very lean meats so that they don’t dry out), we think you’re going to love these tangy meatballs.