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Western Meatloaf

I did not like meatloaf as a kid. It was bland. It was dry. It was grayish brown and completely unappetizing. I needed a lot of ketchup to get it down; and I liked ketchup, but the experience wasn’t ever truly satisfying.

Then, a few weeks ago, Brent suggested we make a meatloaf. Thankfully, at this point in my life, I know there are a lot of foods that I didn’t like as a kid, that I love now. Plus, he didn’t want to make regular meatloaf. He wanted to make a meatloaf that reflected one of my favorite kinds of burgers: the western burger. Bacon, barbecue sauce, onion rings, yum.

This western meatloaf is savory, tangy, and super moist. I love it and I know you will, too! Continue reading

Lemon Garlic Chicken Recipe

Lemon-Garlic Chicken

Lemon-garlic chicken is a simple and classic dish, but many recipes today involve bread crumbs. This is a simplified, paleo-friendly version that results in a golden and juicy roast bird.

When I was a little girl, my dad always roasted the chicken with the breast down for the first half of it’s total cook time. He said that doing so would help prevent the breast from getting too dry. I never questioned his logic, nor did I ever pay attention to how pretty or ugly the bird came out. All I cared about was whether it was tasty or not, and it usually was.

So, while preparing to make this lemon-garlic chicken recipe, I decided I would give Dad’s way a try. I’ll admit, this bird won’t make it to the cover of Better Homes and Gardens or Paleo Mag. But it was juicy and full of subtle lemon and garlic flavors.

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Dublin Coddle Recipe (paleo, gluten free, primal, keto)

Dublin Coddle

This year for St. Paddy’s Day, we decided to try a more traditional dish aside from corned beef and cabbage (although we absolutely made that as well), and came across the Dublin Coddle. The little bit of research I did led me to find that the coddle is a recipe usually cooked with leftovers, so it does not have a rigid set of ingredients. We are big fans of making the best of what is available, so this recipe struck us as a great thing to try. Interestingly enough, the recipe’s name comes from the verb coddle, meaning to cook in water below boiling.

We made some minor adjustments to the traditional coddle: often cooked with water and a bouillon cube, we instead opted for chicken stock. Other stock would certainly work as well. The other substitution we made was for white potatoes. We occasionally eat potatoes, and are not opposed to them, but wanted to give this a shot with jicama. Jicama is somewhat difficult to peel, but once that task is accomplished, it’s a breeze. Ultimately, this was a delicious recipe.
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gluten free paleo chocolate fudge recipe

Homemade Mint Chocolate Fudge

The blog recently has been somewhat busy with things inspired by or created by my mom, and this chocolate fudge recipe is no different.  In that spirit, I’ve adapted one of her favorite holiday sweets to suit our preferences: 100% dark chocolate, no added sugars, and no dairy (sweetened condensed milk).

This is a fairly easy recipe that requires a good amount of patience and “hurry up and wait” skills.  We condensed coconut milk in place of condensed milk, and while it wasn’t very difficult, it certainly took some time.  Trust us, it’s worth the wait.

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paleo sausage casserole recipe

Deep Dish Sausage Breakfast Casserole

Sausage breakfast casserole is one of my favorite ways to add meat to breakfast.  Don’t get me wrong, we love bacon, but we wanted to diversify our egg recipes.  This easy casserole takes very little time, and went over really well with family and as leftovers.

For this casserole, all you’ll need is ground breakfast sausage (or ground pork with some seasonings), eggs, onion, and spinach.  You could easily add in some mushrooms or bell peppers to suit what’s on your mind or in your refrigerator.  We hope you’ll add this egg recipe to your regular breakfast rotation.
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