It’s past key lime season, but we’ve had a few warm days in the past weeks that felt like late summer. This recipe was partially inspired by those days. Also, truth be told, we have a big bag of chia seeds that we rarely use and I randomly had the urge to make use of them.
While it might be more accurate to make this with key limes, I used a regular lime and the flavor was great. This recipe makes for a light, sweet dessert on a warm day. Or, make it on a gloomy and cold day to transport yourself to the golden days of summer. Either way, we hope you enjoy it as much as we did.
Fall in the mid-Atlantic region is funny. We have a couple of perfectly crisp days in September, but summer temperatures often linger into October. Then, suddenly, the temperatures drop and it’s cold. Sure, 55 °F may not be cold to our family in Wisconsin or friends in Boston. But when it’s 80° one day and 55° the next, 55 is cold!
Once the weather snaps like that, I’m ready for steaming tea, cozy sweaters, and hearty soups. Isn’t everyone? This week’s recipe was inspired by that desire and by one of the seasonal soups now being served at Cosi.
I call it easy because I kept it super simple. You don’t need to buy pumpkins for roasting and you don’t need to scour the grocery store shelves for chipotle peppers in adobo sauce. We actually had everything in our pantry or fridge already! I hope you find it as simple to make and enjoyable to eat as we did.
This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.
Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.
There’s something about football season that brings people together in our circles; and when we gather, we eat. Dip is an easy way to serve up a lot of vegetables for a crowd, but unfortunately supermarket platters are expensive and normally packed with junk. We’ve made dip before, and it was a hit; but I wanted to try something new.
Growing up, and even to today, my dad was known to snack on potato chips with sour cream dip. It’s a guilty pleasure of mine, too, which inspired me to concoct this caramelized onion dip. It’s a great version of the classic dip with shallots, onions, and coconut cream instead of sour cream, yogurt, or a combination thereof.
Our caramelized onion dip is best made the day before, and it’s great for game-day snacks or dinner party appetizers. With both savory and sweet flavors, it’s a crowd pleaser. We hope you’ll give it a try with your favorite vegetables, or some well-sourced potato, taro, or other tuber chips.
Chicken pesto pasta was a mainstay in my house growing up. It was served with extra pine nuts and bowtie or shell pasta, and it was often eaten straight out of the tupperware standing in front of the refrigerator. Yes, I love pesto. We’ve made some other pesto-related dishes, but it was really time to take a stab at the classic. We used our awesome spiralizer to make zucchini noodles (or zoodles) that rival the wheat-based pasta we no longer eat.
Make this chicken pesto pasta for a weekend picnic, or when planning out meals for the week. We ate almost all of it in a matter of hours, but the two leftover servings we set aside were great during the week as well. Enjoy this recipe, and check out the bottom of the post for more of our pesto-rific paleo recipes!