As a little girl, Sunday morning was a special time to cook waffles or pancakes with my dad before my older sister and mom would wake up and come into the kitchen for breakfast. I was the designated pancake flipper. As an adult, I didn’t often indulge in making pancakes for myself and since choosing to be grain-free with Brent, we have only attempted “paleo” pancakes a few times.
I don’t remember why we bought hazelnut flour; but lately it’s been calling to me. Sweet breads and baked goods have floated through my imagination. I settled on hazelnut pancakes because making pancakes takes me back to a simpler time, a time when it seemed like my sole purpose in life was to explore the world and smile. I hope these little hazelnut pancakes give you something to smile about, too. Continue reading →
Lately we have been on a little bit of a Chinese food kick, and this week’s post is in homage to that hankering we’ve had. My go to has always been General Tso’s Chicken, but if you haven’t heard, our friends Bill and Hayley have already cracked that nut in their cookbook, Gather.
Twice cooked pork, sometimes called double cooked pork, is traditionally known as Huí Guō Ròu, translating to “return pot pork.” We love all pork products (hello, bacon), and thought this was an interesting opportunity. Plus, it gave us an opportunity to return to our paleo hoisin sauce (which we made a long, long time ago, back when our camera was an iPhone 4s). Continue reading →
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 →
Today Brent and I are celebrating our 4-year anniversary, and I wanted to share something to celebrate. Both Brent and his dad love all things mint-chocolate, so when I saw mint chocolate-chip cookies in his parents’ pantry a few weekends ago, I knew I needed to find a way to recreate them for him—paleo style.
It took a couple of tries, but I think this cookie recipe was worth it. The mint-chocolate flavor is awesome. Plus, they are super soft and moist! We hope you enjoy this delicious paleo cookie recipe.
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.