Current category: 'Recipes.'
You can call it paleo, but around our house, we call it dino-chow.
I don't (generally) consume grains, sugar, dairy, legumes, caffeine, or alcohol, so almost all of my dino-chow recipes are squeaky clean and paleo/Whole30/primal-approved. My standards are high, and I only post recipes that I've personally tested. My goal is to give you tasty food you can eat EVERY DAY, so you won't find a lot of recipes for "paleo treats." But meat, veg, and yummy, yummy (YUMMY!) fats? I've got you covered. Dig in!
Jul 28, 2015
Have you ever massaged your kale?! I didn’t really understand why kale salads were so popular until I learned the massaging trick.
Now it all makes sense.
Bitter and tough, but loaded with flavor, vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. And when you break down its defenses with a little salt and a lot of tough love, it yields, becoming less...
Jul 6, 2015
The pick-your-own garden at our CSA Sunrise Farm is twisted with beautiful pea vines right now! Both snow peas and snap peas are on the menu, and I’m delighted to see both of them. They’re two of the three legumes—green beans/wax beans are the other one—that are paleo-friendly (because they’re more pod than pea… YAY!).
Snow peas, a.k.a, Chinese pea pods, are the flat ones...
Jun 29, 2015
The herbs at our CSA are busting out in pretty green leaves all over the place. I wander the rows of the herb garden like a hobbit—scissors in one hand, stems of herbs clutched in the other—muttering to myself about all the delicious things I can do with those succulent leaves.
“Oooh, the fresh oregano would be so good with the zucchini. Mint! I can make a salad with mint and snap peas...
Jun 15, 2015
There are very few foods I dislike outright (hello, capers!), and I’m pretty open to trying at least one bite of anything I’ve never eaten before. So it’s pretty rare for me to run into a vegetable I haven’t cooked at least once, but the rapini in my CSA basket last week was a new one for me.
Faced with that mysterious green bundle, I fell down a rabbit hole of research. Here...
Jun 8, 2015
When I was a kid, we ate dinner together every night at 5:00 p.m., and we decided at breakfast what was on the menu for dinner. My family loves to cook and eat — and now, I spend even more time cooking (and cleaning!) in the kitchen than I ever imagined. Dave and I don’t eat in restaurants very often, but about every other week or so, he insists on treating me to a dinner I don’t have to...
Jun 1, 2015
Before I joined the Sunrise Farm CSA here in Vermont last summer, I’d never tried parsnips. That seems so shocking now, as I type the words, but it’s true. No parsnips! Now that I’ve enjoyed them puréed — with grassfed ghee and truffle salt — and turned them into crispy, golden-brown Herb Parsnip Fries, I’m not sure how I got by without them. Less starchy than potatoes, less...
May 21, 2015
Summer is just about here and that means warmer temperatures, longer days, and food designed to be eaten outside, preferably after a swim and before chasing fireflys (or watching fireworks)!
Memorial Day is sort of the official start of summer, so I thought you might need some reminders about paleo recipes that are so tasty and so much fun, no one will even notice that they’re not eating the usual...
May 19, 2015
In each issue of Paleo Magazine, I share the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. In a recent issue, I shared a recipe that’s a great addition to your summer potluck season: the beloved Southern classic Ambrosia Salad.
It seemed only appropriate to adapt the classic Ambrosia Salad to fit the Paleo template.
According to Greek legend, the...
May 7, 2015
There’s something so comforting about a velvety bowl of meat and potatoes. This recipe doesn’t include any exotic spices or surprising ingredients, and the technique is totally straight-forward. But the result is somehow belies its simplicity. It’s warm, rich, and satisfying. Sometimes, that’s all we really need.
Classic (Paleo) Beef Stew
Serves 4-6 | Prep | Cook 2 hours |...
Apr 29, 2015
Our rental house in Vermont has plenty of room to spread out, and frequently, our extra-large dining table is surrounded by Dave’s classmates from the Center for Cartoon Studies who rant (in the best way possible) about their favorite cartoonists and the latest class assignments. There’s always at least one vegetarian in the group, but so far, the veggies have been open to fish, which...
Apr 13, 2015
Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we’d been getting in our basket were the most delicious I’d ever tasted. He explained me that they’re an heirloom onion variety called Ailsa Craig, named for an island in the Firth of Clyde, about 10 miles off the coast of Scotland. (If you would like to go down the same...