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!
Aug 11, 2015
I’ve been carting around different versions of this recipe since college. (That’s about 25 years, you guys. Yikes!) It started out as a clipping from a magazine: “Hot Pasta, Cold Sauce,” a recipe for piles of hot linguine topped with a room temperature tomato-basil sauce. I made it all the time because it was fast, easy, and cheap. As my budget and tastes evolved, the recipe did,...
Aug 4, 2015
It’s been hot and steamy here in Vermont for the past few weeks, so when we had a few friends over for dinner recently, I had two requirements for our menu: (1) I craved tropical flavors; and (2) It had to be no-fuss and preferably made on the grill.
This is the menu that I landed on (partially inspired by a fried chicken recipe from Cook’s Illustrated):
Crispy Latin American...
Aug 4, 2015
For me, watching America’s Test Kitchen and reading Cook’s Illustrated are similar to flipping through a copy of Vogue and drooling over the fashions: I can enjoy looking at the tempting things, and I might even imagine them in my life, but—to my chagrin—there’s no way I will ever eat the Cook’s Illustrated fried chicken nor will I wear the Alexander McQueen gown.
Aug 4, 2015
Let’s be honest: cucumbers aren’t the most charismatic veggie out there. They’re not a nutritional powerhouse like kale, or adorably diminutive like Brussels sprouts, but they compensate for their lack of exuberance by being so versatile. When cool cucumbers mix and mingle with sweet pineapple and kicky jalapeños, something delicious happens. Suddenly, the cucumber is sitting at the...
Aug 4, 2015
What I’m about to say is not an exaggeration: I’ve been eating these plantains for dinner almost every night for months. Every. night.
I’ve also been having a super fun summer… enjoying tons of energy during my workouts… losing body fat and building muscle. Coincidence? I don’t think so! I think these plantains are magic. So abracadabra to you!
This recipe is part of my...
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...