search
top

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!

Zingy Ginger Dressing

I know this is going to sounds kind of crazy because who picks A SALAD DRESSING MADE OF VEGETABLES as their favorite recipe?! But… this is (one of) my favorite recipe(s) from Well Fed 2. Every time I make it, I’m, like, “Whoa! This is good.” If you don’t have Well Fed 2, consider this a present so you can try my favorite recipe. If you are a proud owner of Well Fed 2,... read more

Pumpkin Spice Blend

I love when readers request recipes, and this one was an easy request to fulfill. I’m surprised you haven’t included a recipe for pumpkin spice. I  consider spice mixes to kind of be your thing! It’s my favorite thing that I’ve learned from you and in this case really necessary — I live in the UK and (shock! horror!) we don’t get pumpkin spice mixes. I don’t even know what’s in them or... read more

Simple Red Cabbage Salad

My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I... read more

Paleo Pink Pickled Eggs & Beets

I’ve been joking that I’m becoming a homesteader since we moved to Vermont. That is an (unintentional) insult to homesteaders everywhere. Preserving things during the summer is a Big Deal here, and after multiple exposures, I could no longer resist the massive towers of 1-quart Ball jars at the co-op, the regular grocery store, and K-Mart. I’ve been tinkering a lot and after several... read more

Tuesday 10: Paleo Pumpkin Recipes

I tried to deny it, but I can’t resist. The internet has given me Pumpkin Fever. Everywhere I click, there are orange-colored treats beckoning me to indulge in the warm spiciness. I don’t even drink coffee, but I’m convinced my day would be perfect if I could just sip a pumpkin spice latte. I’m distracted by the idea of adding pumpkin to everything. (No! Not pumpkin. If I’m... read more

Coconut 101

I was working on updating a classic American recipe for my Paleo Magazine column this weekend and realized I had no idea how to properly prepare a fresh coconut. After a little research and some tinkering in my test kitchen, this what I came up with. If you’ve never eaten fresh coconut, you really owe it to yourself to give a go! Preheat oven to 400F. Place the coconut on a kitchen towel for... read more

Spicy Pumpkin-Spiced Pepitas

When I was in Miami in May for the BlogHer Food Conference, I ate seriously ginormous chopped salads for lunch every day, topped with golden raisins and roasted pepitas (hulled pumpkin seeds). This week, I caught “MAKE EVERYTHING WITH PUMPKIN SPICE”-Fever. So I roasted pepitas with ghee and a pumpkin spice blend, amped up with a smidge of cayenne. I’ve been sprinkling them on my food... read more

Paleo Caesar Salad

In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. For the July issue, I explored the disputed but entertaining story of this classic bowl of greens. To understand the story of the Caesar Salad, travel back in time to Prohibition-era California — warm sun and empty cocktail glasses. Then imagine the rollicking good time to... read more

Perfectly Peelable Hard-Boiled Eggs

I’m on a hard-boiled egg kick. One of my favorite snacks is an hb-egg with a dollop of homemade mayo and a light sprinkling of truffle salt. Divine. I’ve also been perfecting my recipe for fuschia-colored pickled eggs. I keep telling Dave I’m becoming a homesteader now that we live in Vermont. He just rolls his eyes. But here’s the thing about hb-eggs. They can be a royal pain in... read more

Spring Chopped Salad

I know it’s summer, but all of the ingredients needed to make the Spring Chopped Salad from Well Fed 2 were in abundance last week when we visited Sunrise Farm for our CSA pickup. So I thought I’d share this recipe, just in case you’re also up to your ears in cucumbers and snap peas where you live. This salad is SO green, and also light, lemony, and thoroughly satisfying. Plus, it’s... read more

Sunrise Spice

In my Austin kitchen, I had my spices in two cabinets above my stove; I wrote about it in great detail. In my new kitchen, my spices now live in a wide, deep drawer. I slapped labels on the lids and arranged them in very, very rough alphabetical clusters. I’m slowly learning where things are so I can put my hands on them without thinking about it too much. Note that salt and garlic powder, which I... read more

« Previous Entries

top