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Current category: 'Nibbles.'

Paleo (Whole30) Gifts From The Kitchen

This is a post Dave and I worked on together last year, and these are all still good ideas! There’s plenty of time before Santa arrives to make handmade gifts for your near and dear. Merry merry, happy happy to you! My favorite part of the holidays is making festive food and joyously eating it with the people I love. And that hasn’t changed since I adopted this dino-chow lifestyle. If... read more

Sweet Potato Tater Tots From Frugal Paleo

This is another recipe from the beautiful new book The Frugal Paleo Cookbook by Ciarra Hanna of Popular Paleo. This is the second recipe Ciarra has kindly shared with us; check out Teriyaki Stackers if you missed that one! Fact: I like this cookbook so much, I wrote the foreword for it. Loving reminder: Today is the last day to pre-order The Frugal Paleo Cookbook and get the extra bonus goodies Ciarra is... 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

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

Grain-Free Green-Ola

The other day, my friend Jen — who is one of those people with good taste, a quick laugh, and the neat trick of making being cool seem effortless — was raving about this stuff called Greenola. It’s a commercially-produced, grain-free granola with bits of kale included in the salty-sweet nuggets. She let me try a bite, and I agreed: it was delicious! But it was also pretty pricey for a very small... read more

Savory Paleo Granola

You know what says “New Year’s Eve”? Chex Mix! You know what I’m not eating on New Year’s Eve? Chex Mix! Need something spicy, crispy, crunchy, flavorful, and totally snackable for a special occasion or, ya know, a random Wednesday? Let me introduce you to Serundeng Katjang, or what I like to call Savory Granola. Traditionally, serundeng katjang is an Indonesian condiment made... read more

Casa Muy Grande Plantains

When we arrived in Costa Rica a few days ago, our first stop, fresh off the plane, was the grocery store in town because it’s a 30-minute ride over rutted, unpaved roads to get to Casa Muy Grande, our house by the sea. We just can’t make an easy grocery run every day, so we tried to stock up. But we had no plan. We kinda grabbed stuff willy-nilly: avocados, cucumbers, oranges, onions, chicken... read more

Paleo Stuffed Grape Leaves (Dolmas)

I’ve probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We always called them “stuffed grape leaves,” never dolmas, and they were pretty straight forward: white rice, lamb, minimal seasonings, and a light coating of lemon-egg sauce. We’d soak the leaves in the sink (never in a bowl), then my dad and I would... read more

Spicy Almond Butter

It’s hormone-poisoning week once again, so my appetite and my hormones are all over the place. Inspired by another food blogger’s experiment with savory almond butter, I got to wondering… what would happen if I made almond butter seasoned with the spices from my favorite spiced nut recipe? The answer: Danger, Will Robinson! Its salty-sweet nuttiness means it’s the answer to the... read more

Spiced Cantaloupe

I’ve never liked cantaloupe. The texture always seems off – either too hard and flavorless, or too soft and sickeningly sweet. Blame our conventional produce production cycle, but, frankly, I’ve never understood the appeal of this melon-colored melon. When it shows up on a restaurant fruit plate, I eat around it or force it on Dave. But last week, our Farmhouse Delivery included a... read more

Summer Potluck? Gotcha Covered

Summer is about to jump off the hook. We’re just a few days away from the numero uno, all-American, let’s-have-a-giant-food-fest-in-the-name-of-patriotism holiday. I’m joining in the new Whole30 that starts on July 1, so I’m shoring up my commitment to help me navigate our social calendar, which is currently bursting at the seams with get-togethers, travel, cookbook... read more

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