Current category: 'Veggies.'
Oct 13, 2014
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...
Oct 9, 2014
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...
Oct 6, 2014
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...
Jul 17, 2014
White potatoes are now Whole30 approved.
A cuppa joe. A wise-ass waitress. And a plate piled with over-medium eggs, crispy bacon, and a mound of crispy brown home fries — this is my ideal weekend breakfast at a diner.
Sure, we paleo people have been able to enjoy a classic diner breakfast of bacon and eggs all along, but I have to tell you, the announcement that white potatoes are now Whole30 compliant...
May 27, 2014
Go ahead and say it! It’s OK to complain a little among friends. At first, saying “no” to pasta – and replacing it with vegetables! – is no fun. I understand. We all go through it. But here’s the thing: We have choices. Tasty choices. There’s no reason to give up the fun of twirling long, strands of yumminess on a fork. With a little patience, some ingenuity, and the loving support of...
Apr 25, 2014
Spring and summer are potluck season, and a big, brightly-colored salad is like a big bowl of love. Plus, it’s a sneaky, delicious way to get everyone to eat more vegetables.
This quick salad showcases the colors of the Italian flag: green basil, white zucchini, and red tomatoes — and it tastes like leisurely, sunny days. Serve it as a topping for grilled chicken or fish, or as part of an antipasto...
Mar 25, 2014
I recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like, three heads of cauliflower — without the “rice” getting mushy — and how to have it all ready to serve at the same time was overwhelming. I wondered if there was an easier way.
There is: oven roasting!
Say hello to Oven-Roasted Cauliflower Rice. The...
Feb 7, 2014
A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-
cute, tiny cabbages. So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach...
Jan 16, 2014
I call bullsh*t on anyone who says, “Spaghetti squash tastes just like spaghetti.”
No, it doesn’t.
Is it delicious? Sure.
Do I love to eat it? You bet.
But it does not. taste. like. pasta.
It does, however, meet oyther delicious criteria:
It’s easy to cook
It’s paleo and Whole30 approved
It’s packed with good-for-you stuff like fiber, Vitamin C, Niacin, B6, and Pantothenic...
Dec 5, 2013
I la-la-love pink grapefruit, and the Thai Pink Grapefruit Salad from Well Fed 2 is a both unexpected (dried shrimp! coconut! lime!) and delicious. The combo of sweet, salty, cool, and creamy is irresistible — as is pink grapefruit all on its own.
We’re coming into grapefruit season now, so put away those shameful serrated grapefruit spoons and take a look at this technique I learned from my dad...
Nov 7, 2013
There are good reasons for me to eat sweet potatoes – like these science-y ones in this blog post about women’s health and carbohydrates, or these no-nonsense tips from Neely Quinn at Paleo Plan, or these facts about how nutritious these tubers can be.
But you know the real reason I like to eat sweet potatoes?
They are freakin’ delicious.
But sweet potato fries are so often disappointing. I...