BRUSSELS SPROUT FRITTERS These fritters are kind of a combination of Broccoli Bites (here) and Zucchini-Spinach Fritters (here), except using Brussels sprouts instead. These are great on their own, drizzled with a little Ranch Dressing (here), or even stacked on top...
ZUCCHINI-NOODLE LO MEIN When my family moved from the San Francisco Bay Area to Roanoke, Virginia, we were surprised to find that what we had always referred to as “chow mein” was actually called “lo mein.” Maybe it’s a regional difference, but whatever you call it,...
BAKED ZUCCHINI FRIES I grew up in Roanoke, Virginia, a little city; so if franchises like Starbucks came to town, it was always a Big Deal. When a Carrabba’s Italian Grill opened in 2001, my high school girlfriends and I would go there for fun weekend lunches (it was...
SOUTHERN-STYLE KALE GREENS Living in the South means there are some seriously good collard greens to be had. They’re slow-cooked in bacon and broth and delicious as a side with BBQ or chicken. I love them but don’t always find collards as easily as I do kale, and as I...
SPICY SAUSAGE FRITTATA Frittatas are beautiful and make a great breakfast or lunch. I love how easily you can customize them, using whatever veggies and meat are left in your refrigerator on a Sunday morning without it ever feeling like a meal thrown together with...
SOUTHWESTERN OMELET An omelet is definitely one of the more classic breakfast dishes you can make—it’s simple and delicious. I like mine on the thinner side so I can fold it completely around the filling. Topped with fresh herbs or a little diced avocado, this...
EGGS BENEDICT If I’m out to brunch somewhere, then I’m most likely ordering the eggs Benedict. It’s delicious and kind of fancy, and it’s one of my favorite breakfast dishes. When I was younger, on Christmas morning and other special occasions, my family made our own...
EGGS AND SOLDIERS I’ve been enamored with soft-boiled eggs since I read Molly Wizenberg’s romantic piece on Saveur.com titled “The Seven-Minute Egg.” These eggs are even quicker, because you want a runny yolk to dip the Paleo “soldiers” into. These are usually strips...
EGG SCRAMBLE WITH VEGGIES PREP TIME: 5 minutes COOK TIME: 20 minutes 2 tablespoons extra-virgin olive oil or grass-fed butter ½ onion, finely diced 10 ounces mushrooms, sliced 2 small zucchini, finely diced 1 green or red bell pepper, finely diced 2 garlic cloves,...
EGG SALAD Egg salad may seem like a dish best served with bread, but once you’ve been Paleo for a while, you start to find new and easier ways to enjoy the spread-ier types of meals out there. This comforting salad, with its mustard and pickle tang, is wonderful...
