Spicy green hummus is everything you love about the classic dip, minus the chickpeas. Ripe avocado keeps it luxuriously creamy while tahini, garlic, and a pinch of cayenne give it that bold Middle Eastern edge. Use it as a dip, a spread, or a scoopable salad topping....
Spicy coconut dipping sauce is creamy, peppery, and just fiery enough to keep you dipping. Almond butter and coconut yogurt give it body, while Sriracha brings the kind of heat that begs for one more bite. Serve it chilled with crudités, chicken, or shrimp and watch...
Shrimp Cocktail with a Kick Shrimp cocktail is always the first of the hors d’oeuvres to disappear! Why? The succulent shrimp is so crisp and refreshing to the palate, and the cocktail sauce kicks things up a notch and creates a lingering heat with each bite. The...
Peppery Bacon–Wrapped Apricots These appetizers have a great blend of sweet and savory flavors, and spice! The Dijon mustard and honey blend into each little bite and pack a ton of flavor. After all, who could resist a crunchy, juicy, sweet apricot wrapped in a slice...
Jalapeño Tomatillo Sauce Serve this spicy sauce over a fiery southwestern dish to really pump up the heat. The jalapeños and tomatillos create a tasty verde sauce, and the spice really sneaks up on you! But even though this dish is hot, there is always room for more,...
PANTRY BASIC DRY RUB This is the dry rub we use whenever we make Baby Back Ribs (here)—it’s so good. You can mix it all up ahead of time and then add fresh orange zest as needed. It’s also great as a seasoning for chicken, shrimp, beef, or pretty much any protein....
CHILI-LIME SWEET POTATO FRIES Sweet potato fries are great on their own, but they’re even better with a little heat and a fresh squeeze of lime juice. These fries are awesome as a side dish or even just as a snack or appetizer. You can adjust the amount of cayenne...
BAKED SWEET POTATOES Baking a sweet potato is one of the easiest ways you can prepare the tough root vegetable—it may take an hour, but all you do is pop it in the oven and set a timer. I love making them as a side for dinner, so long as I remember that I had planned...
PERFECT SAUTÉED MUSHROOMS I make these at least once a week, as my husband and I both really enjoy them. The secret is butter and pretty high heat, in a skillet that’s large enough to have mostly one layer of mushrooms so you aren’t steaming them. “Don’t crowd the...
PANTRY BASIC - KETCHUP I don’t use ketchup very often, but when you’re eating something that really needs it, it can be difficult to ignore ready-made packets or bottles of ketchup, which are pretty high in added sugar. This Paleo ketchup recipe is a bit on the tart...
MUSHROOM AND SAUSAGE STUFFING My mom made this stuffing for our first Paleo Thanksgiving. I remember being really hesitant about it, wondering what in the world Thanksgiving might be like without creamy mashed potatoes and bread stuffing. It may be different, but it’s...
BUTTON MUSHROOM CEVICHE This recipe was inspired by two completely different things: first, a trip I took to Miami where I ate almost nothing but ceviche for three whole days, and second, those little marinated, almost-pickled mushrooms you sometimes find in olive...