I stumbled upon this recipe one morning trying to be creative. Julie and I had been super busy for several days and breakfast consisted of repeated trips to the frittata we had made a few days before. The refrigerator was pretty bare, and I wanted to mix things up a...
This tasty and nutrient-dense Southern side is one that we enjoy throughout the fall. It’s no surprise that collard greens are such a staple for New Year’s Day. I remember Mom saying that eating collards on New Year's Day would bring you money all year long. That may...
These go well with just about anything, and are a great way to use all the fresh vegetables from our garden in the summertime. If you have a large crowd coming over, double or triple your recipe and consider serving the veggies whole. These keep extremely well in the...
Bread and paleo don’t really go together. But every once in a while—like the one time I've been sick since going paleo— toast just sounded good. Here’s a recipe for those times that you’re wanting a comforting slice of toast but without some of the irritation from a...
There is a kind of guilt to publishing recipes like these. They are so incredibly simple. I do remember the very first time Julie told me how to make nut butter. I think I checked on it about 17 times to make sure it was OK. Really folks . . . just walk away for 5–10...
Yes, I could eat guacamole as a main course all by itself on any day of the week and twice on Sundays. Hard to believe I couldn’t stand the stuff growing up! A while back, when I was on vacation with friends in Mazatlan, Mexico (I like to call it the Jersey Shore of...
As a child, my vegetables of choice (meaning the only ones I really ate) were peas, corn, and of course ketchup (or tomato sauce). I remember trying to force myself to eat raw tomatoes once in college, and the consequences were not pretty. Real salsa wasn’t part of my...
Big things often come in small packages. These sliders pack a flavorful punch that is sure to be enjoyed by all. This recipe can be written dozens of ways, depending on your various condiment preferences. The best thing about these paleo-friendly offerings is that you...
MAKES: 3 cups (720 ml) | PREP TIME: 10 minutes | COOK TIME: 40 to 55 minutes Ingredients ½ tablespoon bacon fat or coconut oil ½ medium sweet onion, diced 1½ tablespoons Dijon mustard 1 teaspoon apple cider vinegar 1 teaspoon ground cinnamon ¼ teaspoon coarse sea salt...
MAKES: 1 cup (240 ml) | PREP TIME: 15 minutes Ingredients 1 cup water (240 ml) 1 teaspoon fine-grain sea salt, plus more to taste 1 large avocado, peeled and pitted juice of 1 lime freshly ground black pepper, for garnish (optional) Process Combine the water and 1...
