Luke and I have a pretty good routine going in terms of keeping our house going. I do the laundry, he takes the trash out, I do the cooking, he does the dishes. We like to eat at home usually, so I am cooking on average six meals a week. When we were first married, I definitely felt a bit overwhelmed going from only cooking once a week or so to cooking every night.
I quickly devised a strategy to help me get through the nightly cooking grind: keep it simple, don’t spend a lot of time on prep, but make it taste delicious. I created an excel spreadsheet with all my go-to meals and collapsed the ingredients for grocery shopping underneath. So when I need to meal plan for the week, I can just reference back to the list and copy/paste the ingredients I need to buy into an Read More
Many of you know that Luke and I follow the Paleo diet. This means we eat a lot of local, grassfed meats. And my favorite way to eat meat? Slathered in homemade BBQ sauce of course.
About a year ago I searched the web for a better-for-you BBQ sauce recipe that didn’t include a heaping pile of brown sugar or flour. I landing on this recipe for Chipotle Raspberry sauce on Budget Bytes Blog and haven’t looked back.
This sauce in total makes enough to BBQ two meals and is about 10 minutes prep time and 45 minutes cook time. I have been making it almost weekly and using it on baked chicken thighs, crock pot brisket, grilled ribs and Read More
I have been craving a pumpkin dessert recipe and when I saw one for “Pumpkin Dream Cake” on Pinterest, I decided that was it! Unfortunately, this recipe used ingredients we don’t eat like Cool Whip, pumpkin pudding mix and flour. So I decided to make my own healthier version using real cream, canned pumpkin and a coconut flour/pecan crust.
Last week I was in the mood for shrimp fra diavolo. With lemon, parmesean angel-hair pasta. This was one of my favorite “pre-paleo” meals. Now that I’m grain free, I was looking for a way to recreate this dish sans pasta.
Luckily my favorite Paleo cook book “Paleo Comfort Food” had a recipe I adapted to meet my craving. It’s called a “shrimp skillet” in the book, but that’s not quite descriptive for me. How about “Shrimp & pepper & tomato & onion & feta-goodness skillet?” No? Ok, I can live with “Paleo Shrimp Fra Diavolo” :) Here we Read More