by Laura | Feb 12, 2019 | Recipes, Salads, Vegetable Sides, What to Eat
This is a really delicious grain-free alternative to this Middle Eastern parsley salad. It will keep for the better part of a week. INGREDIENTS serves 61 10 oz. package riced cauliflower (do not use frozen for this)¼ cup hemp seeds (optional)¼ cup minced fresh...
by Laura | Jan 28, 2019 | Salads, What to Eat
This salad is just gorgeous and feels so nourishing and feminine! You can use prepared cabbage and beets or do your own.INGREDIENTS serves 4 – 61 10 oz. bag of shredded red cabbage, or half a head, thinly sliced2 cooled, cooked beets (packaged at store or...
by Laura | Jun 18, 2018 | Main Course, Recipes, Salads, What to Eat
This is a great recipe to make for lunches all week. Serve it how you normally would tuna salad. If you are looking to go grain-free, serve in Bibb lettuce cups, a romaine heart or wrapped in a large collard green leaf. (see note below for how to do this). INGREDIENTS...
by Laura | Jun 18, 2018 | Main Course, Recipes, Salads, What to Eat
Vegetarian taco meat, yes, please! Something that is both paleo and vegetarian (no grains, legumes, or soy). It’s unbelievably good. You could use it on its own or mix it with ground beef to lighten up the meat content. Just break the beef into pieces and...
by Laura | Jun 18, 2018 | Main Course, Recipes, Salads, What to Eat
We don’t eat grains at home very often, but this week my body was definitely asking me to dial back the meat and up the veggies. It’s great as a vegetarian main dish or as a side with any grilled meat. It is a gorgeous red color! INGREDIENTS serves 4 as a...
by Laura | Jun 11, 2018 | Main Course, Recipes, Salads, What to Eat
This recipe and technique could easily be used with pork, chicken, beef, or a firm fish (tuna or swordfish). Simply adjust the cooking times appropriately. This is grilled (or pan-cooked), THEN marinated, and chilled so prepare accordingly. You could of course serve...
by Laura | May 21, 2018 | Main Course, Recipes, Salads, What to Eat
This recipe is adapted from Sonia LaCasse’s Paleo Home Cooking. I love it, it keeps easily for a week, in fact the flavor improves. it is also my introduction to liking turnips!! It is a tad-bit labor intensive but since you can make a lot and have it on hand,...
by Laura | May 14, 2018 | Recipes, Salads, Starch Sides, Vegetable Sides, What to Eat
This recipe is my best recollection from a very old issue of Bon Appetit. I have so many of these saved but not this one, so here is how my memory serves me. It is one of my favorite things to take to summer potluck gatherings or serve at my own barbecue! INGREDIENTS...
by Laura | Apr 21, 2018 | Recipes, Salads, What to Eat
INGREDIENTS serves 2-3, easily doubled and stored 3 medium sized beets with their greens (see shortcut in notes below) 3 tbsps. extra virgin olive oil 1/2 tsp. coriander seeds 1/2 tsp. fennel seeds 1/2 tsp. cumin seeds 1 clove garlic, thinly sliced 1 bay leaf (we have...
by Laura | Mar 28, 2018 | Recipes, Salads, What to Eat
I am NOT a recipe developer. I’ve been cooking for 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand. And then try to write it down for you after the fact! If I’m not baking, I don’t measure...
