I have a confession to make. Prior to making this soup, I have never eaten butternut squash soup before. I had certainly never cooked with it before. While I have to admit that I found peeling it to be a gigantic pain, this soup was so good. I used the recipe from Primal Palate’s book, the Food Lover’s Kitchen. What I didn’t realize when I started the recipe, however, was that I didn’t have any nutmeg, which the recipe calls for. So, instead of using cinnamon, nutmeg, and ginger seperately, I swapped in an equal amount of pumpkin pie spice. This substitution worked out really well.
One of the things that I like the most about Danielle Walker of Against All Grain’s recipes is that she lives in the real world. She has a husband and a young child, so when she writes her recipes, they don’t usually involved any crazy techniques and hours of preparation. This recipe, from her book Against All Grain is super simple to make. It doesn’t involve a ton of ingredients and it cooks in the crock pot. I paired it with a side of steamed veggies here, but I bet it would be delicious over some cauliflower rice.
I love breakfast. It makes me happy. Some people aren’t big breakfast eaters, but I am. I love everything about it, and when I don’t get it, I am kind of a grumpy pants. So, when I saw this recipe for Easy Delicious Breakfast Hash from PaleOMG, I wanted to make it right away. I did make a few changes to the recipe. Instead of a poblano pepper, I used a jalapeno. I also left out the mushrooms, because my hubby is allergic. For the sausage, I used these guys…
Here is a shot of the ingredients. It looks pretty good, until you see sugar mentioned. (My bad for not checking in the store…) I also tend to be a bit weary of “natural flavorings.” If they are so natural, why can’t you just tell me what they are…..Regardless, it was delicious, and the little bit of sugar in there didn’t kill us. Although, I will check more carefully next time I’m buying ingredients. It did take me longer than the 15 minutes of prep and 15 minutes of cooking time that Juli mentions in her recipe though. I’m going to guess it’s because I cooked my eggs to be over hard, not over easy, like she recommends. I’m also a bit slow with my chopping skills.
When I got my hands on Nom Nom Paleo’s book Food for Humans, this recipe jumped out at me. First, because it looks delicious (although maybe not in my picture), but secondly because it’s super easy to make. It only uses 3 or 4 (if you use the optional garlic) ingredients, and it takes maybe 10 minutes of prep work. The hardest part is going to be smelling it for the 16 hours that it takes to cook.
I tried some as I was shredding it, and then made my husband try some. Then we just stood there, eating it as we were shredding it. (Because we’re civilized like that….) Also, I couldn’t find Red Hawaiian Sea Salt, so I just used the highest quality sea salt that our grocery store carried. It was delicious nonetheless. For those of you that don’t have the book yet, the recipe also happens to be right here on their blog. Horray!
I have been craving pancakes for a few weeks now. The problem is that my husband isn’t a huge fan of pancakes, so I rarely make them. This recipe floated around facebook one day, and it’s so easy that I didn’t mind making them just for myself. (The recipe was on a bunch of Paleo Pages, with no credit to who came up with it. I didn’t create the recipe).
1 Banana, mashed
A few shakes (maybe 1/8 – 1/4tsp) cinnamon
Put all of the ingredients in a bowl and mix together. Pre-heat a skillet on medium heat. Add some coconut oil, or grass fed butter to the skillet. Pour about 1/4 cup of the batter into the skillet. Once the bottom side firms up, flip and cook the other side. Once both sides are browned, put it in your belly.
This stir fry was the first recipe that tried when I received a copy of Practical Paleo. Aside from all of the chopping, a stir fry is generally a quick meal to throw together. It’s also really easy to change it up, using almost any meat that you have on hand, and whatever veggies you have. We skipped the string beans that the recipe called for and used a red bell pepper. I love peppers, and I love seeing lots of natural colors in my meals. The recipe made enough for the three of us (although the little one still doesn’t eat much at all) with leftovers for the next day.