Nothing says summer more than squashes and peppers, in my opinion! I am a huge fan of easy yet flavorful veggie dishes like this Paleo recipe I’m sharing today.
It’s easy to make a traditional Southern “cuppa” blackberry cobbler grain-free and even dairy-free for a delicious summertime baked dessert! Paleo and AIP friendly as well.
I’ve made pork shoulder with kale and garlic a few times before, but tonight, I craved a fruity twist. This Whole 30 recipe includes Turkish apricots!
Fans of grilled cheese sandwiches will swoon. Kids will be dancing across front lawns in celebration. Your taste buds will party like it’s 1999. The lion will lie down with the lamb. (Okay, so that last is a bit of stretch. But you get the idea.) This Apple Bacon Swiss Grilled Cheese Sandwich is heavenly. Glorious. Surprisingly worthy of praise.
In 1908, the Japanese invented monosodium glutamate to enhance food flavors, particularly meat-like flavors. Did you know we actually have glutamate receptors on our tongues? It’s the protein in food that the human body recognizes as meat. With the ability to hydrolize just about any protein to create free glutamic acid, we now had a way to create intense, meat-like flavors without any meat present.
To get those flavors before the invention of MSG, people the world over used bone broths. Now industry had created a way to short cut the lengthy and nourishing process of creating stocks from the bones of beef, chicken, lamb, pork, and fish. They could make food that tasted “just as good” at a fraction of the cost.
But at what cost to our health?
You’re going to hate me because this is so easy. If you’re new to non-homogenized milk, you may wonder why this is even a question. But if you take a look at a gallon of raw milk, you’ll notice something. It’s a cream line, a little less than a third of the way down.
An easy, flexible recipe for kebab appetizers. Perfect for parties or game days.
Have you ever tasted horchata — the sweet Mexican rice milk made with cinnamon? It’s one of my family’s favorite drinks. Unfortunately, almost all horchata recipes call for a lot of refined, white sugar. Some convenience store varieties are even made from mixes full of high fructose corn syrup. Naturally, I wanted better than that for my family, so I created this horchata recipe using 100% real food.
Among parents, about the greatest endorsement for any recipe is “kids love it!” Thankfully, that’s true of one of my family’s favorites. Who needs pasta, anyway? Eggs poached in marinara sauce are the way to go!
You can never go wrong with burgers. These paleo burgers feature portabella mushrooms, avocado, and fried egg.