Before anybody goes ahead and freaks out at me using the word “oatmeal”: DON’T PANIC! Fear not, I haven’t started posting recipes with grains in ’em. I’m just too lazy to come up with a “no-oats-meal”, “n’oatmeal” or “faux-tmeal” type name. This recipe looks like oatmeal, tastes like oatmeal and can be gussied up a million […]
Salted Caramelized Plantains with Coconut Cream
I don’t know what kind of a rock I’ve been living under, but it appears I’m the last person in the world to realize how great ripe caramelized plantains are. Their natural sweetness isn’t anywhere near as cloying as bananas and they hold up much better to cooking. Caramelized plantains don’t need any added sugar […]
Mango Sorbet with Mint
So everyone has seen and made that 1 ingredient “Banana Ice Cream”, right? This Mango Sorbet with Mint uses a similar method: it’s created by blending frozen chunks of mango into a sorbet with only a few other extra ingredients added. I chose to pair my Mango Sorbet with some fresh mint that I needed […]
Stuffed Dates with Orange Blossom Cream
The things I come home with from vacation. In my suitcase this time: pine honey, hot Hungarian paprika and… orange blossom water. Why? I’m not really sure. I’m a sucker for random foodie purchases, though, and the rosewater just seemed kind of boring in comparison. I threw the bottle in my basket and figured I’d […]
Tjälknöl: Swedish Roasted & Brined Beef
I admit that I’m not too great at pronouncing the name of this recipe, since my Swedish is undeniably non-existent. But this recipe for Tjälknöl comes straight from Peter, an amazing Swedish Paleo (ish) blogger from over at… you guessed it… Strictly Paleo…ish! So I can promise you that it is legitimately Swedish AND delicious. So what’s Tjälknöl? […]
Paleo White Chocolate Mousse with Lemon Zest & Cranberry-Apple Compote
This Paleo White Chocolate Mousse actually started off life as a panna cotta recipe. I don’t know if it happens a lot to other people, but I have a pretty consistent habit of changing my mind or experimenting mid way through a recipe. I’d had my heart set on making a lovely grass fed gelatin […]