Two Kitchens, One Passion

Since going Paleo, the majority of my salad dressing have been a standard vinaigrette.  Most often the simple balsamic vinegar and olive oil mixture.  I was actually surprised as I was mixing this dressing together how thick and creamy it got!  I even had to thin it out a little bit by adding some coconut milk.  The lemon juice was great at giving the dressing a nice "fresh" taste, as Dan described it.  The addition of fresh mint leaves also added to the fresh taste.  We only used about 3-4 leaves for the 2 of us, but next time I would change it to 3-4 leaves per salad.  Fresh mint is just so good! I served this salad with some vegetables I happened to have on hand, but you can change it up however you prefer.  The main reason for this post is really the dressing!  I love playing around with salads and just mixing together any random vegetables, nuts, seeds, or even fruits occasionally! Zucchini Ribbon Salad with Creamy Lemon-Tahi...

After Crossfit today, I felt like being really lazy with cooking dinner...but I still wanted something flavorful and exciting.  My decision: Grilled pork chops with a creamy dijon sauce, italian herb roasted carrots, and garlic sauteed spinach.  The creamy dijon sauce became the star of this dish and added some great flavor to the pork.  It was an easy sauce to make and could definitely be used on other things as well, such as chicken or even other vegetables.  After adjusting the ingredients a little bit while I was cooking, I reached the perfect blend of creaminess and dijon mustard flavor to make the sauce a hit. Creamy Dijon Sauce Yield: ~3-4 servings

Dan and I hadn't made pancakes in a while, and when we woke up Saturday morning I was STARVING.  Eggs just weren't going to cut it for me so pancakes sounded like the perfect plan.  I had tried sauteed mashed banana cakes earlier in the week (which you have not seen on here because they were an epic failure, even though the cooked banana still tasted great).  That attempt made me want to try cooking bananas one more time.  They definitely made a great topping for these pancakes! The pancakes also turned out very moist and fluffy, which is usually more difficult to accomplish with paleo pancakes.  I am going to owe this one to the applesauce: A great addition!  As you look at the ingredient list, don't fret about only using 3 Tablespoons of coconut flour.  It is plenty of flour, even if it looks like such a small amount.  The coconut flour is very absorptive, so 3 Tablespoons is enough to thicken up the mixture. Cinnamon-Applesauce Paleo...

Well, yesterday I sadly finished my portion of our fresh picked blueberries (good thing Dan still has some left to share!).  Below are a couple more recipes I tried out using these amazing blueberries. Back to my new chia obsession...This breakfast is super easy to make, just be sure to plan in time to allow the chia seeds to soak if you don't soak them overnight.  Since I haven't been waking up at 5:30 AM for work lately, I haven't had my breakfasts planned out and pre-packed ahead of time for the last couple weeks.  This has been nice because I get to cook breakfast fresh every morning, but in the case of this chia cereal I never think to begin making it the night before!   Blueberry-Banana Chia Breakfast Pudding Yield: 1 serving

Pina colada has been one of my favorite flavors for years: If there was ever a pina colada option, I always chose to take it.  Since the weather has been getting hotter, a pina colada smoothie sounded like a great after-dinner treat!  The strawberry swirl mixed in here not only looked cool, but tasted great with the pina colada smoothie as well.   Pina Colada-Strawberry Swirl Smoothie Yield: 2 smoothies

Last summer, Dan and I went strawberry picking at Baugher Farms in Westminster, MD.  We apparently missed the strawberry season this year, but were able to pick blueberries and beets instead!  We decided to try out a new farm this time: Larriland Farms in Woodbine, MD.  This farm was excellent and we will definitely be making another trip.  The blueberries will maybe  last us the rest of the week...maybe.  But, having grown up on a farm, I don't need any excuse to go pick-your-own.  It makes for a fun afternoon activity and tastes a hundred times better than anything you buy from the grocery store. Citrus Sun-dried Tomato Stuffed Chicken Breasts Yield: 2 servings

I have been wanting to try making my own sushi for a while, and finally got around to doing that last night!  The results: Tasty, but I need practice on rolling and cutting the sushi rolls.  Since this was our first time with our own sushi, Dan and I decided to go with vegan sushi instead of adding any raw fish (maybe next time!).  The cauliflower couscous for this recipe was a perfect substitute for sticky sushi rice - So this dish is completely Paleo as well!  I even served the sushi with coconut aminos as a soy sauce substitute.  :) Since the sushi rolls were all vegetable based, we ate them as a side dish along with some Asian Sesame Salmon.  However, the rolls themselves ended up being more filling than expected! Dan had his nice camera at my house (after his birthday Ferrari drive!), so I have much better pictures to go with these recipes!

After having so much chicken this week, I thought a seafood dinner sounded excellent.  I hadn't tried cooking cod yet so this seemed like the perfect opportunity.  Pacific/Alaskan cod is also on the best choice list for fish based on the fishing impact on the ecosystem, and it only has a moderate level of mercury so it is safe to eat 4+ times per week.  The Environmental Defense Fund is a great resource when trying to decide what fish you want/should buy. These "cod pods" as I have nicknamed them were packed full of flavor and the fish was perfectly tender and flaky.  We may have ruined a baking sheet in the process though by placing it directly on the grill (so don't try that!).  I'm adjusting my recipe slightly so you don't make the same mistake. ;) The grilled corn was also amazing!  I had forgotten how good grilled corn is since it isn't actually paleo, I had removed corn from my diet.  I live by the "cheat" meals every once in a while ar...

If you have never made banana "ice cream" before, then you are truly missing out.  All you have to do is throw a couple frozen bananas in your food processor, add any flavoring or honey/maple syrup as a sweetener, and blend.  The end result: soft serve consistency faux ice cream.  Healthy for you AND delicious!   This has been our go-to dessert if Dan and I want something for dessert.  My usual recipe is a combination of cinnamon and a drizzle of honey, but you can also mix in some almond butter, other fruit (strawberries taste delicious in it as well!), or some raw cacao powder to make it chocolatey. This recipe was inspired by a previous treat I had made of avocado frozen yogurt (back when I still ate dairy).  I decided to try out the avocado with our banana ice cream, and it made the soft serve texture even creamier!  If you have frozen bananas and an avocado, definitely give this a try.  It tasted so great it didn't even need any hone...

This weekend, Dan and I purchased a pastured chicken from  Clark's Farm  in Ellicott City, MD.  We had previously tried some lamb from this farm as well, which was also delicious.  All of their animals are pastured, they do not use hormones or routine antibiotics, and their beef is 100% grass-fed.  It's a nice farm to check out if you're looking to purchase some local meats. Since we had a whole chicken on hand, I decided the best way to cook it would be to just roast the whole thing in the oven.  I wanted to use some flavorful spices to give it a nice rub, so I followed a recipe for a Czech seasoning.  Turned out delicious, but I had A LOT of extra seasoning!  You could definitely cut the seasoning mix in half, or even a quarter.  I plan on just using my leftover for more chicken in the future. This whole chicken provided Dan and I with 2 full dinners each, and one large lunch for each of us. Dinner Day 1: Chicken thighs/legs/wings serv...

I'm currently reading the book A History of the World in 6 Glasses  by Tom Standage (pretty interesting read by the way) and in the section on wine, Standage writes about the ancient wines from Greece.  His book made me very interested to try Greek wine.  Greece was one of the original producers of wines back in ancient times, but has definitely become overshadowed by the wines produced in Italy and France.  That doesn't mean that Greek wines aren't worth trying though!  Dan and I have tried 2 different bottles of Greek wine now, both of which were really good (and cheap!).  Next time you're at a liquor store, check and see if they have any Greek wines on hand to try.  And then pour a glass for dinner to enjoy with some Greek rubbed pork chops! Greek Rubbed Pork Chops Yield: 2 servings Adapted from  What's Cookin' Chicago?

I know I have a very old post on an avocado obsession of mine.  Well, I still love this amazing fruit (Yes, it is actually a fruit!).  I have made avocado pasta sauces, several different versions of guacamole, avocado ice cream, baked avocados, avocado pesto...and the list goes on and on.  However, this was our first time experimenting with grilled  avocado.  And guess what - It's just as amazing as every other way to prepare avocados (If not even more amazing!).  Next time you decide to heat the grill up for dinner, through an avocado on there as well!  The spicy salsa we stuffed these with was delicious as well and super easy to throw together. Grilled Avocado with Spicy Salsa Yield: 2 servings (as a side) Adapted from  Paleo Newbie

If you love bacon and you love buffalo sauce, then you NEED to make these chicken tenders!  Just think about that tangy and spicy buffalo sauce, crispy bacon, and tender baked chicken - all in one flavorful bite.  I bet you're already thinking about making these for dinner tonight.  :) I served the chicken tenders with Chinese 5-spice roasted sweet potatoes (I had just bought some of this spice and wanted to give it a try, turned out great!) and some peas and onions sauteed in coconut oil.  Everything went together very nicely. Bacon Wrapped Buffalo Chicken Tenders Yield: ~3 servings

Just like my jalapeno chicken burgers, these burgers require very few ingredients but are definitely not  lacking in flavor!  The stuffing is so delicious that we had to add extra on top before serving the burgers!  You could use any kind of ground meat for these as well.  The original recipe calls for ground beef, but ground turkey or chicken would work just as well. Sun-Dried Tomato & Avocado Stuffed Burgers Yield: 4 burgers Adapted from  Civilized Caveman Cooking

Before I went Paleo, I used to love making overnight oatmeal for breakfast.  It was super easy (all you have to do is mix everything in a bowl and put it in the fridge overnight) and you could get really creative with flavors and toppings, so it was never boring! This morning I wanted to make something different for breakfast (I've been having a lot of eggs recently) so I tried out a chia seed breakfast bowl, which I have accurately named 'Cacao Bliss Bowl.'  If I had thought about this last  night, I would have made this dish in the same manner as overnight oats.  The longer the chia seeds sit in liquid, the more gel-like they get.  However, I didn't think of this idea until the morning and was too impatient to save it for tomorrow.  The chia seeds begin to get gel-like pretty quick, so if you're in a hurry just mix and let it sit for at least 15 minutes (I waited about 30 minutes).  For those of you in the middle of the Whole30, this breakfas...

I will definitely be making these pork chops again in the future: They were super flavorful, despite not having an insane list of ingredients.   If you’re trying to find a recipe, but don’t have too many ingredients on hand then this is the recipe for you!   You could serve these with a variety of different sides as well.   I chose to serve them with a simple coleslaw recipe I came up with a couple weeks ago (again, minimal ingredients and super easy!).   The flavors all went well together and it was all pleasantly filling. Tex-Mex Pork Chops Yield: 2 servings Adapted from  Full Fork Ahead

I have used chia seeds in the past, but hadn’t bought them in a while because they aren’t the cheapest things to purchase (grocery budgets can be tough sometimes!).   However, these little seeds are high in Omega-3’s, making them a viable food option.   The following article from Mark’s Daily Apple discusses the different types of seeds and their health benefits.   Go ahead and take a gander at it if you’re curious to find out more about chia! Back to how I purchased chia seeds recently…I recently discovered Synergy’s Kombucha ( http://synergydrinks.com/index.php/products#enlightened-kombucha ) and realized that I LOVE it, especially their Mystic Mango and Guava Goddess flavors.   These drinks are mixed with mango or guava puree, which nicely cuts down the fermented flavor of Kombucha.   They also have a few flavors of Kombucha that contain chia seeds.   I had been curious to try one of these for a while, so I decided to splurge the other day and give ...

This recipe is a great appetizer, and very unique in my mind!   I have made grilled pineapple guacamole before (also delicious, and in my blog as well), but had never heard of peaches and strawberries being put in guacamole.   The sweetness of the guacamole went perfect with the spiciness of the sweet potato chips I served it with.   Feel free to adjust the amount of mix-ins for the guacamole to your own preference. Spicy Sweet Potato Chips Yield: ~2 servings

I have learned recently that sometimes cooking with just a few simple ingredients creates the best tasting results.  These burgers were definitely a prime example of that!  Super easy to make, not many ingredients, and very full of flavor!  I am showing you the 2 ways in which Dan and I prepared them, but they will taste great no matter how you like to eat burgers. :) Jalapeno Chicken Burgers (2 Ways) Yield: 4 burgers Adapted from  Once a Month Mom

If you’ve ever been to Buffalo, NY, I really hope you’ve had some of their true Buffalo wings.   The two big wing joints are Anchor Bar and Duff’s.   I have only had the opportunity to try Buffalo wings from Duff’s, but they were by far the best wings I have ever had.   Tonight, I was craving that tangy Buffalo sauce flavor so I decided to give it a shot with a Paleo version of the sauce.   It was super easy and tasted just like Buffalo sauce!!! (Not to mention it is much healthier for you because I substituted the insane amount of butter with a smaller amount of coconut oil). I served this sauce as Buffalo chicken sandwiches with my new go-to recipe for Paleo buns (see below) that you cook in the microwave: Ready to eat in just 1 minute! When I made this sauce, it was enough for 2 small chicken breasts.   If you follow the steps for the Buffalo chicken below, just remember to adjust the amount of sauce depending on the amount of chicken you will be us...

So I learned some things about fresh basil when looking up some recipes for basil stir-fries: The longer basil is cooked, the more flavor it LOSES!   I love the taste of basil (it may be one of my favorite herbs to cook with), but I have noticed that some of the times I have added fresh basil to a recipe it does not turn out as flavorful as I expect.   Lesson of the day: When you use fresh basil, add it RIGHT at the end of cooking and only cook it for about 30 seconds, or until it just begins to wilt. The recipe I am posting today definitely had a great basil flavor, thanks to my newly learned lesson!   The red cauliflower rice was also a nice change from the regular cauliflower rice I normally cook.   Spicy Thai Basil Beef Yield: 4-5 servings Adapted from  Fast Paleo

I love having an excuse to try out fun, new recipes so a Crossfit Memorial weekend cookout was another great excuse!  (Thanks again for having us all over Sarah!) I adapted a couple different recipes to create these.  The biscuits turned out pretty moist and nicely sweet.  I added lime zest to the biscuits as well which brightened up the flavor a bit.  The star of this dish though, in my opinion anyway, was the lime-infused whipped coconut cream.  This is by far the best whipped cream I've had.  I had never actually used coconut cream before, but if I ever need to make whipped cream again it is definitely my go-to item!  I bought the coconut cream from Trader Joe's, but you can use cans of full-fat coconut milk as well.  If you use the coconut milk, place the can in the fridge overnight.  When you take it out to open it, flip it upside down to open it from the bottom.  The coconut milk will then be on the top: Pour this off (but do...

This pizza turned out to be the delicious result of my attempt to use up food I had in my fridge/freezer without going to the grocery store.  Turns out that I had all the perfect ingredients to create a very unique Paleo pizza!  The garlic, sage, and balsamic molded together and complemented each other better than I anticipated; I may try this flavor combination in another dish as well! The coconut flour crust, which I did follow a recipe for, was awesome too.  It held together like actual pizza crust and the garlic infusion gave it a very nice taste as well.  If you've read some of my earlier posts, you may have seen the cauliflower crust pizza that I made a while ago.  To compare the two, this one was much better (and easier!).  Although the cauliflower crust tasted good, it did not hold together and made the pizza more of a fork-and-knife food than finger food.  The coconut flour crust on the other hand wasn't messy at all because it held all t...