Our bell pepper and zucchini crop runneth over. We have tons of peppers, or maybe more appropriately, we have pecks and pecks and pecks of peppers flooding from our garden! We also have more zucchini than I know what to do with and don’t forget our chickens which means we have a daily supply of fresh EGGS! So, what better thing to do than marry it all together? I took onions, pancetta, our zucchini, and some portobello mushrooms; stuffed some roasted bells with this mixture, added an egg, and baked them in the oven. The result? Beautiful little eggs in a bell pepper nest. Delicious and delightful not to mention fun! This is more of a concept than an actual “recipe” so get creative and most importantly; enjoy!
When we woke up this morning John said to me, “Holy Cow, it’s Monday!” Yes, it’s Monday, which means tomorrow is Tuesday, which means tomorrow you can have the Italian Cuisine book in your hands and that’s exciting, scary, nerve wracking, and crazy! It’s crazy that time has once again played it’s little dirty trick of going so darn FAST! The Italy trip that we are giving away is also coming together and as most of you probably know; even if you do not win – you can still join me on the trip so click here for details and sign up today! This trip will be life changing for all of us…
Note from Sarah: We recently introduced Rachel as part of our EverydayPaleo team. You can learn more about her on the about page.
As all of you moms and dads out there can imagine, most of my mornings consist of me rushing around the house getting kids dressed, making lunches and trying to get some food in everyone’s bellies before we all head out of the house for the day. During the week breakfast normally looks like scrambled eggs and fruit in multiple varieties, because let’s face it, it’s fast and easy. Thankfully everyone in my house likes scrambled eggs so I don’t get many complaints, but when the weekend rolls around I take advantage of the extra time we all have together and try to make something more special and fun and…well…YUMMY! [Read more...]
Food Glorious Food! My oldest son, Coby, was recently in the orchestra for the musical Oliver and the darn song “Food Glorious Food” will forever be stuck in my brain!!! However, the song is fitting because I love to cook and I love to eat and I have been doing a whole lot of both lately as I plow through finishing up my next book, Paleo Around The World – Italy! I am aware that I have been neglecting the recipe part of this blog which is what originally started Everyday Paleo to begin with, but I’m also aware of how much this little site has grown and how much support is needed to help others who are looking for answers as they begin or continue their paleo journey; and recipes alone do not provide all of the pieces to the puzzle. I’m hopeful that the information provided on this blog is inspiring and helpful to all of you, and all of us here at Everyday Paleo strive to give the highest quality information to you; straight from our hearts, knowledge and experiences.
On Wednesday I mentioned on my Facebook page that I have family here visiting from the east coast and as I type I’m looking out over the St. Helena mountains from Calistoga. Chico has been a heat and smoke basin, thanks to the multiple fires that have been burning in northern CA so to get some reprieve from the nastiness, we snuck off to wine country for the weekend.
I had NO idea what to call this dish so I’ll blame my creativity lapse on my lack of brain power thanks to finally finishing the Family Cookbook, therefore; all I could come up with was Roasted Eggplant Stacks, which is admittedly a lame name but it does the job. The dish tasted super yummy so that’s all that really matters, right? What’s the Shakespeare line? “What’s in a name…”
Sometimes the simplest of recipes are the best crowd pleasers and this frittata was a home run in our house! Rowan, Jaden, and Coby all voted this “The Best Frittata Ever” so therefore, I must share it with all of you. It’s way too easy by the way, so no need to even fully wake up before you read and make this meal.