Holiday Giveaway from Massa Natural Meats, Mooney Farms, and ME!

mooney

THIS CONTEST IS CLOSED: CONGRATULATIONS TO CASEY PORTMAN!!

Tis the season for fun, family, food, and laughter and also appreciation and giving. Because we at Everyday Paleo appreciate all of you, we have teamed up with Massa Natural Meats and Mooney Farms for a giveaway – just because.

What are we giving away you ask?  Well here you have it: One lucky person will win a signed copy of my latest book, Everyday Paleo Around the World Italian Cuisine10 pounds of beef stew meat (yum!) from the wonderful Massa Natural Meats, and an awesome Bella Sun Luci Sun Dried Tomato collection that includes everything you see in the picture; 5 packages of sun dried tomatoes, two jars of sun dried tomatoes packed in pure olive oil, a jar of their tomato and artichoke pasta sauce, and a bottle of their extra virgin olive oil all from the awesome Chico, CA locally owned and operated Mooney Farms!

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Kitchen Sink Soup

Savory beef soup 1

Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit.

Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day. For example, the little boys had leftover soup for breakfast this morning topped with a fried egg (from our very own chickens). Deliciousness in a bowl!

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Thanksgiving Menu 2013

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Thanksgiving is literally right around the corner and I’m so excited about this epic Thanksgiving round up of Everyday Paleo favorites as well as two never before seen recipes thanks to our wonderful Rachel Zanger! To begin the feast, Thanksgiving wouldn’t be Thanksgiving without “The Bird”. I’m not a huge fan of turkey, but my Herbed Turkey Breast with Prosciutto is so darn good that my mouth waters just thinking of it! Of course, life is not complete without a delicious stuffing and we love this stuffing recipe so much that we eat it all year; not just for the Holidays. You can also find my stuffing recipe in the beloved Everyday Paleo Family Cookbook!! Next please enjoy my Cranberry Sauce recipe; the classic with a twist (and not a gallon of sugar)… Also, the most amazingly delicious thing you just might have on feast day; we introduce to you Rachel’s Butternut Squash and Sweet Potato Gratin!! In this recipe she uses my Béchamel Sauce recipe from Everyday Paleo Around the World Italian Cuisine; a recipe I vowed to keep secret unless you purchased the book, a sauce so good that when I first made it my world was forever changed, a recipe that makes grown men cry with joy, and children beg for seconds. In other words, the magic of the Béchamel with Rachel’s genius twist on the classic potatoes gratin is utterly delightful, and because it’s a season of giving, we give the gift of this recipe to you!

Not to minimize dessert because being thankful typically includes a treat or two so to finish we have two grain free pies; my classic pumpkin pie and a brand new apple pie recipe brought to you by Rachel.

So my dear readers, the Fragoso family, the Zanger family, and all of us here at Everyday Paleo want to wish you all a very happy Thanksgiving! We are incredibly grateful and thankful for YOU so from the bottom of our hearts, as always, we hope you enjoy!!

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Caper Salmon Salad & Fall Chicken Salad

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When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time.  Heck just take a fork to them by themselves, they are that good!   To top it off these two recipes are really easy to make and take little time to prepare! [Read more...]

Make Ahead Paleo!! A Review and a Giveaway!

baon & onion roast

make ahead paleo

CONTEST IS CLOSED!  Congratulations to Melinda for winning a copy of Make Ahead Paleo! 

Wait, there’s a book out there that can make my life easier you ask?  YES is the answer!  YES!!  With all the gazillions of paleo books out on the market (my own included) I was honored and delighted when Tammy Credicott approached me and asked if I would write the forward for her new book Make Ahead Paleo.  I’ll be honest with you.  I don’t/can’t read every single paleo book that crosses my desk but because Tammy asked me to write the forward for her latest masterpiece, I of course read the manuscript and recipes that she sent to me.  JOY!  HOORAY!  USEFULNESS! DELIGHT!  All words that filled my head as I read.  (Yes, I’m a poet…) I couldn’t wait to get my hands on the real printed book and with zestfulness I wrote Tammy’s forward because this my friend is a book worth diving into.

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Baked Eggs in a Bell (Pepper)

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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!

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