*Note from Sarah: Please welcome Rachel Zanger to the Everyday Paleo Team!! Rachel is a foodie, an amazing cook, and an awesome mom to two little boys. We will have her bio up shortly on our about page so you all can get to know her better but Rachel will be sharing her culinary skills with all of us in order to keep the recipe portion of EP beefed up a bit! (No pun intended….) As I work to finish the Italy Book and then move on to our next location in the series, I need help keeping YOU all fed in the meantime, so Rachel will be helping to keep the creative food juices going on the site. Please welcome Rachel and enjoy her very first blog post and her AMAZING recipe. We just made this last night and it was the BOMB!!! Thank you Rachel and much love to all of you, my dear readers…
I hope you all are having a wonderful holiday season!!
This morning I put together a Coconut Milk and Curry Frittata. Sounds crazy, right? Crazy but good!! [Read more...]
Coconut milk should be a staple in the paleo kitchen. Coconut milk is a good fat, and tastes delicious as a base for just about anything! I made lunch yesterday in about five minutes: Pour 1 can of coconut milk into a pot, add a couple handfuls of shrimp, shredded cabbage, and broccoli. I seasoned the whole pot with a 21 seasoning blend from Traders but you can use any combination of spices to make this dish different every time and also any kind of protein can be used as well. I simmered it all together for about 5 minutes and for Rowan, I served it over sweet potatoes. I had enough leftover for a after school snack for Jaden. Our coconut adventures continued into the evening when later on at Raley’s, Jaden saw coconuts in the veggie isle and asked if we could try “real” coconut milk! There is a photo collection below of our adventures. I’ll say this, I think you have to be a CrossFitter to get into an actual coconut!! The kids helped me make dinner – lettuce tacos. So easy. Cook ground (preferably grassfed beef) add cumin, chili powder, a little cayenne, sea salt and pepper. Cut up a ton of veggies – we use radishes, purple cabbage, green onions, avocado, olives and tomatoes. Wrap in lettuce leaves and enjoy!