It’s almost time for Halloween, with all it’s chocolate, costumes, and tricks. As a nutritionist and mother who cares deeply, I thought I’d share some thoughts on how you can make your holiday a little more sustainable, and still have a lot of fun…with at least 6 feet of social distance, of course;) 1. Boycott […]
Five Ways to Raise the Bar for Halloween Read More »
As the fall rolls in, you just can’t ignore the smell and sight of pumpkin. Most recipes and drinks are geared towards the sugary and artificial flavors of pumpkin. However, in this batch of recipes, I wanted to focus on the savory side of pumpkin. Pumpkin recipes are very versatile, and are also nutrient dense
10 Whole 30 Pumpkin Recipes Read More »
I love creating, especially with natural objects. That’s why, when I decided to write The Homegrown Paleo Cookbook, I wanted to include some fun projects for people to do, that don’t involve baking trays of sugary junk food or using store bought kits. These naturally beautiful pastel eggs are so much lovelier than the sparkly
Naturally Dyed Easter Eggs Read More »
It’s been a while since I’ve posted a recipe. Life has been sort of nuts with lots of travel and long hours working on Kale vs. Cow. But I do sometimes get a break to cook, and this recipe is fantastic. I found some confetti “rice” at Whole Foods (mini carrots, broccoli and cauliflower)
Ginger Sesame Beef with Confetti “Rice” Read More »
Well, they’ve done it again. First Julie and Charles won me over to team okra with their recipe in Paleo Comfort Foods, one of the very first paleo cookbooks to arrive on the scene. Now they’ve turned me on to a new way to eat spaghetti squash, another one of my least favorite vegetables. I
Spaghetti Squash Fritters – Weeknight Paleo Read More »
Cold weather is perfect for soup! I love making soup in the Instant Pot, because it cook so quickly, but you can also easily make this on the stove in a soup pot. Creamed vegetable soups are also a great way to get vegetables into your kids bellies! I put the soup out before anything
Butternut Soup with Cardamom and Vanilla Yogurt Read More »
This soup is silky and very indulgent. Drink it from a mug by the fire or serve it to guests. It’s a regular dish in my winter rotation. I just can’t get enough of it. This recipe (along with what I like to serve with it, Venison with Red Currant Sauce, Mashed Turnips, and Lemony
Winter Mushroom Soup Read More »
I was recently approached by Maple Hill Creamery to see if I might like to write about their products. I’m pretty picky when it comes to talking about companies, because not many meet my nutrition AND sustainability criteria for being awesome, but let me tell you why these guys are, in fact, completely awesome. I also
Easy Chicken Vegetable Curry with Maple Hill Creamery Full Fat Greek Yogurt Read More »
You know the quote, “the main thing is to keep the main thing, the main thing”. Well, when it comes to meat sticks and jerkies, the most important thing is… the meat. This may seem obvious, but think of all the people who eat meat and don’t question where it comes from. There are quite
Roam Sticks – The Best Pastured Pork Snack Out There! Read More »
This soup is perfect for fall and winter, and elevates a simple root and some potatoes to another level with the addition of the decadent drizzle of truffle oil. You can find celeriac at farmers markets in the fall, and it sort of looks like celery with a huge ugly bulb at the end, or
Creamy Celeriac Soup with Truffle Oil (Instant Pot or Stovetop) Read More »
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