Daikon Pasta and Parsley Pistou

daikonpasta.1st.70This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + vegan + low carb/ketogenic + coconut free

Now that summer squash season is over, what am I going to use my Spiralizer on? That’s the question that got me brainstorming up new Paleo-pasta options using seasonal vegetables. Sure, zucchini zoodles are classic, but there are other veggies you can use to make satisfying spaghetti substitutes. Continue reading “Daikon Pasta and Parsley Pistou”

Thyme Scented Creamy Fennel & Asparagus Soup

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This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + low carb/ketogenic + vegan friendly + coconut free

My Thyme Scented Creamy Fennel + Asparagus Soup represents one of the many ways I like to celebrate asparagus’s arrival and the joy of Spring’s bounty.

By time asparagus spears are hitting the farmer’s markets here in Seattle, the weather has warmed and the days have grown longer. We’ve officially entered what I call “The Last Season For Soup.” Winter is all about hearty stews. Come Summer, I’ll be loath to have anything hot, but this time of year a bowlful of something warm and light hits the spot.

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Oven Roasted Fennel Fries

{Gluten Free, AIP, Paleo, Whole30, Low-carb, Ketogenic, SCD, Vegan}

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Fennel is under appreciated. It’s distinct anisy flavor can present a challenge for the uninitiated. But wait for it. Fennel is lovely. Given the chance, it will woo you. Not with a big bang of fructose sweet or the bold assertions of the spicy, but with a slow seduction of quiet complexity: refreshing coolness with a hint of earthy sugars and just a tease of licorice.

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