A while back, I had this great idea for a mouth watering, AIP Greek meatball recipe. Yessssssss, it was going to be soo good! But by the time I got home with groceries I realized I was actually quite tired & hungry; I no longer cared about gourmet, I wanted Now. Thus, this recipe was born. Continue reading “3 Ingredient Turkey Meatballs”→
This 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”→
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.
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.