Monthly Archives: November 2015

Happy Thanksgiving To You!

Paleo + Life | Bacon-Wrapped Turkey
This pretty beastie is my all-time favorite. All other turkeys pale in comparison to the joy of the bacon wrap!

How is it already Thanksgiving time? I was just discussing with a friend how it always seems like “Oh, it’s two weeks away, I don’t need to worry about that yet!” and suddenly it’s HERE. Whoops.

But no need to fret: one of the reasons I adore Thanksgiving is that it’s really the simplest holiday to manage. Not like Halloween, with costumes and candy and trying to plan treats that won’t make one feel bad afterward; or all of the hoopla surrounding Christmas (and which, I might add, has been going on since darned near August!). Turkey Day is the best because it’s just three parts: Buy food. Cook it. Eat it.
Depending on your family, there may also be football (we are sports-averse, so this is not us), or a trip to the movies (sadly, the tot is not quite old enough for this yet), but the heart of this holiday is the meal. It’s a food blogger’s dream come true.

Every year, I try to make the meal just a little bit different. Sure, there’s always turkey, and there’s gotta be dressing (NOT stuffing and yes, there is a BIG difference), but the sides and desserts are where I like to have my fun. This year, I’m thinking:

It’s simple, totally Paleo, and easy as the proverbial pie. I’m so looking forward to a relaxing day of cooking up some goodies for the family.

What are you thinking of making for this foodiest of holidays? Drop a line in the comments if you’re so inclined.

Strawberry Cucumber Salad

Strawberry Cucumber Salad | Paleo + Life

As I write this, great sheets of rain are pouring down outside, our fireplace is going full blast, and I’m making an immense mug of tea. It seems an odd time to be thinking of light, fruit-based dishes like this one. Strawberries, in particular, seem to be the heart of summer.

However, it happened that when I went to the grocery store, I was thinking about salad. Well, about roast chicken and salad. Specifically, about how boring this salad would be, because I always do roast chicken with a big salad. I was also thinking how very, very tired I am of the same old tomato salad, and what on earth could I do instead?

While I was standing there in the produce department, I noticed a stack of strawberries. The combination of the crisp, meaty smell of roasted chicken in my basket and the sweet perfume from the berries reminded me of a lovely meal I’d had at a restaurant ages ago. The salad was fantastic, with strawberries, blackened chicken, corn, black beans — I don’t remember anything else about that evening, but that salad was perfection.

Thus inspired, I picked up the berries, some balsamic vinegar, and dashed home to try to make something like it. In the end, this salad was more like a cousin than a twin, but it added a twist to the routine, the kids happily gobbled it up, and it was lovely having a little bit of summer in the middle of my autumn.

Strawberry Cucumber Salad


  • 1 head romaine lettuce, cut in a chiffonade
  • 10-15 sorrel leaves, cut in a chiffonade
  • 2 tablespoons mild fresh herbs, such as salad burnet or parsley
  • 1 pound fresh strawberries, hulled and sliced
  • 1 cucumber, sliced into half rounds
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Sea salt
  • Freshly ground black pepper


  1. In a large bowl, combine romaine, sorrel, herbs, berries and cucumber slices. Toss gently with salad tongs.
  2. In a separate bowl, combine olive oil and vinegar, stirring vigorously. Drizzle the mixture over the salad.
  3. Grind salt and black pepper over the salad to taste. Toss salad again; serve immediately.

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