Category Archives: Condiments

T’s Quick Pickle

Quick Pickled Veggies | Paleo + Life


My oldest boy loves to cook, which is fantastic, because occasionally I need him to start dinner while I’m picking up the younger girl from school. He is happy to do it — he often says he wants to be a chef like his dad. He will suggest a meal from time to time, but usually asks what I would like. This results in a flurry of texts between us. Occasionally, those texts are misunderstood, which can result in some, er, interesting meals. Even more occasionally, those meals turn out to be better than what I’d originally planned.

Last night, for example, I decided to pick up a rotisserie chicken, cheese and tomatoes so that we could make tacos. Since I knew we had it at home, I asked the boy to chop up some lettuce. Then I gave him an off-the-cuff recipe for a simple vinaigrette to put over some shredded carrots, so we would have another vegetable in the dinner. However, he misunderstood that I wanted two separate things — and mistook the cabbage for a head of iceberg. So he shredded both cabbage and carrots together, then put them in the vinaigrette. The result? Surprisingly delicious.

Quick Pickle & Chicken Wrap | Paleo + Life

Crunchy, crispy and tangy, this little pickle turned out to be the perfect accompaniment to roast chicken and lettuce wraps. It was so tasty, I had it for breakfast again this morning. It’s basically a cole slaw, but even better because it’s faster than my usual version.
I’m pretty excited to have an inventive little partner in crime. Here’s to more happy accidents in the kitchen.

T’s Quick Pickle


  • 1/2 cabbage, shredded
  • 2 fat carrots, shredded
  • 1/4 cup vinegar
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon coconut sugar


  1. Combine all ingredients in a medium bowl. Stir thoroughly. Allow flavors to meld for at least 15 minutes; serve immediately.

Food Lovers’ Fridays: Herb Infused Oils

Infused Herb Oil | Paleo + Life

Food Lovers’ Fridays: I’m a big fan of bringing classical cooking methods and recipes into the home kitchen. Today’s post is part of a series meant to highlight those traditional techniques and recipes that can be used in or adapted to paleo cooking.

The Husband and I are pretty comfortable with our lack of hipster cred, despite living in the city “where young people go to retire.” We’re at a different stage now: somewhat shocked to be “the grown ups” in the family, still getting that urge to call our parents to come fix it when something goes wrong (though we usually don’t), but overall, we’ve settled more or less comfortably into a fairly traditional kids/house/dog lifestyle. Hubs has even gone to the dad joke, more than once.

However, today’s Food Lover’s Friday is about herb infused oils, which makes me want to learn all of the hot new slang, so that I can impress upon you the awesomeness of this technique.
For one, it’s dead easy. Two, it is incredibly quick. Three, this much flavor will seriously up your dinner game. Fr fr.

Now that I’ve embarrassed my children (Hey, kids! Get off the internet! KThxBai. <3, Yr Mom), let’s get down to business. Infused oils are simple, elegant, and bring a whole new world of flavor to your table. Use them as the base for your salad dressings, drizzle them into soup, splash some on roasted veggies, mix them with sour cream for dipping sauce  — basically, anywhere you need a shot of fresh herbal flavor. Thinking ahead to the holidays (I know, I know, but I’ve been seeing decorations in the stores since August), flavored oils are a great gift. It’s something people rarely think to make for themselves, but love to get.

Garden Herbs | Paleo + Life

Rosemary, oregano, purple sage, and salad burnet in the garden. No matter what we dish out, these tough plants can take it.

I grow a mix of perennial herbs all over our garden — these plants are gorgeous and can take all sorts of neglect. When I make infused oils, my homegrown herbs are mostly what I use, since they are there. I like putting in a bit of this and a pinch of that, but you can always buy mixes if you don’t feel confident making up your own. Mixed herbs are incredibly easy to find at your grocery store or spice shop (Savory Spice Shop is incredibly convenient for me, so that’s where I tend to go). Just make sure wherever you buy your spices does a brisk business: you don’t want to make your oil with spices that are too old (ha, see what I did there? Old spice? Ahem).

I almost always use olive oil as the base, simply because I always have it on hand, but do try other oils like sesame or macadamia nut; they will add another interesting flavor note to the mix. Keep these in the fridge for the best flavor, and use within a month.

Food Lovers’ Fridays: Herb Infused Oils


  • 1 cup olive or other oil
  • Fresh herbs (for this batch I used 2 sprigs of rosemary, approximately 5" long)


  1. Wash and dry the herbs; they must be absolutely bone dry.
  2. In a small saucepan, combine the herbs and oil. Over medium-low heat, warm the herbs for approximately 5-10 minutes, or until their flavor has suffused the oil. Remove from heat. When cool, strain the solids from the oil. Pour the oil into the container of your choice and refrigerate immediately. Use within one month.

Apple Sassy Applesauce

Apple Sassy (Applesauce) | Paleo + LifeFour days ago, miniature rivers of sweat ran down my back as I squinted into the Seattle sun. Smooshing crusty shrimp foccacia into my mouth with one hand and wrestling my nursing toddler with the other I watched my girl rolling across the grass, giddy with sun and silliness. I tried to take a deep breath, fixing this second in my mind, ordering myself to remember, to savor this last gasp of summer. It seemed impossible that it would end.

But this morning, the patter of rain roused me from the sloppy swirl of blankets covering my bed. The breeze coming in from our open window nipped at our skin and raised taut goosebumps on arms and legs. The littlest girl was grumpy, the tot would not leave my arms, and husband and teens were all bleary-eyed slugs. Fall, such as it is in the Northwest, seems to have come.

I wanted to make something warm and soothing. Something thick and rich that would help us all embrace the change of season, instead of resenting it for not being summer.
Applesauce, I thought. I should make applesauce.

Apple Sassy Applesauce | Paleo + Life

While we were up north, we paid a quick visit to my husband’s aunt and uncle, who treated us to a generous bagful of apples from their garden. Apples that fresh don’t really need anything except mashing, but a hint of ginger and a dash of cinnamon brightens and deepens the apples’ flavor. When my little taste tester tried this, the wee bit of heat from the ginger is the reason she declared this not applesauce, but Apple Sassy.

When I’m making applesauce for the little ones, I just add the spices and blend; it is super fast, and we all like the fresh flavor of raw apple. However, if you have the time, I recommend that you give your applesauce a turn in the slow cooker. Some of the water in the apples will cook off, which concentrates the flavor wonderfully, without going as far turning into apple butter.
Of course, you can do that, too: just let it cook longer until the volume reduces to about half and the texture has thickened even further. A good apple butter sticks to the spoon the same way nut butter does.

However you choose to make it, homemade applesauce is a real treat. Serve this over pork chops, roasted sweet potatoes, stir it into plain yogurt, make gelatin gummies with it … or just enjoy it by the spoonful. A batch of this will warm your spirit, whatever the weather.

Apple Sassy (Apple Sauce)


  • 16 small to medium apples
  • 2 teaspoons cinnamon
  • 1/2" square piece of ginger, peeled


  1. Wash, core and roughly chop apples. Place the cinnamon, ginger, and about one-third of the apples into a high-speed blender. Blend for 30-60 seconds, or until apples have been pulverized and only tiny flecks of apple peel can be seen. Pour mixture into large bowl and set aside.
  2. Blend remaining apples into a pulp. Add to the mixture in the bowl, stirring well. If not serving immediately, refrigerate until ready to eat.
  3. Optional: If you desire a thicker applesauce, pour the mixture into a slow cooker. Cook for 4 hours on HIGH.

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